In my slow cooker today...

leeegglestone

Today ive got chopped leeks, carrots, potato, water used to boil vegetables yesterday, bit of black pepper andsmall amount of gravy granules

Smells lovely

gerturdeanna

Some lamb shoulder chops, an onion, garlic, carrot, diced parsnip, a head of cauliflower and sprouts(bottom of the fridge!!) some stock, bit of passata and a glug of red wine with some rosemary- smells good!!

flatmouse

And another question... i have in the freezer already cooked sprouts, carrots, and assorted other pre-cooked veg left over from Christmas 1 and Christmas 2. What do i do with it to make a yummy meal (in SC of course!)?

jenster

flatmouse wrote: »

Jenster - dumplings - can u give me more details please? do these cook on top of casserole? if so, any chance of recipe and how long to cook? Many thanks
Also, those that cook and put in fridge - do you then reheat in saucepan?
Thanks

i just use veg suet made up as per packet instructions ( u only need a third of the pack at a tiime ) put into little balls and put in the slow cooker for about last hour or so and they puff up lovley

also of i have any stew left over i take it out of crockpot - put it in a pyrex dish and either save till next day then microwave to reheat it - or freeze in pryrex dish then again when ready defrost and reheat in mircowave

richardw

Any comments on this one http://www.amazon.co.uk/Morphy-Richards-48721-Cooker-Black/dp/B0010YPB2M/ref=cm_cr_pr_product_top

Patchwork_Quilt

flatmouse wrote: »

And another question... i have in the freezer already cooked sprouts, carrots, and assorted other pre-cooked veg left over from Christmas 1 and Christmas 2. What do i do with it to make a yummy meal (in SC of course!)?

Erm can't think of an SC meal but I'd make a cheese sauce in the microwave and pour over defrosted veggies. Top with more grated cheese and/or a sprinkling of breadcrumbs and bake in a buttered dish for 30 mins Gas 4 or until piping hot in centre. Serve with gammon steaks and buttered jacket potatoes. All can be done in the oven.

Sarahsaver

we had stew and dumplings, stew from leftover sunday roast beef

LittleEmms

in mine today;

Beef, diced carrotts, celery, onion, Guiness (first try of this), bay leaves, tinned toms and thanks to Champys (below) I've tried the bread with dijon mustard in cubes, will report back tomorrow!

champys wrote: »

We had beef in ale today - delicious! I put a few cut-up carrots and some peeled whole shallots at the bottom, also a diced turnip or two which I found lurking in the bottom of the fridge. Beef on top, and all covered with a bottle of DH's homebrew. I finally added 2 slices of bread, spread with Dijon mustard and cut into cubes (is a Belgian trick I believe), some thyme and a bay leaf. It came out perfect, we had it with Remoska-baked potatoes and a salad. Glad I made a double quantity - the other half is in the freezer!

flatmouse

I still want to know what the cubed bread with dijon "does" !
Today i have sliced potatos in bottom, with beef casserole on top, and will try non-suet (cause i haven't any in the house) dumplings. I did put plenty of dijon in my "stock" mix.

Scubabe

Oooooh! I am new to this Slow Cooker business, today is the 3rd time I have used mine, it's all still so new and exciting LMAO!

Today I guesstimated everything, have never cooked anything like this in my life, never made a curry before ever, so I wonder how this will all turn out:

2 onions, chopped + 2 garlic cloves, crushed - fried in oil.
2 teaspoons thai green chilli paste.
2 teaspoons chicken stock powder.
half a kettle-ish of water.
4 chicken legs - also browned off in the frying pan.
3/4 tin of coconut cream which was leftover & found in the bottom of the freezer - I just threw this into the SC still frozen in a big chunk but I'm assuming it will melt down and sort itself out into some sort of sauce

All thrown in & popped on low at 8.30 this morning - hopefully it will smell delish when I get home at 6pm!

If it smells ok tonight I'll add a sliced red pepper for the last hour or two of cooking, and I'll boil up some rice to go with it.

Anyone got any tips of anything else it might be missing or which I could do to add some flair, seeing as I have never made anything like this before?