Sammie – Page 32 – Feasting Is Fun

Homemade Ciabatta Base Pizza

Hello lovely people, I have been wanting to share my Homemade Ciabatta Base Pizza recipe with you for ages. The trouble is I always forget to photograph the pizza once it’s cooked. I’m sorry, too many blonde moments! Yesterday though, I was resolute. That pizza was getting it’s picture taken no matter what.

Pizza Love And Baking With Kids:

So, I have been making pizzas with our children and many of their friends who’ve come to dinner, since, well, they could stand on a chair and smoosh pizza dough about. And over the years we’ve had various shaped pizzas, including; guinea pigs, batman (and pretty much every superhero a little boy could think of), lemons, flowers, cats, hearts and many more. It’s a great cop out. Invite your children’s friends for dinner, then get them to make it. First of all, they absolutely love it, secondly, I’ve never had a child who didn’t want to make their own pizza and lastly every single piece of their creation gets eaten. Also there’s no worrying about fussy eaters, just allow them to decorate their own pizza, whatever it’s shape, with a selection of toppings; pepperoni makes a great piggies snout.

Resulting in the perfect child friendly combination, messy hands, creativity and they bake and eat their creation. Because each child’s pizza is different, they happily chatter over the dinner table deciding whose is the biggest, most realistic, it literally goes on and on. I kinda miss those days. These days all 3 children can make large pizzas for the whole family, with a bowl of salad or homemade coleslaw to go alongside.

I Get By With A Little Help From My Friends!

These pizzas are made from scratch except for one teeny tiny cheat. I use a 500g bag of Ciabatta bread mix, instead of making the pizza bases from scratch. Although I have made ciabatta pizza dough from scratch in the past, Wright’s Ciabatta Bread Mix gives such a fantastically crunchy, crisp crust, that is reliable and a lot less work than making your own!

Recipe: Makes 2 Large Homemade Ciabatta Base Pizza – serves 6 Adults.

500g Bag Ciabatta Bread Mix – Olive oil according to packet instructions, plus 2 tbsp extra – I use Wright’s – bread mixes are available from Morrison’s, The Co-Op, Sainsbury’s and Asda, as well as directly from their website.

Tomato purée – approx 4tbsp – I use Waitrose own brand

Optional – Dried Oregano/ Mixed Herbs – 1tsp per large pizza. When baking with kiddies I don’t add any herbs.

300g Mozzarella – drained weight

Toppings – I used a Spanish charcuterie selection : Serrano ham, Chorizo and Salchichon – use whatever you like, mushrooms, meatballs, sweet corn, bell peppers, sliced chillis, more cheese. The options and combinations are endless!

Method :

Making The Ciabatta Pizza Base

First of all, make the Ciabatta bread dough according to the packet instructions. I use my bread maker to mix, prove and knock back. Alternatively a stand mixer with dough hook attachment works well. Also you can make the dough by hand. Leave the dough to prove.

While the pizza dough is proving thoroughly oil 2 x 38cm x 28cm (14″ x 11.5″) baking trays. I prefer to use trays as it creates a crunchy pizza crust and avoids any molten cheese drips dropping and burning on the oven base.

Shaping The Pizza

As soon as the dough has reached the knocked back stage tip the dough on to one of the baking sheets. Rub the palms of your hands over the oiled baking sheet, this will stop the dough sticking to them.

Using a dough cutter or knife, divide the dough in half.

Now comes the fun bit. Especially for children or the child within us! Using your hands pat the dough out so that it is flat.

Keep patting with your hands, very gently stretching the dough as you do... — Keep patting with your hands, very gently stretching the dough as you do…

Work with the dough, gradually patting/stretching so that it reaches the edges of the baking tray.

The base to your Homemade Ciabatta Base Pizza is complete!

Drizzle a little Olive oil on your pizza base, smoosh about with your hands and then cove with cling film.

If you haven’t got a child or someone else to do the other pizza base, repeat with the second half of the dough.

Leave the pizza bases, covered in oiled cling film, in a warm place until doubled in size, or placed on separate shelves in the fridge for a few hours until needed.

Time To Add The Toppings

When the pizza is ready to assemble, preheat the oven to 220C/200C fan, gas mark 7, 425F.

I find it easiest to have all the ingredients prepped and ready before I start assembling the pizza. In fact when I make pizza with little people, reckon on 1 x 500g batch of pizza dough to make 4-6 individual pizzas. I also have ham, cheese, sliced peppers (they make great light sabres) in bowls ready for little fingers.

Place 2tbsp tomato purée on each pizza base – smoosh with the back of a spoon or your hands to roughly cover the dough.

Now add the cheese and other toppings. I have learnt it is best not to overload with toppings, as you will end up with a soggy pizza base.

