• We visited the world renowned Marjorie's Kitchen on the banks of the River Moy in Ballina to get some Easter recipes from Marjorie herself. Watch below some of her mouthwatering (and we can honestly say DELICIOUS!) chocolate treats made in her very own kitchen, where she has regaled the listeners to Midwest Radio from for over a quarter of a century with Paul and Gerry. We have all the recipes below the videos so you can try them out over the Easter weekend - and we promise, you'll be trying these out all year round as well! Plus there is a bonus recipe for chocolate peppermint squares in the factsheet! Bon Appétit! 


    Marjorie`s Kitchen

    Chocolate Chip Scones

    Makes approximately 8


    227g/8 ozs, self-raising flour

    Pinch of salt

    5ml/1 tsp baking powder

    57g/2ozs butter

    10ml/2 tsp sugar

    86g/30zs chocolate chips or plain chocolate finely chopped

    150ml/1/4 pt buttermilk

    To glaze – beaten egg


    1)         Preheat the oven 220°C, 425°f, Gas 7.

    2)         Sift the flour, salt and baking powder into a bowl.

    3)         Rub in the butter until the mixture resembles fine breadcrumbs.

    4)         Fold in the sugar and chocolate chips.

    5)         Stir in the buttermilk to give a fairly soft dough.  It is important to add all the liquid at once.

    6)         Lightly flour a board and roll out the dough to 2cm/ ¾” thickness and cut into rounds using a 6cm/2 ½ " cutter.

    7)         Place the scones on a non-stick baking sheet, brush the top of the scones with a little egg wash.  Bake for approximately 10-15 minutes until well risen and golden brown.

    8)         Cool on a wire tray. Serve warm, split and spread with butter or piped with fresh cream (whipped)


    Marjorie’s Tip


    (a)        Like all scones it is very important to add most of the milk at once.  If you add the milk a little at a time it slows the process down and the scones will not be as soft when cooked.


    Easter Chocolate Cake


    Ingredients                                                                         Icing

    227g/8oz butter or margarine, soft                           142g/50z icing sugar and 27g/1ozz Bourneville

    227g/8oz castor sugar                                                            cocoa powder

    170g/6oz plain flour                                                   86g/30z butter, soft

    42g/1 ½ oz Bourneville cocoa powder                       2.5ml/1/2 tsp vanilla extract

    5ml/1 tsp baking powder                                            Approx. 30ml/ 2 tbsp. milk

    4 eggs, free range, beaten

    Approx. 86g/30z chocolate drops

                (or chocolate pieces)



    1. Pre-heat the oven to 180°C/350°F/Gas 4.
    2. Grease and base line 2 x 20cm/8 “sandwich tins.
    3. Cream the butter and sugar together. Sieve dry ingredients.
    4. Beat in the eggs and flour alternatively with vanilla extract.
    5. Mix in the chocolate pieces.
    6. Place the mixture in the lined tins, spread out with a palette knife.
    7. Bake in the pre-heated oven for approx. 25 minutes.

    Cool on a wire tray.


    1. Sieve dry ingredients together
    2. Beat the butter, sugar and remaining ingredients together until the icing is a soft consistency.

    To ice:          Spread a little of the icing on both cakes, then sandwich together.  Spread or pipe the remaining icing on top of the cake. Decorate with mini Easter eggs, maltezers or sprinkles.


    Simple Ferrero Chocolates

    A friend gave me this recipe, these chocolates are low calorie, but so delicious, you won`t know the difference.


    2-3 Weetabix

    45-60ml/3-4 tbsp. chocolate hazelnut spread (Nutella)


    1. Crush the Weetabix into a bowl.
    2. Melt the Nutella for 20 seconds in the microwave, then mix into the Weetabix.
    3. Roll into small balls, place in petit four paper cases or small bun cases and set.

    If wished, mould the chocolate mix around a roasted hazelnut or almond, or dust with a little cocoa powder, finely chopped nuts or desiccated coconut.  Really delicious!!

    Marjorie’s Tip: If wished dip in melted chocolate and sprinkle with finely chopped nuts


    Ena’s Chocolate Peppermint Squares



    227 g / 8 oz Margarine                                   27 g / 1 oz Cocoa Powder

    113 g / 4 oz Sugar                                           27 g / 1 oz Drinking Chocolate

    227 g / 8 oz Self Raising Flour                                    5ml/1 tsp. Baking Powder

    227 g / 8 oz desiccated Coconut


    1. Preheat oven to 180°C/350°/Gas 4.
    2. Melt margarine in a saucepan, stir in sugar to dissolve. Add remaining ingredients and mix well.
    3. Spread mixture on a greased swiss roll tin and bake in preheated oven for approximately 20 minutes. Cool on a wire rack.

