Morphy - Richards 1464560586 Ib562000

10 IN 1 MULTICOOKER COOKBOOK
Morphy Richards Multicooker Cookbook 090114.indd 1 09/01/2015 13:39

Introduction
Nothing beats a delicious home cooked meal but the
e 14
stress and worry of making it a success can take the
- Pag
enjoyment out of the process. Thanks to the Supreme
Precision 10 in 1 Multicooker your worries will be chopped,
mixed and stirred away producing tasty meals to be
e enjoyed time and time again.
or
at
e sc There are meals that are quick to make and meals that need
Spaghe tti P gentle slower cooking; what they both have in common are
fabulous flavour and they are easy to make.
The recipes in this book have been developed to give you a variety of
different dishes to try. You will be able to create delicious favourites and
there are lots of new tastes and treats to try your hand at and impress your family and
friends. Once you are familiar with the Multicooker why not add your own twist to the
recipes on those more experimental days.
Using the manual settings treat yourself to creamy risottos, spicy pasta, tasty nibbles,
hearty main courses, scrummy sides, delightful desserts and more with the
reassurance of being in complete control.
For perfect results every time you can rely on the automatic settings to produce
mouth-watering family favourites at the press of a button. Simply add your
ingredients follow the prompts from the Multicooker and you really can’t go wrong.
The recipes in this book have been designed to provide wonderful flavours
for many occasions with the convenience the 10 in 1 Multicooker can
deliver.
Enjoy the variety of recipes in this book with the knowledge ag e8
that you can cook with confidence for perfect results first -P
and every time! to
ot
Ris
Remember to share your delicious

Prawn
creations with us!

www.morphyrichards.com
www.facebook.com/morphyrichardsuk
@loveyourmorphy

Introduction 2
Automatic Recipes
Risotto 5
Pasta 13
Manual Recipes
Canapes 19
Risotto 25
Pasta 33
Mains 39
Sides 51
Sauces 59
Desserts 73
Drinks 87
Jam 91

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Risotto.
Automatic
Programme
Risotto (n) (pl: risottos)

An Italian dish of rice
cooked in stock with ingredients such
as vegetables and meat or seafood.
Origin: Italian, from riso ‘rice’.

Courgette & Smoked Cheese Risotto 35 Minutes
Serves 4 Automatic Programme A
You Will Need: For The Risotto: Accessories

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, shallot,
and courgette. Attach the lid, do not attach the measuring cap - you
• 40g shallot, finely chopped won’t need it for this recipe. Mixing
Paddle
• 1 small courgette, diced 2. Select programme A and press start.
• 300g risotto rice 3. After 5 minutes the multicooker will beep 2 times.
Remove the lid, add the rice and white wine to the jug. After 1 minute
• 30ml dry white wine
add the water and crumble in the stock cube. If required, scrape the
• 630ml water sides of the jug down using a spatula. Replace the lid.
• 1 vegetable stock cube 4. After 10 minutes the multicooker will beep 3 times.
Remove the lid, season the risotto as required to taste and replace
• ½tsp freshly ground black pepper the lid.
• 40g salted butter 5. After 8 minutes the multicooker will beep 4 times.
Remove the lid, add the butter and Parmesan cheese to the risotto.
• 50g Parmesan cheese, grated
Replace the lid.
To Serve: 6. At the end of the programme.
• ½ courgette Press the stop button and remove the jug. Stir the risotto to ensure
the butter and cheese are completely combined.
• 4 thin slices of smoked cheese Remove the paddle before serving.
To Decorate:
7. Using a small sharp knife, peel the courgette and cut into long thin
strips.
8. On the hob, bring a small saucepan of water to a boil. Blanche the
courgette strips for 20 seconds and then drain.
To Serve:
Serve the risotto in a bowl, topped with a thin slice of smoked cheese
and the courgette.

Salmon & Asparagus Risotto 35 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, onion and the
asparagus. Attach the lid, do not attach the measuring cap - you
• 40g red onion finely chopped won’t need it for this recipe. Mixing
Paddle
• 150g diced, fresh asparagus 2. Select programme A and press start.
Remove the lid, add the rice and white wine. After 1 minute, add the
water and crumble in the stock cube. If required, scrape the sides of
• 650ml water the jug down using a spatula. Replace the lid.
• 1 fish stock cube 4. After 10 minutes the multicooker will beep 3 times.
Remove the lid, add the diced salmon and season the risotto as
• 150g fresh salmon, diced required. Replace the Lid.
• 20g butter 5. After 8 minutes the multicooker will beep 4 times.
Remove the lid, add the butter and replace the lid. Cook until the
To Serve:
risotto is creamy and the programme stops.
• 4 slices of smoked salmon
6. At the end of the programme.
• 8 asparagus tips Press the stop button and remove the jug. Remove the paddle
before serving.
• Extra virgin olive oil
• Salt To Decorate:
asparagus tips for 2 minutes and then drain. Place the asparagus
immediately in iced water to stop cooking and retain their colour.
To Serve:
Serve the risotto in a bowl, topped with 2 asparagus tips and a slice
of smoked salmon. Add a pinch of salt and drizzle over some extra
virgin olive oil.

Prawn Risotto 35 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, spring onions,
leeks, passata and prawns. Attach the lid and measuring cap.
• 20g spring onion, finely chopped Mixing
2. Select programme A and press start. Paddle
• 40g leek, finely chopped
3. After 5 minutes the multicooker will beep 2 times.
• 200g shelled, cooked prawns Remove the lid and add the rice. After 1 minute add the wine, water
and crumble in the stock cube. If required, scrape the sides of the jug
• 40ml passata
down using a spatula. Replace the lid, without the measuring cap.
• 330g risotto rice
• 40ml dry white wine Remove the lid, season the risotto to taste (if required). Replace the
lid.
• 630ml water
• 1 fish stock cube Remove the lid, add the butter and replace the lid. Cook until the
programme stops.
• 40g butter
To Serve: Press the stop button and remove the jug. Stir the risotto and remove
• 100g ricotta cheese the mixing paddle before serving.
• 16 shelled, fresh prawns

To Decorate:
• 2 chopped spring onions 7. Fry the shelled prawns in a little olive oil, for one minute on each
• Olive oil for frying side.
To Serve:
Serve the risotto in a bowl, topped with ricotta cheese, spring onions
and the cooked prawns.
Tip:
As a change, try placing a thin slice of fresh mozzarella cheese
on top of the hot risotto immediately after serving.

Tomato & Basil Risotto 35 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the extra virgin olive oil,
onion, garlic, and passata. Attach the lid, do not attach the
• 20g white onion, finely chopped measuring cap - you wont need it for this recipe. Mixing
Paddle
• 1 garlic clove, finely chopped 2. Select programme A and press start.
• 80ml passata 3. After 5 minutes the multicooker will beep 2 times.
Remove the lid and add the rice. After 1 minute add the water and
crumble in the stock cube. If required, scrape the sides of the jug
• 620ml water down using a spatula. Replace the lid.
• 1 vegetable stock cube 4. After 10 minutes the multicooker will beep 3 times.
Remove the lid, add the salt and chopped basil to the jug.
• 3 fresh basil leaves, finely chopped Replace the lid.
• 30g butter 5. After 8 minutes the multicooker will beep 4 times.
Remove the lid, add the butter and Parmesan and cook until the
programme stops. Replace the lid.
Press the stop button and remove the jug. Remove the
mixing paddle. Check the seasoning before serving.

Mushroom Risotto With Parmesan Crisp 40 Minutes

Required
onion, garlic and mushrooms. Attach the lid and measuring cap.
• 30g shallot, finely chopped Mixing
• 20g white onion finely chopped
• 1 garlic clove, finely chopped Remove the lid, scrape the sides of the jug down using a plastic or
silicone spatula and add the rice. After 1 minute add the wine, water
• 200g button mushrooms, diced
and crumble in the stock cube. Replace the lid, without the
• 150g shiitake mushrooms, diced measuring cap.
Remove the lid and add the cream. Replace the lid.
• 630ml water Remove the lid, add the butter and Parmesan cheese. Replace the lid
and cook until the programme stops.
• 1 vegetable stock cube
• 50ml double cream
Press the stop button and remove the jug. Remove the mixing
• 40g butter paddle and check the seasoning before serving.

For The Parmesan Crisps:
To Serve: 7. Place a small nonstick frying pan over a high heat.
• 200g Parmesan cheese, grated When hot, place a circular metal pastry cutter into the centre of the
pan. Place a heaped spoonful of Parmesan cheese into the centre of
• 1 shiitake mushroom, thinly sliced the cutter, (approximately 50g).
• Extra virgin olive oil 8. After one minute, using a spoon remove the pastry cutter and gently
turn the Parmesan crisp over to cook on the other side for another
minute. Repeat for each crisp.
9. Gently fry off the sliced shiitake mushroom in a little oil, until cooked.
To Serve:
Serve the risotto in a bowl, topped with a Parmesan crisp, a slice of
mushroom and a drizzle of olive oil.
Tip:
For a richer risotto, add 5 fresh chopped scollops to the onion and
shallot at the start.

Chicken & Mushroom Risotto 35 Minutes

Required
onion and mushrooms. Attach the lid, do not add the measuring cap
• 50g white onion, finely chopped - you wont need it for this recipe. Mixing
Paddle
• 150g mushrooms, diced 2. Select programme A and press start.
Remove the lid and add the rice. After 1 minute add the water, wine
and crumble in the stock cube. Replace the lid.
• 1 chicken stock cube
• 200g cooked chicken, diced Remove the lid and add the chicken, if necessary add another 50ml
of stock.
• 630ml water
• 50g petit pois, frozen Add the frozen peas.
Press the stop button and remove the jug. Remove the mixing paddle
and check the seasoning before serving.
To Serve:
Serve with freshly baked garlic bread.
11

Mushroom, Bacon & Cheese Risotto 35 Minutes

Required
• 75g butter 1. Add half the butter to the jug, melt for 90 seconds at 100ºC, and add
the mushrooms. Using a wooden spoon fry the mushrooms in the jug
• 200g mushrooms, sliced at 100ºC for 5 minutes. Remove the mushrooms and any liquid from
• 6 rashers lean bacon, chopped the jug. When cool, wipe the jug clean with some kitchen paper.
• 75g white onion, finely chopped 2. Insert the mixing paddle into the jug and add the remaining butter,
onion and bacon. Attach the lid without the measuring cap.
• 300g risotto rice Mixing
• 630ml water Remove the lid and add the rice. After 1 minute add the water and
• 100g cheddar cheese, grated down using a spatula. Replace the lid.
To Serve: 5. After 10 minutes the multicooker will beep 3 times.
Remove the lid, add another 50ml of stock to the rice if necessary.
• Green salad leaves
Replace the lid.
Remove the lid and add the cheese and drained mushrooms.
Replace the lid.
Press the stop button and remove the jug. Remove the mixing paddle
and check seasoning before serving.
To Serve:
Serve the risotto with a green salad.

Pasta.
Automatic
Programme
Pasta (n)
A dish originally from Italy consisting of dough
made from durum wheat and water, extruded
or stamped into various shapes and typically
cooked in boiling water.
Origin: Late 19th century: from Italian, literally
‘paste’.

Spaghetti Pescatore 35 Minutes
Serves 4 Automatic Programme B
You Will Need: For The Pasta: Accessories

Required
• 20ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, shallot, garlic,
mushrooms, seafood and half the salt. Attach the lid and measuring
• 30g shallot, finely chopped cap. Mixing
Paddle
• 2 garlic cloves, finely chopped 2. Select programme B and press start.
• 150g button mushrooms, diced 3. After 5 minutes the multicooker will beep 2 times.
Remove the lid and add the white wine. After a couple of minutes,
• 200g mixed seafood
add the water and replace the lid.
• ½tsp salt
• 20ml dry white wine Remove the lid, break the spaghetti in half and add to the jug
with the remaining salt. Replace the lid. (When the pasta is almost
• 500ml water cooked you may need to remove the lid and stir with a spatula to
• 380g spaghetti prevent sticking).
• Freshly chopped parsley
Remove the lid and add the parsley and check the seasoning.
To Serve: Continue cooking for the final few minutes stirring occasionally with
a spatula.
• 12 tiger king prawns,
shelled and de veined. 6. At the end of the programme.
Press the stop button and remove the jug. Remove the mixing
• 4 parsley sprigs paddle before serving.
Decoration:
7. Heat a spoonful of olive oil in a nonstick frying pan, fry the
tiger king prawns for one minute on each side.
To Serve:
Serve the pasta topped with 3 tiger king prawns and a sprig of
parsley.

