Tag Archives: Cheese

University Fish Pie

This is a recipe which I have brought from my student days, and is therefore very simple and uses a few store cupboard ingredients.  It is, however, a real favourite with my younger daughter who asks for it on a regular basis!


Ingredients (for 1 or 2 people)

Tin of Tuna
Tin of Tomtoes (plum or chopped)
Frozen Peas
Tin or Frozen Sweetcorn
Packet of Ready Salted Crisps, crushed
Cheddar Cheese


  • Spread out half a tin of tuna in Mini Baker, on top put half a tin of Tomtoes (if using plum chop them up a bit), then a handful each of peas and sweetcorn.
  • Repeat
  • Top with crushed crisps and then grated cheese.
  • Cook in oven for 20-30 mins at 180C
  • Serve with Rice

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Filed under Cheese, FIsh, Rice, Stoneware, Super Quick cooking!, Tuna

30 Ways to use your Deluxe Mini Muffin Pan & Mini Tart Shaper!


1. Jam Tarts

2. White Choc & Raspberry Tarts

3. Lime Tarts

4. Jaffa Tarts

5. Nutella Tarts

6. ROLO Tarts

7. Mini Apple Crumble Tartlets

8. Mince Pies

9. Pecan Tassies

10. Strawberry/Lemon Curd Tartlets

11. Double Choc Mini Muffins Makes 48!

12. Mini Baileys Cheesecakes

13. Boozy Cherry Choc Tarts

14. Carrot Cake Cups

15. Mini Yorkshire Puds

16. Mini Toad in the Hole

17. Goat’s cheese, rosemary & garlic tarts

18. Tempting Tartlets

19. Mini Ham Puffs

20. Christmas Filos

21. Courgette Curry Muffins

22. Cheese Muffins

23. Curried Chicken Cups

24. Salmon Puffs

25. Spinach Tartlets

26. Pesto and Tomato Bites

27.  Caramelised Onion & Goat’s Cheese Tarts

28. Tropical Tartlets

For recipes below, place small ball of pastry (about an inch across) in each cup of the mini-muffin pan, and then press down on the pastry with the Mini Tart Shaper to form the pastry casing.  (If using a block of shop bought pastry use half a block per 24 cups)

1. Jam Tarts

Sweet Short Crust Pastry
1 jar good quality jam.

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins

2. White Choc & Raspberry Tarts

Sweet Short Crust Pastry
1 jar good quality raspberry jam
White Chocolate chips/bar

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins; when cooling sprinkle over white choc chips or a square!

3. Lime Tarts

Sweet Short Crust Pastry
1 jar lime marmalade ?
¼ slice of fresh lime on top
(serve with special ice-cream).

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 minutes. Put fresh lime on top when cool

4. Jaffa Tarts

Sweet Short Crust Pastry
1 Jar shred less orange marmalade
1 packet plain choc chips or 1 bar plain chocolate.

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 mins. Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot.

5. Nutella Tarts

Sweet Short Crust Pastry
A jar of nutella

Add Small Scoop of nutella to each cup. Bake at 180C for 15 mins

6. ROLO Tarts

Sweet Short Crust Pastry
24 Rolos
24 Chocolate buttons

Put one ROLO in each cup. Bake for 10 mins at 180c, then immediately put one large white choc button on top of each tart. Leave to cool slightly. Eat while warm!

Or, bake the pastry on its own for 8-10 mins then while hot pop a Rolo in each cup and allow to melt!

7. Mini Apple Crumble Tartlets

Sweet Short Crust Pastry
1 jar apple sauce
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon

Bake at 180C for15- 20 mins

8. Mince Pies

Sweet Short Crust Pastry
1 jar luxury mincemeat

Put one Small Scoop in each cup. Bake at 180C for 10-12 mins (You can sprinkle on some crumble mix to look like snow or half an almond on top; before baking), Sprinkle with icing sugar after cooking.


