Category Archives: Super Quick cooking!

Jakki’s Beany Bowl(s)

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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!!!!

Ingredients

Small Onion finely chopped (optional)
Tin of Mixed Beans in Tomato Sauce (I love the spicy version)
Nachos
Cheddar Cheese, grated

Optional Extras – Japaleno Chillies, sour cream, guacamole, salsa

Method

  • 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!

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Filed under Cheese, Easy Cooking, Microplane Grater, Quick Cooking, Super Quick cooking!, Vegetarian

Potato Salad

IMG_3187Following 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!

Ingredients

Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
Mayonnaise
Chives

Method

  1. Wash potatoes.
  2. 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.IMG_3183
  3. 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.
  4. Chop the potatoes into smaller chunks.  How small you go is up to you.  IMG_3184
  5. Add large dollop of mayonnaise, be generous.IMG_3185
  6. Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.  IMG_3186
  7. Mix well. Enjoy!

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Filed under Batter Bowl, Easy Cooking, Eggs, Family Cooking, Other, Potatoes, Quick Cooking, Super Quick cooking!, Vegetarian

Coleslaw – Susie Style!

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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)
Mayonnaise
Salad Cream
Sultanas (optional)

Method

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!

  1. 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.IMG_3189IMG_3190
  2. 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.IMG_3191
  3. If using an onion, top and tail, quarter and finely slice. If using spring onions you obviously don’t need to quarter them.  IMG_3192
  4. If adding sultanas add a handful.IMG_3193
  5. Mix well.  Personally, at this point I use my hands (quicker and easier!)IMG_3194
  6. 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!
  7. Add a good teaspoon of mustard.IMG_3195
  8. Mix well until all strands of the vegetables are covered with the sauce.
  9. Taste. You are looking for creamy, moreish, slightly tangy taste.
  10. More than likely you will need to add more mayo/ and or salad cream.
  11. Repeat 9 & 10 until you are happy.
  12. Serve!

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Filed under Batter Bowl, Easy Cooking, Family Cooking, Other, Quick Cooking, Super Quick cooking!, Vegetarian

The Pampered Chef ® Spicy Turkey Tacos Recipe

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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!!!
Ingredients

Tacos
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

Toppings
6 tomatoes, deseeded and coarsely chopped (optional)
300 ml soured cream (optional)
15 g fresh coriander, coarsely chopped (optional)

Method

  • Preheat oven to temperature directed on taco shell packet. Separate taco shells and arrange, open-end down, overlapping slightly in lid of Covered Roaster; set aside.photo 1
  • Grate cheese usingMicroplane® Adjustable Coarse Grater; set aside. Finely chop onion with Food Chopper on Cutting Board.
  • Add oil to metal pan of Covered Roaster; heat over medium heat 1 – 2 minutes or until hot. Add turkey; cook 4 – 6 minutes or until no longer pink, breaking into small pieces using Mix ‘N Chop. Meanwhile, bake taco shells in preheated oven as directed on packet.photo 2
  • Add onion, taco seasoning mix and water to turkey; cook 2 minutes or until simmering, stirring occasionally using Bamboo Spatula.
    Breaking up the mince with a Mix 'N Chop

    Breaking up the mince with a Mix ‘N Chop

    Remove tacos from oven. Set oven to 200°C/fan oven 180°C/Gas 4. Fill each taco shell using Mini Mix ‘N Scraper®, dividing evenly.photo 4

  • Top each taco shell with grated cheese; place tacos in lid and return to oven. Bake 4 – 5 minutes or until filling is hot and cheese just begins to melt.

    Tacos ready for the oven

    Tacos ready for the oven

  • Remove lid from oven. Serve tacos immediately accompanied by toppings in Bamboo Small Snack Bowls, if desired.

Yield: 12

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.

