I love tomatoes. Big beefsteak tomatoes, tiny cherry tomatoes and regular slicing tomatoes, I absolutely could not be without them in my kitchen. As well as popping sweet, vine ripened cherry tomatoes in my mouth while pottering around my kitchen, tomatoes are one of the most versatile ingredients. Here, in these Fresh Basil Topped Slow Roasted Tomatoes their flavour is intensified by roasting slowly and enhanced with the addition of basil. Simple yet mouth wateringly good!
Beautiful British Tomatoes
Since British tomatoes are just coming into season, I want to use them as much as possible in my recipes. While I have successfully grown tomatoes of our own, blight has been a problem over the last few years, so I have stopped. Instead relying on our local farm shop and Waitrose, who stock British tomatoes for a good part of the year. Also I should add a quick thank you to all of the farmers who grow tomatoes and mange to extend the season using poly tunnels.
While tomatoes roast in the oven their flavour intensifies. As the heat starts to dehydrate them, so the flavours become less diluted. Given nothing more than a sprinkle of salt and pepper and a drizzle of oil, the resulting flavour is both sweet and savoury. As well as being a fantastic side dish to fish and chicken, I also enjoy spreading warm tomatoes on to fresh bread and eating just as it is.
Using Local Products And Produce
One thing I should mention is that I have used cold pressed Rapeseed oil. Made locally by Kentish Oils, it is golden yellow in colour and has a soft, slightly nutty flavour. It really compliments the tomato and basil flavours, rather than competing with them. Perfect for roasting and dressing the tomatoes.
Recipe: Fresh Basil Topped Slow Roasted Tomatoes
Amounts given per 450g/1lb Fresh Tomatoes
1 tbsp Cold Pressed Rapeseed/Canola Oil plus extra for drizzling after roasting – I use Kentish Oils
Small Handful Fresh Basil Leaves – approximately 10 leaves
Prepping And Roasting Tomatoes
Preheat oven to 180C/160C fan, 350F, gas mark 4
You will need a large baking tray for this recipe.
First of all wash and dry the tomatoes.
Cut large tomatoes in half and leaver smaller ones on the vine.
Place the tomatoes on to a baking tray and drizzle over the oil.
Sprinkle over with sea salt and freshly ground black pepper.
Place in the centre of the oven and roast for 45 minutes.
As soon as the tomatoes are cooked remove from the oven.
Using a fish slice or slotted spoon carefully transfer the roasted tomatoes to a serving plate.
Roughly chop the basil leaves and scatter over the tomatoes.
Finally drizzle a little oil over the tomatoes and leave until warm, not hot, before serving.
Because hot tomatoes will burn your mouth, it is best to leave these to cool until just warm before eating. Doing so ensures that you get the maximum flavour that these beauties have to offer. Also these tomatoes taste delicious when cold.
Any leftover tomatoes can be kept in an airtight container and refrigerated for up to 2 days.
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While I happily use tinned tomatoes in my pasta dishes, such as this Cheesy Vegetable Pasta Bake, I plan to actively create more recipes with fresh tomatoes this Summer. Since we tend to eat lighter meals during the warmer months I am looking forward to the challenge. Especially as I am aware that this blog most definitely needs more savoury recipes!
So, whateverr you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Kentish Oils sent me a small bottle of cold pressed Rapeseed oil to try. All opinions and content are my own, for which I have not received any payment.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
I adore Brownies. And there are numerous recipes on here for different types of delicious Brownies including these Chocolate Fudge Brownie Bites. Since they are so adored, I am always trying to create new flavours and textures. for that reason, these Caramac Drizzle Rolo Caramel Brownies are a complete delight. Fudgey chocolate brownies topped with chopped Rolos, Caramac drizzle and a sprinkling of honeycomb.
In one word they are WOW! While all of the brownie recipes I have are excellent, the addition of melted Rolos to the batter in these brownies sends them over the top. Since the actual brownie itself is more like fudge. Yet without the extreme sweetness that sets fudge apart. Also, I added a little extra salt to the brownie batter and this perfectly offsets the sweetness bringing balance to the flavour.
Since I have had limited success when adding Caramac to a bake, as essentially it is caramel flavoured white chocolate, I tend to keep it as a topping. Because this way you end up with the exquisite caramel flavour and none of the bitter burnt Caramac in a bake. Also it works very well in a ganache such as these Salted Caramac Centre Toffee Cookies. Used here in these brownies it perfectly compliments the caramel flavour within the brownie.
Because these Brownies are quite rich I have cut them into slightly smaller bars. Ensuring the there are plenty to share around! Also, I think the texture is improved when they are fridge cold. I find that the brownie itself pulls together and is firmer, although, like anything cold, the flavours are slightly muted. Finally, enough of me waffling, let’s get on to making these tasty treats.
Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18
For the Brownies:
200g/7oz Milk Chocolate
100g/4oz Dark Chocolate
150g/ 3 tubes of Rolos
200g/7oz Unsalted Butter
1/2 tsp Sea Salt – I use Maldon halve the quantity if using free flowing salt
Optional – Honeycomb – I use Art of Mallow alternatively use a Cadbury’s Crunchie
Method: preheat oven at 180C/160C fan, 350F, gas mark 4.
Note: you will need a 20cm x 28cm x 5cm / 8” x 11” x 2” Swiss roll tin, very lightly greased and lined with baking parchment.
Making the brownie batter
First of all, in a heatproof, microwaveable bowl add the butter, both types of chocolate and 3 tubes of Rolos. Zap on medium power for 30 seconds at a time until the chocolate and butter start to melt. Remove from the microwave and stir continuously until everything is melted. Set aside to cool.
In a separate bowl add the eggs, salt, vanilla extract and muscavado sugar. Whisk with a balloon whisk until the sugar and eggs are completely combined.
As soon as the chocolate mixture is at body temperature pour in the egg mix, stirring continuously as you do so.
Add the flour and fold carefully into the mixture ensuring there aren’t any lumps.
Pour the brownie batter into the prepared tin. Rap the tin against the worktop a couple of times to release any air bubbles.
Baking the brownies
Place the tin in the centre of the oven and bake for 10 minutes. After the initial baking time has elapsed, carefully, protecting yourself with oven gloves, rap the tin against the oven shelf as before. It may sound crazy, however the best brownies are dense and fudgey, the opposite of cakes which are light and airy.
Continue baking for 15-18 minutes. Total baking time 25-28 minutes.
The brownies are baked when the top is set and there is just a hint of a jiggle in the centre.
As soon as the brownies are baked remove from the oven and allow to cool completely in the tin.
Decorating the brownies
Once cooled the brownies can be decorated.
First of all, using the baking parchment and a palette knife, remove the brownie slab from the tin.
Peel away the sides of the baking parchment and run a palette knife between the base and the parchment to separate them.
Place the Caramac buttons in a heatproof, microwaveable bowl and zap for 20 seconds at a time. As soon as they start to melt remove and stir continuously until completely melted. Pour the melted Caramac into a disposable piping bag, or sandwich bag. Snip off the very end and pipe diagonally across the brownie, using approximately half of the Caramac.
Unwrap 3 tubes of Rolos and cut in half. Sprinkle the Rolos evenly across the brownie, making sure that some are cut side up so that the caramel inner can be seen. Also sprinkle over some crushed honeycomb.
Finally pipe the rest of the Caramac on top, in a diagonal style as before.
Slide the decorated brownie slab on to a board and place in the fridge for 30 minutes to allow the Caramac to set.
Portioning The Caramac Drizzle Rolo Caramel Brownies
As soon as the Caramac has set you can cut the brownie into portions.
First of all cut across the width twice, dividing it into 3 separate pieces. Now cut down the centre dividing the brownie in half. Cut down twice on either side creating 3 sections on each side. You should have 18 equally sized brownie bars.
Each of the Caramac Drizzle Rolo Caramel Brownies has a little bit of everything, resulting in a lot of fabulous, fudgey, flavour.
Serve each brownie with a smile. I enjoyed my first taste alongside a delicious hot latte. The perfect combination.
Store in layers, separated with baking parchment, in an airtight container. During warmer weather keep refrigerated. Eat within 5 days, if they last that long!
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Baking and cooking for others is my passion. Especially seeing eyes light up, big smiles and chocolatey faces appreciating what I’ve made gives me a warm feeling inside. Sharing and enjoying feasting with others makes eating an experience, not simply a fuel-stop function. While chatting, laughing and having fun also creates shared memories that knit us all closer together. As we head towards the bank holiday weekend here in England I hope that you will take every opportunity to have fun and enjoy feasting.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.
Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.
The Perfect Bakery Chocolate Cookie At Home
While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.
Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.
Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20
175g/6oz Unsalted Butter very soft
100g/4oz Caster Sugar
200g/7oz Light Brown Muscavado Sugar
1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon
75g/3oz Good Quality Cocoa Powder – I use Callebaut
1/2 tsp Bicarbonate of Soda
200g/7oz White Chocolate Chips
200g/7oz Milk or Dark Chocolate Chips
Method: Preheat oven to 180C/160C fan, 325F, gas mark 3
Making The Chocolate Cookie Dough
First of all, line 2 large baking trays with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
Whisk the butter, sugar and salt together until smooth, pale and creamy.
Add the whole egg and extra yolk, plus the vanilla extract.
Whisk the ingredients together until fully combined.
Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
Add all of the chocolate chips to the bowl.
Stir all of the ingredients together with a spoon until they are just combined.
Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
Repeat with the second baking tray.
Baking The Triple Chocolate Cookies
Place the baking trays in the middle and lower part of the oven.
Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.
Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
Continue until all of the cookies are baked.
Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!
Store in an airtight container and eat within a week.
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There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!
Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
As much as I enjoy baking, sometimes it is nice being able to whip up a sweet treat, without putting the oven on. Especially these Caramel Crunch Rocky Road Bars, requiring nothing more than a spot of microwave melting and chilling before being ready to eat. Resulting in a perfect, last minute party contribution, or satisfying Saturday evening hunger fest.
Using two packs of the ‘relatively new’ digestive nibbles gives these bars a really satisfying crunch. While the addition of Rolo’s add a not too sweet caramel bite. Mixed with mini marshmallows and set within a delicious chocolate base, every possible texture pops in the mouth. Crunchy, chewy and melting. The combination of all of the ingredients is incredible. Finished with the perfect white chocolate drizzle.
So quick and easy to make, perfect for sharing.
Recipe: Caramel Crunch Rocky Road Bars makes 12 large or 18 small
200g/7oz Milk Chocolate
100g/4oz Dark Chocolate
100g/4oz Unsalted Butter
2tbsp Golden Syrup
150g/5oz Mini Marshmallows
3 packs Rolos approximately 150g
2 Packs McVities Digestive Nibbles – 240g combined available from Waitrose,Sainsburys, Ocado, Tesco. – alternatively substitute with an equal weight of shortbread or digestive biscuits
200g/7oz White Chocolate
Making the rocky road
First of all, line a 20cm x 28cm x 5cm tin (8″ x 11″ x 2″) with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter and broken up milk and dark chocolate. Heat in the microwave, on medium power, for 30 second bursts. Stir after each heating burst. As soon as the chocolate and butter are melted remove the bowl from the microwave. And then add the golden syrup and stir continuously until the mixture is fully combined and glossy.
Next add 2 packets of Digestive nibbles.
Follow by adding the marshmallows and Rolos.
Stir until everything is slicked in chocolate.
Spoon the mixture into the prepared tin, taking care to fill evenly.
Now break up the white chocolate and place into another heatproof, microwaveable bowl. Again, heat on medium for 30 seconds stirring after each heating burst. Take care not to overheat the chocolate. As soon as it starts to melt remove and stir continuously until it is completely liquid.
Using a spoon, drizzle the white chocolate over the rocky road mixture in the tin.
Place the tin in the fridge for 30 minutes, or until the chocolate has completely set.
Two portion sizes
As soon as it is set, remove the slab of rocky road from the tin using a palette knife to lift beneath the baking parchment.
Using a sharp knife cut across the width, creating 3 evenly sized portions. Then cut through the centre. For smaller bars divide each half into 9 squares, as on the left. Divide into 6, as on the right, for larger bars.
Finally some advice, if you are making these for a party, place in a baking parchment lined, airtight container and hide them!
During warm weather keep in the fridge. While they will keep for up to one week, however I very much doubt, if you have children or teenagers around that you will have any left after 48 hours. I speak from experience.
So incredibly delicious and surprisingly not overly sweet, these Caramel Crunch Rocky Road Bars are perfect for parties and family gatherings.
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Over the years I have made many different versions of this recipe. Digestive biscuits work well, when broken up. Because their slightly salty, wholemeal flavour balances the sweetness from marshmallows and chocolate. And Digestive Nibbles have that same quality. While they also bring a uniform shape to the cut bars, resulting in less crumbling when handled.
So whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
No part of this post may be replicated or copied without the written permission of the owner. Please see my Disclosure Policy.
Regular visitors to this blog may know that I am a self confessed Cookie Monster. However, it is not just cookies I enjoy. Rather it is biscuits, cookies and shortbread that all have an equal place in my heart. And these Almond Cacao Nib Shortbread Bars certainly make the grade. Crunchy, flaked almond topped bars, studded with a deep, deep, slightly bitter chocolate flavour from the cacao nibs. Exactly what I need to satisfy a cookie craving.
Cacao Nibs And Their Impact On The Shortbread Flavour
Since receiving a tub of Cacao Nibs from Food Thoughts, I couldn’t wait to see how their flavour would transfer in the shortbread. Each nib is packed with an intense flavour. Similar to very good quality, high cocoa content chocolate. Because cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is the fermented, roasted part of a cocoa bean. Resulting in an intense, pure chocolate flavour.
While I am not a fan of very dark chocolate, these tiny nibs give just the right amount of flavour in this bake. Complimented by the almonds, each nib bursts with intense flavour on the tongue, without being cloying or overwhelming. Resulting in shortbread bars that are incredibly delicious and a satisfying treat.
Although I have cut the shortbread bars into a generous size, simply cut smaller squares for smaller potions. While shortbread squares are ideal for serving with afternoon tea, individual bars fit happily into packed lunch boxes. Whichever way you cut and serve this shortbread, be sure to share it. Introducing new flavours into a bake is always an experience to be shared.
