Baked Cheese Olive Ciabatta Bread, quick and easy to make, perfect for sharing.
This post hardly needs any words. Simply look at the photos? Fresh ciabatta bread baked with the ultimate topping. Three different cheeses melted together, with kalamata olives and fresh basil. Resulting in crisp, crusty bread with the most flavourful, salty, fresh herb spiked, cheesy covering, Baked Cheese Olive Ciabatta Bread.
Since combining Philadelphia cream cheese, mozzarella and sharp cheddar gives this topping a great combination of melting gooeyness and great cheese flavour. Also adding the meaty kalamata olives and fresh basil provides an overall herby saltiness that goes well with cocktails, especially a Martini. While the topping is overly generous, it could be split to cover two open Ciabattas. Sliced thinly, or cut into squares, these would make elegant, pre dinner canapés.
Recipe: Baked Cheese Olive Ciabatta Bread
1 x Regular size Ciabatta Bread – split open
75g/3oz Philadelphia Cream Cheese – I find own brands too watery for this recipe
Quick, easy recipes, or in some cases assemblies are an absolute wonder to have in our repertoire. Whether we are rushed off our feet with the busyness of life, or the opposite, too hot or tired to contemplate ‘cooking’, we all need a stash of no fail, easy recipes. As soon as they are assembled and baked, we can breath a collective sigh of relief, take a deep breath and enjoy our time together.
Whatever you are making, baking or even assembling in your kitchens, remember to have fun. Food tastes better when shared and the hostess is relaxed!
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Some ingredients, when cooked together, simply bring out the best in each other. As is the case with this Walnut Pastry Crust Leek Stilton Tart. Also, the leek’s subtle onion flavour is enhanced by the crumbled Stilton cheese, in an egg and cream custard base. The nutty pastry crust provides the perfect crunchy texture and flavour. A delightful balance, that is a treat to our tastebuds.
While the chopped walnuts give the pastry a rustic, wholemeal look, it is, in fact light and crumbly. Adding additional flavour to the finished bake. Likewise, the crumbled Stilton cheese mellows on baking. Providing a salty contrast to the mild egg custard. Surprisingly, the mild onion flavour of the leeks doesn’t get lost in this tart. Rather, it brings everything together and sings on the tastebuds, above the other flavours.
Slices of leek are sautéed gently, before placing in the tart. This not only ensures they are soft in the baked tart, but also concentrates the flavour. While baking, the rings separate and rise up through the tart. Also ensuring that each bite has tasty fresh, green leek in it.
This tart is perfect for a light lunch, with salad, or as a main meal with a hot, buttered jacket potato. Also, it makes perfect picnic or buffet food, as it can be served at room temperature. The added nutmeg is barely noticeable, yet enhances all of the tart’s flavours. Leave it out and the finished bake tastes as though it is missing something. I encourage you to include it, freshly grated, if possible!
Recipe: Walnut Pastry Crust Leek Stilton Tart serves 4-6
4 Large Free Range Eggs – plus 1 extra for the egg wash
3tbsp Double Cream
1/4tsp Freshly Ground Black Pepper
A loose bottom tart tin that is approximately 25cm wide x 5cm deep or 10″ x 2″ is needed for this recipe.
Making Walnut Pastry Crust
First of all, in a large bowl add the flour, chopped walnuts, salt, pepper and diced, cold butter. Then using your hands, or a pastry cutter, rub/cut the butter into the flour until the mixture resembles bread crumbs with pea sized chunks of butter present.
Now make a well in the centre of the mixture and add the cold tap water 10mls at a time. Using your hand, fingers bent and shaped like a claw, mix the dough after each addition. Work quickly to avoid the dough warming up and becoming oily. You may not need the full amount of water specified. Stop adding water once the dough comes together to form a rough ball. Set the bowl to one side.
Wipe the worktop with a clean, damp cloth. Then place the cling film (approximately the size of a large baking sheet) directly on to the damp surface. It will ‘stick’ and not move around.
Finally, tip the walnut pastry dough on to the cling film. Knead the dough lightly into a disc shape. Avoid working the pastry for too long as this will result in a hard, tough, crust.
Wrap the pastry disc in the cling film and place in the fridge for at least 30 minutes, or until it is chilled. Making pastry the night before use allows it to chill thoroughly before rolling out.
Making the Walnut Pastry Crust.
