Category Archives: Batter Bowl

Potato Salad

IMG_3187Following 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!

Ingredients

Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
Mayonnaise
Chives

Method

  1. Wash potatoes.
  2. 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.IMG_3183
  3. 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.
  4. Chop the potatoes into smaller chunks.  How small you go is up to you.  IMG_3184
  5. Add large dollop of mayonnaise, be generous.IMG_3185
  6. Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.  IMG_3186
  7. Mix well. Enjoy!

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Filed under Batter Bowl, Easy Cooking, Eggs, Family Cooking, Other, Potatoes, Quick Cooking, Super Quick cooking!, Vegetarian

Coleslaw – Susie Style!

IMG_3196

Finally, summer has decided to reappear here in Sheffield and along with the summer comes the desire to eat salads.  A few years ago my good friend Anne Brand said to me “once you have made your own coleslaw you will never buy one from the shops again”.  At the time I thought she was mad as we love a good coleslaw but Oh My she is soooo right!!!  I have taken the recipe she suggested and merged it with a Nigella one and this is the result.  The recipe is blindingly simple but this year I have had so many people ask for the recipe I decided to share on here.

Ingredients – (to serve 4/5 with left overs)

White Cabbage – half
Carrot(s) –  one large one or a couple of smaller ones.
Onion – 1.  (I usually prefer red for the visual effect, spring onions are fine, even plain white onions are OK if it is all that you have)
Mayonnaise
Salad Cream
Sultanas (optional)

Method

You will notice that all the ingredient amounts are all a bit vague.  (I understand if this frustrates you – I would much prefer to have specific amounts but this recipe really does need you to decide what you prefer!

  1. Shred/ Slice the cabbage, best done using a big and sharp knife.  Cut the cabbage into quarters and then cut the core out from each quarter.  Finely slice.  f you don’t like long slices of cabbage then keep rotating the cabbage and slicing from different  angles.IMG_3189IMG_3190
  2. Use a vegetable peeler to “peel” and entire carrot or 2.  Keep turning the carrot in your hand to get even slices.  Again, if you don’t like long strands in your coleslaw peel the top half first and then turn it around and do the other end.IMG_3191
  3. If using an onion, top and tail, quarter and finely slice. If using spring onions you obviously don’t need to quarter them.  IMG_3192
  4. If adding sultanas add a handful.IMG_3193
  5. Mix well.  Personally, at this point I use my hands (quicker and easier!)IMG_3194
  6. Add a good splodge of mayo and a good splodge of salad cream – about the same size.  Do not be sparing, you will almost certainly need more than you think you do!
  7. Add a good teaspoon of mustard.IMG_3195
  8. Mix well until all strands of the vegetables are covered with the sauce.
  9. Taste. You are looking for creamy, moreish, slightly tangy taste.
  10. More than likely you will need to add more mayo/ and or salad cream.
  11. Repeat 9 & 10 until you are happy.
  12. Serve!

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Filed under Batter Bowl, Easy Cooking, Family Cooking, Other, Quick Cooking, Super Quick cooking!, Vegetarian

Upside Down Pecan Carrot Cake Pampered Chef Recipe

This is a new recipe which came with the ‘baby’ Rockcrok.  I have eaten it once before but not actually made it – until last night’s Pampered Chef party.  Well, I still didn’t actually make it – the guests did! – but I helped out here and there and saw just how easy it was.  The thing which impressed me the most was how easily it dropped out of the Rockcrok when I turned it out.  It just came straight out, absolutely no encouragement needed!!  Plus it tasted absolutely fab, not at all rubbery like some microwave cakes can be.  LOVED it!  Make it – you won’t regret it.

Upside Down Pecan Carrot Cake.  Beautiful!

Upside Down Pecan Carrot Cake. Beautiful!

