Archive for saute pan

Pizza Scrolls as seen on Brisbane Extra

Posted in Recipes, Uncategorized with tags , , , , , on June 23, 2009 by lickthebowlcomau

Yep, that’s me again, cooking up a storm for Channel 9!  Click here for the easy recipe and find out more about the como advanced 28cm Saute Pan here.  If you’d like to purchase anything on the lickthebowl site, simply contact me and I will provide you with a Chefs Club number so you can score FREE product to the value of one tenth of what you spend!

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As seen on Channel 9’s Brisbane Weekend Extra

Posted in Articles with tags , , , , , , , on April 29, 2009 by lickthebowlcomau

As seen Channel 9’s Brisbane Weekend Extra … me and the Saute Pan stove top pizza (recipe here)!!

To buy a Saute Pan so you can make stove top pizza at home whenever you like, contact me!  At $220, it’s not the cheapest pan in your kitchen cupboard, but it IS the most useful, most versatile, easiest to clean and the one you’ll grab over and over for everything you want to cook!

  • Make risotto (on the stove or baked in the oven)
  • Pasta sauces
  • Pizza Scrolls – recipe here
  • Paella with Chorizo – recipe here
  • Pancakes/pikelets (Mother’s Day breakfast in bed) – recipe here
  • Rice pudding
  • Lasagna
  • Moussaka
  • Frittata
  • Quiche
  • and so much more!

Saute Pan Pizza Scrolls/Swirls

Posted in Recipes with tags , , , , , , , , on March 19, 2009 by lickthebowlcomau

07-pizza-scrolls-in-saute-pan-cookedVary this easy recipe however you like it.  Make cheese and Vegemite scrolls, vegetarian scrolls or ham and pineapple scrolls.  Once they’re made, simply separate, wrap individually and freeze.  Every day, grab one out of the freezer for your child’s school lunch box.  These are a guaranteed playground hit!

  • 1 1/2 cups (225g) self-raising flour
  • 1 1/2 cups (225g) plain flour
  • 2 teaspoons (1 sachet) dried yeast
  • 2 teaspoons honey
  • 1 cup (250ml) lukewarm water
  • pinch salt
  • 2 Tablespoons tomato paste
  • 2 Tablespoon BBQ sauce
  • 1 Teaspoon Worcestershire sauce
  • 150g leg ham, chopped or cooked bacon, chopped
  • 1 cup (125g) Tasty cheese
  • 1 Tablespoon Milk 

scrolls-gallery

  1. In a large bowl; combine flours, yeast, salt, honey and water.
  2. Combine all dough ingredients in a medium bowl and mix well.
  3. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
  4. Combine the tomato paste, BBQ and Worcestershire sauces in a small bowl.  Spread the sauce onto the dough taking it as close to the edge as possible. Sprinkle with cheese and ham.
  5. Starting from a long side, roll up firmly to form a log.
  6. Brush the edge with a little extra milk and press down firmly to seal the log.
  7. Cut 3 cm thick slices using bread knife into 12 equal portions.
  8. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat.
  9. Cook for 10 minutes or until lid is hot.
  10. Invert onto chopping board, slide scrolls back into sauté pan. Reduce heat slightly and cook for a further 5-10 minutes.

Stove Top Pizza recipe

Posted in Recipes with tags , , , , on November 23, 2008 by lickthebowlcomau

stove-top-pizza-chefs-toolbox

 

Treat yourself to good food at home!

The Ingredients

DOUGH:stove-top-pizza-1
1 cup self-raising flour
1 cup plain flour
good pinch of salt
1 rounded teaspoon of dried yeast
1 teaspoon honey or sugar
1 cup lukewarm water

TOPPING SUGGESTION:sacla-sauce
1/2 cup pasta sauce of your choice*
sliced bocconcini cheese
fresh basil leaves, torn
roasted capsicum strips
semi-sundried tomatoes

The Fun– Combine all dough ingredients in Sauté Pan and mix well.
– Press dough using the tips of your fingers, until the base of the pan is covered.
– Spread the pasta sauce onto the dough taking it as close to the edge as possible.
– Add other toppings of your choice.
– Place the pan (with the pizza inside) over medium heat and cover, making sure the vents are closed.
– Cook 5 minutes.
– Turn lid to open side steam vents, reduce heat to medium low and cook for a further 20 minutes.
– Remove from heat and using Egg Flip lift pizza from pan onto a board or serving platter.
– Serve immediately.