Baking The Pizza

As soon as both of the Homemade Ciabatta Base Pizzas are ready, place in a hot, preheated oven and bake for 20-30 minutes.

The pizzas are cooked when they are crusty around the edges and cooked through in the centre. I test this using a knife, the centre won’t be as crusty as the edges but you should feel resistance. If it’s still soft give the pizza another 5 minutes baking, reducing the heat slightly if the top is cooked.

Using a palette knife loosen the pizza around the edges and run it underneath. Slide the pizza out of the baking tray onto a large wooden board, or I have glass worktop saver (don’t use knives on glass it’ll blunt them) which I only use for pizzas. Cut into squares using a pizza cutter. I usually get 15 squares per pizza.

This Homemade Ciabatta Base Pizza is so easy, adaptable and reliable that makes it perfect for parties, buffets, weekend meals, sleepovers the list is endless. The perfect food for Feasting, Sharing and having Fun!

If you have enjoyed this recipe for Homemade Ciabatta Base Pizza you may also like these:

Crunchy Homemade Coleslaw

FF Homemade Ciabatta Base Pizza — Crunchy Homemade Coleslaw

Sun Dried Tomato Bread Pizza

Baked Cheese Olive Ciabatta Bread

Homemade pizza can be so much fun. Since you are fully in control of the toppings you can add as much, or little as you like of your favourites. Also you can adapt parts of the pizza to suit individual tastes. For example by adding chopped jalapeño pepper to one half and not the other. Likewise, for those who dislike cheese, it is easily omitted.

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.

Tangy Lemon Potato Salad

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

While my Tangy Lemon Potato Salad does have mayonnaise in the sauce, you can easily substitute a light/lower fat mayo. The mayonnaise is thinned down with the juice of a whole lemon. And it’s this zesty juice that permeates the warm potatoes so that once chilled they take on a tongue tingling tang. Also at the same time it stops the mayonnaise from becoming gloopy.

Overhead image of freshly made potato salad with lemon slices and chopped chives. — Tangy Lemon Potato Salad

If, like me you’re organised, cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. Resulting in a side dish that works well with hot fish, quiche and any number of dishes including barbecues. Also it is ideal as part of a cold meal, buffet and picnic.

Close up of the pretty bowl, which has flowers around the outside rim. — Tangy Lemon Potato Salad

So I can guarantee that once you have made this Tangy Lemon Potato Salad you will want to keep making it. Especially if you take it to friends and family to share. Easy to make and perfectly portable!

Recipe : Tangy Lemon Potato Salad, serves 6 as a side dish.

1kg/2.2lb Baby New Potatoes I like Charlotte as they are available all year roundfrom most supermarkets including Waitrose and Sainsbury’s

Juice of 1 Whole Lemon

1 Lemon – for slicing

4 Heaped Tablespoons Mayonnaise

1/2tsp Sea Salt – I use Maldon, halve the quantity if using free flowing

1/2tsp Ground Black Pepper

2 Celery Sticks

3 Spring Onions

2 tbsp Chives

Making The Potato Salad

First of all, scub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.

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

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

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

Drain the potatoes and leave to steam dry in a colander for 5 minutes.

Chop the spring onions and celery into small dice.

Add the chopped celery and spring onions to the bowl.

Snip the fresh chives over the top of your Tangy Potato Salad. — Snip the fresh chives over the top, taste and adjust the seasoning as necessary.

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

Make this Tangy Lemon Potato Salad up to a day ahead. Store in a bowl wrapped in cling film and keep refrigerated. Eat within 3 days.

If you like the bowl featured in this post, it is available from Emilie OConnor home store. It is made using bamboo fibre and comes with a fitted chopping board lid and inset salad servers. I was very fortunate to win this eco-friendly bowl in a competition on Instagram. Check out her website, as her items are practical, beautiful and kind to the environment.

If you have enjoyed this recipe for Tangy Lemon Potato Salad then you may also like these:

Lemon Garlic Roast Chicken

FF Tangy Lemon Potato Salad — Lemon Garlic Vegetable Orzo

Crunchy Homemade Coleslaw

Lime Couscous

Lemons give a fresh, zesty, citrus burst to any dish they are used in, whether sweet or savoury. And a particular favourite of ours, here at home is Lemon Thyme Roast Chicken followed by Lemon Ripple Ice Cream for dessert. Sharing a feast around the table as a family is an important part of our lives.

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.

White Chocolate Strawberry Cheesecake

So Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. First of all it means Strawberries, beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. And to celebrate these gorgeous fruits I have created this White Chocolate Strawberry Cheesecake.

Which brings me onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of tennis. I kid you not. Because Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. And taking precedence over my third point. Will the weather hold? Will the roof be closed. So much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!

Smiling at British eccentricities

I love the way we British, while watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. Yet for two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.

FF No Bake Cheesecake — No Bake White Chocolate Strawberry Cheesecake

And Wimbledon is one of the highlights of my year. Can you tell? Since I had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer. — White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

Recipe : White Chocolate Strawberry Cheesecake Serves 8-10

275g/10oz Digestive Biscuits – or Graham Crackers

125g/5oz Unsalted Butter

750g/Approx 1.5lb Mascarpone Cheese

2tbsp Icing Sugar

1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract – I use Nielsen-Massey

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method : White Chocolate Strawberry Cheesecake

You will need a 25cm/10″ Springform Cake Tin for this recipe.

Since it can be quite difficult to remove the cheesecake from the base of the pan, I cover the base with aluminium foil and click into place.

Covering the base of the pan with foil protects it from knife marks! — Cover the base of the pan with foil to protect it from knife marks

Making the cheesecake base:

First of all, place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.

Bash the biscuits with a rolling pin until they are completely broken up and resemble sand.

Put the butter into a small saucepan and melt over a low heat. As soon as it is melted turn off the heat. Tip in the biscuit crumbs and mix thoroughly. The mixture should resemble damp sand.
Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
Refrigerate for an hour.

Tip the damp sand mixture into the springform pan.

Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set. — Press the mixture down evenly with the back of a spoon. And refrigerate for an hour to set.

Making the cheesecake filling:

Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. So be careful, white chocolate is the easiest chocolate to overheat.
Into a large bowl add the mascarpone cheese, icing sugar, vanilla bean paste and a splash – 1tbsp of milk. Whisk until the mixture is smooth.

Pour the cooled, melted white chocolate into the mascarpone mix and whisk until silky smooth.

Spoon the cheesecake mixture on top of the biscuit base and smooth the top.

Pop the cheesecake in the fridge while you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Decorating the cheesecake:

Melt the rest of the white chocolate, as before and set aside to cool a little.
Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.

Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!! — Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!

Using a fork drizzle the melted white chocolate from side to side.

Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.

Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the edge of the cheesecake and release from the tin.
Finally place the cheesecake onto a plate or cake stand.

FF White Chocolate Strawberry Cheesecake — No Bake White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.

Slice the cheesecake using a sharp knife. And serve on dessert plates with an accompanying fork.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Also, making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a parent. And I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

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.

Fresh Summer Vegetable Bake

Summer is well and truly here and with it an abundance of gorgeous summer fruit and vegetables. I’ve just joined a veg box scheme – which means I get a lovely box of fresh fruit and veg delivered to my door every Monday. First delivery is tomorrow, so I’m excited to see what recipes I can come up with! To get in the mood I decided to make a Fresh Summer Vegetable Bake!

This may sound odd, but generally as a family we don’t like dry meals. So a sauce or gravy is essential! For this Fresh Summer Vegetable Bake I made a delicious sauce using garlic, lemon, thyme and Olive oil. This was poured over the beautifully arranged veggies and WOW – even Snugs, our youngest daughter loved it!! Now she’s not exactly picky, especially compared to others the same age, however, let’s say her taste buds aren’t as accepting as the rest of our family. So for her to love this dish, well I knew I was onto a winner!

Fresh Summer Vegetable Bake - topped off with a generous grating of Parmesan. — Fresh Summer Vegetable Bake – topped off with a generous grating of Parmesan.

I used tomatoes, aubergines and green courgettes, but any squashes, potatoes, really any summer veg that you have an abundance of would work. Again the quantities I have given are for 4 adults, you could easily bulk this dish up with potatoes to make it go further, or even eat it as a main dish. The possibilities are endless!!

Fresh Summer Vegetable Bake - the thyme, garlic and lemon mix with the vegetable juices to create a sumptuous sauce. — Fresh Summer Vegetable Bake – the thyme, garlic and lemon mix with the vegetable juices to create a sumptuous sauce.

I’m excited to see what manner of unusual varieties of fruit and vegetables arrive in my veg box. I used to grow quite a few veggies with my lovely hubby’s help, one of the reasons being the ability to grow odd shaped squash or heirloom tomatoes. Most supermarkets only stock a scant supply of these during the summer months. Farmers Markets, however, are a treasure trove of different crops. I highly recommend, if you are able, to visit one. The experience itself is remarkable, with many stall holders happily sharing taste teasers of their wares. I’m waffling again……

Recipe : Serves 4 Adults as a Side

2 Medium Courgettes/Zucchini

2 Medium Aubergines/Egg Plant

6 Large Tomatoes

Juice of 2 Medium Lemons

Equal quantity of Olive oil (as lemons)

1 Clove Garlic – Crushed

Approx 1tbsp Fresh Thyme Leaves

Freshly Ground Black Pepper

1tsp Sea Salt

50g/2oz Parmesan Cheese – finely grated

Method : Preheat the oven to 190C/175C fan

Firstly to make the sauce.

