Cancer Research Fundraiser - Emma's House

Hello Ladies, thanks again  for supporting Emma's Cancer Research fundraiser! We raised about 100 pounds for Cancer Research, just over 80 pounds on the orders and then about 20 pounds on our little games! Still haven't drawn the winner yet as I have one more fundraiser to do early November and I want to fill the Squares sheet up too, so its a fab 50 pounds to the winner on Pampered Chef!
As promised here are the recipes from the evening. You have got to try these yorkshires and let me know how you get on. All it is.... 250ml prep bowl of flour, 250ml prep bowl of milk, and 3 eggs!  Have a go in your seasoned stone and they 'come up like the pubs', and low fat!

Raspberry and Chocolate trifle..... Emma forgot to ask about this the next day, its always in my opinion, more delicious when the amaretti biscuits soak in, GORGOUS! and how quickly did that BALLOON WHISK WORK - WE HAD WHIPPED CREAM IN UNDER 10 secs, remember take the cream from the fridge at least an hour or even better 2 before you whip it!

RASPBERRY AND CHOCOLATE TRIFLE - Perfect for the non christmas pudding ladies! and of course the chocoholics.....

600ml milk

2 packets vanilla flavour dessert mix

500ml double cream, divided

300g milk or plain chocolate chips (a mix is nice)

1 jar (340g) seedless raspberry jam, divided

600g frozen raspberries, defrosted

400g amaretti

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1.In MIXING BOWL combine milk (measured with EASY READ MEASURING CUPS) and dessert mixes. 

2.Using STAINLESS WHISK, whisk thoroughly until light and creamy;  Leave to thicken for 5 minutes.

3.Meanwhile reserve 125ml of the cream in MEASURE ALL CUP.  Whip remaining cream in ANOTHER BOWL using STAINLESS DOUBLE BALLOON WHISK until cream forms soft peaks. 

4.Gently fold whipped cream into dessert mixture using SILICONE SCRAPERS.  Cover and refrigerate.

5.For ganache, combine chocolate chips, reserved cream and half of the jam in MICROWAVE BOWL. 

6.Microwave, uncovered, on HIGH for 40-60 seconds or until melted, stirring after every 20 second interval.  Stir until smooth and combined.  Reserve 4 tablespoons in PREP BOWL for decoration. 

7.Remaining.  Set aside.

8.Place remaining jam into another prep bowl.  Microwave, uncovered, on high for 30-60 seconds or until melted. 

9. Place raspberries into CLASSIC BATTER BOWL.  Pour Jam over raspberries; stir gently using BAMBOO SPOONS. 

10.Set aside 16 amaretti for decoration; break remaining amaretti into pieces on the CHOPPING BOARD.

11. TO ASSEMBLE.  Place one third of the broken biscuits into bottom of TRIFLE BOWL.  Layer one third of the raspberry mixture over amaretti.  Top with one third of the creamy dessert mixture and one third or the ganache.  Repeat layers two more times, finishing with a smooth layer of ganache using the SMALL SPREADER if necessary.

12.

Dip reserved whole amaretti halfway into reserved ganache; place into top of the trifle to decorate.  Serve.

Cancer Research Fundraiser

Raised over 100 pounds at Hilary's fantastic Cancer Research Fundraiser, well done girls!

We had goats cheese and caramelised onion tarts in the deluxe mini muffin pan, check out my personal website for loads of recipes:
http://www.pamperedchef.biz/jobanks?page=news-detail&featureId=592943

Here is the recipe for the plait or ring:

Mediterranean Chicken Ring


2 pkg. Pillsbury crescent rolls


1 pkg. "recipe ready" chicken breast (or some cooked, cooled chicken)


1/2 red onion


1 red pepper


1/2 cup Kalamata olives


1 8oz. container crumbled feta cheese


1 pkg. frozen spinach, thawed and drained well


2 cloves garlic



Lay out the crescents into a circle with the points out. Roll center of circle a bit to make it into 1 flat piece. Chop veggies and chicken. Put garlic through a garlic press. Mix everything up and spread onto the crescent rolls. Pull the points of the crescents up over the filling and tuck into centre.

Bake 25 minutes at 375

Hilary's fab pink cupcakes, expertly decorated with the easy accent decorator! 

Christmas Cinnamon Tree and Pretzel Wreath recipe

With Christmas around the corner here's a delicious christmas recipe for pretzels perfect for your festive coffee morning!

Recipe Ingredients

2 packages chilled Croissant Dough

2 tablespoons butter or margarine, melted

2 tablespoons caster sugar

1 teaspoon cinnamon

100g icing sugar

2-3 tablespoons milk

Glace cherries, halved (optional)

1.Preheat oven to 375ºF. For cinnamon rolls, unroll one package of the dough on lightly

floured surface. Pinch perforations to seal. Repeat with second package of dough. (Do not

join dough together.) Brush dough evenly with butter using Chef’s Silicone Basting Brush.

