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48790 MUK Rev2:48790 rev2 06/05/2009 09:56 Page 7
Vegetable soup
Butter
Mixed vegetables, e.g. potato, onion,
carrot, parsnips, celery, leek, tomato
Flour
Stock
Mixed herbs
Salt and freshly ground black pepper
Method
Peel, wash and cube or slice all the
vegetables. Melt 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 5
Cool and liquidise the soup and
then reheat in a pan on the hob.
Thicken it with the flour.
For details of other Morphy Richards products, please see our website:
Poultry
Chicken paprika
2.5 litres
30g
Chicken portions
Butter
1.25kg
Seasoned flour
30g
Onions, chopped
1100ml
Carrots peeled and sliced
1 tsp
Green pepper, de-seeded and chopped
Paprika
Tomato puree
Chicken stock
Salt and freshly ground black pepper
Method
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the
1
1
/
- 7
/
hours.
chicken in the butter until brown all
2
2
over. Add onions and carrots and fry
until soft. Add pepper, paprika,
tomato puree, and the remaining
flour, stir well. Gradually mix in the
chicken stock. Bring to the boil and
season. Transfer all ingredients to
the ceramic pot and place in the
base unit. Cover with the lid and
cook for approximately 3
hours.
2.5 litres
4
30g
50g
3 large
4
1
1 tsp
1 tsp
500ml
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- 6
1
/
2
2
7
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