Is this the Coles recipe you are referring to?
If so, there would be a fair amount of liquid in the tinned tomatoes, the zucchini and the mushrooms.
Does the Tefal recipe use the same ingredients?
1 Like
It is possible that the two recipes are for two different outcomes.
- using 900ml water for 100g pearls might be like say cooking rice in water where the final cooked pearls are loose and free after draining away excess water.
- using 375ml water to 150g pearls might be like an evaporation type method where the pearls absorb most of the water, and any remaining water contains starch thickening the mixture so it is sticky and holds together like porridge.
If you want loose and free pearls, I would be tending towards more water is better. If you want thickened cooked pearls, use the lesser water ratio.
2 Likes
Yes itâs the same recipe. No the tefal just looks at barley and water ratios. In the Coles recipe, the zucchini is mixed into the meat balls and yes the tinned tomatoes el add some liquid. But according to the tefal induction book you would need 1350 mls (900 + 450) of liquid to cook 150g barley
1 Like
Suggestions for pearl barley in a pressure cooker:
After rinsing well the barley, toast it slightly, in a little oil or butter, together with finely chopped veggies of your liking ( Onion, carrot, celeryâŚ) Add triple the amount of water to the barley ( 100g barley-300ml water)
Cook for 15 min. before letting the steam out.
If a more liquid soup is to be made
add 4 times the liquid to the weight of the pearl barley.
Hope it helps @marie.belcredi 
3 Likes
Slow Cooker Low Fat No Sugar Yoghurt
Tools
Cooking/food thermometer; Slow Cooker & oven
Ingredients
2 litres (skim or low fat milk)
200g plain yogurt, room temperature (I used Greek)
Instructions
Pour milk into a slow cooker and turn it on HIGH. Bring the temperature to between 180°F-185°F (82°C-85°C). This should take somewhere between 2 and 2½ hours.
2. Set out 200g of yogurt on the counter and let it come to room temperature.
3. After the milk has been brought to 180°F, turn off the slow cooker and drop the temperature to around 115°F (46°C). Anywhere between 110°F (43°C) and 120°F (48°C) is great. You can pop the lid a bit to let the steam escape. Also, I recommend placing a paper towel between the lid of your slow cooker and the bowl insert to collect the steam. This way, when you pick up the lid, the water doesnât drop into your yogurt. If your milk has developed a skin, thatâs okay, carefully scoop it out and remove it.
4. Mix the yogurt in with the 110°F milk. To do this, scoop out about 1 cup of the milk and mix it in every so gently with the yogurt in a small bowl. Drizzle the yogurt and milk mixture over the top of the milk in the slow cooker. VERY GENTLY & SLOWLY MIX THROUGH MILK. DO NOT VIGOROUSLY STIR IT IN.
Put lid on slow cooker bowl, wrap the slow cooker bowl in a large towel and very carefully transfer the slow cooker bowl to your oven. Make sure your rack is placed low enough that the slow cooker bowl and lid will fit. You donât want to be knocking it around. Turn the light on in your oven to keep the milk warm. Leave the milk in the oven, undisturbed, for at least 8 hours or overnight.
6. Remove the yogurt from the oven
straining
7. Place a colander over a large bowl and line the colander with coffee filters or cheesecloth up the sides as needed. (Sterilise cheesecloth by placing in boiling water and boil for 5 minutes)
8. Transfer all of the yogurt to the colander and let it strain for 2 to 3 hours IN THE FRIDGE .
9. Transfer yogurt into clean airtight containers (jars) and store in the refrigerator for up to a week .
NOTES
This yoghurt is low/no fat and no sugar. Can be used in cooking, eaten with fresh/frozen/canned fruit, muesli, good for those times you need a snack.
4 Likes
Tasty looking dish in that slow cooker⌠I really would like some of that!
1 Like
Easy. Pumpkin Soup and nice curriesâŚ
1 Like
A late entry.
1 Like
