Mini Red Leicester Tarts, delicious morsels of light, flaky, puff pastry, filled with onion marmalade and topped with vibrant, melted Red Leicester cheese. The perfect party canapé.
This Sparkenhoe Red Leicester Cheese has a nutty, almost grassy flavour that sets it apart from any similar cheese I have tried before. A gorgeous golden wedge of unpasteurised cheese coloured using Annatto, a natural plant based dye that imparts it’s characteristic colour.
With a firm texture, this cheese is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful Mini Red Leicester Tarts.
Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, buffets or just for snacking on, warm from the oven with a glass of your favourite wine.
Made in minutes, these tarts are easy to make, bake in minutes and then ready to serve. What’s not to love about these Mini Red Leicester Tarts?
Recipe: Makes 28-32 Mini Red Leicester Tarts
320g Puff Pastry – I used ready rolled puff pastry from JustRol
100g/4oz Sharpenhoe Red Leicester Cheese – available from Pong Cheese
4tbsp Good Quality Onion Marmalade – I recommend Hawkshead Relish Red Onion Marmalade
3tbsp Chives – finely chopped
Method: Preheat the oven to 220C/200C fan, gas mark 7
You will need a mini muffin tin to make these Mini Red Leicester Tarts
If frozen remove the pastry from the freezer and allow to thaw in the fridge overnight.
Cut the rind from the cheese and finely grate.
Unroll the pastry and cut into 5cm/2″ squares. I actually used a ruler to measure out the squares.
If your mini muffin tin is not non stick then spray with a little oil.
Place one pastry square on to each mini muffin hole and press gently so that it dips in and forms a cup.
NOTE – I ovelapped two of the smaller pastry strips, squeezing them together, from the edge to create more tarts.
Add 1/4 teaspoon of onion marmalade to each pastry square.
Place 1 teaspoon of finely grated Sharpenhoe Red Leicester cheese on top of the onion marmalade.
Snip over a sprinkle of fresh chives.
Place the tin in the middle of the preheated oven and bake the tarts for 10-12 minutes. They are baked when they are risen, golden and full of bubbling, melted cheese.
Once baked remove from the oven.
Remove the tarts immediately and place on to a serving platter, if serving immediately, or on to a cooling rack for serving later.
I served these tarts with a few extra chives snipped over for an extra pop of colour.
Served warm these Mini Red Leicester Tarts are at their best. The mild onion flavours pair beautifully with the warm, nutty cheese. To make ahead, store in an airtight container for up to three days in the fridge. Refresh by popping on to a baking sheet and into a medium, preheated oven for 5 minutes.
If you have enjoyed this recipe for Mini Red Leicester Tarts here are some others you may also like:
Wow, what a fortnight it has been. A heatwave swept through the country, leaving some in a flash of thunder and lightening. Temperatures soared here in the South East to 33 degrees Celcius. On top of the high temperatures we have also experienced some very strong winds. The combination of heat and wind has kept us on our toes caring for our fledgling container garden. Settle back and enjoy Bob and Sammie’s adventures Growing Vegetables Weeks 3-4.
I apologise for not posting last weekend. What started out as a very nasty migraine, proved to be a sinus and ear infection, which I am still battling, but definitely feeling better than I was!
As you may recall I had been waiting for the wind to die down so that our Chilli plants could be planted out in the front garden.
The Chilli plants were indeed planted out at 8am one morning following a period of rain, with further rain promised. Even so, they were thoroughly watered in and seemed to be doing fine – until the heatwave hit. At midday last Tuesday it looked as though we were going to lose them. The Chill and Borage plants were completely wilting under the sun’s intensity.
Bob fetched can after can of water, which was then poured directly at the base of each plant. We could only hope and wait to see if they would recover. I think we caught them just in time, as one hour later they had perked up considerably. The front garden is South facing and the tiles beneath the front window also absorb heat from the sun. The plants in this bed now get watered three times a day. Hopefully as the heat settles and the plants really get their roots into the soil we can water less often.
The beauty of the rain followed buy the heatwave was that we got to pick and eat our first proper harvest. French Breakfast Radishes (they are so pretty) and big handfuls of Wild Rocket. These were incorporated into our salad with quiche and new potatoes and they tasted amazing.
As we are growing organically, without the use of pesticides, we do get the odd snail which we pick off, or various bugs that like to live amongst the salad leaves. To ensure they don’t end up on our dinner plates I cut the leaves with scissors, plunge them into a bowlful of cold water and the dry them in a salad spinner. If you don’t have a salad spinner, wrapping the leaves in a tea towel and swinging it in a circular motion, preferably in the garden also works – although you may attract some funny looks from your neighbours!!!
In the photo above there are Rainbow Carrots planted in a deep pot in the centre, next to my permenantly planted Chives – companion planting, to deter carrot fly with the mild smell of onion from the chives. You can also see a very pretty white flower leaning over the carrots. This is the French Breakfast Radishes that ran to seed due to the heat.
Put in very basic terms, during periods of stress, such as high temperatures or lack of water, it is not uncommon for vegetables to prematurely flower. These will then be pollinated and the plant produces seed. During the heatwave this happened not only to our radishes, but also some of our lettuces and the wild rocket. The term is called ‘bolting’ where the lettuce plant grows tall. Generally the leaves become very bitter and the plant is best removed and put on the compost heap!
