Latest posts: Kitchen

Avoid a cake decorating disaster with these expert tips

By Aimee Pearson | 10/11/2015 | Posted in Kitchen

This week’s Baking Surgery winner Eve Borrett had a bit of a disaster decorating her bunny cake that ended up looking a bit sorry for itself.  If like Eve you’ve nailed your bakes but fall at the final hurdle when it comes to finishing off your cakes with finesse, these tips are for you. We’re bringing you handy hints for preparation, creating impressive layer cakes, and top notch cupcakes this week as part of our Baking Surgery. Look out for more tips from vlogger Barry Lewis over on our Facebook page #TogetherWellMakeIt



1. Fail to prepare, prepare to fail

Whatever type of cake you’re decorating, most of the things that go wrong boil down to a lack of preparation. If you haven’t left enough time to decorate your creation you’ll end up rushing or attempting to decorate a cake that’s still warm. It’s important to leave enough time to allow your cakes to cool completely before you start to apply any icing or it will just melt off.

How you handle the sponges as soon as they come out of the oven is also key. For a layer cake, it’s crucial to leave the individual layers upside down to cool. This will help flatten them out and make the final cake much easier to assemble. With cupcakes, it’s important to take them out of the tin to cool so they don’t become misshapen. 


2. Icing a layer cake

Still on the theme of preparation, when tackling a layer cake a few simple steps at the beginning of the process can help you master getting that ‘wow’ factor. Start by putting a small dab of frosting on the cake stand underneath the first layer to stop it from sliding around. Tucking overlapping pieces of baking paper underneath the edges of the cake will keep the stand clean and can be removed when you’re all done.

When it comes to assembling the layers, it’s best to use a bigger dollop of icing to spread on each layer to start with. You can always scrape some off if you’ve put too much on, whereas if you use too little you’ll end up pulling up crumbs into the icing. Make sure you spread the frosting on each of the layers just beyond the edge of the cake; this will help you when it comes to frosting around the side of the cake.

When working on the edges, it’s best to tackle the cake in quarters, turning the cake stand as you go. Just focus on getting the whole cake covered before you move onto smoothing the icing out or working in any patterns.


3. Conquer those cupcakes

To make perfectly fluffy buttercream icing to top your cupcakes, try our recipe from the Cook & Create app, and whip it to perfection using the Total Control Folding Stand Mixer . You can currently get 10% off the mixer using code TOTAL10. 

Once you’ve made your icing adding it into a piping bag is an easy way to give your cupcakes a professional looking finish. When filling up your piping bag, try folding the top over a cup to give yourself a stable base to work with and make filling the bag far less messy. Experiment with different nozzles to create different effects. When piping the icing, start in the middle then loop around the edge in a circle, then finish with a swirl on top, back towards the centre.

If you’re not feeling confident enough to use a piping bag, try smoothing the butter icing on using a spatula. Measure it out equally among the cakes first using an ice cream scoop to make sure all your cupcakes end up looking the same. 



If all these tips aren’t enough, look out for another video from My Virgin Kitchen’s Barry Lewis next week, when he’ll be demonstrating how to fix cake decorating disasters. And remember, if all else fails, there’s nothing a generous dusting of icing sugar can’t fix! 

For more great hints and tips from the Baking Surgery, be sure to check out our
Facebook page. #TogetherWellMakeIt

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Be the Boss of Breadmaking

By Aimee Pearson | 21/10/2015 | Posted in Kitchen

We know you can feel a little apprehensive at the thought of making your own bread. Contrary to popular belief, you don’t need a bread maker to achieve great results. No one can deny how scrumptious a homemade loaf fresh out of the oven can really be and all you need is a bit of time on your hands.  

Once again, the Morphy Richards Baking Surgery is at your service! We’ve collaborated with our brand ambassador Barry Lewis from My Virgin Kitchen to bring you some essential tips for bread making. Step outside of your comfort zone and release the Paul Hollywood within!

