Maple Drizzled Apple Blueberry Loaf Cake

As a family we eat a fairly balanced diet, with lots of fruit and vegetables and the occasional takeaway. Because balance is everything, in life, as it is in cooking and eating. While I cook most of our meals from scratch I’m also realistic. So in our freezer there is usually a bag of oven chips, frozen peas and some good quality sausages. Also this Maple Drizzled Apple Blueberry Loaf Cake is packed full of fresh fruit.

FF Maple Drizzled Apple Blueberry Loaf Cake

To be clear, I am not advocating that this cake is a ‘health food’. Rather, that anything homemade firstly, has to be better than a mass produced, long shelf life product and secondly, while cooking and baking, we become more aware of the ingredients that go into our food.

FF Maple Drizzled Apple Blueberry Loaf Cake
Maple Drizzled Apple Blueberry Loaf Cake perfect for sharing.

Because there is a large portion of fruit packed into this cake, it is extremely and deliciously moist. Ideal for slicing, wrapping and adding to a packed lunch. Yet equally enticing, shared with friends or neighbours over a mid morning cup of coffee. Since all food tastes better when shared, why not bake this cake and take it with you to work? Sharing does not have to be confined to our homes!

Maple Drizzled Apple Blueberry Loaf Cake

A quick note before making this cake: similar to Maple Syrup Frosted Apple Cupcakes, the cake batter is made before grating and adding the apple. As a sweeter variety works best, unlike Granny Smith which is more acidic, this helps to ensure the apple browns as little as possible. Also, the skins were left on the apple quarters whilst grating.

Recipe: Maple Drizzled Apple Blueberry Loaf Cake serves 8

175g/6oz Unsalted Butter softened

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

50g/2.5tbsp Maple Syrup I use – Pure Maple

1tsp Vanilla Extract I use – Nielsen-Massey

3 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Powder

1/4tsp Cinnamon

225g/8oz Grated Apple preferably a sweeter variety

125g/4.5oz Blueberries

75g/3oz Icing Sugar

2tbsp Maple Syrup

Method: Preheat the oven to 160C/140C gas mark 3, 315F

First of all grease a 2lb loaf tin, 26cm x 12cm x 7cm (approx. 10″ x 5″ x 3″). Line the base with baking parchment.

Making The Apple And Blueberry Filled Cake Batter

  • Into a bowl sift the flour, baking powder, cinnamon and salt – dry ingredients. Set this to one side.
  • Next, in a large bowl add the softened butter, caster sugar and 2.5 tablespoons of maple syrup. Beat until pale and creamy. Rub the mixture between your finger and thumb, it should feel smooth. If it feels gritty continue mixing until the sugar is fully combined with the butter.
  • Add the vanilla extract and beat to incorporate.
  • Now add all 3 eggs and then the sieved, dry ingredients. Gently mix until just combined.
  • For the grated apple, firstly set a bowl on to digital scales. Cut one apple at a time into quarters, removing the core. Using a box grater, grate the apple, using the coarse grater, until only skin remains. Continue until the whole apple has been grated. Add the grated apple to the bowl on the scales, this will give you an idea of how much each grated apple yields.
  • Continue grating the apples, as before, until you have the desired weight.
  • Tip the grated apple and whole blueberries into the cake batter.
  • Fold the fruit into the batter using a spoon and taking care not to break up the blueberries.
  • Spoon the cake batter into the prepared loaf tin and smooth the surface using the back of a spoon.
Ff Maple Drizzled Apple Blueberry Loaf Cake
Creating the delicious, fruit filled cake batter.

Baking The Loaf Cake

  • Place the tin into the centre of the oven and bake for 1 hour – 1 hour 20 minutes.
  • The cake is baked when an inserted skewer comes out clean.
  • As soon as the cake is baked remove from the oven and allow the cake to cool completely in the tin.
  • When the cake is cooled, use a palette knife to run around between the cake and the inside of the tin, releasing any sticky bits.
  • Now turn the cake out on to a cooling rack and gently peel away the baking parchment.
  • Place the cooling rack over a clean baking tray.

 

Making The Maple Syrup Drizzle And Decorating The Cake

  • Sift the icing sugar into a bowl. Then add 2 tablespoons of maple syrup and stir until the icing has a smooth consistency.
  • Use a spoon to drizzle the icing across the cake. Also encouraging the icing to drip down the sides of the cake.
  • Leave the cake to set.
FF Maple Drizzled Apple Blueberry Loaf Cake
Creating the drizzle effect on the cooled, baked cake.

While the icing is setting, put the kettle on and invite your neighbours round!

Maple Drizzled Apple Blueberry Loaf

Since this delicious cake was made a little while ago, it is very tempting to jump through the screen and grab a slice!

Serve this cake sliced and with a smile. It will keep in an airtight container for 3 days. During warmer weather store in the fridge.

