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Chipotle Jackfruit Tacos

Servings: 4
Time: Prep, 15 Minutes.
Cooking 3-6 Hrs
Vegan

Ingredient

  • 3 x 400g tins of jackfruit in water, drained

  • 2 tablespoons chipotle paste

  • 350g cherry tomatoes, sliced in half

  • 1 brown onions, peeled and sliced into strips

  • 2 long red chillies, sliced into long strips

  • 4 fat cloves of garlic, finely

  • 1 teaspoon soft brown sugar

  • 1 teaspoon dry oregano

  • 600ml vegetable stock

  • salt and pepper to taste

  • 8 Mini tortilla wraps

Method

  1. Drain and rinse the jackfruit. Pull apart with 2 forks and tip into the slow cooker.

  2. Stir the tomatoes, chillies, garlic cloves, oregano and onions. Mix the tomato paste, sugar and chipotle paste together then add to the slow cooking.

  3. Pour in the vegetable stock and stir well. Cover and cook for 3 hours on high or 6 on low. Remove the lid for the last 30 minutes to allow the sauce to thicken.

  4. Prepare any accompaniments and gently toast the tortilla wraps on a dry frying (wrap in a clean tea towel to keep warm) serve your chipotle jackfruit with the wraps soft tacos and any accompaniments.

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Fresh, homemade soup is now even easier with the Morphy Richards Soup Maker. All you need to do is throw in the ingredients you want, and all the work is done for you. It only takes between 21-26 mins, depending on whether you want smooth or chunky soup. Give our vegan-friendly recipe a try – it’s the perfect winter warmer.

Ingredients:

  • 5 large chopped carrots
  • 1 inch chunk of ginger
  • 1 chopped onion
  • 4 cups of vegetable broth
  • small handful of coriander
  • Pinch Salt
  • Pinch Pepper
Preparation:

  1. Peel and chop the carrots
  2. Peel and finely chop the onions
  3. Peel and finely grate the ginger
  4. To make vegetable stock, pour boiling water into a measuring jug. 
  5. Then add the vegetable stock cube and stir until dissolved.

Method: 

  1. Add the chopped carrots, onions and ginger into the jug. 
  2. Then add the vegetable stock.  
  3. Place the lid on the jug.
  4. Using the ‘Mode; button, select the ‘smooth’ setting.
  5. The Soup Maker will beep to indicate when the soup is ready. 

Thanks to the @twohungrypeasinapod who created this recipe using our 501022 Soup Maker.

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Vegan Chilli

13/01/2022

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: Louisa Hallowes (Herbalist)

A slightly healthier take on traditional rice pudding.  The milk is replaced by almond milk and the sugar with more nutritious coconut sugar.  There is a good measure of herbs too which will have a beneficial effect on the body.

Herb Benefits 

Cardamom – this aromatic herb is filled with soothing, relaxing and antispasmodic properties which aid digestion and clear mucus from the body.

Cinnamon – also aids digestion and helps the body recover from colds and coughs.  It has anti-fungal, anti-bacterial and anti-viral actions which support the body’s immune system.

This recipe is created using our intellisteam - the perfectly synchronised meal solution.

Ingredients 

  • 90g pudding rice

  • 400ml almond milk or other alternative milk

  • 20g coconut sugar

  • 30g raisins

  • 15g plant-based-butter

  • ½ tsp cardamom

  • 1 tsp cinnamon

Garnish

Fresh berries or jam

Method:

  1. Place all the ingredients in the Rice Tray and stir well.

  2. Place the Rice Tray in the Rear Container and set the time using the rice preset (40 minutes) and adjust to 38 minutes. Press the Start/Pause Button.

  3. Once rice is done stir well and serve with fresh berries or jam and more milk if you like. 


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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, into 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 Soup maker (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.

  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 Soup maker (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.

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Moroccan inspired lamb stew, harissa yoghurt and couscous

With almonds & pistachios, tomato and chickpea salad and pomegranate


Here's our recipe below:

Ingredients

For the lamb stew:

  • 1KG diced lamb shoulder or leg

  • 2 brown onions, peeled and finely sliced

  • 4 fat garlic cloves, peeled and finely sliced

  • Thumb sized piece of fresh ginger. Grated or finely sliced.

  • 200g soft apricots

  • 3 tablespoons rose harissa paste

  • 1 tablespoon tomato puree

  • 1L chicken stock

  • 1 teaspoon turmeric powder

  • ½ teaspoon ground cloves

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cardamom

  • 1 cinnamon stick

  • 4 sprigs of saffron

For the accompaniments:

  • 250g Greek yoghurt

  • 200g couscous

  • 250ml chicken or vegetable stock

  • 400g chickpeas

  • 200g pomegranate seeds

  • 200g cherry tomatoes

  • 2 figs, sliced in half (optional)

  • ½ cucumber

  • 1 red onion

  • Fresh mint to serve

  • 1 tbsp of flaked almonds

  • 1 tbsp handful of chopped pistachios

  • 2 tablespoons extra virgin olive oil

Method

  1. Heat a tablespoon of oil in a large frying pan. Fry the diced lamb in batches until well browned. Tip into the slow cooker.

  2. Add the apricots, onion, garlic, ginger, harissa and tomato paste to the slow cooker. Stir in the spices and stock. Cover with the lid and cook for 4 hours on high or 7 on low.

  3. When the stew is almost ready prepare the couscous and harissa yoghurt. Empty the couscous into a bowl, drizzle over a little olive oil and pour over 300ml of chicken or vegetable stock, cover and allow to soak for 5-7 minutes. Fluff up with a fork and set aside.

  4. Dice the tomatoes, cucumber and red onion. Mix together in a bowl along with the drained chickpeas, season to taste, drizzle over a little olive oil and set aside.

