Latest posts: Recipes
Are you planning a spook-tacular Halloween party this year? (Trick and) treat your guests to these creepily cute miniature ghost cakes made using the Total Control Folding Stand Mixer. The mixer’s auto-set programme means you can create perfect cakes with ease to avoid a Halloween baking nightmare!
For the fairy cakes
- 150g caster sugar
- 250g margarine
- 3 eggs
- 3 tbsp milk
- 150g self-raising flour
- 2 tsp baking powder
- 200g icing sugar
For the ghost decoration
- 1 jar marshmallow frosting spread
- 100g margarine
- 200g icing sugar
- chocolate drops
Servings: 18 cupcakes
Cooking time: 60 minutes
To make your spooky ghost cakes, start off by following the instructions for fairy cakes on the Morphy Richards Cook & Create App. Making a batch of cakes ready for decoration is made quick and easy by using the Total Control Folding Stand Mixer on the automatic cake setting, with the ingredients listed above. Get simple step-by-step instructions by downloading the app and selecting recipes for the Total Control Folding Stand Mixer. In the cake section then select Fairy Cakes (Auto) for the easiest bake you’ve ever had. Try baking the cakes using colourful Halloween themed cases to help give them the wooooo factor!
Once you’ve made your fairy cakes and they have cooled down completely, decorate them using a mixture of marshmallow spread and buttercream icing. Making buttercream icing can be done in no time using the Total Control Folding Stand Mixer – get all the instructions on the Morphy Richards Cook & Create App which is available on iTunes and Google Play. Fold together buttercream and the marshmallow fluff and add to a piping bag, then pipe out in an upwards motion to create a miniature ghost on top of each cake. Finish with chocolate chips for the eyes and mouth and your cakes are ready to be served!
Have you made any Halloween themed baking creations this year? We’d love to see them! Share your photos on the Morphy Richards Facebook page.
Nothing says “hello summer” like a fruity mocktail, which is why we’ve mixed up a few juicy recipes using the Blend Express Complete Nutrition
. Whether you’re a fan of tropical tastes or exotic combos, we’ve got mocktail recipes to suit all tastes on our Cook & Create app. Here are two of our favourites:Pina Colada
In just three simple steps you’ll be sipping on this summer classic and singing “If you love Pina Coladas”!
400ml pineapple juice
150ml coconut water
200ml mango and coconut sparkling water
3 ice cubes
Raspberry & Cranberry Combo
- Add all ingredients except the ice cubes to the Blend Express Complete Nutrition beaker
- Blend on speed 1 for 20 seconds and pour over the ice
- Add a cocktail umbrella, sit back and enjoy!
This frozen treat is the perfect way to cool off after a warm summer’s day. The delicious combination of zesty and sweet, this mocktail will have your tastebuds tingling.
275ml cranberry juice
5 ice cubes
- Add all ingredients except the ice cubes to the Blend Express Complete Nutrition beaker
- Blend on speed 2 for 10 seconds and strain to remove the pips
- Add the ice cubes to the mixture and blend on speed 2 for a further 5 seconds
- Add a raspberry on a cocktail stick for decoration and tah-dah – you’re done!
For more exciting mocktail recipes including a delightful Pine Lime Sparkle and a lively Shampagne fizz, download our free Cook & Create app, available from iTunes
and Google Play
Don’t forget to share your summer classics on our Facebook
Ahh, Bank Holiday weekends. The perfect time to relax, catch up with friends, cook amazing food, and all without making a dent in your holiday allowance! Bank Holidays should be about spending quality time together, so while you want to treat yourself and your nearest and dearest to some delicious grub, there’s no need to spend hours slaving away in the kitchen away from all the action. These 4 quick and easy recipes will make sure you can enjoy a tasty weekend of food and make the most of your time off!BBQ Rub and Guacamole
If the weather holds up (fingers crossed) then a big family BBQ is the perfect option for a meal everyone’s sure to enjoy. These 2 easy recipes, made using the Morphy Richards Blend Express Complete Nutrition and Total Control Hand Blender Pro Set, will be the icing on the cake (or the salad on the bun) for your BBQ repertoire.
To make an extra tasty and super versatile BBQ rub using the Morphy Richards Blend Express Complete Nutrition, you’ll need:
- 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
- Half tbsp garlic powder
- Half tbsp onion powder
- Half tbsp dried thyme
- Half tbsp cayenne pepper
Download the method on the Morphy Richards Cook & Create App.
Try using the marinade on deliciously succulent BBQ ribs, yum! One of the best bits of the BBQ (apart from the smell of the hot coals) is all the condiments you get to add to your grub to make your burger or hotdog exactly how you like it. We love a generous dollop of limey guacamole on ours. To make your own guacamole using the Total Control Hand Blender Pro Set, you’ll need:
- 75g cherry tomatoes
- Half a red chilli de seeded
- 65g fresh coriander
- 1 avocado, halved, stoned and skin removed
- 1 lime
- salt and pepper to taste
You can also find out all the steps needed to whip up your guacamole on the app.Fruit Scones and Sweet & Sour Colada
Whatever happens with the weather, the Bank Holiday is definitely the perfect time to embrace the summer season and what could be better than celebrating with a batch of tasty fruit scones and an even fruitier mocktail? Our recipes are super easy to make using the Morphy Richards Total Control Stand Mixer and Blend Express, and are sure to wow your guests with a sweeter tooth.
