Sammie – Page 23 – Feasting Is Fun

Chocolate Toffee Crunch Bundt Cake

Does anyone still have chocolate left over from Easter? If so I have the perfect way to make it go further AND taste even more yummy. Meet my Chocolate Toffee Crunch Bundt Cake.

The utterly mouth watering combination of Chocolate and Toffee all in one cake. If you enjoyed my Rolo Chocolate Cookies I’m pretty sure you’ll love this cake!

She is a beauty isn’t she?

This Chocolate Toffee Crunch Bundt Cake is baked in the Nordic Ware blossom Bundt tin, so I decided that this cake is a girl. Well female….. oh dear it’s late, I’ve gone off on a tangent and I’m waffling again!!

WB Chocolate Toffee Crunch Bundt C — **Chocolate Toffee Crunch Bundt Cake** topped with milk chocolate and bronze crunch.

The blossom Bundt tin is one of my favourites. While the melted chocolate and bronze crunch on this Chocolate Toffee Crunch Bundt Cake look amazing, if you were pressed for time, a dusting of icing sugar and this cake would still win hearts – and tummies 😉

So what is it that makes this cake so easy??

Wright’s Baking Chocolate Fudge Cake Mix and their Toffee Cake Mix, combined.

Since the gorgeous fudgey chocolate works so well with the toffee, I honestly can’t believe that I didn’t think of it sooner.

Since I’ve already explained my stance on having a few, good quality packet mixes in the kitchen, while writing up my Chocolate Orange Citrus Bundt, no further mention is needed. This cake came about as I had 3/4 of a packet of each of the mixes left after testing their suitability for waffles. Although, only the Toffee Cake Mix made it through as my Toffee Banoffee Waffles

Choose Your Baking Method

So you have a choice: weigh out 3/4 of each packet mix (375g) add together and make up according to adjusted packet instructions: 150ml per mix = 300ml of water and 3 tablespoons of oil per mix = 6 tablespoons.
Or, mix both whole packets together and make up according to double the packet instructions. So 400ml of water and 8 tablespoons of oil. Fill the Bundt to the desired level and use the leftover batter to bake some cupcakes.
Altenatively, a 10″ springform cake tin would be the right size to bake 2 complete packets of mix made up as per option 2.

So many choices! Also, I would like to add that investing in one Bundt tin is worth it, especially if cake decorating skills are not your strongest gift. Because the tins really do make any cake look beautiful, including this Chocolate Toffee Crunch Bundt Cake.

Recipe: Chocolate Toffee Crunch Bundt Cake serves 10

1 Chocolate Fudge Cake Mix from Wright’s Baking

1 Toffee Cake Mix from Wright’s Baking

8tbsp Vegetable Oil (6tbsp if making option 1)

Water

Cake Release Spray – I use Wilton’s OR butter and baking parchment for greasing and lining a 10″ cake tin

150g/5oz Milk Chocolate

Toffee Sprinkles or the Bronze Crunch which I bought from Waitrose – or a Crunchie bar broken up.

Making The Cake Batter

Preheat the oven to 160C/140C fan, gas mark 2

First of all, decide which option you will use to bake your cake.
Prepare the Bundt by spraying with cake release. Alternatively grease and line a springform cake tin.
Into a large bowl add the required amount of water and vegetable oil.
Add both the chocolate fudge and toffee packet mixes – remembering to weigh out 375g ONLY, from each packet if using Option 1.
Whisk according to packet instructions.
Pour the chocolate/toffee cake batter into the prepared tin. The Bundt tin should be no more than two thirds full.

WB Chocolate Toffee Crunch Bundt Cake — Ready for the oven.

Baking The Bundt Cake

Place the Bundt tin in the middle of the oven and bake for 45-50 minutes – note: the baking time will be longer if using more cake batter.
The cake is cooked when an inserted skewer comes out clean.
As soon as the cake is baked, remove from the oven.

Allow the cake to cool in the Bundt tin for 10 minutes.
Place a cooling rack on top of the cake and flip over.
Remove the Bundt tin and admire the beautiful cake!

Decorating The Bundt Cake

Allow the cake to cool completely before decorating.
Break up the milk chocolate and place into a heatproof, microwaveable bowl.
Zap for 30 seconds at a time in the microwave, stirring after each zap!
When the chocolate is almost melted, remove from the microwave and keep stirring, until it is completely melted.
Use a spoon to drizzle the chocolate over the Bundt cake.
Finish with some delicious sprinkles. Alternatively, a crushed Crunchie bar would work beautifully with this cake.

Allow the chocolate to almost set before serving. Finally, the combination of toffee pieces and the delicious chocolate fudge work together so well in this Chocolate Toffee Crunch Bundt Cake.

So, have you caught the Bundt bug?

This Chocolate Toffee Crunch Bundt Cake is so easy to make. Here are some other Bundt recipes for you to try:

Chocolate Orange Citrus Bundt

Lemon Blueberry Bundt Cake

Chocolate Fudge Bundt Cake

The Chocolate Toffee Crunch Bundt Cake was given to very dear friends, who had just lost a loved one. Simply making and giving a cake, during a time of grief, is one way to show you care. While nothing can replace their loss, or mend their heartbreak, taking time to bake a cake, which they can then share with visitors, brought a smile to our friends face when it was delivered.

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

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided the cake mixes for this recipe. All opinions, content and photographs are my own. Please see my Disclosure Policy.

