Roasted Summer Vegetable Orzo Salad

As we continue to enjoy our British Summer, I would like to celebrate the abundance of seasonal vegetables available at this time of the year. Along with birds chirping early in the mornings and long, sunny, warm summer days, the variety of vegetables, bought or home grown, really allows us home cooks to get creative in the kitchen.  Roasted Summer Vegetable Orzo Salad is a delicious celebration of easy summer cooking, using a variety of seasonal vegetables.

FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad.

Packed full of roasted veggies in a lemon vinaigrette, this dish can be either served on its own, or as a colourful side dish. Since it can be served warm, it is a perfect barbecue or buffet dish. Indeed, when made in the morning, then left to sit for a few hours, the flavours develop, enhancing the overall deliciousness. Easy to prepare and make ahead!

FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad full of goodness.

As much as a crunchy pasta salad has appeal, there is something very comforting in the softened, roasted vegetables here. Slightly sweet, with a mere hint of caramelisation, their flavour is enhanced by the fresh lemon juice in the vinaigrette. Orzo provides the perfect bite, complimenting the vegetables. Resulting in a dish that lets the vegetable flavours shine, without being overly bulked out with pasta.

Recipe: Roasted Summer Vegetable Orzo Salad serves 6

1 Aubergine

2 Courgettes

2 Bell Peppers – deseeded

1 Red Onion – skin removed

1 Large Fennel Bulb – or 2 small

400g Dried Orzo

20ml Olive Oil

1 Large Lemon – 20ml of juice

40ml Extra Virgin Olive Oil – I use Filippo Berio

1/2tsp Sea Salt plus 1tbsp for cooking the pasta –  I use Maldon

1/2tsp Freshly Ground Black Pepper

Handful of Fresh Parsley – flat or curly

Note: individual vegetables may be substituted according to preference.

Method: Preheat oven to 200C/180C fan, gas mark 6

  • Firstly, wash and thoroughly dry the vegetables. Follow by chopping into equal 1″/2.5cm pieces.
  • Transfer to a large baking tray.
  • Drizzle over a generous tablespoon of olive oil and one quarter of a teaspoon of sea salt and freshly ground black pepper.
  • With clean hands toss the vegetables in the seasoned oil, taking care to cover each piece.
  • Spread the vegetables out on the tray. During the cooking process they will reduce slightly in size.
FF Roasted Summer Vegetable Orzo Salad
Prepared vegetables ready for roasting.
  • Place the baking tray into the centre of a preheated oven and roast for 30-40 minutes, turning the vegetables halfway through the roasting time.
  • While the vegetables are roasting cook the orzo and make the lemon vinaigrette.
  • Place a large pan of cold water on the hob and bring to a boil. When boiling add 1 tablespoon of sea salt and then add the orzo.
  • Squeeze the fresh lemon juice into a small, clean jar that has a fitted lid. Add the extra virgin olive oil, 1/4 teaspoon of sea salt and freshly ground pepper. Place the lid securely on to the jar and shake vigorously to combine.
  • Cook the orzo according to packet instructions, removing from the heat and draining 2 minutes before the finished cooking time.
  • Place the drained orzo into a bowl and pour over the lemon vinaigrette. Fork through the orzo to ensure the vinaigrette covers each small piece, stopping the pasta from forming clumps.
  • When cooked the vegetables will be softened, allowing a fork to easily pierce. Some pieces may be slightly charred at the edges.
FF Roasted Summer Vegetable Orzo Salad
Roasted summer vegetables.
  • Spoon or tip the roasted vegetables on top of the orzo.
FF Roasted Summer Vegetable Orzo Salad
Making Roasted Summer Vegetable Orzo Salad.
  • Gently, use two forks to mix the roasted vegetables into the Orzo.
  • Finally, roughly chop a handful of fresh parsley, discarding the stalks and scatter over the salad.
FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad.

