Feasting Is Fun

Black Forest Cupcakes

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Hello there, today we are talking birthdays. Most importantly, birthdays mean cake, lots of it. Shared amongst family and friends in a celebration of us getting another year older. And yes, I hear you, cakes could also be seen as a comfort food, for those of us notching up the years! When I was younger, every year for my birthday I would ask for a Black Forest Gateaux. Especially as the best part was having a slice for breakfast, the day after my birthday. Ooh it tasted so good and my love for this dessert inspired me to make these Black Forest Cupcakes.

Also I have added my own little twists, but the basic components stay the same; lighter than light chocolate sponge, dark cherries in glorious deep ruby syrup and a mascarpone cream topping. So, have I got your attention now?

Black Forest Cupcakes

Remembered Flavours

Previously as I’ve mentioned before on this blog, I actually don’t bake cupcakes very often. Such was my craving for the taste of Black Forest Gateaux that I finally conceded to make these Black Forest Cupcakes.

Ina Garten, The Barefoot Contessa herself is famous for saying she likes “Rembered flavours.” Since our tastebuds can transport us to various places and times the instant they are tantalised with a remembered flavour.

And Black Forest Cupcakes so do that to me. Memories of birthdays past flooded my brain as I took the first bite. Delicious doesn’t even begin to describe how good these cupcakes are!

Black Forest Cupcakes

Using mascarpone and cream for the topping gives these cupcakes a rich, creamy flavour. You can see I haven’t overloaded these cupcakes with topping. A small swirl, topped with a syrupy cherry, is the perfect compliment to the moist, light, chocolate, sponge.

Okay confession time! As soon as these Black Forest Cupcakes had been assembled and had their beauty shots taken, I unashamedly face planted, straight into one. And what’s life without a little fun?! So I had to wash my face, hands afterwards, yet it was totally worth it. So, when you make these, I encourage you to do the same. And have some fun!

Black Forest Cupcakes

Recipe : Makes 18 Black Forest Cupcakes

225g/8oz Unsalted Butter – room temperature

225g/8oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Plain White Flour

50g/2oz Cocoa – I use Callebaut

2tsp Baking Powder

4 Large Eggs – free range if possible

50ml/2fl oz Milk – whole or semi skimmed

250g/9oz Mascarpone Cheese

150ml/5fl oz Double Cream

1tsp Caster Sugar

375g/10oz Pouch or Tin Good Quality Cherry Pie Filling – alternatively use fresh cherries with the stone removed.

Preheat oven to 180C/160C fan, 350F, gas mark 4.

Making The Chocolate Cupcake Batter

First of all, place 18 cupcake cases into deep cupcake or muffin tins.

Then place the butter, sugar, vanilla extract and salt in to a large bowl.

Whisked butter, sugar, salt and vanilla extract.

Whisk the butter, sugar, vanilla and salt together until pale and creamy.

Sift the flour, cocoa and baking powder together into a separate bowl (dry mix).

Add one third of the dry mix to the creamed butter mixture, whisk briefly and then add 2 eggs and whisk again.

Repeat the last 2 steps again and then finish by adding the milk and the last of the dry mix. Whisk until fully incorporated.

Chocolate cupcake batter.

Spoon the chocolate batter into each cupcake case. I use a standard ice cream scoop as this ensures each cupcake is the same size.

Filling the cupcake cases.

Finally, check that all of the cupcake cases are filled equally.

Cupcakes ready to be baked.

Baking The Cupcakes

Place the tins into the middle and lower part of a preheated oven and bake for 15 – 20 minutes.

The cupcakes are cooked when pressed lightly on top, the sponge springs back.

Freshly backed chocolate cupcakes.

As soon as the cupcakes are baked remove from the oven.

Remove the cupcakes from the pan and leave to cool completely on a cooling rack.

Freshly baked chocolate cupcakes cooling on a rack.

Making The Whipped Mascarpone Frosting And Decorating The Cupcakes

To make the topping, whisk together the mascarpone, cream and caster sugar until stiffened.

This process can easily done by hand, it takes very little time. Also beware of over whisking as the mixture will separate.

Whipped mascarpone cupcake frosting.

Fit a large piping bag with a large star tip, I use Wilton 1M. Fill with the mascarpone mixture and pipe small swirls on top of each cupcake.

Whipped mascarpone topped chocolate cupcakes.

Tip the cherry pie filling into a bowl.

Use a spoon to place a cherry on top of each of the cupcakes.

Finally, go back and drizzle a little of the syrup over each cupcake.

Black Forest Cupcakes

If not eaten immediately, these Black Forest Cupcakes need to be kept refrigerated in an air tight container, where they will keep for up to 3 days.

If you have enjoyed this recipe for Black Forest Cupcakes you may also like these:

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Vanilla Bean Cupcakes

Vanilla Bean Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Since I have revealed my birthday cake of choice from my younger years and also today, I would love to know if you’ve had a favourite flavour. Either birthday cakes or remembered flavours from days gone by? And because I love Black Forest flavours so much I also have a gluten free Black Forest Roulade which you may want to try!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2015-09-182023-05-12Categories RecipesTags Afternoon tea, baking, Chocolate and cherry cupcakes, chocolate sponge, Cupcakes, dessert, mascarpone frosting, party food, U.K. recipe8 Comments on Black Forest Cupcakes

Carrot Soup

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Hello and thanks for popping by. Autumn is most definitely here and with it the very changeable weather. While one minute there are blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. In fact, autumnal weather has all the consistency of a teenager’s mood swings! Yet, one thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz.

Carrot Soup with a hint of ginger.

Liz and I ‘met’ over on Twitter. Because we are both newbies to the blogging and Tweeting world, I guess we found a kindred spirit in each other. While Liz no longer blogs on her site Teta Lizza, she can be found on Instagram as @teta_lizza. Rather than blogging on her site, she now shares plant based recipes on her Instagram account.

Carrot Soup with some crumbled Stilton cheese.

I will be forever thankful to Liz for allowing me to create and post this Carrot Soup. While the subtle hint of ginger gently warms you through as you consume this delicious soup. Also the beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Alternatively, Liz uses Parsley to garnish her soup and that too would be delicious, as would a swirl of cream, dollop of creme fraiche…. the garnishing possibilities are endless. And it’s important to mention that without garnish, this soup is entirely delicious on it’s own. Especially if it is accompanied by nothing more than a good, thick, slice of bread, for dunking and mopping!

