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  • An easy vegetable curry recipe for the slow cooker

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    An easy vegetable curry recipe for the slow cooker

    Recipe by Rae Allen
    Servings

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    8

    hours 
    Calorieskcal
    Total time

    8

    hours 

    30

    minutes

    Great easy vegetable curry recipe for those cold winter days. Will be cooked and hot when you get home.

    Ingredients

    • 1 tablespoon canola oil

    • 1 brown onion, finely chopped

    • 4 garlic cloves, minced

    • 3 teaspoons ground coriander

    • 1-1/2 teaspoons ground cinnamon

    • 1 tablespoon fresh or 1 teaspoon ground ginger

    • 1 teaspoon ground turmeric

    • 1/2 teaspoon cayenne pepper

    • 2 tablespoons tomato paste

    • 2 cans (420g each) butter beans, rinsed and drained

    • 3 cups cubed peeled potatoes

    • 3 cups cauliflower florets

    • 2 cups carrots chopped

    • 1 can (410g ) crushed tomatoes

    • 500ml vegetable stock

    • 1 cup coconut milk

    • 1/2 teaspoon pepper

    • 1/4 teaspoon salt

    Directions

    • Set the slow cooker to the saute setting if you have one, otherwise saute in a fry pan.  Heat the oil over medium heat. Add the onion and saute until soft. Add garlic and spices, cook and stir for another 1 minute. Stir in tomato paste, cook for another 1 minute. Add the result to the slow cooker
    • Take one can of the butter beans and mash to a smooth paste the add to the slow cooker
    • Add the other can of beans, the can of tomatoes and the potato, cauliflower and carrots and mix
    • Add the vegetable stock and the coconut milk and season with the salt and pepper.
    • Mix well then set the slow cooker to slow and low. On mine this will yake 8 hours so prep in the morning if you want it for dinner that night.

  • Slow Cooker Broad Bean Soup

    A blended soup using broad beans over a basic onion, celery and carrot base

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    Slow Cooker Broad Bean Soup

    Recipe by Rae AllenCourse: SoupsDifficulty: Easy
    Servings

    8

    servings
    Prep time

    20

    minutes
    Cooking time

    8

    hours 
    Total time

    8

    hours 

    20

    minutes

    A blended soup using broad beans over a basic onion, celery and carrot base

    Ingredients

    • Soup

    • 2 Carrots cut into chunks

    • 2 stalks of celery, cut into chunks

    • 2 onions, cut into quarters

    • 2 cloves of garlic, peeled

    • 1 apple cut into chunks without a core

    • 1 can peeled tomatoes – 440g

    • 1 cup dried broad beans, soaked and peeled

    • 1 litre chicken stock

    • 1 litre water

    • Serving

    • 75 ml sour cream

    • herbs, parsley or chives to garnish

    Directions

    • Combine all the soup ingredients in a slow cooker
    • Set on low heat and for 8 hours
    • In a blender puree until smooth
    • Serve garnished with sour cream and herb

    A blended soup using broad beans over a basic onion, celery and carrot base

  • Peanut butter and oat biscuits

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    Ingredients

    • 250g peanut butter

    • 1 1/2 cups brown sugar

    • 3 tablespoons melted butter

    • 2 large eggs

    • 1 teaspoon baking soda

    • 1 teaspoon vanilla extract

    • 1 1/2 cups oats

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    Directions

    • Preheat the oven to 180C. Line large baking tray with baking paper
    • In mixing bowl, combine the peanut butter with the sugar and melted butter. Mix until well combined.
    • Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
    • Drop large soup spoon of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 2cm.
    • Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. They will flatten more as they cool.
    • Let the cookies cool for 10 minutes on the tray before transferring them to a cooling rack.
    • Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

    Details

    Servings
    Prep time
    Cooking time
    Calories

    Based on the Peanut Butter Oat Cookies recipe from Cookie and Kate https://cookieandkate.com/peanut-butter-oatmeal-cookies-recipe/

  • Vegan ANZAC biscuits

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    Vegan ANZAC biscuits

    Recipe by Rae AllenCourse: BiscuitsCuisine: AustralianDifficulty: Easy
    Servings

    20

    biscuits
    Prep time

    10

    minutes
    Cooking time

    40

    minutes
    Calories per bisuit

    100

    kcal
    des

    I made this adaptation to my traditional ANZAC biscuits for my vegan son

    Ingredients

    • 1 cup rolled oats

    • 1 cup self-raising flour

    • 1 cup desiccated coconut

    • 1 cup brown sugar

    • 1 Tablespoon golden syrup

    • 125g Nuttelex

    • 1 cup warm water

    Directions

    • Mix dry ingredients (oats, flour, coconut) together
    • add brown sugar and mix into dry mixture, breaking up any lumps
    • add golden syrup and Nuttelex and begin to mix in
    • add the cup of warm water. I use warm water as it helps the brown sugar and Nuttelex to dissolve into the mixture. Mix well
    • preheat fan-forced oven to 160C
    • put baking paper on an oven tray and place spoons of the mix, spread well apart. Flatten the spoonfuls slightly
    • place in oven and bake for about 20 minutes
    • Remove from oven and allow to cool. The biscuits will be crisp on top but soft on bottom so turn over.

