In my slow cooker today.... part 2

miggy

Living_proof wrote: »

Roasted butternut squash soup - I usually do this in the oven with garlic and thyme. Do you think it would work in the slow cooker? Maybe someone has tried it.

I haven't tried it and I suppose the squash has to be pre-roasted but I would expect the soup to work well. I did a veg soup in mine last week and it was great.

Nicepeach wrote: »

Thanks for the inspiration miggy. I did sausage casserole in mine yesterday after reading your post but ended up putting lots more in to use things up.

Also tried something new that I haven't done before in the SC. Added half a cup of oats (proper rolled oats not powdery ready*brek) after I read on various threads that people use it to "bulk out" meat dishes. Anyway thought I'd give it a go. Seemed to just disappear but thickened it nicely so didn't have to add any thickening of any sort, was really nice.

Had rice pud in my SC today, a great big yummy 2pinter!

Must admit mine was a 'use things up' casserole that happened to work out well!

I was supposed to be doing rice pud in mine today but found out too late that there's no pudding rice. I know I could have used ordinary but it's only just occured to me!

RedLass wrote: »

The peeps that have the £9 jobby from Mr T... do you cook on high or low? I mean for all day, 8-9 hour meals. I bought one recently and have used it a couple of times but I always have an internal wobble over which to use and end up fiddling. Mostly because I see a lot of people on the OS board/recipes cooking on low, but the instructions that came with the cooker seem to suggest that low would be more of a warming function, and high is for cooking.. also I keep reading that you have to get to know your cooker and that they differ so... all in all, a little confused :embarasse

Edit: Also just realised maybe I hijacked the wrong post, sorry!

I've got one of those too! Mine has a setting called 'warm' for when things just need to be kept at temperature, so I start with an hour or so on 'high' then turn down to 'low' for however long.

I had an old one till recently of a sort that's no longer made and the books I read suggested this. Seems to work for both SCs.

pineapple

I bought an Asda £9 3 litre cooker and the very first use, the little yellow perspex(?) cover for the 'on light' shot off! Have wedged it back in and will see if it holds.
Anyway I tried a stew with a cheap brisket. It needed the full 8 hours on low.
I honestly don't see the point doing something like sausage which is quick/cheap to cook anyway. I'm thinking of trying mutton next though on my last shop it was more expensive than brisket!

Sunnyday

RedLass wrote: »

The peeps that have the £9 jobby from Mr T... do you cook on high or low? I mean for all day, 8-9 hour meals. I bought one recently and have used it a couple of times but I always have an internal wobble over which to use and end up fiddling. Mostly because I see a lot of people on the OS board/recipes cooking on low, but the instructions that came with the cooker seem to suggest that low would be more of a warming function, and high is for cooking.. also I keep reading that you have to get to know your cooker and that they differ so... all in all, a little confused :embarasse

Edit: Also just realised maybe I hijacked the wrong post, sorry!

I`ve got one of the last ones from MrT when they were £10 but i`m not sure if its exactly the same as yours.

Just cook on low all day and if it needs a bit extra when you get home turn it up to high for an hour. I find that with both my sc`s low all day is easily enough.

HTH

SD

RedLass

miggy wrote: »

I've got one of those too! Mine has a setting called 'warm' for when things just need to be kept at temperature, so I start with an hour or so on 'high' then turn down to 'low' for however long.

Sunnyday wrote: »

Just cook on low all day and if it needs a bit extra when you get home turn it up to high for an hour. I find that with both my sc`s low all day is easily enough.

Ahh ok great, thank you, this has put my mind at ease from worrying over uncooked chicken etc. Will be giving it another whirl soon.

Loving all the good ideas that come out of these threads - just the inspiration I need and they all sound super tasty :T

Sunnyday

I`m using the huge baby bath sized 6.5 litre one tonight.

I have a huge leg of lamb in the sc as we speak and tomorrow when its cooked i`m going to portion it up and freeze some as i shall make quite a few portions of curry from it

Woohoo!!!!

SD

calleyw

well this was yesterday but I got a free range chicken reduced down to £2 it was on date.

Cooked it last night when I got home and put in the fridge and had some in sandwiches. Need to take the rest of the meat off and pop in the freezer tonight.

Yours

Calley

Nicepeach

Experimenting, again! Lightly cooked couple of cloves of garlic, 2 onions then added & browned pound of steak mince in frying pan. Popped into SC with 2 tins A*ldi tinned plum toms, 1 red & 1 yellow peeper (not a sp, it's what they're called in our house!) & couple of much rooms - would have put in more but not much room... Couple of tablespoons tom puree, couple teaspoons italian mixed herbs - put on low at approx 3pm still bubblin... am keeping fingers crossed...

PS: Also added 1/2 cup oats when frying mince. This works really well as a thickener when it goes into SC with liquids as thickens it nicely without need for any other thickeners e.g. gravy thickener, cornflour etc.

If there are no more posts from Nicepeach you know it WASN'T a success...

Indispensable_Hobbes

I'm new to slow cooking, had mine 2 weeks.

Tonight its chilli :T

Big pack of mince, browned, 2 onions, cumin, garlic powder, chilli powder and flakes, tin of tomatoes, tomato puree, tin of mixed beans and mushrooms.

tigerfeet2006

Well some numpty forgot to take he mince out of the freezer, so we are having chilli tomorrow and tomorrow's dinner tonight. I try and do 1 or2 veggy meals a week so tonight we are having Veggy Korma.

Onion- chopped, 3 cardamon pods- bashed, 2 tsp ground cumin, 2 tsp ground coriander, 1/2 tsp turmeric, 1 green chilli, 2 garlic cloves, thumb sized piece ginger- chopped, 800gm veg such as carrots, ...cauli, potato, courgettes, 300ml veg stock, 200g frozen peas, 200ml yoghurt, 2 tblsp ground almonds.

Heat oil in pan and hook onions with dry spices over a low heat. Add garlic, ginger and chilli.
Put veg in slow cooker, add onion and spice mix, pour on stock and stir.
When ready to serve stir in yoghurt and ground almonds.

Serve with basmati rice.

This was a bit of an experiment as I usually do it on the hob but decided to bung it in the SC and it came out not bad. Had clean plates from everyone, so it must have tasted good.

I have a 6.5ltr SC and this was enough for us 5 plus 2 for the freezer.

Nicepeach

Bolognese "pot luck" turned out well. Frozen 3 portions & 1 in fridge.

My SC had a day off today but is being useful as "storing" cauli stalks & other veg offcuts to make veg stock.

Not done this before. Should I just cover what's in there with water & cook up or should I add onion & other bits & bobs?

TIA.