Apple and Ginger Rolls (can be dairy free/egg free, vegan)

January is always difficult isn't it?  I try to be good, but weather, work and general blah after the holidays always seem to conspire against me.

Here is a recipe thats a little bit of nice, but not too naughty, especially if you serve it with something like fat free frozen yoghurt or IceDelight my favourite dairy free frozen treat!

I made mine dairy free by using vegan pastry dough (Jus-Rol Filo is vegan) and using Pure Spread not butter for the final brush.  I also used soya based cream cheese Tofutti instead of the Philadelphia.

Don't be put off by the complicated sounding rolling bit!  Its just like filling a fajita!  I should have taken blow by blow photos really; I promise some soon!

Ingredients

2.5cm piece peeled fresh ginger
2 large Granny Smith apples, peeled
1/4 cup granulated sugar
2 tsp cornflour
1/4 tsp ground cinnamon
60g reduced-fat cream cheese (Philadelphia) softened
10 sheets (9 x 14 in./23 x 35 cm) thawed frozen Filo pastry
Oil to moisten the dough
1 tbsp butter, melted
Icing sugar (optional)

Method

1. Preheat the oven to 200°C. Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tsp.

2. Use the apple wedger to core and wedge the apples. Coarsely chop apples with Food Chopper.

3. Combine ginger, apples, granulated sugar, cornflour and cinnamon in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.

4. Microwave on HIGH for 3-–4 minutes or until thickened and bubbly; stir. Cool for 5 minutes. Add cream cheese and mix well.

5. Lay one sheet of the filo on Cutting Board and brush with silicone basting brush with oil or use a Kitchen Spritzer filled with your choice of oil to spray the dough. Fold filo in half crosswise. Cut folded sheet in half lengthwise, leaving folded edge intact. Spoon a rounded 1 tbsp of the filling to within 2.5 cm of folded edge of filo using Adjustable Measuring Spoon, leaving a 2.5 cm border on each side. Lift folded edge of filo up over filling, tucking filo tightly around filling. Fold sides of filo in toward center; gently roll up.
Repeat with remaining filo and filling.

6. Place rolls, seam sides down, onto Medium Bar Pan or other flat stone; lightly brush with melted butter using Chef's Silicone Basting Brush. Bake for 12–-14 minutes or until rolls are golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with icing sugar, if desired.

Yield: 10 servings of 2 rolls

Nutrients per serving:

Calories 100, Total Fat 2.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 19 g, Protein 2 g, Sodium 80 mg, Fiber 1 g


Cook's Tips:

Keep filo sheets covered with cling film while working on recipes to keep them from drying out. Wrap any leftover filo tightly with cling film and store in refrigerator for up to 2 weeks or freeze for up to 2 months.

Chicken pinwheels (egg and dairy free)

I have been super busy recently and a few weeks ago had a lovely time with visiting friends from Australia.  It meant a little bit of catering on a Monday night for a family gathering and I was determined to be organised ahead of time.  So, inspired by a sausage roll recipe I found in Good Food magazine I came up with these little bites of yummyness.

I used the Pampered Chef Manual Food Processor (or MFP) to do these and loved how easy it was.  However, you could use the Food Chopper, a knife to chop it all finely, if you can be bothered, or an ordinary run of the mill food processor.

The Manual Food Processor

(By the way, the MFP comes highly recommended for caravanning or camping and very quick yummy salsas and guacamole, as it needs only your arm as power. A kitchen tool and work out in one!)

I made mine dairy free by using puff pastry that was made without butter.  Please check your brand, but I like Jusrol's puff pastry which is made with vegetable oil, not butter. No eggs are needed here as the pastry is lovely and crisp anyway.

Chicken Pinwheels
Ingredients

4 chicken thighs (cooked and bones removed)
4 sundried tomatoes
1 clove of garlic
1 slice of bacon
handful of basil leaves
salt and pepper to season

1 pack of ready rolled puff pastry


Method

1. Take the puff pastry out of the fridge to warm a little.

2. Chop the tomatoes and chicken roughly and put into the Manual Food Processor.  Pump the handle to blend until the chicken is becoming flaky.

3.  Squeeze the garlic in the garlic press into the Manual Food Processor. Add in bacon and basil and blend again until everything is mixed and the chicken is well flaked. Season lightly with a little pepper and salt.

