Tag Archives: mr ds thermal cooker

Italian Lasagne

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Lasagne in a thermal cooker

Lasagne

Who says homemade lasagna has to be a hassle? With my thermal cooker, you can enjoy this rich, cheesy classic without standing over the stove for hours. Perfect for busy days, camping trips, or just saving on energy costs!
✨ Why it’s amazing:
✔ Cooks itself while you get on with your day
✔ Saves money and energy
✔ Locks in all the flavor for a hearty, satisfying meal
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Course Main Course
Cuisine Italian

Ingredients
  

For the Meat Sauce:

  • 2 tbsp rapeseed oil
  • 1 large onion diced
  • 2 sticks of celery diced
  • 2 carrots diced
  • 500 g minced pork
  • 500 g minced beef
  • 2 tins 400g each of chopped tomatoes
  • 3 tbsp tomato purée
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 sprig of bay leaves optional
  • Optional: Oregano thyme, or other herbs to taste

For the Béchamel Sauce:

  • 570 ml milk
  • 50 g butter
  • 25 g plain flour
  • ¼ tsp grated nutmeg optional
  • 1 good handful grated Parmesan cheese or cheese of your choice
  • Salt and black pepper to taste

For the Lasagna Assembly:

  • Fresh or dried lasagna sheets
  • Grated Parmesan or mozzarella for topping
  • Water for thermal cooker base, approximately 2L for a Mr D's 3L cooker and 2.4L for a Mr D's 4.5L cooker

Instructions
 

Prepare the Meat Sauce:

  • Heat rapeseed oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally.
  • Add the minced pork and beef. Break up the meat while cooking, stirring for another 5 minutes until browned.
  • Stir in the chopped tomatoes, tomato purée, salt, and pepper. Mix well.
  • Add a sprig of bay leaves, if using, and bring the mixture to a boil.
  • Cover the pot, reduce the heat, and simmer for 15 minutes. Set aside.

Prepare the Béchamel Sauce:

  • Place milk, butter, and flour in a saucepan (no heat yet). Add grated nutmeg if desired.
  • Stir continuously while cooking over medium heat. Keep stirring to prevent lumps.
  • Once the sauce thickens, lower the heat and cook for an additional 5 minutes to eliminate the raw flour taste.
  • Stir in grated Parmesan and season with salt and pepper. Set aside.

Assemble the Lasagna:

  • In the thermal cooker’s top pot (or your chosen dish), spread a layer of meat sauce on the bottom.
  • Add a layer of lasagna sheets, cutting them to fit if needed.
  • Spread a layer of béchamel sauce over the pasta and sprinkle with Parmesan cheese.
  • Repeat the layers (meat sauce, pasta, béchamel, Parmesan) until the pot is almost full, finishing with a béchamel layer and extra cheese on top.

Cooking the Lasagna:

  • Pour 2L of water into the base of the Mr D's 3L thermal cooker.
  • Bring the water to a boil, then place the top pot with the assembled lasagna into the thermal cooker.
  • Bring the water and lasagna back to a boil, then reduce heat to simmer for 15 minutes.
  • Transfer the pot into the thermal cooker’s insulated outer container and leave it to cook for 2-3 hours. It can remain hot for up to 6-8 hours.

Serve:

  • Optionally, brown the top under a grill.
  • Serve with a salad, crusty bread, or your favorite sides.
  • Enjoy your delicious homemade lasagna, whether at home or on the go!

Video

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Chinese Clay Pot Chicken cooked in a Thermal Cooker

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Chines Clay Pot Chicken and Rice cooked without power in a thermal cooker.

