I Am In LOVE With My New Slow Cooker!!!

For some time I have been debating whether to get a slow cooker or not. After a good look around I took the plunge 🙂 My biggest problem was I had one years ago when Cliff and I hadn’t been living together very long. It was my sisters old one and I just never got on with it. I couldn’t cope with having to brown things off in a pan first and then transferring to the ceramic dish in the slow cooker. That meant extra washing up! 😉
I discovered the Morphy Richards Sear and Stew slow cooker. It has a metal inner that you can use directly on the hob! Yay!! That means true one pot cooking…no extra washing up.


I have been experimenting with different recipes now for about 2 weeks. There have been some winners and some utter disgusting losers! But I am loving it. I used to cook twice a day for dinner as Cliff gets in too late some days to eat with the kids. Now I can cook once and keep ours warm for later.

I will be adding recipes that are a success shortly 🙂


Recipes – Welsh Rarebit

Today I made one of my all time favourite lunches…Welsh Rarebit, well what I always believed it was until I found other recipes for it and are nothing like mine! This I guess is more like cheesy scrambled egg without the egg taste. My mum used to make it and now do I 🙂

So you will need to serve one hungry adult:

Half of an onion
1 tbls oil
150 grams of mature cheddar
1/4 tsp Pepper
1/2 tsp English mustard powder
3 tbls milk
1 egg
2 slices of bread

Chop your onion up fairly small and gently fry until softened.
Grate the cheese.
Add the milk, cheese, pepper and mustard to the pan and cook gently until the cheese is melted.
Pop the bread on to toast now.
Crack the egg into the pan and keep stirring until thickened.
Pop the toast on a plate and top with the Welsh rarebit.
Enjoy 🙂