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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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Recipe: Louisa Hallowes (Herbalist)

A delicious way to enjoy oily fish with its high omega 3 content.  The vinaigrette packs in several highly nutritious herbs as well as the apple cider vinegar which contains good bacteria.  You could swap out the quinoa for rice and the green beans for any green vegetable you prefer.

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.

Parsley – this common kitchen herb is packed with vitamin C and other nutrients.  It is known to help with bad breath due to its connection with improving digestion.  It is also used medicinally for urinary infections because of its diuretic effects and heart health due to its high content of vitamin K1 and folate.

Basil – one of the known health benefits of basil is its antibacterial and antimicrobial action which destroys unwanted microbes in the digestive system.  This in turn helps strengthen the immune system and it is a potent herb against colds and flu.  It also contains powerful oils that help minimise inflammation in the body.

 Mint – one of the most popular kitchen herbs because of its taste.  It is the go-to herb for stomach aches, hiccups, bad breath, colds, flu and fever. The aroma of the plant also increases alertness and improves mood.

 Chives - extremely rich in flavonoid antioxidants, which contribute to most of its benefits. These antioxidants help fight cancer, improve heart health, and fight inflammation. They also detoxify the body and boost skin health

Serves 2.

Ingredients

  • 5 green olives
  • Small handful of fresh parsley
  • Small handful of fresh basil
  • Small handful of fresh mint
  • 1 tbsp fresh chives, chopped
  • 1 garlic clove, chopped
  • 1 ½ tbsp raw apple cider vinegar
  • 5 tbsp extra virgin olive oil
  • 2 salmon steaks
  • 75g quinoa rinsed
  • 150ml water
  • 110g Fine green beans halved
  • A knob of butter or olive oil

Garnish

  • Torn Basil Leaves
  • Half red chilli finely chopped
  • Lemon Wedges


Method: 

  1. First prepare the vinaigrette by whizzing the olives, parsley, basil, mint, chives, garlic, apple cider vinegar and olive oil in a blender.

  2. Place the salmon steaks on a piece of foil large enough to shape into a parcel.  Cover with a thick layer of the vinaigrette.  Place in the Rice Tray and seal the foil.

  3. Put the quinoa into a Small Pot and cover with the water.

  4. Place the green beans and butter/olive oil 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 quinoa into the left-hand side of the Front Container and the Small Pot with the beans into the right-hand side of the Front Container. Cover both containers with the lids. 

  6. Set the time for the salmon using the fish preset (20 minutes). Set time for the quinoa using the rice preset (40 minutes) and adjust to 25 minutes. Set time for the beans using the leaf and pod vegetables preset (16 minutes) and adjust to 12 minutes.  Press the Start/Pause Button.

  7. Once cooked drain the quinoa, fluff up with a fork and leave to stand for 10 minutes.  Pour the juices from the fish onto the quinoa, sprinkle the meal with chopped chilli and basil and serve with lemon wedges.


 

 

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Recipe: Louisa Hallowes (Herbalist)

This is one of the easiest and tastiest chicken recipes.  It is full of flavours and health benefits from the herbs, garlic and lemon and it is perfect for a quick and nutritious meal.  The brown basmati rice is high in fibre and soaks up the marinade.  The carrots can be flavoured with olive oil instead of butter if you are dairy free.

Herb Benefits

Oregano – a great antibacterial and anti-viral agent that fights infections.  It's loaded with antioxidants that help prevent cell damage, and it’s an excellent source of fibre, vitamin K, manganese, iron, vitamin E, tryptophan and calcium.

Thyme – this is my favourite herb for sore throats, coughs and colds due to the antiseptic qualities of its potent volatile oils.  It also helps with poor digestion, loss of appetite and headaches.

Paprika – one real benefit of incorporating paprika into your meals is that it helps the digestive system break down food more easily.  Paprika contains capsicum which aids in gastric acid secretion.  It also helps protect against ulcers and reflux. Additionally, it has some strong anti-inflammatory powers and is high in iron.

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 colds, 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.

Parsley – this common kitchen herb is packed with vitamin C and other nutrients.  It is known to help with bad breath due to its connection with improving digestion.  It is also used medicinally for urinary infections because of its diuretic effects and heart health due to its high content of vitamin K1 and folate.

Ingredients

  • 2 skinless chicken breasts cut into 1-inch strips

  • 1 tablespoon olive oil

  • 1 tsp fresh/dried oregano leaves

  • 1 tsp fresh/dried thyme and some extra for the carrots

  • 1 tsp smoked paprika

  • Salt and pepper

  • 3 cloves garlic, minced

  • 2 tablespoons lemon juice

  • 180g Chanternay carrots or medium carrots sliced into 10mm rounds

  • A knob of butter

  • 100g brown rice

  • 125 ml water

Garnish

  • 1 tsp fresh parsley, chopped

  • Lemon slices 

Method: 

  1. In a bowl, season chicken strips with oregano, thyme, smoked paprika, salt, pepper and garlic.  Add the olive oil and lemon juice and toss everything well.

