Category Archives: Citrus Press

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!


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)

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

Pampered Chef Citrus Berry Trifle


(Here is the trifle still under construction!)

This trifle is a really fresh and tasty recipe.  Its perfect for any summer entertaining you might have and looks absolutely fabulous in the Pampered Chef Trifle Bowl.


4-5 limes, divided
175 g full fat soft cheese, softened
150 ml sweetened condensed milk
350 ml whipping cream or double cream, whipped to form soft peaks, divided
450 g fresh berries such as strawberries, raspberries and blackberries or blueberries
450 g Madeira cake, cut into 2.5 cm cubes
600 ml (about 400 g) lemon sorbet, softened slightly (if necessary)
20 g flaked almonds, toasted
Additional fresh berries, to decorate (optional)


  1. Slice 2 limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Zester/Scorer, zest remaining limes; finely chop zest using Chef’s Knife to measure 2 teaspoons zest. Juice limes into Easy Read Measuring Cup using Citrus Press to measure 125 ml juice.
  2. In Classic Batter Bowl, whisk together soft cheese, condensed milk, lime juice and lime zest using Stainless Whisk, until smooth and combined. Attach open star tip to Easy Accent® Decorator; fill with about one-third of the whipped cream and set aside. Gently fold remaining whipped cream into soft cheese mixture with Small Mix ‘N Scraper®, until smooth; set aside. Slice strawberries with Egg Slicer Plus™. Place mixed berries in Small Batter Bowl.
  3. Cut Madeira cake into 2.5-cm cubes on Cutting Board using Bread Knife. To assemble trifle, place half of Madeira cake cubes into bottom of Trifle Bowl. Top with half of the lemon sorbet using Small Scoop or Medium Scoop; spread evenly. Top sorbet with half of the berries and half of the soft cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to decorate. Repeat layers once with remaining Madeira cake cubes, sorbet, berries and soft cheese mixture.
  4. Pipe whipped cream rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Decorate with lime slices and additional berries, if desired. Serve.

Yield: Serves 16

Per serving: Energy 1382 kJ/329 kcal; Protein 3.4 g; Carbohydrate 29.9 g; Fat 22.6 g; Saturated Fat 13.5 g; Fibre 0.6 g; Salt 0.4 g

Cook’s Tip: Any flavour of sorbet, such as mango, raspberry, apricot or dark cherry can be used in this recipe, if desired.

Chilled fresh lemon mousse may be substituted for the lemon sorbet, if desired. Scoop and spread the mousse gently, taking care not to crush too much air out of the mousse.


(This is the finished trifle but frustratingly out of focus, sorry)

Susie Evans
Independent Director for The Pampered Chef
07854 241575

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Filed under Almonds, Batter Bowl, Citrus Fruits, Citrus Press, Cream, Food Chopper, Microplane Grater, Other

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



  • 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)


  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!


  • 2 Granny Smiths apples
  • 200 g / 7 oz strawberries
  • 1 kiwi fruit
  • 1 orange
  • 2 Tbsp light soft brown sugar
  • 2 Tbsp strawberry jam


  • 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


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

Jaffa Pudding – for chocoholics everywhere!

Jaffa Pudding Serves 12 – 15 at show

‘This pud starts life as an ugly duckling, but don’t fear as the hot watery sauce floats among the batter – once you bake it, you’ll end up with something beautiful’ 

100g butter, melted, plus a little extra for the dish
250g SR flour
140g caster sugar
50g cocoa powder
1 tsp baking powder
1 orange
3 eggs
150ml milk
100g orange milk chocolate broken into chunks (Green&Blacks Maya Gold is fab!
Single cream or ice cream to serve (optional)

200g light muscovado sugar
25g cocoa
300ml boiling water



  • Heat oven to 180C. Melt butter in microwave using 500ml Prep Bowl. Use Chef’s Silicone Basting Brush to lightly grease Deep Dish Baker or Square Baker. (Put the kettle on)
  • Using Adjustable Measuring Spoon, place 1tsp baking powder into Classic Batter Bowl. Add flour, caster sugar, 50g cocoa and pinch of salt. Zest orange using Microplane Zester and add to mixture – stir mixture with Master Scraper
  • Cut orange using Colour Coated Utility Knife & juice with Citrus Press into Stainless Steel Mixing Bowl. Using Stainless Whisk mix together the orange juice, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Use the Food Chopper to chop chocolate and stir in to mixture. Scrape everything into the Baker.
  • Place sugar and cocoa into the 1litre Easy Read Measuring Cup. Pour on 300ml boiling water from the kettle. Whisk together with Mini Whipper for the sauce. Pour this all over the pudding batter. Don’t worry, it will look very strange at this stage!
  • Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge.
  • Eat immediately with vanilla ice cream or single cream.

