Stoneware

I love my stoneware, flapjacks, brownies, fish fingers, salmon steaks.... frozen chips, homemade chunky chips or wedges, pizza, savoury and sweet ring, lasagna, shepherds pie, cottage pie, roast chicken, EVERYTHING that goes in the oven...... GOES on stoneware! Whats your favourite piece?

Cocktails and canapes recipes

Its always a party, hosting a Pampered Chef show! Cocktails and Canapes, one of my favourites! Sipping cocktails, chatting and having a fun evening, sampling some delicious canapés..... all good....

COSMOPOLITAN COCKTAIL

INGREDIENTS

2 x MEASURE VODKA

1 1/2 MEASURE COINTREAU

2 x MEASURE CRANBERRY JUICE

JUICE OF ONE LIME

WHEN USING THE PAMPERED CHEF COCKTAIL SHAKER THE ABOVE RELATES TO 30ML MEASURES HOWEVER YOU CAN ADJUST THE MEASURE TO SUIT TASTE AND STRENGTH, QUANTITIES ARE THE SAME.

• FILL THE SHAKER TWO THIRDS FULL WITH ICE.
• MEASURE AND ADD THE INGREDIENTS USING THE LID ON THE COCKTAIL SHAKER
• REPLACE LID AND MEASURE AND SHAKE FOR 30 SECONDS
• STRAIN INTO PAMPERED CHEF DOTS MARTINI GLASSES
• GARNISH WITH A THIN SLICE OF LIME.

Parmesan Rosemary Pinwheels:

These savoury petite appetisers are packed with flavour and are simple to prepare.  For a festive presentation, double the ingredients and wow your guests with the holiday pinwheel wreath!

1 packet of ready rolled puff pastry

1/2 cup regular cream cheese 

1/4 cup grated fresh parmesan cheese

4 teaspoons snipped fresh rosemary

1. Preheat oven to 375F. lay dough out on smooth side of large grooved cutting board.  Cut dough with pizza cutter into long strips. 

2.  Place cream cheese in small batter bowl.  Grate parmesan cheese over batter bowl using deluxe cheese grater.  Snip rosemary using kitchen shears; add to cheese mixture.  Mix well using small mix ' N Scraper. Using small spreader spread pastry with the cheese mix to within 1/4 inch of edges.

3.  Starting at short side. roll up each rectangle, pinch edges to seal.  Cut each roll crosswise into six slices using pizza cutter for a total of 24 slices.  Place slices, cut side down, on medium round stone with handles.  Bake 12-15 minutes or until golden brown.  remove from oven to stackable cooling rack. Serve warm using mini serving spatula. 

Makes 24

variation: holiday pinwheel wreath: double ingredients for pinwheels.  slice each roll into four slices for a total of 32 slices.  arrange 11 slices in a slightly overlapping circular pattern, leaving a 5 inch diameter opening in the centre of baking stone.  arrange remaining slices outside of the first ring, slightly overlapping each other but not touching the first ring.  bake 18-20 mins or until golden brown.  

Moroccan Chicken Crostini Melts

Warmly spiced and slightly sweet, these appetizers will be a hit wherever they go.

Ingredients:

1	loaf (16 oz/450 g) French baguette
2	tbsp (30 mL) vegetable oil
2	tbsp (30 mL) Moroccan Rub, divided
1 1/2	cups (375 mL) finely diced cooked chicken breasts
1/3	cup (75 mL) mayonnaise
1/3	cup (75 mL) sour cream
1	cup (250 mL) shredded mozzarella cheese, divided
1/2	cup (125 mL) mixed dried fruit bits
	Thinly sliced green onion and finely diced red bell pepper (optional)

Directions:

1. Preheat oven to 400°F (200°C). Using Color Coated Bread Knife, slice baguette into twenty-four 1/2-inch-thick (1-cm) slices; arrange in a single layer on Large Round Stone with Handles. Combine oil and 1 tsp (5 mL) of the rub in (1-cup/250-mL) Prep Bowl; brush over bread slices with Chef's Silicone Basting Brush. Bake 4-5 minutes or until lightly toasted. Remove baking stone from oven to Stackable Cooling Rack.
2. Meanwhile, finely dice chicken using Chef's Knife. In Classic Batter Bowl, combine chicken, mayonnaise, sour cream and remaining 2 tsp (10 mL) plus 1 tbsp (15 mL) rub; mix well with Small Mix ‘N Scraper®. Stir in half of the cheese and fruit bits.
3. Using Small Scoop, distribute chicken mixture evenly among bread slices; flatten slightly using back of scoop. Sprinkle chicken mixture with remaining cheese. Bake 5-6 minutes or until cheese is melted. Remove baking stone from oven. Garnish crostini with green onion and bell pepper, if desired.

Yield: 24 appetizers

Nutrients per serving: (1 appetizer): Calories 170, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 21 g, Protein 8 g, Sodium 320 mg, Fiber 1 g

Cook's Tips: Mixed dried fruit bits, a mixture of dried fruit such as raisins, apples, cherries and pineapple, can be found in bags in the dried fruit aisle of grocery stores.

Cupcakes and lots of ladies!

