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Foodies making tasty chocolate chip cakes in slow cooker with just 3 ingredients

Foodies making tasty chocolate chip cakes in slow cooker with just 3 ingredients
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Slow cooker butter chickpeas recipe

Slow cooker butter chickpeas recipe Save Follow If you are feeling virtuous, feel free to substitute coconut milk for the coconut cream – it will just have a thinner consistency. But, honestly, if we are going for those takeaway-style vibes, just add the coconut cream. Life is short. And it tastes amazing. Prep time: 5 minutes | SERVES 1 heaped tbsp grated ginger 3 garlic cloves, crushed 2 tsp ground cumin 1 x 400ml tin coconut cream 125ml vegetable stock To serve METHOD Set the slow cooker to the sauté function and add the coconut oil. Once hot, add the onion, ginger, garlic and spices. Stir constantly with a wooden spoon to prevent the spices from catching.

Slow cooker red curry pumpkin recipe

Slow cooker red curry pumpkin recipe Save Follow Prep time: 15 minutes | SERVES 1 lemon grass stem, white part only, minced 800g-1kg pumpkin, seeds removed, cut into thick wedges that will fit snugly in your slow cooker 1 x 400ml tin coconut milk 200ml vegetable stock Juice of 1 lime 20g crispy fried onion Generous pinch of chilli flakes 2 tbsp white or black sesame seeds To serve 3 kaffir lime leaves, deveined, finely sliced 1-2 tbsp puffed rice (optional) METHOD Set the slow cooker to the sauté function. Add the oil and, once hot, add the curry paste and cook until fragrant and starting to split, about two minutes. Add the lemon grass and cook for another minute before adding the pumpkin pieces. Sauté briefly, until the curry mixture sticks to the pumpkin.

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