Two weeks ago Bob and I sowed some Freckles lettuce seeds from Groseeds. They are growing really well in a shadier part of the garden and should be ready to cut in another fortnight’s time. In the photograph above you can also see the Gartenpearle tomatoes are in full bloom and to the upper left you can see a beautiful purple flower.
Whilst I had been unwell, Bob had been in charge of watering, our Purple Queen French Beans had been happily blooming and growing. We must be doing a good job of attracting pollinators, these beans as well as our courgettes are starting to produce vegetables. All our hard work is paying off.
It is the most thrilling feeling to have a root around your container vegetables to find mini courgettes developing and beans growing!
Our green courgettes are just starting to produce too! I have plans for a courgette salad with our first harvest.
The Wilko pots are over flowing with herbs, salad and a pretty Dahlia that is yet to bloom. The Painted Lady runner beans keep being pinched out when they reach the top of the bamboo canes and the Coriander is covered in pretty white flowers, our aim is to save the seed to use in chutney and curries.
We still have more to do. Our Roma tomato plants still haven’t been planted out, however, we have a special experiment which involves those. More on that next week.
More Rainbow Carrots, French Breakfast Radishes and Beetroot have been sown into similar polystyrene containers that were used for the courgettes. Another sowing of lettuce leaves and some spring onions – which although germinated have been swamped by their companion plants – needs to be carried out. Tarragon and Thyme both need potting on and we need to sow seeds for next year.
Bob and I were determined, from the start, that Growing Vegetables would be a fun venture. As I stopped to take the header photograph of the bee on an Echinops flower (which I grew from seed) I watched the bees buzzing to and fro amongst the Lavender and Hebe, all in full bloom. I smiled. The slow, drunk, pollen covered bees on the Echinops were in no hurry, the bees on the lavender wouldn’t keep still long enough for me to count them and butterflies were gone, fluttering on the breeze before I could capture them on camera.
Our garden is beautiful. It is my sanctuary. When I need peace it is where I belong. We never own a garden, we are simply caretakers. So remember to enjoy your garden. It is unique and will respond to tender loving care.
Actually our purple corner is in the middle of the garden, opposite the apple tree on the right (out of sight). It is a haven for bees, butterflies and all manner of beautiful creatures and insects. It is a place of quiet calm for me. I can lose hours watching the comings and goings of insect life.
Do you have a place of calm in your garden?
Bob and Sammie xx
To catch up if you have enjoyed reading Growing Vegetables Weeks 3-4 here are the earlier weeks:
Groseeds sponsored our attempt at growing vegetables in containers by providing us with seeds. All views, opinions, photography and content are my own. I (Sammie) am an amateur gardener, any advice followed is completely at your own risk. Please see my Disclosure Policy.
This Union Jack Sponge Cake may be one of the simplest recipes I have made and yet it is also one of the most delicious cakes I’ve ever made.
A light vanilla sponge base, covered and piped with freshly whipped cream and decorated with strawberries and blueberries. A final sprinkling of glitter sets this cake off.
Why bake a flag cake?
On Twitter there is a community run by two fabulous, fun women, called @SundayBakeClub, they were recently featured in the Telegraph. Each week they pick a different theme that challenges bakers to express their creativity, try news skills, but mostly have fun! Last Sunday’s theme was #GirlPower. So the Spice Girls and our longest reigning monarch were my inspiration.
A Union Jack Sponge Cake idea was born.
To be completely honest my original idea was to make a cheesecake with a Union Jack design on it, however, I woke up on Sunday with a cracking migraine. I resigned myself initially to not being able to take part.
Later in the day the pain eased enough for me to get a sponge base made and baked. Back came the pain. Back I went to bed!
After a couple of hours I was able to get up and decorate the cake. I am really pleased that I saw this bake through. You have no idea how many times I start something, only for me to be too unwell to complete, or photograph the results. So on this occasion #GirlPower really did prevail.
I love how the Sunday Bake Club is a community of bakers who inspire and help each other. The main focus is to encourage people to get baking and stretch those who already bake often. The environment is completely non competitive, although the ‘Best Bits’ are chosen, by the organisers and posted on to their Blog. Bakers may then vote for their favourite and the ‘winner’ is awarded a virtual golden spoon.
A few weeks ago I was very fortunate to be awarded a golden spoon for my Hazelnut Raspberry Vacherin, I promise to write it up and post it on here soon. It has three tiers of hazelnut meringue with whipped cream, raspberries and toasted hazelnuts in between and on top. It was a real technical challenge for me
Back to the Union Jack Sponge Cake, you will need a 20cm x 28cm x 5cm (8″ x 11″ x 2″) Swiss roll tin to bake this flag cake.
Recipe: Union Jack Flag Cake serves 12
225g/8oz Unsalted Butter at room temperature – plus an extra tablespoon for greasing the tin
225g/8oz Plain White Flour – plus an extra tablespoon for dusting the tin
2tsp Baking Powder
400ml Double Cream
300g Fresh Blueberries
400g Fresh Strawberries
1tsp Caster Sugar
Optional – edible glitter
Method: Preheat the oven to 160C/140C fan, gas mark 3
Using the extra tablespoon of butter thoroughly grease the Swiss roll tin.
Next add one tablespoon of flour and tip it around the tin until the inside of the tin is completely coated. Tip any excess away into the bin.
In a large bowl add the butter, sugar and salt.
Whisk/beat together until pale and creamy.
