Pineapple lumps FUDGE.
INGREDIENTS:
2 x 185gm bags of pineapple lumps
1 x 180 gm block of chocolate dairy milk
1 x 395 gm tin of condensed milk
METHOD
Cut 1 bag of each piece pineapple lumps into 1/4s
Break up chocolate
Add pineapple lumps and chocolate to the slow cooker
Add condensed milk
Leave the lid OFF
Stir occasionally, maybe every 10 minutes for about half an hour
Pour into a tray and refrigerate till hard/firm
I cut up the second bag of pineapple lumps and added them to the top while the fudge was still warm. If you don’t want to add them to the top, then you would only need 1 bag.
By Racheal Chadwick
………………………Other Slow Cooker Recipe
I know it doesn’t look that good after blending but it does taste good
Making my spaghetti bolognese base sauce
Sorry if I offended any traditional spaghetti sauce makers it out there but this is the way I get my aspie son to eat his vegetables
Broccoli cauliflower tomatoes garlic zucchini onion carrot Chile oregano and basil
spaghetti Bolognese base sauce
Ingredients:
1 head of broccoli
1 head of cauliflower
Don’t waste the stems put them in, unless you have chooks 😉
2 zucchinis medium/large
500g carrots
500g tomatoes
2-3 onions
4-5 garlic cloves
Good handful of basil or a slack handful of dried basil
handful of fresh oregano stems and flowers can go in. If the stems are woody leave them out.
500ml water
1-2 teaspoons of veg stock powder
3tbs bbq sauce
3tbs sweet chilli sauce
I put the sauces in to even out the acid from the tomatoes
2-3 tsp of chilli flakes optional
Method:
Ladle sauce into hot jars. I reuse 50ml jars put lids on while hot so the jars have a air tight seal. put them in the fridge and they can last up 2-3 months as long as the seal is not broken.
Cook on high 3-4hrs then blend
I also use this in some of my Indian and Mexican recipes.
By Beth Williams
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