Latest posts: Recipes

Prepstar Healthy Banana Bread

By Vicki Grant | 14/01/2019 | Posted in Recipes

Healthy Banana Bread

Created by @HungryHealthyHappy

Ingredients:

  • A little butter for greasing the loaf tin
  • 200g wholewheat flour
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 10 walnuts, roughly chopped (you can use the chop function on the Prepstar for this too)
  • 4 bananas, 3 mashed and 1 halved lengthways
  • 3 tbsp maple syrup
  • 2 eggs
  • 5 tbsp fat free greek yoghurt
  • 100ml skimmed milk
  • 50g dark chocolate chips

Method:
  1. Using the beater attachment, add the flour, cinnamon, baking powder and baking soda and pulse to gently mix.
  2. Add the mashed banana, maple syrup, eggs, greek yoghurt and skimmed milk and beat until mixed together well.
  3. Add the walnuts and chocolate chips and pulse until lightly mixed together
  4. Pour the batter in to a greased 2lb loaf tin and top with the banana halves.
  5. Put the loaf in to a preheated oven at 180C/350F Gas Mark 4 and bake for an hour. Leave to cool before removing from tin.

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

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Ultra-Fast Guacomole

By Sophie Barnett | 14/01/2019 | Posted in Recipes, Prepstar


Ingredients:

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

Method:

  1. Peel and stone the Avocado as well as peeling the Garlic Cloves.
  2. Place all ingredients in to the Prepstar and blend until you have your desired consistency.

Prepstar, one machine multiple possibilites.

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Slow Cooker Hidden Vegetable Pasta Sauce

By Alex Poole | 02/01/2019 | Posted in Recipes, Slow Cookers


Ingredients:

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

Method:

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

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Ham Hock, Pea & Mint Christmas Soup

By Alex Poole | 13/12/2018 | Posted in Recipes, soup


This soup is perfect as a starter on Christmas Day or makes a tasty lunch for over the festive period. Created by our food blogger Donna Hayhurst, delicious and simple to create!

Ingredients:

  • 400g Peas
  • 1 Onion
  • 1 Potato
  • 2 Table Spoons of fresh mint
  • 800ml Vegetable Stock 200g
  • Pulled Ham Hock
  • Salt and Pepper (to taste)
Method:
  1. Peel and chop the onion and potato.
  2. Place all ingredients inside the Soup Maker.
  3. Place on smooth setting for 20 mins.
  4. Finally blend for a further 20 seconds and serve.

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Roasted Red Pepper Soup

By Alex Poole | 05/11/2018 | Posted in Recipes

Roasted Red pepper soup

Ingredients:

  • 2 Tbsp Olive Oil
  • 160g Onion, quartered
  • 1 clove Garlic, crushed
  • 200g Carrot, peeled, roughly chopped
  • 400g Red pepper, halved, de seeded, roasted
  • 300g Tomato
  • 1 Vegetable Stock
  • 900ml/31.6floz Water
  • Pinch Salt
  • Pinch Pepper

Total recipe time: 73 minutes

Preparation time: 45 minutes

Cooking time: 28 Minutes

Serves: 4

Utensils list:

  • Chopping board
  • Peeler
  • Sharp knife
  • Roasting tray
  • Spoon Wooden or plastic
Preparation
  1. Peel and quarter the onion
  2. Peel the garlic
  3. Peel and quarter the carrot
  4. Halve and de seed the red pepper
  5. Halve the tomato
  6. Pre heat the oven to 200oc / Gas Mark 6

Cooking steps
  1. In a roasting tin as the onion wedges, carrot and red pepper skin side up, garlic and tomato
  2. Drizzle the olive oil and season with salt and ground black pepper
  3. Roast for 20 – 30 minutes in a preheated oven
  4. Carefully spoon the roasted vegetables into the jug along with the garlic and vegetable stock cube
  5. Fill with water up to the ‘MAX’ mark TIP: As an alternative to vegetable stock you can use chicken
  6. Attach the lid to the jug TIP: A beep will be heard and the icons will flash in sequence when the lid is on securely.
  7. Using the ‘Mode’ button, select the “Smooth” setting TIP: The numbers shown on screen indicate how long it will take before the soup is ready
  8. The Soup Maker will beep to indicate when the soup is ready, Turn off at the power socket, carefully remove the Lid, season to taste with salt and pepper and serve

Not joined the soup maker revolution yet? Take a look at our wide range of soup makers.



