Recipes Archives - Page 18 of 37

Red Onion Sausage Plait

This week happens to be National Picnic Week and as you’ve probably realised by now, I’m a big fan of outdoor eating. So, my Red Onion Sausage Plait is not only perfect for picnics, it’s also delicious served for dinner too! Great quality sausage meat mixed with red onion marmalade, encased in golden, all butter puff pastry. Utterly delicious.

Using Condiments As Ingredients

The lovely people at Hawkshead Relish sent me some savoury relishes and marmalade to try out. I am a huge chutney fan, everything from jellies, to chutneys, relishes and marmalades. However, with this review, I wanted to use them as ingredients and see just how well they worked being in a dish. While also serving alongside as accompaniments.

I made this Red Onion Sausage Plait twice, as unfortunately I wasn’t able to get good pictures the first time round. Although, nobody in our house complained that I had to make this again. Since we all enjoyed the flavour and added texture from the red onion marmalade that contains raisins and crunchy pine kernels.

So, I set about making another Red Onion Sausage Plait, with great enthusiasm. Because, I love, I mean absolutely, completely, adore this Red Onion Marmalade and I knew this would use the last of it. Still I cheered myself with the fact that it makes such a knockout recipe and that I’d be eating it for dinner!

Not Only For Picnics!

Warmed and served with a huge pile of salad and some potato wedges that I had in the freezer, this Red Onion Sausage Plait really does make a tasty, weekday meal. Also, it’s easily made ahead, left uncooked, wrapped in cling film and kept in the fridge until dinner time. Since it only takes 40 minutes to cook, which is why, seeing as the oven was already on I whacked in some potato wedges from the freezer.

The caramelised onion flavour works so well with the meaty pork sausage. This is definitely a firm, family favourite now and is made frequently. I always look forward to eating this Red Onion Sausage Plait, whether on picnics and for dinner many times in future.

Recipe: Makes one Red Onion Sausage Plait serves 4 – 6 people

450g/1lb Good Quality Pork Sausagemeat – free range or organic for preference

3 heaped tablespoons of Red Onion Marmalade from Hawkshead Relish

320g Ready Rolled All Butter Pastry Sheet – I used JusRoll

1 Medium Free Range Egg

Pinch of Sea Salt – I use Maldon

Making The Sausage Plait

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

First of all, line a large baking tray with baking parchment.
Place the sausage meat in a bowl with the red onion marmalade.

Using clean hands smoosh the mixture together, through your fingers, until it is fully combined (a tack I particularly enjoy)! Set to one side and wash your hands.
On a clean work top unwrap the pastry sheet.
Place the sausage meat mixture down one side of the pastry, rather like a huge sausage roll, leaving a gap at each end and the side of at least 2.5cm.

F Red Onion Sausage Plait. — The right side of the pastry will fold over the sausage meat.

Crack the egg into a small bowl and whisk with a fork until well mixed. This is known as an egg wash.
Dip a pastry brushing into the egg wash and brush all of the visible pastry (not the sausage meat) with egg wash.
Bring the right side of the pastry over the sausage meat so that both side edges are together.
Crimp with a fork or twist all the pastry layers together, where they overlap to seal them.
Transfer the Red Onion Sausage Plait to the baking tray. Mine fits only when placed at an angle!
Brush over the entire outside of the sausage plait with egg wash. Finally sprinkle with a little sea salt.

Using a sharp knife cut light diagonal slits through the pastry. This allows steam to escape and enhances the look of the finished bake.

Baking The Sausage Plait

If not baking straight away, wrap the entire tray and sausage plait in cling film and store in the fridge. For best results, bake within 24 hours.
When baking immediately, place the baking tray in the middle of a hot, preheated oven and bake for 40-45 minutes. The sausage plait should be a deep golden colour and any juices must run clear. If there is any doubt slice a portion of the plait off of the end and check. There should be absolutely no pinkness to the sausage meat, if there is pop back into the oven for 15 minutes and reduce the heat by 20C.
As soon as Red Onion Sausage Plait is baked, remove from the oven and leave to cool slightly on the tray.