    Icing Ingredients:

    170 g / 6 oz Icing Sugar, sieved                      Few drops of Green Colouring

    113 g / 4 oz. Butter                                         2.5ml/ ½ tsp. Peppermint Essence

    1¾ bars of Dark Chocolate – melted


    1)         Mix icing sugar, butter and essence together, add a few drops of green colouring, if wished.

    2)         Spread over cooled mix

    3)         Melt the chocolate and pour over icing. Leave to set, then cut into small squares.

    This recipe was given to me by my late cousin Ena Walker, who was a super cook, we shared many recipes and tasty treats together.


    E-mail:  This email address is being protected from spambots. You need JavaScript enabled to view it.


    Phone No: 087 2304986


    Marjorie`s Kitchen Tips

    Baking Powder

    Baking powder is a key ingredient in many cakes, cookies, muffins and bread recipes.  Make your own baking powder and keep your baked goods aluminium free.  Baking powder contains an acid and alkali in correct proportions.  A third ingredient is added if you are not using the baking powder immediately, this is usually cornflour, (corn-starch) or rice flour as it absorbs moisture, preventing the baking powder from becoming lumpy.


    Baking powder ingredients

    One part bread soda to two parts cream of tartar.

    5ml/1 tsp of bread soda (bicarbonate of soda)

    10ml/ 2 tsp of bextartar (cream of tartar)

    5ml1tsp of rice flour or corn starch (cornflour) (optional).


    1. Sieve the breadsoda and bextartar for 2-3 times until well combined.
    2. Use immediately
    3. To store: add 5ml1 tsp. of rice flour or cornflour to the mix.  This will absorb any moisture from the air and prevent the baking powder from reacting before you use it.  Store in an airtight tin.

    Did you know that most commercially produced baking powder contains aluminium –sodium aluminium sulphate to be exact?

    To test baking powder for freshness or if it is out of date

    Place 2.5ml/ ½ tsp of baking powder into a cup, top with 1/3 cup of hot tap water. The mixture should bubble enthusiastically, if not discard, make your own or buy a new one.


    Bread Soda (Baking Soda) Sodium Bicarbonate

    When bread soda is used with mixture and an acidic ingredients e.g. buttermilk or yogurt, its reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.  When using a raising agent in recipes, once you add the liquid, it is important to bake goods immediately in a pre-heated oven or else it will not rise properly.  If you wish to use baking powder in a recipe to replace bread soda – 5ml/ 1 tsp bread soda =15ml3 teaspoons of baking powder.


    Baking Soda

    Baking soda is made from Soda Ash (sodium carbonate) and is mined in the form of an ore called Trona.  Through a process, the soda ash is dissolved into a solution through which carbon dioxide is bubbled into the mixture forming sodium bicarbonate (bread soda). The sodium bicarbonate quickly solidifies and separates from the rest of the mixture.

    Cream of Tartar

    Cream of tartar is a by-product of the wine making industry.  Grapes are the only significant natural source of tartaric acid.  Cream of tartar is obtained from sediment produced in the process of making wine.  It is also known as potassium, tartrate and potassium bitartrate.


     No matter what the weather is like outside, these delicious meals will have you in the summer mood!


    Meat, Game Poultry

    Lamb, Chicken, Beef, Pork, Veal


    Salmon, Wild Salmon, Crab, Sea bass, Cod, haddock, Monkfish, Plaice, Lobster, Prawns


    Asparagus, Courgettes, Broad beans, Peppers, Broccoli, Runner beans, Carrots, Watercress.



    Tayberries, Gooseberries, Redcurrants, Cherries, Raspberries, Strawberries, Rhubarb



    Recipes this Month

    Mediterranean Fish Stew

    Chicken & Pasta Salad

    Berry Cake



    Email address: marjoriesThis email address is being protected from spambots. You need JavaScript enabled to view it.

    Phone No: 087 2304986



               Mediterranean Fish Stew            

      (serves 4)

    This vibrant fish stew is really delicious and so simple to prepare.


    Low cal cooking spray

    1 large spanish onion, finely chopped.

