Mushroom Barley Burgers, adapted from “Vegetarian Food for Kids”, by Laura Washburn

These are also good ones, but they take a bit longer!

65g Pearl Barley

1 slice wholemeal bread

1 small onion

225g mushrooms

1 tbsp soy sauce

50g grated cheddar cheese

2 eggs

1)  Rinse and drain pearl barley, then place in saucepan in cold water.  Bring to boil and simmer for 35 minutes until tender.

2)  Meanwhile, put bread in Manual Food Processor (MFP) and whizz into breadcrumbs.  Set aside.

3)  Finely chop onion in MFP, and fry off in saute pan until soft.

4)  Finely chop mushrooms in MFP, adding a bit of parsley if liked.  Place in bowl with breadcrumbs.

5)  Beat eggs, then add to the breadcrumbs & mushrooms.  Add the drained barley, onions, soy sauce and cheese and mix all together.

6) Using large scoop, scoop balls onto large frying pan.  My brand new square griddle pan is perfect for this!  😉

Flatten slightly with Classic Scraper and fry for 3-4 minutes on each side, turning carefully once.

We ate these with potato wedges, guacomole and nacho cheesy dip, and tomato ketchup for the girls of course!! So so delicious!!!!

Vegan Butternut Squash & Sweet Potato Red Thai Curry

This is a new one that I need to try!!

Thai Curry Paste

Ingredients

3 red chillis

3 shallots

½ red pepper

zest of a lime

stalks from 20g fresh coriander

1 tsp ground coriander

2 garlic cloves

1 tsp black pepper

Peel the shallots and place in the Manual Food processor.

Remove the stalks from the chillis, cut in half and put in the Manual Food Processor.

Using the Executive Utility Knife cut the pepper in half. Chop into quarters and put in the Manual Food Processor.

Grate the lime and put the zest into the Manual Food Processor.

Using the small Adjustable Measuring Spoon, put the ground coriander into the Manual Food Processor

Using the Garlic Press, crush the garlic and put in the Manual Food Processor.

Grind the black pepper into the mixture.

Blend all the ingredients until it becomes like a paste.

Curry Ingredients

1 large onion

500g sweet potato

500g butternut squash

250g flat mange tout

4 medium tomatoes

600g coconut milk

½ sachet coconut cream

200ml vegetable stock

2 tblsp soy sauce

handful of fresh basil

juice of 1 lime

Using the Food Chopper, Chop the onion and put in the Rice Cooker Plus.

Peel the sweet potato using the vegetable peeler and cut into 1 inch pieces using the Utility Knife. Put into the Rice Cooker Plus.

Peel the butternut squash using the Santuku Knife. Using the Crinkle Cutter, cut into bite sized pieces. Place into the Rice Cooker Plus, then microwave on high for 5 minutes.

Meanwhile measure 4 tblsp of curry paste and put into the Rectangular baker with the coconut milk.

Put in the oven at 200 degrees.

Trim the mange tout with the Large Kitchen Shears.

Using the Vedgie Wedger wedge the tomatoes and leave in the Large/small Batter Bowl.

Using the Citrus Press, juice the lime and put in with the tomatoes.

When the veg has finished in the microwave put in the Rectangular Baker with the coconut milk and add the vegetable stock.

Put  the soy sauce into the Rectangular baker.

Put in the oven for approx. 20 mins. After 20 mins remove and add the tomatoes, mange tout and the coconut cream.

Season with salt and put back in the oven until the vegetables are soft (approx. 10 mins).

While the curry is cooking, measure 2 cups of rice, using the Easy Read Measuring Cups into the Rice Cooker Plus along with 4 cups of boiling water. Stir and then cook on high for 10 mins. Remove from the microwave and leave to stand for 2 mins before serving.

Pesto Pinwheels

Sunflower oil, for greasing

1 packet (145 g) pizza base mix

About 100 ml warm (hand hot) water

50g fresh basil (two bags or plants)

30g pine nuts

30g piece Parmesan

1 clove garlic

6 Tablespoons olive oil

Salt and freshly ground black pepper

Preheat oven to 200ºC/fan 180ºC/Gas 6.

1. Lightly brush Medium Round Stone with sunflower oil; set aside.

2. Place pizza base mix in Classic Batter Bowl. Measure warm water in Easy Read

Measuring Cup; add enough water to pizza base mix, mixing to form a soft dough. Knead

dough on lightly floured surface 5 minutes or until smooth.

3. Roll out dough on a well floured Large Grooved Cutting Board using Bakers Roller

to form 30 x 17 cm rectangle. Leave to rise 15 minutes.

