Recipe Feeds:

















General kitchen advice

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?


Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Cooking safety

    If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.
    If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.





Crockpot Pina Colada Bread Pudding
Crockpot Pina Colada Bread Pudding Category Slow Cooker Recipes 
Views 305 
Ratings 0 
Ingredients And Procedures
Ingredients
1poundloaf french bread
10ozfrozen pina colada drink mix
6ozpineapple juice
12ozevaporated milk
1/2cupcream of coconut
2eachlarge bananas, sliced crosswise
3eacheggs
1/4cuplight rum
1cupraisins
8ozpineapple, crushed with juice
1teaspoonlemon peel, grated
1mint sprigs, fresh

Directions:

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1 inch cubes; set aside.

In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow cooker.

Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: