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Deep-Pan Pizza

14/05/2020

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

Ingredients

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

Method

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

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Gnocchi

14/05/2020

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

Ingredients

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

Method

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

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

Ingredients

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

Method

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

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Spaghetti Carbonara

14/05/2020

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

Ingredients

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

Method

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

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

Ingredients

Dough

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

Filling

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

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

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

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Prepstar Ultra-Fast Salsa

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


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

Ingredients

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

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

Method

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

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

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

  4. Blend and blitz for 20 – 30 seconds.

  5. Serve immediately and enjoy!


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Prepstar Asian Slaw

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

Asian Slaw

Created by @HungryHealthyHappy

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

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

Ingredients:

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

Method: 

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

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

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

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

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

Ingredients

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

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

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Pizza Dough

07/05/2020

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

Ingredients

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

Preparation

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

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


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

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

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

Almond Milk

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

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

Optional / Additional Ingredients

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

Method

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

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

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

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

Oat Milk

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

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

Optional / Additional Ingredients

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

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

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

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

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


Rice Milk

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

Ingredients

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

Optional / Additional Ingredients

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

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

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

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

  4. Transfer to a sealed container and refrigerate. 

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

Macadamia Milk

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

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

Optional / Additional Ingredients

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

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

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

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

  4. Transfer to a sealed container and refrigerate. 

Will keep in the refrigerator up to 5 days. 

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

Soy Milk

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

Ingredients

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

Optional / Additional Ingredients

  • 4 whole dates 
Method

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

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

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

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

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

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

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

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

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

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A good homemade stock is not only super tasty, but also healthier as it’s full of vitamins and minerals. Unlike traditional recipes where the perfect stock can take hours to achieve. By using one of our soup makers you can have delicious homemade stock ready to use in under an hour!

Ingredients
  • Bones from 1 roasted chicken
  • 2 medium white onions
  • 4 celery
  • 2 carrots
  • 2 bay leaves
  • Water (enough to cover the chicken)

Optional / Additional Ingredients

  • Add vegetables of your choice
  • Other seasons you may want to add thyme, parsley, garlic, fennel and peppercorn
Method

  1. Simply add all your ingredients in the soup maker. 

  2. Place the lid on to the jug, 

  3. Using the ‘Mode; button, select the ‘chunky’ 

  4. Depending on the intensity of flavour you desire for your stock. You may want to set your soup maker to run through a second cycle.

  5. Once complete sieve your stock. You will now be left with the liquid and you can dispose of the meat and vegetables you added into also. 

  6. You stock is now ready to use.

  7. To store your stock divide in your desired quantities and add to containers.

Once cooled either store in the refrigerate for up to a 1 week or freeze for up to 3 months.


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From hot chocolate to soap, you can make all sorts of weird and wonderful things in our slow cookers! Keep yourself and the kids from going isolation-crazy with these clever hacks... and let us know how you get on.

Chicken Stock

A good homemade stock is not only super tasty but also healthier as it’s full of vitamins and minerals. Simply add the ingredients in to the slow cooker and leave it to bubble away. When you return hours later you will have delicious golden stock ready to enjoy!

Using a slow cookers, you don’t have to watch the pot as you would on the stove, the slow cookers will hold the stock at a controlled, slow simmer. Depending on the intensity of flavour you want, cook for 8-12 hours.


Ingredients
  • Bones from 1 or more roasted chickens
  • 2 medium white onions
  • 4 celery
  • 2 carrots
  • 2 bay leaves
  • Water (enough to cover the chicken)

Optional

  • Add vegetables of your choice
  • Other seasons you may want to add thyme, parsley, garlic, fennel and peppercorn 

Method

  1. Add all the ingredients in the slow cooker: Place the chicken carcass in to the slow cooker.
  2. Roughly chop the vegetables and put them around the chicken. Add the bay leaf and any other herbs you desire.
  3. Cover with water: Add enough water to cover the chicken bones.
  4. The slow cooker need to be on the low setting. Leave to cook for at least 8 hours, depending on your desired taste cook for longer for a more intense flavour.
  5. Firstly remove the large bones and vegetable from the pot. Then using a large pot put a sieve over the bowl and drain the rest of the stock.
    Tip: If you'd like a clearer stock, use a coffee filter and strain again.
  6. To store your stock divide in your desired quantities and add to containers. Once cooled either store in the refrigerate for up to a 1 week or freeze for up to 3 months.