If making the same day as eating, cover with cling film and leave on the work top. Yet, when making the day before, leave out the parsley, cool, cover and store in the fridge. Remove and allow to sit at room temperature for one hour, garnish with freshly chopped parsley and then serve.

Since this salad is so versatile, it can be served alongside grilled chicken, salmon, or burgers and ribs at a barbecue. Likewise, it can also be served on its own.

If you have enjoyed this recipe for Roasted Summer Vegetable Orzo Salad you may also like these:

Lime Couscous

FF Roasted Summer Vegetable Orzo Salad
Lime Couscous.

Roasted Pale Ale Jelly Tomatoes

FF Roasted Summer Vegetable Orzo Salad
Roasted Pale Ale Jelly Tomatoes.

Lemon Garlic Vegetable Orzo

FF Roasted Summer Vegetable Orzo Salad
Lemon Garlic Vegetable Orzo.

While shopping in large supermarkets it can be easy to become disconnected with seasonal vegetables. Transportation means that most ‘summer’ vegetables can be easily obtained throughout the year. Since large, super greenhouses have cropped up across the country, most notably in Thanet, Kent, the effect on home grown produce has been to lengthen its season. Also ensuring the public buys British rather than imported produce. I fully support this endeavour.

Yet, even with this consideration, there is little to rival blackberry picking in August and September. Connecting us to nature and the natural season of harvest.

Whatever you are making, baking and creating in your kitchens, have fun preparing our feast.

Sammie xx

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

Share This Facebooktwittergoogle_pluspinteresttumblr

Baked Cheese Olive Ciabatta Bread

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.

FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread gooey and inviting.

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.

FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread irresistible!
FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread look at the melted cheese.

Recipe: Baked Cheese Olive Ciabatta Bread

1 x Regular size Ciabatta Bread – split open

200g/7oz Mozzarella

75g/3oz Philadelphia Cream Cheese – I find own brands too watery for this recipe

75g/3oz Grated Sharp/Mature Cheddar – I use Wyke Mature Cheddar

50g/2oz Kalamata Olives – I use olives with the stones in

1tbsp chopped fresh basil

1/4 – 1/2tsp Freshly Ground Black Pepper – to taste

Method: Preheat the oven to 220C/200C fan, gas mark 7

  • First of all place a medium sized bowl on to some digital scales. This will make adding ingredients much easier.
  • Spoon the Philadelphia cream cheese into the bowl and break up the drained mozzarella cheese, adding it to the cream cheese.
  • Next add the grated mature cheddar to the bowl.
  • Remove the stones from the olives. Press each olive with the flat side of the knife. Easily remove the stone using your fingers from the squashed olive.
  • Chop the olives roughly, adding to the bowl until the correct weight is achieved.
  • Now chop the fresh basil fairly roughly and add to the bowl.
  • Add 1/4 teaspoon of freshly ground black pepper.
FF Baked Cheese Olive Ciabatta Bread
Preparing the cheese, olive and fresh basil topping.
  • Use a fork to mix all of the ingredients together.
  • Cut the Ciabatta bread in half lengthways and place on to a baking tray.
  • Divide the cheese mixture in half and cover each half of the ciabatta.
FF Baked Cheese Olive Ciabatta Bread
Preparing the ciabatta for baking.
  • Place the ciabatta into the top of the preheated oven and bake for 15 – 20 minutes. The bread is baked when it is golden and crusty and the cheese is meltingly bubbly on top.
  • While the ciabatta is baking pour yourself a long, cool glass of your favourite drink!
  • Once baked remove the ciabatta from the oven. Also scoop any melted cheese that has escaped from the bread back on top.
FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread fresh from the oven.
FF Baked Cheese Olive Ciabatta Bread
Crunchy and oozing with cheese.

To serve, place on to a wooden board and slice the ciabatta across, dividing each half into 5 or 6 pieces. Pass around to delighted guests.