Add 1tsp vanilla bean paste, all four eggs and the flour.
Whisk/beat slowly until everything is just combined. Finish mixing using a spatula or spoon to ensure all the ingredients are combined – be careful not to over mix as your cake will not be light.
Tip the cake batter into the prepared tin and smooth out so that it fills each corner and is even.
Place in the centre of the oven and bake for 30-40 minutes.
The sponge is baked when it is golden and springs back from a light touch.
Once baked remove the tin from the oven and allow the cake to cool for 10 minutes in the tin.
Run a palette knife around the edge of the cake and then tip the sponge out on to a cooling rack.
Allow the sponge to cool completely before decorating.
As I didn’t have a board large enough for this cake, I placed it on to some baking parchment and then back on to the cooling rack to decorate.
Decorating the Union Jack Sponge Cake:
Place the cold fresh cream, 1tsp of caster sugar and 1tsp of vanilla bean paste into a bowl.
Whisk until the cream just holds a stiff peak.
Place half of the whipped cream into a piping bag fitted with a large star tip. Secure the bag and place in the fridge – it was an extremely hot summer’s day when I made this cake, so I had to work quickly!
Spread the other half of the whipped cream on to the surface of the cake, using a palette knife to achieve a flat even finish. You DO NOT need to cover the sides in cream.
Hull and slice the strawberries. Wash and dry the blueberries, sorting through them as you dry them to remove any stalks or over ripe berries.
Have a picture of the Union Jack flag in front of you. By all means use my cake as a reference, but a picture is more accurate.
Start by forming the central red cross using sliced strawberries.
Cut some of the strawberry slices in half. Angle these into the cream to create the X shaped cross.
Use the blueberries to fill in the triangles ensuring there is a gap of plain cream to represent the white lines of the flag.
Now pipe stars around the outside. I first piped around the bottom edge of the cake and then again around the top edge. It gives the cake a beautiful finish.
If like me you like a few sparkles, sprinkle over some edible glitter to complete your Union Jack Sponge Cake!
I popped the whole cake, uncovered, into the bottom of the fridge for an hour before serving. It helped the cream set and cooled the cake down. As I mentioned I baked and decorated this cake on a very, very hot day.
If the temperature isn’t melting everything in sight this Union Jack Sponge Cake is fine to serve as soon as it has been decorated. Cut into squares, or slice down the centre and serve as slices.
This cake kept exceptionally well, in an airtight tin for 5 days in the fridge. It remained light and fresh and is simply one of the best cakes to enjoy with a cup of tea!
If you have enjoyed this Union Jack Sponge Cake recipe, here are some others you may like:
Over the past couple of days Summer has asserted itself with a vengeance. Temperatures above 30C, blisteringly hot sunshine and clear blue skies. I love Summer and sunshine, but even this has been a little too hot for me. Cooking becomes a chore, rather than its usual relaxing pleasure. So you can imagine how relieved I was to be able to prepare a meal in under 10 minutes. Grabbing a packet of Wright’s Baking parmesan and sun dried tomato bread mix, I came up with this easy Sun Dried Tomato Bread Pizza.
I also have my own recipe for Sun Dried Tomato Bread, which I’m sure would work just as well. However, I needed an easy, quick prep meal. So thank you Wright’s Baking for yet again coming to my rescue.
The beauty of using the sun dried tomato bread mix, is that whilst it is mixing, in the stand mixer, I made my Crunchy Homemade Coleslaw. I always keep lemons in the kitchen and I love the way they not only thin the mayonnaise, but also remove the acrid taste from the onions in this coleslaw, which is in my opinion one of the best accompaniments to homemade pizza.
What’s great about making your own pizza, is that you can top it with whatever you like. I had an antipasto meat selection in the fridge that went beautifully with the delicious sun dried tomato base. In fact as well as lemons I generally have mozerella and at least one packet of cured meat in the fridge. Pizza makes a quick, delicious and nutritious meal, providing it is served with a healthy pile of salad of coleslaw!
I have to mention just how completely delicious the base of this Sun DriedTomato Bread Pizza is. The crust doesn’t turn jaw breakingly hard, but remains slightly soft with a delicious salty parmesan and herb tomato flavour all of its own. I wouldn’t recommend overloading this pizza with topping as the base is just as delicious, if not more so, than what you top it with.
Make this Sun Dried Tomato Bread Pizza with toppings that will work with the tasty bread base. In fact this pizza would be wonderful with a little sauce, mozerella and some basil leaves. The sun dried tomato bread base really is that good.
Recipe: Makes 2 Large Sun Dried Tomato Bread Pizza
1 Packet Parmesan and Sun Dried Tomato Bread Mix by Wright’s Baking – alternatively you can use my Sun Dried Tomato Bread recipe – although I would recommend adding 1/2tsp of dried oregano to the flour
4tbsp Tomato Purée
2tbsp Olive Oil plus a little extra for greasing the baking trays
400g Block of Mozzerella
Selection of cured meats for topping
2 handfuls fresh basil leaves
Make the Parmesan and Sun Dried Tomato Bread Mix according to the instructions on the packet.
TIP – whilst the bread is mixing make the coleslaw or salad!
Grease 2 large baking trays with a little olive oil.
Tip the kneaded bread mix on to one baking tray and divide in half.
Place one half of the bread dough on each of the oiled baking trays.
Rub your hands in a little oil and then gently pat the dough until it is flat and fills the baking sheet. Do the same for the other half of the dough.
