Panorama!!! Limited Offer!!

Special exclusive sale for my 9 Year Anniversary

Special discount available on all of our sensational pans/cookware range 1st - 21st May only!!

May is the month of my 9 year Anniversary with The Pampered Chef UK! As a Very Special Offer, you are welcome to 25% off any of our pans/cookware range (Executive Non Stick Range, Stainless Steel Range, White Ceramic Range) when you order with me in May 2015 only. I've included details of our range & some recipes to inspire you. The easiest way to order is by emailing me on amandainthekitchen@hotmail.co.uk. Or you can call me on 07789911174. Alternatively you can order directly via my website (not the main Pampered Chef website) - the full price will come up but I will edit it before it is submitted. Here's what you must do: go to http://www.pamperedchef.biz/amandainthekitchen & click on 'Shop Online' enter my name 'Amanda Green' as if you have been invited to a Show. Click 'Search for Host' and my name will come up - click on this & you can start shopping. Many thanks, Amanda.
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Covered Roaster. Cat price £80. My sale price £60. #2401

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Rosemary Pork Roast with Vegetables

Rosemary Pork Roast with Vegetables

1 boneless pork loin roast (3 ½ - 4 lbs) rolled and tied

3 tablespoon of Rosemary Herb mix divided (or use 2 tablespoon chopped fresh rosemary & zest of 1 lemon)

1 teaspoon salt and black pepper

1 tablespoon oil

About 8 potatoes quartered

10 small carrots trimmed & peeled

1 leek trimmed and cut into 1 inch pieces

¼ cup chicken stock

Method:

Preheat oven to 350ºF. Season pork evenly with 2 tbsp of the seasoning mix, salt and pepper

Heat oil in pan of Covered Roaster over medium-high heat 1-3 minutes or until shimmering. Cook pork 8-10 minutes or until browned on all sides, turning occasionally with Chef’s Tongs.

Meanwhile, toss potatoes, carrots and leek with the remaining seasoning mix in Stainless 4 Litre Mixing Bowl until well coated. Arrange vegetables around pork in pan; add stock. Cover with lid and bake 55 minutes. Carefully remove lid and bake an additional 10-15 minutes or until internal temperature of pork reaches 145°F for medium-rare doneness.

Remove roaster from oven and let stand, covered, 10 minutes. Slice pork and serve with vegetables.

Yield:

10 servings

Nutrients per serving:

Calories 340, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 15 g, Fiber 3 g, Protein 36 g

Executive Non Stick Range of Pans. Lifetime Guarantee. Oven, grill & hob safe!

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Spanish Potatoes - one of my favourite recipes to make in the 30cm Skillet Pan

These sizzling Spanish-style spuds are warm and inviting without heaps of hassle. Have as a centrepiece or a side. It's a fantastic recipe to have at your Tapas themed Station Shows this summer!


Ingredients

· 4 good-sized potatoes, peeled

· 1 onion, peeled

· 1 red pepper, deseeded and cubed

· A good splash of olive oil

· Sea salt

· Freshly ground pepper

· 1 tsp ground cumin

· 1 tsp paprika

· A good pinch of chilli powder

· 1 orange, a lemon or 2 limes

· A splash of cider or sherry vinegar

· A handful of fresh herbs

Method

1. Peel potatoes with Serrated Peeler, Chop potatoes into cubes about 1 inch square using Utility Knife. Then pop in the Rice Cooker Plus and cook in microwave on full power for approx 5 minutes, test and put back in if they need to be cooked for longer for another few minutes. Drain and cool.

2. Slice onion into rings using Setting Number 2 on the Simple Slicer.

3. Slice red pepper with Utility Knife and cube similar size to potatoes.

4. Warm Executive Skillet Pan and add a splash of olive oil.

5. Add onions and potatoes. Season with salt and pepper. Cook til onions soften and potatoes start to pick up colour.

4.Fold in the spice measured with Adjustable Measuring Spoons, Add the red peppers. Cook til the peppers soften.

5.Add a good squeeze of citrus juice with Citrus Press, a little zest using Microplane Zester and a splash of vinegar. Cook a touch longer and stir. Taste. Adjust seasoning.

6. Finish with fresh herbs, chopped with your Utility Knife.


To make it more substantial, slice up some chorizo and toss it into the pan, or cap with a poached egg. Fab recipe from Abel and Cole - genius!!

The Superior Non Stick Coating on the Executive Range makes for very easy clean up!

The non stick is so good and this range comes with a lifetime guarantee.