Place the lemon juice, oil, garlic, thyme, salt and a good grinding of pepper into a jug. Whisk until combined.

The sauce will emulsify - give a quick whisk again prior to pouring over the vegetables. — The sauce will emulsify – give a quick whisk again prior to pouring over the vegetables.

Next prepare all your vegetables by slicing them to the same thickness – approx 1cm/ 1/2″.

Arrange the round slices, on their side in the baking dish.

Continue packing the veggies tightly, they will shrink slightly on cooking.

Pack the dish full. It looks soo pretty!

Pour the sauce evenly over the vegetables.... — Pour the sauce evenly over the vegetables….

The lemon juice not only makes the sauce taste delicious, it also stops the aubergines from turning brown.

Now you can grate over the Parmesan.

Your Fresh Summer Vegetable Bake is now ready for the oven.

Bake for 1 – 1 1/4 hours, until the vegetables are tender. Then remove from oven.

Mmm delicious - Fresh Summer Vegetable Bake. — Mmm delicious – Fresh Summer Vegetable Bake.

This light vegetable dish is perfect to accompany a Roast Chicken, baked fish – if the oven’s on let it do all the cooking!!!

I’d love to know if you are part of a veg box scheme, grow your own or enjoy Farmers Markets?

Sammie x

Hazelnut Chocolate Chunk Cookies Gluten Free

Hello lovely people, I have finally managed to come up with a Gluten Free cookie. As many of my regular readers may be aware, I’ve recently been having seizures. This has has had a MASSIVE impact on my life and the lives of our family. One of the biggest, non physical impacts is that I cannot drive for the foreseeable future. So my wonderful mummy has been collecting the children from school for us – everyday. Such a huge, selfless, commitment. As she is following a Gluten Free eating plan I wanted to make her a ‘treat’, hence Hazelnut Chocolate Chunk Cookies Gluten Free.

I used Doves Farm Gluten Free Flour and Biona Hazelnut Butter, both items were purchased by myself. The Hazelnut Butter was bought to make Hazelnut Ice Cream (seriously good, will post recipe soon), the Gluten Free Flour was purchased for the sole reason of developing Gluten Free recipes, with Mum in mind. The texture of the cookies is very biscuity, not too dry, but definitely not a soft cookie. Using Doves Farm Gluten Free flour, there is no difference in taste or texture, when compared with White Wheat Flour in this recipe.

More than anything I am just so pleased to have made my Mummy some cookies and that I get to share the recipe with you! If you have a nut allergy you can absolutely substitute the Hazelnut Butter for Unsalted Butter. So hopefully everybody can enjoy Hazelnut Chocolate Chunk Cookies Gluten Free!

Mmm yummy - Hazelnut Chocolate Chunk Cookies Gluten Free. — Mmm yummy – Hazelnut Chocolate Chunk Cookies Gluten Free.

Our window cleaner happened to be cleaning the windows and offered to try a Cookie. Cheeky, yes! But he always does such a good job and I do like to share. He gave them a big thumbs up, remarking on how un-doughy they were for Gluten Free. Always good to have an unbiased opinion. The Green Goddess will be sent hers to try later today, but the opinion I’m most awaiting is my Mummy’s. After all she was the inspiration behind them.

So enough waffling, here’s what you need to make Hazelnut Chocolate Chunk Cookies Gluten Free.

Recipe : Makes 20-30 Cookies

150g/5oz Caster Sugar

175g/6oz Hazelnut Butter

50g/2oz Unsalted Butter

Pinch of Salt

1 Whole Large Egg – free range if poss

1tsp Vanilla Extract

250g/9oz Gluten Free Flour – Doves Farm

175g/6oz Chocolate Chunks

Method : Preheat oven to 175C/160C fan

Place the hazelnut butter, butter, salt and sugar into a large bowl. Whisk until well combined.

The whisked butter/sugar mixture will seem a little grainy in texture – that’s normal.

Add the whole egg and vanilla extract. Whisk for a good couple of minutes, until the mixture is lighter in colour and texture.

Add the Gluten Free Flour and the Chocolate Chunks. Stir until all the ingredients are combined.

I have used Callebaut Chocolate Chunks, these are coated in corn flour, which is Gluten Free.

This is how your Hazelnut Chocolate Chunk Cookie Dough Gluten Free, should look.

On parchment lined baking sheets, form small, balls of cookie dough.

Space the cookie dough balls evenly apart.

Using clean damp hands, use you fingers to press down and flatten the cookie balls.

Place the cookies in the oven and bake for 10-12 minutes, until golden.

Delicious golden Hazelnut Chocolate Chunk Cookies Gluten Free.

