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"You're not helping anyone, the animals are gonna die anyway*
Over a year ago
My Mom is totally okay with my being vegetarian, and is even cooking without meat occasionally and is okay that I don't drink milk or eat eggs anymore. However, my Dad won't leave me alone about it, and keeps saying things like the above title. It really hurts and I can't just say that to him because he'll still think he's right, but I'm worried. I want to start an animal rights group at school, but what if no on will join, and I get bullied because of my views? If my own Dad can't support me, then who will?
(p.s.) I highly doubt that any of my friends would join and be serious enough to want to help out. Thats not just because they're meat eaters either.
Please log in to reply.
Over a year ago
Think of the most said comments and think of comebacks. Go to PETA's faq or look it up on the computer.You must be logged in to reply to this topic.
Over a year ago
Hey @lucky7amira! Don't get so down on yourself. There are a lot of people that are going to make occasional remarks simply because they don't understand. If talking about it with your parents doesn't work, sometimes it's best to let it go for a while and not try to push the issue.
If you start a group at school, you'll probably find that there are more people than you think who actually do care about animals just like you! If that doesn't work, you can always hang around the boards for a bit. We're here for you and we applaud for being a voice for animals. 🙂You must be logged in to reply to this topic.
Over a year ago
Stand up for yourself!
Shout it from the rooftops! I AM A VEGAN AND I'M PROUD!
If you take away people's ability to make you feel bad about yourself, then theres no reason they'll bully you.
And you should start that group. Think of all the animal lives you'll save! Every one here supports you in your efforts. I'm proud of yourself and you should be too!:DYou must be logged in to reply to this topic.
Over a year ago
Gurl, I have one sentance for you: Stand up for yourself!!! Get your mom to talk to your dad about your animal rights views.Ask him to be nicer to you. And true friends would join in on whatever you do, and if your current "friends" don't do that, then they're not real friends! Surround yourself with people that understand you, and will help you and support you in whatever you do! When you have your true friends close, then take action! Create that group that you were talking about, and go out there and save some lives.
Good luck gurl! I hope to see some major action from you soon 🙂You must be logged in to reply to this topic.


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I have protected pages. Under these pages people comment on a problem. I don't want other people to be able to see these comments, hence, the "protected" page.
Unfortunately, in the backend, these registered users can just click on the "Comments" link and see all the comments, even from those protected pages. Which totally defeats the purpose.
Any ideas on how to get rid of the "Comments" link in the backend for these registered users? Thanks for any ideas.


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graphicxtras.com > Talk balloon shapes for Photoshop CC Elements 2015 CS6 CS5 CS4 inc. manga, comics, speech, cookie cutter
Works with: Photoshop, Elements
Format: CSH
License: Extended Commercial, royalty free, worldwide, multiple usage, no time limits
Talk balloon shapes for Photoshop gallery (#49) 100 Talk Balloon Shapes / word art / comic for Adobe ® Photoshop ® CC 2014 2015 CS4 CS5 CS6 14 13 12 CS2 CS1 7 6 as well as PS Elments. Set includes spikey words talk balloon custom shapes, warped / speech, crackles, manga influenced, warped, distorted and more.
Combine them in countless ways, re-color, apply text, modify, warp, export the images and more. They are for PC and MAC OS X All are in CSH and access them via the PS toolbox and PSE cookie cutter.
On buying, you are sent the digital download of the talk balloon shapes + gallery + serial + notes. Any questions about their use, please let us know.
Commercial (CU4CU) use - use to create items for sale such as books, stationery, templates, kits, wristlets, binders, posters, postcards, videos, hats, ceramics, items for resale, flip flops, bottles, teddy bears and more.
Double click the supplied CSH to load into PS. You can also right select the CSH and then select the open by PS option. You can also load them by adding it to the presets shapes folder and then use the panel menu (right side of the panel) to select by name. You can also open the CSH in some versions of Adobe ® Photoshop ® via the open command. You can load / replace the CSH via the right side menu of the custom shapes panel. In some versions of Adobe ® Photoshop ® you can also load them via the edit menu presets manager
You may also find the talk balloon fonts of interest and use and they can be used in many other applications such as Affinity Photo, Illustrator, Indesign etc
They can be converted. If you have the Tumasoft presets browser tool (you can find it on the web) you can open the supplied file and then export them as PNGs (you can also do the same with ABR and PAT etc for the brushes and patterns). If you haven't got this tool then you can also manually do the same by selecting each of the graphics in the panel and then using that in a large document (say 2000 x 2000) and saving that as a TIFF etc and you can then use that in another application. You can also use the vectors as layers (there are three options available : layers, paths and pixels) and you can then save that as a vector by copying the layer from Adobe ® Photoshop ® to Illustrator; also you can also save it in AI via the export menu command in Adobe ® Photoshop ®. You can then use that in Illustrator as well as CorelDRAW and many others
Yes, They can be used in any comics created in Adobe ® Photoshop ® and PS Elements. If you are using an application such as Motion artist you will need to export them as a raster image in a layered Adobe ® Photoshop ® PSD and then you can use those in Motion Artist. You can also export them to other applications such as Manga studio. You can also use them as a raster image in Comicpo.
You can use them in a vast range of different products such as commercial and personal use; you can also use them to create items that can be used to create other items for sale. You can also use them to create logos, books, illustrations, posters, comics, mugs, webpages, websites, banners, manga comics, adverts, videos, textiles, ceramics, hats, shoes, bags, perfume bottles, packaging and much more.
You can use them to create all kinds of patterns using the vector tools, you can set them to any color and any angle and then save that via the edit menu define pattern in Adobe ® Photoshop ®. You can use the vector tools to create multiple images which can be defined as a tile. You can use them with the offset filter as well (set the offset sizes to half the size of the document) to create far more complex tiles and they can also then defined via the edit menu
CSH. Version 6 and this means they can be used with all versions from 6 upwards (this was released in about 2000) so you can use the set with PS Elements 14 13 12 11 10 etc as well as stand alone versions 16 - 6. You can also use them with the CC creative cloud 2014 2015. Recently just installed Windows 10 (August 2015) and PS 6 still works fine which is amazing that the app still runs and can be used to saved vectors to CSH format
You can find all our video tutorials via Tipdesk.com as well as via graphicxtras channel on Youtube.com and also on Vimeo.com. You can find out how to install the items, how to load them, how to use them as layers or pixels or paths, how to use them in different color channels, how to use in image modes, use them as a source for smart objects, how to use them as a source for infinite numbers of brushes, how to use them as tiles and much more. Any questions, please let us know. All the videos are by Andrew Buckle


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Staying off meat for Lent? Try some of these 10 delicious recipes
Photo: Evans Caglage/Staff Photographer
Salmon Quesadillas can be prepped early in the day and browned in a skillet just before guests arrive.
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Woman charged with murder in death of Vegas girl
Associated Press
LAS VEGAS (AP) – A blackjack dealer was charged with kidnapping and murder Wednesday in the death of her ex-boyfriend's daughter, adding to existing felony charges she faces in a slashing attack hours later against a co-worker at a Las Vegas Strip casino.
Brenda Stokes Wilson, 50, picked up 10-year-old Jade Morris to go Christmas shopping last month, but instead took her to a vacant lot and killed her, according to police.
Prosecutor Robert Daskas told a judge that DNA tests found the child's blood on clothing Stokes Wilson wore that day and on the driver's door handle and steering wheel of the car she borrowed.
"She had blood on her hands," Daskas said.
Stokes Wilson's lawyer, Tony Liker, said his client intends to plead not guilty to the charges against her.
Prosecutors haven't disclosed a motive for the attacks.
Police and family members, however, think the actions were sparked by jealousy. They have said Stokes Wilson thought the child's father, Philip Morris, had recently begun dating Joyce Rhone, the woman slashed at the casino.
"It was just her imagination," said the girl's grandfather, Philip Tucker, who said he spoke with Rhone by telephone a day after the attack at a Bellagio casino blackjack table.
"There was nothing going on" between his son and Rhone, Tucker added.
Attempts to reach Rhone, 44, on Wednesday were unsuccessful.
Stokes Wilson was a trusted family friend who dated Jade Morris' father for about four years, police have said.
Stokes Wilson picked up the girl about 5 p.m. Dec. 21, returned the car to its owner a little after 7 p.m. and was wrestled to the ground at the Bellagio about 9:30 p.m. with razor blades in each hand and three more razors in a bag, police said.
She told police she asked her doctor days earlier to admit her to a hospital because she felt like she wanted to hurt someone. She also told police she had stopped taking prescribed anti-anxiety medication.
Liker, Stokes Wilson's lawyer, declined to say Wednesday whether he might seek an insanity defense.
He said Stokes Wilson was a single mother of three who had a steady job as a blackjack dealer. Liker said Stokes Wilson had a clean previous criminal record, and he believes she's innocent.
"She doesn't meet the profile of someone who would kill a 10-year-old girl," the defense attorney said.
Las Vegas Justice of the Peace Deborah Lippis set an evidence hearing for March 28 on murder, kidnapping, burglary, attempted murder, battery causing substantial bodily harm and mayhem charges _ each with use of a deadly weapon _ that could get Stokes Wilson life in prison or the death penalty.
At the prosecution's request, the judge ordered Stokes Wilson held without bail.
Stokes Wilson stood in shackles and blue jail scrubs in court Wednesday, flanked by armed police and court officers, while Liker lost a bid to allow her to wear street clothes and a wig during court appearances.
The judge said jail garb was sufficient in Justice Court, and that Stokes Wilson would be entitled to wear her customary wig and street clothes if the case reaches a jury.
Liker alleged the DNA evidence against his client was inconclusive and that the girl's parents should be considered suspects.
Outside court, the girl's grandmother, Brenda Morris, repeated the belief that Stokes Wilson plotted to kill the child to hurt Philip Morris, who was in Billings, Mont., at the time.
Philip Morris did not attend Wednesday's court hearing.
Brenda Morris said family members are planning a Jan. 9 funeral.
In the court hallway, Brenda Morris' fiance, Terrance Williams, dismissed Liker's allegations as "trying to build a smoke screen to blame someone else."
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
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Finally Cd 18 and all 3 of my ovulation test are POSITIVE! My test lines are so dark, I am over the moon with excitment right now =) Took Clomid 50 mg on Cd 3-7 in the morning
Ok this was my very first month temping/charting. I know I started late in my cycle but does it matter really? I got 3 + ovulation test this morning. Just wanted to get your take on it ladies. THis is not FF it's countdowntopregnancy.com. I'm not a fan of FF. I don't have a dip like I see alot of charts have and I'm wondering if that's because I'm using another website then you ladies mostly use.


