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Do you struggle to get your five a day? Trying to find new ways to get extra veggies in your children diet? Why not try our hidden vegetable tomato sauce it super tasty and they'll never know that it packed full of vegetables.

Ingredients:

  • 1 small aubergine, diced
  • 2 peppers, diced
  • 2 carrots, diced 1 courgette, diced
  • 1 leek, sliced
  • 4 garlic cloves, crushed
  • 2 x 400g tins of chopped tomatoes
  • 6 tbsp balsamic vinegar 
  • 200ml vegetable stock
  • 2 tbsp dried oregano A pinch of sea salt and black pepper
  • 4 portions of cooked pasta Rocket (arugula) and shaved parmesan to serve (Optional)

Method:

  1. Put the chop attachment on the Prepstar and twist lid shut. Feed each of the vegetables through the food shoot until they are all chopped.
  2. Put all of the ingredients, including the chopped vegetables (except the pasta, rocket and Parmesan), in your slow cooker bowl and cook on high for 4 hours or low for 6 hours.
  3. Leave the sauce to cook and then pour it in to the Prepstar (with the chop attachment) in small batches and blend the sauce until smooth, or leave chunks if you prefer.
  4. Mix half the sauce in to the cooked pasta and serve with rocket and shaved Parmesan
Tip: *Put the other half of the sauce in a freezable container and put in the freezer.*


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Slow cooking isn't just for making dinner. You can also make a deliciously creamy cheesecake.

Ingredients

  • 50g butter, melted
  • 225g oat biscuits 
  • 50g hazelnuts
  • 250g light muscovado sugar
  • 4 tbsp full-fat milk
  • 750g full-fat cream cheese
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200ml pot soured cream

Method

  1. Firstly, you will need to prepare your slow cooker for the cheesecake. You need to create a rack for the cake tin to sit on. To do this you can twist a long piece of aluminium tin foil and turn it into a ring. Place this in the bottom of the slow cooker and add approximately 250 ml of water. Turn onto low and place the lid on
  2. Next you need to prepare your 20cm cake tin. Wrap in two layers of cling film and then foil. Ensure there are no gaps or water may seep in to your cheesecake. 
  3. Grease the inside of the tin with butter, line with cling film and grease again, then line the base and sides with baking parchment.
  4. To make the base, you'll need to add the biscuits and 50g hazelnuts into a food processer and blitz to fine crumbs.
  5. Next add the butter and blend again until well combined. 
  6. Pour the crumbs into the tin then press into the base. 
  7. Chill for 10 mins.
  8. In a saucepan, heat the muscovado and milk until the sugar has dissolved.
  9. Set aside and allow to cool. 
  10. Next in a bowl, mix the cream cheese, flour, vanilla and eggs until smooth.
  11. Stir in the cooled sugar mixture until well combined.
  12. Pour into the tin and carefully put it in the slow cooker. 
  13. Wrap the lid in a tea towel to prevent condensation from dripping onto the cheesecake.
  14. Cover and cook for 2 hours, then turn off the slow cooker. Leave the cheesecake inside without opening for another 2 hours. 
  15. After this remove from the slow cooker and cool at room temperature for a further 1 hour, then chill for 4 hours.
  16. To serve, carefully remove the cheesecake from the tin, remove the baking parchment and transfer to a plate or cake stand. Top with a topping of your choice.

Topping

Why not try this blackberries syrup and toasted hazelnut topping? To make this you'll need the following.

Ingredients

  • 2 tsp cornflour 3 tbsp golden caster sugar 
  • 200g blackberries 
  • 50g hazelnuts

Method

  1. Put the cornflour, caster sugar and half the blackberries in a saucepan cook on a high heat. Mixing until a syrupy is formed.
  2. Add the remaining in berries, heat through, then remove from the heat and cool until you’re ready to serve. 
  3. Roughly chop the nuts and toast in a frying pan.
  4. Add the syrup on top of the cheesecake and sprinkle the toasted hazelnuts



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Prepstar Healthy Banana Bread

By Vicki Grant | 02/06/2020 | Posted in Recipes

Healthy Banana Bread

Created by @HungryHealthyHappy

Isn’t banana bread just the ultimate afternoon pick-me-up? 
Now it’s even better as not only is this a lighter healthier version, but it’s so easy to make with the Morphy Richards Prepstar. Simply pour all the ingredients in to the bowl of the PrepStar and use the beater attachment to beat it to a light and fluffy batter. 

