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.