Perfectly Mashed Potatoes

Thank you for stopping by to read this post and find out how to make Perfectly Mashed Potatoes. If you are curious as to why I should post such an easy recipe here’s my answer. Because everyone has to learn the basics. Including me. Since I wasn’t born with the knowledge of how to cook a roast, boil an egg or mash potatoes. I learnt, mostly, from watching my Grandma, whilst I was growing up.

Always an inquisitive child, I literally hung around her apron strings and learnt how to cook, bake, make preserves, prove bread and much more. My earliest memory is standing on a stall, shucking peas that my Grandad had freshly picked from the garden.

So a love of cooking, indeed, more being in the kitchen and making something, was present from a very early age. At home, I recall asking if I could peel some potatoes. I was given a bowl, full of cold water, to wash off the dirt, potatoes didn’t come pre-washed in the 1970’s and a small vegetable peeler. While a whole hour had passed and I still hadn’t finished! That didn’t matter, I was learning.

Especially in today’s world of convenience food and £1 packets of ready mashed potatoes available from the supermarket, learning how to cook basic recipes, isn’t always taught at home, in the way that I learned. So yes a recipe for Perfectly Mashed Potatoes, is here, because who doesn’t love mash???

Usually kitchens will have a potato masher utensil in them, if not they can be picked up, fairly cheaply, from any shop that sells kitchenware. I will not be using a potato ricer, hand whisk, kitchen stand mixer or any other contraption to make these Perfectly Mashed Potatoes, simply a potato masher. Because it is what most people have to hand and in my opinion, produces the best mashed potatoes!

So the only equipment you will need to make your mash is:

A sharp knife
Saucepan
Colinder
Potato Masher
Optional – vegetable peeler

Most kitchens will be equipped with this equipment, if not, each item can be bought inexpensively as mentioned above.

Recipe: Perfectly Mashed Potatoes serves 6-8 adults

2.5kg/5lbs Potatoes suitable for mashing – I used Albert Bartlett Elfe Potatoes – these have a particularly creamy texture and buttery taste, Rooster potatoes are also good for mashing. Any potato that is described as floury, suitable for mash can be used. However for the best mash I’ve tried I do recommend Elfe potatoes.

75g/3oz Butter

100mls/4fl ozs Whole Milk

Sea salt and freshly ground pepper to taste

1/4 tsp Ground Nutmeg – freshly grated is even better.

Method: Half fill a large saucepan with cold water

Using a vegetable peeler or small paring knife peel the potatoes.
Cut them into 5cm/2″ chunks as you go and immediately place in the pan of cold water.
NOTE: If peeled potatoes are left out of water they will start to turn brown.
Once all of the potatoes have been peeled and cut up, top up the pan with cold water, so that the potatoes are just covered.

Turn the heat onto high on the hob and bring the potatoes up to a boil.
As soon as they are boiling turn the heat down and let the potatoes simmer for 15 minutes.
To test if the potatoes are cooked, insert a sharp knife into a couple of chunks, there shouldn’t be any resistance and the potato chunk may well break in half.
Once cooked drain the potatoes in a colinder and allow to steam dry for 5 minutes.

Empty any water from the saucepan the potatoes were cooked in.
Add the butter and milk to the pan and heat until the butter is melted.
I add 1/2tsp of sea salt, a good grinding of black pepper and the ground nutmeg to the milk/butter at this stage.
Take the pan off of the heat and add the cooked potatoes.

The next step is simply to plunge in with the potato masher and keep mashing until all the potatoes have broken down and you have smooth, creamy, Perfectly Mashed Potatoes.
I quite often get the children to mash our potatoes and yes, it does require a bit of elbow grease and effort (which with my back I’m not able to apply).
The potatoes are so beautifully soft and creamy, that they break down easily.
Serve the potatoes straight away onto dinner plates, or for special occasions, pile into a serving bowl, dot with a little extra butter and a light sprinkle of nutmeg.

Yes it really is that simple!

Perfectly Mashed Potatoes are the perfect accompaniment to so many meals, made well they are delicious just on their own, perhaps with a little grated, sharp cheddar to top!

If you have enjoyed this recipe for Perfectly Mashed Potatoes, here are some other potato recipes you also may like:

Leek Colcannon

Baked Garlic Herb Potato Wedges

Tangy Lemon Potato Salad

Were you taught to cook at home, or are you just learning?

Thank you for all of you lovely comments, I get such a thrill knowing you have baked and enjoyed one of my recipes, please keep them coming.

Also it is great seeing all the pictures of your makes and bakes on Twitter and Instagram. Please keep them coming, tag me in and I’ll be sure to give you a shoutout or retweet.

Are there any other basic recipes that you would like to see on Feasting is Fun? Let me know and if I can, I will post them for you.

I always try to remember that everyone has to start at the beginning. Most of all the fun is in the journey and we are all here to support each other as we learn.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

The Albert Bartlett Elfe potatoes were won in a competition. All opinions and views are my own, as is the content of this post. Please see my Disclosure Policy

Roasted Garlic Butternut Squash Soup

Finally Spring is upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. Also, the sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!

Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.

Living In The Real World

I am really working on trying to eat seasonally. While we did belong to a veg box scheme, with my health and body dictating what I am able to do during the day, too much was being wasted. And on that subject, I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).

Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. Because, in our Instagram shiny, perfect world, it can lead to people feeling inadequate or broken. Whereas real life can be messy as well as beautiful. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. While hubby and I are happy, we still have to deal with a lot, together. And I’m sure we are not alone.

Comforting Food

A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities life sometimes throws at us. I can’t even remember exactly when I made this soup, about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.