Recipe: Almond Cacao Nib Shortbread Bars – makes 12
200g/7oz Unsalted Batter at room temperature
100g/4oz Caster Sugar – plus 1tbs extra for topping
50g/2oz Cacao Nibs – I use Food Thoughts available at Sainsburys, Waitrose and Ocado
25g/1oz Flaked Almonds
Method: Preheat oven to 170C/150C fan, gas mark 3, 325F.
Butter and line a 28 x 20 x 5cm (12″ x 8″ x 2″) Swiss roll tin with baking parchment.
Making The Shortbread Dough
First of all, into a large bowl add the butter, sugar and salt.
Whisk together until pale and creamy.
Add the vanilla extract and whisk to incorporate.
Sift in the plain flour and then add the ground almonds, semolina and cacao nibs.
Mix together until just combined.
Spoon the shortbread mixture into a prepared tin. Press out, using the back of a metal spoon, so that the mixture evenly fills the tin.
Dock the shortbread all over with a fork.
Sprinkle over the additional tablespoon of sugar and evenly scatter over the flaked almonds.
Baking The Cacao Nib Studded Shortbread
Place the shortbread into the centre of a preheated oven and bake for 35-45 minutes. If you find that the almonds are browning too quickly during baking, either reduce the heat and bake for a little longer, or cover the top of the shortbread with aluminium foil.
When golden all over and semi-firm to the touch the shortbread is baked.
As soon as the shortbread is baked remove from the oven and allow to cool for 10 minutes in the tin.
After the cooling period slice the shortbread into 12 bars. Cut across the middle, then down the width, forming 4 squares. Follow by dividing each square into 3. To create 24 squares, simply cut across the middle at 4 even (8cm) spaces.
Leave the shortbread to fully cool in the tin.
Once cooled, use a palette knife to help lift out the shortbread. Because the shortbread is already cut it’s more flexible and therefore unlikely to crack when removing from the tin.
Serve with a hot drink. Especially as the go well with tea, coffee and of course hot chocolate.
Store in an airtight container for up to one week. Since these bars improve in flavour after a day, dare I suggest you hide the tin? It’s only for a day 😉.
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While biscuits and shortbreads are readily available in the shops, there are huge advantages to making your own at home. Firstly and most importantly to me, the flavour is far superior to their mass produced equivalents. Also, flavour combinations that aren’t available in the shops, I can easily make at home. Finally, unless you live close to an artisan bakery, where each product is made with love and care, baking at home is a pleasure. Since you know exactly what ingredients have gone into your bake, including the love with which they are made.
So, whatever r you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Food Thoughts sent me the cacao nibs as a gift, to try. All opinions, content and photography are my own. No part of this post may be reproduced or copied without the specific, written permission of the owner. Please see my DisclosurePolicy .
If you are a fan of nuts and brownies I can guarantee you will be mad for these Chocolate Fudge Double Hazelnut Brownies. Since they are packed with an almost obscene amount of chocolate, giving the dense fudgey texture and taste required in all great brownies. Also add in a ridiculous amount of chopped and whole hazelnuts and the resulting flavour is Ferrero Rocher in a brownie. Resulting in a gooey, crunchy combination of chocolate and hazelnut flavours.
Since eating a brownie is an indulgence, it makes sense to eat only the best. Made using 400 grams of good quality chocolate, dark, treacly sugar and aromatic vanilla extract, the basic brownie is already exceptional. In addition, by adding roasted, chopped hazelnuts to the brownie batter, not only does the flavour resemble Nutella, the hazelnuts add crunch to the texture. Finally, whole hazelnuts, roasted during the baking process, completes the exceptional flavour profile.
Preparing The KItchen For Brownie Making
While brownies are fun to make, things can get messy! So wearing an apron, or if you are like me with chocolate in the kitchen, overalls, is advisable. Also a sink full of soapy water is handy. Furthermore, mentally preparing for a ‘bit’ of kitchen mess relaxes the mind for the chocolate bomb to come! Since it is impossible for me to make brownies without creating a mess, I assume the same of everyone. Finally, know that the clean up process takes less time than baking the brownies. 😉
Recipe: Chocolate Fudge Double Hazelnut Brownies makes 15
Method: Preheat the oven 170C/150 fan, gas mark 3.5, 325F
You will need a 22.5cm x 30cm (9″ x 12″) deep tin, lined with foil or baking parchment.
Making The Hazelnut Studded Brownie Batter
First of all break or chop the chocolate into chunks and place in a medium, heatproof, microwaveable bowl.
Add the butter to the chocolate.
Heat, using a microwave, on medium power, for 30 second bursts. Stir between each heating period.
As soon as the chocolate starts to melt remove the bowl from the microwave. Continue to stir until all of the chocolate is melted and combined with the melted butter. Set to one side to cool.
Next, into a separate bowl, add the eggs, sugar and vanilla extract. Stir to combine the ingredients.
