Monday 16 February 2015

Lasagna in a slow cooker? 5 recipes that prove it works!

Lasagna lovers might understandably be a little skeptical about making the dish in a slow cooker, but when you think about it, the process isn't much different from the oven: Layer the noodles, sauce and fillings in a deep dish, and cook away. Normally, though, baking a lasagna requires a big block of time commitment; after all that prep, it still has up to an hour to go in the oven.

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Pasta risotto with peas & pancetta

Ingredients:2 tablespoons garlic-flavored oilSalt, to taste6 ounces cubed pancetta1 tablespoon soft butter1 1/4 cups frozen petits pois2 tablespoons grated Parmesan8 ounces orzo pastaPepper, to taste2 1/2 cups boiling waterYield: 2 ServingsDirections:Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.

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Lemon-blackberry cheesecake

This two-layer cheesecake looks cool and tastes better. It is nice to see the pure cheesecake layer above the berries, but if you're in a rush you really don't need to divide the batter; just add the purée and berries to the entire batter and omit that step.

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