Curried sausages in slow cooker

I did this up for hubby in the slow cooker. I just threw everything in so i want to keep a note of what I did, for next time.

Ingredients:

Cut up raw sausages

1 bag diced frozen veges

1 tin tomato soup

1 tin whole tomatos

1 apple diced up 

1 tablespoon of curry powder

1 tablespoon of cornflour

1 beef stock cube

Method

Disolve stock cube and cornflour in a little hot water. Add all ingredients to slow cooker, stir and leave for 6 hours on low. Enoy with crusty bread or mashed potatos.

Tonights Dinner – Mushroom, Bacon and chicken risotto

Had one of our staples for dinner tonight. Mushroom, bacon and chicken risotto, very yummy and rustic. It doesn’t look like much in the bowl, but very tasty and deceptively filling., and unlike most risottos, you dont have to stand there constantly stirring the stock in bit by bit.

Takes a bit of effort, but well worth it. I always make sure there is enough leftover to take for lunch the next day as it reheats well.

Ingredients

3 tablespoons extra virgin olive oil

1 onion finely chopped (I always use onion flakes, so much easier and about the same price)

2 bacon rashers – fat and rind removed, diced

200gm mushrooms – thickly sliced (I use dried when I have had time to do a batch when they are on special)

2 cloves of garlic – finely chopped ( I use jars of fresh diced garlic, chilli and ginger. They are so much easier and cheaper)

1 chicken breast – diced

1 cup arborio rice

1/2 cup white wine (I use the $4 clean skins from Dan Murphy’s – tastes just as good)

2 cups of chicken stock (I make my own when I have time, otherwise I use the containers of all natural stock – no msg)

1/3 cup grated parmesan cheese

Method

Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat. Add the bacon and chicken and heat until cooked stirring regularly. – remove chicken and bacon from the pan and set aside.

Add the onion to the oil and Cook for 3 minutes stirring occasionaly (If using onion flakes, add when add the liquid)

Add the garlic, mushrooms and rice and cook for a minute, stirring the rice with oil (This step is important as it releases the starch in the rice)

Add the wine and stock and bring to the boil. Cover with a lid and reduce the heat to low. Simmer gently for 20 minutes without lifting the lid. The rice should be thick and all the liquid should be used by the end of the 20 minutes. Stir through the cheese, chicken and bacon. 

Banana Bread recipe

Kindly shared by Meg from Flying in Australia group.

Preparation Time
15 minutes

Cooking Time
50 minutes

Makes
1 loaf
Ingredients (serves 10)

* Melted low-fat dairy spread, to grease
* 265g (1 3/4 cups) self-raising flour
* 40g (1/4 cup) plain flour
* 1 tsp ground cinnamon
* 140g (2/3 cup, firmly packed) brown sugar
* 125ml (1/2 cup) skim milk
* 2 eggs, lightly whisked
* 50g butter, melted, cooled
* 2 overripe medium bananas, mashed

Method

1. Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
3. Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut into slices to serve.

Notes & tips

* This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.

Source
Australian Good Taste – September 2004 , Page 158
http://www.taste.com.au/recipes/3118/banana+bread