Good Housekeeping Institute - Slow Stoppers: Slow-cooked meals packed with flavour

Copyright The National Magazine Company Limited and Collins & Brown 2013

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first eBook publication 2014
ISBN 978-1-90939-770-5

also available in paperback
ISBN 978-1-909397-05-7

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NOTES
Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

All spoon measures are level.
1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.

Ovens and grills must be preheated to the specified temperature.

Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella.

Slow-cooker
Starters and Sides

Carrot and Coriander Soup

Slow
Cooker
Recipe

40g (1oz) butter

175g (6oz) leeks, trimmed and sliced

450g (1lb) carrots, sliced

2 tsp ground coriander

1 tsp plain flour

1 litre (1 pints) hot vegetable stock ()

150ml ( pint) single cream

salt and freshly ground black pepper

fresh coriander leaves, roughly torn, to serve

Melt the butter in a large pan. Stir in the leeks and carrots, then cover the pan and cook gently for 710 minutes until the vegetables begin to soften but not colour.

Stir in the ground coriander and flour and cook, stirring, for 1 minute.

Add the hot stock and bring to the boil, stirring. Season with salt and ground black pepper, then transfer to the slow cooker, cover and cook on High for 34 hours until the vegetables are tender.

Leave the soup to cool a little, then whiz in batches in a blender or food processor until smooth. Pour into a clean pan and stir in the cream. Adjust the seasoning and reheat gently on the hob do not boil. Ladle into warmed bowls, scatter with torn coriander leaves and serve.

Beetroot Soup

Slow
Cooker
Recipe

1 tbsp olive oil

1 onion, finely chopped

750g (1lb 11oz) raw beetroot, peeled and cut into 1cm (in) cubes

275g (10oz) potatoes, roughly chopped

1.5 litres (2 pints) hot vegetable stock ()

juice of 1 lemon

salt and freshly ground black pepper

To serve

125ml (4fl oz) soured cream

25g (1oz) mixed root vegetable crisps (optional)

2 tbsp snipped fresh chives

Heat the oil in a large pan. Add the onion and cook for 5 minutes to soften. Add the beetroot and potatoes and cook for a further 5 minutes.

Add the hot stock and the lemon juice and bring to the boil. Season with salt and ground black pepper, then transfer to the slow cooker, cover and cook on High for 34 hours until the beetroot is tender.

Leave the soup to cool a little, then whiz in batches in a blender or food processor until smooth. Pour into a clean pan and reheat gently on the hob do not boil. Ladle into warmed bowls. Swirl 1 tbsp soured cream on each portion, scatter with a few vegetable crisps, if you like, and sprinkle with snipped chives to serve.

FREEZE AHEAD
To make ahead and freeze, prepare the soup to the end of step 2, then cool half or all the soup, pack and freeze for up to three months. To use, thaw the soup overnight and simmer over a low heat for 5 minutes.

French Onion Soup

Slow
Cooker
Recipe

75g (3oz) butter

700g (1lb) onions, sliced

3 garlic cloves, crushed

1 tbsp plain flour

200ml (7fl oz) dry white wine

1 litre (1 pints) hot vegetable stock ()

bouquet garni (1 bay leaf, a few fresh thyme and parsley sprigs)

salt and freshly ground black pepper

To serve

1 small baguette, cut into slices 1cm (in) thick

50g (2oz) Gruyre cheese or Cheddar, grated

Melt the butter in a large pan. Add the onions and cook slowly over a very low heat, stirring frequently, until very soft and golden brown this should take at least 30 minutes. Add the garlic and flour and cook, stirring, for 1 minute.