Category Archives: Cheese

The Pampered Chef ® Pesto Pinwheels Recipe

This is a super quick recipe for a party or nibbles.  Very, very tasty too!

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Pesto Pinwheels ready for eating! YUM!!

Ingredients

Sunflower oil, for greasing
1 packet (145 g) pizza base mix
About 100 ml warm (hand hot) water
40 g Parmigiano Reggiano cheese
1 clove garlic
15 g fresh basil leaves
2 tablespoons sun-dried tomato pesto (see Chef’s Corner)

Method

  1. Preheat oven to 200ºC/fan 180ºC/Gas 6.
  2. Lightly brush Medium Bar Pan with sunflower oil; set aside.
  3. Place pizza base mix in Classic Batter Bowl. Measure warm water in Mini Measure-All® Cup; add enough water to pizza base mix, mixing to form a soft dough. Knead dough on lightly floured surface 5 minutes or until smooth.
  4. Roll out dough on a lightly floured surface using outer tube of Mini Measure-All® Cup to form 30 x 17 cm rectangle. Leave to rise 15 minutes.
  5. Meanwhile, finely grate cheese into clean batter bowl using Microplane® Adjustable Fine Grater. Press garlic using Garlic Press into batter bowl and mix gently into cheese using Small Mix ‘N Scraper®.
  6. Roll basil leaves up together and cut into fine strips using Colour Coated Santoku Knife on Bar Board.
  7. Spread pesto evenly over bread dough using back of Small Mix ‘N Scraper®. Sprinkle basil leaves and cheese mixture evenly over pesto.
  8. Starting from a long side, carefully roll up dough rectangle to form a tight roll. Cut roll in half widthways. Cut each dough half widthways into 10 even sized slices using Santoku Knife on Bar Board. Transfer pinwheels onto Medium Bar Pan, spacing apart evenly and neaten into rounds if necessary.
Pesto Pinwheels ready for baking

Pesto Pinwheels ready for baking

Bake 15 – 17 minutes or until pale golden brown. Transfer pinwheels to a serving plate. Serve warm.
Yield: Makes 20

Per serving: Nutrition information per pinwheel: Energy 236kJ/56kcal. Protein 2.2g, Carbohydrate 7.1g, Sugars 0.5g, Fat 2.3g, Saturated fat 0.7g, Fibre 0.3g, Salt 0.2g

Cook’s Tip: Substitute the red pesto with green pesto, if desired.
These appetisers are best served warm and eaten on the day made.

© 2015 The Pampered Chef used under license.

Cook’s Tip: Substitute the red pesto with green pesto, if desired.
These appetisers are best served warm and eaten on the day made.

© 2015 The Pampered Chef used under license.

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Filed under Batter Bowl, Cheese, Easy Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater

Vegetable Risotto

This is a really, really tasty risotto that even my meat-loving family enjoy!!  It is also really, really easy because it is another “Chuck and Bung” recipe where all ingredients are chucked in the Stoneware or RokCrok and then bunged in the oven… no stirring required at all!

Enjoy!

IMG_9231Ingredients:

250-300g cherry tomatoes
Olive oil
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
25g butter
225g risotto rice
250ml white wine
450ml boiling water with a vegetable stock cube added (I like Knorr Stockpots)
2 teaspoons sundried tomato paste
50g piece fresh parmesan plus 25g to shave over

Method:

  1. Preheat oven to 180/160fan/Gas 4
  2. Using Food Chopper, finely chop onions and celery.  Slice peppers and mushrooms with Utility Knife. Place in Large Micro Cooker with the butter, put lid on and microwave on high 2 mins. Take out and stir. Cook on high another 2 minutes until vegetables are softened.
  3. Measure stock and wine in Classic Batter Bowl and add with rice and vegetables from micro cooker to Deep Covered Baker or RokCrock. Press in the garlic with the Garlic Press. Slice cherry tomatoes in half and stir in with sun dried tomato paste and a grind of salt andpepper.
  4. Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
  5. Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.

