Let’s talk potatoes, the staple of many a British meal, yet often assigned the side role when it comes to dinner time. I will never be a fan of plain, peeled, boiled potatoes, yet give me a healthy serving of Perfectly Mashed Potatoesand I’m likely to forget the sausages on the plate! These crunchy Garlic Rosemary Roast Potatoes are so full of flavour and enhance any meal that accompanies them.
Having won some Albert BartlettRooster Potatoes a while ago, I wanted to create a delicious roast potato recipe that included the gorgeous red Rooster skin. Not only does the skin have a fantastic flavour, it is also good good source of fibre. Potatoes also contain Potassium, Vitamin C and Iron and are low in fat – unless you fry them or smother them in butter 😉.
All things in moderation eh?
I apologise for not posting this recipe earlier, however, as today is #National Garlic Day, I thought it would be rather appropriate. Personally I love garlic and have used quite a bit in this recipe, you can add as much or as little as you like. Same with the Rosemary. I couldn’t resist a final sprinkling of freshly chopped Parsley, which gives the finished dish a burst of colour and flavour. Again this is optional!
When I picked the Rosemary for these Garlic Rosemary Roast Potatoes, it still had some beautiful blue flowers on it. These can be eaten along with the finely chopped thick leaves.
Recipe: Garlic Rosemary Roast Potatoes serves 6
2kg/4.5lb Red Potatoes – such as the Albert Bartlett Rooster Potatoes I’ve used
2 tablespoons Olive Oil
4-5 Bulbs of Garlic
Small Handful Fresh Rosemary Stems
Sea Salt and Freshly Ground Black Pepper
Optional – handful of chopped fresh parsley to finish.
Method: Preheat the oven to 200C/180C fan, gas mark 6
Wash and thoroughly dry the potatoes. I place them onto a clean tea towel and place another tea towel on top to absorb all the moisture – dry potatoes = crunchy potatoes!
Chop the potatoes into 2″-3″ sized chunks and place onto a baking sheet.
Strip the Rosemary leaves from the stem and finely chop.
Finely chop/mince the garlic, removing the papery skin.
Drizzle the Olive Oil over the potatoes, then sprinkle over the garlic and chopped Rosemary.
Add 1/2tsp of sea salt and some freshly ground pepper.
Using clean hands toss all the ingredients together on the baking tray, ensuring each potato chunk is slicked in oil.
Place the baking tray into the preheated oven and bake for 1 hour – 1 hour 15 minutes.
The potatoes are cooked when they are golden brown and tender all the way through – test with a knife if unsure.
Once cooked remove the potatoes from the oven,
Place the Garlic Rosemary Roast Potatoes on a serving platter and sprinkle over a handful of chopped Parsely.
Almost certainly you will not have to call everyone to tell them dinner is ready! These potatoes smell as good as they taste. I like to serve them with everything from grilled salmon, chicken, to a fully roasted beef joint for Sunday dinner. It’s nice to ring the changes on week nights and weekend dinners.
This is a much requested dish in our house and we quite often have them with cold meat and salad, during the warmer summer months.
If you have enjoyed these Garlic Rosemary Roast Potatoes you may also like these other recipes:
Whilst I love a beautifully decorated cake, sometimes a delicious cut-and-come-again cake is what I crave. This delicious Double Chocolate Chip Loaf Cake certainly delivers on flavour. Packed full of chocolate chips and made with sour cream, it is utterly yummy!
This delicious cake however, was made at the request of our eldest daughter. Chocolate cake with chocolate chips and NO icing. In all fairness she has never been a lover of anything creamy, so I was more than happy to oblige and decided to make a Double Chocolate Chip Loaf Cake.
This cake may have a simple recipe but boy does it win in the flavour votes. It is a really chocolatey, chocolate cake. In fact served warm with custard, ooh and a scoop of Very Vanilla Ice Creamand this would make rather a delicious pudding.
