|A Slow Cooker (Photo credit: Wikipedia)|
And when the weathers as cold and miserable as it has been for me its time for proper warm hearty food. Pie and Mash, Beef Stew and Cottage Pie.
Recently, I was given a slow cooker which is seriously the best invention ever. I can put my dinner on in the morning and then not have to think until I need it. Perfect for those days when my timetables packed with seminars, lectures and meetings all day.
So today I want to share with you two of the recipes that have literally saved me through the business and stress that comes with deadlines.
Beef Stew and Dumplings (Serves 1-2)
- Beef (Cut into cubes)
- New potatoes (Cut in half)
- Carrot (Cut into chunks)
- Other veg for on the side.
- 2oz (50g) flour.
- 1oz (25g) suet.
- Water to bind the dumplings.
Set the slow cooker to high and put the meat, potatoes and carrot in the slow cooker with enough gravy to virtually cover the vegetables. Leave to cook for 2-3 hours. After the 2-3 hours, check whether the meat is cooked through. Leave for longer if necessary, but if cooked turn temperature to low and re-cover. In a separate bowl, mix the flour and suet and add water slowly, creating a dough. Divide into 5 balls and place in the slow cooker on top of the meat. Re-cover for half hour. Serve.
(The easiest ever...) Chicken & Mushroom Casserole (Serves 1-2)
- Chicken breast
- Can of Mushroom Soup
- Handful of Button Mushrooms
- Rice for the side.
Place chicken breast in slow cooker with a handful of mushrooms. Set slow cooker to high. Add half a can of mushroom soup. Leave on high for 2-3 hours or 4-5 hours on slow. 20 minutes before the end of cooking, boil rice. Serve.