If you have enjoyed this Maple Drizzled Apple Blueberry Loaf Cake you may also enjoy these:

 

Chocolate Chip Pumpkin Loaf Cake

FF Maple Drizzled Apple Blueberry Loaf Cake
Chocolate Chip Pumpkin Loaf Cake

Mascarpone Topped Carrot Cake

FF Maple Drizzled Apple Blueberry Loaf Cake
Mascarpone Topped Carrot Cake

Lemon Blueberry Bundt Cake

FF Maple Drizzled Apple Blueberry Loaf Cake
Lemon Blueberry Bundt Cake

I love adding fresh fruit to cakes as it makes them deliciously moist. And fruit filled cakes are a million miles away from dry, moisture sucking, mass produced alternatives that are readily available in the shops. Most of all, home baked cakes not only taste so good, their flavour is far superior to most bought cakes.

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

Sammie xx

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Chocolate Chip Pumpkin Loaf Cake

The leaves are finally starting to change colour, during a gusty breeze they flutter through the air, landing on the ground, blown into crunchy, golden piles. Autumn feels like it has arrived and with it the need to snuggle under soft blankets, whilst watching telly on a chilly evenings. Warming, comforting food is also required. Gone are the salads of summer, soups, stews and puddings taking their place. Baking this Chocolate Chip Pumpkin Loaf Cake fills the house with pumpkin spice scent, welcoming all who come home after a busy day at work or school.

FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake utterly delicious.

As the days become increasingly colder, what better than warm pumpkin spices combined with chocolate chips in a moist pumpkin cake, to make you feel ready to tackle the rest of the day?  Sliced and wrapped, this Chocolate Chip Pumpkin Loaf Cake is perfect for packed lunches. While at school or work, the taste and warmth of home can be with us, wherever we are.

FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake gorgeous autumnal colours.

Creating this loaf cake was a real triumph. Successfully combining pumpkin, pumpkin spices and chocolate into a tasty, moist, healthier cake. Since loaf cakes are so much easier to cut, wrap and pack to go, this has been a huge hit here, especially with hubby. You may therefore see more loaf cakes appearing on Feasting is Fun.

FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake packed full of milk chocolate chips.

Starting with the recipe for Spiced Pumpkin Walnut Muffins, while delicious, I wanted to add chocolate chips and increase the size of the bake. Because I wanted a cake that was full of flavour, skimping on the chocolate chips was not an option. Deciding to hold back one third to top the cake with, ensured that this cake also looked appetising

Recipe: Chocolate Chip Pumpkin Loaf Cake serves 8-10

125g Unsalted Butter melted and cooled plus 1tbsp extra for greasing the loaf tin

3 Large Free Range Eggs

200g Pumpkin Purée

200g Natural Yoghurt – I use full fat Yeo Valley

125g Plain White Flour

150g Wholemeal Flour

3tsp Baking Powder

175g Soft Light Brown Sugar

150g Milk Chocolate Chips or Chunks – I use Callebaut

1/4tsp Salt -I use Maldon

2.5tsp Pumpkin Spice

Method: Preheat the oven to 180C/160C fan, gas mark 4

A loaf tin that measures 25cm x 11.5cm x 7.5cm (10″ x 4.5″ x 3″) approximately, is needed for this recipe. Grease the tin with butter and line the base with baking parchment.

  • First weigh and melt the butter. Then pour the butter into a separate, medium sized bowl or jug to cool.
  • While the butter is cooling assemble the dry ingredients. In a large bowl add the plain and wholemeal flour together with the baking powder.
  • Next add the sugar, salt and pumpkin spice to the flour. Use a balloon whisk to mix the dry ingredients thoroughly, ensuring any clumps of sugar are broken up. Finally add 100g of chocolate chips and set the bowl to one side.
  • Now check the melted butter, it should be just warm. Add the eggs, yoghurt and pumpkin purée. Use a fork to break up the eggs and lightly whisk all the wet ingredients together until they are combined.
  • With both bowls in front of you make a well in the centre of the larger bowl containing the dry ingredients.
  • Pour the wet ingredients into the dry and then stir with a spoon until everything is just combined. Over mixing will result in a heavy cake.
  • Now spoon the Chocolate Chip Pumpkin Loaf Cake batter into the loaf tin, then add the remaining chocolate chips evenly on to the top of the cake.
FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake ready for the oven.
  • Place the loaf tin into the centre of the oven and bake for 45 minutes to 1 hour.
  • The cake is baked when an inserted skewer comes out clean.
  • Once the cake is fully baked remove it from the oven.
  • Place the loaf tin on a trivet or cooling rack and allow the cake to fully cool in the tin.
FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake cooling in the tin.
  • When fully cooled run a palette knife around the edges of the cake. Turn the cake out of the tin and carefully remove the baking parchment from the base of the cake.
FF Chocolate Chip Pumpkin Loaf Cake
Chocolate Chip Pumpkin Loaf Cake serve with a hot drink and a smile.

Since this cake is so delicious, it is perfect for sharing. Invite friends round for a coffee morning and I guarantee that this cake will be a hit. It is also ideal to serve with frothy hot chocolate after a family walk on a chilly day out. Food shared tastes infinitely better, because it is a shared experience that creates memories.

