Beauvale Cheese Walnut Scones

For someone who genuinely did not like scones, I have been baking rather a lot of them recently. I have concluded that homemade, or well made bakery scones, are a million miles away from the prepackaged, heavy, scones of my past. During my recent scone bake-a-thon I adapted my Super Light Scones recipe to create an all butter version, which makes the most delicious savoury scones. Welcome my Beauvale Cheese Walnut Scones.

FF Beauvale Cheese Walnut Scones
Beauvale Cheese Walnut Scones fabulous served warm.

These Beauvale Cheese Walnut Scones are incredibly tasty and two out of our three children loved them. Let me add that they would not eat blue cheese on a cracker. A massive win for me as a mum!

FF Beauvale Cheese Walnut Scones
Beauvale Cheese Walnut Scones perfect for lunch, picnics or just because they are so good!

Truly though, their taste is a reflection of just how much delicious flavour is packed into these scones. The salty melted Beauvale Cheese, against an all butter scone, with the crunch of toasted walnuts and balanced with just a hint of honey.

I bet you didn’t see that last ingredient coming?

Blue cheese and honey pair beautifully together and at first I was going to caramelise the toasted walnuts in honey. However, I decided that I wanted the sweet honey to be no more than a kiss on our tastebuds.

FF Beauvale Cheese Walnut Scones
Beauvale Cheese Walnut Scones a buttery cheesy scone with added crunch.

Beauvale Cheese is a soft blue cheese, that doesn’t have the intensity of Stilton. Beautiful eaten with bread or crackers and served on a cheese board, this cheese comes alive when baked in the scones. Warm and melted, it has a rounder, salty and buttery flavour that blends nicely with the toasted walnuts and that little hint of honey.

Try these Beauvale Cheese Walnut Scones, they are incredibly simple to make and are perfect for using up leftover cheese.

Recipe: Makes 12-14 Beauvale Cheese Walnut Scones

50g/2oz Walnut Pieces or Halves

450g/1lb Plain White Flour

3tsp Baking Powder

75g/3oz Very Cold Unsalted Butter

125g/4.5oz Beauvale Cheese – mine was from Pong Cheese

250mls/9fl oz Milk – Whole or Semi Skimmed

3tbsp Milk for glazing the tops of the scones

3tsp Runny Honey

1/4tsp Sea Salt – I use Maldon

1/4tsp Freshly Ground Black Pepper

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

  • In a dry iron skillet or frying pan add the walnut pieces and place over a medium until lightly toasted. You will just be able to start smelling the wonderful walnut oils. Remove from the heat and set to one side to cool.
  • Into a large bowl sift the flour and baking powder.
  • Add the sea salt and pepper.
  • Using the large grating side of a box grater, grate the very cold cheese straight onto the flour – I find it easier to have my bowl on digital scales.
  • Cover the butter with flour, using a butter knife and separate any clumps, so that the butter is evenly distributed.
FF Beauvale Cheese Walnut Scones
Grated cold butter covered in seasoned flour.
  • Next break off chunks of the Beauvale Cheese and drop them into the bowl.
FF Beauvale Cheese Scones
Golden Beauvale Cheese with a ripple of blue.
  • Using a butter knife flick the flour over the cheese so that it is covered. This will stop it from clumping together.
  • Chop the walnuts roughly and add to the bowl. Stir with the butter knife to distribute evenly.
  • In a jug add 2 teaspoons of honey to the milk. Whisk briefly to disolve the honey.
  • Make a well in the centre of the bowl and pour the milk/honey mixture in.
  • Use the butter knife to briefly stir the ingredients and then use your hand to bring them together into a rough dough.
  • The trick to creating the lightest scones is to handle them as little as possible and only very lightly flour the worktop on which you roll and cut them out.
  • On a lightly flour dusted worktop tip out your scone dough and flatten with your hands so that it is 5cm/2″ deep.
  • Use a rolling pin to gently roll the dough to 2.5cm/1″ thickness.
FF Beauvale Cheese Walnut Scones
Gently roll the scone dough out.
  • Line a large baking tray with baking parchment or a silicone baking mat.
  • Using a 7cm/3″ cutter press straight down and cut out the scones. If you twist the cutter as you cut the scones it can cause uneven rising.
  • Add the last teaspoon of honey to the milk, stir and then brush the tops of the scones.
FF Beauvale Cheese Walnut Scones
Beauvale Cheese Walnut Scones ready to be baked.
  • Place the scones in the top of the preheated oven and bake for 20-25minutes, until they are risen and golden brown in colour.
  • Once baked remove the scones from the oven and place on a cooling rack – be careful as they will be hot!
FF Beauvale Cheese Walnut Scones
Beauvale Cheese Walnut Scones inhale their wonderful aroma as they come out of the oven.

These utterly delicious Beauvale Cheese Walnut Scones are perfect served warm, split with butter, a little extra cheese (the contrast between the cold and baked cheese is delicious), or just on their own. They taste great cold and so are perfect for packed lunches, picnics and afternoon tea.

Due to the higher fat content, the scones will last 3-4 days in an airtight container and I have successfully frozen similar scones for up to one month. To refresh, defrost and place in a warm oven for 5-10 minutes and they’ll taste as though they’ve been freshly baked.

FF Beauvale Cheese Walnut Scones
Beauvale Cheese Walnut Scones a delicious savoury treat!

 

If you have enjoyed this Beauvale Cheese Walnut Scones recipe here are some others you may also like:

Asparagus Proscuitto Ham Tart

FF Beauvale Cheese Walnut Scones
Asparagus Prosciutto Ham Tart with Goddess Cheese

Feta Red Onion Marmalade Quiche

FF Beauvale Cheese Walnut Scones
Feta Red Onion Marmalade Quiche

Goddess Cheese Pine Nut Muffins

FF Beauvale Cheese Walnut Scones
Goddess Cheese Pine Nut Muffins

There are so many wonderful ways of using cheese in cooking and baking. Over the next few months we will discover together, wonderful sauces, dinners, recipes and bakes.

