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Chill out with this easy summer recipe for ‘cool’ gazpacho

By Rosie Wardale | 07/07/2015 | Posted in Recipes

During the scorching summer months, lunch decisions can be a nightmare. Microwaved soup? Pah, too warm for that. Soggy cheese and tomato sarnie? Not appealing. Same old chicken salad? Boring!

But there is one food that is refreshingly cool and will leave you feeling full and satisfied well into the afternoon: Gazpacho.

This fresh, Spanish classic is flavoursome, takes minimal effort to prepare and can be personalised to suit your tastes. As if you need further convincing, it’s also kind to your waistline, as it’s packed full of vitamin-rich vegetables – so no guilt required.

No matter what your expertise is in the kitchen, gazpacho only requires a handful of ingredients and a hand blender or food processor. Morphy Richards’ new Total Control Hand Blender is the perfect helping hand, as it’s powerful enough to whizz through any recipe with ease, and it’s versatile to suit your food preparation needs.  

To get you started, why not have a go at this simple gazpacho recipe to try at home? 

Ingredients
  • 1 slice country-style bread, about 1" thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 tbsp. sherry vinegar
  • 1⁄2 cup extra-virgin olive oil
  • Salt
Instructions
  1. Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
  2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
  3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Share your own gazpacho recipes – or any other Spanish delights – on our Facebook and Twitter pages.




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Pearl Barley: Your salads' new best friend

By Naomi Biltcliffe | 29/06/2015 | Posted in Kitchen

Making healthy salads that are full of flavour can often be a challenge. So we’ve decided to help you spruce up your summer salads with one tasty ingredient. 

 

Introducing… pearl barley, a delicious and wallet-friendly superfood that’s ram packed with nutritional goodness. Highly popular in Japan, pearl barley is barley that has had its shell and all of its bran removed, making it easier to cook and less chewy than other barley.

Most commonly known for plumping up soups and filling out stews, its talent for bulking up salads is often overlooked. But never fear, we’re here – with three deliciously healthy salad recipes all featuring this oft-underestimated food. 

Top tip: For even more flavour, why not try tossing your Pearl Barley in some fresh lemon or orange juice?

Sweet potato and pearl barley salad

Ingredients:
2 medium sized sweet potatoes
175g pearl barley
1 large bag of green beans
½ onion, finely chopped
1 clove of crushed garlic
½ red chilli, de-seeded and finely chopped
1 sprig of fresh rosemary
1tbsp balsamic vinegar
1tbsp olive oil
1tsp wholegrain mustard
2tsp honey

Method:
1. Slice the sweet potatoes into thick slices place in a pan of water and boil for 5-8 minutes until just cooked and slightly crunchy. 
2. Add the beans for the last 2-3 minutes. 
3. Drain the water and allow to cool. Once cooled, peel the skins off the sweet potato and cut into chunks.
4. In a large pan, fry the onion, garlic, chilli and rosemary for about 5 minutes or until soft.
5. Once the onion, garlic, chilli and rosemary has cooled, add them to a jug with the olive oil, balsamic vinegar, wholegrain mustard and honey to create the dressing.
6. Add the barley to a pan of boiling water. Allow to simmer, uncovered, for 25-30 minutes or until tender.
7. Allow to cool.
8. In a large bowl, add the beans and sweet potato to the barley.
9. Whisk the dressing ingredients together and pour over.
10. Chill until ready to serve.


Apple, pomegranate, pine nuts and pearl barley salad

Ingredients:
800g pearl barley
57g pine nuts
1 small onion, finely chopped
Salt and freshly ground pepper
1 large apple, cut into thin pieces 
75g pomegranate seeds 
30g chopped parsley
1/4 cup plus 2 tablespoons of extra-virgin olive oil
3 tablespoons white wine vinegar


Method:
1. Add the pearl barley to a pan of boiling water and allow to simmer, uncovered, for 25-30 minutes or until tender. 
2. Preheat the oven to 180°C. Spread the pine nuts on to a baking tray and toast for 5 minutes or until golden. Allow to cool.
3. In a bowl, whisk the oil, vinegar and onion with salt and pepper. Add the pearl barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.

Kale, pearl barley and feta salad 

Ingredients:
1 avocado, chopped
100g pearl barley
200g chickpeas
270g kale
50g feta cheese
130g sunflower seeds
1/2 red onion, finely chopped
2 tbsp olive oil
2 tbsp white wine vinegar
2 tsp honey
1 tsp lemon juice, fresh


Method:
1. Add the pearl barley to a pan of boiling water and allow to simmer, uncovered, for 25-30 minutes or until tender. 
2. Once the pearl barley has cooled, add all of the ingredients to a large bowl and mix together.  


Why not show us your 'pearls' of wisdom in the kitchen using this delicious ingredient on Facebook and Twitter?

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Game of Scones

15/06/2015

Are you prepping for a gut-wrenching, nerve-shredding Game of Thrones final tonight?

 

Will Stannus take his rightful place at the throne? Or will he burn his batch? Will Jon Snow face the White Walkers again? More to the point, would he go with the jam or the clotted cream first?

Daenerys might have taken off on her dragon at the end of the last episode, but what was the real hurry – and where’s she ‘scone’?

If all this excitement works up an appetite, how about hosting a themed bake off tonight? We know that we’ll certainly be indulging in our own version of Game of Scones – and can’t wait to ‘wolf’ them down!

Targaryen treats: Cheesy-fire scones

Ingredients
225g self-raising flour
pinch of salt
55g butter
25g mature cheddar cheese, grated
1 tsp cayenne pepper
150ml milk

Method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Put the flour, salt and butter into the bowl of your Morphy Richards Plastic Stand Mixer.
3. Stir in the cheese and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. 
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.


Stark sweets: snow inspired scones

Ingredients
2 cups all-purpose flour (plus more for hands and work surface)
6 tbsps granulated sugar
21/2 tsps baking powder
1/2 tsp salt
1 lemon (large)
8 tbsps unsalted butter 
1/2 cup double cream
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries (or frozen)
1 cup icing sugar (sifted)
3 tbsps fresh lemon juice

Method:
1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with baking paper. Set aside.
2. In the mixing bowl of your Morphy Richards Plastic Stand Mixer, whisk 2 cups flour, the sugar, baking powder, and salt. Add the lemon zest and whisk together again. Work the butter into the mixture, until it resembles coarse meal. Set aside.
3. Next, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point, as it will be a little wet. With floured hands, work the dough into a ball and transfer to a floured work surface. Press the dough into a neat 8″ disc and cut into equal wedges with a very sharp knife. Place the wedges onto the prepared baking sheet.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.


If you’ve got any tips you’d like to share with us, why not get in touch on Facebook or Twitter


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How to make the perfect iced tea

By Aimee Pearson | 12/06/2015 | Posted in Kettle

With Britain preparing for the upcoming heatwave (we can but wish!), what better way to enjoy the sun than with a chilled glass of fruity iced tea?

 

Despite it being a relatively simple recipe, it’s surprisingly easy to get iced tea wrong, and if you’ve never made it before, a bad batch could put you off ever wanting to attempt it again. 


We’ve created an easy guide to go with a delicious recipe to help you achieve refreshingly good results every time. Trust us; you’ll soon be making iced tea so delicious that you’ll put grandma’s original recipe to shame. 