4.  Unroll the puff pastry and cut the sheet in half.  On each piece, spread out half the mixture and then roll the pastry into a spiral roll, pressing down at the edge to seal it.

5.  Cut into about 11 pieces for each roll and place on a flat stone (I used my medium round stones), pressing down each slice slightly to make it look a little bit tidier.  Bake for 20 mins till golden brown.

6.  Remove from the stone with a mini serving spatula and cool on a stackable cooling rack, or serve immediately. I made mine in advance and reheated before serving.

Citrus Berry Trifle

Wow I've been busy the past few weeks and haven't had much time for blogging. 

I was on the Gardening Scotland stand all day on Saturday with some Pampered Chef colleagues and I made this trifle as a display piece.  I taste tested with my husband as I made it and will definitely be making it again as the trifle is now inedible after sitting on display.  So sad!

I also think I could have a good go at making this egg and dairy free, but I'll have to work on it...I'll get back to you once I've had a go.

In the meantime, here is the original Pampered Chef recipe.

Citrus Berry Trifle

Ingredients:

4-5  limes

175  g full fat soft cheese, softened

150  ml sweetened condensed milk

350  ml whipping cream or double cream, whipped to form soft peaks

450  g fresh berries such as strawberries, raspberries and blackberries or blueberries

450  g Madeira cake, cut into 2.5 cm cubes

600  ml (about 400 g) lemon sorbet

20  g flaked almonds, toasted

Additional fresh berries, to decorate (optional)


Directions:
1.  Slice 2 limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Zester/Scorer, zest remaining limes; finely chop zest using Chef's Knife to measure 2 teaspoons zest. Juice limes into Easy Read Measuring Cup using Citrus Press to measure 125 ml juice.

2.  In Classic Batter Bowl, whisk together soft cheese, condensed milk, lime juice and lime zest using Stainless Whisk, until smooth and combined. Attach open star tip to Easy Accent® Decorator; fill with about one-third of the whipped cream and set aside. Gently fold remaining whipped cream into soft cheese mixture with Small Mix 'N Scraper®, until smooth; set aside. Slice strawberries with Egg Slicer Plus(TM). Place mixed berries in Small Batter Bowl.
3.  Cut Madeira cake into 2.5-cm cubes on Cutting Board using Bread Knife. To assemble trifle, place half of Madeira cake cubes into bottom of Trifle Bowl. Top with half of the lemon sorbet using Small Scoop or Medium Scoop; spread evenly. Top sorbet with half of the berries and half of the soft cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to decorate. Repeat layers once with remaining Madeira cake cubes, sorbet, berries and soft cheese mixture.

4.  Pipe whipped cream rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Decorate with lime slices and additional berries, if desired. Serve.

Yield: Serves 16

Per serving: Energy 1382 kJ/329 kcal; Protein 3.4 g; Carbohydrate 29.9 g; Fat 22.6 g; Saturated Fat 13.5 g; Fibre 0.6 g; Salt 0.4 g

Cook's Tip: Any flavour of sorbet, such as mango, raspberry, apricot or dark cherry can be used in this recipe, if desired.

Chilled fresh lemon mousse may be substituted for the lemon sorbet, if desired. Scoop and spread the mousse gently, taking care not to crush too much air out of the mousse.

© The Pampered Chef, Ltd. 2006
www.pamperedchef.com

Apple, sultana and cinnamon hot cross buns (egg free, dairy free, vegan)

Hot Cross Bun Tear and Share Style on the Medium Round Stone

Normally I take my time and add in lots of links to the products but I have several people champing at the bit for this one so here it is!

This can be vegan or not depending on whether you use the dairy free spread or butter and what kind of milk you use.  I got the inspiration for the tear and share style from a magazine last month, but I can't remember where!  And I based my recipe on one from Baking Mad.

Ingredients
625 g strong white bread flour
7g sachet fast action yeast
75g sugar
pinch salt
2 tsp ground allspice/mixed spice
2 tsp cinnamon
50 g Pure spread or butter
250ml milk (any kind you fancy!  I used soya milk)
125ml water
1 large bramley apple
125g sultanas (UPDATE!  Having eaten several I'd add more sultanas! Maybe double it to 250g?)

