Sammie – Page 33 – Feasting Is Fun

Super Light Scones

Hi there, I hope wherever you are the sun is shining on you today. Here in Kent it is beautifully sunny, with a light breeze. Perfect Summer weather. So much so it inspired me to bake Super Light Scones for breakfast this morning.

Since I don’t make a habit of making scones every morning – in fact, as a general rule I don’t like scones! Well at least the heavy, dense prepackaged ones from the supermarket. I don’t know why, they’re just not my thing. However, it’s Summer and scones with clotted cream and jam are a MUST! And especially the clotted cream has to be Rodda’s from Cornwall!

Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda's clotted cream! — Super Light Scones, super easy to make and even easier to eat with a dollop of Rodda’s clotted cream!

Coming Up With A Great Scone Recipe

This probably sounds crazy, but I trawled through at least 8 cookbooks this morning, as well as looking online, but I just couldn’t find a recipe I was happy with. So I came up with my own! And it worked! I watch enough Food Network UK to have picked up some tips along the way and the Green Goddess (my friend, but unbiased taste tester) gave them the thumbs up – although she would have preferred them a little sweeter. Just trying to keep it honest round here.

Super Light Scones - the quintessential British cream tea. — Super Light Scones – the quintessential British cream tea.

I had these Super Light Scones for my breakfast. They are so light with soft flaky layers inside. I didn’t even use a knife to cut them open, they pulled beautifully apart. I now like scones – these ones!

Super Light Scones - so light they just pull apart. Delicious! — Super Light Scones – so light they just pull apart. Delicious!

If you are not in the UK and wish to have the British cream tea experience, but can’t get hold of clotted cream, Mascarpone cheese would make a good substitute. Alternatively book a holiday to the UK and stay in Dorset, Devon or Cornwall – cream tea’s are readily available. Although, I admit, it’s a long way to come for a cup of English tea and a cream scone – or maybe not??

Super Light Scones - a very proper English Cream Tea - delish! — Super Light Scones – a very proper English Cream Tea – delish!

Recipe : Makes Approx 20 Super Light Scones

450g/1lb Plain White Flour

3tsp Baking Powder

1/4tsp Salt

50g/2oz Cold Unsalted Butter

25g/1oz Vegetable Shortening

2tbsp Caster Sugar

250mls/9fl oz Cold Whole Milk

3tbsp Milk – for brushing on top of scones

Method : Preheat oven to 220C/200C fan

Making The Scone Dough

First of all, in a large bowl sift together the flour, baking powder and salt.

Add the butter and shortening, use a pastry cutter, or your fingers to work the fat into the flour.

Small pea sized lumps of fat should be present in the mixture.

Add the sugar and stir through to mix. Make a well in the middle of the mixture, pour in the milk and stir together using a butter knife (ordinary eating knife).

Stir until the mixture just comes together.

Tip the scone dough out onto a lightly floured surface.

Bring the dough together with your hands. Gently pat the dough out to approx 2.5cm thickness. The less you handle the dough the lighter the scones will be.

Cutting Out The Individual Scones

Using a straight sided, floured, 2 inch deep cutter, press straight down through the scone dough. Do not twist the cookie cutter as you press down as this will affect the rise on your scones. Cut out as many scones as possible then collect the pieces of dough together, pat out and cut out more scones until the dough is used up.

Place the cut out scones onto a non stick baking sheet, or line a baking tray with parchment paper.

Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone - as this affects the rise of the scone. — Lightly brush the top of each scone with milk. Try to avoid the milk dripping down the side of the scone – as this affects the rise of the scone.

Baking The Super Light Scones

Place your scones into the oven and bake for 12-14 minutes. The scones are baked when well risen and lightly golden in colour. As soon as they are baked remove from the oven and transfer the scones to a baking rack to cool.

Delicious Super Light Scones - cooling! — Delicious Super Light Scones – cooling!

Once cooled, split in half and slather on your favourite jam. For added indulgence add a dollop of clotted cream and some sliced fruit. Enjoy with a refreshing cup of tea.

If you have enjoyed this recipe for Super Light Scones you may also enjoy these:

Cheese Bacon Breakfast Muffins

FF Super Light Scones — Cheese Bacon Breakfast Muffins

Spicy Sausage Rolls

Super Easy Shortbread Cookies

These are a great treat and perfect for Fathers Day – you could use a larger cutter, just add a couple of minutes onto the baking time.

Most Dads just want to know they are loved. Making or baking them a gift is such a personal way to say I LOVE YOU.

What jam and fruit combo do you like with your scones?

Sammie x

Quiche Lorraine

I was thrilled when my Mum yesterday, who is herself, a great quiche maker, complimented me. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”. Although, thinking about it, that’s surely a compliment to her? Anyway, this cheddar cheese and smoked bacon tart is both easy to make and delicious to eat.

I used a combination of bacon and lardons, as that’s what I had in the freezer and I’m trying to clear it out. So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Alternatively leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this Quiche Lorraine. Cut into chunks and use in place of the bacon, the beauty being no pre-cooking is required!

