Here are a couple of mine
German lentil soup
Makes 6 large portions
400 grams dried brown lentils rinsed and drained
750ml boiling chicken stock (2 oxo or similar)
1 large mild white onion roughly chopped
3 large carrots chopped
2 stalks of celery chopped
1teaspoon Worcestershire sauce
1 clove garlic crushed
250 grams smoked ham cubed (I use a smoked polish joint from lidl)
1/4 teaspoon ground nutmeg
1/4 teaspoon caraway seeds
1 bay leaf
salt and pepper
put everything in a 5 to 6 litre slow cooker for 8 to 10 hours
Chilli
Makes 10 large portions freezes well
1 large brisket joint 1 to 1.5kg
300 grams dried red kidney beans
2 large mild white onion chopped
2 cans tomatoes chopped
red and green bell peppers chopped
2 beef oxo
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon ground chilli
1 teaspoon smoked paprika
1 tablespoon mixed herbs
3 cloves garlic crushed
2 teaspoons brown sugar
2 to 4 squares good plain chocolate
remove the string from the brisket joint and unroll.
trim off all visible skin and fat
cut a diamond pattern in inside surface of the unrolled joint cutting about 3/4 the way through the meat.
mix the Oxo, salt pepper chilli paprika and mixed herbs into a dry rub, and rub into the meat.
roll the joint up again wrap in two layers of cling film and put in the fridge for at least 12 up to 48 hours.
soak the kidney beans in cold water overnight then boil rapidly for 10 minute.
Put the onion, garlic, beans sugar and tomatoes in the slow cooker season with more salt and pepper, add more chilli flakes if you like it hot.
Unroll the beaf and place on top of the other ingredients seasoned side down. cook on low for 8 hours.
Remove the beaf and place in a bowl, shred pulling it apart with two forks, put it back in the slow cooker mix well and add the chocolate cook for a further hour.
serve with potato, wedges baked potato, or boiled rice
enjoy