If you have enjoyed this recipe for Chocolate Chip Pumpkin Loaf Cake you may also like these:

Double Chocolate Chip Loaf Cake

FF Chocolate Chip Pumpkin Loaf Cake
Double Chocolate Chip Loaf Cake

Baked Pumpkin Spiced Doughnuts

FF Chocolate Chip Pumpkin Loaf Cake
Baked Pumpkin Spiced Doughnuts

Double Cherry Drizzle Oat Bars

FF Chocolate Chip Pumpkin Loaf Cake
Double Cherry Drizzle Oat Bars

Baking for others can be a very rewarding experience, especially if you enjoy baking and sharing. The gift of a cake, shows the recipient that they have been thought of and most of all, are cared about. As a result of a little fore thought and preparation, it is really possible to make someone’s day.

While baking, making and creating in your kitchens, have fun preparing your feast.

Sammie xx

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Cheddar Tomato Basil Quiche

It would seem that Monday’s have become quiche days. This was not intentional, although I haven’t been cooking Sunday roasts for the last few weeks, so that may explain it. Plus we all love quiche in our house. It’s easy to make and bake in the morning, ready for a quick reheat in the evening for dinner. So today I give you my Cheddar Tomato Basil Quiche.

Pinterest sized image of quiche with descriptive graphics.

Now if you’re a little quirky like I am, you’ll understand why quiche is one of my most favourite pastry dishes. It’s the ratio of pastry to filling that I love. Technically a tart, a quiche has no pastry top. So this Cheddar Tomato Basil Quiche has sides and a base of delicious, homemade, all butter shortcrust pastry and lots of eggy filling.

A portion of quiche served with new potatoes and salad leaves.
Cheddar Tomato Basil Quiche served with boiled new potatoes and homegrown salad leaves.

One quick word on eggs – I adore them and only ever buy free range or organic. They are my go to comfort food and also the one thing I can make myself eat when I’m tired or in pain. I still eat my boiled egg out of the chick covered eggcup holder I had when I was little. I love eggs in all guises but a really good dippy boiled egg, or soft fried egg are my favourites!

Quiche appreciation

Back to quiches and this Cheddar Tomato Basil Quiche in particular. I’ve made a few over recent weeks and I’ll link them at the bottom, but now I’m actively trying to make vegetarian ones. Twitter has a #MeatFreeMonday hashtag and so it fits in nicely with that for the time being. Most of my quiche recipes can be switched to veggie versions if you want to.

A dinner serving of quiche on a plate with new potatoes and salad.
Cheddar Tomato Basil Quiche

Pastry! I have written a recipe that is absolutely foolproof for making Perfect All Butter Shortcrust Pastry. Yes I totally get that we’ve all got busy lives and as yet, no I haven’t made my own puff pastry, but, my recipe is quick and simple. It’s also a lot cheaper than buying your own pastry, plus you know exactly what goes in it. So please be encouraged to try making it for this Cheddar Tomato Basil Quiche. You’ll have twice as much as you need and you can easily freeze the other half!

Recipe: Cheddar Tomato Basil Quiche

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

Spare Plain Flour for dusting the work top and rolling pin

6 Large Free Range Eggs

2 Tablespoons Whole or Semi Skimmed Milk

2 Whole tomatoes – each cut into 6 wedges

150g/5oz Strong Cheddar Cheese Grated – I use Wyke Farms mature cheddar

Handful of Fresh Basil Leaves

Pinch of Salt – I use Maldon Sea Salt

Freshly Ground Pepper

Method: Peheat the oven to 220C/200C fan, gas mark 7, 425F

Making and pre-baking the tart case

  • Dust the work top with flour and rolling pin. Form the pastry into a ball.
  • Roll out from the centre of the pastry, in one direction until you have a circle slightly larger than your quiche tin.
  • Ensure the quiche tin is placed onto a baking tray.
  • Transfer the pastry to the tin by wrapping the rolled out pastry around the rolling pin.
  • Ensure the pastry is pushed, not stretched into position, pressing firmly against the sides of the tin.
  • Roll the rolling pin over the top of the tin. This creates a nice clean edge to the quiche.
  • Cut a piece of baking parchment slightly larger than the filled tin. Scrunch it up and then place on top of the pastry.
  • Fill with ceramic balls or baking beans and place in the top of a preheated oven for 15 minutes.
  • After 15 minutes baking time has elapsed remove the baking tray from the oven.
  • Using the parchment paper lift out the baking balls.
  • Return the pastry case to the oven and bake for a further 5-10 minutes until the pastry has just turned golden.
FF Cheddar Tomato Basil Quiche
Place the tomatoes and half of the basil on the pastry base.

Filling and baking the Quiche

  • Next add the grated cheese in between the tomatoes.
  • Crack all the eggs into a large jug (I always crack mine into a separate bowl first).
  • Add the milk, salt and pepper and whisk lightly with a fork until combined.
  • Pour the egg mixture carefully over the filled quiche.
FF Cheddar Tomato Basil Quiche
Decorate the top of the quiche with the remaining basil leaves.
  • Place the quiche, still on the baking tray, into the centre of the oven and bake for 25-30 minutes.
  • The Cheddar Tomato Basil Quiche is baked when it is golden and there is no wobble to the centre of the quiche.
  • Once baked remove the quiche from the oven and allow to cool for 15 minutes.
FF Cheddar Tomato Basil Quiche
Cheddar Tomato Basil Quiche so easy to make and easy to eat.