  5. Spoon the yoghurt out onto a plate, mix in a little salt. Mix a tablespoon of harissa paste with a little olive oil to loosen it and drizzle over the yoghurt. Scatter over a little of the tomato, chickpea and cucumber. A handful of pomegranate seeds, some chopped pistachios and flaked almonds and figs.

  6. Divide the couscous between your plates, spoon over the Moroccan lamb stew. Top with some of the harissa yoghurt, tomato salad, nuts, fresh mint and pomegranate seeds.


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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 Easy Time Slow Cooker to shine! It lets you select how long you want to cook your food, so you can create delicious, slow-cooked cuisines with precision timing

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

Keep calm and make use of your leftovers!

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

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Spaghetti Bolognese

03/12/2021

Spaghetti bolognese

Servings: 4
Time: Prep, 20 Minutes.
Cooking 4-7 Hrs

Ingredients

  • 1 tbsp Olive Oil

  • 750g 5% Fat Beef mince

  • 2 medium carrots, sliced into small chunks

  • 2 brown onions, peeled and finely sliced

  • 2 sticks of celery, sliced into small chunks

  • 250g chestnut mushrooms, finely sliced

  • 4 cloves of garlic, peeled and finely sliced

  • 2 tablespoons of tomato puree

  • 2 x 400g tins chopped tomatoes

  • 800ml beef stock

  • 2 teaspoons dried oregano

  • 2 bay leaves

  • 300g Spaghetti (75g spaghetti per person)

  • Grated parmesan to serve

Suggested accompaniments

  • Garlic bread

  • Rocket salad with cherry tomatoes

Method

  1. Heat a little oil in a large non-stick pan set over a medium high heat. Fry the beef mince in batches until well browned. Add to your slow cooker.

  2. Add the diced onion, carrot, celery, garlic and mushrooms to the slow cooker. Stir in the stock, tomato puree, tinned tomatoes and wine (if using) Cover with the lid and cook on high for 4 hours or on low for 7 hours. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken up.

  3. Cook the pasta in simmering water, drain and serve with the Bolognese.


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Slow Cooked Christmas Pudding

19/11/2021 | Posted in Kitchen

Did you know that your slow cooker can help you with dessert this Christmas?

A Christmas pudding is a traditional in many households, and they can be prepared both quickly and easily in a slow cooker. Here's our recipe below:

Ingredients:

  • 225g / 8oz raisins

  • 225g / 8oz sultanas

  • 225g / 8oz currants

  • 225g / 8oz fresh breadcrumbs (whole-wheat or white)

  • 50g / 2oz almonds – blanched and finely chopped

  • 1 apple

  • Grated rind and juice of 1 lemon

  • 2 small beaten eggs

  • 250g / 9oz moist brown sugar

  • 225g / 8oz shredded suet

  • 50g / 2oz mixed peel

  • 50g / 2oz plain flour (whole-wheat or white)

  • 1 rounded teaspoon mixed spice

  • 3 tablespoons of sherry or brandy

- Mixture will fill 4 x half pint basins
 

Method: 

  1. Grease the bowls and place a circle of greaseproof paper in the bottom of each.

  2. In a large bowl mix all the ingredients thoroughly.

  3. Fill the basins to 1cm below the rim. Do not pack the mixture in too tightly.

  4. Cover with a piece of greaseproof paper pleated in the middle, then a piece of foil.

  5. Tuck the foil securely under the rim of the basin and put the basins into the slow cooker.

  6. Put enough boiling water in the slow cooker to reach half way up the pudding filled basin and set the puddings to cook.

Half way through the cooking time top the slow cooker up with boiling water.

If you like you're Christmas pudding to be light - Cook for approximately 16-23 hours.

If you like you're Christmas pudding to be darker - Cook for approximately 23 hours.

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Cake

Using a slow cooker to make a cake can create an incredibly moist cake which is simple and delicious to make. 

Ingredients:

  • 250ml water
  • 150g  granulated sugar
  • 115g cup Plain flour 
  • ¼ teaspoon salt 
  • 5 egg whites 
  • ½ teaspoon Baking Powder 
  • 1 teaspoon vanilla extract 
You will also need:
  • Aluminium tin foil
  • Clean Tea towel
  • 2 mixing bowls
  • Electric hand mixer or whisk

Method

  • Firstly, you will need to prepare your slow cooker for the cake. You need to create a rack for the cake tin to sit. 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 
  • Next, add sugar, flour and salt into a bowl and whisk until mixed.
  • In a separate bowl whisk egg whites and baking powder until stiff peaks form, usually around 3 minutes. Once formed add in the vanilla extracts.
  • Gently fold in the sugar mixture into the egg whites until they combine. 
  • Transfer batter into your cake tin (ensure this fit into the slow cooker)
  • Place into the slow cooker on top of the foil ring. 
  • Place the clean towel over the slow cooker, and place the lid over towel. 
  • Cook on Low for 2 hours (depending on your slow cookers it may take a little longer) Tip: use a toothpick to check by simply pricking the middle of the cake if it comes out clean the cake is done. 
  • Remove from the slow cooker and allow to cool. Once cooled remove from the tin and serve as desired. 
Tip! Why not top with whipped cream and summer fruits

These recipes should be used as a guide for creating new recipes, but they may need some tweaking along the way. 

Why not share your slow cooker hacks with us?

 


 

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With a Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. Inside the Breadmaker, the dough is mixed, kneaded, proved and baked without you being present. The Breadmaker can also just prepare dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. Shop Now 

Bread doesn't have to be savoury, why not try some our delicious sweet bread recipes for a sweet treat. 

