In my slow cooker today.... part 2

*iluvmymini*

A simple chicken casserole in mine today. Whoopsied thighs with onions, celery, carrots and parsnips. Will serve with roasties.

MissShoes

MissShoes wrote: »

spicy prawn and crab curry

fried an onion with garlic and lots of chilli paste, as well as 2 chopped leeks. put in to slow cooker and added half a big bag of frozen prawns, 3 tins of crab meat (from AF), a tin of chopped toms, ginger, chilli, black pepper and paprika. It has a thai/broth type feel to it!

Will serve with rice and top with slices of spring onion.

Will be left with lots of spicy broth I expect so will need to think of how I can use this up. Maybe noodle soup.

I used 3 packs of couscous with lemon and coriander. Poured them into the leftover crab and prawn curry and it soaked up the broth. Now spicy cous cous for lunch tomorrow with salmon and salad. So glad i thought of it

Raksha

Yesterday - Mushroom and shin of beef and onions. Whoospied Mush (£1 for 1.5lbs) and 1lb of shin, 2 onions and some Oxo beef stock & hot water. When cooked, slopped it in a shallow rectangular casserole, whacked a pastry crust on the top and baked for 20 mins - lush

zafiro1984

This is not for the squemish.

The ferret men were here last weekend and I cadged a rabbit from them, so today it's rabbit, smoked bacon, celery, carrot, leek, and barley, dumplings to be added. It's ages since I've had rabbit, not something you generally find in the supermarket but done slowly it's really tasty - can't wait, and will open a bottle of the vino to go with it.

miggy

I wish I knew how to post photos but I'll leave this to your imaginations - I did a batch of bread dough and put it in the SC on 'warm' to rise...

...which it did

...thoroughly

..effectively

...stickily!

Then I knocked the dough back and let it rise a second time while the over heated and the resulting bread worked out pretty well. I'd use the SC again to help in bread making but would be grateful if anyone can give me any tips - especially as even on the lowest setting I think it was getting too hot.

Raksha

miggy wrote: »

I wish I knew how to post photos but I'll leave this to your imaginations - I did a batch of bread dough and put it in the SC on 'warm' to rise...

...which it did

...thoroughly

..effectively

...stickily!

Then I knocked the dough back and let it rise a second time while the over heated and the resulting bread worked out pretty well. I'd use the SC again to help in bread making but would be grateful if anyone can give me any tips - especially as even on the lowest setting I think it was getting too hot.

If it was rising, it wasn't getting too hot. It depends on the size of your SC and how much bread you are making. Perhaps you could experiment with putting hot water in the SC and inverting the lid, then putting the dough in a bowl on top. I sometimes use a 'wheat bag' heated in the microwave to provide heat for my dough as it proves (but I am lucky enough to have a combi microwave that has a 40 degree oven setting, so usually use that)

squeaky

miggy wrote: »

I wish I knew how to post photos but I'll leave this to your imaginations -

Upload your photo's to an on-line site such as https://www.photobucket.com

Pop back here and use this icon to post the link to your picture(s).

Raksha

Forgot to say - mt SC has a bag of Mr T's mini chicken breast fillets, a jar of AP Balti curry sauce, a sliced onion, a carton of UNT Coconut cream, some water, and some AP coconut shavings...

pink_princess

I have a joint of beef in mine. With red,white & spring onions, mixed herbs, mixed ground peppercorns & a dash of soy sauce.
Added a cup of beef stock & it smells lovely.
I'll serve this with mashed swede & broccolli

camNolliesMUMMY

chicken casserole/stew and we are having it with herby dumplings and bread n butter.