This recipe was shared with me by my friend Jakki. It is so simple and yet so delicious, it’s perfect for a Saturday night in front of the TV. Be warned though it is terribly moreish!!!!
Small Onion finely chopped (optional)
Tin of Mixed Beans in Tomato Sauce (I love the spicy version)
Cheddar Cheese, grated
Optional Extras – Japaleno Chillies, sour cream, guacamole, salsa
- If using, gently fry the onion in a small saucepan until soft.
- Add tin of beans and warm through.
- Tip into a bowl and cover with a handful of nachos (and slices of Chilli if using)
- Grate cheese over the nachos.
- Place the bowl under the grill until the cheese has melted.
- Serve with any desired extras, then eat and Enjoy. (Take care because the bowl will be HOT!
This is another super simple, and cost conscious recipe adapted from The Sainsbury’s magazine. I don’t know whether I have raved about this publication before but if I have I’m going to again. If you are in the UK and you like food then I rate this magazine over all other offerings. As the mag was originally launched by Delia all recipes are triple checked and I have NEVER found a fault with any of them. In fact, it has been known for me to host a dinner party and make 3 completely new recipes straight out of the magazine! It hasn’t failed me yet!!!If you are outside of the UK – you can get a subscription… and it’s worth it in my humble opinion.
Anyway, back to the recipe. This is a fabulous Rectangular Baker – one pot recipe ( and you know how much I love those!). If you don’t have one of those you could use a Deep Covered Baker or even a Deep Dish Baker. The ingredient list may seem a little longer than some of my normal recipes but most of them are things that I already have in the house – so I don’t feel it is heavy on the shopping list.
2 tbsp olive oil
1x 500g Carton Passata
1 Chicken Stock Cube or melt, dissolved in 200ml of boiling water
150g slightly stale Bread (the original recipe states white but I rarely eat white – so whatever you have in your house works)
1 x 500g 20% fat Beef Mince
1 Egg beaten (medium is suggested but I only seem to buy large so…!)
1 small Onion, chopped finely with Food Chopper
2 Garlic Cloves, crushed
1 tsp Smoked paprika
1/2 pack of cut coriander
100g Green Beans, top and tailed, cut in half
- Preheat the oven to 200C, Fan 180, Gas 6. Wedge the potatoes, using the Veggie Wedger, and put into the Rectangular baker. Add 1tbsp oil and toss the potatoes to coat them. Add the passata and stock. Stir. Bake in the oven for 35-40 minutes.
- Whilst the potatoes are baking, make the meatballs. I use either my Food Chopper or Microplane grater to make the breadcrumbs. If you want to make your food processor dirty then, by all means use that instead! Add the breadcrumbs and milk to a Classic Batter Bowl (CBB). Leave to soak for 5 minutes; add the beef, beaten egg, chopped onion, crushed garlic and paprika. Use the Microplane Zester to zest the lemon and add to the CBB. Pick the leaves from the coriander stalks, roughly chop them and keep to one side. Finely chop the coriander stalks and add to the CBB. Season the mix and get your hands in there!! (I often ask one of my kids to help me to make these. This is their favourite activity – getting their hands well and truly involved in making tea!!) Roll 28 or so walnut-sized meatballs and put on a plate.
- Take the potatoes out. Stir. Add the meatballs. Cook for another 20 minutes.
- Blanch the green beans for 2-3 minutes, until just tender. For me, that means popping into a Micro-Cooker with a tiny splash of water and giving them a 2 minute blast. If you don’t have a Micro- Cooker, then just add the beans to boiling water for the necessary time and then drain well.
- When the meatballs have had their 20 minutes, add the green beans to the baker and bake for a further 10 minutes. By this time the potatoes will be tender and the meatballs goldenand cooked through.
- Drizzle over the remaining 1tbsp oil, scatter over the coriander leaves you kept from earlier. Take the baker to the table and serve along with quarters of the lemon from earlier.
Filed under Batter Bowl, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Eggs, Family Cooking, Food Chopper, Garlic, Garlic Press, Microplane Grater, Other, Pepper, Potatoes, Rectangular Baker, Tea
Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs! This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day. It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!
Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!
Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
- Wash potatoes.
- Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on. Cook in the Microwave on high for 10 minutes. (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.
- Drain the potatoes and allow to cool. If aiming to serve warm just cool until the potatoes stop steaming and are just warm. If serving cold or later allow to cool completely.
- Chop the potatoes into smaller chunks. How small you go is up to you.
- Add large dollop of mayonnaise, be generous.
- Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.
- Mix well. Enjoy!
This is a slightly different version of a sweet and sour “Chuck & Bung”. I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal. Try it – you will love it!
4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice
- Put oven on to 200C/ 180 fan/ Gas 6.
- Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
- Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
- Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
- Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
- Crush the garlic directly into the baker using the Garlic Press.
- Grate the ginger directly into the baker using the Microplane Fine Grater
- Add freshly ground pepper using Grinder.
- Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
- Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
- Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
- Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
- Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
- Place in oven for 30 mins – until bubbling nicely.
- Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware
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.
Here is the second of my 2 surprisingly fabulous recipes I’m sharing with you tonight!! Pampered Chef Stoneware is amazing stuff which allows you to do many “chuck and bung” meals, where you literally chuck the ingredients in the Stoneware and Bung it all in the oven to cook. Risotto is one of those recipes which just looks like you are doing magic rather than just cooking! Honestly, this risotto takes about 6 minutes to prepare (tops) and then you bung it in the oven until its done. No stirring, no hassle, no waiting by the hob for half an hour – just Chuck and Bung!! Plus, it actually tastes really, really delicious?!! (That I wasn’t expecting!!!) Enjoy.
Oven Baked Mushroom Risotto – No Stirring!!
1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
Veg stock cubes
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche
- Boil the kettle and put the oven on at 200c.
- Finely chop onion using Food Chopper and add to Rectangular Baker.
- Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
- Add box of rice to Baker.
- Using Easy Read measuring Cup measure 1 litre of boiling water. Add double the amount of stock cubes than is recommended on the box (stops it being too bland). Add to Rectangular Baker.
- Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
- Crush garlic using Garlic Press and add to the baker (no need to peel the garlic first!). Then using Mix ‘N Scraper stir risotto. Put it in the oven for 30 minutes.
- Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
- When the risotto is cooked remove from the oven. Add parmesan and Cream/ Crème Fraiche. Stir using Mix ‘N Scraper and leave for 5 minutes. Serve.
Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian
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.