Sunday, 30 December 2012

A Belated Happy Christmas!

So I think my New Year's resolution had better be 'blog more regularly'!!!!

I hope you had a lovely time over Christmas and made lots of Turkey and Cranberry rings!!! I have had a fab time catching up with family and friends - I love this time of year!

If you have had a fab time, but could do with some extra money to help pay of Christmas then how about starting a Pampered Chef business?

I have an AMAZING offer for you! You can start your Pampered Chef business straight away for as little as £65 and could earn up to £760 of free products to take to your shows (and use at home!). This is on top of your commission (£300 based on the company average) and free training. It really is an amazing offer!

Email me if you are interested -

Friday, 7 December 2012

Left over turkey?

Well I have just done my 275th show! It was for the lovely Nicki and we all had a fab time. Just three more shows to go before Christmas. I love this time of year! Mind you I do need to get cracking - still got the small matter of presents to buy!

We cooked a really yummy dish at Nicki's show which is ideal for Boxing day as it uses left over turkey.

It is perfect cooked on the rectangle stone which also can be used or cookies, all your bits out of the freezer,   filo Christmas nibbles, pizza............!

So here we go! Enjoy! Of course you need to try it out a few times before Boxing know......just to make sure you get it right....;) !

The Pampered Chef ®Turkey & Cranberry Ring Recipe

6 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
225 g skinless, boneless cooked turkey, chopped
1 stick celery, thinly sliced
3 tablespoons finely chopped fresh parsley
85 g sweetened dried cranberries
85 g Gruyère cheese, grated
2 packets (240 g each) chilled fresh ready-to-bake dough for six croissants
1 egg white, lightly beaten
20 g walnuts, chopped

1. Preheat oven to 190°C/fan 170°C/Gas 5. Using Adjustable Measuring Spoons, measure
mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey on Cutting
Board using Food Chopper. Thinly slice celery using Forged Cutlery Utility Knife and
finely chop parsley. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese
into bowl using Deluxe Cheese Grater; mix well using Small Mix 'N Scraper®.

2. Unroll croissant dough; separate into 12 triangles. Arrange dough triangles in a circle on
Medium Round Stone with wide ends of triangles overlapping in centre and pointed ends
towards the outside (there should be about a 13-cm diameter opening in centre of stone).
Gently press edges of triangles where they meet together to seal.

3. Spoon turkey mixture evenly onto widest end of dough triangles. Bring points of triangles
up over filling and tuck under wide ends of dough at centre of ring (filling should not be
completely covered). Place baking stone in Medium & Rectangle Rack.

4. Lightly beat egg white in Prep Bowl using Stainless Whisk. Brush egg white over dough;
sprinkle chopped walnuts over top. Bake 25-30 minutes or until deep golden brown. Slice
using Pizza Cutter and serve using Mini-Serving Spatula.

Yield: Serves 16-20
Per serving: (serving 20): Energy 1089kJ/261kcal; Protein 8.6g; Carbohydrate 18.8g; Fat 17.3g;
Saturated Fat 5.8g; Fibre 0.7g; Salt 0.7g
Cook's Tip: This recipe serves 8-10 as a main course.
If desired, cooked chicken can be substituted for the turkey.
Chopped ready-to-eat dried apricots or pears can be substituted for the cranberries, if desired.
© The Pampered Chef—United Kingdom, Ltd.

Wednesday, 5 December 2012

Cooo-eeeee it's cold!

So who has got snow?! We have had a light sprinkling and sadly it has all disappeared now, but it was enough to get my gorgeous little ones all excited and skipping off to school!

When it's cold outside I love to bake and get the house warm and toasty and smelling fabulous!

This recipe is soooooo yummy and will get your house smelling well and truly of Christmas and it cooks perfectly in out 12 cup stoneware muffin pan ! Enjoy

Christmas Muffins

 2 cups self-raising flour
1 teaspoon baking powder
1 teaspoon ground allspice
½ cup  light brown sugar
1 cup  fruit mincemeat
1 egg, lightly beaten
½ cup (100g) butter, melted
¾ cup buttermilk (or natural yogurt)
1 tablespoon milk
½ cup Pecans
2 teaspoons Demerara sugar
1 Orange

1.Preheat oven to 400F / 200C 
2. Mix all the dry ingredients together in a large bowl which includes the flour, baking powder, allspice, brown sugar. Chop the pecans and add these to the bowl.
3. In another bowl mix together the mincemeat, egg, melted butter, buttermilk, milk, zest of ½ orange and juice of ½ orange.
4. Add the wet ingredients to the dry ingredients and mix briefly until just combined.
5. Scoop the mixture into the stoneware muffin pan dividing it evenly.
6. Sprinkle the tops with demerara sugar. Bake in the oven for 15-20 minutes, or until golden and risen. Cool slightly in the pan before turning out onto cooling rack.

