Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Zan on January 28, 2011, 12:11:26 pm
-
so does anyone have any great slow cooker /TMX recipes.
I'd like things that use the TMX to make a great all natural ingredient base but then cooked in the slow cooker.
So you get the milled spices etc flavours but the tenderness of the slow cooked meals.
And with the start of school term and the many after school activities something I can put on earlier in the day.
-
I have Sally Wise's slow cooker book. Will have a look for you. We're about to be hit with a massive storm so I'll put it up tomorrow or later today.
-
I have a heap of books, will try to find the time to have a look for you. I also tend to just chuck a heap of meat and veg in and what ever else I have in the cupboard ;D ;D I do also use both of these websites
http://crockpot365.blogspot.com/ (http://crockpot365.blogspot.com/)
http://www.tasteofhome.com/Recipes/Cooking-Style/Slow-Cooker-Recipes (http://www.tasteofhome.com/Recipes/Cooking-Style/Slow-Cooker-Recipes)
-
Zan the book I have is mainly very plain type of things. Like adding sauces to the meat etc. I will keep looking. Try having a look at the Taste website. They have an entire section on slow cooking.
http://www.taste.com.au/recipes/collections/slow+cooker+recipes
Also here, there's 76 pages of it.
http://www.taste.com.au/forums/viewtopic.php?f=2&t=438
-
I've got quite a few books, but when I used it a lot I tended to use bought sauces etc.
Am thinking a lot of the meat curries etc would go well.
Maybe I'll just blitz up some herbs and spices and chuck in with some stock and meat/chicken.
I would have thought tmx recipes in general would work quite well as they don't have as much liquid as conventional anyway.
Will be an experiment, lol.
-
What does everything think about the need to brown off the meat in a frypan before putting into the slow cooker? Most recipes I have got for the slow cooker all recommend browning off the meat first, which can end up taking quite a lot of time if you are making a bulk batch of whatever you are cooking ....... am wondering if it would work as well just chucking it all in raw and setting the thing going ???
-
I never brown off chicken KJH not sure about other meats
-
I have the Sally Wise book, and i think she says that you can just throw the meat in without browning, unless you are using mince, and then the browning also helps with the breaking up. I like to brown lamb shanks first however...don't know why!
ETA: another of her recommendations is that when using chicken breast, it is best cooked for 3 hours on high temp, to avoid getting tough.
-
I never brown off anything to go in the slow cooker - when I use it is because I have zero time - so less than 5 mins in the morning to throw the contents in and then have it ready to serve up in the evening.
I think I did once and it was a bit nicer, lol, but not a necessary.
-
I never brown anything. Lazy bones. I just reduce the amount of liquid in ordinary recipes to much less and go for it. I do add hot water though if the recipe calls for water. I've used the Tikka paste in the slow cooker with a tiny bit of stock and it was lovely.
-
i use the slow cooker, but never brown things off first.
Robyn
-
I just love my slow cooker, almost as much as my TMX. ;D. When I worked full time I used it 2 or 3 times a week. never browned anything. Added all sorts of veggies for variety. Sometimes cooked a steamed pud. In it while at work. a tin of tomatoes for liquid is good. 2 Chickens wedged in firmly against the sides, with a little water makes a moist roast chicken dinner. Chinese Chicken with ginger and garlic
-
I have "several" slow cooker cookbooks and have been using Crock-Pots and slow cookers since they appeared on the market.
My very favorite cookbooks are those by Beth Hensperger.
"Not Your Mother's Slow Cooker Cookbook," with Julia Kaufman
"Not Your Mother's Slow Cooker Family Favorites"
"Not Your Mother's Slow Cooker Recipes for Entertaining"
and "Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker"
As I live alone, the last one is perfect for the small slow cooker I use on days when I will be out most of the day and won't feel like cooking (even in the TMX) when I arrive home. She has developed these recipes for that very purpose and I have certainly gotten my money's worth out of that one.
The others all have great recipes for when I have guests for dinner or whatever.