Slow Cooker Hot Chocolate

This simple recipe will give you the perfect hot chocolate, to rival your favourite coffee shop recipes. This super luxury tasting drink is the perfect companion to have with your favourite film or a little pick me up during the day.

Ingredients:

  • 1L milk
  • 300ml double cream
  • 100g Dark Chocolate
  • 100g Milk Chocolate 
  • 1 tablespoon pure vanilla extract
Optional (for the works!)
  • Marshmallows 
  • Whipped cream
  • Grated Chocolate

Method: 

  1. Add the milk, dark chocolate, milk chocolate and teaspoon of vanilla extract in the slow cooker.
  2. Cook for 2-3 hours on the low setting. Ensure you stir occasionally to prevent the chocolate from burning on the bottom. Tip: Remember not to use a metal spoon
  3. Once the hot chocolate is ready, serve and enjoy! 
Tip! Why not decorate with your favourite toppings? Such as marshmallows, whipped cream, grated chocolate or fudge sauce 

Slow Cooker Bio Yogurt

Bio yogurt has a smooth, creamy texture with a fresh, slightly tangy flavour. It can be enjoyed with fresh fruit or as a substitute with your porridge or cereal in the morning. Why add to your smoothie for an indulgent creamy texture. With your slow cooker you can make your own bio yogurt.

Ingredients:

  • 2l Whole milk
  • 100ml Live yogurt

Method: 

  1. Add the milk into the slow cooker
  2. Cover and heat on High until the temperature of the milk reaches 82C, this will take a couple of hours. 
  3. Turn off the slow cooker and allow the temperature to drop to 43C for a further 2-3 hours.
  4. Take a mugful of the warm milk and mix it with the yogurt then pour the mixture back into the slow cooker and stir really well. 
  5. Cover, wrap the slow cooker in a big towel and then leave undisturbed for 9-12 hours until the mixture has set.
  6. Store in the fridge for up to 2 weeks.

Diffuser

Fill your home with your favourite scents and subtly fragrance your room all day. This simple idea is a great way to refresh your home.

  1. Simply fill your cooking pot halfway then add your favourite essential oils such as lavender, rose or sandalwood to name a few. 
  2. Place the lid on and then simply let this simmer. 
  3. Or if you want to add natural ingredients such as cinnamon sticks, whole clove, lemon or orange peels add them and allow to simmer. 
  4. Add additional water as needed.

Tip: We recommend using a spare cooking pot for your slow cooker (spares can be found here)

Soap

Making your own soap is a great activity to do with the kids even using their favourite scents it can make a thoughtful homemade present for someone special. Also, by using a slow cooker you can reduce the time needed to cure (allowing the soap to dry out) from 4-6 week to just 1 week. 

Ingredients:

  • 250ml cool water 
  • 30g Sodium hydroxide
  • 90ml olive oil
  • 90g coconut oil 
  • 150ml another oil (such as rapeseed, almond, sunflower)

You will also need:
  • Gloves
  • mask
  • Glass jug
  • Handheld blender
Tip: We recommend using a spare cooking pot for your slow cooker (spares can be found here

Method: 

  1. Ensure you are wearing your gloves and mask 
  2. In a glass jug add the water and stir in the sodium hydroxide until dissolved (be careful of the fumes usually around for 2-3 minutes)
  3. In your slow cooker cooking pot add your olive, coconut and your other chosen oil into the pan. Switch the slow cooker onto high and allow the oils to heat up 1- 2 minutes.
  4. Once the oils are heated turn the slow cooker down to low
  5. Add the mixed sodium hydroxide and mix constantly for 5 minutes ensure.
  6. Using your handheld blender, blend until there is no trace of oil and is the consistency of a cake batter.
  7. Once it has reached this consistency, cover it and do not stir. After around 40 minutes it will have boiled and turned a translucent colour. 
  8. After this time it will swell more and start to curl in on itself (creating a hole in the centre of the mix). When the mix is translucent and has fill the hole in the middle, the mix is now done.
  9. Turn the heat off. 
  10. Then add about 50ml water and mix it in. It’ll be hard to mix but will smooth out after a few minutes of working the mix. 
  11. This is where you can get creative add your scent of dried herbs and essential oils to make it what you want. 
  12. Then Pour it into moulds, and let it rest for 24 hours. 
  13. After cut into your desired shapes and size and put it in parchment paper and allow to cure for one week.
  14. After a week your soap is ready to use.

