Recipes Archives - Page 16 of 37

Easy Butterscotch Dip With Toffee Cookies

It’s the summer holidays and I’m in the mood for fun! This Easy Butterscotch Dip With Toffee Cookies is just what it says. Quick and easy to make, this is a fun, sweet treat. Perfect for feasting and sharing.

As much as I adore cooking and baking, my priority during the summer holidays is to spend time with our teenage children. I am well aware there are not that many summer holidays left where they’ll want to hang around as a family, so they come first.

That said, when we are all home, it can seem as if a swarm of locusts have gleaned the kitchen of anything edible in just a few days!!! Parents of teenagers will completely understand!

What I love when everyone is at home, is that we throw all the rules out of the window, for the whole summer. We all lay in, stay up late, the atmosphere is very chilled. Yes each person still has their ‘jobs’ to do for the day, so these get done first thing (that can be 11.30am – but they get done), so the rest of the day is free.

Friends drop by, we all go out together, or our three go out. So this recipe for Easy Butterscotch Dip With Toffee Cookies is perfect anytime, but especially now. It is so easy to make whilst you chat to unexpected visitors.

I pulled this whole dish together in less than 20 minutes!

Yep you heard right – 20 minutes!

Have I got your attention now???

The cookies are made using Wright’s Baking new Toffee Cookie Mix, except that I made the cookies smaller so we had 15 cookies instead of 8. If you haven’t tried this new mix it is a dream to make. 5 minutes prep. time, 10 minutes in the oven and you’ll have the whole neighbourhood wondering where the delicious baked Toffee Cookie smell is coming from.

Shut the windows if you don’t want a queue at the front door 😉

The dip takes 7 minutes. I kid you not.

Who remembers Angel Delight?

Oh yes, that is the Easy Butterscotch Dip my friends. With a few white chocolate curls decorating the top.

Told you it was easy!

That is why I love this Easy Butterscotch Dip With Toffee Cookies, it is a simple, straightforward, snack. That also tastes so good. I had two cookies for breakfast this morning, after the photo shoot. I had to literally move away from the Butterscotch Dip and avoid any spoons, else I’d have hidden down the bottom of the garden and scoffed the lot.

Angel Delight was and is popular for a reason. It tastes so utterly I-can’t-stop-myself good.

Recipe: Easy Butterscotch Dip With Toffee Cookies

1 packet Toffee Cookie Mix – from Wright’s Baking

25g Unsalted Butter plus water – see directions on the packet

1 packet Butterscotch Angel Delight

300ml Cold Milk – Whole or Semi Skimmed

Small bar of white chocolate

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

Line a large baking tray with a non stick silicone mat or baking parchment.
Make up the Toffee Cookies according to the packet instructions.
Form 15 smaller cookies (the mix calls for 8) from the cookie dough and place on the lined baking tray.

Place the baking tray into the preheated oven and bake the Toffee Cookies for 10-12 minutes.
The Toffee Cookies are baked when they are golden in colour and have a shiny, wrinkled surface.
As soon as the cookies are baked remove from the oven and allow to cool completely on the tray. They will harden as they cool.

Whilst the Toffee Cookies are cooking it’s easy to whip up the Angel Delight – literally.
Add the milk to a bowl, add the Butterscotch Angel Delight and whisk according to the packet instructions.
Pour the Butterscotch Angel Delight into a wide bowl and using a vegetable peeler, shave curls of white chocolate over the dip to make it look pretty!
Place the Butterscotch Dip bowl in the centre of a large plate and surround with golden Toffee Cookies. Easy, see?

Serve immediately, or place the Butterscotch Dip in the fridge covered in cling and the cooled Toffee Cookies into an airtight container to store.

What a fantastic change from savoury dips!

Feasting really can be fun.

Thank you Deb for suggesting the idea. Deb the bread is Wright’s Baking point of contact. If you have questions about their mixes she is the lady to ask.

If you’ve enjoyed this fun Easy Butterscotch Dip With Toffee Cookies you may also like these:

Toffee Cookie Cups

Toffee Banoffee Waffles

Twisted Fruity Jam Tarts

Even if you do not have children, I find summertime to be the season when people seem to be more carefree. Lunch breaks turn into impromptu picnics, glasses clinking in pub gardens across the land, salad eaten with a cool glass of white wine in the evening out in the garden.

I love our changing seasons here in England and by the end of one I am ready for the next. This summer I intend to have as much fun as I can!

Sammie xx

Wright’s Baking provided the toffee cookie mix for this post. All opinions, views, content and photographs are my own. I never get paid to write posts. Please see my Disclosure Policy.

Hawkshead Relish Review

I have thoroughly enjoyed carrying out this Hawkshead Relish Review. Using a trio of fantastic, handmade preserves as ingredients was a challenge and that is what I thrive on.

Traditionally I have used chutneys and Red Onion Marmalade as a condiment. Now I was tasked with incorporating three separate preserves in new recipes!

I was sent three different, savoury preserves by Hawkshead Relish.

2 Jars of Red Onion Marmalade – deliciously different to usual onion marmalades. Cooked with balsamic vinegar and added pine nuts, I adored both the flavour and texture of this marmalade. This is not a sticky sweet marmalade, it is packed with deep onion flavour, punctuated by occasional sweet sultanas and the nutty flavour of pine nuts. As an ingredient 10/10 as a condiment 10/10!
I Jar of Windermere Pale Real Ale Jelly – gloriously pale gold, clear jelly. Sweet but not overwhelmingly so, as the ale taste really comes through and the slight bitterness tempers the jelly. A real surprise, as I’d not tried a jelly like this before. Made using ale made at the Hawkshead Brewery, light and fruity in flavour, it was a dream to use. As an ingredient 10/10 as a condiment 9/10 dropping a mark as I prefer a more textured accompaniment.
1 Jar of Hot Garlic Pickle – packed full of garlic cloves in a hot spicy sauce. Personally I would not eat this as a condiment, however, if you are a real garlic lover, then this is the perfect pickle for you. When used as an ingredient this pickle transforms into the most wonderful rich, hot, spicy, garlic flavour, that can be as intense as you want. An absolute dream to use as an ingredient 10/10 as a condiment 5/10.

My first venture was making this Feta Red Onion Marmalade Quiche. The different layers of flavour in the quiche are so exciting on the palette. Warmed, the Red Onion Marmalade flavour itself becomes more vibrant, contrasting beautifully with the mild, slightly salty feta cheese. This quiche has become a firm favourite in our house.

Hawkshead Relish Review — Red Onion Sausage Plait perfect for picnics or as a tasty mid week meal.

