This is a slow cooker recipe from the Company’s Coming Slow Cooker Dinners cookbook by Jean Pare.

You can serve this dish on its own or over rice. We also like it served with bread.

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Combine in 3.5 to 4 quart (3.5-4L) slow cooker:

  • Can of diced tomatoes (with juice)  28oz/796ml
  • Can of lentils, rinsed and drained    19oz/540ml
  • Finely chopped onion 1.5cups/375ml (i do less with Mada onions)
  • Finely chopped celery  1/2 cup/125ml (i dont use this)
  • Barbecue sauce  3tbsp/50ml
  • Sweet (or regular) chili sauce 2.5Tbsp/37ml
  • Balsamic vinegar 1Tbsp/15ml
  • Bay leaf 1
  • Salt 1/4tsp /1ml
  • Pepper 1/8tsp /0.5ml

Heat in fry pan on medium heat:

  • Cooking oil
  • Lean ground beef 1lb/454g

Scramble fry for 5-10minutes until no longer pink. Drain.

Sprinkle over beef:

  • All-purpose flour 1.5tbsp/25ml

Heat and stir on medium heat for 1 minute.

Slowly add:

  • Prepared beef broth 1/4cup/60ml

Stir and scrape bottom of pan, mix together thoroughly.

Add beef mixture to slow cooker tomato mix. Stir well. Cover. Cook on low 8-10minutes or on high 4-5 hours. Remove and discard bay leaf.


Finely chopped fresh parsely (or 2 1/4tsp, 11ml, flakes) 3Tbsp/50ml (optional). Stir in well.

It says that this recipe serves 6. I find it a large recipe, it serves my family of 5 for dinner and then a few days of leftovers. Great re-heated.

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Nut Crust

I found this gluten free nut-crust recipe here.

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We normally have Peanut Butter Cream Cheese cake as the usual birthday cake request around our house. For Josh’s birthday last week I made it again, but split the recipe in two in order to make one with a gluten-free crust for a friend we invited to celebrate. Of the three pans of cake served to a crowd – only one guest being gluten intolerant – the nut-crust PBcheesecake was the dessert of choice. Who knew?!

It really is a lovely change to the cheesecake with the cookie crust, but you could use this recipe for any pie or cake where you wanted to add a nutty flavour and/or make your dessert gluten free.

The original recipe says you can use any kind of nut. Good for cheesecakes and pudding pies.

Also, it’s made entirely in a blender, which is nice if you’re using your kitchen stand mixer for the cake batter.

Yield: enough crust mixture for one pie crust

2 cups pecans

2 tsp melted butter

1/2 tsp vanilla

4 Tbsp brown sugar

1 Tbsp water


  1. Place pecans in food processor; grind until fine.
  2. Add melted butter, brown sugar, vanilla and water.
  3. Continue processing till mixture begins falling off sides of bowl.
  4. Press into 9-inch pie pan.
  5. Bake at 325° for 20 minutes or microwave at full power for 6 minutes.


I baked the crust in my normal small-lasagna dish for PBcheesecake, let cool, then poured the filling and froze as usual.

I think i’ll be using this crust in lieu of the graham cracker/ cookie crust in the future!

Potato Gratin

One of my favourite go-to recipes for potluck dinners.

1-1.2kg potatoes. Peel rough, slice fine (ca.3mmthick). Place in greased 9x13pan layered like tiles on a roof.

450ml milk

300ml Hoopla/cream

1.5tsp salt


1 ‘knifetip’ nutmeg

4 garlic cloves pressed

Mix ingredients together, pour over potatoes. Bake at 180-200C 45 min.

Then place on top:

onion slices (opt)

pre-cooked bacon (opt)

100g cheese grated

100ml more cream, if potatoes looking dry already.

Finish cooking in over for another 20min (on Broil, if possible)

1/2 lb ground beef

1/2 onion, chopped

1 can ranch style beans (or white)

1 can kidney beans

1 can corn

1 can diced tomatoes

1 pkg taco mix

1 pkg ranch dressing mix

3 cans water

Saute beef and onion. Put into slow cooker. Add all cans of beans, packets of mixes, and water. Cook on low 6hours, or according to your slow cooker, until beans are soft.

Serve with sour cream, shredded cheese, and tortilla chips on top (optional).

As mentioned in a previous post (Dutch Stroopwafels), here’s the recipe for the crispy waffle cones for icecream which you can make with the same waffle cone iron mentioned there. This is the recipe found in the Cloer waffle cone iron.

2 eggs

175g butter

200g sugar (1cup)

250ml water

2 envelope vanilla sugar (i just use a few tsp vanilla extract)

350g flour

Melt butter in a pot. Combine sugar, vanilla, melted butter, flour, eggs and water. The batter should drip from the spoon. If this is not the case, add more water. Allow batter to stand overnight (or, 2 hours min).

Set iron at 2.5. Put in 1Tbsp batter just back of center. Push down on handle. When light blinks off, roll cone around cone mold with wooden stick. Hold shut until firm.

This is by far the easiest and best chocolate icecream recipe i’ve tried.

3/4c. Dutch process cocoa powder

1/3c. sugar

1/3c. dark brown sugar

pinch salt

1c. whole milk

1c. heavy cream

1/2T vanilla extract

In medium bowl whisk together the cocoa powder, sugars, and salt. Add milk and cream, whisk until combined. Add vanilla. Pour into icecream maker and process as per directions.

This recipe is from Tina Adolf, from way back. 😉 It’s a staple in our house and there have been weeks on end where we have had scheduled ‘Macaroni Mondays’. It’s always nice to have a regular day where i dont need to put much effort into planning what to eat. ‘Roni Cheese’ as it’s called at our place, is a hit with the kids, especially with the oh-so-classy sausages/hotdogs cut up into it. 🙂 My boys turn their nose up at KD, but this stuff is the bees knees!

3 cups elbow macaroni (or, approx 300g) – cook until tender. Drain.

400ml milk

2.5 Tbsp flour

2-3 tsp mustard – we use whatever we have on hand: ancienne, dijon, or the yellow.

salt/pepper to taste

150g grated cheese

whisk all ingredients (except macaroni) in saucepan. Heat on medium heat until bubbling, whisk until thick. Remove from heat, add grated cheese, whisking until combined. Pour sauce into drained noodles. Bake at 350C for 15 min (optional).