Penne With Courgette & Bacon 35 Minutes

Required
courgette, diced pancetta and half the salt. Attach the lid without the
• 30g shallot, finely chopped measuring cap. Mixing
Paddle
• 150g courgette, diced 2. Select programme B and press start.
• 50g diced pancetta 3. After 5 minutes the multicooker will beep 2 times.
Remove the lid and add the passata and water, replace the lid and
• 1tsp salt
attach the measuring cap.
• 50ml passata
• 500ml water Remove the lid and add the pasta and the remaining salt. Replace
the lid. (When the pasta is almost cooked you may need to remove
• 320g mezze penne rigate pasta the lid and stir with a spatula to prevent sticking).
To Serve: 5. After 15 minutes the multicooker will beep 4 times.
The pasta should be cooked at this point, check to see if it’s cooked
• Parmesan cheese, grated
to your liking. If it’s not ready, leave to cook for another few minutes.
• Fresh sprigs of parsley
6. When ready, press the stop button and remove the jug. Remove the
paddle before serving.
To Serve:
Serve the pasta drizzled with a little extra virgin olive oil and
sprinkled with Parmesan cheese and a sprig of parsley.
15

Pasta & Borlotti Beans 40 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, chopped
shallot, carrot, celery, rosemary and pancetta. Attach the lid, leaving
• 20g shallot, finely chopped the measuring cap off. Mixing
Paddle
• 50g carrot, finely chopped 2. Select programme B and press start.
• 20g celery, finely chopped 3. After 5 minutes the multicooker will beep 2 times.
Remove the lid and add the mashed borlotti beans to the jug with
• 1 sprig of rosemary, finely chopped
the water and passata. Replace the lid with the measuring cap.
• 100g diced pancetta
• 250g cooked borlotti beans, Remove the lid and add the pasta and salt, stir the mixture
half mashed with a fork, half left thoroughly. Replace the lid.
whole 5. After 15 minutes the multicooker will beep 4 times.
Remove the lid and add the whole borlotti beans. Replace the lid.
• 450ml water
• 150ml passata
Press the stop button and remove the jug. Remove the paddle before
• 280g ditalini rigate pasta serving.
• 10g salt
Decoration:
To Serve: 7. In a small nonstick pan fry the sliced pancetta until crisp.
• 4 slices of pancetta To Serve:
• Freshly ground pepper Serve the risotto in a bowl, topped with a slice of crispy pancetta and
freshly ground black pepper.
Note:
Ditalini rigate pasta is available from larger supermarkets.
For the best results we recommend you use this pasta.

Penne Pasta With Aubergines 35 Minutes

Required
aubergine and half the salt. Attach the lid without the measuring
• 30g finely chopped shallot cap. Mixing
Paddle
• 1 garlic clove, finely chopped 2. Select programme B and press start.
• 170g aubergine, cut into strips 3. After 5 minutes the multicooker will beep 2 times.
Remove the lid, add the tomatoes and water, replace the lid and
• 8g salt
attach the measuring cap.
• 160g plum tomatoes, mashed with
a fork Remove the lid and add the pasta and remaining salt. Replace the
• 500ml water lid.
• 320g penne pasta 5. After 15 minutes the multicooker will beep 4 times.
Stir the pasta and taste to see if it is cooked to your liking. If ready,
To Serve: press the stop button and remove the Jug. If not, leave to cook for a
few more minutes until ready. Remove the paddle before serving.
• Ricotta cheese
To Serve:
Serve immediately.
• Fresh basil leaves Place in a bowl and top with a little ricotta cheese and a drizzle of
extra virgin olive oil. Garnish with a few fresh basil leaves.
17

Conchiglie With Spicy Tomato & Salami 40 Minutes

Required
• 30ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, onion, garlic
and chilli. Attach the lid, leaving the measuring cap off.
• 50g onion, finely chopped Mixing
2. Select programme B and press start. Paddle
• 2 garlic cloves, crushed
• 1 green chilli, de seeded and finely Remove the lid and add the water and 100ml of the passata. Replace
chopped the lid and attach the measuring cap.
• 300ml passata 4. After 9 minutes the multicooker will beep 3 times.
Remove the lid and add the pasta and salt. Replace the lid.
• 600ml water
• 320g conchiglie pasta Remove the lid and add the salami, parsley and remaining
• 75g snack salami, thinly sliced passata. Replace the lid.
• 1tbsp chopped parsley
Press the stop button and remove the jug. Remove the paddle and
• 1tsp salt check the seasoning before serving.
• Salt and pepper, to taste To Serve:
To Serve: Serve topped with Parmesan cheese.
• Freshly grated Parmesan cheese

Canapés.
Manual
Programme
Canapé (n)
A small piece of bread or pastry with a savoury
topping, served with drinks at receptions or
formal parties.
Origin: French, being a figurative extension of
the sense ‘sofa’ (as a ‘couch’ on which to place
toppings).

Tuna Pâté 2 Hours
Manual Recipe
You Will Need: For The Pâté: Accessories

Required
• 2 x 198g cans of tuna in oil, 1. Insert the chopping blade into the jug and add all the ingredients.
drained Attach the lid and measuring cap.
Chopping
• 225g half fat cream cheese 2. Blend on speed 6 for 30 seconds and then scrape the sides of the Blade
jug down with a spatula. Blend for another 30 seconds on speed 6 or
• 1tbsp tomato puree until smooth.
• Grated rind of ½ lemon 3. Place the pâté in a dish and refrigerate for 2 hours before serving.
To Serve:
To Serve:
• Toast Serve with toast.

Smoked Mackerel Pâté With Melba Toast 35 minutes Minutes
Serves 3 Manual Recipe
You Will Need: For The Pâté: Accessories

Required
• 275g smoked mackerel, 1. Insert the chopping blade into the jug, add the mackerel, attach the
skin removed lid and measuring cap. Using the pulse setting, blend the fish for 10
seconds. Chopping
Blade
• 50g butter, softened
2. Remove the lid and using a spatula, scrape the sides of the jug down.
• 45ml creamed horseradish sauce Replace the lid and blend for another 10 seconds.
• 30ml single cream 3. Remove the lid, add the butter, horseradish sauce and cream.
Replace the lid and using the pulse setting blend again for another 20
• Cayenne pepper, to taste
seconds or until smooth.
To Serve: 4. Check the seasoning of the pâté and add a little cayenne pepper if
• Melba toast required.
5. Place in individual ramekins for serving, cover tightly with cling film
and refrigerate until required. Allow to stand to bring to room
temperature for 30 minutes prior to serving.
For The Melba Toast:
1. Preheat a grill to high. Place slices of white bread on a grill pan and
Oven
toast on both sides until lightly browned.
2. Cut the crusts off the toast, then carefully cut through the middle of
each slice horizontally to give you 2 thin slices. Cut each of these into
4 triangles.
3. Put the triangles, untoasted side up, on the grill pan and place back
under the grill to brown. The melba toast can be made a day ahead
and once cold kept in an airtight container.
To Serve:
Serve the pâté at room temperature with the melba toast.
21

Spicy Hummus With Tahini 1 Minute
You Will Need: For The Hummus: Accessories

Required
• 400g canned chickpeas, drained 1. Insert the chopping blade into the jug, add the drained chickpeas and
(liquid reserved) attach the lid and measuring cap. Using the pulse setting, blend on
speed 10 until mashed. Chopping
• ½ large garlic clove, crushed Blade
2. Remove the lid and add the garlic, lemon juice, oil, cumin, salt,
• 1½ lemons, juiced cayenne and 2-3tbsp of the reserved liquid. Replace the lid and pulse
twice for 10 seconds each. Scrape the sides of the jug down using a
• 1½tbsp olive oil
spatula and then pulse again for a further 10 seconds.
• 1tsp cumin, ground
3. Add the tahini paste to the jug and pulse for 10 seconds. Scrape the
• Salt, to taste sides of the jug down using a spatula and then pulse again for 10
seconds or until of a thick creamy consistency. Adjust the seasoning if
• Cayenne pepper, to taste necessary.
• 75g tahini paste 4. Place the hummus into a shallow bowl, sprinkle with cayenne pepper.
To Serve:
To Serve:
• Pitta bread, cut into strips Serve with pitta bread and crudité vegetables.
• Crudités

Mushroom Crostini 30 Minutes
You Will Need: For The Crostini: Accessories

Required
• 45ml extra virgin olive oil 1. Insert the mixing paddle into the jug and add the oil and garlic.
Attach the lid without the measuring cap and brown the garlic for 2
• 4 garlic cloves, finely chopped minutes on speed 2 at 90ºC. Mixing
Paddle
• 300g mushrooms, sliced 2. Remove the lid and add the mushrooms. Replace the lid and cook for
• 60ml lemon juice 5-7 minutes on speed 2 at 100ºC.
3. Remove the lid and continue to cook at 100ºC for 5-7 minutes, stirring
• 3tbsp flat leaf parsley, chopped
with a spatula until the majority of the liquid has boiled away.
To Serve: 4. Stir in the parsley, lemon juice and seasoning with a spatula and
• 4 thick slices white bloomer bread press the stop button.
• 3tsp anchovy paste (optional) To Serve:

• 150g mozzarella cheese, 5. Grill the bread on both sides until beginning to lightly brown. Spread
thinly sliced the toast sparingly with the anchovy paste (if using). Oven
6. Spoon the sautéed mushrooms in heaps onto the toast, reserving

• Olive oil (to drizzle)
some as a garnish.
• Salt and pepper
7. Cover with the thinly sliced mozzarella and season with black pepper,
• Cayenne pepper drizzle a little olive oil over the top.
8. Grill under a hot preheated grill or bake in the oven at 160ºC/ Gas
Mark 4 for 10 minutes or until the cheese has melted.
9. Top with a spoonful of the reserved mushrooms and sprinkle lightly
with cayenne pepper.
23

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Risotto.
Manual
Programme
Risotto (n) (pl: risottos)

An Italian dish of rice cooked in
stock with ingredients such as vegetables
and meat or seafood.
Origin: Italian, from riso ‘rice’.

Courgette & Smoked Cheese Risotto 35 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, shallot, and
courgette. Attach the lid, without the measuring cap - you won’t
• 40g shallot, finely chopped need it for this recipe. Cook for 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 1 small courgette, diced 2. Remove the lid and add the rice and white wine. After 1 minute add
• 300g risotto rice the water and crumble in the stock cube. If required, scrape the
sides of the jug down using a spatula. Replace the lid and cook for
• 30ml dry white wine 10 minutes on speed 1 at 100ºC.
• 630ml water 3. After 10 minutes, season as required. Cook for a further 8 minutes on
speed 1 at 100ºC.
4. Add the butter and Parmesan cheese to the risotto. Stir the risotto
• Freshly ground black pepper on speed 1 for 4 minutes.
• 40g salted butter 5. The risotto by now should have reached a creamy consistency, if it
hasn’t it may need to be cooked for a couple of minutes more until it
reaches the correct creamy consistency.
To Serve: 6. Stir the risotto to ensure the butter and cheese are completely
• ½ courgette combined. Remove the paddle before serving.
• 4 thin slices of smoked cheese Decoration:

7. Using a small sharp knife, peel the courgette and cut into long thin
strips.
8. On the hob, bring a small saucepan of water to a boil. Blanch the
courgette strips for 20 seconds and then drain.
To Serve:
Serve the risotto in a bowl, top with a thin slice of smoked cheese
and the courgette.