 

* I HIGHLY recommend Sacla Cherry Tomato and Basil sauce for a truly authentically Italian taste and texture!

“I haven’t cooked so much in ages!”

Posted in The Chef's Toolbox with tags , , , , , on November 23, 2008 by lickthebowlcomau

home-made-pizzaThe really gratifying thing about The Chef’s Toolbox products and parties is that they re-ignite that passion for cooking in people.  Seriously, even those who would previously rather eat the cardboard pizza box instead of lighting the stove have reported that they are back in the kitchen and loving it.

Think of it this way …

To buy a chain-store pizza, you need to wait about 30-60 minutes before it arrives.  You could pick it up sooner but the thought of getting in the car when you’d rather not change out of your jammies or find your shoes, is just too much.

Keep your ingredients on hand
You can literally make a Stove Top Pizza in under 30 minutes!  It’s SO easy and the results are far better, healthier and tastier than anything that can be dropped off at your door.  Just keep handy some plain flour, self raising flour, a pack of yeast sachets, some pizza cheese and anything else you’d care to throw on top of it.  While it’s cooking, you clean up the few utensils you used and put the ingredients away and by the time that’s done, your pizza is ready!

So many of my customers comment that they’d now rather whip up a Stove Top Pizza in their Chef’s Toolbox Saute Pan than bother with calling a chain pizza store.  Others have quickly built their repertoire to include risotto, pizza scrolls, chicken and leek pie, and lots of other recipes that you can find at Lick The Bowl or on the Chef’s Toolbox website.

Turn over a new leaf in the kitchen
“I haven’t cooked so much in ages!” is a familiar cry, and it’s usually followed up by “AND I’m enjoying it!” Now that’s the real telling point!  To be in the kitchen and not feeling a sense of drudgery is just gold!

Contact me for your inspiration
All you need is a burst of inspiration and that can come from buying some beautiful new cookware, attending a Chef’s Toolbox cooking party, exchanging ideas with other frazzled cooks or even just communicating with ME with some questions about easy peasy recipes you can cook for your family or yourself.

Go to the Contact Me page and drop me a line.  If I can’t come up with some clever and easy recipes for you, I’ll find someone who can!

Nothing sticks to the Saute Pan!!

Posted in The Chef's Toolbox with tags , , , , , on October 22, 2008 by lickthebowlcomau

For any non-believers who think jam is a mess no matter what you cook it in, I have the gospel for you!  And the word is … (ok two words) … SAUTE PAN!!

Take a look at these photos and tell me it’s not a brilliant non-stick pan.

I cooked down almost 2kgs (minus the ones I couldn’t resist eating) of luscious strawberries and at the end, added about a cup of sugar.  I prefer my jam on the not-so-sickly-sweet side.  I’d always steered clear of making jam because of the fact that it seemed time-consuming, messy and complicated.  But hey,  no one says you have to sterilise jars and make bucketloads of the stuff!!  Just grab 3 or 4 punnets from your fruit shop, hull them, wash them, cut them in half and throw them in your Chef’s Toolbox Saute Pan.

Cook the strawberries down and stir as often as is necessary.  Since the Saute Pan is so beautifully non-stick, you don’t have to be a slave to your stove!  Gotta love that!  Add the sugar at the end when the consistency is like, well, JAM!

Guaranteed non-stick jam making!

Guaranteed non-stick jam making!

Spoon into very clean jars while hot and put the lids on.  If you don’t make more than you can eat in say, a month or two, then you really won’t need to go to the trouble of sterilising jars, etc.

When I make other types of jam, I’ll be sure to fill you in on the details!

Please forgive my (lack of) food styling in the photos.  Just wanted to give you an idea of how non-stick the Saute Pan is.

 

The Jewel in the Chef's Toolbox Crown!

The Jewel in the Chef's Toolbox Crown!

como advanced 28cm Saute Pan
Use for sautéing, baking, casseroling and frying. A twist of the lid opens the steam vent.

 

Dimensions:
D – 280mm / H – 76mm / L – 450mm

Retail: $ 220.00