  2. Cover and marinate overnight or for at least 2 hours in the fridge.

  3. Place the chicken strips in a piece of foil large enough to shape into a parcel.  Pour over the marinade and seal up the foil before placing it in the Rice Tray.  

  4. Put brown rice into a Small Pot and cover with water and stir.

  5. Place carrots in the other Small Pot.  Sprinkle with a couple of pinches of thyme and a knob of butter.

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

  7. Set the time for the chicken using the poultry preset (28 minutes) and adjust to 23 minutes. Set time for the rice using the rice preset (40 minutes) .Set time for the carrots using the root vegetables preset (28 minutes) and adjust to 26 minutes.  Press the Start/Pause Button.

  8. Serve with a sprinkling of parsley and lemon slices.

 

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Recipe from our friends at Knowsley Kitchen

This curry can be made with any variety of pumpkin and also works nicely with squash. It is a great thing to make around Halloween, when the pumpkins are on sale to carve. They are perfectly edible and tasty and keep for quite a long time in cool storage! You can even use the pieces of pumpkin that you carve out of the Jack-o'-lantern to make the recipe. If you are using the offcuts of Halloween decorations and do not have quite enough for 1 kilogram of pumpkin you can top up the stew with sweet potato, regular potato or beans. 

Also, do not shy away from roasting the seeds in a low oven until they are slightly golden, they make a great snack and/ or topping for this stew. As pumpkin is sweet it can take quite a lot of spice, both aromatic and hot, so feel free to adapt the recipe to your tastes- with the chilli in particular!


Ingredients

  • 1kg Pumpkin

  • 2 tins Coconut milk

  • 2 Medium onions, peeled & sliced

  • 5 Cloves garlic

  • 2 Red chillies, seeds removed

  • 2 tsp Fresh ginger, grated

  • 1 tsp Turmeric

  • 1 tsp Ground Cumin

  • 1 tsp Smoked paprika

  • Salt

  • Black pepper

Method: 

  1. Start by removing any pieces of marked skin from the pumpkin and chopping into cubes. You can remove all of the skin if you wish but it is edible. Try to keep the cubes a similar shape and size so that they cook evenly. 

  2. Add the pumpkin to the pot with the dried spiced and a little oil, coat the pumpkin in the spices and add the fresh aromatics, coconut milk, plenty of salt and pepper. Turn the slow cooker on to a high heat and cook for 1 ½ / 2 hours until the pumpkin is tender. 

  3. To serve top with roasted pumpkin seeds, alternatively some roasted peanuts would work well and some freshly chopped coriander, spring onion and chilli. 

 

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Recipe: Louisa Hallowes (Herbalist)

Turkey mince is a healthy alternative to beef mince. It is a high-quality protein with delicious flavour enhanced by the herbs and spices.  The sweet potato and courgettes compliment it beautifully with their vibrant colours and flavours that pack a further healthy punch.

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.

Oregano – a great antibacterial and anti-viral agent that fights infections.  It's loaded with antioxidants that help prevent cell damage, and it’s an excellent source of fibre, vitamin K, manganese, iron, vitamin E, tryptophan and calcium.

Rosemary – famously called the herb of remembrance, it was traditionally used to improve memory and I always recommend students ingest and smell it when they are studying. It is also used for relief during cold and flu season particularly for sore throats and fevers.  Like other culinary herbs it helps with digestion and specifically digesting fats.

Basil – one of the known health benefits of basil is its antibacterial and antimicrobial action which destroys unwanted microbes in the digestive system.  This in turn helps strengthen the immune system and it is a potent herb against colds and flu.  It also contains powerful oils that help minimise inflammation in the body.

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

Ingredients 

  • 250g turkey mince

  •  1 small onion, chopped

  • 1 tablespoon olive oil

  • 1 tsp dried/fresh oregano leaves

  • 1 tsp dried/fresh rosemary 

  •  2 cloves garlic, minced

  •  4 large basil leaves

  •  1 ball-frozen spinach defrosted and drained.

  •  Zest of ½ lemon

  •  ¼ tsp sea salt 

  •  Black pepper

  •  200g sweet potatoes peeled and chopped into 30mm chunks

  •  180g baby courgettes or medium courgettes sliced into 10mm rounds

  •  1 clove garlic, minced

    Garnish

  • A knob of butter or splash of olive oil

  • Hummus

  • Flat leaf parsley roughly chopped

Method:

  1. In a food processor blitz the onion, garlic, oregano, rosemary, basil, spinach, lemon zest, salt, pepper and olive oil.  Avoid overdoing it as you need to retain some texture.

  2. Place the mixture in a large bowl and combine it with the turkey mince using a spatula.

  3. Shape the mixture into 6 nugget shapes and flatten them slightly.  Place on a plate and put them in the fridge to firm up for at least 20 minutes.

  4. Place the turkey nuggets in a piece of foil large enough to shape into a parcel.  Seal up the foil before placing it in the Rice Tray.  

  5. Put the chopped sweet potato into a Small Pot.

  6. Place courgettes in the other Small Pot.  Mix in the minced garlic clove.

  7. Place the Rice Tray into the Rear Container. Position the Dividing Wall in the Front Container.  Place the Small Pot with sweet potato into the left-hand side of the Front Container and the Small Pot with courgette into the right-hand side of the Front Container. Cover both containers with the lids.

