Tag Archives: Orange

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

Pampered Chef Fudgy Brownies with Apple Berry Salsa

These really are fudgy brownies and very, very simple.  As I made this at my show yesterday someone commented that I just ‘bang’ the recipe about and didn’t bother about “folding” and “light stirring” and “looking after all the air”.  It really isn’t needed with this recipe at all!!  The Salsa tastes absolutely fabulous with the brownies, especially when they are served warm!

My top tip for making the Brownies (this is true of all brownie recipes) – DON”T be tempted to keep them in the oven even if they don’t look totally cooked.  Its easy to ‘overbake’ brownies and end up with tasty but dry rather than fudgy brownies!!

Fudgy Chocolate Brownies

 

Ingredients

  • 225g (8oz) caster sugar
  • 85g (3oz) self raising flour
  • 40g (1½ oz) cocoa powder, sifted
  • A pinch of salt
  • 2 eggs
  • 2 tbsp milk
  • 115g (4oz) margarine (melted)

Method

  1. Preheat oven to 180C / Gas 4. Spray bottom of Medium Bar Pan with vegetable oil using Kitchen Spritzer. For brownies, in Classic Batter Bowl, combine sugar, flour, coca powder and salt; mix well.
  2. In Small Batter Bowl, whisk eggs and milk until blended using Stainless Steel Whisk. Add eggs and milk to flour mixture together with melted margarine; whisk until well blended and smooth.
  3. Pour batter into bar pan; spread evenly using Small Mix ‘N Scraper. Bake about 25 minutes or until centre is set. Do not over-bake. Remove from oven to Stackable Cooling Rack; cool completely (or alternatively dive in whilst still warm!!!)

Makes 12 brownies

 

Apple Berry Salsa

This luscious salsa is the perfect accompaniment to chocolate brownies!

Ingredients

  • 2 Granny Smiths apples
  • 200 g / 7 oz strawberries
  • 1 kiwi fruit
  • 1 orange
  • 2 Tbsp light soft brown sugar
  • 2 Tbsp strawberry jam

Method

  • Cut apples into quarters; chop using Food Chopper OR chop using Manual Food Processor.
  • If using Manual Food processor add all other ingredients except strawberries (using Citrus Press to juice the orange) and lightly mix.
  • Hull strawberries with the Cooks Corer and slice with Egg Slicer Plus.  Add strawberries to sales and serve with brownies.
  • If using Food Chopper, add apple and all other ingredients except strawberries (using Citrus Press to juice the orange) to Small Batter Bowl and lightly mix using Small Mix ‘N Scraper.  Add strawberries and serve with brownies.

Serves 8 greedy people as a dessert or up 24 as a gentile taste!

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, Chocolate, Citrus Fruits, Citrus Press, Eggs, Food Chopper, Jam, Manual Food Processor, Medium Bar Pan, Stoneware

Jaffa Pudding – for chocoholics everywhere!

Jaffa Pudding Serves 12 – 15 at show

‘This pud starts life as an ugly duckling, but don’t fear as the hot watery sauce floats among the batter – once you bake it, you’ll end up with something beautiful’ 

Ingredients:
100g butter, melted, plus a little extra for the dish
250g SR flour
140g caster sugar
50g cocoa powder
1 tsp baking powder
1 orange
3 eggs
150ml milk
100g orange milk chocolate broken into chunks (Green&Blacks Maya Gold is fab!
Single cream or ice cream to serve (optional)

(FOR THE SAUCE)
200g light muscovado sugar
25g cocoa
300ml boiling water

 

Method:

  • Heat oven to 180C. Melt butter in microwave using 500ml Prep Bowl. Use Chef’s Silicone Basting Brush to lightly grease Deep Dish Baker or Square Baker. (Put the kettle on)
  • Using Adjustable Measuring Spoon, place 1tsp baking powder into Classic Batter Bowl. Add flour, caster sugar, 50g cocoa and pinch of salt. Zest orange using Microplane Zester and add to mixture – stir mixture with Master Scraper
  • Cut orange using Colour Coated Utility Knife & juice with Citrus Press into Stainless Steel Mixing Bowl. Using Stainless Whisk mix together the orange juice, eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Use the Food Chopper to chop chocolate and stir in to mixture. Scrape everything into the Baker.
  • Place sugar and cocoa into the 1litre Easy Read Measuring Cup. Pour on 300ml boiling water from the kettle. Whisk together with Mini Whipper for the sauce. Pour this all over the pudding batter. Don’t worry, it will look very strange at this stage!
  • Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge.
  • Eat immediately with vanilla ice cream or single cream.