Pong Cheese has a wonderful selection of cheeses on their website. I look forward to widening my cheese palette and creating recipes with all the different cheeses.

I hope that you will join me on this creative journey and together we can have fun discovering new ways to make and bake with cheese in our kitchens? Having fun along the way as we cook up some cracking feasts.

Sammie xx

Pong Cheese provided the cheese for this recipe. All opinions, views, content and photographs are my own. This is not a sponsored post. Please see my Disclosure Policy.

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Goddess Cheese Pine Nut Muffins

Goddess Cheese Pine Nut Muffins vibrant strips of aromatic basil run through these delicious buttery cheese, pine nut studded muffins.

FF Goddess Cheese Pine Nut Muffins
Goddess Cheese Pine Nut Muffins a delightful flavour combination.

These delightful muffins are so easy to make, quick to bake and perfect for breakfast, packed lunches, picnics……

FF Goddess Cheese Pine Nut Muffins
Goddess Cheese Pine Nut Muffins perfect for picnics.

Whenever we have friends and family round, I always provide a cheese board. Having more of a savoury palette, I generally choose cheese and crackers over dessert on most occasions. I adore all cheeses and this Goddess Cheese, sent to me to try by Pong Cheese is no exception.

A cider washed edible rind conceals the most gorgeous, gooey, buttery cheese, perfect for spreading on crackers, with a glass of something chilled to go alongside. The initial buttery flavour is layered with a nutty taste that is perfectly  paired with the pine nuts in these Goddess Cheese Pine Nut Muffins.

FF Goddess Cheese Pine Nut Muffins
Goddess Cheese Pine Nut Muffins a great way to use up left over cheese.

Whilst spreading this cheese on crackers is a perfectly acceptable way to indulge your senses, my creative side knew that it would taste so good baked in a muffin. After a party or family gathering I am quite often left with cheese and other delectables. I avoid waste as much as I can, so incorporating this beautiful cheese into a bake gives it a second life in these delicious muffins.

Goddess Cheese Pine Nut Muffins are incredibly easy to whip up and bake. In fact these took less than 30 minutes from start to eating!

Oh boy, these muffins are fabulous warm out of the oven.

Recipe: Makes 12 Goddess Cheese Pine Nut Muffins

50g/2oz Pine Nuts

300g/11oz Plain White Flour (self raising can be substituted – leave out the baking powder)

2tsp Baking Powder

2 Whole Free Range Eggs

200ml Semi-Skimmed or Whole Milk

4tbsp Vegetable/Sunflower Oil

Goddess Cheese 150g/5oz – mine was from Pong Cheese

6 basil leaves

1/4tsp Sea Salt – I use Maldon

1/4tsp Freshly Ground Black Pepper

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

  • Place the pine nuts into a dry skillet or frying pan and toast over a medium heat until golden. Remove from the pan and place on to a plate to cool. Reseve some pine nuts for topping the muffins.
  • Sift the flour and baking powder into a large bowl.
  • Pile the basil leaves on top of each other and cut into fine strips.
  • Add the cooled pine nuts, basil, and seasonings to the bowl.
  • Stir with a fork to incorporate.
  • Break the Goddess Cheese into lumps and add half to the flour mixture – I found it easier to have the bowl on the scales.
FF Goddess Cheese Pine Nut Muffins
Gorgeously gooey Goddess Cheese.
  • Cover the cheese in the bowl with the flour mixture. This will stop it clumping together.
  • Add the other half of the cheese, again pinching off gooey lumps and dropping them into the bowl. Cover in the flour mixture as before – dry mixture.
  • Into a jug add the milk, oil and eggs. Lightly mix with a fork – wet mixture.
  • Make a well in the centre of the dry mixture and pour in the wet mixture.
  • Stir with a fork approximately 10-12 times until the ingredients are just mixed.
FF Goddess Cheese Pine Nut Muffins
A few flour streaks are fine.
  • Note: Over mixed muffins will be tough!
  • Place muffin liners in a muffin tin – I didn’t but would advise you to as it does make the muffins easier to remove.
  • Divide the muffin mix between the 12 cases.
  • Top with the reserved pine nuts – if you have forgotten to reserve any don’t worry they will still look and taste delicious.
FF Goddess Cheese Pine Nut Muffins
Goddess Cheese Pine Nut Muffins ready for the oven.
  • Place the tin in the top of the oven and bake for approximately 15 minutes.
  • The muffins are cooked when they are just firm to touch and golden brown.
  • Once baked remove the muffins from the oven.
  • FF Goddess Cheese Pine Nut Muffins

      Beautifully golden Goddess Cheese Pine Nut Muffins.

    Transfer the Goddess Cheese Pine Nut Muffins to a cooling rack until warm and then devour!

    These muffins are at their absolute best, warm straight from the oven, where the cheese is still slightly melted and the flavours of the toasted pine nuts and basil come through.

FF Goddess Cheese Pine Nut Muffins
Look how moist and delicious these muffins are.

Having had to split a muffin for the photographs, I also really enjoyed them cold. All the buttery, nutty cheese, pine nut and basil flavours are still present which I am really pleased with. This makes the Goddess Cheese Pine Nut Muffins perfect as portable food.

I will definitely be making more of these for picnics, packed lunches and just for eating warm from the oven!!!

Muffins are always best on the day made, however, stored in an airtight container they are good for 3 days, or frozen for up to a month. To refresh just pop in a moderate oven for 10 minutes and they’ll taste like they’ve just been baked.

