A Bowl of Pumpkin and Apple Soup

This is a wonderful soup (based on a Keith Floyd recipe from his trip to Africa) to serve on Halloween or bonfire night. The recipe will fill a 4.5L Mr D’s Thermal Cooker but it can easily be halved if you are feeding less people. I used for mine a chicken stock I had saved from cooking a chicken in my thermal cooker earlier in the week but you can if you wish use chicken stock cubes or vegetable stock cubes if you want a vegetarian version.

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Instructions

Heat the oil and butter in inner pot.
Add the onion and sauté until golden.
Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
Add the stock, salt, bay leaf sugar, crème
fraîche and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
Before serving remove the bay leaves and purée with a blender.

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Blaukraut – Braised Red Cabbage

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However on cooking, red cabbage will normally turn blue but by adding vinegar or acidic fruit to the pot will help it stay red.

Blaukraut - Braised Red Cabbage

In Germany braised red cabbage or as they call it Blaukraut is a very popular dish. This dish of slow cooked red cabbage with apples is the perfect side dish for your turkey or goose. Although you can buy it ready made it is so simple to make in your thermal cooker so why not give it a try.

Course

Side Dish, Vegetarian

Cuisine

German

Servings

Ingredients

1 kg red cabbage thinly sliced
450 g cooking apples peeled, cored and chopped small
450 g onions chopped small
1 clove garlic chopped very small
¼ whole nutmeg freshly grated
¼ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp brown sugar
3 tbsp wine vinegar
15 g butter
salt and freshly milled black pepper

Course

Side Dish, Vegetarian

Cuisine

German

Servings

Ingredients

1 kg red cabbage thinly sliced
450 g cooking apples peeled, cored and chopped small
450 g onions chopped small
1 clove garlic chopped very small
¼ whole nutmeg freshly grated
¼ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp brown sugar
3 tbsp wine vinegar
15 g butter
salt and freshly milled black pepper

Instructions

Mix all ingredients together in the inner pot
Bring to the boil stirring frequently
Turn down the heat and simmer for 10 minutes still stirring frequently
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 6 hours

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Old English Christmas Pudding

Old English Christmas Pudding - Video

A thermal cooker is the ideal way to cook your Christmas Pudding as it can't boil dry and therefore needs no looking after.

Course

Puddings

Cuisine

Servings

Ingredients

115 g self-raising flour
115 g raisins
115 g sultanas
115 g breadcrumbs
115 g dark brown sugar
115 g vegetable shredded suet
1 large apple peeled cored and chopped
½ tsp mixed spice
½ tsp ground cinnamon
½ tsp grated nutmeg
2 Eggs
1 lemon, juice and rind
4 tbsp dark rum
250 ml milk

Course

Puddings

Cuisine

Servings

Ingredients

115 g self-raising flour
115 g raisins
115 g sultanas
115 g breadcrumbs
115 g dark brown sugar
115 g vegetable shredded suet
1 large apple peeled cored and chopped
½ tsp mixed spice
½ tsp ground cinnamon
½ tsp grated nutmeg
2 Eggs
1 lemon, juice and rind
4 tbsp dark rum
250 ml milk

Instructions

1. Grease a 2 pint/1 litre pudding basin
2. Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
3. Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
4. Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
5. Put the mixture into the greased pudding basin.
6. Place a piece of greased, greaseproof paper on top of the mixture.
7. Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
8. Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
9. Once boiling turn down the heat and simmer for 30 minutes with the lid on.
10. Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
11. Once cooked remove the pudding and allow to cool before storing for Christmas.
12. Reheat before eating.

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