Crock Pot Tomato Soup

Crock Pot Tomato SoupWith all the hype around Crock pots I gave into peer pressure and got one. the only problem is that I’ve been trying to use all my own recipes but making them in the crock pot which has ended in┬ádisaster. So I have gone hunting for some excellent recipes to make the most of my new kitchen gadget. This is a simple tomato soup that should be really hard to mess up.


  • 1 onion, chopped roughly
  • 1 tablespoon olive oil
  • 2 cups (1 pint) chicken stock
  • 2 tablespoons sweet chilli or chipotle sauce
  • 3 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1 ┬átin (400g) tomatoes
  • 2 tablespoon tomato paste
  • 1 kg ripe tomatos, cut in half
  • salt and pepper, to taste


(Not quite a simple as chuck it all in and hope for the best, but close)

  • Turn on slow cooker on high and preheat.
  • Place onion and olive oil in a microwave safe dish and cook on high 2 minutes.
  • Place all ingredients except ripe tomatoes into slow cooker and stir to combine.
  • Add halved tomatoes and cover then cook on high for 2-3 hours or until tomatoes are soft.
  • Puree soup in a blender and season with freshly cracked salt and pepper. If desired garnish with a dollop of sour cream and parsley

Original recipe source.


Valentines Heart Biscuits

Valentines Jam BiscuitsThis recipe is one that I found for Xmas biscuits, but I was inspired to change the cookie cutter and make them for Valentines day.


  • 225g unsalted butter , softened
  • 100g caster sugar
  • 200g plain flour , plus extra for dusting
  • 100g ground almonds
  • 100g strawberry or raspberry jam (about half a jar)


Making the dough

  • Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball.
  • If making by hand, first beat together the butter and sugar, then add the flour and ground almonds.
  • Wrap in cling film and leave in the fridge for at least 1 hr.

Making the biscuits

  • Remove the dough from the fridge and knead until it is soft enough to shape and roll.
  • Divide into two even-size balls.
  • Sprinkle a little plain flour over your work surface and roll out one ball of pastry.
  • The dough should be approximately 5mm thick.
  • Using a star heart cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star heart shapes as you can.
  • Then lightly knead the dough trimmings together and roll out again.
  • Keep going until you have about 24 hearts.
  • Carefully place the hearts on a baking sheet, making sure you keep them slightly apart.
  • Roll out the second ball of dough the same way.
  • Cut out the same-size stars and place them on a baking sheet.
  • Now cut out a small circle/heart in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.
  • Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden.
  • Remove from the oven and place on a cooling rack to cool completely.

The finished product

  • Place a blob of jam onto the centre of the biscuits without the cut-out circle.
  • Be generous – you want the jam to show at the edges as well as the centre.
  • Place the top halves of the biscuits on and push down gently.
  • These will keep in an airtight container for up to 3 days.

Nutritional Info (from the original recipe)

141 kcalories, protein 2g, carbohydrate 14g, fat 10 g, saturated fat 5g, fibre 1g, sugar 8g, salt 0.01 g

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