Tag Archives: Broccoli

Pampered Chef Hot Cheesy Dip and Stoneware Pitta Crisps

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This is a gorgeous recipe to serveat a party or buffet to serve up to 16, or as a starter to share between 4-6 people. Or you can use it as a pasta sauce, or with chicken. Its also a great way to get fussy eaters to eat vegetables!!

Ingredients

175 g/6 oz broccoli florets
55 g/2 oz onion
55 g/2 oz red pepper
25 g/1 oz fresh Parmesan cheese, divided
1 clove garlic
115 g/4 oz cheddar cheese
60 ml/ 4 Tbsp half fat crème fraiche or sour cream
60 ml/ 4 Tbsp reduced-fat mayonnaise
Freshly ground black pepper
Stoneware Pitta Crisps or Tortilla chips to serve (optional)

1. Preheat oven to 190ºC/375ºF/Gas5. Chop broccoli, onion and red pepper using Food Chopper; place in Classic Batter Bowl. Grate Parmesan cheese using the Rotary Grater. Add 2 Tbsp Parmesan to vegetable mixture, reserving the rest for the topping. Grate Cheddar cheese using the Rotary Grater and add to the mixture. Crush garlic using Garlic Press, and add with the remaining ingredients. Mix well.

2. Spoon into Stoneware Baker. Bake 20-25 minutes or until heated through. Sprinkle remaining Parmesan cheese over the top and surround with Stoneware-Baked Pitta Crisps.

Stoneware-Baked Pitta Crisps

4 Pitta Breads

1. Preheat oven to 200ºC/400ºF/Gas 6. Cut each pitta bread in half horizontally using Utility Knife. Cut each half into 8 triangles. Arrange in single layer on Classic Round Stone.

  1. Bake 8-10 minutes or until lightly browned. Repeat until all chips are baked. Cool completely.

Serves 16

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, Cheese, Food Chopper, Garlic, Garlic Press, Microplane Grater, Square Baker

Ham and Broccoli Ring

This is a delicious and simple dinner or party recipe.  The broccoli is chopped so finely using the food chopper that even those who don’t like it happily eat it.

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Ingredients
2 packets (240g each) chilled fresh dough for croissants*
115g/ 4 oz ham
1 small onion
115g/4oz broccoli florets
1 small bunch fresh parsley
140g/5oz gruyere cheese (or cheddar if gruyere is not available)
1 tablespoon Dijon mustard
1 lemon
Freshly ground black pepper
1 clove garlic

Method
1. Preheat oven to 180ºC/350ºF/Gas 4. Unroll dough and separate into 8 triangles. Arrange in a circle on Classic Round Stone with wide ends of triangles overlapping in the centre and pointed ends towards the outside (there should be about 13cm opening in centre of Stone). Gently press edges where they meet to seal.

2. Chop ham, broccoli and parsley using Food Chopper; place in Classic Batter Bowl. Chop onion with Food Chopper and add 2 tablespoons to the mixture. Grate cheese into bowl using Deluxe Cheese Grater.  Juice lemon and measure 1 tablespoon. Add mustard, lemon juice and black pepper to mixture. Crush garlic with Garlic Press and add. Mix well using Classic Scraper.

3. Spoon ham mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling and tuck under wide ends in the centre (filling should not be completely covered). Place Baking Stone in Classic and Rectangle Rack.

IMG_48244. Bake 25-30 minutes, or until deep golden brown. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.

Serves 8, or 16 sample servings.

*Note: the croissant dough may not be available. It is in cans and is in the refrigerated dairy section. If you can’t get hold of it, use ready rolled puff pastry (either frozen and defrosted or chilled).  You will then need to cut the pastry rectangle into 4 smaller rectangles and then cut each one corner to corner to make 8 triangles.

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

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Filed under Batter Bowl, Cheese, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pastry, Stoneware