English Baked Beans

I love experimenting, today I threw this together. It was absolutely delicious.

1 pound dried beans

1 clove garlic -- crushed

1 cup onion -- finely chopped

1 carrot--sliced

1 stick celery sliced

1 tsp coffee powder

2 tablespoons Hendersons relish

2 tablespoons dark brown sugar

2 tablespoons treacle

1/2 tablespoon dry mustard

1 teaspoon curry powder

vege stock cube
Handfull of red lentils

1 1/2 cups tomato juice -- or more as needed

Method

Soak beans overnight

In the morning drain and rinse

Add to a pan of boiling water and boil rapidly for at least 10 minutes

Simmer gently untill tender

Drain

Let beans cool untill their temperature matches that of your slow cooker

In the meantime add everything else to your slow cooker and start cooking on high

When beans are ready add to sauce mix

Cook on low for 5-6 hours untill sauce is nice and thick and vegetables are cooked
Add more liquid as needed

Season to taste
I served with grated cheese melting on top

Enjoy with crusty bread

Delicious

Any leftovers will freeze well

Slow Cooker Beef and Creamy Potato Casserole

1	lb lean (at least 80%) ground beef
1	can (10 3/4 oz) condensed cream of mushroom soup
1/2	cup milk
1/4	teaspoon pepper
1	can (2.8 oz) French-fried onions
4	cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
2	cups Green Giant® frozen cut green beans (from 1-lb bag)

In 10-inch skillet,  cook beef over medium-high heat 5 to 7 minutes,  stirring occasionally, until brown; drain.  Stir in soup, milk, pepper and half of the onions.

Spray 3 1/2- to 4-quart slow cooker with cooking spray.  Layer potatoes and green beans in cooker.  Top with beef  spread evenly. Cover; cook on Low heat setting 6 to 7 hours.  Top with remaining onions before serving.

Slow Cooker Apple Bread Pudding

This cozy dessert is a snap to prepare — less than 10 minutes of prep time, and your slow cooker takes care of the rest!

Serves 8 to 10

Ingredients

• 8 slices raisin bread, cut into cubes (about 5 cups)
• 2 medium tart apples (such as Granny Smith), peeled and sliced
• 1 cup chopped pecans, toasted
• 1 cup sugar
• 11/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3 large eggs, beaten
• 2 cups half-and-half
• 1/4 cup (4 Tbsp.) unsalted butter or margarine, melted
• 1/4 cup apple juice

Directions

1 Grease slow cooker lightly. In large bowl, combine bread cubes, apples and pecans. Mix well to blend and spoon into slow cooker.

2 In the same bowl, combine sugar, cinnamon and nutmeg, and blend well. Add eggs, half-and-half, butter and apple juice, mixing until thoroughly blended. Spoon over bread mixture.

3 Cook, covered, on low setting, for 3 to 4 hours, or until a knife inserted in the center comes out clean and dry. Spoon into bowls and serve warm with a scoop of vanilla ice cream, if desired.

Slow Cooker Apple and orange Bread Pudding

This cosy dessert is a snap to prepare — less than 10 minutes of prep time, and your slow cooker takes care of the rest!

Serves 8 to 10

Ingredients

• 8 slices white bread

• 2 medium tart apples (such as Granny Smith), peeled and sliced

• 1 cup sugar

• 11/2 tsp. ground cinnamon

• 4 large eggs, beaten

• 2 orange juice

• 1/4 cup (4 Tbsp.) unsalted butter or margarine, melted

Directions

1 Grease slow cooker lightly. Butter bread and cut off crusts. Layer half in slow cooker. Sprinkle with a little of the sugar.

2 Layer apples on top and sprinkle with more sugar.

3 Cover with half remaining bread and butter, sprinkle with remaining sugar.

4 Place remaining bread and butter on top.

5 Mix eggs, cinnamon and orange juice and pour over bread and butter. Stand for half an hour so the bread soaks up the eggy mix.

6 Cook, covered, on low setting, for 3 to 4 hours, or until a knife inserted in the centre comes out clean and dry. Spoon into bowls and serve warm with a scoop of vanilla ice cream, if desired.

Beltane celebration cake

Accounts of the Beltane festivities mention a Beltane Cake. This spicy cake was prepared on the last day of April in readiness for the evening’s festivities.  The cake was broken up and distributed to the crowds.  

Here is my version adapted from a recipe I found online. 

Ingredients: 

12fl oz milk

3½oz oats

4oz butter

½ teaspoon salt

8oz sugar

2 eggs

2 eating apples, cored, peeled and sliced

1 teaspoon vanilla essence

7oz S.R. flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

Method:
 In a saucepan, heat the milk with the oats, butter and salt. 
Cook until thickened then leave to stand until it reaches room temperature. 
Mix in the sugar, eggs and vanilla.
 Add the flour,  and spices and mix well.
 Grease a 9 inch x 13 inch baking tray and pour in ½ the mixture.
 Place a layer of apple slices.
 Pour over rest of cake mixture.
 Bake in the centre of the oven pre-heated to 180ºC/350ºF/Gas mark 4 for 30 mins.
 After cooling to room temperature the cake should be covered tightly until ready to serve.
 When ready to serve the top of the cake can be dusted with icing sugar then cut into squares.

 

I know that traditionally apples are used to celebrate Samhain, but as I am currently planting a small orchard of fruit trees using apples in my cake seemed appropriate. I am hoping for a good fruit harvest.

Steaming puddings in your slow cooker

Any recipe for steamed pud can be steamed in your slow cooker.

Turn your slow cooker onto full to heat up.

Prepare your recipe as normal.

Place in a greased pudding bowl.

Grease a piece of baking parchment and fold in half so that the greased sides are together.

Next fold about 10cm over again and crease strongly.

Open up the main area of parchment leaving only this final fold closed on top of your paper.

This pleat will allow your pudding to rise.

Place your greased baking parchment over the top and tie with string.

Place (carefully) an upside down saucer in the bottom of your slow cooker.

Place your pudding basin on top of the saucer.

Carefully pour in boiling water until you are halfway up the side of your basin.

Place the lid on your slow cooker and steam for 2 hours.

I guarantee you will never steam puds any other way again.
Here's my recipe for:-

Chocolate steamed sponge recipe

Ingredients

100g (4oz) margarine

100g (4oz) caster sugar

2 medium eggs

2oog (7oz) self-raising flour

25g (1oz) cocoa powder

2x15ml spoon milk

Method

Cream margarine and sugar; beat in the eggs one at a time with a little flour.

Fold in remaining flour and milk.

Once cooked serve with custard.