Tag Archives: Quick Cooking

Potato Salad

IMG_3187Following on from the success of sharing my coleslaw I thought I would share the other side salad which is a mainstay of our summers and BBQs!  This potato salad is absolutely divine warm but also fabulous cold which means it can easily be made ahead of the day.  It is also ridiculously easy – ANYONE can make this and feel proud of their own homemade brilliance!

Now, as an ex-Pampered Chef consultant I use my Pampered Chef tools to make my life much easier but you can, obviously, manage without if you haven’t got a Micro Cooker!

Ingredients

Bag of Salad Potatoes – Charlotte or Jersey Royals are ideal.
Mayonnaise
Chives

Method

  1. Wash potatoes.
  2. Put bag of potatoes into Large Micro Cooker (I buy a 1kg bag), and put the lid on.  Cook in the Microwave on high for 10 minutes.  (If you don’t have a micro cooker, or even a microwave, then gently boil the potatoes on the hob until soft enough for a knife to be able to stab into them.IMG_3183
  3. Drain the potatoes and allow to cool.  If aiming to serve warm just cool until the potatoes stop steaming and are just warm.  If serving cold or later allow to cool completely.
  4. Chop the potatoes into smaller chunks.  How small you go is up to you.  IMG_3184
  5. Add large dollop of mayonnaise, be generous.IMG_3185
  6. Snip 2 or 3 ‘blades’ of chives into small pieces into the bowl.  IMG_3186
  7. Mix well. Enjoy!

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Filed under Batter Bowl, Easy Cooking, Eggs, Family Cooking, Other, Potatoes, Quick Cooking, Super Quick cooking!, Vegetarian

Pampered Chef Rockcrok Pineapple Upside-down Cake

Oh my goodness, it has been sooo long since I posted a new recipe?!!  Where has that time flown?  Well, I am pleased to say that I return today with TWO new recipes.  Both of which I didn’t expect much from, but both of which surpassed all expectations! This first recipe is a 70’s throwback recipe for Pineapple Upside-Down Cake – made in the microwave!!  My first thought was that it was going to taste too spongy or ‘fake’ but I was blown away with how light, fluffy and moist it was.  I don’t know how much of this is to do with the Pampered Chef Rockcrok, but I love it – and will be making it again!

Pineapple Upside-Down Cake - made in the microwave?!

Pineapple Upside-Down Cake – made in the microwave?!

Topping

50 g butter
50 g light soft brown sugar
7 canned pineapple slices
7 cocktail maraschino flavor cherries

Cake 

175 g self-raising flour
4 tsp baking powder
175 g golden caster sugar
100 g butter
100 ml semi-skimmed milk
2 eggs

  1. Melt the butter in Rockcrok Everyday Pan over a medium heat until melted (approx. 1 – 2 minutes). Add brown sugar and cook until sugar is dissolved and bubbling, stirring continuously with Small Mix ‘N Scraper. Remove from heat.
  2. Open Pineapple tin using Smooth Edge Can Opener. Using Stainless Colander drain pineapple. Arrange pineapple slices in a single layer in base of Rockcrok. Place a cherry in centre of each pineapple slice.
  3. Using Easy Read Measuring Cup measure 100ml of milk. Put butter in 500ml Prep Bowl and melt in the microwave (about 30-40 seconds). Remove from microwave to cool slightly.
  4. Place flour, baking powder and caster sugar in Classic Batter Bowl; using Bamboo Spoon mix well.
  5. In Small Batter Bowl, whisk melted butter, milk and eggs together until well combined using Stainless Whisk.
  6. Pour egg mixture into the flour mixture; then whisk together until well combined and smooth. Slowly pour cake batter over pineapple. Microwave, covered, on HIGH 9 – 10 minutes or until a wooden cocktail stick or cake tester comes out clean when inserted into centre of cake.
  7. Remove pan from microwave. Run Skinny Scraper around cake edges to loosen. Immediately invert cake onto Shimmering Glass Round Platter. Serve warm.

