With the weather being a little more autumnal recently, I have started using my slow cooker again. I love my slow cooker – such an easy way to make a great tasting meal for my family, which makes the meat so tender and full of flavour.
I love my slow cooker. I have owned one for several years now (not the same one of course, as a couple have had to be replaced as time has gone on), and I love the fact that you can literally ‘bung’ a load of ingredients in, set the heat setting and leave it to do all the hard work for you while you go about your day to day routine. When I used to work, it was so nice to come home to a meal that was already cooked and the house would would be filled with the aroma of my dinner making me even more hungry! Each time after I gave birth to both boys, the slow cooker was a real help in making sure I could have a meal ready for my OH and I.
I have owned a slow cooker for several years now – probably at least 15 years and in all that time I have never cooked a dessert in one! Considering how much I love puddings, this is a surprise even to me! On Friday while it was still October, or for users of the crockpot #Crocktober , I decided to break my slow cooker pudding ‘cherry’ and I decided to make a rice pudding, a real comfort food for this time of year.
With the weather feeling much cooler now, it is definately time to cook some winter warmers. Slow Cooker Beef Bourguignon is a great example of this. It also means that it is time to get the slow cooker out. Knowing that I can place all of my ingredients in my slow cooker/crock pot first thing, and leave it all day to cook slowly is perfect when you have a busy day to get through.
With pumpkins and squash in abundance in the supermarkets at the moment , I thought I would have a go at making something other than a cake or some soup with it. Having been sent a jar of ready made chilli sauce with cacao , I thought I would attempt my very first vegetarian chilli con carne.