Molten Chocolate Skillet Brownie (or Melt in the Middle Chocolate Brownie made in a WOK!!)

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). 

Ingredients

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

Method

• 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.

Serves 16

The Pampered Chef ® Toasted Marshmallow Chocolate Pudding Recipe

Toasted Marshmallow Pudding… YUM!

How about this treat of a recipe from our current Season’s Best Recipe Book?!  It actually tastes even better than it looks!!! Who would have thought that a cake cooked in the microwave could taste this good.  I do actually think that the Pampered Chef Rockcrok makes the difference with this. The recipe talks about the Everyday Pan but the Dutch Oven will do just fine.

Ingredients

30 g plain chocolate chips
175 g light soft brown sugar
150 g self-raising flour
1 teaspoon baking powder
25 g cocoa powder
100 g butter, melted and slightly cooled
100 ml semi-skimmed milk
2 eggs
300 g regular-sized white marshmallows or 100 g mini marshmallows (1-cm size) (see Chef’s Corner)
2 digestive biscuits, coarsely crumbled (optional)

Method

1. Place chocolate chips in (250-ml) Prep Bowl, microwave, uncovered, on HIGH 60 – 90 seconds or until almost melted, stir until smooth. Set aside.
2. Place sugar, flour, baking powder and cocoa powder in Classic Batter Bowl; mix well. In Small Batter Bowl, whisk butter, milk and eggs together until well combined using Stainless Whisk.
3. Pour egg mixture into the flour mixture; whisk together until well combined and smooth. Pour sponge batter into Rockcrok® (2.35-Litre) Everyday Pan. Microwave, covered, on HIGH 5 – 6 minutes or until a wooden cocktail stick comes out clean when inserted into centre of sponge. Meanwhile, preheat a hot grill.
4. Remove pan from microwave oven; arrange marshmallows in a single layer over sponge. Place pan 5 – 10 cm from heating element; grill 20 – 50 seconds or until marshmallows are golden brown. Remove pan from grill.
5. To crumble biscuits easily use a Food Chopper.  Sprinkle crumbled biscuits over marshmallows, if desired. Spoon chocolate into small polythene food bag; secure top with Twixit! Clip. Trim a small tip off one corner of bag; drizzle chocolate over marshmallow topping. Serve immediately using Chef’s Tools Spoon.

Yield: Serves 8 – 10

Per serving: Nutrition information per serving (serving 10): Energy 1382kJ/327kcal, Protein 4.8g, Carbohydrate 56.7g, Sugars 39.6g, Fat 11g, Saturated fat 6.5g, Fibre 0.8g, Salt 0.4g

Cook’s Tip: A mix of white and pink marshmallows can be used to top the pudding, if desired. Alternatively, use 100 g mini marshmallows for a slightly less sweet topping.
To oven bake: Preheat oven to 190ºC/fan 170ºC/Gas 5. Make sponge as directed in step 2 and 3, but oven bake, uncovered, for 25 – 30 minutes or until sponge is fully cooked. Remove from oven. Preheat a hot grill. Melt chocolate as directed in step 1. Arrange marshmallows in a single layer over sponge and finish as recipe directs.

© 2014 The Pampered Chef used under license.

Toblerone Cheesecake

This is a really gorgeous cheesecake from Amanda one of my fabulous Pampered Chef colleagues (though she isn’t sure where she got it from!) via Belinda who raved about it until I tried it!!  As always its also very easy to make.

Ingredients

300g bourbon biscuits
100g butter
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
200g Toblerone
½ teaspoon vanilla extract or paste (optional)

(Optional: a few squares of plain chocolate for grating over top)

Method

• Chop biscuits using Food Chopper.
• Melt butter in Large Micro Cooker in the microwave – takes about 1 1/2 minutes on medium – check after every 30 seconds though!
• Stir biscuit into melted butter and press mixture firmly into Pampered Chef Springform Pan (or suitable 22cm springform pan) (I press the mixture down with my Mini Tart Shaper.)
• Chill base in fridge whilst you get on with the filling
• Soften cream cheese in Small Stainless Bowl with Small Mix n Scraper.
• Add sugar and combine.
• In Classic Batter Bowl whisk the cream using Double Balloon Whisk then add cream to cream cheese and sugar mixture.   Add the optional vanilla extract/paste and combine.
• Break up Toblerone and melt in microwave in Large Micro Cooker.  Do this at medium heat and check every 30 seconds.  Should take approximately 1½ minutes.  Fold into the cheesecake mix to combine as thoroughly as possible then put into springform pan.
• Place into fridge for 2-3 hours or overnight. (If you are in a hurry put in the freezer for 20-minutes to firm up!)
• Serve topped with chocolate shavings (The Pampered Chef Garlic Slicer makes this a doodle)

You could add a little Bailey’s to the mixture if you like too!

