This is an easy and quick recipe for 4 people. It can easily be prepared overnight for lunch or dinner the next day. Slow-cookers are always handy to have (especially if you haven't got much time for your cooking) and can save you money, too. Due to the slow cooking-process, even meat that normally is a bit tough can be made into a delicious dish without much effort.

Here is what you need:

  • 800 g lean beef (diced into middle-size cubes)
  • 2 cans of sliced tomatoes
  • 2 red onions (middle-size)
  • 400 g thin field beans
  • Salt, freshly ground pepper and paprika to taste
  • 400 – 500 g potatoes (peeled and diced)

Here is how you do it:

Put your meat, the tomatoes and the onions and a bit of ground pepper into your slow cooker and stir well (Do not add any salt yet – your dish might be too watery. Always leave salt to the very last). The put your cooker onto the lowest heat and leave overnight (the low heat is important or your food will burn at the bottom). Alternatively, you can put the meat on in the morning and it will be nice and ready for you to do the last bits when you come home from work. When you get back to it, your meat will be nice and soft and you will have a rich, thickish sauce from your tomatoes and your onions. Add the beans and leave the slow cooker (this time on the “High”- setting) for another 30 – 60 minutes. Your actual cooking-time will be dependent on whether you used fresh beans or frozen ones. Regularly check the consistency of your beans and stir occasionally. When everything is cooked through well, taste it and add more pepper, paprika and salt to taste.

During the last 30 minutes of your cooking-time, peel and dice your potatoes. Fill a pot with water and bring to the boil. Put your potatoes into the boiling water and boil for 20 – 30 minutes (depending on the size of your pieces).

Serve hot on a plate. Goes very well with a decent glass of Bordeaux (serves 4)
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Here is what you need:

  • 8 White Bread; Slices
  • 4 thick slices of cheddar cheese
  • 2 medium-size eggs
  • 1/3 c Milk Or Light Cream
  • 1/2 tablespoon salt
  • pepper to taste
  • Mustard; Prepared

Here is how you do it:

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.

Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle.

Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.

Serve hot.

This tasty toast is ideal as a side-dish for any type of soup or salads.
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