 

Banana And Nut Bread

Ingredients 

Group 1

  • 2 tbsp butter (melted)

  • 1 tbsp milk 

  • 175g mashed banana 1 egg (beaten) 

  • 150g walnuts (chopped)
    1 tsp Lemon rind 

Group 2 

  •  216g plain flour

  •  1⁄2 tsp bicarbonate of soda 

  • 1⁄2 tsp 

  •  1⁄4 tsp baking powder 

  • 113g sugar 

  • 1⁄4 tsp salt 

Method

  1. Mix group 1 together in a separate bowl. 

  2. Mix group 2 together in a second bowl. 

  3. Pour mixture into Baking Pan

  4. Then simply put in all ingredients, select program 4 and let the breadmaker do the rest of the work for you!

 

Mixed Fruit Loaf

Loaf size: 2 lb (907g) 

  • 320ml water

  • 3 tbsp skimmed milk powder

  • 3 tbsp sunflower oil

  • 75g sugar 

  • 1 1⁄2 tsp salt 

  • 576g strong white bread flour

  • 1 tsp nutmeg 

  • 1 1⁄2 tsp fast action yeast 

  • 110g Dried mixed fruit †

Put in all ingredients, select program 5 and let the breadmaker do the rest of the work for you!

† Add when the beeper sounds

 

Chocolate Bread

Loaf size: 2 lb (907g) 

  • 360ml water

  • 1 egg (beaten)

  • 1 1⁄2 tbsp skimmed milk powder

  • 1 1⁄2 tbsp sunflower oil

  • 169g sugar 

  • 1 tsp salt 

  • 432g strong white bread flour

  • 240ml cocoa powder

  • 1 1⁄2 tsp fast action yeast 

  • 113g Walnuts (chopped) †

Put in all ingredients, select program 5 and let the breadmaker do the rest of the work for you!

† Add when the beeper sounds

 

Hot Cross Buns 

(no breadmaker needed)

  • 240ml water

  • 50g butter (melted)

  • 57g sugar

  • 1 egg

  • 1 tsp salt  

  • 540g strong white bread flour

  • 2 tsp fast action yeast 2 tsp 

  • 1tsp cinnamon

  • 1⁄4 tsp nutmeg 

  • 150g raisins

Method 

  1. Divide into 8-12 pieces. Shape and flatten slightly. 

  2. Score a cross on the top of each bun. 

  3. Glaze with egg and milk. 

  4. Cover and allow to rise for 30 minutes. 

  5. Bake for approx 16-18 minutes at 190°C (gas mark 5, 375°F).

 

Malt Loaf

Loaf size: 2 lb (907g)

  • 300ml water

  • 1 tsp salt

  • 3 tbsp sunflower oil

  • 21⁄2 tbsp black treacle

  • 3 tbsp malt extract

  • 576g plain flour 3 cup

  • 1 1⁄4 tsp Fast action yeast 

  • 100g sultanas†

Put in all ingredients, select program 1 and let the breadmaker do the rest of the work for you!

† Add when the beeper sounds

 

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With a Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. Inside the Breadmaker, the dough is mixed, kneaded, proved and baked without you being present. The Breadmaker can also just prepare dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. 

Bread doesn't have to be just white or brown, why not try some our favourite savoury recipes below. 

Italian Herb Bread

Loaf size: 2 lb (907g)

  • 360ml water

  • 3 tbsp skimmed milk powder

  • 3 tbsp sunflower oil

  • 2 1⁄2 tbsp sugar

  • 2 tsp salt

  • 576g strong white bread flour

  • 2 tsp dried marjoram

  • 2 tsp dried basil

  • 2 tsp dried thyme

  • 1 1⁄2 tsp fast action yeast 

Put in all ingredients, select program 1 and let the breadmaker do the rest of the work for you!

 

Cheese & Onion Bread

Loaf size: 2 lb (907g)

  • 300ml water

  • 2 1 ⁄2 tbsp  Skimmed milk powder

  • 2 tbsp sugar 

  • 1 tsp salt

  • 2 tbsp onion granules

  • 170g mature grated cheddar cheese

  • 576g strong white bread flour

  • 1 3⁄4 tsp fast action yeast 

Put in all ingredients, select program 1 and let the breadmaker do the rest of the work for you!

We recommend using the lightest crust setting on the cheese and onion bread.

 

Sun-Dried Tomato 

Loaf Loaf size: 2 lb (907g) 

  • 320ml water

  • 3 tbsp skimmed milk powder 

  • 3 tbsp  sunflower oil 

  • 3 tbsp  sugar 

  • 1 1 ⁄2 tsp Salt

  • 2 tsp dried mixed herbs

  • 576g strong white bread flour 

  • 1 1⁄2 tsp Fast action yeast 

  • 50g Sun-dried tomatoes, chopped

Put in all ingredients, select program 1 and let the breadmaker do the rest of the work for you!

French Bread 

2 lb (907g) 

  • 300ml water 

  • 21 ⁄2 tbsp skimmed milk powder 

  • 11 ⁄4 tbsp sugar 

  • 11 ⁄4 tsp salt 

  • 11 ⁄2 tbsp sunflower oil 

  • 576g strong white bread 

  • 11 ⁄4 tsp fast action yeast 

Put in all ingredients, select program 2 and let the breadmaker do the rest of the work for you!

Soft Grain Bread 

Loaf size: 2 lb (907g) 

  • 360ml water

  • 4 tbsp skimmed milk powder

  • 4 tbsp sunflower oil 

  • 3 tbsp sugar

  • 2 tsp salt 

  • 576g strong white soft grain bread flour

  • 11 ⁄4 tsp  fast action yeast 

Put in all ingredients, select program 1 and let the breadmaker do the rest of the work for you!

 

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Autumn is officially upon us –  cooler evenings, cosy blankets, and countless cups of comforting hot drinks await. Cue our Espresso Coffee Machine which can be used to create a variety of barista-style hot beverages in the comfort of your home... Or to pop in a reusable cup and take with you on your next autumn outing. 

Here are our top 3 autumnal coffee recipes to warm you up when the weather gets nippy, and the nights draw in. Why not give them a go and share your own creations with us @morphyrichardsuk?

The Pumpkin Spice Latte

Synonymous with the arrival of autumn, there’s nothing like the aroma of a pumpkin spiced latte.

