In my slow cooker today...

TheBigB

Well our first meal of beef cassarole the slow cooked way was lush, the beef just melted in our mouth yummy.

sunrise27, i believe that you can put the food in cold so me mother says!

annieb30

Cat_Addict wrote: »

Annie - I have orange and green lentils and both state they require no soaking. I throw them in the slow cooker but they cook equally well in curries done on the stove top that only simmer for about 45 mins. I love them! I like putting barley in stuff too.

Sounds great! Looking forward to trying ....... no SC today ....... Lasagna :-)

Thanks x

pink_numbers

sunrise27 wrote: »

doesn't the food have to be put in the slo cooker hot ????
if not this would be ideal for me if I can brown it the day before, get it ready and put in the slow cooker when I leave for work very early in the morning

I throw mine in from cold!

nickynoo08

tomtombeanie wrote: »

i add a handful or two - my advice is start small and build up! you really don't notice them, but i am also making sure that DH doesn't notice them (or see me doing it!). i started off with just a few little spoonfuls and am working my way up. don't forget porridge oats also good for bulking out & thickening!

i was given a few slow cooker books from my MIL when she gave me my slow cooker. tbh, they're not that much use! i say try online and there's a lovely slow cooker recipe thread on MSE...

http://forums.moneysavingexpert.com/showpost.html?p=490232&postcount=9

(hopefully that's it!)

Thanks, i'll try adding a few spoonfuls first i think and see if i get away with it. Never tried adding porridge to anything savoury before but willing to give it a go.

homealone_2

Pollycat wrote: »

The Batchelor (ex Campbell) condensed soup are good for the base of stews & casseroles.

I use the oxtail one for beef.
For chicken, they do a chicken and white wine one.

i have some chicken breasts in freezer crying out to be used and have a 4th person to dinner next week so can use all 4 up at one time. like the idea of the tin of soup but do i need to add anything else and how much water should i add to the tin and how long should i have it on for and what temperature? as you can see i am really good at this

homealone_2

nic2075 wrote: »

pork loin steaks, potatoes, carrots, onions, mustard and cider. It smells divine, I cant wait for tea time.

this sounds lovely, could i have amounts, temperature and timings please?

homealone_2

Lucycat wrote: »

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!)

would never have thought of cooking overnight and then put it in freezer. great idea as i have my fits and starts when cooking so would be nice to make 2 dinners and freeze one.. had a disaster 20 years ago when i spent weekend cooking and freezing stuff as when i reheated stuff it all turned into a tasteless mush or was no gravy left so never tried it again. whats the best way of doing it?

homealone_2

tiff wrote: »

Gammon in coke in mine today.

remember seeing nigella doing something similar, how does it turn out and can u give details please?

GonzoAston

Olliebeak wrote: »

Many thanks, GonzoAston :T! Can I just ask please - is there a specific amount of water missing from the 'Osh' recipe? Do we drain the chickpeas in that one, or use the liquid as well?

Oooops,

Yes, missed the water off that one, lol. Just add as much water as you want, obviously less water, thicker soup etc. lol, I knew id forget something.

Someone asked me where to get pommegranite puree from. I get it at my local asian shop. If you're stuck to find it, let me know where about you are and ill see if I can find a stockist for you (got a book with loads of suppliers and shops)

GonzoAston

Oh, and drain the chick peas. Dont use the liquid (unless you want to of course, lol)