For the crosses:
6tbsp plain white flour
4tbsp water

For the glaze:
2tbsp sugar
2tbsp water

Method

1. Place the flour, yeast, sugar and salt in a classic batter bowl and stir together with a mix n scraper.

2. Measure out the spices using an adjustable measuring spoon and mix into the flour.

3. Melt the fat with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is luke warm.

4. Pour it into the flour mixture and mix in.

5.  Peel the apple, cut and core it with the apple wedger and then chop it into tiny pieces in the food chopper.

6. Add the sultanas and finely chopped apple to the dough and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook or on the pizza dough setting in a breadmaker) until the dough is smooth and elastic.

7. Turn the dough onto a lightly floured work surface, divide it in two and then roll one half into a long sausage, cut into 10 equal pieces. And repeat with the next one, cut into 9 pieces.

8. Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball.

9. Place the buns on a medium round stone allowing space for them to double in size. I used a concentric circle pattern with one in the middle, six around it and then 12 one the outside ring.  I lined up every second one on the outside ring with the inner ring and then put one in the space.  Hope that makes sense?

10. Cover with oiled cling film and leave in a warm place until the dough has doubled in size and is sticking together (see below).  I left mine about an hour.

11. When to dough is almost ready, preheat the oven to 180°C. Mix the plain flour with enough water to make a paste of a similar consistency to butter icing in a small prep bowl.

12. Place the paste in a plastic bag and snip the end off, then pipe crosses on the hot cross buns. I did a large line across the centre one and then smaller ones radiating out.  I then made a couple of rings all the way round to give the spider web effect. (Thanks to a fellow consultant Pauline, who suggested using the Easy Accent Decorator for this bit - probably less messy than the bag!)

13. Bake for 20 to 22 mins until the buns are golden and firm.

14. To glaze dissolve 2 tbsp caster sugar in 2 tbsp water, boil for a minute then brush over the hot buns with a silicone basting brush as soon as they come out of the oven to give a shiny glaze.

15.  Leave to cool slightly then enjoy with spread, jam, nutella, or naked, whatever you fancy!

Mini gingerbread cupcakes (vegan) and a Prize Draw

As a child I remember going to Woolies at the weekend with my parents and being allowed a treat in the cafe.  My all time favourite was a slice of gingerbread with a layer of smooth white glace icing on the top.  Super spicy and warming and then the icing creating the foil for the taste buds, giving it a sweet and zingy tang at the same time.

My camera was playing up so the photos are not great today, but I'll make some more and post better photos later. (These yummy little tastes of ginger heaven have all been eaten already!)

I've carried that taste with me into adulthood, and never quite found it again.  I came close with Delia's recipe for ginger cake with lemon icing in her How to Cook book (and it is absolutely divine), but this is the recipe that most matches up to the taste sensations I remember.


These gingerbread muffins are made in the Pampered Chef deluxe mini muffin pan, and are based on the gingerbread cupcakes in Vegan Cupcakes Take Over the World.  If you have never come across the wonders that are contained in this book, I'd give it a go NOW and be blown away by how fabulous the recipes are even if you're not a vegan.

I've fiddled with the recipe as usual, because I just can't leave them alone, and I have them just the way I like them.  Unfortunately it means I'm likely to eat about four in a row.  They are just little bites of heaven. 

As usual if you aren't worrying about dairy or keeping this vegan it works fine with cows milk and plain yoghurt.

This makes about 36 mini cupcakes (I haven't managed to perfect it to make the 24 yet!)  Or you could make a few big ones in a separate tray too. The recipe makes 12 perfectly sized big muffins in the stoneware muffin pan too.

If you fancy a prize draw for a piece of the kit used to make this recipe then come along and like my facebook page to be entered into the prize draw on 31st March 2012. If you share your love for the page on Facebook with your friends and they come and like too, and mention your name, then you'll be entered again!  Get referring!

Ingredients

1 1/4 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground cinnamon
pinch (1/8tsp) mixed spice
1/4 tsp salt
1/2 cup vegetable oil
1/4 cup soya milk
1/3 cup treacle
1/2 cup golden syrup
2 tablespoons soy yoghurt
1 1/2 tsp lemon zest
2 pieces of crystallized ginger


Method

1. Preheat the oven to 180°C and line the deluxe mini muffin pan with paper liners.

2. Measure the flour in an easy read measuring cup and put in a classic batter bowl.

3.  Measure out the baking powder, bicarbonate of soda, ginger, cinnamon, mixed spice and salt with the adjustable measuring spoons, add to the bowl, and mix with a stainless whisk.

