Tag Archive: Quick & Easy Recipes

  1. Cranberry Apple Sauce

    2 Comments

    Cranberry sauce is one of those things that is so easy to make that after you’ve done it once, you’ll never go back to the shop bought kind. It’s one of those one pot wonders where you stick everything into a pan and kapow, it’s done just like that…or maybe not so explosively! However, do feel free to play around with the spices, if you’re not into the dynamic flavour of star anise or simply don’t have it, then just leave it out. I’ve tried this recipe without the apple and it tastes great too, just double check the sweetness and add more sugar if you think it’s necessary.

    Cranberry Apple Sauce Prep

    This recipe uses one of our stunning Mini Ladles, which have been silver plated in Sheffield and are available to buy on our website. We think it’s the perfect size for serving this sauce and many more, plus it would be a super cute stocking filler this Christmas.

    Cranberry Apple Sauce

    Written by Corin

     

    Makes:  3 cups
    Prep time: 2 minutes
    Cooking time: 10-15 minutes

    Ingredients

    • 600g Cranberries, fresh or frozen
    • 1 Large Bramley apple, peeled, cored and chopped into 3cm pieces
    •  90g Caster sugar
    •  50g Brown sugar
    •  2 teaspoons Orange zest
    •  75ml Orange juice
    •  1 Star anise pod
    •  1 Cinnamon stick

    Equipment

    Cooking Method

    1. Place all the ingredients in the sauce pan and cook on low to medium heat for 10-15 minutes or until the cranberries are mostly popped.
    2. Remove from heat and transfer to a bowl. The cranberry sauce will thicken as it cools.
    3. Before serving remove the star anise pods and cinnamon stick.

     

     

  2. Fresh Tomato Pasta

    2 Comments

    This dish is a regular in our house since my father-in-law made it for my husband and me a few years ago. It’s based on a recipe from the Silver Spoon Pasta cookbook, if you haven’t heard of the Silver Spoon cookbook this review of their pasta book is worth a read. For this recipe I’ve increased the amount of tomatoes and pasta, because the tomatoes are my favourite part and we tend to eat larger portions of pasta than the original recipe calls for. We also added the Parmesan and Pecorino.

    ProWare's Fresh Tomato Pasta - prep photo

    Here is the tomato mixture ready to be covered and left to sit for 20 minutes.  This helps intensify the flavour in the tomatoes as well as infusing them with garlic.

    ProWare's Fresh Tomato Pasta - chopped tomatoes mixed with garlic and basil

    I usually serve this pasta dish with meat balls, but it is great on its own too!

    ProWare's Fresh Tomato Pasta plated and ready to eat

    Written by Corin

    Kids in the Kitchen

    Herbs – The basil leaves need tearing or slicing, so get those little fingers to work. Get them to count out the 10 needed and tear them into the bowl for the tomatoes.

    Tomatoes – One for the older children as slicing tomatoes can be tricky without a sharp knife. I find sometimes using a serrated knife can do the job really well so let them try this and make sure to supervise too.

    Grating – Grating, especially hard cheeses like the ones in this recipe are a great way to get kids of all ages involved. If you have a multiple sided grater, let the child choose what side they use or if you have a rotary grater too this can be a lot of fun and great for fine motor skills too!

    Serves: 4
    Prep time: 5 minutes (plus 20 minute wait time)
    Cooking time: 10-12 minutes

    Ingredients

    • 600g Plum, cherry or any smaller tomatoes
    •  1-1 ½ teaspoons sea salt
    •  Freshly ground pepper
    •  2 cloves garlic, peeled and squashed using the side of a knife
    •  10 basil leaves, torn or sliced
    •  4 tablespoons olive oil
    •  400g linguine or choice of pasta
    •  80g of Parmesan or suitable vegetarian substitute, grated (Reserve 10g for serving)**
    •  70g of Pecorino, grated**

    Equipment

    Cooking Method

    1.  Slice the tomatoes into quarters by slicing from where the stem attaches to the bottom. Place in a bowl with garlic and basil, and stir in the sea salt, ground pepper and olive oil. Cover with a plate and leave to sit for 20-25 minutes, stirring once throughout the process.
    2. Cook the linguine in the sauce pan to desired tenderness. Strain the pasta through a sieve and return the pasta to the sauce pan, however the sauce pan does not need to be returned to heat.
    3. Add the cheese to the sauce pan and stir well until melted. Remove the garlic pieces from the tomato mixture then add the tomatoes to the pasta and stir well.  Serve with a sprinkling of Parmesan and enjoy.

    *Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta. Serve without meatballs.

    **Make it vegan – omit all cheese and add 5-10 grams nutritional yeast. Serve without meatballs.

  3. Potato Dauphinois

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    This classic potato dish is the most decadent of side dishes. Thin slices of potato, garlic, shallots and cream topped with Gruyere cheese. Potato Dauphinois is simply irresistible.

