In my slow cooker today...

Morganarla

Well overnight in my slow cooker, I made all organic, lovingly prepared cat food. And the cat has duly turned her nose up at it, even though it smells absolutely delicious. Wonder if I'd get away with feeding it to DH...

sazzy6

Well this is my first EVER try at using a SC but I have got lamb shank in it. Recipe here:
http://www.slowcookerrecipes.org.uk/honey_lamb_shank_recipe.htm

It smells great.

I have a question though. The prep took about 20 mins which I wouldn't have time for in a morning so could I do all the browning and sauce making in an evening and then bung it in the fridge and pop it in the SC in the morning? Please say yes as otherwise I have no idea how I'm going to manage to cook in it all to often.

gizmo111

MrsMcLaren wrote: »

Well overnight in my slow cooker, I made all organic, lovingly prepared cat food. And the cat has duly turned her nose up at it, even though it smells absolutely delicious. Wonder if I'd get away with feeding it to DH...

:rotfl::rotfl::rotfl:What is it?

sazzy6 wrote: »

Well this is my first EVER try at using a SC but I have got lamb shank in it. Recipe here:
http://www.slowcookerrecipes.org.uk/honey_lamb_shank_recipe.htm

It smells great.

I have a question though. The prep took about 20 mins which I wouldn't have time for in a morning so could I do all the browning and sauce making in an evening and then bung it in the fridge and pop it in the SC in the morning? Please say yes as otherwise I have no idea how I'm going to manage to cook in it all to often.

I do and am still alive.

cake21

Carrot soup in it today, got loads of whoopsied carrots at 14p/bag :T

First attempt, bunged in some chilli, parsley, couple of potatoes and some fried onions, 1.5 pints of water and loads of carrots. Smells lovely so far

Morganarla

gizmo111 wrote: »

:rotfl::rotfl::rotfl:What is it?

Brown rice, cabbage, carrot, peas, bits off a whole chicken, all cooked in the stock from the chicken. Smells absolutely heavenly, but does look a bit mushy.

She turned her nose up at it in her bowl, but then when I pretended to give it to her off my own plate as a 'treat', the whole protion I'd dished out was gobbled up :rolleyes: Daft old girl will eat anything that Mama is eating! :rotfl:

sb44

Sui_Generis wrote: »

When I've used them for a crumble I've stoned them but don't bother about the skins they seem to disappear. As it happens I have some in the fridge and am planning a crumble this weekend. A friend made a nice fruit medley in her SC stewing lots of different fruits for a couple of hours with some sugar, delicious with greek yogurt.

Oh and the turkey mince bolognese meatball sauce was delicious!

Bloomin' eck! I had forgotten all about those plums. Thanks for the reply.

Do you add sugar and water to them and how long do you normally cook them for?

I always forget which posts I have put on these forums, I will have to read up and find out how to keep track of what I have done and where.

cake21

cake21 wrote: »

Carrot soup in it today, got loads of whoopsied carrots at 14p/bag :T

First attempt, bunged in some chilli, parsley, couple of potatoes and some fried onions, 1.5 pints of water and loads of carrots. Smells lovely so far

Result: yummy, but definitely a smidgen less chilli next time :rotfl::rotfl:

cake21

I thought I saw a list of things that don't work too well in soup in the SC, like cauliflower and brussels, but I can't find it?

In_debt_5

Today I made Chicken and Chorizo stew which turned into something like a meat paella.

5 chicken thighs
120g chorizo
1 can of chickpeas
1 can of chopped tomatoes
2 onions
4 cloves garlic
1pt chicken stock
100g rice
1 red & 1 green pepper

Slice onions and garlic thinly and fry for a few minutes until soft. Put in SC with drained chickpeas and tomatoes. Take skin off chicken and brown (I left the bone in but you could use boneless) and add to the SC. Fry chorizo until oil is released and add to SC (I only added half of the oil for flavour). Add chicken stock.

Cook on low for 8 hours, adding the rice about 1 hour before the end along with the peppers

luckycharlie

Today I have diced pork, onions ,mushrooms and a tin of chopped tomatoes with herbs also a little veg stock . Not sure what you would call it :rotfl::rotfl: but it smells nice no idea what to serve it with either