200 Slow Cooker Recipes: Hamlyn All Colour Cookery

200 Slow Cooker Recipes: Hamlyn All Colour Cookery

Paperback

By (author) Sara Lewis, By (author) Hamlyn

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  • Publisher: Hamlyn
  • Format: Paperback | 240 pages
  • Dimensions: 140mm x 166mm x 16mm | 380g
  • Publication date: 2 November 2009
  • Publication City/Country: London
  • ISBN 10: 0600620697
  • ISBN 13: 9780600620693
  • Illustrations note: 110 colour photographs
  • Sales rank: 1,540

Product description

Would you like to cut down on convenience food? Want to eat home-cooked meals but just don't have the time or energy to prepare them after a busy day? Then a slow cooker could be the solution for you. Requiring only minimal preparation, a slow cooker will cook your ingredients throughout the day or overnight, producing a delicious meal that will be ready to eat as soon as you are. Hamlyn All Colour: 200 Slow Cooker Recipes provides over 200 recipes for you to enjoy, with delicious ideas for breakfasts and light bites, meat dishes, vegetarian meals, fish and seafood dishes and desserts.

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Author information

Sara Lewis is an experienced home economist and food writer. She was the cookery editor of 'Practical Parenting' magazine for over 12 years and is the author of many Hamlyn cookery books including 'Bread Machine Easy', 'Hamlyn All Colour Cookbook: 200 Cakes and Bakes' and 'Hamlyn All Colour Cookbook: 200 Make Ahead Recipes'.

Table of contents

INTRODUCTION; BREAKFAST & LIGHT BITES; Including: Cranberry oatmeal, Warm beetroot and brown bread salad, Caldo Verde, Gingered carrot soup and Dolmades, MEAT, POULTRY & GAME; Including: Beef & ale hotpot, Olive and lemon meatballs with tomato sauce, Spiced pork chops with sweet potato, Kashmiri butter chicken and Pheasant with pancetta, VEGETABLE DISHES; Including: Chilli black bean stew, Saffron baked potatoes, Red Thai pumpkin curry, Rosemary pudding with mushrooms and chestnuts and Mixed beans with feta and rosemary toasts, FISH & SEAFOOD; Including: Stuffed monkfish with coriander and chilli, Crystal steamed trout, Poached salmon with beurre blanc, Saffron and wild rice risotto with cod and Squid in puttanesca sauce, DESSERTS & ACCOMPANIMENTS; Including: White chocolate bread and butter pudding, Poached peaches with marsala and vanilla, Dark chocolate pots with coffee cream liquer, Blackberry & apple jam and Mulled cranberry & red wine,