The "Entertaining" one has some great recipes for small groups that allow the hostess to mingle with guests instead of being trapped in the kitchen.
(I've also got her microwave and rice cooker cookbooks.)
-
I love the idea of slow cookers and agree that they make great meals but I just cant bring myself to go out for the day and leave them on. Cant go out while the clothes dryer is on either for that matter. So I guess this just voids one of the major benefits of the machine. For the record I never browned anything either - just chucked it all in.
-
I have one of the slow cookers that allows the liner to be used on the stove top for browning meats & etc., or for bringing liquids up to the desirable temp if you want to avoid having foods at an undesirable temperature (below 140° F.) for too long.
-
Twitterpated, I know how you feel but the slow cooker for some reason doesn't bother me. I'd never leave the drier on (a friend's place burnt down through the drier and was told it is a common occurence) and Wednesday afternoon I tried to put the oven on to heat up before going to collect one kid from school (6 min round trip max) and I just couldn't, lol, turned it on and then went back and turned it off again.
-
I have a regular tmx / slow cooker combination which I do. I throw onion, garlic, herbs, a couple of handfuls of oats, and a variety of root vegetables into the bowl and grate them on speed 5.
I then add them with 500g mince, chopped tomatoes, tomato puree and stock to the slow cooker. The veggies and oats basically double to triple the amount of the mince, and I get several meals out of it. After the mixture has cooked I separate it out. Some has gravy and chutney added and is used as shepherds pie or similar. Some has salsa added to it and is used for nachos. Some is turned into Chilli con carne.
So we'll have one of these meals that day, one lot will be put in the fridge for later in the week (because I like the chilli to cook in the slow cooker for a while for the flavours to develop) and the other one goes into the freezer.
Hope this helps.
-
What a great time saver CarolineW - be great if you have the time to post exact quantities of everything you use in that first cook off as a lot of people have trouble ab libbing recipes and need exact quantities.
-
carolineW, this looks great. I do something similar with diced steak. The TMX does a great job on the veggies and adds a depth of flavor to the dish.
-
Caroline, that recipe sounds great!!! A great budget one and tasty. Will def give it a go.
-
Balsamic Tomato Lamb
1 leg of lamb, well trimmed of any fat
1/2 cup of semi dried tomatoes (97% fat free ones, from the deli)
3-4 cloves of garlic
1-2 tablespoons of balsamic glaze
Whizz up all the stuff except the lamb in the thermy until a rough paste is formed. You could add any fresh herbs like basil or parsley to the mix as well. Cut a few slits all over the lamb and then proceed to give it a good massage with the paste, poking as much paste into the holes as you can. Add about 1/2 cup of water to the bottom of your slow cooker. Add the lamb and all the paste. Cook until the lamb is falling off the bone ~ about 6-8 hours on low. The paste and water will combine with the lamb juices to make a delicious jus. Rest the lamb before carving and eating. Serve on top of some couscous with a spinach salad on the side. It also tastes great the next day with spinach, beetroot and tzatziki in a wrap.
-
The German forum www.wunderkessel.de has loads of combined Thermomix/slowcooker recipes. You can have Google translate for you. Some things will get 'lost in translation', but most things will translate okay. And of course I can always translate as well, feel free to ask. ;)
-
Sonan, yum!!!
Jacq, have found the section and will have a good look through and will ask if I need some translating help. Thanks.
-
What a great time saver CarolineW - be great if you have the time to post exact quantities of everything you use in that first cook off as a lot of people have trouble ab libbing recipes and need exact quantities.