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Mico Pork Burgers

By Alex Poole | 05/11/2018 | Posted in Recipes

Mico Pork Burgers

Ingredients:

  • a little vegetable oil
  • 150g minced pork
  • 30g fresh white breadcrumbs
  • 40g onion, finely chopped
  • 1½ level tsp dried thyme
  • a little salt and pepper
  • a little salt and pepper

Method

  1. Lightly oil the metal pods of the Mico Egg
  2. Place the meat, breadcrumbs, onion, herbs and seasoning in a bowl and mix well with a fork. Then add enough of the beaten egg (a little less than half) to just bind the mixture together
  3. Form into two balls, and then and flatten slightly to fit into the metal pods.
  4. Place the metal pods into the Mico egg and add the lid on the base.
  5. Using an 800W microwave oven, cook for 8 minutes 45 seconds to 9 minutes.
  6. Serve with bread rolls, mustard and potato salad.

Rethink your microwave with Mico. Take a look our Mico range.



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Firecracker Mexican Chicken Soup

By Vicki Grant | 01/11/2018 | Posted in Recipes

Firecracker Mexican chicken soup

Ingredients:

  • 2 cooked chicken breasts, shredded
  • 1 tsp chipotle chilli flakes
  • 2 cloves of garlic
  • 4 stalks fresh coriander
  • 1 large onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can chopped tomatoes
  • 500ml chicken stock
  • 1 small can sweetcorn, drained
  • 1/4 an avocado per person, to serve
  • 15g crumbled feta per person, to serve
  • 1 herb wrap (eg weight watchers, bfree) to serve
Method:
  1. Add the chicken, chipotle, garlic, onion, cumin, paprika, tomatoes and stock to the soup maker and cook on the chunky setting.
  2. While the soup is cooking, slice your wrap into triangles and grill lightly with salt and pepper.
  3. When the soup is a few minutes away from being cooked, add your sweetcorn and mixed beans to the soup maker and cook until the timer is finished.
  4. Serve with chopped avocado, crumbled feta and coriander with your tortilla dippers on the side.

Take a look at our wide range of soup makers.



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Slow Cooked Butternut Squash Chili

By Vicki Grant | 31/10/2018 | Posted in Recipes

Butternut Squash Chili

The ideal vegetarian slow cooker recipe to keep you warm while watching the fireworks.

Ingredients:

  • 160g Onion, finely diced
  • 180g Mushrooms, halved
  • 500g Butternut squash, peeled, de seeded and cubed to 1 inch
  • 3 cloves Garlic, crushed
  • 2 inch Ginger, grated
  • 1 Red chili, De seeded, sliced
  • 400g Chickpeas, tinned, drained
  • 60g Quinoa
  • 400g Coconut milk, tinned
  • 400ml / 14floz Water
  • Handful Coriander, to garnish, chopped

Total recipe time: 265 minutes

Preparation time: 15 minutes

Cooking time: 250 minutes

Serves: 4


Preparation steps:
  1. Place the cooking pot into the slow cooker
  2. Peel and dice the onion
  3. De seed and slice the chili
  4. Peel, de seed and dice the butternut squash to roughly 1inch sq. TIP: To save time you can buy ready prepared from the supermarket
  5. Peel and roughly grate the ginger
  6. Open and drain the chickpeas

Cooking Steps:
  1. Place all of the ingredients into the cooking pot or sauce pan and stir to combine
  2. Put on the lid and using the control cook on High for 4 hours.
  3. When the cooking ends, turn the control knob off.
  4. Garnish with chopped coriander.

TIP: Season to taste and serve with basmati rice

Create warming meals for all the family in one of our Slow Cookers



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Spicy Pumpkin and Carrot Soup

By Vicki Grant | 30/10/2018 | Posted in Recipes

Spicy Pumpkin and Carrot Soup

Thank you to @fiona_slimmingworld_diaries for this great healthy seasonal soup recipe.

Ingredients:

  • 1 medium onion chopped
  • 2 carrots finely chopped
  • 1 medium pumpkin chopped
  • 2 tsp mild curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp fresh grated ginger
  • Pinch of grated nutmeg
  • 700ml vegetable stock

Method:
  1. Add all ingredients to the soup maker and choose smooth. Add fresh coriander to serve.

Create delicious soups in as little as 21 minutes with our great range of Soup Makers



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Prepstar Asian Slaw

By Vicki Grant | 30/10/2018 | Posted in Recipes

Asian Slaw

Created by @HungryHealthyHappy

Ingredients:

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

Method:
  1. Add the largest grater attachment to your Prepstar and close the lid. Feed the carrots, cabbage and apple through the food shoot and use the food pusher to make sure they all go through.
  2. In a large bowl, mix together the garlic, ginger, lime juice, soy sauce, sesame oil and honey. Tip the grated vegetables in to the dressing and mix well.
  3. Pour the dressed vegetables in to a bowl and top with the sesame seeds, chopped chilli and cashew nuts.

