20 Slow cooker recipes to fill your belly and save you time..

Hello everyone!

Are you starting to feel spring edge it's way in?  I have, it's wonderful isn't it? I love spring.

Well I thought for all of us busy people who love a slow cooker recipe I'd put a couple together.  Set and forget meals are the best and I love my slowcooker because it makes me feel like I can cheat!  Great food for little effort - hey we are ALL busy - whether we have jobs, babies, kids, both... all!

Tell me which ones you've tried or want to, go on!

Have a wonderful weekend and see you tomorrow for Sunday baking project! xx

Saucy caramel cake

I'm going to apologise straight up.

You can't, just c.a.n.t. make this once.  It's so lovely and moist, has such lovely caramel flavour without being overly sweet or sickly, it's a teeeeensy weeensy bit addictive.  Sorry about that.

It's perfect to make on the weekend because you can make it, eat it over 2 days and give the rest away if you haven't gobbled it up yourself.  There.  You have a yummy cake AND you are generous. win/win really.

It also uses regular pantry stocks.  I love cakes like that don't you?

Hope you have a saucy (wink wink) weekend! xx


Ingredients:
cake
2 cups plain flour, sifted
1 tsp baking powder, sifted
1/2 tsp bicarb soda, sifted
120g butter, at room temperature
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk


sauce
1 cup thickened cream
1/2 cup brown sugar, packed
1 tb golden syrup
1 tsp vanilla extract


Method:
Preheat oven to 160 degrees c
Sift flour, bicarb and baking powder into a bowl.

Into another bowl cream butter and sugar until lighter in colour and fluffy.  

Add eggs, one at a time, beating into mixture each time before adding the next.  Add vanilla extract and buttermilk.  It may look curdled at this point, but don't worry.

Add the flour 1 cup at a time ensuring it is mixed in before adding the final cup.

Once mixed well pour into well greased tin and flatten mixture to the edges with a spatula.

Bake for 35-45 minutes until cooked through.

Cool, then turn out onto serving plate.

To make sauce, combine all ingredients in a saucepan and heat over medium heat until sugar dissolves.  Pour over cake and serve, warm or cold.  (Warm is lovely with vanilla icecream)

Season Savvy Challenge Week 9 - Potatoes

Hello friends,

It's Friday again, thank goodness for that!  This week should be fab for me, because potatoes are on the list of things I can eat at the moment - hoorah!  And who doesn't love potatoes?

Whenever we discuss potatoes here at home, hubby puts on a paddy-irish accent and say pe-be-de-bee-potaaaetoes!  Always gets a giggle out of me.  I suspect that's why he does it... ;)

What is Season Savvy?
I'm all about using seasonal produce. When it's good. When it's plentiful, when it's cheap.

Each week I'm challenging you to use a particular piece of produce that is SEASONAL. Now if you're in a different season to me, don't panic. Maybe you have cooked something before with this ingredient, add it and play along....

Hopefully this way, we can use this as a bit of inspiration/education and show off what you can cook, and save some moulah!



So what do you need to do?
1. Find a recipe you love or a way you love to eat and cook with potatoes - it doesn't need to be the main ingredient, but it needs to be in the dish.. and it doesn't need to be fancy either!
2. Make it or find the link
3. Photograph it and/or share the recipe
(it doesn't need to be-step-by-step photos!)
4. Post your link down there with the Linkytool down below
5. Get visited, and visit other people's recipes!

Make your own burger buns!

I'm struggling for ideas at the moment if I'm honest but this was so nice I think I'm going to make it just for myself a couple of times a week.  Because it feels like a real meal!

The buns are sweet, have a crunchy-ish top and a soft inner, add real substance to the burger without taking the flavour from the star of the burger - in this case homemade chicken thigh schnitzel.

Give them a try - this makes 10 rolls so you should have plenty left over to freeze for another night!

Ingredients
1 cup milk
1/2 cup water
75g butter
4 1/2 cups plain flour
1 tsp instant yeast
2 tb caster sugar
1 1/2 tsp salt
1 egg


Method:
In a saucepan, heat the milk, water and butter over low heat, until it starts to simmer, take off the stove and allow to sit until luke warm..

