Monday, 30 July 2012

I am a Pampered Chef!

Been a very long and busy week. I have been obsessed with the Olympic torch and the Opening Ceremony, but more of that to follow in another post. Last Monday a lovely lady called Michelle came over to do a Pampered Chef cooking show. It was something different, and my lovely friends enjoyed themselves and even bought some stuff! That meant I go free stuff too for being a host, and of course being kitchen/cooking obsessed I bought some stuff too.

Michelle bought a load of products with her and demonstrated Sundried Tomato Pesto Camembert and Curried Chick Pea Cups. She had already prepared the delicious Raspberry and Ginger White Wine Coolers, which were really fitting for a hot Summer evening.

The things that she demonstrated were really quick and easy, and showed off the products. I know that this kind of thing isn't up most people's street and some even despise it but I thought it was great fun! There was no pressure to buy anything, just to enjoy the evening.

I ended up buying knives and block, a manual food processor, Kitchen Spritzer, sandwich press, hand wash pump, tart shaper and a large piece of stonewear!

The goodies arrived quickly, just in time for the Olympic Opening Ceremony part that ½ and I hosted for the cousins. More Olympic food to come, but for now check out how I have already used the Pampered Chef goodies!

Curried Chick Pea Cups

Roast potatoes (allotment glut) on the the stoneware - nice and crispy 

Curried Chicken / Chickpea Cups

What you need:

  • 1 pack filo pastry 
  • 225g/8oz chicken breast, chopped or 1 can of chickpeas (in water) 
  • 1 red pepper, 
  • chopped 2 spring onions, thinly sliced 
  • 12 green seedless grapes, halved 
  • 1 lime - zested 6 tbsp mayonnaise 
  • 1 tsp curry powder 
  • 1 garlic clove, crushed 

  What do to:

  1. Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet
  2. Cut into 24 squares, place over each hole of tin and push down with tart shaper
  3. Bake blind for 8-10 mins at 180c until golden
  4. Mix all other ingredients together and place into each pastry case

Sundried Tomato Pesto Camembert

What you need:

  • 70g sun-dried tomatoes in oil 
  • 1 heaped tbs basil pesto 
  • 35g pine nuts 
  •  1 round (250 g) Camembert cheese (about 10-11 cm in diameter) 
  •  1/2 large French baguette (about 200-225 g total weight) 
  •  Olive oil, for spraying 
What to do:

  1. Preheat oven to 190°C/fan 170°C/Gas 5. Coarsely chop pine nuts on Cutting Board using Chef's Knife. Finely chop sun-dried tomatoes in Food Chopper. In Small Batter Bowl, combine pesto and sun-dried tomatoes; mix well using Skinny Scraper.
  2. Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert, cut-side up, onto Medium Round Stone. Spread half of the mixture evenly over bottom half of Camembert using Small Spreader. Top with half of the pine nuts and the remaining half of Camembert, cut-side up. Spread remaining mixture over Camembert; sprinkle with remaining pine nuts.
  3. Using Bread Knife, cut baguette on a bias into twenty-four 5 mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray with olive oil using Kitchen Spritzer. Bake 10-12 minutes, or until baguette slices are crisp and golden on top and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving.

Raspberry-Ginger White Wine Coolers

What you need: 

  • About 50–60 g fresh root ginger, unpeeled 
  • 125 ml cold water 
  • 125 ml runny honey (about half a 454 g jar) 
  • 350 g frozen raspberries 
  • 1 orange 
  • 1 lime 
  • 1 bottle (75 cl) dry white wine (such as Chardonnay), well chilled 
  • About 20 ice cubes, to serve 

What do do: 
  1. Place serving jug in refrigerator to chill in advance. Peel root ginger using Vegetable Peeler; discard peel. Grate ginger using Ultimate Mandoline fitted with grating blade to measure 4 teaspoons. Place grated ginger in Classic Batter Bowl; pour in cold water and honey. Add raspberries to batter bowl. Microwave, uncovered, on HIGH 3–4 minutes or until raspberries have just defrosted, stirring halfway through
  2. Strain raspberry mixture into Small Batter Bowl using Strainer; press mixture lightly with Small Mix ‘N Scraper® to extract as much raspberry syrup as possible. Discard raspberry pulp and seeds. Cover and chill syrup in refrigerator 15 minutes. Meanwhile, thinly slice orange and lime using Serrated Knife; cut slices in half and set aside. 
  3. Just before serving, open bottle of chilled white wine using Wine Bottle Opener; pour wine into chilled serving jug. Stir chilled raspberry syrup into wine using Bamboo Spoon. Serve immediately in Dots Stemware; add ice cubes to each glass. Decorate with one slice of orange and lime in each glass (set aside remaining fruit slices for another use). Serve immediately. 

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