Ingredients:

  • A little butter for greasing the loaf tin200g wholewheat flour
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 10 walnuts, roughly chopped (you can use the chop function on the Prepstar for this too)
  • 4 bananas, 3 mashed and 1 halved lengthways
  • 3 tbsp maple syrup
  • 2 eggs
  • 5 tbsp fat free greek yoghurt
  • 100ml skimmed milk
  • 50g dark chocolate chips

Method:

  1. Using the beater attachment, add the flour, cinnamon, baking powder and baking soda and pulse to gently mix.

  2. Add the mashed banana, maple syrup, eggs, greek yoghurt and skimmed milk and beat until mixed together well.

  3. Add the walnuts and chocolate chips and pulse until lightly mixed together

  4. Pour the batter in to a greased 2lb loaf tin and top with the banana halves.

  5. Put the loaf in to a preheated oven at 180C/350F Gas Mark 4 and bake for an hour. Leave to cool before removing from tin.

Prepstar is the ideal food processor when you're short of space in your kitchen. All the attachments are kept in the bowl so you never need to search for an attachment again.

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The sun is going to shine so why not add a bit more heat to your weekend with this ultra-fast creamy rich hummus made in Prepstar our amazing compact, versatile food processor.

Ingredients

  • 1 400g tinned chickpeas, drained (liquid reserved)
  • 1 garlic clove, halved
  • Juice of 1.5 lemons
  • 2 tbsp olive oil
  • 1¼ tsp ground cumin
  • 75ml tahini paste

Method

  1. Firstly, drain the chickpeas and thoroughly wash in cold water.

  2. Add the chickpeas, garlic, lemon juice, oil, cumin and tahini paste in to your prepstar bowl. Tip: If the hummus is a to thick keep adding water until desired consistency 

  3. Pulse until smooth, then used speed 2, scraping down sides as necessary.

  4. Add into your serving dish and drizzle with oil.

  5. Serve immediately and enjoy

Why not try with toasted pitta or crunchy carrot sticks?


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Ultra-Fast Guacamole

By Sophie Barnett | 21/05/2020 | Posted in Recipes, Prepstar


Made with avocados, guacamole is easy, and healthy and makes the perfect appetiser or snack for any occasion! 

Ingredients:

  • 2 Avocados
  • 1 tub of low fat Cream Cheese
  • 4 tbsp of Mayonnaise
  • 2 Cloves of Garlic
  • Juice of 1/2 a Lemon

Method:

  1. Peel and stone the Avocado as well as peeling the Garlic Cloves.

  2. Place all ingredients in to the Prepstar and blend until you have your desired consistency.

  3. Put in serving dish and drizzle with olive oil. Serve immediately and enjoy!

Prepstar, one machine multiple possibilities.



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Five Day Meal Plan

15/05/2020

Thinking what to make for dinner can be stressful at times, and can lead to uninspiring meals. Planning your meals for the week ahead, can give you routine and structure to your week. Also it can make the weekly food shop a little easier knowing what you'll need for the week. So, why not give our five day meal ideas a try and let us know how you get on.

Monday

 


Gnocchi

A soft delicious Italian dumpling. This recipe is simple and easy to make!

Recipe - Gnocchi

 

Tuesday

 

 

Spaghetti Carbonara 

This simple and easy recipe is a favourite dish enjoyed by all the family. With only 5 ingredients you can be enjoying this in just 15 minutes.

Recipe - Spaghetti Carbonara

 Wednesday

 

                      

Roasted Chicken Tikka 

A twist on the classic roast chicken. This tikka twist is sure to be a new favourite in your household. 

