Slow Cook Tea Warmer Recipes


Tea warmer + Ramekin + nice smelly ingredients = Long lasting air freshener

A strange post I know but about two years ago I looked up “Slow Cooker Air Freshener”. I love the smell of slow cooker food and I had an idea for an essential oils blend version. This was where I first saw the Ramekin slow cooker recipes for air fresheners but it seems not as many people get adventurous with it. Everyone kind of sticks to the standard, cinnamon stick, cloves and orange slice with peel recipe. It’s nice and all but there’s so many others you can try.

Here are a few of my favourite recipes. Though you can kind of do this in a regular oil burner, a Ramikin is best. I use my teapot warmer and find it can freshen up to a quarter of my house which is quite impressive given the size and design of my home.

A quick note, always use cold water.

Lemony Lavender

1 whole cutting of lavender, leaves, flowers, stems and all. (You could also use half this, depending on the size of your lavender bush. The leaves tend to shrink a bit.)

5 Lemon Myrtle Leaves (if no lemon myrtle, lemon peel is a good substitute or lemon essential oil 3-5 drops)

Water (I prefer to use distilled water)

This blend is refreshingly relaxing. It’s a very positive smell and bound to earn compliments.

Lemony Rosemary

1 Sprig of Rosemary

5 Lemon Myrtle leaves or lemon peel or lemon essential oil. 3-5 drops.

Water

This blend I find makes my family hungry. Everyone loves the Rosemary smell mixed with lemon. It’s a bright and uplifting smell. Some have commented that it gives them a bit of a boost of energy.

Lavender Rosemary and Myrtle

1 Lavender stalk. Use only the lavender leaves. Basically all the green parts plus stems.

1 Sprig of Rosemary

3-5 Lemon Myrtle leaves (Best to use Myrtle)

Water

This is lemony with a stronger rosemary undertone. For whatever reason the green leaves of lavender can smell very similar to rosemary. It’s not quite the same but it sort of is. This recipe appears to be the most popular. It’s warm, citrusy and gentle.

Rose

Fresh, first thing in the morning rose. Dark red gives the best scent.

Water

Try to use the whole rose. If you don’t have access, regular old rose tea will do. This is a slow and gentle freshener. It takes a while to heat up, the smell slowly disperses throughout the room and gently fades after a while. Can be reheated but may not produce the same amount of smell.

Lavender

Lavender flowers, fresh or dried

Water

Much the same as the rose recipe. Goes will in bathrooms. I recommend bruising the flowers for a quicker smell.

Full Lavender

Whole lavender. Leaves, flowers, stem.

Water

Produces a lovely lavender smell with a rosemary like hint. Very nice, very gentle and relaxing. Of course you might nit to chop it up a fair bit. For best results, bruise the flowers.

Not Quite Lemon

Lemon Leaves (as much as you can fit, chopped up)

Water

This is a very delicate and gentle lemon smell. It lasts longer than the lemon peels and travels far throughout the home. I’ve had many compliments for this blend because it’s pleasant but not overpowering. It’s good for those times where you want a hint of smell to make your home seem a little fresher even though it’s already clean.

Not Quite Lime

Lime Leaves (as much as you can fit, chopped up)

Water

Pretty much the same results. Can be reused up to about 3 times.

Plain Rosemary

1-2 Rosemary sprigs

Rosemary flowers (if in bloom)

Water

Slow cooking this is very nice. I do find it tends to make my family hungry and I start getting requests to cook more roast lamb.

Cinnamon

1-3 Sticks of cinnamon

Water

I think this goes under appreciated. It’s spicy, warm and just smells delicious. Very nice and strong smelling and disperses slowly through the air. It takes a long time to extract from the wood but it can be reused multiple times before it wears off.

Cinnamon Star

1-2 Cinnamon sticks

4-6 Star Anise seed pods

4 Cardamon pods (Optional)

Warm and slightly licorice scented. Refreshing and pleasant.

Clary Sage

Leaves and Flowers (enough to fit half way in the ramekin)

Water

I love clary sage. I love the smell. It’s definitely an underappreciated herb. I’d describe it as strong, pleasant and very herbal smelling. Being slow cook style, it progressively gets stronger as you let it do it’s thing. Best used in a large room. I prefer the kitchen or dining room.

