In my slow cooker today...

GettingHitched

Ive got some diced beef (no idea how much) a couple of spuds, about 5 sml carrots, onions (red 2 of) a big hand ful of pearl barley, and a big hand ful of split peas and another big handful of chickpeas..plus stock and various erbs and seasoning..smells yummy already

_Layla_

cooking-mama... could you point me in the direction of the ham hough soup please?? Thanks

zippychick

Silaqui wrote: »

I'm about to try and adapt this for the slow cooker - and I'm also going to try no-suet dumplings in there as well! It's a day of experimentation!

x

Hey how did the chicken and red wine go? My SC instruction book says to half the liquid content of a recipe to adapt for the SC! Just if that helps.

23rdspiral

veg and bacon soup with dumplings

- but it's a cheat as it's the leftovers from yesterdays s/c super-yummy pork chops cooked in soup mix, potatoes and carrots. i just fished out the meat and veg and served with bulgar wheat and strained some of the resulting soup to make a sauce! (oh, and the soupmix had originally been cooked in the s/c with a ham hock and frozen.)

wow i feel so thrifty! :money:

dizzybuff

Nothing , but being thrifty and having Braised oxtail pie with a puff pastry lid , ( found the pastry in the freezer) With green beans and cabbage and mash mmmmmmmm. Then any leftovers will be made into pastys and popped in luch boxes,

davetaylor

In my slow cooker I chopped up some carrot, didn't have a lot so chucked in some frozen baby ones too. Then I added some sad looking limp celery I found in my fridge, then I coated some stewing steak in flour and browned it off and added that. Then I poured in just over half a bottle of dark beer. Then some chopped onion on top, an oxo cube and tin of tomatoes. It's on low and I will keep it cooking for about 10 hours I reckon. I did not follow any recipe, just made it all up. Have I missed anything, do you think it will be ok?

I intend to thicken it with gravy powder once it is cooked.

I have on question though, got some mushrooms to use up. I thought it would be best to add them much later, maybe with two hours left to cook. What do you think?

vatic

Chicken and mushroom casserole.

I'm cooking some white beans in the slow cooker this morning on high, then adding a chopped up chicken breast, cream of mushroom soup, garlic, onions, pearl barley, possibly green lentils as well. Towards the end of cooking going to add fresh chopped portabella mushrooms and possibly creme fraiche if it's still okay to use (don't normally put this in but we opened it a couple of days ago and needs to be used up!)

23rdspiral

davetaylor wrote: »

Have I missed anything, do you think it will be ok?

I intend to thicken it with gravy powder once it is cooked.

I have on question though, got some mushrooms to use up. I thought it would be best to add them much later, maybe with two hours left to cook. What do you think?

sounds lovely. have you added any herbs? maybe thyme? mushrooms will be fine added then, i do the same.

but, i wouldnt bother thickening with gravy powder, you'll 'ruin' the natural taste of the stew. have you got any cornflour or even plain flour which you could thicken it with instead?

davetaylor

Thanks 23rdspiral,

Yeah, I did add some herbs, don't ask me what, just pinches of bits and bobs! Yeah, I have plain flour I can use to thicken it with.

Another question! At the moment is is all layered. Surely there should be a point when I mix it all up and then let it cook some more?

_Layla_

davetaylor wrote: »

Thanks 23rdspiral,

Yeah, I did add some herbs, don't ask me what, just pinches of bits and bobs! Yeah, I have plain flour I can use to thicken it with.

Another question! At the moment is is all layered. Surely there should be a point when I mix it all up and then let it cook some more?

No need to mix it up, slow cookers are designed to just be left alone :j