Tag Archives: food chopper

Mushroom Risotto – Oven Baked… no Stirring?!!

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!!

Oven Baked Mushroom Risotto – No Stirring!!

Ingredients 

1 box Arborio rice (500g)
1 box closed cup mushrooms
1 box chestnut mushrooms
1 onion
Veg stock cubes
Fresh parsley
2 cloves garlic
100g grated Parmesan
Med. Pot double cream or crème fraiche

Method

  1. Boil the kettle and put the oven on at 200c.
  2. Finely chop onion using Food Chopper and add to Rectangular Baker.
  3. Using Egg Slicer Plus and/ or Forged Cutlery Knife slice both boxes of mushrooms. Add to Rectangular Baker.
  4. Add box of rice to Baker.
  5. 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.
  6. Put the coriander in the 250ml Prep Bowl and chop using the Professional Shears. Add to Rectangular Baker.
  7. 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.
  8. Whilst cooking grate the parmesan using Microplane Adjustable Fine Grater.
  9. 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.
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Filed under Cream, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Microplane Grater, Mushrooms, Stoneware, Vegetarian

Vegetable Risotto

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!

Enjoy!

IMG_9231Ingredients:

250-300g cherry tomatoes
Olive oil
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
25g butter
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

Method:

  1. Preheat oven to 180/160fan/Gas 4
  2. 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.
  3. 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.
  4. Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
  5. Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.

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Filed under Batter Bowl, Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, RockCrok, Stoneware, Tomato

Roasted Sweet Potato Salad with Citrus-Curry Dressing

Roasted Sweet Potato Salad with Spicy Pork Burger.  Yummy!   (Apology for the slightly blurry image!)

Roasted Sweet Potato Salad with Spicy Pork Burger. Yummy!
(Apology for the slightly blurry image!)

This salad is the one that I usually serve with the Indoor/Outdoor Burger but is a gorgeous salad all on its own.  The dressing is really luxurious and different.  I would be happy to eat this salad with a couple of friends for a really easy lunch or use it as a side salad with the burgers for 5 or 6 people.  As always, its a Pampered Chef recipe so it is incredibly easy to make, especially if you have a Pampered Chef Serrated Peeler.  This makes easy work of peeling the delicious, if a bit tricky, sweet potatoes!

Ingredients

3 large sweet potatoes (about 1kg in weight), peeled
2 tablespoons of olive oil
Salt and Pepper
1 Red-skinned eating apple
2 sticks of celery
2 spring onions
150g fresh rocket leaves
4 tablespoons mayonnaise
1 orange (4 tbsp juice & 1tsp zest)
1 tablespoon wholegrain mustard
1 teaspoon mild or medium curry powder (or to taste)

Method
1. Cut potatoes crossways into 1cm slices using Santoku Knife; cut slices in half (or quarters if big). Put in Classic Batter Bowl; add oil and toss to coat.
2. Arrange potatoes in a single layer on Rectangle Stone; & season. Bake about 25 minutes, until potatoes are tender and beginning to brown round edges. Remove from oven, cool slightly.
3. For dressing add all ingredients to Measure, Mix and Pour and whisk well until well blended and smooth; (using Microplane Zester, Citrus Press, Mini Measure All Cup & Adjustable Measuring Spoons)
4. Place potatoes in Bamboo Fibre Bowl. Core apple with Apple Wedger and Food Chopper and chop celery with Utility Knife. Use Professional Shears to snip spring onions. Add to potatoes.
5. Drizzle about 5 tbsp of the dressing over potato mixture; toss gently to mix. Place some rocket leaves on plate; drizzle with a little dressing. Place potato mixture over rocket and serve with burgers.

Roasted Sweet Potato Salad without the dressing.

Roasted Sweet Potato Salad without the dressing.

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Filed under Batter Bowl, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Medium Bar Pan, Medium Round Stone, Microplane Grater, Square Baker, Stoneware

The Pampered Chef ® Chocolate-Toffee Popcorn Bars Recipe

Here is the recipe that I made on Monday.  Its much, much nicer than it sounds!!  I expected it to be very, very sweet but I think the peanuts save it from overpowering sweetness.  And it keeps really well too (if you can stay away from it because it is particularly moreish!)

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Ingredients

100 g salted roasted peanuts, divided
250 g toffee popcorn, divided
340 g dairy toffees
2 tablespoons milk
50 g butter
200 g plain chocolate chips, divided
50 g mini white marshmallows

Method

Coarsely chop peanuts in batches using Food Chopper; set aside. Set aside 50 g of the popcorn. Place remaining popcorn into large resealable polythene food bag. Coarsely crush popcorn using a rolling pin. Place crushed popcorn and 60 g of the peanuts into Stainless 6-Litre Mixing Bowl; set aside.

Place toffees, milk and butter in Small Batter Bowl. Microwave, uncovered, on HIGH 2 – 3 minutes or until toffees are melted and hot, stirring after 2 minutes. Add 150 g of the chocolate chips to the toffee mixture, stir until melted and well combined using Mix ‘N Scraper®. Set aside 125 ml of the chocolate mixture in (250-ml) Easy Read Measuring Cup. Add remaining chocolate mixture to crushed popcorn; mix well using Mix ‘N Scraper®.

Working quickly, distribute popcorn mixture over base of Medium Sheet Pan. Firmly press and level mixture using Baker’s Roller®. Drizzle reserved chocolate mixture over top (see Chef’s Corner). Evenly sprinkle over reserved peanuts, marshmallows and popcorn; press lightly into the drizzled chocolate mixture to help topping adhere to bars. Place in freezer for 10 minutes or until chocolate mixture has set.

Meanwhile, place remaining 50 g of the chocolate chips into (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 60 – 90 seconds or until melted, stirring every 30 seconds. Spoon melted chocolate into polythene food bag; twist to secure top. Remove pan from freezer. Cut popcorn mixture into 24 bars using Utility Knife, transfer to serving plate using Mini-Serving Spatula. Cut corner off chocolate filled bag; decoratively drizzle chocolate over bars. Serve.

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Yield: 24 bars

Per serving: per bar: Energy 812kJ/194kcal; Protein 2.2g; Carbohydrate 25.9g; Sugars 20.2g; Fat 9.7g; Saturated Fat 3.3g; Fibre 0.5g; Salt 0.2g

Cook’s Tip: If chocolate mixture cools and thickens before drizzling over the levelled popcorn mixture, microwave, uncovered on HIGH 10 – 15 seconds or until warm and melted sufficiently to drizzle.

Use dairy toffees that have a softer texture rather than brittle toffee for best chewy results.

© null The Pampered Chef used under license.

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Filed under Chocolate, Food Chopper, Other, Super Quick cooking!