Made me a casserole tonight

hollyh

Graham_Devon wrote: »

So, I could maybe try sausages....I only really eat processed meat and breasts

:eek: :eek: :eek:

MRSMCAWBER

Skintlass.... celeriac now has a new definition "a thing used by chefy people"...i qualified as a chef when i was 18:rotfl: :rotfl:

Im using it as out here its dirt cheap..about 60p for a huge football sized thing

skintlass

Mrsmcawber they just look like a difficult veg to use - I don't think I'd attempt them unless I got one in a veg box by mistake. Am proud of creating a new definition though :j:j:D

MRSMCAWBER

Hi skintlass

Just treat it like a swede.. use a decent knife to hack off all his ugly bits and peel..then chop..tastes like celery..but lovely raw in salads too..goes brown quick ,though a squeeze of lemon slows him own - its now know in this house as the chefy veg:D

sethsgran

Home made soup is easy and very tasty. Our family favourite is lentil but I have just got a pumpkin to make soup. I like soup recipes where you throw it all in cook for recommended time then blend and eat.

Lentil Soup
2 large potatoes cut into chunks, no need to peel
1 large onion diced
2 sticks celery diced, I normally hate celery but nice in this soup, it's blended so you don't get the stringy affect.
8oz red lentils
2 large carrots diced
about 2 pints water, add more if it's too thick
2 veg or chicken stock cubes
Place all in a large pot and bring to boil. Simmer until all are tender. Cool a little before blending. Add salt and pepper to taste

Freezes really well and is fab with crusty bread. We like it fairly thick but just add more water if you prefer it thinner. Makes a good meal, Saturday lunch etc

Olliebeak

Well done Graham - you're getting there aren't you! Good to see you weren't put off by last week's little hiccup! That casserole of yours sounds great - like somebody else said it is the 'throw it in and see' recipes that turn out great.

Don't worry about the running costs of a Slow Cooker - they are minimal compared with using the main oven for casseroles. All you're heating up is the actual cooking pot - not an entire oven that is mostly empty. On the other hand if you're cooking something that HAS to go in the oven, it's best to make sure that other stuff goes in there as well. Eg Roast Chicken, roast potatoes, stuffing, yorkshire puddings and maybe some veg in a casserole dish at the bottom of the oven. That way you can save by using only the oven and not the hob as well.

My SC effort for today was lots of left-over veggies (4 carrots, 1 parsnip, 1 leek, 1 onion, 1 red onion, half a swede) all peeled and chopped into the pot. Added a tin of tomatoes with herbs, 1 chicken cube and 1 veg cube dissolved in hot water and dessertspoon of dried mixed herbs. Left on auto all day, then found a small tin of butterbeans, drained and added and then a frozen lump of peas from the freezer.

Served with crusty bread - absolutely delicious.

Just has to be healthy with all that veg and no fat in sight! Bet that covered my five-a-day on it's own!

lil_me

If you're doing bacon in a casserole it can make it even more salty, could try getting low salt stock cubes like Kaloo (i think that is the make anyway) or similar.

Well done

PasturesNew

Graham_Devon wrote: »

I been on this earth nearly 27 years....what the hell is celeriac!??!

I beat you by *mumbles* ... no idea what that is either.... doesn't sound yummy or edible though. Avoid.

PasturesNew

Not sure why you chose casserole, when using the same stuff I think you can achieve the end result quicker by bunging it in a saucepan and declaring it "stew".

If you make a lot, you can then portion it up and freeze it. Then nuke on demand.

Stephen_Leak

Great thread. Dare I suggest that Mr Bad Example may have a challenger?