Add 1 tablespoon of olive oil and 2 tablespoons of tomato purée to the top of each pizza base.
Using your hand smoosh the tomato purée and olive oil together so that they cover the pizza base – yes smoosh is a technical term in the Feasting kitchen!
Slice or tear the mozerella and lay on top of the pizza base.
Add thin slices of cured meat and scatter a handful of basil leaves over each pizza.
Cover both pizza’s with cling film, or do as I did on such a hot day, pop them into an unheated oven, uncovered, for 30 minutes. This will give them time to rise.
Turn the oven heat to 220C/200C fan, gas mark 7.
Remove the cling film and place the pizza’s in the oven, if they are not already in there.
Bake for 20-30 minutes. The pizzas are cooked when the base is firm underneath. I use a large palette knife to slide under the pizza and lift it. If it’s not quite firm pop it back into the oven for another 5 minutes.
Once baked remove from the oven.
To serve, remove the pizza from the tray – I slide it on to a board – and cut into slices or triangles.
This tasty Sun Dried Tomato Bread Pizza is perfect for feeding a crowd, as part of a buffet, or served with homemade coleslaw for an easy meal.
I really do recommend trying the Wright’s Baking range of bread mixes. Having a couple in the cupboard, even though I make almost all of our bread from scratch, is really handy on hot, busy days!
If you enjoyed this Sun Dried Tomato Bread Pizza you may also like these recipes:
We all need a few quick prep. meals that we can draw on when we either don’t have the time, energy or both to create a nutritious and tasty meal. All of my pizza recipes contain less fat that delivery pizzas. That said, sometimes that really is the only option!
Whilst in a perfect world I would have a freezer full of homemade pasta bakes, casseroles and the like, sometimes it’s nice to have a treat. Homemade pizza always feels like a treat simply because it takes so little effort to make and our children are always ready to help.
As the weather cools and we rediscover the urge to cook and bake again, enjoy it. Have fun in your kitchens creating your own very special feasts.
Thanking people is important to me. I am very thankful for you, my wonderful readers who stop by and take time to read my posts. As a parent with three children, all now in their teen years, I am very grateful to all the teachers who have taught and nurtured them over the years. As the Summer term comes to a close I have created this Thanking Teacher Cupcakes recipe as a way to say thank you for all of their dedicated work.
Thanking Teacher Cupcakes a delicious light vanilla sponge, with added chocolate chips. Chocolate buttercream is then swirled on top and they are decorated with Elizabeth Shaw wrapped mint milk chocolate crisps!
I know that for most of the country, these past few days have been extremely hot. You will be relieved to know that these Thanking Teacher Cupcakes are very easy and quick to make, so the oven won’t be on for too long!
Making these Thanking Teacher Cupcakes is something you can do with your children and they make a unique homemade gift.
I have friends and family that are teachers and whilst they all really appreciate the gifts they are given, sometimes they receive enough bubble bath to see them through the year.
So send in a batch of these delicious cupcakes and everyone in the staff room can have a treat with their morning cuppa at break time.
Method: Preheat the oven to 160C/140C fan, gas mark 3
Line 2 deep 12 hole cupcake/muffin tins with 18 cupcake cases.
Into a large bowl add the sugar, salt and butter.
Whisk/beat until pale and creamy.
Add the vanilla, eggs, milk and sift in the flour and baking powder.
Whisk/beat on a low speed until all the ingredients have just combined.
Add the chocolate chips/chunks and fold into the cake batter using a spoon.
Divide the cake batter evenly between the cupcake cases, so that the cases are half full. My cases are very deep, you may easily get 18 cupcakes from the batter.
Place the trays in the middle and lower half of the oven and bake for 25-30minutes. Mine took 30 minutes exactly.
The cupcakes are baked when they are a light golden brown and spring back when pressed lightly.
Once baked remove the cupcakes from the oven.
Leave the cupcakes to cool for 5 minutes in the tin, so that you don’t burn yourself and then remove and place on a cooling rack.
Making the buttercream:
In the bowl containing the sifted icing sugar and cocoa add the butter and hot water.
Slowly whisk until all of the ingredients are combined and then increase the whisk speed to high. Continue whisking for 5 minutes, the buttercream will have doubled in size and be lighter in colour.
You can spoon some chocolate buttercream on to the cupcakes, or for a pretty finish, fit a piping bag with a large star tip.
Fill the piping bag with the chocolate buttercream and pipe swirls and roses on to the top of the cupcakes.
Now all you need to do is adorn them with the chocs! I think the beautiful blue colour looks so pretty against the chocolate background.
Pack the cupcakes into specially designed cupcake boxes, available from good cake decorating shops and online, or pack them into saved Christmas sweet/biscuit tins. You could even decorate the tins with tissue paper and ribbon. I’ll leave that to you though. Arts and crafts are definitely not my gifts!!!
These Thanking Teacher Cupcakes are a wonderful way to say thank you to all the teachers that dedicate so much of their time and energy whilst educating our children.
They would also make a great gift for nurses and doctors, who have looked after a loved one whilst in hosptial, the vetinary surgery who have cared for your pets. Whoever you want to thank, these cupcakes really do make a wonderful gift.
Thank you teachers and all the support staff that work so hard in our schools.
If you have enjoyed these Thanking Teacher Cupcakes here are some other recipes you might like:
Only a couple of days until the school summer holidays. I don’t know about you, but I love having my children – now in their teens – at home.