Some tell me they like to serve this with cream but I think that’s gilding the lily a little too much personally!

Giant Pizza Cookie

This is a fantastic ‘pizza’ as a pudding.  It tastes really delicious warm (so far I haven’t managed to eat any cold because it gets eaten to quickly!).  As always with Pampered Chef the recipe is quick and easy. This is also the find of recipe that kids will love to help make and then help eating later of course!

Ingredients
1 cup plain flour
¾ cup oats
½ teaspoon baking powder
¼ teaspoon salt
115g butter or margarine at room temperature
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
100g dark chocolate
1 tub chocolate frosting/chocolate spread/nutella
Smarties, fudge, white chocolate (or any sweets for the topping)

Method

1.       Preheat oven to 180^oC or gas mark 4.
2.       Lightly spray Medium round stone with Kitchen spritzer, set aside.
3.       In small batter bowl mix flour, oats, baking powder and salt measured using easy read measuring cups and adjustable measuring spoons with bamboo spoon set aside
4.       In classic batter bowl beat butter and brown sugar until creamy using bamboo spoon add egg and vanilla and beat well
5.       Chop the dark chocolate with the food chopper add to the butter mixture. Add the flour mixture and mix well using mix n scraper
6.       shape the dough into a ball and place on the medium round stone, roll into a large circle using the bakers roller. 
7.       Bake for 14 to 16 minutes or until light golden brown. Remove from oven using oven mitt and place on the stackable cooling rack
8.       cool slightly
9.       Use large spreader to cover the cookie with frosting
10.     chop fudge with forged cutlery utility knife, scatter on top with smarties and any other sweets you are using
11.       grate white chocolate on top using microplane grater fitted with the food holder
12.      Slice with pizza cutter, serve with Apple Berry Salsa and ENJOY

Susie Evans
Independent  Director for The Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans
 

Sarah’s Chocolate Brownies

This is a fabulously easy recipe for holiday (or any time!) baking given to me years ago by my lovely friends Sarah!!  Don’t be tempted to overbake or they will dry out (though I still manage to eat them OK!!).

This is a recipe my daughter’s love making as it doesn’t have many steps, so I have done the whole recipe with photos to make it as easy to follow as possible.

Ingredients

8oz Butter (One whole pack)
13oz Sugar
4 eggs
4oz Plain Flour
3oz Cocoa Powder
1/2 tsp Baking Powder

Method

• Preheat oven 180C/ Gas 5.
• Add Butter and Sugar to Saucepan and melt.
• Remove from heat and allow to cool slightly.
• Add other ingredients and mix well.

 

• Pour into Medium Bar Pan.
• Cook for 30 minutes.
• Eat!!!!

Pampered Chef Fudgy Brownies with Apple Berry Salsa

These really are fudgy brownies and very, very simple.  As I made this at my show yesterday someone commented that I just ‘bang’ the recipe about and didn’t bother about “folding” and “light stirring” and “looking after all the air”.  It really isn’t needed with this recipe at all!!  The Salsa tastes absolutely fabulous with the brownies, especially when they are served warm!

My top tip for making the Brownies (this is true of all brownie recipes) – DON”T be tempted to keep them in the oven even if they don’t look totally cooked.  Its easy to ‘overbake’ brownies and end up with tasty but dry rather than fudgy brownies!!

Fudgy Chocolate Brownies

 

Ingredients

• 225g (8oz) caster sugar
• 85g (3oz) self raising flour
• 40g (1½ oz) cocoa powder, sifted
• A pinch of salt
• 2 eggs
• 2 tbsp milk
• 115g (4oz) margarine (melted)

Method

1. Preheat oven to 180C / Gas 4. Spray bottom of Medium Bar Pan with vegetable oil using Kitchen Spritzer. For brownies, in Classic Batter Bowl, combine sugar, flour, coca powder and salt; mix well.
2. In Small Batter Bowl, whisk eggs and milk until blended using Stainless Steel Whisk. Add eggs and milk to flour mixture together with melted margarine; whisk until well blended and smooth.
3. Pour batter into bar pan; spread evenly using Small Mix ‘N Scraper. Bake about 25 minutes or until centre is set. Do not over-bake. Remove from oven to Stackable Cooling Rack; cool completely (or alternatively dive in whilst still warm!!!)