10 minutes before rolling out the pastry, preheat the oven to 220C/200C fan, gas mark 7.
If you wish, lightly butter your tart tin, I never do. Place the tart tin on to a baking tray and put to one side.
Place the chilled pastry on to a clean worktop and roll out evenly, until it is a slightly larger circle than the combined width and depth of the tin. Approximately 30cm/11″ in width.
Roll the pastry around the rolling pin and transfer to the tart tin. Allow the pastry to settle into the tin. DO NOT stretch it as it will only shrink while baking.
Ensure the tin is fully lined and then trim away any excess pastry.
Dock the base of the pastry tart with a fork and then line with baking parchment. Fill the lined tart with baking beans, or ceramic balls and place into the top of the oven.
Bake the pastry for 15 minutes, then remove from the oven and lift out the baking parchment and beans.
Return the tart to the oven and bake for a further 5 minutes.
Filling and Baking the Walnut Pastry Crust Leek Stilton Tart
While the pastry is baking, prepare the leek. Strip the outer 2 layers, cut off the root end and top, then rinse thoroughly with cold water.
Cut the leek into whole rings, approximately 1cm deep and the gently sauté in a dry pan over a medium/low heat for 10 minutes, or until slightly softened.
Remove the pastry shell from the oven when baked.
Carefully transfer the whole leek rings to the tart shell. Add any odd pieces of leek around the whole rings in the tart.
Cut the rind away from the Stilton. Now, using a fork, break up the Stilton, on a board, into crumbs. Sprinkle the crumbs over the leek in the tart shell.
Reduce the oven temperature to 200C/180C fan, gas mark 6.
Crack 4 eggs into a large jug. Add the double cream, nutmeg and pepper. Whisk together using a fork, until the mixture is uniform.
Pour the egg custard carefully into the pastry tart.
Carefully, as the tart is still warm, run a piece of butter around the top perimeter of the tin. This will stop any pastry decorations sticking.
Gather together the pastry offcuts. Roll to the thickness of a one pound coin.
Use a 1 inch/2.5cm approx. cutter to cut out about 25-30 circles. These will be placed around the edge of the tart.
Break an egg into a small bowl, add 1tsp of cream or milk and whisk together. This is the egg wash.
Take the first cutout and with a pastry brush, dipped in egg wash, brush both sides of the circle. Place the circle on to the edge of the tart. The centre of the circle should be in contact with the edge of the tart. Continue, using the same egg wash method and placing the 2nd circle so that just overlaps the first disc.
Keep going until the whole perimeter of the tart case is covered. I used 22 pastry discs. The number you need will depend on the size of your tart, how much the discs overlap and other variables.
Finally, when the decorations are in place, pour any leftover egg wash into the tart. As long as there is room.
Place the tart carefully into the centre of the oven and bake for 40-50 minutes. The tart is baked when there is no wobble in the centre, the filling has set and the egg custard is golden.
When fully baked remove the tart from the oven and allow to cool before removing from the loose bottom tart tin.
This tart is delicious served warm for lunch or dinner, Also is is very tasty eaten cold or at room temperature, making it ideal for summer picnics and buffets.
It will keep for up to 3 days, stored in a container or, wrapped in cling film and kept in the fridge.
If you have enjoyed this recipe For Walnut Pastry Crust Leek Stilton Tart you may also like these:
Homemade quiche and tarts taste a million times better than most shop bought varieties available. Seasoning, ingredients and indeed the pastry can all be tailored to our own personal tastes. While I haven’t taken on the challenge of Filo Pastry yet, shortcrust is incredibly easy, seePerfect Butter Shortcrust Pastry.
Whether served with a jacket potato and salad for a substantial meal, or grabbing a slice to eat whilst on the go, tarts and quiches are easy to make. They are also very satisfying to eat.
Do you have a favourite flavour combination for quiches and tarts?
Whatever you are making, baking and creating in your kitchens, have fun.
Oh wow, do I have a fantastic, delicious recipe, that is easy to prepare and stunning to serve? Let me share my Bath Soft Cheese Chilli Tarts with you.
Crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese.
Stunning in the late afternoon sunshine, these Bath Soft Cheese Chilli Tarts are incredibly tempting to look at.
Bath Soft Cheese is organic and suitable for vegetarians. It is made by the Bath Soft Cheese Company in Kelston near Bath. It really does taste like an English version of Brie. Soft and buttery, it matures to a ripe, full bodied cheese, that stands up well to the chilli in this recipe.