Carrot Soup

Recipe : Serves four portions of Carrot Soup

1tbsp Olive Oil – I use Filippo Berio

1 Medium Onion diced

450g/1lb Carrots – peeled and medium diced

1 Large Potato – baking sized, peeled and medium diced

1tsp Fresh Grated Ginger

1 litre/Approx 2pints Water

1 Vegetable Stock Cube – if not making vegetarian version, a chicken stock cube is fine

Salt and Freshly Ground Pepper to season

Stilton Cheese to garnish – optional

Method :

Making The Soup

First of all, pour the Olive Oil into a heavy based pan, over a medium heat.

Add the diced onions and a small sprinkle (1/4tsp) of salt.

Sauté the onions until soft and translucent – adding the salt will help stop them browning.

Add the carrots and potatoes to the softened onions.

Stir the vegetables over a medium/low heat for a minute.

Grate 1tsp of fresh ginger and add to the pan.

Add the freshly grated ginger to the saucepan.

Add the water and stock cube to the vegetables.

Finally pour the water over the vegetables.

Add a good grinding of black pepper.

I wouldn’t add any additional salt at this stage as the stock cube contains salt.

Bring the soup to a boil, then reduce the heat and allow the soup, covered with a lid, to simmer for half an hour.

As soon as the soup has finished cooking move the pan off of the heat.

Purée using a hand held blender.

Purée the soup using a hand blender. Alternatively, cool the soup and purée in a blender.

Carrot Soup have a final taste and adjust the seasoning if necessary.

Finally serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese (unless you are making the soup for vegans) and thick slices of homemade bread.

This Carrot Soup warms you right through. Also it is perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.

If you have enjoyed this recipe for Carrot Soup you may also like these:

Roasted Garlic Butternut Squash Soup

Roasted Garlic Butternut Squash Soup.

Warming Winter Vegetable Soup

Winter Warming Vegetable Soup – also vegan

Creamy Low Fat Mushroom Soup

Creamy Low Fat Mushroom Soup

I am such a fan of soup. While it can be a quick, warming, light lunch, it can also serve as a substantial meal. Adding tasty, rustic, homemade bread such as my Crunchy Seeded Bread and also some tasty cheese, turns this simple bowl into a heart warming feast. And it’s easy to double up on ingredients if you are feeding a crowd.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2015-09-162019-05-29Categories RecipesTags easy recipe, Light meal, lunch, vegan recipe, Vegetarian meal12 Comments on Carrot Soup

Wilko Product Review

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Hi, I have a fantastice new style post for you today. Wilko generously sent me some of their Kitchen and Bakeware own brand products for me to review. So welcome to my first Wilko Product Review.

They say ‘variety is the spice of life’ so I hope you enjoy my thoughts on the following Wilko products?

First on my Wilko Product Review list is their Free Standing Mixer. Now I have a stand mixer, so my expectations were high. I decided to bake my Malted Marbled Chocolate Cake. This meant I could also review their Wilko Best 24cm Square Cake Tin.

Wilko Freestanding Mixer in black.

I was impressed with how well packaged the Wilko Freestanding Mixer was within it’s box, so I set about unpacking the mixer and all the attachments. A comprehensive instruction leaflet was also included.

Wilko Freestanding Mixer – in black. Very stylish.

This is one stylish mixer and took up a surprisingly small amount of worktop space in my kitchen. Sleek and compact when compared with other mixers I have seen, Wilko’s Freestanding Mixer has a large bowl, whisk, beater, dough hook and splatter guard.

Wilko Freestanding Mixer – comes with a whisk, beater, dough hook and splatter guard.

I found the instruction booklet very helpful and had this baby up and running in a matter of minutes. Soft start ensures no matter what speed the mixer is set to, it starts slowly and builds up to speed. Very handy when mixing cocoa, or icing sugar, as they both tend to fly up in a cloud when switching on any mixer. Using the splatter guard will also help with fine powders and very wet mixtures.

Wilko Freestanding Mixer – tilt and lock mechanism.

This mixer has a tilt and lock mechanism, the bowl twists and locks into place and changing the beater/whisk/dough hook is simple – instructions on all operating procedures are covered in the accompanying booklet.

A relatively quiet mixer, it also grips to the worktop, keeping it safe during fast speed mixing. It has a 10 minute, maximum, mixing time – with 20 minutes rest period required post mixing. This did not present any problems for me whilst making the cake. It is worth noting however, if you intend to use the dough hook to make bread. All of my bread recipes call for 10 minutes mixing with this type of freestanding mixer.

Overall I was very pleased with this Wilko Freestanding Mixer. Look what I made.

Malted Marbled Chocolate Cake

Wilko Best 24cm Square Cake Tin

Very happy with the Wilko Best 24cm Square Cake Tin. I greased and lined the bottom of this cake tin with parchment paper and the cake turned out beautifully. Good tin, it’s also a great size for baking Brownies!! Like we need an excuse?

Wilko Best Medium Oven Tray.

The Wilko Best Medium Oven Tray was used to make Walnut Fig Oat Cookies. I also managed to buy the large version of this tray, so impreesed was I by it’s smaller sibling. Both trays performed well and are non stick. I tested this by baking a Blackberry Nectarine Tart and it released from the tray beautifully, without parchment paper being used. I’m hoping to purchase some more baking trays as they get used a lot!!

Blackberry Nectarine Tart – beautiful and delicious.

I will admit I was a bit stumped as to what I should cook in the Wilko 24cm Die Cast Aluminium Square Casserole. When reviewing this item it was the middle of Summer and I just wasn’t feeling the whole ‘casserole’ thing!! Then I had a moment of pure genius. I know I should be more humble, but stick with me on this?

Wilko 24cm Square Casserole Pan.

This beauty of a Casserole Pan has a glass lid, what better to make than Vanila Sugar Popcorn? It also happened to be a wet day and our children were bored. Nothing more exciting than watching corn pop, right? Within minutes happy children were watching a film and munching on homemade popcorn. I’d forgotten how good making your own popcorn felt and the wonderful aroma it produces.

Vanilla Sugar Popcorn – with a glass lid it’s fun to watch the corn popping!!

So, whilst I didn’t make a casserole in this pan, it did make good popcorn. There weren’t any burnt corners, suggesting an even spread of heat across the base. That for me was the sign of a good pan.