Red Onion Sausage Plait is so simple to make, yet the finished flavour will have your tastebuds singing. Can tastebuds sing 😉? It is so important to use good quality sausage meat, as the meaty flavours work so well with with the flavour and texture of this delicious Red Onion Marmalade.

These Roasted Ale Jelly Tomatoes are so simple and yet this has to be my favourite recipe, if forced to choose. ~~Please don’t make me choose?~~

To make: Roasted Ale Jelly Tomatoes

Cut a dozen, or thereabouts, medium tomatoes in half. I used economy tomatoes from the supermarket.
Place them on a baking tray cut side up.
Spoon 1/2 a teaspoon of Pale Ale Jelly on top of each tomato.

Drizzle over a little olive oil, sprinkle lightly with sea salt flakes (I use Maldon ) and freshly ground pepper.
Place into a preheated oven at 180C/160C fan, gas mark 4 and bake for 1-1.5 hours until softened and slightly caramelised.
When cooked remove from the oven and serve on a platter with some shredded basil leaves. Eat smeared on to some very fresh baguettes, or alongside quiche, sausage plait, chicken, fish.

Warning once you’ve made these Roasted Ale Jelly Tomatoes once you will find more and more reasons to make them. Such a simple recipe, yet it turns even underripe, flavourless tomatoes into a taste sensation. I cannot wait to try it on our home grown tomatoes later this year. A tasty side to many meals.

Another brilliant use for the Real Ale Jelly was adding a couple of spoonfuls to a beef cooked in ale casserole. Added right at the end, just before serving, the sweet, fresh flavour of the jelly lifted the casserole and balanced out any bitter notes from the cooked beer.

Finally to the Hot Garlic Pickle. To be truthful this pickle was indeed a pickle for me! I was stumped as to what I should make with it. The weather was very hot and whilst I knew the spicy garlic would be wonderful in soups, stews and curries, my heart simply wasn’t into cooking a large, hot meal. During the summer we practically live on salad.

Also, to be honest, the strong, pungent aroma of the pickle wasn’t inspiring me. Until one day. I had some pretty hot chilli’s and I figured I’d go with the hot, spicy, garlic flavour, rather than trying to tame it.

Thus, my Hot Spicy Garlic Cheese Straws were born. Whilst not overly keen on the pickle as a condiment, used in these delicious cheese straws, alongside spicy Parmesan cheese and hot jalapeño peppers, the flavour shines. These are THE best cheese straws I have ever made and it is worth having a jar of this pickle on hand simply to make these!

Recipe: Hot Spicy Garlic Cheese Straws makes 16-18

500g Homemade Perfect Butter Shortcrust Pastry

1 Free Range Egg – beaten

3tsp Hot Garlic a Pickle from – Hawkshead Relish

75g Finely Grated Parmesan Cheese

1 Jalapeño Pepper – membrane and seeds removed and finely diced

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

Line a large baking tray with a silicone baking mat or baking parchment.
Lightly dust a clean worktop with flour and place the pastry on top.
Roll the pastry into a rectangular shape – roughly 35cm x 25cm (14″ x 10″).
Ensure the pastry can move and is not stuck on to the worktop.
Trim the edges with a knife and then brush egg over the surface of the pastry.
Spoon 3 teaspoons of the Hot Garlic Pickle over the pastry and spread to create a thin layer.

Sprinkle over the grated Parmesan cheese and finely chopped chilli.
Fold the bottom half of the pastry over the top half. Gently run a rolling pin over the top to ensure both halves are pressed together.
Cut just over 1cm (1/2″) strips using a sharp knife and make sure it cuts all the way through.
Transfer the cheese straws to the lined baking tray.
Place in the top of a preheated oven and bake for 20-30 minutes, until golden and crispy.

Once the cheese straws are baked remove from the oven.
Enjoy the inviting, warm garlic and cheese aroma!
Allow to cool for 5 minutes before serving immediately.

These Hot Spicy Garlic Cheese Straws are incredibly good served warm (my favourite) or cold. Perfect for sharing with friends over drinks, at parties, or snacking on whilst watching your favourite game, on the telly, with the family.

I really urge you to use the pastry recipe given. These cheese straws are somewhere between flaky and shortcrust pastry. This texture really adds to their flavour, however, if you aren’t keen on pastry making, I would use bought, all butter puff pastry as a substitute.

Carrying out the Hawkshead Relish Review has been a challenge, but a challenge I have enjoyed. Each product I reviewed imparted so much flavour when used as an ingredient, I will definitely be using more of their delicious chutneys, marmalades and jellies in future recipes.

I have also learnt not to judge an ingredient on first appearance. The Hot Garlic Pickle completely transformed once cooked and everyone agreed the cheese straws were the best they’d ever tasted. Layers of Red Onion Marmalade in the quiche created an amazing flavour sensation and lastly but by no mean least, the Pale Ale Jelly. Wow! The roasted tomatoes were incredibly good. Slow roasting and the addition of the jelly meant intense, but not overwhelming flavour.

If you have enjoyed my Hawkshead Relish Review you make like these recipes:

Easy Crusty Baguettes

Asparagus Prosciutto Ham Tart

Mini Sparkenhoe Red Leicester Tarts

Whatever you are making, baking and creating in your kitchens, I hope this post has inspired you to Embellish With Relish? A phrase used by Hawkshead Relish to inspire people to be more creative with their products.

Sammie xx

Hawkshead Relish provided me with the relishes listed for the purposes of this revie. All opinions, views, content, recipes and photography are my own. I was not paid to write this review post, please see my Disclosure Policy.

Mini Sparkenhoe Red Leicester Tarts

Mini Sparkenhoe Red Leicester Tarts, delicious morsels of light, flaky, puff pastry, filled with onion marmalade and topped with vibrant, melted Sparkenhoe Red Leicester cheese. Resulting in the perfect party canapé.

FF Mini Red Leicester Tarts — **Mini Sparkenhoe Red Leicester Tarts** perfect canapés.

While tasting this cheese, it has a nutty, almost grassy flavour that sets it apart from any similar cheese I have tried before. And a gorgeous golden wedge of unpasteurised cheese coloured using Annatto, a natural plant based dye that imparts it’s characteristic colour. Also, it makes a dramatic addition to any cheese board.

Since this cheese has a firm texture is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful mini bites.

Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, at a buffet or just for snacking on, warm from the oven with a glass of your favourite wine.

Made in minutes, these tarts are easy to make, bake in minutes and then ready to serve.

Recipe: Makes 28-32 Mini Sparkenhoe Red Leicester Tarts

Note: Sparkenhoe Red Leicester Cheese is UNPASTEURISED

320g Puff Pastry – I used ready rolled puff pastry from JustRol

100g/4oz Sparkenhoe Red Leicester Cheese – available from Pong Cheese

4tbsp Good Quality Onion Marmalade – I recommend Hawkshead Relish Red Onion Marmalade

3tbsp Chives – finely chopped

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

You will need a mini muffin tin to make these Mini Sparkenhoe Red Leicester Tarts. Alternatively, use a larger tin to make larger tarts!