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Molecular Biology and Genetics
Molecular Biology
Statistics of barcoding coverage
Barcode of Life Data Systems (BOLD) Stats
Specimen Records:162
Specimens with Sequences:156
Specimens with Barcodes:150
Species With Barcodes:20
Public Records:15
Public Species:4
Public BINs:3
Specimen Records:162
Specimens with Sequences:156
Specimens with Barcodes:150
Species With Barcodes:20
Public Records:15
Public Species:4
Public BINs:3
Barcode data
Anisota is a genus of moths in the Saturniidae family. Their caterpillars are known commonly as oakworms. They are defoliators of oaks.[1]
- Anisota assimilis (Druce, 1886)
- Anisota consularis Dryar, 1896
- Anisota dissimilis (Boisduval, 1872)
- Anisota finlaysoni Riotte, 1969
- Anisota kendallorum Lemaire, 1988
- Anisota leucostygma (Boisduval, 1872)
- Anisota manitobensis McDunnough, 1921
- Anisota oslari Rothschild, 1907 - Oslar's oakworm moth
- Anisota peigleri Riotte, 1975 - yellowstriped oakworm
- Anisota punctata Riotte & Peigler, 1982
- Anisota senatoria (Smith, 1797) - orangestriped oakworm
- Anisota stigma (Fabricius, 1775) - spiny oakworm moth
- Anisota virginiensis (Drury, 1773) - pink-striped oakworm moth
- ^ Burke, J. T. and R. S. Peigler. (2009). Phylogenetic analysis of Anisota (Insecta: Lepidoptera: Saturniidae) based on scolus size and structure of mature larvae. Southeastern Naturalist 8(4) 739-45.
EOL content is automatically assembled from many different content providers. As a result, from time to time you may find pages on EOL that are confusing.
To request an improvement, please leave a comment on the page. Thank you!


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Looking to engage minds in a foreign language? SJU has the program for you!
The Foreign Language Education K-12 Certification is the perfect addition to a bachelor's degree in a foreign language. The 30 credit program prepares students to become educators of second language teaching and includes a Level 1 teacher's certification preparation several languages. Please download the program advising sheet below for more information on the languages as well as information on the application process.
The advising sheet on the Foreign Language Education program includes:
Download the advising sheet now and learn more about SJU's Foreign Language Education Program!


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Top 15 Beaches on Maui
Get Our Newsletter:
Aloha, and Welcome to Pride of Maui's Top 15 Beaches on Maui article. The most exciting thing about a vacation in Hawaii, is the beach!! Maui has over 30 miles of beaches, offering a handful of the most beautiful beaches in the world.
Have you ever daydreamed for hours while staring at a beach in Hawaii on a calendar hanging in your cubicle at work? Or, how about those perfect fantasies where you can close your eyes and imagine the feeling of the glorious Hawaiian sunshine radiating against your skin? The best beaches to visit on Maui depend on what kind of vacation you're planning. Whether it's a honeymoon, a family vacation to Hawaii, or a surf trip to the North Shore of Maui, we can help direct you.
Eliminate the mystery of figuring out where the best beaches on Maui are. Relax, and feel confident trusting in our experienced perspective. Plan a beautiful holiday full of all the best things to do on Maui! Go snorkeling with Pride of Maui at Turtle Town with your family, or take surf lessons on Maui with your friends. Plan a delicious Hawaiian-style beach BBQ for a family celebration, go beach hopping, or just lay out in the sun and work on perfecting your well deserved Hawaiian tan. Enjoy Pride of Maui's Top 15 Beaches on Maui article, and get ready for some fun in the sun!
#1 Makena Beach State Park
Makena Beach State Park is South Maui's largest beach with two distinct areas, 'Big Beach' and 'Little Beach,' with three main entry points. Whether you decide to spend a day at Makena, or are just cruising down towards La Perouse Bay, you must at the very least stop for a photo op at Makena Beach. 'Big Beach' is almost 2/3 of a mile long, and is approximately 100 yards wide. This is a perfect beach with swimming, bodyboarding, skimboarding, and snorkeling on Maui. When visiting Makena Beach, visitors should be extremely conscious of the ocean conditions at all times. Do not turn your back to the ocean, and watch the sets carefully. Makena Beach can be calm and flat with smooth rolling waves, and out of nowhere host one big rogue wave that will toss you on your okole! If you're visiting Makena with small children, there is a sweet little cove at the most southern end of the beach, (third entrance). 'Little Beach' is located over the lava rock formations, at the far right of the beach. Once you climb over the rocks (make sure you are hands free), you get to the top and see a pretty sweet view of Big Beach, and continue down to a landing where Little Beach opens up. Little Beach is somewhat of a nude beach, one that is frequented by an open minded group of Maui visitors, residents, and the occasional drum circle crowd.
- lifeguard on duty 8am-4pm (Big Beach)
- picnic areas
- public restrooms (Porta-Potty near first entrance)
- shower (last entrance)
#2 Ka'anapali Beach
Ka'anapali Beach is one of the best beaches on Maui for many reasons. This area aspires to many different types of beach-goers and visitors because of all of Ka'anapali's conveniences. To find the most central area of this beach, drive to Whalers Village Shopping Center and park your vehicle there. Walk through the shops, and you'll find yourself just steps from the sand. The ocean here is divine! The sand is soft, and gently slopes into a calm and crystal-clear ocean. The water feels amazing, and you can always count on lots of sunshine. For those traveling with a bigger group, this area is perfect because there are many different restaurants, bars and shops easily in walking distance for those who tire of the sun easily. Many ocean activities are available from this Maui beach including parasailing, boating, surf board, boogie boards, and stand-up paddle board rentals. The far right of Ka'anapali Beach is 'Black Rock,' a popular place to jump off of a huge lava rock formation into the ocean, and also a great place for snorkeling.
- lifeguard on duty 8am-4pm
- public restrooms
- showers
#3 Baldwin Beach Park
When visiting the North Shore of Maui, do not forget to check out Baldwin Beach! This gorgeous Maui beach is located at the 6 mile marker of Hana Highway, just a couple of minutes West of the Historic Town of Paia. Sprawling over approximately 17 acres of North Shore coastline, this beach has a little something for everyone. For those traveling with small children, head down to the far left of the main parking lot to the West end of the beach, 'Baby Beach.' This area is protected by a barrier reef wall which allows for a calm cover for swimming, playing in the sand, and having a calm family picnic. To the far right of the parking lot is the 'Cove,' an area frequented by the bohemian-style Maui folks, yogis, families with kids, and sometimes fire dancers and DJ's! This is a great place to swim in the ocean and sunbathe. Depending on the time of the year, the middle areas of Baldwin are perfect for body boarding, swimming and hunting for seashells!
- lifeguard on duty 8am-4pm
- picnic areas and BBQs
- public restrooms
- showers
#4 Wai'anapanapa State Park
Wai'anapanapa literally means "glistening water" in the ancient Hawaiian language. En route to Hana, do not miss visiting this area. This beautiful Maui beach area is located at mile marker 32, right outside of Hana Town. This Maui beach park is infamous for its velvety smooth black sand beach, deep cobalt blue water, lava tubes, hiking trails, sea arches, a blowhole, Anchialine pools, and ancient Hawaiian birthing pools. Wai'anapanapa State Park is a 120-acre protected area with picnic pavilions, 12 rental cabins, tent camping areas, and all the necessary facilities for maximizing on a beautiful East Maui adventure. The serenity of this area is like no other, and everywhere you look is pure natural beauty, with vibrant green flora and fauna, and an essence of 'Old Hawaii.'
- picnic tables, BBQs, campgrounds
- public restrooms
- showers
#5 Honolua Bay
Honolua Bay is located about a 20-minute drive North of the Historic Town of Lahaina. Not only is Honolua Bay a famous Maui surfing and snorkeling beach, but it is also one of the most beautiful, most colorful and vibrant beaches within all the Hawaiian Islands.
During the Winter months, Honolua is a popular surf spot for experienced surfers. During the calmer Summer months, Honolua is one of the best places on Maui for snorkeling and scuba diving. The bluffs above the beach area provide a perfect spot for watching surfers from a safe distance, or watching an incredibly gorgeous West Maui sunset.
To snorkel at Honolua Bay, guests have a couple of options. You can book a snorkel cruise that will bring you to the bay, or you can drive to Honolua, park near the sign for the Honolua-Mokule'ia Bay Marine Life Conservation District, and take a short hike through Honolua's forest. When snorkeling at Honolua Bay, enter the water on the right hand side of the rocky beach. Most people choose to go left to the sandy entrance, but the water is sometimes cloudy there due to a freshwater stream on that side of the bay.
- no public restrooms or showers
- no lifeguard on duty
- please do not leave valuables in your car
#6 Palauea (White Rock)
In the ancient Hawaiian language, Palauea translates to "lazy." Palauea Beach, also known at White Rock is seldom visited by tourists, and mostly frequented by South Maui locals. Located South of the Kea Lani Beach Hotel in Wailea, White Rock offers a medium sized sandy beach with excellent snorkeling and diving spots. This area of the coastline is well protected, so guests can enjoy less windy conditions and clear visibility when snorkeling here.
To get to Maui's White Rock Bay, follow Wailea Alanui Drive towards Makena. Take a right down the intersection that is after the Kea Lani Beach Hotel entrance. Drive down the paved road until you reach a dirt road. Follow a path approximately 100-feet to the beach.
- no facilities
- no lifeguard
- stay out of the ocean if it looks murky, or if you are not confident about the ocean conditions
#7 Kapalua Bay
Kapalua Bay is one of the most beautiful sheltered beaches in Hawaii. The surrounding area is mostly dominated by the Kapalua Resort and condominium communities, but the bay is still open to the public. Conde Nast publication rated Kapalua Bay as the "Best Beach in the World," and the Travel Channel declared it was the "Best Beach in America" in 1991. Kapalua Bay is awesome because it is also one of the best places to snorkel if you'd like a chance meeting with a parrot fish, butterfly fish, wrasse, boxfish, scorpion fish, or humuhumunukunukuapuaa, (former State of Hawaii Fish). You may also see a Green Hawaiian Sea Turtle! The waves break ever so gently upon the shoreline, and the water is clear blue, with and inviting underwater playground. This Maui beach is a great location for couples on a romantic Maui beach outing, or families looking for a quieter beach day. For those interested in ocean activities, there is a beach activities desk with watersports equipment for rent, and information about local activities.