Also this the easiest soup to make and the flavour is out of this world good. Besides, who knew butternut squash could have so much more flavour, simply by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Yet together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.

Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people

1 Butternut Squash

2 Garlic Cloves

1 Onion

2tbsp Olive Oil

1 Vegetable or Chicken Stock Cube

Sea salt – I use Maldon. and freshly ground black pepper

Optional – Parsely and Double Cream to serve

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

Preparing And Roasting The Ingredients

First of all, using a vegetable peeler, remove the skin from the butternut squash.
Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.

Cut the butternut squash into 2.5cm/1″ chunks
Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.

Place the baking tray into the oven and allow to roast for 25 minutes.
While the squash and garlic are roasting, peel and finely chop the onion.
In a large saucepan add the other tablespoon of olive oil and the chopped onion.
Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
The butternut squash is roasted once it has become tender.
As soon as it is cooked remove the baking tray from the oven.

Making The Roasted Garlic Butternut Squash Soup

The butternut squash has reduced inside and that means – concentrated flavour!
Place the saucepan containing the sautéed onion back over a medium heat.
Squeeze the garlic cloves out of their skin and add to the saucepan.
Add the roasted butternut squash to the pan,
Cover with 1.5 litres of hot water from the kettle.
Crumble in the stock cube.
Bring to a simmer and cook for a further 10 minutes, uncovered.
Remove the pan from the heat and blend using an immersion blender.
Alternatively allow the soup to cool a little and blend, in batches, using a blender.
Once blended add the soup back to the saucepan.
Check for seasoning and adjust as necessary.
Also, if the soup is too thick add a little extra hot water until the desired consistency is reached.

I like to serve this soup with a little swirl of cream and some fresh parsley to garnish. Adding a nice thick slice of my Crunchy Seeded Bread turns this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

Make Ahead And Freeze!

To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. Next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. While the oven is on, it makes sense to pop in two baking trays. And that way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.

If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:

Roast Chicken Noodle Soup

Leek and Potato Soup

Carrot Soup

Do you sometimes need a warm hug?

And what is your go to comforting food?

Thank you for taking time to leave a comment. Especially as I really enjoy reading them and hearing about your baking and cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. Finally, if you tag me in I’ll be sure to retweet and give you a shoutout.

So, wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured, see Important Stuff.

Sammie xx

Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.

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

Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t, yet I am never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’. I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. Because it looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!

Yep you can always trust Sammie to ~~NOT~~ be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. So much so that I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut — **Raspberries Cream Giant Doughnut** such a light fluffy sponge.

Seasonal Fruit And Vegetables Are Unbeatable

When baking and cooking I really try to use seasonal fruit and vegetables. So this Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Because raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberry And Cream Giant Doughnut — Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Keeping Positive

Rather I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. And on top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. Resulting in a sponge that is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

Recipe: Makes one Raspberries Cream Giant Doughnut

At a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt – I use Maldon

For the filling:

3-4tbsp Raspberry Jam for my homemade recipe see here

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making The Doughnut Batter

Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
Into a large bowl add the butter and sugar.
Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
Add the vanilla bean paste and whisk/beat for a further 2 minutes.
Add all 5 eggs to the bowl.
Sift in the flour, baking powder and salt.
Whish/beat slowly until the ingredients have just come together.
Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
Carefully spoon half of the batter into each of the doughnut halves.
Smooth the top of the batter for an even bake.
Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.

Baking The Doughnut Halves

Cook for 40-50 minutes. Mine took 45 minutes.
The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
As soon as the giant doughnut halves are baked remove from the oven and place onto a cooling rack for 10 minutes.

After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
Allow to cool completely on the rack

Filling And Decorating The Raspberries Cream Giant Doughnut

As soon as both halves are cooled the doughnut can now be decorated.
Place one half, flat side up, on a pretty serving plate, board or cake stand.
Carefully spread the raspberry jam so that it covers the flat surface.
Arrange the raspberries in a pattern, on top of the jam.

In a bowl add the double cream and sugar.
Whisk until it just holds a stiff peak.
Fit a large piping bag with a #1M Wilton large star tip.
Fill the piping bag with the whipped cream.
Pipe a swirl pattern around the middle of the bottom layer.
Pipe stars all around the inside and outside edge of the doughnut half.

Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
To make the icing, sift the icing sugar into a small bowl, add the almond extract.
Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
Finally add your sprinkles before the glacé icing sets.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

If you have enjoyed this Raspberries Cream Giant Doughnut recipe you may also like these:

Raspberry Almond Cream Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Black Forest Giant Doughnut

While Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Since I find baking a pleasure not a burden. Yet, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

Personally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Perhaps not every week, although there is nothing wrong with that. Rather, once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

Coconut Almond Date Flapjacks

Do you love the smell of coconuts? I do! And with coconut oil being hailed as the new all round, healthy oil, I was interested in what it would be like to bake with. So, after receiving a 250ml jar of cold pressed, organic coconut oil from the lovely people at Vita Coco I decided to make these vegan Coconut Almond Date Flapjacks.

Since having previously tried and failed, on two separate occasion to make flapjacks using honey, I knew I would have to go back to using sugar and golden syrup, if I stood any chance of these bars holding together. And switching the butter for coconut oil was also a risky proposition.

VC Coconut Almond Date Flapjacks — Medjool dates and Vita Coco coconut oil.

Since I was using beautiful medjool dates from the Medjool Date Co. I reduced the amount of golden syrup. The dates are so naturally sweet it didnt need the extra sweetness like my Cranberry Walnut Flapjacks. Also, flaked almonds added the perfect crunch, plus all their nutty goodness and flavour.