Sooo I made the pastry for this quiche myself, but, umm, well let’s just say, I’m gonna leave that for another post. Which I know doesn’t help you, as you need pastry for this recipe. I’m sorry. Really I am. Either use your go-to shortcrust pastry recipe, or buy it!! Just know you’ll need 450g/1lb. I promise I will post my recipe ASAP. Finally I have the recipe, see the link in the recipe below for Pefect Butter Shortcrust Pastry.

Cheddar, bacon and egg tart slice served on a plate with fresh salad and a baked potato. — A slice of quiche lorraine served with salad and a baked potato.

Quiche Lorraine is also perfect, portable, picnic food. So easy to slice and pack up with chunks of cucumber and cherry tomatoes. And as the evenings stay light we can always take our food and eat outside.

Makes 1 x 25cm/10” Quiche Lorraine serves 6-8

450g/1lb Shortcrust Pastry – see my recipe here

8 Large Eggs – I use Burford Brown eggs from Clarence Court

125ml/4.5fl oz Whole Milk

300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper

175g/6oz Sharp Cheddar – grated – I use Wyke Farms Mature Cheddar

1/2tsp Ground Black Pepper

Method : Preheat oven to 200C/180C fan oven, gas mark 4, 350F.

You will need a 25cm/10in tart tin, preferably with a loose base.

Preparing The Tart Case

Roll out the pastry on a floured surface to approx 16″ across. This will ensure it fits easily inside the Quiche tin, without stretching.

If using a ceramic dish, grease thoroughly with butter before lining with pastry. For tins I don’t find it necessary, but grease if you’re worried about the pastry sticking.

Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.

I always place my quiche tin on a baking sheet. Gently press the pastry into the sides and bottom of the tin. Then using the rolling pin, roll it over the top of the tin. This creates a clean finish to the pastry. If using a ceramic dish, neatly trim off the excess pastry with a knife.

Next doc the pastry at the bottom of the tin with a fork. This will stop the pastry from rising up when baked.

Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.

Place the quiche tin into the oven and bake for 15 minutes. Remove from the oven and discard the parchment paper and baking beans. Return to the oven and bake for a further 5 minutes. Remove and allow to cool for 10 minutes.

The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.

Making The Cheddar Bacon Filling And Baking The Quiche

Whilst the pastry case is cooling gather the other ingredients together.

Add a good grinding of black pepper to the eggs and milk, then whisk together.

Sprinkle the cooked bacon evenly over the pastry base.

Then do the same with the grated cheese.

Slowly pour the egg mixture into the centre of the quiche, ensuring it doesn’t flow over the edge if the pastry.

Reduce the oven temperature by 10C/25F, one gas mark lower. Place the Quiche Lorraine in the oven and bake for 20-25 mins until set and golden. Remove from oven. Allow to cool for at least 10 minutes before slicing and serving.

This Quiche is so versatile. It can be packed up for lunch, a picnic, or as part of a meal with an endless choice of sides.

If you have enjoyed this Quiche Lorraine recipe you may also like these:

Wigmore Cheese Red Pepper Tart

Cherry Tomato Mozzarella Basil Quiche

Smoked Bacon Asparagus Quiche

Because I enjoy making quiches and tarts so much, it makes sense to make my own pastry. Since one batch of pastry makes two tarts I always freeze half to use later. Also this Quiche Lorraine freezes really well, simply defrost overnight in a refrigerator and then reheat until hot all the way through.

Sammie x

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

Oat Topped Lemon Shortbread Bars

Hi and thank you for dropping by. I have a delightful treat for you today, my – Oat Topped Lemon Shortbread Bars.

The other day I spotted a jar of Lemon Curd (unopened) in the cupboard. My brain started whirring with all the possibilities of how I could incorporate the Lemon Curd into my next bake. I didn’t fancy making pastry, let’s be honest, sometimes it seems like too much effort – even though it is really easy – anyhow, wasn’t feeling the pastry thing. Then I thought about a cake, but that wasn’t doing it for me either, I must’ve been having a funny day? Then I thought shortbread. But not as a biscuit, as a base. Yippee, I was finally getting somewhere. Everything good so far, shortbread base, slathered with lemon curd and then oats. Wasn’t quite sure how I was going to use them in the topping, just knew I needed oats – and that’s how these Oat Topped Lemon Shortbread Bars were born!

With the oat topping I decided to keep back a quarter of the shortbread dough and then crumble with the oats and pray that it would work – am not joking. It did! Although in all honesty, the bars were quite crumbly when I cut them up. Next time I would leave the whole tray bake intact, for at least a few hours, or even better overnight. The bars had firmed up beautifully by the next day.

Recipe : Oat Topped Lemon Shortbread Bars – makes 12

225g/8oz Unsalted Butter – room temp

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract

1 Large Egg Yolk – room temp

275g/10oz Plain White Flour

310g/11oz Jar Lemon Curd

175g/6oz Rolled Oats – not quick cook

Making The Shortbread Layer

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

Butter and line with parchment paper a 30cm x 20cm (12″ x 8″) at least 4cm (1.5″) deep tin.