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

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Butternut Squash & Chilli Halloween Soup

By Alex Poole | 18/10/2018 | Posted in Recipes, Soupmaker

butternut squash and chilli halloween soup

Created by our food blogger Becca Schrod, delicious and simple to create!

Ingredients:

  • 1 large butternut squash, deseeded and cut into chunks – leave the seeds on one side
  • 1 large red chilli, de-seeded and finely chopped low calorie olive oil spray
  • 1 onion, finely chopped
  • 1 potato, peeled and cut into small cubes
  • 700ml vegetable stock
  • 2 cloves of garlic
  • 1 tbsp paprika Salt and pepper to taste
  • 0% fat natural yoghurt to serve

Method:
  1. Pre-heat your oven to 200 degrees.
  2. Roast the butternut squash, potato, garlic, paprika and chilli for 20 minutes in a roasting tin.
  3. Add the stock, roasted butternut squash & potato mix, onion and salt and pepper to the soup maker on the smooth setting.
  4. Whilst the soup is cooking, toast the butternut squash seeds in a frying pan with low calorie cooking spray, salt and pepper.
  5. Serve the soup with a swirl of 0% fat yoghurt and top with the toasted seeds.
Take a look at our range of soup makers to create your own stunning soups.

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Slow Cooked Butter Chicken Curry

By Alex Poole | 18/10/2018 | Posted in Recipes, Slow cookers

Ingredients:

  • 60g Salted Butter
  • Chicken (depends on the serving)
  • 160g Onion (sliced) 160g 
  • 4 Cloves of Garlic (crushed)
  • 15 Cardamom Pods (cracked open)
  • 2 tsp of Cayenne Pepper
  • 2 tsp of Curry Powder
  • 400g Tin of Chopped Tomatoes
  • 400g Tin of Coconut Milk
  • 125ml of Water 125ml
  • 4floz Salt Pinch and Pepper Pinch
Preparation:
  1. Place the cooking pot onto the base unit
  2. Peel and finely slice the onion using a sharp knife
  3. Place the cardamom into the pestle and bruise with the mortar ensuring all the pods are cracked opened. TIP: If you don’t have a pestle and mortar, use a can of soup, or similar and crack on a chopping board.
  4. Peel and crush the garlic cloves

Cooking:

  1. Place the chicken, onion, Cardamom, butter and garlic into the slow cooker.
  2. Sprinkle over the cayenne pepper and curry powder.
  3. Pour over the tinned tomatoes, coconut milk and water.
  4. Gently stir to combine ensure the chicken is immersed in the liquid. TIP: Do not use a metal spoon as it may scratch the pot.
  5. Place the lid on the cooking pot and using the control know cook on the desired setting for the minimum time. 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)
  6. Carefully remove the cardamom pods. TIP: Be aware the dish and food will be hot. When the cooking ends, turn the control knob off.
  7. Serve immediately. TIP: Season to taste. Serve with white fluffy rice TIP: if you would like a thicker sauce - Place the cooking pot back on the hob and bring the liquid to the boil. Boil until it has reduced by half.
Why not take a look at our 3.5L Digital Slow Cooker, perfect for cooking meals for up to four people.

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Soup Up Nights! for Students

By Simonne Vickers | 19/09/2018 | Posted in Recipes, Soupmaker, soup, Saute Maker

Are you looking for cheap, healthy meals that are easy to make, especially after a long day of lectures? If so, then the answer to your student hunger problems is the Morphy Richards Soup and Saute Maker, helping you to make fresh, homemade soup in as little as 21 minutes. Whether your preference is smooth or chunky, this soup maker has 4 settings: smooth, chunky, juice and blend - you name it and we’ll soup it! It also has a large capacity of 1.6 litres, so if you live in a house share you can simply cook the soup and split the cost for up to 4 people!

Ace the start of university with these cheap and cheerful, simple-to-make student recipes, allowing you to branch out beyond classic egg and soldiers! Start off with one of our student favourites, Aromatic Thai Chicken Soup, which packs all the distinctive flavours of a Thai dish into a delicious healthy bowl of soup. This one is full of the good stuff!

