In my slow cooker today...

yummyhoney

well my yoghurt in slow cooker was a disaster,,was the consistncy of milk,,so instead i've done this receipe,,doubled it up but didnt use the evap milk as i had so much milk used in the yoghurt,,here's hoping!!!

julie_d wrote: »

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 houres

minniepoos_2

Nothing in mine today, as having a hm lasagne with hm wedges out of the freezer, but yesterday I had diced pork, chopped carrots, parsnips, cauliflower and brussel sprouts (coz they were lurking in the fridge!) with a jar of tomato & herb pasta sauce and a bit of stock (and a sprinkling of indian spices). It was really lovely - maybe a bit wet but I worry that if I don't put any stock in there won't be enough liquid to cook the veg. So if anyone can put my mind at rest I'd be grateful!
On the plus side though, I now have some really nice soup in the freezer!

Mrs_Thrify

To make the suet pastry...

6oz self-raising flour
3oz suet
pinch of salt
stir in a little cold water to make a firm dough. Cut off a 1/4 to make the lid
Lightly butter a 2pt pudding basen and some tin foil to cover.
Line the basen with the dough and add the apples to the centre
I use apple from my freezer but you could use apple pie filling.

cover with the lightly greased tin foil and stand the basen in the SC.
Pour around sufficient water to come 1/2 way up the sides of the basen.

Cook on high for 6 - 8 hours.

Results...
5/10 I used the recipy for savery suet pastry and put the sweet apple in the middle. Maybe should have put some sugar in the pastry as well to make it a pudding pastry.The yellow coloured apple turned pink. Oh well, gave it a go.

BabyKat

ive a rice pudding with sultanas and cinnamon in mine today thought it would be nice with this cold weather

luckycharlie

Today I have put sliced potatoes, sliced onions, beef tomatoes ,sausages slightly browned and herbs with just a little olive oil.No idea what it will be like but will serve it with crusty bread.If its rubbish it will be fish and chips:rotfl::rotfl:

andygb

Sublime wrote: »

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.

I used to love fresh coriander, but I think that I overdid it once, and now only put a tiny amount in. We use garam masala in most stews now, because it seems to warm the flavours up. Do you notice that different brands of garam masala/madras masala/tandoori masala vary a lot in flavour?

Andy

Sui_Generis

andygb wrote: »

Does anyone else use crushed coriander seeds, or even chopped fresh coriander in chilli?

Fresh vs seeds: each has a very distinctive flavour and somewhat different. Fresh it can have a metallic taste, however crushed seeds or powder can be used in large quantities to cool an over spicy dish. I use powder in chilli con carne as seeds don't really break down.

andygb wrote: »

I used to love fresh coriander, but I think that I overdid it once, and now only put a tiny amount in. We use garam masala in most stews now, because it seems to warm the flavours up. Do you notice that different brands of garam masala/madras masala/tandoori masala vary a lot in flavour?

Yes they do but it also has to do with how long they've been in the shelf. I use tabasco in chilli much easier.

angeltreats

BabyKat wrote: »

ive a rice pudding with sultanas and cinnamon in mine today thought it would be nice with this cold weather

I've done the same except with nutmet instead of cinnamon and no sultanas because hubby won't eat them.

It doesn't seem to be thickening up enough though, it's been on about 3 hours and is still really quite runny.

Edit: Just checked it and it's actually thickened up lovely now and tastes gorgeous!

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.

I have a morphy richards slow cooker- was only on for 3 hours on low and
is ready

angeltreats

Thanks for that! Mine was a bit different, I used 2oz rice, 1oz sugar, a pint of milk, good shaking of ground nutmeg and buttered the slow cooker bowl. It did turn out lovely in the end, I just had a bowl of it

Your recipe sounds nice, I'll have to give it a go with evaporated milk next time.