Category Archives: Stoneware

Daddy Cake!

This cake is called Daddy cake because my daddy likes it!!  It has been inherited from my fabulous mum.  It is really difficult to describe because it is technically a light fruit cake (I think) but this doesn’t really help people to know whether to try it or not.  It is definitely NOT a fruit cake like you get at weddings or christmas.  It isn’t like a dundee cake either.  It is more “cakey” than either of those and yet it is more dense than a Victoria Sponge.  In short, its Daddy Cake!  There is nothing else I know like it!  It tastes fabulous, and (especially if you have a big mixer) is simplicity itself to make.

Daddy Cake cooling in the Mini Baker

Daddy Cake cooling in the Mini Baker

Ingredients

8oz Self Raising Flour
4oz Butter (soft if possible)
4oz Sugar, plus extra for sprinkling
1 egg
1tsp Mixed Spice
Milk
4oz Dried Fruit

Method

  • Heat oven to 170.
  • Add Flour, Butter, 4oz Sugar, Egg and Mixed Spice to mixer.
  • Beat on high until well combined and slightly lighter in colour.
  • Turn mixer down to low.  Whilst still beating add enough milk to make a soft dropping texture.
  • Add Fruit and gently mix through.
  • Use Small Mix ‘N Scraper to transfer into Mini Baker (and not leave any behind!).  Flatten top.  Sprinkle with Granulated Sugar
  • Bake in the oven for approx 35-40 mins until cake tester comes out clean.

 

 

 

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Filed under Cake, Eggs, Stoneware

Deborah Bohl’s Sweet & Sour Chicken

Chuck & Bung Sweet & Sour.... Yum!!

Chuck & Bung Sweet & Sour…. Yum!!

I have been given a new “Chuck and Bung” recipe by my Pampered Chef colleague Deborah and its a corker!!  This is the easiest sweet and sour recipe I have ever tried and it tastes fabulous.  Deborah did suggest that you can double the sauce ingredients (ketchup, vinegar & sugar) but on my first go yesterday I just made it as the recipe suggest.  Next time I think I shall try the double sauce approach (sorry Deborah for not listening!!)

Ingredients

• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar or other brown sugar
• 2 garlic cloves , crushed
• 4 skinless and boneless chicken breasts, cut into chunks
• 1 small onion , roughly chopped
• 2 red peppers , seeded and cut into chunks
• 227g 8 oz can pineapples pieces in juice, drained
• 100g sugar snap peas , roughly sliced
• handful salted, roasted cashew nuts, optional

Method

Use the Measure All Cup to measure the ketchup and the vinegar, tip into Classic Batter Bowl.

Add the dark brown sugar, using the Adjustable Measuring Spoons.

Use the Garlic Press to add the garlic to the Batter Bowl

Use Forged Cutlery Utility Knife to chop the chicken and add to the mix.

Throw in any chopped veg as desired!  Mix well with Small Mix ‘N Scraper.

Chuck everything into the Rectangular Baker and bung in the oven at 180 for about 35-40 minutes.

Serve with rice! Delicious!!

 

Options:  change the veg above for baby corn, mushrooms & peppers and leave out the pineapple. Susie

Susie Evans
Independent Sales Director for The Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans
http://www.facebook.com/Susie.PChef

 

Sweet & Sour Ready for the oven.
Sweet & Sour Ready for the oven.

 

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Filed under Batter Bowl, Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Garlic, Garlic Press, Mushrooms, Other, Pepper, Rice, Rice Cooker, Square Baker, Stoneware, Tomato

Sun-Dried Tomato & Goat’s Cheese Jalousie

This is a brand new recipe to me but, apparently, a bit of a classic to The Pampered Chef.  I have never made, nor eaten, a jalousie before – however I am completely won over!  I had been asked to do something different for a show and also a vegetarian recipe.  This was recommended to me and turned out to be an absolute winner.  It is so easy, and yet looks really great, and tastes fabulous.  Sadly, I forgot (again!) to take a photo this time. So I shall just have to make another one!  I think I might make it for a light lunch with friends, or when I am next asked to make something for a bring and share party, or just when I have some spare puff pastry that happens to make its way into my shopping trolley!!

Ingredients

1 packet (425g) frozen ready rolled puff pastry (2 sheets) defrosted
85g sun-dried tomatoes in oil, drained, wiped dry
85g classic green pesto sauce
Plain flour, for dusting
1 log (approx 100-125g) soft goat’s cheese (without rind)
1 egg
1 garlic clove
Sesame Seeds, for sprinkling (optional)
Shredded fresh basil leaves, to garnish (optional)