Ingredients: 

  • 240ml of milk or plant-based milk 

  • 2 tablespoons of pumpkin puree

  • 1 teaspoon of vanilla

  • 1/4 teaspoon of pumpkin spice

  • 2 shots of espresso

  • 1 tablespoon sugar 

  • Whipped cream

  • Cinnamon powder 

Step 1: Gently heat and froth the milk with the frother, then add the sugar and pumpkin puree. 

Step 2: Add the vanilla into the milk mixture and continue to heat, but don’t allow to boil.

Step 3: Remove from heat and add pumpkin pie spice seasoning, stirring thoroughly. 

Step 4: Extract 2 shots of espresso from your machine into a cup. 

Step 5: Pour the milk mixture over your coffee.    

Step 6: Feeling indulgent? Finish with whipped cream and sprinkle with cinnamon

 

The Mocha Cappuccino

Get your coffee kick and fuel your chocolate craving at the same time with this delicious combination. 

Ingredients: 

  • 2 shots of espresso 

  • 120ml milk or plant-based milk 

  • 1 tablespoon chocolate sauce/syrup 

  • Your favourite chocolate 

 

Step 1: Extract 2 shots of espresso from your machine into a cup. 

Step 2: Heat the milk gently with the steam wand, adding the chocolate syrup as it warms up.

Step 3: Now use the espresso machine wand to steam the milk and create a froth on top.

Step 4: Pour the espresso into a mug and top with the steamed milk. 

Step 5: Spoon the milk froth on top of your coffee

Step 6: Grate your favourite chocolate on top.

 

Chai Tea Latte

Warm spiced black tea with an espresso boost and a subtle sweetness (and no pumpkin in sight!).

  • 1 teaspoon loose leaf black tea or 1 tea bag

  •  90ml of  milk

  • 1 shot espresso

  • 1-2 tablespoons chai spice 

  •  240ml of water

  •  Cinnamon 

 

Step 1: Brew a cup of black tea for 3-5 minutes, leave longer for a richer flavour.

Step 2: Heat your milk gently and froth with the panarello steam wand 

Step 3: Extract 1 shot of espresso from your machine into a cup. 

Step 4: Add the tea and spices to the cup and stir.

Step 5: Add the milk, leaving some froth on the top.

Step 6: Sprinkle cinnamon to finish – it looks and smells amazing.


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

1. Never underestimate the importance of lining your tins: Although greasing the inside of the cake tin isn’t the most glamourous job, it helps to ensure you get smooth edges and is worth the effort to avoid a broken cake. 


 

 

 

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

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

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


 

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

When the pressure of producing the perfect dinner party dessert is mounting, it’s easy to accidentally forget a crucial ingredient (let’s be honest, we’ve all done it at some point!). Avoid the panic next time by planning ahead. Before you start to bake, measure out and organise all the ingredients in separate bowls and make sure you have everything you need for the entire recipe. If you’re missing anything, you still have time to run to the shop before you start to bake!  
While you’re organising your ingredients, make sure you have all the tools you need for the entire recipe, including icing, fillings and sauces. If you’re using a handy multi-functional tool like the Morphy Richards Total Control Hand Blender, make sure you lay out all of the attachments you’ll need for the recipe before you start so you don’t search all of your kitchen cupboards in a panic later on! (If you haven’t already discovered the Total Control range. 

 

 
4. Know your flours and get creative: 

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

 

 

 

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

 

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Slow cookers are not just for stews, in fact there’s very little you can’t make. As the weather is now getting colder. Did you know you could slow cook fudge? Or have you ever indulged in seven hour porridge? Get inspired by these simple and delicious recipes below

Remember, if you buy a slow cooker from us via this website we'll add an extra 1 year guarantee.

Slow cooked chocolate fudge

Fudge is such a delicious and indulgent, but not too sinful treat….

This Slow Cooker Chocolate fudge is so simple to make you'll wonder why you have never tried it before!

Ingredients:

  • 2-1/2 cups chocolate chips

  • 1/2 cup canned coconut milk

  • 1/4 cup coconut sugar or maple syrup

  • Pinch of sea salt

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

Method:

  1. Mix together the chocolate chips, coconut milk, coconut sugar, salt, and coconut oil.

  2. Throw into your Morphy Richards Slow Cooker and cook on low for two hours without stirring. It's important that lid remain on throughout.

  3. After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT: Do not stir the mixture at this point. Allow to cool to room temperature or to 110 degrees if you have access to a candy thermometer.

  4. Once cooled, using a large spoon, stir vigorously for 5 -10 minutes until the mixture develops a matte finish.

  5. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate for four hours or until firm.

Slow cooked porridge

A delicious and healthy, no-fuss breakfast for the whole family.

Ingredients:

  • 1 cup jumbo oats

  • 4 cups milk (or half milk, half water for a less creamy version), plus a splash more milk to serve

  • Cinnamon, dried fruit, nuts, maple syrup, sliced bananas, or whatever topping you prefer

Method:

  1. Heat the slow cooker if necessary.

  2. Put the oats in the bowl along with a pinch of salt and pour over the milk, or a mixture of milk and water.

  3. Add the dried fruit, if you choose to use it.

  4. Put the slow cooker on its lowest setting and cook overnight for seven to eight hours.

  5. The porridge may have developed a crust overnight, but mix this in to break it up and add a splash of milk to serve, along with your desired topping

Slow cooked chilli

Classic comfort food dish, but better.

Ingredients:

  • 900g beef mince

  • 1 large red onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 400g can chopped tomatoes

  • 2 tbsp smoked paprika

  • 410g can Kidney beans, drained

  • One beef stock cube

  • ½ tsp hot chili powder

  • 1 tsp cumin

  • Dash of Worcester Sauce

  • 100ml boiling water

  • Salt and freshly ground black pepper

  • 4 tbsp chopped fresh parsley

  • Basmati rice, to serve

Method:

  1. Tip the mince into the slow cooker stoneware and turn on to Low heat, crisp up the mince a little before adding other ingredients.

