The All New Bang on Trend Cookbook Challenge 2018

Nelski

hi all cheating a bit as I have made this recipe before but new to me is cooking it in the slow cooker

Anyway its Lamb Doner from the Takeaway Secrets book will serve in a pitta with salad spicy onions chilli and garlic sauce ....looking forward to a pretend Friday takeaway

Nelski

Just reporting back on the Lamb Doner......Gorgeous

can highly recommend the use of a slow cooker and was surprised that it went crispy on the outside. Will defo cook again I did 6hrs on low

The only problem encountered was nothing to do with the recipe ...I stuffed 2 pittas with his pitta salad, spicy onions and doner meat yum ....could only manage one though.... boy it was filling Was going to do some chips with it too ...good job I couldn't be bothered in the end

So all in all a winner for me

caronc

Nelski wrote: »

Just reporting back on the Lamb Doner......Gorgeous

can highly recommend the use of a slow cooker and was surprised that it went crispy on the outside. Will defo cook again I did 6hrs on low

The only problem encountered was nothing to do with the recipe ...I stuffed 2 pittas with his pitta salad, spicy onions and doner meat yum ....could only manage one though.... boy it was filling Was going to do some chips with it too ...good job I couldn't be bothered in the end

So all in all a winner for me

Glad it worked for you - I wouldn't cook "fakeaway" lamb doner any other way but in the SC now.

Mrs_Cheshire

olgemama wrote: »

How did you do the lamb in the slow cooker? I don't use mine as much as I ought to. Kids and hubby adore lamb.

I literally put the whole thing in, turned it on the medium and left it for about 5 hours before turning it to low. Hubby took it out at just before 5pm and sliced it before popping minted gravy on it.
You could cook it in gravy but my joint had some fat on the top and I don't like thee grease in my gravy. Got enough left for lamb hotpot later in the month.

donnajt wrote: »

Tonight I'm trying a new Simming World recipe - Paprika Pork - fingers crossed

Sounds nice, would you mind sharing whether it was good once you've eaten it and the recipe.

Nelski wrote: »

Just reporting back on the Lamb Doner......Gorgeous

can highly recommend the use of a slow cooker and was surprised that it went crispy on the outside. Will defo cook again I did 6hrs on low

The only problem encountered was nothing to do with the recipe ...I stuffed 2 pittas with his pitta salad, spicy onions and doner meat yum ....could only manage one though.... boy it was filling Was going to do some chips with it too ...good job I couldn't be bothered in the end

So all in all a winner for me

Glad you enjoyed, I much prefer it slow cooked.

ScotinLondon

Afternoon all.
If we get our act together today, we will be cooking this Gino veggie dish
https://www.ginodacampo.com/recipe/venetian-style-pasta-shells-stuffed-with-courgettes-sage/
The only herb we don't have is sage & our local SM didn't have it either.
Hopefully will still be ok....

Hope all have a good rest of the day today.
SIL x

Nelski

ScotinLondon wrote: »

Afternoon all.
If we get our act together today, we will be cooking this Gino veggie dish
https://www.ginodacampo.com/recipe/venetian-style-pasta-shells-stuffed-with-courgettes-sage/
The only herb we don't have is sage & our local SM didn't have it either.
Hopefully will still be ok....

Hope all have a good rest of the day today.
SIL x

Oh now if only you lived a bit closer.....for some strange reason I discovered I had 3 jars of sage 2 of them still with the plastic on :eek: you would be very welcome to some in return for a bowl of pasta

Mrs_Cheshire

Made slow cooker beef stifado for tea today. I enjoyed it but wouldn't rush out to make it again. It was lacking something but can't put my finger on what.

I've got risotto on the menu later in the week, was thinking of doing mushroom but wanted to get more depth of flavour, has anyone used dried mushrooms before? Hubby just turned his nose up at me mentioning it, so will have to find something else for him to have.
I'll have to look in the freezer to see if there is any odd bits lying about

caronc

I made the "Potato & Mushroom Gratin" from Nigella Express.
I halved the recipe, used vermouth instead of white wine and crushed garlic/olive oil instead of garlic flavoured olive oil. I don't think these impacted on the end result
Feedback: A bit underwhelmed tbh, for an "express" dish it's quite faffy. It's cooked in a hot oven and I was left very a unappealing burnt milk skin on the top. Once I removed that the rest was tasty enough but slightly greasy for my taste. The recipe call for chestnut mushrooms but I reckon (cheaper) white mushrooms would have been fine.
Will I make again? No

maddiemay

Mrs_Cheshire wrote: »

Made slow cooker beef stifado for tea today. I enjoyed it but wouldn't rush out to make it again. It was lacking something but can't put my finger on what.

I've got risotto on the menu later in the week, was thinking of doing mushroom but wanted to get more depth of flavour, has anyone used dried mushrooms before? Hubby just turned his nose up at me mentioning it, so will have to find something else for him to have.
I'll have to look in the freezer to see if there is any odd bits lying about

I try to always keep some dried mushrooms in stock, last batch were on a good offer from Grapevine, for risotto and soups I snip some into small pieces and soak in just boiled water for as long as I can, e.g. overnight or perhaps only 1/2 hour. I add the bits to fresh mushrooms etc at the end of the sauteing time, strain the liquid through a tea strainer and add it at the liquid stage, gives a great depth of flavour even from just a small amount. I love risotto, but OH will only eat it occasionally, however I make a Remoska recipe called Mushroom rice which involves adding all the liquid at once and he seems to love it (strange creatures these OHs )

donnajt

Hi Mrs Cheshire, I didn't make the paprika pork last week as mum was rushed into hospital (she is terminally ill), but I promise to feedback/post recipe when i cook it later this week x

DD (17) has been doing most of the cooking since mid week, she made an incredible slimming world lasagne last night, so grateful that i taught her to cook from a very young age, don't know how I would manage without her