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
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.
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)
250g Smoked Streaky Bacon
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.
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!
Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!
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.
300g bourbon biscuits
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
½ teaspoon vanilla extract or paste (optional)
(Optional: a few squares of plain chocolate for grating over top)
- 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!
(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
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
Double Chocolate Pudding
Indulge your love for chocolate in this super easy, and delicious pudding.
2 packages (240g each) waffles
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)
- 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)
Independent Director for the Pampered Chef