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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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Vegan Chilli

05/05/2020

Recipe from Ami Rose @crunchesforpizza 

My Vegan Chilli is always a popular choice when the slow cooker comes out. The beans go so soft and tender, so much better than when I cook it on the stove! I spent no more than 10 minutes preparing all the veggies, then popped it in my @morphyrichardsuk slow cooker on low for 7 hours, giving it a little boost while I was waiting for the garlic bread to cook.

Ingredients
  • 1 yellow pepper (diced)
  • 1 large red onion (diced)
  • 1 clove garlic (finely diced)
  • 1 tin mixed bean salad
  • 1 tin chopped tomatoes
  • 1 red chilli (finely chopped)
  • 1 green chilli (finely chopped)
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp soy sauce
  • 1 tsp cumin
  • chilli powder to taste
  • rice/grains to serve
Method
  1. Combine all the ingredients in your Morphy Richards Slow Cooker and 
  2. Cook on low for 7 hours.
  3. Serve the curry warm over rice.

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Recipe from @supergolden88

If you think you have to retire your slow cooker over the summer months then think again! This BBQ pulled chicken is on repeat in my @morphyrichardsuk Slow Cooker! Such an easy versatile recipe that kids absolutely adore served in burgers buns, as tacos or over rice. 

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
Method
  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 with tacos!

Shop slow cookers

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

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

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

Breakfast Pancakes

We've come up with a few idea's to give you the inspiration for the perfect breakfast in bed. Don't worry if your not the best cook we have a simple recipe that will still wow your family. Why not try our smashed avocado on toast?


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

Ingredients:

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

Method: 

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


Poached Egg with Smashed Avocado on Toast

Smashed Avocado Poached Egg Toast is not only super tasty. It is also packed full of healthy fats and proteins, making it the perfect breakfast to start off any day.

What you'll need

Ingredients:

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

Method

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

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

Enjoy ♥

Eggs on Toast

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


What you'll need

Ingredients:

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

Optional

  • 3 Rashers of Bacon

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

Method

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

Enjoy ♥


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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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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

0 Comments | Make a comment

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

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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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Lentil & Bacon Soup

26/04/2019

Lentil & Bacon Soup

Thank you @slimmingworld_becca for this great soup

Ingredients:

  • 8 smoked bacon medallions, chopped into small chunks
  • 1 carrot, chopped into small chunks
  • 1 large onion, finely chopped
  • 2 sticks of celery, chopped into small chunks
  • 1 tbsp tomato puree
  • 20 cherry tomatoes
  • 500ml vegetable stock
  • 1 clove of garlic
  • 1 tsp mixed herbs
  • 1 tsp paprika
  • Salt & pepper to taste
Method
  1. In a non-stick pan, heat the onions and bacon with the garlic, tomato puree herbs and paprika until the onions are soft, and the bacon is cooked.
  2. Pour the stock into the soup maker and add the remaining vegetables, lentils and the onion and bacon mix. Mix the ingredients together in the soup maker.
  3. Cook on the chunky setting.

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



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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

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