- public restrooms
- showers
#8 Hamoa Beach
Hamoa Beach is a gorgeous East Maui crescent shaped beach located about a 1/2 mile past mile marker 51 on Highway 31. Hamoa shares space with the Travaasa Hana Hotel, so some available facilities are only open to hotel guests. This Maui beach is a great place for soaking up the East Maui sunshine and calm aloha vibes. Popular Maui beach activities at this locale include swimming, bodysurfing, snorkeling and surfing. This family friendly beach has salt and pepper colored sand, clear water, and plenty of shaded areas for a family picnic. This is a fabulous Maui beach for decompressing in a lush setting with gorgeous coastline views. Take it from us, you will not want to leave Hamoa Beach…
- public restroom (to the right of Travaasa Hotel guests restrooms)
- shower (fresh water shower at the end of the stairs to the beach, not always available)
#9 Olowalu
Olowalu Beach is located on the West Side of Maui, approximately 4 miles South of Lahaina when venturing down the Honoapi'ilani Highway. If you're coming from South Maui and headed West, Olowalu is found before you reach Lahaina. You will drive through a grove of trees and see the Olowalu General Store and Leoda's Bakery. The beach entrance is just before, across the road at mile marker 14.
At Olowalu, beachgoers can find hundreds of acres of beautiful reef for snorkeling. Olowalu is perhaps best experienced on a snorkeling tour because your charter will perch right where the snorkeling is best (approximately 200-400 yards offshore). If you are a confident swimmer, snorkeling is best 20+ yards out. The beach at Olowalu is great for families traveling with small children. The coastline is shallow and protected, and the ocean has very clear visibility.
- shaded parking on the mauka (mountain side) of mile marker 14
- no public facilities
- no lifeguard on duty
#10 Ho'okipa Beach Park
Depending on the time of the day, and the time of the year you visit, Ho'okipa Beach Park is a great Maui beach to watch surfers and windsurfers, see the Green Hawaiian Sea Turtle, swim and layout. This is a popular local spot, and one of the most incredible places on the North Shore to watch a magical Maui sunset. Facing the ocean, the far right side of Ho'okipa Beach is a great place to swim and snorkel during the Spring, Summer and early Fall months. It is a very popular Maui beach for water sports, so you will literally see everyone and their mother surfing here. The middle part of the beach is a great place to layout and have a picnic, and children can easily play in the tide pools. This is a great place during the Summer for beginner surfers with experience, and those seeking a place for private surf instruction. If you visit during the Winter months, make sure to look out towards the horizon, you may see a pod of Humpback Whales. During the Winter, Ho'okipa becomes a competitive melting pot for local, professional and international water athletes. If you are going to Ho'okipa to surf, definitely mind your manners! Ho'okipa means 'hospitality' in the ancient Hawaiian language, and that is exactly what you can experience from the Ho'okipa community, as long as you are respectful of the land and ocean. Enjoy Ho'okipa to the fullest, it is one of the most famous beaches in the world!
- lifeguard on duty 8am-4pm
- picnic tables and BBQs
- public restrooms
- showers
#11 Oneuli Beach
Located on the North edge of the Maluaka Wetlands in South Maui, Oneuli (aka Naupaka Beach) is a little bit of a 'secret beach' on Maui. It is mostly frequented by locals, experienced scuba divers, and naturalists.
Naupaka Beach is actually part of the Makena State Park, but located on the Wailea side of the Pu'u Ola'i Cinder Cone. In the ancient Hawaiian language, Oneuli means 'black sands,' and that's exactly what you'll find at this South Maui beach. Here, you'll find that the black sand is actually ground lava rock. Also, as you reach the shoreline, you will notice that the edge of the water is actually hard lava.
Oneuli Black Sand Beach on Maui is not the best option to choose for a lazy day of sunbathing and taking frequent dips into the Pacific. This beach is best for experienced swimmers, snorkelers, and scuba divers.
To find Oneuli Black Sand Beach, drive South from Wailea towards Makena. Approximately 4 miles South of the Grand Wailea Resort, you will see a dirt access road before Makena's Big Beach parking lot.
- no public facilities
- no lifeguard on duty
- do not leave valuables in your car
#12 Charlie Young Beach
Charlie Young Beach is accessed through a residential neighborhood at the most northern end of Kamaole Beach Park, (Kam 1). It is located at the cross section of Ili Ili Road and Kaiau Place. The best time to go to this beach is in the morning, when the ocean conditions are at it's calmest, and before any trade winds pick up. This Maui beach was named after a man that owned a home above the beach for many years, a very lucky man indeed. The length of the beach is approximately 1/3 of a mile long, which makes it great for a beach run on the soft golden sand, a sunset walk, swimming, sunbathing, or day-long picnics with the family. This is also a perfect Maui beach for stand-up paddling, or snorkeling alongside the lava rock formations near the baby tide pools.
- lifeguard on duty 8am-4pm (Kamaole Beach 1)
- shower
#13 Koki Beach
When exploring East Maui, definitely make a stop at Koki on your list of priorities. When headed towards Kipahulu from Hana Town, you will find yourself driving past the Hana Ranch. On the makai (ocean) side of the road, you will see a sign for Koki Beach and Hamoa Bay. Take a left down that road, and you will be actually driving past the old Hana Airport (now, just an open field). As you get to the bottom of the road, you will be forced to go right and you'll see parking stalls in front of Koki Beach
Koki Beach is definitely one of the most beautiful beaches on Maui, and it is super rich in Hawaiian history. If you are facing the ocean from Koki, look up to your left and you'll see a large red cinder hill. This site is called Ka Iwi o Pele which means 'the bones of Pele' in the ancient Hawaiian language. In Hawaiian mythology, it is said that the bones of Fire Goddess Pele were left here after a morbid fight with her sister*
At Koki Beach, all guests should take precaution of the ocean conditions. During the Summer months, the shoreline opens up with lots of sand for sunbathing, and shallow waters that lead approximately 20-30 feet out pending time of day. After the shallow levels, there is a drop. During the Winter months, ocean conditions at Koki are best for experienced surfers, and strong swimmers only.
Koki is a great beach to explore in East Maui. During certain times of the year, you can find seashells and small pieces of Hawaiian peridot glimmering in the sand. But, NEVER take shells or any kind of rocks off the Hawaiian Islands! It is kapu, also known as really bad luck.
- no public restrooms or showers
- no lifeguard on duty
- BBQ grill
- parking lot
#14 La Perouse Bay
La Perouse Bay is definitely a must-see sight in South Maui! Located at the very end of Makena Alanui Road (Highway 31), all guests will be completely enthralled by this lava rock ridden bay, and the trail that opens into Maui's historically famous Kings Hawaii. La Perouse Bay is named after French explorer Jean-Francois de Galup Comte de La Perouse, the first westerner to map this area of the Island of Maui.
The Bay at La Perouse is the sight of Maui's most recent lava activity (approx. 1790), and also home to some of Maui's most playful Spinner Dolphin pods. (If you're traveling to La Perouse to see the dolphins, make sure to arrive early at daybreak.)
This South Maui bay is not a beach for swimming, snorkeling, or too much exploring. But, La Perouse does offer a beautiful vantage point for seeing the outer island of Kaho'olawe during a clear day. When at La Perouse, you will see a trail that heads towards East Maui. This trail has much Hawaiian cultural and historical significance, and is protected Hawaiian archeological land. If you do venture down this coastline trail, please do not travel off of the main path, and absolutely do not touch or move any rocks or stones. This area is part of Maui's King's Trail, and has many protected cultural and spiritual sights including salt pans, heiau stones (religious shrines), and fishing shrines. Look, but do not touch!
- no public facilities
- parking lot
#15 Honomanu Bay
Honomanu Bay can be found between mile markers 12 and 13 on the historic Hana Highway. This East Maui beach is definitely more frequented by residents of the area, a common gathering place for local family BBQ's, surfing and fishing. It is definitely worth a pull over on the side of the road when headed towards Hana. Views of the bay and jungle surrounding are magical, and it's definitely picture perfect!
If you do try to venture down to the beach, make sure you have a 4-wheel drive vehicle, and that you know how to use it! There are actually two access roads down to Honomanu Bay, but they are not always accessible. So, be careful driving, and make sure you know how to reverse 4-wheel drive in possibly muddy conditions! (BTW, If you do get stuck, Maui car rental companies will consider this off-road, and you will not be covered.)
From the bluffs, Honomanu is the first bay you'll see since Ho'okipa Beach Park. The Bay in itself is rocky and not great for swimming. The surf break is expert level, and you will definitely experience some localism here* If you do venture into the water at Honomanu, beware of murky conditions (there have been many shark sightings here), rip currents, and hidden reef. There is a fresh water stream that flows from the valley into the Bay that creates a pool on the mauka (mountain) side of the beach. This is a popular spot for kids to play and float on inner tubes, but not deep enough for swimming.
- no lifeguards
- no public facilities
- do not leave valuables in your car
Mahalo for reading Pride of Maui's Top 15 Beaches on Maui article! We hope that you make tons of cherished memories, and have the best time of your life during your next vacation to the Island of Maui. Share this article with your friends and family, and let us know about your favorite beaches on Maui. Please comment below…
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Written By Alexandra Mitchell
Alexandra is a marketing professional with a passion for writing about travel to the Hawaiian Islands, vacation rentals, and luxury real estate. She exposes readers to glimpses of 'Old Hawaii,' new destinations to explore, local events, and all the best things to do on Maui.


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Latest posts: Kitchen
The new Accents Special Edition collection of kettles and toasters has been designed with this in mind, and bring a touch of classic style into any kitchen. In three covetable pastel-inspired shades, Azure, Sand and Pebble, you'll easily find coordinating accessories to finish off your new look.
To get your creative juices flowing we've put together a handy Pinterest board inspired by the Accents Special Edition collection, and a get-the-look tick list with a range of accessories to perfectly compliment the Azure kettle and toaster duo.
