In my last post, I mentioned my frustration at the length of time it took to cook legumes from dried (soaked) in my slow-cooker. I’ve done some testing, and found a method that seems to work well.
If the first week is any indication, 2013 will be the year of the slow-cooker.
This summer was full of grilling, fresh veggies and fresh herbs. One of my favourite dishes made good use of a grillable style of cheese called Haloumi, which holds its shape during grilling and even ends up with adorable grill marks!
I have the most shocking thing to confess – I roasted a whole chicken… and I liked it.