Tag Archives: Pepper

Smoky Chicken & Chorizo Hotpot

Hotpot ready to go in the oven

Hotpot ready to go in the oven

Ingredients

3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 onion
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve

1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.

2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware.  Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)

3) Snip some fresh parsley using Professional Shears and sprinkle

4) Add ½ pint of chicken stock using Small Batter Bowl

5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware

6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.

Cook for approx 40 mins in oven at 180c / Gas mark 4

Serve with crusty bread

Hotpot after half was served!

Hotpot after half was served!

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Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, Tomato

The Pampered Chef ® Savoury Cheese Bites Recipe

This is a recipe from our new Season’s best recipe book.  It has already become a firm favourite in our house.  Every party should have a set of these.  The only disadvantage to the recipe is that they are gone all too soon!  The topping does sound a little strange but is absolutely delicious. IMG_4302

Biscuits
60 g Parmigiano Reggiano cheese, divided
115 g butter (in small pieces), at room temperature
150 g plain flour
1 egg yolk
2 tablespoons water

Topping (optional)
40 g roasted red peppers from a jar (drained weight), well-drained and patted dry
3 tablespoons apricot conserve
1/2 teaspoon dried crushed chilli flakes

Preheat oven to 200°C/fan 180°C/Gas 6.

Grate cheese using Microplane® Adjustable Fine Grater.

To make the biscuits, combine these ingredients in Manual Food Processor in this order: 40 g of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary, until mixture just begins to bind to form a crumbly dough.

Place remaining cheese in Small Sheet Pan. Using a level filled Small Scoop, press dough into scoop using your fingers to mould into shape, then release directly into grated cheese and coat well on all sides.

Meanwhile make the topping, if desired. Finely dice red peppers using Chef’s Knife. Mix peppers, apricot conserve and chilli flakes in (500-ml) Prep Bowl.

Remove stone from oven. Immediately press down centre of biscuits with back of clean scoop to create wells. Using Mini-Serving Spatula, transfer biscuits to Stackable Cooling Rack; cool 10 minutes. Spoon half teaspoon of topping into wells of each biscuit. If the biscuits have topping they are best eaten on the day they are made.
Yield: Makes 24

Per serving: Nutrients per bite: Energy 295kJ/71kcal, Protein 1.7g, Carbohydrate 5.0g, Sugars 0.2g, Fat 5.0g, Saturated fat 3.1g, Fibre 0.2g, Salt 0.1g

Cook’s Tip: For easiest processing, the butter should be softened. To do this quickly, cut it into small pieces and let stand at room temperature for about 45 minutes. If the butter is not fully incorporated after processing in step 2, carefully remove the blade and transfer to 2-Litre Stainless Mixing Bowl. Stir the dough until blended using Mini Mix ‘N Scraper®. Do not knead to a smooth dough.

© 2013 The Pampered Chef used under license.

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Filed under Cheese, Chilli, Jam, Manual Food Processor, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pepper, Square Baker, Stoneware

Pampered Chef Hot Pizza Dip

Apologies for not posting anything recently, I was away working at Glastonbury for the weekend and got a little bit distracted!!  BUT, I have been really wanting to share this amazing recipe with you as soon as I could.

Personally, I LOVE cheese and its definitely my treat food!  The minute I saw this recipe I knew that it would be right up my street. I wasn’t, however, prepared for just how FANTASTIC it would taste!!  We often have pizza for Saturday tea and I did think about just having this but as it was our first time of trying it I decided to make this and have a pizza as back up if the family didn’t like it.

Oh my goodness, I cannot tell you how yummy this is!!  So much so that last night I made it for our Pampered Chef team meeting.  And everyone loved it!!  Someone even said “It’s like having Pizza without the bother of the dough”!!

My only problem with this recipe is sharing and the potential for me to eat far too many calories!!!  But we WILL be making this again… and soon!!!!  Do let me know how you get on with it!!

Yummy Hot Pizza Dip!!