9. Pecan Tassies

Sweet Short Crust Pastry


Pastry made with MIXED:
115g 4oz soft butter
100g cream cheese
140g/5oz plain flour ,


25g melted butter
115g soft light brown sugar
1 egg
1 tsp vanilla essence
100g chopped pecans

Make pastry cup using tart shaper. For filling, mix together all filling ingredients and divide between the 24 cups. Bake 10 mins at 180C. Sprinkle some icing sugar on to dust when baked

10. Strawberry/Lemon Curd Tartlets

Sweet Short Crust Pastry
½pint/10fl oz whipped double cream
few tbsp luxury lemon curd

Bake tartlets for 8 mins at 180C. When cold add in whipped double cream mixed with the lemon. Use slices of strawberry to garnish

11. Double Choc Mini Muffins Makes 48!

9oz plain flour
5oz caster sugar
2tsp baking powder
4tbsp cocoa powder
100g choc chips
1 egg
9fl oz milk
3oz melted butter

Method: Sift dry ingredients together, add chips. Whisk wet ingredients together. Mix wet ingredients into dry ingredients. Bake at 180C for10-12 mins

12. Mini Baileys Cheesecakes

1pack chilled fresh choc chip cookie dough.
300g Philadelphia Cream Cheese
3tbsp icing sugar
½ to 1 mini bottle Baileys

Place walnut sized pieces of cookie dough in wells of tin, bake at 180C for 8-10 mins. While still hot use floured tart shaper to press out tart shells, cool slightly then remove to rack till cold. Mix filling together and pipe generous rosettes in, dust with cocoa/cinnamon and icing sugar.

13. Boozy Cherry Choc Tarts with vanilla custard or cream

Chocolate Sweet Short Crust Pastry
Vanilla custard or cream
Boozy cherries

Bake blind the choc pastry and when cold fill with a little bit of thick good quality custard or whipped cream and top with one or two of the boozy cherries you get in Christmas hampers

14. Carrot Cake Cups


packet (225 g) sponge cake mix
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mixed spice
tablespoons sunflower oil
tablespoon cold water
large carrots (about 240 g total/ unprepared weight), peeled and finely grated


orange (optional)
250 g full fat soft cheese, softened
115 g icing sugar

Mix all cake ingredients together and beat for short while. Sppon into mini muffin pan and bake for 10-12 mins at 190oC. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with Mini-Tart Shaper to make slight indentations. To make filling, , mix together soft cheese, icing sugar and orange zest until well combined. Pipe onto cooled cakes.

Chopped walnuts, to decorate (optional)

15. Mini Yorkshire Puds

4oz plain flour
2 eggs
½ pint milk & water mixed ( 3/4 milk ? ¼ water)
1 tablespoon oil

Beat eggs with flour & a little of the milk mixture until smooth – add remaining liquid. Leave to stand 15 mins before baking. Pour into oiled tin. Bake at 220C for 10 -15 mins

16. Mini Toad in the Hole

As above but put 1/2 cooked cocktail sausage in oiled tin before pouring in the batter. Bake at 220C for 10-15 mins

17. Goat’s cheese, rosemary & garlic tarts

Pre-rolled rectangle puff pastry
1 jar caramelised onion chutney/marmalade
150g goat’s cheese
2 grilled red peppers, chopped (optional)
2 tbsp fresh rosemary, chopped
2 cloves garlic
55g/2oz pine kernels

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. ?Bake at 200C for 15 mins

18. Tempting Tartlets

500g Short Crust Pastry
½ red pepper, chopped
100g round goat’s cheese
4 mushrooms, chopped
1 clove garlic, crushed.
1 small red onion, chopped
100g cheddar cheese, grated

Put 2 ½ tsp red pepper into 8 cases, put mushrooms mixed with garlic into next 8 cases and red onions in remaining 8 cases. Put some goat’s cheese on top of the red pepper and mushroom tartlets and cheddar on top of the onion.
Note: For quiche style: mix 2 egg yolks with 4 fl oz/115 ml double cream and spoon on top before baking at 180C for 10-15 mins

19. Mini Ham Puffs

1 sheet ready rolled puff pastry
70g ham or turkey
2tbsp chopped onion
55g cheese
1 egg
1 garlic clove

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. Bake at 180C for 15 mins

20. Christmas Filos:

3 sheets Filo pastry
Squares of Camembert
Cranberry Sauce.