Into a large bowl whisk the butter, sugar and salt until light and fluffy.

Add the egg yolk and vanilla extract, whisk until fully incorporated.

Next add the flour and stir with a spoon until just combined.

This is how your shortbread dough should look.

Reserve a quarter of the shortbread dough (for the topping).

Using the remaining shortbread dough, press lightly into the pan, so it forms an even layer. — Using the remaining shortbread dough, press lightly into the tin, so it forms an even layer.

Pop the tin into the oven for 10 minutes. This will form a light crust on, but not fully cooked, the shortbread. After 10 minutes remove from the oven.

Adding The Lemon Layer

Immediately start spooning the Lemon Curd over the shortbread base.

Cover the entire shortbread base, just inside the edge.

Making And Using The Oat Crumble Topping

Set to one side whilst you make the oat topping.

Add the oats to the remaining shortbread dough.

Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.

Starting at one corner sprinkle the oat crumble topping... — Starting at one corner sprinkle the oat crumble topping…

...until the entire top is covered. Very gently press down on the topping to slightly compact it. — …until the entire top is covered. Very gently press down on the topping to slightly compact it.

Baking The Oat Topped Lemon Shortbread Bars

Place in the oven for 25-30 minutes, until the oat topping is golden in colour, then remove from oven.

Oat Topped Lemon Shortbread Bars - allow to cool completely in the pan. — Oat Topped Lemon Shortbread Bars – allow to cool completely in the tin.

Once completely cooled, cut lengthways down the middle of the bake. Then cut into bars. Remove and store in an airtight container.

Oat Topped Lemon Shortbread Bars - pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom. — Oat Topped Lemon Shortbread Bars – pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.

I really cannot emphasise how gorgeous these Oat Topped Lemon Bars are. The buttery shortbread, topped with good, tangy, lemon curd and then the crunch from the oat crumble topping.

Everyone who has tried these has loved them! That’s definitely a winner in my book (or blog!!!).

Perfect for sharing!

Please let me know what you think?

Sammie x

Raspberry Banana Ice Cream Smoothies

Finally it’s Friday – YAY. I have the perfect, cooling down drink, especially if you are under exam pressure in hot weather. Or just fancy a delicious, fruit packed drink at the end of a long week. Let me introduce you to my Raspberry Banana Ice Cream Smoothies!

Only 4 ingredients are needed to make this yummy, thick, ice cream smoothie. I made these for us last night, after the children had finished another long, hot day, at school, sitting exams. They absolutely loved them, as did I – obviously I have to check what I make just to ensure it tastes good/won’t poison them/cos I wanted to!!!!!

Raspberry Banana Ice Cream Smoothies - pretty, pink, cool, drink! — Raspberry Banana Ice Cream Smoothies – pretty, pink, cool, drink!i

This ice cream smoothie is the perfect treat during a long day of revision, after returning home from school or the office – any reason to celebrate Friday!!!

Now let’s get on with how to make this luscious smoothie!

This Raspberry Banana Ice Cream Smoothie may just be my favourite flavour yet!

Recipe : Makes 4 Large Smoothies

3 Ripe Bananas

300g/11oz Frozen Raspberries

500ml/1 pint Vanilla Ice Cream – I use Mackies Organic Vanilla Ice Cream

250ml/1/2 pint Milk – I used Whole milk

Break up the bananas and place in a blender. Add the frozen raspberries, ice cream and milk - then BLITZ until completely smooth. — Break up the bananas and place in a blender. Add the frozen raspberries, ice cream and milk – then BLITZ until completely smooth.

Pour your Raspberry Banana Ice Cream Smoothies into tall glasses, add a straw and slurp!

One very happy child, slurping his smoothie!!

These really are delicious, using frozen raspberries is much cheaper, however if you have an abundance of fresh berries, by all means use them.

If you have enjoyed this recipe for Raspberry Banana Ice Cream Smoothies you may also like these:

Fresh Strawberry Simple Syrup

FF Raspberry Banana Ice Cream Smoothies — Fresh Strawberry Simple Syrup

Blueberry Banana Superfood Smoothies

Lemon Ripple Ice Cream

While they may not be super ‘healthy’ matcha tea green smoothies, they are packed with fruit. Since eating and drinking is all about balance I have no problem making these as an occasional treat. Especially when the weather is as hot as it is today!

Since I am already thinking of other flavour combinations, I’d love to hear your ideas?

Sammie xx

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

Bakewell Cupcakes

Hello people, do I have the perfect picnic Cupcake for you to make and enjoy this sunny day here in the UK today? I think so. So, let me introduce these delicious Bakewell Cupcakes. All the yumminess of a Bakewell Tart in Cupcake form.

Since I love Bakewell Tart, the raspberry jam layer, enveloped in an almond sponge or frangipane, so I set about turning one of my favourite tarts into a cupcake. Resulting in the creation of these Bakewell Cupcakes.