 

 Lemon iced tea

Top tea tips:

  1. Top quality H2O: This is easily overlooked; the quality of your water can be the difference between a good and a bad glass of iced tea. For great tasting, filtered water why not try using one of our Brita filter kettles? You will ensure that your tea is of the highest quality and will leave no unsavoury aftertaste.
  2. For the coolest brew, first get hot: Using hot water is vital when brewing tea bags and particularly when adding sugar. If cold water is used, the sugar won’t dissolve and will give your beverage a grainy texture. Brew up with your Brita filter kettle for a clear consistency, which will give you an easy-sipping delight.
  3. Don’t over-steep:  The longer you leave your tea to brew, the stronger, but also the more bitter the drink will be. Be sure to not leave it brewing for longer than stated in the recipe, and if you want a more intense flavour, simply add more tea bags or ingredients.
  4. Freeze the flavour: Make a batch of syrup and freeze it in an ice cube tray. This allows you to add different flavours to different teas and also means you can vary the intensity of each glass. Nifty, eh?
  5. The perfect serve: Always serve your iced tea in a glass rather than a plastic cup. Not only does this look more aesthetically pleasing (you can’t beat a high ball glass for class, can you?), but it will also make your drink taste better. Plastic receptacles can absorb flavours, meaning you could end up ruining all your good work at the last hurdle. 
Lemon, mint and passion fruit iced tea

For iced tea novices and aficionados alike, this is a delicious and zesty recipe, which combines sweet and sour for a summer drink that still packs a punch.


Syrup ingredients: 
2/3 cup of caster sugar
½ cup of lemon juice
¾ cup of orange juice
4 passion fruit, halved

Tea: 
6-8 tea bags of your choice
2 litres of boiling water 

To serve: 
½ cup of fresh mint leaves
1 lemon, halved and thinly sliced
1 orange, halved and thinly sliced

Method:

  1. Add the caster sugar, lemon juice and passion fruit into a large pot. 
  2. Bring to a boil and then reduce heat to simmer for roughly 15-20 minutes. Stir until the sugar has dissolved and the passion fruit has turned into a purée. 
  3. Strain the syrup using a sieve and freeze to set into ice cubes. 
  4. When the syrup has set, boil water using your Brita Filter Kettle and add teabags to brew. Let the water brew for approximately 10 minutes before removing the tea bags. 
  5. Add the frozen syrup ice cubes to the tea and cool to room temperature. 
  6. Finally, add the fresh mint leaves, sliced orange and lemon and then serve. 
If you have recipes or tips you’d like to share, why not post them to our Facebook or Twitter pages?

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How to become a 'seasoned' cook

By Naomi Biltcliffe | 11/06/2015 | Posted in Recipes

Fruit and vegetables always taste better fresh. But what people often overlook is that they taste even better when they are in peak season.

 

There is a whole host of veg which is coming into season this month and it’s the perfect time to rustle up some tasty, healthy - and more importantly - easy recipes. 

Great tasting and nutritious ingredients such as asparagus, aubergines, carrots, rhubarb, watercress and radishes are all in season from May and will taste better now than they do for the rest of the year – what are you waiting for? Go and fill your fridge with these delights!

Each of these tasty treats are also better for you at this time of the year, as they are high in vitamins, fibre and iron.

So, for an easy way to impress your friends with not only your tasty dishes, but also your British vegetable knowledge (!), have a look at the below.


Asparagus and salmon risotto

Asparagus are in its peak season for only eight weeks of the year so now really is the time to make the most of them. They are not only a great source of iron, but they’re also bursting with vitamins C and A. This dish is flavoursome and easy to rustle up in your Supreme Precision 10-in-1 Multicooker.

Ingredients:

  • 40ml extra virgin olive oil
  • 40g red onion finely chopped
  • 150g diced, fresh asparagus
  • 300g risotto rice
  • 40ml dry white wine
  • 650ml water
  • 1 fish stock cube
  • 150g fresh salmon, diced
  • 20g butter

To Serve:

  • 4 slices of smoked salmon
  • 8 asparagus tips
  • Extra virgin olive oil
  • Salt

Method:

  1. Insert the mixing paddle into the jug; add the olive oil, onion and the asparagus. Attach the lid, do not attach the measuring cap – it’s not needed for this recipe.
  2. Select programme A and press start.
  3. After 5 minutes the Multicooker will beep twice. Remove the lid, add the rice and white wine. After 1 minute, add the water and crumble in the stock cube. If required, scrape the sides of the jug down using a spatula. Replace the lid.

  4. After 10 minutes the Multicooker will beep three times. Remove the lid, add the diced salmon and season the risotto as required. Replace the Lid.
    After 8 minutes the Multicooker will beep four times. Remove the lid, add the butter and replace the lid. Cook until the risotto is creamy and the programme stops.

  5. At the end of the programme press the stop button and remove the jug. Remove the paddle before serving.

  6. On the hob, bring a small saucepan of water to a boil. Blanche the asparagus tips for 2 minutes and then drain. Place the asparagus immediately in iced water to stop cooking and to help them retain their colour.

To Serve:
Serve the risotto in a bowl, topped with two asparagus tips and a slice of smoked salmon. Add a pinch of salt and drizzle over some extra virgin olive oil.


Sautéed carrots with lemon and marjoram

Now we’re not saying that carrots are the elixir of youth by any stretch, but the high levels of beta-carotene and vitamin A help slow down the ageing of cells, improve eyesight and protect the skin from sun damage so if that won’t convince you, we’re not sure what will.

This dish is delicious served with meat or fish and brings out the delightful natural flavours of the humble carrot.

Ingredients:

  • 3 tablespoons olive oil
  • 2 large cloves of garlic, finely chopped
  • 2 pounds carrots (about 16), cut into batons
  • 1 tspn brown sugar
  • 1/2 tspn salt
  • 1/4 tspn fresh-ground black pepper
  • 1 tbspn chopped fresh marjoram, or 1 tspn dried marjoram
  • 4 tspns lemon juice

Method:

  1. Add your carrots, garlic, sugar, pepper, marjoram and half of the oil to your Supreme Precision 10-in-1 Multicooker.
  2. Set a slow speed to prevent the ingredient from sticking to the bottom of the pan and set the time for five minutes.
  3. Use the temperature buttons to select a medium heat and press the start button. The Multicooker should beep to indicate it has begun to sauté the ingredients.
  4. When your Multicooker has finished it will beep and show ‘End’ on the display.
  5. Remove the ingredients and add the remaining oil and lemon juice before serving.


Baba ganoush

Aubergine is an incredibly versatile vegetable and one which has a subtle, but distinctive flavour. It is a good source of dietary fibre and also contains vitamins B6 and K.

Baba ganoush is a brilliant dip if you want to make something that looks harder than it is (don’t say we don’t help you look good) and the secret to this dish is smokiness. The smokier the baba ganoush, the more impressed your guests will be.

Ingredients:

  • 3 aubergines
  • 3 garlic cloves, crushed with a teaspoon of salt
  • 1 lemon, juice only
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • black pepper, to taste
  • 1 tbsp chopped flat leaf parsley

Method:

  1. Prick the aubergines with a fork to prevent them from bursting. Grill the aubergines until the skin is charred and blackened and the flesh feels soft when you squeeze it (this will take approximately 15-20 minutes, turning halfway through cooking).
  2. In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
  3. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
  4. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the fresh parsley over the top.



Why not share your seasonal recipes on Facebook and Twitter?

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Cookery jargon de-mystified

By Naomi Biltcliffe | 08/06/2015 | Posted in Kitchen

A lot of folks like to think they’re clued up when it comes to cooking. You may be familiar with the names of most cookery terms, but do you actually know the difference between them? Don’t worry if not, we’re here to offer a helping hand with our quick and easy guide. 



The cut


There are a number of crucial cuts in the kitchen – listed below are just five of the most used. Knowing when to use each one will not only leave you feeling like a pro, but will also help make your food look mouth-wateringly good. For example, diced peppers work well in continental dishes such as paella and risotto, which call for flashes of colour and a mix of flavours, but South American cuisine such as fajitas call for chunky slices.

