This recipe was shared with me by my friend Jakki. It is so simple and yet so delicious, it’s perfect for a Saturday night in front of the TV. Be warned though it is terribly moreish!!!!
Small Onion finely chopped (optional)
Tin of Mixed Beans in Tomato Sauce (I love the spicy version)
Cheddar Cheese, grated
Optional Extras – Japaleno Chillies, sour cream, guacamole, salsa
- If using, gently fry the onion in a small saucepan until soft.
- Add tin of beans and warm through.
- Tip into a bowl and cover with a handful of nachos (and slices of Chilli if using)
- Grate cheese over the nachos.
- Place the bowl under the grill until the cheese has melted.
- Serve with any desired extras, then eat and Enjoy. (Take care because the bowl will be HOT!
I have been looking for an easy way to get my teenagers to have a healthy, filling, easy (for them and for me!) breakfast even when they are dashing out of the door after lying in bed for as long as possible!! This recipe in a recent Sainsbury’s magazine seemed to fit the bill so I have adapted it for my store cupboard and Stoneware collection. Not only is it really tasty (so they aren’t bothered that it is healthy!) but it is also supremely easy to make – just throw everything in the food processor, whizz and bung it in the stoneware and into the oven. Perfect!
As always, I like to make the mistakes so you don’t have to. The first time I made this everyone loved except me, the flavour is good but I wanted it to have more of a flapjack texture. So the 2nd time I made it I tried it in a bigger piece of stoneware (medium bar pan) which made for a thinner mixture. The result – disaster!! Really dried out, bad textured pap. DON’T DO IT!!! Oh, and it still didn’t get anywhere near to the flapjack texture I wanted!!
250g pitted dates (original recipe: medjool dates)
2 ripe bananas, peeled and broken into 3 or 4 pieces
200g porridge oats
60g plain flour (original recipe: wholemeal)
30g desiccated coconut
120ml olive oil
2tbsp milk (original recipe: almond or soya milk)
3tbsp golden syrup (original recipe: maple syrup)
2tbsp mixed seeds, plus a pinch
1/2 tsp salt (original recipe: fine sea salt)
- Preheat the oven to 180C/ 160C Fan/ Gas Mark 4. Original recipe recommend lining 20cm square tin with baking paper. I recommend using a Small Baker (Blue and Square) if you have one, or a square baker. I do sometimes line it just to make it easier to take it out later!
- Put all the ingredients in the food processor except for the seeds. Whiz until rough but well combined. Then add the seeds and give a final blitz.
- Spread into the baker and sprinkle over the extra seeds.
- Bake for 20-25 minutes or until firm to touch and slightly golden on top. Leave in the tray for 5-8 minutes to cool. Use the baking paper as handles, if used. Cut into 16 squares and leave to cool.
Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs! This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day. It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!
Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!
Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
- Wash potatoes.
- Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on. Cook in the Microwave on high for 10 minutes. (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.
- Drain the potatoes and allow to cool. If aiming to serve warm just cool until the potatoes stop steaming and are just warm. If serving cold or later allow to cool completely.
- Chop the potatoes into smaller chunks. How small you go is up to you.
- Add large dollop of mayonnaise, be generous.
- Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.
- Mix well. Enjoy!
Finally, summer has decided to reappear here in Sheffield and along with the summer comes the desire to eat salads. A few years ago my good friend Anne Brand said to me “once you have made your own coleslaw you will never buy one from the shops again”. At the time I thought she was mad as we love a good coleslaw but Oh My she is soooo right!!! I have taken the recipe she suggested and merged it with a Nigella one and this is the result. The recipe is blindingly simple but this year I have had so many people ask for the recipe I decided to share on here.
Ingredients – (to serve 4/5 with left overs)
White Cabbage – half
Carrot(s) – one large one or a couple of smaller ones.
Onion – 1. (I usually prefer red for the visual effect, spring onions are fine, even plain white onions are OK if it is all that you have)
You will notice that all the ingredient amounts are all a bit vague. (I understand if this frustrates you – I would much prefer to have specific amounts but this recipe really does need you to decide what you prefer!
- Shred/ Slice the cabbage, best done using a big and sharp knife. Cut the cabbage into quarters and then cut the core out from each quarter. Finely slice. f you don’t like long slices of cabbage then keep rotating the cabbage and slicing from different angles.
- Use a vegetable peeler to “peel” and entire carrot or 2. Keep turning the carrot in your hand to get even slices. Again, if you don’t like long strands in your coleslaw peel the top half first and then turn it around and do the other end.
- If using an onion, top and tail, quarter and finely slice. If using spring onions you obviously don’t need to quarter them.
- If adding sultanas add a handful.
- Mix well. Personally, at this point I use my hands (quicker and easier!)
- Add a good splodge of mayo and a good splodge of salad cream – about the same size. Do not be sparing, you will almost certainly need more than you think you do!
- Add a good teaspoon of mustard.
- Mix well until all strands of the vegetables are covered with the sauce.
- Taste. You are looking for creamy, moreish, slightly tangy taste.
- More than likely you will need to add more mayo/ and or salad cream.
- Repeat 9 & 10 until you are happy.
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.
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
150ml sunflower oil
- 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.
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!!!
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
6 tomatoes, deseeded and coarsely chopped (optional)
300 ml soured cream (optional)
15 g fresh coriander, coarsely chopped (optional)
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.
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!!!
2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1½ teaspoons garam masala
¼ teaspoon salt
- 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.
- 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!!
These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.
Filed under Batter Bowl, Easy Cooking, Family Cooking, Garlic, Garlic Press, Ginger, Medium Bar Pan, Medium Round Stone, Pork, Quick Cooking, Stoneware, Tea
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!!
Butter (I recommend real butter rather than marg or spread), room temperature
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 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.
- Carefully spread the generously between each slice.
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.
- Cook for approx 15-18n minutes until bread looks brown and toasty.
The finished garlic bread – just before the hoards descend!
Filed under Easy Cooking, Family Cooking, Garlic, Garlic Press, Medium Bar Pan, Medium Round Stone, Quick Cooking, Square Baker, Stoneware, Super Quick cooking!, Tea
My blog has developed into having 2 purposes. The original reason that I began writing was to have an easy reference place for my Pampered Chef customers to find as many brilliant Pampered Chef recipes in one place as possible. Along the way a secondary, and very pleasing, purpose has blossomed into life. My 2 eldest girls are now 11 & 13 years old and I have realised that I really do need to get on with teaching them how to cook before they get up and leave home!! So, this blog has also turned into a repository of recipes that I make so that they can learn and make our favourite home recipes.
So, this is how you find a Jamie Oliver recipe joining the Pampered Chef ones! This recipe is a really simple one pot recipe and, in the (longed for!) summer months is a great recipe for courgettes which allotment owners will appreciate!
Serves 4 (easily)
250g Smoked Streaky Bacon
2 Garlic Cloves
40g medium mature Cheddar
200ml Creme Fraiche
400g pasta (whatever shape takes your fancy!) I use Wholewheat pasta for the extra fibre.
1. Boil a large pan of salted water and cook 400g pasta , following pack instructions.
2. Slice 250g Smoked streaky bacon and fry in a Family Skillet (large frying) Pan until golden brown. Slice 2 cloves of garlic using Garlic Slicer and add for the last minute or so.
3. Slice courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.
4. Once the pasta is cooked, drain in a colander, then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.
5. Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top.
6. Eat and Enjoy!
Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!