Three vegan flapjacks on a plate. — Coconut Almond Date Flapjacks

Finally, the swirl of milk chocolate gives the Coconut Almond Date Flapjacks a beautiful finish and let’s face it, a little chocolate always makes things better. Since these flapjacks are naturally vegan, use dairy free, vegan dark chocolate when sharing with those following a vegan diet.

Vegan flapjacks on a white platter. — Coconut Almond Date Flapjacks vegan and very delicious.

Wow!! These Coconut Almond Date Flapjacks taste amazing. I mean really, really good.

And I needn’t have worried about missing the buttery flavour of my usual flapjacks as these are packed full of chewy, nutty, flavour. Because my taste buds threw a party after my first bite, demanding another and then another bite.

So utterly delicious and clean tasting, if you get my meaning?

Recipe: Makes 16 Coconut Almond Date Flapjacks

225g/8oz One 250ml Jar of Vita Coco coconut oil

125g/5oz Light Soft Brown Sugar

75g/3oz Golden Syrup -light corn syrup

325g/11.5oz Rolled Oats – NOT quick cook oats

100g/4oz Flaked Almonds

125g/5oz Medjool Dates – seed removed and chopped into 1cm pieces

Optional – 100g/4oz Milk or alternatively Vegan Chocolate Sainsbury’s essential dark chocolate is Vegan

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

Making The Vegan Flapjacks

First of all, line an 8″ X 11″ – 20cm X 28cm Swiss roll tin with baking parchment. While I didn’t grease my tin first, the baking parchment lifted out without any problems.
In a large, heatproof/microwaveable bowl add the coconut oil, sugar and golden syrup.
Place in the microwave and heat on medium, for approximately 3 minutes, until the coconut oil has melted.
Stir the coconut oil, sugar and golden syrup together.
Add the rolled oats, chopped dates and flaked almonds.

Mix all the ingredients together so that everything is coated in the melted coconut oil and sugar mix.
Tip the flapjack ingredients into the prepared tin.

Using the back of a metal spoon, press the mixture evenly into the tin.

Baking The Coconut Almond Date Flapjacks

Place the flapjacks into the centre of the oven and bake for exactly 20 minutes.
The flapjacks should be a golden colour once cooked. As soon as the 20 minutes has elapsed remove from the oven.
Finally, resist the temptation to cook them for just a bit longer. Since this will result in the flapjacks becoming very hard and not chewy, on cooling.

Leave the flapjacks to cool completely in the tin.
Once cooled remove the from the tin using the parchment to lift them out.

Cutting And Decorating The Flapjacks

With a sharp knife cut down the length of the flapjack block, dividing it in two. Next cut across the middle of the flapjack, creating four quarters. Cur each quarter into four bars.
Break up the milk chocolate and place into a heatproof, microwaveable bowl.
Zap for 20 seconds at a time, on high, in the microwave. Stirring as the chocolate starts to melt. When the chocolate is nearly melted remove from the microwave and keep stirring until it is completely melted.
Pour the melted chocolate into a small piping bag (or a freezer/sandwich bag).

Cut the very end of the piping bag (or corner of bag), so that you have a small hole.
Pipe a pattern of your choice down the length of each of the Coconut Almond Date Flapjacks.
Leave to set.

Chocolate decorated flapjacks — Coconut Almond Date Flapjacks

Store the flapjacks in an airtight container for up to a week.

Coconut Oil A Vegan Substitute For Butter

While the coconut flavour in these flapjacks is subtle, it mixes well with the dates and almonds to create a really flavoursome bar. Especially ideal for mornings when you’re in a rush and need breakfast on the go, or for filling that mid afternoon hunger gap and seeing you through to your evening meal!

I am incredibly impressed with how well the Vita Coco coconut oil worked in this recipe and I shall most definitely be buying more and using it in other recipes. So providing the chocolate is vegan, these Coconut Almond Date Flapjacks they are vegan, dairy AND gluten free (providing you use certified gluten free oats).

Creating a recipe that is not only nutritious, tasty and easy to pack up and take to work or school, but that can also be enjoyed by more people is a fantastic feeling!

Do you have diet constraints?

Have you substituted coconut oil for butter in any of your cooking/baking?

Please let me know as I am new to baking with coconut oil and would love to hear any tips you may have?

If you have enjoyed these Coconut Almond Date Flapjacks here are a couple more recipes you may like.

Cranberry Walnut Flapjacks

Macadamia Nut Apricot Flapjacks

Double Cherry Drizzle Oat Bars

Creating a vegan snack happened accidentally. Because the butter is switched to coconut oil and all of the other ingredients are gluten free and vegan I am thrilled that the resulting bake is so tasty. Since more people can enjoy this snack it fits in well with the theme of Feasting Is Fun.

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

Sammie xx

VitaCoco and The Medjool Date Co. provided me with coconut oil and dates which were used in this recipe. Also, all opinions, views, content and photographs are my own. I did not receive payment for writing this post. Please see my Disclosure Policy.

Also, this recipe is an entry into the #Swearbyit challenge with Vita coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.

Rolo Chocolate Cookies

Ooh I am so excited to share this recipe with you. And, I may have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.

Since I have been wanting to make these cookies for absolutely ages, I finally got round to it yesterday, while I was also baking my Chocolate Orange Citrus Bundt Cake.

Homebaked Cookies

While using the recipe from my Monster Mini Egg Cookies as a starting point, I jiggled things about a bit. Especially changing from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. Resulting in my humble opinion, the best soft chocolate cookie that I’ve made so far!

