In my slow cooker today...

hayleybeale

we had spag bol in ours, just eaten it as had no lunch was delicious, even my fussy non veg eating partner ate it what a success:j

jenster

pammyj74 wrote: »

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

for somthing like chicken peices i usally have a tin of soup somewere (value veg soup is great for this)add it with extra veg u got left over add the chicken

and chicken casserole/ stew what ever u want to call it is served LOL

Sublime_2

pammyj74 wrote: »

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

Anything you like. Chicken soup, risotto, curry. Add to a vegetable casserole later. Anything goes in a SC as far as I'm concerned.

Sui_Generis

Sublime wrote: »

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.

Ah I see. I've only made 1.5lb ones as they are the perfect size for use over 2 days for us. Aside from that I've only tried the basic white so far was going to try a French style timed tonight. Any idea what the difference is between white/coarse/french as the recipes seems pretty similar.

Trying to think of something I can cook in the SC that I can make a special bread to accompany.

pammyj74

I just found chicken chassuer mix in the cupboard lol, so will do that tomorrow, bought some 30p morrisons bag of carrots and potatos too.

what turned out to be spag bol today was lovely, (thats me saying that :eek:), the kids need getting used to it (cos it wasnt chips, fishfingers and beans!!) but they will have to get used to it if they wanna eat

awesome2_2

Sui_Generis wrote: »

Meatballs. 500g turkey mince, garlic, breadcrumbs, tin of chopped tomatoes, half courgette and carrot, 1/2 cup of stock and red wine, tsp sugar, mixed herbs, tomato puree which made about 30 meatballs so there should be some to freeze.

Problem is I now feel hungry...

Hi How did you make your meatball and sauce sounds lush:j

blueberrypie

lisa26 wrote: »

Salsa Chicken sounds gorgeous, do you have the recipe?

I approximately followed this recipe on Recipezaar - very, very easy. Would be a great thing to serve if feeding a crowd too.

Sui_Generis

awesome2 wrote: »

Hi How did you make your meatball and sauce sounds lush:j

Heat the SC (I fill with hot water if in a hurry). I left out a 1/2 onion - sliced and lightly browned because I'll use the frying pan for the meatballs. Add the tomatoes and other sliced/diced veg etc and herbs.

Mix the turkey mince, 2-3 cloves of garlic (I tend to use Easy Garlic, lasts ages) and 60g of breadcrumbs in a mixing bowl. Then I use a large teaspoon to scoop and shape - I find it faster - and drop to a frying pan for a minute or two to brown and then move to the SC. When all the meatballs are in add the stock (vegetable) and red wine. Sometimes the tomatoes are a bit tart so I add a little sugar. Cook on low, I usually leave it for 4-5 hours but it may be ready sooner, but it won't overcook.

They seem to go down well with with children! You can use beef instead but I find its less popular.

HTH

Sublime_2

Sui_Generis wrote: »

Ah I see. I've only made 1.5lb ones as they are the perfect size for use over 2 days for us. Aside from that I've only tried the basic white so far was going to try a French style timed tonight. Any idea what the difference is between white/coarse/french as the recipes seems pretty similar.

Trying to think of something I can cook in the SC that I can make a special bread to accompany.

Did you buy the cookworks model in the end? It does make really nice bread. The french bread setting just has a longer rise time, which is probably fine if you use the French Bread recipe, and experiment first.

I used the traditional white loaf recipe, and decided to (stupidly!:o) give it longer to rise as I have been keeping my yeast in the fridge, but now keep it in the cupboard in a sealed container, which makes it work faster, so there was no need to put it on that setting. Also I have been using demerara sugar which can have a longer rise time. I will stick to 1.5 lb loaves overnight from now on, just in case.

Was the basic white recipe the one at the beginning which called for 3 cups flour? I have tried that, its nice, but feel it could use less oil. I like the traditional white recipe.

pammyj74

Have all the stuff ready for tomorrow, diced and sliced pots and carrots, a tin of peas, a tin of veg soup (kids prefered tomato or chicken on its own) and the chasseur mix. And the chicken in the fridge of course.
I think this might be another one the kids pull a face at

How long do I have to let the other leftovers cool for before I put them in the fridge/freezer? I have filled two tubs so another 2 meals out of that lot, will have it with jacket pots in a couple of days (kids wont like it lol)