Monday, 23 July 2012

What a fab start to the holidays!

Wow what a lovely day! The Hall family had a very lazy start to the holidays and watched The Muppets DVD. This has to be my favourite part!

My gorgeous girlie then requested Rolo Tarts so we made a batch (most of which have gone - ooops!). So easy - 3 ingredients, 5 minutes, 2 chefs in pyjamas and no mess! Fab!

We had a fun time in the park and the paddling pool and then it was off to the launch show of my newest team member, the lovely Amanda! She is off to a storming start with 7 bookings and as she joined in July she could earn the new autumn/winter products free too! Almost £1000 of product for her initial investment for £110 for the starter kit! Bargain!

We good a gorgeous pizza recipe which is very quick and easy - here it is! Night night! x
The Pampered Chef ®
Roasted Chicken, Onion & Rosemary Pizza
 1 packet (290 g) pizza base mix 
About 250 ml warm (hand hot) water  
 250 g skinless, boneless cooked chicken, chopped  
 1 red onion, thinly sliced 
 3 tablespoons snipped fresh parsley 
 2 tablespoons olive oil  
 2 cloves garlic, pressed 
 1 tablespoon finely chopped fresh rosemary leaves 
 1/8 teaspoon salt, or to taste 
 1/8 teaspoon freshly ground black pepper, or to taste 
 200 g grated mozzarella cheese, divided 
  1. Preheat oven to 200°C/ fan 180°C/Gas 6. Lightly brush Medium Round Stone or Rectangle Stone with sunflower oil using Chef's Basting Brush; set aside. Place pizza base mix (use both sachets) in Stainless Steel Mixing bowl. Add enough warm water, mixing to form soft dough using Bamboo Spoon. Knead dough on lightly floured surface 5 minutes or until smooth. Place pizza dough onto centre of prepared baking stone; roll dough out to within 5 mm of edge of baking stone using Baker's Roller™, making edges slightly thicker than centre. Set aside in warm place 15 minutes.
  2. Fry chicken in Stir-fry skillet until just cooked. Chop onion using Food Chopper. Snip parsley with Kitchen Shears and a Prep bowl.
  3. In Classic Batter Bowl, toss together chicken, onion, parsley, olive oil, garlic pressed with Garlic Press, rosemary, salt, black pepper and 140 g of the mozzarella cheese (grate using Rotary Grater). Spread chicken mixture evenly over pizza base to within 5 mm of edge using the Small Mix 'n' Scraper. Sprinkle with remaining cheese.
  4. Bake about 25 minutes or until cooked and golden brown. Place baking stone on Stackable Cooling Rack; cool 10 minutes. Cut into wedges with Pizza Cutter; serve using Small Spatula.

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