Tulip's Kitchen: Oh I am a Pampered Chef...

Tuesday, 22 July 2008

Oh I am a Pampered Chef...

What fun we all had at national conference. I went with an open mind but secretly didn't think I'd enjoy it... all those women in one room - Not my idea of fun, BUT......WOW I had a blast. The food, the company the camaraderie...the workshops, were all so enjoyable, fantastically so! The menu from the gala dinner read like this...

Baby Pineapple filled with spicy prawn and noodle

Pan fried canon of Lamb

with pesto crust topping, lamb and pesto jus

Herb flavoured parmentier potatoes

Roast carrots and parsnips with sugar snap peas

Tiramisu torte with bitter chocolate sauce

Coffee with mints

As you can see I didn't lose any weight this weekend but who cares, it was brilliant. I spent the weekend with Diana, we shared a room and had such a giggle. While she is my number one, when I have my future director's hat one, she is becoming one of my good friends too!

In October pampered chefs are asked to hold pink cooking shows in aid of

All recipes will be pink, all host gifts will be converted into cash and money will be raised to help the "Whip Cancer Appeal"

I have cute little pins with the breast cancer pink ribbon complete with mini whisk attached to give away to anyone booking or attending a October Pink party...email me if you'd like to help.

Three things set The Pampered Chef apart in the housewares industry: a passion for providing unique, quality products, a dedication to ensuring customers know how to make the most of the products they purchase, and a mission to bring friends and family together through sharing meals.

As you can imagine I spent a great deal of time talking to other pampered chef consultants about our favourite products, favourite recipes, best bits of our shows etc (I was in foodie heaven....food and pc products all weekend!! woohoo!) It got me thinking, I get 100's of visits a day on here, and only a few comments left, so lets change all that, do tell me, what is your favourite pampered chef item, recipe or tale from your cooking shows if you have been to any. Don't be shy I know you are out there. Please leave me a comment, tell me your best bits.

Those of you who have expressed a wish to order can do so by emailing me. The pampered chef link to the right will take you to my directors page (haven't managed to get mine up and running yet) there you can browse the brochure and get back to me here to order...It will be placed by the end of the week, so let me have them soon - thanks!

2 comments:

chris said...: Julie I bet you had a ball. Wish you lived closer I would have a party for you.

Chris; 22 July 2008 at 19:44
Anonymous said...: My favourite Pampered Chef item is the mini muffin tin. I do some freelance catering and use these to do mini parmesan pastry tarts with pesto and cherry tomato or caramelised onion and goats cheese. Have also tried IPD muffins in mini sizes. I did one party where they wanted mini desserts so I did mini meringues, raspberry frangipanes, and lemon tarts in them. Also mini mincemeat tarts for Christmas parties. Other favourites are the mini glass prep bowls with lids, so easy to put odd bits and bobs in the fridge and to cook in an organised way when doing a lot and the big glass batter jug with lid and the potato peeler. Katie; 23 July 2008 at 09:02

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.