 

Ingredients:
1 Tbsp. olive oil
160g onion
3 garlic cloves, grated
2 cm chunk of fresh, root ginger, grated
80g red bell pepper, diced
200g chicken, shredded
3 Tbsp. soy sauce
3 Tbsp. oyster sauce
1 chicken stock
1L water
Pinch salt
Pinch pepper

Preparation:
  1. Peel and finely chop the onion
  2. Peel and finely grate the ginger and garlic
  3. Dice the red pepper
  4. Shred the pre-cooked chicken

Cooking steps:

  1. Add oil into the Soup and Sauté maker. Press the ‘sauté’ button. Leave the oil to heat up for one minute. Leave the lid off when sautéing. TIP: The sauté button will turn from red to green when the jug begins to heat up
  2. Add the chopped onion, garlic, ginger and bell pepper to the jug and sauté for 2 minutes, stirring frequently with a wooden spoon / spatula
  3. Add the chicken, soy sauce and oyster sauce then sauté for 1 minutes, stirring continuously
  4. Turn off the sauté function by pressing the ‘Sauté’ button. TIP: The sauté button will turn red when it is turned off
  5. Add the chicken stock cube and chicken, season with salt and pepper. Then fill the jug with water up to the ‘MAX’ mark and stir
  6. Place the lid on the jug. TIP: A beep will be heard and the icons will flash in sequence when the lid is on securely
  7. Using the ‘Mode’ button, select the ‘Chunky’ setting
  8. The Soup Maker will beep to indicate when the soup is ready – now Soup Up, and enjoy!

Let us know if you’ll be giving our Thai Chicken soup recipe a try on the Morphy Richards Facebook Page or tag us in your soup creations using #SoupUp on Instagram

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Soup Up Nights! With Mexican Bean Soup

By Simonne Vickers | 22/09/2017 | Posted in Recipes, Soupmaker

This autumn we’re bringing you bowls of inspiration with our Soup Up! Campaign - look out for tasty recipes for quick, easy and nutritious soups, perfect for a last minute health kick before Christmas or to simply warm up the colder autumn evenings. Our range of Morphy Richards soup makers are a must have kitchen gadget at this time of year. This must-have kitchen gadget allows you to quickly and simply make your favourite flavour of soup, served straight to the bowl, without the time-consuming process of standing over a hob.

With a range of recipes from vegetarian classics to hearty favourites, discover delicious soups on our Cook & Create app, available on the App Store, or from Google Play and look out for more soupspiration on the Morphy Richards Facebook Page.

First up, this recipe for Mexican Bean Soup is the ideal dish to get you in the autumnal spirit; a little bit spicy, comforting, and utterly delicious, this soup is easy to make and something quick and tasty to come home to after a day of braving the chilly autumn weather. This chunky, wholesome soup is the ideal meal solution for working lunches, or can be topped with a handful of nachos and a spoonful of guacamole for a warming meal during winter nights. 


Ingredients:

  • 1 Tbsp. olive oil
  • 160g finely chopped onion
  • 2 crushed garlic cloves
  • 80g finely chopped red pepper
  • 150g diced sweet potato
  • 400g canned kidney beans
  • 400g tinned tomatoes
  • 2 Tsp. ground cumin
  • 2 Tsp. chilli powder
  • 1 vegetable stock
  • 900ml water
  • Pinch salt
  • Pinch pepper
  • A swirl of double cream

Method:

Cooking steps:

1. Using the Total Control Soup Maker, add the oil into the jug, then press the ‘sauté’ button. Leave the oil to heat up for one minute
2. Add the chopped onion, garlic and pepper and sauté for 3 minutes, stirring frequently with a wooden spoon
3. Stir in the sweet potato and sauté for a further 2 minutes
4. Add the tinned kidney beans, chopped tomatoes, chili powder, cumin, vegetable stock and season with salt and pepper. Then add the water and give it a final stir
5. Place the lid on the jug 
6. Using the ‘Mode’ button, select the ‘Chunky’ setting, and set the portion size to 4
7. The Soup Maker will beep to indicate when the soup is ready. Turn off at the power socket, unplug the power cable then carefully remove the lid and serve into bowls, finishing off with a swirl of double cream

Do you like the look of this recipe? Let us know if you’ll be giving it a try on the Morphy Richards Facebook Page or tag us in your soup creations using #SoupUp on Instagram 






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Create Your Own Ghoulish Cupcakes Create Your Own Ghoulish Cupcakes

By Kirstie Jones | 28/10/2016 | Posted in Recipes

Are you planning a spook-tacular Halloween party this year? (Trick and) treat your guests to these creepily cute miniature ghost cakes made using the Total Control Folding Stand Mixer. The mixer’s auto-set programme means you can create perfect cakes with ease to avoid a Halloween baking nightmare!


 


Ingredients

For the fairy cakes
  • 150g caster sugar
  • 250g margarine
  • 3 eggs
  • 3 tbsp milk
  • 150g self-raising flour
  • 2 tsp baking powder
  • 200g icing sugar

For the ghost decoration

  • 1 jar marshmallow frosting spread
  • 100g margarine
  • 200g icing sugar
  • chocolate drops

Servings: 18 cupcakes
Cooking time: 60 minutes

Method

To make your spooky ghost cakes, start off by following the instructions for fairy cakes on the Morphy Richards Cook & Create App. Making a batch of cakes ready for decoration is made quick and easy by using the Total Control Folding Stand Mixer on the automatic cake setting, with the ingredients listed above.  Get simple step-by-step instructions by downloading the app and selecting recipes for the Total Control Folding Stand Mixer. In the cake section then select Fairy Cakes (Auto) for the easiest bake you’ve ever had. Try baking the cakes using colourful Halloween themed cases to help give them the wooooo factor!

