Posts tagged slow cooker
I thought I’d share a bit of blog love today, although I’ve not been posting too often myself recently, I have been reading my favourite blogs regularly (although I often don’t have time to comment). These are my five for this week:
Finding My Inner Girl – This is a relatively new blog by my gorgeous little sister Sonia who also blogs over at Mummy Loves . I know she’d love more followers on her journey to find her inner girl and ditch the jeans and hoody combination for good I’m incredibly jealous of her nail updates – I’m desperate to find a good nail person up here in Durham so I can have fab nails too!
Wishful Wonderings – There are three of us sisters who blog you know! This is my older sister Cath and I’m sure she’d love you to pop over and say hi!
Slow Cooker Queen – I love my slow cooker and Chrissie from Mediocre Mum has a new slow cooking blog which is definitely worth a follow. It’s not all vegetarian but she does share some great veggie recipes and if I like the sound of something which has meat in it then I’ll try and find a way to adapt it to suit us
Crystal Jigsaw – Kathryn has a great blog, it’s always fascinating reading about her life and she has some great discussions online, she’s never afraid to challenge our views and says exactly what she thinks! This week she posted about Dating Online (a cartoon drawn by her daughter) and Charity. What I love about Kathryn’s blog is that she hasn’t sold out, it isn’t about sponsored posts or reviews – it’s a blog about real life.
Northern Mum – If you’ve never read Jane’s blog before then pop over and have a read. I always end up smiling reading her posts which are incredibly funny a lot of the time. It’s one of those blogs where you pop across to read one post and end up spending ages reading random other posts. I just love her writing style.
Pop back next Friday for more fabulous Friday blog follows
I found the basic recipe for this in the The Quorn Kitchen Cookbook but it was made in a microwave and I could never really get it to work properly so I wanted to see if I could adapt it for the slow cooker.
1 pack fresh quorn chicken style pieces
1 small red onion (chopped)
250g easy cook basmati rice
200g frozen mixed vegetables (peas, carrots, sweet corn, pepper etc)
Chopped dried apricots (a couple of handfuls)
Flaked almonds (a good handful)
Jar of tikka masala paste
1 vegetable stock cube
650ml boiling water
1. Mix the chicken style pieces with two tablespoons of tikka masala paste and a bit of water and leave to marinade whilst you prepare the rest of the dish
2. In a little oil, gently fry the red onion until it softens slightly
3. Add the rest of the ingredients and three tablespoons of the tikka masala paste to the pan and bring to the boil
4. Add in the chicken style pieces and then transfer everything to the slow cooker
5. Cook on high for 1.5-2 hours, stirring after an hour. If it looks like the mixture needs a bit more liquid towards the end of cooking just add in a dash of boiling water. The meal is ready when the rice is cooked and most of the liquid has been absorbed.
6. Serve with naan bread and enjoy
This was an experiment based on a recipe I originally found on the Tesco website but I wanted to see if I could cook the veg in the slow cooker and I thought it needed a few added bits and pieces. It tasted absolutely delicious and there is very little preparation to do, just pop all the raw ingredients in the slow cooker and leave it to cook
1 red pepper
1 yellow pepper
2 cloves crushed garlic
A carton of baby plum tomatoes
1 tin chopped tomatoes
1 pack ready made polenta
Fresh basil leaves
1. Chop all all the veg into decent sized chunks
2. Put all the veg, including the whole tomatoes in the slow cooker dish, add a good drizzle of olive oil, the crushed garlic and season with black pepper. Add in a handful of torn fresh basil leaves. Give it a good mix with your hands before replacing the lid.
3. Leave to cook on high for about 2.5 hours (it leaves the veg with a bit of bite still)
4. About 45 minutes before you’re ready to eat, pour in a tin of chopped tomatoes and give the vegetables a stir.
5. Slice the polenta into slices about 1.5cm thick and fry in a pan for 3-4 minutes each side until they are golden.
6. Serve up and enjoy
I’m linking this recipe up to Mediocre Mum’s for Slow Cooker Sunday
This is one of those recipes where you just put everything in the slow cooker uncooked and then leave it to do the work for you. It’s so easy and tastes delicious even though it doesn’t look amazing
3 large baking potatoes, peeled and sliced
1 large leek, sliced
3 spring onions, sliced (these were just left over in my fridge so I threw them in as well)
2 teaspoons of coarse grain mustard
A 300ml tub of Creme fraiche
About 100-150ml milk
1. I used a mini food processor but you could do this in a bowl, mix the mustard, Creme fraiche and milk together.
2. Lightly grease the slow cooker pot and then start with a layer of half of the potatoes, add half of the leek and half of the spring onions. Add a bit of ground black pepper to taste.
