The slowest, quick dinner ever!

Okay by now you might have figured out, that I totally love our slow cooker!

I seriously don’t know how I managed before having one, especially now that we upgraded from the 1,5 liter slow cooker to the big 6,5 liter slow cooker. I know it was a big jump and we could have taken the 3,5 liter first, but I grew up with the motto “Think big or go home” so I went straight for the 6,5 liter slow cooker. 😂

Don’t think that I regret this, quite the opposite is true. I love my slow cooker. Whenever I cook with it I can usually freeze 2-4 portions and it’s saving so much time for me!

So the other day I had my aunt and uncle coming over from Germany to stay with us for a few days, as the builders just finished their repair work, there was a lot to clean and tidy up again. Which is where the slow cooker comes in handy again, as I don’t need to check on it every five minutes. I even sometimes forget that the slow cooker is on until I can smell the food. 😍

As my family was arriving in the evening I wanted to have a quick dinner ready for us, without standing in the kitchen for 30 minutes or more first.

This is what I did:

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You just need 1 red onion (sliced), 5 potatoes (I use red potatoes as I like the taste and texture of them the most) ,7 carrots, 3-4 chicken breasts and two cups of chicken or vegetable broth. This time I used vegetable broth, but it’s really up to you and your taste buts. 😉

Place the vegetables on the bottom and put the chicken breasts on top of it. Pour over the broth of your choice and let it sit on low for 6-7 hours, make sure that the chicken is completely done before serving!

 

Butternut Squash – Sweet Potato Soup

and I finally got to use my new, big slow cooker again. 😍

Unfortunately it seems like summer is over, but it is no reason to be sad as autumn is just around the corner, for comfy food like soups, stews and pies.

So let’s start off in this comfy season with a Butternut Squash – Sweet Potato Soup made in the Slow Cooker. Of course you can also just cook the soup in a pot, but I personally prefer the slow cooker as I can just turn it on and do other stuff whilst the soup is getting ready, without me needing to worry about burning and over floating of the pot.

 

 

What to do when the recipe requires Buttermilk?

So you know this feeling when you check out new recipes that you want to try and then it requires Buttermilk.

Luckily it is super easy to make your own Dairy-free Buttermilk. 🙂

All you need is about 250 ml of your favorite Dairy-free milk and mix it with 1 Tablespoon of fresh lemon juice (or Apple Cider Vinegar, that’s up to you).

Let it sit for about 10 minutes and you have the same consistency as normal Buttermilk, so that your cooking and baking can start and the results can be awesome!

Fancy a Shepherd’s Pie? Look at this yummy recipe!

Enough sweet things for now, let’s get started on something savory!!!

Gather your ingredients:
  • 1 tbsp Olive Oil
  • 1 Onion, chopped
  • 2 cloves fresh Garlic (depending on how much you like!)
  • 2-3 Carrots, chopped
  • 500 g pack beef mince
  • 1 can chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 2 Cubes Beef Stock with 300 ml water
  • 2 Bay Leaves
  • Spices like Rosemary and Oregano (half a teaspoon each, aldepending on what you like)
  • 900g Potato, cut into chunks
  • 3 tbsp Oat Milk
Just look at how yummy it’s going to be:

 

So now put the work in and enjoy your meal!
 
1. Heat up a pan with a little bit of Olive Oil and put the onions & garlic in the hot pan until they are softened (about 3 to 5 minutes) and put on your Kettle on.
2. Put the softened onion and garlic in a big pot and use the pan to fry up the minced beef.
3. Whilst the beef is frying , you can already add the chopped carrots, chopped tomatoes, Worcestershire sauce, beef stock and bay leaves to the pot with the onions.
4. Once the beef is finished add it to the big pot and get everything to boil.
5. After that put your stove on low-medium heat and let it sizzle for 45 minutes.
 
Whilst we are waiting for the meat sauce to be done, let’s do the mashed potatoes:
 
6. Cook the potato chunks until they are done, but not too soft and drain off the water.
7. Add 3 tbsp of Oat Milk and 1 tbsp of vegetable margarine spread.
8. Mash it all together to get a slightly creamy consistency.

9. TIP (from my mum): Add a little bit of salt and NUTMEG to the mashed potatoes for really good taste!
10. Once the meaty bit has been simmiring long enogh you can put it in your favorite pie form and spread the finished mashed potatoes over it. You can even put on some sort of design on the mashed potatoes with a fork.
11. Put the pie in the pre-heated 160C Fan oven for about 15 minutes or until you get a nice golden colour on your mashed potatoes.
 
Thats’s it, you’re finally all done! Enjoy your meal!!!

Feel Good Summer Treat

Yummy Ice Treats without added sugar or added flavour is hard to find for you? Well why not make it yourself?
I tried myself on a Mango Ice Pop today and look how well it turned out:

 

All you need for this very simple Summer Treat is
1 Mango
1 Banana
125 ml Oat Milk (or Almond Milk, Coconut Milk, etc) and
125 g Ice (Or cold water).
First you peel the Mango and Banana, then you throw all ingredients in your blender. Blend until smooth and then fill in your Ice Pop Form or in a little box.
Now you just need to let it stay in the Freezer for about 12 hours and voilà you have a tasty and healthy summer treat.
P.S: Why not share this awesome recipe with your friends, there is a Share Button on the bottom left corner of this post.