Walnut Pastry Crust Leek Stilton Tart

Some ingredients, when cooked together, simply bring out the best in each other. As is the case with this Walnut Pastry Crust Leek Stilton Tart. Also, the leek’s subtle onion flavour is enhanced by the crumbled Stilton cheese, in an egg and cream custard base. The nutty pastry crust provides the perfect crunchy texture and flavour. A delightful balance, that is a treat to our tastebuds.

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

While the chopped walnuts give the pastry a rustic, wholemeal look, it is, in fact light and crumbly. Adding additional flavour to the finished bake. Likewise, the crumbled Stilton cheese mellows on baking. Providing a salty contrast to the mild egg custard. Surprisingly, the mild onion flavour of the leeks doesn’t get lost in this tart. Rather, it brings everything together and sings on the tastebuds, above the other flavours.

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

Slices of leek are sautéed gently, before placing in the tart. This not only ensures they are soft in the baked tart, but also concentrates the flavour. While baking, the rings separate and rise up through the tart. Also ensuring that each bite has tasty fresh, green leek in it.

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

This tart is perfect for a light lunch, with salad, or as a main meal with a hot, buttered jacket potato. Also, it makes perfect picnic or buffet food, as it can be served at room temperature. The added nutmeg is barely noticeable, yet enhances all of the tart’s flavours. Leave it out and the finished bake tastes as though it is missing something. I encourage you to include it, freshly grated, if possible!

Recipe: Walnut Pastry Crust Leek Stilton Tart serves 4-6

For the pastry

200g/7oz Plain White Flour

50g/2oz Walnuts – finely chopped

1/8tsp Salt – I use Maldon

1/8tsp Freshly Ground Black Pepper

125g/4.5oz Cold Unsalted Butter

60mls Cold Tap Water

For the filling

100g/4oz Stilton Cheese

1 Large Leek

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

3tbsp Double Cream

1/4tsp Nutmeg

1/4tsp Freshly Ground Black Pepper

Method:

A loose bottom tart tin that is approximately 25cm wide x 5cm deep or 10″ x 2″ is needed for this recipe.

Making Walnut Pastry Crust

  • First of all, in a large bowl add the flour, chopped walnuts, salt, pepper and diced, cold butter. Then using your hands, or a pastry cutter, rub/cut the butter into the flour until the mixture resembles bread crumbs with pea sized chunks of butter present.
  • Now make a well in the centre of the mixture and add the cold tap water 10mls at a time. Using your hand, fingers bent and shaped like a claw, mix the dough after each addition. Work quickly to avoid the dough warming up and becoming oily. You may not need the full amount of water specified. Stop adding water once the dough comes together to form a rough ball. Set the bowl to one side.
  • Wipe the worktop with a clean, damp cloth. Then place the cling film (approximately the size of a large baking sheet) directly on to the damp surface. It will ‘stick’ and not move around.
  • Finally, tip the walnut pastry dough on to the cling film. Knead the dough lightly into a disc shape. Avoid working the pastry for too long as this will result in a hard, tough, crust.
  • Wrap the pastry disc in the cling film and place in the fridge for at least 30 minutes, or until it is chilled. Making pastry the night before use allows it to chill thoroughly before rolling out.

FF Walnut Pastry Crust Leek Stilton Tart

    Making the Walnut Pastry Crust.
  • 10 minutes before rolling out the pastry, preheat the oven to 220C/200C fan, gas mark 7.
  • If you wish, lightly butter your tart tin, I never do. Place the tart tin on to a baking tray and put to one side.
  • Place the chilled pastry on to a clean worktop and roll out evenly, until it is a slightly larger circle than the combined width and depth of the tin. Approximately 30cm/11″ in width.
  • Roll the pastry around the rolling pin and transfer to the tart tin. Allow the pastry to settle into the tin. DO NOT stretch it as it will only shrink while baking.
  • Ensure the tin is fully lined and then trim away any excess pastry.
  • Dock the base of the pastry tart with a fork and then line with baking parchment. Fill the lined tart with baking beans, or ceramic balls and place into the top of the oven.
  • Bake the pastry for 15 minutes, then remove from the oven and lift out the baking parchment and beans.
  • Return the tart to the oven and bake for a further 5 minutes.

