In my slow cooker today...

boredjellybean

today I have sausage casserole - with tinned toms, half an orange pepper, half a carrot & a stick of celery (yes I need to go veg shopping)
its smells fab though

BB

notsorichandnotsofamous

Beef stew in mine today,will add some dumplings about 30 minutes before serving !

sb44

To those who cook sausage casserole in their sc, do you cook the sausages first or put them in raw?

Bargain_Bunny

sb44 wrote: »

To those who cook sausage casserole in their sc, do you cook the sausages first or put them in raw?

I normally brown them a bit with chopped onions

Meadows

Lamb, Fennel, Pot Barley, Oats, Baharat Seasoning, Black Mustard Seeds, Pomegranate Seeds, Asparagus, Pok Choi, Courgette, Mushrooms, Onions & Stock.

sb44

Bargain_Bunny wrote: »

I normally brown them a bit with chopped onions

Great, thanks for the advice that's another meal sorted for later in the week if it carries on getting chilly.

Where is the flippin' summer?

:rolleyes:

quids_in_2

ANY_CHANCE wrote: »

Hi Quidsin, i didnt brave trying it instead today i have just done a simple butternut squash soup.

I really like risotto though i will have to have a go at making some soon

urm yup I have a yummy recipie I will turn it out and post it on here for you if you want? but it will not be in the SC but in the traditional way. I use the non stick wok.
Its leek and bacon.
I got it from a magazine and its the best

champys

In mine today: lardons and home-grown vegetables: onion, tomatoes, sliced runner beans and a clove of garlic. Left to simmer slowly until beans just soft but not too soft. Great as a side dish, and tomorrow it will be a cold side-dish.

ANY_CHANCE

quids_in wrote: »

urm yup I have a yummy recipie I will turn it out and post it on here for you if you want? but it will not be in the SC but in the traditional way. I use the non stick wok.
Its leek and bacon.
I got it from a magazine and its the best

That would be great thanks

quids_in_2

ANY_CHANCE wrote: »

That would be great thanks

here it is then: RISOTTO NOT SLOW COOKER

1 tbsp veg oil
onion, peeled n chopped
2 leeks washed n sliced
3 rashers bacon, chopped
225g/8oz arborio risotto rice
600ml/1pt chicken or veg stock
50g/2oz freshly grated parmesan cheese
salt and freshly ground black pepper
chopped parsley(optional)

1. Heat the oil and gently cook onion and leeks for 5 mins, til softened, add bacon for couple more mins. Then add the rice and stir well.

2. Pour in half the stock, cook for 10 min,stirring occasionally until almost all the liquid has been absorbed by the rice. Add remaining stock and cook for further 10-15 mins. stirring and adding more stock if needed, until all the veg is tender.

3. Stir in the grated parmesan cheese and season with S+P. sprinkle with parsley to serve.


I love this its sooo tasty and I'm not really a parsley fan but I think a little makes the dish. Also used cheddar when no parmesan left.