    Notes

    • Vegetable curry

      Vegetable curry

      Ingredients

      • 2 large potatoes
      • 1 large carrot
      • 1/2 large brown onion
      • 2 cloves garlic
      • 1 teaspoon oil
      • 1 400g can of Red Kidney Beans
      • 1 400ml can of Coconut Milk
      • 1 teaspoon of curry powder
      • 1 teaspoon of ras el hanout
      • turmeric, cayenne pepper, salt to taste

      Method

      1. dice onion, and chop garlic cloves
      2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
      3. cube potatoes and carrots and microwave for 5 minutes.
      4. Add potatoes and carrots to pan or tagine
      5. add the coconut milk plus the curry and ras el hanout and mix in
      6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
      7. Bring mixture to a simmer and cover
      8. check regularly so potato doesn’t catch
      9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

      This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

    • Spicy leek and potato soup

      This recipe is only for a two person serving to up size for more

      Ingredients:

      • 1 large leek
      • 2 large potatoes
      • 2 cloves of garlic
      • 2 cups vegetable stock
      • 1 tablespoon of butter, margarine or equivalent
      • 1/2 teaspoon turmeric
      • 1/2 teaspoon chilli flakes
      • salt/pepper to taste

      Method

      1. chop the green bits and the root off the leeks and slice finely
      2. leeks are notorious for catching bits of grit while growing so wash well. I use a coarse colander.
      3. place the tablespoon of butter or oil in a large pot and melt.
      4. add the garlic and the leek and cook while stirring until soft.
      5. peel the potatoes and chop into 1-2 cm cubes
      6. Add the potatoes, the turmeric and chilli flakes and mix in
      7. Add the vegetable stock and simmer until the potatoes are soft
      8. Use a blender to puree the soup and place back into the pot
      9. Add salt and pepper to taste, and heat just before serving

      I don’t use cream as I often freeze half of the soup and without cream, it will keep for a couple of months. I normally serve with small crusty dampers

    • Carrot Cake with cream cheese icing

      Carrot cake with cream cheese icing
      Recipe Type: Dessert
      Cuisine: Australian
      Author: Rae Allen
      Prep time:
      Cook time:
      Total time:
      Serves: 1 cake
      This is the first time in some years I have cooked carrot cake from scratch but is proved as simple as ever. I tried to reduce sugar so went looking for a recipe that was a bit lighter on sugar, then adapted it..
      Ingredients
      • 1 cup self-raising flower
      • 1 1/4 cups plain flower
      • 1 1/2 teaspoons ground cinnamon
      • 1/4 teaspoon salt
      • 2 cups grated carrot ( for me this is about 6 medium carrots )
      • 1 cup granulated sugar ( I use raw granulated )
      • 1/2 cup packed brown sugar ( I use dark brown sugar )
      • 6 tablespoons butter, softened
      • 3 large eggs
      • 1 teaspoon vanilla extract
      • 1/2 cup low-fat milk
      • <b>Icing:</b>
      • 180g cream cheese, softened ( or about 3/4 cup )
      • 2 tablespoons butter, softened
      • 1/2 teaspoon vanilla extract
      • 1/8 teaspoon salt
      • 3 cups powdered sugar ( i use castor sugar )
      Instructions
      1. Preheat oven to 350°.
      2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife.
      3. Combine flour, ground cinnamon, and salt in a medium bowl, stirring with a whisk.
      4. Add grated carrot, tossing through with a fork until evenly combined.
      5. Place granulated sugar, brown sugar, and butter in a large bowl.
      6. Beat with a mixer at medium speed until combined.
      7. Add eggs, 1 at a time, beating well after each addition.
      8. Stir in 1 teaspoon vanilla.
      9. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
      10. Take a 200 mm circular spring baking pan, grease very lightly, can put two layers of baking paper on the botton, and a layer of baking paper around the inside ring.
      11. Pour or spoon mix into the pan coated with cooking spray.
      12. Bake at 180°C for half an hour to an hour, or until a wooden pick inserted in center comes out clean. It is good to test as the time can vary significantly depending on the oven.
      13. Cool cake completely on a wire rack.
      14. <b>Icing:</b>
      15. Place soft cream cheese, butter, vanilla extract and salt in a medium bowl.
      16. Beat with a mixer at medium speed until fluffy.
      17. Gradually add castor sugar, beating at medium speed until combined (don’t overbeat).
      18. Spread icing thickly over top of cake.
      3.4.3177

       

    • Cheese scones


      IMGP7071_cheese-scones, a photo by RaeAllen on Flickr.

