I have been looking for an easy way to get my teenagers to have a healthy, filling, easy (for them and for me!) breakfast even when they are dashing out of the door after lying in bed for as long as possible!! This recipe in a recent Sainsbury’s magazine seemed to fit the bill so I have adapted it for my store cupboard and Stoneware collection. Not only is it really tasty (so they aren’t bothered that it is healthy!) but it is also supremely easy to make – just throw everything in the food processor, whizz and bung it in the stoneware and into the oven. Perfect!
As always, I like to make the mistakes so you don’t have to. The first time I made this everyone loved except me, the flavour is good but I wanted it to have more of a flapjack texture. So the 2nd time I made it I tried it in a bigger piece of stoneware (medium bar pan) which made for a thinner mixture. The result – disaster!! Really dried out, bad textured pap. DON’T DO IT!!! Oh, and it still didn’t get anywhere near to the flapjack texture I wanted!!
250g pitted dates (original recipe: medjool dates)
2 ripe bananas, peeled and broken into 3 or 4 pieces
200g porridge oats
60g plain flour (original recipe: wholemeal)
30g desiccated coconut
120ml olive oil
2tbsp milk (original recipe: almond or soya milk)
3tbsp golden syrup (original recipe: maple syrup)
2tbsp mixed seeds, plus a pinch
1/2 tsp salt (original recipe: fine sea salt)
- Preheat the oven to 180C/ 160C Fan/ Gas Mark 4. Original recipe recommend lining 20cm square tin with baking paper. I recommend using a Small Baker (Blue and Square) if you have one, or a square baker. I do sometimes line it just to make it easier to take it out later!
- Put all the ingredients in the food processor except for the seeds. Whiz until rough but well combined. Then add the seeds and give a final blitz.
- Spread into the baker and sprinkle over the extra seeds.
- Bake for 20-25 minutes or until firm to touch and slightly golden on top. Leave in the tray for 5-8 minutes to cool. Use the baking paper as handles, if used. Cut into 16 squares and leave to cool.
This is a new recipe which came with the ‘baby’ Rockcrok. I have eaten it once before but not actually made it – until last night’s Pampered Chef party. Well, I still didn’t actually make it – the guests did! – but I helped out here and there and saw just how easy it was. The thing which impressed me the most was how easily it dropped out of the Rockcrok when I turned it out. It just came straight out, absolutely no encouragement needed!! Plus it tasted absolutely fab, not at all rubbery like some microwave cakes can be. LOVED it! Make it – you won’t regret it.
Upside Down Pecan Carrot Cake. Beautiful!
175g dark soft brown sugar
2 tbsp water
100g pecan halves
200g trimmed and peeled carrots
150g self raising flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground mixed spice
Finely grated zest of 1 orange
150ml sunflower oil
- Add butter, 50g of the sugar and water to Rockcrok Casserole (1.9l).
- Put onto the hob on medium heat for 3-5mins or until sugar is dissolved and mixture begins to bubble, stirring
continuously using Small Mix ‘N Scraper. Remove from heat and cool for 2 minutes.
- Starting on the outside edge of the Casserole, carefully place about 85g of the pecans upside down, close together in a circular pattern, in brown sugar mixture. Set aside.
- Coarsely chop remaining pecans in Food Chopper. Set aside.
- Peel carrots using Vegetable Peeler and trim ends off using Paring Knife. Grate carrots using Adjustable Microplane Coarse Grater into a Classic Batter Bowl.
- Zest orange using Microplane Zester directly into Batter Bowl.
- Using Small Adjustable Measuring Spoon add baking powder, cinnamon, mixed spice to the Batter Bowl. Add remaining sugar, flour, and chopped pecans to the bowl and stir using Bamboo Spoon.
- In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk. Pour egg mixture into the carrot mixture, mix until well combined using Small Mix N Scraper. Spoon mixture carefully into Rockcrok and level surface.
- Microwave, uncovered, on HIGH for 7-9 minutes or until a wooden cocktail stick/ cake tester comes out clean when inserted into the centre of the sponge. The top will look quite moist and side shrunken away slightly. Remove cake from microwave to Stackable Cooling Rack. Let it stand, covered for 5 minutes, if you can resist the smell. Carefully invert the cake onto a serving plate. Serve warm or cold.
Oh my goodness, it has been sooo long since I posted a new recipe?!! Where has that time flown? Well, I am pleased to say that I return today with TWO new recipes. Both of which I didn’t expect much from, but both of which surpassed all expectations! This first recipe is a 70’s throwback recipe for Pineapple Upside-Down Cake – made in the microwave!! My first thought was that it was going to taste too spongy or ‘fake’ but I was blown away with how light, fluffy and moist it was. I don’t know how much of this is to do with the Pampered Chef Rockcrok, but I love it – and will be making it again!