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet. Cut into 24 squares, place over each hole of tin and push down with tart shaper Fill with square of cheese and tsp of cranberry sauce Bake at 180C for 12-15 mins

21. Courgette Curry Muffins Makes approx 55 and they freeze really well 

5 eggs in bowl, beaten.
2/3 courgettes, grated
1 large onion, grated
100g grated cheddar, grated
1 cup self raising flour
½ cup oil
1 tsp curry powder
1 ½ tsp oregano
optional: 3 slices cooked diced bacon.

Beat eggs together in a bowl and then add and mix together all other ingredients. Divide between cups and bake at 160-170C for 20 -25 mins

22. Cheese Muffins Makes 24

10 oz plain flour, sifted with 1 level tbsp baking powder
1 egg mixed with 8 fl oz milk
4oz chopped onion
4 oz cheese , grated
4 oz Parmesan cheese, grated
4tsp fresh chopped sage or 2 tsp dried sage

Method: Mix egg & milk into flour mix, add sautéed onion, sage, gruyere cheese and half the Parmesan. Scoop into tin and sprinkle with the remainder of the Parmesan. Bake at 200C for 20 mins

23. Curried Chicken Cups

1 pack filo pastry
225g/8oz chicken breast, chopped
1 red pepper, chopped
2 spring onions, thinly sliced
12 green seedless grapes, halved
1 lime – zested
6 tbsp mayonnaise
1 tsp curry power
1 garlic clove, cruched

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet Cut into 24 squares, place over each hole of tin and push down with tart shaper Bake blind for 8-10 mins at 180c til golden ?Mix all other ingredients together and place into each pastry case

24. Salmon Puffs

1 x puff pastry pack
50g smoked salmon trimmings
small pot double cream
1 egg
1 extra yolk
¾ tsp dill

Cut pastry into 24 squares and press into pan using Tart shaper. Place small piece of smoked salmon into each tart. Mix together all other ingredients, add to tarts. Bake 15 mins at 180c

25. Spinach Tartlets

Short Crust pastry
150 g frozen leaf spinach, thawed, drained well and chopped
small carrot, finely chopped
small onion, finely chopped
50 ml mayonnaise
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
60 g Gruyère cheese, finely grated
egg, lightly beaten

Cut pastry into 24 squares and press into pan using Tart shaper. Mix all other ingredients together and then spoon into tarts. Bake 15 mins at 190oC.

26. Pesto and Tomato Bites

Shortcrust Pastry
12 Cherry Tomatoes

Add 1/2 tsp of pesto to each cup, then a small chunk of mozzarella and top with half a cherry tomato. Cook at 180 for about 10 mins.


27.  Caramelised Onion & Goat’s Cheese Tarts

Shortcrust pastry
Onion Chutney (a Fabulous one is Aldi Caramelised Onion Chutney)
80g Goats Cheese

Put 1/2 tsp chutney into each cup and top with a “blob” of goats cheese. Cook for approx 10-12 mins.

28.  Tropical Tartlets

250g desert pastry
zest and juice of 2 limes
6 tbsp double cream
150mls condensed milk
kiwi fruit
Optional: dessicated coconut to decorate
942951_10152865025760341_271665822_nDivide, roll and shape pastry into mini muffin pan. Prick bases and put a muffin case into each pastry and fill with baking beans. Blind bake for 10 mins at 190c. Remove muffin cases and bake for a further 5 mins. (Watch they don’t burn) Once cooked remove to cooling rack to cool.

In small batter bowl put lime rind, cream and condensed milk. Whisk until thoroughly mixed. Add juice while continuing to mix making sure it is well blended. Put lid on bowl and set in fridge for 3-4 hours or until firm

Put filling mix into easy accent decorator and pipe into cooled pastry cases.

Using small end of core and more make mini mango, papaya and kiwi balls and put on top of tart.