Serves 7

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Filed under Batter Bowl, Cake, Cherries, Easy Cooking, Eggs, Family Cooking, Food Chopper, Other, Pineapple, RockCrok

The Pampered Chef ® Spicy Turkey Tacos Recipe

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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!!!
Ingredients

Tacos
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

Toppings
6 tomatoes, deseeded and coarsely chopped (optional)
300 ml soured cream (optional)
15 g fresh coriander, coarsely chopped (optional)

Method

  • Preheat oven to temperature directed on taco shell packet. Separate taco shells and arrange, open-end down, overlapping slightly in lid of Covered Roaster; set aside.photo 1
  • Grate cheese usingMicroplane® Adjustable Coarse Grater; set aside. Finely chop onion with Food Chopper on Cutting Board.
  • Add oil to metal pan of Covered Roaster; heat over medium heat 1 – 2 minutes or until hot. Add turkey; cook 4 – 6 minutes or until no longer pink, breaking into small pieces using Mix ‘N Chop. Meanwhile, bake taco shells in preheated oven as directed on packet.photo 2
  • Add onion, taco seasoning mix and water to turkey; cook 2 minutes or until simmering, stirring occasionally using Bamboo Spatula.
    Breaking up the mince with a Mix 'N Chop

    Breaking up the mince with a Mix ‘N Chop

    Remove tacos from oven. Set oven to 200°C/fan oven 180°C/Gas 4. Fill each taco shell using Mini Mix ‘N Scraper®, dividing evenly.photo 4

  • Top each taco shell with grated cheese; place tacos in lid and return to oven. Bake 4 – 5 minutes or until filling is hot and cheese just begins to melt.

    Tacos ready for the oven

    Tacos ready for the oven

  • Remove lid from oven. Serve tacos immediately accompanied by toppings in Bamboo Small Snack Bowls, if desired.

Yield: 12

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.

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Filed under Cheese, Easy Cooking, Family Cooking, Food Chopper, Microplane Grater, Other, Quick Cooking, Super Quick cooking!, Tea

Jamie Oliver’s Brilliant Bacon Pasta

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My blog has developed into having 2 purposes.  The original reason that I began writing was to have an easy reference place for my Pampered Chef customers to find as many brilliant Pampered Chef recipes in one place as possible.   Along the way a secondary, and very pleasing, purpose has blossomed into life.  My 2 eldest girls are now 11 & 13 years old and I have realised that I really do need to get on with teaching them how to cook before they get up and leave home!!  So, this blog has also turned into a repository of recipes that I make so that they can learn and make our favourite home recipes.

So, this is how you find a Jamie Oliver recipe joining the Pampered Chef ones!  This recipe is a really simple one pot recipe and, in the (longed for!) summer months is a great recipe for courgettes which allotment owners will appreciate!

 

Serves 4 (easily)

Ingredients

250g Smoked Streaky Bacon
2  Courgettes
2 Garlic Cloves
40g medium mature Cheddar
200ml Creme Fraiche
400g pasta (whatever shape takes your fancy!) I use Wholewheat pasta for the extra fibre.

Method

1. Boil a large pan of salted water and cook 400g  pasta , following pack instructions.

2. Slice 250g Smoked streaky bacon and fry in a Family Skillet (large frying) Pan until golden brown.  Slice 2 cloves of garlic using Garlic Slicer and add for the last minute or so.

3. Slice courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.

4. Once the pasta is cooked, drain in a colander, then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.

5. Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top.

6. Eat and Enjoy!

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Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!

Toblerone Cheesecake

1456490_450077695101521_1440552007_nThis is a really gorgeous cheesecake from Amanda one of my fabulous Pampered Chef colleagues (though she isn’t sure where she got it from!) via Belinda who raved about it until I tried it!!  As always its also very easy to make.

Ingredients

300g bourbon biscuits
100g butter
400g Philadelphia cream cheese (must be full fat!)
120g golden caster sugar (super fine)
240ml double or whipping cream
200g Toblerone
½ teaspoon vanilla extract or paste (optional)

(Optional: a few squares of plain chocolate for grating over top)

