Download PDF by Katie Bishop: 200 Easy Slow Cooker Recipes

By Katie Bishop

ISBN-10: 0007498705

ISBN-13: 9780007498703

Retail ePub of this up to date model, simply published this present day (Nov 7, 2013)

An up to date variation, with extra comprehensive meals photographs, of the bestselling gradual cooker books by means of Katie Bishop.

Slow cookers supply a straightforward method of domestic cooking. This re-creation contains over two hundred mouth-watering recipes that may be ready prematurely and cooked whereas you're at paintings, in a single day or simply enjoyable at home.

More and extra everyone is learning the advantages those cheap cookers – they're good value, environmental and bring ideal effects each time.

Cookery author and journalist, Katie Bishop, exhibits simply how little attempt is needed to make nice kinfolk recipes reminiscent of Rolled Shoulder of Lamb, Mini Chestnut, Mushroom and crimson Wine Pies, vintage Bouillabaisse, Herby Italian filled Peppers and Oat, Sunflower and Honey Bread.

This publication presents a clean perception into this out of date approach to cooking, with elementary, easy-to-achieve dishes that might satisfaction your folks and family.

Katie’s clean rules, valuable suggestion on profiting from your cooker and easy-to-follow recipes offer new concept for a person who desires to produce ideal nutrients each time.

Enjoy:
• Soups and lightweight meals
• Chillis and pasta sauces
• Curries and highly spiced dishes
• Braises and stews
• ‘Roasts’
• Super-slow food
• Feasts and celebrations
• Puddings, brownies and candy sauces

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Extra resources for 200 Easy Slow Cooker Recipes

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Makes 11/2 cups Preparation time: 15 mins Diced Water Chestnut or Jicama Sambal 10–12 fresh or canned water chestnuts or 1 small jicama (bangkuang), peeled and diced 2–3 red finger-length chilies, deseeded and sliced 2 cloves garlic, peeled 1/ teaspoon dried shrimp paste 2 (trasi), dry-roasted (page 23) 1/ teaspoon salt 2 11/2 tablespoons freshly squeezed lime or lemon juice 2 sprigs Asian basil 1 Place the water chestnuts or jicama and half of the chilies in a bowl. 2 Grind the remaining chilies with the garlic, dried shrimp paste, salt and lime or lemon juice to a coarse paste in a mortar or blender.

1 fresh chicken 12 cups (3 liters) water 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised 3 kaffir lime leaves 2 sprigs Chinese celery leaves, sliced 11/2 teaspoons salt 1/ teaspoon ground white pepper 2 7 oz (200 g) dried glass noodles (tanghoon), soaked in water to soften (see note), or dried rice vermicelli (beehoon) 5 hard-boiled eggs, peeled and quartered 1 cup (50 g) bean sprouts, seed coats and tails discarded, rinsed and blanched in hot water Crispy Fried Shallots (page 34), to garnish 2 tablespoons sliced Chinese celery leaves, to garnish Lime wedges, to serve 1 portion Sambal Soto (page 34) Potato Croquettes 2 potatoes, boiled, peeled and mashed 1/ teaspoon ground white pepper 4 1 spring onion, thinly sliced 1/ teaspoon salt 4 1/ teaspoon freshly grated nutmeg 4 or ground nutmeg 1 tablespoon minced celery leaves 2 tablespoons Crispy Fried Shallots (page 34) Oil, for deep-frying 1 egg, beaten Spice Paste 1 in (21/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric 5 shallots, peeled 5 cloves garlic, peeled 2 tablespoons ground coriander 1 tablespoon oil 1 Prepare the Sambal Soto by following the recipe on page 34.

This classic version is accompanied by fried egg, fried chicken, satay and krupuk (deep-fried shrimp crackers) for a substantial meal. Any sort of leftover or fresh meat or shrimp may be added, but the true flavor of Indonesia comes from the use of pungent chilies and trasi (dried shrimp paste). 5 cups (500 g) cold cooked rice or leftover rice 3 tablespoons oil 4 eggs 4–5 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 1–2 red finger-length chilies, deseeded and minced 2 teaspoons dried shrimp paste (trasi), dry-roasted (page 23) 5 oz (150 g) fresh shrimp, peeled and deveined 1 cup (200 g) leftover cooked chicken, lamb or beef, diced 2 cups (250 g) thinly sliced cabbage 1 teaspoon salt 1 tablespoon sweet Indonesian soy sauce (kecap manis) Sliced cucumber and sliced tomato, to garnish (optional) 1 Prepare the Javanese Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap and Mixed Vegetable Pickles by following the respective recipes.

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200 Easy Slow Cooker Recipes by Katie Bishop


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