The topping can be made one day ahead and kept in a sealed container in the fridge. Once baked this bread should be consumed on the day it is eaten.

If you have enjoyed this recipe for Baked Cheese Olive Ciabatta Bread you may also enjoy these:

Mini Sparkenhoe Red Leicester Tarts

FF Baked Cheese Olive Ciabatta Bread
Mini Sparkenhoe Red Leicester Tarts

Cheddar Sun Dried Tomato Scones

FF Baked Cheese Olive Ciabatta Bread
Cheddar Sun Dried Tomato Scones

Bath Soft Cheese Chilli Tarts

FF Baked Cheese Olive Ciabatta Bread
Bath Soft Cheese Chilli Tarts

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!

Sammie xx

No part of this post may be copied or reproduced without the owner’s express, written permission. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_pluspinteresttumblr

Walnut Pastry Crust Leek Stilton Tart

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.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart a delicious combination of flavours.

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.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart a feast for the eyes.

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.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart crunchy and creamy.

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

For the pastry

200g/7oz Plain White Flour

50g/2oz Walnuts – finely chopped

1/8tsp Salt – I use Maldon

1/8tsp Freshly Ground Black Pepper

125g/4.5oz Cold Unsalted Butter

60mls Cold Tap Water

For the filling

100g/4oz Stilton Cheese

1 Large Leek

4 Large Free Range Eggs – plus 1 extra for the egg wash

3tbsp Double Cream

1/4tsp Nutmeg

1/4tsp Freshly Ground Black Pepper

Method:

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.

FF Walnut Pastry Crust Leek Stilton Tart

    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

FF Walnut Pastry Crust Leek Stilton Tart
Preparing the Leek and Stilton filling.
  • 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.
FF Walnut Pastry Crust Leek Stilton Tart
Preparing the egg custard and decorating the tart.
  • 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.
FF Walnut Pastry Crust Leek Stilton Tart
Golden Walnut Pastry Crust Leek Stilton Tart

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:

Smoked Bacon Asparagus Quiche

FF Walnut Pastry Crust Leek Stilton Tart
Smoked Bacon Asparagus Quiche

Bath Soft Cheese Chilli Tarts

FF Walnut Pastry Crust Leek Stilton Tart
Bath Soft Cheese Chilli Tarts.

Quiche Lorraine

FF Walnut Pastry Crust Leek Stilton Tart
Quiche Lorraine

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, see Perfect 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.

Sammie xx

Share This Facebooktwittergoogle_pluspinteresttumblr

Bath Soft Cheese Chilli Tarts

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.

FF Bath Soft Cheese a Chilli Tarts
Bath Soft Cheese Chilli Tarts full of flavour.

Crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts perfect served as an appetiser.

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.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts incredibly simple to make and bake.

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.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts – tell me you can resist that delicious, melted cheese?

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.

Recipe: Makes 6 Bath Soft Cheese Tarts

250g Bath Soft Cheese – available from Pong Cheese

1 Packet of Filo Pastry – you will need 4-5 sheets – I used Jus Rol

100g Unsalted Butter melted and cooled

1/2 Jar Chillililli – from Hawkshead Relish

2-3tbsp Freshly Chopped Chives

1/2tsp Freshly Ground Black Pepper

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.
FF Bath Soft Cheese Chilli Tarts
See how the 5 layers of filo pastry build up to create a solid tart shell.
  • 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.
FF Soft Bath Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts are so easy to make
  • 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.
FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts ready for the oven.
  • 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.
FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts freshly baked.
  • 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.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts a delicious light lunch.

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:

Mini Sparkenhoe Red Leicester Tarts

FF Bath Soft Cheese Chilli Tarts
Mini Sparkenhoe Red Leicester Tarts.

Beauvale Cheese Walnut Scones

FF Bath Soft Cheese Chilli Tarts
Beauvale Cheese Walnut Scones.

Goddess Cheese Pine Nut Muffins

Bath Soft Cheese Chilli Tarts
Goddess Cheese Pine Nut Muffins

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!

