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Thermal Cooking

My Great Big Fat Mama’s Mothers’ Day

When you’re married to a wannabe chef and have a room full of Thermal Cookers, any day for celebration (no, actually ANY day at all) is full of food and washing up.  This weekend was no exception.  Friday and Saturday saw three tries for the perfect Lemon Drizzle Cake.  Not content to go for the recipe he proved last year, Dave measured, beat, mixed and stirred, lined the base of the tin, timed the heating, put the pan in the Thermal Cooker and waited – three times.  The first cake came out late Friday night – too solid for his liking, the next on Saturday morning – too small, but with perfect, even, yellow sponge, and the third – perfectly light and lemony – on Saturday evening, early for his daily recipe blog, that is usually done at midnight or later, after the food has been tasted and judged good enough to share.

Now, bear in mind that also on Friday night the main recipe was Chicken Cacciotore, and during the week he had done Liver and Bacon with Sweet Onion Casserole, Chicken Thai Risotto and Lemon Chilli Con Carne, with only one day off when we made Sausage Toad in the Hole at our daughter’s house.

By Saturday evening he was pretty cooked out, so we decided to sit down and watch Julie and Julia. with our friend who was staying (she is almost my sister as we grew up together).  I rallied around before this and put together Wild Game Suet Pudding in the Thermal Cooker.

While this was cooking, we laughed and despaired with Julie and Julia.  Dave and I relived so many moments in our lives; our visits to foreign places where Dave always seems to end up in kitchens; the delight of unknown foods; the excitement of markets; the days searching for elusive ingredients; the exhaustion of it all; but most of all the passion it excites in others, and the sharing.

As I was popping up and down to check the broccoli tops and carrots, Julie had her meltdown moment.  Prostrate on the floor, exhausted and demoralised, she wondered if there was anyone out there reading her blog.

Well, Dave has these moments too, and one came on Sunday.

What a Great, Big Fat Mother’s Day it was.  Up at dawn we were cooking and washing up, preparing an Irish Stew for me to take, still cooking in the Thermal Cooker, to my parents’ house for lunch.

My older daughter left flowers and a card on the doorstep.  I would have liked her to leave herself, but she was no doubt off to ride her horse in the spring sunshine.  After hanging a line of washing and sitting down to a breakfast of cereal, toast and coffee, I rushed out to view a house with my friend.  The estate agent had been given the wrong key so we had to content ourselves with peering through the windows and over the garden fence.

Back home I tidied up and got together the things to take to my parents.  Then younger daughter and family arrived.  After cards and hugs and kisses for me, Mum and Grandma, we left the men with baby Jake to watch the first Grand Prix of the season and went off to visit my mother and father.

The Thermal Cooker did its work while we drove up there.  Everyone sat hungry around the dining table while I dutifully photographed the Irish Stew for Dave’s St Patrick’s Day blog.  It was worth the wait.  Hmm, delicious, the lamb was so tender that even two-year-old Ethan (who is a fussy eater) sat up at table.

The sun shone brilliantly and while my father went off with his granddaughter and great grandson to play in the park, my friend and I sat and chatted with my mother.

Back home, first thoughts were a cup of tea for all and supper for the little boys.  Dave had put Chinese Braised Duck with Prawns and Bamboo on in one Thermal Cooker with rice in another.  Two fat ducks were too much for the recipe so two quarters were roasting in the Remoska.  Jake ate a whole roast duck sandwich with his two front teeth, while Ethan consumed two big slices of lemon drizzle cake.

In our little kitchen, surrounded by pots and pans, hot food, breadboard, babies’ cups and two large begging dogs, Dave had his meltdown moment.  He didn’t lie on the floor (there’s not enough room), but he did stall, he did give up, he did wonder what he was doing it for, he did despair.

While he stood there in a stupor I tried to clear at least one space so we could take a lid off a pan.  ‘Here hold this’.  I put a heavy pan in his hands.  We stacked the cleaned family-size frying pan onto a shelf and put away the Remoska.  Out came the large wok and stir-fry vegetables.  Son in law was hovering (not enough room to pace) – he’d only had a scratch Grand Prix lunch.

As Dave stirred the wok I ducked and dived around him, trying to put away as much as I could.  As he photographed the meal I laid the table.  Jake’s hands and face were wiped and the squashed crumbs of duck sandwich were cleared from the high chair.

It was dark outside when we sat to eat.  Hmm, aromatic duck and crunchy stir fry! Already full up, I ate again.  What a Big Fat Mama’s Mother’s Day!

Hey, wait a minute – I’m sounding like Julie now.

 Is anyone out there?

To see the recipes go to www.thethermalcook.co.uk 

Thermal cook

Hmm, delicious steak and kidney pudding – after two  hours of cooking without fuel!  Yes, really, you can easily make traditional steamed steak and kidney pudding with an 80% saving in your cooking fuel.  And you can take it with you, still cooking, when you go to eat with friends or relatives, or want a delicious hot picnic later in the day. 

How does it work?  By thermal cooking, using Mr D’s Thermal Cooker.  Simply put your steak and kidney pudding on a trivet, half-immersed in boiling hot water inside the inner stainless steel cooking pot, bring it to a simmer on the hob and simmer for 35 minutes to get the pudding hot through to the middle.  Now place the inner pot into the outer vacuum insulated thermal pot and close the lid.  The thermal cooking starts here.  You don’t need any more fuel.  Your food will carry on cooking, and a ¾ full pot will maintain a safe cooking temperature for up to 8 hours.

Our steak and kidney pudding recipe is easy, but one-pot savoury meals, like Lancashire hotpot, Navarin of lamb, ham hock with vegetables, or poached guinea fowl stew, are even easier, and they cook beautifully.  The nutrients are retained in the food, there is no risk of burning or drying out, and you can serve your meal when you want, within 2 to 8 hours depending on the recipe.

Mr D’s Thermal Cooker can also be used to cook puddings and cakes, and you will make very significant savings in fuel and labour when it comes to recipes like rich fruit cake and creamy rice pudding.  You can use your favourite slow cook recipes very successfully, but to give you a head start in using the thermal cooker Mr D’s Kitchen have come up with more than 80 recipes in Mr D’s Thermal Cookbook.

If you want to thermal cook perfect rice at the same time as cooking your curry, or sweet potatoes at the same time as rich stew, then you can use one of Mr D’s top pots.  The hot ingredients will cook in the top pot that fits on the rim of the inner pot, allowing you to serve a whole meal when you want it, without fuss.

Mr D’s Thermal Cooker is the perfect partner for Eco-friendly cooking.  To find out more about Mr D’s eco-friendly Thermal Cookers watch thermal cooking videos, print recipes and order Mr D’s Kitchen Thermal Cookbook and thermal cooking accessories go to

 www.MrDsCookware.co.uk  or telephone ‘Mr D’ on 023 8084 7834.

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