tag:blogger.com,1999:blog-87071000363858810172024-03-05T13:46:14.350+00:00Slow Cooked in BlightyEasy, tasty recipes for your slow cooker with British ingredients and international flairGentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-8707100036385881017.post-89827588645045337832016-02-24T14:01:00.001+00:002016-02-24T14:01:11.326+00:00My new blogging home - come visit!Hi Everyone,<br />
<br />
It's been a long time since I've posted on this blog but does this mean I've stopped blogging or fallen out of love with my slow cooker? Heavens, no!<br />
<br />
I know many people still visit this site for recipes and ideas so you might like to know I'm transferring most of the recipes here, bit by bit, over to my newer blog <a href="http://www.theerrantsock.com/" rel="nofollow" target="_blank">The Errant Sock</a>.<br />
<br />
There are still lots of slow cooker recipes (obvs!) but also other recipes, especially allergen-avoiding creations created around my son's dietary needs, posts on books, crafts and family life....the works.<br />
<br />
So come on over and get your usual fix of crazy, chaotic but always tasty and fun at<a href="http://www.theerrantsock.com/" rel="nofollow" target="_blank"> The Errant Sock</a>. Come on in, kick off your shoes and make yourself at home. See you there in a second or two.<br />
<br />
Best,<br />
<br />
Jennie a.k.a. The Gently Eccentric MumGentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-64928462168358705822012-04-29T21:29:00.001+01:002012-04-29T21:30:53.382+01:00Slow cooker Indian pudding recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwWOkRKhF5skOAaGGQPZTn2zqlTgVCQX8he4b8WuWEgVOKAQNUDmjP9CkO3iHSAncIVQdp94kygLA1GVyUx7SZImMvG58dX61RIMJ7_ctMtuGr1siJ2B7npI5BeJToemG-jEKE6e3scNa/s1600/indian+pudding.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwWOkRKhF5skOAaGGQPZTn2zqlTgVCQX8he4b8WuWEgVOKAQNUDmjP9CkO3iHSAncIVQdp94kygLA1GVyUx7SZImMvG58dX61RIMJ7_ctMtuGr1siJ2B7npI5BeJToemG-jEKE6e3scNa/s320/indian+pudding.JPG" width="320" /></a></div>
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Just so there's no confusion for UK readers, this should probably be called "Native American" pudding. However, although puddings like this were eaten by early settlers in the USA, the name comes from the cornmeal (or "Indian meal") it contains rather than referring to the recipe's ethnic origins. The pudding itself is a simplified version of a typical English pudding of the time. Food history lesson over. All you need to know is, it's yummy. </div>
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I got the molasses required for this pudding in Holland and Barratt as they're hard to come by in supermarkets here but black treacle is a pretty good equivalent.</div>
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<b>Ingredients for 4 - 6 portions:</b></div>
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3 cups / 750 ml milk (I used semi-skimmed and it was fine)<br />
1/2 cup / 90 g cornmeal or polenta (fine)<br />
1/2 tsp salt<br />
3 eggs<br />
1/4 cup / 60 g light brown sugar<br />
1/3 cup / 120 g molasses or treacle<br />
2 tbsp butter<br />
1/2 tsp cinnamon<br />
1/4 tsp allspice<br />
1/2 tsp ginger<br />
2/3 cup / 100 g raisins or chopped dates<br />
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<b>Directions</b>:<br />
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Lightly grease the slow cooker pot. Switch it to High while you prepare your pudding. Bring the milk, cornmeal and salt to the boil in a saucepan. Boil, stirring constantly, for 5 minutes. Cover and simmer for another 10 minutes. In a large bowl, mix everything else except the raisins or dates. Gradually add the hot cornmeal mixture to the egg and treacle mixture, beating as you go. Whisk until smooth. Stir in the dried fruit. Pour the mixture into the slow cooker and cook for 2-3 hours or, if you prefer, switch it to Low and cook for 6 - 8 hours.<br />
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<b>Verdict</b>:<br />
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This was unlike any dessert I had ever tried before.
It had a smooth, velvety texture, somewhere between a baked custard and a baked semolina. Despite the reassuring texture of a nursery pudding, the taste was quite grown-up; spicy but not overpowering. I could imagine it would be fabulous with some vanilla ice-cream. The smell was quite Christmassy and it was definitely a winter or autumn pudding. It's not hard to make so, if you like unusual recipes, give this historic treat a go.<br />
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<br /></div>GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com2tag:blogger.com,1999:blog-8707100036385881017.post-28792966877723037022012-04-22T21:51:00.003+01:002015-03-04T20:29:40.359+00:00Jambalaya recipe for the slow cooker<div class="separator" style="clear: both; text-align: left;">
No, don't worry. You've not got a bad link. This great recipe is moments away, right <a href="http://theerrantsock.com/slow-cooker-jambalaya-recipe/" rel="nofollow" target="_blank">here</a></div>
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<br /></div>
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I'm gradually transferring all my Blighty recipes to a new blog called <a href="http://theerrantsock.com/" rel="nofollow" target="_blank">The Errant Sock</a>. As well as slow cooker recipes, you'll get lots of other conventional recipes with lots designed to avoid common allergens, plus crafts, reviews, parenting and home hacks, all with the same dash of realism and humour that you get here. So do take a look around and let me know what you think!</div>
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Hope to see you in a few seconds over on the Sock!</div>
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GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-87173198342417117302012-04-14T21:15:00.002+01:002015-03-10T21:51:06.879+00:00Hungarian Goulash slow cooker recipe<div class="separator" style="clear: both; text-align: left;">
No, don't worry. You've not got a bad link. This great recipe is moments away, right <a href="http://theerrantsock.com/hungarian-goulash-recipe-for-the-slow-cooker/" rel="nofollow" target="_blank">here</a></div>
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<br /></div>
<div class="separator" style="clear: both;">
I'm gradually transferring all my Blighty recipes to a new blog called <a href="http://theerrantsock.com/" rel="nofollow" target="_blank">The Errant Sock</a>. As well as slow cooker recipes, you'll get lots of other conventional recipes with lots designed to avoid common allergens, plus crafts, reviews, parenting and home hacks, all with the same dash of realism and humour that you get here. So do take a look around and let me know what you think!</div>
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Hope to see you in a few seconds over on the Sock!</div>
GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-6122589170158167752012-04-09T10:28:00.000+01:002016-03-09T14:07:08.090+00:00Slow cooker Cuban Roast chicken recipe<div class="separator" style="background-color: #66bb33; clear: both; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">
No, don't worry. You've not got a bad link. This great recipe is moments away, right <a href="http://theerrantsock.com/slow-cooker-cuban-roast-chicken-recipe/" rel="nofollow" target="_blank">here</a></div>