A cooling rack packed with red cherry topped Bakewell Cupcakes. — Bakewell Cupcakes

While you have to admit, these cupcakes even look cheerful. Maybe it’s the bright red cherry on top of the almond glaze? And when you bite into these Bakewell Cupcakes your mouth is filled with an assortment of tastes and textures. Since the hidden raspberry jam and almonds flakes in the centre are a wonderful surprise.

A Bakewell Cupcake with a bite taken out of it. — Bakewell Cupcakes layers of flavour.

Also, the use of flaked almond in the centre is two-fold, firstly they provided a delightful crunch, secondly they stop the Raspberry jam from sinking to the bottom of the cupcake. So, when you bite through the glorious almond glaze into the moist cupcake sponge, your mouth is then filled with tart raspberry jam and crunchy almond flakes. Resulting in the perfect cupcake flavour and texture balance.

Finally, enough of me telling you how scrummy these are, let’s get on with how to make them!

Recipe : Bakewell Cupcakes makes 18

For the cupcakes:

18 Cupcake Cases

225g/8oz Unsalted Butter – at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

1 tsp Vanilla Extract

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

225g/8oz Self Raising White Flour

1/2 Jar Raspberry Jam

175g/6oz Flaked Almonds

For the topping:

400g/14oz Icing Sugar

1/2tsp Almond Extract

18 Red Glacé Cherries

Making The Cupcake Batter

Preheat Oven to 180C/160C (fan), gas Mark 4, 350F.

First of all line the muffin tins with the cupcake cases.

Add the butter, sugar and salt to a large bowl.

Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.

Add half the flour and 2 eggs, whisk together to combine.

Add the remaining flour and eggs, whisk until combined.

Light, fluffy, Almond flavoured cake batter.

Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.

I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.

Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.

Place 1/2 a teaspoon of raspberry jam on top of the Almonds.

When the jam has been added then place a heaped teaspoon of cake better on top.

The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!

Baking The Cupcakes

Place the Bakewell Cupcakes into a preheated oven and bake for 15-20 mins, until the top is golden brown and springs back when lightly pressed.

Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.

Making The Almond Glacé Icing

To make the icing, sift the icing sugar into a bowl, add 1/2tsp of Almond Extract and enough water to make a thick, fluid icing. It should be able to hold a figure of eight.

Almond flavour glaze that's just the right consistency. — Almond flavour glaze that’s just the right consistency.

Decorating The Cupcakes

Use a teaspoon to cover the top of the cupcakes with the icing.

Now pop a cherry on top and leave to set for a couple of hours - if you can wait that long?? — Now pop a cherry on top and leave to set for a couple of hours – if you can wait that long??

Bakewell Cupcakes are not only pretty and delicious, they also make perfect, portable, picnic food. Likewise, they are ideal for sharing with friends, family or someone you know, who needs a little pick-me-up!

If you have enjoyed this recipe for Bakewell Cupcakes you may also like these:

Iced Bakewell Tart

FF Bakewell Cupcakes — Iced Bakewell Tart

Bakewell Shortbread Bars

Cherry Bakewell Cookies

Because I adore the combination of flavours found in a traditional Bakewell Tart I am always looking to incorporate them in other bakes. Since creating these cupcakes I have also made Cherry Bakewell Hot Cross Buns which have been featured in The Guardian newspaper! Also, I’ve made these very delicious Cherry Bakewell Rocky Road Bars which are a great no bake treat. So, if you enjoy all things Bakewell, be sure to check out my other recipes.

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.

Chocolate Dipped Viennese Fingers

Hello there lovely people, regular readers will know just how fond I am of Cookies! So it should come as no surprise that I also love biscuits and all variations in between. Actually what is the difference between Cookies and Biscuits? Anyway I digress, these Chocolate Dipped Viennese Fingers definitely fit in the biscuit category (whatever that is).

The Chocolate Dipped Viennese Fingers have a light, buttery crumb, which is complemented by the high quality chocolate dipped ends. So, definitely not a biscuit that I would dunk!

Chocolate Dipped Viennese Fingers accompanied by Viennese Whirls! — Chocolate Dipped Viennese Fingers accompanied by Viennese Swirls!

Mixing It Up!

I also made some Viennese Swirls, which had their bases dipped in chocolate. Oh my, the biscuity, chocolatey, deliciousness in the shape of a swirl. Both Viennese fingers and swirls look so pretty. I imagine them adorning high tea cake stands, alongside scones and little triangle sandwiches with their crusts cut off! Oh hang on, is that the Ritz on the phone putting in an order? As if!!!!!

Cup of tea anyone? Chocolate Dipped Viennese Fingers and Swirls.

These fingers and swirls are piped, using the largest star tip you can get your hands on! Because they literally take moments to cook and cool, then you can get a-dunking in the gorgeous melted chocolate. And if you have children in the house, you will instantly have them in the kitchen the minute you start dunking! I guarantee it!!!

In fact I made 6 swirls and 19 (so annoying that it wasn’t 20!) fingers yesterday and they’ve all gone. Next time I’ll make a double batch – or hide them!!! That kinda goes against the sharing theme of this blog – oops! Looks like a double batch then.

