Sammie – Page 3 – Feasting Is Fun

Apricot White Chocolate Triple Sponge Cake

After being approached by Maha Home to create a cake using the new Innovative Range by Mason Cash that they stock, I was beyond excited. I can remember every single adult female in our family owning the iconic, beige coloured, cane bowl by the same manufacturer. Yet with this new range I was in for a double treat (I’ll explain more later). I chose to create this gluten free Apricot White Chocolate Triple Sponge Cake.

As a result of my health issues, I rely heavily on the ability to order items online. Having had mixed results from the different companies I order from I have learned who I can trust to properly package and ship things within an acceptable time frame. With Maha Home I placed my order and it arrived the following day. Every item was securely wrapped, without there being an excess of packaging. Most importantly every single item, when unwrapped, was in perfect condition. Because of the careful packaging, lowest price match promise and prompt delivery I would happily order from them in future.

I will admit that it did take some time to complete the unwrapping!

I tested and used all of the items except the reamer and jar scraper while making the Apricot White Chocolate Triple Sponge Cake.

Note: please visit the Mason Cash website for specific care and use of items listed.

My Thoughts On The Innovative Kitchen Kit

Innovative Kitchen Mixing Bowl:

I love the size of this bowl and it is beautiful to look at. It’s wide enough to get my hands in, for making bread, pastry and crumble. Using the tilt feature allows for thorough mixing. Also I would use this as a serving bowl, for example my Creamy Garlic Lemon Chicken Pasta Salad. While the bowl itself isn’t too heavy, once ingredients are added I would struggle to be able to lift this and mix in the crook of my arm. Also this bowl would make a perfect new home/wedding/birthday present for a newbie or keen baker.

Innovative Kitchen Spoon Rest:

Possibly my favourite item! Although this may seem odd, as someone who frequently uses an electric whisk that always drips on to the worktop having this spoon rest is an absolute joy. Large enough to rest both beaters from my whisk, or the large solid spoon and the balloon whisk from the range, this has saved me a substantial amount of clean-up time.

Innovative Kitchen 1 Litre Measuring Jug

Absolutely the cutest item in the range. A really useful size jug with accurate measurements inside. For that reason it was particularly useful when creating the Apricot White Chocolate Triple Sponge Cake. Especially easy to use in the microwave and the colours match my kitchen perfectly.

Innovative Kitchen Whisk And Reamer

Such a comfortable balloon whisk to hold and use. I wasn’t sure at first how useful the reamer would be, however after making a batch of Homemade Chelsea Buns, with a lemon drizzle I found myself happily using both the reamer and whisk. Brilliant invention.

Innovative Kitchen Spatula

Fantastic large spatula at one end with a smaller spatula at the other end. Any worries I had about how comfortable it would be to hold were immediately dispelled on first use. Two for one usage, saving utensil room in the kitchen.

Innovative Kitchen Solid Spoon And Jar Scraper

A strong solid spoon that is comfortable to hold and use. I see a wooden spoon as one of THE most essential items in any kitchen, this spoon fits the bill and some! No longer do I have to sniff my range of wooden spoons when baking, to check for lingering curry/garlic smells. I now have a dedicated wooden spoon for baking, that also has a very handy jar scraper at the other end. Especially useful for honey and marmite, both particularly sticky and reluctant to leave the inside of a jar. Again double usage from one utensil.

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

225g + 112g/8oz + 4oz (337g/12oz) Unsalted Butter at room temperature – plus extra for greasing the cake tins

225g + 112g/8oz + 4oz (337g/12oz) Caster Sugar

1/4tsp + 1/8tsp Salt (3/8tsp)

2tsp + 1tsp Vanilla Extract (3tsp) – I use Nielsen-Massey

4 + 2 (6) Large Free Range Eggs

225g + 112g/8oz + 4oz (337g/12oz) Gluten Free Plain White Flour – I use Doves Farm alternatively use regular white wheat flour

2tsp + 1tsp Baking Powder (3tsp) – I use Waitrose as it is gluten free

Filling and decorating the cake

6tbsp Good Quality Apricot Conserve – I like Bonne Maman

2 x 240g (drained) Canned Apricot Halves

4 Fresh Apricots – if not in season there will be enough left to decorate from the canned apricots

For the white chocolate ganache

600g/1lb 5oz Good Quality White Chocolate

600ml/21fl oz Double (heavy) Cream

For the dark chocolate curls

109g/4oz Good Quality Dark Chocolate – minimum 70% Cocoa Solids

100g/4oz Unsalted Butter – cut into chunks

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

To make this Apricot White Chocolate Triple Sponge Cake

Note – you will need 3 x 20cm/8in round sandwich tins for this recipe. If, like me however, you only have 2, simply follow the first set of quantities given in the recipe. Make 2 cake sponges using the first quantity given in the recipe and bake. Once the cakes are turned out, wash up one sandwich tin and proceed to make the third cake using the second quantity given in the recipe. Alternatively if you have 3 cake tins make the cake batter using the full quality given (shown in brackets in bold), dividing the mixture equally between the three sandwich tins.

Making the triple sponge cakes

First of all grease with butter and line the sandwich tins with baking parchment.
Next crack the eggs into the jug and whisk to combine.
Add the butter, sugar and salt to the large bowl and whisk together until pale and creamy.
Pour the eggs into the large bowl and add the vanilla extract.

Sieve the flour and baking powder into the bowl.
Using a large wooden spoon mix the ingredients together until just combined. Over mixing when using wheat flour can lead to a heavy cake.
Divide the cake batter evenly between the sandwich tins, using the spatula to scrape the bowl clean. Ensuring nothing is wasted.
Smooth the top of the cakes with the spatula.

Place the cake tins into the centre and lower part of the preheated oven.
Bake the cakes for 25-30 minutes.
The cakes are baked when golden and they spring back from a light touch in the centre.
As soon as the cakes are baked remove from the oven.
Allow the cakes to cool in the tins for 15 minutes and then turn out on to a cooling rack.
Proceed with making the third sponge as per the note above.

Making Dark Chocolate Curls To Use As Decoration

Chop the dark chocolate into small chunks.
Place the chocolate into the jug and add the butter.
Using a microwave heat the chocolate/butter for 30 seconds on medium power. Repeat until both chocolate and butter are melted.
Stir using the small spatula until the ingredients are combined and glossy.

Pour the dark chocolate ganache into a baking tray approximately 38cm x 25cm x 3cm (15in x 10in x 1in).
Tilt the tray so that it is evenly covered with ganache.
Refrigerate the tray for 1 hour to set the ganache.
To make the curls, push a straight edged implement (I have used a small metal cake server, a dough cutter or something similar would also work well) into the ganache. The chocolate will form curls. Place each curl on to a cold plate. Repeat until all of the chocolate has been used. During hot weather it maybe necessary to chill the chocolate ganache in between making curls.
Once made, place the plate of chocolate curls into the fridge until needed. Note, the dark chocolate curls can be made the day before, Store in an airtight container in the fridge.