Making the puff pastry tarts:

First of all, if frozen remove the pastry from the freezer and allow to thaw in the fridge overnight.
Cut the rind from the cheese and finely grate.
Unroll the pastry and cut into 5cm/2″ squares. I actually used a ruler to measure out the squares.

If your mini muffin tin is not non stick then spray with a little oil.
Place one pastry square on to each mini muffin hole and press gently so that it dips in and forms a cup.
NOTE – I overlapped two of the smaller pastry strips, squeezing them together, from the edge to create more tarts.
Add 1/4 teaspoon of onion marmalade to each pastry square.

Place 1 teaspoon of finely grated cheese on top of the onion marmalade.
Snip over a sprinkle of fresh chives.

Baking the cheesy tarts:

Place the tin in the middle of the preheated oven and bake the tarts for 10-12 minutes. They are baked when they are risen, golden and full of bubbling, melted cheese.
As soon as the tarts are baked remove from the oven.

Finally, remove the tarts from the tin and place on to a serving platter, if serving immediately, or on to a cooling rack for serving later.

I served these tarts with a few extra chives snipped over for an extra pop of colour.

Served warm these Mini Sparkenhoe Red Leicester Tarts are at their best. Especially as the mild onion flavours pair beautifully with the warm, nutty cheese. Also to make ahead, store in an airtight container for up to three days in the fridge. Refresh by popping on to a baking sheet and into a medium, preheated oven for 5 minutes.

If you have enjoyed this recipe for Mini Sparkenhoe Red Leicester Tarts here are some others you may also like:

Goddess Cheese Pine Nut Muffins

Asparagus Prosciutto Ham Tart

Beauvale Cheese Walnut Scones

Cheese comes in such a variety of textures and flavours. I am thoroughly enjoying experimenting with and using them as ingredients to create different recipes.

I hope I have inspired you to both make and try different cheeses?

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

Sammie xx

Pong Cheese provided me with the cheese for this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

Union Jack Sponge Cake

This Union Jack Sponge Cake is one of the simplest recipes I have made and yet it is also one of the most delicious cakes I’ve ever made.

A light vanilla sponge base, covered and piped with freshly whipped cream and decorated with strawberries and blueberries. Finally, a sprinkle of caster sugar and glitter sets this cake off.

So, why bake a flag cake?

On Twitter there is a community run by two fabulous, fun women, called @SundayBakeClub, they were recently featured in the Telegraph newspaper. And each week they pick a different theme that challenges bakers to express their creativity, try news skills and most of all, have fun! Last Sunday’s theme was #GirlPower. So, the Spice Girls and our longest reigning monarch, Queen Elizabeth II, were my inspiration.

Resulting in this Union Jack Sponge Cake.

Adapting The Bake To My Circumstances

To be completely honest my original idea was to make a cheesecake with a Union Jack design on it, however, I woke up on Sunday with a cracking migraine. As a result, I resigned myself initially to not being able to take part. Yet, later in the day the pain eased enough for me to get a sponge base made and baked. And then back came the pain. So I went back to bed!

After a couple of hours I was able to get up and decorate the cake. And I am really pleased that I saw this bake through. However, you have no idea how many times I start a recipe, only for me to be too unwell to complete, or photograph the results. So, on this occasion #GirlPower really did prevail.

Sunday Bake Club – a community of bakers

I adore how the Sunday Bake Club is a community of bakers who inspire and help each other. Although, the main focus is to encourage people to get baking and stretch those who already bake often. Most importantly, the community engage in a completely non competitive and supportive way. While ‘Best Bits’ are chosen, by the organisers each week and posted on to their Blog, bakers can then vote for their favourite bake and a ‘winner’ is awarded a virtual golden spoon, just for fun!

A few weeks ago I was very fortunate to be awarded a golden spoon for my Hazelnut Raspberry Vacherin, I promise to write it up and post it on here soon. It has three tiers of hazelnut meringue with whipped cream, raspberries and toasted hazelnuts in between and on top. While it was a real technical challenge for me the finished bake was worth my effort!

Back to the Union Jack Sponge Cake, you will need a 20cm x 28cm x 5cm (8″ x 11″ x 2″) Swiss roll tin to bake this flag cake.

Recipe: Union Jack Flag Cake serves 12

For the cake:

225g/8oz Unsalted Butter at room temperature – plus an extra tablespoon for greasing the tin

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Plain White Flour – plus an extra tablespoon for dusting the tin, alternatively use self raising flour and leave out the baking powder.

2tsp Baking Powder

To decorate the cake:

400ml Double Cream

300g Fresh Blueberries

400g Fresh Strawberries

1tsp Caster Sugar

Optional – edible glitter or caster sugar

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

Making The Sponge Cake

First of all, thoroughly grease the Swiss roll tin using the extra 1 tablespoon of butter.
Next add one tablespoon of flour and tip it around the tin until the inside of the tin is completely coated. Tip any excess away into the bin.
In a large bowl add the butter, sugar and salt.
Whisk or beat together until pale and creamy.
Add 1 teaspoon of vanilla bean paste, all four eggs and the flour.
Whisk or beat slowly until everything is just combined. Finish mixing using a spatula or spoon to ensure all the ingredients are combined, taking care not to over mix as this can result in a heavy cake.
Tip the cake batter into the prepared tin and smooth out so that it fills each corner and is even.

Baking The Sponge Cake

Place in the centre of the oven and bake for 30-40 minutes.
The sponge is baked when it is golden and springs back from a light touch.
As soon as the cake is baked, remove the tin from the oven and allow the cake to cool for 10 minutes in the tin.

Run a palette knife around the edge of the cake and then tip the sponge out on to a cooling rack.
Allow the sponge to cool completely before decorating.
Since I don’t have a board large enough for this cake, I placed it on to some baking parchment and then back on to the cooling rack to decorate.

Decorating the Union Jack Sponge Cake

Place the cold fresh cream, 1tsp of caster sugar and 1tsp of vanilla bean paste into a bowl.
Whisk until the cream just holds a stiff peak.
Place half of the whipped cream into a piping bag fitted with a large star tip. Secure the bag and place in the fridge. It was an extremely hot summer’s day when I made this cake, so I had to work quickly.
Spread the other half of the whipped cream on to the surface of the cake, using a palette knife to achieve a flat even finish. You DO NOT need to cover the sides in cream.
Hull and slice the strawberries. Wash and dry the blueberries, sorting through them as you dry them to remove any stalks or over ripe berries.
Have a picture of the Union Jack flag in front of you. While you can use my cake as a reference, a picture is more accurate.
Start by forming the central red cross using sliced strawberries.
Cut some of the strawberry slices in half. Angle these into the cream to create the X shaped cross.