Once you’ve made your fairy cakes and they have cooled down completely, decorate them using a mixture of marshmallow spread and buttercream icing. Making buttercream icing can be done in no time using the Total Control Folding Stand Mixer – get all the instructions on the Morphy Richards Cook & Create App which is available on iTunes and Google Play. Fold together buttercream and the marshmallow fluff and add to a piping bag, then pipe out in an upwards motion to create a miniature ghost on top of each cake. Finish with chocolate chips for the eyes and mouth and your cakes are ready to be served!

Have you made any Halloween themed baking creations this year? We’d love to see them! Share your photos on the Morphy Richards Facebook page.

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Get fruity this summer with delicious mocktail recipes

By Aimee Cutino | 08/07/2016 | Posted in Recipes

Nothing says “hello summer” like a fruity mocktail, which is why we’ve mixed up a few juicy recipes using the Blend Express Complete Nutrition. Whether you’re a fan of tropical tastes or exotic combos, we’ve got mocktail recipes to suit all tastes on our Cook & Create app. Here are two of our favourites:


Pina Colada 

 


In just three simple steps you’ll be sipping on this summer classic and singing “If you love Pina Coladas”! 


Ingredients:

400ml pineapple juice 
150ml coconut water
200ml mango and coconut sparkling water
3 ice cubes 

Method:
  • Add all ingredients except the ice cubes to the Blend Express Complete Nutrition beaker
  • Blend on speed 1 for 20 seconds and pour over the ice 
  • Add a cocktail umbrella, sit back and enjoy!

Raspberry & Cranberry Combo


This frozen treat is the perfect way to cool off after a warm summer’s day. The delicious combination of zesty and sweet, this mocktail will have your tastebuds tingling. 


Ingredients: 

100g raspberries
275ml cranberry juice 
125ml lemonade 
5 ice cubes 

Method:

  • Add all ingredients except the ice cubes to the Blend Express Complete Nutrition beaker
  • Blend on speed 2 for 10 seconds and strain to remove the pips 
  • Add the ice cubes to the mixture and blend on speed 2 for a further 5 seconds 
  • Add a raspberry on a cocktail stick for decoration and tah-dah – you’re done! 
For more exciting mocktail recipes including a delightful Pine Lime Sparkle and a lively Shampagne fizz, download our free Cook & Create app, available from iTunes and Google Play now. 


Don’t forget to share your summer classics on our Facebook and Instagram pages. 


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Bank Holiday Bites! Four Recipes For The Bank Holiday Weekend

By Kirstie Jones | 25/05/2016 | Posted in Recipes

Ahh, Bank Holiday weekends. The perfect time to relax, catch up with friends, cook amazing food, and all without making a dent in your holiday allowance! Bank Holidays should be about spending quality time together, so while you want to treat yourself and your nearest and dearest to some delicious grub, there’s no need to spend hours slaving away in the kitchen away from all the action. These 4 quick and easy recipes will make sure you can enjoy a tasty weekend of food and make the most of your time off!

BBQ Rub and Guacamole
 


 

If the weather holds up (fingers crossed) then a big family BBQ is the perfect option for a meal everyone’s sure to enjoy. These 2 easy recipes, made using the Morphy Richards Blend Express Complete Nutrition and Total Control Hand Blender Pro Set, will be the icing on the cake (or the salad on the bun) for your BBQ repertoire.

To make an extra tasty and super versatile BBQ rub using the Morphy Richards Blend Express Complete Nutrition, you’ll need:

  • 4 tbsp celery salt
  • 4 tbsp hot paprika
  • 1 tbsp light brown soft sugar
  • 1 tbsp mustard powder
  • 1 tbsp ground coriander
  • 1 tbsp freshly ground black pepper
  • Half tbsp garlic powder
  • Half tbsp onion powder
  • Half tbsp dried thyme
  • Half tbsp cayenne pepper


Download the method on the Morphy Richards Cook & Create App.

Try using the marinade on deliciously succulent BBQ ribs, yum! One of the best bits of the BBQ (apart from the smell of the hot coals) is all the condiments you get to add to your grub to make your burger or hotdog exactly how you like it. We love a generous dollop of limey guacamole on ours. To make your own guacamole using the Total Control Hand Blender Pro Set, you’ll need:

  • 75g cherry tomatoes
  • Half a red chilli de seeded
  • 65g fresh coriander
  • 1 avocado, halved, stoned and skin removed 
  • 1 lime
  • salt and pepper to taste 

You can also find out all the steps needed to whip up your guacamole on the app.

