Latest posts: Recipes

Slow cookers are not just for stews, in fact there’s very little you can’t make. As the weather is now getting colder, we are offering 22%* off all slow cookers with code SLOW22. Remember, if you buy a slow cooker from us via this website we'll add an extra 1 year guarantee.

Did you know you could slow cook fudge? Or have you ever indulged in seven hour porridge?

Get inspired by the simple and delicious recipes below

Slow cooked chocolate fudge

Slow cooked chocolate fudge

An indulgent, but not too sinful treat….

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 chili

Slow cooked chili

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

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.

* Voucher Terms and Conditions

  1. The discount is only available by using SLOW22 against any online transactions on www.morphyrichards.co.uk.
  2. The voucher cannot be used in conjunction with any other voucher offered for use on www.morphyrichards.co.uk.
  3. The voucher does not include express delivery. A delivery charge of £3.99 will be added to any orders under £39.99, delivery is free for orders over this value.
  4. The voucher cannot be exchanged for the monetary equivalent.
  5. Using this voucher does not affect your statutory rights.
  6. Discounts cannot be applied retrospectively (i.e. after buying).
  7. The voucher expires at midnight Friday 31st January 2020 however Morphy Richards reserve the right to suspend or restrict the voucher at any time.
  8. Offer is subject to product availability.
  9. The voucher cannot be re-published or shared on any other website.
  10. This voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ

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While it's windy, wet and cold outside why don't you try one of our great winter warming soups that can be made in as little as 21 minutes in your soup maker.

To celebrate soup maker season we you can get 20% off* any of our range soup makers with code SOUP20. Plus we'll add an exclusive extra 1 year guarantee to your soup maker when you purchase directly from our website. Whether batch cooking, making soup for one or a family you have a product to suit your needs.

Winter Lamb and Lentil Broth

Winter Lamb and Lentil Broth

Serves: 4

Preparation time: 20 minutes

Cooking time: 28 minutes

Setting: Chunky

Additional utensils: chopping board, vegetable knife, potato peeler, measuring spoons, measuring jug, wooden spoon

Ingredients

  • 1tbsp olive oil
  • 75g raw minced lamb
  • 100g onion, finely chopped
  • 2 garlic cloves, crushed
  • 50g carrot, finely chopped
  • 150g potato, finely chopped
  • 100g swede, finely chopped
  • 3 tbsp plain flour
  • 235g tinned cooked green lentils, drained
  • ½ tsp chopped fresh rosemary
  • 1tbsp chopped fresh parsley
  • 2 bay leaves
  • 1tsp Worcestershire sauce
  • Approx. 900ml hot lamb stock

Method

  1. Place the olive oil in the Removable Vessel, fit the Lid, select Sauté and press Start. After 1 minute carefully add the lamb mince, refit the Lid and sauté for 2 minutes, stirring occasionally with a wooden spoon until evenly browned.
  2. Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel and sauté for 4 minutes. Stir in the flour then add the rest of the ingredients and hot stock up to the desired level.
  3. If you don't have the sauté function on your soup maker, then saute the ingredients in a pan on your hob.
  4. Stir with a wooden spoon or spatula. Press and hold the Stop button then select Chunky setting, required portion size and press Start.
  5. Season to taste and remove bay leaves (leaf) before serving.

French Style Pistou

French Style Pistou

Serves: 4

Preparation time: 15 minutes

Cooking time: 28 minutes

Setting: Chunky

Additional utensils: chopping board, vegetable knife, potato peeler, measuring jug, measuring spoon, wooden spoon

Ingredients

  • 150g courgette cut into small dice
  • 75g raw minced lamb
  • 70g potato cut into small dice
  • 70g onion, finely chopped
  • 50g carrot cut into small dice
  • 400g canned chopped tomatoes
  • 50g petit pois
  • 50g French beans, cut into 1cm pieces
  • 50g spaghetti, broken into small pieces
  • Approx. 650ml hot vegetable stock
  • 1 tbsp tomato puree (mix into the stock)
  • Salt and ground black pepper

To Serve

  • Pesto
  • Parmesan cheese

Method

  1. Place vegetables and spaghetti pieces into your soup make, add the stock/ tomato puree mixture to the desired level, and stir with a wooden spoon
  2. Select Chunky Setting and press Start
  3. When ready, season to taste and serve with a spoonful of pesto and freshly grated Parmesan cheese

Mushroom Soup

Mushroom Soup

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Setting: Smooth

Additional utensils: chopping board, vegetable knife, measuring jug, measuring spoon, wooden spoon

