Morphy Richards TOTAL CONTROL Mode D'emploi page 12

FP403040MEE Rev1.qxp_Morphy Richards Instruction Book 11/07/2016 17:38 Page 12
Mango Slushie
Preparation time: 5 minutes
Setting: Ice Crush
Serves: 2
Yield 500ml
Ingredients:
• Ice
• 180g – 200g prepared mango, chopped
• Juice of 1 orange (60ml)
Method:
1 Place ice in jug up to 500ml mark, fit lid, and press ice preset
button.
2 When ice is ready add the mango and orange juice, fit lid and
pulse two or three times until of the desired consistency.
3 Pour into two glasses and serve immediately.
Celery Soup
Preparation time: 5 minutes
Setting: Soup & Sauces
Serves: 4
Cook time: 30 minutes
Yield: 1.6 litres
Ingredients:
• 25g butter
• 1 head of celery, roughly chopped (including leaves)
• 1 onion (approx. 100g), chopped
• 3 small potatoes (approx. 150g) peeled and chopped
• 1L of hot vegetable stock
• Salt and ground black pepper
• Fresh parsley to garnish
Method:
1 Place the butter into a large saucepan and melt on the hob over
medium heat. Ensure the butter does not burn.
2 Add the vegetables, and cook for 4 – 5 minutes, stirring
occasionally with a wooden spoon.
3 Add the vegetable stock and seasoning. Bring to the boil.
4 Place the lid on the pan, reduce the heat and simmer for
approximately 20 minutes or until the vegetables have softened.
5 Allow the soup to cool slightly then place roughly half into the Jug
up to the 1 litre mark. Fit the jug lid and press the preset Soup
button.
6 Pour the soup back into the pan then blend the remaining soup as
above. Reheat as necessary, check the seasoning and garnish
with freshly chopped parsley to serve.
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Vegetable Pasta Sauce
Preparation time: 10 minutes
Setting: Soup & Sauces
Serves: 4-6
Cook time: 1 hour 10 minutes
Yield: 1.3 litres
Ingredients:
2 tbsp olive oil
1 onion, (130g) chopped
2 celery sticks,(80g) finely chopped
2 carrots,(160g) peeled and diced
1 clove garlic, crushed
1 leek,(120g) sliced into rounds
1 red pepper, diced
2 x 400g cans chopped tomatoes
½ tbsp balsamic vinegar
2 level tsp oregano
1 level tsp mixed herbs
Salt and pepper
Method:
Heat the oil in a large pan and gently cook the onion, celery,
carrot, garlic and leek for 5 minutes without colouring, stirring
occasionally. Place the lid on the pan and cook for 20 minutes,
stirring occasionally. Add the diced peppers and cook gently for a
further 10 minutes with the lid on.
Place the tomatoes, vinegar, herbs, salt and pepper in the pan
and simmer for 40 minutes or until the carrot and celery is
softened. Cool slightly.
Carefully pour the sauce into the Jug. The level should be just over
the 1 litre mark. Fit the lid.
Press the preset Soup button.
Check the seasoning reheating if necessary. Stir through spaghetti
and serve with grated Parmesan and garlic bread on the side.