Fruit Scones and Sweet & Sour Colada


 

 

Whatever happens with the weather, the Bank Holiday is definitely the perfect time to embrace the summer season and what could be better than celebrating with a batch of tasty fruit scones and an even fruitier mocktail? Our recipes are super easy to make using the Morphy Richards Total Control Stand Mixer and Blend Express, and are sure to wow your guests with a sweeter tooth.

To whisk up a batch of fruit scones using the Total Control Stand Mixer you’ll need:

  • 450g self-raising flour
  • 2 tsp baking powder
  • Pinch salt
  • 50g unsalted butter, cubed 
  • 4 tbsp caster sugar
  • 100g sultanas
  • 2 large eggs
  • 8 tbsp milk

Get all the steps you need on the Cook & Create app.

To wash down your indulgent scones (topped with clotted cream and strawberry jam of course), try a zesty and delicious Sweet & Sour Cocktail made using juicy strawberries and lemon sorbet whizzed up in the Morphy Richards Blend Express. The ingredients you’ll need are:

  • 135g strawberries
  • 100g lemon sorbet
  • 80ml elderflower cordial
  • 260ml apple juice
  • 4 ice cubes


You’ve guessed it, the step by step instructions are also on our app! It’s free to download and is packed full of tasty ideas to get your taste buds tingling.

You’ll find more great ideas for Bank Holiday Recipes over on our Pinterest board.


 



Share your bank holiday creations over on the Morphy Richards Facebook page. Have fun cooking!


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Perfect American Pancakes and Five Topping Ideas with a Twist

By Kirstie Jones | 08/02/2016 | Posted in Recipes

To celebrate Pancake Day this year we’ll be rustling up a giant stack of fluffy American style pancakes using the Total Control Stand Mixer. If you want a more traditional treat, we’ve got you covered with our recipe for pancakes topped with blueberries and maple syrup. But if you want to be a little bit braver this year, we’ve got also got five ideas for alternative topping combinations that shouldn’t work, but somehow totally do! 

American Pancakes Recipe

 


Ingredients:

1 tbsp baking powder
225g plain flour
Pinch of salt
1 tsp white sugar
2 large eggs (beaten)
30g butter (melted and cooled)
300 ml milk
Butter for frying
Blueberries and maple syrup for topping

Method:
  1. Simply add all of the ingredients into the Total Control Stand Mixer and mix until on speed 4 for 1.5 to 2 minutes, or until you’ve got a smooth batter. 
  2. Once the batter is mixed, transfer to a jug so it’s easier to pour into the pan. 
  3. Heat up a smooth, heavy based pan and add a small knob of butter before pouring in enough batter for one pancake at a time. 
  4. Remember to wait until the upper side of the pancake is bubbling before flipping onto the other side, which should take about 1 minute. 
  5. Repeat until you’ve used up all the batter.

Top tip:
Keep the pancakes you’ve made under the grill or in the oven on a low heat to keep them warm while you finish the batch. That way they’ll still all be warm when you assemble them into one giant stack!


Our Top Five Alternative Topping Combinations

Once you’ve got your stack ready and assembled, either top them with blueberries and warm maple syrup, or if you’re fancy something a little bit different, give one of these more unusual combinations a go.
  1. Strawberries and Balsamic Vinegar 

    It sounds peculiar, but the sweet undertones of the balsamic vinegar bring out the sharpness in the strawberries for a delightful combination. Try chopping the strawberries in half, then drizzling on a splash of your finest balsamic vinegar dressing.

  2. Chocolate and Chilli 

    If you’ve ever tried chilli chocolate brownies you’ll know that this combination is a little bit weird but a lot wonderful. Try melting chocolate onto the pancakes and adding a few gratings of fresh red chilli for pancakes with a bit of a kick!

  3. Banana and Bacon

    Bacon and pancakes is an American breakfast staple, but when you add bananas into the mix it takes it to a whole new level (and totally makes them count towards one of your five a day!) Add chopped banana slices and crispy bacon rashers to your pancake stack and finish with a glug of maple syrup.

  4. Dark Chocolate and Parmesan 

    There’s something magical in the combination of salty and sweet flavours, which makes this seemingly strange pairing a match made in pancake heaven. Top your pancakes with melted dark chocolate and a light shaving of parmesan for an unusual twist you’ll love.

  5. Raspberries and Peanut Butter

    These two flavours come together for the classic American peanut butter and jelly sandwich, so there’s no reason why they shouldn’t be paired up on pancakes. Try smoothing peanut butter in between each pancake as you assemble your stack, then serve with raspberries scattered all over. 