R Rolo Chocolate Cookies — **Rolo Chocolate Cookies** unbelievably good.

Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!

Instead, the difference is that I know exactly what has gone into these cookies and their smell as they are baking. And as you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.

Because I am a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. Exactly the type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.

Chewy, ooey and gooey.

Yep I know that sounds like cartoon characters 😉.

So, if you like chocolate cookies, you’ll love these Rolo Chocolate Cookies.

Recipe: Rolo Chocolate Cookies makes 18-20

225g/8oz Soft Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter- at room temperature

1Tsp Vanilla Bean Paste – I use Nielsen-Massey if you don’t have any paste you can substitute 2tsp of vanilla extract

1 Large Free Range Egg – plus 1 Large Free Range Egg Yolk

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour

1/2tsp Bicarbonate of Soda

1/4tsp of Sea Salt – I use Maldon

4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!

Making The Rolo Chocolate Cookie Batter

Preheat the oven to 170C/150C fan, gas mark 3, 325F

First of all, place the sugar and butter in a large bowl and whisk for 5 minutes until pale and creamy. Importantly whisking for 5 minutes and then again after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla bean paste and the eggs and continue whisking for a further 5 minutes.

Sift in the cocoa, flour and sodium bicarbonate into the bowl.
Add 4 packets of Rolos.

Portioning The Cookies On The Baking Sheet

Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
Line 3 baking trays with baking parchment.
Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
Top each cookie with a single Rolo.

Baking The Rolo Topped Cookies

Bake the cookies in the centre of the oven for exactly 15 minutes.
The cookies will still be very soft after the baking time has elapsed.
As soon as the cookies are baked remove from the oven and allow to cool completely on the baking tray.

Cookie Love

Once cooled store the Rolo Chocolate Cookies in an airtight container. It is important to separate each layer of cookies with baking parchment. Because these cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.

I tell you this from experience 😉.

Also, if you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.

If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!

In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!

So, can you keep chocolate in the house without it constantly ‘calling to you’?

If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:

Chocolate Monster Mini Egg Cookies

Cherry Bakewell Cookies

Bakery Style Soft Triple Chocolate Cookies

FF Rolo Chocolate Cookies — Bakery Style Soft Triple Chocolate Cookies

I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. Since I really enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.

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

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

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

Chocolate Orange Citrus Bundt

When life gives you lemons, you make lemonade. What about when a delicious new orange cake mix from Wright’s Baking arrives? You make a Chocolate Orange Citrus Bundt!

The lovely people at Wright’s sent me an orange cake mix completely out of the blue! I knew their toffee cake mix had been a big hit with my Toffee Banoffee Waffles and didn’t hesitate coming up with ideas of which cake to make.

There was only one, rather large problem – I am allergic to oranges!!!

Our son, on the other hand, absolutely loves them, as does my hubby. So I set my mind on making an orange bundt cake, baked in the beautiful citrus Bundt tin that I used for my Glazed Lemon Bundt Cake. I had been wanting to bake an orange cake in the tin and this seemed to be perfect timing.

On this occasion I wanted to drape the orange cake in a chocolate orange ganache. Chocolate and orange are an awesome and classic flavour combination. Just because I cannot eat it (see Migraines) shouldn’t mean others must miss out.

As regular readers will be aware, the majority of my recipes are made from scratch. However, I do believe there is a place for good quality, packet mixes in our kitchens. Where would my Ciabatta Base Pizza be without a ciabatta bread mix?

Just before Easter, after I had baked two batches of differently flavoured hot cross buns and a batch cookies, I realised that we were nearly out of bread. I simply didn’t have any energy left to weigh out even the simplest of ingredients. It was utter relief to add water to the bread maker, tip in a packet of Wright’s mixed grain bread mix and press start!

Having a cake mix to hand, especially when baked in a beautiful Bundt tin, means that you are only a quick whisk away from having a cake baking in the oven. Perfect for when guests drop by unexpectedly or someone has a birthday that you’ve almost missed. There are a million reasons why it’s ok to have a cake mix in the cupboard and one of them is so you can make this Chocolate Orange Citrus Bundt cake!

Recipe: Makes one Chocolate Orange Citrus Bundt cake serves 10

Cake release spray – or butter for preparing the Bundt/loaf tin

1 Packet of Wright’s Orange Cake Mix + water as per packet instructions

4tbsp Vegetable Oil

100g – 1 Maya Gold chocolate orange bar by Green & Black’s

100g Milk Chocolate

200mls Double Cream

Optional – orange jellies and edible glitter to decorate.

Method: You will need the Citrus Bundt Tin by Nordicware to make this cake – alternatively a loaf tin would give a pleasing shape.

Preheat the oven to 165C/150C fan, gas Mark 2.
Make the orange cake batter according to the packet instructions.
Spray the Citrus Bundt tin with cake release spray – if using a loaf tin, grease and line the base with baking parchment.
Spoon the cake batter into the prepared tin.
Place in the middle of the oven and bake for 45 – 50 minutes.
The cake is cooked when it is golden brown and an inserted skewer comes out clean.
Once cooked remove the cake from the oven and allow to cool in the Bundt tin for 10 minutes – allow to cool completely if using a loaf tin.
Turn out the Bundt cake onto a cooling rack.

Allow the cake to cool completely before covering with the chocolate orange ganache.

