Did you know you can make desserts in your slow cooker? I tried this carrot cake recipe and loved it. Give it a try. If you don’t have a slow cooker you good use the recipe and just cook it in your oven, I believe it would be just as delicious.
Carrot Cake (Recipe from book ‘Slow Cooker’ By Parragon Books www.parragon.com/lovefood)
- 125g plain flour
- 1 tsp bicarb soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 2 large eggs
- 100g granulated sugar
- 55g soft light brown sugar
- 4 tbsp vegetable oil, plus extra greasing
- 150ml buttermilk
- 1 tsp vanilla extract
- 450g carrots, grated
- 60g desiccated coconut
- 35g sultanas (optional)
- cream to serve
- Grease the inside of the slow cooker with oil.
- Put the flour, bicarb soda, salt, cinnamon and nutmeg into a small bowl and mix to combine. Put the eggs, granulated sugar and brown sugar into a medium sized bowl and whisk together until well combined. Add the oil, buttermilk and vanilla extract and stir to combine. Add the egg mixture to the flour mixture and mix well. Fold in the carrots and coconut, and the sultanas, if using.
- Pour the mixture into the prepared slow cooker. Place several sheets of kitchen paper on top of the slow cooker, then put the lid on top to secure the kitchen paper in place above the cake mixture. Cook on low for 2 hours, until a skewer inserted into the centre of the cake comes out clean.
- Leaving the cake in the ceramic insert, remove it from the slow cooker and transfer to a wire rack to cool for at least 30 minutes. Cut the cake into wedges to serve, serve warm or room temperature with cream if you like.
Another soup recipe? Yes I may be overloading you with soup recipes but they are very popular in our house, and as I have stated before it’s a great way to get Leroy to eat lots of vegetables and he really enjoys dipping his bread into the soup. This soup recipe is deliciously sweet with a punch of ginger, the pear and ginger flavors work great together.
- 30g butter
- 1 small white onions, diced
- 2 small carrots, chopped
- 3 firm pears, cubed
- 1ltr vegetable stock
- 1 tbsp grated ginger
- 800g orange sweet potato, cubed
- Melt butter in pan, add onion and cook for 3 minutes or until softened. Add pear, carrots and sweet potato, stirring for 2 minutes. Add stock and bring to boil, cook for 20 minutes or until vegetables are soft.
- Blend mixture together using food processor or stickmaster until smooth, blend in batches if needed. Return mixture to pan and gently reheat without boiling.
- Season to taste. Serve with crusty bread. Enjoy.
Sorry i forgot to take a photo, it basically looks like pumpkin soup.
A simple tasty fish dish, this simple marinade was given to me by a friend many moons ago, it can be used on many mild flavoured fish types.
- 2 tbsp canola oil
- 2 tbsp sugar
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp sweet chilli sauce (use less if your little one doesn’t like chilli or exclude all together)
- 2 tbsp grated ginger
- 2 tbsp crushed garlic
- 4 rocking fillets
- 3 bunches pak choy, separate leaves
- Mix all marinade ingredients together, marinade fish approx 1 hr before cooking. Set aside in fridge.
- Preheat oven to 200 degrees. Place baking paper on large oven tray, place fillets on paper and bake in oven for 20 minutes or until just cooked. Reserve a little marinade to baste fish occasionally and reserve the rest to cook with pak choy.
- While fish is cooking you can cook the pak choy. Boil or steam pak choy until just tender, drain. Heat some vegetable oil in a pan, stir fry pak choy in marinade until tender, about 2 minutes.
- Place Pak choy and fish in 2 separate serving dishes, including cooking juices.
- Serve with rice