General Chat

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

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

No problem Shirley

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

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

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

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

Ann you sound like me.I have just been out before we get snow again.It was market day and we have an excellent butcher on the market and I asked for a joint of beef.He said it's the last one,£10,so I said what!so he said go on then I'll throw in this small joint as well,so I have cut the rather large piece in two and just about managed to get them in the freezer.I have a chest freezer,a table top freezer and a fridge in the garage and there are only 2 of us.
If we get unexpected visitors I can always get a good meal together!
It's liver and onions tonight for tea.A good warming meal full of iron,and very tasty!
Brenda x

YELLOW card!!!,
InspectorGreenPen



Bob

Yes we have a larder fridge and separate tall freezer, still full though!!

We bought a larder fridge and a seperate tall freezer, that holds a lot more than our old one, the two top drawers are filled with meat and there are five more drawers too... so lots of room ....

My wife is a Slow Cooker, we have to wait for ages and ages before she serves us our dinner.

I can't make double lots as I never have room in my freezer, it is always full with meat bought reduced from the supermarket when we go on Tuesdays, they always seem to have a lot then.

Hi Ann, and All.. we use a lot of mince usually pork , very versatile, lasagne in the slow cooker, pork balls, with pasta, chilli
I try to make double lots, so I can freeze portions, we had some last night over homemade chips, made a change from rice, it was very tasty....

nice to meet new friends on here, I am know as Just Jean, no doubt we will meet on other threads...have a good day....

Jean x

There are some interesting recipes on here. I am cooking mince with mushrooms and tinned tomatoes and left over gravy today, thatw ill be made into a bolognes sauce for pasta tonight. It could also be made into chile or shepherds pie, served with jacket potatoes or made into curry. I love mince, it is cheap and versatile. I use the low fat minced steak version or sometimes minced lamb

I cooked my small roast beef joint in my slow cooker with a mug of water in it. left it on all day.
The beef was better than roasting it. No shrinkage and very tender. I will be cooking my "roast" beef" that way from now on.
My older daughter who is very fussy about meat enjoyed it that way.

Thank you ladies for all the recipes and ideas. Much appreciated.
Sue B

PULLED PORK - making it this week.

Pulled Pork
You can cook this in a slow cooker or in a covered dutch oven over low heat.

ingredients
2 lbs. Pork, cut into large chunks (pork shoulder works well for this as it is inexpensive and benefits from the long cook time)
2 cups onion, chopped
2-3 red peppers, chopped
6oz can tomato paste
1/2 c. brown sugar
1/4 c. white vinegar
1/4 c. chili powder
2 tsp. dry mustard
2 tsp. Worcestershire sauce

method
Combine all ingredients in slow cooker or dutch oven and stir to combine. Cook for 3-4 hours (or more) over low heat, covered. About 1/2 hour before serving, take a fork to the pork and "pull" into shredded pieces. (Note, if you have a non-stick coated slow cooker, you may want to transfer the pork chunks to a plate to shred and then return to pan, to avoid scratching the non-stick surface.) Stir and let simmer another 1/2 hour, uncovered to thicken it up a bit.

Serve on crusty rolls.

I'm coming to your place Brenda - I can't have grapefruit but love orange marmalade.

As it is the time of year that Seville oranges will be coming into the shops for home made marmalade here is a tip that some of you preserve makers might use your slow cooker for............

Softening the tough skins of citrus fruit...oranges grapefruit lemons ......
Wash and dry the fruit.
Cut into halves or quarters..put in stoneware pot with sufficient water to just cover.
soften on low about 10 hours(or overnight)
Drain off water and use as part of the liquid in the recipe.

There is nothing like home made marmalade.I think this makes it easier to cut the peel.I used it this way when I lived in Spain and got the fruit off the trees.

Brenda x

Too big Jean? lol...I always make too much and end up giving gallons to the children......which reminds me...must get my pots back from them tsk!