Get more baking hints and tips from our Barry Lewis at the Baking Surgery page.  #TogetherWellMakeIt

1. Swap your store bought yeast for something closer to home:

Try making a homemade starter, an alternative to store bought yeast, for a very traditional loaf – this is how our ancestors used to make bread after all. The store bought yeast will struggle to achieve the same level of taste, consistency and flavour. Sound complicated? We promise it’s not! All you need to do is mix an equal weight of flour and water together, place in a large jar and leave to sit for a few days. With a bit of patience you can make some legendary homemade bread.


2. Easy on the flour:

To ensure the perfect dough consistency, you have to be careful with the amount of flour you use. If it won’t shape into a ball, it’s probably too dry, so add a drop of water to moisten it up! The mixture should be sticky and firm so that when you come to knead it, it bonds together well and doesn’t separate during baking. 
We know it’s hard to resist the temptation of adding more flour during kneading, especially when you’re a newbie bread maker and you’re not sure how the dough should look. Barry suggests using small quantities of olive oil, melted butter or even water when proving the dough. Adjusting the quantities of flour can have a huge effect on the outcome. This is where we think this week’s Baking Surgery competition winner, Ruby Grawe, may have gone wrong (sorry Ruby!).



3. A dough hook is all you ‘knead’:

Kneading is one of the most important processes in bread making; it aids the development of gluten (a type of protein) which ensures springy and elastic dough. Traditional hands-on kneading can be tiring, especially if you’ve missed a few sessions at the gym and your arm strength is lacking! Once your ingredients are mixed together, attach the dough hook on the Total Control Stand Mixer, select the pre-programmed bread dough setting and let the machine do the work. The dough is ready for proving when it’s beautifully smooth and slightly tacky to touch.   


4. Give the dough plenty of time to prove:
Proving allows the bread to rise and this requires patience; it’s a good time for shopping or catching up with a friend over a coffee! Before you wander off, ensure your dough is in a large mixing bowl to allow plenty of room to rise and cover with cling film or a damp tea towel.  Find a cosy spot in your house, where there’s no draught, and allow the dough to rise for at least an hour - the recipe should state proving times so follow these. Ideally, the dough should have doubled in size. 


Once you’ve mastered baking your favourite loaf, why not challenge yourself and try making a homemade pizza or a traditional Italian Focaccia? 

If you're not quite ready to go it alone, why not try one of our breadmakers for all the home-baked goodness in a fraction of the time?

For more advice from the Baking Surgery, be sure to check out our Facebook page. #TogetherWellMakeIt

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Banish Baking Blunders With Our Top Baking Tips

By Aimee Pearson | 14/10/2015 | Posted in Kitchen

Baking isn’t always the easiest thing to crack; all it takes is one little error and before you know it you’ve got a baking disaster on your hands! Don’t worry, the Morphy Richards Baking Surgery is here to help. We’ve pulled together some handy hints and tips to help you steer clear of some of the most common – and most easily avoided – baking blunders and be the organised, confident baker we know you can be!

Get more baking hints and tips from our brand ambassador and super vlogger Barry Lewis of My Virgin Kitchen at the Baking Surgery page. #TogetherWellMakeIt

1. Never underestimate the importance of lining your tins:

Although greasing the inside of the cake tin isn’t the most glamourous job, it helps to ensure you get smooth edges and is definitely worth the effort to avoid a broken cake. We’re sure this week’s Baking Surgery competition winner, Emily Coleman, wishes she’d greased her cake tins before baking them!


All you need to do is scoop some butter onto a clean piece of kitchen roll and wipe your tin for a quick and easy greasing solution – don’t forget to get into the edges! If you prefer to work with grease proof paper, add a little bit of butter to the cake tin first to stop the paper from moving when you pour in the mixture. Easy!

2. Avoid the dreaded ‘raw middle & burnt edges’ combination with this foil trick:

Sometimes the oven is not your friend, and that moment when the thick mixture transforms into a lovely, even brown cake comes far earlier than anticipated…before the middle of the cake has had time to catch up! Don’t worry though, the edges may be burning and the cake may still be raw in the middle, but it’s not too late to save it. To rescue your cake, simply cover it with a tight layer of tin foil to trap the heat and turn the temperature down by 10 degrees for the remainder of the baking time. 


