Category Archives: Slow Cooking in Season

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 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 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