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I'm gradually transferring all my Blighty recipes to a new blog called <a href="http://theerrantsock.com/" rel="nofollow" style="color: #993322; text-decoration: none;" target="_blank">The Errant Sock</a>. As well as slow cooker recipes, you'll get lots of other conventional recipes with lots designed to avoid common allergens, plus crafts, reviews, parenting and home hacks, all with the same dash of realism and humour that you get here. So do take a look around and let me know what you think!</div>
<div class="separator" style="background-color: #66bb33; clear: both; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">
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Hope to see you in a few seconds over on the Sock!</div>
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GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com4tag:blogger.com,1999:blog-8707100036385881017.post-55118551873814547032012-03-28T20:52:00.001+01:002012-03-28T20:52:55.508+01:00Slow cooker chicken paprikash recipe<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0dtV9aJ2FIWtRb5G4Wgwscj1kyZV4bVyMeT7lvTwuugeHjb-rHrDcjnwyxN-UY7uN6c9dFw_ylAQa2DYMRd3C1k_tf_cWrsbg-8XqKFvUs6FWxOrkqxCR4MdzXAmye04BmvZkF64YG0_/s1600/chicken+paprikash.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0dtV9aJ2FIWtRb5G4Wgwscj1kyZV4bVyMeT7lvTwuugeHjb-rHrDcjnwyxN-UY7uN6c9dFw_ylAQa2DYMRd3C1k_tf_cWrsbg-8XqKFvUs6FWxOrkqxCR4MdzXAmye04BmvZkF64YG0_/s320/chicken+paprikash.JPG" width="320" /></a>I've wanted to try this recipe ever since I watched "When Harry Met Sally" about 20 years ago. I'd never heard of Paprikash until Harry said "Waiter, I need more pepper on my paprikash" in the museum scene, but it sounded good. I was right. It is very, very good. I'm starting to learn that finishing a braised meat dish with sour cream, as they often do in Eastern European cooking, works extremely well. I'll soon be posting a stroganoff recipe that works the same way. In the mean time, do try this. And if you can think of any other meals from movies I can try, let me know!</div>
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<b>Ingredients for 4:</b></div>
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8-10 chicken thighs and/or drumsticks (or breasts, but I find they have less flavour)</div>
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4 tsps sweet (i.e. standard, not hot) paprika, ideally Hungarian</div>
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1/2 tsp salt</div>
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1/2 tsp ground black pepper</div>
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1 large onion, coarsely chopped</div>
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3 tbsp flour</div>
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1 cup / 250 ml chicken stock or broth</div>
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1/4 cup / 4 tbsp sour cream</div>
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2 tbsp flour</div>
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<b>Directions</b>:</div>
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This looks long-winded but isn't complicated or time-consuming in reality.<br />
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Put the chicken pieces into a large frying pan / skillet. Sprinkle half of the paprika, salt and pepper over them. Turn the chicken over and sprinkle the other half of the seasoning over the other side. </div>
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Put the pan onto the burner on medium to high heat. Watch the chicken pieces carefully as you're adding no extra fat which means they will brown quite quickly - that's exactly what you want as it adds flavour. Cook for 2-4 minutes each side until browned without moving them about too much.<br />
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Transfer the chicken to the slow cooker and throw the onion into the frying pan to fry using any drippings left by the chicken. Sauté the onion for several minutes until it starts to soften then add the flour and cook, stirring well, for around 90 seconds. Add the chicken stock and allow it to bubble until the sauce starts to thicken. Tip the sauce and onion over the chicken.<br />
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Cook on Low for 6-8 hours or on High for 3-4.<br />
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30 minutes before you want to eat, mix the sour cream with the remaining 2 tbsp flour in a small bowl. Add a few spoonfuls of stock from the slow cooker to warm the sour cream. This prevents it from curdling when you add it to the chicken. Add the sour cream mixture to the slow cooker and stir well. Through all of this, try not to leave the lid off the slow cooker for any longer than necessary as it takes a while to regain heat. Continue cooking for 30 more minutes.<br />
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Serve with noodles, rice or mashed potato. Lick the plate clean and put me in your will. Leftovers freeze well. Apparently!<br />
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<b>Verdict</b>:<br />
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You may have picked up that this was absolutely awesome. The house smelt amazing. The method meant that the chicken had good colour and that lovely, slightly charred "umami" taste. The sauce was creamy and had body but wasn't hot or spicy. 5 stars all round. Love it. Love it. Love it.</div>GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-90398208963265564172012-03-27T13:56:00.002+01:002015-05-12T21:31:18.906+01:00Slow cooker Lamb Navarin recipe<div class="separator" style="background-color: #66bb33; clear: both; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.4899997711182px; line-height: 21.7350006103516px;">
No, don't worry. You've not got a bad link. This great recipe is moments away, right<a href="http://theerrantsock.com/lamb-navarin-slow-cooker-recipe/" target="_blank"> here</a></div>
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I'm gradually transferring all my Blighty recipes to a new blog called <a href="http://theerrantsock.com/" rel="nofollow" style="color: #993322; text-decoration: none;" target="_blank">The Errant Sock</a>. As well as slow cooker recipes, you'll get lots of other conventional recipes with lots designed to avoid common allergens, plus crafts, reviews, parenting and home hacks, all with the same dash of realism and humour that you get here. So do take a look around and let me know what you think!</div>
<div class="separator" style="background-color: #66bb33; clear: both; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.4899997711182px; line-height: 21.7350006103516px;">
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Hope to see you in a few seconds over on the Sock!</div>
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GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-30653183135896142312012-03-25T21:25:00.000+01:002012-03-25T21:25:29.250+01:00Slow cooker candied parsnips recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnunLCd2q0T0uA4pffu9yM1DbYGIWezJZVJOSlkA24Nar-_62FAwgB7b4C8vRwTKMCsCwnTuizzh1zoJ2KYbFoltsdgongAiMli63DGln6YUH25KxCt8D0MhSxeBZh0-W3mtVAF4ahNpVo/s1600/candied+parsnips.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnunLCd2q0T0uA4pffu9yM1DbYGIWezJZVJOSlkA24Nar-_62FAwgB7b4C8vRwTKMCsCwnTuizzh1zoJ2KYbFoltsdgongAiMli63DGln6YUH25KxCt8D0MhSxeBZh0-W3mtVAF4ahNpVo/s320/candied+parsnips.JPG" width="320" /></a></div>
We're still in the hungry gap here in the UK when spring is definitely on its way but the only seasonal veg is the end of what was stored over the winter.<br />
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We love parsnips in this house anyway but if you want to taste the true essence of pasnip, then cooking them like this may be just the ticket, especially if you're a bit sick of them roasted or mashed after so many months of winter veg.<br />
