Pecan Praline Triangles

If you like pecans then you have to try this dish. It was so easy I was sure I must have done something wrong, but it came out of the oven smelling divine. It would work just as well as a warm dessert served with a scoop of vanilla icecream or refrigerated & eaten the following day. Yum yum yum

Pecan Praline Triangles
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Ingredients:

Crust
200 g plain flour

55 g icing sugar

1/2 teaspoon bicarbonate of soda

115 g butter or margarine, melted

Filling
225 g pecan halves, divided

200 g light soft brown sugar

2 eggs, lightly beaten

35 g butter or margarine, melted

1 1/2 teaspoons vanilla extract

Pinch of salt

Icing sugar, for sprinkling (optional)

Directions:
1. Preheat oven to 180°C/fan 160°C/Gas 4. For crust, combine flour, icing sugar and bicarbonate of soda in Classic Batter Bowl. Add melted butter; mix until soft and crumbly using Classic Scraper. Lightly press crumb mixture evenly over bottom of Medium Bar Pan; roll lightly using Baker’s Roller(R). Bake 15 minutes; remove from oven to Stackable Cooling Rack.

2. Meanwhile, for filling, reserve 85 g of the pecans for decoration; chop remaining pecans on Cutting Board using Food Chopper. Combine chopped pecans, brown sugar, eggs, melted butter, vanilla extract and salt in Small Batter Bowl; mix well. Pour filling over warm base, spreading evenly to edges of pan using Spreader. Arrange remaining pecan halves over filling. Bake about 15 minutes or until deep golden and evenly browned and filling is just set in centre. Remove from oven; cool completely.

3. Sprinkle with additional icing sugar using Flour/Sugar Shaker, if desired. Cut into 20 squares using Utility Knife; cut each square in half diagonally. Remove from pan; serve.

Yield: Makes 40 triangles

Per serving: per triangle: Energy 412 kJ/98 kcal; Protein 1.2 g; Carbohydrate 8.7 g; Fat 6.7 g; Saturated Fat 2.2 g; Fibre 0.4 g; Salt 0.1 g

Cook’s Tip: For a delicious dessert, prepare recipe as directed, remove from oven and leave to cool until warm (do not cool completely). Cut into 20 squares; remove from pan. Serve warm pecan praline squares (cut in half, if desired) with vanilla ice cream, whipped cream or crème fraîche. 

 

Crispy Pan Cooked Chicken

Ingredients:

1	tsp (5 mL) crushed dried rosemary, divided
1/2	tsp (2 mL) plus 1/8 tsp (0.5 mL) salt, divided
1/8	tsp (0.5 mL) ground black pepper
1	egg
2	slices dry bread crumbs
4	boneless, skinless chicken breast sliced

Directions:

1. Lightly beat egg in a Pampered Chef Square Container. Make the breadcrumbs and combine with the rosemary and salt to another Square Container. Add remaining oil to crumb mixture; mix well. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of bar pan. Bake 22-25 minutes or until chicken is no longer pink in centre.

   Serves 4

Toffee Apple Tartlets

I love this tartlet recipe but if you want something a little more substantial it works just as well in the brownie pan, or  if you want to serve it as a dessert then why not make then in our fantastic little pie dishes and serve warm with vanilla ice cream?

Toffee Apple Tartlets

oil, for greasing (optional)

40 g salted roasted peanuts

2 Granny Smith apples (each about

150 g total/unprepared weight)

150 g plus 4 tablespoons luxury toffee

fudge sauce, divided

2 tablespoons plain flour, plus extra for

dusting

1 packet (450 g) frozen ready-rolled

shortcrust pastry (2 rounds), defrosted

at room temperature (according to

packet directions)

12 clotted cream or vanilla fudge pieces

(about 100 g in total), unwrapped

Preheat oven to 200°C/fan 180°C/Gas 6.

Lightly spray Deluxe Mini-Muffin Pan with sunflower oil using Kitchen Spritzer, if desired; set aside.
Coarsely chop peanuts using Food Chopper. Place in (250-ml) Prep Bowl and set aside.
Peel apples using Serrated Peeler; core and wedge using Apple Wedger.
Coarsely chop apples on Cutting Board using Food Chopper. Place apples, 150 g of the toffee fudge sauce and 2 tablespoons flour in Classic Batter Bowl
Mix well using Small Mix ‘N Scraper®. Microwave, uncovered, on HIGH 5–6 minutes or until bubbling and thickened; stir and set aside.

Meanwhile, unroll one pastry round onto flat side of lightly floured Large Grooved Cutting Board; roll out to form a 30-cm round using Baker’s Roller®. Spacing closely together, cut 12 discs from pastry round using outer tube of Measure-All® Cup (nine around outside edge and three in centre). Gently press discs into
wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, decoratively ruffling edges. Repeat with remaining pastry round.

Cut fudge pieces in half using Utility Knife; place one piece into each tartlet shell. Scoop toffee apple mixture into tartlet shells using Small Scoop, dividing evenly; sprinkle with chopped peanuts. Bake 14–16 minutes or until pastry is cooked and golden brown. Remove from oven; allow tartlets to cool slightly in pan
before carefully removing to Stackable Cooling Rack. Lightly drizzle tartlets with remaining 4 tablespoons toffee fudge sauce. Serve warm.