Salmon & Asparagus Risotto 35 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, onion and
asparagus. Attach the lid, do not attach the measuring cap - you
• 40g red onion finely chopped won’t need it for this recipe. Cook for 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 150g fresh asparagus, diced 2. Remove the lid and add the rice and white wine. After 1 minute add
• 300g risotto rice the water and crumble in the stock cube. If required, scrape the sides
of the jug down using a spatula. Replace the lid and cook for 10
• 40ml dry white wine minutes on speed 1 at 100ºC.
• 650ml water 3. Remove the lid and add the diced salmon, season as required.
Replace the lid and cook for another 8 minutes on speed 1 at 100ºC.
• 1 fish stock cube
4. Add the butter and stir the risotto on speed 1 for 4 minutes.
• 150g fresh salmon, diced
• 20g butter To Decorate:
To Serve: asparagus tips for 2 minutes and then drain. Place the asparagus
immediately in iced water to stop cooking and retain their colour.
• 4 thin slices of smoked salmon
• 8 asparagus tips To Serve:
Serve the risotto in a bowl, topped with 2 asparagus tips and a slice
of smoked salmon. Add a pinch of salt and drizzle some extra virgin
• Salt olive oil.
27

Prawn Risotto 35 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, spring onions,
leeks, prawns and passata. Attach the lid, do not attach the
• 20g spring onion, finely chopped measuring cap - you won’t need it for this recipe. Cook for 5 minutes Mixing
Paddle
• 40g leek, finely chopped on speed 1 at 100ºC.
• 200g cooked, shelled prawns 2. Remove the lid and add the rice. After 1 minute add the wine water
and crumble in the stock cube. If required, scrape the sides of the
• 40ml passata jug down using a spatula. Replace the lid and cook for 10 minutes on
speed 1 at 100ºC.
3. After 10 minutes season the risotto (if required). Cook for another 8
• 40ml dry white wine minutes on speed 1 at 100ºC.
• 630ml water 4. Remove the lid and add the butter. Replace the lid and stir the risotto
• 1 fish stock cube on speed 1 for 4 minutes.
5. Stir the risotto with a spatula and remove the mixing paddle before
• 40g butter
serving.
To Serve:
• 100g ricotta cheese
To Decorate:
6. Fry the shelled prawns in a little olive oil, for one minute on each side.
• 16 fresh, shelled prawns
To Serve:
• 2 chopped spring onions Serve the risotto in a bowl, topped with ricotta cheese, spring onions
and the cooked prawns.
• Olive oil
Tip:
As a change, try placing a thin slice of fresh mozzarella cheese
on top of the hot risotto immediately after serving.

Serrator Steaming
Blade Basket
Oven
Mushroom Risotto With Parmesan Crisp 40 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the oil, shallot, onion, garlic
and mushrooms. Attach the lid and measuring cap. Cook for
• 30g shallot, finely chopped 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 20g white onion finely chopped 2. Remove the lid and add the rice. After 1 minute add the wine, water
• 1 garlic clove, finely chopped and crumble in the stock cube. If required, scrape the sides of the jug
down using a spatula. Replace the lid, without the measuring cap,
• 200g button mushrooms, diced cook for 10 minutes on speed 1 at 100ºC.
• 150g shiitake mushrooms, diced 3. Add the cream through the spout in the lid, season the risotto as
required to taste. Cook for another 8 minutes on speed 1 at 100ºC.
4. Remove the lid and add the butter and Parmesan. Replace the lid and
• 40ml dry white wine stir the risotto on speed 1 for 4 minutes.
• 630ml water 5. Remove the lid and mixing paddle. Check the seasoning
before serving.
• 50ml double cream For The Parmesan Crisp:
• 40g butter 6. Place a small nonstick frying pan over a high heat.
When hot, place a circular metal pastry cutter into the centre of the
• 30g Parmesan cheese, grated pan. Place a heaped spoonful of Parmesan cheese into the centre of
To Serve: the cutter, (approximately 50g).
• 200g Parmesan cheese, grated 7. After one minute, using a spoon remove the pastry cutter and gently
turn the Parmesan crisp over to cook on the other side for another
• 1 shiitake mushroom, thinly sliced minute. Repeat for each crisp.
• Extra virgin olive oil 8. Gently fry off the sliced shiitake mushroom slices in a little oil, until
cooked.
To Serve:
Serve the risotto in a bowl, topped with a Parmesan crisp, a slice of
mushroom and a drizzle of olive oil.
Tip:
For a richer risotto, add 5 fresh chopped scollops to the onion and
shallot at the start.
29

Tomato & Basil Risotto 35 Minutes

Required
onion, garlic, and passata. Attach the lid, do not attach the
• 20g white onion, finely chopped measuring cap - you wont need it for this recipe. Cook for 5 minutes Mixing
Paddle
• 1 garlic clove, finely chopped on speed 1 at 100ºC.
• 80ml passata 2. Remove the lid and add the rice, after 1 minute add the water and
• 300g risotto rice down using a spatula. Replace the lid and cook for 10 minutes on
speed 1 at 100ºC.
• 620ml water
3. Remove the lid and add the chopped basil. Replace the lid and cook
• 1 vegetable stock cube for 8 minutes on speed 1 at 100ºC.
• 3 fresh basil leaves, finely chopped 4. Remove the lid and add the butter and Parmesan. Replace the lid
• 30g butter and stir the risotto on speed 1 for 4 minutes.
5. Remove the lid and mixing paddle. Check the seasoning before
serving.

Chicken & Mushroom Risotto 35 Minutes

Required
onion and mushrooms. Attach the lid, do not add the measuring cap
• 50g white onion, finely chopped - you wont need it for this recipe. Cook for 5 minutes on speed 1 at Mixing
Paddle
• 150g mushrooms, diced 100ºC.
• 300g risotto rice 2. Remove the lid and add the rice, after 1 minute add the water, wine
and crumble in the stock cube. If required, scrape the sides of the jug
• 40ml dry white wine down using a spatula. Replace the lid, cook for 10 minutes on speed
1 at 100ºC.
3. Remove the lid and add the cooked chicken, if necessary add
• 200g cooked chicken, diced another 50ml of stock. Replace the lid and cook for another 8
• 630ml water minutes on speed 1 at 100ºC.
• 50g petit pois, frozen 4. Remove the lid and add the frozen peas. Replace the lid and stir the
risotto on speed 1 for 4 minutes.
To Serve:
5. Remove the lid and mixing paddle. Check the seasoning before
• Garlic Bread serving.
To Serve:
Serve with freshly baked garlic bread.
31

Mushroom, Bacon & Cheese Risotto 35 Minutes

Required
• 75g butter 1. Add half the butter to the jug, melt for 90 seconds at 100ºC, add the
mushrooms. Using a wooden spoon fry the mushrooms in the jug at
• 200g mushrooms, sliced 100ºC for 5 minutes. Remove the mushrooms and any liquid from the
• 6 rashers lean bacon, chopped jug. When cool, wipe the jug clean with some kitchen paper.
• 75g white onion, finely chopped 2. Insert the mixing paddle and add the remaining butter, onion and
bacon. If required, scrape the sides of the jug down using a spatula.
• 300g risotto rice Attach the lid without the measuring cap. Cook for 5 minutes on Mixing
Paddle
speed 1 at 100ºC.
3. Remove the lid and add the rice. After 1 minute add the water and
• 630ml water crumble in the stock cube. Replace the lid, cook for 10 minutes on
• 100g cheddar cheese, grated speed 1 at 100ºC.
To Serve: 4. Remove the lid and check the amount of stock left, if necessary add
another 50ml of stock to the jug. Cook for another 8 minutes on
• Green salad leaves speed 1 at 100ºC.
5. Remove the lid and add the cheddar cheese and drained
mushrooms. Replace the lid and stir the risotto without cooking on
speed 1 for 4 minutes.
To Serve:
Serve the risotto with a green salad.

Pasta.
Manual
Programme
Pasta (n)
A dish originally from Italy consisting of dough
made from durum wheat and water, extruded
or stamped into various shapes and typically
cooked in boiling water.
Origin: Late 19th century: from Italian, literally
‘paste’.

Penne With Courgette & Bacon 35 Minutes

Required
courgette, diced pancetta and half the salt. Attach the lid, cook for 5
• 30g shallot, finely chopped minutes on speed 1 at 100ºC. Mixing
Paddle
• 150g courgette, diced 3. Remove the lid, add the passata and water. Replace the lid and
• 50g diced pancetta attach the measuring cap. Cook for 9 minutes on speed 1 at 100ºC.
4. Remove the lid and add the pasta and the remaining salt. Replace
• 1tsp salt
the lid and cook for 15 minutes on speed 1 at 90ºC. When almost
• 50ml passata cooked, you may need to remove the lid and stir the pasta with a
spatula to stop if from sticking to the base of the jug.
• 500ml water
5. The pasta should be cooked at this point. If it needs a little longer,
• 320g mezze penne rigate pasta replace the lid and cook for another 2-3 minutes on speed 1 at 90ºC.
To Serve: To Serve:
• Parmesan cheese, grated Serve the pasta drizzled with a little extra virgin olive oil and sprinkled
with Parmesan cheese and parsley.
• Fresh sprigs of parsley

Penne Pasta With Aubergines 35 Minutes

Required
aubergine and half the salt. Attach the lid without the measuring cap,
• 30g finely chopped shallot cook for 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 1 garlic clove, finely chopped 2. Remove the lid, add the tomatoes and water. Replace the lid and
• 170g aubergine, cut into strips attach the measuring cap, cook for 9 minutes on speed 1 at 100ºC.
3. Remove the lid, add the pasta and remaining salt. Replace the lid
• 8g salt
and cook for 15 minutes on speed 1 at 90ºC.
• 160g plum tomatoes, mashed with
4. Stir the pasta and taste to see if it is cooked, if it needs a little longer,
a fork continue for 2-3 minutes on speed 1 at 90ºC. If ready, press the stop
• 500ml water button and remove the jug. Remove the paddle before serving.
• 320g penne pasta To Serve:

Serve immediately.
To Serve: Place in a bowl and top with a little ricotta cheese and a drizzle of
extra virgin olive oil. Garnish with a few fresh basil leaves.
• Ricotta cheese
• Fresh basil leaves
35

Pasta & Borlotti Beans 40 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, chopped
shallot, carrot, celery, rosemary and pancetta. Attach the lid, leaving
• 20g shallot, finely chopped the measuring cap off and cook for 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 50g carrot, finely chopped 2. Remove the lid and add the mashed borlotti beans to the jug with the
• 20g celery, finely chopped water and passata. Replace the lid and cook for 9 minutes on speed
1 at 100ºC.
• 1 sprig of rosemary, finely chopped
3. Remove the lid, add the pasta and salt, and stir the mixture
• 100g diced pancetta thoroughly. Replace the lid and cook for 15 minutes on speed 1 at
90ºC.
• 250g cooked borlotti beans,
half mashed with a fork, half left 4. Add the whole borlotti beans, cook for 4 minutes on speed 1
whole at 90ºC.
• 450ml water Decoration:

5. In a small nonstick pan fry the sliced pancetta until crisp.
• 150ml passata
• 280g ditalini rigate pasta
To Serve:
Serve the risotto in a bowl, topped with a slice of crispy pancetta and
• 10g salt freshly ground black pepper.
To Serve: Note:
• 4 slices of pancetta
Ditalini rigate pasta is available from larger supermarkets.
For the best results we recommend you use this pasta.
• Freshly ground pepper

Spaghetti Pescatore 35 Minutes

Required
mushrooms, seafood and half the salt. Attach the lid and measuring
• 30g shallot, finely chopped cap and cook for 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 2 garlic cloves, finely chopped 2. Remove the measuring cap and pour the white wine through the
• 150g button mushrooms, hole in the lid. After a couple of minutes, remove the lid and add
the water. Replace the lid, cook for another 9 minutes on speed 1 at
diced
100ºC.
• 200g mixed seafood
3. Remove the lid, break the spaghetti in half and add to the jug with
• ½tsp salt the remaining salt. Replace the lid and cook for 15 minutes on speed
1 at 90ºC. Stir with a spatula occasionally.
4. Add the parsley. Cook for 4 minutes on speed 1 at 90ºC.
• 500ml water
• 380g spaghetti Decoration:
5. Heat a spoonful of olive oil in a nonstick frying pan, fry the tiger king
• Freshly chopped parsley
prawns for one minute on each side.
To Serve:
To Serve:
• 12 tiger king prawns, Serve the pasta topped with 3 tiger king prawns and a sprig of
shelled and de-veined parsley.
• 4 parsley sprigs
37

Conchiglie With Spicy Tomato & Salami 40 Minutes

Required
• 30ml extra virgin olive oil 1. Insert the mixing paddle into the jug, add the olive oil, onion, garlic
and chilli. Attach the lid, without the measuring cap. Cook for
• 50g onion, finely chopped 5 minutes on speed 1 at 100ºC. Mixing
Paddle
• 2 garlic cloves, crushed 2. Remove the lid and add the water and 100ml of the passata.
• 1 green chilli, de-seeded and finely Replace the lid and measuring cap, cook for another 9 minutes on
speed 1 at 100ºC.
chopped
3. Remove the lid and add the pasta and salt. Replace the lid and cook
• 300ml passata
for 15 minutes on speed 1 at 90ºC.
• 600ml water 4. Remove the lid and add the salami, parsley and remaining
• 320g conchiglie pasta passata. Replace the lid and cook for 4 minutes on speed 1 at 90ºC.
• 75g snack salami, thinly sliced To Serve:

Serve with Parmesan cheese
• 1tbsp chopped parsley
• 1tsp salt
• Salt and pepper, to taste
To Serve:
• Parmesan cheese, grated

Mains.
Manual
Programme
Main Course (n)

The most substantial course of a meal.