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Ingredients for 4:<br />
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6 parsnips, peeled <br />
1/2 cup (about 120 g) of brown sugar, firmly packed<br />
1 tsp salt<br />
1/2 cup / 120 ml orange juice<br />
1 tsp grated orange rind<br />
4 tbsp butter<br />
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<b>Directions</b>:<br />
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Grease the insides of your slow cooker. You'll thank me later.<br />
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Add all of the ingredients to the slow cooker and combine well. A qucik stir 15 minutes into cooking won't go amiss either once the butter has melted but it's not crucial.<br />
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Cook on High for 7-8 Hours.<br />
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<b>Verdict</b>:<br />
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Awesome. A deep but not inappropriately sweet taste, I guess balanced out by the orange notes. The parsnips still had some bite to them but no crispiness. These woul d be great with roast meats, sausages or alongside some cold ham. <br />
<br />GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-32534049301489720232012-03-20T19:57:00.000+00:002012-03-20T19:57:37.195+00:00Ali's easy-peasy Indian Spinach dish - the slow cooker way<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVsyJz8ShZkXKxgSat0pHDa_nCtQdb_u-RSSDIQconxEs4iKKOnK03R0tLnh068VHys2UdzM1C2lcz-gXiHsm9AaN8KQV1UOwxZTAmgJAcIMTV8jS2TAW3si9xs71nxzOuNu7FCbnAg1X/s1600/alis+spinach.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVsyJz8ShZkXKxgSat0pHDa_nCtQdb_u-RSSDIQconxEs4iKKOnK03R0tLnh068VHys2UdzM1C2lcz-gXiHsm9AaN8KQV1UOwxZTAmgJAcIMTV8jS2TAW3si9xs71nxzOuNu7FCbnAg1X/s320/alis+spinach.JPG" width="320" /></a>Well folks, I'm back, dabbling my toes in the blogging water after 6 months of caring for an insomniac baby. There hasn't been time to write, but cook you must and the slow cooker has bubbled away merrily in the corner on many occasions. Sometimes, I even remembered to get out the camera. </div>
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This is a delicious and easy dish. I'm not entirely sure of its provenance as it was passed on via several people and then adapted by me for the pot but it is a lovely side dish for any Indian meal or can be a vegetarian main dish with some rice, ideally brown for preference. The Ali in question though is a very English Alison, not an Ali Babar, or an Ali of any other exotic provenance. She's also the best kind of best friend a girl could have so this one's dedicated to her! </div>
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<b>Ingredients</b>: </div>
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400g / 2 boxes frozen spinach, whole leaf or chopped, ideally partially thawed but not drained</div>
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(if you haven't thawed the spinach, add a little extra cooking time)</div>
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150 - 250 g feta cheese or paneer (optional)</div>
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2 tsp chopped fresh ginger</div>
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1/2 tsp salt</div>
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1 tsp turmeric</div>
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1 tbsp ground coriander</div>
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1/2 tsp chilli powder</div>
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1/2 tsp garam masala</div>
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dab of butter to fry the spices in</div>
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<b>Method</b>: </div>
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Fry your spices in the butter in a small frying pan or skillet, stirring gently for 1 minute or until fragrant.</div>
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Dump everything except the cheese or paneer into the slow cooker and switch onto Low. Cook for 4-7 hours. Add the cheese, if using, in the last 10-30 minutes to heat through and melt slightly. Serve with rice.</div>
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<b>Verdict</b>: </div>
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In a house where few recipes, even good ones, get a second outing, this has been repeated many times. Adapting it for the slow cooker has made a lazy dish even easier to prepare.
The spices were very balanced and make the spinach interesting but not hot spicy. I used a bit more ginger than this but it was a little overpowering so I've adjusted it down here. You can leave out the feta or paneer if you are having it as a side dish but it's an easy veggie main course with the cheese. The spinach didn't come out watery - just enough water evaporated to make it perfect.</div>
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<br /></div>GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-90091905012082783262011-09-13T21:10:00.000+01:002011-09-13T21:10:05.910+01:00Danger - Building works!I'm really itching to get cooking and posting again. It's crazy, I have a 2 week-old baby to look after but I miss having a creative outlet and I have so many ideas, both for the recipes and for the way this blog works.<br />
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So, be warned, although all the recipes to date will remain entirely searchable, you may find a few odd corners if you nose around and delve a little deeper - unfinished areas, experimental pages. falling masonry...please forgive the dust and disruption and hopefully, in a few weeks time, there'll be a shiny new-look "Blighty" for you to enjoy. (If you have any of your own ideas for either improvements or recipes you'd like to see, let me know)<br />
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In the mean time, do feel free to keep commenting on the recipes posted to date. I read and take note of every comment.<br />
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As ever,<br />
<br />
GentlyEccentricMumGentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-26869570716994165052011-03-21T21:59:00.001+00:002016-02-24T14:45:58.412+00:00A holiday dish (Lamb Kleftiko) and a holiday notice<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpWBb2rQIQcE6O6U_slSsh27VOn7TvV8RagIy22POGuhlXUfvZHBXBuqmeAs63rm4y6CfuUK73kn4imFSoJoyM38_pFVMF28zyD3DKY1TuD6c1eCUoRYP9zO4VNRI7gMbY1rzFLabXTZp/s1600/kleftiko.jpg" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpWBb2rQIQcE6O6U_slSsh27VOn7TvV8RagIy22POGuhlXUfvZHBXBuqmeAs63rm4y6CfuUK73kn4imFSoJoyM38_pFVMF28zyD3DKY1TuD6c1eCUoRYP9zO4VNRI7gMbY1rzFLabXTZp/s1600/kleftiko.jpg" style="background-color: white; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 21.8182px;"><img alt="" border="0" data-mce-selected="1" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpWBb2rQIQcE6O6U_slSsh27VOn7TvV8RagIy22POGuhlXUfvZHBXBuqmeAs63rm4y6CfuUK73kn4imFSoJoyM38_pFVMF28zyD3DKY1TuD6c1eCUoRYP9zO4VNRI7gMbY1rzFLabXTZp/s320/kleftiko.jpg" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpWBb2rQIQcE6O6U_slSsh27VOn7TvV8RagIy22POGuhlXUfvZHBXBuqmeAs63rm4y6CfuUK73kn4imFSoJoyM38_pFVMF28zyD3DKY1TuD6c1eCUoRYP9zO4VNRI7gMbY1rzFLabXTZp/s1600/kleftiko.jpg" style="max-width: 100%; outline: rgb(119, 119, 119) solid 1px; resize: none;" /></a><br />
Lamb Kleftiko. So darned good!<br />
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No, don't worry. You've not got a bad link. This great recipe is moments away, right <a href="http://theerrantsock.com/slow-cooker-lamb-kleftiko-recipe/" rel="nofollow" target="_blank">here</a></div>