Saturday, 24 November 2012

Cheesy yumminess!

I am getting ready to have a girlie evening in!

On the menu are homemade nachos, tempura prawns, maple and sesame seed sausages and for dessert, citrus berry trifle, mini baileys cheesecakes and rolo tarts! Sound enough? Well no actually because I am also doing my favourite, apricot and almond camenbert. This dish is so delicious and really easy to whip up - great if you have unexpected guests. And it is IDEAL cooked in the mini white baker that is on special offer in our outlet at the moment for just £12.30!

Let me know if you want one as if I get 8 or more orders I can get it for you with out you needing to pay £5 p&p -

So here we go......ENJOY!

Apricot-Almond Baked Camembert Recipe
55 g ready-to-eat dried apricots

25 g whole blanched almonds, chopped
1 tablespoon snipped fresh parsley
2 tablespoons apricot jam
1 teaspoon Dijon mustard
1 round (220-250 g) Camembert cheese (about 10 cm in diameter)
Toasted Baguette Slices, apple or pear wedges or assorted crackers, to serve

1. Preheat oven to 180°C/fan 160°C/Gas 4. Finely dice apricots using Chef's Knife. Chop
almonds using Food Chopper. Snip parsley using Kitchen Shears. In Small Batter Bowl,
combine apricots, almonds, parsley, jam and mustard; mix well using Small Mix ‘N
2. Cut Camembert cheese in half horizontally using Utility Knife. Place one half of
Camembert (rind-side down) on Small Bar Pan. Using Medium Scoop, scoop half of
apricot mixture onto bottom half of Camembert, spreading evenly. Top with remaining half
of Camembert, rind-side up. Scoop remaining apricot mixture evenly over top.
3. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve immediately with
Toasted Baguette Slices, apple or pear wedges or assorted crackers.

Friday, 23 November 2012

Amazing day - all thanks to Pampered Chef

So today I spent an amazing day at The London House in Old Woking learning how to cook a gorgeous three course meal.

We then got to eat the fruits of our labour and it was all on Pampered Chef!

Here is my lovely friend Maria, dusting her ramekin with cocoa powder to make an Orange and Whiskey Souffle mousse........

...............and here is the finished article that I made and it was AMAZING!

This is the starter - a pancake filled with cream cheese and spinach. When we ate it, it was served with smoked salmon and a gorgeous beetroot vinagrette. I will definitely be making this on Christmas Day!

This is the scrummy head chef Ben who taught us lots of fantastic things!

I made this!

And stuffed with apricot and raisin stuffing and served with a fondant potato!

This is the dessert - do you think I could make a giant souffle mouse in our trifle bowl???!

Thank you Pampered Chef - I love my job!

If anyone would like to join me team working for this amazing company, find some more information here.....

Tuesday, 20 November 2012

Christmas present ideas anyone?

Gosh it has been a while - sorry! Have been so busy doing lots of lovely Pampered Chef shows, I even traveled 230 miles to do one for my wonderful cousin in Leeds!

Well I have bought all of 3 Christmas presents so far, but I am mot worried as I just like to blitz it all in one go and get some good retail therapy! How are you doing?

I found these cute pictures the other day and it got me thinking about Christmas presents!

How fab are they!!!!

I also love these which would be so easy in our mini muffin tray!

Contact me if you would like me to help with your Christmas shopping!


Wednesday, 26 September 2012

Curry night!

Had a lovely show last night with Karen in her GORGEOUS new kitchen that was born to be loaded with lots of lovely Pampered Chef products especially given as it matched all my fab cranberry items!

We cooked a delicious passanda which went down really well and I made it in my brand new taupe Rectangular Baker which I got free just for doing my job!