1. Blue bunting from KatzCornerBoutique via Etsy, £14.99 2. Grey Butchers Block, Harveys, £349 3. Cath Kidston Highgate Rose Sugar Bowl, £7 4. Morphy Richards Azure Accents Kettle, £59.99 5. Sophie Allport Blue Swallow Mug, £7 6. Morphy Richards Azure Accents 4 Slice Toaster, £59.99 7. Morphy Richards Total Control Stand Mixer, £149.99 8. Cath Kidston Ashdown Rose Oven Glove, £14 9. Morphy Richards Cream Canisters in Small and Large, £15.99 and £17.99 10. Blue Le Creuset Apron, £33 11. Will Torrent Patisserie At Home Recipe Book, £19.99
The gorgeous pastel blue shade of the Azure range works really nicely with a more traditional style kitchen and looks great paired with other muted pastel shades like the chalky grey butcher's block from Harveys, and the cream retro inspired Morphy Richards storage canisters. Mix and match floral patterns for a look that's not too chintzy – Cath Kidston and Sophie Allport have a beautiful collection of patterns inspired by country living that work in any classically styled room.
Finish off your look with a ream of cute bunting in complimentary shades, and once you've updated your space, why not treat yourself to an afternoon baking in your transformed kitchen? We've got our eye on the Patisserie At Home book and rather fancy a serving of pretty pastel macaroons and a nice cup of tea!
Have you been inspired to bring your kitchen to life with a new kettle and toaster set? Head on over to our website to see the full range here. Share your look using #BYKTL and find more inspiration on our Facebook and Instagram pages.
1. Fail to prepare, prepare to fail
Whatever type of cake you're decorating, most of the things that go wrong boil down to a lack of preparation. If you haven't left enough time to decorate your creation you'll end up rushing or attempting to decorate a cake that's still warm. It's important to leave enough time to allow your cakes to cool completely before you start to apply any icing or it will just melt off.
How you handle the sponges as soon as they come out of the oven is also key. For a layer cake, it's crucial to leave the individual layers upside down to cool. This will help flatten them out and make the final cake much easier to assemble. With cupcakes, it's important to take them out of the tin to cool so they don't become misshapen.
2. Icing a layer cake
Still on the theme of preparation, when tackling a layer cake a few simple steps at the beginning of the process can help you master getting that 'wow' factor. Start by putting a small dab of frosting on the cake stand underneath the first layer to stop it from sliding around. Tucking overlapping pieces of baking paper underneath the edges of the cake will keep the stand clean and can be removed when you're all done.When it comes to assembling the layers, it's best to use a bigger dollop of icing to spread on each layer to start with. You can always scrape some off if you've put too much on, whereas if you use too little you'll end up pulling up crumbs into the icing. Make sure you spread the frosting on each of the layers just beyond the edge of the cake; this will help you when it comes to frosting around the side of the cake.
When working on the edges, it's best to tackle the cake in quarters, turning the cake stand as you go. Just focus on getting the whole cake covered before you move onto smoothing the icing out or working in any patterns.
3. Conquer those cupcakes
To make perfectly fluffy buttercream icing to top your cupcakes, try our recipe from the Cook & Create app, and whip it to perfection using the Total Control Folding Stand Mixer . You can currently get 10% off the mixer using code TOTAL10.
Once you've made your icing adding it into a piping bag is an easy way to give your cupcakes a professional looking finish. When filling up your piping bag, try folding the top over a cup to give yourself a stable base to work with and make filling the bag far less messy. Experiment with different nozzles to create different effects. When piping the icing, start in the middle then loop around the edge in a circle, then finish with a swirl on top, back towards the centre.
If you're not feeling confident enough to use a piping bag, try smoothing the butter icing on using a spatula. Measure it out equally among the cakes first using an ice cream scoop to make sure all your cupcakes end up looking the same.
If all these tips aren't enough, look out for another video from My Virgin Kitchen's Barry Lewis next week, when he'll be demonstrating how to fix cake decorating disasters. And remember, if all else fails, there's nothing a generous dusting of icing sugar can't fix!
For more great hints and tips from the Baking Surgery, be sure to check out our Facebook page. #TogetherWellMakeIt
We know you can feel a little apprehensive at the thought of making your own bread. Contrary to popular belief, you don't need a bread maker to achieve great results. No one can deny how scrumptious a homemade loaf fresh out of the oven can really be and all you need is a bit of time on your hands.
Once again, the Morphy Richards Baking Surgery is at your service! We've collaborated with our brand ambassador Barry Lewis from My Virgin Kitchen to bring you some essential tips for bread making. Step outside of your comfort zone and release the Paul Hollywood within!Get more baking hints and tips from our Barry Lewis at the Baking Surgery page. #TogetherWellMakeIt
1. Swap your store bought yeast for something closer to home:
Try making a homemade starter, an alternative to store bought yeast, for a very traditional loaf – this is how our ancestors used to make bread after all. The store bought yeast will struggle to achieve the same level of taste, consistency and flavour. Sound complicated? We promise it's not! All you need to do is mix an equal weight of flour and water together, place in a large jar and leave to sit for a few days. With a bit of patience you can make some legendary homemade bread.
2. Easy on the flour:
To ensure the perfect dough consistency, you have to be careful with the amount of flour you use. If it won't shape into a ball, it's probably too dry, so add a drop of water to moisten it up! The mixture should be sticky and firm so that when you come to knead it, it bonds together well and doesn't separate during baking.
We know it's hard to resist the temptation of adding more flour during kneading, especially when you're a newbie bread maker and you're not sure how the dough should look. Barry suggests using small quantities of olive oil, melted butter or even water when proving the dough. Adjusting the quantities of flour can have a huge effect on the outcome. This is where we think this week's Baking Surgery competition winner, Ruby Grawe, may have gone wrong (sorry Ruby!).
3. A dough hook is all you 'knead':
Kneading is one of the most important processes in bread making; it aids the development of gluten (a type of protein) which ensures springy and elastic dough. Traditional hands-on kneading can be tiring, especially if you've missed a few sessions at the gym and your arm strength is lacking! Once your ingredients are mixed together, attach the dough hook on the Total Control Stand Mixer, select the pre-programmed bread dough setting and let the machine do the work. The dough is ready for proving when it's beautifully smooth and slightly tacky to touch.
4. Give the dough plenty of time to prove:
Proving allows the bread to rise and this requires patience; it's a good time for shopping or catching up with a friend over a coffee! Before you wander off, ensure your dough is in a large mixing bowl to allow plenty of room to rise and cover with cling film or a damp tea towel. Find a cosy spot in your house, where there's no draught, and allow the dough to rise for at least an hour - the recipe should state proving times so follow these. Ideally, the dough should have doubled in size.
Once you've mastered baking your favourite loaf, why not challenge yourself and try making a homemade pizza or a traditional Italian Focaccia?
If you're not quite ready to go it alone, why not try one of our breadmakers for all the home-baked goodness in a fraction of the time?
For more advice from the Baking Surgery, be sure to check out our Facebook page. #TogetherWellMakeIt
Baking isn't always the easiest thing to crack; all it takes is one little error and before you know it you've got a baking disaster on your hands! Don't worry, the Morphy Richards Baking Surgery is here to help. We've pulled together some handy hints and tips to help you steer clear of some of the most common – and most easily avoided – baking blunders and be the organised, confident baker we know you can be!
Get more baking hints and tips from our brand ambassador and super vlogger Barry Lewis of My Virgin Kitchen at the Baking Surgery page. #TogetherWellMakeIt
1. Never underestimate the importance of lining your tins:
Although greasing the inside of the cake tin isn't the most glamourous job, it helps to ensure you get smooth edges and is definitely worth the effort to avoid a broken cake. We're sure this week's Baking Surgery competition winner, Emily Coleman, wishes she'd greased her cake tins before baking them!
All you need to do is scoop some butter onto a clean piece of kitchen roll and wipe your tin for a quick and easy greasing solution – don't forget to get into the edges! If you prefer to work with grease proof paper, add a little bit of butter to the cake tin first to stop the paper from moving when you pour in the mixture. Easy!
2. Avoid the dreaded 'raw middle & burnt edges' combination with this foil trick:
Sometimes the oven is not your friend, and that moment when the thick mixture transforms into a lovely, even brown cake comes far earlier than anticipated…before the middle of the cake has had time to catch up! Don't worry though, the edges may be burning and the cake may still be raw in the middle, but it's not too late to save it. To rescue your cake, simply cover it with a tight layer of tin foil to trap the heat and turn the temperature down by 10 degrees for the remainder of the baking time.
3. Prepare ahead of time to avoid a last-minute shopping trip:
When the pressure of producing the perfect dinner party dessert is mounting, it's easy to accidentally forget a crucial ingredient (let's be honest, we've all done it at some point!). Avoid the panic next time by planning ahead and being prepared. Before you start to bake, measure out and organise all of the ingredients in separate bowls and make sure you have everything you need for the entire recipe. If you're missing anything, you still have time to run to the shop to get the crucial ingredient before you start to bake!
While you're organising your ingredients, make sure you have all of the tools you need for the entire recipe, including icing, fillings and sauces. If you're using a handy multi-functional tool like the Morphy Richards Total Control Hand Blender, make sure you lay out all of the attachments you'll need for the recipe before you start so you don't search all of your kitchen cupboards in a panic later on! (If you haven't already discovered the Total Control Hand Blender, you can get 10% off now with the Baking Surgery promo code).
4. Know your flours and get creative:
Is there a difference between plain and self-raising flour? YES – and using plain flour instead of self-raising is a sure-fire way to ruin a recipe! Never fear though, if you're running out of storage space for your ever-expanding stash of baking supplies, you can cleverly use the ingredients you already have. Make your own self-raising flour by adding a small amount of baking power to plain flour (just be sure to check the baking powder isn't out of date and stick to ½ tsp of baking powder per 100g of plain flour). Genius!
For more great hints and tips from the Baking Surgery, be sure to check out our Facebook page. #TogetherWellMakeIt
The Great British Bake Off contestants know a thing or two about the unforgiving business of baking, but if even they're getting things wrong, we know it might feel more than a little daunting.
Fear not! Although baking is an exact science, there are some easy tips and tricks that you can learn from the GBBO fails to help you with your next batch of biscuits or lovely loaf. Our Together We'll Make It surgery is always open and on hand to help with some of your queries and questions, so make sure you have a gander at our Facebook page.So get ready to reminisce on some famous GBBO disasters and how you can avoid them.
1. Unset desserts
A common mistake committed not only in the Bake Off tent but also at home, is not allowing yourself enough time to ensure your custards, jellies and trifles are entirely set, leaving you with a soupy consistency, similar to Dorrett's Black Forest Gateau disaster in week one! A simple way to avoid such a catastrophe is to plan ahead – make sure you allow enough time for every element of the recipe to be entirely completed and finished before starting the next step.
