Morphy Richards Cordless grater manual Operation, Cleaning F, Recipes, Processing guide

9114 48942 MUK Grater 6/4/05 4:57 pm Page 4

Operation

1Open the handle ‚ and place the food into the food hopper ‰.

•The food should be pre-cut to a size not bigger than the food hopper and not

protrude above the top of the food hopper.

2Close the arm of the handle so that the food pusher „ comes into contact with the food D.

3Press the start button ¤ under the handle and using a steady pressure squeeze the

handle together to push the food onto the rotating barrel.

NOTE: For your safety, if the handle is not closed far enough the start button will not work.

4Hold the grater sideways so that the grated food falls out of the barrel into a suitable container E.

•If the barrel becomes blocked, use the spatula supplied to clear out the barrel.

D

Processing guide

Types of food that can be used:

Grating barrels

Cheese

Garlic

Vegetables

Apples

Nuts

Chocolate

Slicing barrel

Parmesan cheese

Chocolate

Cleaning F

WARNING: Take care when handling the barrel metal blades as they are very sharp.

1Remove the barrel housing.

2Clean the barrel, barrel housing and barrel end cover in warm soapy water or put on the top shelf of the dishwasher - allow water to drain. The barrel housing can be pulled apart to allow further cleaning if required.

3The food pusher is detachable and can be washed in warm soapy water.

Recipes

Tzatziki (cucumber dip)

Ingredients

1/2 cucumber peeled

1 small clove garlic

1/4 onion

1/4 tsp salt

150ml natural yogurt 1/2 tsp lemon juice

Method

1Cut cucumber into pieces approximately 3-4cm square. Grate a piece at a time in coarse grater. Drain in a sieve or the dip will be watery. Put in a bowl.

2Grate garlic clove into bowl using fine grate drum.

3Cut onion into 3-4cm pieces, grate over bowl using coarse grate drum.

4Add other ingredients and mix well. Chill at least an hour to blend flavours.

Cheddar cheese dip

Ingredients

50g cheddar cheese 200ml natural yogurt

1 tbsp fresh parsley, chopped

1/2 tsp salt

Method

1Cut cheese into 3-4cm cubes and grate into a bowl using coarse grate drum

2Combine all ingredients; chill for at least 2 hours before serving.

Welsh rarebit

pepper

3Cook on a very gentle heat until mixture has thickened

4Spread the mixture evenly on the toast and grill until golden brown

Caesar dressing

Ingredients

30g parmesan cheese

50g blue cheese

2-4 large cloves garlic 150ml olive oil

50ml lemon juice 1 tsp salt

1/4 tsp ground pepper

2-3 tsp Worcestershire sauce

Method

1Cut parmesan cheese into 3-4cm cubes, grate into a bowl using coarse drum

2Mash blue cheese in bowl with parmesan until smooth.

3Grate garlic into bowl using fine grate drum

4Blend oil in with whisk, and then add other ingredients. Mix well. Serve on salads.

Carrot spread

Ingredients

1carrot 50g pecans 10g onion

100g cream cheese

50g mayonnaise

Salt and pepper to taste.

Method

E F

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Ingredients

250g cheddar cheese

30g butter

4 tbsp milk

1 small egg yolk

Pinch of cayenne pepper

4 slices of toasted brown bread, buttered

Method

1Cut cheese into 3-4cm cubes and grate using coarse grater

2Melt butter in a small pan, and stir in cheese, milk, egg yolk and cayenne

1Cut carrot into 3-4 cm cubes and grate into a bowl using coarse grate drum

2Grate nuts into bowl using coarse grate drum

3Coarsely grate onion into bowl

4Add cheese and mayonnaise, mix well and season with salt and pepper. Cover, and refrigerate until serving on a piece of bread or cracker

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