As soon as the chocolate mixture is cooled to body temperature pour the egg mixture in and stir constantly until the mixture is combined.
Sieve the flour and bicarbonate of soda on to the combined mix. Now add the chopped, roasted hazelnuts.
Stir the flour and nuts into the chocolate mix.
Pour the brownie batter into the prepared tin.
Tips On Baking The Ultimate Brownies
Unlike baking a cake, where air bubbles are needed to help the cake rise, brownies are rich and dense with very little rise. To encourage an even bake, rap the filled baking tin sharply on the worktop. Doing so encourages any air bubbles present to rise to the surface of the batter.
Place the baking tin in the centre of the oven and bake for 10 minutes exactly.
Remove the baking tin after the initial baking time has elapsed. The surface of the brownies will have just started to set.
Sprinkle over the additional whole hazelnuts, use the back of a spoon to gently press into the surface of the brownie. Take care as the brownie tin will be very hot.
Return the tin to the oven and continue to bake for 20-25 minutes.
The brownies are baked when set, with only a hint of a wobble in the centre.
As soon as the brownies are baked remove from the oven and place the tin on a cooling rack.
Leave the brownies to cool in the tin. Or if you simply cannot wait, cool slightly, scoop portions of brownie into bowls and top with vanilla ice cream!
Cut the cooled brownie slab into 3 even sized widths, then cut across at 5 evenly spaced lengths. Use a palette knife to slide between the base of the brownie and foil. Although the foil/baking parchment should easily peel away.
Serve slightly warmed (20 seconds in the microwave) with a scoop of ice cream for dessert. Alternatively, serve with a cold tumbler of milk.
Once cooled keep in an airtight container for up to 5 days. Although, who’s kidding that they will last that long? Definitely not in this house!
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I really enjoy baking cakes, brownies, muffins and cookies at home. And once I have mastered a particular recipe I can then adapt it to include other ingredients. Since you are the baker, you get to decide if hazelnuts or alternatively peanuts are used in your bake. As a result you get to create your own, personalised feast. And that is part of the fun of baking at home!
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
No part of this post may be replicated or copied without the written consent of the owner. Please see my Disclosure Policy.
Almond Topped Cherry Scones plus a review of Andrew James Stainless Steel Set of 5 Bowls with Airtight Lids.
Summer is truly here. Sunshine, Wimbledon, Strawberries and Scones. Well except for today, as it is raining, a welcome relief for the garden. Today I bring you not strawberries, but another seasonal summer treat, cherries. Stunning, deep ruby red jewels, that hang like earrings from the tree. Preserved as glacé cherries meaning these Almond Topped Cherry Scones can be made any time of the year.
Combining the flavours of cherry and almond in these scones is, I think, game changing. Add clotted cream and dark cherry preserve and you have yourself a delicious scone that is bursting with flavour. Honestly, I wish that I had made these scones a very long time ago, such is the pleasure obtained from the experience of eating one.
Having been sent a nest of Stainless Steel Bowls with Airtight Lids byAndrew James, I decided to see how much damage I could do to them. Seriously, when reviewing new products they need to be put through a tough regime. As mentioned before, new or replacement equipment has to earn a place in my kitchen. Since honest reviews are the only ones you will ever read on this blog, your trust is never taken for granted.
Since first making shortcrust pastry in the 3500ml, the second largest bowl, then proceeding to make the scone dough in the same bowl. Again using a pastry cutter to cut the fats into the flour. I knew if anything could mess up these bowls, the pastry cutter would give them a hard time. Yet, following a full cycle in the dishwasher, the bowl came out virtually untouched.
The result of really attacking this bowl with a pastry cutter, a few scratches. In all fairness I was very heavy handed when making the pastry and scones. What I absolutely love about these bowls is the non slip base. Whether whisking up Yorkshire Puddings, Ice Cream, or pouring homemade Tomato Sauce into them, these bowls do not shift on the worktop. Each bowl comes with airtight fitted lids, with the largest bowl having a lid with a removable centre. Perfect for splash control when whisking liquids see Lime Ripple Luxury Ice Cream. Finally, the only minor downside to these bowls is that they cannot be used in the microwave. A small price to pay for the robust Stainless Steel bowl with non slip base and airtight lid.
These bowls come as a nest of 5 in the following sizes:
4500ml capacity – 26cm diameter
3000ml capacity – 24cm diameter
2500ml capacity – 22cm diameter
2000ml capacity – 20cm diameter
1000ml capacity – 18cm diameter
Even though these bowls cannot be used in the microwave, they are so versatile and robust, not forgetting to mention space saving. Since all of the bowls stack conveniently inside each other. They receive a firm 5 out of 5 from me. These bowls are a welcome addition to my busy kitchen. If you are quick and order before the end of July, use SAMMIE10 code for a super 10% discount.
