Brilliant Slow Cooker cookbook

Curry_Queen

I occasionally use Campbell's soup as a casserole or pie base (in fact that was what I put in my recent sausage hotpot dish) and usually have a couple of tins in the cupboard to knock up last minute meals with. I find I don't need to add any further salt if I use those though as they do tend to be high in salt content, unless it's just my taste buds that are too sensitive!

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Oh, and as for those Vesta packs MATH - us kids weren't allowed them as they were a weekend treat for the 'rents only :rolleyes:

AussieLass

Does anybody find the leftover juices from cooking meats in the crockpot just too fatty for making gravy or is it just me? While I like the tenderness of meat that's been cooking in the crockpot I like the fat to be drained away and not sitting in it all the time. As you've noticed I have a "thing" about fatty bits.

bargainqueen_2

I use a lot of cheap instant soups, like the tesco value chicken one, think sainsburys do some, too. Just sprinkle over and then add enough water to make it a sauce. Lovely! If you fry some chicken, onion and garlic off for 7 minutes, then add sliced mushrooms and fry another 2 mins, and then add mushroom soup powder with water and a bit of cream, it's THE BEST! And really quick, too.

squeaky

I let it cool, take the fat off, and then use it as a stock base for soups. Which reminds me... got some stock to make this morning. I'll debone the rest of the chicken, chuck them into the remains sitting in the slow cooker and let it simmer for a while. Might chuck a couple of veggies at it too