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For details of other Morphy Richards products, please see our website:
•
Do not pre heat before
adding ingredients.
•
Do not subject the pot to
sudden changes in
temperature. Adding cold
water to a very hot pot could
cause it to crack.
•
Do not allow the pot to
stand in water for a long
time (you can leave water in
the pot to soak). There is an
area on the ceramic pot that
has to remain unglazed for
manufacturing purposes.
This unglazed area is
porous, therefore will soak
up water, this should be
avoided.
•
Do not switch the cooker on
when the ceramic pot is
empty or out of the base.
Cooking time
range
Some recipes in the book
include a time range (eg. 4-6
hours.) This indicates the
recipe will be cooked in 4
hours, however it is still
acceptable to leave the food
cooking for 6 hours.
RECIPES
Vegetable soup
4 litres
Butter 50g
Mixed vegetables, (e.g. potato,
onion, carrot, parsnips, celery,
leek, tomato etc.)
2kg
Flour 50g
Stock 1.5
litre
Mixed herbs
2 tsp
Salt and freshly ground black
pepper
Method
Peel, wash and cube or slice
all the vegetables. Melt the
butter in a pan and gently fry
the vegetables for 2-3
minutes. Add the hot stock,
stir well and bring to the
boil. Season to taste and
add mixed herbs. Transfer all
ingredients to the ceramic
pot and place pot in the
slow cooker base. Cover
with the lid and cook for
approximately 4
1/2
- 6
1/2
hours on High or 8-10 hours
on Low. Cool and liquidise
the soup and then reheat in
a pan on the hob. Thicken it
with the flour.
Minestrone soup
4 litres
Butter
50g
Streaky bacon, chopped
90g
Onion, finely chopped
2 large
Garlic cloves, crushed
3
Celery, chopped
4 sticks
Potatoes, peeled and cubed
450g
Carrots, peeled and diced
2
Cabbage leaves, shredded
4
Tomatoes, skinned and roughly
chopped
4
Chicken stock
2 litre
Tomato puree
2
1/2
tbsp
Worcestershire sauce
2
1/2
tbsp
Parsley, finely chopped 2 tbsp
Pasta shells
120g
Parmesan cheese, grated
3 tbsp
Salt and freshly ground black
pepper
Method
Melt the butter in a pan and
fry bacon and vegetables
until soft. Make up stock and
add stock, bacon and
vegetables to the ceramic
pot. Add remaining
ingredients except the
parsley, pasta shells and
parmesan cheese. Place the
ceramic pot in the base unit,
cover with lid and cook for
approximately 4 hours on
High or for 10 hours on Low.
45 minutes before serving,
add the pasta shells and
parsley. Adjust the
seasoning if necessary and
sprinkle with parmesan
cheese. Serve with crusty
french bread.
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