Thursday, November 30, 2017

Slow cooker Tapocia pudding

 

 




Slow Cooker Light Almond Milk Tapioca Pudding {dairy-free}

One would never guess this effortless recipe for classic Tapioca Pudding did not require you to slave over a hot stove! Prepared in the slow cooker, it requires little attention and turns out like our favorite comfort food desert should! Make lighter with non-dairy light Almond Milk, it's as creamy as ever with less calories too. For those who desire more pudding than tapioca, 4 cups of milk may be used instead of 3 1/2

 

Ingredients

  • ½ cup Granulated Sugar
  • 3 ½ cups Light Almond Milk (to make pudding even creamier, 4 cups may be used)
  • ½ cup small Tapioca Pearls
  • 2 eggs , room temperature; lightly beaten
  • 1 teaspoon Vanilla

  1. Lightly spray the insert of the slow cooker. Add the sugar, almond milk and tapioca pearls, whisk together.
  2. Cook on Low for 3 hours or until tapioca pearls are transparent. Stir once and hour to keep tapioca mixed in with the liquid.
  3. Place the lightly beaten eggs and the vanilla extract into a medium mixing bowl. Remove 1 cup of the tapioca mixture from the slow cooker and add ½ cup to the eggs; whisk briskly to mix together. Add the remaining ½ cup and whisk again. Add the mixture back into the slow cooker to cook 30 additional minutes. Note: if eggs are added directly to the slow cooker mixture they will scramble.
  4. Remove tapioca and chill to fully set.

Slow cooker Pavlova

Yes You Can Cook a Pavlova in the Slow Cooker In fact, the slow cooker makes the BEST pavlova’s on the planet – and because it cooks nice and slowly, the pavlova will stay together unlike the oven versions. I have read for years all the recipes for making pavlova in the slow cooker, but until I tried it myself, I wasn’t really convinced…. Call me a convert! Because it was amazing So soft and delectable! I’ll certainly be making it this way from now on!

you will need





Slow Cooker Pavlova Recipe:

6 egg whites

1 1/4 cups caster sugar
2 tsp. corn flour
1 tsp. vanilla extract
1 tsp. white vinegar

NB: For best results, wipe the inside of the mixing bowl with a little white vinegar before beginning.

Whisk the egg whites until soft peaks form.
Gradually add the caster sugar - 1 tbsp. at a time, ensuring it’s mixed well before adding the next spoonful.
Mix until the meringue is thick and glossy and the sugar is dissolved.
Add the cornflour, vinegar and vanilla extract and whisk until it is just combined.
Line the base and sides of the slow cooker with baking paper. Pour in the mixture, carefully, so that is stays within the baking paper. 


Cook on low for 1.5 hours.

Turn off the slow cooker and then leave the meringue in there until it has completely cooled.

Top with whipped cream, drizzle with passion fruit pulp and slices of SunGold Kiwifruit.


 And now for some Q & A:

Q. I was asked if the pavlova is crunchy on the outside, like in traditionally baked oven baked bases?
A. Yes. It is crunchy on the outside and marshmallow-y in the centre.

Q. I was also asked if the tea towel is safe in there and whether it could catch fire?
A. In my opinion, the tea towel is safe as it gets quite damp, catching all of the condensation which accumulates on the inside of the lid.

Q. Different sized slow cookers?
A. This recipe worked with my fairly large (wide) Kambrook slow cooker. If using a smaller slow cooker, test the meringue after an hour, by lightly pressing on the top. If it feels slightly sticky to the touch, but firm underneath, it’s ready.


 

Monday, November 13, 2017

coffee pod racks

want to know what to do with those stupid coffee pod racks well this is a pretty good idea and a pretty cool way to store eggs







Monday, November 6, 2017

4 ingredient slow cooker coconut yogurt



I like this way to make yogurt as it is pretty easy and works well so give it a try and let us know what you think oh and it tastes great

Ingredients
  • 3 cans coconut milk
  • 1 small container plain yogurt
  • 3 tsp. gelatin
  • 1 Tbsp. honey
  • You will also need a candy thermometer


Preheat the crockpot on high. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer (you can pick one up at the Dollar store).  Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.