Pineapple Upside-Down Cake – made in the microwave?!
50 g butter
50 g light soft brown sugar
7 canned pineapple slices
7 cocktail maraschino flavor cherries
175 g self-raising flour
4 tsp baking powder
175 g golden caster sugar
100 g butter
100 ml semi-skimmed milk
- Melt the butter in Rockcrok Everyday Pan over a medium heat until melted (approx. 1 – 2 minutes). Add brown sugar and cook until sugar is dissolved and bubbling, stirring continuously with Small Mix ‘N Scraper. Remove from heat.
- Open Pineapple tin using Smooth Edge Can Opener. Using Stainless Colander drain pineapple. Arrange pineapple slices in a single layer in base of Rockcrok. Place a cherry in centre of each pineapple slice.
- Using Easy Read Measuring Cup measure 100ml of milk. Put butter in 500ml Prep Bowl and melt in the microwave (about 30-40 seconds). Remove from microwave to cool slightly.
- Place flour, baking powder and caster sugar in Classic Batter Bowl; using Bamboo Spoon mix well.
- In Small Batter Bowl, whisk melted butter, milk and eggs together until well combined using Stainless Whisk.
- Pour egg mixture into the flour mixture; then whisk together until well combined and smooth. Slowly pour cake batter over pineapple. Microwave, covered, on HIGH 9 – 10 minutes or until a wooden cocktail stick or cake tester comes out clean when inserted into centre of cake.
- Remove pan from microwave. Run Skinny Scraper around cake edges to loosen. Immediately invert cake onto Shimmering Glass Round Platter. Serve warm.
This amazing cake is so delicious and moist and yet is cooked in a Microwave??!! Now, before you back away from the recipe shaking your head in horror – please, please give it a go. It just doesn’t taste at all like its been cooked in the microwave. Honestly!
The main product used for this is a brand new one which is coming out in March (2015!) and is going to be fondly called the “baby Rockcrok” (or officially the 1.9ltr Rockcrok Casserole). It may be that the Rockcrok actually helps in making this taste like it wasn’t cooked in a microwave – I haven’t tried it in anything else to compare it. If, however, you try it out and don’t have (yet!) a Rockcrok please do let me know how it goes.
175g dark soft brown sugar, divided
2 tablespoons water
100g pecan halves, divided
200g trimmed and peeled carrots (prepared weight)
150g self-raising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon mixed spice
Finely grated zest of 1 orange
150ml sunflower oil
- Melt butter, 50g of the sugar and water in baby Rockcrok (1.9lt) on hob over medium heat 3-5 minutes or until sugar is dissolved and mixture begins to bubble, stirring continuously. Remover Casserole from heat. Cool for 2 minutes.
- Starting on the outside edge of the casserole, carefully place about 85g of the pecans upside down, close together in a circular patter, in brown sugar mixture. Set aside. Coarsely chop remaining pecans using Food Chopper; set aside.
- Grate carrots using Microplane Adjustable Coarse Grater into Classic Batter Bowl. Add remaining sugar, flour baking powder, cinnamon, mixed spice, orange zest (easiest tool for this is the Microplane Zester) and chopped pecans to the grated carrot.
- In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk. Pour egg mixture into the carrot mixture; mix until well combined using Small Mix ‘N Scraper. Spoon mixture into Casserole and level surface.
- Microwave, uncovered, on HIGH 7-9 minutes or until cake tester or wooden cocktail stick comes out clean when inserted into centre of sponge (the top will look quite moist and sides shrunken slightly away). Remove cake from microwave to Stackable Cooling Rack. Let stand, covered, for 5 minutes. Carefully invert cake onto serving plate. Serve warm (with or without cream!) or cold.
Microwave cooking times are tested using 900w microwave oven. Please adjust according to suit your microwave oven.
This is the most indulgent chocolate recipe I know. I have to serve this with Creme Fraiche to cut through the sweetness but you can serve it with Whipped Cream or Ice Cream. I haven’t made it for ages but was asked to make it for a show last night and was reminded just how yummy it was. I think I was in too much of a hurry to serve it and it probably could have done with a little more time. So my top tip is to wait!!!
The recipe needs a Wok or large Skillet that is safe to go into the oven (The Pampered Chef cookware is ideal for this).
