Slow Cooker

[Patchninja]

Love my slow cooker. Mumbles, can you post the recipe for your lasagna, please? I'm finding it hard to imagine how you get the lovely saucey texture, the pasta and the creamy bechamel all in the slowy at the same time!! I need a guiding hand!

[Mumbles]

Make your white sauce in advance

Mix everything you'd put in your bolognese in a bowl (raw)

Make it in your slow cooker dish as you would make it in an oven dish.

I put mine on 'auto' for about 8-9 hours. Put the cheese on top about an hour before dishing up.

It's not as good as when done in the oven but it was still lovely and given how quick and easy it was will definitely be doing it again


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[Noosner]

When we were having a proper kitchen put in a few years back, we camped in our bedroom with a slow cooker and a kettle for what felt like ages! But I was v impressed with the slow cooker. One 'recipe' that stays in mind is baked potatoes. You just wrap each one in aluminium foil and leave them in for as long as you like. Mmm.

[Mumbles]

When we were having a proper kitchen put in a few years back, we camped in our bedroom with a slow cooker and a kettle for what felt like ages! But I was v impressed with the slow cooker. One 'recipe' that stays in mind is baked potatoes. You just wrap each one in aluminium foil and leave them in for as long as you like. Mmm.

Ooo I like this idea, another one to give a go


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[rosiepumpkin]

I don't even bother with the foil for spuds.

I do roast veg, stews, lentils, cake, lasagne, soup, stock, apple sauce, chilli. That's off the top of my head. I'm in a tiny flat and the reason we got it was the amount if water that doesn't go into the air from normal cooking. It matters if you live and work in a titchy space if you don't fancy living in a mould spore flat!

[Alison]

I do roast veg........

Go on, I'm going to ask another question, how to do you roast in a slow cooker? As have said above I've only ever used for braised type food so interesting to see what other people do even if I wouldn't necessarily do the same.

[Patchninja]

put a layer of onions in the bottom and whop a chicken on top. Season, turn to high and leave it for hours. So tender!

[Alison]

put a layer of onions in the bottom and whop a chicken on top. Season, turn to high and leave it for hours. So tender!

Does that taste like a roast though or more like casserole? Both are nice but obviously different and there are times when calving a roast with nice crispy skin is the look you want rather than the fall apart nature of comfort food.

[sparrow100]

I don't even bother with the foil for spuds.

I do roast veg, stews, lentils, cake, lasagne, soup, stock, apple sauce, chilli. That's off the top of my head. I'm in a tiny flat and the reason we got it was the amount if water that doesn't go into the air from normal cooking. It matters if you live and work in a titchy space if you don't fancy living in a mould spore flat!

That's a really big plus point. Am also in a tiny flat and struggle with keeping it steam-free in winter. It might just be going on my gadget wish list for Christmas...