I just love it when a cake can be dual purpose!!
After making yesterday’s Coffee and Walnut Cake I was really regretting not making an extra cake for us! The smell of the coffee cake cooking and the walnuts toasting, had my tummy rumbling. In truth it would only have been Hubby and me that ate it. Coffee cake is not our children’s favourite – although two of them will eat Tirimasu???
Without further ado, let’s get to the recipe so that you too can bake this delicious cake!
Recipe: Makes one Double Chocolate Chip Loaf Cake
175g/6oz Unsalted Butter – at room temperature
175g/6oz Soft Light Brown Sugar
1tsp Vanilla Bean Paster -can be substituted with vanilla extract
3 Large Free Range Eggs
150g/5oz Sour Cream – I find it easier to measure by weight
125g/4.5oz Plain White Flour
50g/2oz Good Quality Cocoa Powder
2tsp Baking Powder
200g/7oz Milk Chocolate Chips/Chunks – use dark/white if preferred
Method: Preheat the oven to 155C/140C fan, gas mark 2
Grease and line the base of a 2lb loaf tin with baking parchment.
Add the butter and sugar to a large bowl.
Whisk/beat until pale and creamy.
Add the 3 eggs and vanilla bean paste and whisk for a further 5 minutes until all the ingredients are fully combined.
Add the sour cream and sift in the flour, cocoa powder, baking powder, salt and add the chocolate chips.
With a spoon fold all the ingredients together until just combined.
Spoon the cake batter into the prepared loaf tin.
Place into the middle of a preheated oven and bake for 45-50minutes.
The cake is baked when it is firm to touch. I don’t suggest inserting a skewer, as if it goes through a warm chocolate chip you may think that the cake is still uncooked.
Once baked remove the Double Chocolate Chip Loaf Cake from the oven.
Allow the cake to cool in the tin until it is warm, or preferably cold.
To remove from the tin, gently go around the outside edge, between the cake and the tin with a palette knife. Place a plate or cooling rack on top of the tin and flip over. The cake should release easily.
In complete honesty, I must say that the cake was still warm when removed from the tin. Such was our eagerness to taste it!! My family have got used to waiting for the blog photos to be taken. Two minutes after the above photo was taken, the slices of cake you see were plated and dished out with forks.
Still slightly warm, with nuggets of semi melted chocolate chunks throughout, this cake made for very nice elevenses with a cup of tea!
We seem to have got into a habit of having cake or a sweet treat such as my Lemony Strawberry Pavlovaon a Sunday, not necessarily a bad thing I think!
This cake, should there be any left, will keep for 4 days in an airtight container. Actually from experience it tightens up a bit on the second day and is not only easier to cut, but also improves in flavour – I’ll leave it up to you to decide whether to wait 😉.
This delightful cake is perfect for picnics, afternoon tea, or elevenses in the garden, when the sun is shining as beautifully as it is today! I’m not a big fan of taking iced cakes on picnics, as the extra sugar seems to be a magnet for bugs!
Do you enjoy eating outside when the weather is nice? Do you have a favourite bake that you always make before a trip to the seaside, or picnic in the park?
Asking these questions reminds me of mug Grandma, who always spent the day before a family outing baking. The only thing I consistently remember her baking was Rock Buns. I’ll have to dig out a recipe – for those of you who aren’t familiar with them, they are fruit filled buns, halfway between a cake and scone. Any tips please let me know in the comments section?
If you have enjoyed this Double Chocolate Chip Loaf Cake here are a few more recipes you may like to try:
There is something about the colour orange that I am drawn to. Orange can be warm and vibrant, bright yet soft. My first bedroom, when I was a little girl was orange, I loved the colour then and 40 years later I still love it. Especially when it is the gorgeous orange of the navel oranges used in this recipe for Glazed OrangeBundt Cake.
Orange also happens to be Peeta’s favourite colour in the Hunger Games Trilogy, not the bright orange of Effie’s hair, but the colour of a sunset.