    1 red pepper, deseeded & diced

    1 red chilli, deseeded & finely chopped

    3 garlic cloves, finely chopped

    1 x 400g tin of chopped tomatoes

    425g. (approx. 4 potatoes) peeled & cut into cubes

    1 pk fresh coriander leaves and stalks chopped

    1 bay leaf

    15ml/1 tbsp. tomato puree

    500 ml/17 fl ozs. chicken or fish stock

    200ml water

    350g Cod fillet, skinned, remove any bones and cut into bit sized chunks.

    260g pk seafood selection (e.g. cooked mussels, king prawns and squid)

    Sea salt and freshly ground pepper.


    1) Spray a large lidded saucepan or frying pan with low calorie cooking spray and place over a medium heat.

    2) Add the onion and pepper, stir fry for about 8-10 minutes until soft, but do not brown.

    3) Add the chili, garlic and coriander and fry for 2-3 minutes.  Stir in the stock, puree and bay leaf.  Simmer until reduced by half.

    4) Add the potatoes, tomatoes and water, bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are just tender.

    5) Season to taste, stir in the cod and mixed seafood, cover and cook for 6-8 minutes or until the fish is cooked through

    6) Remove the bay leaf.

    7) Divide between 4 heated bowls, scatter over some chopped coriander and freshly ground black pepper.


    Chicken & Pasta Salad 

    (serves 4)



    13oz/370g dried pasta shapes

    90ml/6 level tbsp. extra-light mayonnaise

    142/5 oz. fat-free natural yoghurt

    6 spring onions, finely sliced

    30ml/2 tbsp. passata

    15ml/1 tbsp. mild curry powder

    15ml/1 level tbsp. mango chutney

    Salt and freshly ground black pepper

    12 oz. /340g cooked, skinless chicken breasts, cut into bite-size pieces

    ½ cucumber, finely chopped

    2 tomatoes, chopped

    A small handful of fresh coriander, chopped, reserving some to garnish


    1. Cook the pasta according to the packet instructions. Drain well and set aside.
    2. In a large bowl, mix together the mayonnaise, yogurt, sliced spring onions, passata, curry powder and mango chutney and then season to taste.
    3. Add the pasta and the chicken to the bowl and then stir in the cucumber, tomatoes and most of the coriander. Toss to mix well and then serve garnished with the reserved coriander.


    Honey & Mustard Vinaigrette



    10ml/ 2tsp wholegrain mustard

    50ml/ 5dsp balsamic vinegar

    150ml/ ¼ pt. of olive oil

    10ml/ 2 tsp. runny honey

    30-45 ml 2-3 tsp. water


    Place all the ingredients in a screw top jar and shake vigorously until well combined. Leave to let the flavours blend for about 1 hour. Use to dress your summer salads. Good with mixed greens or a salad of tomatoes and onions or spring onions.

    This mix will keep for 2-3 weeks. Shake well before using each time.


     Berry Cake


    170g/6 oz. butter

    227g/ 8 oz. blueberries, dessert gooseberries, raspberries or redcurrants

    227g/8 oz. self-raising flour, sieved    

    170g/ 6 oz. soft brown sugar

    3 large eggs, beaten

    Zest and juice of 1 orange


    1. Pre-heat oven to 180oC/ 350oF/Gas 4.
    2. Grease and base line a 20cm/ 8” spring sided tin.
    3. Top and tail the berries in a bowl.
    4. Cream the butter and sugar until light and fluffy, then gently mix in the eggs and flour alternatively. Fold in the orange zest, juice and lightly floured berries.
    5. Place the mixture into the tin.
    6. Bake in the pre-heated oven for 45 mins – 1 hour. Cool for a few minutes before un-moulding. *If wished, decorate with whole poached berries on top and dust with a little sieved icing sugar.

    Serve this deliciously moist cake as a pudding while it is still warm or cold with whipped cream.

    If wished, place half the cake mixture in the tin, then scatter over the chosen fruit and top with the remaining cake mixture.


    *Marjorie’s Tip

    Top and tail the fruit, if necessary. Rinse and dry the fruit.  Dust with flour to prevent the fruit from sinking.


    For more great recipes from Marjorie, check out the links below. Bon appetit! 





  • Marjorie’s Kitchen

    For Mid-West Radio


    What’s in Season - October


    Meat, Game, Poultry

    Grouse, Goose, Hill Lamb, Partridge, Pheasant, Venison, Chicken, Turkey. Pork, Bacon, Beef.



     Oysters, Cod,  John Dory, Plaice, Scallops, Squid, Lobster, Prawns.




    Chestnuts, Cabbage, Potatoes, Leeks, Pumpkins, Broccoli, Beetroot, Brussels Sprouts, Carrots, Parsnips.



