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search our site home about contact equipment what pot? getting the best from your slow cooker. healthy bites in the slow cooker. herbs & garden. hot pot honey hints. newsletter and press coverage. so why a hot pot? top of the pots. swedish meatballs, fakeaway (like a furniture shop) only fresher & healthier. posted on june 25, 2014 by heidi rutter — comments details: prep time = 20 minutes. cooking time = 6-8 hrs low serves = 6-8 nb: i have my first competition with this post to win a slow cooker, see end of post its on for two weeks only. simply enter to win. offer ends 8th july 2014. i have to say i’m pleased as punch with these. i made them at the weekend i’m batch cooking for the pending baby. i didn’t want to have another mince type dish in the freezer so swerved from a pork chilli, creative mode kicked in which is great love it when i get a vibe to create. i have been batch cooking filling the freezer for the new baby’s arrival which could be any second, (and i will be relived its hot i can hardly walk and i’m out of breath just typing. that said i’m very lucky and cant wait to meet her. unfortunately i have to have a c section and i’m dreading the recovery. i really hope i will be back to blogging soon but realistically who knows till shes here. i have about two weeks of meals in the freezer so feeling accomplished. back to the dish this is my first dish on here to contain egg, if you are egg free leave the egg out. it will still bind with lots of pummeling. i know i have made lots of meat balls/burgers without eggs. my little boy can now handled cooked egg so life just got a little easier. this is simple ingredients and yet fabulous results. don’t forget to buy the cranberry,red current or lingonberry jam/jelly. i know ikea sells lingonberry jam in its food hall at the end of the shop. i will be adding that next time i go there. ingredients nb when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. those in black are to remain separate. meatballs: small amount of oil to fry onions. 1 onion chopped very finely (very finely your making meatballs) 3 tsp of white pepper (get white pepper it works best with this dish) a slice of white bread (make breadcrumb’s i do this in a mini blender) 2 tbsp dill i used dried but i’m sure fresh would be even better. 1 egg (for egg free leave this out just work the meat extra hard) it will hold promise. 850g of lean pork mince. 1/4 tsp salt. flour to coat. 1 tbls of oil to cook, may need more less use as little as you can. sauce: 400 ml beef stock . (hot) 2 tsp of dark soya sauce. 1 tbsp flour (again use as little as you can). season with a twist of salt and black pepper. cranberry jelly or redcurrant jelly to garnish (don’t forget this, important garnish) method always lightly oil the hot pot before use this helps with cleaning and preservation of the hot pot. heat the oil in a large heavy sided frying pan medium high heat, add the onion and fry until soft (if in a rush skip this but i personally believe onions should be fried in all dishes, its all in the taste. in a large bowl add the white pepper, breadcrumbs, dill, egg, pork mince, salt, and the fried onions. mix well get your hands in and pummel the meat really well, make sure an even mix is made. now make into small balls not to big as its swedish balls a little bigger than a walnut, i made about 30 balls with this mix. as you make one roll it in flour and set aside ready to brown. in the same pan as before brown all the meat balls, in batches if needs be, this just helps them stay whole in the slow cooker , removes some fat and stops them sticking together last thing you want is swedish soup….. once browned place them in the slow cooker with a slotted spoon you don’t need the fat. you wont stir this dish as we want them balls to stay balls. turn on low and cover. sauce: add the hot beef stock, soy sauce, and season into a pan bring it to a simmer and slowly add the flour whisk or stir constantly until it starts to thicken, take your time get it right not to thick but not too watery. i like it with as little flour as i can see my picture you can always thicken it later if it not to your liking. pour it all over the meat balls. cover leave on low for 6-8 hrs. now if you want to enter the competition below to win a 6.5lt crock pot (my pot of choice) offer ends 8th july 2014. i serve this with cranberry jelly and mash potato is traditional, i was feeling lazy (or 9 months pregnant take your pick) so i used oven chips and i stir fried some veg to go with it. nb: this is posted under milk/egg/tomato free and nut free of course. would you like to win this: 6.5lts crock pot click picture to win this slow cooker simply click the picture above to enter. offer ends 8th july 2014. i have teamed up with fellow blogger lucy baking queen 74 an amazing baking blogger who bakes amazing creations in and out of the slow-cooker. visit her site as well, she is an experimental baker and has created so many good treats and so easy to do. find her here: baking queen 74 personal blog and follow her on fb here: baking queen 74 face book page. posted in dairy free , egg free , fakeaway , kids favorites. , mediocre - fry something , pork , tomato free courgette and aubergine bake, with basil and tomato layers. posted on march 31, 2014 by heidi rutter — comments details: prep time = 10 minutes. cooking time =4/6 serves =4 i really enjoyed this dish. i know it would have been so much nicer with parmasan or gruyere cheese. i wanted the whole family to enjoy it so i made it all allergy friendly for my boy so we all had the soya cheese. the tesco soya cheese is really superb if you need a free from cheddar style cheese. here is a picture as its hard to find. and the picture on the front doesn’t really help. enjoy ingredients nb when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. those in black are to remain separate. 1 aubergine, thin slices keeping the shape of the aubergine. 1 tbls of oil to cook, may need more less use as little as you can. 1 courgette. 3 tomato. chopped nice slices. a good handful of fresh basil. chopped roughly. 2 garlic cloves. chopped finley 1 slice of bread, crumbled (bread crumbs) 60g of cheese (parmesan would be great if diet allows or a gruyere cheese. (i used a soya cheddar from tesco the best alternative cheese i have found). basil leaves to garnish. method always lightly oil the hot pot before use this helps with cleaning and preservation of the hot pot. heat a large heavy sided frying pan medium high heat, as you pop in the aubergine slices brush them lightly with oil, (do in batches) let each side brown then turn over. pop the cooked ones on a plate on tissue paper. now your going to layer it up like a lasagna, i like this bit. a layer of aubergine, tomato, sprinkle of basil/garlic,lightly season, courgette, bread crumb/garlic mix and cheese. repeat until all used and on the top add more cheese. i did two layers. turn on low for 4-6 hrs. serve as it is a one pot meal. i serve this with chips for the kids but just as it was for the grown ups. nb: this is posted under milk/egg/free posted in dairy free , egg free , kids favorites. chinese pork curry (aka no 161) fakeaway. posted on february 23, 2014 by heidi rutter — comments details: prep time = 10 minutes. cooking time = 6 – 8 hrs on low serves =4 posting this i feel like a cheat. really all i did was add a paste to water? that’s it anyone can do it, i did a little research into pastes and which one would be the best and nearest to my local takeaway beef curry no 161. it also had to be dairy egg and nut free. which wasn’t as much of a challenge as i first thought. there are a few brand out there. i wanted the best and i think i have found it, after all its just an ingredient, its not a complete cheat is it? i did plan to use

URL analysis for hotpothoney.co.uk

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