Your wish is my command, Judy ;D
Here are the ingredients I put in the last one. Please bear in mind that it's very flexible, according to what I have to hand. Also, sometimes I forget to chop the onion and garlic first, so they aren't sauteed. To be honest, I can never tell the difference in the final dish. I forgot this time, so I've posted it honestly :D
1 onion
2 cloves garlic
1 unpeeled carrot
1 unpeeled courgette (zuchini)
1 unpeeled beetroot
1 large parsnip (peeled as old and tough)
Some sage and rosemary leaves
65g oats
4 seconds / speed 5
Bunch of cabbage leaves
1 pak choi
Added on top of other bits. 3 seconds / speed 5
Put into slow cooker with:
500g mince
1 very heaped tsp veg stock concentrate,
pepper
can chopped tomatoes
slosh red wine (sometimes use a dash of balsamic instead)
1 tbsp tomato puree
c 400 mls hot water
Stir it all through with wooden spoon, and cook.
If I had been planning to do all tomato dishes I would have put in another can of tomatoes, and slightly less water. As it happened, I did - spaghetti bolognaise, chilli, and nachos. But I had planned to do a shepherd's pie originally, so I kept it to a recipe which allowed me to add more tomatoes or gravy in the final dish.
So for the bolognaise I added more chopped tomatoes, thyme and oregano. For the chilli I added more chopped tomatoes, chilli and a little bit of cocoa powder, and kidney beans. For the nachos I added a jar of salsa (sorry, I know I should have made it from scratch!) then baked over nachos, sprinkled with grated cheese (grated in tmx) and served with salad and guacamole (which was made from scratch in the tmx ;D )
-
Thanks Caroline :-* :-*
-
My DH has asked for a 'stew' in the slow cooker this week. I'll put it out in the laundry to cook as it is still hot here. I think if we reach 31 today we will have had the hottest March on record. It seems to have been over 30 for the last 2 months. At least the mornings are a tiny bit cooler. It has worn me down.
Oh well...........off to put the slow cooker in the laundry.
-
I love my slow cooker almost as much as my Thermomix!!!! So was keen to see some new post on this thread.
Just had a lamb roast and vegies in the slowcooker and I am currently stewing quinces in TM and going to serve with TM Custard.
I just came across this recipe and don't usually post something I haven't made but Quinces are abundant in The South West at the moment and sooooooo beautiful I can't wait to to try tomorrrow going to Donnybrook to by a box of them for $10 and will also make some quince paste.
Paula Wolfert's Slow-Baked Quince
(adapted from in The Slow Mediterranean Kitchen)
Serves 4
2 medium quince
⅔ c castor sugar
⅔ c water
1 clove
1½ T lemon juice
1 apple
Preheat oven to 250˚F (120˚C).
Peel and halve the quince. Using a melon baller and a paring knife, carefully core the quince halves. Reserve all the peel and trimmings. Combine the sugar, water, clove and lemon juice in a shallow baking dish, such as a casserole (preferably one with a lid). Stir with a whisk to dissolve the sugar. Add the reserved trimmings and the quince halves, cut side down. Peel the apple and blitz in TM until coarsely chunky. Place the apple over the quince halves. This will prevent the quince from drying out while baking.
Cover and bake for 5 to 7 hours until the fruit softens and turns pink or crimson.
Serve the quince halves with clotted cream and toasted almonds.
Leftover juices make a great spritzer mixed with water or, even better, a great version of a Bellini or Kir Royale mixed with Prosecco or Champagne! Cheers!
I thought I would try freezing to use in sorbet
-
Quinces are pretty rare in Cairns but I love this recipe.
Gert
-
Gert I am hearing you!!!!! I hadn't had quinces in years having lived in QLD for 17 years now that they grow in orchids so close I am indulging in them. But there is lots of lovely things like mangos we don't have an abundance of like in Far North QLD.
-
Many thanks for those recipes CarolineW and Berringamababe! Have printed them off and they'll be done over the next couple of days! Really appreciated! :D
-
Thans for bumping this :D
-
I've recently bought Sally Wise's Slow Cooker 2 book. It's very good.
-
I've recently bought Sally Wise's Slow Cooker 2 book. It's very good.