Use blueberries to fill in the triangles ensuring there is a gap of plain cream to represent the white lines of the flag.
Now pipe stars around the outside. I first piped around the bottom edge of the cake and then again around the top edge. It gives the cake a beautiful finish.
If, like me you like a few sparkles, sprinkle over some edible glitter or caster sugar to complete your Union Jack Sponge Cake.

Chilling And Serving The Cake

I popped the whole cake, uncovered, into the bottom of the fridge for an hour before serving. It helps the cream set and cools the cake down. As I mentioned I baked and decorated this cake on a very, very hot day.

If the temperature isn’t melting everything in sight this Union Jack Sponge Cake is fine to serve as soon as it has been decorated. Cut into squares, or slice down the centre and serve as slices.

This cake keeps exceptionally well, in an airtight tin for 5 days in the fridge. It remained light and fresh and is simply one of the best cakes to enjoy with a cup of tea!

If you have enjoyed this Union Jack Sponge Cake recipe, here are some others you may like:

Raspberry Almond Cream Cake

Loveliest Lemon Curd Cake

Black Forest Giant Doughnut

The baking community on Twitter are very encouraging and supportive, as well as a constant source of inspiration for me. Everyone shares and seeing as how I’m that kind of person, I fit in well!

Whatever time of year you make this cake, use whatever seasonal berries are available. I bet it would taste wonderful with raspberries and blackberries!

Thank you for all of your comments both here, on Twitter and Instagram. Hearing and seeing your creative, culinary makes is a constant source of encouragement and inspiration to me.

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.

Note: Since this year, 2020, is the 75th anniversary of V.E. Day, this cake is an easy and beautiful way to bake and celebrate with those you live with, during this unusual time of Covid-19 lockdown. Why not get creative and create the flag decoration with whatever berries, dried fruit and sprinkles you have in your kitchens? Most of all, stay safe and well during this challenging time. X

Sun Dried Tomato Bread Pizza

Over the past couple of days Summer has asserted itself with a vengeance. Temperatures above 30C, blisteringly hot sunshine and clear blue skies. I love Summer and sunshine, but even this has been a little too hot for me. Cooking becomes a chore, rather than its usual relaxing pleasure. So you can imagine how relieved I was to be able to prepare a meal in under 10 minutes. Grabbing a packet of Wright’s Baking cheddar and sun dried tomato bread mix, I came up with this easy Sun Dried Tomato Bread Pizza.

FF Sun Dried Tomato Base Pizza — **Sun Dried Tomato Bread Pizza** a delicious twist on a regular pizza base.

Also I have a recipe for Sun Dried Tomato Bread, which I’m sure would work just as well. However, I needed an easy, quick prep meal. So thank you Wright’s Baking for yet again coming to my rescue.

Pizza – So Much More Than The Toppings

The beauty of using the sun dried tomato bread mix, is that while it is mixing, in the stand mixer, I can make my Crunchy Homemade Coleslaw. I always keep lemons in the kitchen and I love the way they not only thin the mayonnaise, but also remove the acrid taste from the onions in this coleslaw, which is, in my opinion one of the best accompaniments to homemade pizza.

What’s great about making your own pizza, is that you can top it with whatever you like. I had an antipasto meat selection in the fridge that went beautifully with the delicious sun dried tomato base. In fact as well as lemons I generally have mozerella and at least one packet of cured meat in the fridge. Pizza makes a quick, delicious and nutritious meal, providing it is served with a healthy pile of salad of coleslaw!

FF Sun Dried Tomato Bread Pizza — **Sun Dried Tomato Bread Pizza** what would you top yours with?

It’s All About The Base

I have to mention just how completely delicious the base of this Sun Dried Tomato Bread Pizza is. The crust doesn’t turn jaw breakingly hard, but remains slightly soft with a delicious salty parmesan and herb tomato flavour all of its own. I wouldn’t recommend overloading this pizza with topping as the base is just as delicious, if not more so, than what you top it with.

Make this Sun Dried Tomato Bread Pizza with toppings that will work with the tasty bread base. In fact this pizza would be wonderful with a little sauce, mozerella and some basil leaves. The sun dried tomato bread base really is that good.

Recipe: Makes 2 Large Sun Dried Tomato Bread Pizza – makes 20 slices

1 Packet Cheddar and Sun Dried Tomato Bread Mix by Wright’s Baking – alternatively use my Sun Dried Tomato Bread recipe – although I would recommend adding 1/2tsp of dried oregano to the flour

4tbsp Tomato Purée

2tbsp Olive Oil plus a little extra for greasing the baking trays – I use Filippo Berio

400g Block of Mozzerella

Selection of cured meats for topping

2 handfuls fresh basil leaves

Method:

Making The Pizza Dough

Make the Cheddar and Sun Dried Tomato Bread Mix according to the instructions on the packet.
TIP – while the bread is mixing make the coleslaw or salad!
Grease 2 large baking trays with a little olive oil.
Turn the kneaded bread dough on to one baking tray and divide in half.

Place one half of the bread dough on each of the oiled baking trays.
Rub your hands in a little oil and then gently pat the dough until it is flat and fills the baking sheet. Do the same for the other half of the dough.

Adding The Pizza Toppings

Add 1 tablespoon of olive oil and 2 tablespoons of tomato purée to the top of each pizza base.
Using your hand smoosh the tomato purée and olive oil together so that they cover the pizza base – yes smoosh is a technical term in the Feasting kitchen!

Slice or tear the mozerella and lay on top of the pizza base.
Add thin slices of cured meat and scatter a handful of basil leaves over each pizza.

Cover both pizza’s with cling film, or do as I did on such a hot day, pop them into an unheated oven, uncovered, for 30 minutes. This will give them time to rise.
Turn the oven heat to 220C/200C fan, gas mark 7, 425F.

Baking The Sun Dried Tomato Bread Pizza

Remove the cling film and place the pizza’s in the oven, if they are not already in there.
Bake for 20-30 minutes. The pizzas are cooked when the base is firm underneath. I use a large palette knife to slide under the pizza and lift it. If it’s not quite firm pop it back into the oven for another 5 minutes.
Once baked remove from the oven.

To serve, remove the pizza from the tray – I slide it on to a board – and cut into slices or triangles.

Sun Dried Tomato Bread Pizza is ideal for feeding a crowd, as part of a buffet, or served with homemade coleslaw for an easy meal.

