slow cooker – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Slow-cooked Rice Pudding and Ginger Honey Poached Pears /2015/10/07/ricardo-slow-cooker-rice-pudding-and-ginger-honey-poached-pears/ Wed, 07 Oct 2015 11:47:33 +0000 http://www.audrey74.com/?p=3855 Ricardo Rice Pudding Giulia Doyle A few weeks back I was contacted by Ricardo to see if I was interested in trying one of his recipes and writing about it on this blog. I love Ricardo’s food magazine for it’s great recipes and beautiful photography and jumped at the opportunity to work on this. Going through all the great options, I discovered the slow-cooker recipes.  I’m a fan of using the slow-cooker to help me get a meal on the table on busy days. This time though, I decided on something sweet and comforting and chose the slow-cooked rice pudding. Dessert in a slow-cooker? Perfect!Ricardo Rice Pudding Giulia Doyle
The rice pudding comes together really easily and has a subtle vanilla flavour with wonderful milky/cream aroma. It’s great to have something cook away while you’re doing other things. When warm the pudding is very creamy, after it cools off it firms up a bit and once cold it’s the firmest. I like it in all it’s variants.

To complement the pudding I served it with gingery honey poached pears, which made this the perfect dessert – a little fancy with the pear, but nice fall flavours and the punch of ginger complemented the creamy pudding beautifully.

You can find the slow-cooked rice pudding recipe on Ricardo’s and the pears below.

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Slow-cooked Rice Pudding and Ginger Honey Poached Pears

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 8 pear halves

Ingredients

  • 4 pears - peeled, stem left in tact.
  • 2 cups of unsweetened apple juice
  • 2 cups of water
  • 1 heaping tablespoon of grated ginger
  • 1/4 cup of honey
  • 1 teaspoon of vanilla

Instructions

  1. Cut peeled pears in half, carefully remove core with spoon and cut out woody section as needed.
  2. Add juice, water, ginger, vanilla and honey to large pot. Gently place pears into liquid. If not covered completely by liquid, lay a piece of parchment paper directly on pears to avoid exposure to air.
  3. Simmer on medium-high for 15-20 minutes. Pears are done when paring knife can easily cut the flesh.
  4. Remove pears and cool in a bowl. Discard paper.
  5. Bring poaching liquid to a low boil and continue cooking for another 10 minutes, or until it turns syrupy and golden.
  6. Serve pears warm or cold with warm or cold syrup. I served them at room temperature with rice pudding and a generous pour of syrup.
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Ricardo Rice Pudding Giulia Doyle
This post is sponsored. I was paid by Ricardo to write this post and help promote his brand in English Canada. All opinions are my own and I chose the recipe and adapted it to my needs.

]]> Slowcooker Chicken Curry with Sweet Potato /2014/11/19/slowcooker-chicken-curry-with-sweet-potato/ Wed, 19 Nov 2014 13:57:48 +0000 http://www.audrey74.com/?p=3359 Chicken Curry with Sweet potatoIt’ that time of year again. It’s dark outside all the time (at least when I’m home), there’s a chill in the air and bits of snow have fallen. All we really want to do is cuddle up in blankets and binge watch Scandal (which I just started this fall, so I have lots of content to catch up on). But since I do have some adult responsibilities and need to feed my kids a nourishing meal, I can’t completely go into hibernation. This is where the slow cooker comes in – throw everything into the pot in the morning, head to work and come home to the beautiful scent of curried, melt in your mouth chicken!Chicken Curry with Sweet potato

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Slowcooker Chicken Curry with Sweet Potato

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 8-10 servings

Ingredients

  • 2 pounds of frozen boneless chicken thighs
  • 1/4 cup of red curry paste
  • 1 pound of peeled and sliced sweet potatoes
  • 2 cans of coconut milk
  • 2 cup of chicken broth
  • 2 tablespoons of minced ginger
  • 1 tablespoon of corn starch (optional)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of coconut sugar or brown sugar
  • 2 tablespoons of lime juice
  • Chili pepper, sliced thin
  • Green Onions, sliced
  • Mint
  • Cilantro or flat leaf parsley

Instructions

  1. Place frozen chicken on the bottom of your slow cooker. Add red curry paste and toss until spread out a bit. Add sweet potatoes.
  2. Cover chicken and potatoes with coconut milk and broth. Stir in minced ginger.
  3. Let cook on low for 8 hours.
  4. If you want a thicker sauce, stir cornstarch into your mixture. Stir in fish sauce, sugar and lime juice. Combine well.
  5. Garnish with chili, green onions, mint and cilantro to your liking. Serve on it's own or with rice.
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Chicken Curry with Sweet potatoChicken Curry with Sweet potato

 

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