Chocolate Dipped Viennese Fingers and Swirls - that's a lot of biscuits munched! — Chocolate Dipped Viennese Fingers and Swirls – that’s a lot of biscuits munched!

Anyway, let me show you how I made these –

Recipe : Chocolate Dipped Viennese Fingers – Makes Approx 30

200g/7oz Unsalted Butter – very soft

50g/2oz Icing Sugar

15g/ 1/2oz Corn Flour (also known as corn starch)

1tsp Vanilla Extract – I use Nielsen-Massey

1/8tsp Salt – I use Maldon

100g/4oz Self-raising White Flour

100g/4oz Plain White Flour

150g Milk Chocolate – I used Green and Black’s as it has 37% Cocoa, most chocolate bars have 20%-25%

Making The Biscuit Dough

First of all, you will need a piping bag fitted with a large open star tip (Wilton 1M).

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

Whisk together the very soft butter, icing sugar and salt until light and fluffy.

Note – as the finished mixture is piped, having very soft butter will make the piping easier.

Add the vanilla extract and corn flour and whisk into the butter/sugar mixture.

Mix all the ingredients until they just come together.

Piping The Viennese Fingers

Scoop the mixture into a piping bag fitted with a large star tip - I've used a disposable piping bag. — Scoop the mixture into a piping bag fitted with a large star tip – I’ve used a disposable piping bag.

Ensure your piping bag is fitted with a large star tip, Wilton #1M is ideal.

Either use parchment paper lined baking sheets or non stick – I used a combination of both.

Here’s how to pipe the Viennese Fingers in pictures –

The mixture is quite stiff! Use one hand to guide the tip and the other to apply pressure to the bag. Squeeze.... — The mixture is quite stiff! Use one hand to guide the tip and the other to apply pressure to the bag. Squeeze….

Keeping the pressure on the bag, pipe slowly, in a straight line....... — Keeping the pressure on the bag, pipe slowly, in a straight line…….

Continue piping until the finger is 10cm/4" long. Release the pressure on the bag and pull the tip away. — Continue piping until the finger is 10cm/4″ long. Release the pressure on the bag and pull the tip away.

Soo pretty! Keep a piped finger's width between each one as they spread a little whilst baking. — Soo pretty! Keep a piped finger’s width between each one as they spread a little whilst baking.

And, if you fancy making the Viennese swirls, here is how you do it!

Pipe a swirl, approx 5cm/2" across. — Pipe a swirl, approx 5cm/2″ across.

Pipe inside the swirl in a circular motion, until the circle is filled in. Bring the piping tip to the centre and release the pressure.

Baking The Viennese Fingers

Place the swirls and fingers in the oven. Bake the fingers for 10 minutes and the swirls for 10-12 minutes. They are cooked when they have turned a light, golden colour.

Beautifully golden, cooked Viennese Fingers.

As soon as the biscuits are baked remove from the oven. Leave to cool on the baking sheets for a couple of minutes and then, using a palette knife, move the fingers and swirls to a cooling rack.

Dipping The Viennese Fingers In Chocolate

Once cooled the fingers are ready for dunking in chocolate.

Chop the chocolate and place in a heat proof bowl.

Melt the chocolate either over a double boiler, or if you're confident in the microwave - I nuked my chocolate and it was fine. — Melt the chocolate either over a double boiler, or if you’re confident in the microwave – I nuked my chocolate and it was fine.

Dip one end of the Viennese finger in the chocolate.

Holding the biscuit in the middle dip the other end in the chocolate.

Place the Chocolate Dipped Viennese Fingers onto a baking sheet lined with parchment paper – DO NOT place back on the cooling rack as I did. I’ll show you why later!

And for the swirls, I used a spoon to cover the base of the swirl with melted chocolate and then left them to cool, upside down, on the cooling rack.

The swirls are fine to cool, upside down, on the rack.

You now can present your Chocolate Dipped Viennese Fingers and Swirls!

Ah soo pretty - Chocolate Dipped Viennese Fingers and Swirls. — Ah soo pretty – Chocolate Dipped Viennese Fingers and Swirls.

I promised to show you what happened when I cooled the Chocolate Dipped Viennese Fingers on the cooling rack…..

Some of the biscuits stuck and broke when I tried to get them off!!!

Totally my fault and very embarrassing as my previous post stated the importance of reading through a recipe before you start. Guess what, if I’d read the recipe I’d have known to cool the chocolate dipped fingers on parchment paper. My bad!

If you have enjoyed this recipe for Chocolate Dipped Viennese Fingers you may also like these:

Bakewell Shortbread Bars

FF Chocolate Dipped Viennese Fingers — Bakewell Shortbread Bars

Multi Millionaires Shortbread Squares

Chocolate Vanilla Viennese Finger Biscuits

We had fun eating all of the broken biscuits. Since life isn’t always perfect, I try to make the most of everything. Having a laugh at mishaps, eating the spoils, it all makes memories.

Have you had an memorable baking mishaps??

