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Post by chocko1 on Nov 16, 2015 19:05:42 GMT
Yes, that's the trouble with some of the things you cook in the slow cooker. If ever that happens with me, instead of adding Syns, by adding in cornflour, I transfer it all to a pan and boil it rapidly until it evaporates some of the liquid off and you're left with the consistency you like. Don't know if you could do that with Quorn though - suppose it might over-cook it. Good luck with your experimenting!
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stayingstrong89
Bronze Member
Posts: 26
Name: Brittany
Age: 26
Diet: Slimmimg world
Weigh In Day: Saturday
Height: 5"5
Start Weight: 15st 3lbs
Current Weight: 14st 10lbs
Goal Weight: 10st 3lbs
Weight Loss: 7lbs
Still to Lose: A lot
Instagram Username: SWBRITTANY89
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Post by stayingstrong89 on Nov 16, 2015 21:07:14 GMT
Thanks Ill try that ?
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Post by Nanny Doreen on Nov 17, 2015 9:27:37 GMT
I find now the best way is not to put so much liquid in the cooker in the first place. I know they say cover the ingredients but I find there is no need to as the ingredients soon soften into it.
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Post by chocko1 on Nov 17, 2015 20:12:17 GMT
Yes, I absolutely agree, Doreen. Some of the recipes amaze me when they state quite a large amount of stock. It's so unnecessary, isn't it? It's like when I make something like chilli in mine. I only add a tin of chopped tomatoes and no stock but the juice from the tomatoes produces enough liquid and it turns out fine. xx
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stayingstrong89
Bronze Member
Posts: 26
Name: Brittany
Age: 26
Diet: Slimmimg world
Weigh In Day: Saturday
Height: 5"5
Start Weight: 15st 3lbs
Current Weight: 14st 10lbs
Goal Weight: 10st 3lbs
Weight Loss: 7lbs
Still to Lose: A lot
Instagram Username: SWBRITTANY89
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Post by stayingstrong89 on Nov 17, 2015 21:23:50 GMT
Yeh I added chopped tomatoes then water. Next time I won't add water x
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Post by Nanny Doreen on Nov 17, 2015 21:44:59 GMT
Yeh I added chopped tomatoes then water. Next time I won't add water x If you are around most of the time you can check it does not get low. But when you think you can cook a whole chicken or a joint of beef and not put any liquid in at all. You can always top up with boiling water if you come home and it is running out or even some sort of stock. Hope it works for you stayingstrong. xx
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Post by chocko1 on Nov 18, 2015 18:09:44 GMT
Yes, give it a go, stayingstrong. The slow cookers always produce so much condensation on the lid, which obviously drips back down into the pot, that it's surprising just how little liquid you do need. I made a beef stew in mine yesterday and, only because it had potatoes in, which do soak up some of the liquid, I added 100ml stock but I've never added more than that, apart from soups, of course! It's like Doreen says, if you can cook a whole joint with absolutely no liquid added, it just shows it's usually unnecessary. Have a go, when you're in, if you're worried, then you can keep an eye on things, until you get used to it. The other thing I don't do, stayingstrong, apart from with chorizo or bacon, is pre-cook anything first, even if the recipe says to do so. I have never been able to tell any difference and, to me, it just defeats the object. Throw it all in! Obviously, this is a personal choice. Some people prefer to brown it all off first. I did ask the cook at school what she does and she said she also never pre-cooks anything either. Good luck and enjoy experimenting! x
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Post by chocko1 on Nov 18, 2015 18:19:09 GMT
SPICY TOMATO SOUP
Syn Free
1kg tomatoes, roughly chopped (no need to skin or deseed) 2 carrots, topped, tailed and diced (no need to peel) 2 onions, peeled and chopped 2 cloves of garlic, crushed 750 ml-1 litre of vegetable stock, depending on how thick or thin you like it Half to one tsp. dried chilli flakes, to taste
Tip everything into a slow cooker, season and cook for 4 hours on High or 8 hours on Low. Blend and re-heat before serving.
Can be refrigerated for up to 48 hours and frozen for up to one month.
Recipe from simplybeingmum.com
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stayingstrong89
Bronze Member
Posts: 26
Name: Brittany
Age: 26
Diet: Slimmimg world
Weigh In Day: Saturday
Height: 5"5
Start Weight: 15st 3lbs
Current Weight: 14st 10lbs
Goal Weight: 10st 3lbs
Weight Loss: 7lbs
Still to Lose: A lot
Instagram Username: SWBRITTANY89
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Post by stayingstrong89 on Nov 19, 2015 22:37:27 GMT
Thank you both That spicy soups sounds amazing xx
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Post by chocko1 on Nov 24, 2015 18:26:29 GMT
SLOW COOKER CHICKEN CURRY - Serves 4
Approx. 3.5 Syns per serving
4 skinless chicken breasts 2 onions, finely chopped 1 tin reduced-fat Blue Dragon coconut milk - 14.5 Syns 3 cloves of garlic, crushed 1 tsp. ground ginger or a small amount of grated fresh ginger 1 tsp. paprika Half tsp. black pepper Half tsp. smoked paprika Juice and zest of two limes Any veg. you want to add
Throw it all in and cook for four hours on High or 7-8 on Low.
Good served with rice and sprinkled with some freshly chopped coriander, if you like.
As usual, if there is too much liquid left at the end of cooking, just transfer to a large pan and boil rapidly until the desired consistency is reached.
Recipe from twochubbycubs.com
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Post by chocko1 on Nov 25, 2015 20:30:29 GMT
SPICY SLOW-COOKED CARROT, GINGER AND LENTIL SOUP - Serves 4 (generously)
Syn Free
500g carrots, peeled and diced 1 large onion, chopped 100g dried red lentils 2 cubes frozen, crushed ginger OR 2 tsp. ground ginger OR 1-2 inches fresh ginger, grated - OR to taste 1 vegetable stock cube, dissolved in 2 pints boiling water Curry powder, to taste Black pepper
Put the onion and carrot into a slow cooker. Rinse the lentils, in a sieve, until the water runs clear. Add to the slow cooker. Add the curry powder and some black pepper. Stir ingredients together. Pour the boiling water and stock cube into the slow cooker, ensuring the liquid is at least an inch from the top of the pot. Add in the ginger and stir. Stir well, put the lid on and cook on Low for 4-6 hours. When fully cooked, blend the mixture until the desired consistency is reached. If you want a slightly creamier soup, stir through some milk from your allowance and reheat.
This soup can be kept in the fridge for 3 days or frozen for up to a month.
This recipe is based on one from simplybeingmum.com
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