Over-baking cookies and biscuits
Over-baking is a common issue, especially when it comes to baking cookies and biscuits. It's much better for cookies to be slightly under-baked than over-baked. No one likes a hard, dry cookie that resembles cardboard! Avoid this by remaining vigilant while you bake, don't get distracted and forget about them and always check them after the minimum cooking time has been reached.
Dough is supposed to be mixed, right? Right! But over-mixing dough over-activates the gluten in the flour and results in a thick, stringy and stodgy consistency, not ideal for a light, fluffy bread. To avoid this, try using theTotal Control Stand Mixer, which uses Smart Response Technology and six different programmed settings to ensure you achieve perfect dough every time.
4. Not preheating the oven correctly
The beginning of every recipe usually states a preheated oven temperature – don't ignore this, but do get to know your own oven. Unfortunately GBBO contestant Marie was caught short in week 2, after she forgot to turn the oven on completely…oops! Her bake was obviously totally uncooked! Don't let this be you, when you first embark on a recipe make sure the oven is turned on (!) and correctly preheated.
5. Over-beating egg whites
Mixing egg whites can be an art in itself. Over-beating your egg whites will end in complete separation. Not ideal. To avoid this, try using the Total Control Hand Blender Pro Set which offers eight different speed settings with Smart Response Technology for ultimate control and to guarantee fluffy, light egg whites.
6. Forgetting to soften the butter
It's all in the planning. Butter needs to be softened at room temperature before creaming with sugar, otherwise the ultimate creamy consistency won't be achieved. If you forget to pre-soften the butter then either of these simple tips will help you. Option one: chop the butter into smaller chunks and rest by a warm oven. Option two: put the butter in a plastic bag and bash with a rolling pin until it becomes soft.
After remembering these famous errors, you may be less likely to make your own baking mistakes. Why not share your perfect bakes or unfortunate mistakes on Facebook and Twitter during the next live episode of GBBO? You could even be in with the chance of winning an innovative product from the Total Control range to help you on your way.
We've all been there when a batch of cookies comes out of the oven looking like charcoal, but somehow tastes raw on the inside (how can it be?).
We're here to help. We're here to let you know that you are not alone and it is worth persevering, we promise. You can enjoy delicious baked treats without breaking a sweat.
Welcome to the Together We'll Make It Surgery.
Over the next few months, as the nation determinedly dons their oven mitts and salivates over the creations on Great British Bake Off, we'll be firmly by your side to help you improve your baking brilliance. We're working with our new ambassador Barry Lewis, of My Virgin Kitchen to show you how, with a range of Morphy Richards products, including the state-of-the-art range of Total Control food preparation range and a little bit of confidence; you can reign supreme in the kitchen.
Barry will be on hand to show you how to avoid the common mistakes which befall us hapless and hungry cooks and give tips on how to slowly build confidence in the kitchen.
What's more, we'll be giving away a product from the Total Control food preparation range every week to help you on your way. What more could you wish for?
Entering the competition couldn't be easier; all you need to do is upload a picture, video or question relating to one of your baking fails to Facebook and we'll work with Barry to select the cook most in need of help. Don't worry, those wonky ladybird cupcakes and burnt buns will be a thing of the past – together we'll make it!
Why not share your perfect bakes or 'Mat moments' on Facebook and Twitter during the next live episode of GBBO?
We have a veritable melting pot of delightful contestants this year from Mat, the 37 year old fire fighter; a man of simple desires who's main aspiration is to own a dishwasher; to 53 year old Dorret, an accountant and self-confessed foodie.
Also trying to impress Mary and Paul this autumn is Alvin, 37, who reportedly baked bread every day for three weeks until he got it just right; 41 year old travel photographer (and personal photographer to the Dali Lama no less!), Ian, and Flora, who, at 19 is the youngest of this year's bakers and whose nearest shop at home is a mere 20 miles away.
Tonight sees the dozen aspiring bakers embrace cake week. The show will kick off with each of the contestants tackling a Madeira cake and will move on to see them give Mary's own frosted walnut cake a go in the technical challenge (let's hope there is not a soggy bottom in sight).
Our first instalment of the deliciously addictive show will finish off with a round of show-stopping black forest gateau reinventions. If your mouth is positively watering at the prospect, how about whipping up your own baked treat? All you need are a few simple ingredients and your Total Control Control Hand Blender Workcentre, which uses smart technology to give you the confidence you need in the kitchen.
Madeira cake
NB. You need a 2lb loaf tin or 15-18cm round deep cake tin
170g Self raising flour
170g caster sugar
110g butter, softened, cut into cubes
Zest of one lemon
2 medium eggs
4 tbsp. semi skimmed milk
1-2 thin pieces of candied citron or lemon peel, to decorate
1. Preheat the oven to Gas Mark 4, fan oven 160°C. Line the tin with greaseproof paper.
2. Fit the chopping blade into the bowl of your Total Control Blender Workcentre
3. Place the flour, sugar, margarine and lemon zest into the bowl.
4. Break in the eggs and add the milk.
5. Fit the work centre lid, main unit and select speed 7 on the Variable Speed Control. Using the Precise Control Trigger mix the ingredients together for a few seconds. Scrape the bowl down with a spatula and process again for a few seconds until all the ingredients are combined.
6. Place the mixture into the prepared tin.
7. Bake in the centre of the oven for about an hour. You may need to cover the cake to prevent it becoming too brown after about half an hour.
8. To serve, decorate the cake with the candied peel.
Once you have made a tent-worthy concoction, share your tips and tricks with other inexperienced cooks on our Facebook and Twitter channels – together we'll make it ;)
Nothing tastes more like Wimbledon than a bowl of fresh strawberries and cream.
After two weeks of brutal matches and scorching temperatures, there's only one question that remains. Pouring cream or whipped cream?
If you fancy whipping up your strawberry accompaniment, keep reading: We've created a guide on how to make the best whipped cream using your Total Control Hand Blender (402052).
150ml whipping (double) cream
Top tip: for even more flavour – why not add a teaspoon of vanilla essence?
1. Pour the cream into a large bowl (preferably a metal one if you have, if not ceramic or plastic will suffice).
2. Using your Total Control Hand Blender, fit the balloon whisk attachment and start to whip the cream on speed 7. For the first few seconds the cream will be very frothy – this is normal.
3. Continue to whisk for a few more minutes, until the cream is softly whipped.
4. Dollop on your strawberries and enjoy!
Why not share your other Wimbledon treats on Facebook and Twitter?
Introducing… pearl barley, a delicious and wallet-friendly superfood that's ram packed with nutritional goodness. Highly popular in Japan, pearl barley is barley that has had its shell and all of its bran removed, making it easier to cook and less chewy than other barley.
Most commonly known for plumping up soups and filling out stews, its talent for bulking up salads is often overlooked. But never fear, we're here – with three deliciously healthy salad recipes all featuring this oft-underestimated food.
Top tip: For even more flavour, why not try tossing your Pearl Barley in some fresh lemon or orange juice?
Sweet potato and pearl barley salad
• 2 medium sized sweet potatoes
• 175g pearl barley
• 1 large bag of green beans
• ½ onion, finely chopped
• 1 clove of crushed garlic
• ½ red chilli, de-seeded and finely chopped
• 1 sprig of fresh rosemary
• 1tbsp balsamic vinegar
• 1tbsp olive oil
• 1tsp wholegrain mustard
• 2tsp honey
1. Slice the sweet potatoes into thick slices place in a pan of water and boil for 5-8 minutes until just cooked and slightly crunchy.
2. Add the beans for the last 2-3 minutes.
3. Drain the water and allow to cool. Once cooled, peel the skins off the sweet potato and cut into chunks.
4. In a large pan, fry the onion, garlic, chilli and rosemary for about 5 minutes or until soft.
5. Once the onion, garlic, chilli and rosemary has cooled, add them to a jug with the olive oil, balsamic vinegar, wholegrain mustard and honey to create the dressing.
6. Add the barley to a pan of boiling water. Allow to simmer, uncovered, for 25-30 minutes or until tender.
7. Allow to cool.
8. In a large bowl, add the beans and sweet potato to the barley.
9. Whisk the dressing ingredients together and pour over.
10. Chill until ready to serve.
Apple, pomegranate, pine nuts and pearl barley salad
• 800g pearl barley
• 57g pine nuts
• 1 small onion, finely chopped
• Salt and freshly ground pepper
• 1 large apple, cut into thin pieces
• 75g pomegranate seeds
• 30g chopped parsley
• 1/4 cup plus 2 tablespoons of extra-virgin olive oil
• 3 tablespoons white wine vinegar
1. Add the pearl barley to a pan of boiling water and allow to simmer, uncovered, for 25-30 minutes or until tender.
2. Preheat the oven to 180°C. Spread the pine nuts on to a baking tray and toast for 5 minutes or until golden. Allow to cool.
3. In a bowl, whisk the oil, vinegar and onion with salt and pepper. Add the pearl barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.
Kale, pearl barley and feta salad
• 1 avocado, chopped
• 100g pearl barley
• 200g chickpeas
• 270g kale
• 50g feta cheese
• 130g sunflower seeds
• 1/2 red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tsp honey
• 1 tsp lemon juice, fresh
1. Add the pearl barley to a pan of boiling water and allow to simmer, uncovered, for 25-30 minutes or until tender.
2. Once the pearl barley has cooled, add all of the ingredients to a large bowl and mix together.
Why not show us your 'pearls' of wisdom in the kitchen using this delicious ingredient on Facebook and Twitter?
The cut
There are a number of crucial cuts in the kitchen – listed below are just five of the most used. Knowing when to use each one will not only leave you feeling like a pro, but will also help make your food look mouth-wateringly good. For example, diced peppers work well in continental dishes such as paella and risotto, which call for flashes of colour and a mix of flavours, but South American cuisine such as fajitas call for chunky slices.
Chop: Large squares, roughly ½ to ¾ inches
Dice: Small chops, approximately ¼ to 1/8 of an inch
Mince: Cut ingredients as small as possible with a knife
Slice: A vertical cut down the length of the food, as thick or thin as you like
Julienne: Long, thin matchstick- like strips, roughly 1/6 to 1/8 of an inch in size.
Measurements that matter
Dash, smidgen or pinch - how do you decide?
A dash is most used in connection with liquid and can relate to flavour enhancers such as Worcester sauce or tabasco or staples such as oil or vinegar. A pinch usually refers to salt, sugar or spice, whereas a smidgen can be used for a variety of ingredients from saffron to chilli powder.
