Morphy Richards Cocktail blender - Manual (Page 7)

Stuffed mushrooms
Serves 4 as a starter
3 tbsp olive oil
100g smoked bacon, chopped
1/
2
red onion finely chopped
1 clove garlic chopped
Small handful of flat leaf parsley, chopped
4 sun dried tomatoes, chopped
Black pepper
100g white bread
4 large flat mushrooms, skin removed
2 tbsp double cream
Preheat oven to 200˚C gas mark 6.
Heat the oil in a frying pan and fry the
bacon for 1-2 minutes. Add the onion, garlic
parsley and tomatoes and fry for another 1-2
minutes. Season.
Place the bread in the blender to make
fine breadcrumbs and add to the pan. Place
the mushrooms on a baking tray, stalk side
up. Press the mixture onto the mushrooms
and bake for 20 minutes. Drizzle over the
cream and serve.
Fresh fruit smoothie
Serves 2
1 banana, sliced
6 strawberries
1/
4
small cantaloupe melon, cubed
150ml cranberry juice
150ml orange juice
Place all the ingredients in the blender
and blend until thick and smooth.
Pour into 2 tall glasses and serve
immediately. Ideal served at breakfast.
Frozen black forest smoothie
Serves 2
250g frozen black forest fruits
100g natural yoghurt
200ml orange juice
2 tsp honey
Place all the ingredients in the blender
and blend until thick and smooth.
Serve immediately, semi frozen.
Banana and vanilla milkshake
Serves 2
1 banana, sliced
5 scoops vanilla ice cream
1/
2
tsp vanilla extract
3 tbsp maple syrup
300ml milk
Place all ingredients except milk in the
blender and blend together. Gradually add
the milk and whisk until smooth and thick.
Chocolate chip milkshake
Serves 2
5 scoops chocolate ice cream
2 tbsp chocolate sauce
300ml milk
1 tbsp chocolate chips
Place the icecream and chocolate sauce
in the blender and blend together. Gradually
add the milk and whisk until smooth and
thick. Stir in the chocolate chips.
Plum brown betty
Serves 4
75g butter
50g caster sugar
2 tbsp double cream
4 ripe plums, sliced
75g white bread
25g muscovado sugar
1 tbsp plain flour
1 tsp mixed spice
Preheat oven to 190˚C, gas mark 5.
Melt the butter, caster sugar and cream
in a small saucepan. Divide half of this
between ramekins. Top with half the plums.
Place the bread in the blender to make
fine breadcrumbs and mix with the
muscovada, flour and mixed spice. Press
half this mixture over the plums. Top with
remaining plums and then the remaining
breadcrumb mixture. Pour over the
remaining butter mixture.
Bake for 30 minutes until bubbling. Cool
slightly before turning out.
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