 Red, White and Blueberry Tarts - recipe on Jo's Pampered Chef Party Facebook page

Fab day yesterday, coffee and decorating cupcakes in the morning and then sipping wine and munching goats cheese and caramelised onion tarts, crispy chorizo goat's cheese and rosemary yorkies,  hot broccoli dip and then to finish Will Torrent's blue and red tarts, delish - I do love my job!

Raised over 30 pounds for Cancer Research and the October pink products were out for you to see and order.  If you would like to order I am collecting for October...... preorder forms are ready! I love the SEXY PINK Spatula best...... Silicon too!

I started my marshmallow competition, 50p to play and this money goes to Cancer Research.   Until the last week of October you can guess the total marshmallows in my Trifle Bowl to win your own BEAUTIFUL TRIFLE BOWL ........ difficult online but you have to be in it to win it........

As promised here are the recipes I used for my delicious cakes and butter icing, taken from the Hummingbird bakery and the most amazing raspberry butter icing from Magenta Cakes! Check these websites out, oh if I had more time for cake!

Vanilla Butter Icing:

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract

Raspberry Butter Cream Frosting:

117g softened unsalted butter
340g of raspberries
1/2 teaspoon of lemon juice
300g of icing sugar sifted

Place the raspberries in a small saucepan on the hob and cook on a medium heat until the raspberries break down into a juice.

Pour the raspberry juice through a fine mesh strainer to separate the seeds.  Place the juice back into the saucepan and simmer until it reduces to a 1/4 cup (60ml) of concentrated juice that will now look more like a puree.

Cool the raspberry puree back to room temperature ( I placed in the fridge overnight) whilst you make the butter cream.

Mix butter and gradually add the icing sugar followed by the lemon juice.  Once raspberry puree cooled add to butter mixture.  Not as stiff as usual butter cream add additional icing sugar to have the right consistency for piping onto cakes!

October - PINK Month!

Over the last 4 years Pampered Chef has raised over 1 million pounds for Cancer Research. We do this by hosting HELP WHIP CANCER fundraiser parties, coffee mornings etc... we have pink products on sale exclusively in the month of October. The Pampered Chef® will donate £1 for every pink product sold. 

Here are this years pink products: 

For my pink parties..... you can dress in pink, eat and drink pink!?! here are some delicious recipe ideas for planning your pink party: Brioche Berry Pudding, Hot Salmon Dip, Heavenly Lemon Cake, Summer Strawberry yoghurt delights, Marble Cake, Stru-BARB trifle, white chocolate brioche pudding, mini raspberry cheesecakes and Cranberry and white chocolate chip cookies! 

Come on with your support we want to HELP WHIP CANCER ...... 

Mini Quiches? or tarts anyone?

I love our new tart cases. They are non stick and the bottom just pops out making puds and savouries very easy to serve!

Last weekend I did some classic quiche lorraine tarts and I have also tried Will Torrents delicious red and blue tarts - very easy cheesecakes!

Recipe for sweet tarts: 2 packets (150 g each) shortbread petticoat tails

100 g butter, melted
1 unwaxed lemon
250 g full fat soft cheese, softened
40 g icing sugar, plus extra for dusting (optional)
100 g fresh strawberries
100 g fresh blueberries
3 tablespoons summer fruit or raspberry sauce

1. Roughly break half of the shortbreads into pieces, place into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer crumbs to Stainless 4-Litre Mixing Bowl. Repeat with remaining shortbreads. Add melted butter; mix until well combined using Mix ‘N Scraper®. Divide crumb mixture evenly into six Mini Tart Pans, pressing mixture firmly over base and up sides using fingertips. Arrange tart pans on Medium Sheet Pan; place in freezer 30 minutes or until the crumb base is set firm (but not frozen hard).

2. Remove sheet pan from freezer. To release tart, dip base of tart pan in a shallow dish of warm water for about 5 seconds, dry pan, carefully remove tart pan and base; place tart on serving plate. Repeat for remaining pans. Set aside.

3. Zest lemon using Microplane® Zester to measure 2 teaspoons. Juice lemon using Citrus Press, to measure 1 tablespoon. Place zest, lemon juice, soft cheese and icing sugar in Classic Batter Bowl; mix until thoroughly combined. Fill Easy Accent® Decorator fitted with open star tip with filling. Decoratively pipe filling into tarts, dividing evenly.

4. Hull strawberries using Core & More; cut into quarters using Utility Knife. Place strawberries, blueberries and sauce in Small Batter Bowl; stir gently to coat using Mini Mix ‘N Scraper®. Decoratively top tarts with fruit mixture, dust with icing sugar, if desired. Serve immediately or refrigerate for up to 3 hours.

Makes 6

Nutrients per tart: Energy: 2309kJ/555kcal; Protein 4.3g; Carbohydrate 41.6g; Sugars 20g; Fat 42g; Saturated Fat 27.1g; Fibre 1.4g; Salt 0.8g


Chef’s Corner
Putting the pans in the freezer for 30 minutes allows tarts to firm sufficiently so they can be removed without breaking, but do not leave them in the freezer too long or they will become frozen. Alternatively, place biscuit filled tart pans in the refrigerator for at least 45 minutes or until firm. Carefully remove pans as directed in step 2.

To save time, the unfilled biscuit tarts can be made in advance and kept chilled in the refrigerator until required.

Use Large Scoop to help divide crumb mixture evenly into the tart pans.

Use Mini-Tart Shaper to press crumb mixture firmly over bases.