The Pampered Chef ® Hot Pizza Dip

200g full fat soft cheese, softened
1 tsp dried Italian Herbs
115g Mozzarella Cheese, grated
85g Parmesan Cheese, grated
1 jar (300g) Pizza Topping/ Sauce
55g (2oz) Green Pepper, diced, sliced spring onions, or chopped black olives
Toasted Baguette Slices (see below)

  1. Preheat oven to 180°C/ fan 165°C/ 350°F/ Gas 4.  In Small Batter Bowl, combine soft cheese and herbs; spread onto bottom of Mini Baker.
  2. In Classic Batter bowl, grate mozzarella and parmesan cheese using Microplane Grater then combine.  Sprinkle half of the mozzarella mixture over the soft cheese.  Top with pizza sauce, spreading evenly using Spreader.  Sprinkle remaining mozzarella cheese mixture over the top.  Bake 15-20 minutes or until bubbly.
  3. Meanwhile, diced pepper and or spring onions using Forged Cutlery Utility Knife.  Chop black olives using Food Chopper.  Take Dip out of the oven and top with pepper, onions and/ or olives.  Serve with Toasted Baguette Slices

Yield: Serves 20

Per serving: Energy 291kj/ 69 kcal; Protein 4g; Carbohydrate 1g; Fat 6g; Fibre 0g; Sodium 0.1g

Toasted Baguette Slices

1 French Stick, cut into 24, 5mm (¼inch) thick slices
2 Tbsp Olive Oil

  1. Cut French Stick using Forged Cutlery Bread Knife.  Place slices onto Rectangle Stone.  Lightly brush bread with olive oil using Chef’s Silicone Basting Brush.
  2. Put in oven with the Pizza Dip for 10-12 minutes or until lightly browned.

Per serving: Energy 235kj/ 56 kcal; Protein 2g; Carbohydrate 10g; Fat 1g; Fibre 0.3g; Sodium 0.1g

Yield: Makes 24 slices

Cooks Tip: To heat Hot Pizza dip in the microwave: Microwave, on HIGH 2 minutes, turn, Microwave on HIGH 2-3 mins or until mixture is bubbly and heated through.

Susie Evans
Independent Director for The Pampered Chef
07854 241575
www.pamperedchef.biz/susieevans
www.Facebook.com/Susie.PChef
www.susiesrecipes.wordpress.com

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Filed under Batter Bowl, Cheese, Food Chopper, Other, Pepper, Stoneware, Super Quick cooking!, Tomato

Ratatouille, Pampered Chef Stoneware Style

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So yesterday I had planned to make a roast dinner but with the sun out I fancied a lighter vegetable option.   This ratatouille worked perfectly and was really, really simple to make.

Ingredients

Courgette
Pepper
Onion
Large Tomato
A few mushrooms
Tin of Plum Tomatoes, roughly chopped
Pinch of herbs (I used Herbes de Provence)
Splash of Red Wine Vinegar (maybe about 2 tbps)
A bit of sugar (maybe about 1 tsp)
Garlic Clove or 2, sliced

Alternatives – you could include aubergine, celery, or really any veg which you have available.  This is an ideal recipe for all you allotment owners too!

Method

  1. Slice vegetables.
  2. Throw all ingredients into Stoneware Baker (I used my Square Baker but a Deep Dish Baker, Deep Covered Baker, Rectangle Baker or Round Covered Baker would work just as well) and stir.
  3. Put into the oven with roasting meat (therefore oven is about 165 fan/ 180C/ Gas 6)
  4. Cook for approx 40 minutes and serve.

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Filed under Deep Covered Baker, Deep Dish Baker, Garlic, Pepper, Square Baker

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

Oven Baked BBQ Chilli (serves 8-12)

This is a fantastic easy recipe that feeds a crowd. The stone it asks for is an old baking bowl which is very large. You can JUST fit this into a Deep Covered Baker thought stirring is tricky! I usually do 1tbsp hot chilli powder if i’m not sure of people’s heat preference.

900g stewing steak, cut into 1cm cubes
4 cloves garlic, pressed
2 onions coarsely chopped
2 green peppers, seeded & diced
2 cans (420g) red kidney beans, drained and rinsed
2 cans (400g) chopped tomatoes undrained
225ml (8fl oz) passata
175ml (6fl oz) barbecue sauce
2 tbsp cider vinegar
2 tbps hot or mild chilli powder
cheddar cheese, soured cream & sliced spring onions to serve (optional)

Preheat oven to 180C/ 350F/ Gas 4. Trim and discard any visible fat from meat, cut meat into 1cm cubes and place in Stoneware Baking Bowl

Press garlic over meat using Garlic Press. Coarsely chop onions using food chopper. Seed and dice green peppers. Add onions, green peppers, beans, tomatoes, passata, bbq sauce, vinegar, chilli powder to baking bowl; mix well.

Cover bowl with Deep Dish Baker. Bake about 2.5 hrs or until meat is tender; stirring twice during cooking time. Serve with toppings if desired.

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Filed under Deep Covered Baker, Food Chopper, Garlic Press