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!