schwartz mix and slow cookers

hi
Ive just bought a slow cooker and dont know where to start:confused:

does anyone know if using a scwartz dried mix like
casseroles or curries in a slow cooker would be any good?

I know that you have to use less water in slow cookers, so what would you do would you reduce the amount of water or just add the full amount ?

Thanks

Comments

  • boozer3boozer3 Posts: 2,960

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    I would add the full amount as you won't have much at all otherwise. Don't packet mixes use as little as 400/500 ml? Just thicken with cornflour.

  • I really wouldn't use those packet mixes with or without a slow cooker, they are full of salt, and not much else.

    Why not try fresh herbs instead like thyme and rosemary (depending on what you're cooking), they will probably hold up better in a slow cooker and give lots more flavour.

  • Instructions for my slow cooker say not to thicken stock. Also make sure all food is hot before putting in cooker. Hope this helps.

  • thanks for that
    I know i should maybe be more adventerous but these mixes could be a good start for me
    :)

  • I've used Schwarz mixes and other stuff like lamb casserole mixes, I do mine on high for about 5 hours and they turn out fine, I always put a little extra water in, about half the volume of water the mix requires.
    I like the consistency of the sauce to be like gravy or thick soup and it turns out like that for me. I have a slow cooker a got in Aldi about 3 years ago, its huge, 6.5 litres, not sure if that makes a difference to cooking times:confused:

  • Instructions for my slow cooker say not to thicken stock. Also make sure all food is hot before putting in cooker. Hope this helps.

    Not necessary to have the food hot.

    I get up at 6am and leave for work around 7.30am.

    I throw the meat in the bottom of the slow cooker pot, dice loads of veg on top, couple of oxo cubes over that, and enough water to come halfway up the meat and veg, with a good stir. Some garlic puree, tbsp tom puree, some fresh herbs.

    Leave it on low till I get home at 6.30pm, and throw in some mushrooms, put it on to High.

    10 mins later, use some gravy granules, or McDougalls Thickening Granules to just thicken up the gravy and get it onto the plates with a chunk of home made bread and butter.

    Perfect :) (and something everyone in my family actually eats together!)

  • I use the sausage casserole mix all the time - switch on slow cooker to warm up - mix sachet of powder to a smooth paste with a little water and then add sausages to cooker and mix paste with enough water to eventually cover sausages - I usually put it on about 11am and its ready for tea at 6 - when ready to eat I take sausages out and then add some Bisto granules to thicken sauce - lovely with creamy mash mmmmmmmmm

  • kate36kate36 Posts: 13,715

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    **bump** :D

    an old thread but i'm reviving it :D
    anyone else tried the schwartz mixes or new to slow cookers? i've just started using mine again and i'm trying out the schwartz mixes, i havent added any extra water to mine, so hopefully should be a nice thick sauce! i've got a bad habit of adding too much water so this will be a change for me!!

    i bought 4 of these 'slow cooker' sachets today; chicken curry, chicken provencal, sausage and bean casserole and beef and tomato casserole, all by schwartz...anyone else used them?
    :)

  • I use the sausage casserole one all the time. Works out fine. Not tried any of the others though.

  • kate36kate36 Posts: 13,715

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    i tried the chicken curry sachet tonight. quite nice! :D more spicy than i thought! but nice though i'd use it again..

  • **bump** :D

    an old thread but i'm reviving it :D
    anyone else tried the schwartz mixes or new to slow cookers? i've just started using mine again and i'm trying out the schwartz mixes, i havent added any extra water to mine, so hopefully should be a nice thick sauce! i've got a bad habit of adding too much water so this will be a change for me!!

    i bought 4 of these 'slow cooker' sachets today; chicken curry, chicken provencal, sausage and bean casserole and beef and tomato casserole, all by schwartz...anyone else used them?
    :)

    I'll be interested to know too - especially for veggie type ones - I'm veggie, hubby loves meat but I can always give him fish/ steak/ sausage - or he will eat Quorn sausage or mince/chicken pieces.

    I've never used Quorn in place of meat in the slow cooker - any hints?

  • I use them a lot. I don't even use the ones 'just' for slow cookers. I did a beef casserole last weekend that says nothing on the packet about slow cooking. You add 2 carrots and an onion to the mix with your beef, slosh in the powder & water mix and 5hrs later it was gorgeous with mash and veggies.

    I often have the beef and ale and the beef bourginion (sp) too. Yummy.

  • I use them quite often in my slow cooker. Just make up as per packet instructions, apart from the pork and apple one which I make with a can of cider instead of water

  • I enjoy making curries and chilli from scratch and using the slow cooker for absolute hours.
    But... a while back I spotted a small tub of chilli con carne powder by Shwartz and picked it up out of curiosity.
    It's not bad!
    I still add my own ingredients but I'd happily use it again.

    As to the earlier point of food must be hot, I've never heard of that.
    I just put in whatever I'm cooking, switch it on and let it do it's job.
    If I'm making the curry or chilli, say for a party, I frequently cook it day 1, switch off then heat it again day 2.

  • kate36kate36 Posts: 13,715

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    Glad to see this thread still going! I went to sainsbury's the other day and picked out a couple of their 'regular' casserole sachets !! Don't get me wrong, I do use regular herbs and cook from scratch as well!! :D
    Can't see why Quorn wouldn't work, one way to find out, try it!!:D