In my slow cooker today...

knithappens

cooking steamed chocolate pudding from the be ro recipe book, it is yum

newlywed

Boeuf bogey-onion in mine today (however you really spell it ) - beef in red wine to the rest of us

Never done it before but nicked the recipe from mum's slow cooker book, and used the bottle of red wine that's been sat in the wine rack over a year (I don't drink red but thought I'd try this for a change).

shaz_mum_of__2

Lois_and_CK wrote: »

Have you used lamb stock (cube) or a home-made stock?

I used two Kn00r cubes to a pint water !! you could use fresh if you have it



Shaz

Pollycat

Beef Stroganoff:

Lean cubed beef
onion
mushrooms
stock
splash of red wine
black pepper
Hungarian paprika (hot)
splodge of tomato puree

creme fraiche to stir in just before serving.

Serve with boiled rice.

Lois_and_CK

unixgirluk wrote: »

For those that asked about me putting coffee in with my beef, it came out perfect! No taste of coffee just a wonderful rich taste and family scoffed it!

Thank you, I shall try it now that you've done the experimenting on our behalf! :T

Lois_and_CK

shaz_mum_of__2 wrote: »

I used two Kn00r cubes to a pint water !! you could use fresh if you have it



Shaz

Thank you, I love hotpot - didn't think to cook it in my SC.

Valli

In mine today - veggy chilli (aka chilli non carne) with passatta. Carrots, celery, fresh chilli, pepper, onion, sweet potato (found in fridge) garlic, Marigold bouillon and a dash of Worcester sauce. Will add kidney beans later.

shaz_mum_of__2

Lois_and_CK wrote: »

Thank you, I love hotpot - didn't think to cook it in my SC.

I actually had a bit left after its second outing and have used it to fill a pie for the freezer so about £3.50 total and 13 portions!!
Nothing in mine today as having keema curry leftovers from freezer (previously slowcooked but tommorrow am doing jamie o's jerked ham in it to have cold on sunday with jackets and his winter coleslaw we had this new years day at my sisters and it was lush
recipe here

http://www.jamieoliver.com/recipes/meat-recipes/jamie-s-jerk-ham
http://www.jamieoliver.com/recipes/soup-and-salad/the-best-winter-veg-coleslaw

i may cheat and buy a jerk marinane as there are so many ingredents never done a hom in s/c before will the skin be soggy or dry?

Thanks in advance

Shaz



Shaz

Lois_and_CK

Puy lentil and tomato soup today.

I made this recipe up from the ingredients off the back of a Baxters soup that I liked... but at 80p+ a tin it wasn't very MSE. It's GORGEOUS (even if I do say so myself ), healthy and very filling! I get around 10 portions for £1.50-£2. There's a lot of ingredients but it's dead easy to make.

2 or 3 carrots - diced
1 or 2 potatoes - diced
2 onions - finely chopped
2 garlic cloves
2 handfuls of puy lentils
2 handfuls of red lentils
1 tin of haricot beans
1 teaspoon each of: chilli powder, cumin, oregano.
Salt and pepper
1 carton passata
Veg stock (a pint or two, or enough to get the soup consistency you like. It thickens up nicely with all the lentils)

Saute onions and garlic; then add carrots and potatoes. Chuck in everything else. Slow cook for 6 hours or so.

Uniscots97

sb44 wrote: »

Sorry but I missed your tip about coffee.

Can you please tell me how much and do I assume that you add it as a liquid and not granules?

I chucked in half a teaspoon into my stock and stirred through