Here is the recipe - enjoy! x

Chicken passanda in a stone
650-700G chicken breast (skinless) cut into bite size pieces
½ red onion finely chopped
1 inch piece root ginger finely chopped
4 cloves garlic crushed
1 red chilli finely chopped (or more if prefer)
200g ground almonds
4 tablespoons flaked almonds
4 tablespoons tomato puree
410g tin evaporated milk
8floz double cream
250g natural yogurt
6 tablespoons mango chutney
4 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons garam massala
1 small teaspoon chilli powder
fresh coriander chopped
4 fl oz stock made with a chicken stock cube
1-2 tablespoons vegetable oil


1. Grate the ginger using the Microplane Grater into the Rectangular Baker
2. Chop the onion with the Food Chopper – add to the ginger.
3. Finely slice the chilli with the Forged Utility Knife – add to the ginger and onion.
4. Cut the chicken breast into bite size pieces on the Cutting Board using the Santuko Knife and place in the Baker
5. Crush the garlic with the Garlic Press into the Rectangular Baker
6. Measure the almond flakes, mango chutney, spices, oil and tomato puree using the Adjustable Measuring Spoons and place in the Classic Batter Bowl.
7. Use the Easy Read Measuring Cup to measure the double cream and add it to the Classic Batter Bowl. Combine with the ground almonds, evaporated milk and yogurt using the the Stainless Steel Whisk
8. Chop the coriander with the Professional Shears and a Prep Bowl – add to the Classic Batter Bowl and stir in using the Small Mix 'n' Scraper. Pour the mixture into the Baker.
9. Make up the stock in the Measure All Cup and pour it into the Baker. Use a Bamboo Spoon to mix everything together.
10. Cook at 220 c (fan oven-adjust if necessary) for 35-40 mins stirring half way through.
The curry should bubble away without burning- always ensure that the chicken is cooked through before serving.


Wednesday, 19 September 2012

Happy Cupcake Week!

Wooohoooooo! My kind of week!

Here is a gorgeous recipe - not strictly a cupcake, but who cares? It's molten chocolate for crying out loud!!! Enjoy!

The best muffin pan you can buy here!

Dark Chocolate Truffle Muffins!

150 g plain flour
45 g unsweetened cocoa powder,
plus extra for dusting
½ teaspoon bicarbonate of soda
¼ teaspoon baking powder
175 g caster sugar
175 ml cold water
75 ml sunflower oil
1 egg
1 teaspoon vanilla extract
12 dark chocolate truffles
(60% cocoa solids) with a smooth melting filling
Cream or vanilla ice cream, to serve (optional)

1. Put a paper muffin case into each well of Muffin Pan; set aside.
2. Sift flour and cocoa powder using the Strainer into a Stainless Steel Mixing
3. Measure bicarbonate of soda and baking powder using Adjustable Measuring
Spoons and add to bowl.
4. Stir in sugar; set aside.
5. Measure water and oil with Easy Read Measuring Cups
6. Crack egg into Classic Batter Bowl and add vanilla extract (use Adjustable
Measuring Spoons); lightly whisk together using Stainless Whisk.
7. Add egg mixture to dry ingredients; whisk together 1–2 minutes or until
mixture is smooth and well combined (mixture will be a thin pouring batter).
8. Using Large Scoop, fill each paper case with chocolate mixture,dividing evenly
(scraping mixture out of bowl using Classic Scraper).
9. Bake 16–20 minutes or until a fine skewer inserted into centres comes out
clean. Remove pan from oven to Stackable Cooling Rack and let stand about 3
minutes; while muffins are still hot, snip a cross (about 1.5-cm deep
and 4-cm wide) into top of each muffin using Professional Shears.
10. Gently push one truffle into each muffin until nearly flush with top of muffin.
Cool in pan an additional 10–15 minutes (truffles will melt into muffins).
11. Carefully remove muffins from pan to cooling rack, keeping them steady (see
Chef’s Corner).
12. Remove each paper case individually and immediately place muffin on a serving
13. Sprinkle muffins with additional cocoa powder using Flour/Sugar Shaker. Just
before serving, break each muffin open using a teaspoon and place a truffle in each one! Eat immediately!!!

Wednesday, 5 September 2012

Quickest cake ever????

Oh my goodness they are dangerously quick!

Mini Victoria Sponges

Melt 4oz butter in Micro Cooker and place in the Manual Food Processor with 4oz self raising flour, 4oz of sugar and 2 eggs.