    Quinces, Pears, Apples.



    Recipes this Month for Halloween

    Tasty Pumpkin Soup.

    Halloween Brack.

    Toffee Apples. (New Zealand Style).

    Traditional Apple Pie.


    For bookings, contact Marjorie at;

    E-mail:  This email address is being protected from spambots. You need JavaScript enabled to view it.                       


    Phone No: 087 2304986



    Marjorie’s Kitchen

    Tasty Pumpkin Soup


    30ml/ 2tbsp Sunflower oil or Butter

    1 Pumpkin (approx. 1kg/2lbs, 2ozs of peeled flesh)

    1 large Onion diced.

    2 large Carrots diced.

    2 cloves of garlic chopped.

    15ml/3tsp. ground Cumin.

    10ml/2tsp ground Coriander.

    Approx. 3 ½ pts Vegetable or Chicken stock.

    Pinch of Sea Salt and freshly ground black pepper.


    To Garnish:Finely chopped fresh Coriander.

    To Serve:Drizzle with a little cream, crème fraiche or Pesto. Enjoy with crusty rolls or brown bread.



    1. Prepare the vegetables.
    2. Heat the oil in a large saucepan. Add the onion and garlic. Sauté for a few minutes stir in the spices and cook for 1 minute.
    3. Add the carrots, pumpkin and stock. Stir well.
    4. Bring to the boil and simmer until the vegetables are soft approx. 25 minutes.
    5. Remove the saucepan from the heat and blitz the soup to reach a smooth consistency.

    To Serve:

    Serve the soup in a prepared pumpkin shell warm soup tureen or in a small glazed bread roll.

    Drizzle with a little cream, crème fraiche or pesto and garnish with finely chopped coriander. Enjoy.

    To serve in the Pumpkin shell:

    1. Wipe the outside of the Pumpkin shell with a clean damp cloth.
    2. Using a long sharp knife slowly cut a round opening in a circle approx. 3’’ wide all around the stem.
    3. Pull the lid off and remove seeds etc.
    4. Using a metal spoon scrape out the stringy pieces and the seeds then carefully remove the pumpkin flesh from inside the shell, make sure not to scrape too deeply as you will be refilling the shell with the soup and need it to remain intact.


    To Serve:

    Glazed Bread Rolls.

    1. Slice the top off small round bread rolls.
    2. Carefully remove the breadcrumbs leaving about ½ ‘’ of crumb all the way around the sides.
    3. Brush inside the rolls and lids with melted butter and bake in a pre-heated oven 400of/200oc/ Gas mark 6 for approx. 10 minutes to dry out.
    4. Place rolls on warm small plates then ladle in the soup.


    Halloween Brack


    227g/8 oz. raisins                                          227g/8 oz. sultanas

    10ml level tsp. baking powder                        2.5ml/1/2 tsp. Cinnamon

    275ml/ 10fl oz/ 1/2pt cold tea, strained          5ml/1 tsp mixed spice

    2 eggs, lightly beaten                                              454g/1 lb plain flour

    170g/6 oz. soft brown sugar                                     113g/4 oz. melted butter

    Pinch of salt                                                  113g/4 oz. mixed peel

    Grated zest of 1 orange



    1. Pre-heat the oven.
    2. Into a saucepan, put raisins, sultanas and brown sugar. Strain the cold tea and add to the mixture.
    3. Bring to the boil, stirring occasionally, then allow to cool. (This may be allowed to stand overnight if wished).
    4. To the cooled mixture, stir in the mixed peel, grated orange rind, melted butter and beaten eggs.
    5. Sieve flour, baking powder, spices and salt together.
    6. Gradually stir into the fruit mixture, making sure all the ingredients are thoroughly mixed
    7. Put mixture into prepared tin
    8. Bake in preheated oven for 1 ½/2 hrs. When baked, the centre top of the brack should feel firm to the touch
    9. Allow to cool in a tin. Cut and serve buttered – delicious.

    If wished, use a fruit tea instead of plain for added flavour.


    New Zealand Toffee Apples


    3 Cups Sugar

    15ml/1tbsp Vinegar

    15ml/1tbsp Butter

    ¼ Cup cold Water

    ½ teaspoon Cream Tartar

    2.5ml Red food colouring (optional)



    1. Boil all ingredients together without stirring, until a drop snaps in cold water i.e. using a teaspoon and a cup of water drop toffee in water.
    2. Remove from heat and dip apple’s on skewers.
    3. Stand on grease proof paper.