4. Put the basil and pine nuts into the Manual Food Processor and season well using

Salt and Pepper Grinders. Crush the garlic clove (no need to peel) using the Garlic

Press into the MFP. Measure the olive oil into the MFP with Adjustable Measuring

Spoons.Whiz together until nice and smooth. You may need to scrape the side down with

the Small Mix ‘N Scraper.

5. Grate the Parmesan on the Microplane Fine Grater and add to the MFP. Stir in.

6. Spread three tablespoons pesto over the dough, right up to the edges using Small

Spreader.

7. Starting from a long side, carefully roll up dough rectangle to form a tight roll. Pinch the

edges to seal. Cut roll in half widthways. Cut each dough half widthways into 10 even sized

slices using Santoku Knife.  Transfer pinwheels onto Medium Round Stone, spacing apart

evenly and neaten into rounds if necessary.

8.  Bake 15 – 17 minutes or until pale golden brown. Transfer pinwheels to a serving plate.

Drizzle with a little extra olive oil. Serve warm.

The Pampered Chef Chilli Pecan Camembert, plus variations!

50 g pecan halves, coarsely chopped

1 fresh jalapeño chilli (or other fresh green chilli), seeded and finely chopped

70 g apricot jam

1 round (250 g) Camembert cheese (about 10-11 cm in diameter)

1/2 large French baguette (about 200-225 g total weight)

Olive oil, for spraying

Preheat oven to 190°C/fan 170°C/Gas 5. Coarsely chop pecans on Cutting Board using Chef’s Knife. Finely chop jalapeño using Food Chopper or use the Garlic Press. In Small Batter Bowl, combine jalapeño and jam; mix well using Skinny Scraper.

Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert, cut-side up, onto Medium Round Stone. Spread half of the apricot jam mixture evenly over bottom half of Camembert using Small Spreader. Top with half of the pecans and the remaining half of Camembert, cut-side up. Spread remaining apricot jam mixture over Camembert; sprinkle with remaining pecans.

Using Bread Knife, cut baguette on a bias into twenty-four 5 mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray with olive oil using Kitchen Spritzer. Bake 10-12 minutes, or until baguette slices are crisp and golden on top and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: Serves 12

Per serving: Energy 674kJ/161kcal; Protein 6.2g; Carbohydrate 13.8g; Fat 9.4g; Saturated Fat 4.1g; Fibre 0.6g; Salt 0.6g

Cook’s Tip: When preparing fresh chillies, wear disposable gloves, or wash your hands thoroughly after handling chillies, as the oil in chillies can irritate skin and eyes.

For a simple garnish, slice a jalapeño (or other fresh green chilli) in half lengthways using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Camembert before baking.

Small rounds of Brie cheese can be substituted for the Camembert, if desired.

Tool Tip: Variations:

Brown Sugar Dijon Camembert

Substitute 55 g light soft brown sugar for the apricot jam, 1 tablespoon Dijon mustard for the jalapeño chilli and 40 g flaked almonds for the pecans. Reserve 20 g of the almonds. Chop remaining almonds; combine brown sugar, chopped almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

Serves 12 Nutrients per serving: Energy 686kJ/140kcal; Protein 5.9g; Carbohydrate 13.1g; Fat 7.5g; Saturated Fat 4.1g; Fibre 0.6g; Salt 0.4g

Sun-Dried Tomato Pesto Camembert

Substitute 70 g sun-dried tomatoes in oil (drained weight), drained, patted dry and chopped for the apricot jam. Substitute 1-1 1/2 tablespoons prepared basil pesto for the jalapeño chilli and 35 g pine nuts for the pecans. Proceed as recipe directs.

Serves 12 Nutrients per serving: Energy 620kJ/148kcal; Protein 6.2 g; Carbohydrate 9.7g; Fat 9.7g; Saturated Fat 4.2g; Fibre 0.5g; Salt 0.5g

© null The Pampered Chef used under license.

Red Pepper and Broccoli ring

2 packets (240g each) chilled fresh dough for croissants*

1 red pepper

1 small onion

115g/4oz broccoli florets

1 small bunch fresh parsley

140g/5oz gruyere cheese (or cheddar if gruyere is not available)

1 tablespoon Dijon mustard

1 lemon

Freshly ground black pepper

1 clove garlic

Preheat oven to 180ºC/350ºF/Gas 4. Unroll dough and separate into 8 triangles. Arrange in a circle on Medium Round Stone with wide ends of triangles overlapping in the centre and pointed ends towards the outside (there should be about 13cm opening in centre of Stone). Gently press edges where they meet to seal.

Chop red pepper, broccoli and parsley using Food Chopper; place in Classic Batter Bowl. Chop onion with Food Chopper and add 2 tablespoons to the mixture. Grate cheese into bowl using Deluxe Cheese Grater. Juice lemon and measure 1 tablespoon. Add mustard, lemon juice and black pepper to mixture. Crush garlic with Garlic Press and add. Mix well using Classic Scraper.

