meat, felt, scrap

June 7, 2009 at 5:12 am (Hand made things by me, random things, Tutorial) (, , , , , , , , , , , , , )

Well, I got motivated a did one scrapbooking page – not posting it as it was about a work accident Mr Petit had and the title has swearing in it.  But I like how it looks, and no surprises that I incorporated some doodling!  Some craft I can show you is two felt badges I made this morning as demos for a kids’ workshop I’m doing at our local telecentre on the school holidays.  Cute I reckon.

Felt Owl

Felt Owl

Felt brooch circle thing

Felt brooch circle thing

I’ve been busy making a stew in my slow cooker.  It’s about 8 degrees outside and I reckon it will be a perfect night for a slow-cooked masterpiece.  It’s bubbling away at this moment and it smells soooo yummy.   I suggest that you get a slow cooker if you don’t have one because they are cheap to buy, are great for cooking cheap cuts of meat and you can put stuff in it before you head to work and when you get home at night, dinner is cooked.    This is how I made this stew.  The quanities make about 4 serves.

Check your vegie crisper for vegies (especially those who are on the way out).  Roughly chop and chuck into the bottom of your slow cooker.  If using any frozen vegies, leave them to defrost before you start cooking.  I've used carrot, celery, mushroom, cauliflower and whole pickling onions.

Check your vegie crisper for vegies (especially those who are on the way out). Roughly chop and chuck into the bottom of your slow cooker. If using any frozen vegies, leave them to defrost before you start cooking. I've used carrot, celery, mushroom, cauliflower and whole pickling onions. I like to put in about 4 cups of vegies, the more the tastier though, just guess how much to chuck in.

Spread diced beef (cheap cut is fine) and roughly chopped bacon on top of the vegies - allocated about 150-200grams of meat per serve.

Spread diced beef (cheap cut is fine) and roughly chopped bacon on top of the vegies - I used about 1/2 a kilo of diced beef and 2 short cut rashers of bacon

Secret weapon - chilli.  These are from my garden, the bonnet one is mild and the poker is medium.  Cut the stems out and I get rid of about half the seeds (keep some for some boom) and slice the chilli finely.

Secret weapon - chilli. These are from my garden, the bonnet one is mild and the poker is medium. Cut the stems out and I get rid of about half the seeds (keep some for some boom) and slice the chilli finely.

Flavours - a few bay leaves (remove before serving, the chopped chilli, teaspoon of peppercorns (i use the variagated colour type), teaspoon of paprika and 1 tablespoon of vegie stock powder.

Flavours - a few bay leaves (remove before serving, the chopped chilli, teaspoon of peppercorns (i use the variagated colour type), teaspoon of paprika and 1 tablespoon of vegie stock powder.

Sprinkle your flavours evenly over the ingredients already in the slow cooker.

Sprinkle your flavours evenly over the ingredients already in the slow cooker.

Add a good 1 and 1/2 glasses of red wine (any old stuff will do, even that bottle you stuck in the fridge and meant to get around to drinking) and the same quantity of water.

Add a good 1 and 1/2 glasses of red wine (any old stuff will do, even that bottle you stuck in the fridge and meant to get around to drinking) and the same quantity of water.

Stick on the lid and set on low for about 7-8 hours or high for about 4 hours.  If you are home, you can give it a stir every so often.  If you need to thicken it up at the end, cook with the lid off for about 1/2 an hour, or if you are in a hour, mix a teaspoon of cornflour with a little water to make a smooth paste and add to pot and stir until thickens slightly.  Serve with crusty bread.

Stick on the lid and set on low for about 7-8 hours or high for about 4 hours. This is how it looks after about 2 hours of cooking, it will eventually go brown and the meat will be melt in your mouth. If you are home, you can give it a stir every so often. If you need to thicken it up at the end, cook with the lid off for about 1/2 an hour, or if you are in a hour, mix a teaspoon of cornflour with a little water to make a smooth paste and add to pot and stir until thickens slightly. Serve with crusty bread.

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