To serve, allow the Red Onion Sausage Plait to cool for at least 15 minutes, longer if possible. Slice into portions and serve with salad, or my Crunchy Homemade Coleslaw, new potatoes, or for ease potato wedges. Serving with my Tangy Lemon Potato Salad also compliments the sausage plait well.

To store and for packing up for a picnic, allow the sausage plait to cool. Cut into slices, I find a serrated knife is best when it’s cold. Pack the slices into an airtight container, or wrap in cling film. Store in the fridge for up to 3 days.

Delighfully savoury and full of texture, slices of this Red Onion Sausage Plait also make a welcome change to packed lunches!

If you have enjoyed this recipe for Red Onion Sausage Plait then here are some others you may also want to try:

Feta Red Onion Marmalade Quiche

Spicy Sausage Rolls

Sausage Plait With A Twist

Using the Red Onion Marmalade as an ingredient, rather than just as a condiment has opened up a whole world full of flavours. I have so many more idea, from pasta dishes to soups, stews and many more.

Do you ever use condiments in your cooking? Let me know in the comments section. I’m always interested to here and learn about new recipes and cooking methods.

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

Sammie xx

Hawkshead Relish provided me with a sample jar of their red onion marmalade. All views and opinions are my own. All content, recipes and photographs are my own and covered by copyright law of the land. Please see my Disclosure Policy.

Chocolate Honeycomb Ice Cream

This delicious Chocolate Honeycomb Ice Cream is increadible. Creamy chocolate ice cream with crumbled chunks and golden dust from Cadbury’s Crunchie Bars.

Chocolate Honeycomb Ice Cream enjoyed in delicious Toffee Cookie Cups.

This chocolate based ice cream is incredibly smooth, punctuated by delicious, toffee flavoured honeycomb pieces of different sizes. Perfect in cones, scooped into bowls or even Cookie Cups (watch out for the upcoming post).

Truthfully I find Crunchie bars just a bit too sweet for my tastebuds, yet in this dreamy ice cream their flavour is dulled, by being frozen and the result is a stronger toffee, less sweet, flavour. Scooped into these Toffee Cookie Cups using Wright’s Baking new mix and the flavours work incredibly well together.

Summer is definitely the season for ice cream. True it can be eaten throughout the year, in fact hot custard and cold ice cream served with a warming dessert is one of my favourite ways to enjoy it, especially in the Winter. There’s something about the hot and cold together that I love. It is not unusual for me to enjoy a cup of tea or coffee with ice cream in a cone!

This Chocolate Honeycomb Ice Cream took less time than usual, approximately 15 minutes, to soften once removed from the freezer.

Homemade ice creams, in general, freeze more firmly than the mass produced version. Without additives to soften them, you may have to wait a few minutes, but I think homemade ice cream is definitely worth the wait. Knowing what goes into our food helps us make healthier choices. I am not for one moment saying that eating a whole tub full of ice cream is good for you, far from it, simply that having made it yourself, you are more likely to be satisfied with a smaller portion.

One scoop of this Chocolate Honeycomb Ice Cream in these Cookie Cups was plenty. The ice cream was savoured – as were the Cookie Cups!

Recipe: Makes 750ml Chocolate Honeycomb Ice Cream

300ml Double Cream

300ml Whole or Semi Skimmed Milk

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month – I use zip lock freezer bags

6tbsp Caster Sugar

1tsp Corn Flour

1tsp Vanilla Extract – I used Nielsen-Massey

125g Milk Chocolate – I used Callebaut

4 Cadbury’s Crunchie Bars

Method:

For step by step photographic instructions please see Very Vanilla Ice Cream

Place the cream and milk into a large, heavy bottomed saucepan. Place over a medium heat until bubbles form around the outside rim, before the liquid boils. This is called the scalding point. Remove from the heat.
In a large bowl add the egg yolks, caster sugar, corn flour and vanilla extract.
Whisk until pale and thickened.
With the whisk on low, pour the scalded cream mixture slowly into the whisked eggs. This is called the custard base.
Pour the custard base back into the saucepan and cook over a medium heat until the custard thickens and coats the back of a wooden spoon.
Remove the custard from the heat.
In a clean bowl add the milk chocolate.
Pour the custard base through a sieve on top of the milk chocolate.