3. Prepare ahead of time to avoid a last-minute shopping trip:

When the pressure of producing the perfect dinner party dessert is mounting, it’s easy to accidentally forget a crucial ingredient (let’s be honest, we’ve all done it at some point!). Avoid the panic next time by planning ahead and being prepared. Before you start to bake, measure out and organise all of the ingredients in separate bowls and make sure you have everything you need for the entire recipe. If you’re missing anything, you still have time to run to the shop to get the crucial ingredient before you start to bake!  

While you’re organising your ingredients, make sure you have all of the tools you need for the entire recipe, including icing, fillings and sauces. If you’re using a handy multi-functional tool like the Morphy Richards Total Control Hand Blender, make sure you lay out all of the attachments you’ll need for the recipe before you start so you don’t search all of your kitchen cupboards in a panic later on! (If you haven’t already discovered the Total Control Hand Blender, you can get 10% off now with the Baking Surgery promo code). 


4. Know your flours and get creative: 

Is there a difference between plain and self-raising flour? YES – and using plain flour instead of self-raising is a sure-fire way to ruin a recipe! Never fear though, if you’re running out of storage space for your ever-expanding stash of baking supplies, you can cleverly use the ingredients you already have. Make your own self-raising flour by adding a small amount of baking power to plain flour (just be sure to check the baking powder isn’t out of date and stick to ½ tsp of baking powder per 100g of plain flour). Genius! 



For more great hints and tips from the Baking Surgery, be sure to check out our Facebook page. #TogetherWellMakeIt

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Bake Fail no more!

By Naomi Biltcliffe | 23/09/2015 | Posted in Kitchen

The Great British Bake Off contestants know a thing or two about the unforgiving business of baking, but if even they’re getting things wrong, we know it might feel more than a little daunting. 

Fear not! Although baking is an exact science, there are some easy tips and tricks that you can learn from the GBBO fails to help you with your next batch of biscuits or lovely loaf. Our Together We’ll Make It surgery is always open and on hand to help with some of your queries and questions, so make sure you have a gander at our Facebook page.

So get ready to reminisce on some famous GBBO disasters and how you can avoid them. 

1. Unset desserts

A common mistake committed not only in the Bake Off tent but also at home, is not allowing yourself enough time to ensure your custards, jellies and trifles are entirely set, leaving you with a soupy consistency, similar to Dorrett’s Black Forest Gateau disaster in week one! A simple way to avoid such a catastrophe is to plan ahead – make sure you allow enough time for every element of the recipe to be entirely completed and finished before starting the next step. 



Over-baking cookies and biscuits

Over-baking is a common issue, especially when it comes to baking cookies and biscuits. It’s much better for cookies to be slightly under-baked than over-baked. No one likes a hard, dry cookie that resembles cardboard! Avoid this by remaining vigilant while you bake, don’t get distracted and forget about them and always check them after the minimum cooking time has been reached.




Dough is supposed to be mixed, right? Right! But over-mixing dough over-activates the gluten in the flour and results in a thick, stringy and stodgy consistency, not ideal for a light, fluffy bread. To avoid this, try using the

Total Control Stand Mixer, which uses Smart Response Technology and six different programmed settings to ensure you achieve perfect dough every time.


4. Not preheating the oven correctly

The beginning of every recipe usually states a preheated oven temperature – don’t ignore this, but do get to know your own oven. Unfortunately GBBO contestant Marie was caught short in week 2, after she forgot to turn the oven on completely…oops! Her bake was obviously totally uncooked! Don’t let this be you, when you first embark on a recipe make sure the oven is turned on (!) and correctly preheated. 


5. Over-beating egg whites

Mixing egg whites can be an art in itself. Over-beating your egg whites will end in complete separation. Not ideal. To avoid this, try using the Total Control Hand Blender Pro Set which offers eight different speed settings with Smart Response Technology for ultimate control and to guarantee fluffy, light egg whites.


6. Forgetting to soften the butter

It’s all in the planning. Butter needs to be softened at room temperature before creaming with sugar, otherwise the ultimate creamy consistency won’t be achieved. If you forget to pre-soften the butter then either of these simple tips will help you. Option one: chop the butter into smaller chunks and rest by a warm oven. Option two: put the butter in a plastic bag and bash with a rolling pin until it becomes soft.