To whisk up a batch of fruit scones using the Total Control Stand Mixer you’ll need:
- 450g self-raising flour
- 2 tsp baking powder
- Pinch salt
- 50g unsalted butter, cubed
- 4 tbsp caster sugar
- 100g sultanas
- 2 large eggs
- 8 tbsp milk
Get all the steps you need on the Cook & Create app.
To wash down your indulgent scones (topped with clotted cream and strawberry jam of course), try a zesty and delicious Sweet & Sour Cocktail made using juicy strawberries and lemon sorbet whizzed up in the Morphy Richards Blend Express. The ingredients you’ll need are:
- 135g strawberries
- 100g lemon sorbet
- 80ml elderflower cordial
- 260ml apple juice
- 4 ice cubes
You’ve guessed it, the step by step instructions are also on our app! It’s free to download and is packed full of tasty ideas to get your taste buds tingling.
You’ll find more great ideas for Bank Holiday Recipes over on our Pinterest board.
Share your bank holiday creations over on the Morphy Richards Facebook page
. Have fun cooking!
To celebrate Pancake Day this year we’ll be rustling up a giant stack of fluffy American style pancakes using the Total Control Stand Mixer. If you want a more traditional treat, we’ve got you covered with our recipe for pancakes topped with blueberries and maple syrup. But if you want to be a little bit braver this year, we’ve got also got five ideas for alternative topping combinations that shouldn’t work, but somehow totally do!
American Pancakes Recipe
1 tbsp baking powder
225g plain flour
Pinch of salt
1 tsp white sugar
2 large eggs (beaten)
30g butter (melted and cooled)
300 ml milk
Butter for frying
Blueberries and maple syrup for topping
- Simply add all of the ingredients into the Total Control Stand Mixer and mix until on speed 4 for 1.5 to 2 minutes, or until you’ve got a smooth batter.
- Once the batter is mixed, transfer to a jug so it’s easier to pour into the pan.
- Heat up a smooth, heavy based pan and add a small knob of butter before pouring in enough batter for one pancake at a time.
- Remember to wait until the upper side of the pancake is bubbling before flipping onto the other side, which should take about 1 minute.
- Repeat until you’ve used up all the batter.
Keep the pancakes you’ve made under the grill or in the oven on a low heat to keep them warm while you finish the batch. That way they’ll still all be warm when you assemble them into one giant stack!
Our Top Five Alternative Topping Combinations
Once you’ve got your stack ready and assembled, either top them with blueberries and warm maple syrup, or if you’re fancy something a little bit different, give one of these more unusual combinations a go.
- Strawberries and Balsamic Vinegar
It sounds peculiar, but the sweet undertones of the balsamic vinegar bring out the sharpness in the strawberries for a delightful combination. Try chopping the strawberries in half, then drizzling on a splash of your finest balsamic vinegar dressing.
- Chocolate and Chilli
If you’ve ever tried chilli chocolate brownies you’ll know that this combination is a little bit weird but a lot wonderful. Try melting chocolate onto the pancakes and adding a few gratings of fresh red chilli for pancakes with a bit of a kick!
- Banana and Bacon
Bacon and pancakes is an American breakfast staple, but when you add bananas into the mix it takes it to a whole new level (and totally makes them count towards one of your five a day!) Add chopped banana slices and crispy bacon rashers to your pancake stack and finish with a glug of maple syrup.
- Dark Chocolate and Parmesan
There’s something magical in the combination of salty and sweet flavours, which makes this seemingly strange pairing a match made in pancake heaven. Top your pancakes with melted dark chocolate and a light shaving of parmesan for an unusual twist you’ll love.
- Raspberries and Peanut Butter
These two flavours come together for the classic American peanut butter and jelly sandwich, so there’s no reason why they shouldn’t be paired up on pancakes. Try smoothing peanut butter in between each pancake as you assemble your stack, then serve with raspberries scattered all over.
Let us know which topping combinations you’ll be trying on our Facebook page
– we love hearing all about your creations! You can find more great recipes to make with the Total Control Stand Mixer on the Cook & Create App, available to download on iTunes
and Google Play
It’s the time of year where everyone’s on a ‘get healthy’ mission after weeks of indulgence over the festive period. Want to keep to your healthy new lifestyle? Of course you do! The key to sticking to a healthier diet is making sure that you don’t get bored of what you’re eating. Why not spruce up your wellness regime with these easy to make guilt free snacks?
To help you keep motivated, we’re giving you 10%*
off the Total Control Hand Blender Work Centre
, the Sauté and Soup Maker
and the Easy Blend Deluxe
. Simply add the code BLOG10
to the voucher box for the discount to be applied. Hurry! Offer ends 31st
Swap the unhealthy dips and spreads for deliciously nutritious hummus. Super quick and easy to make, hummus always tastes better when it’s homemade. So break out the Total Control Hand Blender Work Centre and let’s get cracking!