      Ingredients
      3 cups self-raising flour
      50g butter, chopped small
      1 cup grated tasty cheese
      1-1 1/2 cups milk

      Method
      1. Rub butter into flour until its breadcrumby
      2. Add grated cheese and mix through mostly dry mixture
      3. add milk and mix until you have a good doughy consistency.
      4. Pre-heat oven to 180C
      5. flour bench and turn out dough, need and flatten to a 1-2cm circle
      6. flour an oven tray
      7. using a scone cutter, press down on dough and cut out 5-7cm circles (don’t twist cutter as that seals the sides)
      8. place circles close together on the oven tray – I normally work from the centre.
      9. brush a bit of milk on top to brown
      10. cook for about 15 minutes, then sprinkle parmesan cheese on top and return until cheese melted and scones brown.

      makes about 2 dozen scones

      Via Flickr:
      Cheese scones with Parmesan cheese tops

    • Beef and bean hotpot

      I made this terrific beef and bean hotpot the other day, using some basic ingredients from the cupboard.

      Ingredients

      1. 500g topside beef, chopped 2-3cm cubes
      2. 1 400g can diced tomatoes
      3. 1 400g can 4 bean mix
      4. 4 small brown onions
      5. 1 teaspoon chili powder
      6. 1 tablespoon olive oil
      7. water
      8. 1kg Dutch creme potatoes
      9. 25g butter
      10. 1 cup milk
      11. pepper, salt

      Method

      1. Put the base of the tagine on the stove and add the olive oil.
      2. When hot, add the beef and brown completely.
      3. Once the beef is browned, add the tomatoes and coat the beef.
      4. Add a teaspoon of chili powder and stir to coat meat.
      5. Add the can of bean mix.
      6. Peel the small brown onions but leave them whole.
      7. Add the onions to the mix.
      8. Add enough water to cover the beef.
      9. Put the top on the tagine and place it in an oven at 160C.
      10. Cook slowly for 3-4 hours, if tagine is loosing moisture too quickly, turn down heat.
      11. Once meat is soft, turn off but leave in oven.
      12. Peel the Dutch Creme potatoes, place in pot, and bring to boil.
      13. Once potatoes are soft, drain off the water.
      14. Add 25g butter and 1 cup warmed milk, and using a fork mash to a smooth consistency.
      15. Add salt and pepper to taste.
      16. Place mashed potatoes with a hollow centre on a plate.
      17. Ladle the tagine mixture into the hollow and serve.

      Instead of beef you may use other meats such as pork, goat or mutton

      Cooking time: 3 hour(s) 20 minute(s)

      Number of servings (yield): 4

      4 :  ★★★★☆ 1 review(s)

       

       

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    • Moroccan beef tagine

      Moroccan beef tagine

      A spicy winter warmer

      Ingredients

      1. 500g kilos diced beef
      2. handful parsley, chopped
      3. 1 medium onions, chopped
      4. teaspoon mint, picked and chopped
      5. 60g Moroccan tagine spice mix (because I’m lazy)
      6. 40g butter
      7. 1 apples, quartered
      8. 450g crushed tomatoes
      9. 60ml oil.

      Method

      1. Combine all the herbs and spices in a bowl to form a powder, and add the chopped parsley, mint and coriander. Mix well.
      2. Add the diced beef to the herb mix and massage into the meat.
      3. Allow to stand and marinate for two to three hours.
      4. Heat a little oil in the tagine and begin to seal of the marinated meat, a little at a time.
      5. Put the sealed meat aside.
      6. Repeat until all the meat is sealed.
      7. Saute the diced onions in the tagine and put aside with the meat.
      8. While the tagine is still warm, add the crushed tomato and a little water to form a liquid. Heat gently, stirring occasionally.
      9. Once the sauce is heated add the meat and onions to the tagine.
      10. Place the lid on the tagine, and then place it in an oven set at 160 degrees Celsius and slowly braise for two to three hours.
      11. After about 2 hours add the apple.
      12. Just before serving add a handful of chopped parsley.
      13. Serve with mashed potatoes (yes I know traditionally it would be couscous), and yoghurt as garnish

      Preparation time: 30 minute(s)

      Cooking time: 3 hour(s)

      Number of servings (yield): 4

      3 :  ★★★☆☆ 1 review(s)