  8. Set the time for the turkey using the poultry preset (28 minutes) and adjust to 20 minutes. Set time for the sweet potato using the root vegetable preset (28 minutes) and adjust to 25 minutes. Set time for the courgettes using the leaf and pod vegetables preset (16 minutes) and adjust to 13 minutes.  Press the Start/Pause Button.

  9. Mash the sweet potato in the Small Pot with a knob of butter or some olive oil. Serve the turkey nuggets with hummus.

  10. Garnish the meal with torn parsley leaves.


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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 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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MasterChef: The Professionals finalist Matt Healy has created this steamed white fish fillets, with mussels in sherry tomato and coriander. Using our intellisteam - the perfectly synchronised meal solution.

  • 4 x white fish fillets, skinned & pin boned (Any thin white fish can be used, eg. seabass, bream, sole)

  • Pinch of good quality sea salt

  • Splash of olive oil

  • 2 x sprigs of thyme

  • 10g unsalted butter

  For the sauce:

  • 1/4 red onion (peeled and finely diced)

  • 8 cherry tomatoes (quartered)

  • 10ml Manzanilla sherry (Fino), or any white sherry

  • 40g passata

  • Finely chopped coriander stalks (keep the leaves for later to finish)

  • 200g mussels in the shell (cleaned)

Veg:

  • 100g baby spinach

To finish:

  • Juice of half a lemon

  • Maldon sea salt

  • Roughly chopped coriander leaves

Method:

  1. Grease a square of foil big enough to make a parcel and place the fish fillets into the middle.

  2. Add the butter, thyme and salt, and squish the foil together to seal the parcel.

  3. Plug your Intellisteam into the mains and switch on. The Intellisteam will beep and the LCD screen will illuminate. Pop the foil parcel into the back steaming container of the Intellisteam, placing it slightly off centre to leave space for the baby spinach.

For the sauce:

  1. Make sure the Intellisteam’s divider is in place in the front compartment, and mix the chopped onion, tomatoes, chopped coriander stalks and sherry into a pot.

  2. Pop the mixture into one of the Intellisteam’s steaming sections, and remove the other pot.

  3. Put the cleaned mussels into the other side, directly onto the metal grid, and cover both steam kettles with the lids provided.

  4. Set the time for the fish using the fish preset (default time is 20 mins) and adjust the time to 14 minutes.

  5. Set the time for the sauce using the fish/shellfish setting (default time is 20 mins) and adjust to 11 minutes.

  6. For the mussels, use the fish/shellfish setting (default time is 20 mins) and adjust to 10 minutes. Press the start button.

  7. When the timer goes for the sauce and mussels, carefully remove from the steamer using a slotted spoon, and mix the sauce through the cooked mussels. Stir through the chopped coriander leaves.

  8. When the timer goes for the fish and spinach, carefully remove the cooked spinach and place into the centre of a bowl/plate, arranging the cooked mussels around the spinach.

  9. Pour over the remaining sauce, and remove the gurnard fillets from the foil. Place in the centre of the bowl on top of the spinach. Season with a pinch of salt and a squeeze of lemon juice.


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Slow Cooked Christmas Pudding

16/12/2020 | 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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Spicy Pumpkin and Carrot Soup

Ingredients:

  • 130g Chantenay carrots

  • 5 sprigs of fresh thyme

  • 2g cinnamon

  • 20g Maple syrup

Method:

  1. Blend the cinnamon into the maple syrup, add the carrots, place in the Multi-Pot, and place the thyme on top.

  2. Place the lid and secure, microwave on full power for 7-8 minutes.

  3. After half of the cooking time, using oven gloves, give the Multi-Pot a shake to ensure even cooking of the carrots.

  4. Remove from the microwave and place in a bowl, and cover with tinfoil.

 

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Spicy Pumpkin and Carrot Soup

Ingredients:

  • 150g baby potatoes, cut into halves.

  • 1 dessertspoon of fresh chopped parsley

  • Sprinkle of salt

  • 10g sunflower oil

Method:

  1. Mix the potatoes with the oil, salt and fresh parsley

  2. Place in the Multi-Pot and microwave on full power for 7-8 minutes. 

  3. After half the cooking time, using oven gloves, give the Multi-Pot a shake to ensure evenly roasted potatoes.

  4. Combine all the elements of your delicious festive meal, and serve with gravy of your choice.

NB. All vegetables should be temperature probed to 75c plus.

 

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Spicy Pumpkin and Carrot Soup

Ingredients:

  • 130g Trimmed Brussel sprouts

  • 50g roast chestnut halves

  • 50g smoked pancetta

Method:

  1. Mix the brussel sprouts, roast chestnut and smoked pancetta in the Multi-Pot.

  2. Place the lid on and microwave on full power for 7-8 minutes. 

  3. After half the cooking time, using oven gloves, give the Multi-Pot a shake to ensure evening cooking of the sprouts. 

  4. Leave in the Multi-Pot after cooking until ready to serve.

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