Blitz up in the Manual Food Processor.

Place two Small Scoops in each well of the Brownie Pan.

Cook on 180 degrees for 12 minutes

Remove each cake to cook on Cooling Rack - I didn't oil this pan at all and each cake is SO easy to remove.

LOOK LOOK LOOK - how clean is that????!

Pipe on whisked cream whisked in the Classic Batter Bowl with a Double whisk - use the Easy Accent Decorator.

Add strawberries!

Check out all the equipment here


Nom nom nom! Enjoy!

Check out the fab new brownie pan here

Tuesday, 4 September 2012

Help Whip Cancer

Every October Pampered Chef raise money for Breast Cancer Awareness - since we started raising money through our Help Whip Cancer campaign we have raised over £1 million! Amazing!

Each year we bring out exclusive pink products and here they are.........

Cake tester £3.75
Oven pad £10.25
Oven Mitt £12.95
Scraper £10.75 

£1 from the purchase of these products will go to Breast Cancer Awareness. Let me know if you want to order anything. I can take a pre-order now and get it to you in October when they are released.

If you fancy hosting a Pampered Chef Pink Fundraiser for this wonderful charity, please contact me as I only have two October dates left - 4th and 18th. Cancer Research gets no government funding so relies entirely on money donated by the public.

Book a show with me and we will cook one of my delicious pink recipes. we could make the Strubarb Trifle which was been created by Will Torrent, the award winning pastry chef and choclatier, who has worked with Heston Blumenthal and is now in partnership with us!

Thursday, 30 August 2012

I'm back and it's back!

I AM BACK! I had a fab holiday in Turkey with my lovely family and my mum and dad. We stayed in a gorgeous villa, but I did miss all my kitchen stuff. We had ONE kitchen knife that was barely sharp! The owner so needs to get herself some Pampered Chef knives!

Having done 9 August shows before I went I came back with a BANG and have done two more shows this week - one was a fundraiser for my odson Josh. And yes I do mean odson - he had a glistening not a christening and I am an odmother not a godmother! Josh is such a lovely little boy and he was diagnosed last October with Duchenne Muscular Dystrophy. A wonderful friend of Josh's mum, Sharon, hosted a fundraiser for Duchenne Now which is a charity that supports children with DMD I was thrilled that we raised over £130 - AMAZING!

And so I am now on to my September shows! I am so excited about launching the new catalogue - it looks so smart and is packed with gorgeous new products. I have shown you some sneak previews, but I was saving one of the best 'til last.


Yes our ice cream scoop it's back and it is even better than before:

'The pointed head cuts through hard ice cream and scoops down to the bottom of the carton. Scalloped edges scrape the sides and top. Handle protects your hand from the cold metal. 7½". Dishwasher-safe'

Did you read that???? DISHWASHER SAFE! YAY!!!

So get your orders in - it really is fab!

And once you have your lovely new ice cream scoop why not use it to serve ice cream with this - nom nom!

Blueberry Flip Over Pie

300g fresh blueberries, rinsed and patted dry  
55g light soft brown sugar   
1 tablespoon plain flour  
½   teaspoon ground cinnamon  
1 teaspoon lemon juice
1 egg white  
1 packet (450 g) frozen ready-rolled shortcrust pastry (2 rounds), defrosted at  room temperature (according to packet directions)
25 g flaked almonds, roughly chopped 
Icing sugar, to decorate    
Custard or vanilla ice cream, to serve (optional)

Pre-heat oven to 200ºC/fan 180ºC/Gas 6. Combine blueberries, brown sugar, flour, cinnamon and lemon juice in Class Batter Bowl; stir well with Small Mix 'n' Scrape. Whisk egg white in clean Stainless Steel Mixing Bowl with Stainless Whisk until light and frothy. Unroll one pastry round onto Medium Round Stone with Handles; brush all over with beaten egg white using Chef's Basting Brush. Spoon blueberry mixture evenly over pastry, leaving a 4-cm border all around edge. Unroll second pastry round and gently fold in half; place on Cutting Board. On folded-length, cut 6-cm length strips, about 4.5 cm apart, using Forged Utility Knife.

Gently open pastry sheet and place over filling; press pastry edges together to seal. Decoratively flute edges of pastry using your thumb and forefingers. Brush egg white over surface of pastry. Roughly chop almonds with Food Chopper and sprinkle nuts evenly over pastry.

