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 - weso100@hotmail.com

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............!
https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=1722&catId=9&parentCatId=9&outletSubCat=

So here we go! Enjoy! Of course you need to try it out a few times before Boxing Day......you 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.

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 https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=2458&catId=9&parentCatId=9&outletSubCat= ! 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

Method

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.

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!

https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=41375&catId=132&parentCatId=132&outletSubCat=

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 - weso100@hotmail.com.

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
Scraper®.
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.

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. http://www.londonhouseoldwoking.co.uk/

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 this........duck 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.....
http://www.pamperedchef.biz/sarahhall?page=news-detail&featureId=867940

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!

https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=18814&words=trifle%20bowl

https://www.pamperedchef.co.uk/ordering/prod_search.tpc

How fab are they!!!!

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

https://www.pamperedchef.co.uk/ordering/prod_details.tpc?prodId=7976&words=mini%20muffin

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

weso100@hotmail.com

x

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!
http://www.pamperedchef.biz/sarahhall?page=products-detail&categoryId=9&productId=39983&itemId=1362

Here is the recipe - enjoy! x


Chicken passanda in a stone
Ingredients
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


Method

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.

ENJOY !