3. Grate a layer of cheese over this and then pour over half of the Creme fraiche mixture.
4. Add the rest of the potato, leek and spring onions. Cover with grated cheese and then pour in the rest of the Creme fraiche mixture.
4. Put the lid on and cook on low heat for around 5 hours. About half an hour before you want to serve, grate more cheese over the top of the dish.
Now be warned, this dish will go brown and crispy around the edges but as with roast potatoes I think it just adds to the taste It does mean the pot needs a soak for a while before cleaning it though
It isn’t the prettiest looking dish but it’s absolutely delicious! We served it with baked beans but I imagine it would go lovely with a nice salad
I’ve linked this up over at Mediocre Mum’s Slow Cooker Sunday
This is a recipe I’ve adapted from another book I have, due to a lack of ingredients in my cupboard I ended up making a few changes to the recipe and to be honest I think it tastes nicer making it my way
6 Veggie sausages (I used tesco lincolnshire style veggie sausages but others would work)
1 tin chopped tomatoes
2 vegetable stock cubes
1 red pepper sliced
1 green pepper sliced
1 tin cannellini beans
2 cloves garlic crushed
1 small onion chopped
1 small red chilli chopped
200ml apple juice
1 tbsp honey
1 tsp paprika
1. In a little oil, fry the onion, garlic and chilli for a couple of minutes before adding the peppers.
2. Once the onions are softened, add in the tinned tomatoes, sweetcorn, cannellini beans, apple juice, honey and paprika. Crumble in a couple of vegetable stock cubes and bring to the boil.
3. Transfer to slow cooker and cook on a low setting for 3-4 hours.
4. About an hour before you are ready to serve, cook the veggie sausages as per instructions on the pack, chop into slices and add to slow cooker.
I based this recipe on another curry I’ve cooked before but decided to try it with chickpeas and spinach. As MissB loves quorn chicken style pieces at the moment, I decided to fry some of those and add them in at the last minute but that’s completely optional
2 tins chopped tomatoes
2 tins chickpeas
150g (ish) halved cherry tomatoes
1 small onion
2 cloves garlic
1 small red chilli, chopped
Grated fresh ginger (half inch root)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
Handful baby spinach leaves
Optional – quorn chicken style pieces
1. In a little oil, fry the onion, garlic, chilli and ginger until softened but not browned. Add in the spices for about the last 30 seconds or so.
2. Add in the tinned tomatoes, cherry tomatoes and the drained chickpeas and bring to the boil before transferring contents to slow cooker for around 4 hours, I tend to do first hour on high to get the temperature up.
3. About 45 minutes before serving, stir in a couple of handfuls of baby leaf spinach leaves and if you fancy it, a bag of quorn chicken style pieces (fry them first).
Serve with rice and naan bread
This is a recipe I’ve invented myself, it never occurred to me that you could do stuffed peppers in the slow cooker until I saw a recipe on a website somewhere. I didn’t particularly like their recipe though so I made up my own filling and I think it works. The hubby and the kids loved them so I guess they must be good
4 large red peppers
1 packet feta cheese
1 tin chopped tomatoes
2 packets of microwave wild rice (or if you want the normal cook rice but I like ones that are quick )
A handful of chopped olives
A handful of chopped sundried tomatoes
A handful of pine nuts
(as with most of my recipes just add as much as you like of each ingredient to suit your taste)
1. Chop the tops off the red peppers, scoop out the insides and stand them in the slow cooker dish.
2. Cook the wild rice as per instructions on packet.
3. In a large bowl mix the chopped feta, sundried tomatoes, olives, pine nuts and the cooked rice. Mix well.
4. Spoon the mixture into the peppers.
5. Take the tinned tomatoes, pour a little on top of each pepper before replacing the peppers top and then tip the rest into the bottom of the slow cooker dish.
6. I cooked them on high for the first hour then 2.5 hours on low but I reckon 4-5 hours on low would do the job fine
Serve with a nice salad and fresh bread but be warned they are very filling.
