In my slow cooker today...

[Deleted User]

In mine today is quorn mince, tinned tomatoes, herbs and Worcester sauce to go into a lasagne later.

Silaqui

I had a lamb stew in mine today, and very nice it was too -
Whoopsied lamb shoulder chunks £1.36
Whoopsied mixed stew veg (carrots, swede, onions, persnip and spuds) 53p
veg stock & herbs

I swirled in some mint sauce at the end too.

Lovely.

I really like the sound of yours andy, will have to try it out

x

andygb

I am going around some mates tonight, for a late fireworks bash for the lads. I am going to cook a chilli con carne, but instead of using beef mince, I will use braising steak, cut into one inch cubes, as I think this will transform the dish. Everything will be cut into rough chunks - peppers (red, yellow and green), and red and white onions. I will put plenty of crushed garlic, and loads of hot chilli powder in, because the guys like it hot and spicy. Two tins of chopped tomatoes should be about right, with a healthy dash of Worcester sauce. Does anyone else use crushed coriander seeds, or even chopped fresh coriander in chilli?

Andy

ukmonkey

I was going to do a beef stew in mine, but I forgot to put the dried "soup and broth mix" to soak overnight. Anyone know a way around this? i.e could I just soak them for a couple of hours, or could I boil them in a pan for a bit then transfer to slow cooker???

katycocoa

Sausage and beans

pack of sausages skinned, rolled into meatballs and baked, tin baked beans, tin chopped tomatoes, herbs, onions and peppers. Will have with jacket spuds for tea and leftovers for lunch tomorrow

julietiff

julie_d wrote: »

First time giving this a go...

1&1/2 pt milk
1/4pt evaparated milk
4oz pudding rice
2oz caster sugar
1/2 tsp vanilla essence
1/2 tsp nutmeg


Place all the ingredients in SC and mix well.
Cover and cook on low for 6 -8 hours.

Results...
The family all decided this was a good pudding for cold nights. The rice pud was quite thick and not at all runny. The rice soaked up most of the liquid. The recipy made 3/4 helpings.

Think I might go and put this on now, sounds yummy!

MissyMAD

In mine today:
6 Sausages, Tub of Passatta, Beef Stock, Onion, carrot, parsnip, mushrooms, worcestershire sauce and oregano.

Sublime_2

andygb wrote: »

I am going around some mates tonight, for a late fireworks bash for the lads. I am going to cook a chilli con carne, but instead of using beef mince, I will use braising steak, cut into one inch cubes, as I think this will transform the dish. Everything will be cut into rough chunks - peppers (red, yellow and green), and red and white onions. I will put plenty of crushed garlic, and loads of hot chilli powder in, because the guys like it hot and spicy. Two tins of chopped tomatoes should be about right, with a healthy dash of Worcester sauce. Does anyone else use crushed coriander seeds, or even chopped fresh coriander in chilli?

Andy

I have used chopped fresh coriander before, and always use either a teaspoon of garam masala (which contains a lot of coriander) or 1/2 to 1 ground coriander. OH loves the taste, but it can swamp the flavour if too much added. I add a couple of teaspoons of cumin, too.

23rdspiral

ukmonkey wrote: »

I was going to do a beef stew in mine, but I forgot to put the dried "soup and broth mix" to soak overnight. Anyone know a way around this? i.e could I just soak them for a couple of hours, or could I boil them in a pan for a bit then transfer to slow cooker???

well, madhur jafrey says that a quick 10min hard boil will cut out the need to soak most dried things overnight. but that is with conventional cooking. in 'conventional cooking' you dont usually soak broth mix before, so i would say that you could just hard boil for 10 and carry on as normal.

~ oh, just remembered that one time i forgot to presoak and forgot you needed to, so just bunged it all in anyway. and it was a bit hard still after the full day's cooking. but it was fine after being reheated on the hob. so i'd say boiling for a bit should work!

ukmonkey

Thanks, off to go and prepare it all now.