Making the white chocolate ganache

Measure out the cream into the jug.
Heat in the microwave on medium for 30 second bursts until the cream is hot – not boiling.
While the cream is heating chop the white chocolate into small chunks and place into the large bowl.
Pour the hot cream over the white chocolate chunks.
Stir continuously with the spoon until all of the chocolate is melted and combined with the cream. The mixture should look glossy.

Pour 300ml of the liquid white chocolate ganache into the jug.
Place the large bowl of ganache into the fridge to cool.
Meanwhile, using the whisk, whip the white chocolate ganache in the jug until it just holds it’s shape (see bottom left photo below).
Place a cake sponge, flat side down, on to some foil on a plate.
Spoon the soft, yet floppy ganache on to the sponge. Spread the ganache with the small spatula to cover the sponge allowing it to naturally drape around the sides.
Place the sponge into the fridge to set.

Assembling the Apricot White Chocolate Triple Sponge Cake

First of all, drain both cans of apricot halves into a sieve.
Place the remaining 2 cake sponges, flat side up, on separate plates. Make sure the sponge that will be the bottom layer of the cake is on a serving plate or board.
Spoon 3 tablespoons of apricot conserve on to each sponge and spread to the edges using the small spatula.
Place 8 apricot halves evenly around the outside of each sponge and 4 in the centre.

Remove the cooled ganache from the fridge and whisk until it firmly holds its shape.
Fill a large piping bag with the ganache.
Cut the end of the piping bag off to leave a 1cm opening.
Applying even pressure pipe swirls of ganache between the apricots on the edge of the cake working in towards the centre, until there aren’t any gaps left. Repeat for the second sponge.
Place both sponges into the fridge and leave to set for 30 minutes.
Once the ganache has set it is time to assemble your cake.
Place the second layer centrally on top of the bottom layer.
Finally, place the ganache covered sponge on top.

Decorating The Apricot White Chocolate Triple Sponge Cake

Arrange the fresh (or canned) apricots on top of the cake and add the dark chocolate curls.
Refrigerate the cake for a further 30 minutes, or until time to serve.

Remove the cake from the fridge 10 minutes prior to serving. Doing so allows for easier slicing.

I made the gluten free sponges the day before assembling the cake. They were stored in an airtight cake tin separated by sheets of baking parchment.

If you have enjoyed this recipe for Apricot White Chocolate Triple Sponge Cake you may also like these:

Summer Mixed Berry Sponge Cake

Raspberry Lemon Celebration Layer Cake

FF Apricot White Chocolate Celebration Layer Cake — Raspberry Lemon Celebration Layer Cake

Fluted Chocolate Lemon Marble Cake

While making this Apricot White Chocolate Triple Sponge Cake I had great fun testing out the Mason Cash Innovative Kitchen items sent to me by Maha Home. As well as creating a feast, fun has to be at the heart of what I do. Likewise, by testing new kitchenware I learn what works and what doesn’t. As a result I can offer an unbiased opinion to you my readers. Your trust in me is central to any review I undertake. Resulting in a review that is open and honest.

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

Sammie xx

In the photograph above I added edible Pansies to create a pop of colour. When using flowers to decorate a cake, ensure they are edible and free from any chemicals.

Maha Home sent me the Innovative Kitchen items by Mason Cash for the purpose of reviewing. Please visit their website for lowest price match promise and discount code T’s & C’s. All opinions, views and content are my own. I was not paid to carry out this review. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Strawberry Oat Crumble Cookies

I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.

Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.

FF Strawberry Oat Crumble Cookies — Strawberry Oat Crumble Cookies

While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon.

Recipe: Strawberry Oat Crumble Cookies makes approximately 20

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (halve if using table salt)

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Rolled Oats – not quick cook

175g/6oz Plain White Flour

90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3

Making the cookie dough

First of all line 2 large baking trays with baking parchment.
Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
Next add the rolled oats.
Using a sharp knife chop the baked strawberries in half.
Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.

Using a spoon mix the cookie dough together.
Place the cookie in the fridge for half an hour to chill and firm up.

Shaping the cookies

Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
Gently press down with your fingers to flatten the dough ball.
Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.

Baking the cookies

Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
As soon as the cookies are baked remove from the oven.
Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
Check the underside of the cookie is golden.

Leave the cookies to cool before serving.

Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!

Once cooled store the cookies in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Strawberry Oat Crumble Cookies you may also like these:

Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies

Oat Chocolate Chip Cookies

I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.

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.

Creamy Garlic Lemon Chicken Pasta Salad

Phew this Summer has been hot, hot, hot so far. And for me that means super easy dinners that can be prepared early in the day before the heat builds. Also, as a family we are wanting cool meals in the evening. Especially meals that don’t leave a lot of washing up! Because everyone is just too hot and tired. So I created this recipe for Creamy Garlic Lemon Chicken Pasta Salad. Not only does it taste good, the bulk of washing up is done earlier in the day.

Since receiving a jar of Garlic Mayonnaise from Kentish Oils I wanted to use it almost as a sauce for a pasta dish. While sunny, daily temperatures are in excess of 30C I decided on a cold pasta dish. Although the mayonnaise has garlic in it, it is not an overwhelming, raw, hot garlic flavour. Also it blends beautifully with the lemon chicken and crunchy vegetables in this dish.

Because the chicken is baked in lemon juice it has a juicy, light lemon flavour. Also, when serving this dish I added very thinly sliced lemons. They are tangy to eat and add an extra punch to this cool, Summer meal. Likewise, an additional teaspoon of the garlic mayonnaise on top of the plated salad gives a tasty finishing touch.

Recipe: Creamy Garlic Lemon Chicken Pasta Salad serves 6

450g/1lb – Four Chicken Breasts skin and bone removed

3-4 Whole Lemons – washed and dried

2 Sweetcorn Cobs – approximately 275g/10oz or the equivalent tinned sweetcorn – drained

450g/1lb Pasta – I use rigatoni

8 Spring Onions (scallions)

2 Red Bell Peppers

2 Sticks of Celery

125g/4.5oz – approximately 5 tablespoons of Garlic Mayonnaise (plus extra to garnish) – I use Kentish Oils alternatively use the equivalent amount of mayonnaise and add one clove of minced/crushed garlic

Sea salt I use Maldon and freshly ground black pepper to season

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3.

Preparing the chicken

First of all, place the chicken breasts in an ovenproof dish. Season with sea salt, freshly ground black pepper and the juice from two whole lemons.
Cover the dish with aluminium foil and bake in the centre of the oven for 45 minutes.

Cooking the pasta and preparing the vegetables

While the chicken is cooking place a large pan of water on a high heat. As soon as the water is boiling add 1 teaspoon of sea salt and then add the pasta. Cook the pasta according to the packet instructions.
Chop the spring onions, red peppers and celery to about the same size and place in a large bowl. If using tinned sweetcorn add it to the bowl.
Stand a sweetcorn cob on one end and carefully cut down between the husk and the corn. Turn the cob and repeat until all of the corn is removed. Repeat for the second cob.
3 minutes before the pasta has finished cooking add the fresh sweetcorn to the pan.
Once cooked drain the pasta and sweetcorn.

