Rolo Caramel Cheesecake

Biscuit Base

– 150g Digestives
– 150g Foxs Vanilla Crunch biscuits
– 125g butter
Cheesecake Filling
– 500g cream cheese, I used 250g mascarpone, 250g full fat Philadelphia – 1 tsp vanilla extract
– 100g icing sugar
– 150g caramel – I use Carnations Caramel
– 300ml double cream (buy a 600ml tub)
– 175g Rolo sweets, chopped up
Decorations
– Caramel drizzle
– Rolo sweets
– Whipped vanilla cream

Method

Melt butter in Large Micro Cooker.

Use Manual Food Processor to blitz both sets of biscuits into crumbs.

Blend with butter and press firmly into Springform Pan. Chill in fridge (or freezer).

Pour double cream into Small Batter Bowl and whisk until stiff peaks form using Double Balloon Whisk.

In 2 litre Stainless Bowl, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth using Stainless Whisk.

Fold double cream into the cheese mixture. Do this carefully to maintain the lightness.

Chop Rolos into chunks using the Food Chopper.
 


Add Rolos carefully into mixture.
 


Spread mixture over biscuit base. Pop back into the freezer until set or leave in fridge for 5-6 hours or overnight.

Pour remaining double cream into Small Batter Bowl and whisk until stiff peaks then fill Easy Accent Decorator with closed star tip.





Decorate the cheesecake with leftover caramel, cream stars and any spare Rolos

The Pampered Chef ® Roasted Chicken, Onion & Rosemary Pizza Recipe

2 packets (145g each) pizza base mix

About 250 ml warm (hand hot) water

250 g skinless, boneless cooked chicken (approx 2 breasts)

1 red onion

Small bunch fresh parsley

2 tablespoons olive oil

2 cloves garlic

Few sprigs fresh rosemary

1/8 teaspoon salt, or to taste

1/8 teaspoon freshly ground black pepper, or to taste

200g  ready grated mozzarella cheese

50g piece parmesan cheese

1. Preheat oven to 200°C/ fan 180°C/Gas 6. Lightly spray Medium Round Stone with

sunflower oil; set aside. Place pizza base mix (use both sachets) in Classic Batter

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.

2. Coarsely chop chicken using Utility Knife. Take rosemary leaves off stems and chop

with Food Chopper. Slice half onion with Utility Knife and chop other half with Food

Chopper. Snip parsley with Kitchen Shears. Grate the Parmesan with Microplane

Fine Grater.

3. In Classic Batter Bowl, toss together chicken, Parmesan, onion, parsley, olive oil,

garlic pressed with Garlic Press, rosemary, salt, black pepper and 140 g of the

mozzarella cheese. Spread chicken mixture evenly over pizza base to within 5 mm of

edge. Sprinkle with remaining mozzarellacheese.

4. 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.

Yield: Serves 8

Per serving: Energy 962 kJ/229 kcal; Protein 15.8 g; Carbohydrate 15.9 g; Fat 11.8 g;

Saturated Fat 4.7 g; Fibre 0.7 g; Salt 0.5 g

Cook’s Tip: 1 teaspoon dried rosemary may be substituted for 1 tablespoon fresh rosemary

leaves.

Cooked turkey or ham may be substituted for the chicken.

Use a mixture of grated Cheddar and mozzarella cheeses, if preferred.

© The Pampered Chef—United Kingdom, Ltd.

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.

Lightening Fast Veggie Chilli

The original Pampered Chef recipe tells you to fry off the onion and courgette, and make the whole thing in the large stainless skillet.  This is great, and obviously you can do this.  However, I am generally more lazy than this, so I just throw everything in the stoneware in the oven!

 2 cans (400 g each) chopped tomatoes in natural juice

1 – 2 cloves garlic, pressed with garlic press

½ – 1 teaspoon hot chilli powder

1 large yellow or green courgette (about 200 g)

1 onion (finely chopped with Food Chopper)

1 fresh green chilli, deseeded (I use the garlic press for this too, so that you don’t get chilli juice all over your fingers)

3 tablespoons tomato purée

1 can (420 g) red kidney beans in chilli sauce

3 tablespoons chopped fresh coriander (Food Chopper!!)

Grated Cheddar cheese and soured cream, to serve (optional)

Throw everything into the Deep Covered Baker, Rectangle Baker or large Rockcrok, and bake in the oven at 180C for about 25-30 minutes.  Serve with rice, nachos or tacos, as well as the cheese and soured cream.

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.

