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.

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.

The Pampered Chef Mediterranean Roasted Red Pepper Pizza

Sunflower oil, for greasing

1 packet (145 g) pizza base mix

About 100 – 125 ml warm (hand hot) water

150 g marinated artichoke antipasto in oil from a jar (drained weight) (reserve oil)

35 g fresh baby spinach leaves

30 g Parmigiano Reggiano cheese.  (If making for a vegetarian, make sure this is veggie friendly.  Sainsburys and Asda do a veggie hard cheese that is the same sort of thing.)

200 g roasted red peppers from a jar (drained weight), well drained and patted dry

2 cloves garlic

125 g grated mozzarella cheese

25 g pitted kalamata olives (drained weight), drained and patted dry

50 g feta cheese, crumbled

1. Preheat oven to 220°C/fan 200°C/Gas 7. Lightly grease Medium Round Stone with Handles with sunflower oil if new.

2. Place pizza base mix in Classic Batter Bowl.  Add enough warm water, mixing to form a soft dough. Knead dough on lightly floured surface 5 minutes or until smooth.

3. 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®.  Set aside in warm place 15 minutes.

4. Meanwhile, place 1 tablespoon of oil from artichokes in (250-ml) Prep Bowl; set aside.  Coarsely shred spinach using Forged Cutlery Utility Knife; set aside.

5. Grate Parmigiano Reggiano using Microplane® Adjustable Fine Grater. Cut red pepper into 3-cm pieces on Cutting Board, finely chop using Food Chopper. Combine red peppers, Parmigiano Reggiano and garlic pressed using Garlic Press in clean batter bowl; mix well using Small Mix ‘N Scraper®. Set aside.

6. Bake pizza base 11 – 13 minutes or until cooked and golden brown.

7. Remove stone from oven and spread sauce over base. Top with mozzarella. Bake further 3 – 4 minutes or until cheese has melted.

8. Meanwhile, chop olives and artichokes using clean Food Chopper. Gently mix olives, artichokes, spinach and reserved oil from artichokes in a large bowl.

9. Remove pizza from oven. Cut pizza into wedges with Pizza Cutter. Top with spinach mixture and feta.

Serves 3 – 4

Nutrients per serving (serving 4): Energy 1780kJ/424kcal, Protein 17.8g,

Carbohydrate 47.7g, Sugars 5.4g, Fat 19.3g, Saturated fat 8.1g, Fibre 2.7g, Salt 1.9g

Chef’s Corner:

• Artichokes in oil can be substituted for marinated artichoke antipasto.

• Fresh baby spinach leaves are usually found in the chilled salad section of many supermarkets.

• Use the Mini-Serving Spatula to serve the slices of pizza.©

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.

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.

Chicken, lemon and herb risotto

This is a recipe created and sent to me by the lovely De – doesn’t it sound delicious?!

5 x Medium Chicken Breasts (700gm pack) – dice to about 1cm square

1 x Medium Red Onion (using the food chopper, chop until fine and not too thick)

250g x Arborio Risotto Rice

1000ml Veg Stock, I use2 x gluten free Kallo stock cubes (using the large measuring jug)

3 x Large cloves of Garlic (crushed in the Garlic Press)

1 x Lemon, juice and finely zested rind (use the lemon squeezer and the zester)

1 x Large Carrot, finely sliced into batons

4/5 x Broccoli florets (broken down into much smaller pieces)

2/3 x tsp of mixed Mediterranean herbs / Pizza herbs (oregano, basil, lemon, bell pepper, rosemary, thyme, salt and black pepper)

1 tsp of olive oil

60/80g Grated Parmesan & fresh herbs added for the last 5/10 minutes, if you want them.

Cook the chicken and herbs for 5/10 minutes in the olive oil within the ROCK CROCK, on the gas or electric – medium heat.  It stays succulent and beautifully moist throughout.

Add the finely chopped Onions once the Chicken is nearly cooked and continue cooking until the chicken is tender and no longer raw.

There will be juices left in the bottom – keep them in the ROCK CROCK

Whilst all the Chicken is cooking boil the kettle and make the Stock in the large MEASURING JUG, chop the vegetables with the FORGED UTILITY KNIFE, crushed the Garlic with the GARLIC PRESS, zest the Lemon and get the juice from it using the LEMON SQUEEZER.

Once the Chicken is ready add the Vegetable Stock and all the other ingredients you’ve prepared, all together into the ROCK CROCK.  Give it a good stir and mix it up.

Place the ROCK CROCK in a Microwave on the highest heat and set it for around 20 minutes (or until all the liquid has nearly gone).

Once you’ve finished with the microwave stage, take it out and mix in the Parmesan Cheese, stirring it thoroughly into the dish and cover with the ROCK CROCK LID for 5/10 minutes –  the smell is divine now and mouth-wateringly so good. You can add fresh herbs at this stage too.

You can add many more ingredients but we like this simple recipe with the flavours of summer in it.

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.

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.

Red Pepper and Garlic Dip served with Onion, Olive & Rosemary Focaccia Bread

Onion, Olive & Rosemary Focaccia Bread

2 tablespoons fresh rosemary

500g white bread mix (plus ingredients to make bread)

1 small red onion

85g pitted black olives

3 tablespoons olive oil

25g piece of fresh Parmesan

Coarse sea salt for sprinkling (optional)

1. Preheat oven to 200°C/Gas 6.

2. Finely chop rosemary using Food Chopper. Place in Classic Batter Bowl with bread mix and ingredients to make bread. Mix with Bamboo Spoon to form dough. Knead on lightly floured surface 5 minutes or until smooth.

3. Place in Medium Bar Pan. Roll out using Baker’s Roller; cover and set aside in a warm place for 30 minutes.

4. Meanwhile, prepare bread toppings. Slice red onion to form rings using Simple Slicer. Chop olives with Food Chopper.

5. Make deep dimples over entire surface of dough using rounded end of Bamboo spoon. Drizzle olive oil over dough. Evenly distribute red onion slices and olives. Sprinkle with salt if desired. Finely grate Parmesan over top using Microplane Fine Grater.

6. Bake 25-30 minutes or until golden brown. Remove to Stackable Cooling rack; cool 10 minutes. Cut into squares using Pizza Cutter. Serve warm using Mini Serving Spatula.

Roasted Red Pepper Dip

200g medium-fat soft cheese (eg Philadelphia)

125ml half-fat crème fraîche

2 cloves garlic

140g drained roasted red peppers in brine

1 tsp fresh rosemary

Freshly ground black pepper, to taste

Fresh chives or parsley to garnish

1. Pat drained red peppers on kitchen paper; finely chop with Manual Food Processor. Chop rosemary using Mini Professional Shears, add to peppers.

2. Press garlic into mix using Garlic Press, pulse again.

3. Place soft cheese in 750-ml Prep Bowl; stir until smooth using Bamboo Spoon. Add crème fraîche; stir to mix. Add to Manual Food Processor and pulse to combine.

4. Season to taste with black pepper. Spoon dip into Simple Additions Small Bowl. Garnish with chives or parsley.