In my slow cooker today...

Raksha

Nutty Coconut Bread Pudding in mine at the moment.

1 cup sugar
1/2 cup butter
1 teaspoon ground cinnamon
4 eggs
3 cups white bread cubes
1/3 cup flaked coconut
1/3 cup chopped pecans

Beat sugar, butter and cinnamon, add eggs anc beat well until blended.

Stir in bread, coconut and pecans pour into a 4l slow cooker (mine is in my huge MR one, so no sure how it's going to work out, I also sprayed it with oil first)

Cover and cook on low for 3-4 hours, or high for 1 hour 30 mins to 2 hours.

Wondering if in future it might be best in a baking tray and 'bain marie' style.....

jomilne

owens3116 wrote: »

i awlways find when i use a slow cooker for cassarole etc the sauce is always too thin

lst time i did it i removd the pot and put on the gas ring to mix in some corwnflour to thicken and yes u guessed it .......................BANG !

i guess u cannot use them on stove tops

how do you get round this problem ?

I tend to take the meat/veg etc out of the stock and put it to one side, then add a few spoons of gravy granules to the liquid to thicken, then add the meat etc back in.

julietiff

jomilne wrote: »

I tend to take the meat/veg etc out of the stock and put it to one side, then add a few spoons of gravy granules to the liquid to thicken, then add the meat etc back in.

I do the same, pour the liquid into a pan, add granuals then add my
meat and make the pie

jetcat

i found quite a few packets of mince this morning in asda for 20p each:j so bought quite a few and have froze some and the rest are currently in sc with mushrooms, red onions, courgette and sweet red pepper. Never tried this before, so hope it works.

I was thinking of following others advice, and using some for spag bol, and some for lasagne. Now, if i wanted to make lasagne tom, and bol mixture is ready tonight, will it keep ok in fridge overnight

and please could someone take pity on me (such a novice cook) and explain the best way to turn this into lasagne - got the lasagne sheets, white sauce mix and cheese.

and although i rarely post here, i do love this thread, and take much inspiration from it! :A

Raksha

Two for one Spag bol & lasagne?

Yes, it will keep fine over night or even a couple of days in the fridge (let it cool before putting it in the fridge, or it will raise the temp of other things in their too much).

I put a layer of mince on the bottom of a shallow pyrex style dish, then a layer of pasta (you normally don't have to cook it before making your lasagne, but check the packet), then layer of white sauce, layer of mince, more pasta sheets etc. Normally two or three layers of pasta is enough. Always finish with a layer of white sauce (unless like OH, you really want tacos on top of your lasagne!), then sprinkle with grated cheese. Bake in a moderate oven for 25 - 30 mins or until pasta is tender (check by sticking a sharp knife in the middle, there should be no resistance)

Hope this helps.

Raksha

BTW - nutty bread pudding was a hit with custard. Probably best served straight from the pot and not allowed to go cold and then reheated in the n/wave though. ~3 son suggested it would be nice with banana added, or any other soft or dried fruits. My slow cooker was probably a bit on the large side too (I guess that means I have to make double the qty next time )

twentypenceoff

two meals for the price of one, cooked a large chicken stew with veg and pear barley and lentils and chicken gravy in the slow cooker yesterday, had half for diner, then recooked it today with curry powder and rice added.

Woodyrocks

Any dessert / pudding recipe to share? We have decided that this is what our SC is best for!

jetcat

Raksha wrote: »

Two for one Spag bol & lasagne?

Yes, it will keep fine over night or even a couple of days in the fridge (let it cool before putting it in the fridge, or it will raise the temp of other things in their too much).

I put a layer of mince on the bottom of a shallow pyrex style dish, then a layer of pasta (you normally don't have to cook it before making your lasagne, but check the packet), then layer of white sauce, layer of mince, more pasta sheets etc. Normally two or three layers of pasta is enough. Always finish with a layer of white sauce (unless like OH, you really want tacos on top of your lasagne!), then sprinkle with grated cheese. Bake in a moderate oven for 25 - 30 mins or until pasta is tender (check by sticking a sharp knife in the middle, there should be no resistance)
Hope this helps.

that's excellent, many thanks.

next question, only having a very little sc. i have discovered that my gammon joint is too large :rolleyes:, so is it ok to cut the joint in half before cooking? am trying out the coke way, so dont want to mess it up lol!

and my final question, now that i am hopefully going to be using it more, is there any decent larger sc on special at the mo?

champys

Woodyrocks wrote: »

Any dessert / pudding recipe to share? We have decided that this is what our SC is best for!

ginger-rhubarb compote: cut rhubarb into chunks, place in slow cooker. Add sugar, some finely grated fresh ginger and a few tablespoons of orange juice. Cook on low for 2.5 hrs. Serve warm with custard or ice cream, or cold with plain yoghurt.