29.  Mini Pea and Feta Tartlets
Looking good with ruffled edges

320g Jus-Rol  Shortcrust Pastry
75g fresh peas, padded weight
2-3 salad onions
Finely grated zest 1 lemon
25g Feta, diced
1 egg and 1 egg yolk, beaten
4 Tbsp double cream
Mint (Optional)

  1. Preheat the oven to 200oC, gas mark 6. On a slightly floured work surface, unroll the pastry. Using a 6cm round cutter, cut out 24 disks. Place each disk over a hole in the Deluxe Mini Muffin Panand then press into place using the Mini Tart Shaper.
  2. Meanwhile, plunge the peas into a pan of boiling water and simmer for 2 minutes, then drain and cool under water until completely cold. Tip into a bowl and add salad onions, lemon zest and diced feta, then spoon into the pastry cases. Beat together eggs and cream (and finely chopped mint if using) in the Small Batter Bowl,season and divide amongst the cases, taking care not to overfill them.  (We used the Measure All Cup to pour the egg mixture as it has a finer pouring lip than the Batter Bowl)20130515-144312.jpg
  3. Bake for 15-20 minutes (ours took exactly 16 mins!) until the egg mixture is just set and a golden colour. Serve garnished with a further spring of mint if you wish.

30. Mini Millionaire Shortbreads

Shortcrust Pastry
Carnation Caramel
Large Chocolate Button
(For Gluten Free, replace pastry with 140g rice flour, 125g butter,100g Philadelphia)

Make pastry shells with dibber in DMMP. Fill with Carnation Caramel. Bake for 12 -15 mins at 200c. Large choc button on top when they come out of oven.


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Filed under Bacon, Batter Bowl, Cheese, Chicken, Chocolate, Citrus Fruits, Cream, Deluxe Mini Muffin Pan, Eggs, FIsh, Food Chopper, Garlic Press, Jam, Microplane Grater, Mushrooms, Pastry, Pepper, Sausages

Turkey and Apricot Bake

This is a real family favourite and is an adaptation from a Sainsbury’s TV recipe from years back.


This takes just a few ingredients and makes something truly delicious.

454g Turkey stirfry or turkey breast sliced
25g Plain Flour
freshly ground Black Pepper
3 tbsp Olive Oil
1 Garlic Clove
1 bunch Spring Onions, sliced
150g ready to eat Dried Apricots, chopped
300ml Semi-Skimmed Milk
100g Cheddar Cheese, grated, divided
40g Wholemeal Breadcrumbs
2 tbsp Chopped fresh Parsley, or 1 tsp dried Mixed Herbs


  1. Preheat oven to 190C/ 170C fan/ Gas Mark 5
  2. Coat the turkey strips in the flour seasoned with pepper.IMG_3912
  3. Press Garlic into Skillet using Garlic Press and add Olive Oil.  Heat over medium-high heat for 30 secs (take care not to burn the garlic).  Add the turkey and cook for 2-3 mins, stirring, until sealed.  (In the photo below you can see the strips which have begun to seal as they are turning pale)IMG_3914
  4. Stir in the onions and apricots, then add the milk.IMG_3915
  5. Cook for a further 2-3 minutes stirring until thickened and smooth, then stir in 75g of the cheese.  Transfer the mixture to Stoneware Baker (I’ve used my Square Baker).IMG_3917
  6. Mix together the Breadcrumbs, Parsley and remaining Cheese and sprinkle over the turkey mixture.IMG_3918
  7. Bake in preheated oven for 15 minutes.  I serve with Rice (cooked with Rice Cooker Plus) and Steamed Broccoli.


Filed under Apricots, Cheese, Deep Covered Baker, Deep Dish Baker, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pans, Rice, Rice Cooker, Square Baker, Stoneware, Super Quick cooking!, Turkey

Pampered Chef Mexican Chicken “Lasagne”

This is a FANTASTIC family meal. Made here with chicken though easily replaced with Quorn for vegetarians. So easy, and so very tasty


Mexican Chicken Lasagne

2 tbps chopped fresh coriander
200g full fat soft cheese
200g mature Cheddar cheese, grated
1 Onion
2 jars (395g each) enchilada cooking sauce
8 (19cm) tortillas (about 300g total weight)
450g skinless, boneless cooked chicken, diced
Additional chopped fresh coriander for garnish (optional)