Recipe - Roasted Chicken Tikka

Thursday

 

 

Vegan Chilli 

Is always a popular choice when the slow cooker comes out. The beans go so soft and tender, so much better than when I cook it on the stove! I spent no more than 10 minutes preparing all the veggies, then popped it in the slow cooker.

Recipe - Vegan Chilli

 Friday

 
 

Deep-Pan Pizza 

Pizza is the perfect Friday night treat. This deep-pan pizza recipe is delicious and much better than any takeaway alternative. 

Recipe - Deep-Pan Pizza

 

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These tandoori Chicken Wraps are a quick and easy to make. By using one of our health fryers this recipe is not only delicious but also a healthy meal for all the family.

Ingredients

Dough

  • 2 skinless and boneless 
  • 175g chicken breasts each weighing
  • 100g natural yogurt
  • 1½ level tbsp tandoori powder
  • 1 crushed clove garlic
  • 1 ½ tsp lemon juice
  •  2 pinches salt
  • 2 tsp sunflower oil
For mint raita:
  • 4 level tbsp natural yogurt
  • 1 tsp lemon juice
  • 6-8 mint leaves, chopped
  • Pinch, salt
To serve:
  • 2 - 4 Tortilla wraps
  • Mint raita
  • Shredded lettuce, tomato, cucumber 
  • Lemon wedges
  • Mango chutney if desired

Method

  1. Using a sharp knife, make three cuts at an angle on one side of each of the chicken breasts
  2. In a bowl, mix together the yogurt, tandoori powder, crushed garlic, lemon juice and salt.
  3. Rub the mixture all over and into the cuts made on the chicken breasts.
  4. Place the chicken in a dish in a single layer, cover with foil and refrigerate overnight.
  5. Preheat the Health Fryer. Spoon 1 tsp oil over the chicken breasts, discarding the excess tandoori yogurt mixture.
  6. Place the chicken into the frying basket and cook at 200°C for 25- 30 minutes, turning half way through cooking.
  7. Meanwhile make the raita: Mix all the ingredients together in a small serving bowl or ramekin.
  8. Four minutes before the end of cooking, loosely roll the tortilla wraps together and make a parcel from foil. Place on top of the chicken to warm through for 4 minutes.
  9. Slice the chicken and serve with the tortillas, shredded lettuce,salad and mint raita.

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Chocolate Brownies

15/05/2020

Recipe makes approximately 20 pieces

Chocolate brownies are the perfect treat. Gooey in the middle and chewy on the outside... and did you know you can make them in our health fryers?

Cooking time: 45 minutes
Preparation time: 10 minutes

Additional utensils: 
  • Baking paper
  • Heatproof bowl
  • Small saucepan
  • Mixing bowl 
  • Measuring spoons
  • Wooden spoon (hand mixer if available)
  • Wire rack

Ingredients

  • 100g dark chocolate 
  • 100g unsalted butter
  • 1 medium egg
  • 75g light  soft brown sugar
  • ¾ tsp vanilla extract
  • 75g self-raising flour
  • 45g walnuts, chopped
  • 1 tbsp milk

Method

  1. Lightly grease and then line the base and sides of the cake tin with baking paper. 
  2. Break the chocolate into pieces and place in a heatproof bowl with the butter. Place over a pan of hot water and stir occasionally until melted.
  3. Place the egg, brown sugar and vanilla extract into a mixing bowl and beat until smooth and creamy (approximately two minutes with a hand mixer, a little longer with a wooden spoon).
  4. Add the melted chocolate mixture, flour, walnuts and milk and mix thoroughly with a wooden spoon.
  5. Preheat the air fryer.
  6. Pour the mixture into the prepared cake tin, place the tin into the frying basket and bake at 170°C for   40-45 minutes.
  7. Leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
  8. Cut into squares and store in a cake tin.

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Deep-Pan Pizza

14/05/2020

Pizza is the perfect Friday night treat. This deep-pan pizza recipe is delicious and much better than any takeaway alternative.