To serve slice into 6 portions. Serve warm with salad and new potatoes for a wonderful mid week meal. Likewise this delightful quiche is delicious at room temperature and is perfect for buffets, packed lunches, picnics and food on the go.

Ensure the Cheddar Tomato Basil Quiche is cold before wrapping in cling film or foil and store in the fridge for up to 4 days.

If you have enjoyed the recipe for this Cheddar Tomato Basil Quiche here are some other recipes you may also like:

Feta Red Onion Marmalade Quiche

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

Smoked Bacon Asparagus Quiche

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

Asparagus Proscuitto Ham Tart

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

 

Quiches are so versatile. Layers of flavour can be built inside the egg tart. I’m particularly fond of quiches that use relish or condiments to build flavour. Likewise fresh herbs can really lift the flavour of a quiche. The basil in this Cheddar Tomato Basil Quiche turns a good quiche into a great one.

Play around with fresh herbs and good quality chutneys or relishes in your baking, especially in quiches. Their flavour can really add depth or freshness to the resulting flavour.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast to share with others. Thank you for sharing photos of your amazing creations on Twitter and Instagram and for taking time to leave comments. It really makes my day to see what you come up with and how you interpret my recipes.

Sammie xx

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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.

Also 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. Since I have more of a savoury palette, I generally choose cheese and crackers over dessert on most occasions. While I adore all cheeses, this Goddess Cheese, sent to me to try by Pong Cheese is beautifully buttery and creamy.

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

  • First of all 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.
  • As soon as the muffins are baked remove 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!

    Enjoy these muffins at their absolute best, warm straight from the oven. While 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 leftover Goddess Cheese and wonder what to do with it. Instead you can make Goddess Cheese Pine Nut Muffins 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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Spicy Sausage Rolls

Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.

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

For those of you with a more gentle constitution, don’t worry these Spicy Sausage Rolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.

The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat,  mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.

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

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

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

Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!

Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.

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

As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.

This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.

I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!

Recipe: Makes 12 Spicy Sausage Rolls

350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rol all butter puff pastry

454g/1lb Pork Sausagemeat – good quality at least 85% Pork, casing removed

50g/2oz Chorizo Sausage – casing removed

1 Jalapeño Chilli Pepper

1 Medium Free Range Egg

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

  • Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.
  • Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.
  • Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.
  • Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).
  • Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.
  • Divide the sausage meat mixture in two.
  • Evenly lay the sausage meat down the middle of each length of pastry.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
You can see the flecks of green chilli and red chorizo throughout the sausage meat.
  • Crack an egg into a small bowl and whisk with a fork.
  • Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.
  • Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.
  • Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.
Spicy Sausage Rolls ready for their egg wash and to be baked!
Spicy Sausage Rolls ready for their egg wash and to be baked!
  • Place the sausage rolls on to a lightly oiled baking tray.
  • Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.
  • Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.
Spicy Sausage Rolls ready for the oven.
Spicy Sausage Rolls ready for the oven.
  • Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.
  • The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.
  • Once baked remove the sausage rolls from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.
  • Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!
Spicy Sausage Rolls that smell so delicious and inviting.
Spicy Sausage Rolls that smell so delicious and inviting.

Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.

To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.

If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.

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

Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!

Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.

If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:

Quiche Lorraine

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

Sausage Plait With A Twist

Spicy Sausage Rolls
Sausage Plait With A Twist

Tomato Thyme Garlic Focaccia Bread

Spicy Sausage Rolls
Tomato Thyme Garlic Focaccia Bread

If you think about it, a buffet is really an indoor picnic!

Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.

The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.

Sammie xx

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Macadamia Apricot Flapjacks

I am so loving the longer daylight hours at the moment. Feeling as though I want to make the most of every drop of sunshine. Winter being a distant memory, I’ve been out in the garden, clearing, ready for sowing and planting. Don’t worry I have also been in the kitchen baking and these Macadamia Apricot Flapjacks are the delicious result.

FF Macadamia Apricot Flapjacks

When the weather is warm and the sun is shining I simply love being in the garden. Listening to the chatter and chirruping of birds, feeling the warmth of the sun on my back, our garden becomes my haven again, after the long, cold winter months.

Easy Recipes For Breakfast On The Go

So being able to eat breakfast, or more usually brunch, outside is very much treasured. These Macadamia Apricot Flapjacks are perfect to munch on whilst sitting on our garden bench, hot cup of coffee to hand. Packed with slow energy release oats, they make a tasty, yet filling alternative to toast or cereal.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks so good with a cup of good coffee.

This recipe is so simple and quick. A few minutes in the kitchen melting, mixing, baking and cooling means that you can have a great, portable bar, that is perfect for breakfast on the go, packed lunches, getting through the late afternoon energy dip. Plenty of deicious bars to see you through the week.

That has to be a winning recipe – right?

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks – crunchy, chewy bars of yum!

I love easy recipes – more so during the warmer months, when my passion for cooking and baking is matched by my passion for gardening. Yes I still have to work around my body (see – Living with siezures ), that just makes the time I have even more precious. Whilst in the winter I can happily spend all day – relatively speaking – in the kitchen, during warm spring and summer days my preference is to be outside.

