General Chat

mmm we like liver and onions but we have pasta with bolognese sauce.

Here is a soup that I do a lot. Amounts can be adjusted for your size cooker. Mine is a round one, had it for years. Just make sure it will take all the liquid.

Curried Pumpkin Soup
1 lge (1.75kg) butternut pumpkin, peeled and cut into pieces.
1clove of garlic, peeled and chopped (have used 1 tablespoon minced garlic or to taste)
1 large onion, peeled and roughly chopped
2 teaspoons curry powder
1 cup of milk
4 cups of chicken stock
salt and pepper to taste
1 cup of cream, optional

1. Place all ingredients, except cream into the Slow Cooker.
2. Cover and cook on Auto/Low for 8-10 hours or on High for 4-5 hours.
3. Allow to cool, then puree in a food processor or blender. (I have a hand held blender and do it in the slow cooker being careful not to touch the bottom).
4. Return soup to the Slow Cooker and reheat on High for 1-2 hours.
5. Stir through cream prior to serving.
(I serve up with a dob of cream in the centre of the bowl as well).

Very well liked by the family.

Shirley

That sounds lovely Shirley, I assume butternut squash is the same as butternut pumpkin. Must have a go at that one.

Sorry, different country. I assume you call it that, I have used a jap pumpkin too but I am told that the butternut has a better flavour. I make it but don't eat it so I have to go on what people say, however there is never any of it left to go in the freezer.

Shirley

No problem Shirley

Oh dear still haven't used mine yet !!!!!!!!!!!!!!!!!!!!!!!!!!!!

And why not, what about that stew you were going to make Eddie?????

I know Ann, l'm really naughty, lol.
Since Ed's been home l have so much in the freezer that l need to use it up before buying more.
Eddie did ask when l was going to use it !!!!!!!!!!!!!!!!!!!!

As long as you dont do a fish stew, Mummo......am taking a break from mine! lol BCXX

I showed them to o.h. in Argos when we went in the other day but as I had tried and failed to get his attention about this thread before hand, it was a bit new to him and he doesn't cope well with surprises or spontaneity so we didn't get one. I will talk to him again tho as the little one like the one you got BC looks fine for us. There were a couple of larger ones for not much more and I did think I could make my usual bolognese sauce in it and freeze it in portions, I usually make it in a big wok! I also wondered whether my son would use one, as he could come home from work to a good meal then, whereas at the mo he is often tired and says he just does something for quickness and dozes off ( he has a long walk home and is a bit low so I think there is some depression there too)
I must remember to print this thread out with these recipes and ideas on too.

Lizx

Liz,
A slow cooker is ideal for anyone working to come home to a hot nourishing meal.What I wonder about is ...would your son prepare it the night before?
Unless it is something simple like sticking some chicken portions in,but to make a casserole or similar ,the way I used it was to prepare at night and put it on in the morning before work.
Brenda x

I had a slow cooker as a gift, but have never used it, I tend to make Scotch Broth, in a hot pot, and it only takes 20 mins in the micro wave. I generally leave this in the pot overnight and heat it up the next day takes 15 mins in the microwave.
I cook braised steak in my gas oven gas mark 3 for 3 hours..

How long does it take to cook such things in the slow cooker?

I cook braising steak on low for 7/8 hours Teddys girl it is said to be a lot cheaper than using an electric oven but I don't know about gas. It does make the meat melt in mouth tender. But, as BC says don't cook fish in it, it smells over the house!!

I must say when I cooked some pork loin chops with vegs in my slow cooker, have never tasted it so tender. I shall experiment with some of the recipes on here when I have a mo. Thanks again:-) BCXX

Yesterday I boiled a large piece of gammon in mine, on low for about 11 hours (I did say it was a big piece !!)

It is lovely.

I usually cook casseroles in mine, using whatever I would put in normally but halving the liquid as it doesn't boil off in a slow-cooker the way it does in a normal casserole dish. Then I cook it on low for 3 to 4 times the amount of time it would take in a traditional casserole dish.

Think I will try the burgundy beef for tomorrow!

OK!..which one of you bought up all the dumplings? I sent Oh around all the shops in the neighbourhood and not one dumpling in sight! I had to resort to making my own Tsk!

*perks up....I never knew you could BUY dumplings? Well I never! lol BCXX

You can't BC!...Some-one's bought them all up Tsk!

*glares at the dumpling scavengers.....lolol....

susan Aaw shame Lol!!!! Wasn't me honest.

Helen (hello you are on!)

All recipes I have say you should cover the meat completely to prevent it drying out. But you said half the liquid. Is it OK to not cover the meat completely?