Not Pretty But Delicious Recipes

Slow Cooker Bolognese Recipe (Makes 4 portions)

- 2 400g Tin of Chopped Tomatoes
- 100ml Water
- 2 TSP Dried Mixed Herbs/ Dried Mixed Italian Herbs
- 1 1/2 TSP Dried Basil
- 50g Concentrated Tomato Paste
- 1/2 TSP Dried Oregano
- Pinch of Salt (to taste)
- Pinch of Pepper (to taste)
- 1 1/2 TBSP White Granulated Sugar (to taste)
- 1 K**b of Salted Butter/Vegan Butter (I always prefer slightly salted butter)
- 2 Beef/Vegetable Stock Cubes
- 150g-200g Red Onion
- 2-3 Garlic Cloves
- 4 Portions of Pasta (I suggest using either spaghetti or tagliatelle which I will be posting a 'from scratch' recipe soon.)

Optional
- 300g White Closed Cup Mushrooms (any will do but I prefer these ones)
- 500g Minced Beef/Soy Mince (you can use any mince alternative so long as it can hold a firm shape once cooked)

1. Heat up a large slow cooker on high, peel and roughly dice the garlic and red onion then add to the slow cooker.

2. Add the chopped tomatoes, water, dried herb, basil, tomato paste, oregano, salt, pepper, sugar, salt and butter into the slow cooker, mix well and place the lid on, cook for 1 hour then turn down to low and cook for at least 2 hours (up to 5 hours) with the occasionally stirring.

3. 1 hour before serving, wash and cut the mushrooms into 1 cm thick slices then add them to the slow cooker and if using soy mince mix that in too then turn the slow cooker to high with the lid partially off and cook for 1 hour with the occasionally stirring.

4. If using minced beef, 10 minutes before serving, in a large frying pan add in the mince and cook on low/medium for 5-10 minutes until browned then mix into the slow cooker.

5. Turn off the slow cooker, place a portion of pasta on to each plate then equally ladle over the bolognese sauce then Serve and Enjoy!

Courgette Fritters Recipe (Makes 24)

- 50g Flain Flour
- 2 Large Eggs
- 50ml Milk/Milk Alternatives
- 1 TBSP Olive Oil
- 1 Courgette
- 1 Garlic Clove
- 1 TSP salt

1. In a medium bowl add the plain flour, make a well in the middle and add the egg then begin to whisk while slowly poring in the milk and oil till it becomes a smooth batter.

2. Wash the courgette (it doesn't need to be peeled but you can if you like) and cut into 2-3 pieces and grate it into the bowl (i prefer to use a fine grater but any size is fine).

3. Peel and finely dice the garlic then mix it and the salt into the batter.

4. In a large non-stick frying pan on a medium heat, add one tablespoon of the mixture to the pan and slightly spread it out with the back of the spoon so it's about 3-5mm thick (depending on the size of your frying pan you want no more then 4-6 in the pan to avoid over crowding).

5. Cook the fritters for 4-6 minutes to make sure each side is lightly golden, Once they are cooked place them on a plate, re-whisk the batter to make sure everything is still well incorporated and repeat Step 4 then Serve and Enjoy!