Once the custard is in the bowl, remove the sieve and stir the custard so that the melted chocolate incorporates and melts into the custard.

Cover the top of the custard with cling film, so that is is in contact with the liquid. This will stop a skin from forming.
Once cooled slightly chill the custard in the fridge.
Once chilled, set up your ice cream maker according to the manufacturers instructions.
Churn the chocolate ice cream until it is softly frozen.
Crumble up 2 Crunchie bars and place in the bottom of the freezer proof tub to be used for the ice cream.

Scoop the soft chocolate ice cream into the freezer tub.
Break up another 2 Crunchie bars. Add one to the tub and stir to mix, then crumble the second on to the top of the Chocolate Honeycomb Ice Cream.

Pop on an airtight lid and place the ice cream in the freezer to firm up.

Remove the container from the freezer 15 minutes prior to serving.

Ice Creams are a great barbecue dessert, when it’s hot and everyone needs cooling down. I have also be known to serve up ice cream smoothies such as Raspberry and Banana Ice Cream Smoothies, for breakfast, after a sleepover, in the middle of August when the weather is hot and stuffy.

If you have enjoyed this recipe for Chocolate Honeycomb Ice Cream then you may also like these:

Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

Life for me and us as a family is all about balance. I am unwilling, although I did try for a why, to eat entirely local, organic, free from additives food. I appreciate that for some people, this is not a choice they have. Rather our meat and fish is organic, we are attempting to grow some vegetables this year at home – without the use of pesticides and our meals are generally cooked from scratch.

This is a personal choice and I absolutely do not stand in judgement of others that choose differently. Baking our own bread is a pleasure and after the smell of ‘plastic bread’ I’m not sure I could go back to shop bought. Yet when out and about we will eat at cafes without always thinking of the food’s origins.

Personally I know from experience that my body functions and feels better when it is fuelled with plenty of fruit and veg. On holiday one year when I was younger I craved salad! Travelling across Europe with a vegetarian friend proved extremely difficult to eat regularly, let alone healthily.

Making one small change can have a massive impact. Ours was to eat only additive free, organic if possible, meat and fish. We eat meat, yet we want the animals we consume to live a good, healthy, happy life. Since being diagnosed with Fibromyalgia I have also become increasing aware of how medicated some farm animals can be. So I’m also looking after my health and the health of our family.

A recent report (sorry I’ve lost its origins) suggested that people who cook for themselves tend to not diet and generally have stable weight. I can attest to having had relatively stable weight over the years and I have always cooked dinner, even when I lived on my own. I hope this doesn’t sound preachy? It isn’t meant to.

Feasting is Fun is just that. Making every meal count – a feast and having fun whilst preparing and enjoying your meal/dessert/drink.

Sammie xx

Twisted Fruity Jam Tarts

Who loves the idea of eating jam tarts for breakfast? I certainly do. My Twisted Fruity Jam Tarts are a fun way to start the day.

Since being inspired yesterday by a conversation on Twitter and with a spare packet of ready rolled, all butter pastry in the fridge, I challenged myself to come up with a twist on the regular jam tart. Literally! So I set about creating a tart that as well as being easy to pick up and eat, also has the filling covered.

Resulting in these Twisted Fruity Jam Tarts, that taste rather like a Danish pastry. While being easy to make, the golden pastry hides an apricot half and strawberry jam. Follow with a final sprinkling of demerara sugar over the egg washed pastry, a quick bake and the result is a delicious, fruity, flaky pastry delight!

