ROBYN MARTIN'S EASY BUDGET RECIPES FOR CROCKPOTS & SLOW COOKERS

A slow cooker is the ultimate budget appliance. This book has delicious recipes that are guaranteed to save you money and time. There are tips for cooking on a budget – how to ‘buy smart’ to get good ingredients inexpensively, and how to get the most from your slow cooker. The recipes, all illustrated, take you through all seasons, they are quick to prepare and packed with flavour.The best thing of all for me though is that you can prepare dishes in the morning, turn your slow cooker on and when you come home from work a tasty meal awaits you.Just open a bottle of Hawkes Bay red  and you are ready to eat!

This new title  is the third in Robyn’s crockpot cookbook series. The first two, ROBYN MARTIN'S BEST RECIPES FOR CROCKPOTS & SLOW COOKERS and ROBIN MARTIN'S SIMPLY DELICIOUS RECIPES FOR CROCKPOTS & SlOW COOKERS, have already sold an impressive 60,000 plus copies and are both  currently reprinting.


To give you a taste of the book, and to see how easy the recipes are to prepare and make, the publishers have kindly agreed to let me publish the following recipe from the book.

 Italian sausage bake
6 Italian-flavoured sausages
1 onion
2 cloves garlic
3 carrots
2 stalks celery
400g can Italian-flavoured tomatoes
1/2 cup chicken stock
1 cup dried uncooked pasta shapes
fresh basil leaves

Remove skin from sausages and divide each sausage into four pieces. Peel onion and chop finely. Crush, peel and finely chop garlic. Peel carrots and cut into 1cm cubes. Wash celery, trim and cut into 1cm cubes. Place sausage pieces, onion, garlic, carrots, celery, tomatoes and stock in the slow cooker and mix to combine. Cover and cook on LOW for 6–8 hours.
Half an hour before the end of cooking, turn the slow cooker to HIGH and mix in pasta. Cover and cook for 30 minutes.
Serve garnished with torn basil leaves.
Serves 4–6 

I'm making this Friday night!



Book details:
Published by Chanel & Stylus
1 April 2010
NZ Retail Price $34.99

  ISBN     978-0-9864513-4-8
  Photographer    James Ensing-Trussell
  Dimensions         240 x 210 mm portrait
  Format         Paperback with flaps
  Extent         144pp, full colour
 Illustration        all recipes photographed
Footnote:
This book is a joint venture by two book publishing trade veterans who between them know everything there is to know about publishing cookbooks! I refer of course to Cliff Josephs and Barbara Nielsen. Well done guys.And chef/author Robyn Martin too of course.