2 packets (415 g each) chocolate fudge brownie mix (plus ingredients to make the two batches of brownies)
115 g (4 oz) good quality plain or bitter (70% cocoa solids) chocolate
400 ml (14 fl oz) water
1 jar/bottle (320 g) chocolate dessert sauce or dark chocolate sauce
1 teaspoon vanilla extract
40 g (11⁄2 oz) flaked almonds, toasted and coarsely chopped
Icing sugar, to decorate
- Preheat oven to 180oC/fan 160oC/Gas 4. Lightly spray bottom of Family Skillet with sunflower oil using Kitchen Spritzer. In Classic Batter Bowl, prepare both packets of brownie mix according to packet instructions. Spread cake batter evenly over bottom of skillet. Cut chocolate into small pieces on Cutting Board using 20 cm (8 in) Chef’s Knife. Sprinkle chocolate evenly over batter.
- Place water and chocolate sauce in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla extract (mixture will be thin). Carefully pour chocolate sauce mixture over brownie batter in a circular or wavy (criss-cross) pattern
- Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear saucy, but will thicken more as it begins to cool). Carefully remove skillet from oven (skillet handles are hot, use Oven Mitts) to Stackable Cooling Rack
- Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with icing sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped cream, if desired.
Apple Cake ready for the oven.
This recipe is a fabulous winter warmer pudding. Perfect with custard (in my opinion!) and so easy to make my daughter made it for us!
1 unwaxed lemon
175 g butter, softened
1 teaspoon mixed spice
1 teaspoon ground cinnamon, divided
175 g self-raising flour
2 sweet apples such as Gala or Coxes (about 250 g total weight)
25 g demerara sugar
- Preheat oven to 190ºC/fan 170ºC/Gas 5.
- Finely zest lemon using Microplane® Adjustable Fine Grater to measure half teaspoon zest. Cut lemon in half and squeeze juice into (250-ml) Prep Bowl to measure 2 tablespoons juice.
- Lightly whisk eggs in (500-ml) Easy Read Measuring Cup using Stainless Whisk; set aside.
- In Classic Batter Bowl, mix together butter, dark brown sugar, mixed spice, lemon zest, lemon juice and half teaspoon of cinnamon using Small Mix ‘N Scraper®, until well combined.
- Gradually add small quantities of egg, then flour, to the butter mixture, mixing each addition until well combined. Spoon cake mixture into Square Baker; level mixture and set aside.
- On Cutting Board, cut unpeeled apples into quarters using Forged Cutlery Utility Knife. Cut away cores; discard. Thinly slice apple quarters and arrange apple slices, overlapping slightly, in three straight lines on top of cake mixture.
Nearly Ready Spice Apple Cake
- Mix demerara sugar and remaining cinnamon together in clean Prep Bowl. Sprinkle evenly over top of apple slices.
- Bake 40 – 45 minutes or until the tip of a sharp knife comes out clean from the centre of the cake. Cut cake into portions and serve using Mini-Serving Spatula.
Scrumptious steaming hot apple cake, ready for eating!
Yield: Serves 9 – 12
Per serving: Nutrition information per serving (serving 12): Energy 1046kJ/250kcal, Protein 3.6g, Carbohydrate 29.7g, Sugars 18.8g, Fat 14.1g, Saturated fat 8.2g, Fibre 0.7g, Salt 0.4g
Cook’s Tip: Serve this quick and easy cake warm with custard or whipped cream for a delicious winter pudding. Alternatively, serve cold with morning coffee or afternoon tea.
Use Adjustable Measuring Spoons to accurately measure the spices, lemon zest and juice.
Substitute the lemon zest and juice with orange zest and juice, if desired.
© 2014 The Pampered Chef used under license.
This cake is called Daddy cake because my daddy likes it!! It has been inherited from my fabulous mum. It is really difficult to describe because it is technically a light fruit cake (I think) but this doesn’t really help people to know whether to try it or not. It is definitely NOT a fruit cake like you get at weddings or christmas. It isn’t like a dundee cake either. It is more “cakey” than either of those and yet it is more dense than a Victoria Sponge. In short, its Daddy Cake! There is nothing else I know like it! It tastes fabulous, and (especially if you have a big mixer) is simplicity itself to make.
Daddy Cake cooling in the Mini Baker
8oz Self Raising Flour
4oz Butter (soft if possible)
4oz Sugar, plus extra for sprinkling
1tsp Mixed Spice
4oz Dried Fruit
- Heat oven to 170.
- Add Flour, Butter, 4oz Sugar, Egg and Mixed Spice to mixer.
- Beat on high until well combined and slightly lighter in colour.
- Turn mixer down to low. Whilst still beating add enough milk to make a soft dropping texture.
- Add Fruit and gently mix through.
- Use Small Mix ‘N Scraper to transfer into Mini Baker (and not leave any behind!). Flatten top. Sprinkle with Granulated Sugar
- Bake in the oven for approx 35-40 mins until cake tester comes out clean.