Saturday, 29 November 2014

Sugar & Cinnamon Coated Almonds


1 ½ cup white sugar
1 ½ cup brown sugar
3 tablespoons cinnamon
1/8  teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
¼ cup water

Mix together sugars, cinnamon and salt. In another bowl, whisk the egg white and vanilla until it is a little frothy. Then add almonds making sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almondsand toss until coated.

Spray the slow cooker with oil. Add the mixture of almonds and sugars to the slow cooker andturn it to low.

Cook with the lid on for 3-4 hours stirring every 20 minutes. In the last hour add the ¼ cup water and stir well. Continue to cook the nuts for another 45 minutes to anhour. This ensures a crunchy coating. Stir really well, especially as it getslater in the cooking process.

Line two largebaking trays with grease proof paper and spread the almonds flat to cool. Thealmonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Store in an airtight container. Enjoy!

Christmas: Lemon Meringue Pudding

1/2 cup fresh breadcrumbs
1/4 cup sugar plus 2 teaspoons extra
1/3 cup cornflour
3/4 cup lemon juice
2 teaspoons finely grated lemon rind
4 egg yolks
1 egg
30g butter
4 egg whites
1 cup sugar
1 teaspoon cornflour

Grease the inside of the slow cooker with cooking spray or butter.
Mix together the breadcrumbs and 2 teaspoons of sugar and sprinkle over the base and 5cm up the sides of the cooker.
Mix the cornflour with 1/2  cup cold water to a smooth paste & setaside. Place lemon juice, lemon rind and 1/4 cup of sugar in a saucepan andbring to the boil. Add the cornflour paste, stirring constantly until thickened, then cook about a minute, still stirring. Remove from the heat and leave to stand for 5 minutes. Whisk in the egg yolks, egg, then the butter. Spoon this mixture over the breadcrumb base in the cooker. Turn the setting to Low.
To make the meringue, beat egg whites until stiff peaks form, then add the sugar and cornflour and beat until stiff peaks form once more.  Spoon over the lemon filling and spread out evenly, making sure it reaches right out tothe sides and slightly lower in the centre. Place lid on cook for 2 hours onlow.

Source: The complete slow cooker by Sally Wise, published by ABC books

Christmas: Rich Fruit Pudding

125g butter
375g mixed driedfruit
juice and rind of½ orange
1 cup sugar
1 teaspoon groundcinnamon
½ teaspoon groundnutmeg
2 teaspoonsmarmalade
1 teaspoonbicarbonate of soda
½ cup sherry (orpineapple juice)
½ cup water
1 apple, coredand coarsely grated
30g darkchocolate, chopped
2 eggs, lightlywhisked
1 cup plain flour
1 cupself-raising flour

Spray in side theslow cooker with cooking oil or grease well.

Place butter, dried fruit, orange juice and rind, sugar, spices, marmalade, bicarbonate of soda, sherry, water and apple in a large saucepan and bring to the boil, stirring often.  Simmer for 1 minute.  Stir in chocolate until melted. Remove from the heat and leave to stand for 10 minutes. Quickly mix in eggs andflour until well combined, then pour into the cooker.
Place the lid on the cooker and cook for 4-5 hours on Low until the centre of the pudding is firm to touch.

Serve with custard.

Source: Thecomplete slow cooker by Sally Wise, published by ABC books

Christmas: Caramelised Onion Tartlets

Makes 25

1 batch shortcrust pastry or 3 sheets pre made shortcrust pastry.
500gmsdiced onions
1tablespoon balsamic vinegar
1tablespoon brown sugar
1block feta cheese
Salt& pepper

Onion mixture
Spray your slow cooker & place the setting on low.
Dice the onions & place in cooker. Add the balsamic vinegar & brown sugar.Stir mixture, add a sprinkle of salt & pepper. Place the lid on the cooker& cook for 8 hours on low. If, towards the end of cooking, the mixture istoo watery, switch the setting to high for the final hour.
Pastry base
Grease or spray small muffin tins with cooking spray. Cut pastry sheets into small rounds. Line the muffin tins with pastry. Bake the pastry bases on 180°c for 15 minutes. Fill the case with onion mixture, top with crumbled feta & placein the oven for a further 15mins.

Christmas Chutney

500ml white vinegar
500g sugar
1kg Granny Smith apples, peeled, cored and choppedinto 2cm pieces
1 large onion, finely chopped
3 1/3 cups dried cranberries,
2  cups dates, chopped into 2cm pieces
1/2 teaspoonground cloves,
1 teaspoonground ginger,
1 ½ teaspoonsground cinnamon
¼ teaspooncayenne pepper

Add the vinegar and sugar to the slow-cooker basin and switch on toHIGH. Stir until the sugar has dissolved.
Add the chopped apple and onion.
Add the dried food and stir well.
Add the spices and stir again.
Put the lid on tightly and cook on HIGH for 5–6 hours or until thechutney is a thick consistency.

Christmas: Hot Potato Salad

1kg potatoes
1 onion
2 cloves garlic
180g lean bacon
1 teaspoon salt
1/2 cup chicken stock
1 tablespoon cornflour
1/2 cup cold milk
1 cup cream
2 teaspoons Dijon or seeded mustard
2 teaspoons cider vinegar
1 cup tasty grated cheese
2 tablespoons finely chopped parsley

Peel potatoes and chop into 1.25cm dice. Peel & finely dice the onion. Peel & crush the garlic. Remove rind from bacon & dice. Place in slow cooker and add chicken stock.
Place lid on cooker and cook for 3 hours on high or 6 hours on low.
When cooking time is almost complete, mix the cornflour with the milk to a paste. Heat the cream until boiling and thicken with the cornflour paste. Mix in the mustard, vinegar and cheese. Stir until cheese is melted.
Remove lid from cooker & stir in cheese sauce. Mix well. Top with chopped parsley.

Source: Thecomplete slow cooker by Sally Wise, published by ABC books