  1. Preheat oven to 180C/ fan 160C/ Gas 4. Chop coriander either using Chef’s Knife on Cutting Board or (my preferred method) putting the coriander in a Prep Bowl and snipping with Professional Shears (if you have snipped too much put the lid on and keep in the fridge for another time).
  2. Place soft cheese in Classic Batter Bowl; microwave, uncovered, on High for 30-45 seconds or until very soft. Add coriander and 100g of Cheddar cheese; mix well using Small Mix ‘N Scraper. Set aside. Chop onion using Food Chopper; set aside.
  3. Spread half a jar of enchilada sauce over the base of Deep Covered Baker; set aside remaining half a jar of sauce for later use. Pour second full jar of enchilada sauce into 3.5 ltr Bamboo Fibre Mixing Bowl; set aside. Cut two of the tortillas in half using Chef’s Knife.
  4. To assemble lasagne, using Chef’s Tongs, dip two whole tortillas and two half tortillas in enchilada sauce in mixing bowl (being careful not to break them); arrange over sauce in baker, overlapping and folding over edges as necessary. Scoop half of the soft cheese mixture over tortillas using Small Scoop; spread evenly using Small Spreader. Top with one third of chicken and one third of onion. Repeat layers once.


    Assembly of Lasagne

  5. Dip remaining two whole tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour reserved half jar of enchilada sauce evenly over lasagne, plus any remaining sauce in mixing bowl; sprinkle with remaining Cheddar cheese.
  6. Bake, covered, 45-50 minutes or until cooked and hot. Remove baker from oven, leave to stand, covered 5 minutes before serving. Sprinkle with additional chopped coriander, if desired. Cut into portions using Utility Knife; using Mini Serving Spatula.


Chef’s Corner
This recipe can be assembled up to one day in advance. Prepare through to end of step 4; cover and refrigerate. When ready to cook, let baker stand at room temperature 15 minutes before cooking. Bake, covered, in preheated oved for 1-1.25 hrs or until hot.

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Filed under Cheese, Chicken, Deep Covered Baker, Food Chopper, Microplane Grater, Other, Stoneware

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

Sundried Tomato and Chorizo Risotto

This is a recipe which I tried out recently and really, really loved it.  There does look like a bit of in and out of the microwave going on, but it was really very easy.  Then because of the beautiful nature of the baker it looked absolutely stunning to serve too!  A recipe to impress with,  while secretly knowing that it really didn’t take you much effort at all!!


1 onion, (about 100 g prepared weight)
175 g Arborio risotto rice
1 tablespoon olive oil
100 g dry-cured Spanish chorizo sauasge, diced
1-2 cloves garlic, pressed
800 ml hot chicken stock
65 g sun-dried tomatoes packed in oil (drained weight), drained
40 g Parmigiano Reggiano cheese
1-2 tablespoon finely chopped fresh parsley


Finely chop onion using Food Chopper. Place onion, rice, olive oil, chorizo and garlic pressed using Garlic Press in Round Covered Baker; Mix well using Small Mix ‘N Scraper®. Cover with lid; microwave on HIGH 3 – 4 minutes or until onion is translucent, stirring halfway through cooking time. Remove baker from microwave oven using Oven Mitts (see Cook’s Tip); stir in 500 ml of the hot stock and mix well. Microwave, covered, on HIGH 9 – 10 minutes so stock simmers and rice absorbs almost all of stock, stirring after 5 minutes.
Meanwhile, dice sun-dried tomatoes on Cutting Board using Utility Knife. Remove baker from microwave oven; add sun-dried tomatoes and remaining hot stock and mix well. Microwave, uncovered, on HIGH 9 – 10 minutes or until rice is tender and almost all of stock has been absorbed.
Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater. Remove baker from microwave 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: 4

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

Cook’s Tip: The baker becomes very hot during cooking, so it is essential to use Oven Mitts when removing the baker from the microwave oven.

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.

© null The Pampered Chef used under license.


Filed under Cheese, Food Chopper, Garlic, Garlic Press, Pork, Rice, Stoneware, Super Quick cooking!