To make the ganache:

Break up the chocolate and place into a heatproof bowl.
Pour the cream over the chocolate.
Place the bowl over a saucepan of barely simmering water, the bottom of the bowl should not touch the water – this is called a double boiler see Chocolate Sparkle Cake for step by step photos.
Stir the chocolate and cream constantly until the chocolate has melted. You should have a nice smooth ganache. If you wanted to make this cake for adults, the addition of one tablespoon of Grand Marnier, stirred through the ganache, would give it a delicious, boozy edge 😉.
Line a baking tray with baking parchment.
Place the cooling rack across the baking tray, ensuring the cake is cold.
Spoon the warm chocolate orange ganach over the top of the cake.

Continue spooning the ganache over the cake, encouraging it to drape over the sides.
Once the cake is completely covered, allow the ganache to finish dripping for a further 5 minutes.
Transfer the cake to a serving plate.
Add the orange jellies and edible glitter, if using.

Now take a photo of your wonderful creation!! Ooh and give yourself a pat on the back for baking and decorating such a beautiful, delicious cake.

Allow the cake to set for approximately 30 minutes. During warmer weather it would be advisable to put it into the fridge.

Once set, slice the cake and serve with a nice cup of tea of coffee. Or maybe a liquer coffee if you added a little tipple to the ganache!!

This Chocolate Orange Citrus Bundt is a top class cake. As you can see from the photo, pieces of dried fruit are distributed evenly throughout the cake, which has a moist, tender crumb.

There is no shame in using a cake mix, as long as it is a good quality one – which this Wright’s Orange Cake Mix most certainly is.

Do you use cake mixes, or are they banished from your kitchen?

Has my post made you reconsider using a cake mix?

I am not being paid to ask these questions, I am genuinely interested in what you think and also just a touch nosey 😉.

As for me, am I suddenly going to only use cake mixes? The answer to that is no? Like everything in life, it is about balance. I make most our bread from scratch, yet I have a loaf of white sliced ‘plastic’ bread downstairs as I’ve been unwell for a couple of days. There is most definitely a place in my kitchen for mixes, for all manner of different reasons.

The act of baking or cooking something, for me is calming and therapeutic. For someone else, the mere thought of making a Victoria Sponge Cake may stress them out to the point of not starting. So I say, in that instance, as I said for my Chocolate Amaretto Cake use a good quality cake mix. Better to try with some hope of success, than abstain for fear of failure.

If you have enjoyed the Bundt experience of making this Chocolate Orange Citrus Bundt, here are some recipes you may want to take a peek at:

Heart Engagement Bundt Cake

Lemon Blueberry Bundt Cake

Flower Vanilla Bundt Cake

I am available on Twitter most days and am more than happy to help guide you through your bakes. Whilst not professionally trained I have been baking for forty years and belong to a wider baking community of like minded bakers. Together we can usually solve a problem, avert potential disasters and generally encourage you no matter what level of cook/baker you are at.

Personally I also thoroughly enjoy seeing your kitchen creations, whether it be a meal, cake, loaf of bread or anything else. Please post a photo on Twitter/Instagram and tag me in? I’ll be sure to give you a shout out or retweet!

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking supplied the orange cake mix for this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post. Please see my Disclosure Policy .

Heart Engagement Bundt Cake

I’m going to let you into a secret, I absolutely love a surprises. Especially when it involves cake. So I made this Heart Engagement Bundt Cake in complete secrecy, for a couple who had recently become engaged.

It was so much fun making this clandestine cake!

As the couple had been away, when they got engaged, we wanted to mark the occasion with a small celebration for family and friends. I offered to make the cake as I have a Tiered Heart Bundt Tin by Nordic Ware that I had still not baked with.

As I have never made a tiered, or stacked cake, this beautiful cake tin seemed the perfect choice. At the time of deciding to use this tin I had absolutely no idea how I would decorate or ice it. I’m big on planning ~~NOT~~! Can you tell?

Fortunately I have a lovely friend, who I met on Twitter, called Tom. He has his own business Iced Rainbow where he makes absolutely beautiful jewellery. Happily for me, Tom is also a keen baker and creates the most beautiful cake toppers. It really is worth taking a look at his website.

After discussion with the parents of the happy couple, I decided to opt for a personalised bunting topper. Due to the shape of the cake and the heart shaped hole in the middle, I thought it would not only look pretty, but also add height to the cake.

Tom was brilliant. He took my vision for how I wanted the bunting to look and turned it into a reality. Thank you Iced Rainbow for making my dreams a reality and for making the bunting at such short notice!

Next I had to decide on the flavours. Sugar and Crumbs sell a range of naturally flavoured icing sugars, amongst other baking ingredients and equipment. After much secret discussion, we decided to keep the cake plain, flavoured only with vanilla and use Sugar and Crumbs raspberry ripple flavoured icing. I was very happy as it is one of my personal favourites.

I still hadn’t decided how I was going to ice the cake!

After having such success with glazing my Lemon Blueberry Bundt Cake I was tempted to do the same with the Heart Engagement Bundt Cake.

Using the raspberry ripple icing meant that if I used buttercream I could create the same rippled effect as on these Raspberry Ripple Almond Cupcakes.

As you can see I decided to pipe raspberry ripple buttercream icing onto the cake. Aside from cupcakes this is only the second time I have fully covered a cake with piped buttercream. It wasn’t as scary as I had imagined!

The beauty of buttercream is that, if you do make a mistake, it can fairly easily be removed and piped over. I tell you this from experience 😉.

When deciding what pattern to pipe onto the cake, I knew I wanted to pipe swirled roses on the top. As for the sides, I really didn’t decide until I had the cake in front of me, piping bag in hand!