Assembling the salad

After 45 minutes check that the chicken is thoroughly cooked. Cut through the thickest part of the biggest chicken breast, there should not be any pink colour, this shows the chicken is cooked. If there is even a hint of pink return the chicken to the oven for a further 10 minutes and check again.
As soon as the chicken is cooked remove from the oven and place the chicken breasts on a plate for 10 minutes to rest.
Cut the chicken into slices.
Add the cooked pasta and sweetcorn to the bowl and the add the garlic mayonnaise. Mix using a large spoon.
Now add the sliced chicken to the bowl and mix again.
Taste and check for seasoning, adjust if needed.

The finished Creamy Garlic Lemon Chicken Pasta Salad.

Cover the bowl with cling film and refrigerate until ready to eat. This dish tastes best when it is fridge cold.

Serve the salad with very thin slices of lemon, extra wedges of lemon to squeeze over and a drizzle of garlic mayonnaise.

Keep any leftovers refrigerated in an airtight container and eat within two days.

If you have enjoyed this recipe for Creamy Garlic Lemon Chicken Pasta Salad you may also like these:

Roasted Summer Vegetable Orzo Salad

Chicken Pasta Pesto Salad

Lemon Garlic Vegetable Orzo

The versatility of pasta is why it is one of my favourite staples to have in the kitchen. Since all I need are a few crunchy vegetables and this yummy garlic mayonnaise I am set now for the heatwave! Because we all need a stash of easy, light, quick recipes for when we are busy and especially when the weather is hot. Now is not the time for slow cooked casseroles! I say cool, quick and easy saves the day.

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.

Kentish Oils sent me the Garlic Mayonnaise to try. All opinions and views are my own and this is NOT a sponsored post.

Mint Chocolate Chip Drizzle Cake

Wow this Summer has been hot so far. So when I was asked to bake a cake I wanted to create something that was not only delicious, but also refreshing. My Mint Chocolate Chip Drizzle Cake ticks both of the boxes. A rich chocolate cake that is full of mint chocolate chips finished with a peppermint drizzle icing. This cake was a big hit with all who tried it!

Mint Chocolate – which side are you on?

While I love the combination of mint and chocolate together, it appears that opinion is split. While there are those who wholeheartedly agree with me, there are also a group of people who really dislike the flavour combination. Since I love sharing and assume that you do too, check that those you will be sharing with enjoy fresh mint flavour with chocolate. Unless of course you want the whole cake to yourself?

FF Mint Chocolate Chip Drizzle Cake — Mint Chocolate Chip Drizzle Cake

I adore the way that mint is such a refreshing flavour. In this cake it really lifts the deep chocolate flavour of the sponge, with nuggets of mint chocolate bursting in your mouth with every bite. Also, the peppermint hit in the icing merges with the cake to create a party in your mouth. I love the flavours in this cake, especially during the heat of the summer. Because of the mint, I can literally bake my cake AND eat it!

While I have baked this cake in a loaf tin, I’m sure it would also look great baked in a square or round tin. For me the straightforward slicing of a loaf cake makes it easy to pack, ready sliced for picnics. Alternatively, it also is great for packed lunches.

Recipe: Mint Chocolate Chip Drizzle Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract

75g/3oz cocoa

100g/4oz Dark Mint Chocolate – cut into small chunks

175g/6oz Plain White Flour

3tsp Baking Powder

For the icing:

175g/6oz Icing Sugar

3 drops Peppermint Extract – I use Nielsen-Massey

Optional – Green Food Colouring – I use Wilton Food Colouring Gel

Green and White small sugar balls

Method: Preheat oven to 180C/160C fan for 1 hour, 350F, gas mark 4

To bake this cake you will need a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin. Grease thoroughly with butter and line the base of the tin with baking parchment.

Making and baking the cake

First of all into a large bowl add the butter, sugar and salt. Whisk until pale and creamy and thoroughly combined.
Add the eggs, vanilla extract and cocoa powder. Whisk again until the mixture is fully combined with no lumps.
Sift the flour and baking powder into the bowl and add the chopped mint chocolate.
Finally, using a spoon mix all of the ingredients together until they are just combined. Take care not to overmix the cake batter as this can result in a heavy cake once baked.

Spoon the cake batter into a prepared tin and smooth the surface.
Place the cake tin into the centre of the oven and bake for approximately 1 hour. Baking times may vary due to oven differences or using a different size tin.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and leave the cake to fully cool in the tin.

When the cake is cooled carefully run a palette knife between the cake and the tin.
Turn the cake out of it’s tin and remove the baking parchment.
Place the cake on to a cake or board ready to be iced.

Making the icing and decorating the cake

First of all add the icing sugar to a bowl. Gently stir with a balloon whisk to remove any lumps. I find this method much easier than sifting the sugar. Especially as sifting results in icing sugar going everywhere!
Add the peppermint extract and enough water to for a thick, but still slowly dripping paste.
Dip the tip of a cocktail stick into the food colouring gel and then swirl the stick through your icing. I opted for a very subtle mintgreen colour. Stir the icing so that the colour is even throughout.

Spoon the icing over the cake so that the top is completely covered. Use the spoon to encourage the icing to drip around the sides.
Finally, sprinkle the coloured sugar balls around the outside edge of the icing before it sets. And then sprinkle the white balls inside the border.

Allow the icing to set before slicing the cake for serving.

Slice and serve with a smile.

Store any leftover cake in an airtight container or wrapped in cling film. Also during warmer weather I keep the cake refrigerated. Eat within 5 days of making.

If you have enjoyed this recipe for Mint Chocolate Chip Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Cake

Raspberry Drizzle Loaf Cake

Beautiful natural pink icing coloured using fresh raspberries that Is drizzled over a pink, raspberry, loaf cake. — Raspberry Drizzle Loaf Cake

While I don’t eat cake everyday, I enjoy making them. Although my preference leans towards more savoury flavours, many of my family and especially my husband do have a sweet tooth. Sharing my bakes is important to me and loaf cakes travel well. Also, they are easy to portion, either as a whole slice or cut in half so that younger ones can have a finger of cake. Most importantly the cakes I bake are always made with love and the minimum of artificial ingredients.

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.

Wigmore Cheese Red Pepper Tart

Wow the summer of 2018 has proved to be a scorcher so far. And I have to say I’m loving it! Flinging open the windows and doors and basking in the fresh, warm air. I was born in the Winter, yet I love the Summer sunshine. Because of the heat I have adjusted the way I go about my day. I’ve always been more of a morning person, however the hike in temperatures has got me organised. So I make dinner as early in the day as I can. And this Wigmore Cheese Red Pepper Tart is super easy to make, ready to be eaten at room temperature later in the day.

Artisan Wigmore Cheese, an award winner:

Wigmore Cheese, the dominant flavour at the heart of this tart is a semi soft, unpasteurised, ewes milk cheese. A handmade, washed curd cheese, with a flavour and texture similar to Camembert and Brie. Yet it has a flavour all of its own, slightly saltier with less of a nasal hit than a fully ripe Brie. Baked in this quiche style tart it’s flavour permeates throughout, balanced beautifully with sweet, softened red bell peppers.

