Pronto Pasta and Sausage Skillet


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Pronto Pasta Skillet
Another from PC HQ. A fab pasta dinner dish that makes great left overs to take with you for lunch the following day. One pot cooking at it’s best! I’ve even taken a hot skillet of this to a bring and share.

1 onion
1 green pepper, deseeded
400 g uncooked fresh Italian- or Sicilian-flavoured sausages (see Chef’s Corner)
1 tablespoon sunflower oil
2 cloves garlic, pressed
1/4 teaspoon dried crushed chillies
325 g uncooked dried penne pasta
700 ml cold water
1 jar (500 g) tomato-based bolognese pasta sauce
25 g Parmigiano Reggiano cheese
50 g full fat soft cheese
100 g grated mozzarella cheese
1 tablespoon finely chopped parsley (optional)

1. Finely chop onion on Cutting Board using Food Chopper. Dice green pepper using Chef’s Knife. Remove casings from sausages using Professional Shears; cut sausages in half lengthways, then cut widthways into 1-cm nuggets. Heat sunflower oil in Executive 30-cm Skillet over medium heat 1–2 minutes or until hot. Add sausage nuggets; cook 6–8 minutes or until golden brown, stirring occasionally with Bamboo Spoon.

2. Add onion and green pepper to Skillet; cook 2–3 minutes or until vegetables are tender. Add garlic pressed with Garlic Press and crushed chillies; cook and stir 10–20 seconds or until fragrant. Stir in pasta, water and pasta sauce. Bring to the boil over medium-high heat, stirring occasionally. Reduce heat to a simmer; cover and cook 12–14 minutes or until pasta is tender, stirring occasionally.

3. Meanwhile, grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater; set aside. Remove Skillet from heat. Stir in soft cheese until well mixed. Sprinkle Parmigiano Reggiano cheese over top, followed by grated mozzarella. Cover; let stand 2–3 minutes or until cheeses are melted.


Hot Pizza Dip


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hot pizza dip

There is a saying somewhere that a party without cake is just a meeting. At The Pampered Chef even our meetings have cake, but the lovely Susie Evans of Susie’s Recipes brought this to a recent meeting.  I made it last night because it was cold and dark and well just because.

200g soft cream cheese
1tsp Italian seasoning
100g mozzarella (grated)
75g parmesan (grated)
200g pizza sauce (Napolina make a fab one or you can substitute 200g passata with herbs)
1/4 green pepper, finely diced
2 spring onions, finely sliced
8 black olives, finely diced

1. Preheat oven to 180c / Gas 4

2. In a small mixing bowl, add the cream cheese and add the Italian seasoning and mix until well combined. Spread on the bottom of the Round Covered Baker (or Mini Baker if you have one!)

3. Combine the cheeses then sprinkle half of the cheese over the cream cheese, before topping with the pizza sauce mix. Then sprinkle over the remaining mixed cheese.

4. Bake for 15 minutes until golden and bubbling, then sprinkle over the mixed peppers, onions and olives.

5. Serve with something dippable, like tortilla chips or toasted baguette slices – YUM!

This is a Pampered Chef recipe, you can find the original here

Chicken Tikka Stoneware Style


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I’m not sure how it’s taken me so long to put this recipe up here! One of the most popular Pampered Chef show recipes, it’s an absolute dream, easy to make, and delicious. So here it is!

4 chicken breast
¾ jar tikka massala paste – Pataks is best
250g natural yoghurt (greek style is nice, Rachels’s organic greek yoghurt with coconut is gorgeous)
I tbs olive oil
1 red onion, finely chopped
1 garlic clove, crushed
1 fresh green chilli, finely chopped
1 fresh pepper, red or yellow, diced
1 inch piece root ginger, grated
125 ml water
125 ml double cream
Bunch fresh coriander, chopped
The juice of 1/2 a lemon.

1. Pre-heat oven to 180c

2. Chop up chicken into bite size pieces.

3. Place all the other ingredients in a large mixing bowl

4. Add the chicken and stir thoroughly to coat

5.  Chuck into a square baker or deep covered baker and bung in the oven at 180c for about 25 minutes!

Serve with rice, spicy potato wedges or naan bread

Caramel Thumbprint Cookies


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caramel thumbprint cookies
LittleMissPbK and I did some baking this weekend, and I’ve been wanting to try this recipe for AGES. Delicious, simple and pretty these were lots of fun to make. This is from the current Season’s Best Pampered Chef cookbook.  LittleMissPbK thinks they look like flowers!

60g Salted Butter, softened
30g Light Soft Brown Sugar
100g Self-Raising Flour
1 Egg Yolk
1/4 tsp Vanilla Extract
40g Dairy Toffees (about 5 toffees)
2tsp milk
Icing sugar, for dusting (optional)

1. Preheat oven to 180c/160c fan/gas 4.

2. Place the sugar and butter into the Manual Food Processor and blitz until a creamy smooth consistency has been reached, then add the flour, vanilla and egg, pulsing until the mixture resembles breadcrumbs.

