In my slow cooker today.... part 2

marmiterulesok

wifefaefife wrote: »

betterlatethannever wrote: »

I managed to make some lovely Lemon Curd today and it was sooo easy

I love Lemon curd, how did you make it?

This is my recipe (made in the microwave):

1 fresh egg,lightly beaten (remove the balancers)
1 lemon,zest and juice
25g butter
55g sugar

Multiply quantities as required.

Place all ingredients in a suitable container.
Have microwave on 'Medium',heat for one minute at a time,stirring well after each minute.

The mixture will start to thicken after 4-6 minutes.If you are doing a large quantity,it will take slightly longer.If you've worried about 'over-cooking' it,towards the end just blast for 30 seconds at a time.You might get some cooked egg white,which you will have to pick out with a fork.I have never managed to avoid this completely!

Once the liquid is thick (no longer liquid),you can pour it into sterilized jars.Put the lid on and let it cool.Once cool,put it in the fridge and keep it there.It will continue to thicken whilst cooling.It will keep for up to three weeks.You can also freeze it.


You can also make it in a bain-marie,but need to stir the mixture continuosly.It takes about 45 minutes.Also less risk of the dreaded cooked egg white,as this method is more gentle.

Important the curd has to have thickened before pouring it into the jars.

i've never made it in ths SC.Someone else might know of a method.

HTH.

beckseven

I'm going to try the lemon curd-sounds lovely. My morrocan chicken was awful but it was because I've now realised I drowned it in chicken stock so it was like a flavoured stock with chicken legs and thighs floating in it! never mind i still ate the chicken! Today, undeterred I've got meatballs, onion, red pepper, tin of tomatoes and paprika. Fingers crossed this time!

Polly

I left it too late today to put anything in the SC and now I'm sorry - and hungry . My roast chicken wasn't a great success. Others on MSE commented on the not-so-great smell of it cooking and they were right - it's not exactly appetising. It was cooked but pale and unappetising looking so I transferred it to the oven and it was ok. The meat came off the bone nicely and it tasted fine but I'll be using the oven for roast chicken from now on.

[Deleted User]

Bolognese sauce made with quorn mince, tinned tomatoes, red wine, tomato puree, onion and mushrooms. This will go in a lasagne for dinner.

binkyboo_2

courgette, carrot, sweet potato, red onion, red pepper, tinned chopped tomatoes and stock to make what I hope will be a yummy soup!

Sublime_2

Bolognaise sauce. Beef mince, bacon, onions, garlic, basil, rose wine, and am cheating with a couple of jars of bertolli sauce (as they were on offer, so couldn't resist).

thunderchild

Today I have just popped rice pudding in the small cooker and I have a shoulder of lamb to go in the big one tomorrow. I will make stock with the bones yum!

gizmo111

happy35 wrote: »

I use my slow cooker for making casseroles and soup but OH and DS complain that sausages and meatballs have an awful paste like texture when cooked in the slow cooker.

I buy good quality 95% pork sausages and make my own meatballs with lean steak mince,does anyone else have this problem or know how I can stop this?

I do brown the sausage and meatballs before I cook them, I dont eat meat so cant comment on what they taste like

thanks

How long do you leave the sausages - 4 hours on medium is baou enough before they go wierd.
Meatballs I do the auce and let it cook for about 4 hours then add the meatballs without frying for about 2 - 3 hours again on medium.

HTH

happy35

i have been putting them in low at about 7.30 in the morning and been serving it about 5.30.

Think i will have to only do these meals when I am off work then,thanks for letting me know about the times as I didnt know where i was goingwrong

prosaver

i had a slower cooker but i had to sack her as dinner time was getting later and later.. I ended up having my dinner at 11 pm