  2. Add the onion, garlic, soup, paprika, beans, stock cube, chili powder and cumin, salt and pepper, then mix well.

  3. Add enough boiling water to come halfway up the mixture, to replace the moisture coming out of the beef and the onion. Place the lid on top and cook for four to five hours on Low, or two to three hours on High, or until the meat is tender.

  4. Once cooked, remove the lid and stir. Add a little more seasoning and serve straight from the pot with basmati rice and plain natural yoghurt.

Slow cooked whole chicken

You will not believe how easy it is to make tasty rotisserie-like chicken in your Morphy Richards Slow Cooker .

Ingredients:

  • Whole chicken

  • Salt and pepper

  • Desired flavourings such as garlic, lemon, peppercorns or chilli

Method:

  1. Take three pieces of aluminium foil and form into small balls, and place them in the bottom of the slow cooker.

  2. Rinse the chicken, inside and out, under cold running water. Pat dry with kitchen roll. Season the chicken with the salt, pepper and whatever flavourings you choose, and place in the slow cooker on top of the crushed aluminium foil balls.

  3. Set the slow cooker to High for one hour, then turn down to Low for about eight to 10 hours, or until the chicken is no longer pink and the juices run clear. Simples.

Slow cooked chicken and mushroom fettuccine

An easy-to-make Italian feast that even the most inexperienced of cooks can whip up.

Ingredients:

  • 700g chopped chicken

  • 2 punnets of cremini mushrooms, cut into thirds

  • 1⁄2 tsp salt

  • 1⁄4 tsp black pepper

  • One clove of garlic, finely chopped

  • Two packets of cream cheese, cut into chunks

  • 11p butter butter

  • 1 1⁄2 cups grated Parmesan cheese, plus additional for garnish

  • 1 1⁄2 cups whole milk

  • 1 package (1 pound) fettuccine

Method:

  1. Spray inside of your Morphy Richards slow cooker with non-stick cooking spray.

  2. Arrange chicken in single layer in bottom of your slow cooker.

  3. Add mushrooms and sprinkle salt, black pepper and chopped garlic into the pot.

  4. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat.

  5. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.

  6. Cover and cook on Low for four to five hours or on High for two to two and a half hours.

  7. Serve with fettuccine pasta.

Slow cooked spicy bean soup

A great dish to keep you fuller for longer.

Ingredients:

  • 1 tbsp vegetable oil
  • 200g chopped onion

  • 180g sliced carrots

  • 2 cloves garlic, minced

  • 600ml chicken stock

  • 2 tsp sugar

  • 450g frozen sweetcorn

  • 400g can of kidney beans, drained

  • 400g can of black beans, drained

  • 400g can of chopped tomatoes with basil

  • 400g can of chopped tomatoes, drained

  • 110g diced green chillies

Method:

  1. Combine all ingredients in the slow cooker, and cook on High for the first hour.

  2. Turn the temperature down to LOW, and cook for seven more hours.

  3. Serve with crusty bread

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This melt in your mouth lamb and warming Moroccan spices is the perfect meal to impress. Serve along side a fruit and nut couscous. To complete the meal serve with a tasty orange and coriander salsa. 

This recipe is made using our Intellisteam food steamer is the ideal solution for those looking to cook healthy, balanced meals all in one device. The whole process is made stress free as the Intellisteam manages the cooking process for you, allowing you to walk away and relax.

Preparation time: 30 minutes, plus marinating time

Cooking time: 30 minutes
Serves 2:⁣

Ingredients: 

    300g lamb leg steaks, cut into thin slices Marinade: 
    2 tbsp extra virgin olive oil 
    1 tbsp fresh orange juice 
    1 level tsp cumin 
    ¼ level tsp turmeric 
    2 level tsp harissa paste 
    5g fresh coriander, chopped 
    Salt and freshly ground black pepper 
    Couscous:  
    140g couscous, rinsed and drained 
    50g red onion, finely chopped 
    75g ready to eat soft dried apricots, chopped 
    35g almonds, roughly chopped 
    ½ level tsp vegetable stock powder 
    A little salt and freshly ground black pepper
    120ml water 
    Salsa: 
    2 medium oranges, peeled, and finely chopped 
    Juice of half an orange 
    10g red onion, finely chopped  
    2g coriander leaves, chopped Garnish: 
    Watercress

Method:

  1. Prepare the marinade for the meat first: mix the olive oil, orange juice, spices and coriander in a shallow dish and season with a little salt and pepper. 
  2. Place the sliced lamb in the dish and turn so that it is evenly coated. Cover and refrigerate for at least 30 minutes, longer if possible. 
  3. When ready to cook, discard any liquid marinade and put the meat into a foil parcel. Remove the Dividing Wall from the Front Container and put the parcel in. 
  4. Put the couscous in the Rice Tray and add the onion, apricots, almonds and stock powder. Season with a little salt and pepper and add the water and stir. Put into the Rear Container and cover both Containers with the Lids. 
  5. Set the time for the couscous using the rice preset (40 minutes) and adjust to 24 minutes. Set the time for the meat using the poultry preset (28 minutes) and adjust to 30 minutes. Press the Start/Pause Button. 
  6. Meanwhile make the salsa: put all the ingredients into a small serving bowl and mix well. 
  7. When ready to serve, fluff the couscous up with a fork, check the seasoning and serve the meat with the juices poured over. Garnish with a few sprigs of watercress and serve the salsa.

 

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Breakfast is seen as the most important meal of the day, So wake up to a tasty, nutritious breakfast and with our selection of recipes to make sure you start your day off right. 

Whether it's high-protein eggs, avocado on toast, porridge or a healthy smoothie to fuel you through the morning, we have a variety of recipes to help inspire your morning meals. 