My Wilko Product Review was going very well.

Now for the knives. Wilko Best Small Chef Knife and Wilko Best Carving Knife.

Wilko Best Small Chef’s Knife and Carving Knife.

I tested the chef’s knife by slicing and dicing peppers, chillis and onions for my Chunky Chilli. This knife is a slicing knife, with instruction on the packaging. It slices beautifully and has become a family favourite in the kitchen. The carving knife coped effortlessly with a Roast Rib of Beef.

Chunky Chilli – called so because of the Chunky diced 2 green and 1 red peppers!

Overall I was very impressed with the quality of the Wilko own label products that I reviewed. I have already recommended several items to friends and family.

For someone who shops online for EVERYTHING see previous post the fact that Wilko offer free delivery on all online orders over £50 is fab! I have used this service and have been impressed with the speed of delivery and quality of own brand everyday products, such as freezer bags, aluminium foil and cling film.

Do you shop at Wilko?

Have you ever bought baking/kitchen items from Wilko?

This has been a great experience for me. Testing products and creating new recipes, a great partnership!

Sammie x

I was provided by Wilko with products to review. All opinions are my own and I did not receive any payment for writing this post. All content is my own.

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Posted on 2015-09-112015-09-11Categories RecipesTags bakeware, kitchenware2 Comments on Wilko Product Review

Chocolate Macadamia Nut Brownies

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Hello lovelies. Do you need a chocolate hit? And, do you want to sink your teeth into something chocolatey, fudgey and studded with nuts? You are, because I’m here to help! Welcome to my Chocolate Macadamia Nut Brownies.

Chocolate Cravings…

So, the other night I was craving, I mean really craving chocolate. And not in the bar form, in a Brownie! Am I alone in my craving? Thought not!! Anyway it was too late to bake, so I settled down to sleep, thinking about Brownies.

It was still there, the craving, in the morning. Although, not so much the craving for chocolate, more the need to bake Brownies.

While I have a couple of Brownie recipes Nuts About Brownies and Triple Chocolate Brownies on this blog, I was in the mood for experimenting. Given that I’d had a couple of baking disasters during the week I knew this could be risky business!! Yet I ploughed on, wading through my collection of cookbooks in search of inspiration. And as usual I took a bits and pieces of information from here and there and came up with an idea-ish of a recipe!!

I love looking through cookbooks, however, I can honestly say there are very few recipes I follow completely from the start. Rather, the books are more a visual and written inspiration for how I like to cook and bake. Although I still have much to learn, what I know already serves to help me put a recipe together. It’s fun too, coming up with flavours, textures etc. on my own. Also, it’s how I learn and that is a big part of the enjoyment I get from cooking and baking.

Creating The Best Brownie Recipe

So, to the Chocolate Macadamia Nut Brownies – melted chocolate was top of the list in creating this recipe. Lots of it. Since I have a new bag of Macadamia Nuts in the cupboard they were guaranteed a starring role. Chocolate Chunks obviously, because – more chocolate!! The rest, well I know that brown sugar lends a depth to chocolate recipes, yet I still wanted that shiny, crackled top, synonymous with a good, fudgey brownie.

These Chocolate Macadamia Nut Brownies are everything I wanted and more. Fudgey, dense, intense chocolate flavour, with whole, buttery, Macadamia nuts for added crunch. So pleased am I with them I am sharing the recipe with you.

Recipe : Makes 20 Chocolate Macadamia Nut Brownies

200g/7oz Milk Chocolate

150g/5oz Dark Chocolate

225g/8oz Unsalted Butter

4 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

125g/4.5oz Dark Brown Sugar

100g/4oz Caster Sugar

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

225g/8oz Macadamia Nuts

175g/6oz Chocolate Chips – plain or milk

Preheat the oven to 180C/160C fan, gas Mark 4, 350F.

First of all, line a 22.5cm x 30cm (9″ x 12″) tin with aluminium foil. This makes it so easy to remove the brownies once baked and less time cleaning up.

Melting The Chocolate For The Brownie Batter

Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl. Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.

Yep, I know. My bowl was too small, even for my smallest pan. Duh!!! So I improvised by using a steamer on top of the pan and placing my bowl in the steamer. This way you definetely won’t have the bowl touching the water. If you do try it make sure the water is just simmering, otherwise your hands could be burnt by the steam.

Stir the chocolate and butter until two thirds melted.

Improvised double boiler using a steamer!

Then remove the bowl from the pan and continue stirring until the chocolate and butter are completely melted. Using this method may be a little more labour intensive, it does stop the mixture heating up too much, thus less time for it to cool down. Me impatient? No I like to call it efficient!

Set the melted chocolate and butter aside to cool.

Making The Wet Ingredients For The Brownie Batter

Place the eggs, vanilla extract and salt into a bowl. Mix until combined.

Add the two sugars into the mixed egg and vanilla.

Stir the sugar and egg mixture until combined.

Pour the cooled chocolate mixture slowly into the bowl stirring slowly.

Ooey gooey chocolate brownie mixture.

Adding The Dry Ingredients To Create The Finished Brownie Batter

Sift the flour and sodium bicarb. into the bowl.

Add the macadamia nuts on top of the sieved flour.

Then add the chocolate chunks.

Fold all the ingredients together, resisting the urge to taste a spoonful!

Chocolate Macadamia Nut Brownie batter.

Chocolate Macadamia Nut Brownies pour the mixture into a lined pan. Rap the pan onto the worktop a couple of times to allow any air bubbles to rise to the top.

Baking The Chocolate Macadamia Nut Brownies

Place the pan in the middle of a preheated oven and bake for 30 – 40 minutes. The Chocolate Macadamia Nut Brownies are cooked when the top is set and shiny, there should still be a hint of wobble when you gently shake the pan. Always better to slightly underbake Brownies. As soon as they are baked remove the Brownie pan from the oven.

Chocolate Macadamia Nut Brownies leave to cool in the tin.

Once completely cooled it’s so easy to remove the Brownies from the pan, in the foil. And then peel away the foil and slice into 20 squares.

These Chocolate Macadamia Nut Brownies are soo good. I’m not kidding, I was blown away by how dense, fudgey, chocolatey and more-ish these brownies are.

I shared them with friends, neighbours and of course our crew. And all of the feed back was good, so now I’ve shared them with you!