They seem to spend such a lot of time at school/college and then working on homework in the evenings. It’s a great opportunity to chill out, throw the rules out of the window, fill the huge inflatable pool and enjoy feasting and having fun as a family.
Whatever the summer holds for you, enjoy the longer days, open windows and bird song. Take time to watch the butterflies and bees fly and flutter about their buisiness. Enjoy this beautiful world that we live in.
Chocolate Rolo Ice Cream. Silky, chocolate ice cream packed full of chocolate/caramel Rolos.
The idea for this recipe came from my friend and amazing fellow blogger Jane from Jane’s Patisserie. Not only does she create the most wonderful recipes, but she’s also just got a new puppy called Rolo. So you see I had to create something to celebrate the new puppy Rolo coming home. Chocolate Rolo Ice Cream seemed the perfect solution.
This Chocolate Rolo Ice Cream recipe is so versatile. Once you have made the chocolate ice cream base you can add whatever you like. I rather like the idea of a Mars Bar version, with big chunks swirled through the ice cream.
I am loving myAndrew James Which Best Buy Ice Cream Maker. In fact I now have a second bowl, which I can pop in the freezer. This means I can either make one big double batch of the same ice cream or split it into two different flavours.
Making ice cream at home is easy, inexpensive, you have control over what goes in AND you are only limited by your imagination as to how many flavours you come up with! Someone asked me today why they’d never had ChocolateRolo Ice Cream before, my answer was I’d only just invented it!!
Recipe: Makes 750ml Chocolate Rolo Ice Cream
300ml Double Cream
300ml Whole or Semi Skimmed Milk
4 Large Free Range Egg Yolks – freeze the whites in a bag for up to one month
Pour the milk and cream into a heavy based saucepan over a medium heat.
Heat until the milk is scalded – little bubbles will appear around the rim of the liquid just before it boils. Once it has reached this point remove from the heat.
In a large heat proof bowl add the egg yolks, vanilla paste, corn flour and sugar.
Whisk until pale and creamy.
With the whisk still running on low, slowly pour the hot cream mixture into the bowl – this creates the custard base.
Pour the custard base back into the saucepan, over a low-medium heat, stirring continuously.
When the custard has thickened and coats the back of a wooden spoon remove the pan from the heat.
Chop up the dark chocolate and place into a clean bowl – I quickly rinse out the original bowl used.
Place a sieve over the bowl and pour the hot custard through the sieve on to the chocolate.
Stir the custard with a wooden spoon and the chocolate will melt into it.
Cover the chocolate custard base with cling film, so the film lays directly on the surface of the custard. This will stop a skin from forming.
Once cooled to warm on the work top place the bowl in the fridge to chill.
Once chilled the base is ready to be churned.
Set up your ice cream maker as per the manufacturers instructions.
Mine has to be churning, prior to adding any liquid.
Pour the chocolate custard into the churning machine through the opening and leave to churn until frozen – for me that is when the ice cream is turning as one clump with the beater.
Switch the machine off and remove the top part of the ice cream maker.
Remove the beater, scraping off as much of the ice cream as you can. Then lick off the rest of the ice cream 😉
Decant the chocolate ice cream into a freezer proof tub.
Unwrap 3 packets of Rolos and cut each one in half.
Add to the ice cream and swirl through using the handle of a wooden spoon.
Unwrap the fourth packet and place the Rolos directly on top of the ice cream.
Pop on a tight fitting lid and place the Chocolate Rolo Ice Cream into the freezer for at least 4 hours, or until fully frozen.
To serve, remove the ice cream from the freezer 15-20 before scooping. As our delicious Chocolate Rolo Ice Cream doesn’t have any artificial softener, preservatives or additives added to it, it’ll need a few minutes to soften up.
Serve in cones, bowls or these fun cups I found.
Why not have a go at making your own ice cream at home. It really is so much fun.
If you have enjoyed this Chocolate Rolo Ice Cream Recipe here are a few more you may like:
I hope these recipes have inspired you to make your own ice cream at home? It tastes so much better than most of the ice creams you can buy and you can create your own ice cream sundaes like my Raspberry Chocolate Ice CreamSundae.
Whatever you are making, baking and creating in your kitchens this very warm weekend, here in the South East of England, have fun feasting with family and friends.
Who doesn’t love a thick, creamy, ice cold milkshake? I know I do! So when asked to try a few shakes made by Mr Sherick’s and maybe create a recipe or two I leapt at the chance. Enjoy my Mr Sherick’s Milkshake Review, plus a bonus GIVEAWAY!
The very nice people at Mr Sherick’s sent me 5 different, luxury shakes to try. They were packaged well in a cool bag with an ice pack.
Cookies and Cream – A creamy, thick, luxurious vanilla shake with real pieces of cookie and belgian chocolate chips.
This was the first milkshake I tried, I also happened to have baked some Rolo Chocolate Cookies which accompanied it perfectly. Thick, creamy, vanilla shake with real pieces of cookie and chocolate in the shake. Absolutely delicious with great texture, this shake was a little rich – that didn’t stop me from finishing the bottle though 😉. A firm 9/10
Hint of Mint – A creamy, thick, luxurious, chocolate shake, made with real chocolate and mint choc chips added.