3. Remove the lid and blade of the MFP, and then press the dough together by hand to form a ball. Tip it onto a floured surface and divide into 16 pieces of the same size. Using your hand roll each dough piece into a ball.

4. Place the balls of dough onto the medium round stone, allowing a little space to spread. In the centre of each dough ball, press down to make a dent with your thumb. Bake for 12-15 minutes until the cookies are pale and golden in colour

5. While the cookies are baking place the toffees in a prep bowl. Put in the microwave on high for 30-40 seconds, uncovered, until the toffees are almost melted. Stir well until the toffees finish melting and the caramel is smooth.

6. Take the cookies from the oven and place the hot stone onto a cooling rack. Fill the wells in the cookies and allow to cool until ready to handle.

7. Dust with icing sugar, and serve, warm or cold.

© 2014 The Pampered Chef used under license.


Marmalade Drizzle Muffins


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marmalade drizzle muffins


Another recipe from my friend Charlie, she made these with a soft orange juice icing, but as I didn’t have time for these to cool an ice, I did an orange drizzle topping on them and they were delicious! I made them for a Pampered Chef team meeting, and made them from start to finish in 30 mins, not including kitchen clear up!

110g Butter – softened
110g Caster sugar
110g Self-raising flour
2 Eggs
½tsp baking powder
1tbsp Marmalade fine cut variety
1 orange zested, and juiced (keeping 1/2 for drizzle)

Drizzle topping
Juice of 1/2 orange
150g caster sugar

1. Preheat oven to 180C / Gas 4. Place a case into each well of the 12-cup Muffin stone.

2. Use the Small Mix ‘n Scraper to cream butter and sugar until pale and fluffy in 4L Stainless Mixing bowl. Beat in eggs, one at a time with a little flour, using Small Mix n’ Scraper.

3. Using the small Adjustable Measuring Spoon measure ½tsp baking powder, add to the flour, and then fold this into the mixture a third at a time.

4. Use Adjustable Measuring Spoon to measure 1 tbsp of marmalade, add to mixture.

5. Zest Orange using Microplane Adjustable Fine Grater. Cut orange in half using Forged 13-cm Utility knife. Juice 1 half into 250-ml Prep bowl. Add Orange zest and juice into cake mixture. Spoon mixture into paper cases using the Large Stainless Scoop.

6. Juice the second orange half into 250-ml prep bowl using Citrus Press, measure 1-2tbsp using Adjustable Measuring Spoon. icing sugar and orange juice together

7. Bake for about 15-20 minutes until springy to the touch and a cake tester comes out clean. Allow to cool on Stackable Cooling Rack. As muffins are cooling ice by drizzling icing onto onto each.

Cod and Chorizo One-pot


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chorizo haddock


This is one of those brilliant low preparation, quick fish dishes that everyone needs in their repertoire. I’ve made this a few times and it’s perfect every time, you can easily double or half this, and I’ve made 8 servings in the gorgeous stir fry skillet. Yum.
You can also make it with haddock if that’s what you can get.

1tbsp olive oil
50g chorizo, skin removed and sliced.
450g new potatoes , sliced.
4tbsp dry sherry (or use white wine)
2 skinless thick fillets of white fish (I used cod)
Good handful cherry tomatoes, halved, around 50g
20g bunch parsley, chopped
crusty bread, to serve

1. Heat the oil in a large frying pan with lid. Add the chorizo for around 2 minutes, until the oils are being released.

2. Then add the potatoes into the pan, with 3tbsp of the sherry. Put the lid on, and leave to cook for 10-15 minutes, giving them a good stir around half time. The potatoes should be just tender.

3. Season the fish with salt and pepper. Stir the potatoes again, add the cherry tomatoes and half of the chopped parsley. Lay the fish fillets on the top and drizzle over the remaining sherry.

4. Put the lid back on and return to the hob for 5 minutes or until the fish has cooked through. It should be no longer be translucent and should flake when poked gently. Scatter over the remaining parsley

Serve immediately with chunks of crusty bread and butter.

The original recipe for this can be found in the May 2009 BBC Good Food magazine.


Christmas Stuffing


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mums stuffing

It simply isn’t Christmas without this stuffing. My mum has kept this recipe to herself for many years, and so now she’s finally shared it I’m putting it on the internet…. At least this way I won’t lose it! You can put this inside the poultry beast of your choice, but I usually cook it separately. Leftovers are particuarly delicious on sandwiches.

100g dried apricots chopped
The zest and 4 tbsp juice from an orange
2 tbsp brandy
3 rashers smoked back bacon, finely chopped
small onion finely chopped
2 stalks celery finely chopped
450g good quality herby sausage meat – (Lincolnshire/Cumberland is perfect)
2 slices brown bread, breadcrumbed
75-100g curly parsley, finely chopped (depends on taste, I dislike parsley so use much less!)
50g chopped walnuts

1. Put the chopped apricots in a small bowl with the orange juice and brandy, and leave to soak overnight. The stainless mixing bowls are great here because of their airtight lids.  If you don’t have time to do that, you can put it in the microwave for 10 minutes on “defrost” to help reconstitute them.