Ingredients

  • 625g fresh mushrooms, finely chopped
  • 2 tbsp olive oil
  • 150g onion, chopped
  • 120g celery, chopped
  • 2 cloves garlic, crushed
  • 10g fresh parsley, roughly chopped
  • Approx. 700ml hot vegetable stock
  • 150ml single cream
  • Salt and freshly ground black pepper

Method

  1. If you have a soup maker with a Sauté function place the oil in the soup maker, fit the Lid, select Sauté and press Start. Heat for 1 minute
  2. Carefully add the onion, celery, garlic, parsley and half the mushrooms, stir with a wooden spoon and sauté for 3-4 minutes, stirring occasionally. (As the mushrooms cook their volume will reduce).
  3. Add the remaining mushrooms to the soup maker, stir, and sauté for a further 3 minutes, stirring from time to time.
  4. If you don't have the sauté function on your soup maker, then saute the ingredients in a pan on your hob then add to your soup maker.
  5. Add the hot stock to the desired level for the recipe.
  6. Press and hold the Stop button, then select Smooth setting and press Start
  7. At the end of the program, stir in the cream with a wooden spoon and season to taste.

Easy Pea, Ham and Mint Soup

Easy Pea, Ham and Mint Soup

Serves: 4

Preparation time: 5 minutes

Cooking time: 215 minutes

Setting: Smooth

Additional utensils: chopping board, vegetable knife, potato peeler, measuring jug, measuring spoons, wooden spoon

Ingredients

  • 600g frozen peas
  • 2 tbsp olive oil
  • 20g fresh mint leaves
  • 225g good quality cooked ham, chopped/shredded
  • 100g potato diced
  • Approx. 800ml hot ham stock
  • Salt and ground black pepper
  • 2 tbsp olive oil
  • 3 rounded tbsp, crème fraiche

Method

  1. Place the peas, mint, ham and potato into the soup maker. Add hot stock up to the required level for the recipe. Stir with a wooden spoon.
  2. Fit the Lid, Select Smooth setting and press Start.
  3. When ready, season with a little salt and milled pepper, add the olive oil and crème fraiche.
  4. Select Blend, and then press and hold the Start button for 20 seconds

Why not take a look at our soup makers. With different sizes and options we have a soup maker to suit everyone! Remember you can get 20% off any of our range with code SOUP20.

 

* Voucher Terms and Conditions

  1. The discount is only available by using SOUP20 against any online transactions on www.morphyrichards.co.uk.
  2. The voucher cannot be used in conjunction with any other voucher offered for use on www.morphyrichards.co.uk.
  3. The voucher does not include express delivery. A delivery charge of £3.99 will be added to any orders under £39.99, delivery is free for orders over this value.
  4. The voucher cannot be exchanged for the monetary equivalent.
  5. Using this voucher does not affect your statutory rights.
  6. Discounts cannot be applied retrospectively (i.e. after buying).
  7. The voucher expires at midnight Friday 31st January 2020 however Morphy Richards reserve the right to suspend or restrict the voucher at any time.
  8. Offer is subject to product availability.
  9. The voucher cannot be re-published or shared on any other website.
  10. This voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ

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Three Tasty Soups for Winter

By Kirstie Jones | 22/10/2019 | 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. Also not only are we offering 20%* off all our soup makers with code SOUP20 but when you buy a soup maker from this website we'll add an extra 1 year to the guarantee.

 

Winter Vegetable Soup

Based on our Basic Vegetables Soup recipe 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:

  1. Fill the Soup Maker past the MIN mark with your selection of diced vegetables. 
  2. Add the vegetable or chicken stock cubes and fill to the MAX mark with water.
  3. 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 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:

  1. Make the ham stock by adding the stock cube to the boiling water. Stir well. 
  2. Place the peas, mint, shredded ham, diced potato and hot stock liquid into the Soup Maker and select the smooth setting.
  3. 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.
  4. 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:

  1. Roast the parsnips at 200 degrees C for 25 to 30 minutes until golden brown, turning them once during cooking. 
  2. Remove from the oven and allow to cool. Meanwhile, in a large pan cook the bacon strips until crisp. 
  3. Remove the bacon and set aside, reserving 2tbsp of bacon fat in the pan. 
  4. Add the butter and shallots and sauté until the shallots are golden brown. Reserve 2tbsp of the cooked shallots to use as a garnish. 
  5. Cut the bacon into thin strips then add some of the bacon to the shallot garnish mix. 
  6. 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. 
  7. 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. 
  8. Season with salt and pepper then serve topped with the shallots and bacon mixture. Delicious!

We have a selection of soup makers to suit every lifestyle. Remember you can get 20% off any of our range with code SOUP20.