If you have enjoyed this recipe for Goddess Cheese Pine Nut Muffins you may also like these:

Feta Cheese Herb Muffins

FF Goddess Cheese Pine Nut Muffins
Feta Cheese Herb Muffins delicious and light.

Cheese Bacon Breakfast Muffins

FF Goddess Cheese Pine Nut Muffins
Cheese Bacon Breakfast Muffins a great way to start the day.

Chorizo Goats Cheese Muffins

FF Goddess Cheese Pine Nut Muffins
Chorizo Goats Cheese Muffins a fantastic blend of flavours.

No longer do you need to look at an oozing, gooey Goddess Cheese and wonder what to do with it. These Goddess Cheese Pine Nut Muffins are sublime and as they don’t use a whole packet of cheese, leave you enough for your cheese and crackers.

This recipe started in my mind with the intent of using up leftover cheese. Oh no! These are so good I would happily buy the cheese to make them.

Whatever you are making and baking in your kitchens, have fun and enjoy sharing the feast you are preparing.

Sammie xx

Pong Cheese provided me with the cheese to make this recipe. All content, views, opinions, recipes and photographs are my own. Please see my Disclosure Policy.

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Slow Roasted Cider Pork

I really enjoy roasting a large joint of meat. Not only does it really feel as though I am preparing a feast, it also is difficult to over cook the meat. This Slow Roasted Cider Pork is so easy to cook and the flavour it outta this world!

FF Slow Roasted Cider Pork
Slow Roasted Cider Pork melt in the mouth meat and the best crackling!

This beautiful, bone in, tied shoulder of Pork came from  Graig Farm . It weighed 4kg and so was a whopper of a joint.

Cooked on a bed of fresh herbs and onions, with a bottle of Thatcher’s Gold Cider poured under it, the Pork, tightly wrapped in aluminium foil, cooks slowly and steams in the herby, cider.

FF Slow Roasted Cider Pork
Slow Roasted Cider Pork such a delicious way to roast pork shoulder.

In the United States Pork Shoulder is also referred to as Pork Butt. The joint comes from the front shoulder of the pig, so needs long, slow cooking, to break down the the muscle. The result is effectively pulled Pork. Don’t expect to carve this joint, as it literally falls apart once cooked.

Oh and have I mentioned how easy it is to cook this Slow Roasted Cider Pork?

Once prepped you pop it in the oven and just let it do it’s gloriously tasty, deliciously melting, cooking. A great dish if you’ve got a busy day ahead.

FF Slow Roasted Cider Pork
Slow Roasted Cider Pork look how tender this delicious meat is?

The bones literally pulled  clean out from the pork.

From this one joint you can go on to make other dishes in the week – watch out for my Chipotle Pulled Pork Fajita’s coming soon 😉

Some people can’t be bothered with the hassle of cooking a Sunday Roast. For our family it is not only tradition, but also provides leftovers for meals during the week such as my Roast Chicken Noodle Soup.

Slow Roasted Cider Pork can be served with the traditional Sunday sides of roast potatoes and vegetables, or Mashed Potatoes for the ultimate comfort meal. There are dozens of ways to serve pulled pork and I intend to add plenty more recipes to this blog!

FF Slow Roasted Roast Pork
Slow Roasted Cider Pork infused with cider and fresh herb flavours.

This one joint would easily feed 15-20 people, depending on how you were serving it. The pork I used for this joint was organic. I can honestly say that the flavour is far superior to the pale, mass produced alternative. Economically, this meal made four dinners for a family of 5. With 3 growing teenagers, that counts as 5 adults in my book.

This Slow Roasted Cider Pork goes a long way and that that certainly helps with theconomics of buying such a large joint. As I’ve said before we are not a meat eating family, so the meat we do eat goes further. Take a look at Graig Farm’s website, there is 10% off for new customers and they always have special offers on. They are a family run farm who genuinely care for the animals that they rear.

I have been buying meat from them for the last few years and I have never had a bad meal, cooked with their meat.

This is not a sponsored post. I paid fair and square for the Pork Shoulder, I just really like their farming ethos, they are very nice people and their meat is outstanding!

Recipe: Slow Roasted Pork Shoulder

3-4Kg Bone in Pork Shoulder Joint – if cooking a smaller joint reduce the temperature to 120C

Fresh Herbs – I used Bay leaves, Sage, Thyme and Rosemary – woody herbs work best

1 Large Onion – peeled and cut into quarters (or 2 small onions halved)

1 Bottle Cider 500ml I used – Thatcher’s Gold

Sea Salt – I use – Maldon

Freshly Ground Black Pepper

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

  • Remove the pork from the fridge 1 hour before cooking. Remove all packaging set on a large plate and pat dry with kitchen roll.
  • In the base of your roasting tin add the fresh herbs and onions quarters.
  • Pour in the bottle of cider.
  • Sit the pork joint on top of the onions and herbs.
  • Sprinkle over freshly ground pepper, rub sea salt and a little fresh thyme into the skin.