As you cut through the light, crisp filo pastry layers the melted cheese oozes out of the tart, accompanied by the spicy pickle underneath. All that is required to accompany this tart is a few (homegrown if possible) salad leaves and a glass of something crisp and cool.
Whilst cheese, chutney and crackers are a classic combination, that I often indulge in, it’s fun to use these ingredients in a different way.
Baking the chilli pickle and Bath Soft Cheese wakes up the flavours and when placed in a buttery, filo pastry tart, the result is a remarkably delicious dish.
Method: Preheat the oven to 180C/160C fan, gas mark 4
Place 6 loose bottom tart tins on a baking tray. I used 9cm width, between 8-10cm (3.5-4″) will be fine.
Brush each tart tin lightly with melted butter using a pastry brush.
Have a clean damp tea towel to hand – the filo pastry can dry out very quickly, so it’s best to cover the spare pastry sheets.
Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
Using a sharp knife cut the filo pastry sheet into equal quarters and then cut each quarter in half, from top to bottom. You will have 8 squares/rectangles. Don’t worry they don’t have to be perfect!
Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
Continue building the tart case until you have used 5 separate layers of filo pastry – bottom right in the picture above.
I actually built 2 tart cases at a time, I wouldn’t recommend building more as each layer will dry out as you prepare the next sheet and is then likely to crack and fall apart once baked.
When all 6 tart cases have been built, spoon 2 generous teaspoons of the Chilli Pickle into the base of each one.
Cut the block of Bath Soft Cheese into 6 equal-ish portions – they will weigh approximately 40 grammes.
Place a square of cheese on top of Chilli Pickle in each tart case.
Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives – reserve half of the chives for garnish once baked.
Place the Bath Soft Cheese Chilli Tarts in the top of the oven and bake for 15-18 minutes. The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
Once baked remove the baking tray from the oven and allow the tarts to cool for 10-15 minutes in their tins.
The Bath Soft Cheese Chilli Tarts can then be carefully removed from their tins and are best served warm. Don’t worry if a couple of crispy pieces of filo pastry break off as you handle them. These delightful tarts are built of 5 layers of filo pastry and are actually quite strong.
I like to serve each tart, warm, on a bed of deeply coloured, fresh lettuce leaves with an extra sprinkle of fresh chives.
Such a simple and yet flavourful appetiser or light lunch. The tarts also taste delicious cold. Store in the fridge for up to 3 days and vamp up your packed lunch.
I really would recommend the Chillililli from Hawkshead Relish. Not only does it have great flavour in this tart, it also adds a surprise texture, hidden beneath the melted cheese.
If you have enjoyed this recipe for Bath Soft Cheese Chilli Tarts then you may also like these:
As you can see, I am loving creating recipes with cheese. You may also like my Cheddar Tomato Basil Quiche, which is exceptionally delicious if you substitute the Cheddar for Sparkenhoe Red Leicester cheese!
Coming up with new ideas, flavour pairings and recipes, really gives me a thrill. With all that my body goes through see here, it is wonderful that I can still express my creativity, through cooking and baking and in turn, share my recipes with you.
Whatever you are making, baking and creating in your kitchens, have fun. Enjoy your feast and remember, when you are able, to invite others round to share with you. It really is true that food tastes better when it is shared!
Pong Cheese provided me with the cheese to create this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post, please see my Disclosure Policy.
It would seem that Monday’s have become quiche days. This was not intentional, although I haven’t been cooking Sunday roasts for the last few weeks, so that may explain it. Plus we all love quiche in our house. It’s easy to make and bake in the morning, ready for a quick reheat in the evening for dinner. So today I give you my Cheddar Tomato Basil Quiche.
Now if you’re a little quirky like I am, you’ll understand why quiche is one of my most favourite pastry dishes. It’s the ratio of pastry to filling that I love. Technically a tart, a quiche has no pastry top. So this Cheddar Tomato Basil Quiche has sides and a base of delicious, homemade, all butter shortcrust pastry and lots of eggy filling.
One quick word on eggs – I adore them and only ever buy free range or organic. They are my go to comfort food and also the one thing I can make myself eat when I’m tired or in pain. I still eat my boiled egg out of the chick covered eggcup holder I had when I was little. I love eggs in all guises but a really good dippy boiled egg, or soft fried egg are my favourites!