Baked Camembert with Apples and Cranberries

OK, so this is maybe not the best photo – I can never get in quickly enough to take a photo before anyone gets in.  It’s too delicious!

1 eating apple

15g/ ½ oz butter or margarine

5g/1 oz walnut halves

25g/1 oz dried cranberries

1 Tbsp light soft brown sugar

¼ tsp cinnamon

1 round (250g) Camembert cheese

1 French stick

2-3 Tbsp olive oil

1 clove garlic

1. Preheat oven to 180*C/350*F/Gas 4. Core and wedge apple with the Apple Wedger. Coarsely chop apple wedges and walnuts with Food Chopper.
2. Melt butter in Small Batter Bowl, in microwave on HIGH for about 30 seconds. Add apple, walnuts, cranberries, soft brown sugar and cinnamon; mix gently.
3. Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert (rind side down) in middle of Medium Round Stone. Spoon half of apple mixture onto bottom half of Camembert, spreading evenly. Top with remaining half of Camembert, rind side up. Spoon remaining apple mixture over the top.
4. Using Serrated Bread Knife, slice French Stick into 1 cm slices. Arrange slices, slightly overlapping, around Camembert. Put oil in a Prep Bowl and crush garlic into oil using Garlic Press. Brush bread slices lightly with olive oil using Pastry Brush.
5. Bake 10-12 minutes until bread slices are crisp and golden on top and Camembert begins to soften. Let stand for 5 minutes before serving.

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.

Festive Mincemeat Wreath

2 x Croissant Dough (cans of 6 or 3 x cans of 4)

2 x Granny Smiths Apples

½ jar Mincemeat

200g Philadelphia

2oz Icing Sugar

1 Egg Yolk

4oz Pecan Nuts

2 Tablespoons Apricot Jam

Using Mix & Scraper mix together in Classic Batter Bowl Cream Cheese, Egg Yolk, 2oz Icing Sugar

Arrange dough on medium round stone, join seams using dough/pizza roller

Spread half jar of mincemeat over the dough seams using skinny scraper

Add half of cream cheese mixture, spread over mincemeat

Peel, core & slice 2 apples, arrange over the filling in circular pattern

Add remaining cream cheese mix, spread carefully with mix & scraper

Use food chopper, add chopped pecan nuts (save some for decoration)

Arrange dough over the filling to make a ring

Melt apricot jam in micro cooker, and glaze the ring using pastry brush

Sprinkle over a few more chopped pecans

Cook for 25mins at 180C

Remove from oven – use sugar shaker and cover with icing sugar

Microwave Christmas Pudding

1 eating apple

55g/2oz dried cranberries; 125g/4 ½ oz raisins, 125g/4 ½ oz sultanas,

100ml/4fl oz brandy or cola beverage or unsweetened apple juice;

85g/3oz blanched almonds, coarsely chopped;

1 lemon;

115g/4oz light brown soft sugar;

85g/3oz plain flour;

55g/2oz breadcrumbs;

¼ teaspoon salt; 1 teaspoon mixed ground spice; ¼ teaspoon ground cloves;

115g/4oz chilled butter; 1 tablespoon black treacle; 2 eggs.

Grease Small Batter Bowl with butter; set aside. Peel, core and slice apple using Apple Peeler/Corer/Slicer. Use Food Chopper to chop apple. Combine apple pieces, dried cranberries, raisins, sultanas, and cola beverage in Large Micro-Cooker. Coarsely chop almonds using Food Chopper; set aside. Finely zest lemon using Lemon Zester/Scorer to measure 1 teaspoon or use Adjustable Microplane Grater; juice lemon to measure 1 tablespoon. Add chopped almonds, zest and lemon juice to Micro-Cooker; mix well. Microwave on high for 2 minutes. Allow fruit mixture to stand.

Place light, soft brown sugar, flour, breadcrumbs, mixed ground spice, ground cloves and salt in Classic Batter Bowl. Cut chilled butter into large chunks; add to Batter Bowl. Using Pastry Blender, coarsely blend butter into flour mixture (mixture should be very coarse and crumbly). Whisk eggs and treacle in small bowl. Stir in egg and fruit mixtures into Batter Bowl; mix until well blended.

Spoon pudding mixture into greased Small Batter Bowl. Cover tightly with a piece of cling film and pierce top with Hold ‘N Slice. Microwave on high for 10 minutes; transfer to Cooling Rack. Remove cling film and gently loosen pudding from edges of Batter Bowl using Small Spreader. Carefully invert pudding onto serving platter. Cool 10-12 minutes or cool completely. Serve using Slice ‘N Serve