If you have enjoyed this recipe for Chocolate Macadamia Nut Brownies you may also like these:

Chocolate Biscuit Base Mini Egg Brownies

Chocolate Biscuit Base Mini Egg Brownies

Rich Raspberry Chocolate Fudge Brownies

Rich Raspberry Chocolate Fudge Brownies

Chocolate Fudge Brownie Bites

Chocolate Fudge Brownie Bites

How do you like your brownies?

Frosted, plain, with nuts, without?

I’d love to hear from you.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
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Posted on 2015-09-112022-11-18Categories RecipesTags Brownies, chocolate, easy brownie recipe, Macadamia nuts, traybake1 Comment on Chocolate Macadamia Nut Brownies

Living With Seizures

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Hi. Ok, so you know this isn’t a usual recipe blog? I felt it was time for a honest update on me. Please don’t think this is some ego-crazed post. I just want to be honest with you all about what goes on, behind the scenes, recipes and photos.

In today’s shiny, perfect, Instagram world it’s very easy to portray yourself online, in an unreal way. That isn’t who I am. Not for a moment.

As some of you may know I have regular, disabling migraines. In addition I also have chronic lower back and neck pain, oh and I’ve recently been diagnosed with Fibromyalgia. So yep quite a bit to deal with, until……..

Just before Easter, when I started having seizures (fits). This resulted in me spending two and a half weeks in hospital over the Easter holidays. We have three children, that is NOT where I wanted to be!!

Living With Seizures www.feastingisfun.com

The seizures have continued since April and I can have anywhere between 2 – 15 seizures in a day, each lasting between 10 minutes to an hour and a half. I do not have Epilepsy. Today I was diagnosed as having Disassociative Non Epileptic Seizures.

I have been Living With Seizures for the past 6 months and yet I’ve still managed to post recipes on this blog. How???

Determination. A deep sense of not allowing the seizures to rob me of my life and loves. There are certain things I cannot do, for example driving. I could let myself become despondent about not being able to drive, but I haven’t. Instead I have been more thankful than ever for online grocery shopping, in fact, online shopping for everything!

I love to bake. In spite of the physical pain I experience standing for more than a few minutes, I can’t give it up. Even though I am Living With Seizures, I still, somehow manage to create new recipes and make them and post them on this blog.

I’m pretty darn proud of that! Yes migraines may slam me for a few days, where I am unable to leave my bed, but in my first year of blogging I wrote over 100 posts! Yep I’m proud of that too.

On a practical level Living With Seizures has limited certain activities, for example I haven’t made any jam or preserves as I simply don’t know if I will be ‘fitting’ just at the point of the jam setting!! Larger cakes are baked when someone else is home so that they don’t burn away merrily in the oven whilst I am mid-fit. Recipes are broken down into small sections, weighing out, combining, baking, icing. All do-able just not necessarily in one smooth sequence. Occasionally one of our daughters will complete the ‘photo shoot’ – usually so they can then tuck into whatever I’ve baked!!

Having frequent seizures is also exhausting. So baking is carried out over the morning. If I start to edge to far into the afternoon, it becomes more challenging and sometimes impossible to complete what I’ve started. For me that is sooo frustrating. I hate leaving a job unfinished – yet sometimes that’s the only option.

Writing up posts, editing photos etc. all takes place when I am resting. I spend a significant amount of time in bed. Having ‘something meaningful’ to do gives me a sense of purpose and accomplishment. Very important for my mental well being. Anyone who lives with a chronic condition knows that keeping positive is a daily challenge.

Everyone needs a purpose for getting up (not literally on some days) in the morning, don’t they?

Living With Seizures who do you place your hope in?

My Faith in Jesus is the Rock upon which my life is built. If I get down and I do sometimes, He lifts me up. Being given the full diagnosis today and being referred to a Neuro-Psychiatrist is scary. Very scary. I will get through it because He is holding my hand. Crumbs, most days Jesus is literally carrying me in His arms. In Him I have hope. Where, who or what do you place your hope in?

I know I have a long difficult journey ahead of me. I am determined to make it to the finish line. I will not be like this forever.

I have found that when I open myself up, here, on the internet, I connect with people’s hearts. As I have said in The Pain Payoff, pain is not comparable between people. In fact John Green put it so beautifully in his book A Fault In Our Stars – “Pain deserves to be felt.”

That doesn’t mean I think it is healthy to wallow for days on end, when dealing with a disabling medical condition, rather, that denying ourselves the time to come to terms with what you are faced with, is, detrimental to our wellbeing.

My hope is that each post I publish connects with you. Whether through your heart and emotions, your rumbling tummy with one of my recipes, or both. I appreciate each and everyone of you who stop to read my little corner of the blogosphere. Your comments encourage me to keep going.

I want to encourage you, in whatever you are dealing with right now or facing in the future. Lean on Jesus, your Friend and Saviour. He loves you more than you could ever, ever know. From personal experience I know that any battle fought is easier with Him by your side.

You may find this helpful

Important Stuff

Are you struggling at the moment?

I will happily answer any questions to the best of my ability.

Sammie x

All photographs from Pinterest.

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Posted on 2015-09-102015-09-10Categories Dealing With StuffTags Chronic Pain, faith, Jesus, Migraine, Seizures10 Comments on Living With Seizures

Cheese Ham Stuffed Mushrooms

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Hi, how are you today? Thank you so much for stopping by. I have the easiest, quick lunch for you today, especially if you’re wanting something hot. My Chesse Ham Stuffed Mushrooms are as delicious as they are easy to make!

Cheese Ham Stuffed Mushrooms – the easiest warm lunch ever! www.feastingisfun.com

How do you feel about your lunch? Personally I get a bit bored with sandwiches every day. In the Summer I’m happy to toss a few salad leaves on a plate, add some cumbled feta cheese and I’m good to go. During the colder, Winter, months there is usually fresh soup to hand. During Autumn, especially at the start, the weather and temperature yoyo almost on a daily basis. Today the sun is out but there is a definite chill in the air. I wanted something hot and comforting for lunch.

Having a good rummage around in the fridge yielded the mushrooms I have used in this recipe. I’ve seen a few ‘stuffed mushroom’ recipes popping up on Pinterest of late, so I got thinking – always a dangerous pursuit for me! More rummaging ensued and I decided on these Cheese Ham Stuffed Mushrooms.

