In my slow cooker today.... part 2

guccigoo

today i made a batch of chilli con carne in mine, had some for dinner and had loads left to freeze :j just got to find some room in the freezer now :cool:

Femme456

guccigoo wrote: »

today i made a batch of chilli con carne in mine, had some for dinner and had loads left to freeze :j just got to find some room in the freezer now :cool:

Snap!

Slow cooker chilli, loads left over so froze the rest

stef240377

As i have a poorly household needed to do something that was not requiring hours at the cooker and can pack in as many vitamins as possible so after seeing a chicken hotpot recipe in the Asda magazine have done a variation of it.

Chicken breast cut into bitsize pieces, asparagus, baby corn, celery, salad onions, white onion, mushrooms, 900ml of stock, mixed herbs and crushed chillies.

Happily cooking in away in SC instead of on the hob as per recipe.

mz_grim

I have a sausage hotpot bubbling away in my slow cooker, last night off work so doing a massive batch cook so that we have meals for the next week or so (night shift worker so dont have time to make meals when working)

niksyg

Right, tonight is the first time I have used my freegle sc and it came with no instructions. So....

I have thrown in some chopped up onion, chopped celery, chopped french beans, a few quartered new pots, some diced cheapio steak and some beef stock.

Planning to leave it on low for a few hours to be ready for tomorrow...am I on the right lines or have I gone wrong?????

Thanks!

Patchwork_Quilt

Lemon curd - 4 oz butter, 1lb sugar, juice of 4 lemons and 4 eggs.

Preheat the slow cooker to high and boil a kettle. Melt the butter and use a hand mixer to whizz in the lemon juice and sugar. Add the eggs and whizz again until it looks homogenous. Strain (it doesn't have to be too fine a sieve, just enough to catch the stringy bits of egg) into a 2 pint Pyrex dish and cover the top with foil after placing the dish in the slow cooker. Add hot water to half way up the dish and put the lid on the slow cooker. Cook for 2-3 hours until thick. Stir and pot into warm jars. Keep in the fridge.

Of course, this is not the usual method but who cares? It's delicious and it makes a nice present. Makes 3 small jars, which is not much, so either use as presents or just make when there is an excess of eggs and butter.

stef240377

In large SC today i have pigs kidneys, a piece of steak, celery, carrots and chicken stock to turn into doggie food and in the small SC i have rice pudding for tonights dessert.

stef240377

Spicy lamb and chickpeas today.

Cubed lamb, tin of toms, tin chickpeas, tin of water and spoon of harissa paste to your taste buds strength. All to be served with cous cous.

Kadeeae

Going in tonight at bedtime for tomorrows dinner- sausage (out of skins, then browned and floured), potatoes, carrots, crushed chillies, crushed fennel seed and some HM stock from pork hocks.

Will have this along with some green beans and crusty bread, always a winner

jc2703

In mine this morning went a pack of reduced stir-fry pork, carton of passata, one red one yellow and one green pepper sliced, one onion and some celery sliced and 1/2 a pack of fajita seasoning.

Served it in wraps. Lovely