Patchouli

Use the leaves, fresh or dried

Water (cold)

Beautiful and musky, it’s a very pleasant scent to slow cook just for the smell of it.

 

So far, these are all my favourites. They’re all quick and easy and most of these I’m either growing or can find in the pantry. I started using these because I’m sick of chemicals and sick from using stuff in cans and bottles from the shop. That and I am a very allergic person.

I love smells and perfumes but I’m horrendously allergic to so many. Using these I get all the benefits of it being safe to use, organic without the harmful chemicals or allergic reactions. With commercial stuff I get either asthma, heyfever or a combination of both.

Even though this isn’t a new or original idea, it does seem to me that a lot of people are unaware of just how much they can do with a simple tealight candle and a few items from their garden or cupboard and get hours of refreshing smells without harming anyone.

Air fresheners don’t have to be complicated and they certainly don’t have to be expensive. I love making them and I absolutely recommend giving it a try. Especially if you love a particular herb. Slow cook it in some cold water in a ramekin and see what happens. You might be surprised!

 

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Interesting Stew: Pepper Clover Beef Stew


I have to write this here so I don’t forget what I made. Last night I really felt like stew with a particular taste. Cloves and pepper. I wanted something very clovey with a slow pepper burn and I managed to achieve it.

Ingredients:

  1. Beef stock
  2. Garlic
  3. Whole Cloves
  4. Bay leaves
  5. Mixed herbs
  6. 1 Onion
  7. 4 Carrots
  8. 1 and a half cup of celery, chopped
  9. 2 Large potatoes
  10. Mushrooms
  11. Beef or Veal
  12. Salt
  13. Pepper
  14. Gravy, Steak and Pepper gravy. Gravox

This dish you need to taste test often. Depending on how much meat and veg you have, will depend on how much stock you need. I started out with 1 liter and by the time everything was added I ended up using 3 litres of stock and got quite a few serves out of it. First I brought 1 litre of Aldi beef stock to boil then turned it down to a very light bubbling simmer. Next I diced the onion and put it in first. Then I put two small pinches of cloves in. I love cloves so if ¬†you’re new to cloves or don’t like them only put in 4-6 whole cloves. Next I put in 6 nicely sized dried bay leaves. This really compliments the cloves and takes some of the edge away from the harshness cloves can cause.

Next I added the diced veggies, carrots, celery and potato. When the veggies were half to almost cooked I added a decent pinch of mixed herbs too add a touch of flavour. At this point I also added a pinch of salt and a pinch of pepper. I didn’t add a lot because the pepper from the meat and gravy would be added. Just before I added the meat I added a table spoon of garlic. You don’t have to use that much, only use enough to taste. Because I had 3 litres of stock the garlic was not very strongly tasted through my stew but it added to the flavour and nice flavouring to the meat.

I left it on a low simmer to slowly cook while I cut meat. I used veal chops since that’s what I had in the freezer. First cut off any and all fat. As much as you can. I used scissors since it was easier. Then dice the meat. Prepare a pan or electric fry pan and use a little bit of olive oil to grease the pan. The aim is to only seal in the meat with a little flavour. Put salt and pepper on the diced meat and lightly fry. The meat should still be pink inside and then added it to your slow cooking stew. Slow cook until done. Make sure to keep your pot lid on so you don’t loose your stew to evaporation. I checked how ready my stew was by cutting the meat to see if it was properly cooked through and how soft it was.

I have an awful oven too so I had to keep turning my stove top up and down depending on whether or not it would be simmering properly. Towards the end, add some gravy powder. You may have to bring the heat up to make it thicken properly. Add and cook in the gravy to the thickness desired. This would generally work a lot better in a proper slow cooker.

This stew is very tasty and very fully of flavour. It was a big hit in my house. Because it was slow cooked there was a lot of flavours mingling beautifully together with the spices and I was able to judge how it was going by it’s smell and taste. This isn’t the type of stew that would suit everyone though. If you’re not a fan of strong tastes then I wouldn’t recommend making this but like I said, I had to write it down for myself so I could remember how to make it again.