Rosie Scribble

Slow cooker Greek-style butter bean and potato casserole

I’m not known for my cooking skills, but even I have managed to successfully produce this Greek-style butter bean and potato casserole from the new Morphy Richards slow cooker cookbook. It takes just 15 minutes to prepare the ingredients, and then you just leave it to cook for four hours. It’s a great recipe for a cold winter evening and great with a chunky bread roll. (Serves 6).

Ingredients

• 4 tbsp olive oil
•  1 mild Spanish onion
•  4 garlic cloves, crushed
•  200 ml red wine
•  400 g white potatoes, diced
• 100g turnip, thinly sliced
•  2 x 410 g cans butter beans, drained and rinsed
•  2 x 400 g cans chopped tomatoes 
•  Pinch of paprika
•  1 bay leaf
•  2 tbsp chopped flat-leaf parsley

The one where we battle with melted marshmallow

After it was noted that our attempts to ‘bake’ Puffles didn’t actually involve the use of an oven, we have attempted to redeem ourselves in the kitchen and risen to the challenge of both using the oven - well hob to be completely accurate - and mixing more than two ingredients.

It’s a landmark occasion and we are feeling rather proud of ourselves at not only producing some Rice Krispies marshmallow-type thingys, but also surviving our first (and most definitely last) attempt at working with melted marshmallow.

We were supposed to be making Rice Krispies Easter Bunnies but we abandoned the recipe when it got to the part that told us to ‘roll portions of the marshmallow mixture into balls’ using your hands. After getting the stuff everywhere and then sticking to whatever we touched, we wimped out and dished it into a muffin case with some very sensible teaspoons instead.

If you’d like to brave melted marshmallow, here’s the full recipe:

Rice Krispies Easter Bunnies

Ingredients:

45g unsalted butter or margarine
300g marshmallows
150 Rice Krispies
Sweets to decorate

Method:

1. Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir until the mixture is melted. Remove from the heat.
2. Add the Rice Krispies and stir well until coated with the marshmallow mixture.
3. Using hands roll portions of the mixture into balls.
4. Allow to cool slightly and then decorate with sweets and icing of your choice.

If you go for our more cautious ‘place the mixture in muffin cases and avoid touching the marshmallow your own hands’ approach they end up looking something like this:

They taste delicious.

Further word of caution however: Whatever you do, don’t put your camera lens too near the marshmallow, especially if it hasn’t fully set. You'll be cursing yourself for days.

Thanks to Kelloggs for sending over the recipe and ingredients.