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Filed under Cheese, Easy Cooking, Family Cooking, Food Chopper, Microplane Grater, Other, Quick Cooking, Super Quick cooking!, Tea

The Pampered Chef ® Caramel Thumbprint Cookies Recipe

Caramel Thumbprint Cookies - YUM!

Caramel Thumbprint Cookies – YUM!

These little babies are absolutely DELICIOUS!  My eldest daughter made them first and they are a complete doddle. They look kind of cute but when you eat one they are beyond divine!  Anyway, please try!

Ingredients

60 g salted butter, softened
30 g light soft brown sugar
100 g self-raising flour, plus extra for dusting
1 egg yolk
1/4 teaspoon vanilla extract
40 g dairy toffees (about 5 toffees)
2 teaspoons milk
Icing sugar, for dusting (optional)

Method

  • Preheat oven to 180ºC/fan 160ºC/Gas 4.
  • Line base of Medium Sheet Pan with non-stick baking paper; set aside.
  • Process butter and brown sugar in Manual Food Processor until smooth and creamy. Add flour, egg yolk and vanilla extract; process until a soft crumb-like mixture forms.
  • Carefully remove blade. Bring the mixture together by hand to form a smooth ball of dough. On a lightly floured surface, divide dough into 16 even-sized pieces using Utility Knife. Roll each piece of dough into a ball by hand.
  • Place dough balls on prepared pan, spacing evenly apart. Using thumb, make a small indentation in centre of each dough ball. Bake cookies 12 – 14 minutes or until a pale golden colour.
  • Meanwhile, place toffees and milk in (500-ml) Prep BowlM/B>. Microwave, uncovered, on HIGH 30 – 40 seconds or until toffees are nearly melted. Stir until smooth and well combined; set aside.
  • Remove cookies from oven. Carefully slide baking paper and cookies onto Stackable Cooling Rack. Spoon toffee mixture into wells of cookies; let cool 5 minutes or until cookies are firm enough to handle.
  • Transfer cookies to serving plate using Mini Nylon Serving Spatula. Lightly dust with icing sugar, if desired. Serve warm or cold.

Yield: Makes 16

Per serving: Nutrition information per cookie: Energy 1183kJ/282kcal, Protein 3.4g, Carbohydrate 33.6g, Sugars 12.7g, Fat 16g, Saturated fat 9.3g, Fibre 0.8g, Salt 0.5g

Cook’s Tip: The cookies can also be baked on the Rectangle Stone lined with non-stick baking paper. Bake cookies 15 – 17 minutes or until a pale golden colour. Finish as recipe directs.
If any baked cookies lose their indentation, gently press cookie centre with the back of a teaspoon whilst still hot, prior to spooning in toffee filling.

© 2014 The Pampered Chef used under license.

Action Shot!

Action Shot!

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Filed under Easy Cooking, Eggs, Manual Food Processor, Medium Round Stone, Pudding, Quick Cooking, Stoneware, Super Quick cooking!

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

Jamie Oliver’s Brilliant Bacon Pasta

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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)

Ingredients

250g Smoked Streaky Bacon
2  Courgettes
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.

Method

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!

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Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!

Easy Egg Curry

This is a store cupboard recipe I have adapted from the Sainsbury’s magazine. It is exactly what is says in the title, easy and also really tasty.

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Ingredients

8 medium eggs at room temperature
1tbsp sunflower oil
1 large onion, finely chopped using Food Chopper
3 garlic cloves, crushed with Garlic Press
1 tsp mustard seeds (original recipe says black seeds but I use standard ones!)
2 tbsp curry paste
1 x tin Coconut Milk
1 x 400g tin chopped tomatoes
chopped coriander, to serve (optional)

Method

  • Boil the eggs for 6-7 minutes.  Drain, run under cold water, until cooled.  Peel, halve and set aside.
  • Heat the oil in 24cm Executive Saute Pan.  Add the chopped onion and fry for 15 mins, or until it has softened.
  • Add the garlic, mustard seeds and curry paste.  Stir fry for 2 minutes, then add the coconut milk and tomatoes.  Bring to the boil, reduce the heat to medium, cover and cook for 5 minutes.
  • Add the eggs and heat through for 1-2 minutes.  Season and remove from the heat.
  • Sprinkle with chopped coriander and serve with Basmati Rice and naan bread.

