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  1. #571
    TheGooch's Avatar
    TheGooch is offline Winner 2014 - Newbie of the Year
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    Corned beef. Will have with mashed potatoes and veggies

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    Quote Originally Posted by GucciDahling View Post
    Corned beef. Will have with mashed potatoes and veggies
    And white sauce?

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    Quote Originally Posted by GucciDahling View Post
    Corned beef. Will have with mashed potatoes and veggies
    Yummy
    I agree it has to white or cheese sauce.

  5. #574
    hakuna matata's Avatar
    hakuna matata is offline The artist formerly know as babyhopeful
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    Roast beef

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    Yep. It's not corned beef if it doesn't have white sauce.

    My mum used to use the leftovers to make corned beef fritters for dinner the next night.

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    Sweet chilli chicken and capsicum pasta - yummy 😋

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    Quick question... Looking at doing this recipe tomorrow http://www.slowcookercentral.com/rec...cken-zuchinni/
    Now the recipe calls for 600ml of cream, would you use just normal thickened cream or would you use cream for cooking (lie the Philly one) I'm on the fence about the cream. I don't use cream in the slow cooker often at all so don't really know what's best.

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    Quote Originally Posted by Hasselhoff View Post
    Quick question... Looking at doing this recipe tomorrow http://www.slowcookercentral.com/rec...cken-zuchinni/
    Now the recipe calls for 600ml of cream, would you use just normal thickened cream or would you use cream for cooking (lie the Philly one) I'm on the fence about the cream. I don't use cream in the slow cooker often at all so don't really know what's best.
    I'd say the cream for cooking is the best way to go on this one. Slow cookers tend to split cream because of the extended cooking time. I didn't read the recipe sorry, but if it's just a stir through at the end or say 10 minutes before it's ready, thickened cream is fine.

  10. #579
    rainbow road is offline look at the stars, look how they shine for you
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    Lamb shanks tonight.

    I'll serve with sweet potato mash and sugar snap peas and gravy.

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    Quote Originally Posted by turquoisecoast View Post
    oooh I'm polish so we eat that quite a bit! please let us know how it turns out!!!
    It was very nice & interesting flavour... with the sauerkraut, and vinegar etc like a sweet and sour. Really needed the sour cream/creme fraiche for serving. I would say the recipe on the website had slightly too much stock (it asked for 1.5L) I would start with 1L and judge from there. Mine was a bit too watery. Definitely worth making though!


 

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