Category Archives: Eggs

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

My return to blogging with a simple Pancake recipe

It feels like ages since I have shared any recipes and blogged.  Christmas has been planned for, cooked through, enjoyed and is now a dim memory!  The new year is well and truly under way and I have been taking photos of my food but never getting round to sharing them.

This morning, after being blessed with a lie-in, I came downstairs to find my eldest daughter had made pancakes.  However, the only recipe she could find here was a more complicated Choc Chip version which needed ingredients we didn’t have.  So, here it is; my first recipe of 2014 and it is dedicated to my fabulous daughter Cerys.

These ingredients will make quite a few pancakes – depending on size it usually makes 12-15.  Obviously, if you need less then divide the ingredients as you wish.  I used to use a recipe which needing weighing but when someone reminded me that pancake mix is the same as a Yorkshire Pudding mix, a lightbulb went off!  So now I just use a Pampered Chef Prep Bowl as a cup measurement and it’s very very easy.

Ingredients:

1 cup milk
1 cup plain flour
3 eggs
Pinch of salt

Method:

  • Using a whisk mix all the ingredients in a large bowl. (I thoroughly recommend a Pampered Chef Classic Batter Bowl, its the perfect size and has a spout to pour the mix into the saucepan).  You are looking for a batter with the consistency of  double cream.  If necessary add a bit more milk.
  • Heat a small sauté pan/ frying pan (the Pampered Chef Executive is the best option, you can even make your pancakes fat free with one of these!) with a small amount of sunflower oil.
  • When smoking hot pour a ladleful of batter into pan, swirl it about to fill the bottom of the pan.
  • Put onto the heat and wait until bubbles appear on the top and the edges of the pancake pull away from the pan.
  • Flip the pancake, either by tossing it or using a slice under the pancake to help it along.
  • The second side takes less time than the first.  As soon as the pancake moves around in the pan when you swirl it its ready.  Slide onto a plate and serve as you wish.  (Our family favourite is squeezed lemon and sugar, or maple syrup)

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Filed under Batter Bowl, Easy Cooking, Eggs, Family Cooking, Pans, Quick Cooking

Jamie Oliver’s Spotted Blackberry Sponge

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I made this yesterday as a pudding and served it hot with cream and/or ice cream.  Today we ate the (meagre!) leftovers cold.  It is really yummy cold but utterly fabulous hot!  And SO easy.  Go, pick some blackberries and make it, now!!!

125g (4½oz) unsalted butter, cubed and softened
125g (4½oz) caster sugar
3 large free-range eggs, at room temperature
125g (4½oz) self-raising flour
A splash of semi-skimmed milk
350g (12oz)  blackberries
Cream or Ice cream, to serve

Preheat oven to fan 170C/ 190°C/gas 5.

If not using Pampered Chef Cake Tin…Grease a 20cm (8in) springform tin with butter, line the base with a circle of greaseproof paper and grease this too. I actually christened my new Pampered Chef Cake Tin with this recipe and didn’t do ANYTHING to the tin!  It came out perfectly (as you can see in the photo below)!  Even I was amazed!

Beat the butter and sugar in a large bowl until creamy – you can do this in a machine if you like.

Add the eggs one by one, waiting until the last is completely beaten in before adding the next. If the batter curdles, add 1tsp of flour to bring it back together.

Sift the flour into the bowl and fold in. Add a splash of milk (no more than 50ml/2fl oz) to loosen the mix.

Spoon the batter into the tin and smooth out.

Tip the blackberries into a clean bowl and sift a couple of pinches of flour over the top. Toss the fruit in the flour, then scatter over the uncooked cake.  The recipe is quite generous with blackberries so my ‘scattering’ actually took up the whole layer

Bake for 25-30 minutes in the wider, darker (which cooks quicker) PC Cake Tin or 35-40 mins in the 20cm greased tin, or until golden on top and a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then carefully release and cool completely on a wire rack. Serve with cream or ice cream or maybe even custard!!
I have adapted the recipe from here:  http://www.dailymail.co.uk/femail/article-2407004/Cook-Jamie-Theres-glut-juicy-berries–pick-theyre-free.html
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Filed under Batter Bowl, Eggs, Pans

Easy Egg Curry

This is a store cupboard recipe I have adapted from the Sainsbury’s magazine. It is exactly what is says in the title, easy and also really tasty.

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Ingredients

8 medium eggs at room temperature
1tbsp sunflower oil
1 large onion, finely chopped using Food Chopper
3 garlic cloves, crushed with Garlic Press
1 tsp mustard seeds (original recipe says black seeds but I use standard ones!)
2 tbsp curry paste
1 x tin Coconut Milk
1 x 400g tin chopped tomatoes
chopped coriander, to serve (optional)

Method

  • Boil the eggs for 6-7 minutes.  Drain, run under cold water, until cooled.  Peel, halve and set aside.
  • Heat the oil in 24cm Executive Saute Pan.  Add the chopped onion and fry for 15 mins, or until it has softened.
  • Add the garlic, mustard seeds and curry paste.  Stir fry for 2 minutes, then add the coconut milk and tomatoes.  Bring to the boil, reduce the heat to medium, cover and cook for 5 minutes.
  • Add the eggs and heat through for 1-2 minutes.  Season and remove from the heat.
  • Sprinkle with chopped coriander and serve with Basmati Rice and naan bread.

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Filed under Eggs, Food Chopper, Garlic, Garlic Press, Pans, Rice, Rice Cooker, Super Quick cooking!, Tomato

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!

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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 180oC 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

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

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Filed under Batter Bowl, Chocolate, Eggs, Food Chopper, Medium Bar Pan, Medium Round Stone, Microplane Grater, Stoneware, Super Quick cooking!

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.IMG_4460
    • Remove from heat and allow to cool slightly.
    • Add other ingredients and mix well.IMG_4462

 

  • Pour into Medium Bar Pan.IMG_4464IMG_4468
  • Cook for 30 minutes.IMG_4469
  • Eat!!!!

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Filed under Batter Bowl, Chocolate, Eggs, Medium Bar Pan, Other, Pans, Stoneware

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

 

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Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Eggs, Food Chopper, Jam, Manual Food Processor, Medium Bar Pan, Stoneware