Method: Preheat the oven to 220C/200C fan, gas mark 7
Line a large baking tray with baking parchment.
Sieve in the flour and baking powder, then add both of the fats.
Using the tips of your fingers, or a pastry cutter, work the fats into the flour until it resembles breadcrumbs with some larger, pea sized pieces of fat visible.
Next add the salt and sugar. Mix together using a balloon whisk.
Now add half of the glacé cherries. Toss them about in the mixture, this prevents them sticking together. Add the other half and do the same.
Make a well in the centre of the mix, pour in the milk and almond extract.
Use a butter knife to gently stir the milk into the flour mix. As the dough starts to come together switch to using your hand. Gently bringing the mix to a coherent dough.
Tip the dough on to a floured surface and gently knead to form a 5cm/2″ thick disc.
Using a well floured 5cm/2″ round cutter, cut out the scones, remembering to press straight down without twisting the cutter. Twisting can cause odd shaped or lopsided scones as they bake. Place each scone on to the lined baking tray.
Bring all the bits of scone dough together once the scones are cut, knead lightly and continue to cut out the remaining scones. Repeat the last step until all of the dough is used.
Once all of the scones have been cut out brush the tops with milk and sprinkle over flaked almonds.
Place the baking tray into the centre of the preheated oven and bake for 25 – 30 minutes.
The Almond Topped Cherry Scones are baked when they are risen, golden brown and sound hollow when rapped on the base with a knuckle.
Once baked remove the scones from the oven and place immediately on to a cooling rack to cool.
When the scones are cooled, or slightly warm then they are ready to be served.
I like to serve the scones on a large platter with ramekins of clotted cream and cherry preserve. Adding fresh cherries when they are in season, finishes the platter beautifully.
Serve with a large pot of tea and the best china you own!
All scones are at their best on the day they are made. If you wish to make ahead, you can do so by one day. Make the scones, cool completely and store in an airtight container, such as the large stainless steel bowls. The next day 20 minutes prior to serving, warm in a preheated oven, at baking temperature for 5-10 minutes. Cool slightly and serve. Rather like bread, the reheating simply refreshes the scones and they taste freshly baked.
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Homemade scones are a world away from their shop bought counterparts. In fact I never even liked scones before I made them myself. Essential to any Afternoon Tea they are simply the easiest treat to quickly make should visitors unexpectedly arrive. Making the scone dough in the Stainless Steel bowl made the process even easier. Especially with the non slip base and dishwasher safe factors.
If you make these Almond Topped Cherry Scones please let me know? I love and really appreciate reading the comments that you take time to leave. Pop a picture on Twitter or Instagram and tag me in. I’ll be sure to give you a shoutout from @sammiefeasting.
Do take a look at this nest of bowls and don’t forget your 10% discount code SAMMIE10, only available against these bowls from Andrew James. I highly recommend them for camping, caravaning or even taking on holiday as they are super lightweight.
Whatever you are making, baking and creating in you kitchens or indeed caravans, have fun creating your feast.
I regularly bake on holiday. Do you?
Andrew James provided me with the nest of 5 stainless steel bowls with matching airtight lids for the purpose of review. All comments and opinions are my own and are a complete reflection of my experience in using them. I was not paid to write this post and the discount is curtesy of Andrew James. No part of this post may be reproduced in any way without my prior permission. Please see myDisclosure Policy for further details.
Last week National Pink Day was celebrated. I know, it does seem as though there is a national day for just about anything. I’m not even sure who thinks these things up. Yet, as I’ve grown older and our girls have passed through the ‘pink’ stage, I have grown to love the colour that I once despised. Gone are the sickly pink birthday cakes made during their toddler years, replaced by a more elegant Princess Sparkle Peach Melba Iced Cake. Tastefully decorated and delicious to eat.
While raspberry subtly flavours the cake itself, peach bellini icing creates the overall peach melba flavour. Having a light, overall fruity flavour, this cake really suits warm summer celebrations. Yet, you get to decide. If a fruity, glittering cake is needed, this cake fits the bill perfectly. Indeed, a splash of colour and a sprinkle of sparkle may be just what is needed anytime of the year!
Such is the beauty and fun of this cake, it simply deserves to be shared. Fun and perfectly pretty, anyone who loves the colour pink will be thrilled with this cake. Also, this is the perfect cake for those who prefer fruity cakes, rather than chocolate ones. Or, for those of us who enjoy both, the combination of raspberry and peach is a refreshing change.
Note: This cake is baked in a 10 cup ring mould cake tin. If using a Bundt pan, a 10 cup size will also be needed.
Prepare the tin by spraying cake release spray thoroughly to the inside of the tin, using a pastry brush to ensure the cake release fully covers the inside of the tin. I recommendWilton.
Place the softened butter, salt and sugar into a large bowl. Whisk until pale, creamy and no grittiness can be detected, by rubbing a little of the mixture between your forefinger and thumb.
