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Post by spindrift on Nov 10, 2009 13:19:54 GMT
Tilly, I'll have to 'phone a friend' (!) in Switzerland, I can't understand it myself.
Yumm....I had the last bowlful of the beef casserole last night when I came in hungry from uni. It was even more delicious than on Saturday night...so it pays to let it 'stand' for 2 days.
Tilly again - you can put some (about 4) thin peelings of the skin and rind into the stew for extra flavour but remove them before serving.
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Post by Deleted on Nov 10, 2009 14:10:34 GMT
Oh yes, all such dishes are much better heated over the second time. Some day we will learn to make these things 2 days before the guests arrive, eat just a tiny portion, and reheat the rest on the day of the dinner invitation.
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Post by tillystar on Nov 11, 2009 13:59:09 GMT
Not only was it delicious (we all loved it and I had leftovers for lunch today ) Spindrift you have also helped me solve a problem. FiL is coming tomorrow night for the weekend and we will be eating out lots but going out all day Saturday then up to London to see fireworks in the evening before coming home for dinner. I have been trying to think of something that is good but quick for when we get home. Instead I am going to put your beef casserole in the slowcooker in the morning as I know he will love it. Perfect!
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Post by bixaorellana on Nov 11, 2009 17:57:43 GMT
I wonder if slow cookers automatically give that rested-for-one-day flavor to certain foods. Did you make the first one the regular way, Tilly? Please let us know if you think the slow cooker version is any different.
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Post by Deleted on Jan 5, 2012 14:13:09 GMT
I must get started on something like this soon, to get me through the heart of January.
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