I really do recommend trying the Wright’s Baking range of bread mixes. Having a couple in the cupboard, even though I make almost all of our bread from scratch, is really handy on hot, busy days!

If you enjoyed this Sun Dried Tomato Bread Pizza you may also like these recipes:

Homemade Ciabatta Base Pizza

Better Than Take Out Pizza

Asparagus Prosciutto Ham Tart

Sun Dried Tomato Bread Pizza — **Asparagus Prosciutto Ham Tart** easily made with puff pastry.

We all need a few quick prep. meals that we can draw on when we either don’t have the time, energy or both to create a nutritious and tasty meal. All of my pizza recipes contain less fat that delivery pizzas. That said, sometimes that really is the only option!

While in a perfect world I would have a freezer full of homemade pasta bakes, casseroles and the like, sometimes it’s nice to have a treat. Homemade pizza always feels like a treat simply because it takes so little effort to make and our children are always ready to help.

As the weather cools and we rediscover the urge to cook and bake again, enjoy it. Have fun in your kitchens creating your own very special feasts.

Since #NationalPizzaWeek is from 5th – 11th January, it simply shows how versatile pizza is. Summer or Winter, any day is a good day to make, bake and share pizza!

Sammie xx

Wright’s Baking sent me the parmesan and sun dried tomato bread mix to try. All opinions, views, content and recipes are my own. Please see my Disclosure Policy.

Thanking Teacher Cupcakes

Thanking people is important to me. I am very thankful for you, my wonderful readers who stop by and take time to read my posts. As a parent with three children, all now in their teen years, I am very grateful to all the teachers who have taught and nurtured them over the years. As the Summer term comes to a close I have created this Thanking Teacher Cupcakes recipe as a way to say thank you for all of their dedicated work.

Thanking Teacher Cupcakes a delicious light vanilla sponge, with added chocolate chips. Chocolate buttercream is then swirled on top and they are decorated with Elizabeth Shaw wrapped mint milk chocolate crisps!

I know that for most of the country, these past few days have been extremely hot. You will be relieved to know that these Thanking Teacher Cupcakes are very easy and quick to make, so the oven won’t be on for too long!

Making these Thanking Teacher Cupcakes is something you can do with your children and they make a unique homemade gift.

I have friends and family that are teachers and while they all really appreciate the gifts they are given, sometimes they receive enough bubble bath to see them through the year.

So send in a batch of these delicious cupcakes and everyone in the staff room can have a treat with their morning cuppa at break time.

Recipe: Makes 15-18 Thanking Teacher Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

3 Free Range Large Eggs

175g/6oz Plain Flour

1.5tsp Baking Powder

2tbsp Milk – Whole or Semi Skimmed

100g/4oz Milk Chocolate Chips or Chunks

For the buttercream:

200g/7oz Unsalted Butter at room temperature

350g/12oz Plain Icing Sugar – sifted

50g/2oz Cocoa Powder – sifted

2tbsp Very Hot Water

1 box Elizabeth Shaw Mint Chocolate Crisps

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

First of all, line 2 deep 12 hole cupcake/muffin tins with 18 cupcake cases.
Into a large bowl add the sugar, salt and butter.
Whisk/beat until pale and creamy.
Add the vanilla, eggs, milk and sift in the flour and baking powder.
Whisk/beat on a low speed until all the ingredients have just combined.
Add the chocolate chips/chunks and fold into the cake batter using a spoon.
Divide the cake batter evenly between the cupcake cases, so that the cases are half full. My cases are very deep, you may easily get 18 cupcakes from the batter.

Place the trays in the middle and lower half of the oven and bake for 25-30minutes. Mine took 30 minutes exactly.
The cupcakes are baked when they are a light golden brown and spring back when pressed lightly.
Once baked remove the cupcakes from the oven.

Leave the cupcakes to cool for 5 minutes in the tin, so that you don’t burn yourself and then remove and place on a cooling rack.

Making the buttercream:

In the bowl containing the sifted icing sugar and cocoa add the butter and hot water.
Slowly whisk until all of the ingredients are combined and then increase the whisk speed to high. Continue whisking for 5 minutes, the buttercream will have doubled in size and be lighter in colour.
You can spoon some chocolate buttercream on to the cupcakes, or for a pretty finish, fit a piping bag with a large star tip.
Fill the piping bag with the chocolate buttercream and pipe swirls and roses on to the top of the cupcakes.

Now all you need to do is adorn them with the chocs! I think the beautiful blue colour looks so pretty against the chocolate background.

Pack the cupcakes into specially designed cupcake boxes, available from good cake decorating shops and online, or pack them into saved Christmas sweet/biscuit tins. You could even decorate the tins with tissue paper and ribbon. I’ll leave that to you though. Arts and crafts are definitely not my gifts!!!

These Thanking Teacher Cupcakes are a wonderful way to say thank you to all the teachers that dedicate so much of their time and energy whilst educating our children.

They would also make a great gift for nurses and doctors, who have looked after a loved one whilst in hosptial, the vetinary surgery who have cared for your pets. Whoever you want to thank, these cupcakes really do make a wonderful gift.

Thank you teachers and all the support staff that work so hard in our schools.

If you have enjoyed these Thanking Teacher Cupcakes here are some other recipes you might like:

Vanilla Bean Cupcakes

Springtime Vanilla Cupcakes

Raspberry Ripple Almond Cupcakes

Marshmallow Frosted Mango Cupcakes – Gluten Free

Only a couple of days until the school summer holidays. I don’t know about you, but I love having my children – now in their teens – at home.

They seem to spend such a lot of time at school/college and then working on homework in the evenings. It’s a great opportunity to chill out, throw the rules out of the window, fill the huge inflatable pool and enjoy feasting and having fun as a family.

Whatever the summer holds for you, enjoy the longer days, open windows and bird song. Take time to watch the butterflies and bees fly and flutter about their buisiness. Enjoy this beautiful world that we live in.

Sammie xx

Elizabeth Shaw provided the chocolates for this recipe. All content, photographs, opinions and views are my own. Please see my Disclosure Policy.

Chocolate Rolo Ice Cream

Chocolate Rolo Ice Cream. Silky, chocolate ice cream packed full of chocolate/caramel Rolos.

The idea for this recipe came from my friend and amazing fellow blogger Jane from Jane’s Patisserie. While creating the most wonderful recipes, she also has just got a new puppy called Rolo. So you see I had to create something to celebrate the new puppy Rolo coming home. Chocolate Rolo Ice Cream seemed the perfect solution.

This Chocolate Rolo Ice Cream recipe is so versatile. Once you have made the chocolate ice cream base you can add whatever you like. I rather like the idea of a Mars Bar version, with big chunks swirled through the ice cream.