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Filed under Batter Bowl, Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, RockCrok, Stoneware, Tomato

The Pampered Chef ® Spicy Turkey Tacos Recipe

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The finished Tacos – Yum!

These are from the brand new Pampered Chef Season’s best recipe collection.  They really are easy to make and they were gobbled up by the whole family (including my spice averse son!).  My only error (I make the mistakes so you don’t have to!) was to not let the mince cook until nearly dry.  My mince still had some juice left (see the picture below) which I then proceeded to spoon into the tacos.  This made some of them go soggy on the bottom (and who needs a soggy bottom really?!) and the taco didn’t stay in tact which made for slightly tricky eating… we managed though!!!
Ingredients

Tacos
12 crunchy taco shells
75 g medium Cheddar cheese (use straight from refrigerator)
1 onion, quartered
1/2 tablespoon sunflower oil
500 g turkey breast mince
1 packet (30 g – 35 g) taco seasoning mix
100 ml cold water

Toppings
6 tomatoes, deseeded and coarsely chopped (optional)
300 ml soured cream (optional)
15 g fresh coriander, coarsely chopped (optional)

Method

  • Preheat oven to temperature directed on taco shell packet. Separate taco shells and arrange, open-end down, overlapping slightly in lid of Covered Roaster; set aside.photo 1
  • Grate cheese usingMicroplane® Adjustable Coarse Grater; set aside. Finely chop onion with Food Chopper on Cutting Board.
  • Add oil to metal pan of Covered Roaster; heat over medium heat 1 – 2 minutes or until hot. Add turkey; cook 4 – 6 minutes or until no longer pink, breaking into small pieces using Mix ‘N Chop. Meanwhile, bake taco shells in preheated oven as directed on packet.photo 2
  • Add onion, taco seasoning mix and water to turkey; cook 2 minutes or until simmering, stirring occasionally using Bamboo Spatula.
    Breaking up the mince with a Mix 'N Chop

    Breaking up the mince with a Mix ‘N Chop

    Remove tacos from oven. Set oven to 200°C/fan oven 180°C/Gas 4. Fill each taco shell using Mini Mix ‘N Scraper®, dividing evenly.photo 4

  • Top each taco shell with grated cheese; place tacos in lid and return to oven. Bake 4 – 5 minutes or until filling is hot and cheese just begins to melt.

    Tacos ready for the oven

    Tacos ready for the oven

  • Remove lid from oven. Serve tacos immediately accompanied by toppings in Bamboo Small Snack Bowls, if desired.

Yield: 12

Per serving: Nutrition information per taco: Energy 730kJ/174kcal, Protein 14.7g, Carbohydrate 8.8g, Sugars 0.9g, Fat 9.1g, Saturated fat 2.4g, Fibre 0.6g, Salt 0.6g

Cook’s Tip: This recipe serves 4 – 6 as a main course with a green salad, or serves 12 as part of Mexican party buffet.
Guacamole can be substituted for the soured cream topping and tomato salsa for chopped tomatoes, if desired.
For a variation, add 1 can (400 g) red kidney beans in water, rinsed and drained, together with the onion in step 4.

© 2014 The Pampered Chef used under license.

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Filed under Cheese, Easy Cooking, Family Cooking, Food Chopper, Microplane Grater, Other, Quick Cooking, Super Quick cooking!, Tea

Sun-Dried Tomato & Goat’s Cheese Jalousie

This is a brand new recipe to me but, apparently, a bit of a classic to The Pampered Chef.  I have never made, nor eaten, a jalousie before – however I am completely won over!  I had been asked to do something different for a show and also a vegetarian recipe.  This was recommended to me and turned out to be an absolute winner.  It is so easy, and yet looks really great, and tastes fabulous.  Sadly, I forgot (again!) to take a photo this time. So I shall just have to make another one!  I think I might make it for a light lunch with friends, or when I am next asked to make something for a bring and share party, or just when I have some spare puff pastry that happens to make its way into my shopping trolley!!