No apologies, I’m a huge Hunger Games fan, although very few, if any, of the citizens of District 12 would have had the luxury of eating cake. Never mind this totally delicious Glazed Orange Bundt Cake.
If you have absolutely no clue as to what the last few lines mean, don’t worry – just know that I love the colour orange in all its shades!
Our son adores oranges and he is going to be absolutely thrilled, when he gets in from school tonight and sees that I’ve made another Orange Cake. Using Wright’s new Orange Cake Mix to make this beautiful loaf, makes baking this cake so easy. From opening the packet to popping the cake into the oven takes less than 10 minutes.
10 minutes – yes I’m repeating it because the reward for a few minutes measuring and mixing is massive. This delicious cake has such a tender crumb and is packed full of dried fruit. The orange glaze further enhances the tangy orange flavour. Baked in my pretty Citrus Bundt Tin from Nordicware, the detailed markings are clearly visible through the glaze.
This new Orange Cake Mix from Wright’s has received a massive thumbs up from both my family and our neighbours. I do like to share!!
If you are not a fan of cake mixes, try this one and I bet you will change your mind? This is the second time I have baked with it and it is consistently good. Perfect for keeping stashed in the cupboard for when the urge to eat cake hits, or when unexpected visitors arrive. I am sure that they would be delighted by a slice of this Glazed Orange Bundt Cake and a hot drink.
Recipe: Makes one Glazed Orange Bundt Cake serves 10
1 packet of Wright’s Orange Cake Mix
4tbsp Vegetable Oil – as directed on the packet
200ml Water – as directed on the packet
Cake release spray if baking in a Bundt tin, alternatively use a loaf tin which has been greased and lined with baking parchment.
200g/7oz Icing Sugar
1 Orange – you will need the juice of half
Edible glitter – optional
Method: Preheat the oven to 165C/150C fan, gas mark 2.
Spray the Bundt tin with Cake Release Spray.
Make up the cake batter according to the packet instructions.
Pour the orange cake batter into the Bundt tin.
Place the tin in the middle of the preheated oven.
Bake for 45-50 minutes.
The cake is cooked when it is a golden colour and an inserted skewer comes out clean.
Once baked remove the cake from the oven.
Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.
Allow the cake to cool completely before decorating.
To make the glaze:
Sift the icing sugar into a bowl.
Add the juice of half an orange – the glaze should be thick, but still drip from the spoon.
Place the cooling rack on top of a clean baking tray – this is important as the glaze that drips through will be used to cover the sides of the cake.
Spoon the orange glaze over the top of the cake.
Spoon the glaze over the top of the cake and allow it to gently drip down the sides.
Allow the glaze to drip down the sides of the cake.
Ensure the entire top of the cake is covered in glaze.
Carefully lift the cooling rack a little and scoop teaspoons full of glaze, from the tray underneath. Use this to cover the sides of the cake.
When the cake is completely covered in glaze leave to set.
Transfer the Glazed Orange Bundt Cake to a serving plate.
Sprinkle with edible glitter if desired.
Slice and serve the cake with a lovely cup of tea or coffee, ooh and guests. I always think cake should be shared!
If you have enjoyed this Glazed Orange Bundt Cake then you may like these other fruity bakes:
I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!
I had ordered the ingredients with last weeks shopping, intent on making them during the week. Somehow I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!
Both our girls were out late, last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!
I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes AND I had enough for my photo shoot to let our little man munch happily away, whilst I snapped a few shots.
Oh my, these are good – I mean really, really, pass me another one good. The Chorizo could make them taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.
Brain is ticking now – watch this space for pizza style muffins!!
Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick word, as my friend Liz from Teta Lizza’s Kitchen also emphasises, when making muffins don’t over mix the batter. A few floury streaks are ok. The best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true.
It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.
