Morphy Richards TOTAL CONTROL Mode D'emploi page 13

FP403040MEE Rev1.qxp_Morphy Richards Instruction Book 11/07/2016 17:38 Page 13
Manual Recipes
Tomato salsa
Preparation time: 5 minutes
Setting: Manual
Serves: 4-8
Ingredients:
• 150g small whole ripe cherry tomatoes,
• 1 small red chilli (10g)
• 20g coriander leaves
• Juice of 1 lime (2tbsp)
• level tsp salt
• Fresh ground black pepper
Method:
1 Remove the stalk from the chilli, cut the chilli in half.
2 Place all ingredients into the jug in the order listed.
3 Pulse for around 10-15 seconds then scrape the sides of the jug
down with a spatula before pulsing for a few more seconds until
of the desired consistency.
4 Pour into a serving bowl and allow to stand for 30 minutes before
serving.
Matriciana pasta sauce
Preparation time: 5 minutes
Cooking time: 40 minutes
Setting: Manual
Serves: 4
Yield: 600ml
Ingredients:
• 1 onion (approx. 130g)
roughly chopped
• 1 clove garlic, crushed
• ½ green chilli, de-seeded, roughly chopped
• 1½ tbsp extra virgin olive oil
• 100g rind less plain bacon, roughly chopped
• 1 x 400g can plum tomatoes
• 100ml passata
• 4 tbsp white wine
• freshly ground black pepper
• Penne pasta and grated parmesan to serve
Method:
1 Place the oil in a large pan and heat for a few minutes. Gently fry
the onion, garlic and chilli for 2- 3 minutes without colouring,
stirring occasionally with a wooden spoon.
2 Add the chopped bacon and fry for a further minute. Place the lid
on the pan and cook over a medium heat for 5 minutes.
3 Add the plum tomatoes, passata and wine, season with pepper.
4 Place the lid on the pan and simmer gently for 25 - 30 minutes or
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until the onion is tender. Cool slightly.
Ten minutes before the sauce is ready, cook the pasta according
to the pack instructions.
Place the sauce into the Blender jug, fit the lid and blend using
low speed or pulse for a few seconds only until the desired
consistency is achieved.
Drain the pasta then stir the sauce through it. Heat for a moment
if necessary then serve immediately with Parmesan cheese.
Green Kiwi and Apple Smoothie
Preparation time: 5 minutes
Setting: Manual
Serves: 4-5
Makes: 1 litre
Ingredients:
2 kiwi fruit (200g), skin on
1x 80g ripe banana (peeled weight), 30mm chunks
120g cucumber, skin on and chopped , 30mm chunks
65g baby spinach leaves
400ml Apple juice, chilled
Method:
Cut the kiwi fruit in half removing any hard core, roughly chop.
Mix the kiwi, banana and cucumber chunks and then place into
the Jug. Add the spinach and apple juice.
Fit the lid and gradually increase the speed from 1-5. After
approximately 20 - 30 seconds, return the knob gradually to zero
and then pulse until smooth.
When ready, serve immediately.
Pineapple Sorbet
Preparation time: 10 minutes plus chilling and freezing time
Setting: Manual
Serves: 4-6
Yield: 600ml
Ingredients:
½ large pineapple, peeled, core removed and chopped (prepared
weight approx. 385g)
50ml lime juice
140g caster sugar
130ml water
Method:
Place all ingredients in the jug. Blend using speeds 1-4 then pulse
until smooth. (Total time 1 minute).
Refrigerate for an hour or so then stir, turn into a shallow freezer
container and cover with the lid.
Freeze mixture for 3 hours or until firm on the outside but slushy in
the middle. Remove it from the freezer, place the sorbet in the
blender jug and process for 20 – 30 seconds on low speed.
Return to the freezer, covered, for several hours or overnight
until firm.
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