FF Twisted Fruity Jam Tarts — **Twisted Fruity Jam Tarts** so easy to make and easier to eat 😉

Having never tried to bake something like this before, I was unsure how they would turn out. I couldn’t have been more thrilled. Each twist is strong enough to hold the entire tart by, which makes them ideal as picnic and finger food.

Also, the demerara sugar caramelises on the pastry, nudging each twist into a sweeter flavour sensation. Combining apricots with strawberry jam was utter flavour heaven. While the bake softened, tart apricots are offset by the sweet strawberry jam. Most importantly, for the very best flavour, use all butter puff pastry when making these tarts.

Unusual shaped fruit pastry on a plate with a mug of tea to one side. — Twisted Fruity Jam Tarts

Making these Twisted Fruity Jam Tarts was one of those moments in the kitchen when everything goes to plan and turns out better than I could of ever hoped for. And if I can make these, then so can you!

Recipe: Makes 6 Twisted Fruity Jam Tarts

320g Ready Rolled All Butter Puff Pastry – I used Just Rol

6 Apricot halves – I used tinned ones from Waitrose

2-3tbsp Good Quality Strawberry Jam- I used Hartleys Best Strawberry Jam

1-2tbsp Demerara Sugar -I used Billingtons

1 Medium Free Range Egg

Method: Preheat the oven to 210C/190C fan, gas mark 6, 425F.

Assembling The Fruit Tarts

Unroll the puff pastry ensuring that you have a baking tray that fits the size of the pastry. Trim the paper that the pastry has been wrapped up in so that it fits within the tray, as you will be using it to bake the tarts on.
Use a sharp knife to cut the pastry into 6 equal squares.

This photo shows how to cut the squares.

Cut diagonally from each corner towards the centre two thirds of the way. See the photograph above.
Crack the egg into a small bowl and whisk. This is the egg wash.
Brush each of the squares with the egg wash.
Place a scant teaspoon of strawberry jam in the centre of each tart.
Put half an apricot, flat side down, over the top of the jam.

Take the right hand point of the triangle at the front and place it over the apricot. Pressing down to secure the fold.
Next take the left hand point of the opposite triangle and do the same.

Continue for each tart, placing a cocktail stick through the pastry and apricot in the centre to secure it while baking.
Next take the top right hand point of the triangle on the right of the tart and fold it so it is on top of the other point of the triangle.
Work in the opposite direction for the left hand triangle.

Brush the tarts with egg wash again and sprinkle over liberally with demerara sugar.

Baking The Tarts

Place the Twisted Fruity Jam Tarts in the preheated oven for 25-30 minutes and bake until they are puffed and golden.
As soon as the tarts are baked remove from the oven and transfer to a cooling rack.

The portion size of these fun and delicious tarts is perfect. And not having to transfer the tarts from a floured board to baking parchment really does make these so easy to whip up. Although I haven’t tried it, I suspect these Twisted Fruity Jam Tarts would also freeze well, for up to one month. Defrost overnight in the refrigerator and then refresh by reheating in a moderate oven for 10 minutes.

In future I will definitely make a double batch, as these tart have proved very popular here at home.

Also, I need to make these again soon as I am sure they would be delicious served warm with a scoop of my Very Vanilla Ice Cream

So there you go easy peasy jam tarts, with a twist!

If you have enjoyed this recipe for Twisted Fruity Jam Tarts you may also like these:

Blackberry Nectarine Tart

Spicy Sausage Rolls

Perfect All Butter Shortcrust Pastry

Pastry is such a wonderfully versatile baking medium. I always have a stash of all butter puff pastry in the freezer. Because it is so handy when a quick meal, dessert, or even a decision to go out for the day tomorrow, as the weather looks good picnic!

If you try these Twisted Fruity Jam Tarts please let me know how you get on? I love reading your comments and appreciate you taking time to write them. Also, I love seeing your makes and bakes on Twitter and Instagram. And if you tag me in and I will be sure to give you a shout out and retweet.