Back to quiches and this Cheddar Tomato Basil Quiche in particular. I’ve made a few over recent weeks and I’ll link them at the bottom, but now I’m actively trying to make vegetarian ones. Twitter has a #MeatFreeMonday hashtag and so it fits in nicely with that for the time being. Most of my quiche recipes can be switched to veggie versions if you want to.
Pastry! I have written a recipe that is absolutely foolproof for making Perfect All Butter Shortcrust Pastry. Yes I totally get that we’ve all got busy lives and as yet, no I haven’t made my own puff pastry, but, my recipe is quick and simple. It’s also a lot cheaper than buying your own pastry, plus you know exactly what goes in it. So please be encouraged to try making it for this Cheddar Tomato Basil Quiche. You’ll have twice as much as you need and you can easily freeze the other half!
Method: Peheat the oven to 220C/200C fan, gas mark 7
Dust the work top with flour and rolling pin. Form the pastry into a ball.
Roll out from the centre of the pastry, in one direction until you have a circle slightly larger than your quiche tin.
Ensure the quiche tin is placed onto a baking tray.
Transfer the pastry to the tin by wrapping the rolled out pastry around the rolling pin.
Ensure the pastry is pushed, not stretched into position, pressing firmly against the sides of the tin.
Roll the rolling pin over the top of the tin. This creates a nice clean edge to the quiche.
Cut a piece of baking parchment slightly larger than the filled tin. Scrunch it up and then place on top of the pastry.
Fill with ceramic balls or baking beans and place in the top of a preheated oven for 15 minutes.
After 15 minutes baking time has elapsed remove the baking tray from the oven.
Using the parchment paper lift out the baking balls.
Return the pastry case to the oven and bake for a further 5-10 minutes until the pastry has just turned golden.
Next add the grated cheese in between the tomatoes.
Crack all the eggs into a large jug (I always crack mine into a separate bowl first).
Add the milk, salt and pepper and whisk lightly with a fork until combined.
Pour the egg mixture carefully over the filled quiche.
Place the quiche, still on the baking tray, into the centre of the oven and bake for 25-30 minutes.
The Cheddar Tomato Basil Quiche is baked when it is golden and there is no wobble to the centre of the quiche.
Once baked remove the quiche from the oven and allow to cool for 15 minutes.
To serve slice into 6 portions. Serve warm with salad and new potatoes for a wonderful mid week meal. Likewise this delightful quiche is delicious at room temperature and is perfect for buffets, packed lunches, picnics and food on the go.
Ensure the Cheddar Tomato Basil Quiche is cold before wrapping in cling film or foil and store in the fridge for up to 4 days.
If you have enjoyed the recipe for this Cheddar Tomato Basil Quiche here are some other recipes you may also like:
Quiches are so versatile. Layers of flavour can be built inside the egg tart. I’m particularly fond of quiches that use relish or condiments to build flavour. Likewise fresh herbs can really lift the flavour of a quiche. The basil in this Cheddar Tomato BasilQuiche turns a good quiche into a great one.
Play around with fresh herbs and good quality chutneys or relishes in your baking, especially in quiches. Their flavour can really add depth or freshness to the resulting flavour.
Whatever you are making, baking and creating in your kitchens, have fun creating your feast to share with others. Thank you for sharing photos of your amazing creations on Twitter and Instagram and for taking time to leave comments. It really makes my day to see what you come up with and how you interpret my recipes.
This week just happens to be National Picnic Week and as you’ve probably realised by now, I’m a big fan of outdoor eating. My Red Onion Sausage Plait is perfect for picnics and many other meals too. Great quality sausage meat mixed with red onion marmalade, encased in golden, all butter puff pastry. Utterly delicious.
The very nice people at Hawkshead Relish sent me some savoury relishes and marmalade to try out. I am a huge chutney fan – everything from jellies, to chutneys, relishes and marmalades. For this review, however, I wanted to use them as ingredients and see just how well they worked being in a dish as opposed to being spooned onto the side of a plate.
I have actually made this Red Onion Sausage Plait twice. Unfortunately I wasn’t able to get good pictures the first time round. Nobody in our house was upset that I had to make this again. We all loved the flavour and added texture from the red onion marmalade that contains raisins and crunchy pine kernels.