- 400g chickpeas
- 1 garlic clove
- 2 lemons
- 2 tbsp extra virgin olive oil
- 1 ¼ tsp ground cumin
- 75ml Tahini paste
- Pinch of a salt
- Pinch of fresh coriander
- Cayenne pepper (to serve)
Quick and easy falafel
- Peel the clove of garlic and chop in half
- Cut the lemons in half. Using a juicer, squeeze all the juices out of the lemon. For a more zesty flavour, try adding the juice of another lemon
- Fit the chopping blade into the bowl of the Total Control Hand Blender Work Centre
- Place all of the ingredients (except the liquid from the tin of chickpeas) into the bowl. Make sure you keep the chickpea liquid aside for later
- Attach the lid to the bowl and then fasten the main unit to the lid
- On speed 7, blend in short bursts. Stop every so often and scrape the sides of the bowl with a plastic spatula
- In a separate bowl, mix together the juice from the final lemon with the chickpea juice
- Add small amounts of this juice at a time to suit personal taste
- Once all mixed together, season to your taste before serving in a bowl. Top tip: why not add some fresh coriander and a sprinkle of cayenne pepper for decoration?
Spice up your snack time regime with this Middle Eastern classic. Grab the Total Control Hand Blender Work Centre
for a fast, low-carb, snack.
- 400g chickpeas
- 1 red onion
- 1 garlic clove
- 30g fresh parsley
- 2 tsp cumin
- 2 tsp harissa paste
- 1 ½ tbsp plain flour
- Pinch of salt
- 1-2 tbsp sunflower oil
Delicious raspberry smoothie
- Drain and rinse the canned chickpeas before patting them dry with kitchen paper
- Peel and dice the red onion
- Peel the clove of garlic and cut in half
- Remove the stalks from the fresh parsley
- Fit the chopping blade into the bowl
- Add the chickpeas, onion, garlic, parsley, cumin, harissa page, flour and salt into the bowl
- Fit the lid and the main unit to the bowl
- Blend the ingredients using the Precision Control Trigger on speed 7, blending in short bursts for around 40 seconds until fairly smooth
- Shape the blended mixture into four patties
- Place the patties onto a plate, cover with cling film and refrigerate until needed
- Once ready to use , heat the sunflower oil in a non-stick frying pan
- When the sunflower oil is hot, carefully add the patties and gently fry for around three minutes on each side until golden
Enjoying one of your five a day has never been easier. This deliciously healthy smoothie will soon be one of your snack time favourites; it’s already one of ours! Ready in just four simple steps, this is just one of the many recipes that you can create in your Sauté and Soup Maker
- 300g raspberries
- 900ml low fat raspberry yoghurt
- 300ml semi skimmed milk
- Place all of the ingredients into the jug and stir thoroughly
- Place the lid on the jug
- Using the ‘mode’ button, select the ‘juice’ setting and wait for two minutes until the Sauté and Soup Maker has finished
- The Sauté and Soup Maker will beep to indicate when the smoothie is ready. Pour into a cold glass and enjoy. Chill the remainder for the rest or the week or pop in the freezer for a longer storage life.
For more quick and easy snack recipes, why not download our new Cook ‘n Create app? You can download it from iTunes
or Google Play
*Voucher Terms and Conditions
- The BLOG10 voucher is only available by using the voucher against online transactions for the products featured on this page on www.morphyrichards.co.uk, including standard UK delivery.
- The voucher do not include 24 hour delivery
- The voucher cannot be used in conjunction with any other voucher offered on www.morphyrichards.co.uk
- Vouchers cannot be exchanged for the monetary equivalent.
- Using the voucher does not affect your statutory rights.
- Discounts cannot be applied retrospectively (i.e. after buying).
- This voucher expires on 31st January 2016
- All offers are subject to product availability.
- The voucher cannot be re-published or shared on any other website.
- The voucher are offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ
Cold and wet weather means it’s the perfect time of year to enjoy hearty soup. To help you keep warm this winter we’re bringing you three delicious recipes to transform classic ingredients into tasty soups you’ll love, including two recipes from the Morphy Richards Cook & Create App
. Winter Vegetable Soup
Based on our Basic Vegetables Soup recipe from the Cook & Create App
this soup can be adapted to use all your favourite seasonal vegetables; from sprouts to red cabbage or carrots and parsnips, mix and match your favourite veggies to create your very own festive flavour combinations.Ingredients:
- 700g assorted vegetables, diced
- Water (to MAX mark)
- 2 chicken or vegetable stock cubes
- Salt and ground black pepper
Pea, Ham & Mint Soup
- Fill the Soup and Smoothie Maker past the MIN mark with your selection of diced vegetables.
- Add the vegetable or chicken stock cubes and fill to the MAX mark with water.
- Select the smooth setting. Once the soup is ready, season to taste and serve. Try serving with toasted rosemary croutons for an even tastier treat.
This quick and easy recipe from the Cook & Create App makes a tasty, hearty soup that’s perfect for this time of year. This is also a great way to use ham hock leftovers!Ingredients:
- 2 tbsp olive oil
- 600g peas
- Fresh mint 20g
- 225g ham, roughly chopped or shredded
- 100g potato, peeled and diced
- 1 ham stock cube
- 800ml boiling water
- 75ml crème fraiche
- Salt and ground black pepper
- Make the ham stock by adding the stock cube to the boiling water. Stir well.