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.

Chocolate Orange Ice Cream

Finally, Summer is finally here. And I hope the sun shines throughout the day and any necessary rain falls at night! I’m loving using my new Which Best Buy Andrew James Ice Cream Maker to create as many different flavoured ice creams as I can think of. Because there are lots and lots of them. This Chocolate Orange Ice Cream is my son’s idea of food heaven.

Our not so little man, more teenage strapping lad, adores Jaffa Cakes, so when Sugar and Crumbs sent me some of their Jaffa Twist Icing Powder as a gift, with an order I’d placed, I knew exactly what I was going to make with it. Can you imagine how great it felt to have my son hug me and say “Mum this ice cream tastes just like Jaffa Cakes”?

He had absolutely no idea what ingredients I’d used, which is rare as he loves being in the kitchen cooking alongside me. So 10 out of 10 for Sugar and Crumbs in the flavour department. Also, I used a Lindt Intense Orange Chocolate Bar to create a chocolate ganache ripple that runs through the Chocolate Orange Ice Cream.

Pinterest sized image. — Chocolate Orange Ice Cream

Why An Ice Cream Maker Is Worth The Space In Our Kitchens

Making the chocolate orange custard was simple, I simply switched the caster sugar for Jaffa Twist Icing Sugar. Churning the Chocolate Orange Ice Cream in an ice cream maker ensures that the finished product is silky smooth, the result of smaller ice crystals forming during the churning process. For around £25 it really is a worthwhile investment.

I am thrilled with the Which Best Buy Ice Cream Maker from Andrew James. It’s really straightforward to use & more importantly, from past experience, clean! It’s actually faster at freezing the ice cream than my old model & the freezing bowl takes up very little space in our freezer. If you are looking to purchase an ice cream machine, I thoroughly recommend this one.

FF Chocolate Orange Ice Cream — **Chocolate Orange Ice Cream** elegant enough for entertaining.

If you wanted to add a splash – tablespoon or two of your favourite orange liquer, the result would be a slightly softer set ice cream that is perfect served in pretty bowls, for dessert, when entertaining. Or alternatively you could reserve the chocolate ganache and pour whilst still warm over the cold Chocolate Orange Ice Cream. See with homemade ice cream the possibilities really are limitless!

Scoops of ice cream in a decorative glass bowl. — Chocolate Orange Ice Cream

Served in bowls or scooped into cones this Chocolate Orange Ice Cream is sure to be a huge hit with all Chocolate Orange lovers.

Recipe: Makes 750ml Chocolate Orange Ice Cream

400ml Double Cream

300ml Milk – whole or semi-skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for 1 month – ideal to make my Lemony Strawberry Pavlova

6tbsp Jaffa Twist Icing Sugar by Sugar and Crumbs alternatively use 6tbsp of caster sugar (super fine sugar) and add 3tbsp Cocoa Powder 1/2tsp orange extract

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

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

100g Bar Lindt Intense Orange Chocolate Bar

Method: Place the freezing compartment of your ice cream maker into the freezer 24 hours prior to making this recipe.

Note: For photographic step by step instructions please see Very Vanilla Ice Cream

Making The Chocolate Orange Ice Cream Base

In a large heavy bottomed saucepan add the milk, 300mls of the double cream and the vanilla extract. Heat on medium until the milk is scalded – it has not yet boiled and little bubbles appear around the rim – remove from the heat at this stage.
In a large bowl whisk together the egg yolks, flavoured icing sugar (or cocoa powder and orange extract) and corn flour, until pale and thickened.
As soon as the cream mixture has reached scalding point, pour the hot cream slowly down the side of the bowl, with the whisk on, into the egg mixture. Continue whisking until everything is combined. This is now a custard base for the ice cream.
Pour the custard base back into the saucepan and heat on low, stirring continuously until the custard has thickened and coats the back of a wooden spoon.
Remove the saucepan from the heat and pour the custard, through a sieve into a large bowl.
Cover the custard with with cling film to stop the surface forming a skin.

