SLOW COOKING MAGAZINE

You could change the cinnamon in these dumplings for grated nutmeg or pie spice, and use orange zest instead of lemon for a slightly sweeter finish. scant 2 cups self-rising flour, sifted 4 cooking apples, peeled and cored but left whole 1⁄2 cup vegetable shortening 1 tbsp demerara sugar 1 tsp ground cinnamon, plus extra to serve grated zest of 1 lemon 1⁄2 cup golden raisins confectioner’s sugar, to serve in the slow cooker    PREP 20 MINS COOK HIGH 3–4 HRS Preheat the slow cooker, if required. To make the pastry, put the flour, shortening, cinnamon, and lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of cold water and mix together until it forms a dough. Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round, sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of the pastry with water and bring them together at the t...

2 cups whole milk 2 whole eggs 1 vanilla pod, split lengthwise and seeded 4 egg yolks 1 cup superfine sugar in the slow cooker   PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools. Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels. Put the remaining sugar with the eggs and egg yolks into a bowl and w...

Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture. grated zest and juice of 2 lemons 1⁄4 cup superfine sugar juice of 1⁄2 large orange 1 tbsp light corn syrup packed 1⁄4 cup light soft brown sugar 2 eggs 1⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted in the slow cooker   PREP 30–40 MINS COOK HIGH 2–3 HRS Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combi...

Slow cooking is a method of cooking food slowly, as the name suggests, but not all food that is cooked slowly can be defined as “slow cook.” To “slow cook” means that ingredients are cooked for a long time at a low heat, in a cooking pot with a fitted lid, and either covered or partially covered in liquid. Stews, casseroles, and pot roasts are all examples of slow cook dishes, and all are satisfyingly simple to make. Prep and forget Any cooking involves a certain amount of preparation, but with slow cooking this is kept to a minimum, as practically all the labor takes place early on in the cooking process. Once the food is in the cooking pot, it can be left to its own devices, requiring minimal attention from you. However, planning your meals and organizing your shopping list is essential—it will enable you to assemble a dish effortlessly. Maximize flavor When left to slow cook, ingredients “marry” together and the flavors intensify. When meat is slow cooked, the gelatin i...