Ingredients

50g Butter
175g dark soft brown sugar
2 tbsp water
100g pecan halves
200g trimmed and peeled carrots
150g self raising flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground mixed spice
Finely grated zest of 1 orange
2 eggs
150ml sunflower oil

Method

  1. Add butter, 50g of the sugar and water to Rockcrok Casserole (1.9l).
  2. Put onto the hob on medium heat for 3-5mins or until sugar is dissolved and mixture begins to bubble, stirring
continuously using Small Mix ‘N Scraper. Remove from heat and cool for 2 minutes.
  3. Starting on the outside edge of the Casserole, carefully place about 85g of the pecans upside down, close together in a circular pattern, in brown sugar mixture. Set aside.
  4. Coarsely chop remaining pecans in Food Chopper. Set aside.
  5. Peel carrots using Vegetable Peeler and trim ends off using Paring Knife. Grate carrots using Adjustable Microplane Coarse Grater into a Classic Batter Bowl.
  6. Zest orange using Microplane Zester directly into Batter Bowl.
  7. Using Small Adjustable Measuring Spoon add baking powder, cinnamon, mixed spice to the Batter Bowl. Add remaining sugar, flour, and chopped pecans to the bowl and stir using Bamboo Spoon.
  8. 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 carefully into Rockcrok and level surface.
  9. Microwave, uncovered, on HIGH for 7-9 minutes or until a wooden cocktail stick/ cake tester comes out clean when inserted into the centre of the sponge. The top will look quite moist and side shrunken away slightly. Remove cake from microwave to Stackable Cooling Rack. Let it stand, covered for 5 minutes, if you can resist the smell. Carefully invert the cake onto a serving plate. Serve warm or cold.

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Filed under Batter Bowl, Cake, Easy Cooking, Eggs, Food Chopper, Microplane Grater, RockCrok

Pampered Chef Rockcrok Pineapple Upside-down Cake

Oh my goodness, it has been sooo long since I posted a new recipe?!!  Where has that time flown?  Well, I am pleased to say that I return today with TWO new recipes.  Both of which I didn’t expect much from, but both of which surpassed all expectations! This first recipe is a 70’s throwback recipe for Pineapple Upside-Down Cake – made in the microwave!!  My first thought was that it was going to taste too spongy or ‘fake’ but I was blown away with how light, fluffy and moist it was.  I don’t know how much of this is to do with the Pampered Chef Rockcrok, but I love it – and will be making it again!

Pineapple Upside-Down Cake - made in the microwave?!

Pineapple Upside-Down Cake – made in the microwave?!

Topping

50 g butter
50 g light soft brown sugar
7 canned pineapple slices
7 cocktail maraschino flavor cherries

Cake 

175 g self-raising flour
4 tsp baking powder
175 g golden caster sugar
100 g butter
100 ml semi-skimmed milk
2 eggs

  1. Melt the butter in Rockcrok Everyday Pan over a medium heat until melted (approx. 1 – 2 minutes). Add brown sugar and cook until sugar is dissolved and bubbling, stirring continuously with Small Mix ‘N Scraper. Remove from heat.
  2. Open Pineapple tin using Smooth Edge Can Opener. Using Stainless Colander drain pineapple. Arrange pineapple slices in a single layer in base of Rockcrok. Place a cherry in centre of each pineapple slice.
  3. Using Easy Read Measuring Cup measure 100ml of milk. Put butter in 500ml Prep Bowl and melt in the microwave (about 30-40 seconds). Remove from microwave to cool slightly.
  4. Place flour, baking powder and caster sugar in Classic Batter Bowl; using Bamboo Spoon mix well.
  5. In Small Batter Bowl, whisk melted butter, milk and eggs together until well combined using Stainless Whisk.
  6. Pour egg mixture into the flour mixture; then whisk together until well combined and smooth. Slowly pour cake batter over pineapple. Microwave, covered, on HIGH 9 – 10 minutes or until a wooden cocktail stick or cake tester comes out clean when inserted into centre of cake.
  7. Remove pan from microwave. Run Skinny Scraper around cake edges to loosen. Immediately invert cake onto Shimmering Glass Round Platter. Serve warm.

Serves 7

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Filed under Batter Bowl, Cake, Cherries, Easy Cooking, Eggs, Family Cooking, Food Chopper, Other, Pineapple, RockCrok

The Pampered Chef ® Pesto Pinwheels Recipe

This is a super quick recipe for a party or nibbles.  Very, very tasty too!

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Pesto Pinwheels ready for eating! YUM!!