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I'm gradually transferring all my Blighty recipes to a new blog called <a href="http://theerrantsock.com/" rel="nofollow" style="color: #993322; text-decoration: none;" target="_blank">The Errant Sock</a>. As well as slow cooker recipes, you'll get lots of other conventional recipes with lots designed to avoid common allergens, plus crafts, reviews, parenting and home hacks, all with the same dash of realism and humour that you get here. So do take a look around and let me know what you think!</div>
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Hope to see you in a few seconds over on the Sock!</div>
GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com10tag:blogger.com,1999:blog-8707100036385881017.post-74025816994049741982011-03-08T21:39:00.000+00:002011-03-08T21:39:42.584+00:00Slow cooker vegetarian chilli recipeI've always found veggie chillies disappointing in the past. They've either been too watery or they've lacked flavour, or both. No such problems here! However, my caveat would be this: I quartered the spice for this and it was still waaaaay too hot for everyone at our pot luck supper except a Singaporean friend (Hi Kit!). And he likes his spice. So, chilli-heads, welcome in. And everyone else, I'd quarter the chilli poweder again (or use a milder one) and would then add the Tabasco at the end if it's then not quite punchy enough. We spent so much time wiping sweat off our brows, there's not photo, I'm afraid, but the colour and appearance was attractive.<br />
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<b>Ingredients for 6-8:</b><br />
<br />
4 tbsp olive oil<br />
4 onions, chopped<br />
2 green bell peppers, chopped<br />
2 red bell peppers, chopped<br />
4 cloves garlic, minced<br />
1 14 ox/400g pack of firm tofu, drained and cubed<br />
3 cans black beans, drained<br />
1 can kidney beans, drained<br />
2 14 oz/ 400g cans chopped tomatoes<br />
2 tsp salt<br />
1/2 tsp ground black pepper<br />
2 tsp ground cumin (keep this - it's not fiery and is key to the flavour)<br />
8 tsp hot chilli powder (this is where I went wrong - this was still too much for us)<br />
2 tbsp dried oregano<br />
2 tbsp balsamic vinegar (or other types would be fine)<br />
1 tbsp Tabasco or other chilli sauce (not a sweet one though such as you might use for stir-fry)<br />
<br />
<b>Directions</b>:<br />
<br />
Using a large frying pan or skillet, fry off the onions in the olive oil till they start to become a little more translucent. Add the bell peppers and the tofu and continue to cook until the peppers are a little softer and the tofu is a light golden brown. This should all take about 10 minutes.<br />
<br />
Transfer the vegetables to the slow cooker, add all the remaining ingredients, stir gently so as not to break down the tofu too much and cook on Low for 6-8 Hours.<br />
<br />
<b>Verdict</b>:<br />
<br />
Did I mention how hot this was? Oh, I did? Well, it was a shame because the texture was pleasingly "meaty", not watery at all, and the rest of the flavours were good, especially helped along by the herbs, vinegar and cumin. It did take quite a while to chop all the veggies so maybe not one to throw together before work but could be good for a weekend party. The frozen leftovers reheated well, just as a meat chilli would, and the tofu doesn't collapse after freezing which was helpful.<br />
<br />
If you're tempted to make this with dried beans, then don't (!), at least not without cooking the beans first. The acid in the tomatoes, quite apart from the vinegar, will stop the beans from cooking. I realised I'd actually tried this recipe with dried beans years ago and my notes say it was a disaster!GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com1tag:blogger.com,1999:blog-8707100036385881017.post-89945126577055293622011-02-28T21:41:00.000+00:002016-02-05T14:53:31.113+00:00Slow cooker orange and sesame chicken recipe<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; font-stretch: normal; font-weight: normal; margin: 0px; position: relative;">
<span style="line-height: 1.4;">Don't worry! You're not in the wrong place! You're mere seconds away from this recipe. It's right<a href="https://www.blogger.com/goog_787184566"> </a></span><a href="http://theerrantsock.com/slow-cooker-chin%E2%80%A6e-chicken-recipe/%20%E2%80%8E" rel="nofollow" target="_blank"><span style="color: #993322;"><span style="line-height: 1.4;">here</span></span><span style="line-height: 1.4;">.</span></a></h3>
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<br />The recipes on Slow Cooked in Blighty are gradually being moved to my new blog <a href="http://theerrantsock.com/" rel="nofollow" style="color: #6699cc; text-decoration: none;" target="_blank">The Errant Sock</a> which will have all the slow cooker recipes you love, plus a host of other goodies like other recipes, many for those with food intolerances, book reviews, product recommendations, craft ideas and more.<br /><br />So do come join us over there and make yourself at home. See you in a couple of seconds over on Sock.</div>
GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-23421173838265225632011-02-18T13:18:00.001+00:002015-01-15T12:33:30.241+00:00Slow cooker sweet-sour brisket recipe<span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;">Don't worry! You're mere seconds away from this recipe. It's right <a href="http://theerrantsock.com/easy-slow-cooker-brisket-recipe/" target="_blank">here </a></span><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;">.</span><br style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;" /><br style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;" /><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;">The recipes on Slow Cooked in Blighty are gradually being moved to my new blog </span><a href="http://theerrantsock.com/" rel="nofollow" style="background-color: white; color: #6699cc; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px; text-decoration: none;" target="_blank">The Errant Sock</a><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;"> which will have all the slow cooker recipes you love, plus a host of other goodies like other recipes, many for those with food intolerances, book reviews, product recommendations, craft ideas and many more.</span><br style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;" /><br style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;" /><span style="background-color: white; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 18px; line-height: 24.9480018615723px;">So do come join us over there and make yourself at home. See you in a couple of seconds over on Sock.</span><br />
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<br />GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-67715346145341322862011-02-17T12:56:00.000+00:002011-05-03T14:02:12.858+01:00Slow cooker roasted red onions with thyme butter recipeIt's not often that you think of onions as being a stand alone vegetable but here, slow cooked with a thyme butter sauce, they are almost the star of the show. This pretty and delicious dish disappeared so fast I had no time to take a photo. I served them alongside Haggis on Burns Night but they would go well with beef, pork or indeed a vegetarian risotto. They are super-easy too which, if you're juggling a special dinner with lots of side dishes is a real bonus. <br />
<br />
<b>Ingredients for 6:</b><br />
<br />
6 medium red onions<br />
3 tbsp butter<br />
2 tbsp fresh or 1 tbsp dried thyme<br />
100 ml (1/3 cup) water or white wine<br />
<br />