Before you visit I’ll show you how these fantastic, lazy weekend, ChorizoGoatsCheese Muffins are made 😉
Recipe: Makes 12 Chorizo Goats Cheese Muffins
100g/4oz Sliced Chorizo
150g/5oz Goats Cheese
200ml Whole Milk
2 Large Free Range Eggs
4tbsp Vegetable Oil
350g/12oz Plain White Flour
2tsp Baking Powder
Good grinding of black pepper – to taste
1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins
Method: Preheat the oven to 200C/180C fan, gas mark 6
Chop or dice the chorizo into 1cm pieces.
Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
Remove and put on a plate to cool slightly.
Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
Make a well in the centre of the dry mixture and pour the wet mixture in.
Stir with a fork until just combined.
Line a muffin/cupcake tin with muffin cases – and yes I found mine!
Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!!
Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
Mine took 15 minutes.
The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
When baked remove from the oven and place on a cooling rack.
Sprinkle the top of each muffin with a little bit of cayenne pepper.
These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made. However, they can be stored in an airtight container for up to 2 days and refreshed by warming in the oven. They also make a great addition to packed lunches, as a change from sandwiches or wraps.
Now that Spring is firmly here and warmer weather is in sight, I will definitely be making these for picnics, perfect eaten alongside some cherry tomatoes and cucumber sticks.
Do you enjoy eating outside?
I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!
If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:
Does anyone still have chocolate left over from Easter? If so I have the perfect way to make it go further AND taste even more yummy. Meet my Chocolate ToffeeCrunch Bundt Cake.
The utterly mouth watering combination of Chocolate and Toffee all in one cake. If you enjoyed my Rolo Chocolate Cookies I’m pretty sure you’ll love this cake!
She is a beauty isn’t she?
This Chocolate Toffee Crunch Bundt Cake is baked in the Nordic Ware blossom Bundt tin, so I decided that this cake is a girl. Well female….. oh dear it’s late, I’ve gone off on a tangent and I’m waffling again!!
The blossom Bundt tin is one of my favourites. The melted chocolate and bronze crunch on this Chocolate Toffee Crunch Bundt Cake look amazing, but if you were pressed for time, a dusting of icing sugar and this cake would still win hearts – and tummies 😉
So what is it that makes this cake so easy??
Wright’s Baking Chocolate Fudge Cake Mix and their Toffee Cake Mix, combined.
The gorgeous fudgey chocolate works so well with the toffee, I honestly can’t believe that I didn’t think of it sooner.
Having already explained my stance on having a few, good quality packet mixes in the kitchen, whilst writing up my Chocolate Orange Citrus Bundt, no further mention is needed. This cake came about as I had 3/4 of a packet of each of the mixes left after testing their suitability for waffles. Only the Toffee Cake Mix made it through as my Toffee Banoffee Waffles
So you have a choice: weigh out 3/4 of each packet mix (375g) add together and make up according to adjusted packet instructions: 150ml per mix = 300ml of water and 3 tablespoons of oil per mix = 6 tablespoons.
Or mix both whole packets together and make up according to double the packet instructions. So 400ml of water and 8 tablespoons of oil. Fill the Bundt to the desired level and use the leftover batter to bake some cupcakes.
Altenatively, a 10″ springform cake tin would be the right size to bake 2 complete packets of mix made up as per option 2.
So many choices!!! I would like to add that investing in one Bundt tin is worth it, especially if cake decorating skills are not your strongest gift. The tins really do make any cake look beautiful, including this Chocolate Toffee Crunch Bundt Cake.
The Chocolate Toffee Crunch Bundt Cake was given to very dear friends, who had just lost a loved one. Simply making and giving a cake, during a time of grief, is one way to show you care. Nothing can replace their loss, or mend their heartbreak, but taking time to bake a cake, which they can then share with visitors, brought a smile to our friends face when it was delivered.
