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2 chicken breasts (diced) 1 onion 2 garlic cloves 100 g Buko Chili cream cheese 1 tbsp grated ginger 1 tsp turmeric 1 tsp cumin 1 tsp garam masala 1 dl yoghurt naturel 1 can  chopped  tomatoes  4 tbsp butter Chop the onion and press the garlic and put it in the slow cooker together with the spices, cream cheese and yoghurt. Mix well and put the diced chicken breast in the cooker too. Stir and then pour the tomatos in the cooker too. Mix well and distribute the butter on top.  Cook at MEDIUM for 7 hours. Serve with rice and a baked apple.

½ kg beef in chunks 2 dl whipping cream 1-2 dl beef broth 1 onion 1 leek 2 carrots 7 potatoes 2 celery stems 1 garlic clove 2 rosemary sprigs salt pepper corn starch olive oil or butter Peel / rinse the vegetables and cut in dices/ slices: Fry the vegetables in a cast iron pot or a  skillet. Don't brown:  Put it in the slow cooker, and then fry the meat in the pot. Sprinkle with salt and pepper. When the meat has browned you pour it in the cooker. Put 2 dl whipping cream in the pot and let it cook before you pour it in the cooker. Add 1-2 dl broth too. The meat should not be completely covered. Cook at  MEDIUM  for 7½ hour. Thicken the sauce with 1 tbsp corn starch  dissolved in a little cold water. Pour it in the cooker and let cook for 10  minutes on HIGH We had a bulgur salad too with apples and celery in slices and finely chopped herbs ( parsley, basil and rocket salad). The dressing was an Italian Dressing bought ready...

Ingredients: 2 chicken breasts lemon zest from ¼ lemon 3 carrots 1 handful green beans 2-3 onions 1 little squash 3 Dl white wine 2 Dl  chicken broth Rinse / peel the vegetables and cut in small pieces. Cut the chicken breasts in pieces too and  fry light brown in a frying pan. Sprinkle the chicken with lemon zest. I have pickled some lemons with salt and it is the zest from ¼ lemon I have used. Remove as much of the white underside from the zest and cut it in small strips and sprinkle it on the chicken breasts. I cut the white underside from the zest, because my lemons were freshly made. When they are a couple of months old it is no longer necessary. Then the bitter taste will be gone. Put the chicken in the slow cooker and fry the vegetables a couple of minutes before you put them in the cooker as well. Pour 3 Dl white wine and 2 Dl chicken broth in the frying pan and let cook before pouring it in the slow cooker.  Put the cooker on LOW...

Ingredients: Organic lemons coarse salt Wash the lemons thoroughly and  cut a cross in the lemons without cutting all the way through. Put one tablespoon coarse salt in each lemon and press it down in a glass jar. Continue until the jar is full. Squeeze the lemons together as much as possible. Leave it at room temperature 2-3 days. Squeeze the lemons every day and notice if the lemons  make enough juice to cover them. If not you add extra lemon juice before storing in the refrigerator. Danish

The result. Remove the skin from the drumstiks. I pull it down and cut it off with  scissors. Butter the slow cooker before you place the drumsticks in it. Sprinkle with   Ranch Seasoning Mix .  Mix chicken broth, whipping cream, tomato paste and hot chili sauce together and pour it over the drumsticks . Sprinkle with ½ bell pepper in dices and cook on HIGH for 4 hours. Serve with potatoes or rice. Ingredients: 7 chicken drumsticks 1½ tbsp Ranch Seasoning Mix ½ Dl tomato paste 1 Dl Whipping cream 1-2 Dl chicken broth 1 tsp hot chili sauce ( I used Sriracha Sauce) ½ bell pepper in dices Danish

Ingredients: 400 g stewing beef 1 onion 2 carrots 2 sticks of celery 1 little green chili 1½ Dl whipping cream 3 Dl tomato paste ½ Dl flour 2 tsp paprika 2 Dl beef broth olive oil salt pepper Rinse the vegetables and cut in dice / slices and fry lightly in olive oil. Put it in the slow cooker. Mix flour and  paprika and  turn the meat in the mixture until it is covered. Then fry in the pan and when slightly brown put it in the cooker. Pour tomato paste and whipping cream on the frying pan and when it boils pour it in the cooker,. Add 2 Dl of beef broth. Set the cooker on  LOW for 7 hours. Season with  salt and pepper and serve with rice and  a salad. Danish

1-1½ kg pork shoulder ½ Dl liquid honey salt pepper 4 Dl beef broth 2 tbsp Worcestershire sauce ¼ Dl balsamic vinegar ¼ Dl white wine vinegar ½ Dl whipping cream Butter the slow cooker inside. Rub the pork shoulder with salt and pepper and put it in the cooker. Drizzle the pork with honey. Blend broth, Worcestershire sauce and vinegar and pour it in the cooker. Set on Medium for 7½ hours. Pour most of  the liquid in a pan and add whipping cream. Let cook and thicken with 2 tbsp flour stirred / shaken in cold water. Make sure there are no lumps in the mixture. Stir it in the boiling broth a little at a time while you stir or whip the sauce. Let it boil on low heat a couple of minutes. Serve with new potatoes, rhubarb compote and a salad. Danish

It is an Osso Buco a bit different, as I have put sliced potatoes in the dish. It is usually served with rice or mashed potatoes, but being away most of the day and coming home late it was nice to be able to eat right away. 4 veal shank pieces (make 4-5 cuts around the edge of each piece to prevent the meat from rising) 6 potatoes thinly sliced 1 leek sliced ¼ celery in dices 1 chopped onion 2 cloves of garlic finely chopped 1 can chopped tomatoes 2 stems of rosemary finely chopped 1 bay leaf flour salt pepper 2½ Dl white or red wine ca. 2 Dl bouillon (beef or vegetable) Olive oil or butter for frying Saute the onions and add the vegetables and fry a couple of minutes and put it in the cooker. Dredge the veal shanks in flour with added salt and pepper, fry on borh sides till brown and put them on top of the vegetables in the cooker. Pour wine, bouillon and tomatoes in the skillet and let boil and then pour it in the cooker. The meat should be almost covered. Add...

