Category Archives: Microplane Grater

Either Microplane Zester, Microplane Coarse Grater or Microplane Fine Grater

Jo Murphy’s Sweet and Sour Chicken

This is a slightly different version of a sweet and sour “Chuck & Bung”.  I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal.  Try it – you will love it!

Ingredients

4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
260ml water
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice

Method

  • Put oven on to 200C/ 180 fan/ Gas 6.
  • Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
  • Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
  • Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
  • Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
  • Crush the garlic directly into the baker using the Garlic Press.
  • Grate the ginger directly into the baker using the Microplane Fine Grater
  • Add freshly ground pepper using Grinder.
  • Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
  • Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
  • Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
  • Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
  • Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
  • Place in oven for 30 mins – until bubbling nicely.
  • Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
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Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware

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

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

The Pampered Chef ® Pesto Pinwheels Recipe

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

image1

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

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

The Pampered Chef ® Spicy Turkey Tacos Recipe

photo-3

The finished Tacos – Yum!

These are from the brand new Pampered Chef Season’s best recipe collection.  They really are easy to make and they were gobbled up by the whole family (including my spice averse son!).  My only error (I make the mistakes so you don’t have to!) was to not let the mince cook until nearly dry.  My mince still had some juice left (see the picture below) which I then proceeded to spoon into the tacos.  This made some of them go soggy on the bottom (and who needs a soggy bottom really?!) and the taco didn’t stay in tact which made for slightly tricky eating… we managed though!!!
Ingredients

Tacos
12 crunchy taco shells
75 g medium Cheddar cheese (use straight from refrigerator)
1 onion, quartered
1/2 tablespoon sunflower oil
500 g turkey breast mince
1 packet (30 g – 35 g) taco seasoning mix
100 ml cold water

Toppings
6 tomatoes, deseeded and coarsely chopped (optional)
300 ml soured cream (optional)
15 g fresh coriander, coarsely chopped (optional)

Method

  • Preheat oven to temperature directed on taco shell packet. Separate taco shells and arrange, open-end down, overlapping slightly in lid of Covered Roaster; set aside.photo 1
  • Grate cheese usingMicroplane® Adjustable Coarse Grater; set aside. Finely chop onion with Food Chopper on Cutting Board.
  • Add oil to metal pan of Covered Roaster; heat over medium heat 1 – 2 minutes or until hot. Add turkey; cook 4 – 6 minutes or until no longer pink, breaking into small pieces using Mix ‘N Chop. Meanwhile, bake taco shells in preheated oven as directed on packet.photo 2
  • Add onion, taco seasoning mix and water to turkey; cook 2 minutes or until simmering, stirring occasionally using Bamboo Spatula.
    Breaking up the mince with a Mix 'N Chop

    Breaking up the mince with a Mix ‘N Chop

    Remove tacos from oven. Set oven to 200°C/fan oven 180°C/Gas 4. Fill each taco shell using Mini Mix ‘N Scraper®, dividing evenly.photo 4

  • Top each taco shell with grated cheese; place tacos in lid and return to oven. Bake 4 – 5 minutes or until filling is hot and cheese just begins to melt.

    Tacos ready for the oven

    Tacos ready for the oven

  • Remove lid from oven. Serve tacos immediately accompanied by toppings in Bamboo Small Snack Bowls, if desired.

Yield: 12

Per serving: Nutrition information per taco: Energy 730kJ/174kcal, Protein 14.7g, Carbohydrate 8.8g, Sugars 0.9g, Fat 9.1g, Saturated fat 2.4g, Fibre 0.6g, Salt 0.6g

Cook’s Tip: This recipe serves 4 – 6 as a main course with a green salad, or serves 12 as part of Mexican party buffet.
Guacamole can be substituted for the soured cream topping and tomato salsa for chopped tomatoes, if desired.
For a variation, add 1 can (400 g) red kidney beans in water, rinsed and drained, together with the onion in step 4.

© 2014 The Pampered Chef used under license.

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Filed under Cheese, Easy Cooking, Family Cooking, Food Chopper, Microplane Grater, Other, Quick Cooking, Super Quick cooking!, 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