Thank you for stopping by to read this post and find out how to make PerfectlyMashed Potatoes. If you are curious as to why I should post such an easy recipe here’s my answer. Because everyone has to learn the basics. Including me. Since I wasn’t born with the knowledge of how to cook a roast, boil an egg or mash potatoes. I learnt, mostly, from watching my Grandma, whilst I was growing up.
Always an inquisitive child, I literally hung around her apron strings and learnt how to cook, bake, make preserves, prove bread and much more. My earliest memory is standing on a stall, shucking peas that my Grandad had freshly picked from the garden.
So a love of cooking, indeed, more being in the kitchen and making something, was present from a very early age. At home, I recall asking if I could peel some potatoes. I was given a bowl, full of cold water, to wash off the dirt, potatoes didn’t come pre-washed in the 1970’s and a small vegetable peeler. While a whole hour had passed and I still hadn’t finished! That didn’t matter, I was learning.
Especially in today’s world of convenience food and £1 packets of ready mashed potatoes available from the supermarket, learning how to cook basic recipes, isn’t always taught at home, in the way that I learned. So yes a recipe for Perfectly Mashed Potatoes, is here, because who doesn’t love mash???
Usually kitchens will have a potato masher utensil in them, if not they can be picked up, fairly cheaply, from any shop that sells kitchenware. I will not be using a potato ricer, hand whisk, kitchen stand mixer or any other contraption to make these Perfectly Mashed Potatoes, simply a potato masher. Because it is what most people have to hand and in my opinion, produces the best mashed potatoes!
So the only equipment you will need to make your mash is:
A sharp knife
Optional – vegetable peeler
Most kitchens will be equipped with this equipment, if not, each item can be bought inexpensively as mentioned above.
2.5kg/5lbs Potatoes suitable for mashing – I used Albert BartlettElfe Potatoes – these have a particularly creamy texture and buttery taste, Rooster potatoes are also good for mashing. Any potato that is described as floury, suitable for mash can be used. However for the best mash I’ve tried I do recommend Elfe potatoes.
100mls/4fl ozs Whole Milk
Sea salt and freshly ground pepper to taste
1/4 tsp Ground Nutmeg – freshly grated is even better.
Method: Half fill a large saucepan with cold water
Using a vegetable peeler or small paring knife peel the potatoes.
Cut them into 5cm/2″ chunks as you go and immediately place in the pan of cold water.
NOTE: If peeled potatoes are left out of water they will start to turn brown.
Once all of the potatoes have been peeled and cut up, top up the pan with cold water, so that the potatoes are just covered.
Turn the heat onto high on the hob and bring the potatoes up to a boil.
As soon as they are boiling turn the heat down and let the potatoes simmer for 15 minutes.
To test if the potatoes are cooked, insert a sharp knife into a couple of chunks, there shouldn’t be any resistance and the potato chunk may well break in half.
Once cooked drain the potatoes in a colinder and allow to steam dry for 5 minutes.
Empty any water from the saucepan the potatoes were cooked in.
Add the butter and milk to the pan and heat until the butter is melted.
I add 1/2tsp of sea salt, a good grinding of black pepper and the ground nutmeg to the milk/butter at this stage.
Take the pan off of the heat and add the cooked potatoes.
The next step is simply to plunge in with the potato masher and keep mashing until all the potatoes have broken down and you have smooth, creamy, Perfectly Mashed Potatoes.
I quite often get the children to mash our potatoes and yes, it does require a bit of elbow grease and effort (which with my back I’m not able to apply).
The potatoes are so beautifully soft and creamy, that they break down easily.
Serve the potatoes straight away onto dinner plates, or for special occasions, pile into a serving bowl, dot with a little extra butter and a light sprinkle of nutmeg.
Yes it really is that simple!
Perfectly Mashed Potatoes are the perfect accompaniment to so many meals, made well they are delicious just on their own, perhaps with a little grated, sharp cheddar to top!
If you have enjoyed this recipe for Perfectly Mashed Potatoes, here are some other potato recipes you also may like:
Spring may be upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. The sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!
Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.
I am really working on trying to eat seasonally. We did belong to a veg box scheme, but what with my health and body dictating what I am able to do during the day, too much was being wasted. On that subject I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).
Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. In our Instagram shiny perfect world, it can lead to people feeling inadequate or broken. Real life can be messy. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. Hubby and I are happy, but we have to deal with a lot, together.
A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities, life sometimes throws at us. I can’t even remember exactly when I made this soup – about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.
This the most amazingly easy soup to make and the flavour is outta this world good. Who knew butternut squash could have so much more flavour, just by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.
Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people
1 Butternut Squash
2 Garlic Cloves
2tbsp Olive Oil
1 Vegetable or Chicken Stock Cube
Sea salt and freshly ground black pepper
Optional – Parsely and Double Cream to serve
Method: Preheat the oven to 209C/185C fan, gas mark 6
Using a vegetable peeler, remove the skin from the butternut squash.
Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.
Cut the butternut squash into 2.5cm/1″ chunks
Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.
Place the baking tray into the oven and allow to roast for 25 minutes.
Whilst the squash and garlic are roasting, peel and finely chop the onion.
In a large saucepan add the other tablespoon of olive oil and the chopped onion. Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
The butternut squash is roasted once it has become tender.
Once cooked remove the baking tray from the oven.
The butternut squash has reduced inside and that means – concentrated flavour!
Place the saucepan containing the sautéed onion back over a medium heat.
Squeeze the garlic cloves out of their skin and add to the saucepan.
Add the roasted butternut squash to the pan,
Cover with 1.5 litres of hot water from the kettle.
Crumble in the stock cube.
Bring to a simmer and cook for a further 10 minutes, uncovered.
Remove the pan from the heat and blend using an immersion blender. Alternatively allow the soup to cool a little and blend, in batches, using a blender. Once blended add the soup back to the saucepan.
Check for seasoning and adjust as necessary.
If the soup is too thick add a little extra hot water until the desired consistency is reached.
I like to serve this soup with a little swirl of cream and some Parsely to garnish. A nice thick slice of my Crunchy Seeded Bread would turn this Roasted GarlicButternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?
To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. In fact next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. Whilst the oven is on, it makes sense to pop in two baking trays. That way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.
Sounds like a plan 😉
If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:
Thank you for taking time to leave a comment. I really enjoy reading them and hearing about your baking/cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. If you tag me in I’ll be sure to retweet or give you a shoutout.
Wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured – see Important Stuff.
This Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.
Do any of you, my lovely readers have fears? I like to think that I don’t but, I’m never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’ yep I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. It looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!
And guess what – it didn’t melt!!!
Yep you can always trust Sammie to NOT be at the forefront of new baking technology 😉.
I cannot tell you what a relief it is to have finally baked using a silicone mould. In fact I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!
When I’m baking and cooking I really try to use seasonal fruit and vegetables. This Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.
We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.
In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.
Still I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. On top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. The sponge is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.
This is my favourite recipe today 😉
Recipe: Makes one Raspberries Cream Giant Doughnut at a guess I’d say this should serve 8-10 people, but there again if they want seconds…….
200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds
200g/7oz Caster Sugar
1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey
Method: Preheat the oven to 155C/140C fan, gas mark 2.
Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
Into a large bowl add the butter and sugar.
Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
Add the vanilla bean paste and whisk/beat for a further 2 minutes.
Add all 5 eggs to the bowl.
Sift in the flour, baking powder and salt.
Whish/beat slowly until the ingredients have just come together.
Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
Carefully spoon half of the batter into each of the doughnut halves.
Smooth the top of the batter for an even bake.
Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
Cook for 40-50 minutes. Mine took 45 minutes.
The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
Once cooked remove the giant doughnut halves from the oven and place onto a cooling rack for 10 minutes.