Sammie x

10 Steps That Will Improve Your Baking

Hello lovely bakers, today I have 10 Steps That Will Improve Your Baking. I have had MANY baking failures over the years but experience, Food Network obsession and reading the intro’s to cook books has taught me how to avoid most disasters – in the kitchen!!!!

So here we go –

1 – Read the recipe through before starting. This may sound obvious, but, I have on more than one occasion, started a recipe, only to find, mid way through that I’m out of something! Nipping across the road to my neighbour asking to borrow wax discs, halfway through making Tomato Chutney springs to mind!!! Not baking, but the same principle applies!!

2 – Ensure you have all the ingredients and equipment before you start. Again seems obvious but, like with the wax discs, I’ve also borrowed garlic, different neighbour – we’re very friendly round here – when I was making bolognaise sauce and realised I was out of it, again halfway through cooking!!

Making sure you have all the ingredients you need, before you start!!

3 – When baking ensure ALL ingredients are at room temperature (unless specified by the recipe – which you will have read through fully!!). This small step will make a HUGE difference to the end result ; cakes will be lighter, the texture of cookies will be vastly improved. A good tip if you know you are going to be baking the next day is to remove eggs, butter, cream cheese etc from the fridge the night before.

4 – Measure/weigh your ingredients precisely. When cooking you can add bits here and there as you cook, tasting as you go along. In baking measurements are vital to success. You can’t taste your cake as it’s cooking, so you only know at the end, when the cake has cooked if it’s good.

Accurate scales and measuring cups are important.

5 – Make sure you use the right size cake/loaf tin for the recipe. If the tin is too small the end result will be a muffin topped cake/loaf. Muffin tops are only good for muffins!!!

There are a vast array of different tins in different sizes - make sure you use the correct one stated in the recipe! — There are a vast array of different tins in different sizes – make sure you use the correct one stated in the recipe!

I will tell you a story – one Mother’s Day I had asked that any presents, from our children, be handmade. Imagine the scene, banished from the kitchen for 2 hours, I finally came downstairs to find ALL my baking supplies depleted. “Your self raising flour doesn’t work!” said hubby (who was helping the children to bake me a Victoria Sponge Cake). “I had to go to the shops and buy some more, but that’s not working either!!”.

The house smelled of freshly baked cake. I didn’t understand. “You mean the flour I used to make cupcakes for the school bake sale, two days ago?”, I asked perplexed. Then I looked at the cakes. All four 1/2 inch deep layers of them. They had risen, were beautifully baked, just, well, rather flat!!

“Which cake tins did you use?” I asked. “These,” said a flour covered child, holding up my 9 inch springform cake tins, 2 of them!!! There wasn’t anything wrong with the flour or recipe, they’d just used the wrong sized pan!! (6 inch sandwich tins – as stated in the recipe, would’ve been better!).

So, realign the cake was actually edible, all three children proceeded to demolish one layer, spread with Nutella! Then they made me the most gorgeous cake I have ever tasted. A three layered Victoria Sponge. Delicious.

So the cake was mostly rescued and very much cherished. The moral being – use the size pan/tin stated in the recipe!!

6 – Follow the recipe. I know this sounds obvious, but, certainly the first time you bake from a new recipe, follow each step exactly as it says. You will minimise anything going wrong by adding, mixing etc EXACTLY as the recipe says.

7 – Check your oven temperature and adjust if using a fan/convection oven. Firstly it’s a good idea to buy an oven thermometer (I don’t have one, it’s on my to-get list!). This will give you an accurate reading of the oven temp. You’d be surprised how much ovens vary in their accuracy. Remember to adjust the cooking temp according to your oven’s instructions, if using a fan/convection oven, your total cooking time will generally be shorter too.

Oven thermometers are inexpensive and give you an accurate temperature reading.

8 – Do not open the oven door when baking cakes or breads. Most ovens have glass doors and lights, which helps when keeping an eye on your baking. I realise that most ovens have different hot spots. So I allow two thirds of the cooking time to pass and then I can open the door and turn the cake/loaf, so that it bakes evenly. Each time the oven door is opened the oven loses heat, so your bake may take longer.

9 – Once baked cool your baked items as recommended in the recipe. This is really important. Leave a loaf to cool in it’s tin and it will have a soggy bottom! Try to move cookies onto a cooling rack before they’ve hardened and you’ll have a crumbly mess! You get the picture.

10 – Allow your cake/cupcakes/cookies to cool completely before icing/decorating. You’ve spent time, energy and money creating your fabulous bake, the last thing you want is icing sliding off, or melting because it’s too hot! Wait for your bake to completely cool and then you can frost/decorate to your hearts content!

Cooling cakes, waiting to be transformed.... — Cooling cakes, waiting to be transformed….

I hope this has been useful and made you smile. Remember sometimes things don’t always turn out as you want, even when you’ve followed the recipe completely. If you remember the 10 Steps That Will Improve Your Baking then hopefully baking disasters will be rare.

Do you have any tips to add to mine?

I’d love to read any funny baking mishaps that you’ve had?