Filling and Baking the Walnut Pastry Crust Leek Stilton Tart

FF Walnut Pastry Crust Leek Stilton Tart
Preparing the Leek and Stilton filling.
  • While the pastry is baking, prepare the leek. Strip the outer 2 layers, cut off the root end and top, then rinse thoroughly with cold water.
  • Cut the leek into whole rings, approximately 1cm deep and the gently sauté in a dry pan over a medium/low heat for 10 minutes, or until slightly softened.
  • Remove the pastry shell from the oven when baked.
  • Carefully transfer the whole leek rings to the tart shell. Add any odd pieces of leek around the whole rings in the tart.
  • Cut the rind away from the Stilton. Now, using a fork, break up the Stilton, on a board, into crumbs. Sprinkle the crumbs over the leek  in the tart shell.
  • Reduce the oven temperature to 200C/180C fan, gas mark 6.
FF Walnut Pastry Crust Leek Stilton Tart
Preparing the egg custard and decorating the tart.
  • Crack 4 eggs into a large jug. Add the double cream, nutmeg and pepper. Whisk together using a fork, until the mixture is uniform.
  • Pour the egg custard carefully into the pastry tart.
  • Carefully, as the tart is still warm, run a piece of butter around the top perimeter of the tin. This will stop any pastry decorations sticking.
  • Gather together the pastry offcuts. Roll to the thickness of a one pound coin.
  • Use a 1 inch/2.5cm approx. cutter to cut out about 25-30 circles. These will be placed around the edge of the tart.
  • Break an egg into a small bowl, add 1tsp of cream or milk and whisk together. This is the egg wash.
  • Take the first cutout and with a pastry brush, dipped in egg wash, brush both sides of the circle. Place the circle on to the edge of the tart. The centre of the circle should be in contact with the edge of the tart. Continue, using the same egg wash method and placing the 2nd circle so that just overlaps the first disc.
  • Keep going until the whole perimeter of the tart case is covered. I used 22 pastry discs. The number you need will depend on the size of your tart, how much the discs overlap and other variables.
  • Finally, when the decorations are in place, pour any leftover egg wash into the tart. As long as there is room.
  • Place the tart carefully into the centre of the oven and bake for 40-50 minutes. The tart is baked when there is no wobble in the centre, the filling has set and the egg custard is golden.
  • When fully baked remove the tart from the oven and allow to cool before removing from the loose bottom tart tin.
FF Walnut Pastry Crust Leek Stilton Tart
Golden Walnut Pastry Crust Leek Stilton Tart

This tart is delicious served warm for lunch or dinner, Also is is very tasty eaten cold or at room temperature, making it ideal for summer picnics and buffets.

It will keep for up to 3 days, stored in a container or, wrapped in cling film and kept in the fridge.

If you have enjoyed this recipe For Walnut Pastry Crust Leek Stilton Tart you may also like these:

Smoked Bacon Asparagus Quiche

FF Walnut Pastry Crust Leek Stilton Tart
Smoked Bacon Asparagus Quiche

Bath Soft Cheese Chilli Tarts

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

Quiche Lorraine

FF Walnut Pastry Crust Leek Stilton Tart
Quiche Lorraine

Homemade quiche and tarts taste a million times better than most shop bought varieties available. Seasoning, ingredients and indeed the pastry can all be tailored to our own personal tastes. While I haven’t taken on the challenge of Filo Pastry yet, shortcrust is incredibly easy, see Perfect Butter Shortcrust Pastry.

Whether served with a jacket potato and salad for a substantial meal, or grabbing a slice to eat whilst on the go, tarts and quiches are easy to make. They are also very satisfying to eat.

Do you have a favourite flavour combination for quiches and tarts?

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

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Bath Soft Cheese Chilli Tarts

Oh wow, do I have a fantastic, delicious recipe, that is easy to prepare and stunning to serve? Let me share my Bath Soft Cheese Chilli Tarts with you.

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

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

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

Stunning in the late afternoon sunshine, these Bath Soft Cheese Chilli Tarts are incredibly tempting to look at.

Bath Soft Cheese is organic and suitable for vegetarians. It is made by the Bath Soft Cheese Company in Kelston near Bath. It really does taste like an English version of Brie. Soft and buttery,  it matures to a ripe, full bodied cheese, that stands up well to the chilli in this recipe.

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

As you cut through the light, crisp filo pastry layers the melted cheese oozes out of the tart, accompanied by the spicy pickle underneath. All that is required to accompany this tart is a few (homegrown if possible) salad leaves and a glass of something crisp and cool.

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

Whilst cheese, chutney and crackers are a classic combination, that I often indulge in, it’s fun to use these ingredients in a different way.

Baking the chilli pickle and Bath Soft Cheese wakes up the flavours and when placed in a buttery, filo pastry tart, the result is a remarkably delicious dish.