    ProWare's Potato Dauphinois

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 40 minutes

    Ingredients

    • 1 small clove garlic, finely chopped
    • 1 shallot, finely chopped
    • 15g butter
    • 400g potatoes, peeled and thinly sliced
    • Salt and pepper for seasoning
    • Pinch of grated nutmeg
    • 300ml milk
    • 150ml double cream (crème fraiche can be substituted)
    • Extra butter to rub on inside of mini casseroles
    • 25g grated gruyere cheese

    Equipment

    Cooking Method

    1. Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
    2. Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
    3. Preheat the oven to 220°C.
    4. Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
    5. Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
    6. Butter the insides of the mini casseroles.
    7. Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
    8. Bake in the oven without the lids for 10 minutes or until golden brown.
    9. Using oven gloves remove the casseroles, return the lids and serve immediately.

    ProWare's Potato Dauphinois in our Copper Tri-ply Mini Casserole

     

  4. Green Peppercorn Sauce for Steak by Leiths

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    Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.

     steak3

    Thank you to Leiths School of Food and Wine for sharing it with us.

    leithssteak2

    Serves: 1

    Prep time: 1 minute

    Cooking time: 10-15 minutes

    Ingredients

    • 2 teaspoons canned or frozen green peppercorns
    • Oil
    • 2 tablespoons brandy per steak
    • 2 tablespoons double cream per steak
    • Salt

    Equipment

    Cooking Method

    1. Rinse the peppercorns if they are canned.
    2. Pour a little oil into a frying pan. Heat until hot. Fry a steak of your choice fast on both sides, until done to your liking.
    3. Remove steak onto warmed serving dish and carefully remove fat from the pan.
    4. Deglaze the pan with 2 tbsp water and pour deglaze into heat proof dish and reserve for later.
    5. Take care when adding the brandy as it may produce flames. Pour in the brandy for one steak, flambé then add the reserved deglaze.
    6. Add the peppercorns, cream and a pinch or two of salt to the pan. Mix well, scraping up any juices stuck to the bottom of the pan. Boil and pour over the steak.

  5. Tapas Style Carrots

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    This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it, the carrots can be served warm or cold, but preferably not hot. They look delightful in our Copper Tri-ply 10cm Mini Casserole and serve as a great accompaniment to almost all simply cooked meat and fish dishes such as grilled, fried or barbecued foods.

    Serves: 4

    Prep/Cooking Time: 10 mins

    Resting Time: At least 1 hour

     

    Ingredients

    • 500 grams small carrots, a variety such as Chantenay is ideal. Peel the carrots or scrub them without peeling if the skins are blemish free and tender. Do remove the tops and root end though!
    • 3 garlic cloves
    • 3 Tbsp Olive oil
    • 1 Tbsp White wine or cider vinegar
    • Fresh chilli, chopped, green works best as it provides heat and a colour contrast. Remove the seeds for a less spicy dish, leave some or all of them in for more heat.
    • Flat leaf or curly parsley, two or three sprigs chopped finely
    • Dried Oregano also works well with this, a sprinkling, depends on your taste, start with a half teaspoon full

    Cooking MethodProWare's Tapas Style Carrots

    1. Cook the carrots in salted water, use 10 g of sea salt to each litre of water you use. The carrots should be cooked so that they retain a little ‘bite’ or crispness to them. Drain and allow to cool, cut into batons. Dry the carrots thoroughly on kitchen paper.
    2. Crush the garlic cloves and rub them around the inside of a serving bowl, mix oil and vinegar in proportions of about one part vinegar to three parts oil, mix the garlic cloves and oil and vinegar together with the chopped parsley and oregano, season with salt and pepper to taste.
    3. Add the carrot batons, mix well and leave for at least an hour before serving. If you are able to, leaving them several hours even or overnight in the fridge, will improve the blend of the flavours.
    4. Can be used as part of a selection of starter nibbles along with olives and salami etc, or served as a vegetable with the main course.

  6. Pan-Roasted Bream with Fennel

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    Bream is a true jewel of the sea and makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour.

    Serves: 2

    Prep time: 15 minutes

    Cooking time: 12 minutes

    Ingredients

    • 2 Bream fillets (approx. 200g each)
    • 1 tsp fennel seeds, crushed
    • ½ dried chili, crushed
    • Olive Oil
    • Sea Salt
    • Pepper
    • Balsamic Vinegar
    • 1 Fennel bulb
    • 2 tbsp unsalted butter
    • Juice of one Lemon
    • 4 Sundried tomatoes in oil

    Equipment

    fish2

     

    Preparation

    1. Score the fish skin several times then sprinkle with the salt, pepper, fennel seeds and chilli.
    2. Rub a little olive oil over the top to seal the flavours.
    3. Remove the fronds and stalks from the fennel with a sharp knife. Then finely slice or shred
      the fennel. Retain & finely chop herb tops for dressing.fish3
    4. Slice the sundried tomatoes.
    5. Bring a saucepan of salted water to a rapid rolling boil.
    6. Heat the frying pan to a medium heat with a little olive oil.