Chop: Large squares, roughly ½ to ¾ inches
Dice: Small chops, approximately ¼ to 1/8 of an inch
Mince: Cut ingredients as small as possible with a knife
Slice: A vertical cut down the length of the food, as thick or thin as you like
Julienne: Long, thin matchstick- like strips, roughly 1/6 to 1/8 of an inch in size.


Measurements that matter

Dash, smidgen or pinch - how do you decide? 
A dash is most used in connection with liquid and can relate to flavour enhancers such as Worcester sauce or tabasco or staples such as oil or vinegar. A pinch usually refers to salt, sugar or spice, whereas a smidgen can be used for a variety of ingredients from saffron to chilli powder.

A dash: 1/8 teaspoon – or six droplets
A smidgen: 1/32 teaspoon – a couple of droplets or a few grains (in other words, just enough to give a hint of flavour!)
A pinch: 1/6 teaspoon – or enough to grab between your thumb and forefinger


Top techniques

The technique you use will depend on the meal that you are making, so it is important to select carefully.


Blanching vs Poaching

Blanching is a technique used to cook veggies just enough without leaving them mushy or discoloured, such as green beans. 
Poaching involves cooking in a liquid between 140F to 180F.  It is typically the chosen method for delicate foods and is often considered to be the healthier option as it does not use fat to flavour the ingredients.
Poaching can be used to make an array of delicious meals, including all- time breakfast favourite Eggs Benedict (feeling hungry yet?!)

Baking vs Broiling
Whether a birthday cake or home-made bread, food must be surrounded by a consistent temperature when baking. The oven will reach an even temperature throughout.
Broiling is when your food is exposed to direct heat. Food should be positioned under the top of the oven, similar to grilling. A popular broiled bite is salmon. 

Braising vs Stewing
Braising and stewing use slow, moist heat to tenderise beef and other meats- methods made easy with the Morphy Richards Supreme Precision Multicooker.  
Braising, aka ‘pot roasting’, is when large cuts of beef are partially submerged in liquid. 
Stewing refers to small, uniform cuts of beef that are completely submerged in liquid. 

What about sautéing? 
Sauté is a French word, meaning ‘to jump’. In cooking, sautéing involves cooking uniformly cut ingredients at a high heat, without letting them sit in the pan for too long.

If you’ve got any tips you’d like to share with us, why not get in touch on Facebook or Twitter



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Perfect BBQ rubs and marinades

By Naomi Biltcliffe | 20/05/2015 | Posted in Kitchen

You can’t beat a good British BBQ. 

What better way to have your friends over for dinner without having to slave away in the kitchen? The key to the perfect BBQ is flavour, and lots of it, yet marinades and rubs are often overlooked. Whether you’re all about burgers and chicken legs, or you prefer prawns and seabass, there’s a marinade or rub to suit. 

Intensify the flavour by soaking your favourite BBQ fare in its marinade overnight or even for a few hours. This is also a great way to tenderise your meat or fish. 
The Easy Blend Deluxe from Morphy Richards provides a quick and easy way to make delicious rubs and tasty marinades in a matter of minutes. 

 
Simply add your ingredients into the blending beaker, attach the blade and twist and lock the beaker with the blade onto the motor. Then blend or pulse your way to a perfectly blended rub or marinade.
Why not follow these quick and easy recipes for a BBQ that’s bursting with flavour?

Cajun Rub
Ingredients:
2 tbsp paprika
1 tbsp black peppercorns
1 tbsp cumin seed
1 tbsp light brown soft sugar
1 tbsp salt
2 tsp coriander seed
1 tsp dried thyme
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp allspice 


Method:
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the dual blade
3. Pulse the spices for 20 seconds, then shake the Easy Blend to loosen the spices 
4. Blend on speed II for 30 seconds
5. Use the rub to season the meat of your choice, allow to marinade for a few hours or overnight, before cooking
Top tip: Use seeds instead of ground ingredients for a fuller flavour.


BBQ Rub 
Ingredients: 
4 tbsp celery salt
4 tbsp hot paprika
1 tbsp light brown soft sugar
1 tbsp mustard powder
1 tbsp ground coriander
1 tbsp freshly ground black pepper
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp dried thyme
½ tbsp cayenne pepper
Method:
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the dual blade 
3. Pulse for a few seconds and shake the beaker to loosen the spices
4. Blend on speed II for 30 seconds 
5. Use as a dry rub on a meat of your choice
Top tip: Mix with a little bit of oil for a simple and easy marinade.
Lemon and Herb Marinade
Ingredients:
Juice of 2 lemons
6 tbsp olive oil
2 tbsp fresh parsley (leaves only)
2 tbsp fresh thyme (leaves only)
Salt and pepper to taste
Method:
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the quad blade
3. Pulse for 30 seconds
Top tip: Prick your meat with a knife and then leave it to soak in the marinade over night. This will help the flavour to develop. 
Garlic & Thyme Marinade 
Ingredients:
4 tbsp white wine
4 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped 
1 tbsp fresh thyme leaves
Method:
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the quad blade
3. Pulse for 30 seconds
4. Use as a marinade on a meat of your choice
Top tip: This works great on chicken legs.


If you’re BBq-ing up a storm, why not share your pics on Facebook and Twitter?
  


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Toast toppings to power you through the day

By Naomi Biltcliffe | 15/05/2015 | Posted in Kitchen, Recipes

We’ve embraced the courgetti craze and even the cronut, but there’s a new trend that’s captured the imagination and taste-buds of food-lovers across the UK: toast.

That doesn’t just mean your standard slice of bread with marmalade or jam, and eaten in a hurry on the way out to work in the morning. This is so much more.  

Toast can be accompanied by so many toppings. It’s possible to create a filling meal that’s packed with healthy goodness, and takes only a few minutes to prepare. What’s more, it can be enjoyed at any time of the day – not just breakfast!

With the right toppings, you can pack in a healthy dose of protein, fibre and vitamins, all from a humble slice of toast.

We’ve put together a list of toppings to suit all tastes, and, using our Aspect, Accents, or Chroma Toasters, your meal will be quickly prepared to perfection, and will taste sensational.

  1. Avocado & salmon
  2. For a healthy snack that will leave you feeling satisfied and full of energy, avocado and salmon is the go-to option. Avocados are packed with nutrients and are high in healthy fats and potassium, while the salmon provides a dose of omega 3.

  3. Egg, spinach & mushrooms
  4. Eggs are a great source of protein and energy, and as they take no longer to cook than a slice of toast, they’re the perfect choice for breakfast. Spinach is packed full of nutrients, and mushrooms are a great source of Vitamin B.

  5. Banana & peanut butter
  6. An easy and scrumptious topping for anyone in a rush, this toast contains plenty of good sugars and a healthy dose of potassium from the banana. What’s more, a thin layer of peanut butter is packed with healthy fats and protein.

  7. Cottage cheese & strawberries
  8. Cottage cheese is low in fat, and high in calcium. Spread it thickly on a slice of wholegrain bread and top with strawberries for a sweet/savoury mix and a dose of vitamin C.

Summer desserts 101

By Naomi Biltcliffe | 15/05/2015 | Posted in Kitchen

Do you struggle with all puddings from meringues to mud pies? If you are relatively inexperienced in the kitchen, but want a dessert to impress your guests then read on; we’re here for you.

 

The Morphy Richards Folding Stand Mixer is the key to your sweet success this summer; it can create mouth-watering meringues, gooey chocolate brownies, crunchy cookies and whipped cream so light you would think it were made of clouds. If you fancy something a little lighter, how about a fruit salad with a twist?


