I love my slow cooker. My mam gave it to me years ago as it was a spare one in the house and I was on for using it. It’s really versatile and it isn’t just for cooking endless supplies of casseroles; you can cook almost anything in a slow cooker: meat joints, soups, mulled wine, cake, takeaway-style grub… The list goes on.
At this time of year a lot of people are eager to try to eat healthier, or at least have more control over what they eat, and I think using a slow cooker is a great way to do this. For me, however, it’s not so much about the healthiness aspect of it, but more about how much time using a slow cooker frees up. It just takes a few minutes preparation for the majority of recipes, and when you come home from work, your dinner is already cooked! Continue reading
A few years ago I came across this great recipe for easily pickling onions. I had most of the ingredients and a few
hours to spare, so I went for it. Now lads, I swear, these shallots were delicious, and got better and better with age. The shallots were nice and crunchy and the flavour of the vinegar pierced through. They’d be fantastic with a bit of strong cheddar, or sliced up in a sandwich or on top of a burger. I’m drooling even thinking about them now!
I found the recipe again (links at the bottom) so a couple of weeks ago I made them again, and I’m really excited about getting stuck into them again!
They’re very easy to make once you can set aside some time, and I think they would make excellent homemade gifts around this time of year in smaller jars for any foodies in your life. Continue reading
There’s something inherently satisfying in growing my own vegetables. In fact, there are lots of things. In the summer months I enjoy relaxing with a morning (afternoon!) coffee on the patio while surveying what I have growing there: last year it was onions and a variety of herbs. There is a huge difference between growing and tending to your crops throughout the seasons as opposed to running to your nearest supermarket and grabbing stuff off the shelf. Sure, your own crops might not always grow well, and they’ll probably look a bit more ugly, but somehow knowing that you got your hands dirty, planted the seeds, took care of them for months, and finally cooked them in your own recipes makes them that much more delicious. Continue reading