Cake

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

Ingredients:

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

Method

  • Firstly, you will need to prepare your slow cooker for the cake. You need to create a rack for the cake tin to sit. To do this you can twist a long piece of aluminium tin foil and turn it into a ring. Place this in the bottom of the slow cooker and add approximately 250 ml of water. Turn onto low and place the lid on 
  • Next, add sugar, flour and salt into a bowl and whisk until mixed.
  • In a separate bowl whisk egg whites and baking powder until stiff peaks form, usually around 3 minutes. Once formed add in the vanilla extracts.
  • Gently fold in the sugar mixture into the egg whites until they combine. 
  • Transfer batter into your cake tin (ensure this fit into the slow cooker)
  • Place into the slow cooker on top of the foil ring. 
  • Place the clean towel over the slow cooker, and place the lid over towel. 
  • Cook on Low for 2 hours (depending on your slow cookers it may take a little longer) Tip: use a toothpick to check by simply pricking the middle of the cake if it comes out clean the cake is done. 
  • Remove from the slow cooker and allow to cool. Once cooled remove from the tin and serve as desired. 
Tip! Why not top with whipped cream and summer fruits

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

Why not share your slow cooker hacks with us?




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Recipe from @scottcaneat

This weather has me thinking about all things warm and cozy. My Jalapeno Popper inspired soup is gonna warm you up and give you all the feels of snuggling under a fuzzy blanket. There is a bit of heat from the jalapeño and its sooo creamy… Plus its super easy to make in the Morphy Richards Soup Maker.

Ingredients
  • 1 cauliflower (broken into florets)
  • 1 leek (chunks)
  • 1 Jalapeno seeded and chopped
  • 1/2 tsp smoked sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1.2 litre vegetable stock
  • 1 pack of cream cheese
  • 200g shredded cheese 
  • 200g streaky bacon
  • 200g green peppers (I used long Turkish, Padron peppers would work too) chopped
Method
  1. Gently fry off bacon till crispy. Drain on kitchen roll. Reserve the bacon fat.  Soften the chopped chillies in the reserved bacon fat over low heat.  Set aside. 
  2. Add the leeks, cauliflower, jalapeño, salt, pepper, paprika and stock into the Morphy Richards Soup Maker. 
  3. Select the chunky option and let the maker do its magic. 
  4. When the timer goes off gently open the maker as there will be steam. Add the cream cheese and most of the shredded cheese (saving a bit for garnish because we are fancy like that) 
  5. Return the stop to the maker and select and hold down the blend button till it stops. 
  6. Remove the soup maker top and ad in the reserved bacon. Gently stir and serve.


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Sautéed Mushrooms

By Megan Taylor | 09/04/2020 | Posted in Recipes, Mico

Recipe from @maria_surcel, using our Mico Potato

You’d think that as a food blogger I’d love to spend hours at end in the kitchen, every day, but the truth is I always try to find ways to reduce prep and cooking time. Life gets hectic, let’s face it and there is no easier meal than a crispy-on-the-outside-fluffy-in-the-inside jacket potato with whatever I find in the fridge.

Ingredients
  • 1 Large Sweet Potato
  • 100g Sliced Mushrooms
  • 2 Chopped Spring Onions
  • Handful Dill
  • Pinch Salt & Pepper
  • Spoonful of Soya Yoghurt


Method
  1. Instead of baking my potatoes in the oven for over an hour, I simply placed them in the Mico and microwaved them for 7-8 minutes with the lid off, then another 10 minutes with the lid on. And they turned out perfect!
  2. To make the topping simply add the mushrooms, spring onion and dill and sautéed.
  3. Then gently place this them inside those steaming, delicious sweet potatoes and served with a dollop of soya yoghurt.

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Pea & Mint Soup

09/04/2020

Recipe by @doctorbowl

Is there anything more comforting than a big bowl of soup and some crusty bread?! This pea and mint soup is warming, refreshing and nourishing. Plus it’s so quick and easy to make!⁣

Use discount code 'SOUP20' for 20% off soup maker purchased directly from Morphy Richards.