Makes 24 tartlets

Nutrients per tartlet:

Energy 660kJ/157kcal; Protein 2.1g; Carbohydrate 21.1g;

Sugars 11.1g;

Super Speedy ‘proper’ custard

I tend to make all my white sauces in the microwave, whether it’s a quite béchamel for lasagna or a white sauce for fish, I find it much easier than stirring and stirring in a pan. And then today I discovered, half by accident, how easy it is to make ‘proper’ custard in the microwave and I just happen to have a glut of bananas to go with it.

3 egg yolks
1 cup of milk or half cream half milk
1 tbsp icing sugar
1 teaspoon of cornflour
1 teaspoon vanilla extract

Put all ingredients into small batter bowl,
whisk
microwave for 1 min
whisk
microwave
whisk

pour over banana or apple pie or treacle pudding and eat mmmmm

Sun Dried Tomato and Chorizo Risotto

This recipe serves 2 good sized portions or 4 starter portions.

175g arborio rice

1 onion (about 100g)

2 cloves garlic

1 tbsp olive oil

150g chorizo sausage (cubed)

800ml chicken stock

65g sun-dried tomatoes packed in oil (drained weight)

40g parmesan

2 tbsp parsley

1) Finely chop the onion using food chopper, press garlic and pop into round covered baker along with the rice, chorizo and olive oil. Microwave, covered, on HIGH for 3-4 mins utnil onion is soft – stir halfway to check progress.

2) The baker gets hot so remember to remove from the microwave using oven gloves!!!

3) Stir in 500ml of the stock and mix well. Microwave, covered, for 9-10 minutes on HIGH so stock simmers and is absorbed into the rice.

4) THEN add the drained, patted dry and snipped tomatoes and the rest of the stock and mix well. Bung back into the microwave UNCOVERED  for 9-10 minutes until almost all the stock is absorbed.

5) Take the baker out and grate the parmesan over the risotto and add the snipped parsley. Cover with the lid and leave for a few minutes until the cheese is melted.

Alternatively at stage 3, put the all the stock in at once, give it a stir and bung in the oven and leave for around 35 mins. Give it a stir around 5 mins from the end of cooking time and if necessary add 100 ml more of stock. It is at its best if taken out of the oven with a small amount of liquid still bubbling around the outside as if left to absorb all the liquid in the oven it will be a bit on the dry side when it’s had 5 more mins to rest.

Pampered Chef ‘Help Whip Cancer’ Fundraising event – Thursday 25th October – Sheffield

I will be holding a ‘Help Whip Cancer’ cooking show in aid of Cancer Research UK on Thursday 25th October at Beauchief Tennis Club in Sheffield. Do come along and bring a friend or 2. Entry is £1 on the door which includes entry into the raffle, a free raffle entry will also be available for anyone bringing a friend or wearing pink!
If you’re unable to make the event but would like to take a look through our fabulous Autumn/Winter catalogue please contact me directly and I will be happy to post you one out. All individual orders will be held until the end of October so that they can be put through as part of the fundraiser and help to raise even more money for Cancer Research UK.

Curried Chicken Salad

Curried Chicken Salad

Curried Chicken Salad  (Serves 6)

You can also see my video of this recipe here
http://www.youtube.com/watch?v=1P8-Xjcyvik

Lots of flavour here for a simple but stunning supper dish!

Ingredients

1 lime

8 Tbsp light mayonnaise

8 Tbsp low fat plain yogurt

¾ tsp curry powder

1 garlic clove

½ tsp soy sauce

2 boneless, skinless chicken breasts, cooked and chopped

2 small red skinned apples

175g (6 oz) seedless red grapes

1 celery stick

1 spring onion

2 Tbsp dry roasted peanuts

1 head romaine lettuce

Method

• Finely zest lime to measure ½ tsp. Juice lime to measure 2 teaspoons juice.
  
• Crush garlic using Garlic Press.
  
• Whisk together lime zest, juice, mayonnaise, yogurt, curry powder, garlic and soy sauce in Small Batter Bowl; set aside.
•  Coarsely chop chicken using Utility Knife.
• Core and wedge apples (do not peel) using Apple Wedger.
  
• Finely slice spring onions and slice grapes in half.
  
• Chop peanuts, apple pieces and celery with Food Chopper.
  
• Combine in Classic Batter Bowl. Add mayonnaise mixture; mix gently to coat using Small Mix ‘N Scraper.
• Coarsely chop lettuce. To serve, place lettuce in Simple Additions Large Bowl and top with chicken mixture.

Spiced Pork Burgers

When you have a piece of stoneware you don’t have to wait for the sunshine to cook a brilliant BBQ, in fact sausages/burgers & chicken cook so beautifully on our stoneware that you’ll wonder if it’s worth getting the charcoal out!  This fantastic burger recipe is so tasty you may never cook a ‘normal’ burger again! Serve with the ridiculously delicious Roasted Sweet Potato Salad with Citrus-Curry Dressing

Burgers

2 tablespoons chopped fresh coriander

500g lean minced pork

50g fresh breadcrumbs

1 teaspoon finely grated ginger

2 cloves of garlic, pressed

1½ teaspoons garam masala

¼ teaspoon salt

Preheat oven to 200/fan 180/Gas 6

Combine ingredients in Stainless 4-litre Mixing Bowl; mix well using Small Mix ‘N Scraper.

Divide evenly into four and form into burgers about 1cm thick. Or, make smaller ones. Using the large scoop to form about 8-10 mini-burgers and press into shape using the measure all cup.

Transfer burgers to Medium Round Stone with Handles using Mini-Serving Spatula and Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).

Alternatively you can cook on BBQ. You can start them in the oven for 15 minutes, and then finish on the BBQ for 10 minutes.