In my slow cooker today.... part 2

Fruball

Bolognese is in mine today - with 2 rashers of smoked bacon finely chopped into it for extra flavour and lentils to bulk it out and there will be PLENTY for the freezer

Smells yummy already - will cook it til 4.30pm on low

motherkitty

Just going to put a gammon into mine - if I can drag myself away from here!

cooking-mama

Trying a hungarian goulash in mine today...never made this before,hope we like it.

Sublime_2

Pork, and Butter bean stew. I've only two pork chops, so I've cut them up a bit, and added some chopped ham, and peppers that really needed using up. Otherwise it would have been mainly butterbeans, etc.

Pollycat

cooking-mama wrote: »

Trying a hungarian goulash in mine today...never made this before,hope we like it.

I do this in mine, here's what I put in:

Mine's got Pork Goulash in.

diced pork
red, green & yellow peppers
mushrooms
onion
tin chopped tomatoes
chicken stock
garlic
fresh parsley
black pepper
hot paprika

I'll stir in some creme fraiche when it's ready and serve wih tagliatelli.

I think the creme fraiche lifts it from an 'ordinary' casserole to something much nicer, although it does thin it down somewhat so you have to bear that in mind.
I usually do enough for 4 and freeze half, but if I am doing that I leave out the creme fraiche for the portion going into the freezer.

Hot paprika is a 'must' for us.

I hope yours is a success.

scrappie_2

Hi

Looking for some help/ ideas/ advice

I'm quite new to all this - have only used my SC a few times before.
Have come to work this morning and left a chilli in it - so I hope that it goes well (or it's beans on toast for dinner!)

Lentil and bacon soup - does anyone have a recipe? What do you do with the lentils? I have a bag of dry red lentils, but it says to boil first/ soak. Do you just throw them in the SC as is - or do I follow the pkt instructions first?

Off to supmkt at lunch - gammon and beef needed.

Going to try the gammon in apple and beef in guiness. That way I can start stocking up my freezer.

Thanks in advance everyone - you all seem a very nice bunch!!!

clockworkpurple

I'm going to try some chicken stew in my SC....only really done beef stew before. If i used some chicken pieces (or maybe even a whole one if i'm feeling brave), some herbs, veg, a stock cube and an inch or so of water would that work? Would it need flour or something to thicken it?

cooking-mama

Pollycat wrote: »

I do this in mine, here's what I put in:



I think the creme fraiche lifts it from an 'ordinary' casserole to something much nicer, although it does thin it down somewhat so you have to bear that in mind.
I usually do enough for 4 and freeze half, but if I am doing that I leave out the creme fraiche for the portion going into the freezer.

Hot paprika is a 'must' for us.

I hope yours is a success.

Thanks pollycat,ive done mine similar to yours,but ive used cubed braising steak,beef stock No parsley(but ive used the tinned tomatoes/garlic/onion/peppers/mushrooms etc.,my recipe also suggested 100mls red wine...but i dont have any...I may buy a wee mini bottle and add later if i think it will make a difference.....and the only Paprika i had was smoked paprika....no idea what the difference is?

mlz1413

finally my steak and kidney suet pudding is in my sc!

Pollycat

cooking-mama wrote: »

Thanks pollycat,ive done mine similar to yours,but ive used cubed braising steak,beef stock No parsley(but ive used the tinned tomatoes/garlic/onion/peppers/mushrooms etc.,my recipe also suggested 100mls red wine...but i dont have any...I may buy a wee mini bottle and add later if i think it will make a difference.....and the only Paprika i had was smoked paprika....no idea what the difference is?

That sounds fine to me.
Red wine would be good but I personally wouldn't bother to buy a small bottle specifically.

Why not try this one as it is and see how it goes and then you can 'twiddle' with the recipe next time if you think it needs it.