Also if you want to keep up with all our latest recipe idea's subscribe to our Newsletter for all the latest Morphy Richards news, recipe ideas and exclusive discounts.  

 

Spanish Eggs

The perfect weekend brunch. The sauce is perfectly seasoned to to make this baked eggs brunch classic even tastier! 

Also this recipe use our innovative microwave cookware. Mico which allows you to make delicious minutes. Shop our mico range MICO range.

Ingredients:

  • 1 tsp olive oil
  • 60g  cured chorizo sausage thinly sliced
  • 1  onion thinly sliced
  • 1  red or yellow pepper, thinly sliced
  • 1  clove garlic sliced
  • 200g diced tomatoes
  • 2 tsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp parsley, chopped
  • 2  eggs
  • Pinch salt and pepper

Method: 

  1. Using your Mico multipot select the lager container of the two lightly grease the container with a little oil. Then add the sausage, onion, sweet pepper and garlic.
  2. Then place the lid down onto the metal container and fit securely. Place in the microwave and cook for 5 minutes.
  3. Remove with oven gloves, carefully remove the lid, then add the tomatoes, vinegar, paprika, oregano, salt and pepper. 
  4. Mix together and add the lid back on the multipot and cook for a further 4 minutes shake then cook for a further 2 minutes.
  5. Once cooked remove with oven gloves and carefully remove the lid.
  6. Remove the large container from the multi-pot.
  7. Now take the small container add this to the multipot. Then crack an egg into each pod, secure the lid and cook for 2 minutes and 30 seconds.
  8. Remove with oven gloves, carefully remove the lid.
  9. Serve up the sauce. Make a indent into the sauce and place the eggs here. Sprinkle the remaining parsley and enjoy.

Italian Frittata

The perfect lazy brunch. We've put some flavours together which we think you will love. However you can get creative and create your our mix of flavours. Whatever you have to hand add in and experiment! 

Also this recipe use our innovative microwave cookware. Mico which allows you to make delicious minutes. Shop our MICO range.

Ingredients:

  • 25g diced salami
  • 25g cup artichoke hearts, drained and chopped
  • 15g cup chopped cherry tomatoes
  • Handful of sliced mushrooms
  • 2 eggs
  • 25ml milk
  • 1 Spring onion
  • 1/4 clove garlic, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper to taste
  • 20g grated Parmesan cheese
  • 30g shredded mozzarella cheese
  1. Using your Mico multipot select the lager container of the two lightly grease the container with a little oil then add the salami, artichokes, tomatoes, and mushrooms in the container.
  2. Then place the lid down onto the metal container and fit securely. Place in the microwave and cook for 5 minutes.
  3. Next whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl
  4. Once the salami mix is ready remove from the microwave with oven gloves, 
  5. Give it a good shake then carefully remove the lid.
  6. Pour the eggs over the salami mixture. 
  7. Sprinkle with cheese. Secure the lid and cook in the microwave for a further 2 minutes
  8. Serve and enjoy!

Breakfast Pancakes

Satisfy a sweet tooth with our breakfast pancake's with a tempting tower of American-style pancakes. Channel your inner Mary Berry with this show stopper breakfast add you favourite topping and enjoy!

Ingredients:

  • 100g Plain flour
  • 2 Egg, whisked
  • 300ml/10.5floz Semi Skimmed milk
  • 100g Strawberries, chopped
  • 4 Tbsp. Maple syrup
  • 1 Tbsp. Sunflower oil

Method: 

  1. Whisk the egg
  2. Chop the strawberries and place to one side
  3. In a clean bowl add the egg, flour and a pinch of salt and whisk until a smooth, thick batter is formed
  4. Heat the pan over a moderate heat, add the oil
  5. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin even layer. Be careful at the pan and oil will be very hot
  6. Leave to cook for roughly 30 seconds
  7. Turn the pancake to cook the other side. Make sure the pancake is lying flat against the base of the pan with no folds. Be careful at the pan and oil will be very hot
  8. Continue to book the remaining batter. 
  9. Serve with chopped strawberries and a drizzle of maple syrup
TIP: You can freeze, cooked, plain pancakes for up to three months.

Poached Egg with Smashed Avocado on Toast

Smashed Avocado Poached Egg Toast is not only super tasty. It is also packed full of healthy fats and proteins, making it the perfect breakfast to start off any day. Shop our full range of Kettles and Toasters to find your perfect set.

What you'll need

Ingredients:

  • 1 Avocado
  • 1 slice of Bread (we recommend a sour dough or seeded loaf) 
  • 1 egg
  • ½ Lemon
  • Pinch Salt
  • Pinch Pepper 
  • Pinch Chilli Flakes
  • Handful of Rocket
  • 2 Radishes
  • 300ml of water

Method

  1. Put the water in to a saucepan heat on a medium heat and allow to boil. 

  2. Once boiled poach the eggs in the pan of boiling water for 2-3 minutes, until the whites are set but the yolks are still runny.
  3. Whilst the egg is poaching put the bread into your toaster allow to toast until golden brown
  4. Slice the avocado in half. Carefully remove the stone and use a spoon to scoop out the flesh.
  5. Squeeze half a lemon over the avocado then with a folk mash the avocado until it is a chunky spreadable consistency. Season with salt, pepper and a pinch of chilli flakes.
  6. Spread the toast with the smashed avocado and sprinkle with chilli flakes.
  7. Add the poached egg on top of the avocado.
  8. Serve with rocket and a finely sliced radishes.

Enjoy ♥

Eggs on Toast

Why not treat your family to a tasty eggs on toast with a side of bacon. This meal is super easy to create making even the novice of cooks look like the next Gordon Ramsay. 

Shop our full range of Kettles and Toasters to find your perfect set.