Meringue


A delicious treat for anyone who has a bit if a sweet tooth (yes, we mean you) and so versatile it can be added to a range of different desserts.

Ingredients:

  • 3 large egg whites* 
  • 120g caster sugar *
  • Minimum of 3 egg whites and use 40g of caster sugar per egg white
Method:

1. Pre heat the oven to 150ºC / Gas Mark 2. 
2. Place the egg whites in the Mixing Bowl of your Morphy Richards Folding Stand Mixer and insert the Whisk Attachments. 
3. Whisk on maximum speed until at the soft peak stage. This takes about 3 minutes. During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the unit and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated. 
4. Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a time, until stiff. 
5. Shape dollops of the mixture onto baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. 
6. Lower the temperature to 110oC / Gas Mark ¼ and cook for a further 2-3 hours until crisp and dry.



Eton Mess

One of the most traditional English desserts, originally served at cricket games, but now enjoyed…well, pretty much everywhere!

Ingredients:

Meringues (either homemade using your Folding Stand Mixer, or bought from any large supermarket)
300ml whipping cream
A punnet of strawberries

Method:

1. Crumble the meringues into a bowl.
2. Whip the cream in your Morphy Richards Folding Stand Mixer on speed 4-5 until desired thickness is achieved. (Guide time: 3-4 minutes). During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the mixer and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.
3. Add the cream and strawberries to the crumbled meringue and mix together.


Fruit Salad

The humble fruit salad is often overlooked, but adds flavour and zing to any occasion. To surprise your guests why not add sweet basil, black peppercorns, chilli or earthy sesame oil?

Ingredients:

  • One galia melon
  • A punnet of blueberries
  • 3 nectarines
  • A punnet of strawberries
  • 1 banana

Method:

1. Chop up all of the fruit and combine in a bowl. Delicious on its own or served with cream or ice cream.

Give these recipes a whirl and share your creations on Facebook or tweet @LoveYourMorphy.


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How to avoid simple cooking mishaps

By Naomi Biltcliffe | 30/04/2015 | Posted in Kitchen

Even some of the most experienced cooks make mistakes in the kitchen from time to time.

We’re here to help turn you from disaster to Delia, and so we’ve made a list of the most common mishaps we’re asked about and how to avoid them. Chill out, you’ve got this.

 
Burning your garlic…whoops!

Garlic browns in less than a minute and there’s nothing more frustrating than adding it to a pan, only to realise that your oil is too hot. Burnt or overcooked garlic can give a bitter taste to dishes, rather defeating the purpose of this tasty ingredient. 

The best way to cook garlic is to sauté it on a medium heat in either a bit of butter or olive oil. For an even easier way, use the Supreme Precision Multicooker. Insert the mixing paddle into the jug, add your garlic with a little bit of oil before attaching the lid. Select speed two, set it to 90oC and fry it to perfection for just two minutes. 


Top tip: For a quick and easy way to peel garlic bulbs, cut off both ends, place it under your knife and press down, the garlic will easily separate from the skin. Quickly chop it up and you’re ready to add it to the oil.


Never fear, the days of smooth mash are here


Lots of people struggle to make mash that isn’t lumpy. Follow these five simple steps for creamy mash every time:

1. Peel your potatoes – either Desiree or Charlotte potatoes work best
2. Chop them into small, evenly sized cubes rather than big chunks
3. Allow to boil until soft – poke the largest cube with a knife to test
4. Before adding any liquid or butter, mash the potatoes with a potato masher until powdery
5. Add a nice big chunk of butter with a splash of milk or cream before mixing in with a wooden spoon

Top tip: Keep an eye on our site in coming months for a blender which can do all the mashing for you…!


Over-boiled eggs - The hard times will be over easy

 
You’re never too old to enjoy boiled eggs and soldiers but getting the ideal yolk for dipping can be tricky. Whether you like them hard boiled or soft, cooking the perfect egg is all about timing. 

The difference between a good egg and a lousy one can be as little as 30 seconds. Follow these easy steps for cracking good eggs:

1. Fill a small sauce pan with water so that it’s ¾ of the way full – enough to cover your egg completely
2. Bring the water to a fast boil
3. Add your eggs to the pan and leave them to boil for 5 minutes
Top tip: Add a pinch of salt to your water to stop your eggs from cracking. 


Say hello to chicken that’s juicy and full of flavour

Lots of people overcook chicken for the fear of food poisoning, but then end up with dry, tasteless meat. 

Steaming is one of easiest ways to cook chicken. With the Intellisteam Food Steamer you can cook chicken to perfection in less than 20 minutes, all at the click of a button. Add the right amount of water to the food steamer, add your chicken to the steamer with some Cajun rub or thyme to help the flavours infuse while cooking, select the pre-set chicken function and then sit back and relax while your dinner cooks away. 


The days of drowned rice are over

Cooking rice can be stressful as the rice to water ratio can seem to be an art form, but it’s easier than you think. You just need the right quantities. 
With rice it’s all about quantities; get this right and you’ll enjoy delicious, fluffy rice every time. Add twice the amount of water as rice (half a cup of rice is sufficient for two people) and a pinch of salt to taste.
Cover the pan for 10-15 minutes until all of the water has evaporated, then use a fork to fluff up once finished. Easy.


And there you have it; our five top tips to helping you discover your love of cooking. It really isn’t that hard to get it right in the kitchen; you just need the right tools and the passion to make it tasty! 

Got any questions? Don’t hesitate to get in touch with us on Facebook or Twitter


Easy Spring cleaning tasks to do this week

By Naomi Biltcliffe | 15/04/2015 | Posted in Floor Care

Everyone is busy these days, trying to juggle work, family, friends and much more besides, and so sometimes a deep clean isn’t always possible. Break down the clean into sizeable chunks by tackling one room at a time and invest in the proper products to help you work through them quickly.

 

If you only have fifteen minutes here and there, here are five things to prioritise in your living room:

1. Sort your sofa. Remove all of the cushions and vacuum up any hidden nasties with your Morphy Richards Supervac. This gives your living room a good spruce without too much hard work and is so quick and easy to do, you can even fit it in during the advert breaks!


2. De-clutter.  This can be your dresser, the cupboard under the TV or your children’s toy box. Sort into three piles: chuck, recycle and keep. You can only clean properly once you have removed all of the ‘stuff’ which has built up over the past year.


3. Vacuum your rugs and mats. You would be surprised at how much difference a clean rug can make, but a whole room can be transformed in one quick job and it will spur you on to tackle the rest of the house.


4. Clean your curtains. This is particularly good practise if you’re replacing your heavy winter curtains with a lighter set for Spring. Handsticks such as the Morphy Richards Supervac are lightweight enough to reach the full length of the curtain and eradicate all dust and dirt.


5. Spruce up your light fittings. These can be dust traps, but a quick blast with a handstick and there’ll be no more cobwebs hanging from the ceiling. Easy.


What’s your top spring cleaning priority?

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Cauliflower rice: A healthy and easy alternative

By Naomi Biltcliffe | 09/04/2015 | Posted in Kitchen

While the sun making an appearance is an unexpected delight, the early heatwave means that the health kick to fit back into our summer clothes is more pressing than ever. However, if you don’t know where to start, we have a few easy tips and recipes to help.

Keep an eye on our blog and Facebook page for recipes, how-tos and tips and you’ll be summer-ready in no time!

 


Cauliflower rice is a really simple and tasty alternative to rice, which you can enjoy with all of your favourite meals.

Cauliflower is high in fibre and low in calories – 100g contains only 26 calories and 5% of your daily dietary fibre. It’s an excellent source of vitamin C and minerals such as iron, calcium and potassium, all of which help with your general health and immune system.

