What's fresh with Pampered Chef?

Spring Sale! Delicious recipes & amazing new products!

Spring Outlet Sale!

There are bargains galore at my Outlet Store!! My favourite being the gorgeous Martini Glasses at a fantastic price!! A beautiful gift or a really great treat for yourself!

All you need to do is go on my website http://www.pamperedchef.biz/amandainthekitchen

go to 'shop online' (bottom left), select 'Option 2, place an order', click to continue. Select 'Outlet' (last option on the bottom left) & ta dah...you'll see all the fabulous offers there!! It's rather exciting!! You then select whatever you want, enter delivery details & pay with your card. Simple! Please make sure you are on my website by following the link above. There's limited stock so do grab your bargains & gifts while you can. Orders over £100. are delivered free of charge (great if you want to max out on bargains or club together with friends). Orders under £100. carry a £5. flat rate shipping charge for delivery direct to your door. Enjoy!

Introducing our 'Spiral & Slice' - a fresh new twist for your veg!

#1136 Spiral & Slice — £20.00
Spiral-cut your vegetables for a new spin on salads, sandwiches and side dishes. Spiral-cut potatoes and onions are to-die-for when deep-fried! Just pop vegetables in the base, push on the plunger and twist away for spirals. Use the divider to make half-slices of vegetables like courgettes, carrots, celery and pepper strips. Put all your salad ingredients in each well and slice right into the bowl. Dishwasher-safe. You can even make chocolate bark - use dark & white chocolate for a stunning contrast. To order yours, contact me on amandainthekitchen@hotmail.co.uk or 07789911174 or go to my online show http://www.pamperedchef.biz/amandainthekitchen?page=host-search-results&showId=4391254 Thanks

Courgette Spirals with Cheesy Garlic & Basil Sauce Recipe

Splash of vegetable or sunflower oil

60g piece of Parmesan cheese

100g light garlic and herb soft cheese

125g bacon (raw)

12 large basil leaves (about 5g)

3 medium courgettes (about 625g unprepared weight)

1 can cannellini beans

60g feta cheese, crumbled

1) Add bacon to the Rockcrok & add a little splash of veg or sunflower oil. Cook on a low heat until the bacon is cooked through and a little crispy. Use the Chef’s Tongs to turn/remove onto a plate to cool.

2) Grate the parmesan using the Microplane Adjustable Fine Grater into the 750ml Prep Bowl.

3) Place grated parmesan, soft cheese & basil in Manual Food Processor until the basil is finely chopped and the mixture is all combined.

4) Carefully remove the blade from the processor and using the Mix n Scraper decant the sauce into the Rockcrok.

4) Using the Forged Knife, cut the cooked bacon/ham in to 6mm pieces on Cutting Board (or Food Chopper to cut it into small ish bits) & add to the sauce.

5) Trim the courgette ends and cut in to 6cm pieces using Forged Knife.

6) Using the Spiral & Slice, remove insert and place courgette on the circle at the bottom and attach the prongs at the other end. Spiral the courgette pieces and place into the 4 Litre Stainless Mixing Bowl.

7) With the Smooth Edge Can Opener open the can (unless you have a carton then use Professional Shears instead)! Drain and rinse the beans using Stainless Mesh Colander & add the beans to the sauce and bacon in the Rockcrok.

8) Lay the courgettes on top of the bean and sauce mixture, gently stretching each spiral to open it. Cover with the lid (it will be very full).

9) Cover with the lid and microwave on high for about 6-8 minutes until the courgettes begin to wilt.

10) Stir in the feta cheese until sauce begins to coat spirals.

11) Serve immediately using the Chef’s Tool Pasta Fork.

I love our Fresh New Spring Catalogue! Here's a selection of our latest products & some recipes to go with them!

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NEW! #3148 Rockcrok® Casserole — £80.00. Book a Station Show with me & enjoy this fantastic product for 1/2 price!

This is so neat it fits brilliantly in microwaves! It's just right for side dishes, appetisers and desserts. Can also be used for smaller portions of soups, stews and pastas. 1.9-L capacity; 19-cm diameter

Rockcrok® ceramic cookware is created from a clay that features exceptionally high heat resistance after firing.

Takes the heat you dish out!® Pans are heat-resistant to 400°C — safe on gas, electric and ceramic hobs (except induction), BBQs, in the oven, microwave and under the grill.

Extra-long heat retention keeps food hot until everyone’s finished their second helpings.

Glazed ceramic pieces don’t require pre-soaking or seasoning.

Pans resist thermal shock, so you can safely take them straight from the refrigerator to the heat source.

Glass lids let you keep an eye on food while it cooks without lifting and releasing steam. Oven-safe to 200°C. Lids are not grill-safe. Freezer- and dishwasher-safe.

Includes 5 recipe cards.