Ingredients

  • 2 sausages
  • olive oil
  • 1 pinch of dried oregano
  • ½ tsp fennel seeds
  • 2 red onions (peel and finely slice)
  • 8 sliced jalapeños in brine
  • 500 g self-raising flour , plus extra for dusting
  • 50 g Cheddar cheese
  • 250ml water

Method

  1. Preheat the oven to 240°C/475°F/gas 9. 
  2. Add oil to a large non-stick, ovenproof frying pan put on a medium-high heat.
  3. Next squeeze the sausage meat out of the skins directly into the frying pan, roughly breaking up the meat.
  4. Add the oregano and fennel seeds, and cook until the sausage meat is cooked through.
  5. Add the onions with a pinch of salt and pepper. 
  6. Next add the jalapeños and a splash of the brine. 
  7. Cook this until the onions are soft and caramelised, stirring regularly.
  8. To make the dough, add the flour into a bowl with a pinch of salt. 
  9. Add water slowly, mixing until it comes together as a smooth, elastic dough. 
  10. Knead the dough on a lightly floured surface for 2-3 minutes, then form into a rough round shape.
  11. Now, put your topping in to a separate bowl.
  12. Return the pan to the hob on a medium heat. 
  13. Put the dough in the pan and – cautiously stretch out the dough to cover the base with your fingertips.
  14. Spoon the topping back over the pizza, spreading it out and pushing the mix into the dough.
  15. Then grate over the cheese.
  16. Turn the heat back up to medium-high and cook for 3 to 5 minutes.
  17. Transfer to the oven for 10 minutes. 
  18. Serve and enjoy!

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Gnocchi

14/05/2020

Gnocchi is a soft delicious Italian dumpling. This recipe is simple and easy to make!

Ingredients

  • 400g floury potatoes (wash and peeled)
  • 350g asparagus
  • 50g plain flour
  • 15g fresh thyme
  • 50g Parmesan cheese

Method

  1. Chop potatoes into 3cm chunks and cook in a large pan of boiling salted water until tender. 
  2. Next line up the asparagus, trim off the woody ends, then slice the stalks 1cm thick, leaving the tips whole.
  3. Drain the potatoes and allow to steam dry for 2 minutes, 
  4. Add a pinch of salt and pepper return to the pan and mash well. 
  5. Then empty onto a clean work surface. 
  6. Fill the empty pan with boiling kettle water and place on a high heat.
  7. Use your hands to scrunch the flour with the potato, then divide into 24 pieces. 
  8. Squeeze each in your palm to compress into little uneven gnocchi.
  9. Then drop into the boiling water for 1 minute, or until they float.
  10. Meanwhile, put the asparagus into a large non-stick frying pan on a medium low heat with 1 tbs of olive oil, stirring occasionally.
  11. Add in the thyme leaves, then add the gnocchi straight in. 
  12. Grate over most of the Parmesan and mix well, 
  13. Add 100ml of gnocchi cooking water to make a sauce. 
  14. Serve and enjoy!

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A twist on the classic roast chicken. This tikka twist is sure to be a new favourite in your household.

Ingredients

  • 800g roasting potatoes
  • 600g of cauliflower
  • 30g fresh coriander (finely slice)
  • whole chicken
  • 2 tbs tikka curry paste

Method

  1. Preheat the oven to 180ºC. 
  2. Wash the potatoes and chop into 3cm chunks.
  3. Chop the cauliflower roughly same size as the spuds. 
  4. Roasting tray, add the potatoes, cauliflower and coriander stalks with a pinch salt and pepper, and 1 tbs each olive oil.
  5. Place the chicken in the tray and the tikka paste all over the chicken. Ensure the paste is rubbed everywhere. 
  6. Place chicken directly on the rack of the of the oven, scrunch 
  7. Place the tray exactly underneath the chicken to catch all the juices. 
  8. Roast for 1 hour, or until everything is golden and cooked
  9. You will need to turn the veg halfway.
  10. Remove from the oven.
  11. Sit the chicken on top of the veg to rest for 5 minutes, then 
  12. Sprinkle with coriander leaves and serve

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Spaghetti Carbonara

14/05/2020

This simple and easy recipe is a favourite dish enjoyed by all the family. With only 5 ingredients you can be enjoying in just 15 minutes.

