Morphy Richards TOTAL CONTROL 403040 Anweisungen Seite 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
until the onion is tender. Cool slightly.
5 Ten minutes before the sauce is ready, cook the pasta according
to the pack instructions.
6 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.
7 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:
1 Cut the kiwi fruit in half removing any hard core, roughly chop.
2 Mix the kiwi, banana and cucumber chunks and then place into
the Jug. Add the spinach and apple juice.
3 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.
4 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:
1 Place all ingredients in the jug. Blend using speeds 1-4 then pulse
until smooth. (Total time 1 minute).
2 Refrigerate for an hour or so then stir, turn into a shallow freezer
container and cover with the lid.
3 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.
4 Return to the freezer, covered, for several hours or overnight
until firm.
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