Susie Evans
Independent Director for the Pampered Chef
07854 241575
www.pamperedchef.biz/susieevans
www.Facebook.com/Susie.Pchef

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Filed under Batter Bowl, Chocolate, Citrus Fruits, Citrus Press, Deep Covered Baker, Deep Dish Baker, Eggs, Food Chopper, Microplane Grater, Square Baker, Stoneware

The Pampered Chef Cranberry Orange Skillet Croissant Pudding

This recipe is a really brilliant seasonal recipe which is made on the hob in a family skillet and finished off in the oven.  Really yummy and as always nice and simple.  I find the best place to get the cranberries is in the baking section of the supermarket (in mine you can get some in the fruit & veg section but they cost MUCH more??!!)

The Pampered Chef CRANBERRY-ORANGE SKILLET CROISSANT PUDDING Recipe

Ingredients
2 large oranges, divided
100ml cold water
75g sweetened dried cranberries
300g croissants (about 6–7 medium or 4–5 large croissants)
4 eggs
250ml single cream
1 can (397 g) sweetened condensed milk
2 tablespoons granulated sugar
25 g pecans

additional 1 orange, to decorate (optional)
Cream, vanilla ice cream or custard, to serve (optional)

Preheat oven to 180°C/fan 160°C/gas 4. Zest 1 orange for decoration using Zester/Scorer & set aside, then segment the orange using Paring Knife (see Chef’s Corner). Cut segments in half; set aside. Zest second orange using Microplane® Adjustable Grater to measure 11⁄2 teaspoons zest; set aside. Juice zested orange to measure 60 ml juice. Combine orange juice, cold water and cranberries in Stainless 24-cm Skillet. Bring to the boil; reduce to a simmer and cook, uncovered, 2 minutes or until cranberries are softened.

Meanwhile, slice croissants into 2.5-cm cubes on Large Grooved Cutting Board using Bread Knife. Place cubes in Stainless 6-Litre Mixing Bowl; add orange segments and hot cranberry mixture and toss together gently. Spoon croissant mixture into same Skillet.

Whisk eggs and orange zest together in Classic Batter Bowl using Stainless Whisk. Combine cream and condensed milk in Large Micro-Cooker®; microwave, uncovered, on High 3–4 minutes or until hot. Gradually whisk cream mixture into egg mixture until well combined. Pour egg mixture evenly over croissants; lightly press down to coat. Chop pecans using Food Chopper and mix with sugar. Sprinkle sugar evenly over pudding. Bake about 20 minutes or until top of pudding is crisp and golden brown.

Serve pudding hot, sprinkled with set aside orange zest. Serve with cream, vanilla ice cream or custard, if desired.

Serves 10–12

Chef’s Corner: To cut oranges into segments, cut a thin slice from the top and bottom of the orange. Stand orange upright on Cutting Board. Cutting from top to bottom, trim away peel and white pith, following the curve of the orange. For each segment, cut down each side of the membrane and lift segment out. Repeat with remaining segments.

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

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Filed under Batter Bowl, Microplane Grater, Pans

Chinese Glazed Chicken with noodles

2 tbsp clear honey
2 tbsp soy sauce
zest and juice of 1 orange
2 tsp toasted sesame oil
8 chicken thighs
4 nests dried medium egg noodles
1 x 350g pack mixed vegetable stir fry or vegetables thinly sliced using Simple Slicer.

Preheat oven to 200C, fan 180C, gas 6. In a small bowl mix honey, soy sauce, oil, zest, juice & oil. Put chicken thighs in stoneware in a single layer. Pour over the glaze and turn a few times. Cook for 30-40 mins until chicken is cooked through.  I usually do this in a square baker i.e. no lid.  And its just perfect.

 When chicken is almost ready cook noodles for 2 mins in large pan of salted boiling water, add veg and cook for further 2 minutes. Drain well, shown here using a Pampered Chef Stainless Mesh Colander.

Remove chicken from the oven, transfer to a plate.

Tip noodles & veg mix into stone, stir around to coat with the juice. Return chicken to the stone and serve.!

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Filed under Batter Bowl, Citrus Press, Square Baker