Method

  • Chop biscuits using Food Chopper.
  • Melt butter in Large Micro Cooker in the microwave – takes about 1 1/2 minutes on medium – check after every 30 seconds though!
  • Stir biscuit into melted butter and press mixture firmly into Pampered Chef Springform Pan (or suitable 22cm springform pan) (I press the mixture down with my Mini Tart Shaper.)
  • Chill base in fridge whilst you get on with the filling
  • Soften cream cheese in Small Stainless Bowl with Small Mix n Scraper.
  • Add sugar and combine.
  • In Classic Batter Bowl whisk the cream using Double Balloon Whisk then add cream to cream cheese and sugar mixture.   Add the optional vanilla extract/paste and combine.
  • Break up Toblerone and melt in microwave in Large Micro Cooker.  Do this at medium heat and check every 30 seconds.  Should take approximately 1½ minutes.  Fold into the cheesecake mix to combine as thoroughly as possible then put into springform pan.
  • Place into fridge for 2-3 hours or overnight. (If you are in a hurry put in the freezer for 20-minutes to firm up!)
  • Serve topped with chocolate shavings (The Pampered Chef Garlic Slicer makes this a doodle)

You could add a little Bailey’s to the mixture if you like too!

Some tell me they like to serve this with cream but I think that’s gilding the lily a little too much personally!

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Filed under Batter Bowl, Chocolate, Cream, Easy Cooking, Family Cooking, Food Chopper, Pudding, Springform Pan

Jamie Oliver’s Spotted Blackberry Sponge

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I made this yesterday as a pudding and served it hot with cream and/or ice cream.  Today we ate the (meagre!) leftovers cold.  It is really yummy cold but utterly fabulous hot!  And SO easy.  Go, pick some blackberries and make it, now!!!

125g (4½oz) unsalted butter, cubed and softened
125g (4½oz) caster sugar
3 large free-range eggs, at room temperature
125g (4½oz) self-raising flour
A splash of semi-skimmed milk
350g (12oz)  blackberries
Cream or Ice cream, to serve

Preheat oven to fan 170C/ 190°C/gas 5.

If not using Pampered Chef Cake Tin…Grease a 20cm (8in) springform tin with butter, line the base with a circle of greaseproof paper and grease this too. I actually christened my new Pampered Chef Cake Tin with this recipe and didn’t do ANYTHING to the tin!  It came out perfectly (as you can see in the photo below)!  Even I was amazed!

Beat the butter and sugar in a large bowl until creamy – you can do this in a machine if you like.

Add the eggs one by one, waiting until the last is completely beaten in before adding the next. If the batter curdles, add 1tsp of flour to bring it back together.

Sift the flour into the bowl and fold in. Add a splash of milk (no more than 50ml/2fl oz) to loosen the mix.

Spoon the batter into the tin and smooth out.

Tip the blackberries into a clean bowl and sift a couple of pinches of flour over the top. Toss the fruit in the flour, then scatter over the uncooked cake.  The recipe is quite generous with blackberries so my ‘scattering’ actually took up the whole layer

Bake for 25-30 minutes in the wider, darker (which cooks quicker) PC Cake Tin or 35-40 mins in the 20cm greased tin, or until golden on top and a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then carefully release and cool completely on a wire rack. Serve with cream or ice cream or maybe even custard!!
I have adapted the recipe from here:  http://www.dailymail.co.uk/femail/article-2407004/Cook-Jamie-Theres-glut-juicy-berries–pick-theyre-free.html
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Filed under Batter Bowl, Eggs, Pans

Easy Egg Curry

This is a store cupboard recipe I have adapted from the Sainsbury’s magazine. It is exactly what is says in the title, easy and also really tasty.

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Ingredients

8 medium eggs at room temperature
1tbsp sunflower oil
1 large onion, finely chopped using Food Chopper
3 garlic cloves, crushed with Garlic Press
1 tsp mustard seeds (original recipe says black seeds but I use standard ones!)
2 tbsp curry paste
1 x tin Coconut Milk
1 x 400g tin chopped tomatoes
chopped coriander, to serve (optional)

Method

  • Boil the eggs for 6-7 minutes.  Drain, run under cold water, until cooled.  Peel, halve and set aside.
  • Heat the oil in 24cm Executive Saute Pan.  Add the chopped onion and fry for 15 mins, or until it has softened.
  • Add the garlic, mustard seeds and curry paste.  Stir fry for 2 minutes, then add the coconut milk and tomatoes.  Bring to the boil, reduce the heat to medium, cover and cook for 5 minutes.
  • Add the eggs and heat through for 1-2 minutes.  Season and remove from the heat.
  • Sprinkle with chopped coriander and serve with Basmati Rice and naan bread.

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Filed under Eggs, Food Chopper, Garlic, Garlic Press, Pans, Rice, Rice Cooker, Super Quick cooking!, Tomato