To make a batch of cauliflower rice all you need is a cauliflower, a colander, a blender such as the Morphy Richards Accents Hand Blender Set with Serrator Blade a splash of rapeseed oil and a frying pan; it’s a doddle.

1. Start with one large cauliflower. Depending on the size, this should make two sizeable portions.

2. Remove all of the outer leaves and cut out the hard centre. Break it down into small florets, which will fit into your blender easily.

3. Thoroughly wash each of the florets and leave to drain in your colander. Pat dry with a sheet of kitchen towel.

4. Transfer all of the florets into the large jug of your Morphy Richards Hand Blender Set with Serrator Blade and pulse for about 30 seconds until all of the cauliflower is finely chopped.

5. Pop the chopped cauliflower into a frying pan with a small amount of rapeseed oil (a healthier alternative to olive oil, due to the reduced amount of saturated fat) and cook over a medium heat for approximately two minutes, until heated through.

6. Serve immediately with your choice of fish, meat or vegetables.

You can add different herbs and spices to the rice to give added flavour. Why not try coriander and lemon juice or black pepper and cayenne?

Give the recipe a whirl and share your creations on Facebook or tweet @LoveYourMorphy.

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Easy Easter family recipes

By Naomi Biltcliffe | 02/04/2015 | Posted in Kitchen

Planning a family gathering this Easter weekend?  We have some great recipe inspiration for you. We promise that there’s absolutely no chocolate in sight!


To ensure you can make the most of family time use your our Supreme Precision 10-in-1 Multicooker to rustle up these tasty meals in no time at all. Follow the instructions below and you’ll be as popular as the Easter bunny.

Mushroom Risotto with Parmesan Crisp

To serve four

You’ll need:
40ml extra virgin olive oil  
30g shallot, finely chopped 
20g white onion finely chopped
1 garlic clove, finely chopped
200g button mushrooms, diced
150g shiitake mushrooms, diced 
300g risotto rice
40ml dry white wine
630ml water
1 vegetable stock cube
50ml double cream
40g butter
30g Parmesan cheese, grated  


To serve:
200g Parmesan cheese, grated 
1 shiitake mushroom, thinly sliced 
Extra virgin olive oil


For the Risotto: 
1. Insert the mixing paddle into the jug; add the olive oil, shallot, onion, garlic and mushrooms. Attach the lid and measuring cap. 
2. Select programme A and press start. 
3. After five minutes the Multicooker will beep twice. Remove the lid, scrape the sides of the jug down using a plastic or silicone spatula and add the rice. After one minute add the wine, water and crumble in the stock cube. Replace the lid, without the measuring cap. 
4. After 10 minutes the Multicooker will beep three times. Remove the lid and add the cream. Replace the lid. 
5. After eight minutes the Multicooker will beep 4 times. Remove the lid, add the butter and Parmesan cheese. Replace the lid and cook until the programme stops.
6. At the end of the programme, press the stop button and remove the jug. Remove the mixing paddle and check the seasoning before serving.   


For the Parmesan Crisps: 
7. Place a small non-stick frying pan over a high heat. When hot, place a circular metal pastry cutter into the centre of the pan. Place a heaped spoonful of Parmesan cheese into the centre of the cutter, (approximately 50g). 
8. After one minute, using a spoon remove the pastry cutter and gently turn the Parmesan crisp over to cook on the other side for another minute. Repeat for each crisp.
9. Gently fry off the sliced shiitake mushroom in a little oil, until cooked.  
 
To serve:  
Serve the risotto in a bowl, topped with a Parmesan crisp, a slice of mushroom and a drizzle of olive oil.  


Tip:  
For a richer risotto, add five fresh chopped scallops to the onion and shallot mix at the start.


Spaghetti Pescatore

To serve four

You will need:  
20ml extra virgin olive oil 
30g shallot, finely chopped
2 garlic cloves, finely chopped 
150g button mushrooms, diced 
200g mixed seafood
½tsp salt 
20ml dry white wine
500ml water 
380g spaghetti 
Freshly chopped parsley

To serve: 
12 tiger king prawns, shelled and de veined  
4 parsley sprigs

For the Pasta: 
1. Insert the mixing paddle into the jug, add the olive oil, shallot, garlic, mushrooms, seafood and half the salt. Attach the lid and measuring cap. 
2. Select programme B and press start. 
3. After five minutes the Multicooker will beep twice.  Remove the lid and add the white wine. After a couple of minutes, add the water and replace the lid. 
4. After 9 minutes the Multicooker will beep three times. Remove the lid, break the spaghetti in half and add to the jug with the remaining salt. Replace the lid. (When the pasta is almost cooked you may need to remove the lid and stir with a spatula to prevent sticking). 
5. After 15 minutes the multicooker will beep four times. Remove the lid and add the parsley and check the seasoning. Continue cooking for the final few minutes stirring occasionally with a spatula. 
6. At the end of the programme, press the stop button and remove the jug. Remove the mixing paddle before serving.   


To decorate: 
Heat a spoonful of olive oil in a non-stick frying pan, fry the tiger king prawns for one minute on each side.


To serve:   
Serve the pasta topped with three tiger king prawns and a sprig of parsley.


Spicy Hummus with Tahini

To serve four

You will need: 
400g canned chickpeas, drained (liquid reserved) 
½ large garlic clove, crushed 
1½ lemons, juiced 
1½tbsp olive oil 
1tsp cumin, ground 
Salt, to taste 
Cayenne pepper, to taste 
75g tahini paste   


To serve: 
Pitta bread, cut into strips 
Crudités


For the hummus: 
1. Insert the chopping blade into the jug, add the drained chickpeas and attach the lid and measuring cap. Using the pulse setting, blend on speed 10 until mashed. 
2. Remove the lid and add the garlic, lemon juice, oil, cumin, salt, cayenne and 2-3tbsp of the reserved liquid. Replace the lid and pulse twice for 10 seconds each.  Scrape the sides of the jug down using a spatula and then pulse again for a further 10 seconds. 
3. Add the tahini paste to the jug and pulse for 10 seconds.  Scrape the sides of the jug down using a spatula and then pulse again for 10 seconds or until of a thick creamy consistency. Adjust the seasoning if necessary.  
4. Place the hummus into a shallow bowl, sprinkle with cayenne pepper.  

To serve: 
Serve with pitta bread and crudité vegetables


Have a great Easter from all at Morphy Richards!


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Kick start your summer body preparation with these energy boosting smoothies

By Naomi Biltcliffe | 30/03/2015 | Posted in Kitchen

The clocks have finally ‘sprung’ forward, which means longer days to enjoy and what better way to make the most of them than a spot of exercise?

 

With many of you thinking about getting your bodies ready for summer (maybe wishful thinking knowing the British weather?) here are a few energy boosting smoothie ideas to help fuel your workouts.

 


Orange and mango citrus zinger

A fresh and exotic tasting drink to get you in the mood for summer escapes…

Ingredients:
3 large oranges
I large mango
Ice cubes

Method:
1. Wash and prepare the fruit, cut the oranges into segments and peel, de-stone and slice the mango.
2. Attach the jug attachment to your Easy Blend Deluxe using the Quad Blade. Insert the filter into the jug and attach the juicer lid.
3. Using the pusher, juice the orange and mango slices together on speed II.
4. Pour into a glass with ice and enjoy.


Cool Banana

Simple, healthy and delicious.

Ingredients:
One ripe banana
200ml skimmed milk
300g low fat vanilla yoghurt

Method:
1. Add the ingredients as listed to the 750ml beaker, do not overfill.
2. Attach the beaker to the Easy Blend Deluxe using the Quad Blade.
3. Pulse for 5-10 seconds to combine.
4. Blend on speed II for 20 seconds.
5. Pour and enjoy!