Makes 12 brownies

 

Apple Berry Salsa

This luscious salsa is the perfect accompaniment to chocolate brownies!

Ingredients

• 2 Granny Smiths apples
• 200 g / 7 oz strawberries
• 1 kiwi fruit
• 1 orange
• 2 Tbsp light soft brown sugar
• 2 Tbsp strawberry jam

Method

• Cut apples into quarters; chop using Food Chopper OR chop using Manual Food Processor.
• If using Manual Food processor add all other ingredients except strawberries (using Citrus Press to juice the orange) and lightly mix.
• Hull strawberries with the Cooks Corer and slice with Egg Slicer Plus.  Add strawberries to sales and serve with brownies.
• If using Food Chopper, add apple and all other ingredients except strawberries (using Citrus Press to juice the orange) to Small Batter Bowl and lightly mix using Small Mix ‘N Scraper.  Add strawberries and serve with brownies.

Serves 8 greedy people as a dessert or up 24 as a gentile taste!

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

 

Chocolate Cake for Rectangular Baker

This chocolate cake recipe was given to me by my lovely friend Anne. It is perfect for the Rectangular Stoneware Baker and for making a large cake for a big occasion.  The topping is an adaptation of a couple I have seen floating around Facebook.

So very, very easy, its almost feels like cheating!!

Ingredients for Cake

12oz  Soft Unsalted Butter or Margarine
12oz  Sugar
6 Eggs
9oz Self Raising Flour
3 oz Cocoa

Ingredients for Butter Icing

6oz Icing Sugar
4oz very soft Unsalted Butter/ Marg
1 or 2 tbps Cocoa to taste

Method

• Preheat Oven 170C/ 150C Fan/ Gas 4
• Beat the butter/marg and sugar together until light and fluffy.
• Add eggs slowly and beat.
• Fold Flour and Cocoa in.
• Put mixture into Rectangular Baker and smooth top a bit.
• Cook for 40 minutes or until cake tester comes out clean.
• Leave to cool before attempting icing.

For the icing combine Butter and Icing Sugar in Batter Bowl until fully mixed.  Add cocoa to taste.  Spread over cake using Small Spreader.

Double Chocolate Pudding Pampered Chef Recipe

Double Chocolate Pudding

Indulge your love for chocolate in this super easy, and delicious pudding.

Ingredients
2 packages (240g each) waffles
3 eggs
425ml (15 fl oz) single cream
125ml (4 fl oz) sour cream
½ teaspoon cinnamon
1 teaspoon vanilla extract
175g (6 oz) plain chocolate chips
55g (2 oz) white chocolate (for grating)
3 tablespoons hazelnuts (for chopping)

Method

• Preheat oven to 220C / 400F / Gas Mark 6

• Slice waffles using pizza cutter into 2.5cm (1 inch) pieces; set aside. Whisk eggs, cream, sour cream, cinnamon and vanilla together in bowl.

• Add half of the waffle pieces to the egg mixture. Stir together to absorb egg mixture. Spoon waffle pieces into Deep Dish Baker.

• Place remaining waffle pieces and chocolate chips in batter bowl; stir to coat. Spoon mixture into baker. Pour any remaining egg mixture into baker.

• Grate white chocolate over mixture. Coarsely chop hazelnuts and sprinkle over top.

• Bake 25-28 minutes or until set in centre. Serve warm.