2.  Put frying pan medium head, add the bacon and fry for 3-4 minutes. Add onion and celery and fry until translucent then set aside to cool slightly.  Mix in apricots, the grated zest of the orange, a grind of black pepper and small grating of nutmeg.

3. The mixture should be a bit wet, add the breadcrumbs, parsley, sausagemeat and walnuts to the bacon and combine well.  Press into an oven dish and bake for 1hr

I added thin slices of orange in a wreath shape just for decoration – it’s entirely up to you if you want to do this! You could also make stuffing balls with it if that’s your tradition. I hope you love it as much as I do

Festive Frangipane Topped Tartlets


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In a break with tradition I offer two photos for this blog post. LittleMissPbK made these tartlets for all her teachers and TAs. This recipe is originally credited to Richard Bertinet, who uses a pear liqueur, but brandy works just as well and adds a festive zing.

maisie frangipaneAnd here are the finished tartlets!

Frangipane Mince Pies


Makes 24 mini tartlets

320g pack Jus Rol chilled ready rolled sweet shortcrust pastry (or you could use the orange pastry recipe here )
100g unsalted butter at room temperature
100g caster sugar
100g ground almonds
25g plain flour
1 large egg
1 tablespoon rum or brandy
½ jar luxury mincemeat (I sometimes add extra brandy and orange zest)
Flaked almonds to decorate
Icing sugar, to dust

1. Preheat oven to 180/160 fan/Gas 4.

2. Unroll pastry onto a lightly floured surface. Using a 6cm cutter, cut out rounds of pastry and gently press into Deluxe Mini Muffin Pan with Mini Tart Shaper.*

3. For the frangipane, beat the butter until very soft and gradually add the sugar and ground almonds. Mix in the flour, then egg and brandy or rum.

4. Put ¾ teaspoon mincemeat in each pastry case, then using Small Stainless Scoop, top with a level scoop full (1 Tablespoon) of frangipane. Gently spread to the edges to cover all the mincemeat. Sprinkle with a few flaked almonds.

5.Bake for about 20 mins until golden brown. Cool a little in the tin, then remove (top tip: a Calpol spoon is ideal for easing them out without scratching the non stick).

6. Dust with icing sugar and serve.

Variation: replace the mincemeat with raspberry jam for mini Bakewell tarts.

*Usually I advocate a roll-into-a-ball-and-dobber method of creating the pastry cups, but for these it’s gives a better finish to roll out and cut and then dobber. I don’t suggest extra work where I don’t truly believe it’s worth it, and it really is here.

Make sure your pastry is pressed deep into the wells of the Mini Muffin Pan, allow the air to escape from under the pastry or you end up with soggy undercooked pastry – not good! PATIENCE needed!


Melting Snowman Biscuits


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Melting SnowmenI love these guys, I really need to make them again and get a better photo!

I used half the recipe for the Cute as a Button Biscuits and used a large round biscuit cutter, bake the biscuits and let them cool.

I made a batch of Royal Icing for the meltedness of the snow. I prefer royal icing as it holds its shape better.

For 1 batch of royal icing you need
1 egg white
225g icing sugar, sifted
1 tsp lemon juice
1/2 tsp glycerine

Beat the egg white until frothy, fold the sifted icing sugar in one spoon at a time, add the lemon juice and glycerine and then beat until firm and glossy

The heads are marshmallows, the buttons are edible silver balls, the nose was left over fondant icing from a birthday cake, the hat is a rolo, melted onto a giant chocolate button! The eyes, mouth, scarf and arms were all coloured royal icing piped on using a very fine nozzle and a disposable bag!

Camembert with Apples


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camembert with apples
This is one of my festive show recipes. I LOVE doing this recipe, so I have to limit it to my November and December shows or I’d eat it all year round! It’s really simple so perfect to have ready to sling in the oven when friends are on their way. This truly is a recipe that only works on stoneware. If you try doing this on a metal sheet pan you’ll find the camembert has melted so quickly it’s impossible to contain.

1 small eating apple
25g almonds or walnuts
25g dried cranberries
1 tbsp light soft brown sugar
¼ tsp ground cinnamon
15g butter, melted
1 round (250g) Camembert cheese (about 10cm/4″ diameter)
1 french stick

1. Preheat oven to 180°C/350°F/Gas 4.

2. Wedge the apple and remove the core using the apple wedger. Coarsley chop apple and nuts with the Food Chopper.

3. Combine apple, nuts, cranberries, soft brown sugar and cinnamon in Classic Batter Bowl; mix gently.

4. Stir in melted butter until ingredients are coated with the melted butter.

5. Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert on Medium Round Stone with Handles. Spoon half of apple mixture
onto bottom half of Camembert, spreading evenly. Top with remaining half of Camembert, rind side up. Spoon remaining apple mixture over top.

6. Slice the french stick on the diagonal and arrange around the camembert and spritz with oil.

7. Bake in the pre-heated oven for 12-15 minutes or until cheese has softened and just beginning to melt.

Starter, Show Recipes, Gluten Free
Party food, Cheese, buffet food.