Remove from the oven when cooked. Allow the cookies to cool on the baking tray for 10 mins and then transfer to a cooling rack.

Hazelnut Chocolate Chunk Cookies Gluten Free - these cooling cookies smell amazing. A mixture of chocolate, hazelnut and vanilla - sooo good! — Hazelnut Chocolate Chunk Cookies Gluten Free – these cooling cookies smell amazing. A mixture of chocolate, hazelnut and vanilla – sooo good!

I made 24 cookies. Next time I will flatten them a little more, I wasn’t sure how far they would spread. They don’t!!!!

Now I can’t wait to see my Mummy to give her some cookies and see what she thinks?

NOTE : These cookies are at their best eaten on the day they are baked.

To store the cookie dough, wrap in cling film and keep in the fridge for up to a week.

Please let me know if you try these?

Happy Baking and Sharing.

Sammie x

Summer Season Of The Senses

Hi, I was inspired to write Summer Season Of The Senses by a blog I read this morning by Sally Tangle. It’s a beautiful post I hope you take time to read it.

Ice cream - a summer staple, during long, hot days. — Ice cream – a summer staple, during long, hot days.

There are certain things that happen, regardless of the date, that let you know Summer is definitely here. The days, unnoticed, have inched there way into longer, light filled time. Lingering, coral pink sunsets give way to a few star studded hours and then, earlier and earlier each morning the bird song fills the air, with it’s tinkling, magical sound.

The bright, apple green hues of Spring gradually give way to lush, deep foliage, studded with spectacularly coloured blooms. The gentle hum of Bees, busy at work, contrasting with the delicate fluttering of butterflies, dancing in the breeze. White, blue, patterned, the butterflies beauty enhanced by the sunshine or brightening cloud covered days.

Grass, freshly cut. Is there a more beautiful smell? A Summer shower, on a hot dusty day, the smell and steam as it evaporates from the quenched earth. A few moments later and all traces of the big, fat, heavy, droplets erased.

Summer Season Of The Senses, smooth sand, slipping between bare toes as waves gently lap at the shoreline. Sun cream slathered on, it’s smell filling the air, as excited children wait until they can splash and swim in the sea. Chatter, shouting, yet all bearable as you lay, letting the sun’s heat, warm you through to your bones. Relaxing in natures own healing therapy. Gulls laughing call, reminding you where you are as the world lazily fades from your hearing.

Picnics with strawberries, warmed by the sun, never tasting better. Kites waiting for a breeze to lift them skyward, higher and higher. Nearby trees offer shade from the scorching sun, rustle their leaves when the breeze finally comes. Sticky ice creams, never needed more, taste more intense as they tied their refreshing coolness.

Intense heat builds, stifling, stuffy. Shirt collars undone, formality softened. Then the release, heavy grey clouds, tinted with yellow. Their ominous presence, for once, welcomed. Silence as wildlife seek sanctuary. Lightening flashes through the sky and thunder rumbles, the silent spell broken. Loud crashes overhead. Heavy sparse droplets fall, gardeners wait, then heavier and heavier until stair rods fall from the heavens.

Rainbow - a sign that the storm has passed. — Rainbow – a sign that the storm has passed.

Bird song resumes as rain disappears, clear blue sky visible against the thunder clouds in the distance. Cool, refreshing air gulped in as windows are flung open. Lightness returns, the heavy oppression passed, for now.

Summer Season Of The Senses restored.

What says “Summer is here” to you?

Sammie x

All photographs my own.

Places to visit in Kent and discover your Summer Season Of The Senses:

Joss Bay in Broadstairs has its own surf school.

Mote Park has a lake, acres of grassland, woods and a play area

The Hop Farm is perfect for families as it has an indoor soft play area, animal farm, falconry and much more.

Leeds Castle has a maze and grotto, various events so check the calendar, beautiful gardens, river, swans and peacocks and of course a castle. Worth taking a picnic as the food can be pricey.

Go Ape a high ropes course held in the grounds of Leeds Castle, you do have to book separately. Get ready to zip line!

Brogdale Fruit Festivals and Cider festival. Situated in Faversham, Brogdale holds the National Fruit Collection and has various family friendly activities throughout the year.

Bloggers This Needs To Be Said

Bloggers This Needs To Be Said.

Hello lovely people, I have something to say to ALL Bloggers today that I have been putting off ever since I started reading blogs.

I thoroughly enjoy the blogs I read and sometimes would like to leave a comment. I would average a guess that approximately 50% of the time I’m unable to do so.

Bloggers this needs to be said:

Have you ever tried to leave a message, or comment on your own or someone else’s blog via a smartphone or IPad?

Sometimes it is impossible. Adverts cover the necessary login details and/or the comment section.

When you try to leave a comment the screen appears and then changes onto something else before you can even type a letter.