 Wrap the crockpot very well to insulate in 4-5 towels or a large thick blanket. Allow to ferment overnight. In the morning it will still be pretty runny, that is normal.
Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up. Store in the fridge for up to 10 days.

 Tip- Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.  Now you can flavor your homemade coconut yogurt in dozens of ways.  To sweeten and keep it healthy opt for maple syrup or honey instead of processed sugars


Instructions
  1. Preheat crockpot on high.
  2. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer.
  3. Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.
  4. Wrap crockpot very well to insulate in 4-5 towels or a large thick blanket.
  5. Allow to ferment overnight.
  6. In the morning it will still be pretty runny, that is normal.
  7. Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up.
  8. Store in the fridge for up to 10 days.
  9. Tips - Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.
 we have found  a simple 4 ingredient yogurt base that can be flavored anyway you like after you make it.  I attempted this first with a carton of coconut milk from the grocery store and that didn’t work, be sure to use canned coconut milk without thickeners.   This is a great way to save money and make your own dairy free yogurt in the slow cooker.

Monday, October 30, 2017

poo pourri DIY



This is so easy and cheap to make and what makes it ven better is you can carry it in your handbag for when you are out, making it yourself means yo can choose what perfume or scented oil you want


Homemade Version of Scent Trapping Toilet Spray

Toilet Spray Recipe:
1 Tablespoon Rubbing Alcohol or icocole
up to 40 Drops Essential Oils, Scent of  your Choice
Water


In a small spray bottle, mix the Alcohol and Oils. Then, fill the rest with water. Each time you use it, give it a good shake.

The reason you use rubbing alcohol is it stops the water going off



Tuesday, October 24, 2017

WOW. 2 ingredient icecream

 

 

WOW. Just wow. This is the kinda cake you wanna eat.

 

This is amazing and so easy

 

 

Here's what you will need:

 

4 cups of full cream icecream any flavour 

2 and 1/2 cups self raising flour 

 

let icecream go a little soft so it is easier to mix with the flour.

 

Mix

 

line your slow cooker with grease proof paper  pour in your very thick batter

 

this icecream takes about 40 min on high but check as each cooker is different 

 

 

 

 

Sunday, October 22, 2017

DIY coconut butter

A favorite way to use coconut butter is to spread it on toast or just eat a spoonful of it here and there. Careful, it’s really addicting! You can also use it in baking. It tastes delicious in cookies or vegan fudge. When coconut butter is in its liquid form, you can drizzle it over ice cream, granola, fruit, or cereal.


 Start by placing shredded and unsweetened coconut in a food processor and pulse. PS: This might work with sweetened but I haven’t tried it and not sure if I would like that sugary taste.

 After the first few minutes the shredded coconut will start clumping together (as seen above), keep pulsing…

 Several minutes later, you’ll see it turning into a smooth paste. You’ll have to scrape the side down several times at this stage. If you’re food processor starts heating up, give it a break. The coconut won’t go bad if you let it sit in the food processor for 5 minutes or 20 or an hour. Better to do this slowly than ending up with a broken food processor.

 Just when you think that there is no way this will turn into coconut butter, it becomes nice an smooth. Due to the heat from your food processor, you will have coconut butter in a nearly liquid form. This actually makes it easy to pour out of the food processor and into your container. Pop it in the fridge to firm it up or drizzle it right away over your favourite icecream

I like my coconut butter best when it has a frosting consistency. Now that it’s colder my coconut butter is almost always hard. So I heat it in a water bath and then whip it with a food processor. It looks nicer and then you can spread it smoothly on anything and everything.

 I like my coconut butter best when it has a frosting consistency. Now that it’s colder my coconut butter is almost always hard. So I heat it in a water bath and then whip it with a food processor. It looks nicer and then you can spread it smoothly on anything and everything.



Slow cooker Tapocia pudding

    Slow Cooker Light Almond Milk Tapioca Pudding {dairy-free} One would never guess this effortless recipe for classic Tapi...