Crown Pumpkin 575g slow cooked on high for 1¾ hours (1.5 litre Slow Cooker) with 2 cut carrots. Stopped slow cooking and separated out pumpkin for skin removal and mashing, carrots were diced. Added back to Slow Cooker with half of the original liquid. Cinnamon 2tsp, cajun spice 3tsp, black sesame seed 4tsp and tarragon 5tsp. There was also about a ⅓ can baked beans leftover added. Slow cooked for 1 more hour on high.
Once finished stirred through mashed canned corned beef 340g. Served with superthick toast bread.
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Crown Pumpkin 575g slow cooked on high for 1¾ hours (1.5 litre Slow Cooker) with 2 cut carrots. Stopped slow cooking and separated out pumpkin for skin removal and mashing, carrots were diced. Added back to Slow Cooker with half of the original liquid. Cinnamon 2tsp, cajun spice 3tsp, black sesame seed 4tsp and tarragon 5tsp. There was also about a ⅓ can baked beans leftover added. Slow cooked for 1 more hour on high.
Once finished stirred through mashed canned corned beef 340g. Served with superthick toast bread.