After remembering these famous errors, you may be less likely to make your own baking mistakes. Why not share your perfect bakes or unfortunate mistakes on Facebook and Twitter during the next live episode of GBBO? You could even be in with the chance of winning an innovative product from the Total Control range to help you on your way.

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The Together We'll Make It Surgery is Open

By Naomi Biltcliffe | 17/09/2015 | Posted in Kitchen

We know baking isn’t easy. We know that sometimes your bread won’t rise no matter how much you will it to, you’ll end up with more batter on the walls than in your baking tray, or your icing will dribble rather than dazzle (Mat, we feel you, that tennis cake looked hard!).

We’ve all been there when a batch of cookies comes out of the oven looking like charcoal, but somehow tastes raw on the inside (how can it be?).


We’re here to help. We’re here to let you know that you are not alone and it is worth persevering, we promise. You can enjoy delicious baked treats without breaking a sweat.

Welcome to the Together We’ll Make It Surgery.

Over the next few months, as the nation determinedly dons their oven mitts and salivates over the creations on Great British Bake Off, we’ll be firmly by your side to help you improve your baking brilliance. We’re working with our new ambassador Barry Lewis, of My Virgin Kitchen to show you how, with a range of Morphy Richards products, including the state-of-the-art range of Total Control food preparation range and a little bit of confidence; you can reign supreme in the kitchen.

Barry will be on hand to show you how to avoid the common mistakes which befall us hapless and hungry cooks and give tips on how to slowly build confidence in the kitchen. 

What’s more, we’ll be giving away a product from the Total Control food preparation range every week to help you on your way. What more could you wish for?

Entering the competition couldn’t be easier; all you need to do is upload a picture, video or question relating to one of your baking fails to Facebook and we’ll work with Barry to select the cook most in need of help. Don’t worry, those wonky ladybird cupcakes and burnt buns will be a thing of the past – together we’ll make it!

Why not share your perfect bakes or ‘Mat moments’ on Facebook and Twitter during the next live episode of GBBO? 

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The return of Great British Bake Off: The baking begins

By Naomi Biltcliffe | 05/08/2015 | Posted in Kitchen

It’s been a whole year since we watched Nancy Birthwhistle whip, ice, bake and mix her way to the top of the tent and to claim the crown of Great British Bake Off Champion 2014 and thank god, the show’s back again. We’re honestly not quite sure what we’ve been doing with our Wednesday nights.

We have a veritable melting pot of delightful contestants this year from Mat, the 37 year old fire fighter; a man of simple desires who’s main aspiration is to own a dishwasher; to 53 year old Dorret, an accountant and self-confessed foodie. 

Also trying to impress Mary and Paul this autumn is Alvin, 37, who reportedly baked bread every day for three weeks until he got it just right; 41 year old travel photographer (and personal photographer to the Dali Lama no less!), Ian, and Flora, who, at 19 is the youngest of this year’s bakers and whose nearest shop at home is a mere 20 miles away. 

Tonight sees the dozen aspiring bakers embrace cake week. The show will kick off with each of the contestants tackling a Madeira cake and will move on to see them give Mary’s own frosted walnut cake a go in the technical challenge (let’s hope there is not a soggy bottom in sight).

Our first instalment of the deliciously addictive show will finish off with a round of show-stopping black forest gateau reinventions. If your mouth is positively watering at the prospect, how about whipping up your own baked treat? All you need are a few simple ingredients and your Total Control Control Hand Blender Workcentre, which uses smart technology to give you the confidence you need in the kitchen.

Madeira cake


NB. You need a 2lb loaf tin or 15-18cm round deep cake tin
170g Self raising flour      
170g caster sugar
110g butter, softened, cut into cubes
Zest of one lemon
2 medium eggs
4 tbsp. semi skimmed milk
1-2 thin pieces of candied citron or lemon peel, to decorate


1. Preheat the oven to Gas Mark 4, fan oven 160°C. Line the tin with greaseproof paper.
2. Fit the chopping blade into the bowl of your Total Control Blender Workcentre
3. Place the flour, sugar, margarine and lemon zest into the bowl.
4. Break in the eggs and add the milk.
5. Fit the work centre lid, main unit and select speed 7 on the Variable Speed Control. Using the Precise Control Trigger mix the ingredients together for a few seconds. Scrape the bowl down with a spatula and process again for a few seconds until all the ingredients are combined. 
6. Place the mixture into the prepared tin.
7. Bake in the centre of the oven for about an hour. You may need to cover the cake to prevent it becoming too brown after about half an hour. 
8. To serve, decorate the cake with the candied peel.

