Brilliant Slow Cooker cookbook

AnnaV

I have been given a slow cooker cookbook by a firend that had two copies. It's absolutely brilliant and has recipes for all sorts of things that I didn't even realise could be made it a slow cooker! From soups and stews to all sorts of exotic dishes like Chinese Duck and all kinds of puddings.

It is cleverly called 'The Slow Cooker Cookbook' and is by Gina Steer. There is a review on Amazon here **link should work now!**

Curry_Queen

I've been wondering about that book myself as I read some good reviews about. I've got the Annette Yates one which is also very good and is aimed at English cooks rather than American.

squeaky

Your link doesn't work Anna. Sorry.

elona

I got that one and was not too keen.

Find that I get on better just slinging stuff in slow cooker by guess or else some of the recipes on this site have been great.

Does anyone find that when they really try to cook something - weigh and measure carefully etc - it is O.K.

If I just sling something together quickly then everyone raves about it.

Curry_Queen

Yes! but the problem is you can't recreate that meal again because you have no idea what went into it :rotfl:

AnnaV

elona wrote:

If I just sling something together quickly then everyone raves about it.

Oh the modesty!

I find it really good for inspiration. I find if I just through things in I only end up making a variation of chilli or beef stew, wish I had your imagination

paul_h

You can find lots of recipes if you google for 'slow cooker recipes' or 'crockpot recipes', mostly US based but good for ideas...

here's one

http://www.ebicom.net/kitchen/page/cpidx.htm

squeaky

We have well over 200 tried and tested recipes of our own too in our indexed Slow Cooker Recipes Collection.

You can find them in our "Indexed Collections" sticky at the top of the forum listing, or you can follow the clue in my signature any time you see it or...

..you can use the Indexed Collections link in the Blue Bar at the top of every page which looks something like this:-

MATH

The American's often use soup as a base to cook in . My star-spangled sister tells me "it's just so dawg-garn easy if you use a canna soup" So I'm giving it a go. I cooked brisket in oxtail soup last Sunday with a few bits of onion, mushrooms, carrot, celery lurking in the bottom of the crock. Once the meat is carved whizz up the liquid/veggies in a blender thicken with a bit of corn starch and you have the best gravy in the world. Does anyone else use soups and which ones? My sis gave me a few pointers but they all sounded a bit yanki-doodle and I don't think I can buy them in Blighty.

Savvy_Sue

MATH wrote:

Does anyone else use soups and which ones? My sis gave me a few pointers but they all sounded a bit yanki-doodle and I don't think I can buy them in Blighty.

I swear by Campbell's condensed soups for cooking. Look out for them on special offer if they are a bit on the pricey side for your budget.

The good thing about them is that you can dilute them a lot or a little, depending on whether you are using them for soup or for stock.

MATH

Savy Sue, You've just reminded me of a rissotto I used to make years and years ago probably when new-labour was still at school and old-labour ran the country (into the ground):D A tin of Campbells mushroom soup was involved somewhere and it always tasted great but then I remeber Vesta Chow Mein in a box tasting good back then too:o