Susie Evans
Independent Director for the Pampered Chef
07854 241575

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Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Eggs, Food Chopper, Microplane Grater, Square Baker, Stoneware

Ham and Broccoli Ring

This is a delicious and simple dinner or party recipe.  The broccoli is chopped so finely using the food chopper that even those who don’t like it happily eat it.


2 packets (240g each) chilled fresh dough for croissants*
115g/ 4 oz ham
1 small onion
115g/4oz broccoli florets
1 small bunch fresh parsley
140g/5oz gruyere cheese (or cheddar if gruyere is not available)
1 tablespoon Dijon mustard
1 lemon
Freshly ground black pepper
1 clove garlic

1. Preheat oven to 180ºC/350ºF/Gas 4. Unroll dough and separate into 8 triangles. Arrange in a circle on Classic Round Stone with wide ends of triangles overlapping in the centre and pointed ends towards the outside (there should be about 13cm opening in centre of Stone). Gently press edges where they meet to seal.

2. Chop ham, broccoli and parsley using Food Chopper; place in Classic Batter Bowl. Chop onion with Food Chopper and add 2 tablespoons to the mixture. Grate cheese into bowl using Deluxe Cheese Grater.  Juice lemon and measure 1 tablespoon. Add mustard, lemon juice and black pepper to mixture. Crush garlic with Garlic Press and add. Mix well using Classic Scraper.

3. Spoon ham mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling and tuck under wide ends in the centre (filling should not be completely covered). Place Baking Stone in Classic and Rectangle Rack.

IMG_48244. Bake 25-30 minutes, or until deep golden brown. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.

Serves 8, or 16 sample servings.

*Note: the croissant dough may not be available. It is in cans and is in the refrigerated dairy section. If you can’t get hold of it, use ready rolled puff pastry (either frozen and defrosted or chilled).  You will then need to cut the pastry rectangle into 4 smaller rectangles and then cut each one corner to corner to make 8 triangles.

Susie Evans
Independent Director for the Pampered Chef
07854 241575

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Filed under Batter Bowl, Cheese, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pastry, Stoneware

Jubilee Chicken Ring

This is a genius recipe designed by another Pampered Chef consultant called Diana Brown.  It is a twist on coronation chicken and tastes A-MA-ZING!

2 tubes fresh croissant dough
1 cm piece fresh ginger, peeled.
1 tbsp olive oil
1 onion, peeled
2 tsp medium curry powder
50 g ready to eat dried apricots
1 stick celery
3 tbsp mango chutney
8 tbsp soured cream (mayo + creme fraishe would substitute
3 cooked chicken breasts
½  lemon
2 tbsp flaked almonds
1 Egg, separated

Preheat oven to gas mark 5 or 190c

  • Chop ginger in Food Chopper and leave in silicone base
  • Heat the oil measured with adjustable measuring spoons in the 20cm executive sauté pan.
  • Cut the onion into sections with Veggie Wedger, then chop in Manual Food Processor.Cook in the oil until soft for about 5 minutes and then stir in the curry powder and ginger using the small mix n scrape and cook for 1 min.  Scrape into the classic batter bowl.
  • Chop apricots with Food Chopper on cutting board. Add to batter bowl.
  • Slice celery on cutting board .  Add to Batter Bowl..
  • Add the mango chutney and soured cream measured with the measure all cup
  • Chop the chicken with the Santoku Knife on the Cutting Board and put it in the classic batter bowl.
  • Season with salt and pepper using the grinder set
  • Add a little squeezed lemon juice using Citrus press.  Mix well using Mix ‘N Scraper.
  • Unroll croissant dough, onto your Cutting Board cut into triangles with the Pizza Cutterand place around your Medium Round Stone with Handles with the wide ends of the triangles towards the centre leaving a hole in the middle.
  • Press the seams together using the Bakers Roller.
  • Place filling in circle on dough using Large Scoop
  • Then fold dough over the filling and tuck in the middle – making a ring
  • Separate an egg with the Egg Separator
  • Glaze with egg white using the Pastry Brush
  • Sprinkle over the flaked almonds.