Recipe: Makes 6 Bath Soft Cheese Tarts

250g Bath Soft Cheese – available from Pong Cheese

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

100g Unsalted Butter melted and cooled

1/2 Jar Chillililli – from Hawkshead Relish

2-3tbsp Freshly Chopped Chives

1/2tsp Freshly Ground Black Pepper

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

  • Place 6 loose bottom tart tins on a baking tray. I used 9cm width, between 8-10cm (3.5-4″) will be fine.
  • Brush each tart tin lightly with melted butter using a pastry brush.
  • Have a clean damp tea towel to hand – the filo pastry can dry out very quickly, so it’s best to cover the spare pastry sheets.
  • Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
  • Using a sharp knife cut the filo pastry sheet into equal quarters and then cut each quarter in half, from top to bottom. You will have 8 squares/rectangles. Don’t worry they don’t have to be perfect!
  • Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
  • Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
FF Bath Soft Cheese Chilli Tarts
See how the 5 layers of filo pastry build up to create a solid tart shell.
  • Continue building the tart case until you have used 5 separate layers of filo pastry – bottom right in the picture above.
  • I actually built 2 tart cases at a time, I wouldn’t recommend building more as each layer will dry out as you prepare the next sheet and is then likely to crack and fall apart once baked.
  • When all 6 tart cases have been built, spoon 2 generous teaspoons of the Chilli Pickle into the base of each one.
  • Cut the block of Bath Soft Cheese into 6 equal-ish portions – they will weigh approximately 40 grammes.
  • Place a square of cheese on top of Chilli Pickle in each tart case.
FF Soft Bath Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts are so easy to make
  • Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives – reserve half of the chives for garnish once baked.
FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts ready for the oven.
  • Place the Bath Soft Cheese Chilli Tarts in the top of the oven and bake for 15-18 minutes. The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
  • Once baked remove the baking tray from the oven and allow the tarts to cool for 10-15 minutes in their tins.
FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts freshly baked.
  • The Bath Soft Cheese Chilli Tarts can then be carefully removed from their tins and are best served warm. Don’t worry if a couple of crispy pieces of filo pastry break off as you handle them. These delightful tarts are built of 5 layers of filo pastry and are actually quite strong.

I like to serve each tart, warm, on a bed of deeply coloured, fresh lettuce leaves with an extra sprinkle of fresh chives.

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

Such a simple and yet flavourful appetiser or light lunch. The tarts also taste delicious cold. Store in the fridge for up to 3 days and vamp up your packed lunch.

I really would recommend the Chillililli from Hawkshead Relish. Not only does it have great flavour in this tart, it also adds a surprise texture, hidden beneath the melted cheese.

If you have enjoyed this recipe for Bath Soft Cheese Chilli Tarts then you may also like these:

Mini Sparkenhoe Red Leicester Tarts

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

Beauvale Cheese Walnut Scones

FF Bath Soft Cheese Chilli Tarts
Beauvale Cheese Walnut Scones.

Goddess Cheese Pine Nut Muffins

Bath Soft Cheese Chilli Tarts
Goddess Cheese Pine Nut Muffins

As you can see, I am loving creating recipes with cheese. You may also like my Cheddar Tomato Basil Quiche, which is exceptionally delicious if you substitute the Cheddar for Sparkenhoe Red Leicester cheese!

Coming up with new ideas, flavour pairings and recipes, really gives me a thrill. With all that my body goes through see here, it is wonderful that I can still express my creativity, through cooking and baking and in turn, share my recipes with you.

Whatever you are making, baking and creating in your kitchens, have fun. Enjoy your feast and remember, when you are able, to invite others round to share with you. It really is true that food tastes better when it is shared!

Sammie xx

Pong Cheese provided me with the cheese to create this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post, please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

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.

I would like to thank the wonderful Mrs Jackie Heaton for introducing me to baking my own muffins.

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.

Share This Facebooktwittergoogle_plustumblr

Smoked Bacon Asparagus Quiche

June is Asparagus season, here in the U.K. Such a vibrant, distinct colour and flavour when cooked. So I decided to incorporate it into this utterly delicious Smoked Bacon Asparagus Quiche.

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche such a delicious flavour combination.

Making the best use of seasonal vegetables is so important to me. It makes me appreciate them more. Strawberries always taste better in the summer, because that’s when they grow in this country. Asparagus is the same. Beautiful green shoots that can be enjoyed in any number of recipes.

One of my favourite ways to enjoy them is in this Smoked Bacon Asparagus Quiche!

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche perfect with salad.

I have made this quiche twice now, in as many weeks and believe me when I say, I’ll probably make it next week too. In fact I should probably make two, so that I can stash one away in the freezer for when asparagus is no longer available.