Strawberry watermelon cooler

A refreshing smoothie to quench your thirst and tickle your tastebuds. 

Ingredients:
One watermelon, skin removed
Eight large British strawberries
200g seedless red grapes

Method:
1. Wash and prepare the fruit, cut the watermelon into chunks and the strawberries in half.
2. Attach the jug attachment to your Easy Blend Deluxe using the Quad Blade. Insert the filter into the jug and attach the juicer lid.
3. Using the pusher, juice the fruit together on speed II.
4. Pour into a glass, stir and garnish with a strawberry.


Breakfast berry blast

A vitamin-filled smoothie to kick start your day and keep you going for hours.

Ingredients:
One ripe banana
200ml skimmed milk
100g blueberries
One tsp honey

Method:
1. Add all of the ingredients to the 750ml beaker, do not overfill.
2. Attached the beaker to the Easy Blend Deluxe using the Quad Blade.
3. Blend on speed II for 30 seconds.
4. Serve immediately.


Have you got any failsafe energy smoothie recipes? Post them on Facebook or tweet @LoveYourMorphy.

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Top 10 lesser known tips for spring cleaning your home

25/03/2015

With the clocks going forward this weekend, that extra hour of sunlight each day gives you the perfect excuse to give your home the deep clean you’ve been putting off all winter.

Follow these simple and easy tips to steam through your cleaning so you can put up your feet and enjoy Easter.

  1. Start from the top of the house and work your way down – that way you won’t traipse dirt up the stairs.
  2. Tackle the dusting first. Use a damp cloth to capture dust and start at the top of your room and work your way down to your skirting boards. 
  3. When tackling floors and multiple surfaces around the home, don’t create more work for yourself, simply use the 12-in-1 steam cleaner to ensure a spotless finish.
  4. Give yourself extra storage room, by vacuum-packing your winter clothes and bedding before storing them away. 
  5. Sprinkle baking soda on to a damp cloth and wipe around the edges of your dishwasher to remove stubborn stains, which can be left after excessive use.
  6. Defrost your freezer with your 12-in-1 steam cleaner using the spatula attachment. It’s quick, easy and safe*, meaning you don’t have to leave a freezer door open all night.
  7. Use a damp rubber glove to effectively remove animal hair from furniture.
  8. To get rid of odours in your fridge, spread baking soda on a tray and pop on the bottom shelf to soak up the smells – it’ll be whiff free in no time! 
  9. Cut a lemon in half and rub it along your chopping boards to freshen them up and stop transferring smells or tastes onto other foods.
  10. Use a coffee filter to clean all of the bits of fluff off your TV screen – nifty, eh?


Why not share you top cleaning tips? Post them on Facebook or tweet @LoveYourMorphy.

*Ensure you check with the freezer manufacturer before doing this.


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Holy crumpets! The Great Comic Relief Bake Off Week Four

By Naomi Biltcliffe | 09/03/2015 | Posted in Kitchen

Talk around last night’s show may have been as focused on the public’s complete inability to recognise Chris Moyles after his weight loss as it was on the food, but the fab foursome tackled the tray bakes, crumpets and portrait cakes with glee.

Alexa Chung feigned incompetency, but then pulled a trio of delights out of the bag (or, more appropriately, the oven) but was still no contest for Victoria Wood who took home the bake off apron.

If the tasty treats have got you in the mood to bake then check out our delicious recipes for brownies and crumpets below.

What’s more, if you’re looking to kit out your kitchen with the perfect baking products, you can pick up our Accents Plastic Stand Mixer for half price* by using the code BL0350 – happy baking!

bbc.co.uk/rednoseday
 
Outrageously good brownies


Simple to make and easy to enjoy by all the family, this tray bake is a real treat. 

Ingredients: 

For the cake:
  • 75g cocoa powder
  • 200ml boiling water 
  • ¾ tsp bicarbonate of soda
  • 4 eggs
  • 375g demerara sugar 
  • 175ml sunflower oil
  • 1 tsp vanilla extract 
  • 275g self-raising flour
For the decoration:
  • 2 tbsp cocoa powder 
  • 50g butter
  • 300g icing sugar
  • Chocolate stars
  • Edible gold stars glitter

Method:

For the cake:
  1. Preheat the oven to 180 degrees Celcius. Grease a 23cm x 30cm baking tray and set aside. 
  2. In your Accents Plastic Stand Mixer bowl, combine the cocoa with the boiling water. Stir in the bicarbonate of soda and leave to one side to cool. 
  3. Once the cocoa mixture has cooled, add the rest of the ingredients to the bowl, and mix together on a medium setting for two minutes or until fully combined. 
  4. Pour the mixture into your baking tray and bake for 30 minutes, or until risen and firm to the touch. Allow the cake to cool in the tin for a few minutes before moving it to a wire rack to finish cooling.
For the icing:
  1. In a saucepan over a medium heat, melt the butter and golden syrup with 1 tbsp of water. Mix in the icing sugar until smooth. If needed, add a little extra boiling water before spreading the icing over the cake. 
  2. Scatter the decorations over the cake and leave it set for a couple of hours.

Scrumptious breakfast crumpets


Kickstart your weekend with freshly made crumpets, dripping with butter.

Ingredients:
  • 450g plain flour
  • ½ tsp salt
  • 1 tsp sugar
  • 2 tsp dried yeast
  • 300ml warm milk
  • 300ml warm water
  • Vegetable oil (for cooking)
Method:

You will need four, greased, crumpet rings. 

  1. In the bowl of your Accents Plastic Stand Mixer, combine the flour, salt, sugar and yeast, making a well in the centre. Pour in the warm milk and water, on a medium setting mix until the batter is fully combined and thick. Cover with a tea towel or cling film. 
  2. Leave in a warm place to rise for about an hour until it's a light, spongy texture. Set your Accents Folding Stand Mixer to a medium setting for one minute to knock out any air and pour into a large jug.
  3. Add a small amount of oil to a non-stick frying pan. Wipe the pan with kitchen paper to remove any excess oil. Add the crumpet rings to the pan and pour in enough mixture to fill them to just over halfway up the sides. Leave to cook on a low to medium heat until plenty of small holes appear on the surface and the batter has just dried out. This will take about 10 minutes.
  4. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. 
  5. Allow to cool slightly and then enjoy!




 *Terms and conditions.
  1. The offer is only available by using the code against online transactions on www.morphyrichards.co.uk for the 40010 Accents Plastic Stand Mixerand does not include delivery.
  2. The code cannot be used in conjunction with any other offer.
  3. Using the code does not affect your statutory rights.
  4. Discounts cannot be applied retrospectively (i.e. after buying).
  5. The code expires on 17th March 2015 however Morphy Richards reserve the right to suspend or restrict the code at any time.
  6. Offer is subject to product availability.
  7. This code cannot be re-published or shared on any other website.
  8. The voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ

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Funny Man, Runny Jam: The Great Comic Relief Bake Off Week Three

05/03/2015

Last night saw celebrity bakers David Mitchell, Michael Sheen, Sarah Brown and Jameela Jamil, get off to a crumbly start in the signature challenge.

@jameelajamil got stuck into making her orange shortbread (unfortunately quite literally), while @RealDMitchell ‘s excitement got the better of him and he ended up with more icing sugar on his face than his biscuits.

They may have got off to an unpromising start, but the celebrities managed to pull it out of the bag in the technical challenge and the pork pies even passed muster under the piercing blue scrutiny of Paul Hollywood.