After a quick taste of this thick, chocolate shake with delicious pieces of mint choc chips, I knew I wanted to turn it into an ice cream. The shake has a deep chocolate flavour that allows the mint to be, as the label suggests, a hint. Very refreshing. Turning it into Mint Chocolate Milkshake Ice Cream takes it to another level, with the mint still coming through after the initial chocolate taste.
Whether drunk as a shake or turned into ice cream, Hint of Mint is my personal favourite amongst all the flavours I tried. No question a definite 10/10.
Strawberry Pavlova – Made with real strawberry juice and pulp this luxuriously thick, creamy shake contains real pieces of meringue.
I have to say that this Strawberry Pavlova shake is so pretty to look at. I don’t know how they do it, but if you look in the glass there really are pieces of meringue suspended throughout the entire shake. Of all the shakes, this for me was the sweetest and tasted exactly like strawberry milkshake should. Whilst I enjoyed the sensation of meringue pieces in the shake, it was, just a tiny bit too sweet for my palette. So a firm 9/10, only dropping a mark for the extra sweetness.
Choc Chip Latte – Coffee flavoured, luxurious thick, creamy shake with Belgian chocolate chips.
Ooh if you like coffee then you will love this shake. Luxuriously thick and creamy, with a strong, yet not overpowering coffee flavour, added Belgian chocolate chips simply send this shake over the top. I imagine this shake would also make a very good ice cream or gelato. No question about it a firm 10/10.
Finally as part of my Mr Sherick’s Milkshake Review I wanted to try something new. Having made a lot of ice creams this summer, all made with a custard base and churned, I decided to make a gelato. This was a huge gamble for me. I had one bottle of milkshake left, what if it didn’t work?
Read on to see what happened and how you could win a cool bag full of Mr Sherick’s utterly delicious, luxury shakes.
Pot au Choc – Luxuriously thick, creamy, deepy chocolate milkshake, made with real chocolate and added Belgian chocolate chips.
Pot au Chocolate Gelato – an incredibly creamy, rich chocolate ice cream, that’s made without using an egg custard base and does not need churning in an ice cream maker.
If you could have any flavour milkshake what would it be???
Ooh this is so exciting. Mr Sherick’s are running a giveaway to win a cool bag filled with their luxurious shakes. Please read below for details and I wish all of you the very best.
Mr Sherick’s supplied me with 5 bottles of their shakes for this review. All opinions, views, content and photographs are my own. I was not paid to write this post and the giveaway is the reponsibility of Mr Sherick’s. Please see my Disclosure Policy.
Giveaway T’s & C’s
This giveaway is open to UK residents only.
For your chance to win a Mr Sherick’s cool bag filled with shakes you need to retweet the pinned giveaway posts of both @sammiefeasting and @MrShericks on Twitter.
The giveaway will run from 7pm GMT today 13/07/2016 until midnight on Sunday 17/07/2016. No retweets after the deadline will be included.
The winner will be chosen at random by Mr Sherick’s. Their decision is final and responsibility for this giveaway is theirs alone. For more information please see Mr Sherick’s website.
For someone who genuinely did not like scones, I have been baking rather a lot of them recently. I have concluded that homemade, or well made bakery scones, are a million miles away from the prepackaged, heavy, scones of my past. During my recent scone bake-a-thon I adapted my Super Light Scones recipe to create an all butter version, which makes the most delicious savoury scones. Welcome my Beauvale Cheese Walnut Scones.
These Beauvale Cheese Walnut Scones are incredibly tasty and two out of our three children loved them. Let me add that they would not eat blue cheese on a cracker. A massive win for me as a mum!
Truly though, their taste is a reflection of just how much delicious flavour is packed into these scones. The salty melted BeauvaleCheese, against an all butter scone, with the crunch of toasted walnuts and balanced with just a hint of honey.
I bet you didn’t see that last ingredient coming?
Blue cheese and honey pair beautifully together and at first I was going to caramelise the toasted walnuts in honey. However, I decided that I wanted the sweet honey to be no more than a kiss on our tastebuds.
Beauvale Cheese is a soft blue cheese, that doesn’t have the intensity of Stilton. Beautiful eaten with bread or crackers and served on a cheese board, this cheese comes alive when baked in the scones. Warm and melted, it has a rounder, salty and buttery flavour that blends nicely with the toasted walnuts and that little hint of honey.
Try these Beauvale Cheese Walnut Scones, they are incredibly simple to make and are perfect for using up leftover cheese.
Method: Preheat the oven to 220C/200C fan, gas mark 7
In a dry iron skillet or frying pan add the walnut pieces and place over a medium until lightly toasted. You will just be able to start smelling the wonderful walnut oils. Remove from the heat and set to one side to cool.
Into a large bowl sift the flour and baking powder.
Add the sea salt and pepper.
Using the large grating side of a box grater, grate the very cold cheese straight onto the flour – I find it easier to have my bowl on digital scales.
Cover the butter with flour, using a butter knife and separate any clumps, so that the butter is evenly distributed.
Next break off chunks of the Beauvale Cheese and drop them into the bowl.
Using a butter knife flick the flour over the cheese so that it is covered. This will stop it from clumping together.
Chop the walnuts roughly and add to the bowl. Stir with the butter knife to distribute evenly.
In a jug add 2 teaspoons of honey to the milk. Whisk briefly to disolve the honey.
Make a well in the centre of the bowl and pour the milk/honey mixture in.
Use the butter knife to briefly stir the ingredients and then use your hand to bring them together into a rough dough.