Chinese Clay Pot Chicken & Rice

This delicious and aromatic Chinese Chicken Rice isa comforting dish made even easier with the use of a thermal cooker! Thechicken is marinated in a flavourful mixture of oyster sauce, soy sauce, ricewine, and sesame oil, then cooked with Chinese sausage, ginger, mushrooms, andfragrant rice. The thermal cooker ensures the dish stays warm and cooks toperfection with minimal energy.
This recipe is perfect for busy families, campers, boaters,or anyone looking for an effortless yet tasty meal. The chicken is tender, therice is full of flavour, and the best part is you can set it and forget it!Whether you're on the go or at home, this dish will satisfy your cravings forclassic Chinese comfort food.
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Ingredients
  

The Marinade

  • 2 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp spring onions sliced
  • 1/2 tsp corn starch

The Main Ingredients

  • 25 g dried shiitake mushrooms soaked in warm water for about 30 mins
  • 900 g chicken thighs skin and bones removed
  • 2 tbsp vegetable oil
  • fresh ginger cut in batons
  • 2 cloves garlic minced
  • 175 g Chinese sausage
  • 900 ml chicken stock
  • 1 tbsp dark soy sauce
  • 400 g easy cook long grain rice

Instructions
 

Step 1: Make the Marinade

  • In a bowl, combine the marinade ingredients to create the marinade:
  • Mix well, ensuring the sugar and cornstarch are fully dissolved. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, but for the best flavour, leave it overnight.

Step 2: Cook the Dish

  • Heat the Inner Pot:
  • Place the inner pot on medium heat and add 2 tablespoons of oil.
  • Sauté the Aromatics and Sausage:
  • Add the Chinese sausage and sliced ginger to the pot. Sauté for 4 minutes until the sausage releases its oils and the ginger is fragrant.
  • Cook the Chicken:
  • Add the marinated chicken pieces to the pot, allowing them to brown lightly. Pour in the chicken stock and stir to combine.
  • Add Remaining Ingredients:
  • Stir in the mushrooms and 1 tablespoon of dark soy sauce. Bring the mixture to a boil, stirring occasionally to ensure even cooking. Let it boil gently for a few minutes.
  • Add the Rice:
  • Stir in the rice, ensuring it's evenly distributed and submerged in the liquid. Bring the pot back to a boil and let it simmer for 2-3 minutes.
  • Transfer to the Thermal Cooker:
  • Place the inner pot into the insulated outer pot. Close the lid securely and leave it to cook in the thermal cooker for 2-3 hours. For longer journeys or meal prep, the dish can remain in the cooker for up to 5-6 hours, retaining heat and flavour.

Step 3: Serve and Enjoy

  • Fluff the rice gently with a fork, ensuring the chicken and rice are well mixed. Serve hot, garnished with fresh spring onions or a drizzle of sesame oil for extra flavour.
  • This energy-saving method creates a rich, flavourful dish perfect for family meals or on-the-go adventures!

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Miss South’s Goulash cooked in a power free Thermal Cooker

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Miss South's Goulash

Miss South’s Goulash

Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
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Equipment

  • 1 Thermal Cooker
  • Blender

Ingredients
  

  • 500 g stewing steak or brisket cubed.
  • 1 tbsp plain flour.
  • 1 onion chopped
  • 2 cloves of garlic finally diced.
  • 1 red pepper or 75g char grilled red pepper from a jar.
  • 400 g tin of chopped tomatoes
  • 4 tsp smoked paprika preferably sweet.
  • 1 tsp caraway seeds
  • ¼ tsp cayenne pepper.
  • 400 g tin of plum tomatoes
  • 500 ml hot beef stock or water.
  • 150 ml sour cream to serve.
  • 25 g chopped fresh parsley to serve
  • Salt and pepper.

Instructions
 

  • Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
  • Toss the meat in the flour and put to one side for later
  • Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
  • Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
  • Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
  • Pour in the hot beef stock or water and mix everything together.
  • Turn on the heat and bring the inner pot to the boil.
  • Once spoiling put on the lid and continue to boil for five minutes.
  • Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
  • To serve add a good dollop of sour cream and scatter with freshly chopped parsley.

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