Hovering adverts move all over the place, making it impossible to leave a comment.

Suddenly an App screen will appear and contact with your website is lost.

These are just a few examples I have come across in the 10 months I have been blogging and reading blogs.

I’m sorry I have had to write a blog about it but you are the very people I can’t leave a message to!!

I completely understand that advertising brings in much needed income, however, a lot of blogs are read on the commute to work, waiting for an appointment etc and these are read mostly on phones!

Sometimes I will try up to 10 times to leave a comment, trying to dodge the Ads, I’m a pretty patient person. Surely I can’t be the only one who had encountered this?

So please if you have adverts, sharing is caring, follow me or floating social media buttons on your blog, please check that they aren’t obscuring your comments section?

Please think of those people who have spent valuable time on your site and want to leave a comment?

What you may be gaining in revenue you could be losing in followers and feedback. Surely that is the most important thing?

I love reading blogs and have found the blogosphere a very welcoming space. This post is NOT meant as an attack in any way, shape or form against bloggers, merely a gentle plead to help you, your blog and your readers.

If you don't know you can't fix it! — If you don’t know you can’t fix it!

Thank you for reading this and I hope I can read many more blogs and successfully leave comments.

Have you come across this problem when trying to leave comments?

Are you aware of this problem but can’t change the advert/social media follow setup?

Sammie x

Wholemeal Cob Loaf

Hi, I’m so excited. I have a secret to share with you. 100% wholemeal bread that’s not heavy! My Wholemeal Cob Loaf is delicious, nutritious and so tasty – oh and did I mention it’s not heavy, like some 100% wholemeal loaves can be.

The trick, I’ve found, to make a Wholemeal Cob Loaf that ISN’T dense, is to triple prove the dough. This is most definitely a loaf that cannot be rushed. But hey, it’s not like you have to do anything while it’s proving! It’s very happy to be left alone!!! Also I used my bread maker to mix, prove, knock-back, prove etc. All I had to do was shape the final loaf. But it could easily be made by hand, with kneading and knocking back adding only a few extra minutes. Trust me it’s so worth it!

Wholemeal Cob Loaf - cutting through the top creates more crunchy crust. — **Wholemeal Cob Loaf** – cutting through the top creates more crunchy crust.

This Wholemeal Cob Loaf delivers massively on flavour. A deep flavoursome loaf that is part of a sandwich or toast, not just a medium for the topping or filling. Being 100% wholemeal ensures each slice is loaded with fibre and being homemade there are no artificial additives. A great tasting loaf that’s good for you. I also prefer to bake with Organic flour, so my loaf is as wholesome as it can be!

Lunch - as slice of Wholemeal Cob Loaf with Avocado, sliced Tomatoes and Strong Cheddar - delish! — Lunch – as slice of **Wholemeal Cob Loaf** with Avocado, sliced Tomatoes and Strong Cheddar – delish!

Recipe : Makes 2 Medium Wholemeal Cob Loaves (or 1 large)

450g/1lb Wholemeal Bread Flour

2tsp/1 x 7g Sachet Dried Yeast

1tbs Honey

300-350ml Water

1tsp Salt – or 1.5 tsp Maldon Sea Salt

1tbsp Butter or Olive Oil

Method : Given for bread maker/Stand mixer with dough hook.

Pour 300ml warm (body temp) water into the bowl. Add the honey and yeast. Swish around with clean fingers to mix.

Add the flour on top of the liquid mixture.

Next add the salt and butter/oil.

Set the bread maker to mix and prove the dough – the mixing cycle should last at least 10 minutes.

For a stand mixer switch on to a low/medium speed and mix for 15 minutes.In both cases check the dough, if the machne is labouring and the dough doesn’t seem soft, or it looks dry, add more water, 15ml at a time, until the dough is pliable and soft (no cracks).

The weather and flour can both influence how much water is needed. With wholemeal flour I would always err on the side of a slightly wetter dough, you don’t want to have dry bread!

With the stand mixer, after mixing place the dough in an oiled bowl, cover with cling film. When doubled in size return dough to the mixer bowl and mix again fo 15 minutes. Repeat proving and mixing process once more (total 3 proves, 3 mixes/knock backs).

If using a bread machine once the dough has been proved once, repeat the mixing (which will knock bake the dough) twice more.

Utimately this dough needs to be proved 3 times – trust me it’s worth it.

The third prove is the final prove, this is where you shape the dough.

Tip the knocked back dough onto an oiled baking sheet. Form into a round.

If baking one loaf, cover in oiled cling film and leave to double in size away from drafts.

Rotate the dough on the baking sheet to form a tight ball.

Cut three lines through each loaf - this is optional, but does give a better crust. — Cut three lines through each loaf – this is optional, but does give a better crust.