Easy Super Fast Clean Up

Little fat required

No dishwasher needed

I've dry boiled potatoes in my Executive Saucepan and I just peeled them out of the pan in seconds! Amazing!

Simple but Spectacular Pampered Chef Executive Cookware

Stainless Steel Range- Lifetime Guarantee, Dishwasher & Induction Hob, Grill & Oven Safe

Harvest Pasta Skillet Recipe

Harvest Pasta Skillet

Alternative Options

I would use the flesh of a cooked Butternut Squash instead of the 'can of pumpkin.' For the 'Morrocan Rub' you could buy one or perhaps use a Ras El Hanout Spice Blend or you can make your own if you are feeling adventurous! Here's a spice blend recipe I found that provides 8 servings: 5 teaspoons ground nutmeg, 5 teaspoons ground cumin, 5 teaspoons ground coriander, 2 1/2 teaspoons All Spice, 2 1/2 teaspoons ground ginger, 1 1/4 teaspoons ground cayenne pepper, 1 1/4 teaspoons cinnamon. You won't need all of this for the pasta recipe! Just add to taste & save the rest for your next cook.

How to create a permanent non stick surface on your Stainless Steel Pan!

I haven't tried this but I really like this idea and will give it a whirl soon!
How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface

Stunning All White Ceramic Cookware

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Easy release interior, lightweight, hob & oven safe with lids to 200 degrees C. 3 year guarantee

28cm Covered Skillet with glass lid. 3.8 L capacity & 28cm diameter. Catalogue price £121. My special sale price £90.75. #3132

4.5 L Covered Casserole. Catalogue Price £121. My special sale price £90.75 #3134

2.6 L Covered Saucepan. Catalogue Price £91. My special sale price £68.25 #3133

Chicken Enchillada Skillet Recipe

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Chicken Enchilada Skillet

INGREDIENTS


8 oz (250 g) pork chorizo sausage, casings removed

1 medium onion, finely chopped

3 cups (750 mL) shredded rotisserie chicken

2 cups (500 mL) green or red enchilada or taco sauce

8 cups (2 L) authentic Mexican tortilla chips (about 6 cups/1.5 L coarsely crushed)

1 1/2 cups (375 mL) shredded Monterrey Jack cheese

1/4 cup (50 mL) chopped fresh cilantro

2 plum tomatoes, seeded and diced

DIRECTIONS

1

Preheat oven to 400ºF (200ºC). Cook sausage in All White Ceramic 11” Covered Skillet over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Skillet to heat. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally. Remove Skillet from heat.

2

Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted. Sprinkle with cilantro and tomatoes.

Yield:

12 servings

Nutrients per serving:

Calories 270, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 620 mg, Carbohydrate 13 g, Fiber 1 g, Protein 21 g

The 'Try Me' Piece

Great ideas for your 20cm or 24cm Saute Pans.

24cm Executive Saute Pan (perfect frying pan size) retails at £70.75 My special sale price £53.07

Apple Tarte Tatin Recipe - such a simple & delicious dessert

Melt 2oz butter and 2 oz brown sugar very slowly on the hob in the Saute Pan.

Wedge 2 red apples with the Apple Wedger, (Braeburn are good) pack the apple on top of the butter that has now slightly caramelised.

Cook over a low heat for about 10 mins. Use the Utility Knife or Pizza Cutter to cut a circle of ready rolled puff pastry just a bit bigger than the pan and place it over the fruit, tuck it in a bit.

Bake in the oven at about 180 degrees C for approx 15 – 20 mins.

Remove from the oven (oven gloves!) & let it cool for a few minutes then hold a plate over the top of the pan and flip over.

Wait for the applause!!

Serve with vanilla ice cream – you can even put a large scoop in the middle of the tarte so it starts to melt into the apple – ooooooooh la la!

Contact me to order to ensure your 25% discount!

Amanda Green, 07789911174

amandainthekitchen@hotmail.co.uk

www.facebook.com/amandainthetichen

The easiest way to order is by emailing me on amandainthekitchen@hotmail.co.uk. Or you can call me on 07789911174. Alternatively you can order directly via my website (not the main Pampered Chef website) - the full price will come up but I will edit it before it is submitted. Here's what you must do: go to http://www.pamperedchef.biz/amandainthekitchen & click on 'Shop Online' enter my name 'Amanda Green' as if you have been invited to a Show. Click 'Search for Host' and my name will come up - click on this & you can start shopping. Many thanks, Amanda.