Ingredients
  • 1 onion, peeled & diced
  • 2 garlic cloves, minced
  • 700g frozen peas
  • 1 medium potato, peeled & diced
  • 700ml boiling water 
  • 2 vegetable stock cubes
  • Salt and pepper (to taste) 
  • A bunch of fresh mint leaves (or 1-2 tbsp dried mint)
  • A squeeze of lime juice
Method
  1. Place everything in the soup maker and set to smooth. 
  2. Now add the fresh mint leaves and blend again and serve.


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Carrot, Ginger and Coriander Soup

Fresh homemade soup can’t be more convenient with Morphy Richards Soup Maker. All you need to do is throw in the ingredients you want and all the work is done for you. It only takes between 21-26 mins, depending if you want smooth or chunky soup.

Ingredients:

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

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

Method: 

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

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

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.



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Easy Tomato and Basil Soup

This super easy and delicious Tomato and Basil soup is an English classic. The flavours of this Tomato Basil Soup are fresh, vibrant and make it the perfect healthy meal to enjoy on a cold winters day. Using our convenient soup maker, you can enjoy this bowl of delicious homemade soup in as little as 21 minutes. 

Ingredients:


  • 1 tsp Olive Oil160g Onion, peeled, chopped
  • 100g Carrot, peeled chopped
  • 40g Celery, chopped
  • 2 tsp. Thyme, dried
  • 580g Vine tomato’s, chopped
  • 400g Tinned tomatoes
  • 2 tsp. Sugar
  • 900ml/31.6floz Water, boiling
  • 1 cube Vegetable stock
  • Handful chopped Basil
  • Pinch Salt
  • Pinch Pepper

Preparation:

  1. Chop and peel the onion and carrot.
  2. Chop the celery
  3. Roughly chop the tomatoes and place to one side
  4. To make vegetable stock, pour boiling water into a measuring jug to the 900ltr/ 31.6floz 
  5. Then add the vegetable stock cube and stir until dissolved. 

Method: 

  1. Place the olive oil in the removable vessel, fit the lid, select Sauté and press Start. After 1 minute carefully add the onions, carrot and celery refit the Lid and sauté for 3 minutes, stirring occasionally with a wooden spoon.
  2. If you don't have the sauté function on your soup maker, then sauté the ingredients in a pan on your hob.
  3. Add the fresh, chopped tomatoes and tinned tomatoes and stir to combine for 1 minutes.
  4. Add the sugar, thyme, and vegetable stock and gently stir
  5. Put on the lid and select smooth setting and let your soup maker do the rest.
  6. When the soup is done lift the lid and season to taste with salt and pepper and sprinkle over basil.

Serving Tip: Why not add a dash of cream for a richer more indulgent soup.

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.

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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.

 Checkout our latest recipe Broccoli and Stilton Soup

* 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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Broccoli and Stilton soup is a British classic. The seasonal, thick and wholesome soup recipe is the perfect winter warmer to enjoy this cold January. Using our convenient soup maker, you can enjoy a bowl of delicious homemade soup in as little as 21 minutes. 

Ingredients:

  • 25g Butter, salted
  • 160g Onion, chopped
  • 800g Brocooli florets
  • 800ml Water
  • 1 Vegetable Stock Cube
  • 220g Stilton Cheese
  • Pinch of Pepper

Preparation:

  1. Finely chop the onion
  2. To make vegetable stock, pour boiling water into a measuring jug to the 800ml / 28.15floz. Then add the chicken stock cube and stir until dissolved.
Method: 

  1. Place the olive oil in the removable vessel, fit the lid, select Sauté and press Start. After 1 minute carefully add the onion, refit the Lid and sauté for 2 minutes, stirring occasionally with a wooden spoon until evenly browned gently fry the onion until softened
  2. If you don't have the sauté function on your soup maker, then sauté the ingredients in a pan on your hob.
  3. Add in the broccoli florets and pour the vegetable stock into the removable vessel.
  4. Put on the lid and select smooth setting and let your soup maker do the rest.
  5. When the soup is done lift the lid and crumble in the stilton cheese and let it melt in.
  6. Season to taste and enjoy.
Serving Tip: Serve with a crusty bread roll 



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Has an over indulgent Christmas left your wallet feeling light? 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. Whatever your taste, these delicious meals will keep the whole family happy without breaking the bank.

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.


Asian Skirt of Beef

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



Aubergine and Potato Curry

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.
  5. TIP: Sprinkle with roughly chopped coriander when serving.
    Serve with basmati rice




Pulled BBQ Chicken

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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