Sammie xx

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.

Share This Facebooktwittergoogle_pluspinteresttumblr

Cheddar Tomato Basil Quiche

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.

FF Cheddar Tomato Basil Quiche
Cheddar Tomato Basil Quiche perfect with homegrown salad and new potatoes.

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.

FF Cheddar Tomato Basil Quiche
Cheddar Basil Tomato Quiche utterly delicious and packed with great flavour.

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.

FF Cheddar Tomato Basil Quiche
Cheddar Tomato Basil Quiche so easy to make ahead.

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!

Recipe: Cheddar Tomato Basil Quiche

500g/1lb 2oz – 1/2 quantity of Perfect All Butter Shortcrust Pastry

Spare Plain Flour for dusting the work top and rolling pin

6 Large Free Range Eggs

2 Tablespoons Whole or Semi Skimmed Milk

2 Whole tomatoes – each cut into 6 wedges

150g/5oz Strong Cheddar Cheese – grated

Handful of Fresh Basil Leaves

Pinch of Salt – I use Maldon Sea Salt

Freshly Ground Pepper

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.
FF Cheddar Tomato Basil Quiche
Place the tomatoes and half of the basil on the pastry base.
  • 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.
FF Cheddar Tomato Basil Quiche
Decorate the top of the quiche with the remaining basil leaves.
  • 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.
FF Cheddar Tomato Basil Quiche
Cheddar Tomato Basil Quiche so easy to make and easy to eat.

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:

Feta Red Onion Marmalade Quiche

FF Feta Red Onion Marmalade Quiche
Feta Red Onion Marmalade Quiche delicious layers of flavour.

Smoked Bacon Asparagus Quiche

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a delightful combination of flavours.

Asparagus Proscuitto Ham Tart

FF Cheddar Tomato Basil Quiche
Asparagus Prosciutto Ham Tart made during a silicone baking mat review.

 

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 Basil Quiche 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.

Sammie xx

Share This Facebooktwittergoogle_pluspinteresttumblr

Red Onion Sausage Plait

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.

FF Red Onion Sausage Plait
Red Onion Sausage Plait full of flavour and texture.

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.

FF Red Onion Sausage Plait
Red Onion Sausage Plait, juicy, crispy with incredible flavour.

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!

FF Red Onion Sausage Plait
Red Onion Sausage Plait also great as a mid week meal with salad and potato wedges.

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.

FF Red Onion Sausage Plait
The huge bowl of salad I made to accompany the meal also had thinly sliced red onions in it which echoed the flavours in the sausage plait.

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

3 heaped tablespoons of Red Onion Marmalade from Hawkshead Relish

320g Ready Rolled All Butter Pastry Sheet – I used JusRoll

1 Medium Free Range Egg

Pinch of Sea Salt – I use Maldon

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.
FF Red Onion Sausage Plait.
I enjoyed smooshing the mixture together with my hands!
  • 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.
F Red Onion Sausage Plait.
The right side of the pastry will fold over the sausage meat.
  • 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.
FF Red Onion Sausage Plait
Red onion Sausage Plait with diagonal slits.
  • 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.

FF Red Onion Sausage Plait
Golden pastry and sausage meat with caremelised red onion.

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:

Feta Red Onion Marmalade Quiche

FF Red Onion Sausage Plait
Feta Red Onion Marmalade Quiche.

Spicey Sausage Rolls

FF Red Onion Sausage Plait
Spicey Sausage Rolls

Sausage Plait With A Twist

FF Red Onion Sausage Plait
Sausage Plait With A Twist

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!

Sammie xx

Hawkshead Relish provided 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.

Share This Facebooktwittergoogle_pluspinteresttumblr

Garlic Cheese Bombs

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!

FF 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.

FF Garlic Cheese Bombs
Garlic Cheese Bombs great for feeding a crowd.

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!

