Some of my favourite recipes are those in which I already have the ingredients on hand, ready to go. This recipe is one of those and is the easiest dessert I have made in the slow cooker yet. It would make a great weeknight dessert. It serves 4-6 people so double the quantities if you are cooking for a large group.
Ingredients
4 cooking apples, such as Granny Smith
1 tablespoon butter
2 tablespoons self-raising flour
3/4 cup of sugar- I just used white sugar
2 teaspoons lemon juice- I squeezed the juice of half a lemon
Peel and core the apples then cut them in half lengthways.
Grease the inside of the slow cooker with spray or butter.
Place the apple cut side up in the cooker.
Rub the butter and flour together with your fingertips. Mix in the sugar, 3/4 cups of cold water and lemon juice. Pour the mixture evenly over the apples.
Place the lid on the cooker and cook for 2 hours on high or 4 hours on low. Serve with ice-cream if desired.
www.sallywise.com.au
Three girls. Three slow cookers. One common appetite for culinary adventures! Three Slow Cookers was born over dinner one evening. Cardamon, Paprika and Saffron were sharing a lovely slow cooked meal, and wondered how they could discover more about the wonders of slow cooking. Paprika suggested: “ A blog!”. Cardamon and Saffron agreed: “Yes!”. And the rest, as they say, is blogging history. Enjoy!
Sunday 26 January 2014
Saturday 25 January 2014
Cocktail Meatballs
Preparing cocktail food can be time consuming and tedious. This type of food has never been something that I associated with slow cooking. I was intrigued when I saw this recipe for cocktail meatballs and had to try it. This is a recipe that you could cook in advance and keep in the freezer. They could also be served with pasta or vegetables as a main meal. The quantities here make 24.
Meatballs
600g good quality mince
1 onion, grated
1 egg, lighty whisked
1 slice of bread, crumbed
3 teaspoons soy sauce
3 teasppons Worcestershire sauce
2 teaspoons chutney, any sort
1/2 teaspoon salt
Sauce
1/2 cup tomato sauce (ketchup)
juice from 1/2 orange
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/4 cup brown sugar
Mix together the mince, onion, egg, bradcrumbs, sauces, chutney and salt. Roll the mixture into walnut size balls and place in the slow cooker.
To make the sauce, mix together the tomato sauce, orang juice, salt, vinegar, soy sauce and sugar. Spoon the sauce over the meatballs and place the lid on the cooker. Cook for 3 1/2 hours on high or 6-7 hours on low.
Ensure that you remove the meatballs from the slow cooker with a slotted spoon to prevent them from breaking.
www.sallywise.com.au
Meatballs
600g good quality mince
1 onion, grated
1 egg, lighty whisked
1 slice of bread, crumbed
3 teaspoons soy sauce
3 teasppons Worcestershire sauce
2 teaspoons chutney, any sort
1/2 teaspoon salt
Sauce
1/2 cup tomato sauce (ketchup)
juice from 1/2 orange
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/4 cup brown sugar
Mix together the mince, onion, egg, bradcrumbs, sauces, chutney and salt. Roll the mixture into walnut size balls and place in the slow cooker.
To make the sauce, mix together the tomato sauce, orang juice, salt, vinegar, soy sauce and sugar. Spoon the sauce over the meatballs and place the lid on the cooker. Cook for 3 1/2 hours on high or 6-7 hours on low.
Ensure that you remove the meatballs from the slow cooker with a slotted spoon to prevent them from breaking.
www.sallywise.com.au
Sunday 19 January 2014
Hot Potato Salad
I fell in love with the idea of using dijon mustard in potato salads years ago. I often serve them up cold but came across this recipe that serves it warm. You could probably do it both ways really and it has a wonderful flavour. I am convinced it's the vinegar and mustard that does it. This is a perfect side dish for BBQ's and will serve 6 people. I used the high setting for this recipe and it worked well.
Ingredients
1kg potatoes
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 apple cider vinegar
1 cup grated tasty cheese
2 tablespoons finely chopped parsley
Peel and dice the potatoes. Peel and dice the onion. Peel and crush the garlic. Dice the bacon and remove rind. Place in the slow cooker and add salt and the chicken stock.
Place the lid on the cooker and cook for 3 hours on high or 6 hours on low.
Near the end of cooking, mix the cornflour with the milk to make a paste. Boil the cream over the stove and mix it with the cornflour paste. Mix in the mustard, vinegar and cheese. Stir until the cheese is melted.
Remove the salad from the slow cooker and stir in the cheese sauce. Serve with chopped parsley.
www.sallywise.com.au
Ingredients
1kg potatoes
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 apple cider vinegar
1 cup grated tasty cheese
2 tablespoons finely chopped parsley
Peel and dice the potatoes. Peel and dice the onion. Peel and crush the garlic. Dice the bacon and remove rind. Place in the slow cooker and add salt and the chicken stock.
Place the lid on the cooker and cook for 3 hours on high or 6 hours on low.
Near the end of cooking, mix the cornflour with the milk to make a paste. Boil the cream over the stove and mix it with the cornflour paste. Mix in the mustard, vinegar and cheese. Stir until the cheese is melted.
