In my slow cooker today...

dizzybuff

nothing today , but tonight isd veg curry that was sc about 3 weeks ago.
Tommorrow is spag bol .. Using pork mince and beef mince , tomatoes garlic onions , carrot ( bendy) , mushrooms .. ill brown the mince tonight let it cool and wack the other ingreadients in for putting on first thing in the morning.

Wednesday will be cornbeef hash .
Potatoes will be cooked tuesday .
SC Stew or steak and mushrooms on Thursday and

HM chicken and veg soup friday out of freezer, with HM olive bread..

then I have to do my meal plan again for saturday ..

That reminds me must get my 3 bird roast for xmas ... thats also being sc . having a toddler seriously taints my organisation./

dizzybuff

SandC wrote: »

I think a lot of people are far too cautious, I use the micro or a pan for reheating as it's quicker basically.

Only veg you really have to be carefull with is potatoes..Sounds silly really ./


But one thing for reheating is rice . Reheat it once and make sure its boiling, rice is one of the main culprits fro food poisoning...

Please be carefull my dearies...

Sui_Generis

A beef casserole. Took an awfully long time to prepare everything though, hope its ready for tonight.

Sublime_2

Not the right thread, but has anyone got a cookworks breadmaker, and how do you get the lid off for cleaning? It says you can in the manual, but mine looks like it will break if I try.

pretzelnut

I have something in there dont know what to call it though.

I have put in 2 carrots, 1 parsnip, 1 large red onion, half a tin of left over sweetcorn, 1 jar of shallot & garlic curry sauce, hanful of red lentils & some diced chicken which i browned off 1st mainly to avoid that half cooked meat smell. Plus about 150mls water as the sauce was extremely thick.

It smells lovely as it is, ive just set it off now to cook so that we can warm it up for lunch tommorrow.

I also have a bacon and lentil soup cooking on the hob for Df to take to work tonight.

Sui_Generis

Sublime wrote: »

Not the right thread, but has anyone got a cookworks breadmaker, and how do you get the lid off for cleaning? It says you can in the manual, but mine looks like it will break if I try.

I don't think you can - can't see a way on mine. Perhaps its a case of that was left in the WP file from the last BM they made at that Chinese factory?

That said mine's not grubby and I hardly get any steam etc off it so the lid's clean. Only made plain white so far but just bought a variety of flours and yeast.

pammyj74

I have some cooked chicken pieces for tomorrow but dont know what to put in with it. Any idea?

Skint_Catt

chicken carcass in mine making stock for mushroom risotto later in the week!

Sui_Generis

pammyj74 wrote: »

I have some cooked chicken pieces for tomorrow but dont know what to put in with it. Any idea?

Last week I cooked chicken breasts in a tomato sauce and served with tagliatelle. It went down very well.

Sublime_2

Sui_Generis wrote: »

I don't think you can - can't see a way on mine. Perhaps its a case of that was left in the WP file from the last BM they made at that Chinese factory?

That said mine's not grubby and I hardly get any steam etc off it so the lid's clean. Only made plain white so far but just bought a variety of flours and yeast.

Thanks. I think you're right. I wish they would make that clear.

I had put a 2lb loaf, timed on french bread setting. It rose too much; there was bread stuck to the lid in the morning. I will stick to 1.5lb loaf on timed, for now.