I am loving my Andrew James Which Best Buy Ice Cream Maker. In fact I now have a second bowl, which I can pop in the freezer. This means I can either make one big double batch of the same ice cream or split it into two different flavours.

Making ice cream at home is easy, inexpensive, you have control over what goes in AND you are only limited by your imagination as to how many flavours you come up with! Someone asked me today why they’d never had Chocolate Rolo Ice Cream before, my answer was I’d only just invented it!!

Recipe: Makes 750ml Chocolate Rolo Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks – freeze the whites in a bag for up to one month

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

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g Dark Chocolate 70% Cocoa

4 Packets of Rolos

Method: Ensure the frozen bowl part of the ice cream maker has been in the freezer for at least 8 hours, or according to manufacturers instructions.

Note – for step by step photographs of how to make the custard base please see Very Vanilla Ice Cream

Making The Chocolate Ice Cream Base

Pour the milk and cream into a heavy based saucepan over a medium heat.
Heat until the milk is scalded – little bubbles will appear around the rim of the liquid just before it boils. Once it has reached this point remove from the heat.
In a large heat proof bowl add the egg yolks, vanilla paste, corn flour and sugar.
Whisk until pale and creamy.
With the whisk still running on low, slowly pour the hot cream mixture into the bowl – this creates the custard base.
Pour the custard base back into the saucepan, over a low-medium heat, stirring continuously.
When the custard has thickened and coats the back of a wooden spoon remove the pan from the heat.
Chop up the dark chocolate and place into a clean bowl – I quickly rinse out the original bowl used.
Place a sieve over the bowl and pour the hot custard through the sieve on to the chocolate.
Stir the custard with a wooden spoon and the chocolate will melt into it.

FF Chocolate Rolo Ice Cream — Chocolate melting into the custard ice cream base.

Cover the chocolate custard base with cling film, so the film lays directly on the surface of the custard. This will stop a skin from forming.
Once cooled to warm on the work top place the bowl in the fridge to chill.
As soon as the base is chilled it is ready to be churned.

Churning The Ice Cream

Set up your ice cream maker as per the manufacturers instructions.
Mine has to be churning, prior to adding any liquid.
Pour the chocolate custard into the churning machine through the opening and leave to churn until frozen – for me that is when the ice cream is turning as one clump with the beater.
Switch the machine off and remove the top part of the ice cream maker.

Remove the beater, scraping off as much of the ice cream as you can. Then lick off the rest of the ice cream 😉
Decant the chocolate ice cream into a freezer proof tub.
Unwrap 3 packets of Rolos and cut each one in half.
Add to the ice cream and swirl through using the handle of a wooden spoon.
Unwrap the fourth packet and place the Rolos directly on top of the ice cream.

Chocolate Rolo Ice Cream ready for the freezer.

Pop on a tight fitting lid and place the Chocolate Rolo Ice Cream into the freezer for at least 4 hours, or until fully frozen.
To serve, remove the ice cream from the freezer 15-20 before scooping. As our delicious Chocolate Rolo Ice Cream doesn’t have any artificial softener, preservatives or additives added to it, it’ll need a few minutes to soften up.

Serve in cones, bowls or these fun cups I found.

Why not have a go at making your own ice cream at home. It really is so much fun.

If you have enjoyed this Chocolate Rolo Ice Cream Recipe here are a few more you may like:

Lemon Ripple Ice Cream

Chocolate Honeycomb Ice Cream

Blackberry Chocolate Chunk Ice Cream

I hope these recipes have inspired you to make your own ice cream at home? It tastes so much better than most of the ice creams you can buy and you can create your own ice cream sundaes like my Raspberry Chocolate Ice Cream Sundae.

Whatever you are making, baking and creating in your kitchens this very warm weekend, here in the South East of England, have fun feasting with family and friends.

Sammie xx

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

Mr Sherick’s Milkshake Review

Who doesn’t love a thick, creamy, ice cold milkshake? I know I do! So when asked to try a few shakes made by Mr Sherick’s and maybe create a recipe or two I leapt at the chance. Enjoy my Mr Sherick’s Milkshake Review, plus a bonus GIVEAWAY!

The very nice people at Mr Sherick’s sent me 5 different, luxury shakes to try. They were packaged well in a cool bag with an ice pack.

Cookies and Cream – A creamy, thick, luxurious vanilla shake with real pieces of cookie and belgian chocolate chips.

This was the first milkshake I tried, I also happened to have baked some Rolo Chocolate Cookies which accompanied it perfectly. Thick, creamy, vanilla shake with real pieces of cookie and chocolate in the shake. Absolutely delicious with great texture, this shake was a little rich – that didn’t stop me from finishing the bottle though 😉. A firm 9/10

Hint of Mint – A creamy, thick, luxurious, chocolate shake, made with real chocolate and mint choc chips added.

After a quick taste of this thick, chocolate shake with delicious pieces of mint choc chips, I knew I wanted to turn it into an ice cream. The shake has a deep chocolate flavour that allows the mint to be, as the label suggests, a hint. Very refreshing. Turning it into Mint Chocolate Milkshake Ice Cream takes it to another level, with the mint still coming through after the initial chocolate taste.

Whether drunk as a shake or turned into ice cream, Hint of Mint is my personal favourite amongst all the flavours I tried. No question a definite 10/10.

Strawberry Pavlova – Made with real strawberry juice and pulp this luxuriously thick, creamy shake contains real pieces of meringue.

I have to say that this Strawberry Pavlova shake is so pretty to look at. I don’t know how they do it, but if you look in the glass there really are pieces of meringue suspended throughout the entire shake. Of all the shakes, this for me was the sweetest and tasted exactly like strawberry milkshake should. Whilst I enjoyed the sensation of meringue pieces in the shake, it was, just a tiny bit too sweet for my palette. So a firm 9/10, only dropping a mark for the extra sweetness.

Choc Chip Latte – Coffee flavoured, luxurious thick, creamy shake with Belgian chocolate chips.

Ooh if you like coffee then you will love this shake. Luxuriously thick and creamy, with a strong, yet not overpowering coffee flavour, added Belgian chocolate chips simply send this shake over the top. I imagine this shake would also make a very good ice cream or gelato. No question about it a firm 10/10.

Finally as part of my Mr Sherick’s Milkshake Review I wanted to try something new. Having made a lot of ice creams this summer, all made with a custard base and churned, I decided to make a gelato. This was a huge gamble for me. I had one bottle of milkshake left, what if it didn’t work?

Read on to see what happened and how you could win a cool bag full of Mr Sherick’s utterly delicious, luxury shakes.

Pot au Choc – Luxuriously thick, creamy, deepy chocolate milkshake, made with real chocolate and added Belgian chocolate chips.