Baking According To The Weather

My hubby jokes that I was born wearing Wellington boots! Whilst I may not be able to do the heavy digging of years past, I still like to get my hands dirty. I’ve also found, especially during the hotter months of summer, baking is best done first thing in the morning. That way there isn’t a hot oven baking bread, mid afternoon, just as the temperature outside is peaking.

Macadamia Nut Dried Apricot Flapjacks
Macadamia Apricot Flapjacks crunchy, chewy and full of flavour.

Easily Made Gluten Free Traybake

Back to the Macadamia Apricot Flapjacks! The macadamia nuts add a buttery crunch to these bars that I absolutely adore, however, I know they can be pricey. A great substitute would be almonds, either flakes or whole almonds that you chop yourself. I have used dried apricots that are the gorgeous tangerine orange of their fresh counterparts, however, if you prefer the darker, unsulphured apricots, use them instead. Good quality rolled oats, absolutely make these flapjacks the stars that they are.

I have specified that these Macadamia Apricot Flapjacks are gluten free, please check the labels of ingredients carefully to ensure that they are so. This is vital when baking for someone on a restricted diet. Their health absolutely cannot be compromised.

Recipe: Makes 12 Macadamia Apricot Flapjacks

250g/10oz Unsalted Butter – plus a little extra for greasing the tin

100g/4oz Golden Syrup (light corn syrup)

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) – I used Delicious Alchemy as they are 100% gluten free

150g/5oz Dried Apricots – chopped into rough quarters

100g/4oz Chopped Macadamia Nuts – I buy whole nuts and roughly chop them myself

Optional – 100g White Chocolate – alternatively use milk or dark chocolate

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F

Making The Flapjacks

  • Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
  • Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
  • In a large bowl add the golden syrup.
  • Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.
  • Add the oats, chopped apricots and macadamia nuts and stir to thoroughly combine.
  • Tip the mixture into the prepared tin and press down using the back of a metal spoon, until the mixture is one even layer.
FF Macadamia Apricot Flapjacks
The Macadamia Apricot Flapjack mixture compacted into an even layer and ready for the oven.

Baking The Macadamia Nut Apricot Flapjacks

  • Place the tin in the middle of the oven and bake for 20 minutes exactly.
  • The flapjacks will be a light golden colour when baked – do not be tempted to bake them for longer as this will result in them being hard, not chewy!
  • As soon as the flapjacks are baked remove the tin from the oven and allow to cool completely.
  • When completely cooled remove the entire flapjack bake from the tin, using the excess baking parchment to help lift it out.
Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks ready for the finishing touch.
  • As seen above, cut down the middle length of the bake and then across the width.  Cut each quarter into 3 generous bars – you could cut each quarter into 4 making 16 individual flapjacks in total.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks with a drizzle of white chocolate.

Finishing With A Chocolate Drizzle

  • To finish the flapjacks – chop the white chocolate into small pieces and place in a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, stirring between each heating session.
  • When the chocolate is half melted, remove from the microwave and stir until completely liquid.
  • Fill a small disposable piping bag with the melted chocolate.
  • Snip off the very end of the bag, creating a small hole.
  • Pipe swirls or zig zags of chocolate onto each flapjack to provide a beautiful finish.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks as pretty to look at as they are delicious to eat.

Ooh how completely yummy do these Macadamia Apricot Flapjacks look?

A couple of notes: During the summer, once the flapjack bake has cooled to room temperature, if the ambient temperature is 25C or above, it may be worth popping the tin in the fridge for an hour to allow the flapjacks to completely set. Likewise, unless the flapjacks are stored in the fridge I would leave off the white chocolate drizzle. If these Macadamia Apricot Flapjacks are going to get warm throughout the day, whether in a packed lunch box, or a bag, the white chocolate will melt and create a whole lotta mess!

This is just my advice as a mum of three and wife to hubby who takes a packed lunch to work.

Im just sayin’!!!

Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.

Coconut Almond Date Flapjacks

FF Macadamia Apricot Flapjacks
Coconut Almond Date Flapjacks

Bakewell Shortbread Bars

FF Macadamia Apricot Flapjacks
Bakewell Shortbread Bars

Cranberry Walnut Flapjacks

FF Macadamia Apricot Flapjacks
Cranberry Walnut Flapjacks

While spending time in your kitchen, baking and cooking, have you ever thought of making extra and sharing some?

We all have people in our neighbourhood who are lonely and perhaps a little unhappy. Inviting them round for a chat over a cup of tea and delicious slice of cake, or flapjack, may seem such a small thing to us and yet can make the world of difference to someone else’s day.

Time seems to be so precious to many, which is why it is such a valuable gift to give.

Sammie xx

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

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Bakewell Shortbread Bars

Hello my lovely readers, I have a real star of a recipe today. If you have spent anytime on this site, then you’ll know I’m a bit bonkers about all the flavours in a Bakewell Tart. And so I have made these very delicious Bakewell Shortbread Bars.

