I recently acquired a Tower Slow Cooker from my mother and have been singing its praises since I started using it! Being able to throw a few ingredients into a pot in the morning (with some minor prep beforehand) before going out, and having a beautiful hot dinner ready on arriving home is sheer bliss!
Tower Slow Cooker
It’s quite an old cooker – maybe about twenty years old, judging from feedback I’ve seen on various forums across the internet, but it’s still functioning quite well.
Looking for the original Tower Cooker Cookery Book?
I’ve scanned it in and uploaded it for you as so many people have been asking about it. Just click on the link below.
Tower Cooker Cookery Book
I made Chicken Risotto today – my second time making this in the cooker. It’s a quick, cheap (total cost 4 euros and will last 1 person about 3 days) simple dish to put together, and can be made just as easily in a pot over the hob. I had mentioned that I was going to post recipe suggestions for students once a week and, even though this is a little more time consuming than other recipe ideas I have I decided to post it to begin with.
1 teasp cooking oil
1 onion chopped
3 slices bacon chopped
1 breast of chicken cut into small pieces
1 tin tomatoes
1 greed or red pepper (green looks better)
50 g mushrooms
1 tsp mixed herbs
1 bay leaf
400 ml chicken stock
100g long grain rice
1. Heat the oil in a pan. Add the onion, bacon, chicken and fry lightly
2. Stir in tomatoes, green pepper, mushrooms, herbs, stock, bay leaf, seasoning and bring to boil.
3. Transfer to Slow Cooker (or leave in pot) and stir in the rice.
Adding the rice – Chicken Risotto
4. Cook slowly for 2 hours approximately
Ta daaaaa – Chicken Risotto! Absolutely delicious!!
Finished Product – Chicken Risotto
And, with all that free time on my hands, I had plenty of opportunity to throw together a few scones! I made a batch of plain ones as the girls have an aversion to anything that looks like it may crawl if had legs….that includes raisins and sultanas!
Plain Scones – No Fruit!
1 lb flour
Pinch of salt
20 g baking powder
50g caster sugar
2 eggs and 200ml milk whisked together
1. Preheat oven to 230 degrees celsius
2. Sieve flour, salt, baking powder into bowl. Add caster sugar and mix well.
3. Rub in the butter.
4. Make a well in the centre and add the eggs/milk mixture holding back a little for glazing
5. Mix to a dough, turn out onto floured surface, knead, roll out to 2-5cm thickness, cut into rounds.
6. Place on a floured tray and bake for approx. 8 – 10 minutes until golden brown.
Such a relaxing day!
Lazing in the sun