Perhaps unusually, I’ve added a subtle hint of anise flavour to the tart with the addition of fennel seeds. Resulting in a Mediterranean taste to this all butter pastry tart. While you may be tempted to buy the pastry, I strongly suggest you try my recipe. It is absolutely foolproof and is consistently good. Since the recipe makes double the amount needed it’s a bonus to freeze half, knowing next time you make this tart all that’s needed is for it to be defrosted overnight in the fridge!

Recipe: Wigmore Cheese Red Pepper Tart serves 6

450g/1lb Butter Shortcrust Pastry – half the quantity of my Perfect Butter Shortcrust Pastry

200g/7oz Wigmore Semi Soft Cheese available from Village Maid Cheese if you are not in the U.K. a great substitute would be Camembert or Brie style cheeses with a soft, edible rind.

3 Red Bell Peppers (400g/14oz sliced de-seeded red pepper)

1tbsp Rapeseed/Canola Oil – I use Kentish Oils

8 Large Free Range Eggs – I use Clarence Court

1/4tsp Freshly Ground Black Pepper

1/2tsp Lightly Ground Fennel Seeds

Method: Making the tart crust:

Note – You will need a 25cm x 5cm (10in x 2in) preferably loose bottom round tart tin for this recipe.

First of all if making the pastry from scratch chill it in the fridge for 2 hours before using. Especially during this super warm weather. Otherwise defrost ready made pastry in the fridge overnight.
Preheat the oven to 200C/180C fan, 400F, gas mark 6.
Lightly flour the worktop and roll out the pastry so that it is slightly bigger than the width and sides of the tart tin.
Roll the pastry around the rolling pin and transfer to the tin.
Most importantly do not stretch the pastry. Ease it gently into the tin taking care to press it into the crease between the base and sides.
Trim any excess pastry and then dock the base with a fork.
Place baking parchment directly on to the pastry and fill with baking beans.

Place the tart tin on to a baking sheet and put into the centre of the preheated oven.
Bake for 15 minutes, remove the baking beans and parchment paper, return the tart back to the oven for a further 10 minutes. Once baked, remove and set to one side.
Reduce the oven heat to 190C/170C fan, 325F, gas mark 3.

Filling the tart:

While the tart case is baking prepare the filling.
Remove the seeds and green part from the peppers. Slice lengthways to produce long strips.
Pour the oil into a pan over a medium heat. Add the peppers and sauté for 10-15 minutes until slightly softened and reduced in size.

Cut up the cheese into bite size chunks. It helps if the cheese is fridge cold before cutting.
Into a jug add all 8 eggs, black pepper and fennel seeds. Whisk with a fork to combine.
Cover the base of the tart with sautéed peppers.
Next add the chunks of cheese, spread evenly around.
Finally pour over the seasoned, whisked eggs.

Baking the tart:

Place the tart into the centre of the oven and bake for 30-35 minutes.
The tart is baked when the top is set and there is no jiggle in the centre.
As soon as the Wigmore Cheese Red Pepper Tart is baked remove from the oven and set to one side.

If serving as soon as baked allow the tart to settle for 10 minutes before slicing.

I love serving this tart when it is warm. At the moment this means room temperature! However if making during a cooler time of the year simply reheat in a medium oven for 10 minutes to lightly warm through.

Store any leftover tart in an airtight container or wrapped in cling film and refrigerate. Eat within 3 days.

Due to the moisture content of the peppers I would advise against freezing.

If you have enjoyed this recipe for Wigmore Cheese Red Pepper Tart you may also like these:

Walnut Pastry Crust Leek Stilton Tart

Cheddar Cheese Thyme Soft Breadsticks

Bath Soft Cheese Chilli Tarts

Making pastry and baking during this unusually hot summer may seem like the last thing anyone would want to do. Yet, by mid morning dinner is made. I quite often make my Tangy Lemon Potato Salad at the same time, as it’s absolutely delicious, fridge cold, served alongside with a salad. Also when using the tasty Wigmore Cheese, this recipe only uses half a wheel, leaving plenty for you to enjoy with apples, crackers and a cold glass of wine on a Summer’s evening.

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

Sammie xx

Village Maid Cheese sent me the Wigmore Cheese to try. All opinions and content are my own and I was not paid to write this post. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Rich Raspberry Chocolate Fudge Brownies

Hello everyone. I have THE most amazing recipe to share with you all today. Not only do these Rich Raspberry Chocolate Fudge Brownies taste incredible, they can also be made gluten free. Yippee! I absolutely love creating recipes that can be enjoyed by more people. Also, this brownie recipe has an added, optional boozy ingredient. Yet, the alcohol can be left out so that children and those who don’t or can’t have alcohol can also delight in these brownies.

Brownies are one of my favourite bakes. And lately I’ve been experimenting with various additions. Most importantly, the resulting brownie must deliver on both flavour and that damp, slightly squidgy texture that qualifies a true brownie. Yet I’ve found the addition of various ingredients creates a fantastic, taste bud treat, such as these Chocolate Fudge Double Hazelnut Brownies. Since I know that raspberries and chocolate are a great flavour combination I decided to try it in a brownie. Oh wow! I was totally unprepared for how scrumptious the result was.

FF Rich Raspberry Chocolate Fudge Brownies — Rich Raspberry Chocolate Fudge Brownies

Raspberry and Chocolate Alchemy

As soon as the raspberries start to bake into the brownie batter something incredible happens. While exposed to the heat of the oven the raspberry flavour intensifies. Also, the raspberries merge with the brownie so that they become as one. The addition of raspberry liqueur turns the final taste into raspberry and chocolate heaven. And, the raspberries also add to the fudgey texture, creating a ridiculously good dessert.

If I were to serve these brownies at a dinner party I would top with fresh raspberries and a generous scoop of the very best Vanilla Ice Cream. Also I would warm each brownie for 10 seconds in the microwave. Warming them further awakens the combination of flavours.

Recipe: Rich Raspberry Chocolate Fudge Brownies, makes 15

200g/7oz Milk Chocolate minimum 35% Cocoa solids

200g/7oz Dark Chocolate minimum 70% Cocoa solids

225g/8oz Unsalted Butter

1/4 tsp Sea Salt – Maldon (halve if using table salt)

2 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Light Brown Muscavado Sugar

Optional – 2 tbsp Raspberry Liqueur, alternatively Cassis works well

75g/3oz Plain White Flour – for Gluten Free use all purpose gluten free flour – I use Doves Farm

300g/10.5oz Fresh Raspberries (frozen raspberries also work well here, use straight from the freezer, no need to defrost.) – plus extra to serve if you wish

175g/6oz White Chocolate

3 tbsp Freeze Dried Raspberries – I buy mine from Waitrose

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

You will need a 22.5cm x 30cm (9” x 12”) deep tin, lined with baking parchment or tin foil.

Making And Baking The Rich Chocolate Fudge Brownies

First of all break up the chocolate and place into a heatproof, microwaveable bowl with butter and salt. Microwave on medium power for 30 seconds, stirring in between, until the butter is melted and the chocolate has started to melt. Remove from the microwave and stir continuously until all of the chocolate has melted and combined with the butter. Set aside to cool.
Weigh the sugar into a large jug, add the eggs, vanilla extract and raspberry liqueur (if using). Using a fork stir to combine the ingredients.
As soon as the chocolate has cooled, pour the egg and sugar mixture in stirring constantly.

