Mini Pan Recipe - ProWare Kitchen

Creme Egg Easter Cheesecake

April 15, 2019 1:40 pm Comments Off

It’s been a long time coming this year but finally the Easter weekend is within reach.

Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

Serves: 8

Preparation Time: 20 minutes

Chilling Time: 1 hour

Ingredients

150g digestive biscuits
50g butter
300g cream cheese
145g icing sugar
2 teaspoons lemon juice
450ml double cream
1 teaspoon vanilla extract
1 vanilla pod, scraped
Any topping you fancy!

Method

For the base

Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

For the cheesecake mixture

Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.

Tip

If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!

How to decorate

We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

Creme Egg Easter Cheesecake Prep photo

We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

Easter Bunny Cheesecake in our Copper Tri-ply Casserole

Shepherd’s Pie

September 6, 2017 3:41 pm Comments Off

This Shepherd’s Pie is a version of the traditional Irish dish except we’ve used leeks in replace of onions for a bit of a twist. One portion fits perfectly in our 10cm Mini Cast Iron Casserole, believe us, it may look small, but they are deep enough to get a fair amount of filling in then topped with mashed potato and served with a side of veg, it’s the ideal amount. We’ve used the 24cm Copper Tri-ply Stockpot for making the filling for the recipe. Then we’ve used the Copper Base 20cm Saucepan for boiling the potatoes; the deeper more family friendly capacity of the Copper Base range allows enough space to comfortably boil the potatoes.

Kids in the Kitchen

Mashing – Have the kids been full of energy all day? Here’s how to help them get a little bit out! If you’re worried about the pot falling off the side from them trying to mash, just put it in the kitchen sink! Also, if you have a potato ricer this can be fun for the kids to put pieces into it and squeeze, similar to playing with play-dough!

Assembling – Get all the little dishes/mini casseroles that you are going to use out. It doesn’t matter if they’re all the same or a few different. Let your children choose which one they’d like and let them assemble it themselves. Pie filling, potatoes then grate their own cheese on the top. Here they can choose how much of each ingredient they’d like, yielding a truly unique pie just the way they would like it.

ProWare's Irish Shepard's Pie Recipe

Serves: 6

Ingredients

1 tablespoon sunflower oil or other oil for frying
2 celery sticks, finely chopped
2 medium carrots, peeled and finely chopped
2 leeks, sliced in half lengthways, then finely chopped
750g minced lamb
2 tablespoons tomato purée
2 tablespoons Henderson’s Relish (sub. Worchestershire Sauce if Hendo’s is not available)
500ml beef stock
1 tablespoon plain white flour
1.2kg potatoes, peeled and chopped into chunks
2 tablespoons milk
80g butter
50g grated cheddar cheese (optional)
Salt and freshly ground pepper to taste
Serve with steamed green beans or other vegetables

Equipment

Knife
Chopping board
20cm Copper Base Saucepan
Copper Tri-ply 24cm Stock Pot
Wooden spoon
Ladle
Peeler
Potato Masher
6 Mini Cast Iron 10cm Casseroles
Dessert spoon

Cooking Method

Heat the oil in the stockpot over a medium heat, once hot add the celery, carrot and leeks. Sweat the vegetables for around 5-10 minutes without browning.
When the vegetables are soft turn up the heat slightly and add the lamb mince, breaking it up with the spoon once in the pan. When the meat has browned spoon out the excess fat.
Add the Henderson’s Relish and the tomato purée, stir to combine. Now pour over stock and bring to a simmer.
Cover and cook for 20 minutes over a low heat then remove the lid and cook for a further 20 minutes to let the sauce reduce.
Meanwhile, preheat the oven to 180°C and make the mashed potatoes in the 20cm saucepan. Boil the potatoes in salted water until tender. Strain and mash the potatoes with the milk and butter. Set to one side.
With 5 minutes remaining on the cooking time for the pie filling, check to see if the sauce is thick enough. If it has a lot of excess liquid, sprinkle in the plain flour and stir until combined. Let this cook for the remaining 5 minutes. Remove from the heat.
Divide the pie filling between the Mini Cast Iron Casseroles and then top with mashed potato covering to the edges then ruffling the potato slightly with a spoon to make soft peaks. Sprinkle a little grated cheddar cheese on the mashed potato.
Place in the oven for 20 minutes until it is slightly browned. After 20 minutes if the top is not yet brown you can switch your oven to the grill setting to finish the tops off slightly. Keep an eye on the pies at this point in order not to burn the top of the mash.
The Mini Casseroles will hold the heat for quite a long time after being in the oven so be careful when handling and eating. Serve with a side of steamed green beans, peas or other vegetables.

