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 is a slightly different version of a sweet and sour “Chuck & Bung”. I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal. Try it – you will love it!
4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice
- Put oven on to 200C/ 180 fan/ Gas 6.
- Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
- Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
- Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
- Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
- Crush the garlic directly into the baker using the Garlic Press.
- Grate the ginger directly into the baker using the Microplane Fine Grater
- Add freshly ground pepper using Grinder.
- Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
- Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
- Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
- Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
- Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
- Place in oven for 30 mins – until bubbling nicely.
- Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware
Here is the second of my 2 surprisingly fabulous recipes I’m sharing with you tonight!! Pampered Chef Stoneware is amazing stuff which allows you to do many “chuck and bung” meals, where you literally chuck the ingredients in the Stoneware and Bung it all in the oven to cook. Risotto is one of those recipes which just looks like you are doing magic rather than just cooking! Honestly, this risotto takes about 6 minutes to prepare (tops) and then you bung it in the oven until its done. No stirring, no hassle, no waiting by the hob for half an hour – just Chuck and Bung!! Plus, it actually tastes really, really delicious?!! (That I wasn’t expecting!!!) Enjoy.
Oven Baked Mushroom Risotto – No Stirring!!
1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
Veg stock cubes
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche
- Boil the kettle and put the oven on at 200c.
- Finely chop onion using Food Chopper and add to Rectangular Baker.
- Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
- Add box of rice to Baker.
- Using Easy Read measuring Cup measure 1 litre of boiling water. Add double the amount of stock cubes than is recommended on the box (stops it being too bland). Add to Rectangular Baker.
- Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
- Crush garlic using Garlic Press and add to the baker (no need to peel the garlic first!). Then using Mix ‘N Scraper stir risotto. Put it in the oven for 30 minutes.
- Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
- When the risotto is cooked remove from the oven. Add parmesan and Cream/ Crème Fraiche. Stir using Mix ‘N Scraper and leave for 5 minutes. Serve.
Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian
This is a really, really tasty risotto that even my meat-loving family enjoy!! It is also really, really easy because it is another “Chuck and Bung” recipe where all ingredients are chucked in the Stoneware or RokCrok and then bunged in the oven… no stirring required at all!
250-300g cherry tomatoes
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
225g risotto rice
250ml white wine
450ml boiling water with a vegetable stock cube added (I like Knorr Stockpots)
2 teaspoons sundried tomato paste
50g piece fresh parmesan plus 25g to shave over
- Preheat oven to 180/160fan/Gas 4
- Using Food Chopper, finely chop onions and celery. Slice peppers and mushrooms with Utility Knife. Place in Large Micro Cooker with the butter, put lid on and microwave on high 2 mins. Take out and stir. Cook on high another 2 minutes until vegetables are softened.
- Measure stock and wine in Classic Batter Bowl and add with rice and vegetables from micro cooker to Deep Covered Baker or RokCrock. Press in the garlic with the Garlic Press. Slice cherry tomatoes in half and stir in with sun dried tomato paste and a grind of salt andpepper.
- Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
- Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.
Apple Cake ready for the oven.
This recipe is a fabulous winter warmer pudding. Perfect with custard (in my opinion!) and so easy to make my daughter made it for us!
1 unwaxed lemon
175 g butter, softened
1 teaspoon mixed spice
1 teaspoon ground cinnamon, divided
175 g self-raising flour
2 sweet apples such as Gala or Coxes (about 250 g total weight)
25 g demerara sugar
- Preheat oven to 190ºC/fan 170ºC/Gas 5.
- Finely zest lemon using Microplane® Adjustable Fine Grater to measure half teaspoon zest. Cut lemon in half and squeeze juice into (250-ml) Prep Bowl to measure 2 tablespoons juice.
- Lightly whisk eggs in (500-ml) Easy Read Measuring Cup using Stainless Whisk; set aside.
- In Classic Batter Bowl, mix together butter, dark brown sugar, mixed spice, lemon zest, lemon juice and half teaspoon of cinnamon using Small Mix ‘N Scraper®, until well combined.
- Gradually add small quantities of egg, then flour, to the butter mixture, mixing each addition until well combined. Spoon cake mixture into Square Baker; level mixture and set aside.
- On Cutting Board, cut unpeeled apples into quarters using Forged Cutlery Utility Knife. Cut away cores; discard. Thinly slice apple quarters and arrange apple slices, overlapping slightly, in three straight lines on top of cake mixture.
Nearly Ready Spice Apple Cake
- Mix demerara sugar and remaining cinnamon together in clean Prep Bowl. Sprinkle evenly over top of apple slices.
- Bake 40 – 45 minutes or until the tip of a sharp knife comes out clean from the centre of the cake. Cut cake into portions and serve using Mini-Serving Spatula.
Scrumptious steaming hot apple cake, ready for eating!
Yield: Serves 9 – 12
Per serving: Nutrition information per serving (serving 12): Energy 1046kJ/250kcal, Protein 3.6g, Carbohydrate 29.7g, Sugars 18.8g, Fat 14.1g, Saturated fat 8.2g, Fibre 0.7g, Salt 0.4g
Cook’s Tip: Serve this quick and easy cake warm with custard or whipped cream for a delicious winter pudding. Alternatively, serve cold with morning coffee or afternoon tea.
Use Adjustable Measuring Spoons to accurately measure the spices, lemon zest and juice.
Substitute the lemon zest and juice with orange zest and juice, if desired.
© 2014 The Pampered Chef used under license.
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