Tag Archives: spring onions

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

Leave a comment

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

Turkey and Apricot Bake

This is a real family favourite and is an adaptation from a Sainsbury’s TV recipe from years back.

IMG_3919

This takes just a few ingredients and makes something truly delicious.

Ingredients
454g Turkey stirfry or turkey breast sliced
25g Plain Flour
freshly ground Black Pepper
3 tbsp Olive Oil
1 Garlic Clove
1 bunch Spring Onions, sliced
150g ready to eat Dried Apricots, chopped
300ml Semi-Skimmed Milk
100g Cheddar Cheese, grated, divided
40g Wholemeal Breadcrumbs
2 tbsp Chopped fresh Parsley, or 1 tsp dried Mixed Herbs

Method

  1. Preheat oven to 190C/ 170C fan/ Gas Mark 5
  2. Coat the turkey strips in the flour seasoned with pepper.IMG_3912
  3. Press Garlic into Skillet using Garlic Press and add Olive Oil.  Heat over medium-high heat for 30 secs (take care not to burn the garlic).  Add the turkey and cook for 2-3 mins, stirring, until sealed.  (In the photo below you can see the strips which have begun to seal as they are turning pale)IMG_3914
  4. Stir in the onions and apricots, then add the milk.IMG_3915
  5. Cook for a further 2-3 minutes stirring until thickened and smooth, then stir in 75g of the cheese.  Transfer the mixture to Stoneware Baker (I’ve used my Square Baker).IMG_3917
  6. Mix together the Breadcrumbs, Parsley and remaining Cheese and sprinkle over the turkey mixture.IMG_3918
  7. Bake in preheated oven for 15 minutes.  I serve with Rice (cooked with Rice Cooker Plus) and Steamed Broccoli.

4 Comments

Filed under Apricots, Cheese, Deep Covered Baker, Deep Dish Baker, Garlic, Garlic Press, Medium Round Stone, Microplane Grater, Pans, Rice, Rice Cooker, Square Baker, Stoneware, Super Quick cooking!, Turkey

Sweet and Sour Pork

This recipe was requested by daughter for this week’s menu so I came to my FB page to make it (quicker than rifling through my recipes!) and it has disappeared!  So, if you missed it the first time, or wanted it and it got lost here is the yummiest, easiest sweet and sour recipe without a jar!!!

2tbsp souy sauce

2tbsp rice vinegar (or white wine vinegar)

2tbsp tomato puree

1tbsp caster sugar

2tsp toasted sesame oil

2tsp cornflour

150ml chicken stock or water

1tbsp groundnut or veg oil

500g pork fillet, trimmed and cubed

2 peppers, deseeded and cubed

1 or 2 (if small) carrots sliced into sticks

1 bunch of spring onions, trimmed and chopped

5cm piece of root ginger, peeled and thinly sliced

1 lg clove of garlic, thinly sliced

400g pack of fresh pineapple or similar sized tin

  • In a bowl, mix together soy sauce, vinegar, tomato puree, sugar, sesame oil, cornflour and stock (or water).  Set aside
  • Heat the oil in a stir fry or family skillet (or wok or lg saucepan) and when really hot add the pork and stir-fry for 5 minutes until coloured all over
  • Add the peppers and spring onions and stir fry for a further 5 minutes until softened, then stir in the ginger & garlic and cook for a further minute
  • Stir in the sauce then let it simmer for a couple of minutes or until the pork is cooked through.  Add the pineapple and juices (if from a pack though not from the tin) and heat through.  Serve with noodles.

1 Comment

Filed under Garlic, Ginger, Pans, Pepper, Pork