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Lemon butter/curd in slow cooker was amazing.
Ingredients:
16 eggs
500 gram butter
3 cups white sugar
2 cups of lemon juice ( 12 lemon depending on size) and 1 whole lemon zest grated fine.
Method:
Put all ingredients in on slowly keep Stirling till butter is melted then put lid on with tea towel turn and put on low. I stirred every 20 mints for 1 and half hour to two / until thick.
Sterilized jars and then place in jars, let them cool down then put in fridge or jars will break.
Don’t forget to put label and date them so you know when you made it.
I made 4 of these jars (450ml) with this mix.
If unopened can last to 3 months but once you open it eat within 1 to 2 weeks.
3. CREAMY GARLIC AND MUSTARD FETTUCCINI
5. THAI YELLOW BEEF CURRY SLOW COOKER
It’s the peach and custard cake “thingy” that has been floating around this site ( it’s Peach Cobbler).
Ingredients:
1 small tin of peaches. Drained. 2 Tbs of the juice reserved.
1 vanilla cake mix.
1 cup of ready made custard.
Method:
Line SC with baking paper and put the drained peaches on the bottom.
In a mixing bowl combine the custard, dry cake mix and reserved juice. Pour mix over the peaches.
Cook on high for two hours with a tea towel under the lid, and. Rotating insert every 20minutes. (Rotating is not a necessity. It may help prevent burning)
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