Category Archives: Mushrooms

Mushroom Risotto – Oven Baked… no Stirring?!!

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!!

Oven Baked Mushroom Risotto – No Stirring!!

Ingredients 

1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
1 onion
Veg stock cubes
Fresh parsley
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche

Method

  1. Boil the kettle and put the oven on at 200c.
  2. Finely chop onion using Food Chopper and add to Rectangular Baker.
  3. Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
  4. Add box of rice to Baker.
  5. 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.
  6. Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
  7. 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.
  8. Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
  9. 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.

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Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian

Deborah Bohl’s Sweet & Sour Chicken

Chuck & Bung Sweet & Sour.... Yum!!

Chuck & Bung Sweet & Sour…. Yum!!

I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!!  This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous.  Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest.  Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)

Ingredients

• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional

Method

Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.

Add the dark brown sugar, using the Adjustable Measuring Spoons.

Use the Garlic Press to add the garlic to the Batter Bowl

Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.

Throw in any chopped veg as desired!  Mix well with Small Mix ‘N Scraper.

Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.

Serve with rice! Delicious!!

 

Options:  change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie

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

 

Sweet & Sour Ready for the oven.
Sweet & Sour Ready for the oven.

 

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Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato

Bolognese Susie Style!

My eldest daughter is about to do a guide challenge where she has to cook a 3 course meal.  Her team have decided to make bolognese for the main course so she went to this blog for instructions on how to make it (I can’t tell you how pleased that made me!!).  To her chagrin, there was no recipe… so, here it is!!IMG_4225

Ingredients

450g (ish!) Minced Beef or Quorn Mince
Couple Slices of Bacon (optional)
Oil (I use Olive or Vegetable)
1 Onion
Garlic Clove
Various Veg (this usually includes carrot, pepper, celery, sometimes leeks, swede, mushrooms, courgette, cabbage… whatever is in my cupboard and fridge)
Tin Plum Tomatoes (much more ‘tomatoey’ than chopped tomatoes)
Tin of Baked Beans
Worcestershire Sauce
Tomato Puree
Dried Herbs
Beef Stock Cube
Salt and Pepper

Method

  • Chop all vegetables finely.  The Pampered Chef Food Chopper makes really quick and easy work of this (and the reason I can add sooo many vegetables!!)
  • Put a good splash of oil (maybe about 2 tbsp) in Family Skillet along with chopped onion and crushed garlic.  Sprinkle with salt (to help the onion to release its juices) and cover.  Gently fry over medium heat until softened. Taking care not to burn.Softening Onions
  • Add other vegetables and continue to cook until soft.IMG_4221
  • Next add the mince beef (and bacon if using).  Break it up and cook until the meat has browned.IMG_4222 IMG_4224
  • Next add tins of tomatoes (chopped) and beans,  a good squeeze of tomato puree, one crumbled stock cube, good shake of dried herbs (at least 1 tbsp), shake of Worcestershire Sauce and seasoning.  IMG_4225Bring to simmering point and then lease to very gently simmer for minimum 20mins but much better if it can be left for over an hour.  The long simmering time really deepens the flavour.
  • When we made this I included bacon but didn’t reduce the salt accordingly so it was very salty.  All we did was chop a potato and add to the simmering bolognese for 15 minutes – problem sorted!
    IMG_4226

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Filed under Bacon, Food Chopper, Garlic, Garlic Press, Mushrooms, Pans, Pepper

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

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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.

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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.

IMG_1088

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
942951_10152865025760341_271665822_nDivide, 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
Looking good with ruffled edges

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)20130515-144312.jpg
  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.

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Filed under Bacon, Batter Bowl, Cheese, Chicken, Chocolate, Citrus Fruits, Cream, Deluxe Mini Muffin Pan, Eggs, FIsh, Food Chopper, Garlic Press, Jam, Microplane Grater, Mushrooms, Pastry, Pepper, Sausages

Risotto (Stoneware style!)

This recipe is an absolute revelation!  All you do is chuck the ingredients in the stoneware and bung in the oven.  I did return half way through to stir and check on progress but that was it!!  The difference doing this in stoneware to any other baker is that the whole risotto is cooked evenly, right through to the middle without that nasty drying out that happens round the edges.

Give it a go and let me know how yours goes!

Just place in rectangular baker, stir and throw in oven. Also excellent in deep covered baker

1 box Arborio rice

1 box closed cup mushrooms – chopped

1 box chestnut mushrooms – chopped

OR – heaps of different vegetables!

½ large onion, chopped

3 knorr stock cubes for 1 1/2pts – if stock is too weak, the recipe is very bland.

One Glass of wine – optional.

Lemon and garlic; these are optional but good for tools.

Herbs likewise

Fill RB, stir and dump in oven, check after 15 mins – top up with ½ pt stock if needed. When rice is ‘al dente‘, remove from oven, rest 5 mins then stir in

heaps of parmesan (100g ish) and medium pot of double cream plus butter.

Serve with black pepper – possibly top with parsley too.

Variations – smoked sausage and mushroom, chicken and leek or sweetcorn or brocilli, salmon with chicken options listed, all vegetables – squash is especially good with bacon (raw) for scrummy version. Everything goes in at the start (except cheese / butter / cream and these are best added if you want the richness – try without for a delicious and lighter alternative.)

Susie Evans

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Filed under Cheese, Citrus Fruits, Citrus Press, Cream, Deep Covered Baker, Food Chopper, Garlic, Garlic Press, Microplane Grater, Mushrooms, Square Baker