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Posts
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The “do’s and dont’s” has helped me make a decision
I definitely don’t want one now
I don’t own a slow cooker, same as with a microwave.
The worrying thing about slow cookers is that you’re losing nutrients, as the longer food is cooked, less nutritious it is, so maybe you’re comsuming empty calories.
Some argue the fact that some of the nutrients are retained in the juices of whatever you’re cooking ; I wouldn’t wager on it, though.
Plenty of the recipes posted do come across as delicious, though .
Slow cooker chocolate orange sponge pudding
Ingredients
Serves: 6- 175g caster sugar
- 175g butter, softened
- 3 eggs, beaten
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- zest of 2 oranges
- 2 tablespoons Cointreau® liqueur
- 175g self raising flour
- 35g cocoa powder
- 1 teaspoon baking powder
- Preheat the slow cooker to high. Grease six 150ml ramekin dishes. In a mixing bowl beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time until the mixture is pale and creamy. Add the milk and the vanilla extract. Add the orange zest and Cointreau and mix well. Fold in the flour, cocoa powder and baking powder until the mixture is well blended.
- Divide the mixture between the ramekins. Cover each one with a piece of pleated greaseproof paper and secure with tin foil and kitchen string.
- Place the puddings in the preheated slow cooker over four stacked layers of greaseproof paper and pour in enough boiling water in to come half way up the ramekins. Cover and cook for 90 minutes.
- Take the moulds out of the water bath and remove the paper and foil. Invert over a serving plate and gently tap out. Serve hot.
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This reply was modified 7 years, 1 month ago by
AngelBabe.
Amazing slow cooker chocolate cake
Ingredients
Serves: 12- 400g caster sugar
- 225g plain flour
- 65g cocoa powder
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 240ml milk
- 120ml vegetable oil
- 2 teaspoons vanilla extract
- 240ml boiling water
- Spray the bowl of a large slow cooker with cooking spray.
- In a medium bowl, whisk the sugar, flour, cocoa, bicarbonate of soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
- Pour the cake mixture into the prepared slow cooker.
- Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the bowl, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before
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This reply was modified 7 years, 1 month ago by AngelBabe.
Peanut butter fudge cake
Ingredients
Serves: 8200g plain flour
100g soft brown sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250g chunky peanut butter
175g soured cream3 tablespoons butter, melted
2 tablespoons boiling water
175g dark chocolate chips
150g caster sugar
6 tablespoons (30 g) cocoa powder
180ml whole milk, warmed
1 teaspoon vanilla extractMethod
Prep 15min Cook 1hr45min Ready in 2hrWhisk together flour, brown sugar, baking powder, bicarbonate of soda and salt in a bowl. Whisk together peanut butter, soured cream, butter and boiling water in a large bowl (mixture will be very thick). Stir flour mixture into peanut butter mixture until fully combined, then stir in chocolate chips.
Generously grease the ceramic dish of your slow cooker; pour in cake mixture.
Whisk together caster sugar, cocoa powder, milk and vanilla in a small bowl until smooth. Pour over cake mixture in slow cooker.
Cover and cook on High until sides of cake begin to pull away from sides of ceramic bowl and appear solid (the centre will still be soft), about 1 1/2 to 2 hours.Actually, Cooking on a low heat or temperature allows food to maintain their nutrients also dangerous chemicals are not produced. Slow cooking also preserves the freshness and flavours of meals . Cooking on a high heat do two things to food it breaks down their nutrients antioxidants, vitamins, and minerals and create unhealthy chemical compounds that have been related to diabetes, Alzheimer’s disease, and renal complications. I can only see one slight disadvantage of using a slow cooker or croc pot is the condensation of steam with the closed lid, meaning water drips back into the pot sometimes diluting your spices and flavours. This isn’t really a problem as you can always add more when its ready to dish out. It also saves on fuel consumption as you only use the one pan for the whole meal.
Angel, can we please have something less fattening!!!
Angel, can we please have something less fattening!!!
Tall wanted choc deserts
ive put a couple of low carbs ones up and a nice salmon one also
i will keep adding them but at the mo im doing my garden or i wastill i took 5 mins out of weeding
1 member liked this post.
The poached salmon one sounds lovely. Thank for the low carb one angel, I nearly missed it.
From the web as I couldn’t be bothered to type it all out myself:
Nutrient in foods are typically susceptible to damage from six different types of conditions: (1) high heat, (2) prolonged exposure to any heat, (3) exposure to light, (4) exposure to air, (5) immersion in water, and (6) passage of time since being harvested or slaughtered. Some foods are affected by all six factors. Others are affected primarily by two or three factors.
There’s more where this came from.
Gets a bit tedious debating with people who want to know it all, when infact they don’t.
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