4.  Using the easy read measuring cup measure the oil and soya milk and place in a separate bowl.  I use my small batter bowl.

5. To measure the treacle and syrup I use my measureall cup which allows you to get at every last drop of the sticky stuff and not waste any. Put this in the bowl with the oil and soya milk

6.  Add the yoghurt and grate in the zest of the lemon with a microplane zester.

7.  Mix together with the whisk until this forms a lovely silky, gloopy, treacly, smelling liquid.

8. Chop up the crystallized ginger with a food chopper using it with the lid on to contain it all. Add to the mix.

9.  Add the wet ingredients to the dry and mix well with the stainless whisk.  The batter will be very runny - that is okay!

10.  Now pour into the waiting paper cases.  You can be much more accurate if you use a Pampered Chef small scoop as it is the perfect size for the mini muffin pan and will give you cupcakes that are all exactly the same size. Very professional looking.

11.  Cook for about 15 mins until a knife comes out clean.  Transfer to a cooling rack and cool completely before icing.

12. Ice using plain white icing made with water and icing sugar, or add some lemon juice for a zesty alternative.  I like them with an extra little bit of crystallized ginger too.

Chicken, Tomato and Basil Flatbread

Chicken, Tomato and Basil Flatbread in the Medium Bar Pan, direct from the Pampered Chef Test Kitchens!

A recipe straight from The Pampered Chef test kitchens!  This is a fabulous dinner or lunch recipe and is quick and easy.  It uses a ready prepared pizza base mix but if you want to make your own then have a look here.

The mix of the chicken with fresh tomato and basil is lovely and fragrant and very tasty!

Ingredients

2 small vine-ripened tomatoes (about 100 g total weight)
2 tablespoons plus 1⁄2 teaspoon olive oil, divided
1 packet (145 g) pizza base mix
100–125 ml warm (hand hot) water
20 g pecan halves
50 g Parmigiano Reggiano cheese, divided
75 g Provolone Piccante cheese  (if you can't find this use cheddar!)
100 g skinless, boneless cooked chicken breast
2 teaspoons finely chopped fresh basil leaves
1 clove garlic, pressed
Preheat oven to 220°C/fan 200°C/Gas 7.

Method

1. Slice the tomatoes finely on a cutting board with the santoku knife. Line a plate with kitchen paper, place sliced tomatoes on lined plate and blot tops with kitchen paper; set aside.
2. Brush a Medium Bar Pan with 1⁄2 teaspoon olive oil using Chef’s Silicone Basting Brush and set aside.
3. Place pizza base mix in Stainless 4-Litre Mixing Bowl; add enough warm water to form a soft dough. Knead dough on lightly floured surface for about 5 minutes or until smooth.
4. Place pizza dough onto centre of prepared bar pan and roll the dough out to cover the base of the pan using a Baker’s Roller®. Set aside in warm place for 15 minutes.
5. Bake for 12–14 minutes or until golden brown.
6. Meanwhile, finely chop the pecans on a Cutting Board using the Food Chopper. 7. Grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater, and the Provolone or Cheddar with the Microplane® Adjustable Coarse Grater.
8. Dice the chicken using the santoku knife and chop the basil in the food chopper.
9. Combine pecans, half of the Parmigiano Reggiano cheese, 50 g of the Provolone cheese, the diced chicken, basil, garlic pressed with Garlic Press and remaining oil in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
10. Remove the bar pan from the oven to Stackable Cooling Rack. Sprinkle baked base with remaining Parmigiano Reggiano cheese; top evenly with sliced tomatoes, chicken mixture and remaining Provolone cheese to within 5 mm of edge of base.
11. Bake for 6–8 minutes or until the cheese is melted. Remove from the oven. Cut flatbread into portions using Pizza Cutter; let it stand 2 minutes. Transfer to serving plates or napkins using Mini-Serving Spatula; serve warm.

Serves 12 as an appetizer

Nutrients per serving: Energy 769kJ/183kcal; Protein 8.7g; Carbohydrate 19.7g; Sugars 1.5g; Fat 8.3g; Saturated Fat 2.5g; Fibre 0.9g; Salt 0.5g