Ingredients

1 packet (425g) frozen ready rolled puff pastry (2 sheets) defrosted
85g sun-dried tomatoes in oil, drained, wiped dry
85g classic green pesto sauce
Plain flour, for dusting
1 log (approx 100-125g) soft goat’s cheese (without rind)
1 egg
1 garlic clove
Sesame Seeds, for sprinkling (optional)
Shredded fresh basil leaves, to garnish (optional)

Method

  1. Preheat oven to 200°C/fan 180°C/Gas 6. Allow pastry to stand at room temperature 15-20 minutes. Meanwhile, snip sun-dried tomatoes into small pieces using Professional Shears. Press garlic with Garlic Press. Combine sun-dried tomatoes and pesto sauce in Classic Batter Bowl; mix well using Master Scraper. Set aside.
  2. Lightly dust Rectangle Stone with a little flour. Place one sheet of pastry on stone. Using Baker’s Roller®, roll pastry to form a 28 x 33 cm rectangle. Spread pesto mixture evenly over pastry using Small Spreader, leaving a 2.5 cm border around edge. Carefully slice each log of goat’s cheese using Utility Knife. Arrange goat’s cheese slices over pesto mixture in single layer. Brush edges of pastry sheet with water using Chef’s Silicone Basting Brush; set aside.
  3. Roll second sheet of pastry on lightly floured, flat surface of Large Grooved Cutting Board (to rectangle of same size). Fold pastry rectangle in half lengthways. On folded-length, cut about 11 cm length strips, about 2.5 cm apart (do not cut through ends).
  4. Gently open pastry sheet and place over filling; press pastry edges together to seal. Using Crinkle Cutter, trim edges of puff pastry; discard trimmings. Flute pastry edges, if desired. Beat egg in Small Bamboo Fibre Bowl with Stainless Mini Whisk; brush over surface of pastry. Sprinkle sesame seeds evenly over top, if desired.
  5. Bake 25-30 minutes or until deep golden brown. Remove to Stackable Cooling Rack; cool slightly. Sprinkle with shredded basil leaves, if desired.
  6. Cut into squares using Pizza Cutter; serve warm using Mini-Serving Spatula.

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Filed under Batter Bowl, Cheese, Easy Cooking, Eggs, Garlic, Garlic Press, Pastry, Stoneware, Tomato

Jamie Oliver’s Brilliant Bacon Pasta

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My blog has developed into having 2 purposes.  The original reason that I began writing was to have an easy reference place for my Pampered Chef customers to find as many brilliant Pampered Chef recipes in one place as possible.   Along the way a secondary, and very pleasing, purpose has blossomed into life.  My 2 eldest girls are now 11 & 13 years old and I have realised that I really do need to get on with teaching them how to cook before they get up and leave home!!  So, this blog has also turned into a repository of recipes that I make so that they can learn and make our favourite home recipes.

So, this is how you find a Jamie Oliver recipe joining the Pampered Chef ones!  This recipe is a really simple one pot recipe and, in the (longed for!) summer months is a great recipe for courgettes which allotment owners will appreciate!

 

Serves 4 (easily)

Ingredients

250g Smoked Streaky Bacon
2  Courgettes
2 Garlic Cloves
40g medium mature Cheddar
200ml Creme Fraiche
400g pasta (whatever shape takes your fancy!) I use Wholewheat pasta for the extra fibre.

Method

1. Boil a large pan of salted water and cook 400g  pasta , following pack instructions.

2. Slice 250g Smoked streaky bacon and fry in a Family Skillet (large frying) Pan until golden brown.  Slice 2 cloves of garlic using Garlic Slicer and add for the last minute or so.

3. Slice courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.

4. Once the pasta is cooked, drain in a colander, then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.

5. Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top.

