Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours

Slow Cooker fudgey chocolate pudding

1 cup plain flour
1/2 cup sugar
1/4 cup cocoa
1 tsp baking powder
1/2tsp salt
3/4 cup milk (any kind)
1/3 cup light flavoured oil
1tsp vanilla

grease slow cooker.

mix together dry ingredients

add milk, oil and vanilla and mix till just combined

place batter in slow cooker

sprinkle 1 cup (=small packet) dark chocolate chips over the top

mix together
2 cups boiling water
1/2 cup sugar (I used brown)
3 tabs cocoa

pour carefully over batter
cover and cook on high for 1 1/2 to 2 hours

when cooked, remove ceramic insert. Leave to cool a few minutes, then serve

Tomato Lentil Soup (slow cooker)

1 litre (4 cups) beef stock
1 large tin chopped tomatoes
1 jar tomato pesto or stir through sauce (I used sun dried tomato and roasted garlic)
2 cups red lentils
i container sour cream

Add first 4 ingredients to slow cooker along with any other desired seasonings (I used a generous sprinkle each of salt, dried basil and dried oregano)

cook for at least 4 hours on low or 2 on high (to cook the lentils)

add sour cream

Slow cooker Macaroni cheese

Ingredients

• 10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
• 1/2 stick butter, cubed (about 50-60 grams)
• 1 (12 oz.) can evaporated milk
• 1 1/2 cups whole milk
• 3 cups cheddar cheese, grated
• 1 cup parmesan cheese, grated, plus extra for garnish
• 1 cup romano cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon nutmeg
• cooking spray

Directions

1. Spray a 4-quart slow cooker with cooking spray.
2. Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
3. Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.
4. Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.
   
   Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

I think you could also add chopped ham etc

Slow cooker brownies

Ingredients

• Cooking Spray
• 1 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into pieces
• 8oz bittersweet chocolate
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Lightly coat a 5-quart slow-cooker with the cooking spray, then line the bottom with parchment paper and lightly coat that in spray.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
3. Place butter and chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each increment until the chocolate is melted. Add the sugar and and vanilla extract then stir to combine. Stir in the eggs, then add in the flour mixture, walnuts, and chocolate and stir until just moistened (be careful to not overmix). Transfer to a slow cooker and smooth out the top.
4. Cover and cook on low for 3 1/3 hours. Uncover and cook for another 30 minutes. Remove the ceramic insert from the slow cooker and run a knife around the edge to loosen brownies. Let the brownies cool completely in the insert on a wire rack (about 2 hours). Turn out onto a work surface and cut into brownies.

Crockpot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews ( I love cashews so I would add more )
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients... .