So I set about making another Red Onion Sausage Plait, a little heavy hearted. I love, I mean absolutely, completely, adore this Red Onion Marmalade and I knew this would use the last of it. Still I cheered myself with the fact that it makes such a knockout recipe and that I’d be eating it for dinner!
Warmed and served with a huge pile of salad and some potato wedges that I had in the freezer, this Red Onion Sausage Plait really does make a tasty, weekday meal. It’s easily made ahead uncooked, wrapped in cling film and kept in the fridge until dinner time. It only takes 40 minutes to cook, which I why, seeing as the oven was already on I whacked in some potato wedges from the freezer.
The caramelised onion flavour works so well with the meaty pork sausage. This is definitely a firm, family favourite now. I look forward to eating this Red Onion Sausage Plait on picnics and for dinner many times in future.
Recipe: Makes one Red Onion Sausage Plait serves 4 – 6 people
450g/1lb Good Quality Pork Sausagemeat – free range or organic for preference
Method: Preheat the oven to 220C/200C fan, gas mark 7
Line a large baking tray with baking parchment.
Place the sausage meat in a bowl with the red onion marmalade.
Using a clean hand smoosh the mixture together, through your fingers, until it is fully combined. Set to one side and wash your hands.
On a clean work top unwrap the pastry sheet.
Place the sausage meat mixture down one side of the pastry, rather like a huge sausage roll, leaving a gap at each end and the side of at least 2.5cm.
Crack the egg into a small bowl and whisk with a fork until well mixed – egg wash.
Dip a pastry brushing into the egg wash and brush all of the visible pastry (not the sausage meat) with egg wash.
Bring the right side of the pastry over the sausage meat so that both side edges are together.
Crimp with a fork or twist all the way around where the pastry layers overlap to seal them.
Transfer the Red Onion Sausage Plait to the baking tray – mine would only fit on at an angle!
Brush over the entire outside of the sausage plait with egg wash. Finally sprinkle with a little sea salt.
Using a sharp knife cut light diagonal slits through the pastry. This allows steam to escape and enhances the look of the finished bake.
If not baking straight away, wrap the entire tray and sausage plait in cling film and store in the fridge – ideally it should be baked within 24 hours.
If baking straight away, place the baking tray in the middle of the hot oven and bake for 40-45 minutes. The sausage plait should be a deep golden colour and any juices should run clear – if in any doubt slice a portion off of the end and check. There should be no pinkness to the sausage meat – if there is pop back into the oven for 15 minutes and reduce the heat by 20C.
Once baked remove the Red Onion Sausage Plait from the oven and leave to cool slightly on the tray.
To serve, allow the Red Onion Sausage Plait to cool for at least 15 minutes, longer if possible. Slice into portions and serve with salad, new potatoes, or for ease potato wedges.
To store and for packing up for a picnic, allow the sausage plait to cool. Cut into slices – I find a serrated knife is best when it’s cold. Pack the slices into an airtight container, or wrap in cling film. Store in the fridge for up to 3 days.
Delighfully savoury and full of texture, slices of this Red Onion Sausage Plait also make a welcome change to packed lunches!
If you have enjoyed this recipe for Red Onion Sausage Plait then here are some others you may also want to try:
Using the Red Onion Marmalade as an ingredient, rather than just as a condiment, has opened up a whole world full of flavours. I have so many more ides, from pasta dishes to soups, stews and a million more.
Do you ever use condiments in your cooking? Let me know in the comments section. I’m always interested to here and learn about new recipes and cooking methods.
Whatever you are cooking up in your kitchen, have fun preparing your feast!
Hawkshead Relishprovided me with a sample jar of their red onion marmalade. All views and opinions are my own. All content, recipes and photographs are my own and covered by copyright law of the land. Please see my Disclosure Policy.
Who doesn’t love garlic bread, served alongside a great pasta dish, with a glass of something chilled? I certainly do and after seeing a fantastic foodie craze on Pinterest I knew I had to try it. Everyone is mad about these Garlic Cheese Bombs!
Garlic Cheese Bombs gooey melted cheese in a garlic roll, that’s utterly delicious.
In our house these are the BOMB 😉.
Everyone loves it when I make them and having successfully frozen them, uncooked, they are great to have on hand. Fresh or frozen.
Honestly these Garlic Cheese Bombs have become such a massive hit in our house. I’m really glad that they freeze well as my family would scoff the whole lot if I baked them all at once. I have learned from the first time I made them!
Garlic Cheese Bombs
If you have little ones, they will thoroughly enjoy making these.
