As the weather gets cooler, it’s the perfect time to dust off your slow cooker and prepare delicious and hearty meals. Before you start cooking, make sure to avoid these 3 common mistakes.  

Mistake #1: Constantly opening the lid 

It’s called a slow cooker for a reason. While you can peep at your food in the oven without doing much damage, you cannot do the same with your slow cooker. The food in your slow cooker is being prepared at a much lower temperature than your oven, so every time you lift the lid to check on your food, the cooking process takes even longer. So, resist the urge to stir – most times, it’s not even necessary. 

Also read: Slow cooked bacon jam

Mistake #2: Adding delicate vegetables at the same time as your meat 

Owing to the lengthy cooking time, you should not add delicate vegetables in with ingredients that need longer to cook, like meat. Your vegetables will become mushy and overcooked by the time your meal is done. “It is best to microwave tender vegetables and then add them a few minutes before serving to finish the dish and maintain the nutritional value,” advises Fred Tiess, master instructor at the College of Food Innovation and Technology at Johnson & Wales University. 

Mistake #3: Not reducing your liquids 

Are you using the same amount of liquid for your soup or stew as you would when making it on the stove? When using your slow cooker, the liquid doesn’t evaporate as much as on the stovetop. “Because of the tight seal on slow cookers, steam and juices will accumulate as the food warms,” says restaurant chef Traci Weintraub. She advises that most slow cooker recipes only need between ½ to 1 cup of liquid as your slow cooker preserves the natural juices of your ingredients. 

Also read: The ultimate tips for homemade stock

Image:Shutterstock

The post 3 mistakes you are making with your slow cooker  appeared first on MyKitchen.

Own a slow-cooker? Simply prep these healthy quinoa bars and leave to cook! Add in your own favourite ingredients for a snack to much on throughout the day.

MAKES 10–12 // COOKING TIME 4 hours 10 min

INGREDIENTS
2 tbsp almond butter
2 tbsp honey
1 cup milk
½ cup raisins
⅓ cup uncooked quinoa
⅓ cup almonds, toasted and chopped
⅓ cup dried apples, chopped
2 tbsp chia seeds
2 large eggs
½ tsp cinnamon
Pinch salt

METHOD
1. Grease the slow cooker and line the base with baking paper.
2. In a bowl, combine almond butter and honey. Microwave for 30 seconds to melt.
3. Whisk in remaining ingredients. Pour the mixture into the slow cooker. Cook on low heat until set, about 4 hours.
4. Remove the bowl from the slow cooker and allow to cool. Cut set mixture into bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy quinoa bars with chia seads and almond butter appeared first on MyKitchen.

If you want to create exciting, healthy and delicious Instant Pot recipes for you and your family in today’s fast-paced lifestyle then read on!

‘There’s no other single gadget that can make weeknight cooking easier.  It can cook food either quickly or slowly, and it does both consistently, evenly and automatically.’
– Melissa Clarke, New York Times Food Columnist

From no-stir risotto, ready in 15 minutes to a comforting beef stew on the table in under an hour, Instant Pot recipes even include mouthwatering ribs, oxtail in 35 mins, cheesecakes from heaven, sponge puddings, lava cakes, homemade yoghurt and ricotta cheese and more!

WHY CHOOSE AN INSTANT POT?

Instant Pot is the world’s best-selling smart cooker, combining 7 common kitchen appliances into one.  It’s a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, warmer and yoghurt maker, conveniently packaged into one neat appliance. 

Instant Pot opens up a world of culinary inspiration and convenience, even on busy weeknights, because it allows you to cook healthy food fast. This means your comforting stew, curry or bean soup, can be ready in 30 minutes from start to finish, with no standing around a hot stove.

Instant Pot is durable with a dishwasher-friendly 18/8 stainless steel inner pot and no chemical coatings in sight. Plus, you can enjoy the endless supply of inspiration and support from its recipe sharing communities around the world. Visit InstantPotSA on Facebook and Instagram for more!

Instant Pot is available at all @home stores and online here.  Priced at R2,199

Are you ready to cook with these Instant Pot recipes?