Pot au Chocolate Gelato – an incredibly creamy, rich chocolate ice cream, that’s made without using an egg custard base and does not need churning in an ice cream maker.

Recipe: Make approx 1l Pot au Chocolate Gelato

250ml Bottle Pot au Choc Milkshake made by Mr Shericks Shakes

300mls Double Cream

397g Tin Condensed Milk – I used Carnation

50g Dark Belgian Chocolate finely chopped

Method: You will need a 1 litre plus freezer proof tub with lid

Pour the condensed milk into a large bowl.

Add the double cream and whisk until it starts to thicken.
As it starts to thicken, with the whisk still running, slowly pour in the Mr Sherick’s Pot au Choc shake.

Continue whisking until the mixture can hold a figure of eight for 5 seconds. The unfrozen gelato will be thick and airy, but not as thick as whipped cream.
Pour the gelato mix into a freezer proof container.
Add two thirds of the chopped chocolate and swirl through using a wooden spoon handle. Then add the remaining chocolate to the top.

Pop on a tight fitting lid and place in the freezer for 24 hours.
24 hours later, once the gelato is frozen, remove from the freezer and allow to sit at room temperature for 10 minutes.
Scoop the Pot au Chocolate Gelato into jazzed up ice cream cones. And enjoy 😉

Yes this gelato made with Mr Sherick’s Pot au Choc Shake is absolutely phenomenal!

Having tasted the Pot au Choc shake prior to making this gelato, I found it to be rich, creamy and deeply chocolatey, with little nuggets of Belgian chocolate. It is a firm 10/10.

My advice with this Pot au Choc or any of the shakes is to buy two bottles. One to drink straight away, as they are outstanding shakes and another to turn into ice cream or gelato at home.

Mr Sherick’s Shakes are the epitomy of milkshake luxury. Delightful, creamy flavours with added texture, they are by far the very best shakes I have ever tried.

If you have enjoyed my Mr Sherick’s Milkshake Review, especially the ice creams, here are some other recipes you may like:

Blackberry Chocolate Chunk Ice Cream

Strawberry Ripple Ice Cream

Lemon Ripple Ice Cream

If you could have any flavour milkshake what would it be???

Ooh this is so exciting. Mr Sherick’s are running a giveaway to win a cool bag filled with their luxurious shakes. Please read below for details and I wish all of you the very best.

Sammie xx

Mr Sherick’s supplied me with 5 bottles of their shakes for this review. All opinions, views, content and photographs are my own. I was not paid to write this post and the giveaway is the reponsibility of Mr Sherick’s. Please see my Disclosure Policy.

Giveaway T’s & C’s

This giveaway is open to UK residents only.

For your chance to win a Mr Sherick’s cool bag filled with shakes you need to retweet the pinned giveaway posts of both @sammiefeasting and @MrShericks on Twitter.

The giveaway will run from 7pm GMT today 13/07/2016 until midnight on Sunday 17/07/2016. No retweets after the deadline will be included.

The winner will be chosen at random by Mr Sherick’s. Their decision is final and responsibility for this giveaway is theirs alone. For more information please see Mr Sherick’s website.

Beauvale Cheese Walnut Scones

For someone who genuinely did not like scones, I have been baking rather a lot of them recently. And I have concluded that homemade, or well made bakery scones, are a million miles away from the prepackaged, heavy, scones of my past. During my recent scone bake-a-thon I adapted my Super Light Scones recipe to create an all butter version, which makes the most delicious savoury scones. Welcome my Beauvale Cheese Walnut Scones.

These Beauvale Cheese Walnut Scones are incredibly tasty and two out of our three children loved them. Let me add that they would not eat blue cheese on a cracker. A massive win for me as a mum!

Flavour Alchemy

Truly though, their taste is a reflection of just how much delicious flavour is packed into these scones. The salty melted Beauvale Cheese, against an all butter scone, with the crunch of toasted walnuts and balanced with just a hint of honey.

And I bet you didn’t see that last ingredient coming?

Because blue cheese and honey pair beautifully together, I was going to caramelise the toasted walnuts in honey. Finally though, I decided that I wanted the sweet honey to be no more than a kiss on our tastebuds.

Beauvale Cheese is a soft blue cheese, that doesn’t have the intensity of Stilton. Beautiful eaten with bread or crackers and served on a cheese board, this cheese comes alive when baked in the scones. Warm and melted, it has a rounder, salty and buttery flavour that blends nicely with the toasted walnuts and that little hint of honey.

So, I urge you to try these Beauvale Cheese Walnut Scones, they are incredibly simple to make and are perfect for using up leftover cheese.

Recipe: Makes 12-14 Beauvale Cheese Walnut Scones

50g/2oz Walnut Pieces or Halves

450g/1lb Plain White Flour

3tsp Baking Powder

75g/3oz Very Cold Unsalted Butter

125g/4.5oz Beauvale Cheese – mine was from Pong Cheese

250mls/9fl oz Milk – Whole or Semi Skimmed

3tbsp Milk for glazing the tops of the scones

3tsp Runny Honey

1/4tsp Sea Salt – I use Maldon

1/4tsp Freshly Ground Black Pepper

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

Making The Scone Dough

First of all, in a dry iron skillet or frying pan add the walnut pieces and place over a medium until lightly toasted. You will just be able to start smelling the wonderful walnut oils. Remove from the heat and set to one side to cool.
Into a large bowl sift the flour and baking powder.
Add the sea salt and pepper.
Using the large grating side of a box grater, grate the very cold cheese straight onto the flour – I find it easier to have my bowl on digital scales.
Cover the butter with flour, use a butter knife to separate any clumps, so that the butter is evenly distributed.

Next break off chunks of the Beauvale Cheese and drop them into the bowl.

FF Beauvale Cheese Scones — Golden Beauvale Cheese with a ripple of blue.

Using a butter knife flick the flour over the cheese so that it is covered. This will stop it from clumping together.
Chop the walnuts roughly and add to the bowl. Stir with the butter knife to distribute evenly.
In a jug add 2 teaspoons of honey to the milk. Whisk briefly to disolve the honey.
Make a well in the centre of the bowl and pour the milk/honey mixture in.
Use the butter knife to briefly stir the ingredients and then use your hand to bring them together into a rough dough.
The trick to creating the lightest scones is to handle them as little as possible and only very lightly flour the worktop on which you roll and cut them out.

Shaping The Dough And Portioning The Scones

On a lightly flour dusted worktop tip out your scone dough and flatten with your hands so that it is 5cm/2″ deep.
Use a rolling pin to gently roll the dough to 2.5cm/1″ thickness.