    Traditional Apple Pie

    Ingredients:                                             Short-crust pastry:

    Short-crust Pastry                                          227g/8ozs plain flour        

    Sugar to sprinkle                                            113g/4ozs margarine

    2-3 large cooking apples                                 Pinch of Salt

    Few cloves (optional)                                              1 egg (optional)

    Water as required



    1. Sieve the salt and flour into a bowl
    2. Add margarine and rub well between fingers until the mixture resembles fine bread crumbs
    3. Add eggs, mix in well with a knife. Add water to make a soft dough and chill for 30 mins. If wished use a food processor.
    4. Knead pastry on a floured board. Divide into two and roll the pastry out. Cover a buttered circular dish or tin with pastry. Add in a few cloves, if using.
    5. Peel, core and slice the apples. Cover the base of the tart with these and sprinkle sugar onto the sliced apple. Brush edge with water or a milk.
    6. Roll out the other half of the pastry and place over the apples pressing firmly into place.
    7. Trim, flake and decorate, cut a slit across to allow steam to escape
    8. Place the tart into a heated oven at 230°C/ 450°F/ Gas 8 for 10 mins, then reduce to 190°C/ 375°F / Gas 5 for a further 25 mins or so
    9. Serve with whipped cream, ice-cream or home-made custard.



    Try a mixture of blackberries and apple

    Rhubarb with a little ginger, sprinkle with 15ml/1 tbsp flour.

    Add juice and segments of 1 large orange to apples, also a pinch of cinnamon.

    Sprinkle 57-86g/2-3 ozs. Sultanas on top of apples



    Silver Coin: for wealth                       Ring: for marriage

    Piece of Stick: will be the boss           Piece of cloth: will be poor

    Double wrap in greaseproof paper and make sure you inform the guests they are in the pie.

    Marjorie's Tip…

    When making tarts, I usually sprinkle the base of the tart with a little sugar, before filling with the fruit, then sprinkle with the remaining sugar.

    If making a blackberry and apple or ginger tart, sieve 15ml/1 tbsp of sieved plain flour, over the fruit before baking. Once cold the juice will have thickened.


    Don't forget to check out Marjorie's previous recipes here -



  • Marjorie’s Kitchen


    Mid-West Radio



     What’s in Season


    Meat, Game, Poultry

    Grouse, other Game Birds, Duck, Lamb, Goose, Chicken, Beef, Veal, Pork



    Wild Salmon, Brown Trout, Sea Bass, Mussels, Oysters, John Dory, Swordfish, Brill, Halibut, Plaice, Lobster, Prawns



    Onions, Broccoli, French Beans, Runner Beans, Beetroot, Brussels Sprouts, Cabbage, Carrots, Leeks, Parsnips, Watercress



    Plums, Damsons, Apples, Blackberries, Blueberries, Rosehips, Sloes



    Recipes this Month

    Tasty Beef Stew with Parsley Dumplings,

    Blackberry and Apple Crumble

    Blackberry and Apple Jam




    Email address: marjoriesThis email address is being protected from spambots. You need JavaScript enabled to view it.

    Phone No: 087 2304986

    Midwest Radio Facebook



    Marjorie’s Kitchen

    Tasty Beef Stew with parsley dumplings


    680g/1 ½lb. chuck steak – trimmed of fat and cut into 1”/ 2.5cm pieces

    28g/1 oz. flour


    28g/1 oz. butter

    30ml/2 tablesp. Oil (olive)

    30ml/2 tablesp. Finely chopped parsley

    Pinch of cayenne pepper and coriander

    1 onion, chopped

    2 large carrots – sliced

    2 celery stalks – sliced

    10ml/ 2tsp. tomato puree

    Approx. 425g/ ¾pt. beef or chicken stock

    Juice of one orange

    2 parsnips – sliced

    1 sweet potato

    2 cloves of garlic, chopped



    1. Put flour and seasoning into a polythene bag, add cubed meat, secure end, shake bag until meat is coated in flour.
    2. Heat butter and 15ml/1 tbsp. oil in a large flame-proof casserole. Add meat and fry over brisk heat for 3 minutes, stirring until browned all over. (Fry meat in batches, if necessary)
    3. Remove meat from the pan with slotted spoon and set aside.
    4. Heat remaining oil in casserole, stir in the onion, carrots, celery, parsnip and sweet potato for 3-4 minutes.
    5. Return meat to pan, then add the tomato puree, parsley, cayenne pepper, stock, orange juice and seasoning.
    6. Bring to the boil and stir well, scraping any sediment from bottom and sides with a wooden spoon.
    7. Lower heat, cover and simmer for 1 ½ to 2 hours until meat is tender. Alternatively, bake in a preheated oven at 180oC/ 350oF/ Gas 4
    • Add extra stock if required