Good quality, outside reared bacon makes all the difference to this dish. It is not pumped full of water and who knows what. When placed in a hot, dry skillet this bacon sizzled. There wasn’t any liquid leaching from it and oh, it tastes so good!

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a tantalising bite 😉

Making this Smoked Bacon Asparagus Quiche is easy. So is making your own pastry, there’s a link in the recipe. It doesn’t take long and is a tried and tested recipe that creates the most delicious buttery crust for it’s eggy filling.

I like to get the pastry made first thing in the morning. I always make double as it takes hardly any extra time and stores really well in the freezer. If using frozen pastry defrost it overnight in the fridge.

Recipe: Smoked Bacon Asparagus Quiche

500g/1lb 2oz All Butter Shortcrust Pastry see Perfect All Butter Shortcrust Pastry the recipe will also give you tips on how to line a tart tin, blind bake and there’s another quiche recipe as well

12 Rashers Smoked Streaky Bacon – take off any rind and cut into 2.5cm/1″ chunks

6-8 Asparagus Spears – washed trimmed and cut into 5cm/2″ pieces

50g/2oz Strong Cheddar – finely grated

6 Large Free Range Eggs – note if making to freeze add an extra egg and leave out the cream – my eggs were from Waitrose

50ml/2fl oz Double Cream

Freshly Ground Black Pepper

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

Note – the filling can be prepared whilst the pastry case is baking.

  • Make the pastry, wrap and leave to rest in the fridge for 30 minutes.
  • Place your quiche tin on a baking tray.
  • Lighty dust the work top with flour and roll out the pastry, from the centre outwards. Move the pastry around to ensure that it isn’t sticking to the work top.
  • Use the rolling pin to transfer the pastry, lay it gently into the quiche tin.
  • Gently push the pastry into place, if you stretch it, it’ll shrink during baking – I know trust me!!
FF Smoked Bacon Asparagus Quiche
Nicely finished pastry case.
  • Roll the rolling pin over the top of the quiche tin and it will trim the pastry, leaving a lovely clean edge.
  • Use a fork to dock the bottom of the pastry, it allows steam to escape during baking.
  • Cut a piece of baking parchment slightly bigger than the tin, scrunch up, line the pastry case and fill with baking beans.
  • Place in the top of a preheated oven for 15 minutes. Remove from the oven, lift out the baking beans and return for a further 5 minutes until golden in colour. Remove from the oven and set to one side.
  • Reduce the oven temperature to 200C/180C fan, gas mark 6.
  • In a dry skillet/frying pan, over a medium heat dry fry the bacon until cooked, but not crispy. Off the heat add the asparagus and allow to sit for 5 minutes or a bit longer.
  • When the bacon is cool enough to handle arrange in the base of the pastry case.
  • Then arrange the asparagus spears however you like.
  • Top with the finely grated cheese.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche ready for the egg custard.
  • Crack the eggs into a jug – I always crack mine separately into a small bowl first.
  • Add the cream, if using and a good season of black pepper.
  • Whisk with a fork to combine and then pour carefully over the pastry tart.
  • Leave a gap between the pastry rim and the custard. The quiche will rise whilst baking and it’s not the end of the world if it leaks, but prevention is better than cure. Gosh I sound like my Grandma, what a wise woman she was.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche ready for the oven.
  • Place the quiche into the centre of the oven and bake for 30 minutes, or until it is puffed and golden without a wobble in the centre.
  • Once baked remove from the oven and allow to sit for at least 15 minutes.
FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche it’s freshly baked smell is tantalising.

This delicious tasting Smoked Bacon Asparagus Quiche can be served hot, warm or cold, making it perfect for buffets, picnics, easy dinners, packed lunches.

I had the last piece of quiche, cold from the fridge today, for lunch. It was absolutely yummy and as it is quite muggy, it was refreshing as well as filling.

FF Smoked Bacon Asparagus Quiche
Smoked Bacon Asparagus Quiche a delicious summer meal.

Smoked Bacon Asparagus Quiche will keep well wrapped in cling film, in the fridge for up to 3 days and successfully freeze for one month. In fact I have a lovely friend on Twitter – Lou – who baked this yesterday, without the cream and popped it in the freezer for a party in a few weeks time.

Make the most of the asparagus season, it is all too short!

If you have enjoyed the recipe for this Smoked Bacon Asparagus Quiche you may also want to try these:

Quiche Lorraine

FF Smoked Bacon Asparagus Quiche
Quiche Lorraine delicious bacon chunks and cheese.

