Some people have wanted to know how to make whole quinces in syrup in the slow cooker.
All I do is place the unpeeled, uncored quinces in there, as many as will fit, then sprinkle over one cup of sugar then 1 cup of water. With the temperature set to High they will take up to four hours, on Low, about seven. That’s highly variable though. Just cook them till they are tender.
As for the carrot and parsley pillows, this is how they go. Each day I try to make up a recipe for something new to incorporate vegetables from our garden – these were yesterday’s invention.
Carrot and Parsley Pillows
1 large spring onion, sliced
Handful parsley that equates to about 1 tablespoon
1 clove garlic
250g cooked carrots
Half teaspoon salt
Three quarters cup breadcrumbs
Half cup shredded Parmesan
2 teaspoons besan (or just normal plain flour)
In the bowl of a food processor, place the spring onion, parsley, egg and garlic and process until the herbs are chopped finely, then add carrots and process again. Transfer the mixture to a bowl and mix in the salt, breadcrumbs, Parmesan and besan or plain flour.
Leave to stand 15 minutes in fridge, shape into logs, place on trays, bake for about 20 minutes moderate oven.