Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs! This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day. It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!
Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!
Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
- Wash potatoes.
- Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on. Cook in the Microwave on high for 10 minutes. (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.
- Drain the potatoes and allow to cool. If aiming to serve warm just cool until the potatoes stop steaming and are just warm. If serving cold or later allow to cool completely.
- Chop the potatoes into smaller chunks. How small you go is up to you.
- Add large dollop of mayonnaise, be generous.
- Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.
- Mix well. Enjoy!
Corned Beef Hash… Why have I never made this before? Soo simple and so tasty!!!
Peel, dice and boil potatoes for approx 20 mins. Meanwhile gently fry onions in some butter and oil until starting to change colour.
Add cooked potatoes, diced corned beef, good splash of Worcester Sauce and seasoning to onions. Fry until a crust is formed on the outside.
Serve with green beans and/ or peas.
This is a recipe that I have adapted from the BBC Good Food website. I had managed to buy too many eggs and needed something to use them up. I served this up to 2 big “meat-eaters” but neither noticed as it is so hearty and tasty. The original recipe had 1 tbsp of oil but I reduced that to 1tsp. With a Pampered Chef Skillet I would suggest you could probably manage without any oil if you wanted to.
- 4 medium potatoes (about 600g/1lb 5oz), thinly sliced using Simple Slicer on setting 2
- 1 garlic clove, finely chopped
- 8 large eggs, lightly beaten
- 1 tsp olive oil
- 100g pack soft rindless goat’s cheese , sliced
- 3 tbsp pesto
- handful rocket leaves
- Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together in Classic Batter Bowl with some seasoning, then drain the potatoes and stir into the egg.
- Heat the oil in 30cm Skillet, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.
- Remove from the Skillet. As you can see from the photo this is such an easy job with a Pampered Chef Skillet, nothing stuck at all!!
- Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.
426 kcalories, protein 23.0g, carbohydrate 25.0g, fat 26.0 g, saturated fat 8.0g, fibre 2.0g, sugar 1.0g, salt 0.9 g
This is a fabulous one-pot recipe that I got from the Sainsbury’s Magazine a few years ago. It is very tasty and economical too.
1 x 500g pack beef mince
1 onion, finely chopped
2 tbsp medium curry powder
450g potatoes, peeled and diced
400ml beef stock (made with a cube is fine!)
1 tsp garam masala
200g frozen peas
- Finely chop onion using Food Chopper.
- Stir-fry the mince in Skillet for 3-4 minutes until changing colour.
- Add onion and cook for a further 4-5 minutes, stirring occasionally, until the mince has browned.
- Stir in the curry powder and potatoes and cook for 1 minute.
- Pour in the stock. Bring to a simmer, cover and cook for 20-25 minutes at a brisk simmer until the potatoes are tender.
- Add the garam masala and season. (At this point you can cool and freeze if you wish to)
- (If frozen defrost) Stir in peas and simmer for a further 5 minutes (if defrosted from frozen bring to a simmer and reheat for 10 minutes.)
- Serve with naan bread, mango chutney and natural yoghurt. YUM!!
This recipe is one I have adapted from a Sainsbury’s to use stoneware. Its so easy and pretty cheap too as an extra bonus!
1kg bag frozen mixed veg
500g frozen white fish
4 x baking potatoes
200g salmon fillets
1 pack instant parsley sauce
- Defrost 1/2 the bag of mixed veg and (separately) the frozen fish for 20 – 30 mins. Drain.
- Preheat oven to 200C/ 180C fan/ Gas mark 6.
- Peel & wedge the potatoes using Veggie Wedger and boil for 20 minutes until soft.
- Meanwhile, place all the fish in a pan and cover with milk and simmer for 15 mins. Make up the packet of parsley according to the pack instructions.
- Drain the fish using Stainless Colanders, reserving some of the milk , place into Stoneware Baker and flake into pieces. Add the defrosted veg and parsley sauce and stir well.
- Drain and mash the potatoes using some of the reserved milk. Season. Spread over fish and bake in the oven for approx 10-15 mins until the top begins to crisp.
- Cook the rest of the frozen veg to serve alongside the pie.
This is a fantastic “chuck and bung” recipe. Literally chuck all the ingredients in the stone and bung in the oven! It is YUMMY!!!
4-5 Chicken breasts (skinless)
1 large or two small red onions
1 red pepper
1 green pepper
1 red chilli
2 cloves garlic
1 jar of salsa
2 tablespoons sugar
Tin of tomatoes
Small jar tomato puree
Packet of Mexican spice mix -taco/ enchilada/ fajita (1 Tbsp reserved for potato wedges)
1 chicken stock cube
Sour cream and grated cheddar cheese to serve (optional)
Mexican Spiced Wedges
1 Tbsp reserved Mexican Spice Mix
1 Tbsp olive oil
- Preheat oven to 220 (200 fan oven)
- Wedge potatoes, place in Large Micro Cooker with a tablespoon water and microwave on high 10 mins. Drain and shake gently. Add spices and oil and mix to coat. Put on Medium Round Stone.
- For the Mexican Chicken, slice the chicken and peppers into thin slices with Forged Knife on Flexible Cutting Mat. Chop onion and chilli with Food Chopper, crush garlic with Garlic Crusher, zest lime with Microplane and juice with Citrus Press. Open Tomato Puree with Smooth Edge Can Opener.
- Place all the Mexican Chicken ingredients into a rectangular baker and cook for 15 mins.
- Take out and stir and then put wedges in the oven. Cook wedges and Mexican chicken for 20 mins until chicken is cooked through and wedges golden and crisp.
- Put cheese and sour cream in bamboo bowls to serve.
Independent Director for the Pampered Chef
Filed under Cheese, Chicken, Chilli, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Pepper, Potatoes, Stoneware