Let us know which topping combinations you’ll be trying on our Facebook page – we love hearing all about your creations! You can find more great recipes to make with the Total Control Stand Mixer on the Cook & Create App, available to download on iTunes and Google Play

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Guilt be gone with these healthy snack time recipes

By Aimee Cutino | 22/01/2016 | Posted in Recipes

It’s the time of year where everyone’s on a ‘get healthy’ mission after weeks of indulgence over the festive period. Want to keep to your healthy new lifestyle? Of course you do! The key to sticking to a healthier diet is making sure that you don’t get bored of what you’re eating. Why not spruce up your wellness regime with these easy to make guilt free snacks? 

To help you keep motivated, we’re giving you 10%* off the Total Control Hand Blender Work Centre, the Sauté and Soup Maker and the Easy Blend Deluxe.  Simply add the code BLOG10 to the voucher box for the discount to be applied. Hurry! Offer ends 31st January. 


Tasty hummus  

Swap the unhealthy dips and spreads for deliciously nutritious hummus. Super quick and easy to make, hummus always tastes better when it’s homemade. So break out the Total Control Hand Blender Work Centre and let’s get cracking! 


 

 
Ingredients:


  • 400g chickpeas
  • 1 garlic clove
  • 2 lemons
  • 2 tbsp extra virgin olive oil
  • 1 ¼ tsp ground cumin
  • 75ml Tahini paste
  • Pinch of a salt
  • Pinch of fresh coriander 
  • Cayenne pepper (to serve) 

Method:

  1. Peel the clove of garlic and chop in half
  2. Cut the lemons in half. Using a juicer, squeeze all the juices out of the lemon. For a more zesty flavour, try adding the juice of another lemon
  3. Fit the chopping blade into the bowl of the Total Control Hand Blender Work Centre
  4. Place all of the ingredients (except the liquid from the tin of chickpeas) into the bowl. Make sure you keep the chickpea liquid aside for later
  5. Attach the lid to the bowl and then fasten the main unit to the lid
  6. On speed 7, blend in short bursts. Stop every so often and scrape the sides of the bowl with a plastic spatula
  7. In a separate bowl, mix together the juice from the final lemon with the chickpea juice
  8. Add small amounts of this juice at a time to suit personal taste 
  9. Once all mixed together, season to your taste before serving in a bowl. Top tip: why not add some fresh coriander and a sprinkle of cayenne pepper for decoration?
Quick and easy falafel 

Spice up your snack time regime with this Middle Eastern classic.  Grab the Total Control Hand Blender Work Centre for a fast, low-carb, snack.


 

 
Ingredients:
  • 400g chickpeas
  • 1 red onion
  • 1 garlic clove
  • 30g fresh parsley
  • 2 tsp cumin
  • 2 tsp harissa paste
  • 1 ½ tbsp plain flour
  • Pinch of salt
  • 1-2 tbsp sunflower oil
Method:
  1. Drain and rinse the canned chickpeas before patting them dry with kitchen paper
  2. Peel and dice the red onion
  3. Peel the clove of garlic and cut in half
  4. Remove the stalks from the fresh parsley
  5. Fit the chopping blade into the bowl
  6. Add the chickpeas, onion, garlic, parsley, cumin, harissa page, flour and salt into the bowl
  7. Fit the lid and the main unit to the bowl
  8. Blend the ingredients using the Precision  Control Trigger on speed  7, blending in short bursts for around 40 seconds until fairly smooth 
  9. Shape the blended mixture into four patties
  10. Place the patties onto a plate, cover with cling film and refrigerate until needed
  11. Once ready to use , heat the sunflower oil in a non-stick frying pan
  12. When the sunflower oil is hot, carefully add the patties and gently fry for around three minutes on each side until golden
Delicious raspberry smoothie

Enjoying one of your five a day has never been easier. This deliciously healthy smoothie will soon be one of your snack time favourites; it’s already one of ours! Ready in just four simple steps, this is just one of the many recipes that you can create in your Sauté and Soup Maker



 


Ingredients:
  • 300g raspberries
  • 900ml low fat raspberry yoghurt
  • 300ml semi skimmed milk
Method:
  1. Place all of the ingredients into the jug and stir thoroughly
  2. Place the lid on the jug
  3. Using the ‘mode’ button, select the ‘juice’ setting and wait for two minutes until the Sauté and Soup Maker has finished
  4. The Sauté and Soup Maker will beep to indicate when the smoothie is ready. Pour into a cold glass and enjoy. Chill the remainder for the rest or the week or pop in the freezer for a longer storage life. 

For more quick and easy snack recipes, why not download our new Cook ‘n Create app? You can download it from iTunes or Google Play.