Bake 25 –30 minutes or until cooked and golden brown. Remove from oven to cooling rack; cool 10 minutes. Sprinkle with sifted icing sugar. Cut into wedges and serve. Serve warm with custard or vanilla ice cream, if desired.
Serves 8–10

Tuesday, 14 August 2012

More sneaky peeks!

So who would like to see some more Autumn/Winter products?

Well here goes - how is this..........

I love the new frosted glassware which are brilliant for serving puddings and starters in too! The white tableware looks so crisp and smart on the table, It is really fine, doesn't scratch and is also chip resistant!

The new range is available for September 1st so remember if you want to stock up on the beautiful coloured spotty glasses we do, make sure you order them this month as they will be discontinued from this date. Also our prices are going up a little to cover increasing production and postage costs so if you have had your eye on something, get it now!
These desserts look lovely in the glasses! 

1 unwaxed lemon, divided
50 g luxury lemon curd
200 g thick and creamy natural Greek-style yogurt (5% fat)
150 ml whipping cream, whipped to form medium peaks, divided
300 g fresh strawberries, hulled
1 tablespoon granulated sugar
200 g fresh blueberries, divided
100 g wild blueberry high fruit content spread (see Chef’s Corner)
Pared strips of lemon zest, to decorate (optional)

1. Zest lemon using Microplane® Zester to measure 1 teaspoon zest. Place lemon zest, lemon curd, yogurt and two-thirds of the whipped cream in Classic Batter Bowl; mix together using Small Mix ‘N Scraper® until
combined. Set aside. Slice strawberries on Cutting Board using Utility Knife; set aside.
2. To decorate rims of Dots Martini Glasses, cut lemon in half; juice one half using Citrus Press, collecting juice onto a small plate. Save remaining lemon half (juice) for another use. Place sugar on another small plate. Dip rim of each glass into lemon juice and then into sugar, turning glasses to coat rims evenly; set aside. Reserve 12 blueberries for decoration in (250-ml) Prep Bowl. Place remaining blueberries and blueberry fruit spread in Small Batter Bowl; mix until blueberries are well coated using Mini Mix ‘N Scraper®.
3. To assemble desserts, evenly divide blueberry mixture between prepared glasses; level mixture using back of Mini Mix ‘N Scraper®. Divide lemon cream mixture evenly over top of blueberries; level using back of Small Mix ‘N Scraper®. Arrange strawberry slices, overlapping slightly, over top of lemon cream in each glass.
4. Spoon remaining whipped cream into Easy Accent® Decorator fitted with open star tip. Pipe a swirl of cream into centre on top of each dessert; top each cream swirl with 3 of the reserved blueberries. Sprinkle strips of pared lemon zest over cream swirls, to decorate, if desired. Serve immediately.
Serves 4

Sunday, 12 August 2012

Well done Team GB!

WOW! How amazing have Team GB been? I have to say I have never been into sport (I was not allowed to do it at school due to knee problems so the nearest I got was being made to be a hockey post!!!) so I am ashamed to say that I was not that fussed about the Olympics at first. But...... I have been enthralled by it all and am going to miss it next week on the BBC! However, there will be the Paralympics and I feel strongly that we should get behind that as much as we have the Olympics. Good luck to all our Paralympians!

And so back to Pampered Chef! I have been very busy lately and have done several shows this week - Pizza, Chocolate, Italian and Pimms and Puds!!!

Rebecca's Italian show was very memorable as we cooked the gorgeous Italian Tomato Risotto outside in her lovely garden! Rebecca had laid out two lovely tables tucked away at the end of the garden and we had a great al fresco show! Only thing was....the sun went down and we couldn't see the catalogues, but Rebecca came to the rescue with the most candles I have ever seen!

We cooked the risotto in the Rectangular baker which is my most used piece of stoneware - it is amazing for full Enlgish breakfasts to brownies, roasts to curries to flapjacks! One of my customers said this about it

I love the rectangular stone baker - its become my pride and joy in the kitchen. It's a non stick surface now its been seasoned. It's great and all my family and friend love it when I do my famous roast potatoes in it. I love it for lasagne and moussaka which both lift out cleanly from the dish..."

