Russell Hobbs RHSS75 Mode D'emploi page 18

1 cup cheddar cheese, grated
1 - 284g can cream of celery or mushroom soup.
Cut bacon into pieces. Place half the bacon, potatoes and onion into the Slow Cooker.
Sprinkle with salt, pepper, then grated cheese. Repeat with the remaining bacon,
potatoes and onions. Spoon undiluted soup over the top. Sprinkle with paprika, cover
and cook on 1 (Low) for 8 – 10 hours or 2 (High) for 4 – 6 hours.
Ratatouille (Vegetable Casserole)
Serves 4 – 6
2 medium eggplants, cubed but not peeled
4 small zucchini (baby marrow) sliced
2 red peppers sliced
4 tomatoes sliced
2 onions cut into fine rings
2 cloves garlic crushed
Salt to taste
Freshly ground pepper to taste
½ cup oil.
Place onions into the Slow Cooker first. Then add remaining ingredients. Cover and
cook on 1 (Low) overnight for 7 – 8 hours. Vegetables should be soft, but not mushy.
Mix lightly and add more salt and pepper if necessary. Serve Ratatouille hot or cold as a
first course, or as a filling for omelettes or as an accompaniment with grills, meat, fish or
eggs.
Baked Custard
Serves 6
3 eggs
2 tablespoons sugar
2 cups milk
½ teaspoon vanilla essence
Nutmeg
Beat eggs with sugar and then add remaining ingredients. Place in a heat-proof bowl or
dish that will fit into the Slow Cooker. Cover the custard with foil or a small heat-proof
plate. Pour 1 cup of water into the Slow Cooker and add the custard in bowl. Cover and
cook on 1 (Low) for 6 – 8 hours. Serve warm or cold.
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