The trick to creating the lightest scones is to handle them as little as possible and only very lightly flour the worktop on which you roll and cut them out.
On a lightly flour dusted worktop tip out your scone dough and flatten with your hands so that it is 5cm/2″ deep.
Use a rolling pin to gently roll the dough to 2.5cm/1″ thickness.
Line a large baking tray with baking parchment or a silicone baking mat.
Using a 7cm/3″ cutter press straight down and cut out the scones. If you twist the cutter as you cut the scones it can cause uneven rising.
Add the last teaspoon of honey to the milk, stir and then brush the tops of the scones.
Place the scones in the top of the preheated oven and bake for 20-25minutes, until they are risen and golden brown in colour.
Once baked remove the scones from the oven and place on a cooling rack – be careful as they will be hot!
These utterly delicious Beauvale Cheese Walnut Scones are perfect served warm, split with butter, a little extra cheese (the contrast between the cold and baked cheese is delicious), or just on their own. They taste great cold and so are perfect for packed lunches, picnics and afternoon tea.
Due to the higher fat content, the scones will last 3-4 days in an airtight container and I have successfully frozen similar scones for up to one month. To refresh, defrost and place in a warm oven for 5-10 minutes and they’ll taste as though they’ve been freshly baked.
If you have enjoyed this Beauvale Cheese Walnut Scones recipe here are some others you may also like:
There are so many wonderful ways of using cheese in cooking and baking. Over the next few months we will discover together, wonderful sauces, dinners, recipes and bakes.
Pong Cheese has a wonderful selection of cheeses on their website. I look forward to widening my cheese palette and creating recipes with all the different cheeses.
I hope that you will join me on this creative journey and together we can have fun discovering new ways to make and bake with cheese in our kitchens? Having fun along the way as we cook up some cracking feasts.
Pong Cheese provided the cheese for this recipe. All opinions, views, content and photographs are my own. This is not a sponsored post. Please see my Disclosure Policy.
Welcome to the second week of Bob and Sammie’s gardening adventures. Following a nasty ice skating accident a week and a half ago, Bob is now fully recovered with just a small scar on his chin. Gardening is definitely a lot safer and in Growing Vegetables Week 2, we will share our latest news.
Despite warm, dry and sometimes humid conditions we have had very little rain in our corner of Kent. In fact today, just as last Saturday it is very windy outside. This means that all of our container grown plants ideally need watering twice a day.
Windy weather can be far more drying on all plants, especially those grown in containers. Our Runner Beans (Painted Lady – I think!) are growing a good 10cm/4″ a day! So they need regular watering. We did add some water retaining granules to the container before planting, which should prevent any periods of drought.
Here are the beans we potted up last week. The small scoop (about 1tsp) of water retaining granules and a few, slow release fertiliser balls were added to the compost. They were then thoroughly mixed in before the beans were planted.
Keeping container plants adequately watered is especially important for tomatoes. Uneven waterering and periods of drought can cause Blossom End Rot. Which is exactly how it sounds. The blossom end of the tomato fruit goes very dry and can start to rot. So to ensure that doesn’t happen we added water retaining granules to all of our tomato containers.
Ah the wind whipped tomatoes that we carefully potted up and staked last weekend are, in fact, Gartenpearle Tomatoes, grown fromGroseeds seed! These are a bush variety that have cherry tomatoes tumbling over the container. In our defence it was incredibly windy when we planted them and I’m not sure they’d have survived without staking. Indeed I thought we were going to lose them for the first few days as they looked very sorry for themselves. This photo has just been taken and they seem to have come through the transplanting without any damage!
Due to the open, sunny, but exposed windy site of our front garden, I have delayed planting out the chilli’s. Seeing how the wind affected the tomatoes in the back garden last weekend, I have decided to wait for a quieter day, weather wise. That way they’ll stand more chance of growing on well and getting their roots deep into the soil.
The Borage planted at the back of the bed, to attract pollinators, has settled in nicely along with a couple of new lavender plants, grown from cuttings taken last year. We hope to be able to plant the chilli’s and the rest of the tomatoes in the next couple of days, because…….
……they are starting to take over our porch!!!!
We are aware that we are just a wee bit behind on our planting, due to late sowing, however, when you have lovingly nurtured a plant from seed, potted it on, you want it to have the best possible chance it can. So these babies are staying put for a little while longer.
As part of our rather late and haphazard sowing, not everything got labelled. I only found out about the Gartenpearle Tomatoes as I rinsed out the pot and saw that I had indeed labelled it. Which means those in our porch are cordon Roma Tomatoes. Delicious small plum shaped tomatoes that we’ve had success with before.
To create a bamboo wigwam for the beans to climb up, insert 6 bamboo canes, thick end down, into a filled container, spaced evenly apart. I have used 2m canes as I’m 6ft and with stretched arms I’d struggle to pick higher than that! Taking care not to catch your eyes, draw all the canes together, 10cm/4″ from the top and tie them securely with string. I was able to reuse the raffia that came with the canes.
You may need to encourage the beans to spread out and climb the canes. This can be achieved by gently tying the beans to a cane. They’ll soon romp away! When the runner beans reach the top of the canes simply pinch out the tops. This will encourage side shoots to form, with more flowers, so more beans!
