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.
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.
Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)
This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own. The dressing is really luxurious and different. I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people. As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler. This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!
3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.
Roasted Sweet Potato Salad without the dressing.
Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware
This fabulous recipe is Nigella’s which I have adapted for stoneware use. This essentially means it has become a “Chuck and Bung” recipe with no need to return to the oven until its cooked – my favourite!!
The fabulous smell as this cooks is really summery which, obviously right now is perfect, though I am convinced I shall be making it in the depths of winter too as it is a real hit with ALL the family!
My final comment on this recipe is that it has completely removed the fear of boning a whole chicken myself. I followed a brilliant video that The Pampered Chef team posted (http://www.youtube.com/watch?v=eiwHpDtZHOE) and I LOVE that I have gained a new skill in the kitchen.
- 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
- 1 bulb of garlic (separated into unpeeled cloves)
- 2 unwaxed lemons (cut into chunks using Veggie Wedger)
- 1 handful fresh thyme
- 3 tablespoons olive oil
- 150 ml white wine
- black pepper
- Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
- Put the chicken pieces into Rectangular Baker and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper.
- Pop into the oven for approx 1 hr 45 mins. Serve with new potatoes and green beans.
(Here is the trifle still under construction!)
This trifle is a really fresh and tasty recipe. Its perfect for any summer entertaining you might have and looks absolutely fabulous in the Pampered Chef Trifle Bowl.
4-5 limes, divided
175 g full fat soft cheese, softened
150 ml sweetened condensed milk
350 ml whipping cream or double cream, whipped to form soft peaks, divided
450 g fresh berries such as strawberries, raspberries and blackberries or blueberries
450 g Madeira cake, cut into 2.5 cm cubes
600 ml (about 400 g) lemon sorbet, softened slightly (if necessary)
20 g flaked almonds, toasted
Additional fresh berries, to decorate (optional)
- Slice 2 limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Zester/Scorer, zest remaining limes; finely chop zest using Chef’s Knife to measure 2 teaspoons zest. Juice limes into Easy Read Measuring Cup using Citrus Press to measure 125 ml juice.
- In Classic Batter Bowl, whisk together soft cheese, condensed milk, lime juice and lime zest using Stainless Whisk, until smooth and combined. Attach open star tip to Easy Accent® Decorator; fill with about one-third of the whipped cream and set aside. Gently fold remaining whipped cream into soft cheese mixture with Small Mix ‘N Scraper®, until smooth; set aside. Slice strawberries with Egg Slicer Plus™. Place mixed berries in Small Batter Bowl.
- Cut Madeira cake into 2.5-cm cubes on Cutting Board using Bread Knife. To assemble trifle, place half of Madeira cake cubes into bottom of Trifle Bowl. Top with half of the lemon sorbet using Small Scoop or Medium Scoop; spread evenly. Top sorbet with half of the berries and half of the soft cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to decorate. Repeat layers once with remaining Madeira cake cubes, sorbet, berries and soft cheese mixture.
- Pipe whipped cream rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Decorate with lime slices and additional berries, if desired. Serve.
Yield: Serves 16
Per serving: Energy 1382 kJ/329 kcal; Protein 3.4 g; Carbohydrate 29.9 g; Fat 22.6 g; Saturated Fat 13.5 g; Fibre 0.6 g; Salt 0.4 g
Cook’s Tip: Any flavour of sorbet, such as mango, raspberry, apricot or dark cherry can be used in this recipe, if desired.
Chilled fresh lemon mousse may be substituted for the lemon sorbet, if desired. Scoop and spread the mousse gently, taking care not to crush too much air out of the mousse.
(This is the finished trifle but frustratingly out of focus, sorry)
Independent Director for The Pampered Chef
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
- 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)
- 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.
- 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.
- 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!
- 2 Granny Smiths apples
- 200 g / 7 oz strawberries
- 1 kiwi fruit
- 1 orange
- 2 Tbsp light soft brown sugar
- 2 Tbsp strawberry jam
- 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!
Independent Director for the Pampered Chef
Strawberry Amaretto Pastry… YUM!!!
This recipe is just a fantastic taste of Summer. Strawberries, Cream, puff pastry… yum!!! Next time I make them I WILL take a photo and not just wolf it down!
1 Packet (375g) chilled fresh ready-rolled puff pastry (1 Sheet)
60g flaked almonds, divided
3 tbsp granulated sugar
1 carton (284ml) double cream
85g sifted icing sugar, divided
115g mascarpone cheese, softened
12 large ripe strawberries, sliced
1 tsp almond extract
- Preheat oven to 200˚C/fan 180˚C/ Gas 6. Unroll pastry sheet onto Rectangle Stone. Trim pastry edges to make rectangle measuring 30 x 23 cm; discard trimmings. Finely chop 40g of the almonds using Food Chopper. Combine chopped almonds and 2 tbsp of the granulated sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Bakers Roller.
- Using Pizza Cutter, cut dough lengthways into three even strips; cut crossways into four even strips, making a total of 12 squares. Separate squares and position evenly over surface of baking stone. Bake 15-20 minutes or until cooked, puffed and golden brown. Remove from baking stone to Stackable Cooling Rack; cool completely.
- Zest entire orange using Zester/ Scorer. Combine zest and remaining granulated sugar in Prep Bowl; set aside.
- Pour cream into Stainless 4-Litre mixing Bowl; add 45g of the icing sugar and the almond extract. Whip using Double Balloon Whisk until cream forms soft peaks. Combine remaining icing sugar and mascarpone cheese in Stainless 2-litrs Mixing Bowl using Master Scraper. Add mascarpone mixture to whipped cream; whisk until combined and cream mixture is smooth and thick (don’t over-whip). Slice strawberries using Utility Knife.
- Split each pastry square in half; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaped tbsp of the cream filling and sprinkle with chopped toasted almonds. Top with remaining strawberry slices and sprinkle with sugared orange zest. Place tops of pastries over filling. Serve immediately.
Yield: Makes 12 Pastries
Per serving: Energy 1257 kJ/303 kcal; Protein 2.7g; Carbohydrate 19g; Fat 25.5g; Saturated Fat 11.5g; Fibre 1g; Salt 0.3 g
Cooks Tip: Other small whole fresh berries such as raspberries or blueberries can be substituted for strawberries, if desired. Try using lemon or lime zest in place of orange zest.
Filed under Almonds, Batter Bowl, Citrus Fruits, Cream, Easy Cooking, Food Chopper, Medium Round Stone, Microplane Grater, Other, Pastry, Pudding, Quick Cooking, Stoneware