Sammie x

Photos – Amazon and Pintrest

Chicken Pasta Pesto Salad.

Hi, I was thinking the other day, where would we be, in our busy lives, without Pasta? Since there are so many dishes you can make using Pasta. And so today I have this Chicken Pasta Pesto Salad to share with you.

This dish takes no more than 30 minutes to make from start to finish! It’s packed full of lean chicken and crammed with crunchy veggies. Also, if you left the chicken out you could easily make this as a vegetarian dish.

Chicken Pasta Pesto Salad - crammed full of crunchy veg! — Chicken Pasta Pesto Salad – crammed full of crunchy veg!

Everything about this dish makes it perfect for a quick, easy, mid-week meal, or you can make it ahead, keep it in an airtight container, in the fridge for up to three days. Also it has to be one of the easiest meals ever, prepare in advance when you have a bit of time, or cook from scratch and have it on the table in 30 minutes!

Chicken Pasta Pesto Salad - perfect for mid-week mealtimes! — Chicken Pasta Pesto Salad – perfect for mid-week mealtimes!

Recipe : Chicken Pasta Pesto Salad serves 4-6 adults

500g/1lb Packet Dried Pasta – I used fusilli

500g/1lb Boneless, skinless Chicken Breasts

1 Jar ready made Pesto Sauce – I use 190g jar Classic Pesto from Filippo Berio

150g/5oz Sugar Snap Peas

1 Small Red Onion

1 Yellow Bell Pepper

225g/8oz Cherry Tomatoes

2 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste.

Optional – Fresh Basil Leaves

Method : Making the Chicken Pasta Pesto Salad

First of all, fill a large pan with water and bring to the boil. Add 1 tablespoon of sea salt, the pasta and cook according to package instructions.

In a separate pan place the chicken breasts – if very large cut in half first. Add cold water to just cover the chicken. Bring to a gentle simmer and poach for 15-20 minutes until cooked through. I take the largest piece out, cut through the thickest part with a knife and if the chicken is white – not pink, I know it is cooked.

As soon as the pasta is cooked, drain and tip into a large bowl.

Immediately drizzle over the Olive oil and toss the pasta so that it doesn't clump together. — Immediately drizzle over the Olive oil and toss the pasta so that it doesn’t clump together.

Add the jar of pesto sauce and mix thoroughly, ensuring all the warm pasta is coated.

Remove the poached chicken breasts, once cooked and place on a plate to cool slightly.

Into a pan of boiling water add the sugar snap peas and cook for 2 minutes. Drain and rinse under a cold tap to halt the cooking process.

Chop the cherry tomatoes in half, dice the red onion and yellow pepper.

When the chicken is cool enough to handle chop into bite sized pieces.

Add the chicken and then mix well. You now have ....... — Add the chicken and then mix well. You now have …….

Finally, scatter over fresh Basil leaves and then serve warm as is, or refrigerate for a delicious cool Summer salad on a hot day!

Place any leftovers in an airtight container, refrigerate and eat within 3 days.

Since this salad is very versatile, you can add whatever veggies you have on hand. While I like to use the best seasonal produce available, omit the chicken for a great vegetarian meal.

If you have enjoyed this recipe for Chicken Pasta Pesto Salad you may also like these:

Roasted Summer Vegetable Orzo Salad

FF Chicken Pasta Pesto Salad — Roasted Summer Vegetable Orzo Salad

Creamy Tomato Spinach Chicken Pasta

Lemon Garlic Vegetable Orzo

I love the versatility of pasta and how it can be used is so many quick and easy dishes. Especially as a busy mum, having meals that can be prepared in advance is a huge bonus. While the weather continues to be extremely hot, here in the South East of England, making dinner first thing in the morning and stashing it away in the fridge seems to take the pressure off when it comes to mealtimes.

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

Sammie x

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

The Pain Pay Off

Hello, lovely people, thank you for stopping by to read my blog. I have a question for all of you who suffer with chronic pain, migraines, fibromyalgia, seizures etc. Do you experience The Pain Pay Off? What I mean by this is, whilst most of you will be in pain pretty much all of the time, if you’re feeling a bit better and you attempt to do something, do you know there will be consequences later??

You see that’s pretty much my life. I am in pain constantly and sometimes there is nothing more that I can do other than curl up, in bed, in a darkened room, waiting for the acute pain to settle into something more manageable. When that’s not the case I try to pace myself through the day, carrying out small tasks with rests in between bouts of activity.

The problem is there is no way of knowing if there while be a price to pay later – The Pain Pay Off. No matter how hard I try to pace myself and ‘not overdo things’ sometimes my body says “enough” and just starts to shut down. This can be in the form of a migraine, back spasm, pain or more recently a seizure. It is sooo frustrating!!! I have a million and one things I’d love to do in my head and in reality I’m fortunate if I get the ‘and one’ thing done.

The Pain Pay Off - medication and bed rest! — The Pain Pay Off – medication and bed rest!

The Pain Pay Off can also be really random. What I can do on one day doesn’t mean I can do the same thing on any other day and ‘get away with it’. This makes planning virtually impossible.

