Slow Cooker Broad Bean Soup

A blended soup using broad beans over a basic onion, celery and carrot base

Slow Cooker Broad Bean Soup

Recipe by Rae AllenCourse: SoupsDifficulty: Easy


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Cooking time


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A blended soup using broad beans over a basic onion, celery and carrot base


  • Soup
  • 2 Carrots cut into chunks

  • 2 stalks of celery, cut into chunks

  • 2 onions, cut into quarters

  • 2 cloves of garlic, peeled

  • 1 apple cut into chunks without a core

  • 1 can peeled tomatoes – 440g

  • 1 cup dried broad beans, soaked and peeled

  • 1 litre chicken stock

  • 1 litre water

  • Serving
  • 75 ml sour cream

  • herbs, parsley or chives to garnish


  • Combine all the soup ingredients in a slow cooker
  • Set on low heat and for 8 hours
  • In a blender puree until smooth
  • Serve garnished with sour cream and herb

A blended soup using broad beans over a basic onion, celery and carrot base

Peanut butter and oat biscuits


  • 250g peanut butter

  • 1 1/2 cups brown sugar

  • 3 tablespoons melted butter

  • 2 large eggs

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1 1/2 cups oats


  • Preheat the oven to 180C. Line large baking tray with baking paper
  • In mixing bowl, combine the peanut butter with the sugar and melted butter. Mix until well combined.
  • Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
  • Drop large soup spoon of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 2cm.
  • Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. They will flatten more as they cool.
  • Let the cookies cool for 10 minutes on the tray before transferring them to a cooling rack.
  • Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.


Prep time
Cooking time

Based on the Peanut Butter Oat Cookies recipe from Cookie and Kate

Vegan ANZAC biscuits

Vegan ANZAC biscuits

Recipe by Rae AllenCourse: BiscuitsCuisine: AustralianDifficulty: Easy


Prep time


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I made this adaptation to my traditional ANZAC biscuits for my vegan son


  • 1 cup rolled oats

  • 1 cup self-raising flour

  • 1 cup desiccated coconut

  • 1 cup brown sugar

  • 1 Tablespoon golden syrup

  • 125g Nuttelex

  • 1 cup warm water


  • Mix dry ingredients (oats, flour, coconut) together
  • add brown sugar and mix into dry mixture, breaking up any lumps
  • add golden syrup and Nuttelex and begin to mix in
  • add the cup of warm water. I use warm water as it helps the brown sugar and Nuttelex to dissolve into the mixture. Mix well
  • preheat fan-forced oven to 160C
  • put baking paper on an oven tray and place spoons of the mix, spread well apart. Flatten the spoonfuls slightly
  • place in oven and bake for about 20 minutes
  • Remove from oven and allow to cool. The biscuits will be crisp on top but soft on bottom so turn over.


    Use ffmpeg to measure loudness of audio file

    From the directory containing ffmpeg.exe run:

    ffmpeg -i /path/to/inputfile.mp3 -af loudnorm=I=-16:dual_mono=true:TP=-1.5:LRA=11:print_format=summary -f null -

    Result should look like:

    Input Integrated:    -18.4 LUFS
    Input True Peak:      -0.0 dBTP
    Input LRA:             7.4 LU
    Input Threshold:     -28.6 LUFS   Output Integrated:   -16.8 LUFS

    Output True Peak:     -1.5 dBTP
    Output LRA:            6.7 LU
    Output Threshold:    -27.0 LUFS   Normalization Type:   Dynamic
    Target Offset:        +0.8 LU

    Vegetable curry


    • 2 large potatoes
    • 1 large carrot
    • 1/2 large brown onion
    • 2 cloves garlic
    • 1 teaspoon oil
    • 1 400g can of Red Kidney Beans
    • 1 400ml can of Coconut Milk
    • 1 teaspoon of curry powder
    • 1 teaspoon of ras el hanout
    • turmeric, cayenne pepper, salt to taste


    1. dice onion, and chop garlic cloves
    2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
    3. cube potatoes and carrots and microwave for 5 minutes.
    4. Add potatoes and carrots to pan or tagine
    5. add the coconut milk plus the curry and ras el hanout and mix in
    6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
    7. Bring mixture to a simmer and cover
    8. check regularly so potato doesn’t catch
    9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

    This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

    Spicy leek and potato soup

    This recipe is only for a two person serving to up size for more


    • 1 large leek
    • 2 large potatoes
    • 2 cloves of garlic
    • 2 cups vegetable stock
    • 1 tablespoon of butter, margarine or equivalent
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon chilli flakes
    • salt/pepper to taste


    1. chop the green bits and the root off the leeks and slice finely
    2. leeks are notorious for catching bits of grit while growing so wash well. I use a coarse colander.
    3. place the tablespoon of butter or oil in a large pot and melt.
    4. add the garlic and the leek and cook while stirring until soft.
    5. peel the potatoes and chop into 1-2 cm cubes
    6. Add the potatoes, the turmeric and chilli flakes and mix in
    7. Add the vegetable stock and simmer until the potatoes are soft
    8. Use a blender to puree the soup and place back into the pot
    9. Add salt and pepper to taste, and heat just before serving

    I don’t use cream as I often freeze half of the soup and without cream, it will keep for a couple of months. I normally serve with small crusty dampers