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!!
1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
Veg stock cubes
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche
- Boil the kettle and put the oven on at 200c.
- Finely chop onion using Food Chopper and add to Rectangular Baker.
- Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
- Add box of rice to Baker.
- 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.
- Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
- 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.
- Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
- 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.
Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian
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.
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
This fabulous recipe is Nigella’s which I have adapted for stoneware use. This essentially means it has become a “Chuck and Bung” recipe with no need to return to the oven until its cooked – my favourite!!
The fabulous smell as this cooks is really summery which, obviously right now is perfect, though I am convinced I shall be making it in the depths of winter too as it is a real hit with ALL the family!
My final comment on this recipe is that it has completely removed the fear of boning a whole chicken myself. I followed a brilliant video that The Pampered Chef team posted (http://www.youtube.com/watch?v=eiwHpDtZHOE) and I LOVE that I have gained a new skill in the kitchen.
- 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
- 1 bulb of garlic (separated into unpeeled cloves)
- 2 unwaxed lemons (cut into chunks using Veggie Wedger)
- 1 handful fresh thyme
- 3 tablespoons olive oil
- 150 ml white wine
- black pepper
- Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
- Put the chicken pieces into Rectangular Baker and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper.
- Pop into the oven for approx 1 hr 45 mins. Serve with new potatoes and green beans.
So yesterday I had planned to make a roast dinner but with the sun out I fancied a lighter vegetable option. This ratatouille worked perfectly and was really, really simple to make.
A few mushrooms
Tin of Plum Tomatoes, roughly chopped
Pinch of herbs (I used Herbes de Provence)
Splash of Red Wine Vinegar (maybe about 2 tbps)
A bit of sugar (maybe about 1 tsp)
Garlic Clove or 2, sliced
Alternatives – you could include aubergine, celery, or really any veg which you have available. This is an ideal recipe for all you allotment owners too!
- Slice vegetables.
- Throw all ingredients into Stoneware Baker (I used my Square Baker but a Deep Dish Baker, Deep Covered Baker, Rectangle Baker or Round Covered Baker would work just as well) and stir.
- Put into the oven with roasting meat (therefore oven is about 165 fan/ 180C/ Gas 6)
- Cook for approx 40 minutes and serve.
Double Chocolate Pudding
Indulge your love for chocolate in this super easy, and delicious pudding.
2 packages (240g each) waffles
425ml (15 fl oz) single cream
125ml (4 fl oz) sour cream
½ teaspoon cinnamon
1 teaspoon vanilla extract
175g (6 oz) plain chocolate chips
55g (2 oz) white chocolate (for grating)
3 tablespoons hazelnuts (for chopping)
- Preheat oven to 220C / 400F / Gas Mark 6
- Slice waffles using pizza cutter into 2.5cm (1 inch) pieces; set aside. Whisk eggs, cream, sour cream, cinnamon and vanilla together in bowl.
- Add half of the waffle pieces to the egg mixture. Stir together to absorb egg mixture. Spoon waffle pieces into Deep Dish Baker.
- Place remaining waffle pieces and chocolate chips in batter bowl; stir to coat. Spoon mixture into baker. Pour any remaining egg mixture into baker.
- Grate white chocolate over mixture. Coarsely chop hazelnuts and sprinkle over top.
- Bake 25-28 minutes or until set in centre. Serve warm.
Serves 6 (or up to 15 as demonstration)
Independent Director for the Pampered Chef
This is a real family favourite and is an adaptation from a Sainsbury’s TV recipe from years back.
This takes just a few ingredients and makes something truly delicious.
454g Turkey stirfry or turkey breast sliced
25g Plain Flour
freshly ground Black Pepper
3 tbsp Olive Oil
1 Garlic Clove
1 bunch Spring Onions, sliced
150g ready to eat Dried Apricots, chopped
300ml Semi-Skimmed Milk
100g Cheddar Cheese, grated, divided
40g Wholemeal Breadcrumbs
2 tbsp Chopped fresh Parsley, or 1 tsp dried Mixed Herbs
- Preheat oven to 190C/ 170C fan/ Gas Mark 5
- Coat the turkey strips in the flour seasoned with pepper.
- Press Garlic into Skillet using Garlic Press and add Olive Oil. Heat over medium-high heat for 30 secs (take care not to burn the garlic). Add the turkey and cook for 2-3 mins, stirring, until sealed. (In the photo below you can see the strips which have begun to seal as they are turning pale)
- Stir in the onions and apricots, then add the milk.
- Cook for a further 2-3 minutes stirring until thickened and smooth, then stir in 75g of the cheese. Transfer the mixture to Stoneware Baker (I’ve used my Square Baker).
- Mix together the Breadcrumbs, Parsley and remaining Cheese and sprinkle over the turkey mixture.
- Bake in preheated oven for 15 minutes. I serve with Rice (cooked with Rice Cooker Plus) and Steamed Broccoli.
Filed under Apricots, Cheese, Deep Covered Baker, Deep Dish Baker, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pans, Rice, Rice Cooker, Square Baker, Stoneware, Super Quick cooking!, Turkey
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
100g orange milk chocolate broken into chunks (Green&Blacks Maya Gold is fab!
Single cream or ice cream to serve (optional)
(FOR THE SAUCE)
200g light muscovado sugar
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.
Independent Director for the Pampered Chef
Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Eggs, Food Chopper, Microplane Grater, Square Baker, Stoneware