Ingredients

Sunflower oil, for greasing
1 packet (145 g) pizza base mix
About 100 ml warm (hand hot) water
40 g Parmigiano Reggiano cheese
1 clove garlic
15 g fresh basil leaves
2 tablespoons sun-dried tomato pesto (see Chef’s Corner)

Method

  1. Preheat oven to 200ºC/fan 180ºC/Gas 6.
  2. Lightly brush Medium Bar Pan with sunflower oil; set aside.
  3. Place pizza base mix in Classic Batter Bowl. Measure warm water in Mini Measure-All® Cup; add enough water to pizza base mix, mixing to form a soft dough. Knead dough on lightly floured surface 5 minutes or until smooth.
  4. Roll out dough on a lightly floured surface using outer tube of Mini Measure-All® Cup to form 30 x 17 cm rectangle. Leave to rise 15 minutes.
  5. Meanwhile, finely grate cheese into clean batter bowl using Microplane® Adjustable Fine Grater. Press garlic using Garlic Press into batter bowl and mix gently into cheese using Small Mix ‘N Scraper®.
  6. Roll basil leaves up together and cut into fine strips using Colour Coated Santoku Knife on Bar Board.
  7. Spread pesto evenly over bread dough using back of Small Mix ‘N Scraper®. Sprinkle basil leaves and cheese mixture evenly over pesto.
  8. Starting from a long side, carefully roll up dough rectangle to form a tight roll. Cut roll in half widthways. Cut each dough half widthways into 10 even sized slices using Santoku Knife on Bar Board. Transfer pinwheels onto Medium Bar Pan, spacing apart evenly and neaten into rounds if necessary.
Pesto Pinwheels ready for baking

Pesto Pinwheels ready for baking

Bake 15 – 17 minutes or until pale golden brown. Transfer pinwheels to a serving plate. Serve warm.
Yield: Makes 20

Per serving: Nutrition information per pinwheel: Energy 236kJ/56kcal. Protein 2.2g, Carbohydrate 7.1g, Sugars 0.5g, Fat 2.3g, Saturated fat 0.7g, Fibre 0.3g, Salt 0.2g

Cook’s Tip: Substitute the red pesto with green pesto, if desired.
These appetisers are best served warm and eaten on the day made.

© 2015 The Pampered Chef used under license.

Cook’s Tip: Substitute the red pesto with green pesto, if desired.
These appetisers are best served warm and eaten on the day made.

© 2015 The Pampered Chef used under license.

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Filed under Batter Bowl, Cheese, Easy Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater

Vegetable Risotto

This is a really, really tasty risotto that even my meat-loving family enjoy!!  It is also really, really easy because it is another “Chuck and Bung” recipe where all ingredients are chucked in the Stoneware or RokCrok and then bunged in the oven… no stirring required at all!

Enjoy!

IMG_9231Ingredients:

250-300g cherry tomatoes
Olive oil
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
25g butter
225g risotto rice
250ml white wine
450ml boiling water with a vegetable stock cube added (I like Knorr Stockpots)
2 teaspoons sundried tomato paste
50g piece fresh parmesan plus 25g to shave over

Method:

  1. Preheat oven to 180/160fan/Gas 4
  2. Using Food Chopper, finely chop onions and celery.  Slice peppers and mushrooms with Utility Knife. Place in Large Micro Cooker with the butter, put lid on and microwave on high 2 mins. Take out and stir. Cook on high another 2 minutes until vegetables are softened.
  3. Measure stock and wine in Classic Batter Bowl and add with rice and vegetables from micro cooker to Deep Covered Baker or RokCrock. Press in the garlic with the Garlic Press. Slice cherry tomatoes in half and stir in with sun dried tomato paste and a grind of salt andpepper.
  4. Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
  5. Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.

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Filed under Batter Bowl, Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, RockCrok, Stoneware, Tomato

Upside Down Pecan Carrot Cake

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.

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Serves 6-8

Ingredients

50g butter
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
2 eggs
150ml sunflower oil

Method

  • 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.

 

 

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Filed under Batter Bowl, Cake, Citrus Fruits, Easy Cooking, Food Chopper, Microplane Grater, Pudding, Quick Cooking, RockCrok, Sponge