 

FF Garlic Cheese BombsGarlic 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 Important Stuff. 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.

FF Garlic Cheese Bombs
Garlic Cheese Bombs absolute fun to make and feast on!

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.

Recipe: Makes 30 – 40 Garlic Cheese Bombs

1 quantity of dough that’s been proved and knocked back, from either my Farmhouse White Loaf or using Wright’s Baking Premium White Bread Mix

2 Tubs Mini Mozerrella Balls – there are approx 15 – 20 balls per tub

4 Fat Garlic Bulbs – or more if you want an extra garlic kick

100g/4oz Butter

4tbsp Olive Oil

1tsp Sea Salt – I use Maldon

1/2tsp Freshly Ground Black Pepper

Bunch of Fresh Parsley to garnish and add flavour

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.
FF Garlic Cheese Bombs
After a while you get into a rhythm and the process becomes very relaxing.
  • 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.
FF Garlic Cheese Bombs
Cover with damp kitchen towel or oiled cling film.
  • 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.
FF Garlic Cheese Bombs
You’ll be surprised at how much these delicious rolls puff up.
  • 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.
FF Garlic Cheese Bombs
Garlic Cheese Bombs the perfect food for sharing, feasting and having fun.

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 Cheese Bombs 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:

Breadsticks with Garlic and Herb Dipping Oil

FF Garlic Cheese Bombs
Breadsticks with Garlic and Herb Dipping Oil

Garlic Rosemary Focaccia Bread

FF Garlic Cheese Bombs
Garlic and Rosemary Focaccia

 

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!

Sammie xx

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.

Share This Facebooktwittergoogle_pluspinteresttumblr

Spicy Sausage Rolls

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.

Spicy Sausage Rolls a fiery twist on a classic.
Spicy Sausage Rolls a fiery twist on a classic.

For those of you with a more gentle constitution, don’t worry these Spicy Sausage Rolls 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.

Spicy Sausage Rolls change up your daily packed lunch!
Spicy Sausage Rolls change up your daily packed lunch!

If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!

Spicy Sausage Rolls an easy, tasty,mid week meal.
Spicy Sausage Rolls an easy, tasty, mid week meal.

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.

Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.
Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.

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 Rol all 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.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
  • 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.
Spicy Sausage Rolls ready for their egg wash and to be baked!
Spicy Sausage Rolls ready for their egg wash and to be baked!
  • 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.
Spicy Sausage Rolls ready for the oven.
Spicy Sausage Rolls ready for the oven.
  • 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.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
  • Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!
Spicy Sausage Rolls that smell so delicious and inviting.
Spicy Sausage Rolls that smell so delicious and inviting.

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.

Spicy Sausage Rolls
Spicy Sausage Rolls perfect for a Christmas buffet, or any buffet!!

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:

Quiche Lorraine

Spicy Sausage Rolls
Quiche Lorraine bacon, cheddar and egg tart.

Sausage Plait With A Twist

Spicy Sausage Rolls
Sausage Plait With A Twist

Tomato Thyme Garlic Focaccia Bread

Spicy Sausage Rolls
Tomato Thyme Garlic Focaccia Bread

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.

Sammie xx

Share This Facebooktwittergoogle_pluspinteresttumblr

Lime Couscous

Today I have the easiest, most delicious and versatile side dish for you, my Lime Couscous.

MD Lime Couscous
Lime Couscous the perfect side dish to compliment your main dish.

Full of fresh lime flavour and so easy to make, this dish will soon become part of your repertoire.

MD Lims Couscous
Lime Couscous fresh parsley and lime slices give this dish the finishing touch.

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 ??!!

MD Lime Couscous
Lime Couscous pairs beautifully with this Morrocan Lamb Stew.

I developed this recipe for Lime Couscous to specifically partner my Morrocan Lamb 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 Chunky Chilli.

Recipe: Lime Couscous serves 6 people.

