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err a cup ?
What is a cup ?
just a cupthat you drink out of depending on the quant you want either a mug or a smal teacup but be sure to use the same size cup for all the ingredients
1/2 cup Brown Sugar 40 grams Butter 2 cups Self Raising Flour 1/2 cup Golden Syrup 2 Eggs 1 1/4 cups Milk
surely if your cup was too large/small there’s gonna be too much or not enough butter and eggs.. i get the idea of cups as measurements but all the ingredients should be in cups.. i’m guessing there’s a standard size cup in these recipes
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This reply was modified 7 years, 8 months ago by
Pete.
err a cup ?
A cup is 240ml.
Its no secret I’m a shyte cook….though lately I have been making an effort and beginning to enjoy being a bit more adventurous in the kitchen (re cooking!!)
I am always considering buying a slow cooker…then I think nah…it will take up too much space….I hate clutter….specially counter top…and will I use it enough? surely nicer warmer weather coming up you would use it less? I don’t want it to be one of those gadgets I buy then don’t use or wont be confident enough to use
I really only eat chicken and salmon…is it worth getting one ….input please
I have cooked chicken in mine wasn’t sure what u can and can’t put in there I can be a bit fickle sometimes lol
Yeh the thought of raw chicken and veg sitting together in the cooker doesn’t appeal to me
I dice the chicken first me and cook it for a few minutes
I dice the chicken first me and cook it for a few minutes
so more washing up …more pots….whats the bleeding point lol x
1 member liked this post.
Beef stew with dumplings
serves six
per serving
Calories:
526
Protein:
38g
Total fat:
28g
Saturated fat:
12g
Total carbs:
27g
Fibre:
4g
This stew does not require you to brown the beef, which makes it ideal for a slow cooker.
Ingredients2 tbsp vegetable oil
1 onion, roughly chopped
2 medium parsnips, cut into 2.5cm (1in) pieces
2 medium carrots, cut into 2.5cm (1in) pieces
1 large leek, cut into 1cm (½in) slices
3 tbsp tomato purée
1 kg (2lb 2oz) braising steak, cut into 4cm (1½in) chunks
Plain flour, to dust
200 ml (7fl oz) red wine
600 ml (1 pint) beef stock
3 fresh rosemary sprigsFor the dumplings
Ingredients125 g (4oz) self-raising flour
60 g (2½oz) suet
1 tbsp dried parsleyMethod
Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
Cover and cook on high for 5hr or until the beef is tender.
After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (3½fl oz) cold water and stir to make a soft (and slightly sticky) dough.Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.
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This reply was modified 7 years, 8 months ago by
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