FF Slow Roasted Cider PorkSlow Roasted Cider Pork

    I know you can’t see the cider I poured it under the pork after it was placed in the tin!
  • Cover the pork with aluminium foil, making sure that it does not touch the actual joint. Crimp the foil tightly around the edge of the tin so that it seals in the pork and cider.
FF Slow Roasted Cider Pork
Slow Roasted Cider Pork ready for it’s low and slow roasting.
  • Place the roasting tin into the lower part of the oven and allow to cook at the preheated temperature for 30 minutes.
  • After 30 minutes has passed reduce the oven temperature to 150C/130C fan, gas mark 2 and cook for a further 6 hours.
  • You can take the joint out after 3 hours and baste with the herby cider juices as I did. Remember to tightly cover with foil before putting back into the oven.
FF Slow Roasted Cider Pork.
Slow Roasted Cider Pork basted with the cider halfway through cooking.
  • If you want to go out for the day, please don’t worry about the basting. The steamy, herb infused, cider atmosphere in which the pork cooks will still be deliciously full of flavour.
  • After 6 hours has elapsed remove the joint from the oven and check how tender it is. I simply pull at the meat with a fork, if it comes away easily the park is cooked.
  • Increase the oven temperature up to it’s original preheated level and place the pork back in the oven for 20-30 minutes to crisp up the crackling and create the crusty pork ‘bark’ at each end of the joint.
  • When the skin has crisped up and you have crunchy crackling remove the pork from the oven.
  • Remove the pork joint from the tin and place on a platter or carving board.
  • Being extra careful as it is very hot, I then snip and remove any string, before using scissors to cut away the crackling, which I then pop back in the oven whilst the roast potatoes cook.
  • Cover the pork with foil and allow to rest for at least 30 minutes.
  • Using two forks pull the pork apart and pull out the bones, they will come out cleanly.
  • FF Slow Roasted Cider PorkYou can see how cleanly the bone came out on the left.

Serve the Slow Roasted Cider Pork with roast potatoes and seasonal vegetables and enjoy the soft, tender meat and crunchy, tasty cracking.

The perfect roast to fead a crowd, so invite all you family round, get everyone to pitch in with a dish and enjoy fun, feasting, friendship and laughter together. There’s nothing like a good meal and great company to hhelp people relax and unwind.

If you have enjoyed this recipe for Slow Roasted Cider Pork you may also like these:

Redcurrant Jelly Glazed Roast Lamb

FF Redburrant Jelly Glazed Roast Lamb
Redcurrant Jelly Glazed Roast Lamb

Lemon Thyme Roast Chicken

FF Lemon Thyme Roast Chicken
Lemon Thyme Roast Chicken

Garlic Rosemary Roast Potatoes

FF Slow Roasted Cider Pork
Garlic Rosemary Roast Potatoes

 

Do you enjoy cooking a roast for all the family, or is it too much hassle?

Thank you for all your photos and feedback via the comments section, Instagram and Twitter. I really do appreciate you making and baking my recipes and love yo see how they turn out, so please keep the pictures and comments coming.

Whatever you are making and baking the Bank Holiday Monday, I hope you have fun creating your delicious feasts and sharing your wonderful bakes with lots of smiles.

Sammie xx

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Moroccan Lamb Stew

I have a recipe to share with you today that is unbelievably delicious. My Moroccan Lamb Stew served with Lime Couscous.

MD Morrocan Lamb Stew
Morrocan Lamb Stew slow cooked tender lamb in a slightly spicy, fruity sauce.

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.

Morrocan Lamb Stew flavored with middle eastern spices.
Moroccan Lamb Stew flavored with middle eastern spices.

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!

MD Morrocan Lamb Stew
Moroccan Lamb Stew meltingly tender lamb in a deliciously fragrant sauce.

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.

MD Morrocan Lamb Stew
Harissa and Medjool Dates create the fruity and spicey flavours in this dish.

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.
  • Serve with Lime Couscous.
MD Morrocan Lamb Stew
Moroccan Lamb Stew a deliciously easy dish to make.

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:

Roast Chicken Noodle Soup

MD Roast Chicken Noodle Soup
Roast Chicken Noodle Soup a perfect way to make your roast chicken go further.

Slow Rosted Lamb Shoulder

GF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder

Redcurrant Jelly Glazed Roast Lamb

GF Redcurrant Jelly Glazed Roast Lamb
Redcurrant Jelly Glazed Roast Lamb

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!

Sammie xx

@sammiefeasting Twitter/Instagram

Graig Farm provided the lamb for this recipe and The Medjool Date Co. provided the Dates. I was not paid to write this post. All opinions, recipes, content and photographs are my own. Please see my Disclosure Policy.

 

 

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Slow Roasted Lamb Shoulder

I know that Easter is only a few days away and that traditionally lamb is eaten on Easter Sunday, but this Slow Roasted Lamb Shoulder is so good, I would happily eat it all year round!

GF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder tender, moist and falls off the bone.

By that I really mean whenever good, British lamb is in season. Graig Farm is where I buy our lamb from and I can honestly say it really is the best lamb I have ever eaten. Whether as Redcurrant Jelly Glazed Roast Lamb or this Slow Roasted Lamb Shoulder.

Absolutely perfect for putting in the oven first thing, whilst, on Easter Sunday you go to church, or take part in an egg hunt. Minimal preparation and then when you come back home the smell, as you walk through the front door, so warm, welcoming and delicious!

GF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder makes a delicious meal.

A whole shoulder of lamb will feed six people generously, so if you are cooking for more people, do as I did. I roasted two whole shoulders as I wanted to be guaranteed lots of leftovers. Whilst I was cooking one Slow Roasted Lamb Shoulder it would take no more effort or energy to cook two and I wanted plenty of leftovers for another recipe I had in mind.

So whenever you are feeding a crowd, this is the perfect roast for feasting on. After slow roasting for 5 hours, you have beautiful, melt in the mouth meat. In fact I pulled our lamb apart using two forks, much like you would for pulled pork. The lamb comes clean away from the bone and is so moist, perfect with golden, crunchy roast potatoes or this Leek Colcannon.

GF Slow Roasted Lamb Shoulder
Slow Roasted Lamb Shoulder so tender it can be pulled apart using forks.

Recipe: One Slow Roasted Lamb Shoulder will serve 6 adults

  • Each shoulder of lamb weighs  2.2kg from Graig Farm 
  • One onion, peeled and halved per shoulder.
  • Sprigs of rosemary.
  • Sea salt and freshly ground black pepper.
  • Optional –  peeled garlic cloves.

