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.  

Saturday, 4 August 2012

Happy Anniversary!

Well today it is my 11th wedding anniversary so I am looking forward to my date night with Dave - Yo Sushi then Batman at the cinema - lovely!

To celebrate I am running a competition to win a brand new piece of stoneware from our Autumn/Winter collection worth £45 - check it out here!

I started the celebrations last night with a Cupcake Show at my house. Lots of lovely friends and family came over and made some spectacular cupcakes! We all had a great time! Below is the Vanilla Cupcake recipe we used - the frosting it SO light and fluffy - gorgeous! Icing cupcakes is so easy with our Easy Accent Decorator. I love it and it really is easy to use!

Vanilla Cupcakes
120g Butter or Stork
120g Caster Sugar
120g Self Raising Flour
2 Large Eggs
2 tbsp Plain Flour
1 tsp Baking Powder
1 tsp Vanilla Extract

* Line a muffin tin with muffin cases
* Pre-heat the oven to 160c / Gas Mark 3
* Mix together the butter and sugar
* Now add the eggs one at a time to the butter mix whilst also incorporating the flours
* Add the vanilla extract and mix
* Finally add the baking powder and gently mix in, being careful not to over beat the mixture
* Pipe or scoop the mixture evenly into the cases
* Place in the oven for 18-20 minutes
* To ensure they are cooked, use a skewer such as a cocktail stick in the centre of the cupcake. If this comes out clean, they are cooked
* Cool completely before frosting.

Vanilla Butter Cream
250g Unsalted Butter
500g Icing Sugar
1 tsp Vanilla Extract

* Ensure your butter is at room temperature
* Mix the butter and the icing sugar together preferably in a mixer by adding spoonful’s at a time until the butter has absorbed the sugar
* Add the vanilla extract
* Mix in a mixer on a steady speed until fluffy (at least 5 mins)
* If your butter cream is too solid, add a couple of tablespoons of milk
* Slather or pipe onto your cooled cupcakes

Thursday, 2 August 2012


Have had a fab time at Emma's Pampered Chef Chocolate show tonight! We made some really easy chocolate brownies that take minutes to whip up and some yummy scrummy rolo tarts!

Emma  had a great show and got double points now we are in August! She will be able to choose almost £100 of free products of all her own choice and I know she is very excited to be getting lots of lovely new things for her gorgeous new kitchen!

The brownies were made in the Medium Bar Pan which is a great piece of stone - ideal for all your things out of the freezer, baked camenberts, pizzas, flatbreads, tarts and pieces of meat and fish which stay delicious and succulent without the need for foil and oil.

And the most amazing thing is that this is the Medium Bar Pan AFTER we took the brownies out! I didn't oil the stone before, but it has become so non-stick  that I hardly need wash it!

And here is the recipe....enjoy!

Easiest Chocolate Fudge Brownies


110g/4oz butter
250g/9oz sugar
2 eggs
1 tsp vanilla essence
140g/5oz plain flour
40g/1 1/2oz cocoa powder
A pinch of salt
110g/4oz walnuts
200g/7oz chocolate

* Preheat oven to 180°C / 350°F / gas 4.
* Place butter in Classic Batter Bowl. Microwave on HIGH for 30 – 40 seconds,
or until melted.
* Add sugar, egg, vanilla to batter bowl, mix well using Stainless Steel Whisk.
* Add flour, cocoa and salt to Classic Batter Bowl and mix with Mix N Scrape
* Chop nuts with Food Chopper
* Chop chocolate with Utility Knife
* Stir in half of the nuts and chocolate
* Spread mix evenly in Medium Bar Pan with Classic Scraper.
* Bake for 15 – 18 minutes or until set in centre (do not over bake).
* When it comes out of the oven, put the rest of the chocolate on top and with
the Classic Scraper – spread it around until it melts and then throw on the
other half of the walnuts.
* Leave to cool slightly before serving with Utility Knife and Mini Serving Spatula