Cheese Ham Stuffed Mushrooms a delicious warm lunch or appetiser www.feastingisfun.com

I decided I would stuff the mushrooms with ham and cheese, whilst that would be lovely and tasty it felt, well, a bit boring. I don’t do boring!!!! I knew I had some lovely fresh Parsely growing in the garden and right in front of me was a bowl of the most brilliant ruby red, baby, homegrown tomatoes that my Mum had dropped round. I absolutely love it when you have an idea, it grows and the final result is sooo much better than you could ever have imagined.

These Cheese Ham Stuffed Mushrooms are meaty, cheesey, herby wonders – yep I know, there’s no meat involved! Once baked the mushroom flavour is concentrated and the mushroom becomes dense and delicious. You just have to trust me on this one, it’s a good’un.

Recipe : Serve two mushrooms for lunch, or one per person for a delicious starter.

2 Large Field/Portobello Mushrooms

50g/2oz Chopped Ham

50g/2oz Finely Grated Cheese – I used sharp Cheddar

6 Cherry Tomatoes – halved

1tsp Chopped Fresh Parsely

Ground Black Pepper

Method : Preheat the oven to 220C/200C fan

Place the mushrooms on a baking tray.

Two field/portobello mushrooms.

Divide the diced ham between the two mushrooms.

Add a good grinding of pepper then top with the tomatoes.

Now place the stuffed mushrooms into the oven and bake for 10 minutes. This gives the mushrooms time to cook a little before adding the cheese.

Remove from the oven after 10 minutes.

Top the mushrooms with grated cheese and parsley. Press down lightly so the topping is secure.

Place the stuffed mushroms bake into the oven and bake for a further 5-10 minutes, until the cheese is completely melted.

Once baked, remove the stuffed mushrooms from the oven.

Cheese Ham Stuffed Mushrooms delicious straight from the oven.

Place the Cheese Ham Stuffed Mushrooms onto a plate. Leave for 5 minutes before eating, the mushrooms and tomatoes contain a lot of water and will be very hot – I know, I couldn’t wait to taste my creation and nearly burnt my tongue!!!! This dish actually tastes better after it has rested for a few minutes.

I deliberately didn’t add any oil, I simply didn’t see a need for it and no extra salt was needed as both the cheese and ham have salt in them. When I tasted these mushrooms the flavours worked beautifully together. I loved the grassy hit from the Parsely – but you could totally switch up the herbs. Chives would work well here, as would thyme. The herbs really need to be fresh, if fresh is not available I would leave them out altogether.

Cheese Ham Stuffed Mushrooms so easy and absolutely delicious www.feastingisfun.com

So, there you go. A yummy, warming lunch, that takes seconds to prepare and is ready in minutes. The recipe is for one lunch serving, it’s easy to double, treble etc. if cooking for more people. Please do that? This is definitely a recipe to be shared.

Do you have a stuffed mushroom recipe?

Now I’ve started stuffing mushrooms my brain is swirling with the endless possibilities there are. Watch this space!!! Not literally, that would be boring and we don’t do boring!!!!!

For another quick lunch idea you might like Perfect Panini Pizza

Sammie x
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Posted on 2015-09-09Categories RecipesTags appetiser, easy, lunch2 Comments on Cheese Ham Stuffed Mushrooms

Large White Bloomer

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Hello and thank you for stopping by. I’m so excited to share my recipe for a Large White Bloomer bread today. Because, this bread is easy to make and even easier to eat!

Large White Bloomer

I was inspired to make this Large White Bloomer by a loaf I saw on Twitter. Ooh it looked good and I knew I had to try and make my own loaf. And I am so glad that I did. Because now I get to share the recipe with you.

Large White Bloomer

You may wonder why you should make your own bread? Since most supermarkets sell freshly baked bread and most high streets still have a bakery. Yet, I can honestly say that nothing beats the taste and smell of fresh, homemade bread. Also, you know exactly what has gone into your loaf. Have you looked at the ingredient list on plastic wrapped bread lately? Even supermarket bakery bread contains flavour enhancers, flour improvers and all manner of other additives that aren’t present in a home baked loaf.

While you may not bothered by the additives in shop bought bread, what about the cost? My Large White Bloomer is made with organic, stone ground flour and costs no more than £1.00 to make! Have I got your attention now?

Large White Bloomer www.feastingisfun.com

A Tasty And Cost Effective Bake

Since we are a family of five we eat a lot of bread. So, it is simply too cost effective for me NOT to make our own bread. No we don’t eat all organic food. And yes, I do occaisionally buy bread. Although, everytime I do it reminds me why I bake my own. It takes very little time, especially if you use a bread maker or stand mixer to do the kneading/mixing part for you. Even if you knead by hand, double up on this recipe, pop one loaf in the freezer and timewise you’re quids in.

Have I convinced you? What I love about this Large White Bloomer is, the only piece of baking equipment you need is a baking tray. Also you will be able to make and bake my Seeded Cob Loaf.

Recipe : Makes 1 Large White Bloomer

400ml/14 fl oz Warm Water – body temp.

10g/3tsp/1.5 Sachet Dried Easy Bake Yeast – I use Allinson

2tsp Honey

675g/1.5lb Strong Plain White Flour, plus extra for dusting and rolling

10g/1.5tsp Salt – I use Maldon

25g/1oz Unsalted Butter – alternatively use 1 tbsp Rapeseed Oil (Canola Oil)

Method :

Note : if making by hand, knead the dough for 10-15 minutes before proving. The dough will be sticky to start but continue kneading and it will transform into a soft, pliable dough.

The ‘bowl’ refers to a large bowl for hand mixing, a stand mixer bowl, or a bread maker pan.

Making The Dough

Place the water into a bowl. Add the yeast and honey. Use your clean fingers to swish and mix everything together.

Add the flour. On top add the salt and butter.

In all methods stir the ingredients with the end of a wooden spoon 10 times.

Set your bread maker to dough cycle and start. When the dough cycle is complete, restart the mixing cycle on your bread maker. Allow to mix and knock back your dough for 5 minutes. Follow instructions with the photographs.

Attach a dough hook to a stand mixer. Mix on low – medium speed for 15 minutes. Stop the mixer, clean the dough off of the hook, form into a ball, place back into the bowl and cover with a damp cloth. Leave in a draught free place until doubled in size.