<b>Directions</b>:<br />
<br />
Mix the butter and thyme in a small bowl.<br />
<br />
Cut a small slice off the bottom of each onion so that they will stand up in the slow cooker. Cut about 1/2 inch (1.5 cm) off the tops of the onions and cut a cross into each one.<br />
<br />
Smear the top of each onion with 1/2 tbsp of the thyme butter, pushing it well into the cross in the onion.<br />
<br />
Put the onions into the slow cooker and pour the water or wine carefully into the slow cooker around them, being careful not to wash the butter off the onions.<br />
<br />
Cook on High for 4 Hours or Low for 8. Swoon in delight.<br />
<br />
<b>Verdict</b>:<br />
<br />
Sumptuous. The onions become soft, silky and mellow but still hold some shape. The sauce is incredible and is lovely soaking into mashed potato or rice - if not make sure you have some good bread on the table. This is so, so easy but looks really impressive. I'd cooked something similar in the oven many years ago (maybe a Jamie Oliver recipe?) but this was even better because the onions stayed so moist. Love it.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com2tag:blogger.com,1999:blog-8707100036385881017.post-66434483228451431792011-02-16T17:52:00.000+00:002011-02-16T17:52:19.932+00:00Slow cooker pasta and bean soup recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1UozuaWlKi9miWgmZghkXiwL1MokluyWS1BrO7dMLXowfS560flBQt3bKghhbzeHKPOgHPQrmMfT0XilMCN4Ztq6N2SEyvgLFQRw-ccEgKhprGUn76i3omljMoKlP6pm_mkFjV-iNvlM/s1600/pandbsoup.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1UozuaWlKi9miWgmZghkXiwL1MokluyWS1BrO7dMLXowfS560flBQt3bKghhbzeHKPOgHPQrmMfT0XilMCN4Ztq6N2SEyvgLFQRw-ccEgKhprGUn76i3omljMoKlP6pm_mkFjV-iNvlM/s320/pandbsoup.JPG" width="320" /></a></div>Pasta and bean soup is another old favourite from student days. I always had the ingredients for this in the cupboard as it was a lovely meal to throw together for friends who dropped by. In the original recipe (from one of my first cook books, "The <i>Friends</i> cook book" - kind of dates me, doesn't it?), you first fry the garlic and rosemary together before adding the tomatoes and the kitchen would fill with wonderful aromas which just kept on getting better as the soup cooked and more ingredients were added. I've tried to get the same effect here with less work and no standing around as good smells mean you've released the essential oils in the herbs which is just what we want. This is really easy and friendly weekend food. It was another Sunday night soup special for us.<br />
<br />
<b>Ingredients</b>:<br />
<br />
4 cloves of garlic, minced<br />
2 tsps fresh rosemary or 1 dried<br />
1 can chopped tomatoes<br />
5 cups (1.25 litres) chicken or vegetable stock, made with 2 cubes<br />
6 oz / 150 g pasta shapes, such as macaroni or tiny shells<br />
2 cans of beans - I usually use cannelini and you need to rinse them<br />
Olive oil to drizzle over the top<br />
Parmesan to serve<br />
<br />
<b>Directions</b>:<br />
<br />
Boil a kettle for the stock. Put the rosemary and garlic into your slow cooker. Once your kettle is boiling, add the correct amount of boiling water for the stock to your slow cooker, then add everything else except the pasta. This allows the good aromas to develop. Cook on High for 3-4 hours or Low for 6-8.<br />
<br />
About 30 minutes before you want to eat (if you use big pasta shapes) or 15 minutes of you use a bijoux little soup pasta, switch the slow cooker to High if it isn't already and tip the pasta into the soup. Give it a stir to submerge, keeping the lid off for as short a time as possible so as not to lose heat. <br />
<br />
Your soup is done when the pasta is al dente.<br />
<br />
I often serve this with olive bread and a green salad alongside.<br />
<br />
<b>Verdict</b>:<br />
<br />
These tastes are a really nice variation on the other pasta and bean soups I've had. I love rosemary and it complements the beans really well. I love the way the pasta soaks up all the great tastes.<br />
<br />
I think you can see from the photo the one thing that went wrong with this. I simply used way too much pasta - far more than I've stated here. If you want to make a meal of this soup as we often do with the stove top version, then the secret is to double the rest of the recipe so you have enough pasta to be filling but don't soak up all the soup in cooking it. Not that this wasn't still a fabulous meal but it was more of a stew.<br />
<br />
Do try this soup soon - I can't emphasise how tasty it is for so little work. You'll probably have most of the ingredients in your kitchen right now.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-56268201196604696022011-02-12T19:27:00.000+00:002011-02-12T19:27:43.856+00:00Slow cooker cabbage patch stew recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nnzdoaETPCZc8c-DmmP7yGRTV4fyhz19pm55cDo1h4B4ZevT4txcembJyATs_ExRdDxmQ1lTepHdy0qDICbCTCprsWWVWs55S5xSfjmyw3hoZrSp7OZoVpzQhVVJMYX0SpRtI-a-CCMg/s1600/cabbage+beef+stew.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nnzdoaETPCZc8c-DmmP7yGRTV4fyhz19pm55cDo1h4B4ZevT4txcembJyATs_ExRdDxmQ1lTepHdy0qDICbCTCprsWWVWs55S5xSfjmyw3hoZrSp7OZoVpzQhVVJMYX0SpRtI-a-CCMg/s320/cabbage+beef+stew.JPG" width="320" /></a>Are you keen to pack your family full of vegetables during cold season but need a tasty way to do it? This could be your answer. Slow cookers don't allow for evaporation so all the vitamin C from the cabbage and other goodness stays in the pot despite the long cooking time. It's also not too fiddly to prepare/<br />
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<b>Ingredients for 4:</b><br />
<br />
1 lb / 500 g lean ground beef / beef mince<br />
1 onion, chopped<br />
1 can BBQ (or ranch style) beans<br />
1/4 tsp ground cumin<br />
3 cloves garlic, minced<br />
2/3 of a Savoy or other large green cabbage, chopped<br />
1 green bell pepper, chopped<br />
14 oz / 400 g can of chopped tomatoes<br />
2 stalks celery, chopped<br />
1/4 cup salsa or picante sauce (optional)<br />
1 cup 250 ml water<br />
freshly ground pepper and salt to taste<br />
1 beef stock/bouillon cube, crumbled<br />
<br />
<b>Directions</b>:<br />
<br />
In a large frying pan/ skillet, fry off the meat until it is browned all over. You may need a little oil if you're not using a non-stick pan.<br />
<br />
Combine everything else in the slow cooker and add the meat. Stir well to combine.<br />
<br />
Cook on Low for 6 - 8 Hours.<br />
<br />
Serve with mashed potato, pasta or rice.<br />
<br />
<b>Verdict:</b><br />
<br />
Hmmm, I liked the idea of this but suspected from the ingredients list (I got the bones of this recipe from Allrecipes.com) that it would be a little bland for my taste and I was right. My husband liked it as it was but I added 2 tsp balsamic vinegar to my portion to see if it would help. It really did and brought all the flavours to life. However another stock cube might be helpful if you don't fancy the vinegar (use less salt) or some fresh herbs. You might also like to add a little more spice. This is a pleasant dish and an easy way to get your veggies, but it lacks oomph. GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com1tag:blogger.com,1999:blog-8707100036385881017.post-65886715332103740502011-02-09T19:40:00.000+00:002011-02-09T19:40:48.317+00:00One pot Spanish chicken with chorizo and patatas bravas - slow cooker recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejy8xRXOd8zsFzCa4mrUDwLgD0y1EI38_fnbW6Fq-ZuSWc5uCarxl3NOglrIhJJfsvf6yP0CIBlqhTgf9zKow82AsbdhBIpCP7c0awy4gNouL2iKmcnnLELzPb4sl5s_-HhhaWn8sXgzP/s1600/spanishchicken.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejy8xRXOd8zsFzCa4mrUDwLgD0y1EI38_fnbW6Fq-ZuSWc5uCarxl3NOglrIhJJfsvf6yP0CIBlqhTgf9zKow82AsbdhBIpCP7c0awy4gNouL2iKmcnnLELzPb4sl5s_-HhhaWn8sXgzP/s320/spanishchicken.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did we have too much of the cooking wine?<br />