If last night’s antics have left you feeling inspired and ready to bake, why not try one of our recipes below? Don’t forget to share your masterpieces on Facebook and Twitter using the hashtag #Morphylovesbaking

What’s more, if you’re looking to kit out your kitchen with the perfect baking products, you can pick up our Accents Plastic Stand Mixer for half price by using the code BL0350* – happy baking!

bbc.co.uk/rednoseday
 
Pork and Apple Pies

Perfect for a light snack or a delicious lunch - why not try them with some tomato chutney?

Ingredients:
  • 500g sausage meat
  • 1 apple, grated
  • 1 tbsp chopped parsley
  • Pinch ground nutmeg
  • 340g plain flour
  • 80g unsalted butter 
  • 1 egg, beaten
  • 1 egg yolk - to glaze
Method:
  1. Preheat oven to 200 degrees Celsius. Grease a six slot muffin tin.
  2. Add the sausage meat, apple, parsley and nutmeg to a bowl, season with salt and pepper, then mix well to combine. 
  3. Sift flour into the bowl of your Morphy Richards Accents Stand Mixer, add one teaspoon of salt and make a well in the centre. 
  4. In a saucepan, melt the butter with 100ml of water over a low heat. Add the liquid to the flour. 
  5. Add the beaten egg and set your Morphy Richards Accents Stand Mixer to a medium setting for 1-2 minutes or until all of the mixture is combined. 
  6. Lightly flour your work surface and roll out the pastry. Using a 10cm pastry cutter, cut out six circles from the pastry and then line the muffin tin with them. 
  7. Equally distribute the sausage meat among the muffin holes. Using the remaining pastry, roll it into a ball and using a 7cm cutter, cut out six lids. Brush the overhanging pastry from the base with a little bit of water before placing the lids on top of the filling, then fold over the overhang up around the edges before pressing down. Roll any of the remaining pastry into long thin strips and use to these bits to run around the edge of each pie. 
  8. Brush the pies with the beaten egg yolk and bake for 35 minutes or until golden brown. 
  9. Allow the pies to cool slightly before removing from the pan.

Shortbread Biscuits

These mini bites of indulgence are easy to make will melt in your mouth. 

Ingredients:
  • 230g butter, softened 
  • 105g icing sugar
  • 1 tsp vanilla essence 
  • 350g plain flour
Method:
  1. Preheat the oven to 180 degrees Celsius. 
  2. In your Morphy Richards Accents Stand Mixer bowl, add the butter, icing sugar and vanilla essence. Mix together on a high setting for one minute or until light and creamy. 
  3. Add the flour to the liquid and mix together on a medium setting for 2-3 minutes, or until fully combined. 
  4. Roll out the dough until about ½ inch thick on a lightly floured work surface. Cut out using a pastry cutter and place them ½ inch apart on an ungreased baking tray. 
  5. Bake in the oven for 15 minutes or until the bottoms are a light golden brown. Immediately remove from baking tray and allow to cool on a cooling rack.

 *Terms and conditions.
  1. The offers is only available by using the code against online transactions on www.morphyrichards.co.uk and do not include delivery.
  2. The code cannot be used in conjunction with any other offer.
  3. Using the code does not affect your statutory rights.
  4. Discounts cannot be applied retrospectively (i.e. after buying).
  5. The code expires on 17th March 2015 however Morphy Richards reserve the right to suspend or restrict the code at any time.
  6. Offer is subject to product availability
  7. This code cannot be re-published or shared on any other website.
  8. The voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ

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Burnt Cakes and Bruised Egos: The Great Comic Relief Bake Off Week Two

By Naomi Biltcliffe | 19/02/2015 | Posted in Recipes

Jonathan Ross, Gok Wan, Abbey Clancy and Zoella were last night’s Great Comic Relief Bake Off challengers. Their task? To win over Mary Berry and Paul Hollywood with cupcakes, profiteroles and a marble cake inspired by their favourite building.

@Wossy ‘ s profiteroles may well have resembled cookies in their stature and @Zozeebo ‘s beach hut marble cake looked rather like a  building featured on TV Show Cowboy Builders, but we can’t help but admire the effort the celebs put in all round.

Feeling inspired for your own baking bonanza? Try one of our recipes below and don’t forget to share your masterpieces on Facebook and Twitter. 

What’s more, if you’re looking to kit out your kitchen with the perfect baking products, you can pick up our Red Accents Plastic Stand Mixer for half price by using the code BL0350 and our Red Accents Hand Blender Set with Serrator Blade at a 25% with the code BL1025* – happy baking!

 

bbc.co.uk/rednoseday 

Buttercream Vanilla Cupcakes

Get your bake on with these delicious cupcakes for all the family.

Ingredients

Vanilla Cupcakes:
●     160g plain flour
●     ½ tsp baking powder
●     ¼ tsp baking soda
●     ¼ tsp salt
●     2 large eggs
●     200g granulated sugar
●     113g unsalted butter, softened
●     1 ½ tsp vanilla extract
●     115g sour cream
Vanilla Buttercream Frosting:
●     226g unsalted butter, softened
●     320g icing sugar
●     1 tbsp vanilla extract
●     1 tbsp heavy whipping cream
●     Hundreds and thousands to decorate

Method:

1. Preheat oven to 180 degrees celsius. Line muffin tin with 12 cupcake cases.
2. In a medium bowl, mix flour, baking powder, baking soda and salt. Put to one side.
3. Using the Red Accents Plastic Stand Mixer, beat eggs and sugar on a medium setting for two minutes, or until light and creamy.
4. Add the butter and vanilla extract; mix on a low speed for one minute, or until well blended.
5. Add in the dry ingredients and mix on a low speed until fully blended, be careful not to over blend.
6. Add the sour cream and mix until smooth.
7. Using a teaspoon, fill the cupcake cases until about ¾ full with batter. Bake in the oven for 18 minutes, or until fully cooked. *Tip: using a knife, insert into the cupcake and if it comes out clean your cupcake is cooked.
Making the frosting:
1. Using your Red Accents Plastic Stand Mixer mix the softened butter on a medium speed until soft and creamy.
2. Increase the speed to high and mix for three minutes.
3. Allow cupcakes to cool before frosting with either a piping bag or knife.
4. To finish, decorate with sprinkles.

Decadent Chocolate Marble Cake

This easy to make tea time classic is the perfect mid-week treat. 

 

 

Ingredients:

●     225g butter, softened
●     225g caster sugar
●     4 eggs
●     225g self-raising flour
●     3 tbsp milk
●     1 tsp vanilla extract
●     2 tbsp cocoa powder
Method:
1. Pre-heat the oven to 180 degrees Celsius and grease a 20cm cake tin.
2. Add all ingredients (apart from the cocoa powder) to your Morphy Richards Hand Blender with Serrator Blade and blend for 1-2 minutes, or until smooth.
3. Separate mixture into two bowls and stir the cocoa powder into the mixture in one of the bowls.
4. Using two spoons, add lumps of mixture to the cake tin alternatively.
5. Once all of the mixture has been added to the tin, bang the tin on the counter to ensure there aren’t any bubbles.
6. Using a knife, swirl around the mixture to create the marble effect.
7. Bake the cake for 50 minutes, or until an inserted knife comes out clean.
8. Allow the cake to cool on a cooling rack before eating.