- Place the peas, mint, shredded ham, diced potato and hot stock liquid into the Soup and Smoothie Maker and select the smooth setting.
- When the soup is ready, season to taste and add the olive oil and the crème fraiche to the jug, re-attach the lid and use the ‘Mode’ button to select the ‘Blend’ setting.
- Press and hold the ‘Select On/Off’ button to blend the soup for 20 seconds before serving. Easy!
Roasted Parsnip and Bacon Soup
What could be better than a tasty parsnip soup on a cold winter’s day? Parsnip and bacon soup! Topped with crispy bacon, this indulgent soup is a tasty twist on a Christmas classic.
- 5 – 6 medium parsnips, peeled and cut into cubes
- 2 tsp olive oil
- 4 strips bacon
- 4 large shallots, peeled and sliced
- 1 tbsp butter
- 700ml vegetable stock
- 6 bay leaves
- 470ml water
- 60ml white wine
- 1 – 2 tsp sea salt
- 1/2 tsp fresh ground pepper
- Roast the parsnips at 200 degrees C for 25 to 30 minutes until golden brown, turning them once during cooking.
- Remove from the oven and allow to cool. Meanwhile, in a large pan cook the bacon strips until crisp.
- Remove the bacon and set aside, reserving 2tbsp of bacon fat in the pan.
- Add the butter and shallots and sauté until the shallots are golden brown. Reserve 2tbsp of the cooked shallots to use as a garnish.
- Cut the bacon into thin strips then add some of the bacon to the shallot garnish mix.
- Add the cooked parsnips into the pan with the leftover bacon fat. Add the bacon, stock and bay leaves and leave to simmer for 20mins.
- Once cooked, remove the bay leaves then blend using the Total Control Hand Blender at speed 4, adding the wine and water as required until the soup has reached the desired consistency.
- Season with salt and pepper then serve topped with the shallots and bacon mixture. Delicious!
If you’re inspired to get cooking, there are a variety of inspirational recipes available on our Cook & Create App. You can download it from iTunes or Google Play. For more food inspiration keep an eye on our Facebook page for Christmas day cooking tips from My Virgin Kitchen’s Barry Lewis. He’ll be sharing four ideas on recipes you can make ahead to help the big day go smoothly!
Bonfire Night is one of our favourite nights of the year; it's the perfect excuse to invite friends and family over for a get together to watch ‘sparks fly’ and cosy up by the fire.
However, the best bit of the night is the array of treats that go hand in hand with the occasion. From hot dogs to toffee apples and parkin, the foody traditions of 5th of November are some of the best of the year.
Once again, the Morphy Richards Baking Surgery
is here to help! If you're hosting a Bonfire Night party or just looking for some seasonal inspiration to add to your baking repertoire, these three recipe ideas will help your cooking skills skyrocket! Featuring tips from My Virgin Kitchen’s Barry Lewis
, we’ve got plenty of ideas to inspire you from quick and easy snacks to tasty Bonfire treats. #TogetherWellMakeIt
Tomato soup – the perfect winter warmer
This hearty soup with a modern twist will leave you feeling warm and fuzzy inside – perfect for watching fireworks out in the cold.
Simply download the Cook and Create app from either the App Store or from Google Play and search for Italian Tomato Soup. Then follow four simple steps to deliciously tasty tomato soup using the Morphy Richards Sauté and Soup Maker. For a more fiery taste, why not add a pinch of cayenne or some chilli flakes?
The Sauté and Soup Maker just received a review of 5/5 from the Daily Mail (yes, we like to brag) and for a limited time only you can get an extra 10% off with the voucher code TOTAL10. Perfect for kicking off your Christmas shopping!
Firework marshmallow pops
This week’s Baking Surgery winner, Lauren Woodall was looking for a quick and easy fix for her sugar craving and it didn’t quite go to plan. Morphy Richards have come to the rescue with the perfect sweet treat solution from our brand ambassador, Barry Lewis of My Virgin Kitchen, to make sure preparing for your Bonfire Night as easy as possible!
These firework marshmallow pops will go down a treat with kids…and the big kids (we’re looking at you parents!). Follow these quick and easy steps for a real taste explosion.
- 1 bag of marshmallows
- Approx. 200g of milk chocolate/ baking chocolate
- Sprinkles / hundreds & thousands
- 1 packet of popping candy/ pop rocks
- Bamboo skewers
- Break up the chocolate into small chunks, melt in a bowl over simmering water until smooth. Top tip: if you have impatient kids that want to eat their creation straight away, use good quality baking chocolate as it sets quicker than regular milk chocolate.
- While you’re waiting for your chocolate to melt, push the skewers into the marshmallows (we’d suggest one marshmallow per skewer) and mix your sprinkles and popping candy in a bowl.
- Once your chocolate is completely melted dunk your marshmallow skewers so that they’re completely coated in chocolate.
- Roll the chocolate marshmallows in the sprinkles mixture to coat and then return to the baking tray.
- Place them in the fridge for about 15 minutes so that your chocolate can set, then tuck right in and enjoy!