What you'll need

Ingredients:

  • 2 Slices of Bread
  • 2 eggs
  • 1 tbsp of oil
  • Pinch of Salt
  • Pinch of Pepper

Optional

  • 3 Rashers of Bacon

You will also need a love heart shaped pastry cutter for this recipe

Method

  1. Add the oil into the frying pan and allow the pan to heat up for 1-2 minutes 
  2. Whilst pan is heating up place bread into toaster for 2 minutes
  3. Using the love heart pastry cutter press down in the centre of the toast, discard of the cut out and place the toast into the frying pan.
  4. Pour the egg in to the centre of the toast and allow to cook for 3 minutes.
  5. Grill the bacon to your desired preference.
  6. Serve with tea, coffee or orange juice for the perfect breakfast in bed

Enjoy ♥


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Smoothie Soup Maker Recipes

28/06/2021 | Posted in Smoothies

Soup makers aren't just for the colder months. Did you know that our Soup Markers are super versatile and can be prepare delicious smoothies. Need some inspirations we've got a some delicious recipes to get you started. 

Remember, if you buy a Soup Maker from us via this website we'll add an extra 1 year guarantee. Shop our full range of Soup Makers.

Blueberry and Oat Breakfast Smoothie

Preparation time: 5 mins

Program time: 2 mins

Additional utensils: measuring jug, wooden spoon, measuring spoon

4 Portions

800g low fat natural yogurt

400ml semi skimmed milk

60g rolled oats

150g blueberries

3 tbsp Clear Honey

3 portions

675g low fat natural yogurt

325ml semi skimmed milk

45g rolled oats

115g blueberries

2 tbsp clear Honey

Method

1. Place all ingredients into the Jug and stir with a wooden spoon.

2. Fit the lid, select Drinks setting and press Start.

 

Strawberry and Pineapple Smoothie 

Preparation time: 5 minutes 

Blending Time: 40-60 seconds 

Makes: 1.1L

Ingredients: 

300g fresh strawberries

250g fresh pineapple

450g strawberry yogurt

150ml semi skimmed milk

30g scoop vanilla ice cream

Method:

1. Hull and rinse the strawberries, cutting large ones in half. Cut the pineapple into bitesize chunks. 

2. Place the ingredients into the Jug and stir with a wooden spoon. 

3. Place the Lid on the Jug and press and hold the Smoothie / Blend Button. Repeat as necessary until the desired consistency is achieved. 

4. When ready, serve immediately.

 

Raspberry Smoothie 

Preparation time: 5 minutes 

Mixing time: 2 minutes 

Setting: Juice Makes: 1.5L

Ingredients:

900ml low fat raspberry yogurt

300ml semi skimmed milk

300g raspberries (allow to thaw if frozen)

Method: 

1. Place ingredients into the Soup Maker, stir thoroughly. 

2. Place the Lid on the Jug and select the Juice Setting. 

3. Simply wait for 2 minutes until the Soup Maker has finished.

4. Serve straight away.

 

Chocolate Banana Smoothie 

Preparation time: 10 minutes 

Mixing time: 20-40 seconds 

Setting: Smoothie/Blend Makes: 1.5L

Ingredients:

2x 450g cartons low fat vanilla yogurt

2 ripe bananas, peeled and sliced thinly

300-400ml semi skimmed milk (according to taste)

150-200g good quality dark chocolate (according to taste)

Method: 

1. Melt the chocolate in either a microwave or over a pan of hot water. 

2. Using the scales, weigh and add the ingredients to the Jug in the order listed. Stir well with a wooden spoon. 

3. Select the Smoothie/Blend setting and press the Start/Stop Button until the desired consistency is reached. 

4. Serve straight away.


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With our delicious slow cooker recipes, you don’t need to spend a lot to have delicious meals. Save money by choosing cheaper cuts of meats such as skirt of beef or go meat free with our veg-friendly meals. 

Why not double up the ingredients and batch cook making meal times even easier. Whatever your taste, these delicious meals will keep the whole family happy without breaking the bank.

Shop our full range of Slow Cooker and we have some great offers available for a limited time only.  Remember, if you buy a slow cooker from us via this website we'll add an extra 1 year guarantee.

 


This easy to make slow cooker Asian beef recipe combines ginger, garlic, coriander, cinnamon to create sweet but hearty meal for all to enjoy. Serve with rice, noodles or steamed vegetables for a tasty nutritious meal.

Ingredients:

  • 2 Tbsp Vegetable oil

  • 160g Onion, finely chopped

  • 5cm/2in Fresh root ginger, peeled, chopped

  • 2 Garlic clove, peeled, crushed

  • 3 tbsp of Brown sugar

  • 2 tsp of Coriander, ground

  • 2tsp of Cinnamon, ground

  • 4 tsp of Chinese Five-Spic

  • 4 tbsp of Soy sauce

  • 2 tbsp of Oyster sauce

  • 1 kg Beef, skirt (no bigger than the cooking pot)

  • 750ml/26.3fl oz Water

  • Beef Stock

Total recipe time: 490 minutes
Preparation time: 10 minutes

Cooking time: 480 minutes
Serving numbers: 4

Preparation:

  1. Peel and chop the onion, ginger and Garlic TIP: Use a teaspoon to scrape the thin skin of the ginger 

  2. To make beef stock, pour boiling water into a measuring jug to the 750ml/26.3floz mark. Then add the beef stock cube and stir until dissolved.

Cooking Steps:

  1. Place the cooking pot on the hob and add the oil and allow to heat

  2. Add in the chopped onion, ginger, garlic, coriander, cinnamon and Chinese five spice and fry for 2 minutes on a medium heat, continually stirring.  

