Category Archives: Medium Bar Pan

Sticky Sausages (Stoneware Style!)

This is a fantastic recipe to either liven up your sausage and mash evening dinner or for a buffet or party.  This makes ‘ordinary’ sausages seem so much more amazing (and only you know it takes just seconds extra!)

1 tbsp Orange Juice
1 tbsp Soy Sauce
1 tbsp Honey
1 tbsp Wholegrain mustard

Sausages… whatever sausages you like – fat, skinny, cocktail sized, frozen or fresh, expensive or not!!! And as many as you have need for!

Put all ingredients into a batter bowl and shake!

Tip into stone baker and cook in the oven for approx 25-25 mins on 200℃/ 180℃ fan/ Gas 6.

Eat and Enjoy!!

 

Susie Evans
Independent Director for the Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Deep Covered Baker, Deep Dish Baker, Honey, Medium Bar Pan, Sausages, Square Baker, Stoneware

Lemon Drizzle Tray Bake

Ingredients

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.

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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

Fruit and Nut Cookies

As promised, here is the recipe for these yummy things!

Makes 9 or 10 cookies (depending how generous you are!)

75g Dried Apricots

100g Plain Flour

60g Whole Porridge Oats

50g Chopped Hazlenuts (optional)

125 Unsalted Butter

75g Soft Light Brown Sugar

2 tbsp Runny Honey

  • Preheat oven to 180C/ Gas 4.  If not using stoneware lightly grease baking trays.  Cut the apricots into small pieces and put in a Classic Batter Bowl.
  • Add Flour, Oats and Hazelnuts to the Bowl.  Mix together.
  • Cut butter into chunks and put in saucepan.  Add Sugar & Honey and heat over a low heat.  Stir gently until butter and sugar have melted.
  • Add the butter mixture to the dried mixture and mix.  Put 5 dessert spoonfuls of the cookie dough onto the stone leaving space between each one.
  • Flatten the cookies a little so they are about 1cm thick.  Bake for 15 mins or until they are light golden
  • Remove from the oven and leave to cool slightly.  Then transfer to cooling rack to cool and become crisp.

Alternatives:  Chopped dried cherries, raisins, cranberries, peaches or dates instead of apricots.  Any nuts instead of hazelnuts if preferred.

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Filed under Batter Bowl, Food Chopper, Honey, Medium Bar Pan, Medium Round Stone, Pans

Black Forest Trifle

I made this gorgeous thing for a big family event.  Oh boy is it chocolatey!!  It went down a storm (and took me so little effort!!)

The Pampered Chef ® Black Forest Trifle Recipe

 

60 ml sunflower oil, plus extra for greasing

2 packets (415 g each) chocolate fudge brownie mix

150 ml cold water

2 eggs, beaten

75 g plain chocolate, broken in chucks

3 cans (410 g each)  red or black cherry pie filling, divided

100 ml cranberry juice drink

1/4 teaspoon almond extract

600 ml whipping cream

1/2 teaspoon vanilla extract

75 g icing sugar, sifted

Milk chocolate curls, to decorate

  • Preheat oven to 180°C/fan 160°C/Gas 4. Lightly grease Medium Sheet Pan with sunflower oil and line base with non-stick baking paper; set aside. Place brownie mixes, cold water, 60 ml sunflower oil and the eggs in Stainless 6-Litre Mixing Bowl; mix thoroughly. Pour mixture into prepared pan; level surface. Bake 25–30 minutes or until tip of a sharp knife inserted into centre comes out clean. Remove pan to Stackable Cooling Rack; cool brownie in pan 10 minutes. Invert brownie onto cooling rack and remove pan; cool completely. Remove lining paper.
  • Transfer brownie to Large Grooved Cutting Board; cut into 2.5-cm cubes using Pizza Cutter. Finely chop plain chocolate using Food Chopper; set aside.
  • Measure 200 g of the pie filling into (250-ml) Prep Bowl; set aside for decoration. Combine remaining pie filling, the cranberry drink and almond extract in Classic Batter Bowl; mix well. Whip cream and vanilla extract together in Stainless 4-Litre Mixing Bowl to form fairly firm peaks; gently fold in icing sugar.
  • To assemble trifle, place half of the brownie squares into Trifle Bowl. Spoon half of the pie filling mixture evenly over brownies; sprinkle over half of the chopped chocolate. Spread half of the whipped cream over the top. Repeat layers one more time. Spoon reserved pie filling onto centre of top of trifle; decorate with chocolate curls. Serve immediately or refrigerate for several hours before serving (this trifle is best eaten on the day it is made).

Yield: 16 servings

Per serving: Energy 1875kJ/447kcal; Protein 4.4g;Carbohydrate 61g; Sugars 39.5g; Fat 22.2g; Saturated Fat 10.9g; Fibre 0.3g; Salt 0.7g

Cook’s Tip: To save time on preparation, the brownie can be made the day before, cooled and stored in an airtight container, until you are ready to assemble the trifle.

© null The Pampered Chef used under license.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

http://www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Chocolate, Cream, Food Chopper, Medium Bar Pan, Microplane Grater

Christmas Fudge

IMG_3207This recipe is so yummy, even I like it (and I really don’t like chocolate… I know weird!!)

