Week 4 - My personal butter mountain!

It seems like forever since I've been focussing on lettuce and tomatoes - however, it's only four weeks (and to be honest I've only really been focussed for a week!) Other colourful food wrappings are so distracting.... It doesn't have to be like that with recipes like the one below for Cheese and Potato Scones

I can find any excuse when it comes to scrummy food, even make up a few innovative new ones!  Emotional eating, happy eating, sad eating, social eating, anti-social eating, taste testing, recipe innovating, not sure the kids will like it  - you get the general idea?  I need to have a stern word with myself - "Get a grip girl!"  Ok ready to climb back in the saddle! (Oh exercise, well that's a whole new blog topic!)

I'm one of those pictorial thinkers; you can pick us out in conversation from comments we make like "I see what you're thinking!" or "I clearly see the way forward..."   So, true to form, I decided that a visual was required to keep me on track - not of my curviness; not of a whale nor an eclipse; not even of a before and after of the last very successful - albeit I've lost the plot to maintain it and rediscovered my passion for bread - diet. I hate that word, reframe it..... quick...... - healthy eating regime!  No, this visual had to be hard hitting - thought provoking.  This visual needed to be able to be manipulated as I progressed.  This visual needed to be a mountain..... of butter!!

There is one amazing person at the fat-club who is now literally a full person less than she was 16 months ago - she's lost a whopping 8 stone!  Wow - that's an inspiration in itself... If she can do it, I don't see why I can't melt the butter I have to!  Wish me luck, I'm heading for the cous-cous!

CHEESE & POTATO SCONES

100g Smash Potato granules (orignal only)
3 Eggs
1 large tub of Fat Free Cottage Cheese
Salt/pepper
Then you can add any vegetables you would like e.g peppers, onions, chives or chillies.

• Oven onto 220 or gas mark 6
• Blitz cottage cheese, add the rest of the ingredients and add the vegetables. 
• Shape into scone size pieces and flatten to inch deep. bake in oven on baking tray till golden brown. 
• You can also use this as a pizza base. Bake the pizza base first and then top with your topping, if you want you can have cheese as a healthy extra if you have it available on your day.
  Free on Green and extra easy* 

 *(as long as you use your superfree food with it) 

Being a Pampered Chef Consultant

What's in it for you?

The flexibility to fit a proper business around your other commitments whether you already work full or part time, don't work or just want a hobby!

I have worked as a Sales Director with the Pampered Chef for 8 years now and I absolutely love my job.  I earn a full-time income on part-time hours and can work my own hours, be at home for my children and care for my father.

Click here to learn more about starting your own business

Contact me

Cooking Shows - live

Who do you know who likes to eat?

A Cooking Show is a fun, social event where your friends, neighbours, colleagues and family gather together to enjoy some live recipe demonstrations and get to taste some great food. They can try out professional quality kitchen gadgets and utensils and make purchases.

What's in it for you?

We like to thank our Hosts in a generous way - Click here to learn more...

Check my availability

Fundraising is fun

Our versatile fundraising programme can be tailored to meet your specific needs. There’s something here for every fundraiser, from an in-home Cooking Show through to a themed "Ready, Steady, Cook!", a Mexican Fiesta or a Pimms and Pud garden party! We can even take into consideration specific requirements for Vegetarians, Coeliacs and people with food allergy.

Click here to check my availability ....

To raise the profile of your event we recommend that you sell tickets (that will also provide us with the correct numbers to cater for). The ticket money goes straight to your charity or fund. Included in the ticket price you may wish to give your guests a drink (either wine or something softer) and some food. The food prepared during the demonstration will be added to your buffet. In addition, I am happy to provide a substantial prize for your raffle – again, a great way to raise funds during the event.

Our high quality kitchen and tableware is used during the demonstration, which of course your guests may wish to purchase. A percentage of my sales will be donated to your charity and for each Cooking Show booking I take you will receive an additional £2.50.

We agree the recipe(s) and I will advise you of the ingredients required. You provide the ingredients and the audience and let me do the rest!

Contact me

Molten Camembert Muffins

I love the idea of warm muffins for breakfast and these savoury treats tick all the boxes for me!

MOLTEN CAMEMBERT MUFFINS (March 1 2012)

3 tablespoons sunflower oil, plus extra for greasing

1 round (250 g) ripe Camembert cheese (about 10–11 cm in diameter)

250 g plain flour
60 g wheatgerm
65 g Parmigiano Reggiano cheese, finely grated
5 tablespoons snipped fresh chives, divided
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon salt
1 pot (284 ml) buttermilk
2 eggs
1 tablespoon milk
20 g walnut pieces, coarsely chopped

Method:

ð Preheat oven to 180ºC/fan 160ºC/Gas 4.

ð Brush wells of Muffin Pan or Stoneware 12 Cup Muffin Pan with sunflower oil using Chef’s Silicone Basting Brush; set aside.

ð Cut rind off sides only of Camembert cheese using Utility Knife (leave rind on top and bottom of cheese); discard rind.

ð Cut trimmed cheese into twelve 2-cm cubes; set aside. Save remaining cheese for another use.

ð Combine flour, wheatgerm, Parmigiano Reggiano cheese, 4 tablespoons of the snipped chives, the baking powder, bicarbonate of soda and salt in Stainless 4-Litre Mixing Bowl; mix well.

ð In Small Batter Bowl, combine buttermilk, eggs, milk and remaining 3 tablespoons sunflower oil; whisk together well using Stainless Whisk.

ð Stir buttermilk mixture into flour mixture using Small Mix ‘N Scraper®, using as few strokes as possible until just combined. (Mixture will have a slightly lumpy, wet appearance. Do not over-mix.)

ð Using Large Scoop, place one generous scoop of mixture into each well of prepared pan, dividing mixture evenly.

ð Gently press one cube of Camembert cheese into centre of each muffin. Using Small Spreader, spread mixture over cheese cube to cover; sprinkle with chopped walnuts.

ð Bake 15–20 minutes or until risen and firm to the touch.

ð Remove pan from oven to Stackable Cooling Rack; let stand 5 minutes.

ð Carefully remove muffins from pan; sprinkle with remaining snipped chives. Serve warm.

Alternative ideas:

Oak-smoked mature Cheddar cheese, extra mature Cheddar cheese or ripe Brie can be substituted for the Camembert, if desired. These muffins are best eaten warm on the day they are made.

Pampered Chef recipe (Spring/Summer 2012)