A dash: 1/8 teaspoon – or six droplets
A smidgen: 1/32 teaspoon – a couple of droplets or a few grains (in other words, just enough to give a hint of flavour!)
A pinch: 1/6 teaspoon – or enough to grab between your thumb and forefinger
Top techniques
The technique you use will depend on the meal that you are making, so it is important to select carefully.
Blanching vs Poaching
Blanching is a technique used to cook veggies just enough without leaving them mushy or discoloured, such as green beans.
Poaching involves cooking in a liquid between 140F to 180F. It is typically the chosen method for delicate foods and is often considered to be the healthier option as it does not use fat to flavour the ingredients.
Poaching can be used to make an array of delicious meals, including all- time breakfast favourite Eggs Benedict (feeling hungry yet?!)
Baking vs Broiling
Whether a birthday cake or home-made bread, food must be surrounded by a consistent temperature when baking. The oven will reach an even temperature throughout.
Broiling is when your food is exposed to direct heat. Food should be positioned under the top of the oven, similar to grilling. A popular broiled bite is salmon.
Braising vs Stewing
Braising and stewing use slow, moist heat to tenderise beef and other meats- methods made easy with the Morphy Richards Supreme Precision Multicooker.
Braising, aka 'pot roasting', is when large cuts of beef are partially submerged in liquid.
Stewing refers to small, uniform cuts of beef that are completely submerged in liquid.
What about sautéing?
Sauté is a French word, meaning 'to jump'. In cooking, sautéing involves cooking uniformly cut ingredients at a high heat, without letting them sit in the pan for too long.
If you've got any tips you'd like to share with us, why not get in touch on Facebook or Twitter?
What better way to have your friends over for dinner without having to slave away in the kitchen? The key to the perfect BBQ is flavour, and lots of it, yet marinades and rubs are often overlooked. Whether you're all about burgers and chicken legs, or you prefer prawns and seabass, there's a marinade or rub to suit.
Intensify the flavour by soaking your favourite BBQ fare in its marinade overnight or even for a few hours. This is also a great way to tenderise your meat or fish.
The Easy Blend Deluxe from Morphy Richards provides a quick and easy way to make delicious rubs and tasty marinades in a matter of minutes.
Simply add your ingredients into the blending beaker, attach the blade and twist and lock the beaker with the blade onto the motor. Then blend or pulse your way to a perfectly blended rub or marinade.
Why not follow these quick and easy recipes for a BBQ that's bursting with flavour?
Cajun Rub
2 tbsp paprika
1 tbsp black peppercorns
1 tbsp cumin seed
1 tbsp light brown soft sugar
1 tbsp salt
2 tsp coriander seed
1 tsp dried thyme
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp allspice
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the dual blade
3. Pulse the spices for 20 seconds, then shake the Easy Blend to loosen the spices
4. Blend on speed II for 30 seconds
5. Use the rub to season the meat of your choice, allow to marinade for a few hours or overnight, before cooking
Top tip: Use seeds instead of ground ingredients for a fuller flavour.
BBQ Rub
4 tbsp celery salt
4 tbsp hot paprika
1 tbsp light brown soft sugar
1 tbsp mustard powder
1 tbsp ground coriander
1 tbsp freshly ground black pepper
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp dried thyme
½ tbsp cayenne pepper
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the dual blade
3. Pulse for a few seconds and shake the beaker to loosen the spices
4. Blend on speed II for 30 seconds
5. Use as a dry rub on a meat of your choice
Top tip: Mix with a little bit of oil for a simple and easy marinade.
Lemon and Herb Marinade
Juice of 2 lemons
6 tbsp olive oil
2 tbsp fresh parsley (leaves only)
2 tbsp fresh thyme (leaves only)
Salt and pepper to taste
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the quad blade
3. Pulse for 30 seconds
Top tip: Prick your meat with a knife and then leave it to soak in the marinade over night. This will help the flavour to develop.
Garlic & Thyme Marinade
4 tbsp white wine
4 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
1. Add all the ingredients to the 300ml beaker
2. Attach the beaker to the Easy Blend using the quad blade
3. Pulse for 30 seconds
4. Use as a marinade on a meat of your choice
Top tip: This works great on chicken legs.
If you're BBq-ing up a storm, why not share your pics on Facebook and Twitter?
We've embraced the courgetti craze and even the cronut, but there's a new trend that's captured the imagination and taste-buds of food-lovers across the UK: toast.
That doesn't just mean your standard slice of bread with marmalade or jam, and eaten in a hurry on the way out to work in the morning. This is so much more.
Toast can be accompanied by so many toppings. It's possible to create a filling meal that's packed with healthy goodness, and takes only a few minutes to prepare. What's more, it can be enjoyed at any time of the day – not just breakfast!
With the right toppings, you can pack in a healthy dose of protein, fibre and vitamins, all from a humble slice of toast.
We've put together a list of toppings to suit all tastes, and, using our Aspect, Accents, or Chroma Toasters, your meal will be quickly prepared to perfection, and will taste sensational.
- Avocado & salmon For a healthy snack that will leave you feeling satisfied and full of energy, avocado and salmon is the go-to option. Avocados are packed with nutrients and are high in healthy fats and potassium, while the salmon provides a dose of omega 3.
- Egg, spinach & mushrooms Eggs are a great source of protein and energy, and as they take no longer to cook than a slice of toast, they're the perfect choice for breakfast. Spinach is packed full of nutrients, and mushrooms are a great source of Vitamin B.
- Banana & peanut butter An easy and scrumptious topping for anyone in a rush, this toast contains plenty of good sugars and a healthy dose of potassium from the banana. What's more, a thin layer of peanut butter is packed with healthy fats and protein.
- Cottage cheese & strawberries Cottage cheese is low in fat, and high in calcium. Spread it thickly on a slice of wholegrain bread and top with strawberries for a sweet/savoury mix and a dose of vitamin C.
The Morphy Richards Folding Stand Mixer is the key to your sweet success this summer; it can create mouth-watering meringues, gooey chocolate brownies, crunchy cookies and whipped cream so light you would think it were made of clouds. If you fancy something a little lighter, how about a fruit salad with a twist?
A delicious treat for anyone who has a bit if a sweet tooth (yes, we mean you) and so versatile it can be added to a range of different desserts.
- 3 large egg whites*
- 120g caster sugar *
- Minimum of 3 egg whites and use 40g of caster sugar per egg white
1. Pre heat the oven to 150ºC / Gas Mark 2.
2. Place the egg whites in the Mixing Bowl of your Morphy Richards Folding Stand Mixer and insert the Whisk Attachments.
3. Whisk on maximum speed until at the soft peak stage. This takes about 3 minutes. During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the unit and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.
4. Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a time, until stiff.
5. Shape dollops of the mixture onto baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
6. Lower the temperature to 110oC / Gas Mark ¼ and cook for a further 2-3 hours until crisp and dry.
Eton Mess
One of the most traditional English desserts, originally served at cricket games, but now enjoyed…well, pretty much everywhere!
Meringues (either homemade using your Folding Stand Mixer, or bought from any large supermarket)
300ml whipping cream
A punnet of strawberries
1. Crumble the meringues into a bowl.
2. Whip the cream in your Morphy Richards Folding Stand Mixer on speed 4-5 until desired thickness is achieved. (Guide time: 3-4 minutes). During mixing hold the Mixing Bowl steady and turn clockwise and anticlockwise to allow the ingredients to mix thoroughly. It may be necessary to stop the mixer and scrape the sides of the bowl a few times to make sure all the ingredients are incorporated.
3. Add the cream and strawberries to the crumbled meringue and mix together.
Fruit Salad
The humble fruit salad is often overlooked, but adds flavour and zing to any occasion. To surprise your guests why not add sweet basil, black peppercorns, chilli or earthy sesame oil?
- One galia melon
- A punnet of blueberries
- 3 nectarines
- A punnet of strawberries
- 1 banana
1. Chop up all of the fruit and combine in a bowl. Delicious on its own or served with cream or ice cream.
Give these recipes a whirl and share your creations on Facebook or tweet @LoveYourMorphy.
We're here to help turn you from disaster to Delia, and so we've made a list of the most common mishaps we're asked about and how to avoid them. Chill out, you've got this.
Burning your garlic…whoops!
Garlic browns in less than a minute and there's nothing more frustrating than adding it to a pan, only to realise that your oil is too hot. Burnt or overcooked garlic can give a bitter taste to dishes, rather defeating the purpose of this tasty ingredient.
The best way to cook garlic is to sauté it on a medium heat in either a bit of butter or olive oil. For an even easier way, use the Supreme Precision Multicooker. Insert the mixing paddle into the jug, add your garlic with a little bit of oil before attaching the lid. Select speed two, set it to 90oC and fry it to perfection for just two minutes.
Top tip: For a quick and easy way to peel garlic bulbs, cut off both ends, place it under your knife and press down, the garlic will easily separate from the skin. Quickly chop it up and you're ready to add it to the oil.
Never fear, the days of smooth mash are here
Lots of people struggle to make mash that isn't lumpy. Follow these five simple steps for creamy mash every time:
1. Peel your potatoes – either Desiree or Charlotte potatoes work best
2. Chop them into small, evenly sized cubes rather than big chunks
3. Allow to boil until soft – poke the largest cube with a knife to test
4. Before adding any liquid or butter, mash the potatoes with a potato masher until powdery
5. Add a nice big chunk of butter with a splash of milk or cream before mixing in with a wooden spoon
Top tip: Keep an eye on our site in coming months for a blender which can do all the mashing for you…!
Over-boiled eggs - The hard times will be over easy
You're never too old to enjoy boiled eggs and soldiers but getting the ideal yolk for dipping can be tricky. Whether you like them hard boiled or soft, cooking the perfect egg is all about timing.
The difference between a good egg and a lousy one can be as little as 30 seconds. Follow these easy steps for cracking good eggs:
1. Fill a small sauce pan with water so that it's ¾ of the way full – enough to cover your egg completely
2. Bring the water to a fast boil
3. Add your eggs to the pan and leave them to boil for 5 minutes
Top tip: Add a pinch of salt to your water to stop your eggs from cracking.
Say hello to chicken that's juicy and full of flavour
Lots of people overcook chicken for the fear of food poisoning, but then end up with dry, tasteless meat.
Steaming is one of easiest ways to cook chicken. With the Intellisteam Food Steamer you can cook chicken to perfection in less than 20 minutes, all at the click of a button. Add the right amount of water to the food steamer, add your chicken to the steamer with some Cajun rub or thyme to help the flavours infuse while cooking, select the pre-set chicken function and then sit back and relax while your dinner cooks away.