I've got the first book and it's great. I just bought A Year in a Bottle today to get some ideas for preserves
-
I said on the forum before I love my slow cooker as much as TM. I love caramelised onions and in summer I use them in quiches salads etc I have made the in my TM and loved them but today I am of to work and plan to have quiche with caramelised onions for lunch tomorrow so I found this great link for using the slow cooker http://www.shockinglydelicious.com/crock-pot-caramelized-onions-slow-and-steady-does-the-trick/
They are on now and be ready when I get home. Easy
-
Thanks for the link BB :). One of the baking chains has a scroll with cheese and caramelised onions which is pretty yummy so I might give this a go and see if I can come up with an acceptable substitute for school lunches this week.
-
Will need to get a slow cooker.. Wont have as much time and those slow cooked caramalised onions sound great.. Thx..
-
Bumping this thread seeing as its getting into winter and the slow cookers are coming out! Just wondering if anyone has used their TMX as a slow cooker? I remember hearing (from my consultant I think) that TMX does slow cooked food in a third of the time cos its constantly moving in the bowl? Would be interested to hear more people's opinions... :)
-
Gert, I decided to cook my usual chicken curry in the slow cooker today. Instead of 1-half hour on stovetop.
Looked for a quick lesson on slow cooking on Mr Google. This one was easy and fast to read. http://busycooks.about.com/od/slowcookerrecipes/a/crockpot102.htm
Off to throw things into the slow cooker now :)
-
love my slow cooker too.
-
Now that I've got the pressure cooker not sure if I will slow cook much anymore. We much prefer the texture of meat and depth of flavour from the pressure cooker. I use the slow cooker recipes in my PC though so still interested in any recipes.
-
Put dinner on late morning in the slow cooker... 😁😁😁.. Chicken stroganoff based on chelseas ingredients but with chicken.. After mich said how much she loved the chicken strog and maddy mentioned she preferred chelseas version..definately seeing the advantages of a slow cooker... Even if you have a busy weekend or are out all day you can come back to a cooked dinner.. Loving that :). Will do mash in thermie..slow cooker just threw it all in except coated the chicken in a flour paprika salt mix before throwing that in..
Ok update.. Chicken is not meant to be slow cooked.. Sauce fine but chicken too dry but edible but yuk as cant stand it dry.. Think next time would just cook it in thermie and leave the beef etc for the slow cooker..
-
Think i made a mistake with the slow cooker function.. Said exhaust valve should be open i had it closed lol.. Still getting used to it.. Does the 6 in 1 or 5 in 1 have low or high slow cooker function??
-
Frozzie, chicken can be so moist and flavousome in the SC, just be careful not to overcook it.
Or another trick is to cook it in an oven bag inside the slowcooker - even more tender and juicy....and no mess in the bowl! ;D
-
Astarra that sounds like a great idea. How long do you generally cook chicken dishes for?
-
Ok update.. Chicken is not meant to be slow cooked.. Sauce fine but chicken too dry but edible but yuk as cant stand it dry.. Think next time would just cook it in thermie and leave the beef etc for the slow cooker..
Which cut did you use Kim? I've had chicken cacciatore using Maryland portions down at DD's and they were lovely. I'd probably not use chicken breast meat in the SC, I always prefer thighs for moist meat.
-
Used breast jd as i prefer it.. But think the error is with te fact i had the exhaust closed so with the pressure not real,y slow cooked..will have to try some other cuts and dishes with vent open as well..
-
for chicken breasts its 8-10 minutes in the pressure cooker.. :)
is that a help wonder
-
Uni posted this SC recipe for caramelised onions elsewhere, here it is for safekeeping and easy reference.
Dorothy’s Crock-Pot Caramelized Onions
6 large regular yellow onions (3-4 pounds)
2-3 tablespoons good quality olive oil
Peel onions and cut them into thin slices; you should have about 6 cups (exact amount is not crucial, though). Mist the inside of the ceramic insert for the slow cooker, place onions in cooker and drizzle the oil over the slices. Cover and cook on high 10-12 hours, until the onions caramelize. They will have a deep brown color.
Leftover caramelized onions may be refrigerated, covered, up to a week or two. They may be frozen up to 6 months.