In your mixing bowl add plain flour, yeast, salt and caster sugar.  Gradually add in the milk until all combined and mix/knead until you have smooth texture.  Lastly mix in the egg for about 2 minutes by machine, 5 minutes by hand.

Divide the dough into 10 parts, roll into flattish bun shapes and place on greased baking tray  Cover with cling film and allow to prove for 1 hour.  (Be careful of hungry dogs who might nab one or two whilst they prove near the heater!) 

Preheat oven to 190 degrees c

Place buns in oven for 12-15 minutes until light golden on top.

Cut in half, toast the inside of the buns under the grill and serve with your favourite burger!

Should you have kids?

Well I wish I'd read this 6.5 years ago!

Ok, maybe it wouldn't have made any difference.. what about you?

Gluten-free Jam tarts

Oh man.  This one was a journey.  I know there's a good few of you who either are gluten intolerant or regularly cook for people who are.  When I went to the Good Food and Wine Show a few weeks ago, I recognised the Spring Gully stand from the Worcestershire sauce.  I was given a sample some time ago and was converted because their gluten free version is not so salty, just tasty.

The lovely girls at the stand were kind enough to give me two jars of gluten free jam.  I know, who knew there was gluten in jam right?  I make mine but if you buy jam you might not realise that it's not only pectin that makes your jam/conserve thick....

Anyways, to make the most of this lovely boysenberry and honey jam I thought I'd give gluten free pastry a go.  Der-dowww............  fail first go.  I used gluten free bread flour.  It smelt like seaweed which you can imagine was not entirely appetising.

This one though is a go-er.  It's just the right amount of crumbly - yummy.

Ingredients:
250g (1/2 box) of Organ Gluten free plain flour
80g icing sugar
110g butter, cold, diced
2 egg yolks
water, as needed
3/4 jar Spring Gully gluten free jam


Method:
In a food processor add the flour and icing sugar.  Add butter and process until resembles breadcrumbs (about 40sec-1 min)

Add egg yolks and continue to process and add water a tsp at a time until the mix comes together in one big ball.

Remove, place in a ziplock bag and into the refrigerator for an hour.

Preheat oven to 180 degrees c.

Sprinkle gluten free flour onto a surface and roll out your dough.  I found this pastry can stick very easily and goes soft very quickly, so work quickly and make sure you use a good sprinkling of flour underneath before you roll it out.  Cut out and placed onto your creased tart tray.

Fill with a heaped teaspoon of jam and then add a shape of your choice! (love my able assistants?)

Bake in oven for 10-12 minutes.  Allow to cool in the tray, or they will crumble! (As I found out, look at the 'g' ;)

Silky caramel fudge

Well you might have seen me mentioning here or on twitter I'm on a chemical free diet.

I've just been diagnosed with an autoimmune disorder that hopefully can be treated with some medication and may even go away eventually.  Or it may not.  Fact is, I've had chronic hives for 6+ months now and swelling of hands, feet and lips and after a long wait to see the immunologist, I have some answers.

So I'm on this diet to help more-or-less detox the chemicals in my system to give the new medication a chance to work.  It's only for four weeks but already it's killing me! (4 days in)  no caffeine, no colouring, no flavouring, no onions, tomatoes, chocolate, CHOCOLATE PEOPLE.  No cheese apart from ricotta, no herbs apart from a sprinkling of parsley or chives.  Potatoes, leek, cabbage and green beans are pretty much what I would eat out of the vegetable category. Seriously the only fruit I can consume for the next four weeks are pears. that.is.it.   I can however have eggs, cream, bread I make myself (phew) flour, milk and sugar..  So it's not nothing, but it's a lot of stuff that I love with a no against it.

So, with all sweets and chocolate off the menu, I thought I need to treat myself, right?

I love fudge and I usually make it for gifts, but hey.  This is my gift to me.  I might even use it to bake with later on too...


Ingredients:
3 cups white sugar
1 cup cream
2 tb glucose syrup
120g butter


Method:
Grease a small lamington tin/slice tin or something of similar size

In a saucepan over medium heat, add 1 cup of sugar.  Brown slightly (ie stir until you can see the sugar browning)

 Add cream, butter, rest of the sugar and then the glucose,  put a candy thermometer in the saucepan and heat the caramel whilst stirring until you reach 235 degrees c.

