Monthly Archives: October 2010

Simple Apple Crumble Slow Cooker Recipe

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Happy Halloween everyone! However if you are all pumpkined out then try this yummy pudding with in season apples

Simple Apple Crumble Slow Cooker Recipe – Serves 4

The apples in this crumble will be very soft when dished up, so it will be as described – a bit of a crumble – just top with some custard for a tasty and warming pud!

You will need:

1 x Standard Slow Cooker

125grams/4oz of Plain Flour (I use wholemeal)

125grams/4oz of Butter (or you could use solid baking margarine for a more frugal alternative)

125grams/4oz of Light Soft Brown Sugar

75grams/3oz of Rolled Oats (I use Scottish)

3 x Large Cooking Apples (or 6 x Eating Apples)

1 x Large spoonful of Golden Syrup (or any other sweet syrup you have to hand such as Maple?  I haven’t tried it yet but bet it’s nice…)

Instructions:

1. Sift plain flour into a large bowl and add cut up small pieces of the butter (this will be easier if the butter has been softened slightly – or just left out of the fridge for a while before using)

2. Rub the flour and butter together until all combined

3. Rub in oats and sugar and put bowl to one side

4. Peel and core the apples and cut large apples into 8 pieces (quarter first then half again), or smaller apples into quarters.

5. Place the apples in the bottom of the slow cooker, as evenly as possible

6. Pour on a large spoonful of syrup evenly over apples (to your taste)

7. Spread the sticky crumble mixture on top evenly

8. Turn heat setting to low and leave for 4 hours, then turn to warm until ready to eat.

Serve with Fresh Custard or Vanilla Ice-Cream (I like it with Fresh Cold Custard!)

*As always, if you require bigger portions or are cooking for a larger family then double quantities and use a large slow cooker.

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have baked the crumble please do let me know how it goes (or if you can improve on the recipe) in the comments below.

Don’t forget to subscribe (green box top right) if you enjoyed this recipe! 

Simple Beef Hot Pot Slow Cooker Recipe

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Superbly simple and very tasty – a one-pot hot-pot recipe that can be left to cook during the day and enjoyed as a family supper.

Simple Beef Hot Pot Slow Cooker Recipe – Serves 2 Adults and 2 Children

The beauty of this meal is how tender the beef will be when cooked

You will need:

Standard Slow Cooker

600g of cubed beef steak trimmed of fat  (I use rump  but you could use stewing steak for a more frugal alternative)

3 x Medium-large white potatoes

2 x Medium Onions (peeled and chopped)

4 x Medium Carrots (peeled and diced – although if you don’t mind them with the skin on – just give them a good scrub and dice to save time)

2 x Celery Sticks (diced)

1 x Beef Stock Cube dissolved in 1 pint of boiling water

A good shake of dried Thyme

Approx. 4 turns of a Blackpepper grinder

A capful of red wine

1 x Bay Leaf (I use dried for convenience)

A splash of oil to coat your frying pan

Instructions:

1. Add your preferred oil to a frying pan and put on a low-medium heat, add the cubed beef and chopped onion.  At this point I prep the carrots and celery whilst the meat is browning

2. Once meat is starting to brown add diced carrot and celery and fry for approx. 3-5 minutes

3. Sprinkle the dried Thyme over the ingredients to cover (approx 1 tablespoon – but I never measure!), add approx 4 good turns of black pepper using a grinder and a capful of red wine (use Worcestershire sauce if you do not want to use wine – approx. 1 tablespoon).

4. Bring to boil, then reduce heat to low and leave to simmer whilst you prep the potatoes.

5. Peel 3 medium to large white potatoes and thinly slice

6. Layer the slow cooker with 1 potato (sliced), then add half of the beef mixture from the pan. 

7. Place bay leaf on top then do another potato layer.

8. Add the remaining beef mixture and then layer again with the last sliced potato

9.  Pour over the 1 pint of beef stock ensuring that it just covers the top layer of potato.  If the potato isn’t properly covered it doesn’t really matter but the potato will go a little ‘rubbery’, so add a little more water if required or try to press ingredients down in the cooker.