Cover with oiled cling film - this stops the loaves socking and drying out during their final prove. Leave to prove until doubled in size. — Cover with oiled cling film – this stops the loaves sticking and drying out during their final prove. Leave to prove until doubled in size.

15 minutes before your loaves are ready, preheat your oven to it's highest setting. — 15 minutes before your loaves are ready, preheat your oven to it’s highest setting

Preheat your oven to its highest setting 230C/gas mark 8

If you have a water sprayer (I keep one especially for bread), once the cling film is removed, spray the loaves and the inside of your oven as you put the loaves in. If not place a tin of hot water in the bottom of the oven whilst you are preheating it. The steam not only helps the dough to rise more fully before it sets, it also helps create a lovely, crisp crust.

Bake for 15-20 minutes (longer if you are baking one large loaf 30 minutes). The loaves are baked when they have a deep golden crust and sound hollow when rapped on the bottom with your knuckle. Remove the loaves from the oven and allow to cool on a cooling rack.

Gorgeous, golden, healthy, Wholemeal Cob Loaf — Gorgeous, golden, healthy, **Wholemeal Cob Loaf**.

I made 2 loaves and gave one to my mum. We were both really impressed with the flavour, texture and lightness of this bread.

This is without doubt the best 100% Wholemeal bread I’ve ever made, possibly ever tasted. I used Bacheldre Organic Wholemeal Bread flour.

Please let me know if you make this bread?

Also do you use your bread maker to do the hard work and then finish the loaves off in the oven, or is it just me??

if you enjoyed making this recipe how about trying these:

Wholemeal Loaf

Farmhouse White Loaf

Sammie x

Blueberry Banana Superfood Smoothies

Hello lovely people, thank you for stopping by to read my blog. I really do appreciate each and everyone of you. So I thought I’d share my latest Summer cool down drink with you, my Blueberry Banana Superfood Smoothies. A fabulously tasty way of cooling and recharging your system.

So, why Superfoods? Because blueberries are full of antioxidants and are known to be good for your nervous system and brain. While bananas are also high in Vitamin C, fibre and can help regulate blood sugar levels. And together they can also help with mood enhancement. Also, these fruits have many other positive affects on the body, especially when eaten raw, which is how they are in the Blueberry Banana Superfood Smoothies.

Four glasses filled with purple Blueberry Banana Superfood Smoothies. — Blueberry Banana Superfood Smoothies

If you’re craving something sweet, as I was and don’t want to dive into a tub of chocolate ice cream, then these refreshing drinks will fix that craving and do your body good at the same time. And yes, there is ice cream and whole milk in this recipe, you can totally switch this recipe up and use frozen low fat yoghurt and skimmed milk. While the bananas will still give the smoothie a creamy taste.

Three glasses filled with naturally coloured vivid purple blueberry banana superfood smoothies. — Blueberry Banana Superfood Smoothies

Keeping Things Sweet!

I was actually really surprised that these smoothies didn’t need extra sweetening, considering the amount of blueberries added. Sometimes blueberries can be a bit tart, but the sweetness of the bananas offsets this, creating the perfect balance. Although I have used frozen blueberries, fresh are also good. Also, to keep the cold in the smoothie just break the bananas up, pop in a bag and freeze.

Using bought frozen fruits keeps the cost down and gives them a longer use-by date. Yet, I have raspberries growing in our garden and if we have loads I would definitely put them in smoothies. You do whatever works for you! We’re pretty chilled about things like that, bit like the smoothies!

Recipe : Blueberry Banana Superfood Smoothies

400g/14oz Frozen Blueberries – I buy mine from Waitrose most supermarkets sell frozen fruit.

3 Large Ripe Bananas

250ml Whole Milk

4 Large Scoops Vanilla Ice Cream – approx 1/2pint – 300ml

Method :

Making The Purple Smoothies

First of all, peel the bananas, break into pieces and add to the jug of a blender. Add the frozen blueberries, ice cream and milk.

Ingredients for a frozen fruit drink in a blender. — Time to whizz up all the Blueberry Banana Superfood Smoothies ingredients ina blender.

With the lid on securely pulse the blender until the liquid is a unified colour and no lumps remain.

Vivid purple blended cold drink in a blender. — Blueberry Banana Superfood Smoothies

And look at THAT colour! If the mixture is still too thick add more milk. Finally whizz up and then pour into tall glasses.

Blueberry Banana Superfood Smoothies ready to drink.

For the best flavour and nutrition make and drink this smoothie on the same day. Relax, chill out and know those Blueberries and Bananas are doing you good on the inside. And if you switch up the fruit combo be sure to let me know.