FF Bakewell Shortbread Bars

These actually came about by accident, sometimes that’s the best way with recipes! Because I had made some vanilla shortbread dough, which I had planned to turn into chocolate dipped hearts. Anyway, what with one thing and another, I didn’t get around to making them. Update: I have made them and the recipe is here Chocolate Dipped Shortbread Heart Cookies.

So, a couple of weeks ago, on a Sunday, Hubby was running through what we had for packed lunches that week. I hadn’t managed to make any Cranberry Walnut Flapjacks eek – then I had a moment of inspiration. These Bakewell Shortbread Bars are the result of me needing to make something delicious, that also travels well.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars perfect with a cup of tea.

What a massive hit these have been with my family, ooh and me!

All the flavour of a Bakewell tart

Since the buttery shortbread base gives these Bakewell Shortbread Bars a sturdiness that is needed when food is to be transported. Topped with delicious raspberry jam, giving a hint of sweetness and then covered in a light, tender almond sponge with flaked almonds added for crunch, flavour and decoration.

While I love Bakewell Tart, what I really love about this recipe, is that there isn’t any pie crust to roll out. With a pastry crust I certainly don’t want a big, thick wodge of it at the bottom of my bar, whereas, using shortbread dough I am more than happy to have a decently thick base.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars such an easy recipe.

Perfect picnic food

Because these Bakewell Shortbread Bars hold together well and I will definitely be making them for picnics throughout the warmer months. I am not a fan of packing up food for lunches or picnics that is overly sweet or has any form of icing. I guess it just becomes too much of a bug magnet, or even worse wasps – and cupcakes/iced cakes just get too messy. Although our children are in their teens now, I want to relax while eating outside, not constantly dodging bugs or clearing up melted buttercream.

That is not my idea of fun!

Actually, one year that we went to the beach with a big croud of friends, I made a fruit cake and a lemon drizzle cake (I know but the lemon drizzle only had a little bit of icing). I pre-cut them, popped the cakes into tins and mid afternoon we all had a cup of tea and slice of cake. I remember it being a very relaxing happy day and these Bakewell Shortbread Bars would certainly have travelled well and been enjoyed. A must bake for this year’s beach outings!

Now when I say this recipe is simple, it really is, the only slight faff is pre-cooking the shortbread. And I only say slight, because whilst the shortbread is cooking it is the perfect time to whip up the sponge.

Recipe: Makes 12 Bakewell Shortbread Bars

For the shortbread:

225g/8oz Unsalted Butter – softened to room temperature plus 1tbsp for greasing the tin

150g/5oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Egg Yolk – I always use free range

275g/10oz Plain White Flour

1/4 tsp Sea Salt I use Maldon

For the cake batter:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract

3/4 tsp Almond Extract

100g/4oz Ground Almonds

50g/2oz Plain White Flour

1tsp Baking Powder

Pinch of salt

175g/ Approx 1/2 Standard Jar of Raspberry Jam – I use Hartley’s

50g/2oz Flaked Almonds

Method: Preheat the oven to 180C/165C fan, gas mark 4

You will need a swiss roll tin 28cm x 20cm x 5cm (12″ x 8″ x 2″) greased with butter and lined with baking parchment.

Making the shortbread base:

  • In a large bowl whisk/beat the butter and sugar together until pale and creamy.
  • Add the vanilla extract and egg yolk and whisk/beat until combined.
  • Sift the flour and salt into the bowl.
  • Mix using a spoon until the dough comes together.
  • Tip the dough out on to some cling film. Wrap up the dough into a disc shape and place in the fridge to chill for 30 minutes.
  • Once chilled break the dough up into large pieces and place them into the prepared tin.
  • Using clean hands, press the shortbread dough into the tin so that it forms a uniform layer.
  • Dock the shortbread dough using a fork.
FF Bakewell Shortbread Bars
The shortbread base ready for the oven.
  • Place the tin into the oven and bake for 10 minutes.
  • Remove the tin after 10 minutes and spread the jam over the part cooked shortbread. Leave a small gap between the jam and the edge of the shortbread.
  • Turn the oven temperature down to 160C/140C fan, gas mark 3.
FF Bakewell Shortbread Bars
The part cooked shortbread is slathered in raspberry jam.

Making the cake batter and baking

  • In a large bowl whisk/beat the butter and sugar until pale and creamy.
  • Add the vanilla and almond extract and the 3 whole eggs. Whisk/beat for 1 minute.
  • Add the flour, ground almonds and salt.
  • Mix slowly until the batter is just combined.
  • Spoon the cake batter over the jam coated shortbread.
FF Bakewell Shortbread Bars
Almond sponge is spooned on top of the raspberry jam covered shortbread.
  • Use an offset palette knife, or the back of a spoon to carefully spread the cake batter so that it almost covers the top of the shortbread, Don’t worry it will spread out during baking,
  • Sprinkle over the flaked almonds.
Bakewell Shortbread Bars
Ready for the oven. 
  • Place the tin into the centre of the oven and bake for 25-30 minutes. It is fully baked when the top is golden and feels firm to the touch.
  • As soon as it is baked remove the tin from the oven and allow to cool completely in the tin.
FF Bakewell Shortbread Bars
How gorgeous does this look?