Add the flour and stir into the chocolate mix.
Finally add half of the raspberries to the brownie batter. Stir carefully to combine.
Pour the brownie mixture into the prepared tin.
Finish by adding the remaining raspberries evenly to the top of the mixture.

Place the tin into the centre of a preheated oven and bake for 25-30 minutes.
Halfway through the baking time open the oven and using gloves rap the brownie tin on to the shelf a couple of times. This helps to release any air bubbles formed during baking. Resulting in dense, fudgey brownies.
The brownies are baked when the surface is shiny, with a slightly crackled appearance. Also, there should be a very slight wobble to the centre of the bake.
As soon as the brownies are baked remove from the oven and leave to cool completely in the tin.

Drizzling and Decorating the Brownies

As soon as the brownies have cooled lift them out of the tin, using the baking parchment. Pull out the sides of the parchment so the paper is flat.
Break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 30 seconds at a time, stirring in between. As soon as the chocolate starts to melt remove from the microwave and stir continuously until it is completely liquid.
Pour the melted chocolate into a disposable piping bag. Snip the very end of the bag leaving a small opening.
Starting at a corner drizzle white chocolate in a diagonal pattern over the brownie slab.
Sprinkle over freeze dried raspberries so they stick to the melted chocolate.
Leave to set.
Cut across the width at 3 even intervals, wiping the knife with a cloth between each cut. Follow by cutting vertically down at 5 even intervals. Resulting in 15 brownies.

FF Raspberry Chocolate Fudge Brownies — Rich Raspberry Chocolate Fudge

Serve chilled with a glass of something sparkling. Alternatively, warm as mentioned and serve with ice cream. However you enjoy these brownies, they will taste better when shared!

Because of the fresh raspberries store in an airtight container, between layers of baking parchment, in the fridge

If you have enjoyed this recipe for Rich Raspberry Chocolate Fudge Brownies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

Bakewell Shortbread Bars

Maltesers Popping Candy Cupcakes

We have experienced a very warm start to the Summer this year and I haven’t wanted to have the oven on. Yet, when I’m baking brownies, it is such a short baking time that I haven’t minded. Similarly, meringues bake at a low oven temperature, so why not try this Raspberry Chocolate Pavlova? Finally why not try one of the many ice cream recipes here on my blog? It is so much fun coming up with new and delicious flavours!

Whatever you are making, baking and creating in your kitchens, you 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 Diclosure Policy.

Summer Mixed Berry Sponge Cake

I adore the variety and abundance of fresh fruit available during the warmer months of the year. So, if I can restrain myself from simply eating them as they are I love to use them in recipes. And here in my Summer Mixed Berry Sponge Cake they are given centre stage. Freshly made raspberry and blueberry jam sandwiched between the two sponges with fresh raspberry whipped cream covering the entire cake. Finally topped with more fresh blueberries and strawberries this cake is a celebration of summer fruit.

Since not everyone here at Feasting headquarters is a fan of sweet frosting, I decided to use something different to cover this cake. And fresh raspberries added to whipped cream are utterly delicious. While the raspberries are tart, when whipped into the cream they lend a sweetness and very light raspberry flavour. Also, as the cream is used between the sponges and to cover the cake it adds a very pretty pink colour to the finished creation.

Seasonal fruits

Finally the cake it topped with a tumble of seasonal strawberries and blueberries. Alternatively switch up and swap around the fruits according to what is abundant, available and in season. Since I have blackberry, raspberry, tayberry, redcurrant, blackcurrant, strawberries AND a cherry tree in our garden I will have different choices as the season progresses. Also I am sure that strings of redcurrants dripping over the side of this cake will look really pretty.

A guide for changing up the fruit is to keep at least one ‘sweet’ fruit for the top. Also I would be careful about adding strawberries to the whipped cream. Since they can be quite watery and may cause it to split. If in doubt, scoop a spoonful of whipped cream on to a plate and mash in a small amount whichever fruit you want to use. And the fruit should mix easily into the cream. Alternatively, if the mixture splits try a different fruit.

Recipe: Summer Mixed Berry Sponge Cake serves 8-10

For the sponge cakes:

275g/10oz Unsalted Butter at room temperature – plus a little extra to grease the cake tins

275g/10oz Caster Sugar

1 tsp Vanilla Extract – I use Nielsen-Massey

1/4 tsp Sea Salt Flakes – halve if using free flowing

5 Large Free Range Eggs

275g/10oz Plain White Flour

3 tsp Baking Powder

1 Large Lemon – scrubbed and finely zested

To fill and cover:

225g/8oz Fresh Fruit Jam – to make fresh raspberry jam please see the recipe on Victoria Sponge Cake substitute half of the raspberries for blueberries for the jam I used here

450ml/1 pint Double Cream (heavy cream)

100g/4oz Fresh Raspberries

25g/1oz Caster Sugar

1 tsp Vanilla Extract

To decorate:

150g/5oz Fresh Blueberries – alternatively use blackberries

225g/8oz Fresh Strawberries – alternatively use raspberries

Optional – 1 tsp Icing Sugar to dust

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

You will need two 20cm/8in sandwich tins, buttered and the base lined with baking parchment.

Making and baking the sponge cakes

First of all, into a large mixing bowl add the butter, sugar and salt. Whisk everything together until pale and creamy.
Now add 2 eggs, vanilla extract and half of the flour. And whisk until just combined.
Finally add the remaining flour and baking powder, 3 eggs and the lemon zest. Whisk together until everything is just combined. Over mixing will cause the cake to be dense.

Divide the cake batter evenly between the sandwich tins.
Place into the centre of the oven and bake for 35-40 minutes.
The sponge cakes are baked when golden in colour and firm to a light touch. Also an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 10 minutes, then turn the cake out carefully removing the baking parchment.
Allow the cakes to fully cool on the rack.

Making the raspberry whipped cream

As soon as the cakes have cooled make the raspberry whipped cream.
Place the fresh raspberries on to a plate and mash with a fork.
Pour the cream, vanilla extract and sugar into a bowl and whisk until thickened but still floppy, not stiff.
Add the mashed raspberries to the cream and continue to whisk until the cream has thickened and holds it’s shape.

Filling and decorating the cake

Place the first sponge, flat side up on to a plate or board.
Spoon jam on to the sponge and spread to almost the edge. Leaving a small gap around the rim of the sponge.
Now spoon some of the raspberry cream on top of the jam. Spread the cream to the edge of the cake.
Place the other sponge, flat side down, on top of the bottom sponge.
Spoon plenty of raspberry cream on to the top of the cake. Using a palette knife push the cream on to the side of the cake. See photos above.
Once all of the cake is covered with raspberry cream smooth the top and sides using a palette knife.
Finally, with a clean piece of kitchen towel, wipe around the base of the cake, removing any excess cream.