300g/11oz Dried Couscous – allow 50g/2oz per person

2 Limes

1 Vegetable Stock Cube – I use Knorr’s

Boiling Water

Sea salt and freshly ground black pepper to taste

Method: Do not stir the couscous at any point!

Weigh out the couscous into a large, heatproof bowl.

Dissolve the stock cube in a jug of boiling water, approx 450mls/1 pint.

Squeeze the juice of one and a half limes and add this to the couscous.

Pour the stock over the couscous and top up with boiling water so that the liquid comes 2.5cm/1″ above the top of the couscous.

Cover the bowl with cling film, or I used a plate and leave for 15 minutes.

After this time the couscous will have absorbed all of the hot liquid.

MD Lime Couscous
The couscous has absorbed all of the stock and lime juice.

Remove the cling film/ plate.

Using a fork, fluff up the couscous, like you would with rice,

MD Lime Couscous
Fluff the couscous with a fork.

Taste the Lime Couscous and check for seasoning, add as necessary.

Roughly chop a large handful of parsley leaves. Add these to the couscous and transfer to a serving dish.

Finish by adding a few slices of lime to the couscous and a final sprinkle of parsley leaves on the top.

MD Lime Couscous
Lime Couscous – what will you serve it with?

It really is that simple to make this dish!

With Spring now here and the promise of warmer days beckoning, this Lime Couscous is the perfect dish to serve, as it can sit at room temperature, not taking up fridge or oven space.

In fact, although it is perfectly fine eaten hot, I much prefer it slightly warm.

However you serve this Lime Couscous, it will be enjoyed and feasted on, simply because it tastes so delicious.

Do you have any simple, go-to recipes? Please leave a comment in the box.

If you have enjoyed this Lime Couscous, here are some other recipes that you might like to try:

Leek Colcannon

GF Leek Colcannon
Leek Colcannon

Lemon Garlic Vegetable Orzo

MD Lemon Garlic Vegetable Orzo
Lemon Garlic Vegetable Orzo

Baked Garlic Herb Potato Wedges

MD Garlic Herb Potato Wedges
Garlic Herb Potato Wedges

I absolutely love to see what you are cooking, baking and making. Please pop a photo on Twitter/Instagram and tag me in, I’ll be sure to give you a shout out or re-tweet!

Whatever you are making in your kitchen, make a little extra and invite someone round for dinner. Food always tastes better when it’s shared!

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

 

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Tangy Lemon Potato Salad

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.

Tangy Lemon Potato Salad - a delish side dish!
Tangy Lemon Potato Salad – a delish side dish!

 

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.

Tongue tingling Tangy Lemon Potato Salad.
Tongue tingling Tangy Lemon Potato Salad.

 

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.

Wafer thin slices of lemon add extra texture to this Tangy Lemon Potato Salad.
Wafer thin slices of lemon add extra texture to this Tangy Lemon Potato Salad.

 

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

Method :

Scrub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.

Place the potatoes in a saucepan, cover with water and bring to the boil.
Place the potatoes in a saucepan, cover with water and bring to the boil.

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.

Stir until thoroughly combined.
Stir until thoroughly combined.

 

Drain the potatoes again.

Add the potatoes to the bowl.
Add the potatoes to the bowl.

 

Chop the spring onions and celery into small dice.

Add the chopped celery and spring onions to the bowl.
Add the chopped celery and spring onions to the bowl.
Give everything a gentle mix.
Give everything a gentle mix.
Snip the fresh chives over the top of your Tangy Potato Salad.
Snip the fresh chives over the top of your Tangy Lemon Potato Salad.

 

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.

Tongue tingling Tangy Lemon Potato Salad.
Plus the finely sliced lemons make this Tangy Lemon Potato Salad look so pretty!

 

I would love to know if you make this and what you would serve it with?

Tangy Lemon Potato Salad. Perfect sunshine food!

Sammie x

 

Share This Facebooktwittergoogle_pluspinteresttumblr