In my slow cooker today.... part 2

cookie9

Well now half in my tummy and half to go to freezer..

Pork - browned with corriander and cumin seeds and a little chili powder and then white wine poured into pan to degalze then into slow cooker. Added carrots, onions and potato with a little vegetable stock. Was lovely!!

lickylonglips

pea soup - frozen peas, two vegtable stock cubes, some garlic, a couple of dried chillis, dried herbs, couple of handfuls of lentils, some odds and ends of frozen carrots, sweetcorn and green beans, a pinch of paprika.... pureed!

stef240377

A little late in posting as it is now demolished but i did have a soup in mine, Chorizo, bacon, sweet potato and lentil with some mild curry paste and veg stock.

23rdspiral

today: the small amount of left over peas from the gammon hock yesterday, of which there was a lot of liquid left over, so i added more peas, put the gammon bone back in, and will freeze the resulting soup.

rabbitsmush

Going home from work to put a leftover half a tin of Loyd Grossman tomato sauce(£1 deal asda ) and beef medallions chopped up with some peppers and onions to make a non spicy curry thing to eat with rice for my dinner .

Sublime_2

I've got a huge chicken (over 2 kgs!) in mine. I hope to make this last 8/10 days, with freezing some, soups etc.

Stuffed approx 20 bulbs unpeeled garlic and 1/2 lemon in its cavity. Seasoned with seasalt, black pepper, thyme, all-purpose chicken seasoning, and paprika.

I was going to do Delia's Chicken with 30 garlic clove recipe, but I haven't got any wine, or rosemary, so am experimenting.

rozeepozee

Sorry if I'm posting in the wrong place. What I hope to be in my SC is a chicken balti but I don't know how to adapt the non SC recipe.

I believe that if I put the amount of liquid suggested by the non SC recipe book, there will be too much liquid as there's not as much evaporation. How much would you reduce the stock by? There are also a couple of tins of tomatoes in this dish but I'm gonna add lentils which I suspect need the liquid to cook.... Might it be ok not to add any stock? I'm in all day so I guess I can check if it's getting dry.

jennihen

rozeepozee wrote: »

Sorry if I'm posting in the wrong place. What I hope to be in my SC is a chicken balti but I don't know how to adapt the non SC recipe.

I believe that if I put the amount of liquid suggested by the non SC recipe book, there will be too much liquid as there's not as much evaporation. How much would you reduce the stock by? There are also a couple of tins of tomatoes in this dish but I'm gonna add lentils which I suspect need the liquid to cook.... Might it be ok not to add any stock? I'm in all day so I guess I can check if it's getting dry.

As a rough guide I would add one cup of liquid for each cup of lentils if I was using 2 tins of toms and keep checking. Obviously if you keep openning the lid you will lose a bit of moisture and some heat.
Good luck though. Tell us how it goes!
I've got a huge piece of beef in mine which I hope will do us for 3 days plus some sandwiches!!

freakyogre

A gammon joint is in mine today with some carrots. I'm not sure how long it needs though so will just have to keep prodding it.

stef240377

Just put potato and leek soup with added spring onions today. This will put through the liquidiser later and placed in fridge for kids lunches this week.