Feta Red Onion Marmalade Quiche

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

Spicey Sausage Rolls

FF Smoked Bacon Asparagus Quiche
Spicey Sausage Rolls tradition with a twist!

Pastry is such a versatile medium to bake with, see my Twisted Fruity Jam Tarts . It lends itself very well to portable food, which means it’s great for family and friend get together’s.

I am going to be working on a gluten free pastry recipe, so that those with dietary restrictions can enjoy more of the recipes that I create.

After all the core of Feasting is Fun is sharing. I share my recipes, as do some of you. We share our makes and bakes with neighbours, unsuspecting delivery men – oh that’s just me on that one then 😉. Most of all we have fun enjoying the smile a homemade dish can bring to another’s face.

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Red Onion Sausage Plait

This week just happens to be National Picnic Week and as you’ve probably realised by now, I’m a big fan of outdoor eating. My Red Onion Sausage Plait is perfect for picnics and many other meals too. Great quality sausage meat mixed with red onion marmalade, encased in golden, all butter puff pastry. Utterly delicious.

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

The very nice people at Hawkshead Relish sent me some savoury relishes and marmalade to try out. I am a huge chutney fan – everything from jellies, to chutneys, relishes and marmalades. For this review, however, I wanted to use them as ingredients and see just how well they worked being in a dish as opposed to being spooned onto the side of a plate.

I have actually made this Red Onion Sausage Plait twice. Unfortunately I wasn’t able to get good pictures the first time round. Nobody in our house was upset that I had to make this again. We all loved the flavour and added texture from the red onion marmalade that contains raisins and crunchy pine kernels.

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

So I set about making another Red Onion Sausage Plait, a little heavy hearted. I love, I mean absolutely, completely, adore this Red Onion Marmalade and I knew this would use the last of it. Still I cheered myself with the fact that it makes such a knockout recipe and that I’d be eating it for dinner!

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

Warmed and served with a huge pile of salad and some potato wedges that I had in the freezer, this Red Onion Sausage Plait really does make a tasty, weekday meal. It’s easily made ahead uncooked, wrapped in cling film and kept in the fridge until dinner time. It only takes 40 minutes to cook, which I why, seeing as the oven was already on I whacked in some potato wedges from the freezer.

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

The caramelised onion flavour works so well with the meaty pork sausage. This is definitely a firm, family favourite now. I look forward to eating this Red Onion Sausage Plait on picnics and for dinner many times in future.

Recipe: Makes one Red Onion Sausage Plait serves 4 – 6 people

450g/1lb Good Quality Pork Sausagemeat – free range or organic for preference

3 heaped tablespoons of Red Onion Marmalade from Hawkshead Relish

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

1 Medium Free Range Egg

Pinch of Sea Salt – I use Maldon

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

  • Line a large baking tray with baking parchment.
  • Place the sausage meat in a bowl with the red onion marmalade.
FF Red Onion Sausage Plait.
I enjoyed smooshing the mixture together with my hands!
  • Using a clean hand smoosh the mixture together, through your fingers, until it is fully combined. Set to one side and wash your hands.
  • On a clean work top unwrap the pastry sheet.
  • Place the sausage meat mixture down one side of the pastry, rather like a huge sausage roll, leaving a gap at each end and the side of at least 2.5cm.
F Red Onion Sausage Plait.
The right side of the pastry will fold over the sausage meat.
  • Crack the egg into a small bowl and whisk with a fork until well mixed – egg wash.
  • Dip a pastry brushing into the egg wash and brush all of the visible pastry (not the sausage meat) with egg wash.
  • Bring the right side of the pastry over the sausage meat so that both side edges are together.
  • Crimp with a fork or twist all the way around where the pastry layers overlap to seal them.
  • Transfer the Red Onion Sausage Plait to the baking tray – mine would only fit on at an angle!
  • Brush over the entire outside of the sausage plait with egg wash. Finally sprinkle with a little sea salt.
FF Red Onion Sausage Plait
Red onion Sausage Plait with diagonal slits.
  • Using a sharp knife cut light diagonal slits through the pastry. This allows steam to escape and enhances the look of the finished bake.
  • If not baking straight away, wrap the entire tray and sausage plait in cling film and store in the fridge – ideally it should be baked within 24 hours.
  • If baking straight away, place the baking tray in the middle of the hot oven and bake for 40-45 minutes. The sausage plait should be a deep golden colour and any juices should run clear – if in any doubt slice a portion off of the end and check. There should be no pinkness to the sausage meat – if there is pop back into the oven for 15 minutes and reduce the heat by 20C.
  • Once baked remove the Red Onion Sausage Plait from the oven and leave to cool slightly on the tray.