Ingredients

  • 6 rashers  smoked streaky bacon
  • olive oil
  • 3 eggs
  • 40 g Parmesan cheese , plus extra for grating
  • 230g spaghetti

Method

  1. Add your spaghetti to a pan of water and cook on a medium heat.
  2. Add half a table spoon of oil in to a pan allow to heat.
  3. Slice the bacon and cook on a medium heat and cook until crispy stirring occasionally, then turn off the heat.
  4. Next, beat the eggs in a bowl, then finely grate in the Parmesan and stir well.
  5. Once your spaghetti is cooked drain this but transfer some of the pasta water in a bowl) 
  6. Then transfer your pasta into the pan and toss with the bacon.
  7. Pour the Parmesan eggs into the pan, keep stirring and loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot or your eggs will scramble
  8. Serve and finish with a sprinkling of Parmesan.

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These homemade cinnamon rolls are a delicious treat to enjoy cold or warm. Did you know you can make this yummy recipe in your slow cooker?

Ingredients

Dough

  • 180ml full fat milk
  • 1 packet instant yeast
  • 60g sugar
  • 3/4 tsp salt
  • 60g unsalted butter, melted and slightly cooled
  • 1 large egg
  • 345g Plain flour

Filling

  • 70g unsalted butter, very soft
  • 1 tbsp ground cinnamon
  • 70g granulated sugar

Icing
  • 150g icing sugar
  • 2 tbsp of golden syrup or 1 tsp vanilla extract
  • 30ml milk

Method
  1. To make the dough, warm the milk until lukewarm.
  2. Pour the warm milk into the bowl or stand mixer bowl if you have one.  (You will need the dough hook attachment for this.)
  3. In a measuring jug whisk in the yeast and 1 teaspoon of granulated sugar. Wait for the yeast to foam. This should take between 5-10 minutes.
  4. Now in the bowl with the milk in mix the rest of the sugar, salt, butter and egg together. Turn the stand mixer on and slowly add around ¾ of the flour until combined. The dough should be wet.
  5. While continuing to beat on low speed, add the remaining flour until a soft dough forms. Tip: If you do not have a mixer, you can stir the dough by hand with a wooden spoon.
  6. Turn the dough out onto a lightly floured surface, then knead for 1 minute.
  7. Let the dough rest for about 10 minutes. 
  8. Whilst waiting for the dough to rest, you need to prepare your slow cooker. Using Baking paper line the slow cooker with the baking paper. Tip: You may wan to light grease the paper with butter
  9. Now to make the filling. After the dough has sat for 10 minutes , roll the dough out in a rectangle of 35×20cm.
  10. Spread the softened butter on top. 
  11. In a separate bowl mix the cinnamon and sugar together, then sprinkle this on top of the butter. 
  12. Roll the dough up tightly, then cut into 10-12 even pieces and place them inside the lined slow cooker. 
  13. Place a paper towel right under the lid of the slow cooker– this will help keep condensation from dripping on to the cooking rolls. Do not use a cloth towel.
  14. Set the slow cooker to high for 2 hours.
  15. Once cooked, remove the rolls from the cooker right away by lifting out the parchment paper.
  16. To make the icing to put on top your cinnamon rolls. Whisk the sugar, golden syrup, and milk together until smooth. Add a little more milk if too thick. 
  17. Drizzle over the warm rolls.

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Prepstar Ultra-Fast Salsa

By Vicki Grant | 13/05/2020 | Posted in Recipes, Prepstar


The sun is going to shine so why not add a bit more heat to your weekend with this ultra-fast salsa made in Prepstar our amazing compact, versatile food processor

Ingredients

  • 2 red onions50g caster sugar
  • 3 medium tomatoes (firm if possible)
  • ½ tsp of chilli flakes (or fresh chilli)
  • A glug of raspberry vinegar*
  • A glug of chilli oil*
  • Fresh lime juice, to taste
  • Salt and pepper, to taste

*with the flavoured oil and vinegar, use whichever combination you have available, its good fun having a go with different combos!

