Category Archives: Medium Bar Pan

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

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

Homemade, super-easy Garlic Bread

The finished garlic bread - just before the hoards descend!

The finished garlic bread – just before the hoards descend!

I have to give all the credit for this brilliant idea to my good friend Gill.  She showed me how to make my own garlic bread and I have never bought shop-made since.  This bread is just as quick as pre-made, much more tasty and much cheaper and so is a complete no-brainer!!

Ingredients

Part-Baked Baguette(s)
Garlic Cloves
Butter (I recommend real butter rather than marg or spread), room temperature

Method

I use 1 garlic clove and 1oz (25g) butter per baguette,  Obviously if you prefer it to be more garlicky just add more.

  • Preheat oven to 180C/fan 170C/ Gas 6.
  • Add  butter to Prep Bowl, Press garlic clove using Garlic Press into the prep bowl. Use Spreader to mix them together.

    Mix garlic clove & butter together

    Mix garlic clove & butter togethe

  • Slice the baguette using Bread Knife.  Try not to slice all the way through keeping the loaf in tact (not always possible but worth it for aesthetics later!)

    Slice the bread, trying not to go all the way through.

    Slice the bread, trying not to go all the way through.

  • Carefully spread the generously between each slice.

    Spread the butter generously between slices.

    Spread the butter generously between slices.

  • Place baguette(s) on Stoneware (Pictured here is a Medium Round Stone with Handles but any will do).  Put Stoneware in oven.

    Bread ready to go into the oven on the Stoneware.

    Bread ready to go into the oven on the Stoneware.

  • Cook for approx 15-18n minutes until bread looks brown and toasty.
  • Devour!!!

    The finished garlic bread - just before the hoards descend!

    The finished garlic bread – just before the hoards descend!

 

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Filed under Easy Cooking, Family Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Quick Cooking, Square Baker, Stoneware, Super Quick cooking!, Tea

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

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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!

The Pampered Chef ® Savoury Cheese Bites Recipe

This is a recipe from our new Season’s best recipe book.  It has already become a firm favourite in our house.  Every party should have a set of these.  The only disadvantage to the recipe is that they are gone all too soon!  The topping does sound a little strange but is absolutely delicious. IMG_4302

Biscuits
60 g Parmigiano Reggiano cheese, divided
115 g butter (in small pieces), at room temperature
150 g plain flour
1 egg yolk
2 tablespoons water

Topping (optional)
40 g roasted red peppers from a jar (drained weight), well-drained and patted dry
3 tablespoons apricot conserve
1/2 teaspoon dried crushed chilli flakes

Preheat oven to 200°C/fan 180°C/Gas 6.

Grate cheese using Microplane® Adjustable Fine Grater.

To make the biscuits, combine these ingredients in Manual Food Processor in this order: 40 g of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary, until mixture just begins to bind to form a crumbly dough.

Place remaining cheese in Small Sheet Pan. Using a level filled Small Scoop, press dough into scoop using your fingers to mould into shape, then release directly into grated cheese and coat well on all sides.

Meanwhile make the topping, if desired. Finely dice red peppers using Chef’s Knife. Mix peppers, apricot conserve and chilli flakes in (500-ml) Prep Bowl.

Remove stone from oven. Immediately press down centre of biscuits with back of clean scoop to create wells. Using Mini-Serving Spatula, transfer biscuits to Stackable Cooling Rack; cool 10 minutes. Spoon half teaspoon of topping into wells of each biscuit. If the biscuits have topping they are best eaten on the day they are made.
Yield: Makes 24

Per serving: Nutrients per bite: Energy 295kJ/71kcal, Protein 1.7g, Carbohydrate 5.0g, Sugars 0.2g, Fat 5.0g, Saturated fat 3.1g, Fibre 0.2g, Salt 0.1g

Cook’s Tip: For easiest processing, the butter should be softened. To do this quickly, cut it into small pieces and let stand at room temperature for about 45 minutes. If the butter is not fully incorporated after processing in step 2, carefully remove the blade and transfer to 2-Litre Stainless Mixing Bowl. Stir the dough until blended using Mini Mix ‘N Scraper®. Do not knead to a smooth dough.