After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
Allow to cool completely on the rack
Once both halves are cooled the doughnut can now be decorated.
Place one half, flat side up, on a pretty serving plate, board or cake stand.
Carefully spread the raspberry jam so that it covers the flat surface.
Arrange the raspberries in a pattern, on top of the jam.
In a bowl addy the double cream and sugar.
Whisk until it just holds a stiff peak.
Fit a large piping bag with a #1M Wilton large star tip.
Fill the piping bag with the whipped cream.
Pipe a swirl pattern around the middle of the bottom layer.
Pipe stars all around the inside and outside edge of the doughnut half.
Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
To make the icing, sift the icing sugar into a small bowl, add the almond extract.
Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
Finally add your sprinkles before the glacé icing sets.
Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.
Whilst Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!
Persaonally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Maybe not every week, although there is nothing wrong with that, perhaps once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.
For me baking isn’t a burden, but a pleasure. However, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!
Are there any traditions that you would like to see brought back?
Do you have a fear of cooking with a certain ingredient or silicone?
I hope you have enjoyed this Raspberries Cream Giant Doughnut post, for other fresh cream recipes you may like these:
Using the recipe from my Monster Mini Egg Cookies I jiggled things about a bit – swapping from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. The result is, in my humble opinion, the best soft chocolate cookie that I’ve made so far!
Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!
The difference being that I know exactly what has gone into these cookies and their smell as they are baking. As you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.
As a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. The type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.
Chewy, ooey and gooey.
Yep I know that sounds like cartoon characters 😉.
If you like chocolate cookies, then you’ll love these Rolo Chocolate Cookies.
Recipe: Make 18-20 Rolo Chocolate Cookies
225g/8oz Soft Dark Brown Muscavado Sugar
150g/5oz Unsalted Butter- at room temperature
1Tsp Vanilla Bean Paste – I use Nielsen-Masseyif you don’t have any paste you can substitute 2tsp of vanilla extract
1 Large Free Range Egg – plus
1 Large Free Range Egg Yolk
50g/2oz Cocoa Powder
225g/8oz Plain White Flour
1/2tsp Bicarbonate of Soda
Pinch of Salt
4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!
Method: Preheat the oven to 165C/150C fan, gas mark 3
Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla bean paste and the eggs and continue whisking/beating for a further 5 minutes.
Next sift the cocoa, flour and bicarb. into the bowl.
Add 4 packets of Rolos.
Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
Line 3 baking trays with baking parchment.
Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
Bake the cookies in the centre of the oven for exactly 15 minutes.
The cookies will still be very soft after the baking time has elapsed.
Once baked remove the cookies from the oven and allow to cool completely on the baking tray.
Once cooled store the Rolo Chocolate Cookies in an airtight container. Separate each layer with baking parchment. These cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.
I tell you this from experience 😉.
If you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.
If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!
In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!
Can you keep chocolate in the house without it constantly ‘calling to you’?
If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:
I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. I enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.
Whatever you are making or baking, have fun and remember food always tastes better when it is shared.
I have a recipe to share with you today that is unbelievably delicious. My Moroccan Lamb Stew served with Lime Couscous.
After cooking my Slow Roasted Lamb Shoulder for Sunday lunch, I had plenty of leftover meat. In fact I’d actually cooked two whole lamb shoulders to make absolutely certain that I’d have enough meat for this Moroccan Lamb Stew.
You could absolutely use fresh diced lamb for this recipe, but there is something distinctly delicious about meat that has been slow cooked on the bone. So much more flavour and that was what I wanted for this dish.
Having never cooked a dish like this before, I knew I was taking a gamble as to whether the children would eat it. They aren’t fussy and eat a wide range of foods, yet I know I wouldn’t have eaten this as a child.
Shame on me!
Each of them completely cleared their plate, loved this AND they’d figured out that I’d added dates to the stew!! They loved the gentle, yet spicey and fruity flavour of the Moroccan Lamb Stew served with the Lime Couscous.