It is also so totally easy that my children love to make it for their teachers and they can pretty much do it all themselves.  This makes about 60 ish squares (depends how large or small you cut them!)

Ingredients

500g Dark Chocolate

400g condensed milk (my tin was 397g?!?!)

75g unsalted butter

1/2 tsp vanilla extract

Method

Melt all the ingredients except the vanilla.

Take off the heat.

Add the extract.

Tip in to either square baker or medium bar pan.

Chill for at least 2 hrs.

Cut into squares and eat! (or wrap and give away)

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Filed under Chocolate, Medium Bar Pan, Square Baker

Sticky Sausages

This recipe is fantastic for both party food (cocktail sausages) and also for making sausages and mash rise to a whole new level.  And (as always!) it is incredibly simple!

Sticky Sausages

1 tbsp Orange Juice

1 tbsp Soy Sauce

1 tbsp Honey

1 tbsp Wholegrain mustard

Sausages… whatever sausages you like – fat, skinny, cocktail sized, frozen or fresh, expensive or not!!! And as many as you have need for!

Put all ingredients into a batter bowl and shake!

Tip into stone baker and cook in the oven for approx 25-25 mins on 200℃/ 180℃ fan/ Gas 6.

Eat and Enjoy!!

 

Susie Evans

Independent Director for the Pampered Chef

07854 241575

http://www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Deep Covered Baker, Honey, Medium Bar Pan, Square Baker, Stoneware

Chicken Enchilada Pizza

Chicken Enchilada Pizza Serves 12

Ingredients

Sunflower oil, for greasing
1 sachet (145g) pizza base mix
About 125ml warm (hand hot) water
½ onion
1 fresh green chilli, deseeded
125g Mature cheddar cheese, grated, divided
300g skinless, boneless, cooked, chicken breast fillets, diced
100ml enchilada sauce
1 clove garlic, pressed
8 baby plum tomatoes
1 tbsp chopped fresh coriander

Method

Preheat oven to 220C/fan 200C/ Gas Mark 7

Lightly brush Medium Bar Pan with sunflower oil using Chef’s Silicone Basting Brush; set aside. Place pizza base mix in Stainless 4-ltr Mixing Bowl; add enough warm water, mixing to form a soft dough. Knead dough on lightly floured surface for 5 mins or until smooth. Place pizza dough onto centre of prepared bar pan; roll dough out to cover base of pan using Baker’s Roller. If necessary, gently ease dough 5mm up edges of pan using fingertips, so that edges are slightly higher than base. Set aside in warm place 15 mins.

Meanwhile, chop onion and chilli using Food Chopper. In Classic Batter Bowl, combine onion, chilli, 40g of the grated cheese, the chicken, enchilada sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper.

Bake pizza base 12-14 mins or until golden brown. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the remaining cheese evenly over pizza base top with chicken mixture, spreading evenly. Sprinkle remaining cheese over top of chicken mixture. Bake an additional 7-9 mins or until pizza base is deep golden brown, chicken topping is hot and cheese is melted. Remove from oven to cooling rack.

Meanwhile, on cutting Board, slice tomatoes lengthways into quarters using Utility Knife, or wedge using Veggie Wedger. Scatter tomatoes and chopped coriander over cooked pizza. Cut pizza into 12 even rectangular portions; serve hot or warm using Mini Serving Spatula.

Susie Evans
Independent Director for the Pampered Chef
07854 241575
www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Food Chopper, Garlic Press, Medium Bar Pan, Microplane Grater

Lemon Drizzle Cake

225g unsalted butter at room temp – in small pieces
225g caster sugar
3 medium eggs
150ml milk
225g s.r. flour, sifted
1.5 tsp baking powder
finely grated zest and juice 2 lemons
110g granulated sugar

Preheat oven to 190C/ 170C fan/ Gas 5.
Put butter and caster sugar in food processor or mixer and beat together until pale and fluffy. Incorporate eggs one at a time, scraping don the sides of the bowl if necessary. Add the milk and whiz the mix to a creamy consistency. Still beating or with the motor running, gradually add the flour and baking powder then the lemon zest.
Put mixture in bar pan, smooth the surface and bake for 30 mins until golden and slightly shrinking from the sides.
Meanwhile, in a separate bowl mix the lemon juice and granulated sugar and set aside.
Prick the cake all over with a skewer (I use the cake tester). Spoon over the lemon juice and sugar mix and leave to cool. (It feels like there is too much juice but it will soak it all up making the cake fabulously moist).
Use Pizza cutter to cut into squares, I usually get about 18 good sized pieces.
Yum!!

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Filed under Citrus Press, Medium Bar Pan, Square Baker

Sarah Samaniego’s Flapjack

This is the best and easiest recipe I have ever found for flapjack:

Preheat oven to 180C

Melt in large saucepan:
8.5 ozs sugar; 1 whole block of butter (250g); 2 tbsp golden syrup

Take off heat and add 10.5 ozs porridge oats & Stir.

Put in Medium Bar Pan for 12 mins @ 180C.

When you take the flapjack out it never looks done but resist putting it in for longer as it will then stay moist and not rock hard!

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Filed under Medium Bar Pan