Go to http://www.pamperedchef.biz/amandainthekitchen?page=products-category&categoryId=22 to order if you are not hosting or attending a Station Show. Thanks

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NEW! #2487 Small Cool & Serve Square Tray — £30.00


Foods stay cool and fresh, even outdoors. A removable divided tray with a 250-ml well keeps foods where they belong. Great for after-school snacks, parties and road trips. 23 x 23 cm. Includes clip-on lid and cooling insert with the latest gel technology.



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Our New high quality Gardening Tools!

With the garden to the table movement & 'grow your own' increasing in popularity, we have introduced a fantastic selection of gardening tools!

Garden Ranch Pizza Recipe - with a delicious alternative to a tomato paste base


Ingredients


1 packet (290 g) pizza base mix


250 ml (9 fl oz) warm (hand hot) water


125 ml (4 fl oz) mayonnaise


50 ml (2 fl oz) herb and garlic (ranch-style) salad dressing


1 clove garlic, pressed


225 g (8 oz) mozzarella cheese, grated, divided


115 g (4 oz) small broccoli florets, chopped


1/2 red pepper, seeded and diced


1 carrot, thinly sliced


55 g (2 oz) pitted black olives, sliced


25 g (1 oz) fresh Parmesan cheese, finely grated

Method




  1. Preheat oven to 200°C/400°F/Gas 6. Place pizza base mix (use both sachets) and warm water in Classic Batter Bowl; mix to form dough. Knead dough on lightly floured surface 5 minutes or until smooth. Place pizza dough onto centre of Medium Round Stone; roll dough out to edge of baking stone using lightly floured Baker's Roller™; set aside in warm place.
  2. In clean batter bowl, combine mayonnaise, salad dressing and garlic pressed with Garlic Press; mix well. Spread mixture evenly over pizza base to within 1 cm (1/2 in) of edge using Small Mix 'N Scraper®. Top with half of the mozzarella cheese.
  3. Chop broccoli & olives using Food Chopper. Dice red pepper using Utility Knife. Thinly cut carrot using Crinkle Cutter. Sprinkle broccoli, red pepper, carrot and olives over pizza; top with remaining mozzarella cheese. Finely grate Parmesan cheese over pizza using Rotary Grater.
  4. Bake 25-30 minutes or until golden brown. Remove from oven; cool 10 minutes. Cut using Pizza Cutter; serve using Mini-Serving Spatula.


Thanks to EpicureSelections.com for the photo - you can use various veg from the garden on this pizza!

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Our beautiful picnic range is back for the season! Perfectly pretty & practical!

To check out all the full range, go to http://www.pamperedchef.biz/amandainthekitchen?page=products-category&categoryId=22 where you can also order. Or contact me directly.

Gorgeous Gluten free Chocolate Brownies - perfect for a picnic, lunch box or even served as dessert with ice cream!

This recipe comes from the Lunchbox Doctor who designs fab recipes for us and uses our products a lot. For more inspiration, go to http://www.lunchboxdoctor.com/

It's absolutely divine and as it’s grain-free and gluten-free, it’s perfect for coeliacs or anyone on a gluten-free diet.

Never one to compromise on flavour, Jenny T has kept the delicate sweet flavour and texture using ground almonds and chopped dried mango.

Moist and delicate on the inside with flecks of sweet and chewy dried mango throughout, it’s sure to be a winner!

Ingredients

125g pack of dried mango (I didn’t have this so I used chopped dates)

150g ground almonds

100g unrefined sugar

3 large eggs, beaten

200g dark chocolate bar, roughly broken up

200g butter

Method:

Preheat a fan assisted oven to 170°C.

Roughly chop the dried mango with Food Chopper (or whatever dried fruit you are using- our Crinkle Cutter is good for stickier ingredients on the Cutting Board).

Mix the chopped mango, ground almonds and unrefined sugar in the Classic Batter Bowl.

Beat the eggs in the Small Batter Bowl.

Melt the chocolate and butter in the Double Boiler or a small saucepan.

Add the melted chocolate and butter to the dry ingredients.

Add the beaten eggs.

Using the Large Stainless Scoop, distribute the mixture into the Brownie Pan. Bake for 15 minutes. Leave to cool almost completely before removing with the Nylon Serving Spatula and placing on the Stackable Cooling Rack.

There's no business like Station Show Business!

We are having so much fun at Station Shows! To book your Coffee Morning, Afternoon or Evening Show for fun and freebies or to raise funds for your favourite charity, contact me on 07789911174 or amandainthekitchen@hotmail.co.uk or via my facebook page www.facebook.com/amandainthekitchen or my website http://www.pamperedchef.biz/amandainthekitchen


Why not order a kit and have a go at doing Station Shows yourself as part of our fantastic Team Green! It's a great way to earn extra income and so much more! Contact me if you are curious to find out a little about it. We have training sessions set up for the coming weeks and informal events you are very welcome to attend (there will be cake naturally)!

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