*Voucher Terms and Conditions
  1. The BLOG10 voucher is only available by using the voucher against online transactions for the products featured on this page on www.morphyrichards.co.uk, including standard UK delivery.
  2. The voucher do not include 24 hour delivery
  3. The voucher cannot be used in conjunction with any other voucher offered on www.morphyrichards.co.uk
  4. Vouchers cannot be exchanged for the monetary equivalent.
  5. Using the voucher does not affect your statutory rights.
  6. Discounts cannot be applied retrospectively (i.e. after buying).
  7. This voucher expires on 31st January 2016
  8. All offers are subject to product availability.
  9. The voucher cannot be re-published or shared on any other website.
  10. The voucher are offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ


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Three Tasty Soups for Winter

By Kirstie Jones | 09/12/2015 | Posted in Recipes

Cold and wet weather means it’s the perfect time of year to enjoy hearty soup. To help you keep warm this winter we’re bringing you three delicious recipes to transform classic ingredients into tasty soups you’ll love, including two recipes from the Morphy Richards Cook & Create App

 


Winter Vegetable Soup

Based on our Basic Vegetables Soup recipe from the Cook & Create App this soup can be adapted to use all your favourite seasonal vegetables; from sprouts to red cabbage or carrots and parsnips, mix and match your favourite veggies to create your very own festive flavour combinations.

Ingredients:
  • 700g assorted vegetables, diced
  • Water (to MAX mark)
  • 2 chicken or vegetable stock cubes
  • Salt and ground black pepper
Method:
  • Fill the Soup and Smoothie Maker past the MIN mark with your selection of diced vegetables. 
  • Add the vegetable or chicken stock cubes and fill to the MAX mark with water.
  • Select the smooth setting. Once the soup is ready, season to taste and serve. Try serving with toasted rosemary croutons for an even tastier treat.
Pea, Ham & Mint Soup


This quick and easy recipe from the Cook & Create App makes a tasty, hearty soup that’s perfect for this time of year. This is also a great way to use ham hock leftovers!

Ingredients:
  • 2 tbsp olive oil
  • 600g peas
  • Fresh mint 20g 
  • 225g ham, roughly chopped or shredded
  • 100g potato, peeled and diced
  • 1 ham stock cube
  • 800ml boiling water
  • 75ml crème fraiche
  • Salt and ground black pepper
Method:
  • Make the ham stock by adding the stock cube to the boiling water. Stir well. 
  • Place the peas, mint, shredded ham, diced potato and hot stock liquid into the Soup and Smoothie Maker and select the smooth setting.
  • When the soup is ready, season to taste and add the olive oil and the crème fraiche to the jug, re-attach the lid and use the ‘Mode’ button to select the ‘Blend’ setting.
  • Press and hold the ‘Select On/Off’ button to blend the soup for 20 seconds before serving. Easy! 

Roasted Parsnip and Bacon Soup

What could be better than a tasty parsnip soup on a cold winter’s day? Parsnip and bacon soup! Topped with crispy bacon, this indulgent soup is a tasty twist on a Christmas classic.

Ingredients:

  • 5 – 6 medium parsnips, peeled and cut into cubes
  • 2 tsp olive oil
  • 4 strips bacon
  • 4 large shallots, peeled and sliced
  • 1 tbsp butter
  • 700ml vegetable stock
  • 6 bay leaves 
  • 470ml water
  • 60ml white wine
  • 1 – 2 tsp sea salt
  • 1/2 tsp fresh ground pepper
Method:
  • Roast the parsnips at 200 degrees C for 25 to 30 minutes until golden brown, turning them once during cooking. 
  • Remove from the oven and allow to cool. Meanwhile, in a large pan cook the bacon strips until crisp. 
  • Remove the bacon and set aside, reserving 2tbsp of bacon fat in the pan. 
  • Add the butter and shallots and sauté until the shallots are golden brown. Reserve 2tbsp of the cooked shallots to use as a garnish. 
  • Cut the bacon into thin strips then add some of the bacon to the shallot garnish mix. 
  • Add the cooked parsnips into the pan with the leftover bacon fat. Add the bacon, stock and bay leaves and leave to simmer for 20mins. 
  • Once cooked, remove the bay leaves then blend using the Total Control Hand Blender at speed 4, adding the wine and water as required until the soup has reached the desired consistency. 
  • Season with salt and pepper then serve topped with the shallots and bacon mixture. Delicious!

If you’re inspired to get cooking, there are a variety of inspirational  recipes available on our Cook & Create App. You can download it from iTunes or Google Play. For more food inspiration keep an eye on our Facebook page for Christmas day cooking tips from My Virgin Kitchen’s Barry Lewis. He’ll be sharing four ideas on recipes you can make ahead to help the big day go smoothly! 




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