10. Turn Slow Cooker to heat setting ‘low’ and leave for 8 hours. 

Serve with crusty bread and/or extra vegetables if required

(Watch out for the bay leaf when dishing up – try and retrieve before someone eats it! Pretty sure it won’t be fatal but may not taste that good?)

Spread the word and let’s start a Slow Cooker revolution!

*As always, if you require bigger portions or are cooking for a larger family then double quantities and use a large slow cooker.

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have baked the hot-pot please do let me know how it goes (or if you can improve on the recipe) in the comments below.

Don’t forget to subscribe (green box top right) if you enjoyed this recipe! 

Simple Chocolate Peanut Butter and Bread Pudding Slow Cooker Recipe

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If you are a chocolate peanut butter fan, you are going to love this easy slow cooker recipe! Perfect on a chilly evening after a leisurely family supper…

Simple Chocolate Peanut Butter and Bread Pudding Slow Cooker Recipe – Serves 4 (medium portions) or 2 Adults and 2 Children

This is a fantastic recipe for the kids to have a go at.  They can do much of the preparation, with some assistance, and get to enjoy the results of their handy work later in the day!

You will need:

6 Slices of White Bread – crusts removed and preferably slightly stale (if you have it)

2 x Eggs (I use free range)

3/4 Pint of Milk (I use semi-skimmed)

2 x Tablespoons of Caster Sugar

Chocolate Peanut Butter Spread (I use Nutella)

Instructions:

1. Spread the bread with the chocolate peanut butter and cut each crustless slice into 4 triangles (Top Tip – Remove crusts before spreading else it can get very messy!)

2. Layer the bread in the slow cooker as evenly as possible.

3. Whisk the eggs, milk and sugar together and pour over the bread – ensure mixture covers the bread by pressing down the bread if required.

4. Place lid on slow cooker and, turn heat setting to low and leave for 8 hours

5. Approx. 15-30 minutes before serving take lid of so excess moisture evaporates.  As the pudding stands it will become more solid and easier to serve so feel free to turn setting to warm and leave a little longer.

Serve with fresh cold custard or vanilla ice cream

As always, if you require bigger portions or are cooking for a larger family then double quantities and use a large slow cooker.

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have baked the recipe above please do share with friends and/or  let me know how it goes in the comments below, and don’t forget to subscribe if you enjoyed this recipe! 

 

Simple Breakfast Bran Loaf for Busy Mums

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How many busy Mum’s out there are skipping breakfast due to the usual mad morning rush?  No need anymore with this fantastic ‘breakfast on-the-go’ recipe!

Simple Breakfast Bran Loaf – makes approx. 10 slices

This is a recipe that I originally had from my Sister many years ago and I have never had it go wrong!  It is so simple to make.  It has the added benefit of containing approx. 50% of the daily recommended amount of fibre for adults per two slices.  I’d suggest just 1 slice per day to see how your tum reacts to the bran content initally if you are dramatically increasing your fibre content – don’t forget you are eating fibre throughout the day in other foods….

You will need:

6oz/170g (1pt if using measuring jug rather than scales) of All Bran Breakfast Cereal (I use Kelloggs)

10 oz/280g (3/4 pint if using jug) of dried fruit – (I use sultanas and occassionally add in some cranberries if I have them to hand)

3oz/85g (3-4 floz if using a jug) of Sugar – I use fruit sugar as it is a low GI ingredient and perfect when baking with fruit but you can use brown sugar

4oz/115g (7floz if using Jug) Self-Raising Flour

1/2 pint of Milk

Instructions:

1. Mix dry ingredients well in a large bowl and add milk

2. Cover bowl with a clean tea towel and leave to stand for 1 hour 30 minutes

3. Mix again and then transfer mixture to a well greased and lined loaf tin (base approx. 3.5″x7″) – sprinkle a little brown sugar on the top if you like it sweet!

4. Place in a pre-heated oven on 130 degrees for about an hour.  Depending on your oven it is worth checking  after 45 minutes (I have to leave mine in for 1 hour 15 minutes as I have a fan oven and reduce my heat to 120 degrees)

5.  Leave to cool and then turn out on a wire rack to cool further.

How simple is that?