© 2013 The Pampered Chef used under license.

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Filed under Cheese, Chilli, Jam, Manual Food Processor, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pepper, Square Baker, Stoneware

Sarah’s Chocolate Brownies

This is a fabulously easy recipe for holiday (or any time!) baking given to me years ago by my lovely friends Sarah!!  Don’t be tempted to overbake or they will dry out (though I still manage to eat them OK!!).

This is a recipe my daughter’s love making as it doesn’t have many steps, so I have done the whole recipe with photos to make it as easy to follow as possible.

Ingredients

8oz Butter (One whole pack)
13oz Sugar
4 eggs
4oz Plain Flour
3oz Cocoa Powder
1/2 tsp Baking Powder

Method

    • Preheat oven 180C/ Gas 5.
    • Add Butter and Sugar to Saucepan and melt.IMG_4460
    • Remove from heat and allow to cool slightly.
    • Add other ingredients and mix well.IMG_4462

 

  • Pour into Medium Bar Pan.IMG_4464IMG_4468
  • Cook for 30 minutes.IMG_4469
  • Eat!!!!

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Filed under Batter Bowl, Chocolate, Eggs, Medium Bar Pan, Other, Pans, Stoneware

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

 

Ingredients

  • 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)

Method

  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!

Ingredients

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

Method

  • 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
http://www.pamperedchef.biz/susieevans
http://www.Facebook.com/Susie.PChef

 

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

Pampered Chef Pesto Pastries

IMG_3209I have recently re-discovered this recipe.  It is fabulous for canapes at parties or extra nibbles with lunch or just with a glass of wine.

Makes 40 canapés or 20 larger pastries

Ingredients
Ready rolled puff pastry (must be rectangular) sheet
60g full fat soft cheese
30g fresh Parmesan
2 tbps pesto (I use red pesto but basil pesto is just as good)

Method

  • Preheat oven to 200C/ 180C fan/ Gas 6.  Put soft cheese into Classic Batter Bowl and whisk until softened using Stainless Whisk.  Grate Parmesan cheese into batter bowl using Microplane Coarse Grater; add pesto and mix well.
  • Unroll pastry sheet onto lightly floured Cutting Board.  Using Baker’s Roller, gently roll pastry to same size as cutting board.  Spread cheese mixture evenly over the pastry using Small Mix ‘N Scraper. Fear not, it looks like it won’t cover the sheet but it will!
  • Tightly roll the 2 longest sides up to meet in the middle.  Using Forged Cutlery Utility Knife slice the pastry log, thinly for canapés, thicker for lunch accompaniements.  Place slices cut-side up, onto stoneware, spacing slightly apart and re-neatening slices if necessary.  Bake 12-16 mins for canapés or 20-25 minutes for thicker pastries until cooked and golden brown.
  • Transfer to a serving plate using Mini Serving Spatula, serve warm.

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Filed under Batter Bowl, Cheese, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pastry

Cherry and Almond Cake/ Traybake

This recipe was given to me by the lovely Mel Green.  She makes it as a cake but I have converted it to a traybake (because it’s easier to pack into lunch boxes!)

Ingredients
185g Butter (at room temp)
165g Sugar
3 Eggs
300g S.R. Flour
2 Tbsp Ground Almonds
60ml Milk
200g Glace Cherries, Halved

Method

  • Preheat oven 190C (170C for Fan)
  • Combine all ingredients, except cherries, until smooth and lighter in colour.  Stir in Cherries.
  • Tip into Medium Bar Pan, and spread out evenly.  Bake for 35 mins or until cake tester comes out clean
  • Eat and enjoy!!

Mel’s instruction for a 20cm tin are as follows: 180C for 1 hour (or for fan oven 160C for 40 mins uncovered then 30-40 mins covered with foil).  If you have a Stoneware Mini Baker you could try using that (obviously you wouldn’t need to use any foil as baking in the stone will stop the cake drying out)

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Filed under Almonds, Batter Bowl, Eggs, Medium Bar Pan, Other, Stoneware