Côte de boeuf with herb butter

February 1, 2017 2:16 pm Comments Off

Some say the Six Nations Championship is without a doubt the world’s greatest rugby tournament. Every year the fans of these six nations – England, France, Ireland, Italy, Scotland and Wales – partake in the thrill and excitement of this pageant of world class rugby.

ProWare's Cote-de-boeuf-prep

To get in the spirit of the tournament we’ve created a dish for each match based on England’s opponent so you’ve got a new recipe to devour each weekend. On Saturday the England Rugby Squad take on France at Twickenham Stadium in the first match of their Six Nations fixture. To start our collection of recipes off we’ve selected this indulgent Côte de boeuf. Côte de boeuf is a simple dish which is full of flavour and bound to impress your guests. We’ve used a 30 day dry aged Hereford Côte de boeuf which is available at Waitrose or Ocado though you should be able to find this bone in beef cut at a butcher too.

Our Copper Tri-ply Sauté Pan is the perfect pan for this recipe. The copper exterior heats up so quickly and the aluminium interior holds the heat efficiently without hot spots making this pan ideal for searing the beef. When it’s time to place the beef into the oven there is no need to transfer it to an oven tray just place the lid on the pan and pop it in the oven. Be careful when removing the pan as it will be extremely hot, so always use oven gloves. The stainless steel interior of the pan is a great non-reactive and hygienic surface but oil and beef fat may stick the pan after cooking, however do not fret! Fill the pan with hot soapy water and leave for 15 minutes before cleaning. Also, if you want to restore the shiny exterior of your Copper Tri-ply pan try one of our polishing methods here or enjoy the ever changing shades of the penny brown copper colour.

Written by Robert

Image of ProWare's Cote de boeuf mini pan

Serves: 2

Prep time: 4 minutes

Cooking time: 14 minutes

Ingredients

1 x Hereford Côte de boeuf, approximately 650g
Maldon Sea Salt
Drizzle of olive oil
25g fresh flat leaf parsley, chopped
1 garlic cloves, finely chopped
80g butter
1 teaspoon Dijon mustard

Equipment

24cm Copper Tri-ply Sauté Pan and lid
9cm Copper Tri-ply Mini Pan or small saucepan/frying pan
Knife
Chopping board
Copper or Silver Mini Ladle for serving

Cooking Method

Preheat oven to 220°C/428°F.
Sprinkle salt on both sides of the beef.
Heat Sauté Pan with a drizzle of olive oil until it moves around the pan swiftly and starts separating. This means it’s hot enough for you to add the beef.
Add the beef to the pan and let it sear for 2 minutes. Then flip it and sear for a further 2 minutes on the other side.
Place the lid on the Sauté Pan and put the pan into the oven for 10 minutes for a rare finish or 12 minutes for medium rare flipping the beef half way through the cooking time.
Meanwhile, melt the butter in a Mini Pan and once melted add the finely chopped garlic, then a minute later the chopped parsley and mustard. Stir to combine then cook for 3 minutes further before removing from heat.
Remove the beef from the oven when desired finish is reached.
Slice the Côte de boeuf then enjoy it with a Silver Mini ladle full of garlic butter and with sweet potato or regular chips.

Easter Cheesecake

April 16, 2014 10:38 am Comments Off

It’s been a long time coming this year but finally the Easter weekend is within reach.

To start us off this week Hannah waltzed in first thing Monday morning with a spectacular Easter cake.

Happy Easter Cake by Hannah

What a great way to start the week and to continue in the Easter spirit, we’ve decided to have a crack at Ren Behan’s Creme Egg Cheese Cake recipe which you can find here. We added a slight twist, using the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

Easter Prep

Easter Bunny Cheesecake

Tag Archive: Mini Pan Recipe

Creme Egg Easter Cheesecake

Serves: 8

Preparation Time: 20 minutes

Chilling Time: 1 hour

Ingredients

Method

For the base

For the cheesecake mixture

Tip

How to decorate

Shepherd’s Pie

Kids in the Kitchen

Serves: 6

Ingredients

Equipment

Cooking Method

Côte de boeuf with herb butter

Serves: 2

Prep time: 4 minutes

Cooking time: 14 minutes

Ingredients

Equipment

Cooking Method

Easter Cheesecake

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