No, just taken at speed, I'm afraid.</td></tr>
</tbody></table>Oh this was very, very good. Thanks to Marianne at <a href="http://biggreedy.blogspot.com/">Big Greedy</a> for this fabulous recipe which I adapted for the slow cooker. Once again, some of my so-called adaptation was actually due to not reading the recipe very carefully but did we care? Not after tucking into this little lot!!!<br />
<br />
<b>Ingredients for 4: (with leftover chicken but not spuds)</b><br />
<br />
1 (ideally free-range) chicken<br />
(I always get mine reduced and freeze them)<br />
1 lemon<br />
1 onion<br />
3 tsps paprika<br />
6 cloves of garlic, thinly sliced<br />
About 15-20 thinly cut slices of chorizo or other spicy cured sausage<br />
4 medium potatoes, cut into bite-size chunks<br />
2 tins of plum tomatoes, chopped (you're supposed to drain them - I forgot but I think it would be even nicer if you did)<br />
2 big splashes white wine<br />
2 splashes olive oil<br />
<br />
<b>Directions</b>:<br />
<br />
Put the chicken in your slow cooker. This is an oval slow cooker with 6 L/ 6 quart capacity job. Sorry! You could probably adapt this to make with chicken thighs.<br />
<br />
Stuff the cavity with half the lemon, a 2 cloves of the garlic, half the onion, half the lemon and about 5 slices of chorizo. Eat a slice of chorizo for quality control.<br />
<br />
Snip the skin on the breast of the chicken on both sides near the neck end and, using your fingers or a spoon, create a cavity under the skin. Push most of the rest of the chorizo and garlic slices underneath the skin and spread out well. Do the same on the legs if you don't find it too fiddly or just lay some more chorizo on top of the legs.<br />
<br />
Turn the potatoes and tomatoes together in a bowl before tipping down into the space around the chicken. Cover everything with the paprika and some ground black pepper. Don't add salt until after cooking as there's quite a bit in the choizo. Drizzle the wine over the top of everything. Cook on High for 4-5 hours or on Low for 7-8. Check the chicken juices run clear before guzzling with enormous greed. A green salad would be a great accompaniment.<br />
<br />
<b>Verdict</b>:<br />
<br />
This was a great way to jazz up chicken and, although it sounds involved, really only took 15 minutes to put together. The flavours were sunny and gutsy. Ours needed a little salt adding at the end but nothing major. I wanted to throw in some black olives but didn't have any about, sadly. This would be fun to share with friends with maybe a few other Spanish dishes thrown in. I'd suggest some but my knowledge of Spanish cuisine is poor so it's up to you knowledgeable readers!.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com3tag:blogger.com,1999:blog-8707100036385881017.post-73396281272701036342011-02-07T21:42:00.000+00:002011-05-03T14:02:12.860+01:00Slow cooker beans and rice recipeWell, there has been a slow down on writing, that's for sure. That's mainly to do with my latest (and really the ultimate) slow-cooking project. Yes, Eccentric Baby II is due to join our family in August and really, although I've kept cooking, thinking about food beyond that has Not Been Fun for a few weeks. Hopefully that phase is passing. There's only so much crystallised ginger I can take at 3 am.<br />
<br />
Anyway, I have over a dozen recipes cooked, tested and ready to share with you and even a theme for this month. So here we go, announcing, with great pomp and gravitas:<br />
<br />
<div style="text-align: center;"><b>It's Fabulously Frugal February!!!!</b></div><br />
I know many of us are tightening belts at this time of the year but still want to eat well so I've added a "frugal" tag which I will henceforth use for all the particularly economical recipes on the site (and will at some point try and remember to add to previous recipes).<br />
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<br />
<br />
<br />
<br />
I know many of you probably think beans and rice is a boring meal but there's a secret to enjoying it. (Shhhh, don't tell my Mum.) <i>I love to play with my food! </i>If I'm trying to figure the flavours for a recipe out or something turns out a bit bland, I get a tray of sauces and extras out of the fridge and cupboard, bring them to the table with the meal and, well, experiment. It's a great way to get kids interested in flavours too, especially if you've served a vegetable they're not keen on. The photo shows the fixings I tried out with beans and rice and it was a great, frugal and oh-so-comforting meal. Read on...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8LjqfcS2xqr4d4VFHvqBb_zj3kgFQeecX7a_zoXy67TxWySdLaByTzr7RPqHkoN5bSeTtNsSqL8nyH8gqZmmI_o-uiPBbwBNHYO6SEcCUYYWVjkHgJmLnKdmQb26abz30MxuzIBRvwJc/s1600/rice+and+beans+fixings.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8LjqfcS2xqr4d4VFHvqBb_zj3kgFQeecX7a_zoXy67TxWySdLaByTzr7RPqHkoN5bSeTtNsSqL8nyH8gqZmmI_o-uiPBbwBNHYO6SEcCUYYWVjkHgJmLnKdmQb26abz30MxuzIBRvwJc/s320/rice+and+beans+fixings.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="padding-top: 4px; text-align: center;">Lemon juice, celery salt, cilantro/coriander leaf, Worcestershire sauce,<br />
lime juice, cheddar, chilli cheddar spread, chilli flakes, Fajita seasoning,<br />
Tabasco, sesame oil....<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;"><b></b></span></b></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b><span class="Apple-style-span" style="font-weight: normal;"><b></b></span></b></b></div><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b><b><span class="Apple-style-span" style="font-weight: normal;"><b>Ingredients for 4:</b></span></b></b></b></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8m3ah2YiJEJbuzyYub_7pmfK_tzbg_mnLbx1ZqPMCaAx6UDbKfWmN0ac7-ezKc2R_71UWQkOhe8gTzN3L_OcsEW0Akt6e6cUYVgjF_dDNCj6vPUTcxTAjImQI8S5ozkKlA_hdZ8Ah6lK2/s1600/rice+and+beans.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8m3ah2YiJEJbuzyYub_7pmfK_tzbg_mnLbx1ZqPMCaAx6UDbKfWmN0ac7-ezKc2R_71UWQkOhe8gTzN3L_OcsEW0Akt6e6cUYVgjF_dDNCj6vPUTcxTAjImQI8S5ozkKlA_hdZ8Ah6lK2/s320/rice+and+beans.jpg" width="320" /></a><br />
2 cans beans, rinsed and drained -<br />
I used black and cannellini<br />
1 cup / 200g rice - brown or white<br />
1 tbsp olive oil<br />
1 can (14 oz / 400g) of chopped tomatoes<br />
1/2 tsp salt<br />
1 onion, chopped finely<br />
1 tsp mixed herbs (I used Mediterranean grill style)<br />
<br />
<br />
<br />
<br />
<b>Directions</b>:<br />
<br />
Put the olive oil in the bottom of your slow cooker and add the rice. Stir the rice until it's nicely coated with the oil.<br />
<br />
Drain the tomatoes, catching the juices in your measuring jug. Top up the jug with water until your measuring jug has 2 cups or 500 ml of liquid in it. Tip the watery tomato juice into the rice.<br />
<br />
Now add everything else, including the drained chopped tomato bits, give it a good stir and cook on Low for 6-7 Hours or High for 3-4 (you may need a little less for white rice). It's done when the rice is cooked.<br />
<br />
Check for basic seasoning and then serve, giving your family options of toppings if you like. I liked this best with some grated cheddar for depth and a little cilantro/coriander leaf for freshness. There are lots of other variations you could try to keep this a "new" meal.<br />
<br />
<b>Verdict</b>:<br />
<br />