Next add the vanilla, raspberry flavour and all five eggs.
Finally sieve the flour and baking powder into the bowl.
Whisk slowly, until all of the ingredients have come together to form a cake batter.
Give the cake batter a quick stir with a spatula to ensure everything is combined.
Spoon the cake batter into the prepared tin. Ensure the top of the cake is level.
Place the cake tin into the centre of the oven and bake for 55-65 minutes.
The cake is baked when it is a golden colour, starts to shrink away from the sides and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool for ten minutes before turning it out.
Allow the turned out cake to fully cool before decorating.
While the cake is cooling assemble everything needed to decorate the cake.
Likewise the icing can be made.
Sieve the flavoured icing sugar into a bowl.
Add a few drops of water to the bowl and then, using a cocktail stick add a little of the coloured gel.
Stir, adding drops of water to reach the desired thick, yet just dripping, consistency.
Add extra colour now, if required.
Thoroughly stir the icing to ensure even colouring.
As soon as the cake is cooled place the cooling rack across a clean, large, baking tray.
Drizzle the icing, using a spoon and starting at the top of the cake.
Work with the shape of the cake. Since the icing is there to enhance, embellish and emphasise. Also it aids the addition of sprinkles.
As soon as the icing is finished decorate with sprinkles. Press the larger balls into the surface set icing.
Finally, place the fully decorated cake on to a plate, board or cake stand and leave to fully set.
Take a moment to look at the outstanding creation that has been made. Made by you. However the cake that you’ve designed turns out, it will be unique. No other cake in the world will have the love and flair that has been imparted whilst making this.
Serve this cake as party centre piece, for your princess or at a beautiful afternoon tea.
If you have enjoyed this recipe for Princess Sparkle Peach Melba Iced Cake you may also like these:
Whether you own a ring cake tin or a Bundt pan, each will give you a unique canvas on which to decorate. While there are many ways to decorate a cake, the shape of moulded tins and Bundts create an instant beautiful shape.
Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.
Hi to all my fabulous readers. Are you enjoying the current spell of warm weather here in the south of England? While it is so hot, a no churn ice cream recipe is ideal. And this Lime Ripple Luxury Ice Cream can be made in the morning, ready to enjoy by the evening.
Currently I am in the middle of a full blown love affair with limes. I make no apology, because they taste so good. And having a softer, less sour flavour than lemons, they work well in many savoury dishes such as Lime Couscous . While in sweet dishes limes add a rounder, less tart, more subtle flavour. So my kitchen is never without lemons or limes.
This ice cream recipe uses homemade lime curd. Since lime curd is readily available online and in the shops, feel free to substitute. My recipe for lime curd will be posted on here in the next week or so. Importantly, as a food blogger I always double check a new recipe before sharing it. Resulting in a reliable and consistent recipe that you may then follow in confidence.
Because not everyone owns an ice cream maker, this no churn recipe allows anyone to make great ice cream at home. So easily made with three main ingredients, a delightful dessert, to share with family and friends.
A quick note before starting. Depending on what the flavour is to be added to the base, has a direct impact on the quantity of condensed milk used. The lime curd used in this recipe is reasonably tart, as it is homemade. Shop bought curds should be similar. Yet if making, for example milk chocolate ice cream, the condensed milk should be reduced. Otherwise the result may well be an overly sweet ice cream. This is not a one size fits all recipe.
Recipe: Lime Ripple Luxury Ice Cream makes 1L approx.
This recipe forms part of my review for Andrew James and uses their Set of Five Stainless Steel Mixing Bowls With Air Tight Lids. The largest bowl holds 4500ml and has a splatter proof lid, meaning that a handheld whisk can be placed through the central hole where part of the lid is removed. This bowl proved excellent for whisking this ice cream.
Making The No Churn Lime Ice Cream
First of all, pour the cream into a large bowl and then weigh the condensed milk directly into the bowl. Add the vanilla extract.
Whisk the ingredients in the bowl. For this bowl the lid was attached with the centre removed and the ingredients were whisked until thickened. The thickness of the cream mixture should easily hold a figure of eight.
The splatter guard on this bowl only let through the tiniest spots of cream. Usually there is a massive kitchen clear up, wiping cupboards and floors! So the splatter guard is something that I find a huge bonus on this bowl
Next add in 50g of lime curd and give the mixture a quick mix, so that it is fully incorporated.
Pour the ice cream base into a freezer proof container, which has a secure fitting lid.
Now pour over the remaining 100g of lime curd and ripple it through the whipped cream.
Finally swirl the lime curd through using a wooden spoon handl
Freezing The Ice Cream
Snap the lid on to the ice cream container and place in the feeezer. If made in the morning ready for eating later in the day, switch the freezer to fast freeze mode and the ice cream should be frozen after 6 hours. The fast freeze setting is not required if freezing overnight.