Method

  1. Firstly, peel the onion and chop it into quarters. 

  2. Cut the tomatoes into quarters and cut out and discard the centres.

  3. Place the tomatoes, onion, salt, pepper chilli, oil, vinegar and a good squeeze of the lime into the Prepstar, 

  4. Blend and blitz for 20 – 30 seconds.

  5. Serve immediately and enjoy!


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Prepstar Asian Slaw

By Vicki Grant | 12/05/2020 | Posted in Recipes

Asian Slaw

Created by @HungryHealthyHappy

Don’t waste time using a box grater when making homemade coleslaw - use the grater attachement on Prepstar! We whizzed the vegetables up for this Asian Slaw in seconds to make a side dish that will wow your guests with very little effort.

Not heard of the #PrepStar before? It is a multifunction machine that is going to help you save time in the kitchen, making meal time so much quicker. Why use several different kitchen tools, when you can just use one! There is a chop function for quickly chopped veg, the grate function for slaws and cheese, the beater to make baking so much easier and the whisk to save you an arm workout.

Ingredients:

  • 2 carrots
  • Half a head of red cabbage
  • 3 garlic cloves, crushed
  • A thumb sized piece of ginger, peeled and finely chopped
  • 1 apple
  • Juice of 1 lime
  • A handful of fresh mint and coriander
  • 2 tbsp reduced salt soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp sesame seeds
  • 1 red chilli, sliced
  • 2 tbsp cashews, finely chopped

Method: 

  1. Add the largest grater attachment to your Prepstar and close the lid. Feed the carrots, cabbage and apple through the food shoot and use the food pusher to make sure they all go through.

  2. In a large bowl, mix together the garlic, ginger, lime juice, soy sauce, sesame oil and honey. Tip the grated vegetables in to the dressing and mix well.

  3. Pour the dressed vegetables in to a bowl and top with the sesame seeds, chopped chilli and cashew nuts.

Prepstar is the ideal food processor when you're short of space in your kitchen. All the attachments are kept in the bowl so you never need to search for an attachment again.

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A warming banana loaf recipe, is a deliciously moist loaf cake made using the ripest bananas. A homemade cake is delicious but can be timely to make, so let your slow cooker do the work! 

Ingredients

  • 200g strong White Flour
  • 2tsp baking powder
  • 2tsp cinnamon
  • 3 ripe bananas
  • 2 eggs
  • 100ml vegetable oil
  • 150g soft brown sugar
  • 1tsp vanilla extract

Method
  1. Lightly grease a loaf tin
  2. Add flour, cinnamon and baking powder into a bowl and mix together.
  3. In a separate bowl, beat the eggs until smooth.
  4. In another bowl, mash the bananas with a fork until they are smooth and lump free (bananas must be ripe).
  5. Add the bananas in with the beaten egg and stir until mixed in.
  6. Add in the oil, sugar and vanilla extract.
  7. Slowly pour in the egg mixture into the flour mix, stirring gently until all the ingredients are blended together. Do not mix too much, just until it is smooth.
  8. Add the mixture to your greased loaf tin. 
  9. Put around 3cm of water in the bottom of the slow cooker.
  10. Place the tin into your slow cooker.  Tip: Put a tea towel under the lid to stop any condensation dripping back down. 
  11. Cook on high for 2 to 3 hours. Tip: To check if the bread is ready insert a skewer into the centre and check it comes out clean.
  12. Allow to cool for 10 minutes remove from the tin and then transfer to a wire rack until fully cool.
  13. Slice and enjoy!

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Pizza Dough

07/05/2020

Homemade pizza tastes so much better than the shop bought version. Get the kids involved in making their favourite dish, using our innovative food processor Prepstar to create the perfect pizza dough! 