Serves 6 (or up to 15 as demonstration)

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

30 Ways to use your Deluxe Mini Muffin Pan & Mini Tart Shaper!

1. Jam Tarts

2. White Choc & Raspberry Tarts

3. Lime Tarts

4. Jaffa Tarts

5. Nutella Tarts

6. ROLO Tarts

7. Mini Apple Crumble Tartlets

8. Mince Pies

9. Pecan Tassies

10. Strawberry/Lemon Curd Tartlets

11. Double Choc Mini Muffins Makes 48!

12. Mini Baileys Cheesecakes

13. Boozy Cherry Choc Tarts

14. Carrot Cake Cups

15. Mini Yorkshire Puds

16. Mini Toad in the Hole

17. Goat’s cheese, rosemary & garlic tarts

18. Tempting Tartlets

19. Mini Ham Puffs

20. Christmas Filos

21. Courgette Curry Muffins

22. Cheese Muffins

23. Curried Chicken Cups

24. Salmon Puffs

25. Spinach Tartlets

26. Pesto and Tomato Bites

27.  Caramelised Onion & Goat’s Cheese Tarts

28. Tropical Tartlets

For recipes below, place small ball of pastry (about an inch across) in each cup of the mini-muffin pan, and then press down on the pastry with the Mini Tart Shaper to form the pastry casing.  (If using a block of shop bought pastry use half a block per 24 cups)

1. Jam Tarts

Sweet Short Crust Pastry
1 jar good quality jam.

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins

2. White Choc & Raspberry Tarts

Sweet Short Crust Pastry
1 jar good quality raspberry jam
White Chocolate chips/bar

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins; when cooling sprinkle over white choc chips or a square!

3. Lime Tarts

Sweet Short Crust Pastry
1 jar lime marmalade ?
¼ slice of fresh lime on top
(serve with special ice-cream).

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 minutes. Put fresh lime on top when cool

4. Jaffa Tarts

Sweet Short Crust Pastry
1 Jar shred less orange marmalade
1 packet plain choc chips or 1 bar plain chocolate.

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 mins. Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot.

5. Nutella Tarts

Sweet Short Crust Pastry
A jar of nutella

Add Small Scoop of nutella to each cup. Bake at 180C for 15 mins

6. ROLO Tarts

Sweet Short Crust Pastry
24 Rolos
24 Chocolate buttons

Put one ROLO in each cup. Bake for 10 mins at 180c, then immediately put one large white choc button on top of each tart. Leave to cool slightly. Eat while warm!

Or, bake the pastry on its own for 8-10 mins then while hot pop a Rolo in each cup and allow to melt!

7. Mini Apple Crumble Tartlets

Sweet Short Crust Pastry
1 jar apple sauce
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon

Bake at 180C for15- 20 mins

8. Mince Pies

Sweet Short Crust Pastry
1 jar luxury mincemeat

Put one Small Scoop in each cup. Bake at 180C for 10-12 mins (You can sprinkle on some crumble mix to look like snow or half an almond on top; before baking), Sprinkle with icing sugar after cooking.

9. Pecan Tassies

Sweet Short Crust Pastry

OR

Pastry made with MIXED:
115g 4oz soft butter
100g cream cheese
140g/5oz plain flour ,

Filling:

25g melted butter
115g soft light brown sugar
1 egg
1 tsp vanilla essence
100g chopped pecans

Make pastry cup using tart shaper. For filling, mix together all filling ingredients and divide between the 24 cups. Bake 10 mins at 180C. Sprinkle some icing sugar on to dust when baked

10. Strawberry/Lemon Curd Tartlets

Sweet Short Crust Pastry
½pint/10fl oz whipped double cream
few tbsp luxury lemon curd

Bake tartlets for 8 mins at 180C. When cold add in whipped double cream mixed with the lemon. Use slices of strawberry to garnish

11. Double Choc Mini Muffins Makes 48!

9oz plain flour
5oz caster sugar
2tsp baking powder
4tbsp cocoa powder
100g choc chips
1 egg
9fl oz milk
3oz melted butter

Method: Sift dry ingredients together, add chips. Whisk wet ingredients together. Mix wet ingredients into dry ingredients. Bake at 180C for10-12 mins

12. Mini Baileys Cheesecakes

1pack chilled fresh choc chip cookie dough.
300g Philadelphia Cream Cheese
3tbsp icing sugar
½ to 1 mini bottle Baileys

Place walnut sized pieces of cookie dough in wells of tin, bake at 180C for 8-10 mins. While still hot use floured tart shaper to press out tart shells, cool slightly then remove to rack till cold. Mix filling together and pipe generous rosettes in, dust with cocoa/cinnamon and icing sugar.