6. Eat and Enjoy!

IMG_1144

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Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!

The Pampered Chef ® Oven-made Sun-Dried Tomato & Chorizo Risotto Recipe

This is an amazing revelation.  There is another chorizo risotto recipe on here which can be made in the microwave.  Last night, for the first time, I tried it at a Pampered Chef show in the oven.   No stirring, no faffing, just Chuck in the ingredients and Bung in the oven!  It worked perfectly and was absolutely delicious.  So here it is just for you!

 

IMG_5346

Ingredients

  • 2 onion, (about 100 g prepared weight)
  • 350 g Arborio risotto rice
  • 2 tablespoon olive oil
  • 200 g dry-cured Spanish chorizo sauasge, diced
  • 2-3 cloves garlic, pressed
  • 1.5 l hot chicken stock
  • 130 g sun-dried tomatoes packed in oil (drained weight), drained
  • 80 g Parmigiano Reggiano cheese
  • 2-3 tablespoon finely chopped fresh parsley

Method 

  1. Finely chop onion using Food Chopper.
  2. Dice sun-dried tomatoes on Cutting Board using Utility Knife.
  3. Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
  4. Put in oven at 200C with the lid on.
  5. Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
  6. Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
  7. Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.

Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

8th April 2014: Update….  I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done.  Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!

© 2014 The Pampered Chef used under license.

Susie Evans Independent Director for the Pampered Chef
07854 241575
http://www.Facebook.com/Susie/PChef
http://www.pamperedchef.biz/susieevans

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Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato

The Pampered Chef ® Savoury Cheese Bites Recipe

This is a recipe from our new Season’s best recipe book.  It has already become a firm favourite in our house.  Every party should have a set of these.  The only disadvantage to the recipe is that they are gone all too soon!  The topping does sound a little strange but is absolutely delicious. IMG_4302

Biscuits
60 g Parmigiano Reggiano cheese, divided
115 g butter (in small pieces), at room temperature
150 g plain flour
1 egg yolk
2 tablespoons water

Topping (optional)
40 g roasted red peppers from a jar (drained weight), well-drained and patted dry
3 tablespoons apricot conserve
1/2 teaspoon dried crushed chilli flakes

Preheat oven to 200°C/fan 180°C/Gas 6.

Grate cheese using Microplane® Adjustable Fine Grater.

To make the biscuits, combine these ingredients in Manual Food Processor in this order: 40 g of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary, until mixture just begins to bind to form a crumbly dough.

Place remaining cheese in Small Sheet Pan. Using a level filled Small Scoop, press dough into scoop using your fingers to mould into shape, then release directly into grated cheese and coat well on all sides.

Meanwhile make the topping, if desired. Finely dice red peppers using Chef’s Knife. Mix peppers, apricot conserve and chilli flakes in (500-ml) Prep Bowl.

Remove stone from oven. Immediately press down centre of biscuits with back of clean scoop to create wells. Using Mini-Serving Spatula, transfer biscuits to Stackable Cooling Rack; cool 10 minutes. Spoon half teaspoon of topping into wells of each biscuit. If the biscuits have topping they are best eaten on the day they are made.
Yield: Makes 24

Per serving: Nutrients per bite: Energy 295kJ/71kcal, Protein 1.7g, Carbohydrate 5.0g, Sugars 0.2g, Fat 5.0g, Saturated fat 3.1g, Fibre 0.2g, Salt 0.1g

Cook’s Tip: For easiest processing, the butter should be softened. To do this quickly, cut it into small pieces and let stand at room temperature for about 45 minutes. If the butter is not fully incorporated after processing in step 2, carefully remove the blade and transfer to 2-Litre Stainless Mixing Bowl. Stir the dough until blended using Mini Mix ‘N Scraper®. Do not knead to a smooth dough.

© 2013 The Pampered Chef used under license.

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Filed under Cheese, Chilli, Jam, Manual Food Processor, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pepper, Square Baker, Stoneware