Makes 3 cups
-
Good one. I have. Big u k of pickled pork I want to cook over night so am looking up recipes now. My rabbit recipe was delish but I did brown the bunny pieces first.
Gert
-
Mist the inside of the ceramic insert for the slow cooker,
Thanks Judy... Mist with oil spray... Apparently helps with cleanup....
-
This morning, it's too wet to do housework ;) . . This is an example of how one thing leads to another ,, and another . .and . . .
I'm so taken atm with the date and lime cake that I thought I'd see if I could find the book in which the original recipe appeared (anything that taste as good as this cake and that comes from a section called "morning coffee in the bush" has got to be good! (Best Recipes by Annabelle White)
During the search I came upon Ms White's time at the New Zealand Woman's Weekly . . . which in turn . . . came up with these 10 best slow cooker recipes - At this stage, I have no idea what any of them are like but I'm aiming to try the cumin and lemon chicken hot pot!!
http://www.nzwomansweekly.co.nz/food/top-10-slow-cooker-recipes/
-
Think i made a mistake with the slow cooker function.. Said exhaust valve should be open i had it closed lol.. Still getting used to it.. Does the 6 in 1 or 5 in 1 have low or high slow cooker function??
I'd love to know the answer to this too. I have slow cooked in my 6 in 1 but not sure if it is low or high so have winged it a lot. Anyone know???
-
This morning, it's too wet to do housework ;) . . This is an example of how one thing leads to another ,, and another . .and . . .
Had to laugh when I read this since our ex neighbour who used to spend far too many nights doing exactly this said one night he came across a message which essentially said..this is it. This site does not lead you anywhere else!
-
. This is an example of how one thing leads to another ,, and another . .and . . .
which essentially said..this is it. This site does not lead you anywhere else!
;D ;D ;D ;D ;D
-
Ok for those with the 6 in 1 or 5 in one...
Is there a low and high pressure on slow cook??
Also the rice cooker function.. How is your rice.. Ive cooked it twice and its horrible .. Overcooked mess.. Ive cooked to the specifications.. If your rice is good how do you cook it??
Thx :)
-
Ok for those with the 6 in 1 or 5 in one...
Is there a low and high pressure on slow cook??
Also the rice cooker function.. How is your rice.. Ive cooked it twice and its horrible .. Overcooked mess.. Ive cooked to the specifications.. If your rice is good how do you cook it??
Thx :)
Only cooked rice in my 6 in 1 once and it was horrible, same as yours Kim. I have been wondering about high and low on the slow cooker, as its not a heavy pot, like the other style SC, would be why it heats up so fast, I cooked beef cheeks in it the other day for 6 hrs they were yummy.
-
Ok for those with the 6 in 1 or 5 in one...
Is there a low and high pressure on slow cook??
Also the rice cooker function.. How is your rice.. Ive cooked it twice and its horrible .. Overcooked mess.. Ive cooked to the specifications.. If your rice is good how do you cook it??
Thx :)
Frozzie I have the 5 in 1. The high and low pressure is only for pressure cooking. When I slow cook (which is most of the time) I press the 'brown' button and then 'start' and sear my meat and brown any onions and garlic. Next I add all the ingredients and press 'slow' button, enter the time and then start - never high or low pressure. I have had about four slow cookers and this one is my absolute favourite - I bought it to pressure cook but I much prefer slow cooking, makes dinner time so much easier.
I haven't made rice in it - I normally use the Thermomix for this. Sorry I can't help you with this one.
-
Thanks guys ok then the rice cooker is out.. It was really horrible tice lol
I was asking re low and high pressure as alot of recipes say for eg 4 hours on high or 8 on slow?? So i guess you always put it on 8 but with valve on exhaust?? I bought it primarily for slow cooker to make dinner time easy on days when im busy
-
Kim I've just been setting the timer for however long usually between 6 &8 hours and it's worked perfectly every time always have the pressure thingy open
-
Thx suzanne :)
-
I am absolutely loving my new Slow Cooking cookbook given to me by MF yesterday. The recipes look a lot more innovative than Sally Wise who seems to use chutney in every dish.