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Filed under Eggs, Food Chopper, Garlic, Garlic Press, Pans, Rice, Rice Cooker, Super Quick cooking!, 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!

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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!

Pampered Chef Hot Pizza Dip

Apologies for not posting anything recently, I was away working at Glastonbury for the weekend and got a little bit distracted!!  BUT, I have been really wanting to share this amazing recipe with you as soon as I could.

Personally, I LOVE cheese and its definitely my treat food!  The minute I saw this recipe I knew that it would be right up my street. I wasn’t, however, prepared for just how FANTASTIC it would taste!!  We often have pizza for Saturday tea and I did think about just having this but as it was our first time of trying it I decided to make this and have a pizza as back up if the family didn’t like it.

Oh my goodness, I cannot tell you how yummy this is!!  So much so that last night I made it for our Pampered Chef team meeting.  And everyone loved it!!  Someone even said “It’s like having Pizza without the bother of the dough”!!

My only problem with this recipe is sharing and the potential for me to eat far too many calories!!!  But we WILL be making this again… and soon!!!!  Do let me know how you get on with it!!

Yummy Hot Pizza Dip!!

The Pampered Chef ® Hot Pizza Dip

200g full fat soft cheese, softened
1 tsp dried Italian Herbs
115g Mozzarella Cheese, grated
85g Parmesan Cheese, grated
1 jar (300g) Pizza Topping/ Sauce
55g (2oz) Green Pepper, diced, sliced spring onions, or chopped black olives
Toasted Baguette Slices (see below)

  1. Preheat oven to 180°C/ fan 165°C/ 350°F/ Gas 4.  In Small Batter Bowl, combine soft cheese and herbs; spread onto bottom of Mini Baker.
  2. In Classic Batter bowl, grate mozzarella and parmesan cheese using Microplane Grater then combine.  Sprinkle half of the mozzarella mixture over the soft cheese.  Top with pizza sauce, spreading evenly using Spreader.  Sprinkle remaining mozzarella cheese mixture over the top.  Bake 15-20 minutes or until bubbly.
  3. Meanwhile, diced pepper and or spring onions using Forged Cutlery Utility Knife.  Chop black olives using Food Chopper.  Take Dip out of the oven and top with pepper, onions and/ or olives.  Serve with Toasted Baguette Slices

Yield: Serves 20

Per serving: Energy 291kj/ 69 kcal; Protein 4g; Carbohydrate 1g; Fat 6g; Fibre 0g; Sodium 0.1g

Toasted Baguette Slices

1 French Stick, cut into 24, 5mm (¼inch) thick slices
2 Tbsp Olive Oil

  1. Cut French Stick using Forged Cutlery Bread Knife.  Place slices onto Rectangle Stone.  Lightly brush bread with olive oil using Chef’s Silicone Basting Brush.
  2. Put in oven with the Pizza Dip for 10-12 minutes or until lightly browned.

Per serving: Energy 235kj/ 56 kcal; Protein 2g; Carbohydrate 10g; Fat 1g; Fibre 0.3g; Sodium 0.1g

Yield: Makes 24 slices

Cooks Tip: To heat Hot Pizza dip in the microwave: Microwave, on HIGH 2 minutes, turn, Microwave on HIGH 2-3 mins or until mixture is bubbly and heated through.

Susie Evans
Independent Director for The Pampered Chef
07854 241575
www.pamperedchef.biz/susieevans
www.Facebook.com/Susie.PChef
www.susiesrecipes.wordpress.com

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Filed under Batter Bowl, Cheese, Food Chopper, Other, Pepper, Stoneware, Super Quick cooking!, Tomato