RaeAllen.net

Year: 2021

  • Slow Cooker Broad Bean Soup

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

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    Slow Cooker Broad Bean Soup

    Recipe by Rae AllenCourse: SoupsDifficulty: Easy
    Servings

    8

    servings
    Prep time

    20

    minutes
    Cooking time

    8

    hours 
    Total time

    8

    hours 

    20

    minutes

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

    Ingredients

    • 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

    Directions

    • 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

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    Ingredients

    • 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

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    Directions

    • 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.

    Details

    Servings
    Prep time
    Cooking time
    Calories

    Based on the Peanut Butter Oat Cookies recipe from Cookie and Kate https://cookieandkate.com/peanut-butter-oatmeal-cookies-recipe/