Cheese sauce that works EVERY time!

Once you get to know me, even just a little bit, you soon find out that I am an avid fan of cheese!!  One of my favourite meals is just cooked pasta with cheese sauce (and maybe some peas to make me feel healthy!!)

As I was making my cheese sauce the other day I was recalling friends who have asked me how I make mine and it thickens every time without fail, so I thought I would share it with you.

Now, this method may not agree with you “bung-it in” types (I wish I could cook like that sometimes!!) but then I’m not sure that would GUARANTEE a perfect sauce every time.  So, there is some weighing involved but if you, like me, have a set of scales and you can put your saucepan directly on them and then zero – it really is simplicity itself.

Milk (any variety will do, though I tend to go for semi-skimmed)
Plain Flour
Butter or Marg
Salt, Pepper
Dried Herbs (optional)
English Mustard
Cheese (I tend to use whatever is in the fridge… more about this later)

So put your saucepan on the scales and weigh your milk.  For a normal cheese sauce for, say, cauliflower cheese or pasta I would go for 300ml.  For a bigger cheese sauce for a lasagna made in your rectangular baker I go for 500ml.  You will soon learn how much sauce you need for your meals.

Zero your scales and add a tenth of this of plain flour (if you had 300ml milk you need 30g flour/ 500ml milk = 50g flour and so on…) and equal amounts of butter (ie 30g or 50g or…).  Add salt and pepper and small shake of herbs if using.

Now place the pan on a medium high heat, pick up your whisk and stir gently and pretty constantly until the sauce comes to the boil and thickens!!  (Which it WILL!).  Turn the heat down to low and add a good half teaspoon of english mustard (makes ALL the difference to the taste).


Now its time to chop up (into small ish chunks which are easy to melt)and add your cheese.  I tend to use small amounts of 3 or 4 different types of cheeses.  I always have some cheddar in the house so that goes in.  I usually also have some parmesan so a few small pieces of that goes in.  If I have a blue cheese like stilton I add a small sliver ( maybe 1/2 oz at the most) which really brings the cheesiness out.  Don’t add too much blue or it will overpower the flavour.  From experience brie and the like don’t tend to work too well as the skin doesn’t melt so well.  Any leftover mascarpone or ricotta can be used too to add to the creaminess.  It really does just depend whats in the fridge.  Also, don’t be afraid of adding cheese which looks a bit hardened this is a FAB way of using up leftovers before they grow white and green fluff!!!


Allow to simmer for a couple of minutes, stirring occasionally.  And then you have your perfect cheese sauce!


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Filed under Cheese, Pans

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.


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

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

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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

The Pampered Chef Warm Bacon and Gruyere Salad

With the weather showing so much promise today I am venturing towards a warm salad.

Here is a current one from The Pampered Chef.  So easy to make either using a pan for the bacon or our new Ridged Stoneware Baker and cook the bacon for 5 mins in the microwave…crispy??!!

Croutons & Salad

100 g ready-to-bake rosemary focaccia (Or any other type of ready-to-bake roll as I can’t find this one!)
2 tablespoons plus 1 teaspoon  olive oil, divided
2 cloves garlic, pressed
200 g Gruyère cheese (use straight from fridge)
8 spring onions
200 g baby plum tomatoes
125 g smoked streaky bacon rashers, rind removed
140 g mixed green salad leaves, rinsed and patted dry


