SLOW COOKER – 0.1kwh of energy used per hour of cooking
Prick approx 4 potatoes thoroughly and rub with oil and salt.
Cook on high for approx 6 hrs with cloth under lid to absorb the moisture and help the skins crisp. The cloth will need replacing several times as potatoes have a high water content.
VEG CURRY approx 2 hrs in slow cooker (if veg cut up small)
Switch slow cooker on high. Drizzle in oil. Add half onion (grated or finely chopped) and spices (eg cumon seeds, fenugreek seeds, cumin/chilli/curry powder). Put on lid to start cooking for 10 mins while you prep your other ingredients.
Choose your veg (eg carrot, potato, runner beans, beetroot stalk), wash and chop quite small. Add to the slow cooker and pour in 1/2 – 1 tin tomatoes. Add water (hot or cold) if required to cover the veg.
For extra protein, add approx 40gms red lentils (washed and drained) and a good handful of chickpeas (tinned or sprouted).
Season to taste. For extra richness and flavour add glug of olive oil/knob of butter, heaped tablespoon of peanut butter or substitute coconut milk for water above..
APPLE CAKE approx 2 hrs high plus 1 hr low – uses 0.3kwh
150 gms flour
2 medium eggs
350gms chopped eating apples (no need to peel)
3 tblspns oil or butter
1 tspn baking powder
1 tspn cinammon powder
2 tspn ginger powder (could add grated fresh too)
1/2 cup of chopped walnuts or sliced crystalised ginger (optional for topping)
1. Switch slow cooker on to heat up while you are prepping ingredients.
2. Mix flour, baking powder, sugar, spices in a bowl.
3. Make a well in the middle and pour in oil and eggs. Stir well.
4. Stir in chopped apples until evenly coated (the cake mixture only just covers the apples at this point)
5. Line slow cooker with baking/parchment paper.
6. Spoon mixture in. Sprinkle walnuts or crystalised ginger on the top if desired.
7. Place tea towel under the lid to absorb the condensation and allow the cake to crust.
8. Cook for 2 hours on full. Test with a knife down the middle. If it comes out clean the cake is done (even if the cake is sticky on the top in the middle it might actually be cooked inside just fine).
9. If it needs more cooking, turn down to half and cook for another 30 – 60 minutes.
PASTA in TOMATO SAUCE
Pasta sauce – oil & onions on high for 45 mins (by mistake). A bit brown on edges. Added 1 tin tomatoes, garlic puree, tomato puree.
Turn on slow cooker to high and add oil and 1 medium onion (grated or finely chopped). Cook for 10 mins while prep rest of ingredients.
Finely chop 1 garlic clove, add to onions with 1 tin of chopped tomatoes and a splurge of tomato puree and any herbs you like. 30 minutes before you want to eat, add 150gm dried short pasta (eg fusilli).
This recipe also works well in microwave: onions for 4 mins, then add everything else together for 6 mins on high, stir (to make sure pasta all covered) then 5 mins more.
AIR FRYER – 30 mins on 200 uses 0.3kwh
OVEN CHIPS & POTATO WEDGES
Frozen oven chips work brilliantly in an air fryer. Fill the air fryer basket one third to half full and put on highest setting. Toss every 10 minutes until as crispy as you like them.
To make your own wedges, cut raw potato into this wedges and place in a bowl. Sprinkle with salt and spices (garlic/onion powder, chilli, paprika etc). Oil is optional.
Place layer of wedges into air fryer on 180 and check after 10 mins. Might need another 10 depending on how thick the wedges are nad how many in the air fryer. (275gms potato needs 10 mins, stir, 10 mins, stir, 10 mins.
DRIED APPLE SLICES
Thinly slice eating apple and place a layer of slices in air fryer on 180 and check after 10 mins.
VEGGIE CHEESE BALLS
200gm cooked brown lentils (can be tinned)
100gm breadcrumbs/mashed potato
75gm soaked chia seeds/1 egg
1/2 grated onion
50gm cheese, grated (dairy or vegan)
dash worcestershire sauce
handful of green leaves (spinach/beetroot leaves/nettles) wilted, drained, finely chopped
15 mins in air fryer at 180°
Reheat in air fryer.
CHEESE ON TOAST
Place slice of bread in air fryer (can be frozen)
Top with handful of grated cheese (grated onion & worcestershire sauce optional)
Cook for 5 mins at 180 – 200°
This is the original meat substitute made by Buddhists 2,000 years ago. It is popular today as ‘steaks’ eg breaded in katsu curry or shredded as this recipe from the Seitan Society explains how to do.
155gms vital wheat gluten
90gms cornflour/chickpea flour/fava bean flour/potato powder
Dry flavouring/colouring: 2 tblspn nutritional yeast flakes, 1 tbspn beetroot powder, 1 tspn each smoked paprika/garlic/onion powder
Liquid flavouring/colouring: 235ml warm broth, 2 tbspn worcestershire sauce, 2 tbspn soy sauce, 1 tsp marmite, 1 tbspn molasses
1.Mix dry ingredients in a bowl. Make a well in the middle and add liquid ingredients. Mix into a dough.
2. Knead and stretch the dough vigouroulsy for 10 minutes to activate the gluten. Add flour if sticky.
3. Cut into 4.
4. Roll each part into a sausage shape. Twist as much as you can then tie a knot in the sausage.
5. Fry your 4 knots in a saucepan with oil to brown the dough and absorb some oil.
6.Then simmer in a a tasty broth for about 3 hours in slow cooker (on high uses 0.3 kwh) or saucepan).
7. Remove from broth and when cool enough to handle stick your thumbs in the middle to prise apart the knot and shred the dough. Or leave solid and slice, toss in egg/soaked chia seeds then breadcrumbs and fry – or add to pies etc like you would chicken.