Spoon broccoli mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling and tuck under wide ends in the centre (filling should not be completely covered).

Bake 25-30 minutes, or until deep golden brown. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.

Serves 8, or 16 sample servings.

Flapjack

As requested, here is my recipe for flapjack.  We like to ‘hide’ nuts, seeds and dried fruit in there to make it a bit healthier.

4oz butter

1 tbsp. syrup (we use maple syrup – less processed and better for you)

4oz sugar

2oz rolled oats (porridge oats)

2 oz self raising flour

2 oz cornflakes

Handful of nuts and/or seeds – pecans, walnuts, pistachios, sunflower seeds, sesame seeds all work well. (optional)

Handful of apricots (optional)

Melt butter and syrup in the Microcooker.

Finely chop large nuts and apricots using Food Chopper.

Mix dry ingredients in large Stainless Mixing Bowl, then pour in the butter mixture.

Stir until well combined, then using Large Scoop, scoop mixture into Brownie Pan.

Bake for 15 minutes at 180C.  Cool slightly, then tip the brownie pan over (onto a large board to catch all the crumbs!) – they should just fall out into perfect pieces of flapjack!

Hot Cheesy Veggie Dip

My favourite!!  Perfect with nachos, veg sticks, stirred into pasta, on jacket potatoes, or just with a spoon!

350g/12 oz broccoli florets

1 small onion

1 red pepper, seeded

55 g/2 oz fresh Parmesan cheese, divided

2 cloves garlic

225 g/8 oz cheddar cheese

8 Tablespoons half fat crème fraiche or sour cream

8 Tablespoons reduced-fat mayonnaise

Freshly ground black pepper

Stoneware-Baked Pitta Crisps (see below)

Preheat oven to 190ºC/Gas 5. Chop broccoli, onion and red pepper using Food Chopper; place in Classic Batter Bowl. Grate Parmesan cheese using the Fine Microplane Grater. Add 4 Tbsp Parmesan to vegetable mixture, reserving the rest for the topping. Grate Cheddar cheese with the Coarse microplane Grater and add to the mixture. Crush garlic using Garlic Press, and add with the remaining ingredients. Mix well with Small Mix ‘N Scraper.

Spoon into Square Baker. Bake 25-30 minutes or until heated through. Sprinkle remaining Parmesan cheese over the top and serve with Stoneware-Baked Pitta Crisps.

Serves 16

Stoneware-Baked Pitta Crisps

6 pitta breads

1. Preheat oven to 190ºC/Gas56. Cut each pitta bread into small triangles with Kitchen Shears or Utility Knife. Spread out on Medium Round Stone.

Bake 8-10 minutes or until lightly browned.

Crab Cakes

400g/14oz Potatoes, peeled, chopped

2 garlic cloves

6 spring onions

4 tbsp Extra Light Mayonnaise (optional)

2 tbsp each Coriander, Mint, Lemongrass

1 red chilli, deseeded and finely chopped

¼ tsp grated ginger

400g/14oz canned white crab meat, drained

2 limes

Salsa

1 red chilli, deseeded and finely chopped

4 spring onions

6 tbsp chopped coriander

Juice and zest 1 lime

Heat oven to 190C, 170C Fan, 375F, Gas 5.

Boil Potatoes in lightly salted water until tender, drain and mash until smooth. Use Mix ‘N Masher p29.

Transfer into Large Batter Bowl. Use Classic Scraper. Crush Garlic using Garlic Press into mixture. Chop Spring onions, Herbs, Chilli using Food Chopper. Finely grate Ginger using Microplane Adjustable Fine Grater. Use Measure-All Cup to measure Mayonnaise.

Mix all together using Classic Scraper or Mix ‘N Scraper. Form into 12 balls, place on Round stone, and flatten slightly with hand. This can now be chilled for up to 12 hours or frozen. Defrost thoroughly before cooking.

When ready to cook, spray lightly with Cooking Spray (or Kitchen Spritzer), Bake in oven for 15-20 until lightly browned and piping hot. Remove from oven and serve immediately with Salsa.

If Mayonnaise is omitted they are Syn Free.

Salsa

Chop Chilli, Spring Onions and Coriander using Food Chopper. Place in Small Batter Bowl. Zest Lime using Microplane Adjustable Fine Grater . Mix well. Chill until required. Serve in Small Bowl Caddy. You can also use Manual Food Processor for this.