Yet another bonfire night classic with a twist…baked potato hot dogs
What keeps you warm on a cold winter’s night when you’re stood around a bonfire…? Hot dogs of course!
This year, why not change it up and swap the bread buns for baked potatoes? This great recipe from Barry Lewis, really will blow your mind! It’s so easy to make and will go down a treat with the family. Get the full recipe by watching the video here.
Get more baking hints and tips from our Barry Lewis at our Baking Surgery page. #TogetherWellMakeIt
Do you spend every episode of GBBO salivating at the assortment of delicious treats on your television, but have no idea how to make them?
Get your baking apron ready as we’ve compiled a list of top hints and tips that can help even the most inexperienced cook rival Mary and Paul.
These handy hints will help you on your way to becoming a star baker!
- In week one of GBBO, the contestants were put through their paces by having to recreate Mary’s Walnut Cake. The BIG problem was the shiny, boiled icing on top of it, which defeated many of the aspiring bakers whose attempts were “grainy”. To avoid this, make sure your icing is perfectly light and marshmellowy by using the whisk function of the Total Control Hand Blender Workcentre, which builds speed gradually to ensure that exactly the right amount of power is used to prevent sudden jerks and splatters while blending.
- When using ingredients like nuts, it’s important to ensure that they’re never too fine or coarse- we’re looking at you, Ian. Try using the chopping function of your Total Control Hand Blender Workcentre for perfectly chopped walnuts.
- Impressed by Paul Jagger’s Cecil the Lion bread on GBBO last week? More of a basic bread baker than a daring dough devil? Keep it simple and classy with the Total Control Plastic Stand Mixer for effortless bread every time. Making the perfect loaf has never been easier! The Total Control Plastic Stand Mixer delivers the right amount of power at the right time, ensuring that your dough will always be knock-out!
- If presentation isn’t your strong-point, you can still create beautiful cakes by simply sieving icing sugar through a doyly. The sugar will settle on your cake in a stunning pattern, tricking everyone into thinking that you have slaved over the decoration for hours. Perfect if you are running short of time- it’s just a shame Nadiya didn’t know this trick to spruce up her biscuit box at the last minute.
- If you don’t happen to have a piping bag on hand, you can create one using a humble sandwich bag- not as fancy, but a great cost-effective alternative. Simply add your icing to the bag, twist the top end of the bag, cut off one of the bottom corners and use as normal.
- Filling your piping bag can be a messy job, why not try folding the top of the bag over a cup to give yourself a stable base and an extra hand to help for an easier filling process?
- These hints and tips will help you on your way to creating a 'show stopper', so relax and have fun with your baking!
Now you’re on your way to being a baking pro, why not share your creations with us on Facebook
, or Tweet us live during the next GBBO episode?
If you don’t know your cardamom pod from your vanilla pod, or you’re confused between your garlic and your garam masala, then turn to this handy little guide before you next reach for the spice rack and we’ll see you right.
First off, don’t feel the need to use all the spices at your disposal; it can be easy to slip into the trap of thinking that the more flavours you add to a dish, the better it will taste, but this isn’t the case.
Choose a few select spices which complement the food and use them relatively sparingly. If in doubt, garlic is usually a good option for a taste sensation, without being too overpowering. You also can’t go wrong if you fling a bit of salt and black pepper into your dish.
Different cuisines have different recognisable flavours – lemongrass and kaffir lime leaves provide an iconic Thai flavour, whereas cardamom and cumin are often used in Indian curries. Rosemary is popular in Mediterranean cooking, along with thyme and oregano.
Make sure all of your seasoning is stored in dry, sealed containers in order to maintain the flavour and keep them fresher for longer – otherwise you could find yourself throwing spoonfuls into your cooking without noticing a difference.
Don’t know where to start? How about with this easy to make Italian Matriciana pasta sauce, using your Total Control Hand Blender Workcentre
? See how the addition of garlic, chilli and black pepper create a fusion of flavour to a simple recipe.
- 1 onion (130g) finely chopped
- 1 garlic clove, crushed
- ½ green chilli, de-seeded and finely chopped
- 1½ tbsp extra virgin olive oil
- 100g bacon, rind removed and chopped
- 400g can plum tomatoes
- 100ml (120g) passata
- 2 tbsp white wine
- Salt and freshly ground black pepper
- Fresh boiled pasta to serve
- Parmesan cheese to serve
- Place the oil in a large saucepan (do not use non-stick), and heat for a few minutes.
- Gently fry the onion, garlic and chilli for 2- 3 minutes without browning, stirring occasionally with a wooden spoon.
- Add the chopped bacon to the pan and fry for a further minute. Place the lid on the pan and cook over a medium heat for 5 minutes.
- Add the plum tomatoes, passata and wine, season with a little salt and pepper to taste.
- Place the lid on the pan and simmer gently for 25 minutes, or until the onions are tender.
- Ten minutes before the sauce is ready, cook the pasta according to the pack instructions.
- Use the Blending Leg at speed 4 on the Variable Speed Control to make a smooth sauce. This can be done in the pan as long as the pan does not have a non-stick coating. Start the hand blender using the Precise Control Trigger, gently moving it across the pan until the desired consistency is achieved. For a smooth sauce, this should take about a minute.