    Parsley Dumplings


    113g/4 oz. Self-raising flour, sieved and a pinch of salt

    57g/2 oz. Shredded suet or Atora

    15ml/ 1 tbsp. fresh parsley – chopped

    60ml/ approx. 4 tbsp. water



    1. Place flour and salt in bowl and stir in suet and parsley.
    2. Gradually stir in water with a knife and mix to a soft (not sticky) dough.
    3. Knead lightly and form into 8 balls.
    4. Add to stew about 15 minutes before the end of cooking time.
    5. Place on top of stew, cover and simmer gently for 15 minutes until dumplings are puffed up.
    6. Serve at once, straight from casserole.



    Blackberry & Apple Crumble (Serves 6-8)


    Ingredients:                                                     Toppings


    680g/ 1 ½ lb Cooking Bramley Apples                       170g/6 oz Flour

               340g/ ¾lb Blackberries                                            57g/2 oz Brown Sugar

       57 g/ 2oz light brown sugar                                     113g/ 4 oz Butter

                       15ml/ 1tblsp flour/Cornflour                                    40g/ 1 ½ oz Flaked Almonds

                Juice of ½ Lemon                                                  57g/ 2 oz Porridge Oats

    5ml/1 tsp Cinnamon




    1. Preheat the oven at 190oC/375oF/Gas 5
    2. Prepare the fruit – Peel and finely slice the apples, pick over the cleaned blackberries. Squeeze over the juice of the lemon.
    3. Lightly grease an oblong dish (like a lasagne dish) with butter. Add the apples, blackberries, sugar and spice in layers.


    To make the Crumble:

    1. Sieve the flour into a bowl. Rub in the butter. Stir in the sugar, oats and flaked almonds.

    Scatter the crumble over the mixed fruit and bake in the pre-heated oven for approx., 30 – 35 mins until cooked through and lightly coloured on top.

    Delicious with vanilla ice-cream or cream,



    Blackberry & Apple Jam



    90g /2 lbs blackberries                                  454g/1 lb apples

    1.36kg /3 lbs sugar (warm)                            A little Water

    Knob of butter



    1. Wash, peel, core and chop the apples.
    2. Wash the blackberries in a colander or large sieve shake well and pick over.
    3. Place blackberries and apples in a large preserving pan and stew gently over a low heat until soft. (with 2 ½ fl oz/1/8 pt water.)
    4. Add sugar and butter stir until dissolved.
    5. Boil rapidly for 10 – 15 minutes, stirring occasionally until setting points is reached.
    6. Pot in sterilised jars, cover and seal.


    Marjorie’s Kitchen

    Tips for successful slow cooking:

    Cooking in a slow cooker is very versatile from cooking soups, stews, curries, rice, poaching fruit, making hot punch to baking cakes etc.

    Marjories tips:

    You can come home to a home cooked meal after a long day.

    • Cooking low and slow, is basically fool proof.
    • Keep the lid closed, by continuously lifting the lid, it reduces cooking time by 20 minutes each time.
    • Add dairy, herbs, and frozen veg at the end of cooking, last 35 minutes.
    • If using wine or alcohol, only add a dash, as it doesn’t have a chance to boil off and could leave a raw boozy taste.
    • If using an ordinary recipe reduce the liquid you add by 1/3 as the liquid will not cook off.
    • Brown meat before adding to the slow cooker to seal, then deglaze the pan with wine or stock, add to the slow cooker with any brown bits.
    • If you have too much liquid, simply transfer the extra liquid to a saucepan and reduce over a medium to high heat, Use as a sauce for your dish or if wished make up a paste with a little cornflour and water, stir into the liquid, cook on high for a few minutes to thicken.

    Huge time saver, cooking and cleaning up.

    A week’s worth of meals out of one cooking session, most recipes freeze well.

    Always cover the vegetables with stock or water.

    If wished line with the slow cooker bowl with tin foil, spray with 1 cal spray before adding the food.

    Bake potatoes in the slow cooker.

    1. Score the potatoes with a fork several times.
    2. Rub each potato with oil, sprinkle with salt lightly, then wrap in tinfoil and place in the slow cooker.

    Cover and cook on high for 4½ – 5 hours or on low for 7½ to 8 hours until tender.