Tag Archives: slow cooking

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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Levi Roots Jamaican Pork Chope with Rice & Peas

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Jamaican Pork Chops Rice and Peas

Jamaican Pork Chops Rice and Peas

Inspired by Levi Roots’ flavours of theCaribbean, I’ve adapted his Jamaican Pork Chops and classic rice and peas forthe thermal cooker! This recipe is a delicious, energy-saving take on aJamaican favourite, with the pork chops slow-cooking to tender perfection in the main inner pot, while the rice and peas cook in the top pot, infused with coconut milk, red kidney beans, and fragrant spices. This setup ensures a flavourful, layered meal, perfect for anyone seeking a taste of the Caribbean with minimal energy use. Join me to see how to bring Jamaican warmth and spice to your table!
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Ingredients
  

  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • RICE & PEAS
  • 1 tbsp Rapeseed oil
  • 1 small onion finely chopped
  • 1 clove garlic chopped
  • 1½ cups of easy cook long grain rice
  • 200 g red kidney beans ½ a tin
  • 500 ml chicken stock or water
  • 160 ml Coconut cream you could use coconut milk if you like
  • Salt to taste

Instructions
 

  • Heat the oil in the inner pot at the chops and brown them on both sides. When brown put them on a plate for later.
  • In the fat left by the chops cook the onion, peppers and celery and cook them until they are quite soft, and the onion is pale gold.
  • Add the ginger & garlic then cook for another minute.
  • Stir in the sugar, mustard, lime and hot sauce. Cook for another minute.
  • Add the tomato purée, tomatoes, stock and stir.
  • Place in the chops and bring back to the boil.
  • Once boiling place, the inner pot into the outer insulated container and shut the lid.
  • Cook for a minimum of 1½ hours but you can leave it longer if you wish.
  • Before serving check the seasoning and adjust if needed and the serve with rice and peas
  • RICE & PEAS METHOD
  • Heat the oil in top pot and fry the onion until translucent.
  • Add the rice, stir well and add the water and coconut milk. Bring to the boil.
  • Add the kidney beans and thyme, bring back to the boil.
  • Season with the salt and freshly ground black pepper.
  • Place the top pot over the Jamaican Pork and shut the lid of the outer container.
  • Leave to cook for the same time as you leave the Pork.

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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.

Video

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