  3. Turn off the hob and place the cooking pot on the base unit.

  4. Pour over the beef stock and add in the skirt of beef. 
    Place the lid on the cooking and using the control knob select the desired slow cook setting
    TIP: Slow cooking setting depending on your cooking time. Low cooks slowly and succulent (8 – 10 hours) Medium cooks on a medium heat (6-8 hours) and High faster (4-6 hours)

  5. Using a slotted spoon carefully remove the skirt of beef and place to one side.
    When the cooking time ends, turn the control knob off

  6. Place the cooking pot back on the hob and bring the liquid to the boil. Boil until it has reduced by half. 

  7. Shred the shirt of beef and pour over the hot reduced sauce.
    TIP: Serve with crushed potatoes

 


This simple vegetarian curry is a perfect alternative to a meat based curry. The meaty aubergines provide the perfect substitute along with the waxy potatoes this curry has a host of textures and flavours. If you are taking part in veganuary this January this is a perfect recipe to try just make sure your curry paste is vegan friendly. 

Ingredients:

  • 1 Tbsp Vegetable oil

  • 160g Onion, finely chopped

  • 500g Aubergine

  • 250g Potato

  • 120g Courgette

  • 2 tbsp. Curry paste

  • 50g Green lentils

  • 600ml/20 floz Water

  • 1 Vegetable Stock

  • Handful Coriander, chopped

Total recipe time: 490 minutes
Preparation time: 10 minutes
Cooking time: 480 minutes
Serving numbers: 4 Preparation:

  1. Peel and dice the onion

  2. Dice the aubergine and potato to roughly 1in squared

  3. To make vegetable stock, pour boiling water into a measuring jug to the 600ml/20 fl oz mark. Then add the vegetable stock cube and stir until dissolved.

  4. Place the lentils in a sieve and rinse under cold water

Cooking Steps:

  1. Place the cooking pot onto the hob and add the oil and allow to heat
    Gently fry the onion.

  2. Add the aubergine, potato, courgette and curry paste and fry for two minutes whilst continually stirring. Turn off the hob Place the cooking pot onto the base unit. 

  3. Add the lentils and vegetable stock into the cooking pot and place on the lid on the cooking pot and using the control knob select the desired slow cooking setting
    TIP: Slow cooking setting depending on your cooking time. Low cooks slowly and succulent (8 – 10 hours) Medium cooks on a medium heat (6-8 hours) and High faster (4-6 hours)

  4. When the cooking ends, turn the control knob off.

 



This slow cooked pulled BBQ chicken recipe is a great alternative to using pork. Super easy to make just simply put everything in your slow cooker and once cooked shred your chicken and enjoy in a crusty bread bun or why not try over a crispy baked potato.

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

Total recipe time: 185 minutes
Preparation time: 5 minutes

Cooking time: 180 minutes
Serving numbers: 4-5

Cooking Steps:

  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 over rice, as tacos or in burger buns

 

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Recipe: Louisa Hallowes (Herbalist)

A warming stew with spices from India, the Middle East and Malaysia.  This can be eaten as a healthy lunch or a more substantial evening meal.  The chickpeas provide protein, the sweet potato is packed with beta carotene and the spinach provides essential iron.  Can be refrigerated and re steamed using the root vegetable preset.

Herb Benefits 

Garlic – there are few herbs that are as well-known as garlic.  It is renowned for its healing abilities and strong smell.  It has a myriad of benefits the most notable being for preventing and treating colds and flu.  Because of its antibacterial and antimicrobial properties, it can reduce the severity of the illness, break up lung congestion and even alleviate ear infections.  Garlic is also well known for its positive effects on heart health and type 2 diabetes.

Ginger – a warming and sweet herb that increases peripheral circulation and clears toxins from the body.  It aids digestion by increasing digestive enzymes and is useful for nausea.  It also has an anti-inflammatory action by blocking inflammatory prostaglandins. 

Cumin – one of the best herbs for digestive sluggishness or nausea.  It is also used in cooking to help the absorption of nutrients and can clear catarrh from the chest.

Coriander – a cooling herb that is helpful for any inflammation of the digestive system and helps clear griping and bloating or burning sensations.  The leaf is used to help facilitate the safe excretion of heavy metals from the body.

Cinnamon – aids digestion and helps the body recover from colds and coughs.  It has anti-fungal, anti-bacterial and anti-viral actions which support the body’s immune system.

Cayenne pepper – while adding a slight kick to the stew, cayenne helps with weight loss by speeding up your metabolism. It also eases pain and fights coughs and colds.

Mushroom – although not strictly a herb I include it as a medicinal food due to its high antioxidant content.  Antioxidants protect your body from free radicals and help prevent aging as well as boost the immune system.

Serves 2.

Ingredients

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 200g sweet potatoes peeled and diced 20mm.

  • ½ yellow pepper diced 20mm

  • 2 mushrooms sliced

  • 30g fresh ginger, peeled and grated

  • 1 tbsp tomato puree

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • ½ tsp cinnamon

  • Pinch of cayenne pepper

  • 1 tin chopped tomatoes

  • 2 tbsp crunchy peanut butter

  • 400g can chickpeas, drained and rinsed

  • 80g spinach, washed and chopped

  • 150g white basmati rice 

  • 200ml water

Garnish

  • Plain yoghurt or coconut yoghurt

  • Handful of fresh coriander chopped

Method: 

  1. In a large bowl combine all the ingredients apart from the spinach and rice.  Mix well coating all the mixture in the herbs.

  2. Place the mixture in the Rice Tray.

  3. Put the white basmati rice into a Small Pot and cover with the water.

  4. Place the spinach in the other Small Pot.  

  5. Place the Rice Tray into the Rear Container. Position the Dividing Wall in the Front Container.  Place the Small Pot with rice into the left-hand side of the Front Container and the Small Pot with spinach into the right-hand side of the Front Container. Cover both containers with the lids.

  6. Set the time for the stew using the root vegetables preset (28 minutes) and adjust to 60 minutes. Set time for the rice using the rice preset (40 minutes) and adjust to 26 minutes. Set time for the spinach using the leaf and pod vegetables preset (16 minutes) and adjust to 5 minutes.  Press the Start/Pause Button.

  7. Once cooked stir the spinach into the stew.  Serve with yoghurt or coconut yoghurt and fresh coriander.

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