- Drain the pasta then stir the sauce through it. Heat through if necessary then serve immediately with Parmesan cheese.
Once you have got the knack of spice mixtures, share your tips and tricks with other inexperienced cooks on our Facebook and Twitter channels – you may even pick up a few more tips yourself!
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
- Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
- Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
- Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
- 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.
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.
40ml extra virgin olive oil
40g red onion finely chopped
150g diced, fresh asparagus
300g risotto rice
40ml dry white wine
1 fish stock cube
150g fresh salmon, diced
4 slices of smoked salmon
8 asparagus tips
Extra virgin olive oil
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.
Select programme A and press start.
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.
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.
At the end of the programme press the stop button and remove the jug. Remove the paddle before serving.
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.
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.
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
Add your carrots, garlic, sugar, pepper, marjoram and half of the oil to your Supreme Precision 10-in-1 Multicooker.
Set a slow speed to prevent the ingredient from sticking to the bottom of the pan and set the time for five minutes.
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.
When your Multicooker has finished it will beep and show ‘End’ on the display.
Remove the ingredients and add the remaining oil and lemon juice before serving.
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.
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
- 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).
In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
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?
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.
Avocado & salmon
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.
Egg, spinach & mushrooms
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.
Banana & peanut butter
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.
Cottage cheese & strawberries
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.
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!
Buttercream Vanilla Cupcakes
Get your bake on with these delicious cupcakes for all the family.
● 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
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.
● 225g butter, softened
● 225g caster sugar
● 4 eggs
● 225g self-raising flour
● 3 tbsp milk
● 1 tsp vanilla extract
● 2 tbsp cocoa powder
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
With the nation constantly freezing, everyone is in need of healthy yet delicious dishes to keep them warm and full over the next few weeks.
After coming in from the cold, there is a nothing better than a bowlful of slow-cooked
, comforting grub to tuck into and we have a few great ideas to get you started.
Slow-cooked Orange Chicken
This recipe uses few ingredients and won’t take up your whole evening – which allows more time for enjoying the night with your friends and family. Slow cooking rather than frying also makes this a healthier option so there will be no arguments from those watching their weight!
• 4 skinless chicken thighs
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 1 tbsp of Worcester Sauce
• 1 clove garlic, minced
• 2 Tablespoons ketchup
• Flour for dredging
• Salt and Pepper to taste
Boneless and skinless thighs may be used. Do not use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.
1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, Worcester sauce, soy sauce, garlic, ketchup and salt and pepper in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.
5. Serve with rice or roasted potatoes and a salad garnish.
Rich and Meaty Pasta Sauce
Pasta dishes are always good for a winter warmer as they are simple and delicious and keep you fuller for longer.This dish makes for a thick and rich sauce, bursting with flavour.
• 1 pound lean ground beef
• 1 cup carrots, grated
• 1 medium red bell pepper, diced
• 1 onion, diced
• 2 tablespoons tomato puree
• 2 tablespoons dried italian herbs
• 1 tbsp olive oil
• 2 tsps kosher salt, divided
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 bay leaf
1. Heat 1 tablespoon of olive oil in a medium sauté pan and sauté onions for 4 minutes. Add the ground beef and 1 teaspoon of salt and sauté for 4 more minutes, breaking apart the meat as it cooks.
2. Add the sautéed meat and onions to the crock pot.
3. Whisk 2 tablespoons of tomato paste in 1 cup of water until the paste dissolves.
4. Add the tomato paste mixture to the pot along with the remaining ingredients and stir to combine.
5. Cook on Low for 6-8 hours.
6. Serve over pasta.
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.
From 19th – 23rd May, Brits are celebrating National Vegetarian Week and it is the perfect excuse for meat-eaters and veggies alike to take to the kitchen and cook up some vibrant vegetarian dishes.
This week allows people to explore a variety of different food creations, and disproves the notion that vegetables are boring.
As many people look to eat lighter meals, due to the summery weather, National Vegetarian Week is the perfect opportunity to try some fresh, new recipes.
Meat dishes can easily be replaced with delicious and filling veggie alternatives. No longer does the humble pea need to stand alone, nor does the aubergine need to be constrained to use solely for moussaka - there are a whole range of delicious vegetable combinations that can cater to all tastes!
Feeling inspired? Grab your Morphy Richards Sear and Stew Slow Cooker, or your Morphy Richards Soup Maker and have a go at these delicious vegetarian recipes!