To serve, allow the Red Onion Sausage Plait to cool for at least 15 minutes, longer if possible. Slice into portions and serve with salad, new potatoes, or for ease potato wedges.

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

To store and for packing up for a picnic, allow the sausage plait to cool. Cut into slices – I find a serrated knife is best when it’s cold. Pack the slices into an airtight container, or wrap in cling film. Store in the fridge for up to 3 days.

Delighfully savoury and full of texture, slices of this Red Onion Sausage Plait also make a welcome change to packed lunches!

If you have enjoyed this recipe for Red Onion Sausage Plait then here are some others you may also want to try:

Feta Red Onion Marmalade Quiche

FF Red Onion Sausage Plait
Feta Red Onion Marmalade Quiche.

Spicey Sausage Rolls

FF Red Onion Sausage Plait
Spicey Sausage Rolls

Sausage Plait With A Twist

FF Red Onion Sausage Plait
Sausage Plait With A Twist

Using the Red Onion Marmalade as an ingredient, rather than just as a condiment, has opened up a whole world full of flavours. I have so many more ides, from pasta dishes to soups, stews and a million more.

Do you ever use condiments in your cooking? Let me know in the comments section. I’m always interested to here and learn about new recipes and cooking methods.

Whatever you are cooking up in your kitchen, have fun preparing your feast!

Sammie xx

Hawkshead Relish provided me with a sample jar of their red onion marmalade. All views and opinions are my own. All content, recipes and photographs are my own and covered by copyright law of the land. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Twisted Fruity Jam Tarts

Who loves the idea of eating jam tarts for breakfast? I certainly do. My Twisted Fruity Jam Tarts are a fun way to start the day.

FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts delicious for breakfast.

Inspired yesterday by a conversation on Twitter and with a spare packet of ready rolled, all butter pastry in the fridge, I challenged myself to come up with a twist on the regular jam tart.

The result were these Twisted Fruity Jam Tarts, that taste rather like a Danish pastry. Incredibly easy to make, the golden pastry hides an apricot half and strawberry jam. A final sprinkling of demerara sugar over the egg washed pastry, a quick bake and the result is a delicious, fruity, flaky pastry delight!

FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts so easy to make and easier to eat 😉

Having never tried to bake something like this before, I was unsure how they would turn out. I couldn’t have been more thrilled. Each twist is strong enough to hold the entire tart by, which makes them ideal as picnic and finger food.

The demerara sugar caramelises on the pastry, nudging each twist into a sweeter flavour sensation. Combining apricots with strawberry jam was utter genius. The softened, tart apricots are offset by the sweet strawberry jam.

FF Twisted Fruity Jam Tarts
Twisted Fruiy Jam Tarts a twist on a regular jam tart.

Making these Twisted Fruity Jam Tarts was one of those moments in the kitchen when everything goes to plan and turns out better than I could of ever hoped for. If I can make these, then you can to.

Recipe: Makes 6 Twisted Fruity Jam Tarts

320g Ready Rolled All Butter Puff Pastry – I used Just Rol

6 Apricot halves – I used tinned ones from Waitrose

2-3tbsp Good Quality Strawberry Jam- I used Hartleys Best Strawberry Jam

1-2tbsp Demerara Sugar -I used Billingtons

1 Medium Free Range Egg

Method: Preheat the oven to 210C/190C fan, gas mark 6-7

  • Unroll the puff pastry and ensure that you have a baking tray that fits the size of the pastry. Trim the paper that the pastry has been wrapped up in so that it fits within the tray, as you will be using it to bake the tarts on.
  • Using a sharp knife cut the pastry in 6 equal squares.

FF Twisted Fruity Jam Tarts

    This photo shows how to cut the squares.
  • Cut diagonally from each corner towards the centre two thirds of the way. See the photograph above.
  • Crack the egg into a small bowl and whisk – this is the egg wash.
  • Brush over each of the squares with the egg wash.
  • Place a scant teaspoon of strawberry jam in the centre of each tart.
  • Put half an apricot, flat side down, over the top of the jam.
FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts the delicious filling they contain.
  • Take the right hand point of the triangle at the front and place it over the apricot. Pressing down to secure the fold.
  • Next take the left hand point of the opposite triangle and do the same.
FF Twisted Fruity Jam Tarts
The pastry points should cover the apricot and jam.
  • Continue for each of the tarts placing a cocktail stick through the pastry and apricot in the centre to secure it whilst baking.
  • Next take the top right hand point of the triangle on the right of the tart and fold it so it is on top of the other point of the triangle.
  • Work in the opposite direction for the left hand triangle.
FF Twisted Fruity Jam Tarts
Each tart has an X type shape.
  • Brush the tarts with egg wash again and sprinkle over liberally with demerara sugar.
  • Place he Twisted Fruity Jam Tarts in the preheated oven for 25-30 minutes and bake until they are puffed and golden.
  • Once baked remove the tarts from the oven and transfer to a cooling rack.
FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts delicious warm or cold.