The days of drowned rice are over
Cooking rice can be stressful as the rice to water ratio can seem to be an art form, but it's easier than you think. You just need the right quantities.
With rice it's all about quantities; get this right and you'll enjoy delicious, fluffy rice every time. Add twice the amount of water as rice (half a cup of rice is sufficient for two people) and a pinch of salt to taste.
Cover the pan for 10-15 minutes until all of the water has evaporated, then use a fork to fluff up once finished. Easy.
And there you have it; our five top tips to helping you discover your love of cooking. It really isn't that hard to get it right in the kitchen; you just need the right tools and the passion to make it tasty!
Got any questions? Don't hesitate to get in touch with us on Facebook or Twitter.
Keep an eye on our blog and Facebook page for recipes, how-tos and tips and you'll be summer-ready in no time!
Cauliflower rice is a really simple and tasty alternative to rice, which you can enjoy with all of your favourite meals.
Cauliflower is high in fibre and low in calories – 100g contains only 26 calories and 5% of your daily dietary fibre. It's an excellent source of vitamin C and minerals such as iron, calcium and potassium, all of which help with your general health and immune system.
To make a batch of cauliflower rice all you need is a cauliflower, a colander, a blender such as the Morphy Richards Accents Hand Blender Set with Serrator Blade a splash of rapeseed oil and a frying pan; it's a doddle.
1. Start with one large cauliflower. Depending on the size, this should make two sizeable portions.
2. Remove all of the outer leaves and cut out the hard centre. Break it down into small florets, which will fit into your blender easily.
3. Thoroughly wash each of the florets and leave to drain in your colander. Pat dry with a sheet of kitchen towel.
4. Transfer all of the florets into the large jug of your Morphy Richards Hand Blender Set with Serrator Blade and pulse for about 30 seconds until all of the cauliflower is finely chopped.
5. Pop the chopped cauliflower into a frying pan with a small amount of rapeseed oil (a healthier alternative to olive oil, due to the reduced amount of saturated fat) and cook over a medium heat for approximately two minutes, until heated through.
6. Serve immediately with your choice of fish, meat or vegetables.
You can add different herbs and spices to the rice to give added flavour. Why not try coriander and lemon juice or black pepper and cayenne?
Give the recipe a whirl and share your creations on Facebook or tweet @LoveYourMorphy.
To ensure you can make the most of family time use your our Supreme Precision 10-in-1 Multicooker to rustle up these tasty meals in no time at all. Follow the instructions below and you'll be as popular as the Easter bunny.
Mushroom Risotto with Parmesan Crisp
To serve four
You'll need:
• 40ml extra virgin olive oil
• 30g shallot, finely chopped
• 20g white onion finely chopped
• 1 garlic clove, finely chopped
• 200g button mushrooms, diced
• 150g shiitake mushrooms, diced
• 300g risotto rice
• 40ml dry white wine
• 630ml water
• 1 vegetable stock cube
• 50ml double cream
• 40g butter
• 30g Parmesan cheese, grated
To serve:
• 200g Parmesan cheese, grated
• 1 shiitake mushroom, thinly sliced
• Extra virgin olive oil
For the Risotto:
1. Insert the mixing paddle into the jug; add the olive oil, shallot, onion, garlic and mushrooms. Attach the lid and measuring cap.
2. Select programme A and press start.
3. After five minutes the Multicooker will beep twice. Remove the lid, scrape the sides of the jug down using a plastic or silicone spatula and add the rice. After one minute add the wine, water and crumble in the stock cube. Replace the lid, without the measuring cap.
4. After 10 minutes the Multicooker will beep three times. Remove the lid and add the cream. Replace the lid.
5. After eight minutes the Multicooker will beep 4 times. Remove the lid, add the butter and Parmesan cheese. Replace the lid and cook until the programme stops.
6. At the end of the programme, press the stop button and remove the jug. Remove the mixing paddle and check the seasoning before serving.
For the Parmesan Crisps:
7. Place a small non-stick frying pan over a high heat. When hot, place a circular metal pastry cutter into the centre of the pan. Place a heaped spoonful of Parmesan cheese into the centre of the cutter, (approximately 50g).
8. After one minute, using a spoon remove the pastry cutter and gently turn the Parmesan crisp over to cook on the other side for another minute. Repeat for each crisp.
9. Gently fry off the sliced shiitake mushroom in a little oil, until cooked.
To serve:
Serve the risotto in a bowl, topped with a Parmesan crisp, a slice of mushroom and a drizzle of olive oil.
For a richer risotto, add five fresh chopped scallops to the onion and shallot mix at the start.
Spaghetti Pescatore
To serve four
You will need:
• 20ml extra virgin olive oil
• 30g shallot, finely chopped
• 2 garlic cloves, finely chopped
• 150g button mushrooms, diced
• 200g mixed seafood
• ½tsp salt
• 20ml dry white wine
• 500ml water
• 380g spaghetti
• Freshly chopped parsley
To serve:
• 12 tiger king prawns, shelled and de veined
• 4 parsley sprigs
For the Pasta:
1. Insert the mixing paddle into the jug, add the olive oil, shallot, garlic, mushrooms, seafood and half the salt. Attach the lid and measuring cap.
2. Select programme B and press start.
3. After five minutes the Multicooker will beep twice. Remove the lid and add the white wine. After a couple of minutes, add the water and replace the lid.
4. After 9 minutes the Multicooker will beep three times. Remove the lid, break the spaghetti in half and add to the jug with the remaining salt. Replace the lid. (When the pasta is almost cooked you may need to remove the lid and stir with a spatula to prevent sticking).
5. After 15 minutes the multicooker will beep four times. Remove the lid and add the parsley and check the seasoning. Continue cooking for the final few minutes stirring occasionally with a spatula.
6. At the end of the programme, press the stop button and remove the jug. Remove the mixing paddle before serving.
To decorate:
Heat a spoonful of olive oil in a non-stick frying pan, fry the tiger king prawns for one minute on each side.
To serve:
Serve the pasta topped with three tiger king prawns and a sprig of parsley.
Spicy Hummus with Tahini
To serve four
You will need:
• 400g canned chickpeas, drained (liquid reserved)
• ½ large garlic clove, crushed
• 1½ lemons, juiced
• 1½tbsp olive oil
• 1tsp cumin, ground
• Salt, to taste
• Cayenne pepper, to taste
• 75g tahini paste
To serve:
• Pitta bread, cut into strips
• Crudités
For the hummus:
1. Insert the chopping blade into the jug, add the drained chickpeas and attach the lid and measuring cap. Using the pulse setting, blend on speed 10 until mashed.
2. Remove the lid and add the garlic, lemon juice, oil, cumin, salt, cayenne and 2-3tbsp of the reserved liquid. Replace the lid and pulse twice for 10 seconds each. Scrape the sides of the jug down using a spatula and then pulse again for a further 10 seconds.
3. Add the tahini paste to the jug and pulse for 10 seconds. Scrape the sides of the jug down using a spatula and then pulse again for 10 seconds or until of a thick creamy consistency. Adjust the seasoning if necessary.
4. Place the hummus into a shallow bowl, sprinkle with cayenne pepper.
To serve:
Serve with pitta bread and crudité vegetables
Have a great Easter from all at Morphy Richards!
With many of you thinking about getting your bodies ready for summer (maybe wishful thinking knowing the British weather?) here are a few energy boosting smoothie ideas to help fuel your workouts.
Orange and mango citrus zinger
A fresh and exotic tasting drink to get you in the mood for summer escapes…
3 large oranges
I large mango
Ice cubes
1. Wash and prepare the fruit, cut the oranges into segments and peel, de-stone and slice the mango.
2. Attach the jug attachment to your Easy Blend Deluxe using the Quad Blade. Insert the filter into the jug and attach the juicer lid.
3. Using the pusher, juice the orange and mango slices together on speed II.
4. Pour into a glass with ice and enjoy.
Cool Banana
Simple, healthy and delicious.
One ripe banana
200ml skimmed milk
300g low fat vanilla yoghurt
1. Add the ingredients as listed to the 750ml beaker, do not overfill.
2. Attach the beaker to the Easy Blend Deluxe using the Quad Blade.
3. Pulse for 5-10 seconds to combine.
4. Blend on speed II for 20 seconds.
5. Pour and enjoy!
Strawberry watermelon cooler
A refreshing smoothie to quench your thirst and tickle your tastebuds.
One watermelon, skin removed
Eight large British strawberries
200g seedless red grapes
1. Wash and prepare the fruit, cut the watermelon into chunks and the strawberries in half.
2. Attach the jug attachment to your Easy Blend Deluxe using the Quad Blade. Insert the filter into the jug and attach the juicer lid.
3. Using the pusher, juice the fruit together on speed II.
4. Pour into a glass, stir and garnish with a strawberry.
Breakfast berry blast
A vitamin-filled smoothie to kick start your day and keep you going for hours.
One ripe banana
200ml skimmed milk
100g blueberries
One tsp honey
1. Add all of the ingredients to the 750ml beaker, do not overfill.
2. Attached the beaker to the Easy Blend Deluxe using the Quad Blade.
3. Blend on speed II for 30 seconds.
4. Serve immediately.
Have you got any failsafe energy smoothie recipes? Post them on Facebook or tweet @LoveYourMorphy.
Alexa Chung feigned incompetency, but then pulled a trio of delights out of the bag (or, more appropriately, the oven) but was still no contest for Victoria Wood who took home the bake off apron.
If the tasty treats have got you in the mood to bake then check out our delicious recipes for brownies and crumpets below.
What's more, if you're looking to kit out your kitchen with the perfect baking products, you can pick up our Accents Plastic Stand Mixer for half price* by using the code BL0350 – happy baking!
Outrageously good brownies
Simple to make and easy to enjoy by all the family, this tray bake is a real treat.
For the cake:
- 75g cocoa powder
- 200ml boiling water
- ¾ tsp bicarbonate of soda
- 4 eggs
- 375g demerara sugar
- 175ml sunflower oil
- 1 tsp vanilla extract
- 275g self-raising flour
- 2 tbsp cocoa powder
- 50g butter
- 300g icing sugar
- Chocolate stars
- Edible gold stars glitter
Method:For the cake:
- Preheat the oven to 180 degrees Celcius. Grease a 23cm x 30cm baking tray and set aside.