13. Boozy Cherry Choc Tarts with vanilla custard or cream

Chocolate Sweet Short Crust Pastry
Vanilla custard or cream
Boozy cherries

Bake blind the choc pastry and when cold fill with a little bit of thick good quality custard or whipped cream and top with one or two of the boozy cherries you get in Christmas hampers

14. Carrot Cake Cups

Cakes:

packet (225 g) sponge cake mix
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mixed spice
egg
tablespoons sunflower oil
tablespoon cold water
large carrots (about 240 g total/ unprepared weight), peeled and finely grated

Filling:

orange (optional)
250 g full fat soft cheese, softened
115 g icing sugar

Mix all cake ingredients together and beat for short while. Sppon into mini muffin pan and bake for 10-12 mins at 190oC. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with Mini-Tart Shaper to make slight indentations. To make filling, , mix together soft cheese, icing sugar and orange zest until well combined. Pipe onto cooled cakes.

Chopped walnuts, to decorate (optional)

15. Mini Yorkshire Puds

4oz plain flour
2 eggs
½ pint milk & water mixed ( 3/4 milk ? ¼ water)
1 tablespoon oil

Beat eggs with flour & a little of the milk mixture until smooth – add remaining liquid. Leave to stand 15 mins before baking. Pour into oiled tin. Bake at 220C for 10 -15 mins

16. Mini Toad in the Hole

As above but put 1/2 cooked cocktail sausage in oiled tin before pouring in the batter. Bake at 220C for 10-15 mins

17. Goat’s cheese, rosemary & garlic tarts

Pre-rolled rectangle puff pastry
1 jar caramelised onion chutney/marmalade
150g goat’s cheese
2 grilled red peppers, chopped (optional)
2 tbsp fresh rosemary, chopped
2 cloves garlic
55g/2oz pine kernels

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. ?Bake at 200C for 15 mins

18. Tempting Tartlets

500g Short Crust Pastry
½ red pepper, chopped
100g round goat’s cheese
4 mushrooms, chopped
1 clove garlic, crushed.
1 small red onion, chopped
100g cheddar cheese, grated

Put 2 ½ tsp red pepper into 8 cases, put mushrooms mixed with garlic into next 8 cases and red onions in remaining 8 cases. Put some goat’s cheese on top of the red pepper and mushroom tartlets and cheddar on top of the onion.
Note: For quiche style: mix 2 egg yolks with 4 fl oz/115 ml double cream and spoon on top before baking at 180C for 10-15 mins

19. Mini Ham Puffs

1 sheet ready rolled puff pastry
70g ham or turkey
2tbsp chopped onion
55g cheese
1 egg
1 garlic clove

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. Bake at 180C for 15 mins

20. Christmas Filos:

3 sheets Filo pastry
Squares of Camembert
Cranberry Sauce.

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet. Cut into 24 squares, place over each hole of tin and push down with tart shaper Fill with square of cheese and tsp of cranberry sauce Bake at 180C for 12-15 mins

21. Courgette Curry Muffins Makes approx 55 and they freeze really well 

5 eggs in bowl, beaten.
2/3 courgettes, grated
1 large onion, grated
100g grated cheddar, grated
1 cup self raising flour
½ cup oil
1 tsp curry powder
1 ½ tsp oregano
optional: 3 slices cooked diced bacon.

Beat eggs together in a bowl and then add and mix together all other ingredients. Divide between cups and bake at 160-170C for 20 -25 mins

22. Cheese Muffins Makes 24

10 oz plain flour, sifted with 1 level tbsp baking powder
1 egg mixed with 8 fl oz milk
4oz chopped onion
4 oz cheese , grated
4 oz Parmesan cheese, grated
4tsp fresh chopped sage or 2 tsp dried sage

Method: Mix egg & milk into flour mix, add sautéed onion, sage, gruyere cheese and half the Parmesan. Scoop into tin and sprinkle with the remainder of the Parmesan. Bake at 200C for 20 mins

23. Curried Chicken Cups

1 pack filo pastry
225g/8oz chicken breast, chopped
1 red pepper, chopped
2 spring onions, thinly sliced
12 green seedless grapes, halved
1 lime – zested
6 tbsp mayonnaise
1 tsp curry power
1 garlic clove, cruched

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet Cut into 24 squares, place over each hole of tin and push down with tart shaper Bake blind for 8-10 mins at 180c til golden ?Mix all other ingredients together and place into each pastry case

24. Salmon Puffs

1 x puff pastry pack
50g smoked salmon trimmings
small pot double cream
1 egg
1 extra yolk
¾ tsp dill

Cut pastry into 24 squares and press into pan using Tart shaper. Place small piece of smoked salmon into each tart. Mix together all other ingredients, add to tarts. Bake 15 mins at 180c

25. Spinach Tartlets

Short Crust pastry
150 g frozen leaf spinach, thawed, drained well and chopped
small carrot, finely chopped
small onion, finely chopped
50 ml mayonnaise
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
60 g Gruyère cheese, finely grated
egg, lightly beaten

Cut pastry into 24 squares and press into pan using Tart shaper. Mix all other ingredients together and then spoon into tarts. Bake 15 mins at 190oC.