Remove from heat and allow to cool until it reaches 100 degrees c.
Pour mixture into mixing bowl, and beat until it thickens (about 5-6 minutes)

Transfer to your greased tin and allow to set (on benchtop, shouldn't need to refrigerate)

Cut up and store in airtight container in the fridge for up to 2 weeks.

Frugal Fast Food: Cracked the Maccas Hotcake recipe!

I'm a happy girl, because I absolutely love these and always get them on roadtrips.  I make excuses to get them.  I know, it's bad.

I make regular-by-sight pancakes for the kids but always lament that they aren't Maccas hotcakes.  Does this make me pathetic?  Probably.

But now I've cracked it, finally.  It's perfect.  I am happy.  I never have to go to Maccas to get my fix again!  This also makes 10 x 15cm diameter hotcakes for about $2.50.  I can live with that too, believe me.

I just hope I don't Overdose.


Ingredients:
2 cups plain flour
2 tb caster sugar
4 tsp baking powder
1 tsp bicarb soda
1 tsp salt
600ml buttermilk (i.e. one carton)
80g butter, melted
1 tsp vanilla extract
2 large eggs


Method:
Put your buttermilk into your bowl. Sift flour and melt the butter.  Then put it all in your mixing bowl and with electric mixer, mix together until a fluffy mixture. (Took me about 3 minutes with a kitchenaid, so about 5 minutes with a hand beater).

Heat your pan on a medium high heat and melt a knob of butter.

Using a ladle, spoon the mixture onto the pan.

Cook for about 2-3 minutes - the top should be quite 'holey' and looking part way to a crumpet.

Then turn over for 1 minute - then serve!

Serve with honey or maple syrup and more butter... and share the recipe with your friends!!

Winners of Mini kitchen set + 200 recipes for kids

Beth, Justine and Sarah!  And a little extra,I also have something special for Jasmine!  If you could contact me via email - Let me know your postal addresses I'll get to the PO this week!

So did anyone take up the great discount over at Mini Gourmets?  What did you get?  I got myself one of the slinky apple peelers.  Cool!

And another aside, how gorgeous is this image?  The cake isn't even REAL.  It's an ornament!  More info here.

Cinnamon Tea Cake - post number 1,000!

Happy Sunday everyone!  These weekends seem to go by so quickly don't they?  As do 1,000 posts really.  So this is it, the 1,000th post and of course it's baking.  Why wouldn't it be?  Lately it's been all about cinnamon for me, and this cake recipe is and oldie but a goodie.  It's scrumptious warm but also great with a cuppa..

Ingredients
120g butter
230g caster sugar
2 eggs
2 tsp vanilla extract
180g self raising flour
60g plain flour
2 tsp cinnamon
1 cup milk

30g butter, melted extra
1 tb caster sugar, extra
1 tb cinnamon, extra

Method:

Preheat oven to 180 degrees c


Cream your butter, sugar and vanilla extract together until light and fluffy - about five minutes.

Add eggs and beat until smooth.  Remove electric beaters or bowl from mixer stand.

Into the bowl, mix half the flours and cinnamon and half the milk.  Stir through, then the remaining flours/cinnamon milk.

Pour into your greased baking tin

Bake in oven for 40-50 minutes - use the skewer method to test.

When baked, turn out onto your plate or stand and then allow to cool for about 5 minutes.  Brush on the extra melted butter and then sprinkle over the combined remaining cinnamon and sugar.

REMINDER! Entries close tonight to win cookbook and mixing set!

More details and enter HERE

Plus, get your Mini Gourmet order in by midnight tonight Australian WST 

and get 10% off - code also HERE

The Frills in the Hills Bakery: 20 breads for you to make...

Hello friends!

Hope you're having a wonderful weekend so far!  I'll be spending a lot of the weekend writing I think, and shopping.  Shopping for ingredients on my 'yes' list for the chemical free diet my immunologist has prescribed I do for four weeks.

I will be making my own bread as part of the diet, so these are for all of us!

Even if you have never baked bread before, some of these really you couldn't stuff it up!  So have a go at the irish soda bread or the sweet onion Turkish bread if you're a beginner !  Those who've tried a few, keep going!  There's something so therapeutic about baking bread I think!

