These recipes are cooked in an electric slow-cooker. They’re all very simple to make and include soups, stews, casseroles, curries, pot roasts and desserts. All the dishes in the book benefit from long slow cooking and because of that most of them use inexpensive ingredients - cheaper cuts of meat for example are the most delicious when cooked long and slow. They emerge succulent and can be cut with a fork. And because they’re cooked over low heat, even if for a long time, they’re not heavy consumers of electricity. The recipes are cooked for 4 hours, 6 hours and 8 hours and all of them come with suggestions for accompaniments.
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