Tag Archives: slow cooker

Foodie Friday (lasagne, yoghurt and a curry)

Today is the first of my hopefully regular Food Friday posts.
On Wednesday I tried out a lasagne with a difference. My boys enjoy the tuna bake I make and this is simply arranged in a different way.
Tuna Lasagne with a garlic crumb topping. Tuna with a creamy sauce in between layers of pasta with garlic breadcrumbs on top. Sounds pretty delish to me.
It looked really nice but I’d add more garlic and seasoning to the sauce, and mix the tuna into it. The garlic topping was a lovely addition and made it.
While my boys grumbled a bit it was still eaten. If you want a quick lasagne but have no beef mince or the time to cook then this is perfect. You could even swap the tuna for either salmon or chicken (those easy pre cooked ones you get form the supermarket).

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Yo-plus yoghurt maker. Make your own at home.

I had been hesitant to get one of these thinking the yoghurt would be either bland or too acidic. That all changed a month or so ago when I tried some that a friend had made. Oh. my. god. Creamy and light and full of flavour. I had to get one.
Not finding one in all the usual places I forgot about it til I did the groceries yesterday and there it was. On the shelf begging me to buy it. It takes about 12 hours to make a batch so I figured I’ll get home and it will be ready for breakfast. Mr 9 decided on the strawberry flavour so we were off.
How it works: water and flavour sachet are mixed in the smaller container then placed in the larger capsule. Boiling water is poured over the top and the lid screwed on. Into the fridge Onto the bench and 12 hr’s later you have yoghurt.

And I stuffed up, royally (i seem to be doing that a lot lately, the easy things I’m making a hash out of, pisses me right off). Hence the correction above. DO NOT refrigerate until the yoghurt is set. So onto the bench it goes and we will check back in a few more hours.

You can get all manner of flavours from natural and Greek styled to regular flavours including low fat options.
Cost wise it’s better than buying the tubs. For a kilo here it’s around $7 and the sachets are between $4 & $5 so once you’ve made at least three the canister has paid for itself ($22) and you then it’s simply cheap yoghurt. I’ll just buy a couple of flavours with each food shop so it’s handy and always ready.

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Slow cooked beef curry for dinner tonight.
I love my slow cooker. The boys not so much.
The beef is in (10am) and by 6 tonight will be melt in the mouth tender ready to eat with rice and greens.
I roughly chopped the beef and sliced and onion and poured over a tin of tomatoes. In a jug I mixed 1 or 2 tspns each beef stock powder, curry powder, seeded mustard and a tablespoon of gravy powder. Mixed to two cups with water and then into the pot. I’m hoping the gravy will help to thicken the sauce, if not, then an hour before I can turn it to high and remove the lid/add corn flour.

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As I get ready to publish this, the curry is smelling really good and the yoghurt has thickened slightly, (it’s now sitting on the bench where it was supposed to be) but it seems I may be heading out this afternoon so picking up another sachet could be on the cards for a second go.

Enjoy your Friday, I’m off to get pizza bases ready for tomorrow night.
Jennifer 🙂

Fruity Tea cake

Today started off, well, not very well. I was quite sad and would have happily stayed in bed or returned and just slept.  I was determined though not to give in to it, so I made myself  do things.  Fixed up the soup from the slow cooker and replace it ingredients for tonight’s beef curry, tidy the bench, sort a few things out.

Just after lunch my mood changed completely, and quickly.  That was odd, but I decided to make the most of it.  I was in the right mood, I would bake a cake. I had all the ingredients for a cake that a friend gave me, so I did it.

My result is heavier than I think it should be, and I definitely put too much fruit and nuts in it, but it tasted pretty good anyway.  And it should have been in a loaf tin, as compared to a round cake tin…

I’m calling it The Fruity Tea Cake.
Hot and fresh from the oven with butter dripping, divine!

Making the tea, yes Tea for a tea cake, and letting it brew and cool was the first thing.

Sugar, dried fruit, chopped peanuts and spices went into the bowl.

Then the tea.

Then the flour and into the oven.

I think I got too carried away with the music and took it out too early, there’s a few parts uncooked. Good with custard I think.
Recipe in the usual place,
happy baking 😉
Jennifer