Once the roses were piped I decided to go with the lines of the cake and piped the second tier in fairly straight lines. Again I did the same for the bottom tier, although as this was not as deep, it looks like piped stars. I finished the top tier with piped stars to define the heart and fill in any gaps. All the piping was carried out using a Wilton #1M large star tip.

While it was great having a vision in my head of how the cake could look, once the bunting was in place, the finished version was so much better than I ever could have hoped for. A final sprinkle of tiny, pink, pearlised hearts and white, edible glitter and the Heart Engagement Bundt Cake was ready for the grand reveal.

The happy couple, Matt and Tash absolutely loved the surprise. Neither of them had any idea that this little surprise had been planned especially for them. They loved the cake and bunting, which was a huge relief for me! Together they enjoyed cutting the cake, good practice for their upcoming wedding and enjoyed eating it too.

I removed the bunting and packaged it back up, for them to keep and treasure forever. When all the cake has gone, they still have their personalised bunting from Tom at Iced Rainbow.

Recipe: Makes one Heart Engagement Bundt Cake – serves 20 people.

To make this cake you will need the Tiered Heart Bundt Tin made by Nordic Ware.

For the cake:

350g/12oz Unsalted Butter – at room temperature

350g/12oz Caster Sugar

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

350g/12oz Plain White Flour –

3tsp Baking Powder

1/4tsp Salt

Cake release spray – I use Wilton’s available from Amazon Uk, Lakeland and Hobbycraft

For the buttercream:

250g/9oz Unsalted Butter – very soft

500g/1lb 2oz Raspberry Ripple flavoured icing sugar – from Sugar and Crumbs

150g/5oz Plain Icing Sugar

3-4tbsp Very Hot Water

Pink food colouring gel

Optional – edible glitter, heart sprinkles.

Method: Preheat the oven to 165C/150C fan, gas mark 3

Into a large bowl add the butter and sugar and whisk/beat for 5 minutes until very pale and creamy.
Add the vanilla extract and whisk/beat for a further 2 minutes.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add one third of your dry ingredients and 2 eggs to your butter/sugar mixture. Whisk/beat until just incorporated.
Repeat the last step.
Add the final third of dry ingredients and 2 eggs and mix by hand. Ensuring the bottom of the bowl is scraped, so that all of the ingredients are just combined.
Spray your tiered heart Bundt tin with cake release spray, ensuring it covers all areas inside the tin.
Spoon the cake mix into the Bundt tin, ensuring the batter is pushed into all parts of the tin, using a spoon.

Place the Bundt tin into the middle of the preheated oven and cook for approximately an hour.
The cake is cooked when it is golden brown, coming away from the sides of the tin and an inserted skewer comes out clean.
Once cooked remove the cake from the oven.

After cooling in the tin for 10 minutes turn the cake out onto a cooling rack.

Allow the cake to cool completely before icing.

To make the buttercream:

Place the very soft butter into a large bowl.
Sift both the flavoured and plain icing sugars into the same bowl.
Add 3 tablespoons of very hot water from a kettle.
Starting on a low speed whisk all the ingredients together. Add the extra tablespoon of hot water if the buttercream is too stiff. Continue whisking at a higher speed until the buttercream is pale and creamy.
Fit a large Wilton #1M star piping nozzle to a large disposable piping bag.
Using a small brush, or the blunt end of a wooden skewer dipped into the pink piping gel, paint a line of colour on one side (inside) of the piping bag. You may have to dip the skewer into the gel again to finish the line.
Repeat this step on the opposite side. This is what gives the piping the ‘ripple effect’ and works especially well with the raspberry ripple flavoured icing.
Fill the piping bag with buttercream.

To decorate the cake:

Start by piping a small rose, on top of the cake, either side of the heart dip.
Pipe a rose at the bottom point of the heart.
Pipe 2 more roses on each side of the heart, so that they very slightly overlap.
Next starting from the bottom of the second tier, pipe lines up, to meet the edge of the top tier. Continue all the way round the cake ensuring that a line is piped at the bottom point of the heart.
Continue in the same manner for the bottom tier, although I was able just to pipe a large star – as my bottom tier was a little short. The recipe has been adjusted to counter this.
Finish by piping a star in between the 2 roses at the top of the heart. Fill in any gaps around the edge of the top tier with piped stars.
Sprinkle over glitter and pearlised hearts.

Now stand back and admire the beautifully stunning Heart Engagement Bundt Cake that you have created – ooh and take a gazillion photographs.

It was a beautifully sunny day and I took advantage of the glorious light in our porch. It really is so hard to capture how sparkly this cake twinkled in the sunlight. The light danced of off the glittery icing and was mesmerising to look at.

This Heart Engagement Bundt Cake had one very important ingredient that is not listed, love. My husband walked in and saw me smiling as I was writing up this post. When he asked what I was smiling about, I told him that I was remembering the look of love, between Matt and Tash in the photos I have of them. Because I respect their privacy I would not show you here.

To me this cake was so much more than Heart Engagement Bundt Cake, it was a symbol of their deep love for each other and our love for the two of them, as a couple, starting their journey of being together forever.

This post is dedicated to them. May they have a long, happy, healthy life together and long may they continue to bring happiness to those who are part of their lives.

May true love always be celebrated.

Baking and decorating this cake was such an enormous pleasure, have you ever made a cake, or something else, that made you smile?