26. Pesto and Tomato Bites

Shortcrust Pastry
12 Cherry Tomatoes
Mozarella
Pesto

Add 1/2 tsp of pesto to each cup, then a small chunk of mozzarella and top with half a cherry tomato. Cook at 180 for about 10 mins.

27.  Caramelised Onion & Goat’s Cheese Tarts

Shortcrust pastry
Onion Chutney (a Fabulous one is Aldi Caramelised Onion Chutney)
80g Goats Cheese

Put 1/2 tsp chutney into each cup and top with a “blob” of goats cheese. Cook for approx 10-12 mins.

28.  Tropical Tartlets

250g desert pastry
zest and juice of 2 limes
6 tbsp double cream
150mls condensed milk
mango
papaya
kiwi fruit
Optional: dessicated coconut to decorate
Divide, roll and shape pastry into mini muffin pan. Prick bases and put a muffin case into each pastry and fill with baking beans. Blind bake for 10 mins at 190c. Remove muffin cases and bake for a further 5 mins. (Watch they don’t burn) Once cooked remove to cooling rack to cool.

In small batter bowl put lime rind, cream and condensed milk. Whisk until thoroughly mixed. Add juice while continuing to mix making sure it is well blended. Put lid on bowl and set in fridge for 3-4 hours or until firm

Put filling mix into easy accent decorator and pipe into cooled pastry cases.

Using small end of core and more make mini mango, papaya and kiwi balls and put on top of tart.

29.  Mini Pea and Feta Tartlets

320g Jus-Rol  Shortcrust Pastry
75g fresh peas, padded weight
2-3 salad onions
Finely grated zest 1 lemon
25g Feta, diced
1 egg and 1 egg yolk, beaten
4 Tbsp double cream
Mint (Optional)

1. Preheat the oven to 200oC, gas mark 6. On a slightly floured work surface, unroll the pastry. Using a 6cm round cutter, cut out 24 disks. Place each disk over a hole in the Deluxe Mini Muffin Panand then press into place using the Mini Tart Shaper.
2. Meanwhile, plunge the peas into a pan of boiling water and simmer for 2 minutes, then drain and cool under water until completely cold. Tip into a bowl and add salad onions, lemon zest and diced feta, then spoon into the pastry cases. Beat together eggs and cream (and finely chopped mint if using) in the Small Batter Bowl,season and divide amongst the cases, taking care not to overfill them.  (We used the Measure All Cup to pour the egg mixture as it has a finer pouring lip than the Batter Bowl)
3. Bake for 15-20 minutes (ours took exactly 16 mins!) until the egg mixture is just set and a golden colour. Serve garnished with a further spring of mint if you wish.

30. Mini Millionaire Shortbreads

Shortcrust Pastry
Carnation Caramel
Large Chocolate Button
(For Gluten Free, replace pastry with 140g rice flour, 125g butter,100g Philadelphia)

Make pastry shells with dibber in DMMP. Fill with Carnation Caramel. Bake for 12 -15 mins at 200c. Large choc button on top when they come out of oven.

Express Chocolate Trifle

There is no ‘cooking’ involved in this trifle and it probably is a bit of a cheat for the purists among you BUT if you have a house full of people and you want a really tasty simple pudding then this is just what you need.

Crumble 4 Chocolate Muffins in the bottom of your trifle Bowl.

Next add a jar of Pitted Cherries or a pack of Cherry Pie Filling.

4 more Chocolate Muffins.

Another jar or tin of Cherries.

In a separate bowl whip/ stir some Mascarpone Cheese until soft, then add Ready Made Custard.

Spread on top of the trifle.

Grate Chocolate over and serve.

YUM!!  And created in under 5 minutes.  Hurrah!