 

* Voucher Terms and Conditions

  1. The discount is only available by using SOUP20 against any online transactions on www.morphyrichards.co.uk.
  2. The voucher cannot be used in conjunction with any other voucher offered for use on www.morphyrichards.co.uk.
  3. The voucher does not include express delivery. A delivery charge of £3.99 will be added to any orders under £39.99, delivery is free for orders over this value.
  4. The voucher cannot be exchanged for the monetary equivalent.
  5. Using this voucher does not affect your statutory rights.
  6. Discounts cannot be applied retrospectively (i.e. after buying).
  7. The voucher expires at midnight Friday 31st January 2020 however Morphy Richards reserve the right to suspend or restrict the voucher at any time.
  8. Offer is subject to product availability.
  9. The voucher cannot be re-published or shared on any other website.
  10. This voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ

0 Comments | Make a comment

Surprising Mico Recipes

By Vicki Grant | 17/05/2019 | Posted in Recipes, Mico

Mico is the new method in your microwave. You may not know that you can make more than cheese toasties, poached eggs and baked potatoes in your Mico. Below are 3 inspiring recipes that show that Mico is more versatile than you think!

Chocolate puddings recipe in your Mico Egg

Chocolate pudding recipe in your Mico Egg

TIMINGS

Preparation time: 5 minutes

Cook time: 4 minutes

Serves: 2-4

Ingredients - cake

  • 50g soft margarine
  • 50g caster sugar
  • 1 medium egg, beaten
  • 35g self-raising flour
  • 15g cocoa powder

Ingredients - icing

  • 50g icing sugar
  • 1 level tsp cocoa powder
  • 2 ¼ - 2 ½ tsp cold water

Optional

  • 4 pieces dark chocolate OR
  • 1 small Rocha pear

Method

  1. Lightly grease the egg cups with a little margarine
  2. Place the margarine, sugar and egg into a mixing bowl, sieve in the flour and cocoa
  3. Mix well with a wooden spoon until all the ingredients are combined (about 1 minute- 1½ minutes) and then divide the mixture equally between the two egg cups
  4. Level the surface, cover with the lid and cook for 4 minutes
  5. Turn the puddings out onto plates, spoon over any sauce so that it runs down the sides and serve immediately with custard, chocolate icing or cream as desired

Garlic Bread recipe in your Mico Toastie

Garlic Bread recipe in your Mico Toastie

TIMINGS

Preparation time: 5 minutes

Cook time: 4 minutes

Serves: 1

Ingredients

  • 1 clove of garlic, crushed
  • 10g butter
  • 1 slice medium white bread

Method

  1. Mix the garlic into the butter then apply to one side of the bread
  2. Place slice of bread in Toastie maker butter side up
  3. Cook for 2 minutes and then using oven gloves flip the Toastie maker over, cook for a further 2 minutes
  4. Remove the garlic bread and serve immediately

Toad in the hole recipe in your Mico Potato

Toad in the hole recipe in your Mico Potato

TIMINGS

Preparation time: 10 minutes

Cook time: 14 minutes

Serves: 1

Ingredients

  • 35g plain flour
  • 1 medium egg
  • 50ml milk
  • ½ tsp sunflower oil
  • 2 thin Chipolata sausages, pricked

Method

  1. Place the flour in a bowl, add the egg and lightly mix then gradually add the milk. Whisk until smooth and then set aside
  2. Drizzle the oil into the base of the Mico Potato and add the sausages
  3. Cover with the lid and cook for 5 minutes
  4. Using non-metallic tongs, turn the sausages then cook with the lid on for a further 3 minutes
  5. Add half the batter to the sausages and microwave with the lid on for 6 minutes. The remaining batter can be refrigerated for 24 hours
  6. Allow to stand for 2 minutes before serving

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Prepstar Ultra-Fast Salsa

By Vicki Grant | 18/04/2019 | Posted in Recipes, Prepstar

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

Ultra-Fast

Ingredients - cake

  • 2 red onions
  • 50g caster sugar
  • 3 medium tomatoes (firm if possible)
  • ½ tsp of chilli flakes (or fresh chilli)
  • A glug of raspberry vinegar*
  • A glug of chilli oil*
  • Fresh lime juice, to taste
  • Salt and pepper, to taste

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

Method

Firstly, peel the onion and chop it into quarters. Cut the tomatoes into quarters and cut out and discard the centres. Place the tomatoes, onion, salt, pepper chilli, oil, vinegar and a good squeeze of the lime into the Prepstar, blend and blitz for 20 – 30 seconds.

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Ultra-Fast Guacomole

By Sophie Barnett | 06/02/2019 | 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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Prepstar Healthy Banana Bread

By Vicki Grant | 06/02/2019 | 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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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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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 | 06/02/2019 | 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 | 06/02/2019 | 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

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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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 | 06/02/2019 | 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 | 06/02/2019 | 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 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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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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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.

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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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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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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