Method: Preheat the oven to 155C/140C fan, gas mark 2

  • Place the shoulder of lamb into a roasting tin that just fits.
  • Using a sharp knife make slashes through the skin into the shoulder of lamb.
  • Push small sprigs of rosemary (and garlic, if liked) into the holes.
  • Sprinkle over with sea salt and pepper.
  • Place the onion halves under the lamb.
GF Slow Roasted Lamb Shoulder
Two whole lamb shoulders fitted perfectly in my roasting tin.
  • Cover the roasting tin tightly with aluminium foil. Make a folded pleat down the length of the foil and then crimp tightly to the tin. The pleat allows you to pull the foil away from the lamb, so that they don’t touch, it also gives room for steam to circulate as the lamb is slow cooking.
GF Slow Roasted Lamb Shoulder
The pleat in the foil allows for expansion.
  • Place the lamb into the centre of the oven and cook for 5 hours.
  • NOTE: All ovens vary, the cooking time is a guide only,
  • The meat does not need to be basted. The natural fat and juices within the lamb baste it as it slow cooks.
  • After the cooking time has elapsed, remove the lamb from the oven.
  • Remove the foil and check the lamb is cooked by pulling at some of the meat with a fork. If it comes away easily the lamb is cooked.
  • If the lamb is not fork tender, cover again with foil and place back into the oven, checking half hourly until cooked.
  • Once cooked, if you like crispy lamb skin increase the oven temperature to 200C/180C fan, gas mark 6 and place the lamb back into the oven, leaving the foil off. Cook for 20-30 minutes, until you have golden, crispy skin.
GF Slow Roasted Lamb Shoulder
Beautifully cooked Slow Roasted Lamb Shoulders.
  • Once cooked remove the lamb from the oven.
  • Take the lamb out of the pan and place on a board, or platter, cover in foil to rest for 30-40 minutes. Enough time to finish the roast potatoes in the oven!
  • To serve, pull the lamb apart into chunks, using 2 forks.

This Slow Roasted Lamb Shoulder tastes so mouth-wateringly good, you’ll be back for seconds – so maybe roasting two shoulders of lamb wouldn’t be such a bad idea after all 😉.

Whatever you do this Easter, I’d encourage you to take a moment to think about why we celebrate it – see Important Stuff.

If you have enjoyed this Slow Roasted Lamb Shoulder you may also like these recipes:

Redcurrant Jelly Glazed Roast Lamb

GF Redcurrant Jelly Glazed Roast Lamb
Redcurrant Jelly Glazed Roast Lamb

Leek Colcannon

GF Leek Colcannon
Leek Colcannon

Hot Cross Buns

GF Hot Cross Buns
Homemade Hot Cross Buns.

If you make this Slow Roasted Lamb Shoulder from Graig Farm please leave a comment or pop a photo up on Twitter/Instagram. I love seeing what you cook and bake.

Do you have a favourite roast? Or do you struggle to cook a certain roast and you’d like help with it?

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Graig Farm provided the lamb for this post. All opinions, views, recipe and content are my own. I did not receive payment for this post please see my Disclosure Policy.

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Rocky Road Petit Fours

Today’s treat is a fantastic way to use up any leftover chocolate from Christmas and portion it into manageable, bite sized treats. Say hello to these Rocky Road Petit Fours.

Rocky Road Petit Fours bite sized crunchy, chewy, chocolate morsels www.feastingisfun.com
Rocky Road Petit Fours bite sized crunchy, chewy, chocolate morsels www.feastingisfun.com

Ooh hello!!!

I’m pretty sure ours is not the only home with an excess of Christmas chocolate, silently hiding behind over stuffed cupboard doors, waiting to wreck havoc on New Year eating resolutions.

So I thought I’d come up with a recipe that makes best use of all that lovely chocolate and portions it into more diet, I mean healthier sized morsels.

With only four ingredients, these Rocky Road Petit Fours are a great treat to make for parties and as gifts, whatever time of year it is.

Rocky Road Petit Fours perfect for parties www.feastingisfun.com
Rocky Road Petit Fours perfect for parties www.feastingisfun.com

Pop a few in a cellophane bag, tie with pretty ribbon and you have a great gift. Teachers, co-workers, shopping delivery drivers…..

Rocky Road Petit Fours so pretty when presented nicely. www.feastingisfun.com
Rocky Road Petit Fours so pretty when presented nicely. www.feastingisfun.com

Yup. That’s who I made these for, my Waitrose delivery drivers. They go above and beyond when it comes to delivering my shopping and I really, really appreciate that.

Since my seizures started, see here , I tried having our shopping delivered at the weekend. The problem was, it took a big chunk out of the day whilst hubby sorted and put all the shopping away. Also, I was losing track of what we needed etc. so I switched to a mid week delivery and with the delivery driver’s help, the shopping is unloaded, put away and weekends are way more relaxing for my hardworking hubby.

So I filled a tin with these delicious treats and sent them back with the driver after he had helped with my shopping today.

I do think it is important to thank people. Especially when they go out of their way to help.

Edible gifts are a great way of saying a special thank you.

Rocky Road Petit Fours delicious chocolate treats.www.feastingisfun.com
Rocky Road Petit Fours delicious chocolate treats. www.feastingisfun.com

Making these chocolate delights is childs play. Literally!!

With a little supervision, these are perfect for making with children. Although whether they are then given as gifts, directly depends on the chocolate ‘evidence’ around the little cherubs face! It might be an idea to have some prepared in advance and let the children eat the fruits of their labour.

Recipe: Makes approx. 45 Rocky Road Petit Fours

150g/6oz Good Quality Milk Chocolate – I used Waitrose Seriously Intense Milk Chocolate with 49% Cocoa (or use a mix of milk and dark chocolate)

100g/4oz Mini Marshmallows

100g/4oz Shortbread  – cut into small chunks

10 Glace Cherries – finely chopped

Petit Fours Cases

Edible glitter or stars for decoration

Method:

Break, or chop the chocolate into small pieces and place into a large heatproof bowl.