Bake for 20-25 mins or until deep golden brown

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Filed under Batter Bowl, Chicken, Citrus Fruits, Citrus Press, Eggs, Food Chopper, Garlic Press, Ginger, Medium Round Stone, Pastry, Stoneware

Lemon Drizzle Tray Bake


225g (8oz) unsalted butter, at room temperature, in small pieces
225g (8oz) golden caster sugar (though I use normal!)
3 medium eggs
150ml (5fl oz) milk
225g (8oz) self-raising flour, sifted
1.5 tsp baking powder, sifted
finely grated zest and juice 2 lemons
110g (4oz) golden granulated sugar

Medium Bar Pan or 30x20x4cm baking tin, buttered and lined

Preheat the oven to 190C, fan 170C, gas 5.  Put the butter and caster sugar in a food processor or mixer and beat together until pale and fluffy.  Incorporate the eggs, one at a time, scraping down the sides of the bowl, if necessary, then add the milk and whiz the mixture to a creamy consistency.


Still beating or with the motor running, gradually add the flour and baking powder, then add the lemon zest.  This is by far the easiest using the Pampered Chef Microplane zester as shown here.

Transfer the mixture to the prepared tin, smoothing the surface, and bake for 30 minutes until golden and shrinking slightly from the sides or a skewer comes out clean from the centre.

(mixture ready to go into the oven.)

Next prick the cake with a skewer at about 2cm intervals.

(Cake out of the oven being pricked.)

As soon as the cake goes into the oven combine the lemon juice and granulated sugar in a bowl, stirring it to distribute evenly, then leave to macerate.  Juicing the lemon using the Pampered Chef Citrus Press is child’s play (literally, this is one of my children using it!)


Once the cake has been pricked spoon over the top of the cake.  Leave it to cool, allowing the juice to sink into the sponge.  The surface should have a lovely crystalline sheen.  When cold cut into squares.



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Filed under Batter Bowl, Citrus Fruits, Citrus Press, Eggs, Medium Bar Pan, Microplane Grater

Lime and Mascarpone Torte

This is a totally yummy and fantastic cheesecake which can be whipped up in under 5 minutes (plus chilling time).

200g ginger snap biscuits, crushed (easiest and quickest way to get uniform biscuit crumbs is to use a Food Chopper)

50g melted butter

500g Mascarpone Cheese

40g icing sugar, sifted

finely grated zest and juice of 2 limes (using fine microplane grater and citrus press by far the best way)

Optional Decoration:  50g Dark Chocolate; 50g caster sugar; a few grapes

  1. Mix together the crushed biscuits and melted butter and press into the base of the Springform Pan (or loose bottomed cake tin)
  2. Put Mascarpone, icing sugar, lime zest, lime juice in Batter Bowl.  Beat together using Mix ‘N Scraper.
  3. Spread over biscuit base.  Chill for 30 mins (or even overnight)
  4. To Decorate (which I rarely do!)  Melt the chocolate.  Wash and pat dry some fresh rose leaves.  Pull the underside of the leaves along the melted chocolate until coated.  Allow leaves to dry coated side up.
  5. Meanwhile to frost the grapes, dip in water, shake off excess and coat with caster sugar.
  6. Carefully peel away easy rose leaf starting at the stem and arrange with the grapes on top of the torte.

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Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Food Chopper, Microplane Grater, Springform Pan

Mexican Chicken and Spicy Potato Wedges

This is a fantastic “chuck and bung” recipe.  Literally chuck all the ingredients in the stone and bung in the oven!  It is YUMMY!!!

Mexican Chicken

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 lime

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

450g potatoes

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.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

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Filed under Cheese, Chicken, Chilli, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Pepper, Potatoes, Stoneware

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


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