If mixing by hand bring all the ingredients together using one hand and proceed as above for kneading. Form the dough into a ball, place into a bowl and proceed as for stand mixer.

Shaping The Large White Bloomer

For stand mixer or hand mixed dough, once the dough is doubled in size, punch down into the bowl to knock back the dough. Hand knead the dough on a lightly floured surface for 5 – 10 minutes until the dough is elastic and smooth.

Whichever method you use, as soon as the dough has been knocked back and mixed or kneaded, place on a lightly floured surface.

On a floured surface form the dough into a ball.

Roll the dough out until it is 2.5cm/1″ thick.

Fold the top third, like an envelope.

Fold the bottom third up and over the top third.

Turn the dough over, you should have a lovely bloomer shape. Place on a greased baking tray.

Using a sharp knife cut 4-5 slashes across the dough.

Dust the loaf with flour.

Proving The Shaped Loaf

I actually used the excess flour from the worktop to dust my loaf with. Because waste not want not!

Cover the loaf with a clean , dry cloth and leave again in a draught free place until doubled in size, mine took 45 minutes on a warm day, don’t worry if it takes longer. Because, the longer bread takes to rise (prove) the deeper the flavour.

15 minutes before your loaf is ready to bake, place a tray/grill pan in the bottom of the oven and fill with water. Preheat your oven to its hottest – 230C/210C fan, gas mark 8, 450F.

When your loaf is doubled in size remove the towel.

Large White Bloomer ready for the oven.

Baking The Bread

Place your loaf in the middle of the preheated, steamy oven. Immediately turn the heat down to 220C/200C fan oven, gas mark 7, 425F and bake for 20 – 30 minutes depending on how dark you like your crust. My loaf was baked for 25 minutes.

When golden and crusty remove your Large White Bloomer from the oven.

Taking care, as the bread is extremely hot, turn it over and rap your knuckle against the base. The bread is baked if you hear a hollow sound.

Large White Bloomer a gorgeous, golden loaf.

Cooling The Bread – An Important Step

Transfer your bread to a cooling rack. Doing so will avoid it getting a soggy bottom. Breathe in deeply. And remember the smell. Because this is the wonderful smell of homemade bread and can’t buy that!

Large White Bloomer leave to cool on a cooling rack.

While it may be tempting to slice straight into your loaf, it’s better to leave it to cool completely as it will slice better. If you can’t resist tearing a chunk off go ahead. Also it may be a good idea to bake another loaf, as warm bread is addictive and easily snaffled!

Large White Bloomer

Large White Bloomer homemade bread is the BEST!

For a healthier, lighter wholemeal bloomer use the following quantities:

275g Strong Wholemeal Flour

400g Strong White Flour

Make as per the instructions given above. To create the diamond effect score diagonally left to right and then repeat scoring from right to left. The bread may need 5-10 minutes longer baking time. The bread is baked when rapped on the base and sounds hollow.

If you have enjoyed this recipe for a Large White Bloomer you may also like these:

Farmhouse White Loaf

Farmhouse White Loaf

Crunchy Seeded Bread

Crunchy Seeded Bread

Oat Bran White Bread

Oat Bran White Bread

When I make bread for people as a gift (and I use the word make in it’s loosest term as my bread maker does the hard stuff) it always receives a rapturous welcome. And out of everything I bake it is probably the MOST appreciated.

If you make this loaf I’d love to see it. Find me on Twitter @sammiefeasting.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Extra Bread Shaping Tips

To make a longer, more uniform bloomer loaf, follow these steps.

Following the last fold of the dough, turn it over and roll the dough using both hands, while gently encouraging the dough to lengthen. Doing so will even out the dough, resulting in a longer, more uniform shape.

Place the dough onto a greased baking tray and cover with a clean tea towel. Leave to prove for 30 minutes, dust lightly with flour and then score across the dough five times.

Leave the dough to prove for a further 15 minutes and then bake in a preheated oven as given in the recipe.

Scoring through the dough.

Also, scoring the dough allows the bread to expand while baking. Not scoring the dough is likely to cause the bread to burst at its weakest point while baking, creating an irregular shaped loaf.

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Posted on 2015-09-072022-04-09Categories RecipesTags Bread baking, Bread shaping technique, Easy bread recipe, organic bread, Vegan bread, white bread, wholemeal bloomer bread, Wholemeal Bloomer Loaf8 Comments on Large White Bloomer

Lemon Blueberry Cupcakes

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Hello, I have an incredibly delicious treat for you today, these Lemon Blueberry Cupcakes. I know, I hardly ever post cupcake recipes, except today, I had this big punnet of beautiful, juicy, blueberries sitting in the fridge, waiting to be eaten. And then I noticed the lemons. I love lemon, the flavour, the scent and these lemons are super special – they are called Eureka lemons. What a cool name. So I had a little think to myself (mostly a dangerous pursuit!) and decided it was time to make me some cupcakes.

Actually, when I say me I mean our family. Because all of us enjoy a cupcake and as I don’t make them very often they really are a treat. Although I must confess that two of these cupcakes didn’t make it throught to the frosting stage, because my daughter and I snaffled one each whilst they were still warm. Mmm. Totally worth it. Jammy pods of sweet, warm blueberry in a moist lemon crumb, yep no guilt felt at all. In fact you could make these and skip the frosting stage completely and they’d still be knockout delicious!

Lemon Blueberry Cupcakes

Warning, the frosting on these Lemon Blueberry Cupcakes totally sends them over the top. Since using fresh lemon juice ensures the frosting is the perfect balance to an already wonderful cupcake. And it adds another dimension of sweet/tart creaminess that simply makes these cupcakes awesome.

I actually had to resist adding some sparkles to these cupcakes, because sparkles?? I held back as the blueberry, polka dot studded frosting looked so pure and, well, perfect. However, If you want to add sprinkles or sparkles, just know I’m good with that.

Lemon Blueberry Cupcakes

Recipe : Makes 12 Lemon Blueberry Cupcakes

For The Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

3 Large Free Range Eggs

175g/6oz Plain White Flour

1 1/2tsp Baking Powder – I use Waitrose

300g/11oz Fresh Blueberries

1 Lemon zest

For The Frosting

400g/14oz Icing Sugar (Confectioners sugar)

150g/5oz Unsalted Butter at room temperature

3-4tbsp Lemon Juice (from the lemon above)

Making the cupcakes

Preheat the oven to 180C/160C fan, 350F, gas mark 4

First of all add the sugar, salt and butter to a large mixing bowl.