Remove from the freezer 10-20 minutes prior to serving. As there are not any preservatives or additives added, it needs a little time to soften up, before scooping.
Because coconut, lime chocolate, extra lime curd all compliment the lime beautifully, have fun and play around with toppings. Alternatively simply enjoy it as it is!
If you have enjoyed the recipe for Lime Ripple Luxury Ice Cream you may also like these:
Since creating recipes and sharing them is the heartbeat of Feasting is Fun. Therefore each recipe is always double checked. Most importantly is sharing tasty, consistent and reliable recipes that you can easily follow.
Whatever you are making, creating and baking in your kitchens, have fun creating your feast.
Please do not copy any part of this post without my specific written agreement. See myDisclosure Policy
Who doesn’t love an easy, quick to make, healthy meal? Quick to cook, versatile, economical and delicious, pasta ticks all of these boxes. Since any number of sauces or meals can be made to go with a million varieties of pasta. Where would we be without it? And thank you Italy, you may have invaded Britain, however it’s time to let things go, as you gave us pasta. More specifically the fusilli bronze die pasta used in this Creamy Tomato Spinach Chicken Pasta.
Next time you think of tossing a jar of pesto into pasta for dinner, think again. Since this dish only took 30 minutes to make, it is definitely worth trying. Not only do you get a balanced healthy meal, it is filling, like a proper meal should be. Bite sized pieces of chicken breast, fresh baby spinach wilted into the tomato and cream cheese sauce.
If you are cutting down on carbs you may not like my next suggestion. Which is, to serve this tasty bowl of goodness with a chunk of baguette, or crusty bread and salad. While not swimming in sauce, there will be some pooled on your plate or bowl. And this is where bread is important. Dunking. Using the bread to absorb every last drop of the luscious, creamy sauce. Also, keeping with the low fat theme, why not leave the bread unbuttered? While reducing calories, the bread is more absorbent without butter.
Eating should be an enjoyable experience. Indeed it should be a feast. It should feed more than our tummies, it should feed our soul. Giving thanks before eating is a custom here at home. Yet stopping for a moment to look and smell the food in front of you is also important. Too much food is literally shoved down throats while watching television. I wonder if the taste even has time to register with the brain. Eating with family, while sitting up at a table, not only slows down the rate at which we eat, the entire experience is altogether more pleasurable. My conclusion is that all food always tastes better when it is shared.
Time to make this delicious dish.
Recipe: Creamy Tomato Spinach Chicken Pasta serves 4-6 people
500g Diced Chicken Breast skin off cut into bite size pieces- I use Graig Farm
450g Fusilli Pasta – bronze die leaves rougher edges on the pasta and so it absorbs more sauce
Method: Making the Creamy Tomato Spinach Chicken Pasta
First of all, place a heavy bottomed pan on to the hob over medium heat. Add the olive oil and allow to heat.
At the same time place a large pan of water on a high heat, ready to cook the pasta. When the water is boiling add a teaspoon of sea salt and then the pasta and cook for 8 minutes.
Into the other pan add the chopped chicken breast and cook until lightly browned.
Remove the cooked chicken to a plate and then add the chopped leek to the pan.
Saute the leek until it is softened and then add the cooked chicken back to the pan.
Immediately add the 2 tins of chopped tomatoes and use a wooden spatula to scrape the base of the pan clean. Follow by adding the chopped fresh thyme.
Now tip the baby spinach into the pan. Don’t worry if it is piled high it will wilt down.
Remove a can full/2-3 ladles (approximately 400ml) of hot pasta water and pour on to the spinach. Take extra care as it will be hot.
Drain the pasta and tip on to the spinach. Allow the spinach to wilt down, it will release it’s water and make the sauce thinner.
Next add the cream cheese to the pan and stir so that it melts into the sauce.
Most importantly, taste the sauce. Add a good grinding of fresh black pepper to taste. Additional salt should not be needed as the pasta water used is salty.
Sprinkle over fresh Thyme and the dish is ready to be served.
Time to eat
Serve this delicious Creamy Tomato Spinach Chicken Pasta in bowls.
This pasta dish is not only ideal to make ahead, it is also easy to transport. Which makes it an easy dish to gift to a new family, friend who is unwell, or anyone who really needs a break from cooking. Resulting in a great meal that is as perfect to share outside the home, as well as with family and friends around the dinner table.
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Pasta is a very important ingredient in my kitchen. A go to staple when I need to whip up something super tasty, super quick. Another bonus it that after cooking it can very often be frozen as this Creamy Tomato Spinach Chicken Pasta, Chicken Four Cheese Pasta and Cheesy Vegetable all can be. While cooking from scratch takes barely more than 10 minutes. Even though there are countless ready made sauces to buy available, this homemade pasta dishes is quick and easy. And here at home, easy meals are a busy household’s must.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. See my Disclosure Policy for full details.