In my slow cooker today...

newcook

23rdspiral wrote: »

i've never tried bought dumpling mix, are they heavy or fluffy??

i just use 1 part suet (veg suet not beef for me) and 2 parts selfraising flour, some herbs, salt n pepper, and maybe some horshraidsh sauce. warm water to mix then cook. more flour = fluffier, less = heavier. *by 'parts' i usually mean 'shot glasses'!!

i do find it odd that they take about the same time on hob as in s/c.

mine came out nice and fluffy - I only put in tiny ones but they came out massive!! I left mine in for about 45 minutes on high.

andygb

I might buy some chicken legs today, take the skin off, and put them in the slow cooker with leeks and potatoes (chopped onions and plenty of seasoning and white pepper), and stock, and some pearl barley.
When it is cooked, then I will make it into thick soup for the next few days, we need to hit the healthy food this week, after piling on the pounds recently.

Souk08

Got Sausage Casserole in ready to be bagged up for the freezer and today I'll do a goulash. Nice hearty warming food is where it's at!

23rdspiral

today it will be braised red cabbage in the s/c. to go with mash and (inscert something appropriate here!)

MissyMAD

Yesterday, I put a whole chicken in with carrots, potatoes, leek, tinned tomatoes, tomato puree, oregano, and garlic.

Smelled and tested devine.

Today I have soup made from the sauce and some of the veg, rest of the veg and chicken is saved for another day.

minniepoos_2

maz1964 wrote: »

hiya minniepoos

that sounds lovely, havent noticed the 4p tins of value curry sauce are they in the usual aisle of curry pastes and tins etc?

so you put all those ingrediants in the slow cooker and what left it for about 5-6 hours?

sounds really nice and easy :beer:

have a fab day cheers maz

Hiya Maz, yes, the 4p tins are in the curry/pasta sauce area, but in my Tesco are tucked away on a bottom shelf where nobody but me knows where they are!
I left it on medium for about 7 hours and it was mega scrummy! It was a bit too runny though (should have only used 3 tins), so I ladled out half a litre of the liquid, mixed it with some hm chicken stock and now I've got a nice spicy chicken & veg soup too.

Had a bit of a blunder today though - I bought some reduced turkey legs after hearing about how everyone on here is cooking them, but they won't fit in my SC , so am now going to look around for a big one (and they can wait in the freezer for a bit!)

Liz_M

Hi, just looking for a bit of advice. Put a meal in the slow cooker today - some chicken breast chopped up, with some chopped onions, carrots, chicken stock and white wine - doesn't look very nice at the moment tbh but think it will be ok when I stir some cream in. However, plans changed so now we're not very hungry so will use it tomorrow if I can. So would it be best to put the cream in now, let it cool and put in the fridge, then reheat tomorrow .....or.... just leave it how it is and cool it, then stir in the cream before/after I re-heat tomorrow? Usually I just guess things like this, but I don't use cream very much so not sure which to do.

Sui_Generis

I think reheat and then add the cream, otherwise it'll likely separate.

maz1964

hello minniepoos

thanks for the tip re 4p curry tins will have a good look around my big tesco store later today:beer:

hiya sublime

well in the end yesterday i just did mash with my chicken instead of the tortilla wraps

only because we were rushed and starving as the smell was lovely and comforting lol

but next time i think it could work out quite nicely with the wraps

have a happy day keep the tips rolling in

maz

Sublime_2

I'm glad it turned out nice. I use a jar of paste, because it lasts for ages, so its very economical. I have tried a couple of the other reggae reggae sauces, and they were delicious.

Soon to be a whole chicken in mine, with lime, garlic, and coriander. I shall then use whats left for stew/soup another day, hopefully.