2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon caster sugar

Sea salt and freshly ground black pepper, to taste

  1. Preheat oven to 200°C/fan 180°C/Gas 6. For croutons, cut focaccia into 15-mm cubes using Forged Cutlery Utility Knife. In Classic Batter Bowl, combine focaccia cubes, 2 tablespoons olive oil and garlic pressed withGarlic Press; mix well. Arrange focaccia cubes in a single layer on Medium Round Stone with Handles; bake 10–12 minutes or until crisp. Remove from oven; let cool.
  2. Meanwhile, for dressing, whisk together olive oil, vinegar and sugar in (500-ml) Easy Read Measuring Cup using Stainless Whisk until well mixed; season to taste and set aside.
  3. For salad, cut cheese into 3-cm cubes on Cutting Board. Coarsely chop cheese using Food Chopper; set aside. Thinly slice spring onions and cut tomatoes in half lengthways using Forged Cutlery Utility Knife; set aside. Cut bacon widthways into 2-cm strips. Heat remaining 1 teaspoon oil in Executive 20-cm Sauté Pan over medium heat 1–2 minutes or until hot; add bacon and cook 5–6 minutes or until crispy, turning occasionally. Remove bacon from pan; drain on kitchen paper.
  4. For each serving, arrange some salad leaves, spring onions and tomatoes on serving plates. Drizzle with about 1 tablespoon dressing or to taste; arrange cheese and warm bacon on top. Scatter over croutons; serve.

Yield: Serves 4

Per serving: Energy 1785kJ/430kcal; Protein 21g; Carbohydrate 14g; Sugars 3.1g; Fat 32.5g; Saturated Fat 13g; Fibre 1.5g; Salt 2.1g

Cook’s Tip: The croutons can be made in advance and stored in an airtight container for up to 3 days.Accurately measure oil, vinegar and sugar for dressing using Adjustable Measuring Spoons.

Variation: For Warm Bacon & Avocado Salad, substitute 1 large ripe avocado (peeled, stoned and diced) for the Gruyère cheese. Toss diced avocado with 1–2 tablespoons fresh lemon juice to stop it from discolouring. Proceed as recipe directs.

© null The Pampered Chef used under license.

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Filed under Bacon, Batter Bowl, Cheese, Food Chopper, Garlic, Garlic Press, Microplane Grater, Pans, Stoneware

Spicy Enchiladas

1 tbsp sunflower oil
1 onion, finely chopped
500g beef mince
1/2 tsp ground cumin
1/2 tsp hot chilli powder
400g tin chopped tomatoes
420g tin kidney beans in chilli sauce
small handful of chopped coriander
227g tin chopped tomatoes with herbs
8 flour tortillas
100g grated cheddar

Heat the oil in a frying pan and soften the onion. Add the mince and cook until it is browned all over, stirring to break up the mince as you go. Stir in the cumin, chilli powder, tomatoes & kidney beans. Season and bring to the boil. Simmer, uncovered for 25-30 mins, stirring now and again.

Preheat the grill. Stir the coriander into the tomatoes with herbs. Divide the hot mince between the tortillas and roll up. Place the rolls in the dish. Pour over the tomato mixture and scatter over the cheese. Grill until golden and bubbling.

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Pampered Chef Skillet Lasagne

Serves 6

2 tubs (350g) chilled fresh napoletana (rich tomato) pasta sauce
750ml water
225g dried saw-edged pappardelle pasta
450g (uncooked) spicy sausages, casings removed
2 cloves garlic, pressed
55g fresh Parmesan cheese, finely grated
2 tbsp chopped fresh parsley, divided
225g ricotta cheese
50g mozzarella cheese
freshly ground black pepper, to taste
Additional grated fresh Parmesan cheese, to serve (optional)

Combine pasta sauce and water in 30cm Skillet. Cover, bring to the boil

Stir pappardelle pasta into sauce. Cover, reduce heat and cook gently 14-18 mins or until pasta is tender, stirring occasionally using Bamboo Spatula

As pasta cooks, place sausagemeat into 24cm Skillet; cook and stir over medium-high heat 10-12 minutes or until sausagemeat is cooked and no longer pink, turning occasionally and breaking into smaller pieces using Mix ‘N Chop. Press garlic into skillet using Garlic Press; cook 1 minute. Remove from heat. Stir sausagemeat into pasta and sauce.

Meanwhile, finely grate Parmesan using Coarse Microplane Grater. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in Small Batter Bowl. Scoop cheese mixture over pasta mixture using Medium Scoop. Cover skillet and cook gently about 5 minutes or until ricotta mixture is heated through and cheese is melting.

To serve, sprinkle lasagne with reserved parsley and additional parmesan cheese, if desired.

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Filed under Garlic Press, Microplane Grater, Pans