Beef & Lentil Stew 95 Minutes
You Will Need: For The Stew: Accessories

Required
• 50g carrots, diced 1. Insert the chopping blade into the jug and add the carrots, onion and
celery. Attach the lid and measuring cap and using the pulse setting,
• 80g white onion, cut into 4 pieces blend for 4-5 short bursts. You may need to scrape the sides of the Chopping
Blade
• 50g celery, diced jug down using a spatula.
• 20ml extra virgin olive oil 2. Add the oil and fry the vegetables for 4 minutes on speed 3 at 90ºC.
3. Remove the chopping blade and replace with the mixing paddle. Add
• 200g lentils, pre-soaked
the lentils and replace the lid. Cook for a further 3 minutes on speed 3
• 450g stewing beef at 90ºC. Mixing
Paddle
• Plain flour, as needed 4. Coat the stewing steak in the flour and shake to remove any excess.
Remove the lid and add to the jug. Replace the lid and cook for 2
• Water, as needed minutes on speed 4 at 100ºC.
• 80ml red wine 5. Remove the lid, add the water to the jug (just enough to cover the
meat). Add the wine and salt and replace the lid and measuring cap.
• 1tsp salt
Cook for 80 minutes on speed 1 at 100ºC.
To Serve: 6. After cooking, season to taste and serve.
• Ground black pepper, to taste
Tip:
For a change you can replace the lentils with cannellini beans.

Chicken & Mushrooms With Beer 40 Minutes
You Will Need: For The Chicken: Accessories

Required
• 50g celery, chopped 1. Insert the chopping blade into the jug and add the celery, shallot
and 40g of the button mushrooms. Attach the lid and measuring
• 40g shallot cap and blend on speed 10 for 1 minute. Chopping
Blade
• 240g button mushrooms, 2. Remove the chopping blade and replace with the mixing paddle.
quartered Add the oil and fry on speed 3 for 2 minutes at 90ºC.
Mixing
• 20ml extra virgin olive oil 3. Add the remaining 200g of mushrooms along with the salt and Paddle
beer, cook for a further 3 minutes on speed 1 at 100ºC.

• ½tsp salt
4. Remove the mixing paddle from the jug and add the water.
• 80ml lager or light beer
5. Place the diced chicken in the steaming basket and season with salt
• 150ml water and pepper, place the basket inside the jug and attach the lid and
Steaming
• 450g diced chicken breast measuring cap. Basket
6. Steam for 30 minutes at 100ºC.

• Ground white pepper, to taste
7. Remove the steaming basket and replace the mixing paddle into
the jug. Place the cooked chicken into the jug and cook on speed 2
for 3 minutes at 100ºC to combine with the mushroom sauce. Mixing
Paddle
To Serve:
Check the seasoning and ladle the chicken and sauce over boiled
rice.
Tip:
If the sauce is thin, we recommend you remove some of the liquid
before you add the chicken, or thicken it by adding a paste made
from 20g of flour mixed with a little of the cooking juices, and then
cook at 90°C for a few minutes using the mixing paddle.
Steamed chicken has a very light flavour. If desired fry the steamed
chicken in a little olive oil for a few minutes, then add the cooking
juices to the mushrooms.
41

Three Bean Cassoulet 40 Minutes
You Will Need: For The Cassoulet: Accessories

Required
• 400g can red kidney beans 1. Place the kidney beans, haricot beans, tomatoes, garlic, stock, None
(drained) tomato puree and herbs in the Jug. Season with salt and pepper
and stir with a spatula.
• 400g can haricot beans
(drained) 2. Attach the lid without the measuring cap and cook for 20 minutes at
100ºC.
• 400g can chopped tomatoes
3. Remove the lid, add the green beans and stir with the spatula.
• 1 garlic clove, crushed Replace the lid and cook for another 20 minutes at 100ºC.
• 125ml vegetable stock 4. Taste and, if necessary adjust the seasoning. Leave to cool for a few
(made from 1 stock cube) minutes before serving.
• 2tbsp tomato puree To Serve:

Serve with a jacket potato and freshly cooked sausages.
• 1tsp mixed herbs
• Salt and pepper
• 200g frozen cut green beans
To Serve:
• 4 Jacket potatoes
• 8 Spicy pork sausages (cooked)

Fish Pie 30 Minutes
Serves 2-3 Manual Recipe
You Will Need: For The Pie: Accessories

Required
• 1 pack (390g) of fish pie mix, or a 1. Place the fish mix and semi skimmed milk into the jug. Attach the lid
mixture of white and smoked fish, and measuring cap, cook for 15 minutes at 100ºC.
cut into chunks 2. Drain any remaining milk away and discard. Place the fish in a oven
• 250ml semi skimmed milk proof dish and cover loosely with tin foil. Clean the jug.
3. Insert the mixing paddle into the jug and add the whole milk, butter
• 375ml whole milk
and plain flour.
• 37g butter Mixing
4. Attach the lid and measuring cap and cook on speed 3 for 10 minutes Paddle
• 30g plain flour at 80ºC.
• Salt and pepper 5. Stir in the parsley and season to taste. Mix with the cooked fish in the
oven dish.
• Parsley, chopped
6. Meanwhile bring the potatoes to the boil on the hob in a pan of lightly
• 1kg good boiling potatoes salted water. Cook for 20-25 minutes until soft. Hob
(Maris Piper or Desiree), peeled
7. Drain the potatoes and return to the pan, cover with a clean tea towel
and cut into even sized pieces. for 5 minutes. Mash the potatoes, without adding any milk.
• Butter 8. Top the fish mixture with the mashed potatoes and dot the top with a
little butter.
9. Bake in the oven at 180ºC / Gas Mark 5 for 20-30 minutes until piping
hot and golden brown. Oven
43

Cottage Pie 70 Minutes
You Will Need: For The Pie: Accessories

Required
• 500g minced beef 1. Insert the chopping blade into the jug and add the onion and
carrot. Attach the lid and measuring cap and blend on speed 8 for
• 100g onion, cut into chunks 5 seconds. Chopping
Blade
• 100g carrot, cut into chunks 2. Scrape the sides of the jug down using a spatula and replace the
• 30ml oil lid. Using the pulse setting, pulse the vegetables in short bursts for
3-5 seconds until finely chopped.
• 500ml beef stock, made with 2
3. Remove the chopping blade and replace with the mixing paddle.
stock cubes
Add the oil and replace the lid without the measuring cap, cook the
• ¼tsp dried sage vegetables for 6 minutes on speed 1 at 100ºC. Mixing
Paddle
• 1 rounded tbsp plain flour 4. Remove the lid and add the minced beef. Replace the lid and cook
for another 6 minutes on speed 1 at 100ºC.
• Salt and pepper, to taste
5. Once browned, add the flour, stock, sage and season with salt and
• 1kg good boiling potatoes pepper to taste. Replace the lid and measuring cap and cook for 10
(Maris Piper or Desiree), peeled minutes on speed 1 at 100ºC.
and cut into even sized pieces. 6. Lower the temperature to 90ºC and cook for another 45 minutes on
• Butter speed 1.
7. Meanwhile bring the potatoes to the boil on the hob in a pan of
lightly salted water. Cook for 20-25 minutes until soft. Hob
8. Drain the potatoes and return to the pan, cover with a clean tea
towel for 5 minutes. Mash the potatoes, without adding any milk.
9. Place the mince in an ovenproof dish and top with the mashed
potatoes and dot the top with a little butter.
10. Bake in the oven at 180ºC / Gas Mark 5 for 20-30 minutes until
piping hot and golden brown. Oven

Country Chicken Casserole 1 Hour 50 Minutes
You Will Need: For The Casserole: Accessories

Required
• 4 chicken thighs, skinned 1. Coat the chicken and meatballs in the seasoned flour (do not discard
the remaining flour). Heat 1tbsp of the oil in a frying pan and fry the
• 100g sausage meat, formed into 8 chicken and meatballs on all sides until golden brown. Remove and Hob
balls set aside.
• 2 tbsp plain flour, seasoned 2. Insert the mixing paddle into the jug and add 1tbsp of oil, chopped
bacon and onion. Attach the lid and measuring cap and fry for 5
• 30ml oil
minutes on speed 1 at 100ºC. Mixing
Paddle
• 4 rashers (100g) lean bacon,
3. Remove the mixing paddle from the jug. Add the remaining flour
chopped and stir with a wooden spoon. Add the tomatoes, herbs and half the
• 130g onion, chopped finely stock and stir. Place the chicken and meatballs into the jug. Fill up to
the maximum level with the remaining stock.
• 200g can tomatoes
4. Attach the lid and measuring cap and cook for 1 hour at 100ºC.
• ½tsp mixed herbs
5. Remove the lid and stir the sauce. Thicken (if necessary) with 1-2tbsp
• 400ml chicken stock flour mixed into a paste with cold water.
• Salt and pepper 6. Remove the measuring cap and cook for another 30 minutes at
100ºC. Check the seasoning before serving.
To Serve:
• Chopped parsley to garnish To Serve:
Serve with green vegetables and either rice or potatoes.
45

Coq Au Vin 1 Hour 50 Minutes
You Will Need: For The Casserole: Accessories

Required
• 2tbsp oil 1. Coat the chicken thighs in the seasoned flour (do not discard the
remaining flour). Fry in 1tbsp of oil in a frying pan until lightly browned.
• 4 chicken thigh joints, Remove and set aside. Hob
skin removed
2. Insert the mixing paddle into the jug, add 1tbsp of oil and heat to
• 2tbsp plain flour, seasoned 100ºC. Add the bacon, onion and garlic. Attach the lid and measuring
cap and fry for 5 minutes on speed 1 at 100ºC.
• 100g lean bacon, chopped
3. Remove the mixing paddle. Add the remaining seasoned flour and Mixing
• 100g onion, finely chopped Paddle
using a spatula lightly stir in.
• 1 garlic clove, crushed 4. Add the button onions, tomato puree, wine and herbs. Place the
• 8 button onions, peeled chicken into the jug, lightly stir and fill to the maximum level with
chicken stock.
• 1tbsp tomato puree
5. Replace the lid and measuring cap and cook for 1 hour at 100ºC.
• 250ml red wine Stir occasionally with a wooden spoon or spatula.
• 250ml chicken stock 6. Add the mushrooms, replace the lid and cook for another 30 minutes
at 100ºC, stirring occasionally.
• 1 bay leaf
7. At the end of cooking, thicken the sauce (if needed) with a tablespoon
• 1 bouquet garni of flour mixed into a paste with a little water. Add to the jug and
• 100g button mushrooms simmer for 5 minutes.
8. Check the seasoning and remove the bay leaf and bouquet garni
To Serve:
before serving.
• Steamed vegetables
To Serve:
• Rice or creamed potatoes
Serve with vegetables and either rice or creamed potatoes (page 56).

