I am still really enjoying my slow cooker and I am slowly building recipes, today’s recipe was found at the Taste website, the link is below. It was very easy to prepare and very tasty. Massaman curry is mild so great for kids. Highly recommended.
- 1 tablespoon peanut oil
- 750g beef chuck steak, trimmed, cut into 3cm cubes
- 1 medium brown onion, halved, thinly sliced
- 1/4 cup Thai massaman curry paste
- 2 garlic cloves, crushed
- 6 cardamom pods, bruised
- 1 cinnamon stick
- 2 kaffir lime leaves, vein removed, chopped
- 270ml can coconut milk
- 500g desiree potatoes, peeled, cut into 3cm pieces
- 2 large carrots, peeled, thickly sliced
- 1/4 cup fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon lime juice
- Steamed rice, chopped dry roasted
- Peanuts and coriander leaves, to serve
Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.
Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low.
Cook for 8 hours or until beef is tender.Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.
Another freezing cold day in Melbourne so craving some hot and healthy soup to warm me up and make me feel good. Today its Cauliflower and red lentil soup, deliciously nutritious. Leroy enjoyed the soup, the cauliflower breaks down along with the lentils so he was slurping it all up with the broth, and enjoying dipping his bread into the broth. I find soup is a great way to get veggies into him!
- 1 lrg head of cauliflower, cut into florets
- 4 medium carrots, diced
- 1 1/2 cup of red lentils, rinsed
- 1 leek, sliced
- 1 yellow capsicum, chopped
- 1ltr chicken stock
- 1ltr boiling water (use more water if you like more broth)
- 1 tbsp ground coriander
- 1 tbsp fresh ginger, chopped finely
- 4 garlic cloves, chopped finely
- 2 tbsp olive oil
- Pinch of saffron
- Cover lentils completely with boiling water and leave to soak for 10 minutes, drain most of water from bowl after 10 minutes.
- Saute leek in olive oil for a few minutes then add carrots, capsicum, garlic, ginger, and coriander. Stir to combine all for a few minutes.
- Pour in stock, boiling water, lentils and stir to combine. Bring to boil, then simmer for 10 minutes. Add cauliflower & bring to boil, then lower heat and simmer for a further 10 minutes or until cauliflower is tender.
- Season to taste. Serve with crusty bread.
Variation – you can use 1 tsp of ground turmeric instead of saffron. Chill flakes or chilli paste can be added to your bowl separately to add some heat or you can add directly into pot if your kids like chilli.
This recipe was found in the AHM member magazine, June 2013. Leroy loves fruit and never saids no to cake, he is still unwell so I decided to make it for him. It’s a little indulgent for the little feller but the recipe also has plenty of goodness. It was a fun recipe to make together, he enjoyed helping mummy in the kitchen, although he struggled to wait for it to bake! Once it was cooked it was immediately on his plate, he loved it!
- 1/2 cup quick oats
- 2 large granny smith apples, peeled quartered, cored and cut into 1.5cm pieces
- Zest & juice of a small lemon
- 2 eggs
- 150g caster sugar
- 1/2 cup plain flour
- 1/2 cup wholemeal flour
- 1/2 tsp ground cinnamon
- 2 cups of frozen mixed berries
- 2 tbs brown sugar
- 20g flaked almonds
- 1/2 tsp ground cinnamon
- Preheat oven to 180degrees, spray a 23cm spring form tin liberally with oil spray. Add oats and shake around the tin to coat the sides and bottom. Place apples and lemon juice & zest in a freezer bag and set aside.
- Beat together the eggs & sugar until light and creamy. Sift flours and cinnamon over the egg mixture and gently fold through. Add apples and berries and gently stir through.
- Pour mixture into cake tin, scatter over the topping mix and bake for 35-40 minutes.
- Leave to cool in the tin for 15 minutes before serving warm or cool completely in tin before removing.
A variation on this dish could be pears instead of apples and tinned plums instead of berries. A lovely winter treat. Enjoy.
Winter is here and so are the colds. Leroy has been sick again and this time he passed it onto Leila. Now my husband and I need to avoid getting sick. I needed to cook something healthy with heaps of vegetables but that wouldn’t require a lot of my time. I found the below recipe in my book ‘Jamie’s 15 minute meals’, mind you it took me 40 minutes but was worth it. The chicken was the real hit, served on a very tasty salsa verde.