Top Tip 1 - Store upside down in an airtight container to retain moisture

Top Tip 2 – I discovered ‘Wiltons Cake Release’ earlier this year and have never had to grease and line a tin in the traditional way since.  It is so simple just squirt a little in tin and rub round evenly with fingers – no need to line.  I would add that initially I wasn’t sure about it as it contains dreaded ‘e’ numbers but when I realised how little I would use and also that it wasn’t actually in the thing I was baking I decided to give it a go and I am so glad I did – it has never let me down!

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have baked the Breakfast Bran Loaf please do share with friends and/or  let me know how it goes in the comments below, and don’t forget to subscribe if you enjoyed this recipe! 

Simple Curry Pumpkin Soup Slow Cooker Recipe

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Be warned this Halloween soup packs a punch so if you don’t like it ‘hot and spicy’ please avoid! However if you do like soups with a ‘kick’ then this is perfect for filling a thermos and chaperoning the kids whilst they trick or treat! 

Simple Curry Pumpkin Soup Slow Cooker Recipe – Serves 2 in large bowls or 4 in Mugs

You will need:

1 x Standard Slow Cooker/Crockpot

1 x Medium Sized Pumpkin – Just the flesh (remove seeds and mushy bits) – the pumpkin you have carved for Halloween is ideal! You should have approx 500g of flesh to use – but don’t bother weighing - just go for it.  It’ll be the flesh that you have scraped out – no need to actually cut too much out of the sides.

1 x Onion

1 x Teaspoon of Medium Curry Powder (or Mild or Hot depending on your taste buds)

1 x Teaspoon of Ground Ginger

1 x Vegetable Stock Cube (crumbled)

1 and 1/2 Pints of Hot water

Instructions:

1. Carve out the flesh of a medium-sized pumpkin – this is a fantastically easy way to use up pumpkin flesh rather than disposing of it!  The flesh should weigh approx 500g – it can be in strips, small cubes – whatever really it doesn’t need to look pretty.  Put in Slow Cooker

2. Peel and chop an onion – add to Slow Cooker

3. Sprinkle over the Curry Powder and Ground Ginger and crumbled Vegetable Stock Cube

4. Pour over ingredients 1 and 1/2 pints of hot water – ensure Slow Cooker is no more than 2/3rd’s full

5. Stir well and place lid on cooker – leave for at least 6 hours preferably at least 8 on low – you can leave longer if out all day or if you w ish to leave overnight. 

6. When cooked leave to cool slightly and then blend

Serve in mugs, or in bowls as a meal with crusty or indian bread

If preparing in advance you can store in the fridge for up to 48 hours or freeze and use within 1 month.  When reheating always ensure soup is piping hot and never reheat in a Slow Cooker!

Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that everytime you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that the liquid in the pot covers the ingredients and that you have stirred well when adding everything initially.

Happy Halloween!

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes – or if you have experimented and improved on this recipe please let others know in the comments below

Simple Chicken and Spinach Lasagne Slow Cooker Recipe

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A wonderful variation on typical Beef Lasagne and just as easy when you follow this Lazy but Tasty recipe!

Simple Chicken and Spinach Lasagne Slow Cooker Recipe – Serves 2 Adults + 2 Children (double quantities and use a larger slow cooker if you require bigger portions)

You will need:

1 x Standard Slow Cooker

2 or 3 x Skinless chicken breasts (I use free range)

1 x Onion

1 x Splash of olive oil to stop onion/chicken sticking to pan

150g of thawed frozen chopped spinach

1 x Medium jar of Ragu or Red Lasagne Sauce (approx. 350g) – If you only have a large jar (500g) just use 2/3rds or use all and the check consistency before layering pot.  I use a large jar and discard any I feel is excessive.

