70+ en

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

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

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

I tried to make rice pudding in my slow cooker, and that was very easy. Ingredients for the pudding: 1 l skimmed milk 1½ dl pudding rice. 1/4 tsk coarse salt butter I greased the ceramic bowl with butter and then just poured in the milk and rice .Put the cooker on MEDIUM for 4 hours and then HIGH in almost 1 hour.  Seasoned with a little salt and ready to serve with  a knob of butter and cinnamon-sugar I tried this recipe after  having read  about bacillus cereus in a danish magazine called Samvirke . Imagine you can be more than 70 and not heard of it before. Especially because it according to the article is something you should be aware of. I used to cook a big portion of rice pudding the day before Christmas and then make rice a la mande, which would normally last for three days,and  always stored cold, but I don't dare do that any more, even though we have survived numerous years. We also survived eating rice salad 2-3 days in a row, but n...

Now for some Lady and the Tramp food. Tomato sauce: 2 small onions - quartered 2 cloves of garlic - sliced 800 g tomato passata ½ tsp salt ½ tsp pepper 2 tsp balsamico 2 ts olive oil ¹/₈ tsp cayenne pepper ½ dl whipping cream Blend everything together with the chopping blade and pour it in the Slow Cooker. Meatballs: 500 g ground beef 1 egg 1¹/₄ dl breadcrumbs 2 tsp dijon mustard 1 tbsp dried oregano ½ tsp salt ½ tsp pepper Knead it together with your fingers - make  meatballs and put them in  the Slow Cooker. Cover them with some of the tomato sauce. cook for 6 hours at Low. Serve with spaghetti and grated Parmesan cheese. Danish

1 leek finely cut 6 potatoes diced ½ broccoli in pieces - You can also use  the stem  if you peel and cut it in dices 1 bouillon cube (vegetabel) dissolved in boiling water - use about 3½ dl 300 g chcken fillet. Put the vegetables in the Slow Cooker. Fry the chicken fillets  in a skillet and put them on top of the vegetables. Pour the vegetable stock in the skillet and when boiling pour it in the Slow Cooker. Cook 6 hours - MEDIUM. Take the vegetables and the meat from the Slow Cooker with a skimmer and put it in a bowl. Use the stock to make a roux. 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