Slow Cooked Dilled Pot Roast

Total Time: 9 hrs Cook Time: 9 hrs

Ingredients

• Servings: 6
• 3 -3 1/2 lbs beef roast
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 1/4 cup water
• 1 tablespoon vinegar
• 3 tablespoons flour
• 1 teaspoon dried dill weed
• 1 cup sour cream

Recipe

• 1 sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
• 2 place in slow cooking pot.
• 3 add water and vinegar.
• 4 cover and cook on low 7 to 9 hours or until tender.
• 5 remove meat from pot.
• 6 turn control to high.
• 7 dissolve flour in small amount of cold water; stir into meat drippings.
• 8 stir in additional 1 tsp dill weed.
• 9 cook on high about 10 minutes or until slightly thick.
• 10 stir in sour cream; turn off heat.
• 11 slice meat; serve with sauce.

Slow Cooked Lemon-paprika Beef

Total Time: 5 hrs 30 mins Preparation Time: 2 hrs Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 1 1/2 kg beef roast (topside, rolled, etc)
• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 dried bay leaves
• 1 tablespoon sweet paprika
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 teaspoon dried parsley
• 2 garlic cloves, crushed
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon dried oregano

Recipe

• 1 process seeds and bay leaves in a small processor or spice grinder until a medium fine mixture forms. (fairly fine but still with a few lumpy bits). season with salt and pepper. stir in paprika.
• 2 rub beef with olive oil and coat with spice mixture. cover and put in the fridge for 2-3hrs. (you could use the beef straight away but we like to let the flavours penetrate.) remove beef from fridge about 1/2hr before cooking to let it warm up.
• 3 preheat oven to 200deg c (fan forced).
• 4 put beef in oven in a baking dish that you can cover with a lid.
• 5 after 20 mins drop oven temperature to 140degc and cover beef. cook for 3hours. after about 1hr we usually add ~1 cup water to the pan and turn the meat. check again at 2hrs, turn and baste meat and add more water if necessary.
• 6 after cooking time remove roast from pan, wrap in foil and rest for ~1/2 hour before carving.
• 7 to make chilli sauce put all ingredients in a bowl and mix well to combine. season with salt and pepper. best done early so it has time for the dried herbs to infuse and absorb some moisture.
• 8 slice beef and drizzle with chilli sauce.

Bartlett Pear Pie

Ingredients

• Servings: 8
• 1 (9 inch) pie crust pastry
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 pinch ground cinnamon
• 2 eggs
• 5 bartlett pears, peeled and chopped

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• preheat oven to 375 degrees f (190 degrees c). press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
• beat butter, sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. pour filling into chilled crust.
• bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. cool completely before serving, about 1 hour.

Slow Cooked Tamale Casserole

Buttermilk Smashed Potatoes

Ingredients

• Servings: 6
• 2 pounds red potatoes
• 1/2 cup buttermilk
• 1 tablespoon butter
• 1/4 cup chopped fresh chives
• 1 pinch salt to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain water from pot and mash potatoes with a potato masher or potato ricer.
• heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. stir buttermilk mixture and chives into potatoes until smooth; season with salt.

cranberry cashew jumbles

Ingredients

• Servings: 48
• 2 cups unbleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup packed light brown sugar
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 1 egg
• 2 teaspoons grated orange zest, or more to taste
• 1 teaspoon vanilla extract
• 1 cup chopped salted cashews
• 1 (6 ounce) package dried cranberries, chopped
• 1 1/2 cups confectioners' sugar
• 3 tablespoons orange juice

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper.
• whisk flour, baking powder, and baking soda together in a bowl.
• beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. stir flour mixture into brown sugar mixture until dough is smooth. fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, prepared baking sheets.
• bake in the preheated oven until lightly browned, 10 to 12 minutes. cool on the pans for 10 minutes before removing to cool completely on a wire rack.
• whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. drizzle glaze over cookies.

Knack

Ingredients

• Servings: 4
• 3/4 cup light molasses
• 3/4 cup heavy whipping cream
• 3/4 cup sugar
• 2 teaspoons unsweetened cocoa powder
• 1/4 cup chopped almonds, or to taste (optional)
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. heat to 251 degrees f (122degrees c), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. the finished candy will be same firmness of the ball in water. remove pot from heat and stir in almonds and vanilla extract.
• spoon candy into small paper candy cups. cool to room temperature and store in an airtight container at room temperature.