Melt, in the microwave, using the medium heat setting and 30 second bursts.

Remove before all the chocolate is melted and stir continuously until smooth and lump free.

Add into the melted chocolate the shortbread, mini marshmallows and chopped glace cherries. Thoroughly mix until all the ingredients are coated in chocolate.

Using two spoons carefully fill each petit fours case generously.

Set aside to cool and set. During warmer months, pop the Rocky Road Petit Fours into the fridge for a couple of minutes to set.

Sprinkle over edible glitter, or gold stars to add a finishing touch to these treats.

Perfect as gifts, for parties, or just to share with friends and family.

Rocky Road Petit Fours oh go on, just one!!! www.feastingisfun.com
Rocky Road Petit Fours oh go on, just one!!! www.feastingisfun.com

Make sure you leave one spare to try – these Rocky Road Petit Fours are utterly delicious! Here are some other recipes for you to enjoy:

Chocolate Fudge Brownie Bites

Chocolate Heart Cookies

Do you enjoy making edible gifts?

Let me know what you think of these. I really appreciate you taking the time to write a comment. Thank you.

Sammie xx

 

 

 

 

 

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Roast Chicken Noodle Soup

How good does this delicious Roast Chicken Noodle Soup look? It tastes even better!

Roast Chicken Noodle Soup www.feastingisfun.com
Roast Chicken Noodle Soup www.feastingisfun.com

Hi! Now it’s not very often I mention the words ‘low calorie’ or ‘low fat’ here, on feastingisfun – but, well it would seem, I may have put on a few pounds. I’m guessing I may not be the only one.

Am I right?

Roast Chicken Noodle Soup - delicious, easy to make and virtually fat free! www.feastingisfun.com
Roast Chicken Noodle Soup – delicious, easy to make and virtually fat free! www.feastingisfun.com

So I’ve come up with a delicious way to help you save money and keep your weight in check – this Roast Chicken Noodle Soup!

Seriously, one roasted, chicken breast, a few veg and this soup feeds 4 people!! It can easily be doubled, if cooking for a crowd, or kept in the fridge, waiting for a quick, thorough re-heat, after a long day at work!

Whats not to love?

Roast Chicken Noodle Soup low in fat, delicious and nutritious www.feastingisfun.com
Roast Chicken Noodle Soup low in fat, delicious and nutritious www.feastingisfun.com

I roasted a chicken breast quarter for this recipe, but leftovers from a Sunday roast would work perfectly. In fact we are having roast turkey today and I intend to make a batch of this soup with a little of the leftovers, for the week ahead!

Oh and did I mention this soup is virtually fat free???

One teaspoon of olive oil, to sauté the vegetables, is all the added fat there is!

I guess you could poach the chicken, instead of roasting it, but that would rule out leftovers AND all the flavour in this Roast Chicken Noodle Soup comes from roasting the meat, at the start.

I happily defer to the Barefoot Contessa, Ina Garten in these matters. She has been cooking chicken, for her husband Jeffrey, for many, many years and if she says roasting chicken imparts the most flavour, well who am I to argue?

I also kinda have a confession!!!!

I have never liked, pre-made, chicken noodle soup. It’s what is know in our family as ‘headache food!’ Don’t ask me how it got that name, it just did.

Now, in the interests of clarity, I’m talking packet soups. You know the flat packets that when ripped open reveal powder and dehydrated vegetables. Never liked the chicken noodle one – loved minestrone though!

Roast Chicken Noodle Soup - not from a packet mix!! www.feastingisfun.com
Roast Chicken Noodle Soup – not from a packet mix!! www.feastingisfun.com

So creating this recipe was a double challenge. Firstly to see if I could make a Roasted Chicken Noodle Soup with very little fat and secondly, to see if I could eat it (without getting a headache) and enjoy it and make it taste way better than the packet soup from my childhood. That’s three things – never mind!

Anyway, I totally scored on all points. This Roasted Chicken Noodle Soup is delicious, low-fat nutritious and no headache!!!!

This is how to make it:

Recipe: Serves 4 portions Roast Chicken Noodle Soup

Approx 225g/8oz Roast Chicken – deboned, skin off and shredded

1tsp Olive Oil

1 Medium Onion – finely diced

3 Carrots – finely diced

2 Celery Sticks – finely diced

1/2tsp Fresh Thyme – strip the leaves from the stalk (halve if using dried)

1 Chicken Stock Cube (I prefer Knorr stock cubes) dissolved in 1.2l/2 pints boiling water

100g/4oz Vermicelli or other small, dried pasta

Salt and Pepper to season

Method:

Roast a breast quarter of chicken, at 180C for 30-40 minutes, until cooked through.

One delicious roasted chicken breast quarter.
One delicious roasted chicken breast quarter.
When slightly cooled, remove the skin and shred the chicke, discarding any bone.
When slightly cooled, remove the skin and shred the chicken, discarding any bone.

Alternatively shred approximately 225g/8oz of roast chicken or turkey.

Place a large pan, over a medium heat and add the oil.

Add the diced onion, carrots and celery to the pan.
Add the diced onion, carrots and celery to the pan.

Saute the vegetables until just softened, approx 7 minutes.

Add the shredded chicken and fresh thyme to the pan.

Pour over the chicken stock.
Pour over the chicken stock.

Weigh out the noodles of your choice.

I used broken up vermicelli.
I used broken up vermicelli.

Add the noodles to the soup.

Taste for seasoning. Add salt and pepper as necessary.

Simmer for 5 minutes, or until the noodles are cooked.

Serve immediately.