Approx. 8 pre-cooked Lasagne Sheets

1 x Small can of condensed mushroom soup (approx. 295g - I use the low-fat and low-salt variety)

Large handful of grated cheese

(If you want added flavour feel free to add some Oregano/Mixed Herbs and 2 x crushed/pressed garlic cloves and some black pepper)

Instructions:

1. Peel and chop onion and add to a pan with a splash of olive oil – ensure onion doesn’t burn

2. Cut chicken into strips or small cubes and add to pan – brown the meat all over

3. Add the spinach (which should have been drained to remove excess water) and the garlic/black pepper/oregano if using and then the Ragu/Red Sauce and bring the pan to the boil

4. Add half of the pan ingredients to the bottom of the Slow Cooker and cover with Lasagne Sheets/Noodles – you will need to snap them to cover as Slow Cookers are oval (please someone invent a square one!).  Do two layers of sheets/noodles so that the pasta is thicker.

5. Use half the tin of soup to cover the pasta and spread evenly – ensure all pasta is covered

6. Repeat steps above to create a second layer then add the grated cheese to the top (and some black pepper/mixed herbs depending on your taste)

7.  Place lid on cooker and leave for 6 hours on low.  After this time if you aren’t ready to eat then reduce to warm and leave for up to 3 hours (please check your cooker’s instructions on the maximum time the cooker should be left on warm to ensure that food remains safe to eat)

8. Approx 15-30 minutes before serving, as you are prepping salad or side dishes, remove lid so any excess moisture evaporates.

Serve immediately with salad, vegetables or crusty bread. 

Alternatively keep in fridge for up to 24 hours (can be eaten cold or reheated next day – please ensure all food is piping hot when reheated and never reheat in a slow cooker!) or freeze for up to 1 month.

Top Tip with Slow Cooked Lasagne – This lasagne will improve on standing – so if you can leave on warm with the lid removed for a short duration then it will become a more solid construction and easier to serve.

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes in the comments below

Simple Parsnip Soup Slow Cooker Recipe

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So very simple and tasty – ideal for Autumn evenings with hot fresh bread rolls!

Simple Parsnip Soup Slow Cooker Recipe – Serves 4

Satisfying enough as a main meal.  The lentils give this soup a thick and creamy texture without the fat content!

You will need:

4 x Medium Parsnips (approx 450g before peeling – but don’t bother weighing just go for it!)

1 x Onion

1 x Large Cooking Apple (or 2 x eating apples if more convenient)

1 x Vegetable Stock Cube

1/4 Pint of Red Lentils (use a measuring jug for ease instead of weighing on scales – no need!)

2 x Pints of Hot Water

1 x Teaspoon on Tumeric (optional – only if already in your spice collection)

 1 x Teaspoon of Blackpepper (optional)

Instructions:

1. Peel and dice the 4 Parsnips and place in Slow Cooker (Temp High)

2. Peel, core and dice Apple – add to Slow Cooker

3. Peel, and chop Onion – add to Slow Cooker

4. Measure out 1/4 Pint of Red Lentils into a measuring jug, then rinse thoroughly using a sieve – drain and add to Slow Cooker

5. Crumble a Vegetable Stock Cube over ingredients, add the Tumeric and Blackpepper (if you do not have these don’t worry - go without)

6. Pour over 2 Pints of Hot Water and put lid on Slow Cooker.

7.  Turn Heat Setting to Low and leave for 8 hours (or longer if you are out for the day – up to approx. 10 hours)

8. When ready to serve – blend using a hand blender in pot (or transfer to a blender) – be careful in both instances as it will be hot.

Serve immediately with hot fresh rolls, store in the fridge for up to 48 hours or freeze for up to 1-month

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes in the comments below

Simple Cottage Pie Slow Cooker Recipe

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This will be the easiest Cottage Pie you will ever make!