Butternut Squash & Chickpea Coconut Curry
250g diced butternut squash
150g dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can organic coconut milk
1 bunch of fresh spinach, roughly chopped
150g cups freshly shelled peas (you can use frozen here, if you wish)
1-2 large tomatoes, diced
3 cups water
3 tablespoons yellow curry powder
1 teaspoon salt
Rice – brown basmati or jasmine preferable
Add all ingredients, except from the peas and spinach to your Morphy Richards Slow Cooker
Cook on high for 6 hours
20 minutes before serving, add fresh peas and spinach
Cook rice to instructions on packet
Serve with rice and coriander to garnish
Greek Stuffed Peppers
4 large peppers
1 can cannellini beans, rinsed and drained
30g crumbled feta (4 ounces)
20g cup couscous
4 spring onions, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Slice very layer from bottom of each pepper, so they can stand on a plate
Slice tops and remove stems and seeds
In a bowl, mix together all ingredients, apart from peppers
Fill peppers with mixture
Stand upright in Morphy Richards Slow Cooker and cook on high for 4 hours
Pea & Mint Soup
1 medium red onion, peeled and finely chopped
1 garlic clove, peeled and minced
750g fresh or frozen peas, shelled
75g mint leaves, roughly chopped
1 litre vegetable stock
Sea salt and freshly ground pepper, to taste
Place onion and garlic in your Morphy Richards Soup Maker, and select either ‘chunky’ or ‘smooth’ option
After 5 minutes, add peas, mint leaves and stock and continue to blend
After 10 minutes, serve. If it is not at your desired consistency, select the ‘blend’ function to puree the soup further
Serve with a sprinkling of salt and pepper
If you have had a go at these – or any of your own – veggie concoctions, why not share them on our Facebook
Easter is just around the corner, so why not put the Folding Stand Mixer to good use and create some delicious Fudge Brownies for the whole family?
Easter Fudge Brownies
- 80g cocoa powder
- ½tsp bicarbonate of soda
- 80ml vegetable oil
- 120ml boiling water
- 440g caster sugar
- 2 eggs
- 80ml vegetable oil
- 190g plain flour
- 1tsp vanilla essence
- ¼tsp salt
1. Pre heat the oven to 175ºC / Gas Mark 3-4.
2. Attach the Beater Attachments to the Mixer. Grease and flour a 9x13 inch pan.
3. Mix the Group 1 ingredients: Mix the cocoa with the bicarbonate of soda and add to the bowl along with the oil and water.
4. Mix on speed 1 until well blended and thickened.
5. Mix in the sugar, eggs and oil until thoroughly mixed.
6. 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.
7. Add the flour, vanilla and salt and mix until just incorporated, do not over mix.
8. Spread evenly into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean.
9. Allow to cool before cutting into squares.
It’s the start of a New Year and for many people that means it’s the start of a new healthy lifestyle kick. January and February are filled with detoxes, exercise and simple, healthy eating.
For those who are keen to shed the winter pounds and still enjoy great food, we have pulled together some delicious recipes which will keep you warm, keep you going and most importantly, keep you healthy!
Warm Winter Chickpeas
– a great recipe for family meals or simply to make a batch for freezing.
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground ginger
1 teaspoon curry powder
0.5 teaspoon ground black pepper
2 tablespoon olive oil
1 large onion
2 tomatoes, diced small
2 cloves garlic, minced
1.5 cups dried chickpeas, rinsed and drained
0.5 teaspoon salt
1 inch parmesan rind
1 teaspoon tamarind paste
10 pitted green olives
1/2 butternut squash, diced into 1 inch cubes
1 bay leaf
1 tablespoon lemon juice
2 tablespoons parsley, chopped
100g feta cheese, crumbled
Set the Morphy Richards Sear and Stew Slow Cooker on high heat.
Put the turmeric, smoked paprika, garam masala, ground ginger, curry powder, 1/4 tsp of black pepper into the slow cooker and cook until fragrant (about 15 minutes).
Add the olive oil and stir it into the spices. Cook on high heat for 10minutes to infuse the oil with spices.
Then add the onions and cook for 1 hour until they are soft and translucent.
Add tomatoes, garlic, dried chickpeas, salt, parmesan rind, tamarind paste, green olives, butternut squash and the bay leaf.
Give the pot a stir, and cook on high heat for 4 hours, or low heat for 6 hours.
Add the lemon juice, remaining 1/4 tsp black pepper black pepper, chopped parsley and feta cheese and stir to mix.
Slow cooked chicken curry
– this dish is tasty, dairy free and low in fat, perfect for your New Year diet.
750g skinless chicken breast fillets, cut into 2cm chunks
1 onion, sliced
1 clove garlic, chopped
2 tablespoons medium curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon cracked pepper
1 tablespoon finely chopped or grated fresh ginger
1 large potato, diced
2 carrots, peeled and sliced
1 fresh chilli, sliced
1 stalk lemongrass, sliced
550ml light coconut milk
2 kaffir lime leaves, sliced (optional)
cooking oil spray
Brown the onion and garlic in your Sear and Stew slow cooker on a low heat.
Place all the additional ingredients in the slow cooker, mix well and cook on LOW for 9 hours.
Garnish with fresh coriander and serve with rice and chutney.
Sesame Ginger Steamed broccoli
– this is a great dish to accompany steamed chicken or fish and makes eating more vegetables exciting and flavoursome.
• 1 lb. broccoli, cut into medium florets (6 cups loosely packed)
• 2 tablespoon mirin or sake
• 1 tablespoon tamari
• 1 tablespoon minced fresh ginger
• 1 teaspoon toasted sesame oil
• 1 pinch salt
• 1 teaspoon sesame seeds
1. Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in the Morphy Richards Intellisteam. Cover, and bring to a simmer over medium heat.