Roast Chicken Noodle Soup add some parsley to garnish and serve. www.feastingisfun.com
Roast Chicken Noodle Soup add some parsley to garnish and serve. www.feastingisfun.com

To make a hearty meal out of this soup serve with some thick, crusty bread like my Wholemeal Cob Loaf or Wholemeal Loaf.

If you want to avoid carbs altogether, you could add shredded cabbage, or spirilized courgette (zucchini).

This Roasted Chicken Noodle Soup is absolutely delicious, quick to make, fab for using up leftovers and feeds 4 people for very little. It’s a win-win recipe and one I shall be making frequently.

Are you battling a few extra, post Christmas pounds?

If you love this Roast Chicken Noodle Soup then you might want to have a look at these –

Carrot Soup also low fat,

FF Carrot Soup
Carrot Soup served with crumbled Stliton cheese.

Leek and Potato Soup leave out the cream and you will lower the calories in this delicious soup!

Leek and Potato Soup velvety comfort.
Leek and Potato Soup velvety comfort.

Roasted Garlic Butternut Squash Soup.

FF Roasted Garlic Butternut Squash Soup
Roasted Garlic Butternut Squash Soup just add crusty bread!

Let me know if you make this soup? I love reading your comments.

Sammie xx

Continue reading Roast Chicken Noodle Soup

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Turkey and Leek Pie

Hi there, thank you for stopping by to take a look at my Recipe for Turkey and Leek Pie, topped with mountains of Mash.  This is a fantastic recipe for using up leftover Turkey after Christmas or Thanksgiving!

Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce - pass me a plate I'm hungry?!!!!
Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce – pass me a plate I’m hungry?!!!!

The News has been awash with statistics and reports of how much food we throw away, or waste as a nation.  Now I’m not suggesting you try to make a pie  out of the gooey apple, fermenting at the bottom of the fruit bowl – however, lots of us eat Turkey over the holiday period and Roast Chicken (which makes a great substitute for this pie) throughout the rest of the year.  This recipe will show you one, easy way to make a delicious meal with leftover Turkey!!

Yesterday we had a roasted Turkey crown for Sunday dinner.  It was seriously yummy!  But, I was left with one complete Turkey breast, cooked and in the fridge!!!  What to do??

Today I decided to make a Turkey and Leek pie, topped with Mashed Potatoes instead of pastry.  Alternative toppings for this pie could include : sliced potatoes,  flaky pastry, savoury crumble topping, herbed breadcrumbs.  If you try any of these please let me know how you get on?

Recipe : This Pie will serve 6 people

1 1/2 – 2 lb  (750g- 1Kg) Cooked Turkey cut into 1 inch chunks

2  Medium Leeks

4 oz  Butter (split in two)

1 tbsp  Olive Oil

2 tbsp  Vermouth or White Wine

1 tbsp  Plain White Flour

1/2 of a Chicken Stock Cube

3 tbsp + extra  Whole Milk

1.5 Kg  Peeled Potatoes (Maris Piper/Desiree or any floury potato suitable for mashing)

2  Sprigs Fresh Thyme

Salt & Freshly Ground Black Pepper

Method :

Peel and chop the potatoes, place in a saucepan and cover with water.  Add  a pinch of salt, bring to the boil and then simmer until tender when pierced with a knife.  Drain the potatoes, place them back into the saucepan with 2 tbsp of butter and milk. Clamp on the lid and leave off the heat for 5 minutes.  Next, adding a good grinding of black pepper, mash the potatoes, set aside to cool.

Place 2tbsp of the butter and the Olive oil into a frying pan over a medium heat.  Chop the leeks into small dice, rinse thoroughly, pat dry and add to the melted butter and oil in the frying pan.

Bright green, uncooked leeks. They fill the pan!!
Bright green, uncooked leeks. They fill the pan!!

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

Add a pinch of salt and sauté over a low heat. You don’t want the leeks to colour,  just to become soft and slightly translucent.

The sautéed leeks have lost their bright colour and shrunk in the pan as they've cooked!
The sautéed leeks have lost their bright colour and shrunk in the pan as they’ve cooked!

Next add 1 tbsp of flour, stirring so the chopped leeks are covered in the flour. Continue to cook for a couple of minutes – this will ensure the finished sauce doesn’t have a floury flavour.

The flour mixes with the butter and oil to thicken the sauce once the liquid has been added.
The flour mixes with the butter and oil to
thicken the sauce once the liquid has been added.

Add a splash of Vermouth or white wine (if you prefer to not use alcohol, just skip this stage).  Mix thoroughly over a low heat, cooking for a couple of minutes – this stops the finished sauce from tasting floury!  Next add a good splash (30-40mls) of milk.

The sauce will have a very thin consistency. Keep stirring!!!
The sauce will have a very thin consistency. Keep stirring!!!
After a couple of minutes the sauce will thicken.
After a couple of minutes the sauce will thicken.

Crumble in half of a chicken stock cube. When fully incorporated into the sauce, have a quick taste and add salt and freshly ground black pepper to season.  Next strip 2 fresh Thyme sprigs and add the Thyme leaves to the leek sauce.  Set to one side and allow to cool.

Cut the cold, cooked Turkey (or chicken) into 1 inch chunks and place into a pie dish. Cover the Turkey with the leek sauce.

 

Turkey chunks covered in leek sauce, flecked with Thyme leaves.
Turkey chunks covered in leek sauce, flecked with Thyme leaves.

Now you can cover the Turkey/Leek mixture with mountains of Mashed Potato. Pile the mash up high and then, using a fork, ruffle up the surface (this will ensure an extra crunchy topping when cooked!).

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.
Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

At this stage the Turkey and Leek Pie can be wrapped in cling film and placed in the fridge for a couple of days until needed.  Or double wrapped in cling and popped into the freezer for up to one month – defrost overnight in the fridge before reheating.

