From the clever cooks at Australian Womens Weekly comes this indispensable collection of fabulous recipes for cooking on top of the stove, in the oven, and in an electric slow-cooker. They’re all very simple to make and include soups, stews, casseroles, curries, roasts, pot roasts, bakes, desserts and even some breakfast dishes such as porridge.
All the dishes in the book benefit from long slow cooking and because of that most of them use inexpensive ingredients - cheaper cuts of meat for example are the most delicious when cooked long and slow. They emerge succulent and can be cut with a fork.
And because they’re cooked over low heat, even if for a long time, they’re not heavy consumers of gas or electricity. Dishes cooked in an electric slow cooker can be prepared in the morning and will greet you at night with an inviting aroma and a home-cooked meal.