00Slow Cooked Carrot & Sweet Potato SoupIt's winter, it's cold, wet and we are craving sun. What better way to warm us up than a bowl of fiery orange goodnes that's packed full of nutrients. Carrot and Sweet Potato makes a great combination when it comes to soup. The carrot cuts through the sweetness to make it more palatable, add a touch of chilli flakes and you have a winning combination with just a hint of spice. This simple soup will be a family favourite in no time, I'm sure. You can adapt it to suit you and your families tastes by adding more vegetables, less chilli or garlic etc. The choice is yours. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x 004 Cheese ToastieBread and Cheese is a classic combination, but what if I told you, you can take your cheese sandwich/toastie up a notch or two. This combination is rich,indulgent and very filling. It makes a great snack at any time, but I actually prefer to use them as croutons and dip into soup. Its very versatile as you can add any combination of cheese and toppings you prefer. I've done this in my Halogen oven but this can be done in the Airfryer, in a frying pan, grill or an oven. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E. x00Slow Cooked Cullen SkinkA Scottish delicacy that belies the name. The name of this soup comes from Cullen, a small town in Moray on the northeast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink.
Its a hearty soup that's full of goodness. You can have it as thick and chunky or as smooth and creamy as you like. It's also lovely served cold.
Using the Slow Cooker means the delicate flavours develop and deepen whilst allowing you to get on with your daily tasks. We do have a stovetop version on the website if you prefer. Why not give this one a try, though, and let us know how you got on in the comments below. We love to hear your feedback. E x00Lemon & Lime PossetI've taken a trip down memory lane with this recipe, as it was one that my Mum used to make for my Nanna when she came to visit. She would serve it in a china cup with homemade shortbread biscuits for afternoon tea, whilst we had ours in egg cups and not a sound was heard whilst we licked them clean haha .It sounds posh but it's really just like a chilled citrus custard or cheesecake. This would make a lovely dessert for Easter. It's also a great recipe to use up that reduced tub of cream you have. It's usually made with all double cream, but as I only had a small tub I decided to add the same amount of creme fraiche, and it worked just as well. It can be done with just lemon or if you like, why not add a little strawberry or raspberry into it too. Why not give this try and let us know how you get on in the comments below. We love to hear your feedback. E x 00Apple PorridgeAs a Scot I struggle to make my breakfast porridge with anything other than water and a generous dash of salt. Once cooked, I then pour cold milk over and sprinkle a little more salt on top. Its how my Nanna, Mother and generations of Scots eat it. But, to lots of people that's too much like gruel,so I've decided to try it with one of the most popular choices - Apple, and as long as tell my brain it's a pudding, then I can enjoy it in all its delicious creaminess. Its a great alternative to rice pudding at lunchtime. I've tried it with a few toppings and I've got to say that chopped banana and a gingernut biscuit crumbled over, is another of my favourites, followed closely by a crumbled Biscoff biscuit. Why not give this a try and let us know how you got on in the comments below We love to hear your feedback E x 00Curried Pumpkin SoupWarming, filling, and full of nutrients. This soup should answer that often asked "I have no idea what to do with the Pumpkin I bought" This is so easy and with a little prep is on the table in no time. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback. E x 00Pulled Pork RigatoniThis is warming comfort food cooked in minutes. This is a great recipe for using a little meat, thats been cooked in advance (and maybe languishing in the freezer), and bulking it out with pasta and any veg you have that needs using up. Its also a nice change to have pork instead of mince with the pasta. The recipe for the salt n chilli pulled /shredded pork is on the website. I had cooked a batch and split it into 2 portions - I used one in Tacos, and the other for this. I love using fresh tomatoes for my pasta sauce, but you could just as easily use tinned. This goes for the Pasta too. Use what you have available. I've not added any other sauce as I feel its not needed, but you can do so if you prefer. The step by step picture guide let's you follow the recipe easily. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback. E x 00Chinese style Beef Stir fryA stir fry is a favourite midweek dinner loved by many. it's quick, full of flavour, and economical, as it uses less meat than many other dishes, and allows you to bulk it out with lots of vegetables, as well as noodles or rice. I've marinaded the beef as I find this helps give it lots of flavour, and tenderises the meat to allow quick cooking, without leaving it tough and dry. This step by step picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Don't like mushrooms? leave them out. Don't like cinnamon? Swap for some chilli flakes instead etc.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x00Slow Cooked Whole ChickenThis recipe is so simple it's almost a crime to call it a recipe so I'll just say, its a guide. It has 2 ingredients and just a few instructions. A little prep and the Slow Cooker does all the work. This guide is for those who just want a cooked chicken without the fuss of anything else. It's especially great if you get one from the reduced section as it can then be cooked,stripped and put into the freezer to use later. Yes, you can add all manner of extras such as vegetables,spices,dressings,sauce etc but the beauty of cooking the chicken on its own means you have loads of options on how to use it....you can add it to so many different dishes. Its a great base for a roast dinner, a stew, a curry,pies, soups etc. You don't have to add liquid into the slow cooker because as it heats up it produces steam, which hits the lid, and converts to liquid as it falls back in. This is such a time saving, fuss free way to cook and means never having to worry about dry meat again....and as the meat just falls off the bones you do seem to get a lot more meat off the carcass! Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