The portion size of these delightfully fun and delicious tarts is perfect. Not having to transfer the tarts from a floured board to baking parchment really does make these so easy to whip up. Although I haven’t tried it, I suspect these Twisted Fruity Jam Tarts would also freeze well, for up to one month – defrost and then refresh by reheating in a moderate oven for 10 minutes.

I am definitely making a double batch next time!

In fact, I need to make these again soon as I am sure they would be delicious served warm with a scoop of my Very Vanilla Ice Cream!

So there you go easy peasy jam tarts, with a twist!

If you have enjoyed the recipe for these Twisted Fruity Jam Tarts, here are some others you may also like:

Blackberry Nectarine Tart

FF Twisted Fruity Jam Tarts
Blackberry Nectarine Tart a tasty quick dessert!

Spicy Sausage Rolls

FF Twisted Fruity Jam Tarts
Spicy Sausage Rolls with a little extra warmth added.

Perfect All Butter Shortcrust Pastry

FF Twisted Fruity Jam Tarts
Perfect All Butter Shortcrust Pastry for when you want to make your own!

Pastry is such a wonderfully versatile baking medium. I always have a stash of all butter puff pastry in the freezer. It is so handy when a quick meal, dessert, or even a decision to go out for the day tomorrow, as the weather looks good – picnic!

If you try these Twisted Fruity Jam Tarts please let me know how you get on? I love reading your comments and appreciate you taking time to write them. I also enjoy seeing your makes and bakes on Twitter and Instagram. Tag me in and I will be sure to give yo a shout out and retweet.

Whatever you are making and baking in your kitchens, I hope that you are having fun preparing your feast!

Sammie xx

 

Share This Facebooktwittergoogle_plustumblr

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.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins delicious warm with a glass of juice.

The recipe for these Cheese Bacon Breakfast Muffins was given to me by my very good friend Jackie Heaton, she is known as The Baking Nanna and honestly what she doesn’t know about baking, probably isn’t worth knowing!

These delicious muffins take under 30 minutes from start to baked. Absolutely perfect 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.

I met Jackie through Twitter and she is the embodiment of what the baking community are like. She is a wonderful encourager, shares her recipes, posts pictures of the most delicious cakes and is so much fun to be around.

This morning, when I baked these muffins, within the hour we had people on Twitter baking these delicious breakfast treats. 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.

If you are on Twitter, have a look at The Baking Nanna – @kuskus1. Her bakes will make your tummy grumble, inspire you and her sense of fun is contagious. All that know her, love her.

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. I absolutely cannot wait to try that!

Recipe: Makes 12 Cheese Bacon Breakfast Muffins

4 Rashers Streaky Bacon – I used unsmoked, but the Baking Nanna recommends smoked

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

  • 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!
  • 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.
  • Once baked remove from the oven, immediately 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.

Thank you to The Baking Nanna for this delicious recipe. You can be sure there will be lots of variations being tested out. Watch this space.

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

Share This Facebooktwittergoogle_plustumblr

Tomato Thyme Garlic Focaccia Bread

Hello lovelies, I have been a baking bread. Not any ole squishy, white, sandwich loaf – oh no – Tomato Thyme Garlic Focaccia Bread.

Delicious Tomato Thyme Garlic Focaccia Bread.
Delicious Tomato Thyme Garlic Focaccia Bread.

 

I honestly can’t begin to tell you just how yummy this bread is. It truly is proof that the sum of the parts is greater than the whole. Tomato Thyme Garlic Focaccia Bread is taking bites of bread and then experiencing your taste buds explode with all the flavours,  in your mouth.

Tomato Thyme Garlic Focaccia Bread.
Tomato Thyme Garlic Focaccia Bread.

 

This Focaccia is perfect with pasta (we had it with Lasagne, perfect for mopping up tomato and cheese sauce). I also think it would be great to take on a picnic, served with some good cheddar and a glass of something cold!

I made enough for 2 loaves, so just halve the recipe if only one Focaccia is needed – as the tomatoes won’t freeze well. Alternatively make two and leave the tomatoes off of the loaf you intend to freeze. Double wrap in cling film and the bread will last 3 months in the freezer!

