Slow Cooking: Easy Slow Cooker Recipes

Do not cover the slow cooker but turn on to high and cook for 1 hour, stirring occasionally.

Cover with the lid, reduce to low and cook for a further 4 hours, stirring each hour, until crisp.

Tip the mixture out onto a cold baking tray and sprinkle with the cranberries. Leave until cold, then use immediately or keep in an airtight container until needed. The granola will keep for up to a month.

WHAT ABOUT…

if you want to use the oven? Mix the ingredients together as in step 1, then spread out on a baking sheet and cook in an oven preheated to 190°C (375°F), Gas mark 5 for 20–30 minutes, stirring every few minutes or so to prevent it burning.

Apricots with vanilla

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 4

VEGETARIAN

These delicate, velvety little fruits always seem to disappoint when eaten raw. Slow cooking them coaxes out their unique flavour making them utterly irresistible. Check thatyour slow cooker is happy on the warming function overnight – read the manufacturer’s instructions.

10 fresh apricots, halved and stoned

2 lemons (preferably unwaxed)

225g (8oz) caster sugar

1 vanilla pod

Place the apricots in the slow cooker dish. Peel the lemons with a vegetable peeler and add the peel to the apricots together with the juice of half a lemon. Mix gently until the fruit is completely coated in the juice, then pour in enough cold water to cover and add the sugar.

Using a small sharp knife, cut the vanilla pod in half lengthways and scrape the seeds out with a knife into the slow cooker, then add the pod.

Cover with the lid and cook on the warming function overnight or for up to 9 hours until the apricots are meltingly soft. Serve hot just as they are with a little of the syrup, or with muesli and yogurt.

WHAT ABOUT…

making a syrup. Remove the apricots after cooking and pour the syrup into a small saucepan. Bring to the boil over a high heat and simmer for 10 minutes or until reduced and thickened. Spoon the syrup over the apricots and serve.

Overnight yogurt

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6–9 HOURS

MAKES ABOUT 1 LITRE (1

/

PINTS)

VEGETARIAN

It’s definitely easier to buy a pot of ready-to-eat yogurt than to make your own. But if you’ve got lots of milk that needs using up, or you’re feeling creative, then why not give this a try. Before trying this recipe, make sure your slow cooker is happy being kept on the warming function for several hours – check your manufacturer’s instructions.

2 litres (31/2 pints) whole milk

350ml (12fl oz) double cream

200ml (7fl oz) live bio natural yogurt

Bring the milk to the boil in a large pan over a high heat. As soon as it boils lower the heat and simmer for 10 minutes or until reduced by a third.

Pour the milk into the slow cooker dish and mix in the cream. Leave for 10 minutes, uncovered, until just lukewarm, then add the yogurt and mix in well.

Cover with the lid and cook on the warming function overnight or for up to 9 hours until thickened.

Spoon the yogurt into a bowl and allow to cool before eating with fresh fruit and muesli. Keep any remaining yogurt covered in the fridge for up to five days.

TRY…

blending the cooked and cooled yogurt with sweetened fruit purée to create your own flavoured yogurt.

Savoury baked ricotta

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 4–6

A lighter alternative to a full-blown cooked breakfast, this dish is inspired by Aussie breakfast menus where you will see lots of sweet and savoury baked ricotta on offer. This cheesy version is great with grilled tomatoes and crispy bacon, or for something different, try with grilled figs and crispy bacon.

Butter, for greasing

500g (1lb 2oz) ricotta cheese

2 medium eggs

2 tbsp cornflour

75g (3oz) finely grated freshly Parmesan cheese

Sea salt and freshly ground black pepper

Butter a 450g (1lb) non-stick loaf tin and line the base with parchment paper. Place a trivet, up-turned heatproof saucer or cushion of scrunched-up foil into the base of the slow cooker dish.

Place the ricotta in a large bowl and whisk until smooth. Add the eggs, cornflour and Parmesan and beat to combine. Season with plenty of salt and pepper.