In my slow cooker today...

Pollycat

The_shuffs wrote: »

Hi i was thinking it may have had something to do with wat i put in it here is my list sweet pots, carrots , potatoes , onions , veg stock cube bit of a funny combo i did add beef cube at the end but didnt make it any better Rachael x

Hi Rachael
I don't tend to use much sweet potato in any of my recipes but the veg you put in doesn't sound too bad.

What about seasoning?
I don't tend to put salt in if I use a stock cube, but I do put in black pepper and some mixed herbs, maybe a bay leaf or 2.
I might put a dash of Worcester sauce or balsamic vinegar in

In my potato & leek soup, I put a tsp of turmeric.

Can you explain in what way it wasn't very nice.

I hope it hasn't put you off.

Cheers

Patchwork_Quilt

Took the slow cooker crock straight out of the dishwasher and refilled it. Today we are having sausage curry

6 really nice sausages, cut into 1" chunks
1 onion, chopped
2 carrots, chopped
pkt button mushrooms from reduced shelf (wondered what I could do with these)
1 drained can chickpeas
1 jar Patak's Pasanda sauce

Have no idea what it will taste like and it's not very home-made but this is my day off!

Good luck to all the SC newbies. Keep going. It's worth it.

GonzoAston

I usually use mine to make Iranian food. My OH is Iranian and his Mum taught me how to cook traditional iranian food.

The slow cooker is ideal, as its meant to be cooked really low, for hours and hours (they normally make their tea around 7am, and they eat it about 11pm).

Ive got to admit, the slow cooker is fabulous for these. If anybody wants any Iranian recipes, i'd be happy to post them (dont want to just post them and presume everyone is interested, lol). They are sooooo easy to make, as it all really goes in at the same time, not really any fancy ingredients etc.

morganb

GonzoAston wrote: »

I usually use mine to make Iranian food. My OH is Iranian and his Mum taught me how to cook traditional iranian food.

The slow cooker is ideal, as its meant to be cooked really low, for hours and hours (they normally make their tea around 7am, and they eat it about 11pm).

Ive got to admit, the slow cooker is fabulous for these. If anybody wants any Iranian recipes, i'd be happy to post them (dont want to just post them and presume everyone is interested, lol). They are sooooo easy to make, as it all really goes in at the same time, not really any fancy ingredients etc.

Yes please!!! Could you perhaps post one a week, then that gives me chance to fit it into my mealplan!!!

Whitefiver

morganb wrote: »

Yes please!!! Could you perhaps post one a week, then that gives me chance to fit it into my mealplan!!!

Yes please from me too!

Regards,

White.

Olliebeak

I'd love to try some Iranian recipes too please - definite slow cooker fans in this house. New ideas always welcome - thank you!

janie63

Might be a daft question ............had never thought of making spaghetti bolognese sauce in SC! Do you brown mince first? or throw in the raw ingredients and leave it to do its stuff?? and for how long??

Many thanks in advance!

Jx

Lucycat

GonzoAston wrote: »

If anybody wants any Iranian recipes, i'd be happy to post them (dont want to just post them and presume everyone is interested, lol). They are sooooo easy to make, as it all really goes in at the same time, not really any fancy ingredients etc.

Adding my voice to the resounding chorus of 'yes pleases!' :T

Chicken & mushroom with butterbeans in mine today, then pressing it back into service to do a huuuuuge chilli for the freezer overnight. Going to be batch cooking a lot over the next few days as it's going to be a slow start to a very busy month (and I always feel more settled when I know there's plenty in the freezer!)

Lucycat

janie63 wrote: »

Might be a daft question ............had never thought of making spaghetti bolognese sauce in SC! Do you brown mince first? or throw in the raw ingredients and leave it to do its stuff?? and for how long??

Many thanks in advance!

Jx

Brown the mince off first (if you're using onions/mushrooms I'd fry these off first too), that way you can drain off a lot of the oil & it gives a bit of colour to the mince.

When I do a batch of chilli I brown off the mince, fry the onions & mushrooms & everything else goes in raw (or defrosted from the freezer), crack on the sloco for 6 hours on the only setting it has - about 6 hours seems to be right for just about everything - just use the force and go for it! :rotfl:

janie63

Thanks Lucy! will try today and let you know how i get on!!