FF Woman in the dark in pain. — The Pain Pay Off – some days are about getting through each hour at a time.

So how do I deal with it? To be honest sometimes I don’t deal with it very well. I cry and feel like life is very unfair and get cross at my body for letting me down. Come on, I used to be able to run 10 miles – where did that girl go??

FF Woman behind rainy window — The Pain Pay Off – running may be over but determination remains.

Othertimes I just have to accept that this has become the new ‘normal’ for me. Focus on all the positives in my life; my hubby, our 3 gorgeous children, my amazing family and friends. And then there’s God. It’s not always easy holding onto your Faith when you’re hurting. But I know He understands. He loves and accepts me just as I am – that really helps.

Practically, unless I have a migraine, I use distraction techniques; playing Solitaire on my phone, watching a film, reading through my Bloglovin’ feed. It can be hard to concentrate though if the pain is bad.

As for the seizures, well they kinda mess everything up. My body acts on it’s own, it jerks and contorts and I just have to try and concentrate on my breathing, until the seizure has passed. I know I will hurt afterwards. The Pain Pay Off is still there, it’s just a result of my body jarring itself, rather than because I’ve chosen to do something. That’s so not fair, but it is real and it is my life at the moment.

Do you have to deal with pain?

Is there a Pain Pay Off that you know to expect should you chose to undertake an activity?

How do you deal with The Pain Pay Off?

Sammie x

Nuts About Brownies!

Hello, have I baked up something delicious for you? If you love Chocolate and Brazil Nuts then you will be Nuts About Brownies!

This Brownie recipe is so easy as it’s all made in one saucepan. Come on we so love a recipe that doesn’t involve a mountain of washing up? Not only that, you line your baking dish/tin with foil – so even that stays clean! Anything to make life easier is very welcome around here!

Go big or stay small, each bite is chocca full of nuts!

Nigella is the inspiration behind this recipe. I’ve tinkered with it a little bit and I’d like to think she would approve. I’ve used Brazil nuts in these Nuts About Brownies, but Walnuts and Pecans work very well too. Whatever nuts I add, these Brownies disappear very quickly in our house!!!

I'm Nuts About Brownies - are you? — I’m Nuts About Brownies – are you?

Recipe : Makes 9 – 15 Brownies

150g/5oz Unsalted Butter

300g/10oz Dark Brown Muscavado Sugar

75g/2.5oz Cocoa Powder

150g/5oz Plain White Flour

1tsp Sodium Bicarbonate

1/4tsp Salt

4 Large Eggs – pref free range

2tsp Vanilla Extract

150g/5oz Brazil Nuts

150g/Dark Chocolate (70%)

Method :

Preheat oven to 175C/160C fan.

Line a 30cm x 20cm (12″ x 8″) baking tin with aluminium foil. Ensure the dish is at least 5cm (2″) deep.

Place the butter and sugar into a large, heavy bottomed pan... — Place the butter and sugar into a large, heavy bottomed pan…

Melt the butter and sugar gently over a low heat.

Add the cocoa to the melted butter/sugar, off the heat.

Stir in the cocoa until thoroughly combined.

Mix thoroughly - the mixture will be quite dry and claggy at this point - don't worry!! — Mix thoroughly – the mixture will be quite dry and claggy at this point – don’t worry!!

Crack the eggs into a jug. Add the vanilla extract and mix – don’t whisk as you don’t want to incorporate air.

Add the egg/vanilla mixture to the cooled contents of the pan.

Mix thoroughly, until you have a smooth, silky, brownie batter.

Pour the brownie mixture into the foil lined tin.

Chop the nuts and chocolate into large chunks.

Sprinkle the chopped nuts and chocolate evenly over the top of the brownie batter.

Now the next step is important but might sound a bit odd – rap the baking tin hard against the worktop 3-4 times. This brings any bubbles to the surface, we want our brownies to be dense and fudgey, not light and airy like cake! Rapping the tin also settles the chocolate chunks and nuts into the batter.

Place the brownies in the oven and bake for 20 minutes. The brownies are cooked when the top is set, but there should still be a little bit of wobble in the middle. Remove from the oven and allow to cool in the pan for 30 minutes.

Your Nuts About Brownies are nearly ready to eat!! Remember it's always better to slightly undercook them, that ensures fudgey, gooey, yumminess!! — Your Nuts About Brownies are nearly ready to eat!! Remember it’s always better to slightly undercook them, that ensures fudgey, gooey, yumminess!!

Remove the brownies from the tin by simply lifting out the foil. Place on a cooling rack, pulling the foil away from the sides of the cooked brownie. Congratulate yourself on one less item to wash up!!!!!

Once cooled cut into squares. 9 big ones or 15 smaller ones. Pour yourself a large glass of milk and get ready to taste Nuts About Brownies!

These brownies are so simple to make and bake. 30 minutes from start to taking them out of the oven – perfect for when you have a chocolate brownie craving! Or is it just me that gets those???

Would you share your brownie?

What foods are off limits when it comes to sharing?

Sammie x