Apologies for not getting this done in December, but here are the recipes from our Ready, Steady, Cook evening. I hope you all enjoyed it.
Cool Athenian Wedges
1 sheet of Ready Rolled Puff Pastry
1 packet (200 g) full fat soft cheese, softened
1½ tsp mayonnaise
2 tbsp green or Italian basil pesto
1 clove garlic, pressed
4 sundried tomatoes, drained and finely chopped
4 tbsp chopped green pepper
50 g/1 ¾ oz pitted black olives, chopped
25 g/1 oz fresh Parmesan cheese, grated
2 tbsp fresh parsley or basil leaves,
Preheat oven to 200°C/400°F/Gas 6. Unroll ready rolled puff pastry and attange on a Rectangular stone. Using lightly floured Baker’s Roller™, roll dough to cover the stone, folding the edge over to make a crust. Bake 12-15 minutes or until light golden brown. Cool completely.
In Classic Batter Bowl, combine soft cheese, mayonnaise, pesto and garlic pressed with Garlic Press; mix well with the Mix n Scraper. Spread soft cheese mixture evenly over top of crust. Finely chop sundried tomatoes using Chef’s Knife. Chop green pepper and black olives using Food Chopper.
Sprinkle tomatoes, green pepper and olives over soft cheese mixture. Grate cheese over top using Deluxe Cheese Grater. Mince parsley using Crinkle Cutter. Sprinkle over top. Cut into wedges using Pizza Cutter; serve using Mini-Serving Spatula.
Nutrients per serving: Energy 1059 kJ, 255 kcal; Protein 7 g; Carbohydrate 15g; Fat 19 g; Fibre 1 g; Sodium 0.4 g
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