Ingredients

  • 500g Plain flour
  • 1 Tsp. Salt
  • ½ Tsp. Dried Yeast
  • 400ml/14floz Warm water
  • 1Tbsp. Olive oil

Preparation

  1. Add the yeast to the warm water
  2. Grease a large bowl with the olive oil

Method
  1. Add flour and salt to the mixing bowl. Then pulse four times.
  2. Slowly add yeast mixture to the flour, allowing it to be absorbed before adding more, process until dough forms a ball (about 1 minute, then continue for 1 minute more).
  3. Remove the dough from the bowl and place into the greased bowl and cover with cling film.
  4. Leave in a warm place for 2 hours. Tip: If you do not plan to use the dough immediately then keep in the fridge. Remove from the fridge two hours before using.
  5. On a floured surface punch down into the dough to let the air out
  6. Divide the dough into two (This will make 2 large pizzas)
  7. Dust with flour and roll into circles.Tip: The dough is very springy but keep rolling and stretching to the desired size.
  8. Cover with a tea towel while you make the topping of your choice. Tip:You can freeze the dough in freezer bags or Clingfilm


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Did you know you can make milk in your soup maker? It's quick and super easy to do!

These dairy free alternative recipes are perfect to enjoy in smoothies, with cereal or granola or even in your favourite hot beverage. 

Give them a try and let us know how you get on?

Almond Milk

A dairy-free milk substitute, made with almonds and water. It’s perfect for pouring over cereal, using it in smoothies, or even adding to your coffee!

Ingredients
  • 112 g raw almonds (soaked overnight in cool water) 
  • 200 ml filtered water
  • 1 pinch sea salt

Optional / Additional Ingredients

  • 2 whole dates (or other sweetener of choice) 
  • 1 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk") 
  • 1/2 cup berries (for "berry milk")

Method

  1. Add your soaked almonds, water, salt, and any additional add-ins (optional) to the Soupmaker (or high-speed blender) and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds. (From memory, this may be similar to the juice program, so would ensure motor doesn’t burn out)

  2. Strain using a nut milk bag or a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). 

  3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh.                                                

Tip: Shake well before drinking, as it tends to separate

Oat Milk

Oat milk has a creamy texture and sweet flavour making it the perfect accompaniment for your favourite hot beverage. 

Ingredients
  • 90 g rolled oats
  • 960 ml filtered water 
  • 1 pinch salt 

Optional / Additional Ingredients

  • 1 whole date (or 1 Tbsp of maple syrup) 
  • 1/2 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk")  
  • 25g cup berries (for "berry milk") Oat Milk
Method

  1. Add oats, water, salt, and any additional add-ins (optional) to the Soupmaker (or high-speed blender). Blend for about 30 seconds - 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverised. In fact, over-blending can make the oat milk slimy in texture. 

  2. Scoop out a small sample with a spoon to test flavour/ sweetness. If it's not sweet enough, add more dates. 

  3. Pour the mixture over a large mixing bowl covered with a very thin towel. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. 

  4. Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days Shake well and enjoy cold. 


Rice Milk

Naturally sweeter than other dairy alternative milks, it’s not as creamy as an oat milk but great for use in things like smoothies, granola, vegan cheese sauces, and baked goods!

Ingredients

  • 150 g uncooked long grain white rice
  • 960 ml filtered water 
  • 1 pinch salt 

Optional / Additional Ingredients

  • 1 whole date (or 1 Tbsp of maple syrup) 
  • 1/2 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk")  
  • 25g cup berries (for "berry milk")
Method

  1. Soak rice in 480ml very hot (not boiling water) for 2 hours. The rice should be soft but still raw - you should be able to snap a piece in half with your fingernail. Drain and add to the Soup Maker (or high-speed blender.) 

  2. Add water, salt, and any additional add-ins (optional). Blend for 1 minute until the date specks are very small and the mixture seems well combined. It doesn't have to be 100% pulverized.  

  3. Pour the mixture over a large mixing bowl or pitcher covered with a thin towel or clean T-shirt. In my experience, it benefits from a double strain through a very fine towel. A nut milk bag lets too much residue through.

  4. Transfer to a sealed container and refrigerate. 

Will keep in the refrigerator up to 5 days (sometimes more). 