Once you have made a tent-worthy concoction, share your tips and tricks with other inexperienced cooks on our Facebook and Twitter channels – together we’ll make it ;)

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Whip up the perfect Wimbledon treat

By Naomi Biltcliffe | 12/07/2015 | Posted in Kitchen

If you’re not lucky enough to be at the Wimbledon final this weekend, why not re-create Centre Court in your own home? 

Nothing tastes more like Wimbledon than a bowl of fresh strawberries and cream. 

After two weeks of brutal matches and scorching temperatures, there’s only one question that remains. Pouring cream or whipped cream?

If you fancy whipping up your strawberry accompaniment, keep reading: We’ve created a guide on how to make the best whipped cream using your Total Control Hand Blender (402052). 

150ml whipping (double) cream
Top tip: for even more flavour – why not add a teaspoon of vanilla essence? 

1. Pour the cream into a large bowl (preferably a metal one if you have, if not ceramic or plastic will suffice).
2. Using your Total Control Hand Blender, fit the balloon whisk attachment and start to whip the cream on speed 7.  For the first few seconds the cream will be very frothy – this is normal.
3. Continue to whisk for a few more minutes, until the cream is softly whipped. 
4. Dollop on your strawberries and enjoy! 

Why not share your other Wimbledon treats on Facebook and Twitter?

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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

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

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

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

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 

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

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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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
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 

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 
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
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
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
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 
4 tbsp white wine
4 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped 
1 tbsp fresh thyme leaves
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?


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.


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

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!


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


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?


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


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

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.  

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 

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…

3 large oranges
I large mango
Ice cubes

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.

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

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. 

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

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.

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

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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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!
Outrageously good brownies

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


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


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.

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

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 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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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.

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


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.

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 


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….
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
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.
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
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.
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

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 .
Whole chicken
Salt and pepper
Desired flavourings such as garlic, lemon, peppercorns or chilli
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.
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
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.
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


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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Make the most of your Christmas leftovers

By Naomi Biltcliffe | 28/12/2014 | Posted in Kitchen, Soupmaker, Slow Cookers, Recipes

Let’s face it, when it comes to Christmas dinner us Brits do it in style, but as a nation we are on average scraping 4.2 million Christmas dinners straight into the bin.

With research showing that there’ll be enough leftover gravy this year to fill an Olympic size pool, we’ve come up with some fail-safe ways to help you save some pennies by turning your turkey trimmings into a tasty Boxing Day buffet.

Warming Boxing Day soup

After overindulging in one too many mince pies, why not treat the family to a comforting winter soup using all of the leftover vegetables?

All of these Christmassy soup recipes from BBC Good Food are perfect for ensuring all of your extra Brussels sprouts, carrots, parsnips and potatoes go to good use. Alternatively, use leftover ham to make a tasty pea and ham soup - perfect for a light post-Christmas lunch.

The Morphy Richards Sauté and Soup maker, allows you to tuck into this tasty meal without causing any fuss.  You can put your feet up while your homemade soup is prepared in just 21 minutes. Simply sauté in the jug and then add your ingredients and stock.

The all-in-one turkey dinner method

We love this leftover turkey casserole recipe from BBC Good Food, as it uses up all your roast dinner leftovers in one go and has a delicious honey mustard tang.

It also allows our Supreme Precision 3 in 1 Slow Cooker to shine! Its three cooking functions means that you can seal and brown meat, fast stew and slow cook all in one product. 

After searing, just set the digital display for anything from four to 10 hours for a delicious and nutritious slow cooked turkey casserole meal. But, if you can’t wait that long, then the fast stew function can prepare a meal in as little as an hour and a half.

Keep calm and make use of your leftovers!

So don’t panic that there is still mountains of leftovers filling the fridge – be creative and surprise your family with some turkey buffet delights.

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