To finish the cake add fruit to the top. Importantly aim for a little height in the centre.
Finally dust the top of the cake with icing sugar if desired.
Place the finished cake into the fridge to chill for one hour.

As soon as the cake is chilled it can be sliced and served. Also a useful tip is to wipe the cutting knife with kitchen paper after each cut. Since doing so keeps the cake slices clean.

Three layer sponge cake sandwiched together with jam and raspberry whipped cream and topped with fresh berries. — Summer Mixed Berry Sponge Cake

While the sponges can be made one day ahead and stored in an airtight container. Ideally this cake is best eaten the day it is assembled. Store leftover cake in an airtight container in the fridge and eat within 3 days.

If you have enjoyed this recipe for Summer Mixed Berry Sponge Cake you may also like these:

White Chocolate Drizzle Strawberry Cream Cake

Fresh Raspberry Frosted Lemon Cupcakes

Raspberry Vanilla Naked Celebration Cake

Raspberry Vanilla Semi Naked Cake — Raspberry Vanilla Naked Celebration Cake

Sharing this cake with friends and family gives me a real buzz. Because I do not sell anything that is made for this blog it also helps to keep our family healthy. While I can see how people may think we eat cake all of the time. We don’t! As a family cakes are treats for us too.

So, whatever you are making, baking and creating in your kitchens, I hope you 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.

Cherry Tomato Mozzarella Basil Quiche

In case you missed my previous post Fresh Basil Topped Slow Roasted Tomatoes I’ll mention again that I love tomatoes. Especially locally grown, British tomatoes that are ripened on the vine and left on the worktop, not in the fridge. Sweet and savoury bursts of Summer on my tongue. Here I have baked them into a layered quiche with fresh basil and two types of cheese. So I am thrilled to bring you my Cherry Tomato Mozzarella Basil Quiche.

I was inspired by the classic caprese salad of fresh tomatoes, mozzarella cheese and fragrant basil to make this savoury tart. Since each element compliments the others so well as a salad the same can be said of this quiche. Also, layering the separate ingredients within an all butter pastry tart creates a delicious dish. Perfect for lunch, dinner, picnics, packed lunches and buffets. And that is how delicious this quiche is!

FF Cherry Tomato Mozzarella Basil Quiche — Cherry Tomato Mozzarella Basil Quiche

Choosing Local Produce

Because using local, seasonal produce is important to me, as a home cook and Food Blogger, I was delighted when I was offered a box of Sophie Jane cherry tomatoes. Locally grown by Eric Wall a local, specialist grower. The tomatoes I received are ripened on the vine and are grown without the use of pesticides. Most importantly they taste incredible. In fact just like a tomato should taste. Eaten warmed by the sun, after being left on the windowsill, they are sweet with a deeper savoury flavour. Also they weren’t very acidic as some tomatoes can be, especially tinned ones.

While British Tomato Fortnight has finished I firmly believe that we should all be eating flavoursome British tomatoes for as long as they are available. Because they taste so good. It really is as simple as that. I have been popping these ruby beauties into my mouth like sweeties. Eating them alongside crackers and cheese and I plan to make more recipes to share with you. All in aid of celebrating the humble tomato.

Recipe: Cherry Tomato Mozzarella Basil Quiche:

You will need a 20cm x 5cm (8” x 2”) tart tin, ideally with a loose bottom, to make this recipe.

A quick note – I successfully doubled all of the quantities and made this quiche in a deeper, wider dish. Baking times need to be adjusted, aside from the initial blind baking. The larger quiche turned out perfectly and would be ideal for feeding a crowd, or a buffet.

500g/1lb 2oz Shortcrust Pastry – I use my recipe for Perfect Butter Shortcrust Pastry freezing the leftovers

225g/8oz Mozzarella Cheese – drained and with excess water squeezed out

50g/2oz Vintage or Very Mature/Sharp Cheddar – I use Wyke Farms

6 Large Free Range Eggs

225g/8oz Fresh Cherry Tomatoes

12-14 Fresh Basil Leaves – alternatively out of season use 1/2 tsp dried Thyme

1/2 tsp Freshly Ground Black Pepper

Pinch of Sea Salt Flakes – I use Maldon

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

Making And Baking The Shortcrust Pastry Tart Case

First of all make the pastry, wrap in cling film and chill for one hour.
Remove the chilled pastry from the fridge, unwrap and roll out on a lightly floured surface, so that it will fit the tart tin. See photo top left below.
Fold the pastry over the rolling pin, making it easier to transfer.
Lower the pastry into the tin, making sure that you don’t stretch it as you do.
Press the pastry into the tin so that it fits securely.
Run your rolling pin over the tart tin, this will give a clean edge to the pastry.
Place the tart tin on to a baking sheet and dock the base with a fork.
Now scrunch up some baking parchment and line the pastry tart with it.
Next fill with baking beans.

Place in the centre of a preheated oven and bake for 15 minutes.
Carefully lift out the baking parchment and baking beans.
Return the tart to the oven for 5 minutes further baking.

Layering The Quiche Ingredients

Remove the tart and reduce the oven temperature to 190C/170C fan, 375F, gas mark 5.
Line the tart base with basil leaves.
Place torn chunks of mozzarella directly on to the basil.
Sprinkle over finely grated cheddar and then top with cherry tomatoes.
Reserve one egg, whisk the other five adding the black pepper. Pour the eggs into the tart.

Roll out the remaining pastry and cut out small shapes to edge the tart. I used a oak leaf cutter which gives the edge of the quiche a frilly finish.
Whisk the remaining egg and brush the underside of each cutout. Stick the pastry cutouts to the edge of the pastry case. You can create a single layer or add extra cutouts to create a layered effect.
Brush the pastry edge with egg so that it turns golden when baked.
Finally sprinkle a pinch of sea salt over the top.

Baking The Cherry Tomato Mozzarella Basil Quiche

Carefully place the filled quiche into the centre of the oven – remember to check that the heat has been reduced.
Bake for 40-45 minutes. The quiche is baked when it is a golden colour and there is no wobble in the centre.
As soon as the quiche is baked remove from the oven. Place on a cooling rack for at least 30 minutes before removing from the tin. Take care as the tomatoes will be very hot and juicy.

The beauty of this quiche is that it can be served warm, at room temperature or cold, straight from the fridge!

Because this quiche does not contain meat it is also suitable for vegetarians. Since I have made this twice it really holds it’s shape well when cold and would be perfect for taking on picnics. Most of all, when you bake this quiche make sure you share it. Especially as it is so pretty and absolutely yummy!

Make up to 2 days ahead, cool completely, double wrap in cling film and refrigerate. Due to the moisture content of the tomatoes I would not recommend freezing, unlike my Smoked Bacon Asparagus Quiche which freezes well. Although the pastry case can be made in advance and frozen.

If you have enjoyed this recipe for Cherry Tomato Mozzarella Basil Quiche you may also like these:

Quiche Lorraine

Walnut Pastry Crust Leek Stilton Tart

Iced Bakewell Tart

During this Summer, which I am hoping will be long and warm, I’m looking forward to creating recipes to share with you. Especially focusing on seasonal, local produce and products. Whether you live here, in Australia, Europe or the United States, I do feel that it’s important to support our local farmers. While some of you may get to visit farmers markets, if like me, it’s difficult for you to get out, take a look online. Since spending a little time researching I’ve found the equivalent of farmers markets online and they deliver! Most of all, if you remember one thing from this post – please keep your tomatoes out of the fridge, it kills their flavour!