Remove the salad from the slow cooker and stir in the cheese sauce. Serve with chopped parsley.
www.sallywise.com.au
Saturday 18 January 2014
Napolitana Sauce
This versatile dish works perfectly as a vegetarian replacement for a bolognese sauce. It could also be used as a pizza topping, added to soup or used as a general side dish. It is best served with pasta and makes for a very flavoursome and easy meal.
Ingredients
1 large onion diced
1 large red capsicum diced and deseeded
4 cloves garlic, crushed
1 teaspoon apricot jam or brown sugar
1 tablespoon chopped fresh rosemary or basil
1 teaspoon vegetable stock powder
2x 400g cans diced tomatoes
3 teaspoons soy sauce
3 teaspoons Worcestershire sauce
1 tablespoon tomato sauce
3 teaspoons chutney (any sort)
1 tablespoon sweet chilli sauce
3 teaspoons cornflour mixed to a paste with 2 tablesppons cold water
cooked pasta, to serve (any sort)
grate parmesan cheese, to serve
Place all ingredients except the cornflour in the slow cooker, cover and cook for 4 hours on high or 8 hours on low.
If the sauce needs thickening, you can use the cornflour to do this at the end. I found that it wasn't necessary but it's a good option to have for a lot of sauces.
Serve over pasta and top with grated parmesan cheese.
www.sallywise.com.au
Ingredients
1 large onion diced
1 large red capsicum diced and deseeded
4 cloves garlic, crushed
1 teaspoon apricot jam or brown sugar
1 tablespoon chopped fresh rosemary or basil
1 teaspoon vegetable stock powder
2x 400g cans diced tomatoes
3 teaspoons soy sauce
3 teaspoons Worcestershire sauce
1 tablespoon tomato sauce
3 teaspoons chutney (any sort)
1 tablespoon sweet chilli sauce
3 teaspoons cornflour mixed to a paste with 2 tablesppons cold water
cooked pasta, to serve (any sort)
grate parmesan cheese, to serve
Place all ingredients except the cornflour in the slow cooker, cover and cook for 4 hours on high or 8 hours on low.
If the sauce needs thickening, you can use the cornflour to do this at the end. I found that it wasn't necessary but it's a good option to have for a lot of sauces.
Serve over pasta and top with grated parmesan cheese.
www.sallywise.com.au
Mushroom and Bacon Risotto
Risotto is a high maintenance dish to cook. It's one of those dishes that a lot of people want to enjoy but do not have the time to make properly because it involves constant stirring and monitoring. I personally enjoy this part of the traditional method as I find it relaxing but it's only relaxing when you have the time.
This recipe from Sally Wise is the first risotto recipe for the slow cooker that I have found actually works. I think it's because long grain rice is used. In the pan, aborio rice is normally used but this goes too gluggy in the slow cooker. The flavours are particularly good and you could probably add more lemon juice than the recipe says. You also may need to add some extra stock at the end. Ensure you add the cream and parmesan cheese at the end of the cooking process. I have only used the high setting for 2 hours and it works well.
The quantities shown here serve four people.
1 onion, finely diced
250g mushrooms, sliced
2 cloves garlic, crushed
200g lean bacon, rind removed, diced
1 cup long grain rice
Juice of 1/2 a large lemon
2 1/2 cups chicken or vegetable stock (or 2 1/2 cups water with 1 teaspoon stock poweder
3 teaspoons chopped thyme
1/2 cup chopped semi dried tomatoes
1/2 teaspoon salt
1/2 cup pouring cream or thickened cream
1/2 cup grated or shaved parmesan cheese
45g butter diced
1-2 tablespoons chopped parsley to serve
Place the onion, mushrooms, garlic, bacon, rice, lemon juice stock, thyme, tomatoes and salt in the slow cooker and stir ingredients to combine.
Place the lid on the cooker and cook for 2 hours on high or 4 hours on low.
Once it has finished cooking, stir in the cream, parmesan and butter.
Add salt and pepper and parsley to serve.
http://www.sallywise.com.au/
This recipe from Sally Wise is the first risotto recipe for the slow cooker that I have found actually works. I think it's because long grain rice is used. In the pan, aborio rice is normally used but this goes too gluggy in the slow cooker. The flavours are particularly good and you could probably add more lemon juice than the recipe says. You also may need to add some extra stock at the end. Ensure you add the cream and parmesan cheese at the end of the cooking process. I have only used the high setting for 2 hours and it works well.
The quantities shown here serve four people.
1 onion, finely diced
250g mushrooms, sliced
2 cloves garlic, crushed
200g lean bacon, rind removed, diced
1 cup long grain rice
Juice of 1/2 a large lemon
2 1/2 cups chicken or vegetable stock (or 2 1/2 cups water with 1 teaspoon stock poweder
3 teaspoons chopped thyme
1/2 cup chopped semi dried tomatoes
1/2 teaspoon salt
1/2 cup pouring cream or thickened cream
1/2 cup grated or shaved parmesan cheese
45g butter diced
1-2 tablespoons chopped parsley to serve
Place the onion, mushrooms, garlic, bacon, rice, lemon juice stock, thyme, tomatoes and salt in the slow cooker and stir ingredients to combine.
Place the lid on the cooker and cook for 2 hours on high or 4 hours on low.
Once it has finished cooking, stir in the cream, parmesan and butter.
Add salt and pepper and parsley to serve.
http://www.sallywise.com.au/
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