Tag Archives: Tomato

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!



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


  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

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.



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)


  • 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

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

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

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

Spicy Enchiladas

1 tbsp sunflower oil
1 onion, finely chopped
500g beef mince
1/2 tsp ground cumin
1/2 tsp hot chilli powder
400g tin chopped tomatoes
420g tin kidney beans in chilli sauce
small handful of chopped coriander
227g tin chopped tomatoes with herbs
8 flour tortillas
100g grated cheddar

Heat the oil in a frying pan and soften the onion. Add the mince and cook until it is browned all over, stirring to break up the mince as you go. Stir in the cumin, chilli powder, tomatoes & kidney beans. Season and bring to the boil. Simmer, uncovered for 25-30 mins, stirring now and again.

Preheat the grill. Stir the coriander into the tomatoes with herbs. Divide the hot mince between the tortillas and roll up. Place the rolls in the dish. Pour over the tomato mixture and scatter over the cheese. Grill until golden and bubbling.

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Filed under Microplane Grater, Pans, Square Baker

Chicken Enchilada Pizza

Chicken Enchilada Pizza Serves 12


Sunflower oil, for greasing
1 sachet (145g) pizza base mix
About 125ml warm (hand hot) water
½ onion
1 fresh green chilli, deseeded
125g Mature cheddar cheese, grated, divided
300g skinless, boneless, cooked, chicken breast fillets, diced
100ml enchilada sauce
1 clove garlic, pressed
8 baby plum tomatoes
1 tbsp chopped fresh coriander


Preheat oven to 220C/fan 200C/ Gas Mark 7

Lightly brush Medium Bar Pan with sunflower oil using Chef’s Silicone Basting Brush; set aside. Place pizza base mix in Stainless 4-ltr Mixing Bowl; add enough warm water, mixing to form a soft dough. Knead dough on lightly floured surface for 5 mins or until smooth. Place pizza dough onto centre of prepared bar pan; roll dough out to cover base of pan using Baker’s Roller. If necessary, gently ease dough 5mm up edges of pan using fingertips, so that edges are slightly higher than base. Set aside in warm place 15 mins.

Meanwhile, chop onion and chilli using Food Chopper. In Classic Batter Bowl, combine onion, chilli, 40g of the grated cheese, the chicken, enchilada sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper.

Bake pizza base 12-14 mins or until golden brown. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the remaining cheese evenly over pizza base top with chicken mixture, spreading evenly. Sprinkle remaining cheese over top of chicken mixture. Bake an additional 7-9 mins or until pizza base is deep golden brown, chicken topping is hot and cheese is melted. Remove from oven to cooling rack.

Meanwhile, on cutting Board, slice tomatoes lengthways into quarters using Utility Knife, or wedge using Veggie Wedger. Scatter tomatoes and chopped coriander over cooked pizza. Cut pizza into 12 even rectangular portions; serve hot or warm using Mini Serving Spatula.

Susie Evans
Independent Director for the Pampered Chef
07854 241575

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Filed under Batter Bowl, Food Chopper, Garlic Press, Medium Bar Pan, Microplane Grater

Creamy Broccoli and Sun-Dried Tomato Orzotto

The Pampered Chef ®
Creamy Broccoli & Sun-Dried Tomato Orzotto

1 small onion
2 teaspoons olive oil
2 cloves garlic, pressed
200 g uncooked dried orzo pasta
575 ml hot chicken stock
100 ml dry white wine (such as Chardonnay)
100 g sun-dried tomatoes in oil (drained weight), drained and patted dry
125 g broccoli florets
40 g Parmigiano Reggiano cheese
75 g mascarpone cheese, at room temperature (drain off any thin liquid if present on top, before use)
Chopped fresh parsley, to garnish (optional)

Finely chop onion on Cutting Board using Food Chopper. Heat olive oil in Executive 24-cm Skillet over medium heat 1–2 minutes or until hot. Add onion and garlic pressed with Garlic Press; cook 30–45 seconds or until tender but not browned. Remove Skillet from heat; stir in orzo, stock and wine using Bamboo Spatula. Return Skillet to heat; bring to the boil over medium-high heat, uncovered, stirring occasionally. Reduce to a gentle simmer; cook, uncovered, 12–14 minutes or until almost all liquid is absorbed and orzo is just tender. Remove Skillet from heat.

Meanwhile, fill Executive 2.8-Litre Saucepan about one-third full with water; cover and bring to the boil over medium-high heat. Cut sun-dried tomatoes into thin strips using Professional Shears and cut broccoli into small (bite-size) florets using Utility Knife; set aside. Grate Parmigiano Reggiano cheese using Microplane® Adjustable Grater; set aside.

During last 5 minutes of orzotto cooking time, add broccoli to pan of boiling water; cook, uncovered, about 3 minutes or until tender-crisp. Remove pan from heat; drain broccoli using small Stainless Mesh Colander. Place sun-dried tomatoes in Small Micro-Cooker®; microwave, covered, on HIGH 2 minutes or until hot, stirring halfway through.

Add cheeses to cooked orzo; mix well using Bamboo Spatula. Stir in sun-dried tomatoes and broccoli. Garnish with chopped parsley, if desired; serve immediately.

Yield: Serves 4

Per serving: Energy 1461kJ/351kcal; Protein 8.7g; Carbohydrate 21g; Sugars 2.2g; Fat 24.6g; Saturated Fat 8g; Fibre 1.1g; Salt 1.3g

Cook’s Tip: An addtional 100 ml chicken stock can be substituted for the wine, if desired.