It's cheap, it's easy, it's healthy and it's comforting. You can vary it endlessly with different herbs, stock cubes, additions and fixings. What's not to like? The rice took on a slightly creamy consistency from the tomato juice and we enjoyed trying different spoonfuls with different flavours. It was a satisfying meal, especially with our favourite brown rice.<br />
<br />
I'm going to be annoying though and say that, if you have a rice cooker, it would be even easier in that as the rice will hold for longer without over-cooking. Although the window for this is fairly flexible on a slow cooker, at some point it will turn to mush so bear the rice cooker option in mind.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com4tag:blogger.com,1999:blog-8707100036385881017.post-48677468766728785722011-01-29T14:06:00.000+00:002011-01-29T14:06:30.437+00:00Slow cooker gammon on root vegetables with cider recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTtieX4h4bRalBP3qxMrILosVbazSwQVIkkgcpoueLJwPX56AF90gAHvNq4X09xsuFDTuQOrAK4-oFYAd0eU6kJWB6u3lrjR6G3oSWv1UrA63CFRxFz9TslLcWYtAGC1qnnKfoGjbBpDw/s1600/gammononrootveg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTtieX4h4bRalBP3qxMrILosVbazSwQVIkkgcpoueLJwPX56AF90gAHvNq4X09xsuFDTuQOrAK4-oFYAd0eU6kJWB6u3lrjR6G3oSWv1UrA63CFRxFz9TslLcWYtAGC1qnnKfoGjbBpDw/s320/gammononrootveg.jpg" width="320" /></a></div>Mmmmmm, mmm, this was an easy way to tasty! Some people love scented candles. I prefer a house full of warming smells like gammon simmering slowly in apple juice with root vegetables. Besides those scented candles make me sneeze and give my husband a headache.<br />
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The smell of this just made him smile. And drool a bit!<br />
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You can cook this in a dry cider or in apple juice. I was going to use cider but the bottle fell off the top of the fridge and smashed so apple juice it was. Do note however that, unlike in traditional recipes, the alcohol from the cider doesn't evaporate in the slow cooker as it has nowhere to go. This may be a pro or a con to you but eat responsibly!<br />
<br />
(Note for American readers - British cider is alcoholic and about 7% - we once quite innocently and unwittingly offered some British-style cider to some Southern Baptist guests who we assumed meant the same thing by "cider". They were remarkably "refreshed" by this strange British brew and didn't initially realise the mistake. Thankfully they had a sense of humour and forgave us for the cross-cultural mistake!)<br />
<br />
<b>Ingredients for 6: </b><br />
<br />
1 KG / 2lb gammon (or bacon) joint<br />
3 large carrots, chopped into quarters<br />
2 parsnips, peeled, cored and chopped into quarters where thickest and left whole where thinnest<br />
1 fennel bulb, trimmed and quartered<br />
1 red onion, peeled and quartered<br />
300 ml / 1 1/4 cups dry cider or apple juice<br />
1 tbsp wholegrain mustard<br />
1 tbsp honey<br />
2 tbsp fresh parsley, chopped<br />
Salt and pepper to taste<br />
<br />
<b>Directions</b>:<br />
<br />
Put all of the vegetables and the apple juice in the bottom of the slow cooker and season with pepper. I'd wait until the end to season with salt as plenty will run off the gammon.<br />
<br />
Put the gammon on top of the veggies having removed any plastic sleeving but not the string if it has one. Rub the mustard and honey into the fat on the gammon and cook the whole lot on Low for 6-9 Hours. Stir the parsley into the vegetables if using.<br />
<br />
Serve the meat cut into thick slices on a bed of the root vegetables, doused with the amazing cooking juices. We had this with buckwheat but it would be awesome with mashed potatoes or would pair with rice quite well.<br />
<br />
<b>Verdict</b>:<br />
<br />
I think it's clear from the intro that we really enjoyed this meal and the different veggies gave it plenty of interest. The meat was tender and fell apart. It made superb leftovers in sandwiches and with rice. Thanks to Katie Bishop of "Easy Slow Cooker Recipes" for the main parts of this recipe.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com5tag:blogger.com,1999:blog-8707100036385881017.post-24982171282463563132011-01-27T14:52:00.001+00:002015-02-24T21:21:16.783+00:00Slow cooker Saag Aloo (potato and spinach curry) recipe<br />Don't worry - you're not in the wrong place! I'm just transferring my recipes to my new blog.<br />
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Click <a href="http://theerrantsock.com/saag-aloo-slow-cooker-recipe/" rel="nofollow" target="_blank">here </a>to find it at it's new home, The Errant Sock, where you can also enjoy non slow-cooker recipes, many designed to avoid common allergens, plus crafts, home and parenting hacks, book and product reviews and much more.<br />
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Thank you for your patience and see you over on Sock!<br />
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:)<br />
<br />GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com2tag:blogger.com,1999:blog-8707100036385881017.post-38772702398670545362011-01-22T15:01:00.000+00:002011-05-03T14:02:12.864+01:00Slow cooker Russian Borscht recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp2-Zpz5kmDlRDglaqNgwQmR1KmXn1FJi-mWLwWqDkdT7Mf0QXKzZQ32dGisjl7rbbbnlSm0V57BQFfoXDzEtn4pfPG4FNc6pwO6FLmyK34IDdbl7vZXtU5jtgFba5hMc4Vbm96f-oT-X/s1600/borscht.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp2-Zpz5kmDlRDglaqNgwQmR1KmXn1FJi-mWLwWqDkdT7Mf0QXKzZQ32dGisjl7rbbbnlSm0V57BQFfoXDzEtn4pfPG4FNc6pwO6FLmyK34IDdbl7vZXtU5jtgFba5hMc4Vbm96f-oT-X/s320/borscht.jpg" width="320" /></a>Borscht is a beetroot soup made in Russia, the Ukraine, Poland and probably many other counties in that direction. The beetroot is compulsory but there are many variations. Some are smooth and creamy but this is a chunky version with nice hearty chunks of beef. It's healthy, iron-rich and sweetly soothing. We've eaten the leftovers in the freezer already.<br />
<br />
This recipe came (mostly) from my Australian Women's Weekly Slow Cooker book. Another hit from Mum's Christmas present.<br />
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<b>Ingredients for 6:</b><br />
<br />
2 tbsps butter<br />
2 medium onions, finely chopped<br />
500g / 1lb beef stewing or chuck steak, cut into large chunks<br />
250 ml / 1 cup water<br />
750 g / 1 1/2 lbs raw beetroot (beets, peeled and chopped into bite-size chunks<br />
2 medium potatoes, cut the same way<br />
2 medium carrots, cut into 1/2" thick "pennies"<br />
1 400 g / 14 oz can chopped tomatoes<br />
1 litre/ 4 cups beef stock<br />
80 ml (1/3 cup) red wine vinegar<br />
3 bay leaves<br />
1/2 large savoy cabbage (or similar) finely shredded<br />
<br />
Sour cream, to serve<br />
<br />
<b>Directions</b>:<br />
<br />
Melt half the butter in a large frying pan or skillet. Cook the onion until soft then transfer to the slow cooker. Add the rest of the butter and the beef, quickly turning the beef until each cube is browned on each side. Add the beef to the slow cooker.<br />
<br />
Add everything down to the bay leaves to the slow cooker and cook on High for 4 hours or Low for 8.<br />
<br />
Turn the cooker to High if it isn't already and quickly add the cabbage, stirring to submerge it. Once your cabbage is wilted - maybe 20 minutes - it's time to serve. Serve with about 2 tbsp of sour cream on each bowl. Steamed new potatoes are a traditional accompaniment.<br />
<br />
<b>Verdict</b>:<br />
<br />
This was easy and a healthy, satisfying soup. But don't let me make it sound too worthy! It's really tasty too! The vinegar may sound odd but you need it - you don't taste it but it lightens the flavours and makes all the different vegetable tastes really sing.<br />