The Pampered Chef ® Strawberry Ice Recipe

I love this recipe!  It’s perfect for a hot summer’s day when you’ve got a glut of strawberries from strawberry picking with the kids!  It also works with mangoes. 2 tablespoons caster sugar 2 tablespoons cold water, divided 300 g frozen unsweetened strawberries Cinnamon Crunch Wafers to serve (optional) 1.            Using Adjustable Measuring Spoons measure sugar and 1 tablespoon of the cold water in (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 20 – 30 seconds or until sugar is dissolved, stirring halfway through. Add remaining water; mix until sugar dissolves. Set aside sugar mixture in refrigerator; let cool completely (about 10 minutes). 2.            Meanwhile, place frozen strawberries in Small Batter Bowl. Microwave, uncovered, on HIGH 40 – 60 seconds or until strawberries are slightly thawed on outside but still frozen in centre. Add one-third of the strawberries to Manual Food Processor; cover and pump handle until coarsely chopped, scraping down sides of bowl as necessary using Mini Mix ‘N Scraper® (do not let the scraper touch sharp blade). Add half of the remaining strawberries to Manual Food Processor; process until coarsely chopped. Repeat with remaining strawberries. 3.            Add cold sugar mixture to strawberries. Cover and process to desired consistency. Transfer strawberry mixture into a freezer-safe container, cover with lid. Freeze 20 – 30 minutes to firm up or until sorbet–like in texture. Serve strawberry ice immediately using Small Scoop, with Cinnamon Crunch Wafers, if desired. Yield: 4 Per serving: Energy 273kJ/64kcal; Protein 0.5g; Carbohydrate 16.4g; Sugars 16.4g; Fat 0.1g; Saturated Fat 0g; Fibre 0.9g; Salt Trace Cook’s Tip: After partially thawing the frozen fruit in the microwave, cut any large strawberries in half using Serrated Knife to make them easier to chop in Manual Food Processor. Tool Tip: Cinnamon Crunch Wafers 1/2 teaspoon ground cinnamon 2 tablespoons caster sugar 2 (18-cm) soft flour tortillas 1. Preheat oven to 200°C/fan 180°C/Gas 6. Mix cinnamon and sugar in (250-ml) Prep Bowl; transfer to Flour/SugarShaker. Lightly brush tortillas with cold water using Chef’s Silicone Basting Brush. Evenly sprinkle tortillas with sugar mixture. Using Pizza Cutter, cut each tortilla into six wedges; arrange in a single layer on Rectangle Stone. 2. Bake 10 – 13 minutes or until edges are lightly browned and crisp. Remove wafers from baking stone to Stackable Cooling Rack. Leave to cool completely. Makes: 12 wafers Nutrients per wafer: Energy 174kJ/42 kcal; Protein 0.4g; Carbohydrate 10.4g; Sugars 6.6g; Fat Trace; Saturated Fat 0g; Fibre 0.1g; Salt Trace © null The Pampered Chef used under license.

Sausage & Cider Toad in the Hole with Apple & Onion Chutney

Toad

1 Tbsp sunflower oil plus more for greasing

6 premium pork sausages (about 400g total weight. Pork and apples sausages are particularly nice)

150g plain flour

3 large eggs

150ml semi-skimmed milk

150ml dry cider

1 ½ Tbsp wholegrain mustard

Chutney

3 onions (about 250g peeled weight)

2 Granny Smith apples, unpeeled

400ml hot chicken stock (I make from Knorr stock pot)

1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)

1 tsp caster sugar

1 Tbsp cider vinegar

1. Preheat oven to 220/fan 200/Gas 7. Brush wells of Single Servings Pan with sunflower oil. Heat remaining 1 Tbsp oil in Exec Family Skillet over a moderate heat 1-2 mins until hot. Add sausages and cook over a medium heat with lid on 12-15 mins until brown, turning occasionally.
2. Meanwhile, for batter, combine sifted flour, eggs, milk, cider and mustard in Classic Batter Bowl and whisk using Stainless Whisk until smooth. Set aside.
3. For chutney, cut onions and apples into wedges using Apple Wedger. Discard apple cores. Coarsely chop apple and onion in batches in Manual Food Processor.
4. Remove browned sausages to Cutting Board (set aside pan with cooking juices for chutney). Cut each sausage into 4 pieces widthways. Place 4 pieces sausage into each well of Single Servings Pan. Pour batter into wells. Cook 25-35 mins until puddings are well risen, golden and crisp. Remove from oven and let stand 2-3 mins before removing from pan using releasing tool.
5. While toads are cooking, make chutney: cook onion and apple in Family Skillet in the sausage juices, uncovered on a low heat 5-6 mins until softened, stirring occasionally. Add stock, thyme, sugar and vinegar, bring to boil and simmer uncovered 15-20 mins or until the liquid has evaporated to form a thick chutney.
6. 6. Serve toads with warm chutney on the side.
7. Serve toads with warm chutney on the side.