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

Also a huge thank you to everyone who follows me on social media and shares their creations with me.

Sammie xx

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

Fresh Basil Topped Slow Roasted Tomatoes

I love tomatoes. Big beefsteak tomatoes, tiny cherry tomatoes and regular slicing tomatoes, I absolutely could not be without them in my kitchen. As well as popping sweet, vine ripened cherry tomatoes in my mouth while pottering around my kitchen, tomatoes are one of the most versatile ingredients. Here, in these Fresh Basil Topped Slow Roasted Tomatoes their flavour is intensified by roasting slowly and enhanced with the addition of basil. Simple yet mouth wateringly good!

Beautiful British Tomatoes

Since British tomatoes are just coming into season, I want to use them as much as possible in my recipes. While I have successfully grown tomatoes of our own, blight has been a problem over the last few years, so I have stopped. Instead relying on our local farm shop and Waitrose, who stock British tomatoes for a good part of the year. Also I should add a quick thank you to all of the farmers who grow tomatoes and mange to extend the season using poly tunnels.

While tomatoes roast in the oven their flavour intensifies. As the heat starts to dehydrate them, so the flavours become less diluted. Given nothing more than a sprinkle of salt and pepper and a drizzle of oil, the resulting flavour is both sweet and savoury. As well as being a fantastic side dish to fish and chicken, I also enjoy spreading warm tomatoes on to fresh bread and eating just as it is.

Using Local Products And Produce

One thing I should mention is that I have used cold pressed Rapeseed oil. Made locally by Kentish Oils, it is golden yellow in colour and has a soft, slightly nutty flavour. It really compliments the tomato and basil flavours, rather than competing with them. Perfect for roasting and dressing the tomatoes.

Recipe: Fresh Basil Topped Slow Roasted Tomatoes

Amounts given per 450g/1lb Fresh Tomatoes

1 tbsp Cold Pressed Rapeseed/Canola Oil plus extra for drizzling after roasting – I use Kentish Oils

1/2tsp Sea Salt Flakes – I use Maldon

1/4tsp Freshly Ground Black Pepper

Small Handful Fresh Basil Leaves – approximately 10 leaves

Prepping And Roasting Tomatoes

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

You will need a large baking tray for this recipe.

First of all wash and dry the tomatoes.
Cut large tomatoes in half and leaver smaller ones on the vine.
Place the tomatoes on to a baking tray and drizzle over the oil.
Sprinkle over with sea salt and freshly ground black pepper.
Place in the centre of the oven and roast for 45 minutes.

As soon as the tomatoes are cooked remove from the oven.

Using a fish slice or slotted spoon carefully transfer the roasted tomatoes to a serving plate.
Roughly chop the basil leaves and scatter over the tomatoes.
Finally drizzle a little oil over the tomatoes and leave until warm, not hot, before serving.

Because hot tomatoes will burn your mouth, it is best to leave these to cool until just warm before eating. Doing so ensures that you get the maximum flavour that these beauties have to offer. Also these tomatoes taste delicious when cold.

Any leftover tomatoes can be kept in an airtight container and refrigerated for up to 2 days.

If you have enjoyed this recipe for Fresh Basil Topped Slow Roasted Tomatoes you may also like these:

Tomato Thyme Garlic Focaccia Bread

Creamy Tomato Spinach Chicken Pasta

Cheddar Sun Dried Tomato Scones

While I happily use tinned tomatoes in my pasta dishes, such as this Cheesy Vegetable Pasta Bake, I plan to actively create more recipes with fresh tomatoes this Summer. Since we tend to eat lighter meals during the warmer months I am looking forward to the challenge. Especially as I am aware that this blog most definitely needs more savoury recipes!

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

Sammie xx

Kentish Oils sent me a small bottle of cold pressed Rapeseed oil to try. All opinions and content are my own, for which I have not received any payment.

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

Lemon Lime Meringue Pie

It is no secret that I love both sweet and savoury recipes that include lemon or lime. My Lemon Ripple Ice Cream is a favourite not just with me, it is also one of the most popular recipes on this blog. Lime too, with its softer and more floral flavour is also a winner, showcased here in my Lime Ripple Luxury Ice Cream. This Lemon Lime Meringue Pie combines both fruits in the curd, creating an utterly sublime dessert dish.

Pyrex, quality kitchenware

I was sent a Pyrex deep 26cm glass fluted flan dish and a Pyrex 3L classic glass bowl by Maha Home and I must say that both products were well packaged. When ordering online this really is of key importance to me. As soon as they were unwrapped I was keen to make a dessert that would show off both products. Pyrex have a recipe for Lemon and Lime Meringue Pie on their website and I used this as the basis for my dish. Since I naturally tweak anything I make, the recipe given is my interpretation of the original.

Since I have been on the hunt for a deep flan dish I was particularly excited to try this out. As I have mentioned in previous posts, any new kitchen equipment has to earn it’s cupboard space in my home. Because, let’s face it, very few people have massive kitchens with tons of space! What Maha Home did not know, is that I already have and regularly use the 3L Pyrex glass bowl. I most certainly have room for 2 of these deep, hard wearing bowls in my kitchen.

Creating The Layers In A Lemon Lime Meringue Pie

Creating the Lemon Lime Meringue Pie involves four separate stages. First of all making and baking the pie crust shell. Zesting, juicing and cooking the lemon and lime curd. Whisking up egg whites with sugar to create the light, airy, meringue topping and finally assembling and baking the pie. While there are four stages, making this pie does not feel like a chore. Since each step is relatively quick and the pie crust and curd can be made the day before, breaking the process down even further.

I made this pie on an extremely hot and humid day. In doing so I learned a thing or two. Most importantly is to make the meringue topping at the very last minute, literally just before it needs to be spooned on to the pie. Making it any earlier can cause it to lose volume. Also, once baked and cooled the pie must be refrigerated. Doing so allows the curd to set and makes for easier slicing. Finally, once chilled this pie is easy to transport, making it an ideal dessert to take to friends and family.

Recipe: Lemon Lime Meringue Pie serves 8-10

For the pie crust:

450g/1lb Shortcrust Pastry – I used my Perfect Butter Shortcrust Pastry recipe. If buying ready made ensure it is all butter

1 tsp Vegetable Oil for greasing the flan dish – I used Rapeseed oil

For the filling:

3 Fresh Lemons – finely zested and juiced

2 Fresh Limes – finely zested and juiced

175g/6oz Caster Sugar

300ml/ 1/2 pint Water

6 tsp Cornflour (cornstarch) I use Doves Farm

4 Large Free Range Egg Yolks

For the topping:

4 Large Free Range Egg Whites I use Burford Brown Eggs from Clarence Court

150g/5oz Caster Sugar

3 tsp Cornflour (cornstarch)

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

Making the shortcrust pie case

First of all make the pastry and place in the fridge to chill for one hour.
Pour one teaspoon of oil into the Pyrex flan dish. Using a clean sheet of kitchen paper ensure the inside of the dish is lightly coated in oil, taking special care around the inner rim.
Remove the pastry dough from the fridge and place on a lightly floured worktop.
Knead the dough lightly so that it becomes pliable, taking care not to overwork it as this will result in a tough pastry crust.
Roll out the pastry so that it is slightly bigger than the flan dish – see photo below.
Wrap the pastry over the rolling pin and place over the flan dish.