*Terms and conditions.
1. The offers are only available by using the codes against online transactions on www.morphyrichards.co.uk and do not include delivery.
2. The code cannot be used in conjunction with any other offer.
3. Using the code does not affect your statutory rights.
4. Discounts cannot be applied retrospectively (i.e. after buying).
5. The code expires on 17th March 2015 however Morphy Richards reserve the right to suspend or restrict the code at any time.
6. Offer is subject to product availability
7. This code cannot be re-published or shared on any other website.
8. The voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ


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Soggy bottoms and red noses: The Great Comic Relief Bake off is back

By Naomi Biltcliffe | 12/02/2015 | Posted in Kitchen


Last night saw Mary Berry and Paul Hollywood back in the tents with four hopeful celebrities hoping to take the Comic Relief baking crown. Jennifer Saunders, Joanna Lumley, Lulu and Dame Edna rose to the occasion making a giant cookie, mini fruit tarts and a showstopper chocolate cake to varying degrees of success. If you’re feeling inspired today, try one of the recipes below and get involved for Comic Relief. Don’t forget to share your creations with on Twitter and Facebook.


bbc.co.uk/rednoseday


Triple Layer Chocolate Cake


This decadent show-stopping chocolate cake is perfect for special occasions or a naughty weekend treat.


Cake ingredients:
1 and 3/4 cups (220g) all-purpose flour
1 and 3/4 cup (350g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder 
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) freshly brewed strong hot coffee


Icing ingredients:


1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3-4 cups (360-480g) confectioners' sugar
3/4 cup (65g) unsweetened cocoa powder
3-5 Tablespoons (45-75ml) heavy cream 
1 teaspoon vanilla extract
1/2 - 3/4 teaspoon salt (to taste)
15 oz (1.5 bags) chocolate chips, optional


Directions:


Preheat oven to 180 degrees celcius. Butter & flour two 9 inch round cake pans.


For the cake:
1. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
2. Using your Morphy Richards Folding Stand Mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
3. Pour the batter into your prepared baking pans and bake for 23-27 minutes or until a knife inserted in the centre comes out clean. Allow to cool before frosting.


For the frosting:


1. Using your Morphy Richards Folding Stand Mixer, fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about two full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and all of the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about two minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for one minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt to taste.
2. Place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
3. Cake stays fresh, moist, and soft at room temperature (covered) for up to four days. Cake may be refrigerated (covered) for up to seven days.


Gooey Cream Cheese Chocolate Chip Cookies


Share these easy to make healthy cookies with your colleagues or family.


Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks 


Directions:


1. To the bowl of your Morphy Richards Folding Stand Mixer, fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about five minutes (or use an electric hand mixer and beat for at least seven minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about one minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a teaspoon, form heaping mounds of cookie dough. Place mounds on a large plate, flatten mounds slightly with your palm, cover with clingfilm, and refrigerate for at least two hours, or up to five days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 180 degrees Celsius, grease a baking tray and place mounds on the tray, spaced at least 2 inches apart. Bake for eight minutes, or until edges have set and tops are just beginning to set, pale and glossy in the centre. Do not bake longer than 10 minutes. Allow cookies to cool on the baking sheet for five minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to one week, or in the freezer for up to three months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to five days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future.





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Six meals to make with your slow cooker

By Naomi Biltcliffe | 11/02/2015 | Posted in Kitchen

Slow cookers are not just for stews, in fact there’s very little you can’t make.
Did you know you could slow cook fudge? Or have you ever indulged in seven hour porridge? 
Get inspired by the simple and delicious recipes below and you will never view your slow cooker in the same way again. Share your creations on our Facebook page!


Slow cooked chocolate fudge


An indulgent, but not too sinful treat….
Ingredients:
2-1/2 cups chocolate chips
1/2 cup canned coconut milk
1/4 cup coconut sugar or maple syrup
Pinch of sea salt
2 tablespoons coconut oil
1 teaspoon vanilla extract
Method:
1. Mix together the chocolate chips, coconut milk, coconut sugar, salt, and coconut oil.
2. Throw into your Morphy Richards Slow Cooker and cook on low for two hours without stirring. It's important that lid remain on throughout.
3. After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT: Do not stir the mixture at this point. Allow to cool to room temperature or to 110 degrees if you have access to a candy thermometer.
4. Once cooled, using a large spoon, stir vigorously for 5 -10 minutes until the mixture develops a matte finish.
5. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate for four hours or until firm. 


Slow cooked porridge


A delicious and healthy, no-fuss breakfast for the whole family.
Ingredients:
1 cup jumbo oats
4 cups milk (or half milk, half water for a less creamy version), plus a splash more milk to serve
Cinnamon, dried fruit, nuts, maple syrup, sliced bananas, or whatever topping you prefer
Method:
1. Heat the slow cooker if necessary.
2. Put the oats in the bowl along with a pinch of salt and pour over the milk, or a mixture of milk and water. 
3. Add the dried fruit, if you choose to use it.
4. Put the slow cooker on its lowest setting and cook overnight for seven to eight hours.
5. The porridge may have developed a crust overnight, but mix this in to break it up and add a splash of milk to serve, along with your desired topping


Slow cooked chilli


Classic comfort food dish, but better.
Ingredients:
900g beef mince
1 large red onion, finely chopped
2 cloves garlic, finely chopped
400g can chopped tomatoes
2 tbsp smoked paprika
410g can Kidney beans, drained
One beef stock cube
½ tsp hot chilli powder
1 tsp cumin
Dash of Worcester Sauce
100ml boiling water
Salt and freshly ground black pepper
4 tbsp chopped fresh parsley
Basmati rice, to serve


Method:
1. Tip the mince into the slow cooker stoneware and turn on to Low heat, crisp up the mince a little before adding other ingredients.
2. Add the onion, garlic, soup, paprika, beans, stock cube, chilli powder and cumin, salt and pepper, then mix well.
3. Add enough boiling water to come halfway up the mixture, to replace the moisture coming out of the beef and the onion. Place the lid on top and cook for four to five hours on Low, or two to three hours on High, or until the meat is tender.
4. Once cooked, remove the lid and stir. Add a little more seasoning and serve straight from the pot with basmati rice and plain natural yoghurt.


Slow cooked whole chicken


You will not believe how easy it is to make tasty rotisserie-like chicken in your Morphy Richards Slow Cooker .
Ingredients:
Whole chicken
Salt and pepper
Desired flavourings such as garlic, lemon, peppercorns or chilli
Method:
1. Take three pieces of aluminium foil and form into small balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with kitchen roll. Season the chicken with the salt, pepper and whatever flavourings you choose, and place in the slow cooker on top of the crushed aluminium foil balls.
3. Set the slow cooker to High for one hour, then turn down to Low for about eight to 10 hours, or until the chicken is no longer pink and the juices run clear. Simples.


Slow cooked chicken and mushroom fettuccine


An easy-to-make Italian feast that even the most inexperienced of cooks can whip up.
Ingredients:
700g chopped chicken
2 punnets of cremini mushrooms, cut into thirds
1⁄2 tsp salt
1⁄4 tsp black pepper
One clove of garlic, finely chopped
Two packets of cream cheese, cut into chunks
11p butter butter
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccine
Method:
1. Spray inside of your Morphy Richards slow cooker with non-stick cooking spray.
2. Arrange chicken in single layer in bottom of your slow cooker.
3. Add mushrooms and sprinkle salt, black pepper and chopped garlic into the pot.
4. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat.
5. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.
6. Cover and cook on Low for four to five hours or on High for two to two and a half hours.
7. Serve with fettuccine pasta.


Slow cooked spicy bean soup


A great dish to keep you fuller for longer.
Ingredients:
1 tbsp vegetable oil
200g chopped onion
180g sliced carrots
2 cloves garlic, minced
600ml chicken stock
2 tsp sugar
450g frozen sweetcorn
400g can of kidney beans, drained 
400g can of black beans, drained
400g can of chopped tomatoes with basil
400g can of chopped tomatoes, drained
110g diced green chillies


Method:


1. Combine all ingredients in the slow cooker, and cook on High for the first hour. 
2. Turn the temperature down to LOW, and cook for seven more hours.
3. Serve with crusty bread.

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