For all you true romantics, like myself, if you have enjoyed this beautiful Heart Engagement Bundt Cake here are some others that will make you smile:

Chocolate Heart Cake

FF Heart Engagement Bundt Cake — Chocolate Heart Cake

Strawberry Sweetheart Cake

Chocolate Heart Cookies

I am so pleased that Matt and Tash gave me permission to share this cake with you. Also I hope you have enjoyed this post? I love seeing what cooking and baking you get up to. If you are on Twitter or Instagram please pop a photo up and I’ll be sure to give you a shout out or retweet.

Are you a romantic like me?

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Moroccan Lamb Stew

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

After cooking my Slow Roasted Lamb Shoulder for Sunday lunch, I had plenty of leftover meat. In fact I’d actually cooked two whole lamb shoulders to make absolutely certain that I’d have enough meat for this Moroccan Lamb Stew.

You could absolutely use fresh diced lamb for this recipe, but there is something distinctly delicious about meat that has been slow cooked on the bone. So much more flavour and that was what I wanted for this dish.

Having never cooked a dish like this before, I knew I was taking a gamble as to whether the children would eat it. They aren’t fussy and eat a wide range of foods, yet I know I wouldn’t have eaten this as a child.

Shame on me!

Each of them completely cleared their plate, loved this AND they’d figured out that I’d added dates to the stew!! They loved the gentle, yet spicey and fruity flavour of the Moroccan Lamb Stew served with the Lime Couscous.

Again shame on me for underestimating their appreciation of delicious food!

Making The Most Of Leftovers

Using leftover roast lamb made this dish incredibly easy to put together. Even though the lamb was pre cooked I still let this stew bubble and simmer away on a very low heat for a few hours. This didn’t make the lamb tough or dry. It resulted in fragrantly spiced lamb, that was so melt-in-the-mouth tender.

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

I absolutely adore Dates and these Medjool Dates from The Medjool Date Co. are so completely delicious, I find that I’m popping them in my mouth, when I should be cooking with them. Oops!

During the slow cooking of this Moroccan Lamb Stew the Medjool Dates completely break down and become part of the sauce. They are not an overwhelming flavour, but instead add a fruity sweetness that you can’t quite put your finger on, yet simply know it tastes wonderful.

This recipe is a brilliant way to create another fantastic dish from leftover roast lamb.

Recipe: Moroccan Lamb Stew serves 4-6

650g/1.5lbs Leftover Roast Lamb – skin and bone removed

2tbsp Olive Oil

1 Large Onion

3 Medium Carrots

2 Celery Sticks

2tsp Harrisa Paste

6 Medjool Dates – stones removed and finely diced

1 Beef Stock Cube

Salt and Pepper to season

2tsp Corn flour (also called corn starch)

Method: Use a large heavy based pan for this recipe.

Making The Stew

Add the oil to the pan over a medium heat.
Finely chop the onion and sauté in the pan, stirring frequently, until softened.
Chop the carrots and celery into 1cm pieces, add to the sautéed onion in the pan and cook until just softened over a low heat.
Whilst the vegetables are slowly cooking prepare the lamb.
Remove any skin from the lamb and cut into 5cm chunks, obviously from a leftover roast there will be smaller pieces as well, that’s fine they all go into the stew!
Add the lamb to the pan and add the Harrisa paste and chopped Dates.
Stir to mix everything together.
Cover with hot water from the kettle.
Add a pinch of sea salt and some freshly ground black pepper.
Cover with a lid and leave on a very low heat for 5 hours.
After the cooking time has elapsed taste for seasoning – add more salt/pepper as necessary.
Mix the corn flour with 20mls of cold water to form a slurry.
Add the cornflour slurry to the Moroccan Lamb Stew. Stir well and increase the heat to medium.
Allow the corn flour to thicken the sauce (which naturally reduces during the long cooking period) and cook for five minutes.
Serve with Lime Couscous.

This is a perfect dish to make for when friends/family are visiting or staying, especially if they have a long journey. The stew will happily sit over a very low heat until your guests arrive and the Lime Couscous takes moments to make, leaving you free to greet and settle your guests.

Making Easy Meals

For me, this dish is fantastic as I can get dinner ready and started early in the day (see Living With Seizures ). And then if my body allows I can bake some delicious treats for my family and friends.

In fact the first time I made this Moroccan Lamb Stew I was so worried that it wouldn’t be eaten, I made a pudding. Now just to be clear, I bake quite a bit, when I am able to, but we rarely have dessert after dinner. Honestly I’m talking high days and holidays are the only time I make pudding. In fact I didn’t even make a dessert for Easter Sunday. On this occasion however, I made an apple tart – it’ll be on here very soon.

Can you imagine the children and my hubby’s faces when they saw the apple tart 😉! We all ate dinner and then had pudding, such piggies! If my husband had the choice, we would have pudding every day. After that day a tradition was started, when we have Moroccan Lamb Stew for dinner, there must be pudding for afters. I knew I should have hidden the apple tart!!!!

Do you like turning leftovers into another fabulous dish?

There will be more ‘leftovers’ recipes coming up on this blog. In the meantime if you enjoyed the Moroccan Lamb Stew I’m sure you’d like these:

Roast Chicken Noodle Soup

Slow Rosted Lamb Shoulder

GF Slow Roasted Lamb Shoulder — **Slow Roasted Lamb Shoulder**

Redcurrant Jelly Glazed Roast Lamb

Whatever you are cooking, baking or making I love seeing your results. Please pop a photo on Twitter/Instagram and tag me in. You can also leave me a comment if you try one of my recipes in the comment section.

Have fun whilst you are in the kitchen preparing a feast!

Sammie xx

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

Lime Couscous

Today I have the easiest, most delicious and versatile side dish for you, my 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 ?

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,

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.

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

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.