In my slow cooker today...

blueberrypie

Made a thing with cannellini beans and slices of browned sausages and a bit of sundried tomato paste and a splash of tabasco sauce. Served it up with some boiled potatoes, and everybody enjoyed it.

twiglet98

Cottage pie done conventionally for supper, only DS and me eating so lots left for tomorrow.

Thought I'd try cooking soup overnight in the SC, a kind of 'stump and peelings' concoction. Peelings of potato, carrot, sweet potato and swede, a cabbage stump and some outer leaves. Added a stock cube and some boiling water and put it on low at 8pm.

DS's girlfriend then arrived unexpectedly, I thought he'd be going to her place. The whole house is reeking of cabbage so I fished out the leaves and binned them outside. There is still a stump cooking. What can I put in now, to make it smell better as it cooks? I didn't sweat the veg in oil first, maybe it would have worked better if I'd remembered to do that. Tempted to tip it all into the dustbin, wash the pot and hope the smell disperses (his room is next to the kitchen).

If the soup does stay cooking overnight, what is the best container in which to freeze individual portions? I have round, square and oblong tubs, and small and medium freezer bags, and wondered about using a bag inside a rigid bowl or tub, or even a big mug?

twiglet98

MissyMAD wrote: »

I have in mine butternut squash cubed, carrot, onion, red pepper, can of coconut milk, stock, cumin, corriander, chilli and gram masala.

Smelled nice when i switched it on so will have to wait and see.

I'd wondered about putting coconut milk in with yesterday's lamb chops, and making it into a curry, but wondered if it would separate or curdle the way dairy milk does? How long did you cook that yummy mixture for? Did the squash stay cubed or go mushy? I have all the ingredients except the squash, will get some and try it next week.

Rachie_B

lol I loved the magic porridge pot story

we are having beef and mushroom casserole ,with dumplings,mash and brocolli tonight

x

Annabelle09

Pork Curry - in about half an hour before serving.

23rdspiral

pammie39 wrote: »

thanx guys for the last 3 replys

ok

---

the pork joint is doing breast stroke i think, the veg (onions, mushrooms and apples) are doing back stroke!!!!!!!!!

should i just leave it like it or take alot of the juice out????? (swimming for nearly 4 hours now, hopefuly drowned by 5.00pm)

cheers all

:rotfl: :rotfl: :rotfl: that's the funniest thing!! i was thinking of doing a port loin s/c thing and that confirms it. thanks!! :rotfl: :rotfl: :rotfl:

Sublime_2

Cat_Addict wrote: »

Yes the kids story - I used to have the book when I was little. It's like a little cauldron!

What a great little story. I am going to have to get it for my kids. Thanks for posting.

Leftover chilli still sitting in my SC.

twiglet98

The soup stayed on all night and I hope the house doesn't smell like this forever... no idea what to do now to make it palatable and I have to go to work :-(

Sublime_2

twiglet98 wrote: »

I'd wondered about putting coconut milk in with yesterday's lamb chops, and making it into a curry, but wondered if it would separate or curdle the way dairy milk does? How long did you cook that yummy mixture for? Did the squash stay cubed or go mushy? I have all the ingredients except the squash, will get some and try it next week.

I always put coconut milk/cream about an hour or two before serving, and its fine that way.

dreamywings1

In my slow cooker today i have tomato soup x