The only extra ingredient required to make the Garlic Cheese Bombs is a little patience. Making 30 – 40 individual, little cheese wrapped buns, could be seen as tedious – not here at Feasting is Fun though. We don’t do tedious!! So put on some great music or a play, clear the table and enjoy some therapeutic relaxation, whilst you play with dough!
Before you know it you’ll have two trays full of delicious, homemade, bread buns proving and you can give yourself a smug pat on the back, knowing that one tray is going to be stashed in the deep freeze.
Baking bread is a real passion of mine, second only to my faith see ImportantStuff. As this week has been Real Bread Week it seemed fitting to end on a recipe that is fun to make and tastes best when feasting with family and friends.
I have made these Garlic Cheese Bombs using both my own dough recipe and a Wright’s bread mix. Truthfully and this almost hurts to write this, the children preferred the ones made with the bread mix.
Our children are very honest!!
Personally I think they are both great. The Wright’s bread mix is handy if you’re an infrequent bread baker, or haven’t made bread dough before and want to ensure they turn out great. My dough recipe is for those of us who are happy to make their dough from scratch. That said, there’s room in my kitchen for both.
Method: You will need a foil freezer/baking tray or 2 if you intend to freeze these.
Drain the mozerella balls well and count how many you have.
Make up the dough according to your chosen option.
Allow the dough to prove until doubled in size and then tip out on to a lightly floured surface.
For the very precise among you, weigh the bread dough and then divide that number by the number of mozerella balls. That will tell you exactly how much each piece of dough should weigh.
If you are more ‘laissez faire’ about things, like me, simply divide the dough evenly into 3 or 4 equal pieces (depending on whether you have 30 or 40 mozerella balls) and then divide each potion into 10.
Flatten a small portion of dough into a rough circular shape.
Place the mozerella ball in the centre of the dough circle.
Bring the edges of the dough up so that they cover the cheese and seal by pressing together.
Place the Garlic Cheese Bomb seam side down on a lightly oiled baking tray.
Continue until all of the Garlic Cheese Bombs have been made, allowing space in between each one the tray so that it has room to rise.
The Garlic Cheese Bombs in the photo above are from the first batch that I made.
Leave until doubled in size.
Whilst the rolls are proving, make the garlic butter.
Place the butter, oil, crushed/finely minced garlic, salt and pepper into a small saucepan over a low heat.
Cook until all the butter has melted. Set to one side.
Preheat the oven to 209C/180C fan, gas mark 6.
When the Garlic Cheese Bombs have doubled in size, remove the damp cloth/cling film and brush liberally, using a pastry brush, with the melted garlic butter.
Now is the stage at which the Garlic Cheese Bombs can be frozen. Double wrap the foil tray with freezer safe cling film, label and pop in the freezer. They should be fine for at least one month in the freezer.
To bake the freshly garlic glazed buns, place into the middle of the oven and bake for 25-30 minutes, or until the rolls are golden brown.
When baked remove the tray from the oven and immediately transfer the individual Garlic Cheese Bombs to a serving platter. Be careful as they will be very hot.
Pour over any garlic butter left in the tray and garnish with roughly chopped parsley,
Leave for 5 minutes before serving to allow thm to cool slightly.
Serve with a smile and watch as people break open these golden, light, cheesy rolls, flavoured with garlic butter.
Note: To cook from frozen, preheat the oven to 190C/170C fan, gas mark 5. Remove all cling film/foil. Place the frozen rolls into the middle of the oven and bake for 40-45 minutes, until golden and baked through. To test remove a roll and cut in half, if the mozerella is gooey and melted then the Garlic CheeseBombs are baked. Serve as for freshly baked.
So you’ve got a party in the evening and you want to make these earlier in the day? I’d suggest making them the day, or even a few days ahead and stashing them in the freezer. Alternatively make them in the morning, glazed with garlic butter before their final prove (it’ll save you stinking of garlic as you great your guests 😉), wrap in cling film and keep in the fridge. Take them out 10 minutes before baking, whilst you preheat the oven and bake as for fresh.
Make ahead recipes are fantastic as they allow you to enjoy spending time with your guests, rather than being stuck, on your own in the kitchen!