Chicken Madras 60 Minutes
You Will Need: For The Curry: Accessories

Required
• 170g onion, finely chopped 1. Insert the mixing paddle into the jug, add the onions, garlic and oil.
Attach the lid without the measuring cap, fry for 5 minutes on speed
• 2 garlic cloves, crushed 1 at 100ºC. Mixing
Paddle
• 60ml oil 2. Add the flour and curry powder to the jug, replace the lid and cook
• 1 tbsp plain flour for another 2 minutes on speed 1 at 100ºC.
3. Remove the lid and add the water, tomato puree, chutney and
• 3 tbsp medium curry powder
lemon juice. Replace the lid and attach the measuring cap. Cook for
• 450ml water 30 minutes on speed 1 at 100ºC.
• 1 tbsp tomato puree 4. Remove the lid, check the seasoning and add the cooked chicken.
Continue to cook at 100ºC for 10-15 minutes with the lid off.
• 1 tbsp mango chutney
• 1 tbsp lemon juice To Serve:
Serve with boiled rice and naan bread.
• 450g cooked chicken, cut into bite
sized pieces Tip:
For a richer taste, add 200g canned tomatoes in place of some
To Serve:
of the water.
• Rice
• Naan bread
47

Chicken Jalfrezi 50 Minutes
You Will Need: For The Curry: Accessories

Required
• 45ml vegetable oil 1. Insert the mixing paddle into the jug and add the oil, onion, chilli and
garlic. Attach the lid and measuring cap and fry for 4-5 minutes on
• 100g onion, peeled and finely speed 1 at 100ºC. Mixing
chopped Paddle
2. Mix the chilli powder, turmeric and a pinch of salt in a small bowl.
• 1 green chilli, de-seeded and finely Add the chicken and mix well to coat in the spices.
chopped
3. Remove the lid and mixing paddle from the jug, Set the temperature
• 1 garlic clove, peeled and sliced to 100ºC, and fry the chicken in the jug stirring with a spatula until
cooked (10-15 minutes).
• ½tsp hot chilli powder
4. Mix in the chopped tomatoes, ginger, cumin and ground coriander,
• 1½tsp ground turmeric Bring the mixture to a boil and replace the lid. Boil for 15 minutes at
• Pinch of salt 100ºC.
5. Remove the lid from the jug, stir and reduce the temperature to 90ºC
• 400g chicken breast, cut into large
for a further 15 minutes, stirring occasionally.
chunks
6. Mix in the butter and lemon juice. Check the seasoning, adding salt
• 400g can chopped tomatoes if necessary.
• 1tsp ground ginger To Serve:
• 1½tsp ground cumin Garnish with fresh chopped coriander, a little sliced chilli and serve
with rice and naan bread.
• 1½tsp ground coriander
• 20g butter
• Juice of ½ a lemon
• Salt
To Serve:
• Coriander, chopped
• Lime wedges
• 1 red chilli, sliced
• Rice
• Naan bread

Onion & Bacon Tart 15 Minutes
You Will Need: For The Tart: Accessories

Required
• 350g onion, thinly sliced 1. Preheat the oven to 180oC / Gas Mark 4. Grease an 8 inch oven dish
and line with greaseproof paper.
• 40ml extra virgin olive oil Oven
2. Insert the mixing paddle into the jug and add the thinly sliced onion
• 100g flat pancetta, diced and oil. Attach the lid and measuring cap, fry the onions on speed 2
• ½tsp oregano for 4 minutes at 100ºC. It may be necessary to stir the contents of the Mixing
jug with a spatula during cooking. Paddle
• 1tsp salt
3. Remove the lid, add the pancetta, oregano and salt. Replace the lid
• 20ml white wine and cook for a further 2 minutes on speed 2 at 100ºC.
• 4 eggs 4. Add the wine and remove the measuring cap from the lid, cook for
a further 3 minutes on speed 2 at 100ºC.
• 20g bread crumbs
5. Remove the lid and allow the onion mixture to cool for 5 minutes.
6. Crack the eggs into a small bowl and whisk with a fork.
7. Pour the eggs into the jug with the onion mixture and replace the lid.
Mix for 4 minutes on speed 3.
8. Pour the mixture into the prepared oven dish and sprinkle with the
bread crumbs. Bake in the oven for approximately 25 minutes until
set and golden.
To Serve:
Serve with a fresh salad or with the Mornay Sauce on page 69.
Tip:
For a spicier flavour, add a pinch of curry powder.
49

Cheese & Beer Fondue 40 Minutes
You Will Need: For The Fondue: Accessories

Required
• 1 garlic clove, sliced in half 1. Rub the sides of the jug with the garlic clove.
• 200ml dark ale or beer 2. In a small bowl mix the cornflour with a little of the ale and mix to
form a smooth paste and set aside. In a separate bowl, mix the
• 165g Gruyère cheese, grated Gruyère and cheddar cheeses together.
• 200g mature cheddar, grated 3. Pour the remaining ale into the jug. Attach the lid without the
measuring cap and boil for 2½ minutes at 100ºC.
• 2tbsp cornflour, level
4. Insert the mixing paddle into the jug and reattach the lid with the
• ½tsp salt
measuring cap. Set to cook for 10 minutes on speed 2 at 90ºC.
• ½tsp black pepper Over the next 10 minutes gradually add the cheese to the ale. Mixing
Paddle
5. Remove the lid, season and add the cornflour paste.

Replace the lid and mix for 2 minutes on speed 2 at 90ºC.
6. Remove the measuring cap and beat the mixture for another 2
minutes on speed 4 at 90ºC.
7. Continue cooking for 10 minutes on speed 4 at 90ºC
8. Pour the fondue into a warmed serving dish
Tip:
To help with cleaning, wash the jug immediately after cooking.

Sides.
Manual
Programme
Side Dish (n)

A food served separately along
with the main course.

Vegetable Couscous 45 Minutes
You Will Need: For The Couscous: Accessories

Required
• 300ml water 1. Pour the water into the jug and add half the salt. Attach the lid and
measuring cap and bring to the boil (10 minutes at 100ºC).
• 1tsp salt
2. Carefully insert the mixing paddle into the jug, gradually add the
• 300g couscous couscous, stirring with a spatula. Replace the lid and measuring cap
• 15g butter and cook on speed 3 for 2 minutes at 80ºC. Mixing
Paddle
3. When cooked, pour the couscous into a large bowl, add the butter
• 20ml extra virgin olive oil
and cover with a plate.
• 70g onions, sliced into rings
4. After 5 minutes stir the couscous with a fork to break up any clumps
• 300g mixed vegetables, diced in the mixture.
(aubergines, peppers, courgettes 5. Clean the jug and replace the mixing paddle.
• 3 cherry tomatoes, diced 6. Add the onions, peppers and oil to the jug, replace the lid and
measuring cap. Cook for 8 minutes on speed 1 at 100ºC.
7. Remove the lid, add the remaining diced vegetables, tomatoes and
remaining salt. Cook without mixing at 100ºC for a further 8 minutes
(with the lid removed). Stir with a spatula manually, to prevent the
mixture from sticking, if necessary.
8. Replace the lid onto the jug and cook for a further 10 minutes on
speed 1 at 100ºC.
9. Stir the vegetables into the warm couscous and serve with a few mint
leaves, seasoning, if required.

Caponata 35 Minutes
You Will Need: For The Caponata: Accessories

Required
• 1 onion, cut into rings 1. Insert the mixing paddle in the jug, add the onion and oil. Attach the
lid and measuring cap and fry for 3 minutes on speed 1 at 100ºC.
• 20ml olive oil Mixing
2. Remove the lid and add the pepper, courgette and aubergine. After Paddle
• 500g vegetables: one minute add the passata and salt. Ensure you do not exceed the
1 pepper, sliced maximum level marked on the jug. Attach the lid and measuring cap
1 courgette, sliced and cook for 25 minutes on speed 1 at 100ºC. If the mixture seems
1 aubergine, diced too runny, remove the measuring cap towards the end of the cooking
cycle.
• 40ml passata
3. Add the mint leaves (if using) and continue cooking for a few more
• ½tsp salt minutes on speed 1 at 90ºC
• Mint leaves (optional) 4. Raise the temperature to 100°C and remove the lid if you need to
thicken the caponata.

5. Season to taste and serve.
53

Sautéed Mushrooms 15 Minutes
You Will Need: For The Mushrooms: Accessories

Required
• 2 garlic cloves 1. Insert the chopping blade into the jug and add the garlic and parsley.
Attach the lid and measuring cap. Blend for 1 minute on speed 10,
• 1 bunch fresh parsley, leaves only scraping the sides of the jug down using a spatula after 30 seconds. Chopping
Blade
• 20ml extra virgin olive oil 2. Remove the chopping blade and replace with the mixing paddle.
• 500g button mushrooms, Add the oil to the jug and replace the lid and measuring cap. Fry the
garlic and parsley on speed 2 for 2 minutes at 100ºC.
quartered Mixing
3. Add the mushrooms and continue cooking for 12 minutes at 90ºC, Paddle
• Salt, to taste
without stirring. Towards the end of the cooking time, add a little salt
and stir by hand with a spatula, or briefly using speed 1.
4. If a large amount of liquid remains, remove the lid and stir using a
spatula for a few minutes more at 100ºC.

Peas & Ham 25 Minutes
You Will Need: For The Peas: Accessories

Required
• ½ onion 1. Insert the chopping blade into the jug and add the onion. Attach the
lid and measuring cap and blend for 10 seconds at speed 8. Scrape
• 20ml extra virgin olive oil the sides of the jug down with a spatula if necessary. Chopping
Blade
• 50g cooked ham, diced 2. Remove the chopping blade and replace with the mixing paddle.
• 500g frozen peas Add the oil and ham, attach the lid and cook for 3 minutes on speed
1 at 100oC. Mixing
Paddle
• 20ml water
3. Remove the lid and add the peas, water and stock cube. Cook for 20
• 1 vegetable stock cube minutes on speed 1 at 90ºC.
4. After cooking, if there is any water remaining in the jug, cook for a
further few minutes.
Tip:
We recommend you check on the peas a few minutes before the
end of the 20 minute cooking time, to see if you need to add some
more stock or reduce the liquid by raising the temperature to 100° C
and removing the measuring cap.
You can cook spinach, beetroot and chicory in the same way.
55

Carrots With Parsley Butter 45 Minutes
You Will Need: For The Carrots: Accessories

Required
• 500ml water 1. Pour the water into the jug, attach the lid and measuring cap. Set to
boil, 10 minutes at 100ºC.
• 350g carrots, peeled and sliced
into rounds 2. Insert the steaming basket into the jug and add the carrots. Replace
the lid and measuring cap and steam for 30 minutes at 100ºC.
• 25g butter Steaming
3. Remove the basket containing the carrots, discarding any remaining Basket
To Serve: water and dry the jug.
• 10g parsley, chopped 4. Insert the mixing paddle and add the butter, replace the lid and
measuring cap and melt for 1 minute on speed 2 at 70ºC.
• Salt Mixing
5. Add the carrots, replace the lid and measuring cap and cook until Paddle
ready, between 4-8 minutes on speed 2 at 80ºC.
To Serve:
Sprinkle with the parsley and season to taste.
Tip:
The parsley can be replaced with marjoram, thyme or chives.
Cut the carrots into rounds of 3-4mm thick to ensure even cooking.

Creamed Potatoes 40 Minutes
You Will Need: For The Potatoes: Accessories

Required
• 400g Maris Piper potatoes, 1. Insert the mixing paddle in the jug, add the potatoes, salt and milk.
peeled and cut into pieces. Attach the lid and measuring cap and cook on speed 1 for 35
minutes at 90ºC. Mixing
• ½tsp salt Paddle
2. Check the potatoes with a knife to see if they need a few minutes
• 200ml whole milk longer cooking.
• 30g butter 3. Remove the mixing paddle and replace with the chopping blade.
Add the butter and cheese (if using) and replace the lid and
measuring cap. Chopping
(optional) Blade
4. Starting on speed 6 and increasing to speed 8, blend the potatoes
until you have reached the desired consistency. This may take up to
30 seconds.
Note:
This is a very soft creamed potato which is delicious as a side dish
but not suitable as a topping for the cottage or fish pie recipes.
Different varieties of potatoes absorb liquid at different rates. We

therefore recommend you check, a few minutes before the end of
the cooking time in step 1 to see if you need to add milk or if you
need to reduce the liquid by raising the temperature to 100ºC and
removing the measuring cap.
Tip:
For lighter potatoes, replace the whole milk with skimmed milk.
57

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Sauces.
Manual
Programme
Sauce (n)
A liquid or semi-liquid substance served with
food to add moistness and flavour.
Origin: Middle English: from Old French, based
on Latin salsus ‘salted’, past participle of salere
‘to salt’, from sal ‘salt’.