Tomato Thyme Garlic Focaccia.
Tomato Thyme Garlic Focaccia.

 

We love any kind of bread with our meals, especially if it has garlic added. This hit the spot big time and Snugs, who can be a little but careful when it comes to ‘different foods’ loved this!! I guess you could even add some shards of sharp cheddar before baking? Might have to try that!!!!

Recipe :

500g/1lb 2oz Strong White Bread Flour

1 x 7g Sachet Fast Action Dried Yeast

1tsp Maldon Sea Salt (3/4tsp if using free flowing)

2tbsp Extra Virgin Olive Oil, plus extra for drizzling.

Approx 300-350ml lukewarm water.

16-20 Cherry Tomatoes – halved (half the amount for one Focaccia)

2tbsp Fresh Thyme Leaves (half the amount for one Focaccia)

4 Cloves of Garlic (half the amount for one Focaccia)

Method : Using bread maker or stand mixer with dough hook attached.

Place 300ml of water into the bowl of your mixer.

Add the yeast and then the flour.

Add 2tbsp Extra Virgin Olive Oil

Now add the salt.

Set the bread maker to the mix/prove cycle.

If the dough seems dry add extra water 20mls at a time until the dough has a smooth elasticity, while being mixed. If the dough is too dry either machine will be clunking!

With a stand mixer mix on medium speed until the dough is soft and elastic. Using Olive oil on your hands to stop the dough sticking, roll the dough into a tight ball, place back into the mixer bowl, cover with cling film and leave to double in size.

Using either method, once the first prove is finished, knock back, restarting the mixing on the bread machine and removing the cling and mix for a further 10 minutes.

Oil 2 x 20cmx20cm (8″ x 8″) square tins.

Tip the knocked back dough into one of the oiled pans.
Tip the knocked back dough into one of the oiled pans.
Place half the dough into each pan.
Place half the dough into each pan.
Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.
Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.
Add the cherry tomato halves.
Add the cherry tomato halves.
Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.
Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.

 

Cover and leave to double in size. Whilst proving preheat your oven to 220C/200C fan.

When your dough is doubled in size place in the preheated oven for 25-30 minutes.

Breathe deeply. Mmm, that smell coming out of the oven is your Tomato Thyme Garlic Focaccia Bread. Enjoy, it smells amazing!

 

Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.
Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.
Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!
Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!

 

I cut my Focaccia into squares, what do you do?

This recipe is so easy and the taste is amazing. Let me know if you make this bread? I love to read your comments.

You may also like Sundried Tomato Olive Focaccia Bread

The perfect food for feasting and sharing.

Sammie x

 

 

Share This Facebooktwittergoogle_plustumblr

Tangy Lemon Potato Salad

When the sun is shining and the temperature gauge keeps going up, cool, refreshing food is what we need. My Tangy Lemon Potato Salad is cool, refreshing with a hint of crunch. The perfect side dish to, well, just about anything! We’re having this with fish tonight.

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

 

This Tangy Lemon Potato Salad does have mayonnaise in the sauce. If you prefer to use a light/lower fat mayo feel free. The mayonnaise is thinned down with the juice of a whole lemon. It’s this juice that permeates the warm potatoes, that once chilled, take on a tongue tingling tang, whilst at the same time stopping the mayonnaise from becoming gloopy.

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

 

If you’re organised (quite often I’m not!!) cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. A wonderful contrast to hot fish/quiche etc and also perfect as part of a cold meal/picnic/buffet.

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

 

Recipe : Serves 5-6 as a side dish.

1kg/2.2lb Baby New Potatoes

Juice of 1 Whole Lemon

1 Lemon – for slicing

4 Heaped Tablespoons Mayonnaise

1/2tsp Sea Salt

1/2tsp Ground Black Pepper

2 Celery Sticks

3 Spring Onions

Approx 2tbsp Chives

Method :

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

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

Simmer the potatoes until just tender, drain, return to the pan and leave with the lid on, to finish steaming for 20-30mins.

In a bowl add the juice of one lemon, mayonnaise, salt and pepper.

Stir until thoroughly combined.
Stir until thoroughly combined.

 

Drain the potatoes again.

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

 

Chop the spring onions and celery into small dice.

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

 

If you like you can serve the Tangy Lemon Potato Salad as it is. I prefer to jazz it up with a few, very finely sliced Lemon halves. They are perfectly edible (although if you just want to use them for garnish that’s fine) and taste delicious. The sliced lemon also let’s people know that there is lemon juice in the potato salad.

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

 

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

Tangy Lemon Potato Salad. Perfect sunshine food!

Sammie x

 

Share This Facebooktwittergoogle_plustumblr