Sprinkle dough with cinnamon/sugar using Flour/Sugar Shaker.

2. Starting at long end, roll up dough swiss roll style to make two 9-inch-long logs; pinch seam to seal. Using Bread Knife, cut each log crosswise into 12 slices for a total of 24 slices.

3. Arrange slices ¼ inch apart in a tree shape on Medium Round Stone. Bake 20-25 minutes or until rolls are golden brown. Remove from oven; cool slightly.

4. For glaze, mix icing sugar and milk until smooth; drizzle or pipe over rolls using Decorator Bottle Set. Garnish with cherries, if desired.

Cook’s Tip:For a decadent treat, try drizzling the tree with melted chocolate.

 

100g pack of white chocolate chips

Pack of pretzels

Sprinkles/silver balls

1. Place white chocolate chips in Small MicroCooker and microwave until melted and smooth.

2. Dip rounded bottoms of five pretzels, one at a time, into melted chocolate; shake off

excess. Lay pretzels onto Parchment Paper in a circular pattern with sides touching

and rounded sides toward center.

3. Repeat with five additional pretzels, placing directly on top of first circle in a staggered

circular pattern. Decorate wreath as desired with sprinkles/silver balls. Let stand until set.

Cook’s Tips: Any colour cooking chocolate can be used to create wreaths.

Store the wreaths at room temperature in an airtight container up to 1 week. Do not

refrigerate or freeze wreaths or pretzels will lose crispness. Thread wreath with ribbon to use as an ornamen

The Mary Berrys of Oxford - Macmillan Fundraiser - Canapés

It was a fantastic evening hosted by my sister in law Alison! Hostess with the mostess.....

I had bacon and cheese bites and caramelised onion and goats cheese tarts ready on arrival and then during the course of the evening, while the wine and the chatter was flowing yorkshire puddings with rosemary and garlic, salmon and prawn filled tarts, baked camembert with pesto and sun dried tomatoes, roasted red pepper and sun-dried tomato tapenade, rosemary pinwheels and last but not least Will Torrent's red, white and blue tarts........ it was eating heaven!  here are the recipes ..... well certainly the ones that are not already on my BLOG!

Roasted Red Pepper & Sun-Dried Tomato Tapenade

100 g sun-dried tomatoes in oil (drained weight), well-drained and patted dry
10 g fresh parsley
1 clove garlic, peeled
50 g pitted kalamata olives (drained weight), drained and patted dry
25 g walnut halves, toasted and cooled 1 tablespoon olive oil
1 teaspoon balsamic vinegar
200 g roasted red peppers from a jar (drained weight), well-drained and
dry, diced

1. Place sun-dried tomatoes in (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 20–30 seconds or until tomatoes are slightly softened. Let cool. 2. Combine parsley, garlic, olives and walnuts in Manual Food Processor. Cover and pump handle until coarsely chopped. Add tomatoes, olive oil and vinegar; cover and process until coarsely chopped. Add red peppers; cover and process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Transfer tapenade to serving dish; serve. 

Chilli-Pecan Camembert

50 g pecan halves, coarsely chopped
1 fresh jalapeno chilli or fresh green chilli, deseeded and finely chopped
70 g apricot jam
1 round (250 g) Camembert cheese (about 10–11 cm in diameter)
1⁄2 large French baguette (about g total weight)

Serves 8 as a starter;
serves 12 as an appetizer
Nutrients per serving (serving 12):
Energy 649kJ/155kcal; Protein 6.8g; Carbohydrate 14.7g; Sugars 4.7g; Fat 8.1g; Saturated Fat 3.2g; Fibre 0.6g; Salt 1g

Olive oil, for spraying

Preheat oven to 190oC/fan 170oC/Gas 5. Coarsely chop pecans on Cutting Board using Chef’s Knife; set aside. Finely chop chilli using Food Chopper. In Small Batter Bowl, combine chilli and jam; mix well usingScraper.

Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert, cut-side up, onto centre of Medium Bar Pan. Spread half of the apricot jam mixture evenly over bottom half of Camembert using Small Spreader; top with half of the pecans. Place remaining half of Camembert on top, cut-side down. Spread remaining apricot

mixture over Camembert; sprinkle with remaining pecans.

Using Bread Knife, cut baguette on the diagonal into twenty-four 5-mm-thick
slices. Arrange baguette slices, slightly overlapping, around edges of bar pan; lightly spray with olive oil using Kitchen Spritzer. Bake 10–12 minutes, or until baguette slices are crisp and golden around edges and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving. 

Sun-Dried Tomato Pesto Camembert

Substitute 70g sun-dried tomatoes in oil (drained weight) drained, patted dry and chopped for the apricot jam.  Substitute 1-1.5 tablespoons prepared basil pesto for the jalapeño chilli and 35g pine nuts for the pecans.  Proceed as recipe directs. 

Serves 12