Whisk together until pale and creamy.

Add the vanilla extract and 2 eggs and whisk thoroughly.

Remove 1 tablespoon of flour, for dusting the blueberries later.

Sift in half the flour/baking powder and mix until just combined. I usually do this by hand, or use a low setting on a stand mixer.

Add the remaining egg. Stir briefly before adding the remaining sifted, dry ingredients. Mix until everything is just incorporated.

Keep back enough blueberries to decorate the cupcakes with. Now toss the remaining blueberries in the tablespoon of flour. This will stop them sinking to the bottom of the cupcake whilst baking.

Zest the lemon using a grater or, as I have, a lemon zester. Add to the bowl.

Stir the batter carefully by hand to avoid breaking up the blueberries.

Line a muffin/cupcake tin with 12 cupcake cases.

Using an ice cream scoop fill the cases evenly with batter.

Place the Lemon Blueberry Cupcakes in the middle of the preheated oven.

Bake for 20 – 25 minutes. The cupcakes are baked when they are golden brown and spring back when lightly pressed.

I don’t suggest using a toothpick or skewer to check these particular cupcakes, as they are full of jammy blueberries, the skewer is likely to come out unclean.

As soon as the cupcakes are baked remove from the oven.

Leave the cupcakes to cool in the tin for 10 minutes.

Then place the cupcakes on a cooling rack.

Making the buttercream and icing the cupcakes

Place the icing sugar, soft butter and 3 tablespoons of lemon juice into a bowl.

Whisk thoroughly adding more lemon juice if the frosting is too thick.

The whipped buttercream.

Fit a nozzle of your choice (I used a large star tip) to a piping bag. I then turn over the outside edges and use a large glass or jug to put my piping bag in whilst I fill it with the frosting. I created a swirl pattern with my frosting.

Start at the outside edge and keeping an even pressure on the piping bag ice the cupcake in a circular motion.

Repeat until all of the cupcakes are frosted.

Now it’s time to adorn the beautiful, creamy, frosting with the deep, dark, blue, berries that you reserved.

Lemon Blueberry Cupcakes

If not served immediately store in an airtight container. During hot weather refrigerate. Eat within 3 days.

If you have enjoyed this recipe for Lemon Blueberry Cupcakes you may also like these:

Black Forest Cupcakes

Black Forest Cupcakes

Caramac Frosted Chocolate Cupcakes

Caramac Frosted Chocolate Cupcakes

Fresh Raspberry Frosted Lemon Cupcakes

Fresh Raspberry Frosted Lemon Cupcakes

While enjoying these Lemon Blueberry Cupcakes it is important to me to share. Seeing the pleasure on neighbours and friends faces when you pop round with one of these beauties makes me go all warm and fuzzy inside. Most importantly, it isn’t because of my actions, rather the reaction of seeing the recipient grinning. And, I honestly believe that all food tastes better when shared.

So whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2015-09-042021-04-20Categories RecipesTags Afternoon tea, baking, blueberry, buttercream icing, Cupcakes, dessert, easy recipe, lemon, piped icing9 Comments on Lemon Blueberry Cupcakes

Marbled Chocolate Bundt Cake

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Hello, I’m back after a couple of weeks away with our family, during which we celebrated our eldest daughter’s 16th birthday. Wow, where did those years go! Anyway, I digress. Because it really was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So, I took my spring form cake tin with me – doesn’t everyone? Star had a maltesers ice cream cake on her birthday, which was knockout! However, now we are home and there are even more family and friends to celebrate Star’s birthday. Since I know her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to make her a Marbled Chocolate Bundt Cake. And you are going to be so pleased I came up with this cake – just look!

Marbled Chocolate Bundt Cake

And I knew you’d be pleased. Because, this is the second recipe I have made where I use plain flour and add the baking powder separately, it gives more control over the rise of the sponge. Also, I guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). Resulting in this Marbled Chocolate Bundt Cake, a complete success, both visually and in the taste department.

Marbled Chocolate Bundt Cake

Birthday Bundt Baking

Most importantly, is the birthday girl herself liking it. Tick box – result! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. While the drizzled chocolate adds different flavours and texture, sprinkled with edible stars, this cake is a stunner. So, perfect as a Celebration cake.

Marbled Chocolate Bundt Cake slice.

I absolutely am falling in love with Bundt cake pans. And who wouldn’t? Since they give such beautiful detail to the baked cake. Although I was very tempted to put Maltesers into the little dimples on the cake, it looked better with just the drizzled chocolate. Yet, if I was baking my Malted Marbled Chocolate Cake I absolutely would sprinkle a few crushed Maltesers over the top as well. While the possibilities of how to decorate a Bundt cake are endless, with the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

This is the Bundt tin I used.

And this pan is so gorgeous. I’m even toying with the idea of making a jelly in it, can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavourless oil, I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Most importantly, the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe : Marbled Chocolate Bundt Cake serves 8-10

For the cake:

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

For the decoration:

75g/3oz White Chocolate

75g/3oz Milk Chocolate

Edible gold stars – alternatively use your own choice of decoration.

Preparing the Bundt pan

Use a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.

Making the cake batters

Preheat oven to 180C/160C fan oven, gas mark 4, 350F.

Whisk the sugar, butter, salt and vanilla extract until light and creamy.

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Start with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finally, finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is incorporated.

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.

You are now ready to start building your Marbled Chocolate Bundt Cake.

Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.

Next, place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.

Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

Baking The Marbled Chocolate Bundt Cake

Please don’t worry if you think there is not enough batter for the pan (I worried), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

The cake is baked when it is risen and pulling away from the sides of the pan.

Test with a skewer (I used a bamboo one) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean.

As soon as the cake is baked remove from the oven. Leave to cool for 15 minutes.

Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake! Allow to fully cool.

Decorating the cake

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy and stir between each heating session!

Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!

Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

Use a teaspoon to gently drizzle, first the white and then the milk chocolate over the cake. Finally add a sprinkle of gold stars, or decorations of your choice.

Marbled Chocolate Bundt Cake

Allow the chocolate to set before serving.

This Marbled Chocolate Bundt Cake is a real show stopper. I had to stop myself from adding gold candles, although that would totally work.

