Slow Cooker - The Recipe Collection

kraftykat

sammey90 wrote: »

Hi all!

I got an enormous SC for Christmas, and found this thread. Somewhere towards the beginning there's a recipe for rice pudding, and thought i'd give it a go (it's the only thing i have ingredients for at the mo!). The quantities mentioned barely covered the bottom though, so I doubled them up - is this OK?

I keep peering in, and I'm dying to give it a stir!! Not very good at this leave it alone cookery yet!

Doubling up shouldn't be a problem.

I made lentil soup in my SC yesterday & I have to admit I did stir it quite a few times as I knew the lentils would get thick & heavy & sink to the bottom.

I think opening the SC really just means you may have to cook the food for a while longer as you've let the heat/steam escape.

sammey90

yum!! made a fabulous rice pudding!!

All these measurements are -ish! 1 litre of milk, 100g rice 100g sugar, handful of raisins, cinnamon sprinkled over all of the surface (before cooking).

on low until the rice poked through the surface of the milk, stirred twice, and YUM!! The raisins swelled to the size of beetles, and it's all sweet and squishy - DD wanted the cold leftovers for breakfast!!

cooking-mama

I made potato soup yeserday-kind of modified version from a reply i got regarding ham shank.
1 large unsmoked Ham shank(ham hough/gammon shank),
1 small smoked ham rib,
1 very large chopped onion,
1 sliced celery stalk,
3 grated carrots,
diced potatoes(cant remember how many...quite a lot tho),
1 small sliced leek.
left it on high for first couple of hours,then simmered away on low for last few,have had to add some water to it this morning,as its thickened up overnight and was kinda salty.OK now with added water.

andygb

coco1980 wrote: »

does anyone have a healthy curry recipe for slow cooker, oh and i are trying to lose weight and he really loves his curries so would be nice to surprise him

Hi Coco,
I use the slow cooker a lot for curries, the advantage is that you know what goes into them, and they contain a lot less sugar and oil than restaurant/takeaway ones.
Here are a couple of ideas.
Go to an Indian grocers and stock up on the following packet spices: Cumin, Turmeric, Garam Masala, Tandoori Masala, Hot Chilli powder, cinnamon stick.
These will be the basic spices.
Then buy fresh garlic bulbs, lemons, white onions, ginger, tins of chopped tomatoes.
Buy fresh coriander from the Indian grocers as well.
You can use pretty much any meat, but I tend to stick to the following: Chicken breast fillets, Chicken thighs, leg of Lamb, Lamb neck fillets, braising steak, minced Lamb or Beef.

A typical recipe:

Coarsely chop one large onion, finely chop/crush four cloves of garlic. Put one tablespoon of sunflower oil in a large pan, add the onion and garlic, and gently fry until soft - do not burn.
Add :
1 Teaspoon of chilli powder, cumin powder, garam masala, turmeric
2 - 3 teaspoons of tandoori masala powder
Sprinkling of salt and black pepper.
Stir well to coat the onion/garlic mix with the spices.
Chop leg of lamb/braising steak/chicken breast, into 1.5 inch chunks and add to the mix, stir well and allow the meat to brown.
When brown, transfer the meat, onion, garlic, spice mix to a large stockpot on a medium heat.
I like to add peas, chopped carrots (natural sweetness) and lentils (thickens up the sauce) to a curry, so I put these in the large pan where the meat was, and gently fry in the left over spices. I then add a tin of chopped tomatoes to the pan (which will help to de glaze the pan), stir it around, and then add the vegetable/lentil mix to the stockpot.
I then add lemon, chopped coriander, and more salt to taste (keep tasting to check the seasoning). I may put a couple of teaspoons of sugar in, but remember not to overdue the sweetness. I check the consistency, because the curry will not reduce down in the slow cooker. The lentils will swell up and thicken the curry, so keep on experimenting.
I warm the slow cooker up on high for 15 minutes (the stockpot is kept simmering), and then transfer the contents of the stockpot to the slow cooker.
After four or five hours being tortured by the lovely smells taking over the house (best to go out for a long walk, to build up an appetite), your home made curry is ready to eat.

Bon apetit,

Andy

Miss_Bubbles

kraftykat wrote: »

Doubling up shouldn't be a problem.

I made lentil soup in my SC yesterday & I have to admit I did stir it quite a few times as I knew the lentils would get thick & heavy & sink to the bottom.

I think opening the SC really just means you may have to cook the food for a while longer as you've let the heat/steam escape.

Hi,
Any chance you can share the lentil soup recipe?? I have loads i need to use up! thanks

kraftykat

Hi, as I posted on another thread I originally started cooking a ham shank for the soup, but it looked and smelt awful, so I dumped it & started again.

I don't really measure anything, I just sort of chuck it all in.........

Red lentils, couple of carrots diced small, an onion diced small, a chicken stock cube & a ham one (whatever takes your fancy really). I also add about 1.5 dessert spoons of medium curry powder as DH & DS like it spicy, but this is optional.

Throw it all in slow cooker with plenty of boiling water. I cooked mine on auto for about 3hrs, I stirred it a few times during cooking as the lentils swelled and sank to the bottom. If it looks too thick add more water (easier to add water than have to take it away).

When it's ready I blend it with a hand blender. I would eat it without blending it, but DH prefers it blended as the lentils don't seem to sink to the bottom.

nuttyrockeress

Anyone got a recpie/distructions how to and what's needed?

Had a search and couldn't see a SC specific one

Ta

*niptuckfan*

not somthing i have made before but hubby loves pork so must give it a go - i like the look of this recipe which i think would work fine for slow cooker just dont add sour cream till the end just before you serve

http://www.schwartz.co.uk/recipedetail.cfm?ID=1359&gclid=CP-Vo9XkoZ8CFReBzAodVzsc7w

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread to keep recipe ideas together

Penny. x

jacks993

I've just bought my first slow cooker and have been looking at the links to recipes in these forums. I've seen a chicken and cous cous one that sounds really nice but it's just a normal one pot recipe. If I'm using a slow cooker do I put the cous cous in at the beginning or 20 minutes from the end?

I know I could just try it and see what happens but thought I'd ask the experts first rather than end up with an inedible meal!

Thanks!!