To cook the pie, preheat the oven to 190C  (175C fan), place the pie dish on a baking sheet.  Place in the middle of the oven and cook for 1hour, until bubbling around the sides, golden and crunchy on top and piping hot all the way through.

Scrumptious......
Scrumptious……

The ultimate winter comfort food Turkey and Leek Pie, perfect for sharing and sure to put a smile on the face of those who try it!!!!!!

Until next time I hope I’ve inspired you to get creative with leftovers, smile and have fun.

Sammie xx

 

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Double Chocolate Brazil Nut Cookies

Ooh Delicious Double Chocolate Brazil Nut Cookies, sound scrummy, taste amazing!!
Double Chocolate Brazil Nut Cookies a perfect way to use up nuts after Christmas and totally delicious to boot!! www.feastingisfun.com
Double Chocolate Brazil Nut Cookies a perfect way to use up nuts after Christmas and totally delicious to boot!! www.feastingisfun.com
Today’s activities have been dictated by the weather!!!  Actually not such a bad thing.  I decided originally to make jam today, however it’s not raining and will be later on today, tomorrow, the next day, so on and so forth.  Jam is most definitely a wet weather activity at this time of year – especially as I hadn’t yet put my Daffodil bulbs and Viola plants into the front garden flower bed.

I had actually resigned myself (given the very sorry state the Viola plants were in) to not being able to get this last bit of gardening done this year.  My back has been playing up and as long as I’m  up and about my priority for any given day is to try and get dinner sorted – in the morning, if possible, as my pain levels increase during the day.  Also if I can get a wash load on that’s a bonus.

I know it sounds pathetic, but that simply is how it is.  I always try and focus on the positive aspects of the day.  If I started to look too closely as what I’ve not achieved I think that could lead me into a downward spiral – and that’s not the person I chose to be. Don’t get me wrong, there are days (weeks) that are harder than others and it does occasionally get me down, but I’m an optimistic person by nature, so I chose to look at the good things in my life.

 

I’m loved, more than I could ever imagine by The Most Amazing God, I have a wonderful family who also love and accept me.  Friends that love and accept me despite my inability to be reliable or commit properly to something.  I have a lot to be thankful for.

So today was the day for jam making,  Except the weather’s good and jam  can be made on rainy days!!  I didn’t abort all cooking attempts though and decided to see whether some ‘left over’ chocolate covered Brazil nuts would make nice cookies? Oh yeah they do!!

Double Chocolate Brazil Nut Cookies

Recipe:

5oz  Dark Brown Muscavado Sugar

8oz  Unsalted Butter – room temp

1  Egg yolk – pref free range

1tsp  Vanilla Extract

1/4tsp  Salt

6oz  Plain White Flour

2oz  Cocoa Powder

2oz  Shelled Brazil Nuts – chopped finely, to the same consistency of ground almonds

6oz  Chocolate Covered Brazil Nuts

(or 3oz  Shelled Brazil Nuts and 3oz  Milk Chocolate Chunks)

Method:

Preheat the oven to 175C (160C fan)

Place the sugar and butter into a large bowl (I’ve used a clear glass jug as it’s easy to check that all the dry ingredient have been mixed in, later on).

The dark muscavado sugar gives the cookies a lovely depth of flavour, without tasting too sweet!
The dark muscavado sugar gives the cookies a lovely depth of flavour, without tasting too sweet!

Whisk (or beat vigorously) the butter and sugar together until completely combined and paler in colour.  Whisk in the egg yolk, salt and vanilla extract.

The whisked mixture will be darker than when using white sugar.
The whisked mixture will be darker than when using white sugar.

Now take the 2oz of shelled Brazil nuts and  either using a mini-chopper or food processor, chop finely until it has the same texture of ground almonds.  Add these finely chopped nuts, the cocoa and the flour to the bowl.

In this recipe I've substituted 4oz of flour with 2oz of both Cocoa powder and finely chopped Brazil nuts.
In this recipe I’ve substituted 4oz of flour with 2oz of both Cocoa powder and finely chopped Brazil nuts.

Now chop the chocolate covered Brazil nuts roughly (do the same for plain Brazils if using).

Don't chop too finely as you want some nice, nutty crunch to your finished cookie!!
Don’t chop too finely as you want some nice, nutty crunch to your finished cookie!!

Add the roughly chopped Brazils and gently mix all the dry ingredients into the sugar/butter mix.  Make sure you combine all the dry ingredients that have dropped to the bottom of the bowl.  Once everything is combined STOP!! If you overwork the mixture the dough will become tough and will affect the finished cookie.

Next, using a desert spoon and eating knife, drop golf ball sized dollops of the cookie dough onto a baking sheet lined with parchment paper.

Aim for a roughly circular dollop of cookie dough!!
Aim for a roughly circular dollop of cookie dough!!

Dampen your hand and gently press down on the cookie dough to slightly flatten it.  This mixture is very sticky so you may need to rinse your hands, in cold water, in between squishing the cookie dough.

Place in the preheated oven and cook for 20-25 minutes.  Keep a close eye on your cookies whilst cooking, it’s much harder to tell if chocolate cookies are burnt by sight!!  the cookies are ready when the tops have a sugary, slightly shiny surface.  When cooked, remove from the oven and allow to cool completely and firm up on the baking sheet.

Double Chocolate Brazil Nut Cookies- the perfect way to use up leftover Christmas nuts www.feastingisfun.com
Double Chocolate Brazil Nut Cookies- the perfect way to use up leftover Christmas nuts www.feastingisfun.com

It’s time to pop the kettle on!!!  Place the cold cookies in an airtight container, or pop a few into cellophane bags tied with pretty ribbon and give as gifts

I’m sharing mine with my official ‘Taste Tester’ the Green Goddess, whose honest feedback and encouragement is invaluable.

It really is so much more fun sharing what you’ve baked with others – and they enjoy it too!!

Sammie x

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