If you have enjoyed this recipe for Marbled Chocolate Bundt Cake you may also like these:

Maple Syrup Iced Coffee Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Caramel Crunch Topped Chocolate Bundt Cake

Caramel Crunch Topped Chocolate Bundt Cake

Chocolate Hazelnut Baked Giant Doughnut

Chocolate Hazelnut Baked Giant Doughnut

Finally this beautiful Bundt cake is perfect for any celebration, including birthdays and anniversaries. Since this cake has the WOW factor and is best when shared amongst friends, family, neighbours, or work colleagues. Because anyone would have their day brightened with the gift of this cake.

So, whatever you are making, baking and creating in your kitchens today, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Posted on 2015-08-272023-01-26Categories RecipesTags baking, birthday cake, Bundt cake, Celebration, dessert, milk chocolate, White chocolate22 Comments on Marbled Chocolate Bundt Cake

Easy Crusty Baguettes

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Hi, so I’ve now had feastingisfun.com for a year! Thank you to everyone who has taken time to read and comment on my blog. I appreciate you more than you could ever know. If I could bake each and everyone of you a cake I would. Instead I have a bread recipe for you!!! I know, I’m all heart – but this is a recipe you will, hopefully, thank me for. Easy Crusty Baguettes.

Easy Crusty Baguettes

You may be thinking – “why bake my own baguettes when I can pick them up from the grocery store?”

Well, not everyone can get to a shop, they can be out of stock – but mostly I’m the kinda girl who is inquisitive. If I can buy something, I want to know if I can make it! Personally I get a real kick out of making something that’s so easy to buy – knowing exactly what’s gone into my creation! Easy Crusty Baguettes are so easy to make (if you have a stand mixer with dough hook or a bread maker they are easier still!) and taste so good.

The only ‘special’ piece of equipment I use is a French Baguette Tray.

French Baguette Trays

I purchased my baguette from Amazon UK

Swift Faringdon Collection Bakers Pride Non-Stick French Bread Pan Carbon Steel 39 cm x 16 cm x 2.5 cm

by Faringdon Collection

I have made baguettes on a baking sheet, they were ok but tended to spread a little. I decided to buy one French Baguette Tray, used it, was thrilled with the results and quickly purchased a second tray. The advantages of using the baguette tray are that they really do hold the shape of the baguette, whilst it’s proving and baking and they are longer than most baking trays so you can put them in your oven at an angle – giving you longer baguettes. These Easy Crusty Baguettes are made using these trays.

Gorgeous imprint on the underside of the baguette from the tray.

Recipe : makes 3 x 16″ (40cm) Easy Crusty Baguettes

500g/1lb 2oz Strong White Bread Flour

1 x 7g Sachet Fast Action Dried Yeast

1tsp Sugar or honey

300ml/10floz Lukewarm Water

25g/1oz Unsalted Butter

1tsp Salt

Method :

I use a bread maker to mix, prove and knock back the dough, instructions will also be given for a stand mixer using a dough hook.

Place the water into the bowl. Add the yeast and sugar. Swirl with clean fingers to mix.

Add the flour so that it covers the water/yeast mixture. On top of the flour add the salt and butter.

If using a bread maker set the program to mix and prove.

If using a stand mixer slowly start to mix the ingredients. Once combined increase the speed to medium and mix for 10 minutes. Once mixing is complete form the dough into a ball, place back into the stand mixer bowl, cover with a clean tea towel and leave in a draft free place until doubled in size.

When the bread mixer has finished proving, or the dough in the stand mixer is doubled in size it is time to knock back the dough.

Using the bread maker mix and prover cycle, start again and allow to knead for the mix part of the cycle then stop the machine and remove the dough.

Using a stand mixer with a dough hook attachment as before, remove the towel and start the mixer on low increasing to medium to knock back and knead the proved dough. If the dough doesn’t all pull together, stop the mixer. Using clean hands pull the dough into a ball shape. Knead the dough on a medium speed for a further 10 minutes. Stop the mixer and remove the dough from the bowl/dough hook.

Place the dough on a floured surface.

Divide the dough into 3 equal pieces – unlike mine!!!

Roll each piece of dough out to just under the length of your baguette tray.

Place the baguette roll in the tray and using a very sharp knife slash lightly through the dough as in the photo.

I could have recombined my dough to create three equal sized baguettes. What I did instead was to place the smaller baguette in a separate tray, knowing it would cook a little quicker than the other two! Very lazy I know!!

Place the trays in a draught free place and cover with a clean tea towel. Leave to prove until doubled in size.

Preheat the oven to it’s hottest setting and place a tray of hot water in the bottom of the oven. The steam produced will help give your Easy Crusty Baguettes the super crusty, crunchy exterior that is required in a baguette!

Removing the towel place the baguette trays into the oven diagonally. Bake for 20-25 minutes until the baguettes are golden, with a hard crust. They should sound hollow when rapped on the base with your knuckle.

Easy Crusty Baguettes – golden, crunchy, crust.

Remove from the oven and place the baguettes on a cooling rack.

We ate one baguette the day they were made. The other two were stored in our bread tin. 2 days later I sprinkled them with a little water and placed in a preheated, hot oven for 5-8 minutes. Below is the baguette I refreshed in the oven. It tasted as good as the day it was made. Absolutely delicious with a really crunchy crust.

Easy Crusty Baguettes – perfect with cheese and chutney.

If you have enjoyed this recipe for Easy Crusty Baguettes then you may also like these:

Garlic Rosemary Focaccia Bread

Garlic Rosemary Focaccia Bread

Oat Bran White Bread

Oat Bran White Bread

Cheddar Cheese Thyme Soft Breadsticks

Cheddar Cheese Thyme Soft Breadsticks

Of course there are times when we all buy baguettes – because, LIFE! If I lived near an artisan bakery I may never have made these. Really I am so glad I tried. For minimal effort, delicious bread is on hand. Easy Crusty Baguettes so worth the few minutes prep time.

Have you ever made baguettes?

I love reading your comments and appreciate you taking the time to write them.

You may also like Crusty White Bread Wholemeal Cob Loaf

Sammie x

This is not a sponsored post, item links provided for information purposes only.

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Posted on 2015-08-062018-06-23Categories RecipesTags baking, Bread making, easy recipe, French style baguette26 Comments on Easy Crusty Baguettes

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