Ragu (For Spaghetti Bolognase) 60 Minutes
You Will Need: For The Ragu: Accessories

Required
• 200g vegetables 1. Insert the chopping blade into the jug and add the vegetables. Attach
1 carrot the lid and measuring cap and blend on speed 8 for 20-30 seconds,
1 onion until finely chopped. You may need to scrape the sides of the jug Chopping
Blade
1 celery stick down with a spatula.
2. Remove the chopping blade and replace with the mixing paddle.
Add the oil, attach the lid and fry on speed 1 for 6 minutes at 100oC.
After 3 minutes scrape the sides of the jug down with a spatula. Mixing
• 350g minced beef Paddle
• 40ml red wine 3. Remove the lid and add the meat and red wine to the jug. Replace
the lid and cook on speed 1 for 2 minutes at 100oC
• 200ml passata sauce
4. Remove the lid, add the passata, water, salt and bay leaves. Attach
• 40ml water the lid and measuring cap and cook on speed 1 for 10 minutes at
100oC.
• ½tsp salt
5. After 10 minutes reduce the temperature to 90ºC and cook for a
• 2 dried bay leaves (optional)
further 42 minutes on speed 1.
6. Check the seasoning and serve.
To Serve:
Use this sauce as the meat layer in a lasagne, or serve over
tagliatelle or rigatoni pasta.
Tip:
As an alternative, use a mixture of beef and pork mince,
adding 1/4 chilli pepper to the fried ingredients at the start.

Amatriciana Sauce 30 Minutes
You Will Need: For The Amatriciana Sauce: Accessories

Required
• 1 onion, chopped 1. Insert the chopping blade into the jug and add the onion and chilli,
attach the lid and measuring cap and blend for 10 seconds on speed
• ½ green chilli, de-seeded 8. You may need to scrape the sides of the jug down with a spatula. Chopping
Blade
• 40ml extra virgin olive oil 2. Remove the chopping blade and replace with the mixing paddle. Add
• 80g bacon lardons or diced the oil and bacon lardons to the onion, and replace the lid without the
measuring cap. Fry for 5 minutes on speed 1 at 100ºC.
pancetta Mixing
3. Remove the lid and add the wine, after a minute add the passata and Paddle
season. Replace the lid and cook for a further 10 minutes on speed 1
• 500g passata at 100ºC.
• ½tsp salt 4. Season if necessary and cook for a further 5 minutes on speed 1
at 90ºC. If you prefer a thicker sauce, remove the lid. With the lid
• Ground black pepper removed you will need to stir the sauce by hand to prevent sticking.
To Serve:
To Serve:
• Parmesan cheese This is an excellent sauce for rigatoni pasta. Serve with a generous
sprinkling of Parmesan cheese.
61

Tomato & Basil Sauce 35 Minutes
You Will Need: For The Sauce: Accessories

Required
• 1 shallot, chopped 1. Insert the chopping blade into the jug and add the shallot. Attach the
lid and measuring cap and blend on speed 6-8 for 20 seconds. Use
• 40g extra virgin olive oil a spatula to scrape the sides of the jug down part way through
• 500g ripe tomatoes, chopped blending. Chopping
Blade
• ½tsp salt 2. Add the olive oil to the jug, attach the lid and fry for 6 minutes on
speed 3 at 100ºC.
• 1tsp sugar
3. Remove lid and add the tomatoes, salt and sugar. Replace the lid
• 8 fresh basil leaves, torn without the measuring cap and cook for 25 minutes on speed 3 at
100ºC.
4. Taste and season the sauce if necessary. If a smoother sauce is
required, blend on speed 6-8 for 10-20 seconds until the desired
result is achieved. Add the basil leaves to the sauce.
To Serve:
Stir into freshly cooked spaghetti.

Sausage Sauce 35 Minutes

Required
• 1 small onion, quartered 1. Insert the chopping blade into the jug and add the onion. Attach the
lid and measuring cap, blend for 10 seconds on speed 8. Scrape the
• 10ml extra virgin olive oil sides of the jug down and blend for a few more seconds if required. Chopping
Blade
• 200g chorizo sausage, chopped 2. Remove the chopping blade and replace with the mixing paddle.
with the skin removed Add the chorizo and oil. Replace the lid without the measuring cap
and cook for 10 minutes on speed 1 at 100ºC. Mixing
• 500g passata Paddle
3. Remove the lid, add the passata and season. Replace the lid and
• ½tsp salt
cook for a further 10 minutes on speed 1 at 100ºC.
4. The sauce will be very hot so allow to cool for a few minutes before
opening the lid.
5. Taste the sauce and season (if required), Replace the lid and
measuring cap and simmer for another 10 minutes on speed 1 at
90ºC. Remove the lid towards the end of the cooking time if you
prefer a thicker sauce.
63

Arrabbiata Sauce 22 Minutes

Required
• 1 red chilli pepper, roughly 1. Insert the mixing paddle into the jug and add the chilli, garlic and
chopped oil. Attach the lid without the measuring cap and fry on speed 1 for 3
minutes at 100ºC. Mixing
• 1 garlic clove, crushed Paddle
2. Remove the lid and add the passata and salt. Replace the lid and
• 40ml extra virgin olive oil cook for a further 17 minutes on speed 1 at 100ºC. If the sauce
splashes during cooking, fit the measuring cap to the lid.
• 500ml passata
3. Add the fresh parsley and stir.
• ½tsp salt
• Few parsley leaves, chopped To Serve:
A spicy sauce to accompany penne or spaghetti, served with a
generous sprinkling of grated Pecorino cheese.

Vegetable Sauce 40 Minutes

Required
• 60g onion, chopped 1. Insert the chopping blade into the jug and add the onion, carrot,
courgette, celery and pepper. Attach the lid and measuring cap and
• 60g carrot, chopped blend for 10 seconds starting on speed 6, increasing to speed 8 for Chopping
Blade
• 80g courgette, chopped up to 30 seconds.
• 30g celery, chopped 2. Using a spatula, scrape the sides of the jug down, and using the
pulse setting blend for 4-5 short bursts until the vegetables are finely
• 30g yellow pepper, chopped chopped.
• 40ml extra virgin olive oil 3. Remove the chopping blade from the jug and replace with the mixing
paddle. Add the oil to the jug and attach the lid without the Mixing
• 500g ripe tomatoes, chopped measuring cap, cook on speed 3 for 6 minutes at 100ºC. Paddle
• Salt 4. Remove the lid and add the tomatoes and salt. Replace the lid and
• A few fresh basil leaves. cook for a further 28 minutes on speed 3 at 100ºC.
5. At the end of the cooking time, the sauce is ready. However if you
want a smoother sauce, replace the chopping blade and blend for 1
Chopping
minute on speed 10. Blade
6. Check the seasoning, roughly chop the basil leaves and stir into the
sauce before serving.
To Serve:
Serve over freshly cooked pasta, or as a base for a vegetable
lasagne.
65

Boscaiola Sauce 25 Minutes

Required
• 60g onion, chopped 1. Insert the chopping blade into the jug and add the onion and parsley,
attach the lid and measuring cap. Using the pulse setting blend the
• 20g flat leaf parsley
onion and parsley in short bursts to achieve a finely chopped texture. Chopping
Blade
• 20ml extra virgin olive oil Use a spatula to scrape the sides of the jug down in between pulsing
if necessary.
• 250g button mushrooms,
quartered 2. Remove the chopping blade and replace with the mixing paddle.
Add the oil and replace the lid and measuring cap. Fry the onion and
• 80g black olives, pitted parsley for 3 minutes on speed 2 at 80ºC. Mixing
Paddle
• 100g diced pancetta 3. Remove the lid, add the mushrooms, replace the lid and cook for 5
minutes on speed 2 at 100ºC.
• 180g cherry tomatoes, quartered
4. Remove the lid and add the olives, pancetta and tomatoes. Replace
• Salt the lid and measuring cap and cook for 15 minutes on speed 2 at
• Black pepper 100ºC.
5. Before serving, check the seasoning and season if required. Salt may
not be needed because of the saltiness of the olives.
Tip:
Instead of pancetta, try replacing with Italian speck.

Mixing
Paddle
Puttanesca Sauce 20 Minutes

Required
• 40ml extra virgin olive oil 1. Insert the chopping blade into the jug and add the oil, anchovies
and garlic. Attach the lid and measuring cap and cook for 3 minutes
• 2 anchovies on speed 4 at 100ºC. Chopping
Blade
• 1 garlic clove, chopped 2. Add the tomatoes and using the pulse setting, blend the tomatoes
• 300g fresh tomatoes, diced in 3-5 short bursts until you achieve a rough texture.
OR 1 small can tomatoes (drained) 3. Remove the chopping blade and replace with the mixing paddle.
Add the capers and salt, replace the lid and measuring cap and cook
• 10-15 capers
for 10 minutes on speed 1 at 100ºC. Mixing
Paddle
• ½tsp salt 4. Add the olives and cook on speed 1 for a further 5 minutes at 90oC.
• 10-15 pitted black olives, halved 5. Taste the sauce and season if necessary.
• 3-4 mint leaves 6. Add the fresh herbs and stir.
• Parsley
To Serve:
• Salt Serve with spaghetti and some freshly grated Parmesan cheese.
Tip:
There are two classic variations to the traditional puttanesca recipe,
Neapolitan - omit the anchovies and follow the recipe as usual.
Spicy - add half a chilli pepper to the jug with the garlic and
anchovies.
67

Pesto 5 Minutes
You Will Need: For The Pesto: Accessories

Required
• 50g Parmesan cheese, diced 1. Insert the chopping blade into the jug, add the cheese, pine nuts
and garlic. Attach the lid and measuring cap and using the pulse
• 30g Pecorino cheese, diced setting, blend on speed 8-10 until finely chopped. Chopping
Blade
• 30g pine nuts 2. Remove the lid and add the basil leaves. Replace the lid and blend
• 1 garlic clove (optional) for 30 seconds on speed 8. You may need to scrape the sides down
with a spatula from time to time.
3. Add the oil and blend for another 30 seconds on speed 5.
• 50g basil leaves
4. Check the consistency of the pesto. If you want a runnier pesto, add
some more oil and continue blending. For a smoother consistency,
blend in short bursts using the pulse button.
To Serve:
Freshly made pesto tossed into hot pasta is a quick, easy and tasty
meal.
Alternatively, serve a spoonful with spaghetti and the ragu sauce on

page 60.
Tip:
To store, keep refrigerated in a jar, covering the surface with a drizzle
of olive oil.

Mayonnaise 2 Minutes
You Will Need: For The Mayonnaise: Accessories

Required
• 1 egg, (at room temperature) 1. Insert the mixing paddle in the jug. Add all the ingredients (except
the oil) to the jug, Attach the lid, without the measuring cap in place.
• 1 egg yolk, (at room temperature) Mixing
2. Whisk on speed 5. Over the course of a minute, add the oil slowly Paddle
• 10-20 drops of lemon juice through the hole in the lid drop by drop.
• 2g salt 4. After adding the oil, continue blending on speed 5 for a further 30
seconds if necessary.
• 300ml corn oil, sunflower oil
or olive oil
To Serve:
This is an excellent base for cold appetisers, such as potato or
chicken salad.
Tip:
For a thicker mayonnaise, add more oil.
Always use eggs at room temperature.
If you find lumps in the mayonnaise as if it has curdled, don’t worry.

