We’re not sure about you but here at Tower, we’re still coming to terms with the long winter nights and dark, increasingly cold mornings. Luckily though, it’s not all gloomy, frosty starts though as we’ve been inspired to create some hearty, warming recipes to help you (and us!) through the winter months…

Staff at Tower HQ happened upon something rather quirky whilst getting the Christmas decorations out – a Tower cookbook from yesteryear packed full of popular slow-cooker recipes of the day. Taken from what we guess is a promotional recipe book packaged with the iconic Tower Auto Slo-Cooker sold throughout the early to mid-80s, the dusty old tome has provided some culinary inspiration to say the least.

As you’ll see from the images in this post, some recipes are perhaps a little too old-school and only go to reinforce the idea that the eighties was an era of conservative, bland cookery. Others however are still quite lip-smacking this day – the Fricassee of Rabbit  and Raspberry Sponge Pudding being just a couple we can’t wait to bring back to the table! So, given that slow-cooking and pressure cooking is making a come-back, we thought we’d update a few of the meals found within, updating them to modern tastes but maintaining a nod to the originals in a new series Retro-Recipe Revival.

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Appearing on the Tower Blog every Friday, we’ll take a legacy slow-cooker recipe and give it the Tower treatment, providing details of the ingredients and steps required for you to bring the tasty meals to your table. This week; Winter Soup.

Recommended appliance

Tower 3.5 Litre Brushed Oval Slow Cooker

Total Time to Table: 4 hours.

Total Cost Per Serving: approx £1.00

Contains Nuts? No.

Suitable for Vegetarians? Yes.

Serves: 1-4.

Ingredients

  • ½ medium onion, diced.
  • 1kg mixed, chopped vegetables (carrot, parsnip, butternut squash, cherry tomato).
  • 2 cups carrots, sliced or x1 tin of carrots, drained.
  • x1 tin chopped tomatoes (add okra too if available).
  • 2 cups fresh Lima beans or 1x tin Lima beans, drained.
  • 2 cups fresh corn on the cob or x1 tin niblet corn, drained.
  • x1 handful of chopped, mixed herbs.
  • x2 knob of butter.
  • x2 cups water

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Preparation

  • Brown the onions in a frying pan with a knob of butter for around 2-3 minutes.
  • Add to your Tower Slow-Cooker with all other ingredients.
  • Add chopped herbs and season with salt and pepper to taste.
  • Cook in the slow-cooker on HIGH setting for 3-4 hours.

Serving

  • Serve in high-sided soup bowls (1-2 ladles per bowl depending on size).
  • Side of individually buttered granary rolls or thick wedges of rustic farmhouse cob.

If you’d like to try out this recipe for yourself then why not take a look at the range of Tower Slow-Cookers that’ll have you knocking up delicious meals like this and many, many more in no time at all!

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