Macadamia Milk

Many people are now opting for non-dairy milk alternatives. Macadamia milk is surprisingly easy to make, and has a beautiful delicate flavour. Enjoy it on its own, in smoothies, over cereal, with granola, for golden milk or matcha lattes. 

Ingredients
  • 134 g raw macadamia nuts 
  • 720-960 ml filtered water 
  • 1 pinch salt 

Optional / Additional Ingredients

  • 1 whole date (or 1 Tbsp of maple syrup) 
  • 1/2 tsp vanilla extract (or sub 1 vanilla bean, scraped per 1 tsp extract) 
  • 10 g cocoa powder (for "chocolate milk")  
  • 25g cup berries (for "berry milk")
Method

  1. Soak macadamia nuts in cool or room temperature water for 1-2 hours. Then rinse and drain.

  2. Add nuts, water, salt, and any additional add-ins (optional) to the Soup Maker (or high-speed blender.) Blend for about 2 minutes or until the mixture seems well combined.

  3. Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel. In my experience, it benefits from a single strain. Tip:Save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.

  4. Transfer to a sealed container and refrigerate. 

Will keep in the refrigerator up to 5 days. 

Enjoy cold or hot and shake well before use (it tends to separate in the refrigerator). 

Soy Milk

This homemade soy milk is a tasty dairy alternative, and can be used on cereal or in baking recipes.

Ingredients

  • 80 g raw macadamia nuts 
  • 1 L filtered water 
  • 1/2 tsp vanilla extract

Optional / Additional Ingredients

  • 4 whole dates 
Method

  1. Soak the soybeans in water overnight (ideally 12 hours or longer). 

  2. Drain the soybeans and remove the outer skins. Removing the outer skins is optional, but your milk will have a better texture if you do. 

  3. Blend the soybeans with 750 ml water until well blended and almost smooth. 

  4. Strain the blended mixture using a nut milk bag, a cheesecloth, a napkin or a fine mesh strainer. 

  5. Pour the mixture into a pot or a saucepan and add 250 ml of water. Bring to a boil, stir and skim foam. 

  6. Cook over medium heat, stirring occasionally, for about 20 minutes. 

  7. Let it cool. You can add other ingredients such as vanilla extract or dates. Tip: Blend the mixture if necessary. 

Keep leftovers in a sealed container in the fridge for about 3-5 days.

Take a look at our current soup maker range with at least £10 off

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Vegan Chilli

05/05/2020

Recipe from Ami Rose @crunchesforpizza 

My Vegan Chilli is always a popular choice when the slow cooker comes out. The beans go so soft and tender, so much better than when I cook it on the stove! I spent no more than 10 minutes preparing all the veggies, then popped it in my @morphyrichardsuk slow cooker on low for 7 hours, giving it a little boost while I was waiting for the garlic bread to cook.

Ingredients
  • 1 yellow pepper (diced)
  • 1 large red onion (diced)
  • 1 clove garlic (finely diced)
  • 1 tin mixed bean salad
  • 1 tin chopped tomatoes
  • 1 red chilli (finely chopped)
  • 1 green chilli (finely chopped)
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp soy sauce
  • 1 tsp cumin
  • chilli powder to taste
  • rice/grains to serve
Method
  1. Combine all the ingredients in your Morphy Richards Slow Cooker and 
  2. Cook on low for 7 hours.
  3. Serve the curry warm over rice.

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Recipe from @supergolden88

If you think you have to retire your slow cooker over the summer months then think again! This BBQ pulled chicken is on repeat in my @morphyrichardsuk Slow Cooker! Such an easy versatile recipe that kids absolutely adore served in burgers buns, as tacos or over rice. 

Ingredients
  • 6 large skinless chicken breasts
  • 2 cups BBQ sauce
  • 3 tbsp brown sugar
  • 2 tbsp cider vinegar
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
Method
  1. Combine all the ingredients in your Morphy Richards 6.5L Slow Cooker and cook on HIGH for 3 hours.
  2. Remove the chicken from the slow cooker and shred using two forks.
  3. Add the chicken back into the sauce and stir to coat.
  4. Serve with tacos!

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