Method

  1. Preheat oven to 200°C/fan 180°C/Gas 6. Allow pastry to stand at room temperature 15-20 minutes. Meanwhile, snip sun-dried tomatoes into small pieces using Professional Shears. Press garlic with Garlic Press. Combine sun-dried tomatoes and pesto sauce in Classic Batter Bowl; mix well using Master Scraper. Set aside.
  2. Lightly dust Rectangle Stone with a little flour. Place one sheet of pastry on stone. Using Baker’s Roller®, roll pastry to form a 28 x 33 cm rectangle. Spread pesto mixture evenly over pastry using Small Spreader, leaving a 2.5 cm border around edge. Carefully slice each log of goat’s cheese using Utility Knife. Arrange goat’s cheese slices over pesto mixture in single layer. Brush edges of pastry sheet with water using Chef’s Silicone Basting Brush; set aside.
  3. Roll second sheet of pastry on lightly floured, flat surface of Large Grooved Cutting Board (to rectangle of same size). Fold pastry rectangle in half lengthways. On folded-length, cut about 11 cm length strips, about 2.5 cm apart (do not cut through ends).
  4. Gently open pastry sheet and place over filling; press pastry edges together to seal. Using Crinkle Cutter, trim edges of puff pastry; discard trimmings. Flute pastry edges, if desired. Beat egg in Small Bamboo Fibre Bowl with Stainless Mini Whisk; brush over surface of pastry. Sprinkle sesame seeds evenly over top, if desired.
  5. Bake 25-30 minutes or until deep golden brown. Remove to Stackable Cooling Rack; cool slightly. Sprinkle with shredded basil leaves, if desired.
  6. Cut into squares using Pizza Cutter; serve warm using Mini-Serving Spatula.

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Filed under Batter Bowl, Cheese, Easy Cooking, Eggs, Garlic, Garlic Press, Pastry, Stoneware, Tomato

Smoky Chicken & Chorizo Hotpot

Hotpot ready to go in the oven

Hotpot ready to go in the oven

Ingredients

3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 onion
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve

1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.

2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware.  Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)

3) Snip some fresh parsley using Professional Shears and sprinkle

4) Add ½ pint of chicken stock using Small Batter Bowl

5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware

6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.

Cook for approx 40 mins in oven at 180c / Gas mark 4

Serve with crusty bread

Hotpot after half was served!

Hotpot after half was served!

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Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, Tomato

Kit Hemsley’s Slow CookedCashew Chicken

This recipe has been kindly shared by my colleague Kit Hemsley.  She has adapted a recipe originally from TheRecipeCritic.com.  It is a stunningly easy ‘get-ahead’ recipe which is tangy and really, really delicious.  Please don’t be afraid of the chilli, it really isn’t hot (as tested on my spice-phobic friend!!)

IMG_5344

Ingredients

  • 5/6 boneless skinless chicken breasts (chop into bitesize pieces) using Forged Cutlery Utility Knife
  • 1/4 cup plain flour
  • 1/2 tsp black pepper
  • 2 tbsp sunflower or veg. oil
  • 1/2 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 2 garlic clove
  • 1 inch fresh ginger
  • 1 red chilli
  • 2-3 cups of chicken stock (or water).
  • 1 cup cashews (reserve half of the cashews and brown in a pan for later)

Method

1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.

IMG_5343 3. Cook on 200/ High (Aga top oven) for 30-40 min to get DCB and contents cooking then 120/ Low  (Aga bottom oven) for 3 to 4 hours.  OR when I made this yesterday I just put it on timer for 4 hours at 140 fan (therefore 160 non-fan)
4. Add cashews and stir.
5.Serve with rice and some green veg.
Makes about 6 servings

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Filed under Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Tea

The Pampered Chef ® Oven-made Sun-Dried Tomato & Chorizo Risotto Recipe

This is an amazing revelation.  There is another chorizo risotto recipe on here which can be made in the microwave.  Last night, for the first time, I tried it at a Pampered Chef show in the oven.   No stirring, no faffing, just Chuck in the ingredients and Bung in the oven!  It worked perfectly and was absolutely delicious.  So here it is just for you!

 

IMG_5346

Ingredients

  • 2 onion, (about 100 g prepared weight)
  • 350 g Arborio risotto rice
  • 2 tablespoon olive oil
  • 200 g dry-cured Spanish chorizo sauasge, diced
  • 2-3 cloves garlic, pressed
  • 1.5 l hot chicken stock
  • 130 g sun-dried tomatoes packed in oil (drained weight), drained
  • 80 g Parmigiano Reggiano cheese
  • 2-3 tablespoon finely chopped fresh parsley

Method 

  1. Finely chop onion using Food Chopper.
  2. Dice sun-dried tomatoes on Cutting Board using Utility Knife.
  3. Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
  4. Put in oven at 200C with the lid on.
  5. Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
  6. Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
  7. Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.

Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

8th April 2014: Update….  I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done.  Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!

© 2014 The Pampered Chef used under license.

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

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Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato

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

IMG_4732

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

Nigella’s Slow Roasted Lemon Chicken – Stoneware Style

IMG_4296This 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.

Ingredients

  • 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

Method

  1. Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
  2. 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.
  3. Sprinkle over the white wine and grind on some pepper.IMG_4295
  4. Pop into the oven for approx 1 hr 45 mins.  Serve with new potatoes and green beans.

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Filed under Chicken, Citrus Fruits, Deep Covered Baker, Deep Dish Baker, Garlic, Other, Square Baker, Stoneware