    Cooking Method

    For the Bream

    1. Place the fish skin side down, into the frying pan for about 4 minutes until the skin is crispy.
      (Meanwhile, start the directions below for the fennel.)
    2. Turn the fish over and fry on the flesh side for 1-2 minutes.

    For the Fennel

    1. Drop the shredded fennel into the water using tongs to avoid splashing yourself. Boil for one
      or two minutes to slightly soften the fennel.
    2. Drain and dry the fennel on kitchen paper or a clean tea towel.
    3. Heat a mixture of olive oil and butter over a medium heat in a clean fry pan. When the oil/
      butter mixture is hot, place the fennel into the pan and sauté for a few minutes, stirring and
      turning it occasionally until the fennel is cooked through. Fennel can be cooked until it is a
      pale gold colour or can be cooked until very lightly browned in parts to give a caramelised
      effect. The fennel should not be cooked until dark brown as this can produce a bitter flavour.

    Once Cooked

    1. Place the fish on a plate and drizzle with a little olive oil, balsamic vinegar and a squeeze of lemon juice.
    2. Then arrange the fennel and slices of sundried tomatoes on top of the fish. Finally, scatter the
      dish with the herb tops for extra flavour. Serve & enjoy!

     

  7. American Pancakes by Luke French

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    Pancakes are quick, easy and always delicious. Luke French‘s recipe for American style pancakes is fuss free way to kick-start your morning.  There is a video below of Chef Luke demonstrating how to make these pancakes. He also tops them with a lovely combination of smoked salmon and samphire, which would make a lovely evening mean and shows that pancakes don’t have to just be for breakfast!

    Makes: 6-8 Pancakes

    Prep time: 10 minutes

    Cooking time: 2-3 minutes per pancake

    Ingredients

    • 1 large egg
    • 2 tbsp of melted butter
    • 1 tbsp of caster sugar
    • 135g of sifted plain flour
    • 1 tsp of baking powder
    • 130ml of whole milk

    Equipment

    Pancakes preparation

    1. Add the egg to a mixing bowl and whisk in the butter until slightly fluffy.
    2. Add the sugar and whisk until smooth.
    3. Sift together the flour and baking powder into a separate bowl.
    4. Gradually add the flour mixture to the egg mixture. Whisk until smooth.
    5. Add the milk gradually, scraping the sides of the bowl when necessary. Mix until it is a thick smooth texture and use straight away.

    Cooking Method

    ProWare's American Style Pancakes

    1. Add a couple of knobs of butter to the pan and melt over a medium heat. This will create a nice even coating to the pan. Heat the butter until it froths.
    2. Add half a ladle of the batter to the pan.
    3. Wait until the top of the pancake begins to bubble, turn it over using a turner or pallet knife and cook until both sides are golden brown. The pancake will rise to about 1cm in thickness.
    4. Remove the pancake from the pan and keep warm in an oven heated to 90C on a plate or a tray.
    5. Once all pancakes are cooked, serve with a topping of your choice.

     

  8. Sweet Potato Mash

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    Our recipe for sweet potato mash is a wonderful alternative to regular mash. Slightly lighter than normal mash and with a kick of spice it’s perfect with grilled meat dishes.

    Serves: 4 as an accompaniment

    Prep time: 15 minutes

    Cooking time: 20 minutes

    Ingredients

    • 5 large sweet potatoes (800g), peeled & chopped into 1 inch pieces
    • 2 sprigs fresh rosemary, leaves finely chopped
    • 1 red chilli, finely chopped
    • 2 cloves garlic, finely chopped
    • 50g butter
    • Salt for seasoning

    Equipment

    Cooking Method

    1. Fill a medium sauce pan with water, add a pinch of salt and bring to the boil.
    2. Peel and chop sweet potatoes into 1 inch pieces.
    3. Place the sweet potato pieces in the saucepan to cook until they fall easily when pierced by a fork.
    4. Meanwhile, take leaves from rosemary sprigs and chop finely leaving the woody parts out.
    5. Finely chop garlic and chilli.
    6. Heat butter in small saucepan and when melted add rosemary, chilli and garlic.
    7. Cook over a medium heat stirring from time to time until the garlic begins to colour. Then remove from heat.
    8. Once sweet potatoes are cooked drain and then mash. Then mix in the garlic, chilli & rosemary butter. Check seasoning and serve.

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5 Churchill Way, Sheffield, S35 2PY
 
 
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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

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