In my slow cooker today...

russetred

Lentils will disappear into the sauce and oats will make the sauce slightly creamy.A handful of either would work okay.

mingleheaven

russetred wrote: »

Lentils will disappear into the sauce and oats will make the sauce slightly creamy.A handful of either would work okay.

Cheers for that. Think I will give it a go

tiff

mingleheaven wrote: »

Hi

How many portions of rice pudding does this make and what setting do you cook it. Also can you free rice pudding as thinking of making it for dd who is 18 months and loves rice pudding (sorry bought) so thought I would give it a go making some.

It makes 4 portions. I put it on high for an hour and then on low. Sorry, I didnt understand the last bit.

foxy-tigger

lilmrsmullen wrote: »

well not got much in so put some whoopsied pork loin chops, and a jar of apple sauce with a little water, dont know what will happen lol, but hopefully will be ok, gonna have with rice and veggies.

Oooh! How did this turn out? Sounds delish and a real good idea!:j

I also have tried soups in my SC but to no avail....I did a potato and onion soup and left it overnight. in the morning it was brown and awful! had to throw it all out!
It has been my (first) unedible Slow Cooker disaster.......:mad:

I hope there will be no more!!!!!;)

knithappens

foxy-tigger wrote: »

Oooh! How did this turn out? Sounds delish and a real good idea!:j

I also have tried soups in my SC but to no avail....I did a potato and onion soup and left it overnight. in the morning it was brown and awful! had to throw it all out!
It has been my (first) unedible Slow Cooker disaster.......:mad:

I hope there will be no more!!!!!;)

it turned out nice, i made sure to trim the fat off the meat, added a jar of apple sauce, saalt pepper and a quarter of the apple sauce jar of water. It is sweet like mango chicken, but the kids like that, but having plain rice and steamed veggies balanced that out.

mingleheaven

tiff wrote: »

It makes 4 portions. I put it on high for an hour and then on low. Sorry, I didnt understand the last bit.

Meant to say can you freeze rice pudding

champys

zippychick wrote: »

thats what im cooking tomorrow for first time, so let me know how it goes. Im not using prunes, apricots. WHen my friend made it, she put the cous cous on top for about an hour i think. I mentioned it earlier in the thread. It blended in and was like a nice crust. Not sure if i can be that adventurous.

It came out excellent in taste - but if I make it again, I will cook it not quite as long as the lamb strips started to disintegrate and lose shape when I stirred it through to dish up. It was wonderfully soft, of course, but it taught me to remember that lamb doesn't need as long as beef. I did not serve it with couscous this time, but with spiced saffron rice. I have lots left over, so we'll have it again tomorrow (the freezer is chock-full already with other portions of slow-cook experiments!)

smithyjules

mingleheaven wrote: »

Hi

How many portions of rice pudding does this make and what setting do you cook it. Also can you free rice pudding as thinking of making it for dd who is 18 months and loves rice pudding (sorry bought) so thought I would give it a go making some.

Have pm'd you!
Jules

zippychick

sounds great champys!

My tagine was gorgeous too, i prefer the lamb very well done. Tender mmmm!

AFter with the juices in the bottom, i made up n oxo cube withg boiling water, threw in about half an onion, 10 peppercorns, parsley and a pinch of mixed herbs and a carrot. Does this sound like anything? Im exoerimenting. I also put a glug of red wine in for good measure.

I do have half a tin of cannellini beans left (and full tin of mixed beans in cupboard) , so should i throw them in and some tinned tomatoes and make it a bean bake? I dont normally cook with beans so advice welcome. I know the beans should only do for 30 mnis or else they mush i think.

Any ideas? i have one leek also and carrots and more onion. This is all new to me but i dont want to overload flavours you see!

WIth view to freezing . From this weekend i have loads stocked in the freezer, amaxing how far food can go if you think about it (which i did after reading loads on this site! Just meed to g et me some lentils.

Blairweech

Just made a leek and potato soup in my sc, and after 10 hours the flipping potatoes are still hard! I guess I did not cut them small enough