© null The Pampered Chef used under license.

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Filed under Food Chopper, Garlic Press, Microplane Grater, Pans

Mexican Chicken Ring


Photo courtesy of Ellie Williams Moore

350 g/ 12 oz skinless boneless cooked chicken
25 g/ 1 oz pitted black olives
115 g/ 4 oz mature cheddar cheese
2 tsp chilli or green pepper sauce
4 Tbsp mayonnaise
1 Tsp – 1 Tbsp chilli powder (according to taste)
½ onion
1 clove garlic
2 tomatoes
1 lime
55 g/ 2 oz tortilla chips
2 packets (240g each) chilled fresh ready to bake dough for six croissants
1 container (170g) salsa, for serving
150 ml / ¼ pint sour cream, for serving.

1. Preheat oven to 190ºC/375ºF/Gas 5. Chop onion and olives using Food Chopper; place in Classic Batter Bowl. Chop chicken with Chef’s knife, and add to bowl. Press garlic with Garlic Press into bowl.Grate cheese into bowl using Deluxe Cheese Grater. Add chilli sauce, mayonnaise and seasoning; mix well.

2. Seed and remove core from 1 tomato with Cooks Corer. Chop tomato using Utility Knife. Slice lime in half. Juice one half to measure 1 teaspoon, set aside remaining half of lime. Add chopped tomato and juice to bowl.

3. Sprinkle crushed chips over flat side of Large Grooved Cutting Board. Unroll croissant dough. Place dough, sticky side down, onto crushed chips; press down lightly so that chips stick to dough. Separate dough into triangles. Arrange triangles (chip side down) in a circle on Classic Round Stone with wide ends of triangles overlapping in the centre and pointed ends towards the outside (there should be at 13cm opening in centre of Stone). Gently press edges where they meet to seal.

4. Using Medium Scoop, scoop chicken mixture evenly onto the widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at centre of ring (filling should not be completely covered). Place Baking Stone in Classic and Rectangle Rack. Bake 25-30 minutes, or until deep golden brown.

5. Cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut slices in half. Alternately arrange tomato wedges and lime between openings of ring. Cut into portions using Pizza Cutter. Serve with salsa and sour cream.

Serves 8, or 16 sample servings.

Susie Evans
Independent Director for the Pampered Chef
07854 241575

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Filed under Batter Bowl, Food Chopper, Garlic Press, Medium Round Stone, Microplane Grater

One-Pot Bacon and Tomato Linguine

I LOVE this recipe. It says serves 6 – I would say it serves 4/5 but then we probably all have far too big portions! The only extra comment i would make is I have to simmer for 10-12 mins at the end as the lovely Dave likes it really creamy rather than too much sauce.

12 rashers rindless smoked streaky bacon (about 200 g in total), divided

1 tablespoon plus 2 teaspoons olive oil, divided
1 onion
2 clove garlic, pressed
1 litre hot chicken stock
2 cans (400 g each) chopped tomatoes in rich tomato juice
1 teaspoon dried Italian herb seasoning
350 g dried linguine
25 g Parmigiano Reggiano cheese
200 g baby plum or cherry tomatoes
100 g full fat soft cheese
4 tablespoons finely chopped fresh flat-leaf parsley, divided
Freshly ground black pepper, to taste

Cut bacon widthways into 6-mm strips on Large Grooved Cutting Board using Santoku Knife. Measure 2 teaspoons olive oil into Stainless 30-cm Skillet and add bacon; cook over medium heat 7–8 minutes or until bacon is crisp, stirring frequently. Remove Skillet from heat. Remove bacon from Skillet using Slotted Spoon; drain on kitchen paper and set aside.

On clean cutting board, finely chop onion using Food Chopper. Return Skillet to medium heat; add remaining 1 tablespoon oil, the onion and garlic pressed with Garlic Press. Cook 1–2 minutes or until onion is tender, stirring occasionally. Add stock, canned tomatoes, dried herbs and half of the bacon; bring to the boil. Add linguine; bring sauce back to the boil, stirring occasionally to prevent pasta from sticking. Cover Skillet; reduce heat and simmer 7–8 minutes or until pasta is just tender, stirring occasionally.

Meanwhile, grate Parmigiano Reggiano cheese using Rotary Grater; set aside. Cut tomatoes in half using Chef’s Knife. Remove Skillet from heat. Add soft cheese, tomatoes and 3 tablespoons of the parsley to pasta mixture; stir and combine ingredients using Chef’s Tongs until soft cheese has completely melted. Cover Skillet; let stand 5 minutes or until pasta is tender and sauce has thickened. Season with black pepper. Serve sprinkled with remaining bacon, remaining chopped parsley and the grated cheese. Serve with a crisp green salad, if desired.

Yield: Serves 6

Per serving: Energy 1261kJ/303kcal; Protein 12.5g; Carbohydrate 21.2g; Sugars 5.8g; Fat 19.2g; Saturated Fat 7.8g; Fibre 2.3g; Salt 1.4g

Cook’s Tip: The smoked bacon can be substituted with unsmoked streaky bacon, if desired.

If desired, flat-leaf parsley can be substituted with fresh curly parsley or basil.

© null The Pampered Chef used under license.

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Filed under Food Chopper, Garlic Press, Microplane Grater, Pans