Slow Cooker - The Recipe Collection

Smashing_Blouse

Used my new MR slow cooker for the first time yesterday, and DH and DD loved it :beer:

I put chopped onions, carrots and mushrooms at the bottom and 3 large chicked legs with the skin taken off on top and poured dissolved chicken stock over the top. Cooked it for 5 hours on medium and it was delicious.:T

lbt_2

Hi All

I have just done my shopping online, and should be ready to try it out again tomorrow.

I am going to try meatballs in Cider (Mary Berry recipe) and Beef & Vegetable in Red Wine from the AWT recipe book that came with the slow cooker.

Ollie, if it's helpful, the recipe from the AWT slow cooker recipe book uses stewing steak.

I am happy to post up either recipe if anyone wants it - or perhaps you want to wait until I have tried it first!!!!

lbt_2

Also, thought I'd let you know that I have just emailed BBC Good Food magazine to request some recipes and a feature in one of their upcoming issues. I love their recipes, and they are well tested so hopefully they'll come back with some good ones.

Will let you know if they come back to me

torianut

Barbarajoh wrote: »

Hiya,
Just joined and found loads of lovely recipes in the messages so here is one in return.

2oz flour
1t Baking powder
1/2 t salt
3oz light brown sugar
1T cocoa powder
4T milk
1/2 vanilla essence
1T melted butter
2oz walnuts chopped - optional.

Mix flour, b powder,salt, sugar and 1T cocoa. Add milk, butter and vanilla. Mix well and add nuts. Place in slow cooker pot.

Then
4oz light brown sugar
2T cocoa powder
1/4 boiling water

Mix together 4oz brown sugar and 2T cocoa and sprinkle evenly over batter. Pour on boiling water, cover with foil and cook high 3hours or until set.(But I have a really old slow cooker so perhaps will take a shorter time with the new ones?)
:rolleyes:


Don't remember where I got this from but it turns out a chocolate pudding with a sauce. I didn't add the nuts.

Barbara

Was just going to have a try at this pudding and not sure about the covering with foil?? Mine has a lid - do i put foil under the lid?

Thanks!

dawnteabag

Hi All
Just dragged my slow cooker out of the back of the cupboard and have made a delicious veggie dhahl (?Sp?) for tea (pre-soaked lentils, cauliflower, carrots and courgette with a tbsp of curry paste and a bit of stock)

went sown a treat with my son - which is amazing given that I've been cooking virtually the same recipe on top of the stove for 3 years and called it curry he wouldn't touch it. He had 3 portions tonight! Kids eh:rolleyes:

Main reason for doing so is that we've started going to the gym / swimming straight from school and don't get in till after 6 and I'm a single parent so needed smoething quick to eat so I could get him off to bed and maintain some level of sanity.

Served it with pitta bread and microwaveable rice.

Does anyone know if you can cook rice in with things in the slow cooker (by which I mean put it in dry in the morning and let it cook throughout the day with the rest of the ingredients. Thought it might taste a bit like byriani (?Sp?).

Worth a try? What do you think?

Olliebeak

Since my first slow-cooker attempt with the pot-roast beef (not 100% success) I've experimented a few times.

The 'pan of scouse' using shin beef attempt was absolutely delicious - and I reckon that must be the best beef to use in future.

The diced turkey casserole was another good one.

Then there was a sort of vegetable stew/casserole thing that I made including soup and broth mix with loads of veggies - right at the end I found a small tin of stewed steak lurking at the back of the cupboard and threw that in as well. It provided about three pieces of meat each, lol!

Tonight we had chicken breast fillets (cut into bite size pieces) with onions, leeks, mushrooms, mixed herbs, chicken stock cube and veg stock cube, tinned tomatoes (with garlic) - wish I'd had some suet for herby dumplings as well (but served with pasta). The 2 fillets would have actually served 3 people really especially with dumplings/crusty bread.

lbt_2

dawnteabag wrote: »

Hi All
Just dragged my slow cooker out of the back of the cupboard and have made a delicious veggie dhahl (?Sp?) for tea (pre-soaked lentils, cauliflower, carrots and courgette with a tbsp of curry paste and a bit of stock)

went sown a treat with my son - which is amazing given that I've been cooking virtually the same recipe on top of the stove for 3 years and called it curry he wouldn't touch it. He had 3 portions tonight! Kids eh:rolleyes:

Main reason for doing so is that we've started going to the gym / swimming straight from school and don't get in till after 6 and I'm a single parent so needed smoething quick to eat so I could get him off to bed and maintain some level of sanity.

Served it with pitta bread and microwaveable rice.

Does anyone know if you can cook rice in with things in the slow cooker (by which I mean put it in dry in the morning and let it cook throughout the day with the rest of the ingredients. Thought it might taste a bit like byriani (?Sp?).

Worth a try? What do you think?

Hi Dawn, I read in a slow cooker book that I borrowed from the library that rice should be put in in the last hour, but I haven't tried it either way. I would probably try it with a smallish portion and see what happens

tiff

I dont like rice in the slow cooker, but if you do you need to really wash the starch off first as it goes a bit gloopy in the slow cooker.

vij

my first attempt with slow cooker was ok but nothing special, Id like to do something sort of morroccan with shoulder of lamd and chickpeas.

anyone got any ideas please? Help with liquid proportions greatly needed.

My slow cooker is approx 4.5L capacity.

Also is it really safe to leave it on and go out?

Thanks

Desperate_Housewife_2-2

Hi vij, yes its safe to leave on when you're out (a bit like a fridge, freezer etc).

I would put the lamb in the sc and some pre soaked (overnight) chick peas, add a can of tomatoes and some harissa paste, if you haven't got any, use a bit of chilli powder. I usually dry fry some cumin seeds and then crush them for flavour and add some cinnamon. s&p and then cook for as long as you need it, all day is good. I would stir in some chopped fresh coriander to serve and have it with yogurt and some flat bread like naan.
Bon appetit!