2. Steam for 4 minutes, or until broccoli is bright green and crisp-tender. Sprinkle with salt and sesame seeds.
We all do it: We buy more food than we can possibly consume at Christmas time, but can’t bear to see any of it go to waste after the day itself. Well, check out some of our favourite leftovers recipes so you can make the most of every morsel!
A warming and nutritious turkey broth to keep you toasty over the winter - Turkey, Dill, and Orzo Soup:
6 cups low-sodium chicken broth
4 small carrots, sliced ¼-inch thick
2 sticks celery thinly sliced
1/2 cup orzo
1 1/2 cups shredded roasted turkey or chicken
2 tablespoons chopped fresh dill
Salt and pepper to taste
Bring the chicken broth to a boil in a Morphy Richards Soup Maker.
Add the celery, carrots and orzo and simmer until tender, approximately 12 to 15 minutes.
Add in the turkey, dill and seasoning and simmer until heated through, about 2 minutes.
Serve with crusty French bread.
Another great meal idea is a hearty, slow cooked turkey. It is the perfect dish to come home to after a hike in the cold - Slow Cooked Turkey Chilli (Makes 8 servings)
• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 400g can of tinned plum tomatoes
• 400g can of kidney beans, drained
• 400g can of black beans, drained
• ½ medium onion, finely chopped
• 2 tablespoons chilli powder
• 1 teaspoon red pepper flakes
• 2 cloves of garlic, crushed
• ½ tablespoon ground cumin
• 1 pinch ground allspice
• Dash of Worcester sauce
• Salt and pepper to taste
Heat the oil in the cooking pot of a Morphy Richards Sear and Stew Slow Cooker over medium heat on the hob. Place turkey in the slow cooker and cook until evenly brown.
Add the tomatoes, kidney beans, black beans and onion and transfer back into the slow cooker base.
Season with chilli powder, red pepper flakes, garlic, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.
If you have a selection of veggies and potatoes left over from your Christmas day feast, then why not throw them all in to one delicious, flavoursome soup? Try – Leftovers Soup!
• Left-over veggies from your festive feast - perhaps carrot, parsnip, celery, potato, broccoli, Brussel sprouts and onion
• vegetable, chicken or beef stock
• 2 tins of chopped tomatoes
• basil, fresh or dried
• salt and pepper
• shaved parmesan
1. Finely chop all of your left over veggies and then add stock, tins of tomatoes, basil and salt and pepper.
2. Add all ingredients to your Morphy Richards Soup Maker and simmer until cooked.
3. Serve with shaved parmesan and crusty bread. It’s that simple!
This month, Cheryl from Mad House Family Reviews has told us just why she loves steaming her food, and why it is the perfect tonic for cooking in the current hot spell!
With temperatures soaring over the past few weeks, many of us haven't felt much like eating proper meals. It's too hot to really feel hungry, let alone slave away over a hot stove for hours, so sandwiches and salads have become standard fodder in our house, and I'm sure we're not alone ! There is an alternative though – my Intellisteam Steamer has been working overtime. It's great for creating light meals that are simple to throw together. My new motto is, if you can't stand the heat, keep out of the kitchen – let the Intellisteam take the strain !
The fact that it has several independent compartments that can be timed separately means that it's a doddle to prepare a complete meal with just a couple of minutes of preparation. Salmon fillets drenched in lime juice and sprinkled with garlic salt served with brilliantly green broccoli (the steamer helps it to keep its colour) and steamed new potatoes is perfect on a hot day, as is chicken fillet marinated in soy sauce, sesame oil and ginger and steamed alongside Chinese noodles and mangetout.
After going to a Chinese restaurant last week for my son's birthday and sampling their delicious Dim Sum, I was tempted to try these out using the Intellisteam too. I'd call them a work-in progress at the moment because I need to finetune the seasoning but they're not bad at all. Here's the recipe if you want to have a go (and feel free to tweak it to suit your tastes).
You'll need : a defrosted pack of frozen Wonton wrappers (you can find them in most Asian supermarkets), 400g minced pork or sausagemeat, a spring onion (finely chopped), a can of water chestunts if you happen to find them when you buy the wonton wrappers, salt & pepper, a glug of sesame oil, a dash of Chinese 5 spice seasoning. Finely chop the spring onion and water chestnuts, put them in a bowl with the meat and spices and mix thoroughly. Place a spoonful of filling in the centre of a wonton wrapper and fold it around, leaving the top open. Steam for 10-12 minutes.
I also experimented with cooking fruity summery desserts in the steamer and the unanimous favourite was this tropical pineapple and coconut steamed pudding.
Ingredients : 100g desiccated coconut, ½ cup coconut milk, ¼ cup water, 1 lightly beaten egg, 90g self-raising flour, 50g caster sugar, the juice of 1 lime, 80g crushed pineapple (fresh or tinned)
- Leave the dessicated coconut to soak in the coconut milk and water for an hour until all the liquid has been absorbed.
- Stir in the egg, then the flour, sugar and lime juice and finally fold in the pineapple.
- Fill 6 individual ramekins about ¾ full with the mixture and put in the steamer for about 15 minutes, until they have risen and started pulling away from the edges.
- Serve sprinkled with extra coconut or drizzled with pineapple syrup. If you're feeling really decadent, a scoop of coconut ice cream would go really nicely with it too!
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