I originally found the basis for this recipe in Slow Cooking for Vegetarians but it seemed to be lacking a bit for our liking so I’ve done a fair bit of tweaking and came up with this recipe which is absolutely delicious. It will easily serve a small army or about 6 adults so is great for big families or dinner parties
3 tins chopped tomatoes
1 brown onion (chopped)
2 cloves garlic (crushed)
1 vegetable stock cube
150g (about half a packet) of frozen quorn mince (and yes I do use it straight from frozen!)
1 jar roasted peppers
3 sliced courgettes
2 mozzarella (sliced)
6 sheets fresh lasagne (one packet)
For cheese sauce
25g Plain flour
75g Grated cheese
1. Lightly fry the onion and garlic in some olive oil and when softened add in the tinned tomatoes, quorn mince, roasted pepper, vegetable stock cube and add Italian seasoning and black pepper to taste.
2. Slice the courgettes and mozzarella into slices whilst the sauce is cooking.
3. Start layering the items in the slow cooker pot. Start with a layer of sauce and add some sliced courgette on top.
4. Then add a layer of lasagne sheets and a few slices of mozzarella on top, and repeat until all is used.
5. The top layer should be sauce with a few pieces of mozzarella on top. Give it a push down with a spoon to make sure everything is in contact with the sauce.
6. Leave the lasagne to cook on a high setting for around 2-3 hours.
7. About half an hour before you are ready to serve, make a cheese sauce by mixing the flour, butter and milk in a saucepan and stirring with a whisk bring it to the boil until thickened and smooth. Season with black pepper and stir in the grated cheese.
8. Pour the sauce onto the lasagne in the slow cooker then replace lid and leave to cook for another 15-20 minutes.
Unfortunately the photo really doesn’t do it justice, the different layers and the gooey mozzarella add a lovely texture to the lasagne and it really does taste lovely
This recipe has been a bit of an experiment, as I’m getting more confident using the slow cooker I’m getting better at adapting and making up recipes to fit around what my family enjoys. This meal may not look that appealing but it is really tasty and filling. I found it makes enough to feed a small army (would easily feed 6 adults) so you may want to adjust quantities to suit your family
1 brown onion (chopped)
1 still celery (chopped)
2 medium carrots (chopped)
2 cloves of garlic (crushed)
1 large leek (sliced)
300g Chestnut mushrooms
150g Mixed Oyster mushrooms (or choose whatever type of mushrooms you’d like)
1200ml vegetable stock
250g pearl barley (rinsed well under cold water)
A handful of chopped dill and flat leaf parsley
For the dumplings:
150g Self Raising flour
75g Vegetable suet
1.5 teaspoon Baking powder
1.5 teaspoon of dried Thyme
1. In a large pan, heat a little vegetable oil and put in the crushed garlic, chopped onion and sliced leek. Heat gently and then add in the carrots, celery, vegetable stock and herbs. Bring to the boil and transfer to the slow cooker.
2. Add the sliced mushrooms and pearl barley to the slow cooker and stir well. Season with a bit of black pepper. Cook on a low setting for around 4-5 hours.
3. Prepare the dumplings as follows. Mix the self raising flour, baking powder, vegetable suet and thyme in a large bowl and then add just enough cold water so that the mixture forms a dough. Roll the dough into about 8-10 balls and place on a plate. Store them in the fridge until about 40 minutes before you want to eat. Then place them in the slow cooker on top of the casserole and leave to cook for around 40 minutes.
This is a recipe adapted from Slow Cooking for Vegetarians. The risotto is made with easy cook brown rice rather than standard risotto rice but it tastes delicious It take about 15 minutes to prepare all the ingredients and get it in the slow cooker and then you can relax and get the school run etc over with whilst it cooks. You can’t beat it served with fresh bread out of the bread machine
1 Large leek
1 Clove of garlic
225g Easy cook brown rice
750 ml vegetable stock – I like to use 6 vegetable oxo cubes as we like a strong taste
250g Chestnut mushrooms
Vegetarian hard cheese / parmesan to garnish
1. Slice the leek, crush the garlic and fry in a little olive oil until they are just softened.
2. Add the stock, rice and sliced chestnut mushrooms, bring to the boil
3. Transfer to the slow cooker and cook on high for about 1.5 hours. Give it a stir after an hour.
4. It’s ready when the rice is cooked and by this point most of the liquid will have been absorbed.
5. Serve topped with parmesan and with fresh bread.