In my slow cooker today.... part 2

fairylittle

got liver, bacon and onions in mine today mmmm

I would like to make the pate that someone mentioned on here, do I just blitz the liver, bacon & onion with butter then put in pots in the fridge? how much butter to liver mix should I use? thanks

stef240377

Veg and bean casserole today as fancy a meat free day.

Mrs_Thrify

Ricepuddding with nutmeg - Oh said "it is about time you made another one".

Lexxi

Can anyone tell me if rice and pasta or ok to go in? We don't have a cooker. Does the pasta turn to mush?
Say I was making Spag bol, could I throw it all in together or would I be better putting the pasta in towards the end. It's brown pasta too, which usually takes longer than white to cook

furndire

Don't think you can cook pasta successfully in slow cooker - you need to cook it in boiling water. The one thing I have added is some small pasta (tiny macaroni things -they will have a proper name, but can't think of it), when I have made soup, and that was ok, but didn't notice times.

Sublime_2

Lexxi wrote: »

Can anyone tell me if rice and pasta or ok to go in? We don't have a cooker. Does the pasta turn to mush?
Say I was making Spag bol, could I throw it all in together or would I be better putting the pasta in towards the end. It's brown pasta too, which usually takes longer than white to cook

I've done a risotto in my SC and it was fine, although it can go soft if cooked for too long. I have now got a rice cooker which I use (this one, £9.99 Argos). I cook pasta separately, and mix it with the sauce just before serving. If adding to soups, put in a couple of hours before serving.

Lexxi

Thanks for that, I think I'll re think the meal planning rather than risk wasting it!

Sublime_2

Don't let it put you off cooking bolognaise sauce, as its great in the SC.

Sunnyday

fairylittle wrote: »

got liver, bacon and onions in mine today mmmm

I would like to make the pate that someone mentioned on here, do I just blitz the liver, bacon & onion with butter then put in pots in the fridge? how much butter to liver mix should I use? thanks

Hi Fairylittle,

i just put what ever is left over in the food processor (after i`ve strained the liquid off) and add about half a pack of room temperature butter. The fp is usually about half full once i`ve blitzed the meat first and then i add the butter.

The butter helps it to set so there are no exact amounts, less will be better as it works out cheaper, recently i`ve taken to adding less butter and a tiny amount of the cooking liquid for a softer set. As long as its not liquid it should be fine and once its portioned up and refrigerated overnight it firms up a lot.

I freeze mine the next day.

Enjoy

SD

Long_tall_sally

Turkey steaks & a jar of whoopsied Bertolli Basil sauce for me.