Maybe I will get more confident. Judy gave me a 'you beaut' recipe for pickled pork and it ws delish. So fa r I have had about 3 wins and 2 not so good.
I think my problem is that we have our main meal at lunch time so it does not leave a long enough time. Now when I get up for my early morning, ie 0430, pit stop I turn the thing on.
You an teach an old dog new tricks!
Gert
-
Good to see the win/loss ratio is increasing for the wins Gretchen - you had me a bit worried there for a moment and I thought the SC would be pushed to the back of the cupboard and be retired.
-
Go Gert, post a good one :)
-
Here is the pic of the pickled pork. It only shrunk about 200 gms after 8 hours. Yup Judy you know I never give up on anything until I can do it right. I then may get bored and never do it again like the macaroons
(http://img.tapatalk.com/d/13/07/01/2uqe2yqu.jpg)
Gert
-
Looks yum Gert. :)
Love my slowcooker :-*
-
That looks great Gert :)
-
Yummy Gert.
-
Looks great Gert, love my slow cooker.
-
BWAAAAAAAAA ! I don't know what I am doing wrong. I followed the wonderful Osso Buco recipe From the book MF gave me. It was delicious BUT the meat was dry and nasty.i It was not falling off the bone . I fact I had to get a steak knife to hack at it. The vegetables were perfect the sauce was perfect. The whole thing looked perfect but the meat was crap. I cooked it for nearly 7 hours on low. It smelled delicious. It tasted delicious but I have never cooked such bad nasty horrible meat. The bolar blade I cooked earlier was the same. Please tell me it is the beef and not me. The Osso buco came from a local wholesale butchery that supplies local restaurants. Well that may be a clue as there are about two good restaurants in Cairns.
I have four more osso bucco in the freezer and some beef ribs I now am afraid to cook in the damn slow cooker. I am never going to the shopping thread again. Well not until I master this thing.
I fail to see how it could have been any better if I had cooked it for 12 hours. The marrow was perfect.
Not happy Gert
-
I dont understand either, slow cooked meat falls off the bone ???
Did you brown it, not that it would make a difference.
-
Yes I did . Dusted in flour, three mi tues each side into the pot as per recipe. The sauce was thick and rich and yummy . Very unhappy I am.
Gert
-
That is weird Gert ??? ??? ??? Not sure what went wrong. ???
-
I've never had that happen Gert. Maybe it was the meat.
-
Maybe the wrong cut of meat???
Im very new to the slow cooker.. Fine with french/dutch ovens but havent yet mastered slow cooking at all!!
-
Only way to check...try an entirely different meat Gert...here's hoping it is the meat and not the cooker.
-
After much discussion I realised I had bought the bolar blade roast fail at the same place. Now I am going to have a discussion with the damn butcher. Their pork is superb. Next I will try some beef ribs.
Gert
-
The beef ribs were a win. 61/2 hours . Yummy. Now I will choose another recipe from my new MF gifted cookbook.
Gert
-
Good to hear of another success Gert
-
Yeah I was happy. I want to we if I can get some goat. That would be good in the slow cooker.
Gert
-
Do you have a Halal butcher in cairns? I know they sell goat here,
-
Nice to hear your slow cooker successes are now overtaking the disasters Gretchen.
-
I mentioned this on the what's for dinner thread yesterday but thought I should link here. It turned out ok but we are not big slow cooker fans in this house and I found it very sweet, but there were no leftovers and it was very easy so it couldn't have been all bad.
http://www.funnyisfamily.com/2013/03/crock-pot-thursday-bacon-wrapped-apple.html (http://www.funnyisfamily.com/2013/03/crock-pot-thursday-bacon-wrapped-apple.html)
-
Thanks Wonder for posting the link to the recipe. ;D
-
Thanx Wonder from me too! :-*