Instant Pot risotto with charred asparagus & leeks
By Di Bibby, Bibby’s Kitchen at 36

INGREDIENTS
1 tbsp butter
1 tbsp olive oil
1 shallot, finely chopped
2 leeks, halved lengthwise and finely sliced
2 cups risotto rice
125 ml white wine
1 L hot chicken stock
300 -350 ml boiling water
100 ml cream, plus extra for finishing
1/2 cup freshly grated Parmesan, plus extra to serve
1 tbsp lemon juice
Salt and black pepper, to taste
Olive oil, to flash-fry
200 g asparagus, ends trimmed
10-12 small leeks, rinsed and sliced lengthwise
Squeeze lemon juice

METHOD
1. Set the Instant Pot on Sauté mode. Add the butter and oil. Once the butter has melted, add the onions and leeks. Sauté until softened, about 3-4 minutes.
2. Add the rice and toast for 2 minutes, stirring all the while to prevent catching. Turn the Saute function off, then deglaze with the wine. The residual heat should reduce the volume by half.
3. Pour in all the stock and water. Cover with the lid on and lock into place. Set the function on Pressure cook, for 5 minutes. Once the cooking time is up, quick release the steam. Remove the lid carefully and lift out the inner pot.
4. Stir in the cream, parmesan and lemon juice. Season with salt and black pepper.
5. While the risotto is cooking, flash-fry the asparagus and leeks in a little olive oil. Season with salt and black pepper and a squeeze of lemon juice.
6. Divide the risotto between the plates and drizzle with a little extra cream. Lay the asparagus and leeks on top and finish with parmesan cheese.

Instant Pot Guinness beef stew
By Alida Ryder, Simply Delicious

INGREDIENTS
1 kg stewing beef cubes
2 onions, finely chopped
3 carrots, peeled and roughly chopped
2 celery stalks, finely chopped
4-6 garlic cloves, thinly sliced
2 rosemary sprigs
1 bay leaf
2 tbsp tomato paste
3 tbsp Worcestershire sauce
2 cups Guinness stout
1 cup beef stock
2 tbsp flour mixed with ½ cup water
Salt and pepper to taste
3 large potatoes, peeled and chopped into large chunks

METHOD
1. Set the Instant Pot to the Saute function.
Add a few tablespoons of oil and add the beef in batches. Brown well on all sides then remove and set aside.
2. Add the onions, carrots and celery. Saute for 5 minutes then add the garlic, herbs and tomato paste. Cook for 1-2 minutes.
3. Add the beef, stock and Guinness. Close the lid and move the valve to “sealing”. Cook on the Meat/Stew setting for 30 minutes.
4. After 30 minutes, quick release the pressure and add the potatoes. Seal the lid again and cook on Meat/Stew setting for 10 minutes.
5. Allow the pressure to release naturally, then remove the lid and return to saute function. Allow the stew to simmer then stir in the flour and water mixture. Allow to simmer for 5 minutes until the stew has thickened. Season to taste and serve. 

For more information about Instant Pot, click here. For more Instant Pot recipes, click here.

Follow Instant Pot on Facebook and Instagram

Header image: yourbestdigs.com

The post Two amazing Instant Pot® recipes to transform your cooking life! appeared first on MyKitchen.

Have you ever considered using your slow cooker to cook your breakfast in advance? Let us show you how with this flavour-packed shakshuka!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
Olive oil, to caramelise
4 spring onions, chopped
1 clove garlic, peeled and chopped
1 tsp cumin
1 tsp dried origanum
3 cups baby spinach
⅓ cup frozen peas
Salt and pepper
4 large eggs
10g mint, chopped
⅓ cup feta

METHOD
1. Heat the olive oil in the slow cooker. Add spring onions and garlic, and cook on medium heat for 20 minutes until caramelised.
2. Add cumin, origanum, spinach and peas. Season, then simmer on medium heat with the lid on, until the spinach has wilted.
3. Crack eggs into the slow cooker and cook for 10 minutes, covered.
4. To serve, sprinkle mint and crumble feta over the shakshuka.

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