Minestrone, poached chicken & salsa verde from Jamie’s 15-Minute Meals by Jamie Oliver
Chicken & Soup
- 6 rashers of smoked pancetta, finely sliced
- olive oil
- 2 sprigs of rosemary, strip leaves
- 2 small carrots, diced
- 2 sticks of celery, diced
- 1 red onion, diced
- 2 chicken stock cubes
- 1/2 a head of cauliflower, chopped
- 1/2 a head of broccoli, sliced, separate the stalks
- 100g basmati rice
- 100g dried macaroni
- 2 x 150g skinless chicken breasts
- 1 handful of frozen broad beans
- 1 handful of frozen peas
- 200g baby spinach
- Parmesan cheese, to serve
Salsa Verde (you can buy salsa verde from a gourmet deli to save time)
- 1 bunch of fresh tarragon or flat leaf parsley
- 1 bunch of fresh mint
- 2 anchovy fillets
- 1 tbsp cornichons
- 1 tbsp capers
- 1 heaped tsp Dijon mustard
- 1 clove of garlic, crushed
- 3 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- Cook the rosemary and pancetta until crispy in olive oil in a large casserole pan. Then remove it all into a bowl, leaving the oil. Add carrots, celery, onion into the pan, turn to high heat, add salt & pepper and crumble in stock cubes. Add the broccoli stalks and cauliflower to pan along with the rice and macaroni, then cover with 1.5 litres of boiling water and the lid.
- On a plastic board, bash the fatter end of the chicken with a rolling pin so the thickness is even. Then add into the pan, fully submerged, and cover with lid. Cook chicken for approx 8 minutes the scoop out. Add the broccoli florets to pan, along with broad beans, peas and spinach, cover with the lid.
- While the chicken is cooking, make your salsa verde. Put the tarragon or parlsey, top leafy part of mint, anchovies, cornichons, capers, crushed garlic and mustard into your food processor and blitz. Scrape into a bowl. Add 1 tablespoon of soup stock, extra virgin olive oil, vinegar and mix together, loosen with extra stock if needed.
- Spoon salsa verde into a platter, slice chicken and serve on top of salsa, sprinkled with pancetta and rosemary. Add more boiling water to soup if you prefer it brothy. Serve soup with shavings of parmesan.
Delicious.I love Jamie Oliver recipes, he has never let me down.
I was looking through my slow cooker cook book and found this beef recipe which made my stomach grumble. This was really quick to prep up, and once it was in the slow cooker I could enjoy the rest of my day with the kids. After coming back into the house from a trip to the park the house smelt amazing, I couldn’t wait to eat it. Thankfully we were not disappointed, the beef was so tender and the sauce was delicious. Leroy gobbled it down and he also enjoyed using the sauce over his beef.
Shredded Beef with Tzatziki sauce (Recipe from book ‘Slow Cooker’ By Parragon Books www.parragon.com/lovefood)
- 3 tbsp natural yoghurt
- 1 tbsp lemon juice
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- salt & pepper
- 700g chuck steak, diced
- 1 cucumber, peeled, deseeded and coarsely grated
- 1 tsp salt
- 225ml natural yoghurt
- 3 tbsp lemon juice
- 50g chopped fresh mint leaves
- Warmed flatbread, pitta or wraps (your choice)
- Spinach leaves
- Cherry tomatoes, chopped in half
Put the yoghurt, lemon juice, garlic, oregano, salt & pepper into the slow cooker and stir to mix well. Add the beef and turn to coat. Cover and cook on high for about 5 hours or on low for 9 hours, until beef is tender. Shred the beef and mix it with the cooking juices.
To make the sauce, place cucumber on a double layer of kitchen paper and sprinkle with 1/2 teaspoon of salt. Set aside. Put the yoghurt, the remaining salt, lemon juice and mint into a bowl and stir to combine. Wrap the cucumber in the kitchen paper and squeeze out the excess juice over the sink. Mix the cucumber into the yoghurt mixture.
Serve the shredded beef on warmed bread, drizzled with the sauce and topped with tomato and spinach. Enjoy.
Here is a quick and delicious salad, great for kids as very nutritional and yummy to eat. For something different you could also add pasta, fresh cherry tomatoes or fresh herbs from the garden, or perhaps something else your little one likes to eat.
- 500g pumpkin, cut into 1cm pieces
- 420g canned chickpeas, rinsed & drained
- 350g chopped spinach
- 2 tbsp olive oil
- salt & pepper
- Preheat oven to 180 degrees, put roasting pan in while heating.
- Place pumpkin in hot roasting tray, add olive oil and salt and pepper, toss to combine. Roast pumpkin in oven at 180 degrees to 40 minutes or until tender. Then set aside.
- Heat chickpeas and spinach in frypan, stir until spinach has wilted.
- Combine pumpkin, chickpeas and spinach in a serving bowl, season to taste.
This salad can be served accompanied with fish or meat, or can be eaten on its own as a tasty lunch option. Enjoy.