Day: September 15, 2021

1.5 kg white, yellow or red onions, peeled and thinly sliced
3 tbsp butter (or olive oil), melted
salt and pepper
1 tbsp brown sugar
2 tsp balsamic vinegar

Add onions to the bowl of your slow cooker. Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.

Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized. Season with salt and pepper (and brown sugar and/or balsamic), and stir to combine.

If your onions are really juicy at this point, set the lid an inch or so ajar. If they are not, leave the lid on regularly to seal in the moisture. Continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.

Serve the onions immediately, or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.

Know Your Slow Cooker: These onions should be able to cook unattended for 10+ hours without any babysitting or stirring. (Although I do recommend stirring them once or twice if you can.) But that said, every slow cooker is different. And the low heat setting on yours could be hotter than most. So, as is good common sense with any slow cooking, I just recommend keeping watch especially during your first batch to be sure that the onions do not burn on the bottom.

1 tsp. coriander seeds
1 tsp. black or brown mustard seeds
1/2 tsp. cumin seeds
2 cups white wine vinegar
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 tbsp. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
One-half red bell pepper, cut into large dice

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

Stir in 100g chocolate chips.

Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE
If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.