Add an egg into the jug and set to whisk on speed 5 for 1 minute,
slowly add the curdled mayonnaise drop by drop through the hole
in the lid.
69

Béchamel Sauce 10 Minutes
Manual Recipe

Required
• 500ml whole milk 1. Insert the mixing paddle into the jug and add all the ingredients.
• 50g butter 2. Attach the lid and measuring cap and cook on speed 3 for 10 minutes Mixing
at 80ºC. Paddle
• 40g plain flour
• ½tsp salt To Serve:
This thick béchamel sauce is ideal for serving with pasta, boiled
• Pinch of nutmeg vegetables or oven baked au gratin dishes.
Tip:
If you are making a béchamel sauce for use in a lasagne, increase
the cooking time to 18 minutes and make the sauce using; 1 litre of
milk, 40g butter, 60g plain flour, 1tsp salt and a pinch of nutmeg.

Mornay Sauce 15 Minutes

Required
• 500ml whole milk 1. Insert the mixing paddle into the jug, add the milk, butter, flour, salt
and nutmeg. Attach the lid and measuring cap and cook on speed 3
• 40g butter for 10 minutes at 80ºC. Mixing
Paddle
• 50g plain flour 2. Remove the lid and add the egg yolks, cream and cheddar cheese.
• ½tsp salt Replace the lid and cook for a further 3 minutes on speed 3 at 80ºC.
• Pinch of nutmeg To Serve:

Mornay sauce is great for gnocchi, stuffed pancakes, or for
• 2 egg yolks cauliflower cheese or broccoli gratin.
• 100ml fresh cream
Tip:
• 80g Cheddar cheese, grated Try using a mixture of grated Parmesan or Gruyère cheese instead of
cheddar.
This sauce freezes well.
71

Salad Dressing 2 Minutes
You will need: For the Dressing: Accessories

Required
• 6tbsp extra virgin olive oil 1. Fit the chopping blade into the jug.
• 2tbsp white wine vinegar 2. Place all the ingredients in the jug, fit the lid and measuring cap. Chopping
Blade
• 1tsp French mustard 3. Emulsify for 30 seconds on speed 10.
• Salt & ground black pepper, 4. Remove the lid and check the seasoning.
to taste
To Serve
• ¼ garlic clove, crushed Add the dressing to salad leaves or tomatoes (according to taste).
Any remaining dressing may be stored covered in the fridge.
72

Desserts.
Manual
Programme
Dessert (n)
The sweet course eaten at the end of a meal
Origin: Mid 16th century: from French, past
participle of desservir ‘clear the table’, from
des- (expressing removal) + servir ‘to serve’.

Strawberry Ice Cream 15 Minutes
You Will Need: For The Ice Cream: Accessories

Required
• 450g strawberries, hulled and 1. Insert the chopping blade into the jug, add the strawberries and
halved attach the lid and measuring cap. Using the pulse setting in short
bursts, blend the fruit to a puree, this should take approximately 20 Chopping
• 225g icing sugar, sieved seconds.
Blade
• Juice of ½ lemon 2. Place a nylon sieve over a mixing bowl and using a wooden spoon,
push the puree through the sieve into the mixing bowl.
• 300ml double cream
3. Quickly rinse the jug, blade and lid. Refit the blade into the jug and
using a spatula place the puree back into the jug.
4. Add the sieved icing sugar and lemon juice, attach the lid and
measuring cap. Using the pulse setting blend until smooth.
5. Whisk the double cream using a hand mixer in a mixing bowl until
soft peaks form.
6. Lightly fold the fruit mixture into the cream with a spoon until evenly
mixed.
7. Pour into a freezer container and freeze uncovered until the mixture
is icy at the edges and slushy.
8. Remove from the freezer and using a fork, turn over, bringing the
sides to the centre. Stir until you have a creamy consistency.
9. Freeze uncovered for several hours without stirring.
10. Place a lid on the ice cream and keep in the freezer until required.
Tip:
You can substitute the strawberries for other berries or soft fruits like
blackcurrants or redcurrants.

Lemon Sorbet 3 Hours
You Will Need: For The Sorbet: Accessories

Required
• 8tbsp warm water 1. Place 8tbsp warm (not boiling) water into a ceramic ramekin and
sprinkle over the gelatine powder, stir until dissolved.
• 12g gelatine powder, (1 sachet)
2. Insert the mixing paddle into the jug with 450ml water, sugar and
• 450ml water lemon rind. Attach the lid and bring to the boil, 10 minutes on speed 1
• 275g caster sugar at 100ºC. Mixing
Paddle
3. Remove the lid and simmer for 5 minutes at 100ºC.

• Rind of 3 lemons, thinly pared
4. Remove the mixing paddle and using a spatula stir in the gelatine
• Juice of 3 lemons
until dissolved. Stir in the lemon juice until combined and allow to
• 2 egg whites cool completely.
5. Strain the liquid through a sieve into a freezer container to remove
the lemon peel. Freeze uncovered until icy around the edge and
‘slushy’, around 1½-2 hours.
6. In a clean mixing bowl whisk the egg whites with a hand mixer until
stiff peaks form.
7. Remove the lemon mixture from the freezer and place in a chilled
mixing bowl. Add the beaten egg whites and using a hand
mixer whisk until thick and snowy, this should take about 5 minutes.
8. Return the mixture to the freezer container and freeze uncovered for
several hours until firm. Cover with a lid until required.
To Serve:
Scoop straight from the freezer into serving glasses, or with the tulip
biscuits (page 75).
75

Chocolate Ice Cream With Tulip Biscuits 10 Minutes
You Will Need: For The Ice Cream: Accessories

Required
• 50g caster sugar 1. Insert the serrator blade into the jug, add the chocolate pieces and
attach the lid and measuring cap. Blend on speed 10 for 30 seconds
• 4tbsp water to finely chop the chocolate. Remove the chopped chocolate and set Serrator
Blade
• 175g plain chocolate, in pieces aside. Remove the serrator blade from the jug.
• 3 egg yolks 2. Insert the mixing paddle. Add the water and sugar, attach the lid and
bring to the boil, dissolving the sugar for 5 minutes on speed 2 at
• 300ml double cream 100ºC. Reduce the heat to 90ºC and simmer for 2 minutes. Mixing
Paddle
Tulip Biscuits: 3. In a separate clean mixing bowl whisk the cream to form soft peaks
using a hand mixer.
4. Add the chopped chocolate to the water in the jug. Replace the lid
• 50g caster sugar and measuring cap, heat for 1 minute on speed 7 at 50ºC.
• 2 egg whites (saved from above) 5. Add the egg yolks to the chocolate mixture and quickly pulse to
combine. You may need to scrape the sides of the jug down with a
• 50g plain flour
spatula to fully combine the mixture.
6. Gently fold the chocolate mixture into the cream. Fold until completely
combined. Place the mixture into a 1 litre freezer container and freeze
uncovered for several hours until firm.
For The Biscuits:
7. Preheat the oven to 200ºC / Gas Mark 5. Grease two baking trays.
8. Insert the mixing paddle into the jug, add the butter and sugar and Oven
beat for 1 minute at speed 5. Scrape the sides of the jug down during
mixing with a spatula, if necessary.
Mixing
9. Lightly whisk the egg whites with a fork. Set the multicooker to mix on Paddle
speed 5 and slowly add the egg whites through the vent in the lid,
a little at a time. Add a small amount of flour with the last of the egg
whites. Remove the lid and mixing paddle and fold in the remaining
flour with a spoon.
10. Place 2tsp of the mixture onto a greased baking sheet and using a
teaspoon spread into a circle 4 inches in diameter. Only make one or
two at a time.
11. Bake in the oven for a few minutes until tinged with brown, then
quickly remove with a palette knife and press each biscuit into a
teacup to shape. Leave to cool for 1 minute, then remove.
To Serve:
When the biscuits are completely cooled. Serve with a scoop of ice
cream in the centre.

Panna Cotta & Fruits of the Forest Coulis 25 Minutes
You Will Need: For The Panna Cotta: Accessories

Required
• 500ml fresh single cream 1. Using a sharp knife slit the vanilla pod lengthways, carefully using
the tip of the knife, scrape down the vanilla pod to remove the seeds.
• 150g caster sugar If you don’t have a vanilla pod it can be substituted for 1tsp of good
• 1 vanilla pod quality vanilla extract.
OR 1tsp vanilla extract 2. Place the gelatin sheets into a bowl of cold water to soak for
5 minutes.
• 6g gelatin sheets
3. Insert the chopping blade into the jug and add the vanilla seeds,
Coulis: cream and sugar. Attach the lid and measuring cap and cook for 7 Chopping
Blade
• 250g fresh soft berries minutes on speed 3 at 90ºC.
• 60g butter 4. Squeeze out the excess water from the gelatin sheets and place the
sheets in the jug, replace the lid and cook for 4 minutes on speed 3
• 50g sugar at 90ºC.
To Serve: 5. Pour the cream mixture into 4 ramekins and chill for 4 hours in the
refrigerator.
• Few sprigs of fresh mint.
6. Clean the jug and chopping blade.
For The Coulis: Chopping
Blade
7. Insert the chopping blade into the jug, add the fruit, butter and sugar.
Attach the lid and measuring cap and cook for 9 minutes on speed 4
at 90ºC.
8. After cooking, check the consistency of the coulis. For a smoother
coulis, replace the lid and measuring cap and use the pulse setting
for 4-5 short bursts until the desired consistency is reached.
9. Pour the coulis into a serving jug and chill in the fridge for a few
hours.
To Serve:
Run a warm knife around the edge of the ramekin to loosen the
panna cotta, place upside down on a plate and remove the ramekin.
Top with the coulis and a sprig of mint.
Tip:
For a different flavour, add some grated orange rind to the mixture
before chilling.
77

Custard 15 Minutes
You Will Need: For The Custard: Accessories

Required
• 300ml whole milk 1. Insert the mixing paddle in the jug. Add all the milk, cream, sugar
and egg yolks. Sift the flour into the jug.
• 200ml fresh cream Mixing
(single or double) 2. Attach the lid and measuring cap and cook for 11 minutes on speed 4 Paddle
at 90ºC.
• 100g sugar
3. Add the vanilla extract and blend on speed 3 for 30 seconds.
• 120g egg yolks (approx. 6)
4. Pour the custard into a jug immediately after cooking to prevent
• 30g plain flour sticking.
• 1tsp vanilla extract

Tip:
This custard has a very rich flavour. You can replace the cream with
milk if desired.
To make Chantilly cream, allow the custard to cool down completely,

and mix with 300/350ml of whipped cream.
For chocolate-flavoured custard, add 20g of cocoa powder with the

ingredients in step 1.

Rice Pudding 40 Minutes
You Will Need: For The Pudding: Accessories

Required
• 50g pudding rice 1. Insert the mixing paddle into the jug, add all the ingredients
and attach the lid, you wont need the measuring cap for this recipe.
• 500ml milk Mixing
2. Cook for 40 minutes on speed 1 at 90ºC. Paddle
• 2 tbsp caster sugar
3. Leave to stand to thicken before serving.
• ½tsp vanilla essence
To Serve:
Mix with fruit or serve with a jam or puree.
79

Chocolate Mousse 15 Minutes
You Will Need: For The Mousse: Accessories

Required
• 250ml whipping cream 1. Insert the chopping blade into the jug, pour in the cream and icing
sugar. Attach the lid and measuring cap. Blend until
• 20g icing sugar semi-whipped (reaching soft peaks), for 45 seconds on speed 10. Chopping
Blade
• 2 whole eggs Scrape down the sides of the jug using a silicone spatula, then whip
again for 30 seconds on speed 10.
• 1 egg yolk
2. Transfer the cream into a separate bowl, cover with cling film and
• 100g caster sugar place in the fridge to chill.
• 250g good quality dark chocolate, 3. Break the chocolate into chunks and place in a small heat proof
70% cocoa solids bowl, place over a pan of hot water until melted.
To Serve: 4. While the chocolate is melting, add all the eggs and caster sugar to
the jug. Place on the lid with measuring cap and cook on speed 10
• Icing sugar or grated chocolate for 3 minutes at 50ºC.
5. Add the melted chocolate to the jug and stir on speed 5 for
3 minutes until combined and creamy.
6. Leave the chocolate mixture to cool for at least 10 minutes.
7. Add the whipped cream to the mixture in jug and using the pulse
setting, blend for 4-5 short bursts until the cream and chocolate have
combined. You may need to scrape the sides down using a spatula.
8. Place the mousse into 4 glasses and chill in the fridge for 4 hours.
To Serve:
Remove from the fridge and lightly dust with icing sugar or grate
some dark chocolate over the top of the mousse.
Tip:
This mousse recipe is very versatile and tastes great set over a
cheesecake crushed biscuit base. For adults, you could add a small
dash of Cointreau to the mousse before chilling.
For a white chocolate mousse, use 220g of good quality white

chocolate.