400 g beef cut in dices 5-6 potatoes dices 3 carrots diced ¹/₄ celary diced 2 onions  chopped 1 clove of garlic finely chopped 1 can chopped tomatoes  1 can champignons 3-4 Dl red wine 1 tsp coarse salt 1 tsp finely chopped rosemary Fry the vegetables lightly and put them in the Slow Cookeren. Then do the same with the meat. Pour the red wine in the frying pan and let cook before you put it in the Slow Cooker. Cook 6 hours on MEDIUM.

2 chicken breasts diced 4 Dl chicken broth 6 middle size potatoes diced 4 carrots sliced ½ cauliflower in florets 1½ Dl peas Put the vegetables in the Slow Cooker. Heat the chicken broth and when boiling put the chicken breasts in the broth and let boil for a couple of minutes, before you put it in the slow cooker and mix with vegetables. Put the cooker on Medium  for 5 hours and then ½ hour on High. Thicken the sauce  with 1½ tbsp Maizena (corn starch) stirred up in cold water. Danish

2 Chicken breasts 2 Dl basmati rice 1 onion 2 garlic cloves 1 snack pepper 1 stem celery 2 carrots 2 tbsp soy sauce 1 tsp paprika ½ tsp carry 1/8 tsp cayenne pepper 3-4 Dl chicken broth olive oil Peel and cut the vegetables : Cut the chicken breast in chunks and marinate them in soy sauce 10 minutes before you fry them in olive oil in a frying pan.  When they are light brown you put them in the crock pot. Gently fry the onions and garlic for some minutes and put everything in the crock pot except the broth. Rinse the rice before putting it in. Pour the broth in the frying pan and let cook before you pour it in the crock pot. Almost cover the meat and vegetables. Stir. Cook  5 hours LOW and then ½-1 hour HIGH Danish

1 pork loin 6 potatoes 2 carrots 1 big red onion 1 big handful of snap peas  2  garlic cloves ½ liter vegetable broth 2 tsp lemon juice 2 tsp worchestershire sauce  cornstarch Prepare the vegetables and cut them in dices. Cut the garlic cloves in  slices and put it in the slow cooker. Cut the pork loin in slices and season with salt and pepper. Fry in a frying pan until brown on both sides. Put it in the slow cooker. Pour the vegetable broth in the frying pan and let boil, and then pour it in the cooker. Set on LOW for 6½ hour and HIGH 1 hour. Use 3 tbsp cornstarch (Maizena) dissolved in a little water to thicken the sauce. The final and delicious result 👍: Danish

This meatloaf is called Forloren Hare in Danish and kind of means it is a sham hare. Ingredienser: 500 g ground beef 500 g ground pork 2 eggs 1 dL breadcrumbs 1 tsp coarse salt 1 tsp pepper ½ dL whipping cream Mix well and make into a meatloaf: 50 g bacon or yowl bacon  cut in sticks. Stick them in the meatloaf. Fry the "hare" on all sides in 75 g butter until brown.  I use my cast iron pot. Remove the hare and put it in the slow cooker. Add 3 tbsp flour to the butter and  add milk a little at a time to make a sauce. (roux). Let boil every time you have added milk or the sauce will be lumpy. When the consistence is fine you add 2 tbsp redcurrant jelly.  Pour the sauce over the hare, and set the Slow Cooker on LOW for 6 hours. Serve with potatoes and redcurrant jelly. Redcurrant jelly redcurrants Strip the berries from their stalks and boil at low temperature. Use a lid and make sure the water only covers a little less than ...

Ingredients: 450 g beef diced 50 g  bacon or yowl bacon diced 2 onions chopped 250 g mushrooms 8 potatoes diced butter for frying 1 tsp paprika 2-3 dL beef broth 1 dL whipping cream 1 dL tomato puree cornstarch for thickening Fry one ingredient at a time and put it in the slow cooker. Start with the bacon, then the beef, then the onions, then the mushrooms and at last the potatoes. Pour broth, cream, tomato puree and paprika  in the skillet and  let boil. Pour it in the slow cooker. Cook 4 hours on MEDIUM and 2 hours on LOW. When it is done you thicken with cornstarch .. In stead of  using potato dices in the dish, you can  serve it with mashed potatoes. Danish

Slow Cooker - Crock Pot   I recently bought a slow cooker. I hope it will  be more useful than many other kitchen devices bought throughout the years. They tend to be used a lot in the beginning and then left to gather dust in the far end of a cupboard occupying space, but for only 199 kr (that's about 14 £ ) it is worth a try.🍲. First attempt: Lobscouse. In danish Skipperlabskovs 400-500 g beef cut in squares 2 onions 750 g potatoes 3½ dl stock ( 1 vegetable bouillon cube + 3½ dl boiling water) 1-2 bay leaves 1 tsp black pebercorns 1 tsp coarse salt Chop and saute the onions  and  put them in the crock pot, and then put in the diced potatoes. Fry the meat in a skillet and put that in the crock pot as well together with the stock and spices. Put the lid on and set on  MEDIUM  for 7½-8 hours The result was very delicious, served with homemade rye bread and butter. danish