Please can I have some recipes

**Glutton4...** · 18-01-2009, 08:19 PM

There's plenty of Soup and Slow Cookers recipes on here, just do a search on this thread, you'll be surprised.

Have fun.

**shirlthegirl43** · 18-01-2009, 08:24 PM

Casserole is simple, dice the meat and toss in seasoned plain flour then brown in a frying pan. chuck everything in the slow cooker (all veggies cut to same size for even cooking) cover (just) with wine, cook in sauce, canned soup or stock (whatever suits) and cook on 'auto' for as long as required (usually around 6 hours) or high for an hour then low for the rest of the time. If it needs thickening then do that by whatever method you usually use.

My fave is diced chicken and veggies and a few cans of Campbells condensed chicken soup. Simple.

Never mind what peeps say about not putting potatoes in - I use salad spuds and cut them the same size as the veggies.

**NSB** · 18-01-2009, 09:22 PM

Shirley what thickening method would you use

**shirlthegirl43** · 18-01-2009, 09:28 PM

usually coating the meat in flour before browning means the flour thickens the juices and you don't need to do anything else. However, I use old fashioned Bisto in the brown square box for making all gravies. If you prefer to use gravy granules I suppose they would work too though I would be inclined to make up very thick gravy granule mix and then stir that into the finished casserole.

Experiment a bit and you will soon find things that you and your family love. Here is a recipe I 'invented' - you don't get anything much more simple!

http://www.growfruitandveg.co.uk/gra...cken_9683.html

**NSB** · 18-01-2009, 09:35 PM

Did u put a whole chicken in

**shirlthegirl43** · 18-01-2009, 09:37 PM

Yup, just as it says in the recipe - make sure the chook will fit in your cooker - mine takes quite a big bird as the crockpot is oval.

**Hilary B** · 18-01-2009, 10:43 PM

For a low-cost main-course soup, I make this for 2 of us.
4oz diced meat, about 1lb (prepared weight, more if you like) of assorted root veg (include at least 4oz onion) 4oz red lentils, 1� pints stock (stock can be made with stock cube, or can be half wine, cider if using pork, however you like it).
Bung it all in the slow cooker on Auto all day. Include some garlic or spices if that is what you like. The lentils disintegrate and thicken the liquid.
If you include potatoes, they often disintegrate into the liquid as well, but does it matter? Just extra thickening!
Vegans can simply omit the meat and add extra lentils (or whatever other pulses they like, but remember that a lot need that 10 mins pre-boil, as well as soaking, lentils are easy) and seasoning, so it is a 'veggie friendly' recipe.

**moggssue** · 19-01-2009, 03:28 PM

I made a yummy parsnip soup yesterday, after digging up all my remaining crop. It went something like :

8 ish parsnips
1 large onion
3 cloves garlic
5 pints veg stock
large glug milk or cream
Big spoonful (depending on your taste, spicy or mild) of each of the following - paprika, ginger, cumin, coriander, chilli powder

Fry off the veg in a blob or two of butter, add the hot stock and spice, and simmer away for 10-15 minutes. Puree and serve.

I also love carrot and coriander soup, made with a fair few carrots, an onion, lots of chopped coriander and a big blob of ginger. I add a dash of cream or creme fraiche when serving, and a potato if I have one handy and want a thicker soup.

Sorry by the way - never was that precise with measurements, tend to do these things by taste!

**BrideXIII** · 19-01-2009, 04:22 PM

fry one small onion, one diced carrot, and 3 diced celery sticks, when soft add 1 to 1 1/2 pints vegetable stock.

slice up a large butternut squash, and 3 whole garlic ( seperate into cloves), drizzle with olive oil and roast, when soft and caramalised, strip flesh from skin, squeeze garlic from cloves and add to to stock and simmer for 20 minutes, then wizz with a liquidizer and add a dollop of creme fraiche and serve

you can also add some red peppers to this if you like em.

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