Category Archives: Batter Bowl

The Pampered Chef ® Cinnamon Spiced Apple Cake Recipe

Apple Cake ready for the oven.

Apple Cake ready for the oven.

This recipe is a fabulous winter warmer pudding.  Perfect with custard (in my opinion!) and so easy to make my daughter made it for us!

Ingredients

1 unwaxed lemon
3 eggs
175 g butter, softened
1 teaspoon mixed spice
1 teaspoon ground cinnamon, divided
175 g self-raising flour
2 sweet apples such as Gala or Coxes (about 250 g total weight)
25 g demerara sugar

Method

  1. Preheat oven to 190ºC/fan 170ºC/Gas 5.
  2. Finely zest lemon using Microplane® Adjustable Fine Grater to measure half teaspoon zest. Cut lemon in half and squeeze juice into (250-ml) Prep Bowl to measure 2 tablespoons juice.
  3. Lightly whisk eggs in (500-ml) Easy Read Measuring Cup using Stainless Whisk; set aside.
  4. In Classic Batter Bowl, mix together butter, dark brown sugar, mixed spice, lemon zest, lemon juice and half teaspoon of cinnamon using Small Mix ‘N Scraper®, until well combined.
  5. Gradually add small quantities of egg, then flour, to the butter mixture, mixing each addition until well combined. Spoon cake mixture into Square Baker; level mixture and set aside.
  6. On Cutting Board, cut unpeeled apples into quarters using Forged Cutlery Utility Knife. Cut away cores; discard. Thinly slice apple quarters and arrange apple slices, overlapping slightly, in three straight lines on top of cake mixture.

    Nearly Ready Spice Apple Cake

    Nearly Ready Spice Apple Cake

  7. Mix demerara sugar and remaining cinnamon together in clean Prep Bowl. Sprinkle evenly over top of apple slices.
  8. Bake 40 – 45 minutes or until the tip of a sharp knife comes out clean from the centre of the cake. Cut cake into portions and serve using Mini-Serving Spatula.
Scrumptious steaming hot apple cake, ready for eating!

Scrumptious steaming hot apple cake, ready for eating!

Yield: Serves 9 – 12

Per serving: Nutrition information per serving (serving 12): Energy 1046kJ/250kcal, Protein 3.6g, Carbohydrate 29.7g, Sugars 18.8g, Fat 14.1g, Saturated fat 8.2g, Fibre 0.7g, Salt 0.4g

Cook’s Tip: Serve this quick and easy cake warm with custard or whipped cream for a delicious winter pudding. Alternatively, serve cold with morning coffee or afternoon tea.
Use Adjustable Measuring Spoons to accurately measure the spices, lemon zest and juice.
Substitute the lemon zest and juice with orange zest and juice, if desired.

© 2014 The Pampered Chef used under license.

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Filed under Batter Bowl, Cake, Citrus Fruits, Easy Cooking, Eggs, Family Cooking

Indoor/ Outdoor (Spiced Pork) Burger

This is a really delicious summer recipe.  These burgers are so easy to make.  The result is a succulent, juicy and slightly spicy burger.  I call it the Indoor/ Outdoor Burger because, technically these can be cooked on a BBQ but so far, as I do live in England where the weather just seems to KNOW when I am planning a BBQ, I have always ended up cooking it on a piece of Stoneware in my oven!!!  When I make these at shows I also make a fabulous Roasted Sweet Potato Salad with Citrus-Curry Dressing.  YUM!!!

 Ingredients

2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1 egg
1½ teaspoons garam masala
¼ teaspoon salt

Method

  • Preheat oven to 200/fan 180/Gas 6.
    In Stainless 4-litre Mixing Bowl, place pork, breadcrumbs and egg. Chop coriander using Professional Shears, measure seasoning with Adjustable Measuring Spoons, press garlic & ginger with Garlic Press and combine using Mix n Chop.

    Burgers ready for the oven.

    Burgers ready for the oven.

  • Using the large scoop, form about 8-10 mini-burgers and transfer to Medium Round Stone. Place Measure All Cup over meat & squash into burger shape! Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).
All cooked and ready to eat!!

All cooked and ready to eat!!

 

These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.

 

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Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea

Roasted Sweet Potato Salad with Citrus-Curry Dressing

Roasted Sweet Potato Salad with Spicy Pork Burger.  Yummy!   (Apology for the slightly blurry image!)

Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)

This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own.  The dressing is really luxurious and different.  I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people.  As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler.  This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!

Ingredients

3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)

Method
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.

Roasted Sweet Potato Salad without the dressing.

Roasted Sweet Potato Salad without the dressing.

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Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware

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

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

Smoky Chicken & Chorizo Hotpot

Hotpot ready to go in the oven

Hotpot ready to go in the oven

Ingredients

3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 onion
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve

1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.

2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware.  Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)

3) Snip some fresh parsley using Professional Shears and sprinkle

4) Add ½ pint of chicken stock using Small Batter Bowl

5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware

6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.

Cook for approx 40 mins in oven at 180c / Gas mark 4

Serve with crusty bread

Hotpot after half was served!

Hotpot after half was served!

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Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, 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

Toblerone Cheesecake

1456490_450077695101521_1440552007_nThis 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.

Ingredients

300g bourbon biscuits
100g butter
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
200g Toblerone
½ teaspoon vanilla extract or paste (optional)

(Optional: a few squares of plain chocolate for grating over top)

Method

  • 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!

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Filed under Batter Bowl, Chocolate, Cream, Easy Cooking, Family Cooking, Food Chopper, Pudding, Springform Pan

Jamie Oliver’s Spotted Blackberry Sponge

IMG_4817

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
IMG_4818

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Filed under Batter Bowl, Eggs, Pans

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!

IMG_4730

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

IMG_4732

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!