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Rated Excellent
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140+ years in business

We know Spring is well and truly here when we start thinking about lighter food. Chef Mal Harradine gave us plenty of food for thought (pun intended!) on Saturday at one of our regular cooking demos. Mal showed us some tasty seasonal family favourites using Stellar cooking equipment and Morphy Richards’ soup maker and Spiralizer. You can see the recipes below. Enjoy!

 

Spinach & Feta Courgetti6-mrspiralizer-993x1024
Light and fresh, the perfect healthy dish – and a great way to get the kids to eat veggies!

Ingredients
Serves 4

500g pack of chicken breasts, cut into strips
2 cloves of fresh garlic, peeled and finely chopped
Salt and pepper, to taste
2 garlic cloves (finely chopped)

Juice of half a lemon
3 handfuls of spinach
2 large courgettes, spiralised into noodles
6 small cubes of feta cheese

Method

  1. Place a large sauté pan over a medium heat then coat with cooking spray or a little olive oil and add in your chicken and the chopped garlic.
  2. Season with salt and pepper and let cook for about 3 minutes and then flip the chicken over and cook on the other side for another 3-5 minutes or until the chicken is cooked through.
  3. Now add in the lemon juice, spinach and courgette spirals, keeping the pan on a medium heat for about 3 more minutes.  Toss gently until the spinach is wilted and the courgetti softens.
  4. Use tongs to transfer it all to a large serving bowl. Top with the feta, season with pepper and serve with a green salad.

 

Cauliflower and Leek Soup
A delicious starter or supper dish, served with crispy croutons or artisan bread, all done in no time at all in the electric Soup Maker

Ingredients
Serves 8

leek-cauliflower-soup

 

2 tablespoons olive oil
40g butter
3 large leeks, cut into 2.5cm pieces
1 large cauliflower, chopped

 

3 cloves garlic, finely chopped
2L vegetable stock
Sea salt and freshly ground black pepper to taste
250ml double cream (optional)

Method
1. Heat the olive oil and butter in a large saucepan over a medium heat.
2. Add the leeks, cauliflower and garlic and sauté for about 10 minutes.
3. Now place the ingredients into your soup maker and add the vegetable stock.  Ensure the lid is on correctly and set the machine to cook on the smooth setting. You can now go and have a cuppa and relax while the machine does it work!
4.  When the timer goes off between 15-20 minutes later, simply season with salt and pepper to taste, add the double cream and give it a quick pulse to mix in thoroughly.
5. Pour into individual soup dishes and serve with crispy bread.

If you are short on time, you can skip steps 1 and 2 and just put all the ingredients (except double cream) into the soup maker.  However, I think it gives a deeper taste to the overall flavour when the vegetables have been sauteéd in the butter and oil.

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