Simple Cottage Pie Slow Cooker Recipe – Serves 2 Adults + 2 Young Children

You will need:

1 x Standard Slow Cooker

1 x Onion (diced)

450g of Minced Beef (I use extra lean)

1 x Small Can of Condensed Mushroom Soup (295g)

1 x Beef Stock Cube (crumbled)

4 x White Potatoes to make the mash potato topping

1 x Handful of Grated Cheese (optional topping)

Instructions:

1. Crumble the Mince into the Slow Cooker, add Diced Onion, crumbled Beef Stock Cube and the Can of Condensed Mushroom Soup – Stir until well mixed

2. Turn the Cooker onto low and leave for 6-8 hours

3. Make your Mash by boiling the potatoes (quartered) for approx 20 minutes (until soft when fork/skewer inserted) and then mashing (butter optional).  Put Mash in airtight container and place in fridge until needed.

4.  When mince is cooked, layer the bottom of a ovenproof dish and top with mash and cheese.  Either place in oven on 180 degrees for approx 10-15 minutes or grill for a few minutes.  Ensure topping is piping hot before serving.

Serve with fresh steamed vegetables

If you require larger portions double the ingredients and use a large Slow Cooker.

How simple is that?

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes in the comments below

Simple Breakfast Pancakes Recipe

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This is the simplest pancake recipe I have ever made and is based on American Style Pancakes that are served with Maple Syrup. This recipe is simple as it contains many less ingredients (including salt) that other recipes state but it still produces excellent results.

You can eat them with anything including eggs and bacon for a Sunday morning feast!

My daughter adores these pancakes and easily eats four before school…

You will need:

150g Self-raising Flour

1 x Egg (I use free range)

250ml Milk (I use semi-skimmed)

Instructions

1. Place frying pan (I use a skillet – heavy bottomed pan) on hob and preheat on a medium to high heat – no oil required

2. Add all ingredients to a medium sized bowl (I use one with a lip so that I can pour straight from the bowl into the pan reducing washing up)

3. Mix together (I whisk with an electric whisker as this mixes the ingredients well – but you can hand mix/whisk – just ensure mixture is smooth)

4. This mixture is thicker than typical English pancakes or French Crepes so make the pancakes smaller and do not fill the pan. There should be enough for 8 medium size pancakes.

5. Do each pancake individually in centre of pan for best results.  Pour mixture in and leave until small air bubbles appear in surface of pancake.  Then using a spatula toss  the pancake and do other side.  The first side should take approx. a minute.  It will depend on the heat of the pan so keep an eye on the pancake.  If you toss the pancake too soon and it is not a golden brown colour simply toss again and leave for a few more seconds to brown.

Serve with Maple Syrup, Nutella or Sugar and Lemon Juice or whatever else you fancy (alternatively place in airtight container for a cold snack later in the day – or reheat in microwave after Dinner and serve as dessert with Jam and Icecream)

Please let me know how it goes in the comments below

Simple Chicken Tikka Masala Slow Cooker Recipe

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Simple Chicken Tikka Masala Slow Cooker Recipe – Serves 4

This Slow Cooker recipe is so easy as it requires very little preparation.  Authentic indian dishes can contain a long list of ingredients if cooking from scratch – this recipe is quick and easy and tastes fantastic!

Lazy but Tasty!

You will need:

1 x Standard Slow Cooker

4 x Skinless Chicken Breasts (I use free range)

1 x Onion (diced)

1 x Tin/Carton of Chopped Tomatoes

1/2 Jar of Tikka Masala Paste (I use Pataks)

2 x Tablespoons of double cream or natural yogurt for a lower fat version

Instructions:

1. Turn Slow Cooker on High

2. Dice onion and add to Slow Cooker

3. Cube chicken and add to Slow Cooker

4. Stir in 1/2 Jar (approx. 150g) of Tikka Masala Paste

5. Stir in Chopped Tomatoes

6. Replace lid and turn to Low – leave 6-8 hours

7. 15 minutes before serving remove lid and add cream/yogurt and stir

Serve with Rice and/or Naan

Please remember that whilst cooking you should not lift the Slow Cooker lid as this increases cooking time by 20 minutes each time you take a peek!  Ensure that chicken is covered by the sauce before cooking and then there is no need to stir during cooking.  Leave at least 6 hours to ensure chicken is cooked throughout – you can leave longer – I do!

Spread the word and let’s start a Slow Cooker revolution!

Please let me know how it goes in the comments below