As well as enjoying rocket (arugula) and radishes in our salads this week, a quick inspection of the fruit garden revealed a good crop of redcurrants. Now currants always surprise me. Their ‘flowers’ are very plain and to be honest do not look like flowers. Yet I see bees pollinating them in mid Spring, no encouragement needed, especially considering the plants we have grown to attract pollinators in other areas of the garden! Yet the bees seem to know and we usually get a good harvest.
Bob was going to pick these today, for me to make jam. I instead decided it would be a good idea to start summer pruning the apple trees, we have two. So they will stay fresher on the bush and jam making will commence early next week.
If you have enjoyed Growing Vegetables Week 2 here are some other posts you may enjoy:
We are making progress. Not everything we wanted done has been finished, but that is gardening for you. As they say, even with all of the gardening jobs still to do, it’s important to take time to stop and smell the roses. Until next week, when hopefully our Freckles salad leaves will have germinated, happy gardening.
Bob and Sammie xx
Groseeds have kindly sponsored this venture by providing seeds. All views, opinions, content and photographs are my own. Any advice given is from me, Sammie an amateur gardener and is followed at your own risk. Please see myDisclosure Policy.
So this this summer I’m having lots of fun making different flavoured ice creams. Yet would I be able to turn a Mr Sherick’s Hint of Mint shake into one? Well, you know me, always up for a challenge. This one is not good, not great, but, awesome. A delicious creamy Mint Chocolate Milkshake Ice Cream!
I do apologise for the poor lighting in the photographs. Once this ice cream was made, chilled, churned, frozen and served the light levels were low. If I’d have waited another day I would have had a riot at home. Everyone was desparate to see how the milkshake had turned into an ice cream!
When most people are given a milkshake or two, they tend to drink them. Oh no, not me. My brain starts whirring as to what can I make with them. I knew I wanted to try an ice cream recipe.
All of Mr Sherick’s shakes are thick, creamy and very luxurious, so I was pretty confident the ‘Hint of Mint’ shake would work well.
What I was not prepared for was just how good the ice cream would turn out. Unbelievably creamy and smooth, with just the right ‘Hint of Mint’ against a light chocolate background. This Mint Chocolate MilkshakeIce Cream is seriously good. A massive hit with the whole family giving it a very firm 10/10.
As many of you who read this blog regularly will know, anything above an 8.5 is very hard to attain from our youngest daughter, so Mr Sherick’s you should be very pleased with a top score.
Whilst making the ice cream I resisted the urge to add some extra chunks of minty chocolate. I am so glad that I did. This ice cream is so smooth and dreamily creamy. Yes there is a place for mint chocolate chips in ice cream, but not in this recipe.
Mint Chocolate Milkshake Ice Cream smooth and refreshing.
Recipe: Makes 750ml Mint Chocolate Milkshake Ice Cream
Note: Ensure the frozen bowl part of your ice cream maker has been in the freezer for 8 hours or according to manufacturers instructions.
Pour the milkshake, milk and cream into a heavy based saucepan over a medium heat.
Bring to scalding point – a rim of small bubbles will form, just before the liquid boils.
As soon as the liquid has reached scalding point remove from the heat.
Into a large bowl add the egg yolks, sugar and corn flour.
Whisk until pale and creamy.
With the whisk on slow gently pour in the scalded cream/milkshake mixture.
Once combined pour the contents of the bowl back into the saucepan on a low/medium heat (custard base). Stirring continuously.
When the custard base has thickened and coats the back of a wooden spoon remove the saucepan from the heat.
Pour the custard base through a sieve into a clean bowl.
Place cling film directly on top of the custard base to stop a skin forming.
Leave to cool and when just warm place in the fridge to chill until cold.
Once cold the custard base is ready to be churned into ice cream.
Set up your ice cream maker according to the instructions given by the manufacturer.
Switch the machine on so that it is churning and carefully pour in the custard base.
Churn until the ice cream is softly frozen. Stop the ice cream maker.
Remove the paddle from the ice cream maker and scoop all of the ice cream off into a freezer proof tub. Use a silicone spatula to scoop the remaining ice cream out and into the tub.
Pop a lid on the tub a place in the freezer until frozen solid, ideally overnight but you can check after 4 hours.
To serve your Mint Chocolate Milkshake Ice Cream, remove the tub from the freezer 15 minutes before serving.
I scooped balls of the delicious ice cream into premade (not by me!) brandy snap baskets and garnished with a little fresh mint.
One bottle of ‘Hint of Mint’ milkshake makes a smooth, elegant dessert for 4-6 people, depending on how generous your portions are. In our house it was split between 5 people.
I am utterly thrilled that I was not only able to turn a shake into ice cream, more so that it was a very, very good ice cream. The hint of mint was still there and this proved to be a very smooth and refreshing ice cream. Perfect after a spicey meal, or in a cone in the garden whilst enjoying the sun.
Why don’t you churn your Mr Sherick’s shakes into ice cream?
If you have enjoyed the recipe for this Mint Chocolate Milkshake Ice Cream here are some others you may like to try:
Creating new flavours using my new Andrew James Ice Cream Maker is so much fun. Using milkshakes from Mr Sherick’s to successfully create delicious ice cream is a creative achievement for me.
If you’ve been inspired to churn your shakes into ice cream please let me know? I love reading your comments and seeing your photos on Twitter and Instagram. Talking of which, keep your eyes open for a Mr Sherick’s giveaway coming very soon.
Have fun making, baking and creating in your kitchens and remember food always tastes better when it’s shared.