If you have loved these Garlic Cheese Bombs, then here are some other recipes you might like to try:
I really hope you do try making your own bread. Most bread doughs can withstand a reasonable amount of mistreatment and still turn into fabulous loves, breadsticks, baguettes. The possibilities are endless and nothing, not even chocolate cake such as this White Chocolate Swirl Fudge Cake beats the smell of home baked bread.
Thank you for all you lovely comments, especially on Twitter regarding the great yeast debate – more on that in a future post! It really makes my day to see pictures of you baking my recipes and in most cases they look even better. Which I think is completely brilliant. You all inspire me to try harder and write easy to follow, delicious recipes.
Together we really do make Feasting Fun!
Wright’s Baking provided me with the Premium White Bread Mix used in this recipe alongside my own bread dough recipe. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.
Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.
For those of you with a more gentle constitution, don’t worry these Spicy SausageRolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.
The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat, mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.
If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!
Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!
Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.
As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.
This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.
I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!
Recipe: Makes 12 Spicy Sausage Rolls
350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rolall butter puff pastry
454g/1lb Pork Sausagemeat – good quality at least 85% Pork, casing removed
50g/2oz Chorizo Sausage – casing removed
1 Jalapeño Chilli Pepper
1 Medium Free Range Egg
Method: Preheat the oven to 200C/180C fan, gas mark 6
Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.
Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.
Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.
Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).
Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.
Divide the sausage meat mixture in two.
Evenly lay the sausage meat down the middle of each length of pastry.
Crack an egg into a small bowl and whisk with a fork.
Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.
Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.
Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.
Place the sausage rolls on to a lightly oiled baking tray.
Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.
Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.
Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.
The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.
Once baked remove the sausage rolls from the oven.
Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!
Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.
To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.
If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.
Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!
Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.
If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:
If you think about it, a buffet is really an indoor picnic!
Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.
The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.
Today I have the easiest, most delicious and versatile side dish for you, my Lime Couscous.
Full of fresh lime flavour and so easy to make, this dish will soon become part of your repertoire.
For those of you who have not yet tried couscous, let me explain what it is. Couscous are tiny pieces of dried pasta and unless labelled otherwise it is NOT gluten free.
Due to it being so small it doesn’t even need cooking. It simply needs rehydrating with hot liquid.
How easy is that ??!!
I developed this recipe for Lime Couscous to specifically partner my MorrocanLamb Stew. It is absolutely delicious with the stew. Balancing the fruity, spicey sauce, with its own tangy, citrus flavour.
As couscous can be served at room temperature it is absolutely perfect for buffets and barbecues. It’s fresh lime flavour pairs really well with fish, chicken, lamb kebabs – really the possibilities are endless. I cannot wait to try it with my ChunkyChilli.
Recipe: Lime Couscous serves 6 people.
300g/11oz Dried Couscous – allow 50g/2oz per person
When the sun is shining and the temperature gauge keeps going up, cool, refreshing food is what we need. My Tangy Lemon Potato Salad is cool, refreshing with a hint of crunch. The perfect side dish to, well, just about anything! We’re having this with fish tonight.
This Tangy Lemon Potato Salad does have mayonnaise in the sauce. If you prefer to use a light/lower fat mayo feel free. The mayonnaise is thinned down with the juice of a whole lemon. It’s this juice that permeates the warm potatoes, that once chilled, take on a tongue tingling tang, whilst at the same time stopping the mayonnaise from becoming gloopy.
If you’re organised (quite often I’m not!!) cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. A wonderful contrast to hot fish/quiche etc and also perfect as part of a cold meal/picnic/buffet.
Recipe : Serves 5-6 as a side dish.
1kg/2.2lb Baby New Potatoes
Juice of 1 Whole Lemon
1 Lemon – for slicing
4 Heaped Tablespoons Mayonnaise
1/2tsp Sea Salt
1/2tsp Ground Black Pepper
2 Celery Sticks
3 Spring Onions
Approx 2tbsp Chives
Scrub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.
Simmer the potatoes until just tender, drain, return to the pan and leave with the lid on, to finish steaming for 20-30mins.
In a bowl add the juice of one lemon, mayonnaise, salt and pepper.
Drain the potatoes again.
Chop the spring onions and celery into small dice.
If you like you can serve the Tangy Lemon Potato Salad as it is. I prefer to jazz it up with a few, very finely sliced Lemon halves. They are perfectly edible (although if you just want to use them for garnish that’s fine) and taste delicious. The sliced lemon also let’s people know that there is lemon juice in the potato salad.
I would love to know if you make this and what you would serve it with?