And here is the recipe - enjoy! x

4oz FRESH PARMESAN + 1oz to grate

  1. Chop the onion finely using Food chopper and place in the Small Micro Cooker with butter and cook on high for 1 ½ mins.
  2. Place rice in the Rectangular Baker with the onion, wine and water (measured with the Easy Read Measuring Cups) and garlic crushed with the Garlic Press. Chop the basil in a 500ml Prep Bowl with the Professional Shears. Slice the tomatoes in half with the Forged Cutlery Tomato Knife and add. Use the Small Mix 'n' Scrape to stir in the tomato paste and the turmeric (measure with Adjustable Measuring Spoons) and the salt and pepper from the Bamboo Grinders. Cook at 180c/gas 4/ 350f. for 30-35 mins.
  3. Then stir in the grated parmesan (grate with the Fine Adjustable Microplane Grater) and cook for another 5-10 mins. Taste the rice to see if it is ready. Stir in the double cream.
  4. Then dish up and place a couple of shavings of parmesan on the top to decorate.

Thursday, 9 August 2012

Pizza anyone?

Who loves pizza? I do, especially when it is homemade! We cooked a gorgeous pizza on Monday at Katie's show - Chicken and Rosemary which is so easy and so yummy! The recipe is below - enjoy!

Katie had a fab show and will be getting about £100 of free product - how fab is that! If you would like to host a show, please do let me know. Another way of getting lots of products free is by becoming a Consultant and joining my team! All you need is one show booked in (I could even come and do it for you; you would be the consultant and get the commission, but I would do everything) and you are ready to go! If you join in August not only do you get the three usual FREE bonus kits you get whenever you start when you do 12 shows in your first 3 months, but you also get three FREE bonus kits made up of new autumn/winter products. What a great way to start your business! You could end up with over £900 of free kit for your starter kit cost.

So if you just want a hobby, something to supplement an income or a career change, please do let me know. I would love to have you in my team! In fact this pizza recipe is perfect for the starter kit!

The Pampered Chef ®Roasted Chicken, Onion & Rosemary Pizza Recipe

2 packets (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 mozzarella cheese

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.
  1. Fry chicken in 20cm Saute Pan until just cooked. Chop onion using Food Chopper. Snip parsley with Kitchen Shears and a Prep bowl.
  2. 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.
  3. 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.

Sunday, 5 August 2012

Well done Team GB!

Wow!!! What an amazing weekend Team GB have had - I am feeling very proud to be British this weekend!

So in celebration of all our medals here is a very patriotic pudding! Enjoy! x

Red White and Blueberry Trifle!

500 g all-butter Madeira cake
500 g fresh strawberries
200-400 g fresh blueberries or seedless black grapes
200 ml berry five fruit blend fruit juice
500 ml double cream
1 pot (450 g) creamy strawberry yogurt  

Place Madeira cake on Large Grooved Cutting Board; cut cake into 2.5-cm
cubes using Chef’s Knife. Set aside.
Set two or three strawberries aside for decoration.
Hull remaining strawberries using Core & More; cut into quarters using Utility Knife

In Classic Batter Bowl, combine remaining strawberries and the fruit juice; stir gently using Small Mix ‘N Scraper®.

Pour cream into Stainless 4-Litre Mixing Bowl; whip until cream forms medium-firm peaks.

Spoon some of the whipped cream into Easy Accent® Decorator fitted with open star tip (so decorator is about ¼ full); set aside.

Add strawberry yogurt to remaining cream and fold together until combined using Mix ‘N Scraper 

To assemble trifle, place one-third of the cake cubes into Trifle Bowl.
Top with one-third of the strawberry and juice mixture and one third of the remaining blueberries, pressing down lightly.
Top with one-third of the yogurt mixture, spreading evenly.
Repeat layers twice, spreading last layer evenly.
Grate a little chocolate over the top using the Microplane grater and then decorate with a few swirls of cream and top with the strawberries. (Alternatively be creative and decorate a flag design as in the picture using strawberries and blueberries and whipped cream)
Serve immediately or refrigerate until ready to serve.

Chef’s corner
This trifle is best served on the day it is made. It can be served immediately or it can be refrigerated until you are ready to serve. If making the trifle in advance, once made, refrigerate the trifle for a maximum of 4–6 hours for best results. You may like to whip the cream in advance. Once whipped, keep the cream refrigerated until you are ready to use it. The strawberries can also be hulled in advance, if desired.