Fin and Jake protecting the treats
OMG These Coconut Chocolate YoGo custards are so addictive! I made them when we had friends over for dinner and they were a hit. I had plenty left over for several days of desserts and even the kids loved them.
2 cans coconut milk – full fat
200g block 70% dark chocolate broken into pieces
2 Tbs Vanilla extract
4 Tbs Maple Syrup or Honey
Boil some water in a pot and reduce to a low simmer. Place heatproof (metal or glass) bowl over the saucepan in double boiler fashion and pour the coconut milk, vanilla, chocolate and honey/maple syrup into the bowl and heat until hot but don’t bring to the boil. Stir well until chocolate has completely melted and combined.
Whisk eggs in a separate bowl. Add one ladle of now hot milk to the eggs while whisking vigorously, continue slowly until a good quantity is combined. Then add the egg mixture into the coconut mixture in the double boiler. Mix for a couple of minutes to form a thick custard. Make sure it doesn’t get too hot. When custard is ready, put into ramekins and place in the fridge to cool down, then when cool, serve with fresh strawberries, chocolate or just by itself.
This is my version of our BBQ pulled pork, which is an easy meal to put together for the slowcooker. I serve this dish with a fresh salad. This one was a cabbage and apple salad with salt pepper, olive oil and apple cider vinegar as a light dressing.
All purpose spice rub
Below measurements in approx descriptions as well, in case you want to quickly sprinkle rub from spice jars on hand.
Salt – heaps (1 tbs)
Paprika – heaps (2 tbs)
Pepper – generous (1tbs)
Oregano – generous (2 tbs)
Thyme – generous (2 tbs)
Cayenne Pepper – light (1 tsp)
Make a big batch of this spice rub and you can use it for several different dishes. Put your pork into a freezer bag, sprinkle a generous amount of the spice rub into the bag (approx 2 Tbs), and shake making sure it gets into the pork really well. Leave in the fridge to marinate overnight and put into the slowcooker in the morning, or place in the freezer the next day for a meal later in the week.
In the slowcooker place:
2kg pork shoulder with spice rub
1/8 cup grand marnier (or other orange liqueur)
1/8 cup chicken stock
Cook on low for 6-8 hours. Take out of the slowcooker and shred. Serve with smokey BBQ sauce.
Smokey BBQ sauce
4 diced tomatoes or 1/2 jar of passata
1 diced onion
8 tbs tomato paste
5 garlic cloves
2 tbs spicy Dijon mustard
2 tbs smoked paprika
2 tbs apple cider vinegar
1 tsp liquid smoke ( optional, gives a more smokey flavour )
1 tbs paleo tomato sauce/ketchup (or similar)
1 tsp chilli powder ( add more if desired)
2 cups beef or chicken stock
1 tsp salt
1 can crushed pineapple in juice
Simmer all ingredients in a medium saucepan for at least 30min at a low simmer, then use an immersion blender to purée.
I made this easy slowcooker meal for today’s dinner, and with a few tips it was to quick to organise.
1kg chopped chuck steak
250g mushrooms chopped
3 small sweet potatoes chopped chunky
3 carrots chopped chunky
1 cup chicken stock / bone broth
2 tins tomatoes
1 Tbs Paprika
1 tsp garlic
Salt and pepper
A few sprigs fresh thyme – stems removed (use 1 tsp dried thyme if you don’t have fresh)
Place all ingredients into your slowcooker. I had the beef already diced and frozen from the week before, which I had taken out of the freezer the night before. This way half the prep is done already. I chopped all other ingredients into the slowcooker with the meat and added all the spices. Place the slowcooker on Low for 6-8 hours (mine cooks really hot so I use a 24hr timer to make sure it doesn’t overcook)
Pre cut all slowcooker meat ahead of time and freeze in freezer bag for easy slowcooker meal options later in the week or for a few weeks later!
Put all ingredients into slowcooker the night before while you’re making another meal and put the insert into the fridge for the next day.
Prepare all ingredients for your slowcooker meal on the weekend for an easy option so there is no prep to be done during the week.