Portioning the Bars

  • When completely cold run a knife around both long sides of the tin.
  • Using the spare parchment paper, lift the cake covered shortbread free from the tin.
  • Cut down the middle length of the bake.
  • Then cut across the width, in the middle.
  • Now cut each quarter into 3 bars.
  • Use a palette knife to lift the Bakewell Shortbread Bars free from the baking parchment.
FF Bakewell Shortbread Bars
Bakewell Shortbread Bars who will you share them with?

How great do these Bakewell Shortbread Bars look?

Store them in an airtight container for up to 5 days.

FF Bakewell Shortbread Bars
Bakewell Shortbread Bars almond sponge, raspberry jam and shortbread base – perfect!

See! So easy to make. Such a brilliant addition to a packed lunch, picnic or just to have with a cup of tea or coffee.

I love recipes that are easy, yet produce stunning results. This is one of those recipes. Because all of the flavours work so well together – buttery shortbread base, sweet/tart raspberry jam and almond sponge – the perfect combination. Finally you can have your cake and cookie all in one tasty Bakewell Shortbread Bar!

If you have enjoyed these Bakewell Shortbread Bars, here are some other recipes you might like to try:

Cranberry Walnut Flapjacks

FF Bakewell Shortbread Bars
Cranberry Walnut Flapjacks perfect to grab and go.

Coconut Date Almond Flapjacks

FF Coconut Date Almond Flapjacks
Coconut Date Almond Flapjacks healthy food to go.

Oat Topped Lemon Shortbread Bars

FF Bakewell Shortbread Bars
Oat Topped Lemon Shortbread Bars

Do you have favourite recipes for making good food to go?

Thank you for taking the time to leave a comment. I really appreciate it and love reading them. If you are on Twitter or Instagram please pop a photo up and tag me in. I love to see what you are baking and making in your kitchens and will happily retweet your pictures.

Whatever you are making, have lots of fun making your feasts and sharing with friends and family.

Sammie xx

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

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Feta Cheese Herb Muffins

Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins perfect for eating any time of the day!

Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.

Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins delicious warmed for brunch.

Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffins which are absolutely delicious, I have loved coming up with different variations of the muffin.

Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.

The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins so good and so easy to bake.

Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!

If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.

There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins delicious, healthier and low in fat.

Recipe: Makes 12 Feta Cheese Herb Muffins

200g/7oz Plain White Flour

100g/4oz Plain Wholemeal Flour

3tsp Baking Powder

200g/7oz Feta Cheese – drained

1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives

3 Fresh Mint Leaves – finely chopped

200ml Whole or Semi-skimmed Milk

2 Large Free Range Eggs

2tbsp Vegetable Oil

2tbsp Extra Virgin Olive Oil

Approx 1tsp Freshly Ground Black Pepper – or less if desired

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

  • Line a 12 cup muffin pan with muffin cases
  • Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.
  • Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
  • Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!
FF Feta Cheese Herb Muffins
Here is good, lumpy batter.
  • Divide the batter equally between the 12 muffin cases.
  • Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).
  • The muffins are cooked when the are starting to turn golden brown and are firm to touch.
  • Once baked remove the muffins from the oven.
FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins hot straight from the oven.
  • Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.

Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.

Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.

These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!

I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.

Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:

Chorizo Goats Cheese Muffins 

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins utterly delicious.

Coconut Almond Date Flapjacks

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks a slow release energy bar wherever you are.

Cranberry Walnut Flapjacks

BN Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks – perfect for sustained energy release.

Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?

Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!

Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!

Have fun making and baking your feast.

Sammie xx

 

 

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Lime Couscous

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

FF Lime Couscous

So, for those of you who haven’t tried couscous yet, I’ll explain what it is. Couscous is small, crushed durum wheat semolina that requires steaming or soaking in boiling water to cook. And it is traditionally served with stew, much like my Moroccan Lamb Stew. Because couscous is made from durum wheat it IS NOT gluten free.

FF Moroccan Lamb Stew
Moroccan Lamb Stew served with Lime Couscous.

Since this couscous is full of fresh lime flavour and so easy to make, it will soon become part of your repertoire.

A sprinkle of fresh parsley and slices of lime give this dish the finishing touch.

And as the grains are so small it doesn’t even need cooking. Rather, it simply needs rehydrating with hot liquid.

How easy is that ?

Lime Couscous

I developed this recipe for Lime Couscous to specifically partner my Morrocan Lamb Stew. It is absolutely delicious with the stew. As it balances the fruity, spicey sauce, with its own tangy, citrus flavour.

Since couscous can be served at room temperature it is absolutely perfect for buffets and barbecues. While it’s fresh lime flavour pairs really well with fish, chicken, lamb kebabs – really the possibilities are endless. I cannot wait to try it with my Chunky Chilli.

Recipe: Lime Couscous serves 6 people.

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

2 Limes

1 Vegetable Stock Cube – I use Knorr’s

Boiling Water

Sea salt and freshly ground black pepper to taste

Method – Making The Couscous 

Note – Do not stir the Couscous at any point.

First of all, weigh out the couscous into a large, heatproof bowl.