Press the pastry into the flan dish taking care not to stretch it, as this will cause the pastry to shrink on baking. Also if the pastry tears, patch using a little of the leftover pastry with a tiny amount of water.
Trim the pastry and dock the bottom with a fork. Add baking parchment and baking beans.
Place on to a baking tray and into the centre of a preheated oven and bake for 15 minutes.
Remove the pie crust, immediately reduce the oven temperature to 200C/180C fan, 400F, gas mark 6.
Lift out the baking beans, taking care as they are hot.
If any cracks have appeared in the pastry patch, as before, using leftover pastry.
Return the pie crust to the cooler over and bake for a further 7 minutes.
As soon as the pie crust is baked remove from the oven.

While the pie crust is baking make the curd.

Making the lemon lime curd filling

Into a large, heavy bottomed saucepan add the lemon and lime zest and juice. Also add the water, sugar and cornflour. Gently mix with a whisk until there are no lumps.
Cook the liquid over a medium heat, stirring continuously.
As soon as the liquid has thickened and has turned from cloudy to clear turn off the heat.
Leave to cool for 5 minutes and then whisking continuously add the egg yolks one at a time.

Pour the curd through a sieve into a wide jug. Press the liquid through using a clean spoon.
Place cling film directly on to the top of the curd, this will stop a skin from forming.

Just before you are about to assemble the pie make the meringue topping.

Whipping up the meringue topping

Into a large, scrupulously clean bowl add four large egg whites.
Whisk until the egg whites form stiff peaks.
Continue whisking adding a tablespoon of sugar at a time, until half of the sugar is incorporated.
Add the remaining sugar and one teaspoon of cornflour.
Using a large metal spoon fold the dry ingredients into the meringue, taking care not to deflate the air whisked into the meringue.

To assemble the pie ensure the oven is preheated to 200C/180C fan, 400F, gas mark 6.

Assembling and baking the pie

Remove the cling film from the curd and stir.
Pour the lemon and lime curd into the pie shell.
Spoon over the meringue so that the top of the pie is covered. Ensure the meringue touches the crust around the rim of the pie.
Place the pie on to a baking tray and put in the centre of the oven.
Bake for 25 minutes. If after 10-15 minutes the top is browning too quickly reduce the heat by 20C.
After the baking time has elapsed turn the oven off and leave the pie to cool in the oven for 30 minutes. This helps set the meringue and stop it from cracking.

After the oven cooling time has elapsed remove the pie from the oven and leave to cool to room temperature.

Refrigerate the cooled pie for at least 4 hours, ideally overnight before serving.

Serve slices of chilled Lemon Lime Meringue Pie as a refreshing dessert, or an afternoon treat.

Both pie crust and curd can be made a day ahead. Cool both, wrap the cold pie crust in foil and place somewhere cool and dry. Cling film the top of the jug and refrigerate the curd.

If you have enjoyed this recipe for Lemon Lime Meringue Pie you may also like these:

Raspberry Topped Lemon Curd Pavlova

Lemon Drizzle Cake

Raspberry Lemon Celebration Layer Cake

Lemon Curd Sponge Tart

Good quality kitchenware is essential to me in my cooking and baking. While Pyrex is a well known brand, made from toughened glass, baking with this flan dish has reminded me why it is such a vital kitchen staple. Even the jug (which is my own), used to capture the sieved curd is used daily in our house. For everything from microwaving milk for hot chocolate, to making jelly for a trifle. I will definitely be using both the bowl and flan dish frequently in my kitchen. Anyone for quiche?

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

Sammie xx

Maha Home gifted me both the Pyrex deep flan dish and 3L large bowl for the purpose of reviewing. All opinions and views are my own. I have not been paid to write this post, neither do I receive any payment following sales of product as a result of this post.

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

My Thoughts On The Innovative Kitchen Kit

Innovative Kitchen Mixing Bowl:

Innovative Kitchen Spoon Rest:

Innovative Kitchen 1 Litre Measuring Jug

Innovative Kitchen Whisk And Reamer

Innovative Kitchen Spatula

Innovative Kitchen Solid Spoon And Jar Scraper

Recipe: Apricot White Chocolate Triple Sponge Cake serves 10-12

For the cake sponges

Filling and decorating the cake

For the white chocolate ganache

For the dark chocolate curls

To make this Apricot White Chocolate Triple Sponge Cake

Making the triple sponge cakes

Making Dark Chocolate Curls To Use As Decoration

Making the white chocolate ganache

Assembling the Apricot White Chocolate Triple Sponge Cake

Decorating The Apricot White Chocolate Triple Sponge Cake

If you have enjoyed this recipe for Apricot White Chocolate Triple Sponge Cake you may also like these:

Recipe: Strawberry Oat Crumble Cookies makes approximately 20

Making the cookie dough

Shaping the cookies

Baking the cookies

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Recipe: Creamy Garlic Lemon Chicken Pasta Salad serves 6

Preparing the chicken

Cooking the pasta and preparing the vegetables

Assembling the salad

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Mint Chocolate – which side are you on?

Recipe: Mint Chocolate Chip Drizzle Cake serves 8-10

Method: Preheat oven to 180C/160C fan for 1 hour, 350F, gas mark 4

Making and baking the cake

Making the icing and decorating the cake

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Artisan Wigmore Cheese, an award winner:

Recipe: Wigmore Cheese Red Pepper Tart serves 6

Method: Making the tart crust:

Filling the tart:

Baking the tart:

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Raspberry and Chocolate Alchemy

Recipe: Rich Raspberry Chocolate Fudge Brownies, makes 15

Making And Baking The Rich Chocolate Fudge Brownies

Drizzling and Decorating the Brownies

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Seasonal fruits

Recipe: Summer Mixed Berry Sponge Cake serves 8-10

Making and baking the sponge cakes

Making the raspberry whipped cream

Filling and decorating the cake

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Choosing Local Produce

Recipe: Cherry Tomato Mozzarella Basil Quiche:

Making And Baking The Shortcrust Pastry Tart Case

Layering The Quiche Ingredients

Baking The Cherry Tomato Mozzarella Basil Quiche

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Beautiful British Tomatoes

Using Local Products And Produce

Recipe: Fresh Basil Topped Slow Roasted Tomatoes

Prepping And Roasting Tomatoes

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Pyrex, quality kitchenware

Creating The Layers In A Lemon Lime Meringue Pie

Recipe: Lemon Lime Meringue Pie serves 8-10

Making the shortcrust pie case

Making the lemon lime curd filling

Whipping up the meringue topping

Assembling and baking the pie

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