Again shame on me for underestimating their appreciation of delicious food!
Using leftover roast lamb made this dish incredibly easy to put together. Even though the lamb was pre cooked I still let this stew bubble and simmer away on a very low heat for a few hours. This didn’t make the lamb tough or dry. It resulted in fragrantly spiced lamb, that was so melt-in-the-mouth tender.
I absolutely adore Dates and these Medjool Dates from The Medjool Date Co. are so completely delicious, I find that I’m popping them in my mouth, when I should be cooking with them. Oops!
During the slow cooking of this Moroccan Lamb Stew the Medjool Dates completely break down and become part of the sauce. They are not an overwhelming flavour, but instead add a fruity sweetness that you can’t quite put your finger on, yet simply know it tastes wonderful.
This recipe is a brilliant way to create another fantastic dish from leftover roast lamb.
Recipe: Moroccan Lamb Stew serves 4-6
650g/1.5lbs Leftover Roast Lamb – skin and bone removed
2tbsp Olive Oil
1 Large Onion
3 Medium Carrots
2 Celery Sticks
2tsp Harrisa Paste
6 Medjool Dates – stones removed and finely diced
1 Beef Stock Cube
Salt and Pepper to season
2tsp Corn flour (also called corn starch)
Method: Use a large heavy based pan for this recipe.
Add the oil to the pan over a medium heat.
Finely chop the onion and sauté in the pan, stirring frequently, until softened.
Chop the carrots and celery into 1cm pieces, add to the sautéed onion in the pan and cook until just softened over a low heat.
Whilst the vegetables are slowly cooking prepare the lamb.
Remove any skin from the lamb and cut into 5cm chunks, obviously from a leftover roast there will be smaller pieces as well, that’s fine they all go into the stew!
Add the lamb to the pan and add the Harrisa paste and chopped Dates.
Stir to mix everything together.
Cover with hot water from the kettle.
Add a pinch of sea salt and some freshly ground black pepper.
Cover with a lid and leave on a very low heat for 5 hours.
After the cooking time has elapsed taste for seasoning – add more salt/pepper as necessary.
Mix the corn flour with 20mls of cold water to form a slurry.
Add the cornflour slurry to the Moroccan Lamb Stew. Stir well and increase the heat to medium.
Allow the corn flour to thicken the sauce (which naturally reduces during the long cooking period) and cook for five minutes.
This is a perfect dish to make for when friends/family are visiting or staying, especially if they have a long journey. The stew will happily sit over a very low heat until your guests arrive and the Lime Couscous takes moments to make, leaving you free to greet and settle your guests.
For me, this dish is fantastic as I can get dinner ready and cooking early in the day (see Living With Seizures ) and then if my body allows I can bake some delicious treats for my family and friends.
In fact the first time I made this Moroccan Lamb Stew I was so worried that it wouldn’t be eaten, I made a pudding. Now just to be clear, I bake quite a bit, when I am able to – but we rarely have dessert after dinner. Honestly I’m talking high days and holidays are the only time I make pudding. In fact I didn’t even make a dessert for Easter Sunday. On this occasion however, I made an apple tart – it’ll be on here very soon.
Can you imagine the children and my hubby’s faces when they saw the apple tart 😉! We all ate dinner and then had pudding, such piggies! If my husband had the choice, we would have pudding every day. After that day a tradition was started, when we have Moroccan Lamb Stew for dinner, there must be pudding for afters. I knew I should have hidden the apple tart!!!!
Do you like turning leftovers into another fabulous dish?
There will be more ‘leftovers’ recipes coming up on this blog. In the meantime if you enjoyed the Moroccan Lamb Stew I’m sure you’d like these:
Whatever you are cooking, baking or making I love seeing your results. Please pop a photo on Twitter/Instagram and tag me in. You can also leave me a comment if you try one of my recipes in the comment section.
Have fun whilst you are in the kitchen preparing a feast!