Orange self saucing pudding

Oranges are healthy right?  No reason you can't have a whole one of these to yourself then right?

This is comfort food without too much guilt.  Last weeks' winter pudding was rich and delicious and totally my hubby's kind of thing.  This is more mine.  It's quick and easy, and I like that too!  Should be a hit with the kids too.


Ingredients:
1 cup self raising flour
1 cup caster sugar, divided into 2 half cups
Zest of two oranges
Juice of one orange
50g butter, melted
1/2 cup milk

Grease a large souffle mould or medium casserole bowl.
Preheat oven to 180 degrees c

In a mixing bowl mix with a fork the self raising flour, 1/2 cup caster sugar, zest of one orange, butter and milk.

Pour into your dish and sprinkle the other 1/2 cup caster sugar and zest of the other orange.

In a jug place 1 cup boiling water and juice of orange (approx 1/2 cup).

Pour water/juice over mixture and place in oven for 30-40 minutes.

Season Savvy Challenge Week 8 - Oranges

[image credit uberhumor]

Hello again!

My girls can't get enough oranges at the moment, and I can hardly cook with any because they seem to be scoffing them down at a rate of knots!  I'm not complaining really, they haven't had a cold in I don't know how long and this cold weather we're having breeds those icky bugs, so touch wood and have another orange I say!

So here we go with Season Savvy this week!

What is Season Savvy?
I'm all about using seasonal produce. When it's good. When it's plentiful, when it's cheap.

Each week I'm challenging you to use a particular piece of produce that is SEASONAL. Now if you're in a different season to me, don't panic. Maybe you have cooked something before with this ingredient, add it and play along....

Hopefully this way, we can use this as a bit of inspiration/education and show off what you can cook, and save some moulah!


So what do you need to do?
1. Find a recipe you love or a way you love to eat and cook with oranges - it doesn't need to be the main ingredient, but it needs to be in the dish.. and it doesn't need to be fancy either!
2. Make it or find the link
3. Photograph it and/or share the recipe
(it doesn't need to be-step-by-step photos!)
4. Post your link down there with the Linkytool down below
5. Get visited, and visit other people's recipes!

[image]

Caramelised onion quiche

What I like about this one is three things.  It's easy to make this one whilst you're doing a few other things.  It's not super quick but it needs very little attention.  The other thing is, of course, the wonderful taste.  You might imagine an onion quiche as quite stinky and bitter to taste - this is nothing of the sort.  Lastly - it's really cheap to make - less than $5.00!

It's got the taste of onions, but it's sweet.  The pastry works really well with it too.  It would work well as a lunch with friends or cooled for a summer's night dinner with salad.

Also, I find the making of shortcrust pastry such a joy in the food processor.  It's simple and it comes out silky and beautiful. I love it. But if you don't feel confident in your pastry making, do the frozen thing if you like -  but I guarantee if you try it once, you won't buy it again!  I buy frozen puff because I'm in denial about how much butter is actually in it.


Ingredients:
Pastry
Make pastry as per this recipe omitting the hot mustard. (It's super easy I promise!)


Filling
2 tb olive oil
5 medium sized red onions, peeled and sliced
3 tb balsamic vinegar
3 tb caster sugar
75g Gorgonzola cheese, crumbled or sliced
4 eggs
75ml cream
Pepper to taste.


Method:
Preheat oven to 180 degrees c


In a saucepan over low heat add olive oil and onions, stir occasionally until onions become transparent.. continue to allow to cook for a further 5-10 minutes until they start to brown a little.  Add balsmic and sugar and allow to caramelise over a further 10 minutes.

Set aside.

Fill your quiche dish with pastry and blind bake (i.e cover with baking paper and weigh down the paper with baking weights or dry beans or rice) until pastry becomes slightly brown on edges.

Once blind baked, remove paper and weights etc and then put onions on the bottom of your pastry.

Add gorgonzola.

Mix eggs and cream in a jug and lightly beat with a fork.  Pour over the top quiche and place your quiche pan on a baking tray.   Put in the oven and bake for 25-35 minutes until light golden brown on top and cooked through.