There are few greater feelings for a mother than having dinner on at 9.30am – knowing that you won’t have to pull a rabbit out of a hat later on when everyone is tired and cranky. Better still, is when dinner is this magical healing soup.
It’s based on the delicious soup my mum made us every winter to fill our bellies and ward away the coughs and colds. Which we all have here at the moment – terrible coughs, aches, fevers and chills. It’s rough taking care of sick kids when you’re delirious with fever yourself…
Anyway, hopefully this soup will help return us to good health. (And hurry up Spring!)
It’s cheap, it’s easy and utterly delicious. I make a huge batch so that I can freeze half.
Nanny adds a packet of chicken noodle soup to hers at the end for a bit of extra flavour but as we like to avoid additives I add half a cup of risoni, some mixed dried herbs and a good pinch of sea salt instead.
In a slow cooker (or large stock pot if making in the stove top)
At least 500 g of a cheap cut of beef – I used 4 pieces of Osso bucco this time as I like to get all those healing minerals from the bones and marrow but I’ve also used gravy beef, casserole/chuck steak etc…
1.5 cup soup mix (Barley, split peas etc…)
1 diced onion
2-3 minced/finely chopped garlic cloves
2 carrots diced, chopped or grated
2 celery sticks, chopped
Optional (1 grated parsnip)
2 litres stock
Top up with 1 litre of water
Good pinch of salt and cracked pepper
2 teaspoons dried mixed herbs
1/2 cup risoni
Cook on low for 8 hours
After 4 hours, remove meat and cut into bite size pieces, return bones and all to the pot.
Add risoni 1 hour before serving.
Well slow cooker season is well and truly here. Today, some sun has managed to briefly peek through the clouds but generally the mornings have been icy and the days, wet, windy and dreary. On the plus side, spending more time indoors does inspire some delicious meals and baked goods.
The slow cooker is back as a permanent fixture on my kitchen bench. It’s just so satisfying to turn a cheap cut of meat like gravy beef into a tender, mouthwatering meal with so little effort.
As well as that, slow cookers make it so easy to cook in bulk and freeze half for later. I can’t believe that it’s taken me three years to figure out that using the slow cooker is also the best way to defrost and reheat those meals. You just dump the frozen sauce, soup, casserole etc… Into the slow cooker and about 6 hours on high should do the trick! Why did I waste all those hours defrosting things in the fridge or on the bench?
Once it’s hot, you can even add your rice or pasta into the pot with no need for extra dirty dishes. I add some extra water, about 1/2 – 1 cup so it doesn’t suck too much of the liquid out of the meal.
You can easily halve this recipe by the way if you prefer but I like to cook a lot and freeze half for a rainy day.
Anyway, let’s get down to business…
Slow Cooked Hearty Beef
1 kg gravy beef, diced
2 small or 1 large red or brown onion cut into rustic chunks.
4-6 garlic cloves, roughly chopped
1 large sweet potato cut into large even cubes
4 small potatoes quartered
3 carrots sliced
1 tin tomatoes
1 tbsp dried herbs (I used sage and thyme)
3-4 tbsp flour (you can use arrow root, plain, spelt, cornflour – anything that will help it thicken)
1.5 – 2 litres beef stock
*You can throw everything in together, turn it on and walk away and you will get a great result.
But I like to do a few steps first to add a real depth of flavour.
1. Season and brown beef in batches and add to slow cooker with carrots and potatoes.
2. Gently fry the onion and garlic in the same pan used for the beef.
3. Add flour and a pinch of salt, stir to coat and fry for a couple of minutes.
4. Gradually add about 1/2-1 cup of water to the onions to create a gravy.
5. Add onion gravy to the pot along with herbs, tomatoes and stock.
6. Cook on high for 6 hours or on low for 8-9 hours.
7. Serve with cooked rice, crusty bread or simply as it is.
* Optional: add some leafy greens like spinach or silver beet to the surface of the casserole and let it gently steam under the lid for about 20 minutes before serving.
The Best Winter Breakfast. EVER!
This morning we woke to the most delicious aroma of cinnamon and apple wafting through the house. If you ever needed a reason to get out of bed on a chilly morning, this is it!
J5 declared “yummy!” And R2 took one look at his bowl and said, “don’t like porridge.” Which is typical, but I managed to dot a small amount on the bottom of his lip from the spoon and watched his scowl turn into a smile declaring, “I do like porridge!”
Bowls were licked clean and with basically no effort at all, little bellies were sent off to kinder warm and content.
*Note: as this this breakfast cooks itself over night, it will only work if you’re a bit of a night owl like me as it will be ready in 6-7 hours. I put it on before bed at 11.30pm and it is ready to eat when we get up at 6.30am.
SLOW COOKED PORRIDGE with apple, cinnamon and honey
1. 2 cups of rolled oats
2. 2 chopped apples – I used red delicious as that’s what I had but any variety will work fine.
3. 2 tablespoons honey
4. 1 teaspoon cinnamon
5. 4 cups of water
Combine in your slow cooker/crock pot and cook on low for 6-7 hours.
Dish into bowls and let stand for a couple of minutes while it cools and thickens a little.
Serve as is or with milk, extra honey, chopped almonds, fresh grated apple… Etc
Enjoy the goodness 🙂