- In your Accents Plastic Stand Mixer bowl, combine the cocoa with the boiling water. Stir in the bicarbonate of soda and leave to one side to cool.
- Once the cocoa mixture has cooled, add the rest of the ingredients to the bowl, and mix together on a medium setting for two minutes or until fully combined.
- Pour the mixture into your baking tray and bake for 30 minutes, or until risen and firm to the touch. Allow the cake to cool in the tin for a few minutes before moving it to a wire rack to finish cooling.
- In a saucepan over a medium heat, melt the butter and golden syrup with 1 tbsp of water. Mix in the icing sugar until smooth. If needed, add a little extra boiling water before spreading the icing over the cake.
- Scatter the decorations over the cake and leave it set for a couple of hours.
Scrumptious breakfast crumpets
Kickstart your weekend with freshly made crumpets, dripping with butter.
- 450g plain flour
- ½ tsp salt
- 1 tsp sugar
- 2 tsp dried yeast
- 300ml warm milk
- 300ml warm water
- Vegetable oil (for cooking)
You will need four, greased, crumpet rings.
- In the bowl of your Accents Plastic Stand Mixer, combine the flour, salt, sugar and yeast, making a well in the centre. Pour in the warm milk and water, on a medium setting mix until the batter is fully combined and thick. Cover with a tea towel or cling film.
- Leave in a warm place to rise for about an hour until it's a light, spongy texture. Set your Accents Folding Stand Mixer to a medium setting for one minute to knock out any air and pour into a large jug.
- Add a small amount of oil to a non-stick frying pan. Wipe the pan with kitchen paper to remove any excess oil. Add the crumpet rings to the pan and pour in enough mixture to fill them to just over halfway up the sides. Leave to cook on a low to medium heat until plenty of small holes appear on the surface and the batter has just dried out. This will take about 10 minutes.
- Remove the rings and turn over the crumpets to cook for a further minute or two on the other side.
- Allow to cool slightly and then enjoy!
*Terms and conditions.
- The offer is only available by using the code against online transactions on www.morphyrichards.co.uk for the 40010 Accents Plastic Stand Mixerand does not include delivery.
- The code cannot be used in conjunction with any other offer.
- Using the code does not affect your statutory rights.
- Discounts cannot be applied retrospectively (i.e. after buying).
- The code expires on 17th March 2015 however Morphy Richards reserve the right to suspend or restrict the code at any time.
- Offer is subject to product availability.
- This code cannot be re-published or shared on any other website.
- The voucher is offered by Morphy Richards Limited: Mexborough, South Yorkshire, S64 8AJ
Last night saw Mary Berry and Paul Hollywood back in the tents with four hopeful celebrities hoping to take the Comic Relief baking crown. Jennifer Saunders, Joanna Lumley, Lulu and Dame Edna rose to the occasion making a giant cookie, mini fruit tarts and a showstopper chocolate cake to varying degrees of success. If you're feeling inspired today, try one of the recipes below and get involved for Comic Relief. Don't forget to share your creations with on Twitter and Facebook.
Triple Layer Chocolate Cake
This decadent show-stopping chocolate cake is perfect for special occasions or a naughty weekend treat.
Cake ingredients:
● 1 and 3/4 cups (220g) all-purpose flour
● 1 and 3/4 cup (350g) granulated sugar
● 3/4 cup (65g) unsweetened cocoa powder
● 1 teaspoon baking powder
● 2 teaspoons baking soda
● 1 teaspoon salt
● 1 cup (240ml) buttermilk
● 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
● 2 large eggs, at room temperature
● 1 teaspoon vanilla extract
● 1 cup (240ml) freshly brewed strong hot coffee
Icing ingredients:
● 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
● 3-4 cups (360-480g) confectioners' sugar
● 3/4 cup (65g) unsweetened cocoa powder
● 3-5 Tablespoons (45-75ml) heavy cream
● 1 teaspoon vanilla extract
● 1/2 - 3/4 teaspoon salt (to taste)
● 15 oz (1.5 bags) chocolate chips, optional
Preheat oven to 180 degrees celcius. Butter & flour two 9 inch round cake pans.
For the cake:
1. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
2. Using your Morphy Richards Folding Stand Mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
3. Pour the batter into your prepared baking pans and bake for 23-27 minutes or until a knife inserted in the centre comes out clean. Allow to cool before frosting.
For the frosting:
1. Using your Morphy Richards Folding Stand Mixer, fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about two full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and all of the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about two minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for one minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt to taste.
2. Place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
3. Cake stays fresh, moist, and soft at room temperature (covered) for up to four days. Cake may be refrigerated (covered) for up to seven days.
Gooey Cream Cheese Chocolate Chip Cookies
Share these easy to make healthy cookies with your colleagues or family.
● 1/2 cup (1 stick) unsalted butter, softened
● 1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
● 3/4 cup light brown sugar, packed
● 1/4 cup granulated sugar
● 1 large egg
● 2 teaspoons vanilla extract
● 2 1/4 cups all-purpose flour
● 2 teaspoons cornstarch
● 1 teaspoon baking soda
● 1/4 teaspoon salt, optional and to taste
● 2 1/4 cups semi-sweet chocolate chips or chunks
1. To the bowl of your Morphy Richards Folding Stand Mixer, fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about five minutes (or use an electric hand mixer and beat for at least seven minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about one minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a teaspoon, form heaping mounds of cookie dough. Place mounds on a large plate, flatten mounds slightly with your palm, cover with clingfilm, and refrigerate for at least two hours, or up to five days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 180 degrees Celsius, grease a baking tray and place mounds on the tray, spaced at least 2 inches apart. Bake for eight minutes, or until edges have set and tops are just beginning to set, pale and glossy in the centre. Do not bake longer than 10 minutes. Allow cookies to cool on the baking sheet for five minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to one week, or in the freezer for up to three months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to five days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future.
Did you know you could slow cook fudge? Or have you ever indulged in seven hour porridge?
Get inspired by the simple and delicious recipes below and you will never view your slow cooker in the same way again. Share your creations on our Facebook page!
Slow cooked chocolate fudge
An indulgent, but not too sinful treat….
• 2-1/2 cups chocolate chips
• 1/2 cup canned coconut milk
• 1/4 cup coconut sugar or maple syrup
• Pinch of sea salt
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
1. Mix together the chocolate chips, coconut milk, coconut sugar, salt, and coconut oil.
2. Throw into your Morphy Richards Slow Cooker and cook on low for two hours without stirring. It's important that lid remain on throughout.
3. After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT: Do not stir the mixture at this point. Allow to cool to room temperature or to 110 degrees if you have access to a candy thermometer.
4. Once cooled, using a large spoon, stir vigorously for 5 -10 minutes until the mixture develops a matte finish.
5. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate for four hours or until firm.
Slow cooked porridge
A delicious and healthy, no-fuss breakfast for the whole family.
• 1 cup jumbo oats
• 4 cups milk (or half milk, half water for a less creamy version), plus a splash more milk to serve
• Cinnamon, dried fruit, nuts, maple syrup, sliced bananas, or whatever topping you prefer
1. Heat the slow cooker if necessary.
2. Put the oats in the bowl along with a pinch of salt and pour over the milk, or a mixture of milk and water.
3. Add the dried fruit, if you choose to use it.
4. Put the slow cooker on its lowest setting and cook overnight for seven to eight hours.
5. The porridge may have developed a crust overnight, but mix this in to break it up and add a splash of milk to serve, along with your desired topping
Slow cooked chilli
Classic comfort food dish, but better.
• 900g beef mince
• 1 large red onion, finely chopped
• 2 cloves garlic, finely chopped
• 400g can chopped tomatoes
• 2 tbsp smoked paprika
• 410g can Kidney beans, drained
• One beef stock cube
• ½ tsp hot chilli powder
• 1 tsp cumin
• Dash of Worcester Sauce
• 100ml boiling water
• Salt and freshly ground black pepper
• 4 tbsp chopped fresh parsley
• Basmati rice, to serve
1. Tip the mince into the slow cooker stoneware and turn on to Low heat, crisp up the mince a little before adding other ingredients.
2. Add the onion, garlic, soup, paprika, beans, stock cube, chilli powder and cumin, salt and pepper, then mix well.
3. Add enough boiling water to come halfway up the mixture, to replace the moisture coming out of the beef and the onion. Place the lid on top and cook for four to five hours on Low, or two to three hours on High, or until the meat is tender.
4. Once cooked, remove the lid and stir. Add a little more seasoning and serve straight from the pot with basmati rice and plain natural yoghurt.
Slow cooked whole chicken
You will not believe how easy it is to make tasty rotisserie-like chicken in your Morphy Richards Slow Cooker .
• Whole chicken
• Salt and pepper
• Desired flavourings such as garlic, lemon, peppercorns or chilli
1. Take three pieces of aluminium foil and form into small balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with kitchen roll. Season the chicken with the salt, pepper and whatever flavourings you choose, and place in the slow cooker on top of the crushed aluminium foil balls.
3. Set the slow cooker to High for one hour, then turn down to Low for about eight to 10 hours, or until the chicken is no longer pink and the juices run clear. Simples.
Slow cooked chicken and mushroom fettuccine
An easy-to-make Italian feast that even the most inexperienced of cooks can whip up.
• 700g chopped chicken
• 2 punnets of cremini mushrooms, cut into thirds
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• One clove of garlic, finely chopped
• Two packets of cream cheese, cut into chunks
• 11p butter butter
• 1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
• 1 1⁄2 cups whole milk
• 1 package (1 pound) fettuccine
1. Spray inside of your Morphy Richards slow cooker with non-stick cooking spray.
2. Arrange chicken in single layer in bottom of your slow cooker.
3. Add mushrooms and sprinkle salt, black pepper and chopped garlic into the pot.
4. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat.
5. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface.
6. Cover and cook on Low for four to five hours or on High for two to two and a half hours.
7. Serve with fettuccine pasta.
Slow cooked spicy bean soup
A great dish to keep you fuller for longer.
• 1 tbsp vegetable oil
• 200g chopped onion
• 180g sliced carrots
• 2 cloves garlic, minced
• 600ml chicken stock
• 2 tsp sugar
• 450g frozen sweetcorn
• 400g can of kidney beans, drained
• 400g can of black beans, drained
• 400g can of chopped tomatoes with basil
• 400g can of chopped tomatoes, drained
• 110g diced green chillies
1. Combine all ingredients in the slow cooker, and cook on High for the first hour.
2. Turn the temperature down to LOW, and cook for seven more hours.
3. Serve with crusty bread.