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

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

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

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

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

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

Remove the cling film/ plate.

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

MD Lime Couscous
Fluff the couscous with a fork.

Importantly, taste the Lime Couscous and check for seasoning, adjust as necessary.

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

Add a final touch by popping a few slices of lime to the couscous and a final sprinkle of parsley leaves on the top.

Lime Couscous

It really is that simple to make this dish!

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

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

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

Leek Colcannon

GF Leek Colcannon
Leek Colcannon

Lemon Garlic Vegetable Orzo

MD Lemon Garlic Vegetable Orzo
Lemon Garlic Vegetable Orzo

Baked Garlic Herb Potato Wedges

MD Garlic Herb Potato Wedges
Garlic Herb Potato Wedges

Since couscous is so easy to prepare, the possibilities are endless. Also, although it is perfectly fine eaten hot, I much prefer it slightly warm. It is also great for packed lunches. Simply add some chopped bell peppers, spring onions and cherry tomatoes and pack into an airtight container. And there you have it, packed lunch to go.

So, whatever you are making, baking and creating  in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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

 

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Cheese Bacon Breakfast Muffins

Are mornings busy in your house? They certainly are here. I always ensure there is a good breakfast on offer as it is the most important meal of the day and today I am able to share these delicious Cheese Bacon Breakfast Muffins with you, my lovely readers.

FF Cheese Bacon Breakfast Muffins

The recipe for these Cheese Bacon Breakfast Muffins was given to me Jackie Heaton, she is known as The Baking Nanna.

These delicious muffins take under 30 minutes from start to baked. Especially good for weekend and holiday breakfast baking, or as I did today, make a batch, 5 minutes in the oven to warm through the next morning and breakfast is ready.

How easy is that!

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins utterly delicious warm from the oven.

The Twitter Baking Community

I met Jackie through Twitter and she is now one half of #TwitterBakeAlong. A group baking challenge run on Twitter.

This morning, when I baked these muffins, within the hour we had people on Twitter baking these delicious breakfast treats. While everyone  had a slight variation, others were coming up with ideas for future bakes. It was honestly so much fun. We laughed, smiled, shared and most of all enjoyed the fact that these Cheese Bacon Breakfast Muffins had brought us all together.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins fast food that is good for you!

I baked these muffins without cases (I couldn’t lay my hands on any white ones – it was early!), I was confident a quick spray with Wilton cake release and my British Bakeware muffin pan would be more than up to the non stick job in hand.

By all means use muffin cases, I probably will next time, just as soon as I can find my plain white ones!

As well as eating these warm, for breakfast, they also make a great addition to packed lunches and picnics. The Baking Nanna also puts them on the top of stews and casseroles aren’t they the same thing wrappers removed, in place of dumplings.

Recipe: Makes 12 Cheese Bacon Breakfast Muffins

4 Rashers Streaky Bacon – I used unsmoked. Use whatever bacon you prefer.

300g/11oz Plain White Flour

1tsp Baking Powder

100g/4oz Sharp Cheddar – grated

2 Large Free Range Eggs

200ml Whole or Semi Skimmed Milk

3tbsp Vegetable Oil

Pinch of freshly ground black pepper

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F

Making The Muffin Batter

  • First of all cook the bacon until it is just crispy. I used a skillet on the hob but you can grill or bake the bacon. Place on a plate to cool then chop into pieces.
  • Sift the flour and baking powder into a large bowl.
  • Add the chopped bacon, grated cheese and pinch of black pepper to the flour and stir through – dry ingredients.
  • In a jug measure the milk. Add the 2 eggs and vegetable oil and stir with a fork to combine – wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir until everything just comes together.
  • Muffin batter is meant to be lumpy, if you over mix you will have tough muffins.
BN Cheese Bacon Breakfast Muffins
Lumpy batter makes the lightest muffins!

Portioning And Baking The Muffins

  • Scoop the muffin mixture into the cases/pan.
BN Cheese Bacon Breakfast Muffins
These muffins are ready for the oven.
  • Bake for 15-20 minutes until they are golden brown and firm to touch.
  • As soon as they are baked remove the muffins from the pan and place on a cooling rack.
BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins they smell as good as they look!

Such an easy recipe, that produces amazing muffins – you’ve got nuffin to lose!

These muffins are best eaten within 24 hours of being made. Store in an airtight container. They can be frozen for up to one month. Fully defrost and reheat before eating.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins perfect for feasting on in the morning.

Do you find mornings hectic?

Do you have a strategy for getting everyone up, feed and on their way?

If you love the idea of these Cheese Bacon Breakfast Muffins being a great way to grab breakfast on the go, take a look at these other ideas:

Cranberry Walnut Flapjacks 

BN Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks – perfect for sustained energy release.

Hot Cross Buns 

BN Hot Cross Buns
Hot Cross Buns – good to grab and go.

Cherry Bakewell Waffles

AJ Cherry Bakewell Waffles
Cherry Bakewell Waffles

I hope I’ve given you some ideas to take some of the stress out of busy mornings.

Please tag me in on Twitter/Instagram? I love to see what you are baking and making.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

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