Line a large baking tray with baking parchment or a silicone baking mat.
Using a 7cm/3″ cutter press straight down and cut out the scones. If you twist the cutter as you cut the scones it can cause uneven rising.
Add the last teaspoon of honey to the milk, stir and then brush the tops of the scones.

Baking The Cheese And Nut Scones

Place the scones in the top of the preheated oven and bake for 20-25minutes, until they are risen and golden brown in colour.
As soon as the scones are baked remove from the oven and place on a cooling rack – be careful as they will be hot!

Enjoying These Beauvale Cheese Walnut Scones

These utterly delicious Beauvale Cheese Walnut Scones are perfect served warm, split with butter, a little extra cheese (the contrast between the cold and baked cheese is delicious), or just on their own. Also they taste great cold and so are perfect for packed lunches, picnics and afternoon tea.

Since these scones have higher fat content, they will last 3-4 days in an airtight container. Also, I have successfully frozen similar scones for up to one month. To refresh, defrost and place in a warm oven for 5-10 minutes and they’ll taste as though they’ve been freshly baked.

If you have enjoyed this Beauvale Cheese Walnut Scones recipe here are some others you may also like:

Asparagus Proscuitto Ham Tart

Feta Red Onion Marmalade Quiche

Goddess Cheese Pine Nut Muffins

There are so many wonderful ways of using cheese in cooking and baking. And during the next few months we will discover together, wonderful sauces, dinners, recipes and bakes.

Pong Cheese has a wonderful selection of cheeses on their website. I look forward to widening my cheese palette and creating recipes with all the different cheeses.

I hope that you will join me on this creative journey and together we can have fun discovering new ways to make and bake with cheese in our kitchens? Having fun along the way as we cook up some cracking feasts.

Sammie xx

Pong Cheese provided the cheese for this recipe. All opinions, views, content and photographs are my own. This is not a sponsored post. Please see my Disclosure Policy.

Mint Chocolate Milkshake Ice Cream

So this this summer I’m having lots of fun making different flavoured ice creams. Yet would I be able to turn a Mr Sherick’s Hint of Mint shake into one? Well, you know me, always up for a challenge. This one is not good, not great, but, awesome. A delicious creamy Mint Chocolate Milkshake Ice Cream!

I do apologise for the poor lighting in the photographs. Once this ice cream was made, chilled, churned, frozen and served the light levels were low. If I’d have waited another day I would have had a riot at home. Everyone was desparate to see how the milkshake had turned into an ice cream!

When most people are given a milkshake or two, they tend to drink them. Oh no, not me. My brain starts whirring as to what can I make with them. I knew I wanted to try an ice cream recipe.

All of Mr Sherick’s shakes are thick, creamy and very luxurious, so I was pretty confident the ‘Hint of Mint’ shake would work well.

What I was not prepared for was just how good the ice cream would turn out. Unbelievably creamy and smooth, with just the right ‘Hint of Mint’ against a light chocolate background. This Mint Chocolate Milkshake Ice Cream is seriously good. A massive hit with the whole family giving it a very firm 10/10.

As many of you who read this blog regularly will know, anything above an 8.5 is very hard to attain from our youngest daughter, so Mr Sherick’s you should be very pleased with a top score.

Whilst making the ice cream I resisted the urge to add some extra chunks of minty chocolate. I am so glad that I did. This ice cream is so smooth and dreamily creamy. Yes there is a place for mint chocolate chips in ice cream, but not in this recipe.

Mint Chocolate Milkshake Ice Cream smooth and refreshing.

Recipe: Makes 750ml Mint Chocolate Milkshake Ice Cream

1 x 250ml Hint of Mint Milkshake by Mr Sherick’s

300mls Double Cream

50ml Whole Milk

4 Large Free Range Egg Yolks

5tbsp Caster Sugar

1tsp Corn Flour – I use Waitrose

Method: For photographic step by step instructions see Very Vanilla Ice Cream.

Note: Ensure the frozen bowl part of your ice cream maker has been in the freezer for 8 hours or according to manufacturers instructions.

Pour the milkshake, milk and cream into a heavy based saucepan over a medium heat.
Bring to scalding point – a rim of small bubbles will form, just before the liquid boils.
As soon as the liquid has reached scalding point remove from the heat.
Into a large bowl add the egg yolks, sugar and corn flour.
Whisk until pale and creamy.
With the whisk on slow gently pour in the scalded cream/milkshake mixture.
Once combined pour the contents of the bowl back into the saucepan on a low/medium heat (custard base). Stirring continuously.
When the custard base has thickened and coats the back of a wooden spoon remove the saucepan from the heat.
Pour the custard base through a sieve into a clean bowl.

Place cling film directly on top of the custard base to stop a skin forming.
Leave to cool and when just warm place in the fridge to chill until cold.
Once cold the custard base is ready to be churned into ice cream.
Set up your ice cream maker according to the instructions given by the manufacturer.
Switch the machine on so that it is churning and carefully pour in the custard base.
Churn until the ice cream is softly frozen. Stop the ice cream maker.

Remove the paddle from the ice cream maker and scoop all of the ice cream off into a freezer proof tub. Use a silicone spatula to scoop the remaining ice cream out and into the tub.

Pop a lid on the tub a place in the freezer until frozen solid, ideally overnight but you can check after 4 hours.
To serve your Mint Chocolate Milkshake Ice Cream, remove the tub from the freezer 15 minutes before serving.
I scooped balls of the delicious ice cream into premade (not by me!) brandy snap baskets and garnished with a little fresh mint.

One bottle of ‘Hint of Mint’ milkshake makes a smooth, elegant dessert for 4-6 people, depending on how generous your portions are. In our house it was split between 5 people.

I am utterly thrilled that I was not only able to turn a shake into ice cream, more so that it was a very, very good ice cream. The hint of mint was still there and this proved to be a very smooth and refreshing ice cream. Perfect after a spicey meal, or in a cone in the garden whilst enjoying the sun.

Why don’t you churn your Mr Sherick’s shakes into ice cream?

If you have enjoyed the recipe for this Mint Chocolate Milkshake Ice Cream here are some others you may like to try:

Chocolate Honeycomb Ice Cream

Lemon Ripple Ice Cream

Chocolate Orange Ice Cream

Creating new flavours using my new Andrew James Ice Cream Maker is so much fun. Using milkshakes from Mr Sherick’s to successfully create delicious ice cream is a creative achievement for me.

If you’ve been inspired to churn your shakes into ice cream please let me know? I love reading your comments and seeing your photos on Twitter and Instagram. Talking of which, keep your eyes open for a Mr Sherick’s giveaway coming very soon.

Have fun making, baking and creating in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

Mr Sherick’s sent me some of their shakes to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.