Russell Hobbs Capsule Collection - for your friends

Pesto and Salmon Drop Scones
Mediterranean chicken, garlic, potatoes and green beans
No bake chocolate cheesecake

Pesto and Salmon Drop Scones
Makes 20

For the scones:

115g (4 oz) of self-raising flour
1 egg
2 tbsp Pesto sauce
100ml (4 fl oz) milk
 Salt and freshly ground black pepper
Olive oil

For the Topping;

Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls

For the Garnish:

Lemon wedges
Chopped fresh dill
  • Place the flour in the Desire Food Processor bowl. Add the egg, pesto sauce and half the milk and blend on a slow speed. Thin to a dropping consistency with the remaining milk. Season.
  • Wipe a sauce pan or hotplate with a little oil on a piece of kitchen paper.  Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. 
  • Place the mini pancakes on a serving plate, top each with a spoon of sour cream and a roll of smoked salmon.  Scatter chopped dill on top

Mediterranean Chicken, Garlic Potatoes and Green Beans

For the chicken:

2 Skinless chicken breasts
Small handful of dried black olives
1 onion
1 tomato
2 springs of fresh tarragon
2 springs of fresh parsley
Salt & pepper
1 egg - lightly beaten

For the potatoes;

2 large potatoes
50g butter
Garlic crushed
1/4 pint cream
1/4 pint milk
3 cloves of garlic
Chopped parsley
  • Place the peeled onion, black olives and the herbs into your Desire Mini Chopper and blitz for 15 – 20 seconds.
  • Cut your tomato into quarters and remove the centres then add to the mix and blitz for a further 10 – 15 seconds. Add a pinch of salt and some cracked black pepper.
  • Peel the potatoes and then slice them in your Desire Food Processor. 
  • Add the crushed garlic and the slightly softened butter
  • Take an oval medium sized baking dish and smear the sides and base of the dish with garlic butter.  Layer the potatoes in the dish, seasoning as you go with parsley and salt & pepper to create four layers
  • Add the cream and milk mix to almost cover the top layer
  • Take the chicken breast and cut them along the long side – butterflying them out.  Place a good spoonful of the mixture along the central section of the butterfly.  Then fold over to recreate the chicken breast shape again
  • Use your Desire Mini Chopper again to create some breadcrumbs. Put some flour into a bowl and add salt and pepper. Then, whisk the egg in a separate bowl
  • Put the potatoes dish into a pre-heated fan oven 150 C (non-fan oven 170 C). Bake for around 40 minutes. The top will have a good brown colour and the mix should be just a little runny
  • Meanwhile, dip the chicken in the seasoned flour, dip in the egg wash and then roll in the breadcrumbs
  • Place the chicken on to a baking tray and place in for 30 - 35 minutes.  At 15 - 20 minutes turn once to ensure a lovely golden colour all over

No bake cheesecake

Serves 6

150g digestive biscuits
45g butter
110g caster sugar, divided
120ml whipping cream
150g dark chocolate, melted and cooled
2 tblsp cocoa powder mixed with a little hot water
200g cream cheese

  • Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into a 18cm (7 in) cake tin and refrigerate.
  • Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.
  • Beat the cream cheese and remaining sugar together. Fold in cream/chocolate mixture and mix thoroughly using your Kitchen Machine.
  • Spread into tin on top of crushed biscuits. Freeze for one hour
  • Refrigerate for about 30 minutes, then serve with a dollop of creme fraiche and fresh strawberries.

Next up; 
Capsule Collection for your family
Capsule Collection for you and your partner
Photos and recipes courtesy of Russell Hobbs

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