Crêpes 5 Minutes
You Will Need: For The Crêpes: Accessories

Required
• 200g plain flour 1. Insert the chopping blade into the jug, add all the ingredients except
the oil. Attach the lid and measuring cap.
• 500ml whole milk Chopping
2. Blend for 60 seconds on speed 8, until a smooth consistency is Blade
• 40g butter, softened achieved.
• 4 eggs 3. Check the consistency of the batter - it should be quite thick. If
necessary adjust the consistency by adding a little more milk or flour.
• ½tsp salt
4. Remove the blade and pour the mixture into a bowl or jug. Allow to
• Oil, for frying
rest for 30 minutes before continuing.
5. Heat a crêpe pan or frying pan on the hob over a medium - high
heat. Lightly oil or grease the pan with a flavourless oil. Hob
6. Add 3-4 tablespoons of the batter to the centre of the pan. Quickly
lift the pan and swirl the batter round in a circular motion to form a
quick thin crêpe that covers the base of the pan. Return the pan to
the hob.
7. After 1 minute, flip the crêpe and cook for a further 30 seconds on the
other side. Remove from the pan and place on a warm plate.
8. Continue until you have cooked all the crêpes. Serve immediately.
To Serve:
This crepe recipe is extremely versatile and can be used for both
sweet or savoury fillings of your choice. (Sugar, jam, ham, cheese
etc).
81

Apple Cake 60 Minutes
You Will Need: For The Cake: Accessories

Required
• 2 eggs 1. Preheat the oven to 160ºC / Gas Mark 4. Grease and flour a deep 7
inch round cake tin.
• 80g caster sugar
2. Insert the chopping blade in the jug and add the eggs and sugar.
• 65g natural yoghurt Attach the lid and measuring cap, blend for 4 minutes on speed 10 at Chopping
• 160g plain flour, sifted 37ºC. Blade
3. Remove the lid and add the yoghurt and flour. Replace the lid and
• 35ml milk
mix for 1 minute at speed 10.
4. Remove the lid and add the milk, butter and lemon zest to the jug.
• Zest of 1 lemon Replace the lid and mix on speed 10 for 30 seconds. Add the baking
powder and mix for another 30 seconds on speed 10. Scrape the
• 10g baking powder sides of the jug down with a spatula if required, and pulse for a few
• 1 apple, peeled, cored and thinly seconds more.
sliced into wedges (150g) 5. Remove the chopping blade and stir in the apple by hand.
• Soft brown sugar 6. Place the mixture into the prepared cake tin and sprinkle the top
with brown sugar.
7. Bake in the oven for 45 minutes, or until a skewer placed into the
middle of the cake comes out clean. Oven
8. Turn out of the tin onto a wire rack and leave to cool before serving.
Tip:
For best results, after mixing place the cake into the preheated oven
immediately.
For a change, add a teaspoon of cinnamon or a handful of sultanas

with the apple slices.

Victoria Sponge 30 Minutes
Manual Recipe
You Will Need: For The Sponge: Accessories

Required
• 150g self raising flour 1. Preheat the oven to 170ºC / Gas Mark 4. Lightly grease two 8”
sandwich tins and line the bases with a circle of greaseproof paper.
• 1½tsp baking powder
2. Insert the chopping blade into the jug, add the flour and baking
• 150g caster sugar powder. Attach the lid and measuring cap and using the pulse
• 150g soft margarine function, blend for 5 seconds. Chopping
Blade
3. Add the sugar, margarine and eggs to the jug and replace the lid
• 3 eggs
and measuring cap. Blend on speed 10 for 30 seconds.
Filling: 4. Using a spatula, scrape the sides of the jug down. Blend again on
• Butter cream (page 83) speed 10 for another 30 seconds.
• Jam 5. Divide the cake mix equally between the cake tins.
6. Bake in the oven for 25-30 minutes or until the sponge springs back
when gently touched with your fingertips. Oven
7. Allow the cake to cool in the tins for a few minutes, before
removing and placing on a wire rack to cool completely before filling.
To Serve:
Spread one of the sponges with butter cream, the other with jam.
Place one on top of the other sandwiching the butter cream and jam
together, and sprinkle the top with a little icing sugar before serving.
83

Butter Cream 5 Minutes
Manual Recipe
You Will Need: For The Butter Cream: Accessories

Required
• 150g soft margarine 1. Insert the chopping blade into the jug, add the margarine. Attach the
lid and measuring cap and blend on speed 5 for 25 seconds.
• 300g icing sugar Chopping
2. Add half the icing sugar to the jug. Replace the lid and measuring Blade
cap and blend on speed 5 for 25 seconds.
3. Using a spatula, scrape the sides of the jug down, then add the
remaining icing sugar. Blend on speed 5 for 20 seconds.
4. Scrape the sides of the jug down with a spatula again, and then
blend on speed 5 for a further 10 seconds.
5. Place the butter cream into a bowl in the refrigerator for 30 minutes
before using.

Cappuccino Squares 40 Minutes
Manual Recipe
You Will Need: For The Sponge: Accessories

Required
• 225g self raising flour 1. Preheat the oven to 160ºC / Gas Mark 4. Lightly grease and line a
shallow 11x7” cake tin with greaseproof paper.
• 1tsp baking powder
2. Insert the chopping blade into the jug, add the flour, baking powder
• 1tsp cocoa and cocoa. Attach the lid and measuring cap and using the pulse
Chopping
• 225g golden caster sugar function, blend for 5 seconds. Blade
3. Add the sugar, margarine, eggs and blended coffee to the jug.
• 225g soft margarine
Replace the lid and measuring cap, blend on speed 10 for 30
• 4 eggs seconds.
• 3tbsp instant coffee, dissolved in 4. Using a spatula, scrape the sides of the jug down. Blend again on
2tbsp hot water speed 10 for another 30 seconds.
Frosting 5. Place the mixture into the prepared cake tin.

6. Bake in the oven for 30-40 minutes or until risen and firm.
• 115g white chocolate, broken into
pieces 7. Allow the cake to cool in the tin for 10 minutes, before removing the Oven
lining paper. Leave to cool completely on a wire rack.
• 55g softened butter
• 1tbsp milk
For The Frosting:
• 175g icing sugar, sieved
8. Insert the mixing paddle into the jug. Add the chocolate, butter and
milk. Attach the lid and melt the chocolate for 4 minutes on speed 2
at 50ºC.
Mixing
9. When the chocolate has melted, remove the lid and add a quarter of Paddle
the icing sugar to the jug. Mix on speed 2 for 1 minute, and then
using a spatula, scrape the sides of the jug down. Add another
quarter of the icing sugar and repeat as above.
10. Continue with the next quarter of the icing sugar as above.
11. Remove the paddle from the jug. Add the remaining icing sugar,
and stir in by hand using a spatula until smooth.
12. Using a palette knife, quickly spread the frosting over the cappuccino
cake. Dust with cocoa powder and cut into squares.
85

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Drinks.
Manual
Programme
Drink (n)
A liquid that can be swallowed as
refreshment or nourishment.
Origin: Old English drincan (verb), drinc (noun),
of Germanic origin; related to Dutch drinken and
German trinken.

Mixing
Paddle
Raspberry Smoothie 2 Minutes
You Will Need: For The Smoothie: Accessories

Required
• 600g raspberry yoghurt 1. Insert the chopping blade in the jug. Add all the ingredients and
attach the lid and measuring cap.
• 300g frozen raspberries, thawed Chopping
2. Blend on speed 10 for 1 minute until smooth. Serve immediately. Blade
• 300ml semi-skimmed milk

Mixing
Paddle
Strawberry Frappe 5 Minutes
You Will Need: For The Frappe: Accessories

Required
• 4 ice cubes 1. Insert the serrator blade in the jug, add the ice cubes and attach the
lid and measuring cap. Using the pulse setting, blend the ice until
• 200g ice cream finely crushed. Serrator
Blade
• 300g strawberries, hulled 2. Remove the ice from the jug and place in the freezer until ready to
• 100ml milk use.
3. Place the ice cream, strawberries, milk and crushed ice in the jug.
Attach the lid and measuring cap and blend for 1 minute on speed 10.
Serve immediately.
Tip:
For a frothier drink, blend for an additional 20 seconds.
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Jam.
Manual
Programme
Jam (n)
A sweet spread or conserve made from
fruit and sugar boiled to a thick consistency.
Origin: Mid 18th century: perhaps from
’Jam’ (squeezing).

Raspberry Jam 35 Minutes
Makes 1 Jar (450g) Manual Recipe
You Will Need: For The Jam: Accessories

Required
• 345g frozen raspberries, thawed 1. Insert the mixing paddle in the jug, add the raspberries and attach
the lid without the measuring cap. Cook the raspberries for 15
• 345g granulated sugar minutes on speed 2 at 70ºC. Mixing
Paddle
• A clean dry jam jar, placed in the 2. Add the sugar to the fruit and cook for a further 15 minutes on speed
oven at 100°C for 10 minutes, then 2 at 70ºC to dissolve the sugar.
kept warm until ready for use
3. Boil the mixture at 100ºC on speed 2 for 15-20 minutes.
• Sugar or digital thermometer
4. To check if the jam is at setting point, carefully remove the lid. If the
• Cold plate jam is at setting point, a sugar or digital thermometer will read 104°C.
The surface of a little jam when placed on a cold plate will wrinkle
• Wax discs when pushed with a fingertip.
• Jam pot covers 5. When the setting point is reached, pour the hot jam carefully into the
prepared sterilised jar almost to the top, place a waxed disc on the
• Elastic Bands
surface.
• Labels
6. Wet the upper surface of a jam pot cover with a little water. Place the
• Cold Water cover over the top of the jar and secure with an elastic band. As the
jam cools a seal will form.
7. Leave to cool overnight, then attach a label.
Note:
This is the maximum quantity for the jug. Do not increase the
quantities, or the jam will boil over.

Notes

MC562000 RB REV1 01/15

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10 IN 1 MULTICOOKER COOKBOOK

Morphy Richards Multicooker Cookbook 090114.indd 1 09/01/2015 13:39

Remember to share your delicious

creations with us!

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Morphy Richards Multicooker Cookbook 090114.indd 3 09/01/2015 13:39

Morphy Richards Multicooker Cookbook 090114.indd 4 09/01/2015 13:39

Risotto (n) (pl: risottos)

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Serves 4 Automatic Programme A

You Will Need: For The Risotto: Accessories

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Serves 4 Automatic Programme A

You Will Need: For The Risotto: Accessories

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Serves 4 Automatic Programme A

You Will Need: For The Risotto: Accessories

• 16 shelled, fresh prawns

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You Will Need: For The Risotto: Accessories

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Serves 4 Automatic Programme A

You Will Need: For The Risotto: Accessories

• 30g Parmesan cheese, grated

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Serves 4 Automatic Programme A

You Will Need: For The Risotto: Accessories

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Serves 4 Automatic Programme A

You Will Need: For The Risotto: Accessories

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Serves 4 Automatic Programme B

You Will Need: For The Pasta: Accessories

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Serves 4 Automatic Programme B

You Will Need: For The Pasta: Accessories

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Serves 4 Automatic Programme B

You Will Need: For The Pasta: Accessories

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Serves 4 Automatic Programme B

You Will Need: For The Pasta: Accessories

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Serves 4 Automatic Programme B

You Will Need: For The Pasta: Accessories

• Freshly grated Parmesan cheese

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You Will Need: For The Pâté: Accessories

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Serves 3 Manual Recipe

You Will Need: For The Pâté: Accessories

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Serves 4 Manual Recipe

You Will Need: For The Hummus: Accessories

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Serves 4 Manual Recipe

You Will Need: For The Crostini: Accessories

• 3tsp anchovy paste (optional) To Serve:

6. Spoon the sautéed mushrooms in heaps onto the toast, reserving

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