If you have enjoyed this recipe for Blueberry Banana Superfood Smoothies then you may also like these:

Fresh Strawberry Simple Syrup

Tumbler filled with ice fizzy water and strawberry syrup, plus one strawberry. — Fresh Strawberry Simple Syrupo

Blueberry Bloom Ice Cream

Scoops of vivid purple blueberry and gin ice Cream in a martini glass. — Blueberry Bloom Ice Cream

Raspberry Banana Ice Cream Smoothies

Tall glasses filled with candy pink raspberry and banana ice cream smoothies. — Raspberry Banana Ice Cream Smoothies

Since homemade smoothies are so refreshing and you can also adapt the ingredients to what you have on hand. While a stash of frozen fruits will add even more variety to this delicious drink. And then add in ice cream for super hot days when everyone is struggling in the heat and you will have smiley faces all round!

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

Sammie xx

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Chocolate Hazelnut Bundt Cake

Hello lovelies, if you’ve got the Monday, back to work blues, or just fancy cake, then I have the ultimate solution, my Chocolate Hazelnut Bundt Cake.

This Chocolate Hazelnut Bundt Cake is so beautiful thanks to the Bundt tin moulding and the delicious topping of chocolate and toasted hazelnuts. It is so easy to make and delicious to eat!

Chocolate Hazelnut Bundt Cake - delicious! — Chocolate Hazelnut Bundt Cake – delicious!

Making this cake was only my second attempt at using a Bundt tin. I gotta tell you, I love them!!! The beautiful moulding of the finished cake makes it look way more professional than I could take credit for. I also made sure I used a skewer to check the cake was cooked through (something I never normally do). The only potential problem with using a Bundt tin, is that it’s hard to specify a size, for example if I’m baking a cake in a regular cake tin I can give you it’s dimensions, with a Bundt tin that’s not possible. It’s all curved and moulded, with a hole in the middle!!! Fortunately the tin I used had a 6 cup measurement mark on the outside. So I just kinda winged it with the ingredient quantities and prayed for the best – and it worked!

Chocolate Hazelnut Bundt Cake - what's not to like? — Chocolate Hazelnut Bundt Cake – what’s not to like?

Recipe :

175g/6oz Caster Sugar

175g/6oz Unsalted Butter – room temp

Pinch of Salt

1tsp Vanilla Extract

3 Large Eggs – free range if poss

100g/4oz Blanched Hazelnuts

100g/4oz Plain White Flour

1 1/2 tsp Baking Powder

3 tbsp Cocoa Powder

50ml/2fl oz Whole Milk

150g Milk Chocolate – I used Green&Blacks

Method : Preheat oven to 180C/165C fan

Thoroughly grease the Bundt tin with butter.

In a bowl thoroughly whisk/beat the sugar, salt and butter, until light and creamy.

Take half of the hazelnuts and process/chop them until they are very fine – similar to ground almonds.

Into the bowl add the eggs, chopped hazelnuts and sift in the flour, cocoa powder and baking powder. — Into the bowl add the eggs, chopped hazelnuts,milk and sift in the flour, cocoa powder and baking powder.

Whisk/beat until all the ingredients are thoroughly combined.

Using a rubber spatula give the cake batter a couple of good stirs to ensure all the ingredients, especially at the bottom of the bowl, are combined.

Fill the Bundt tin with the cake batter, smoothing out the surface.

Place the Bundt tin in the centre of the oven and bake for 35-40 minutes. The cake is cooked when an inserted skewer comes out clean.

Once cooked remove the cake from the oven.

Allow the Chocolate Hazelnut Bundt Cake to cool in the tin for 10 mins.

Chocolate Hazelnut Bundt Cake - soo pretty! — Chocolate Hazelnut Bundt Cake – soo pretty!

Turn the cake out onto a cooling rack and allow to cool completely.

Lightly chop the remaining hazelnuts and dry roast them, on a baking sheet for 5 minutes, after removing the cake from the oven. Remove and allow to cool.

To decorate the cake :

Break up the milk chocolate and melt either over a double boiler or in a microwave.

Remove the chocolate before it has fully melted and continually stir, allowing the residual heat to melt all of the chocolate.

Pour the melted chocolate around the top of the cake. The chocolate will naturally flow down the sides and into the middle of the cake - yum! — Pour the melted chocolate around the top of the cake. The chocolate will naturally flow down the sides and into the middle of the cake – yum!

Milk chocolate topped Chocolate Hazelnut Bundt Cake.

Next sprinkle the toasted chopped hazelnuts over the top of the cake. Now all you have to wait for is the chocolate to set – enough time to pop the kettle on, phone a friend and get ready to dive in and enjoy!!

Chocolate Hazelnut Bundt Cake - slices into portions perfectly. — Chocolate Hazelnut Bundt Cake – slices into portions perfectly.

I really am so pleased with this cake, it’s scrumptious and easy – what more could you ask for??

Do you know a way of measuring Bundt Tins??

Sammie x