<br />
I think I'll make a smooth version as well some time soon. I'd forgotten how much I love borscht.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-43700390333576782292011-01-19T14:58:00.000+00:002011-01-19T14:58:15.835+00:00Slow cooker cherry clafoutis recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TQu2b4IQkDGMLn49mqyeoGZTSRQg-J5Sfzy-UX2TksqH3l29F331MpeJfIecYZadpeIXsQQfomayRN9IEafsBpg9b1xlFoKctqkm_415149IYjOlt48Za2H5GNv5DouWhGthMgQRCauu/s1600/cherryclafoutis.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TQu2b4IQkDGMLn49mqyeoGZTSRQg-J5Sfzy-UX2TksqH3l29F331MpeJfIecYZadpeIXsQQfomayRN9IEafsBpg9b1xlFoKctqkm_415149IYjOlt48Za2H5GNv5DouWhGthMgQRCauu/s320/cherryclafoutis.JPG" width="320" /></a>Clafoutis is a yummy French pudding which you can make with various fruits, especially plums, but the most famous version is with cherries.<br />
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Fresh cherries aren't something I'd typically buy in January but when I see that little orange Reduced sticker, temptation sometimes takes over and I already had in mind to cook this.<br />
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I used and adapted a recipe from the excellent Katie Bishop book <i>"Slow Cooking - Easy slow cooker recipes"</i> but, although I love her recipes, this one needed a little tweaking in the time department to work well. This may be because my smaller 4 Litre/quart slow cooker is a little under-powered. It was great in the end though and the leftovers made a superb breakfast the next day.<br />
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Here's how to attain cherry heaven in a few easy steps.<br />
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<b>Ingredients for 4:</b><br />
<br />
500g / 1lb fresh cherries<br />
(or use a jar of cherries in natural juice or brandy, drained and the juices retained)<br />
50 g / 4 tbsp butter<br />
4 eggs, medium<br />
2 extra egg yolks<br />
125 g / 3/4 cup white sugar<br />
75 g (1/2 cup) plain (all purpose) flour, sifted<br />
600 ml (1 1/3 cups) whole milk<br />
<br />
<b>Directions</b>:<br />
<br />
Remove the slow cooker dish to butter it, pre-heating the base to High while you do so. Scatter the cherries over the bottom of the bowl.<br />
<br />
Melt the rest of the butter (I used the microwave) in a bowl, then allow to cool slightly.<br />
<br />
In another larger bowl, mix the eggs, yolks and sugar. Whisk in the cooled melted butter, then the flour, then the milk, to create a smooth batter.<br />
<br />
Pour the batter over the cherries.<br />
<br />
Place the slow cooker dish back into the casing, put on the lid and cook on High for 3-4 Hours (the recipe stated much less but at bedtime, we were still waiting!). The clafoutis is ready when the middle is just set like an oven-baked custard.<br />
<br />
If you had juices from the jar, you could reduce by half in a saucepan over high heat and use as a pouring sauce. We had it as it was.<br />
<br />
<b>Verdict</b>:<br />
<br />
This was a very lovely dessert once it had cooked enough but it wasn't like the clafoutis I'd had in France which had more of a cakey texture from memory. This was more of an egg custard with fruit, despite the flour. You can also see from the photo that it was swimming in butter which was tasty but not exactly healthy. I think I'd reduce the butter by half next time. The leftovers were wonderful cold (or hot). I really enjoyed this but I wouldn't want to serve it to guests until I was more confident of the timings.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0tag:blogger.com,1999:blog-8707100036385881017.post-56413435634540104252011-01-17T14:22:00.000+00:002011-01-17T14:22:02.452+00:00Slow cooker pork ribs recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioG3g0y_FL-f4wMgIoiHxPe36i-Sxpa1uRFhKgCAn17oq-VV6f_KFO5i2xADy2D2GuGW0tdnb1tWgky_cbML4rDtNz43CMFlyuGSKSY4gTTxc2r7b5sYNlQ5Mnh3jieg2cbiF2BtNmmDBM/s1600/basicribs.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioG3g0y_FL-f4wMgIoiHxPe36i-Sxpa1uRFhKgCAn17oq-VV6f_KFO5i2xADy2D2GuGW0tdnb1tWgky_cbML4rDtNz43CMFlyuGSKSY4gTTxc2r7b5sYNlQ5Mnh3jieg2cbiF2BtNmmDBM/s320/basicribs.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I must have edited this photo half-asleep - what's going<br />
on withthe cornbread? It looks like food made by angels....</td></tr>
</tbody></table>I didn't grow up in a rib-eating family so I wasn't really sure what I was doing with these little guys but slow cooker rib recipes are all over the net so I figured it must be a good way to cook them. I didn't have time to rustle up a recipe that day so I made up my own sauce and they turned out really well but, not being a ribs connoisseur, there may well be many ribby tricks that I missed. Feel free to educate me in the comments!<br />
<br />
<b>Ingredients for 4:</b><br />
<br />
About 12 pork ribs<br />
2 tbsp BBQ sauce - I used HP Honey Woodsmoke flavour<br />
2 tbsp honey<br />
2 tbsp Fajita seasoning<br />
2 tsp mixed grill herbs (rosemary, thyme etc)<br />
1/2 tsp salt<br />
<br />
<b>Directions:</b><br />
<br />
Mix together everything except the ribs in your slow cooker to form a sauce.<br />
<br />
Stir the ribs in the sauce until they are well coated.<br />
<br />
Cook on Low for 6 Hours or High for 3, making sure your sauce doesn't catch.<br />
<br />
Serve with cornbread and creamed spinach as we did or any other classic rib accompaniments you enjoy.<br />
<br />
<b>Verdict:</b><br />
<br />
We really enjoyed how tender these ribs were. The meat was juicy but not greasy. This recipe doesn't provide so much sauce that it provides much more than a sticky coating - I saw some recipes which would have come out much wetter with the ribs swimming in sauce - but we enjoyed them this way. The flavour was fine with a sweet, smoky taste, but could do with some work for real finesse. I think I'd have liked a little more tang and maybe some more heat. I'll use this method again but I might actually find a recipe next time!GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com4tag:blogger.com,1999:blog-8707100036385881017.post-23537734064247073822011-01-14T20:50:00.000+00:002011-01-14T20:50:35.579+00:00Slow cooker bananas Foster recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd-NXoZRc0nN_G9ZmRaZ-Y8c9OpmV33DGSK1-wcJDh5JAwy6FeC2uAXrIcjyhbQL0RsEFXlGDkWOMfY2-kFqp_6BFRxOGKh2BsfRQffXmI2nzdd854ph0cElLjmNcaS2gWVRwpDZA6wLm/s1600/bananasfoster.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd-NXoZRc0nN_G9ZmRaZ-Y8c9OpmV33DGSK1-wcJDh5JAwy6FeC2uAXrIcjyhbQL0RsEFXlGDkWOMfY2-kFqp_6BFRxOGKh2BsfRQffXmI2nzdd854ph0cElLjmNcaS2gWVRwpDZA6wLm/s320/bananasfoster.JPG" width="320" /></a>Want a really easy dessert for the weekend? This is it. I still have the heavenly taste lingering in my mouth and I had to tell you about it!<br />
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<b>Ingredients for 4:</b><br />
<br />
4 bananas<br />
4 tbsp brown sugar<br />
1 tsp rum essence (or 2 tbsp rum)<br />
30 g (2 tbsp) butter - melted.<br />
<br />
<br />
<br />
<b>Directions</b>:<br />
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Put all ingredients in the slow cooker, stir to combine and cook for 2 Hours on Low or 1 Hour on High<br />
<br />
Serve with vanilla ice cream. Faint with delight.<br />
<br />
<br />
<b>Verdict</b>:<br />
<br />
This was so fabulous I had to physically leave the room to stop myself from eating the leftovers. Cook this at your peril! Not too sweet, not too boozy, the bananas just about held their shape (I overcooked ours slightly). I could have licked the pot.GentlyEccentricMumhttp://www.blogger.com/profile/08937687872730829915noreply@blogger.com0