Set the custard to one side to cool and then place in the fridge to chill completely.

Making The Chocolate Orange Ganache

Set a small saucepan with 5cm/1″ of water on to a medium heat.
In a heatproof bowl add 100mls of double cream and the chocolate orange bar, broken into pieces.
Place the bowl on top of the saucepan ensuring that the base of the bowl does not come into direct contact with the water – this is called a double boiler.
Stir the chocolate and cream continuously until the chocolate has completely melted and mixed in with the cream.
Remove the bowl from the saucepan and set to one side to cool.

Churning The Ice Cream Using Andrew James Ice Cream Maker

Set your ice cream maker up according to it’s instruction booklet.
With the Andrew James Ice Cream Maker, as with my previous model, the machine must be started prior to pouring the custard in – this prevents a thick layer of un-churned ice cream immediately freezing on contact with the freezer container.
Transfer the custard to a jug and then, with the mixer stirring pour through the open spout.

Churn the ice cream until it is a thick, but still slightly soft ice cream.

Turn the power off on the machine and at the plug. Remove the cover and then the paddle, scape as much ice cream off of the churning paddle as you can and then lick the rest off 😉.
Using a soft silicone spatula transfer the ice cream to a suitable, freezer proof tub.

Adding The Chocolate Orange Ganache

Pour over the cooled chocolate ganache.

Using the handle of a wooden spoon, or indeed the other end of the silicone spatula ripple the ganache through the Chocolate Orange Ice Cream.
Pop the lid on, label and place in the freezer to finish freezing.

Chocolate Orange Ice Cream a delicious dessert.

Remove the ice cream from the freezer 20 minutes prior to serving. Because there aren’t any artificial additives, homemade ice cream takes a little while to soften, ready to be scooped.

Serve scooped into bowls or cones. This is one very delicious and creamy ice cream, that should be savoured.

If the children are noisy during the summer holidays, give them a scoop full of this Chocolate Orange Ice Cream, not forgetting 2 scoops for yourself and buy yourself 10 minutes peace and quiet. Honestly nobody makes a sound when savouring this delicious treat.

Also, being homemade, you know exactly what ingredients have gone into your ice cream. In a consumer society that is increasingly interested in what goes into our food, making ice cream yourself removes any worries.

If you have enjoyed this Chocolate Orange Ice Cream Recipe, here are some others you may like too:

Strawberry Ripple Ice Cream

Blackberry Chocolate Chunk Ice Cream

Very Vanilla Ice Cream

Ice Cream is such a wonderful year round treat, yet during the Summer heat it is also very cooling. When it is very hot I quite often have just a cone with a couple of scoops of homemade ice cream. Knowing I have used fresh produce, including fruit, I am happy with my choice.

I have never believed in ‘good’ and ‘bad’ food. Preferring a balanced diet, with a heavy emphasis on homemade food, has ensured that over the years, not withstanding medication, my weight has always been fairly stable.

Do you struggle with guilt about food? I know a lot of people do and I am absolutely not here to judge you.

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

Sammie xx

Andrew James provided me with this ice cream maker for the purposes of a review. All opinions, views, content and photography is my own. Sugar and Crumbs sent me a free sample of their Jaffa Twist Icing Sugar with an order that I paid for. I have not been paid or reimbursed for writing this post, please see my Disclosure Policy.

Chilli Lime Chicken Kebabs

During warm Summer evenings, sitting in our garden, listening to the birds chatter and chirp, the delicious smell of barbecue often fills the air. Yet I’m never going to be a cheap sausages and cheap burgers girl. Good sausages yes. Burgers that are traceable back to their origin, definitely. For me though, kebabs are the way to go. I made these Chilli Lime Chicken Kebabs last year for our daughters birthday. With a slight change to the recipe, all for the better, I now can show them to you.

Since I’d been sent some KanKun Mexican Chilli Sauce to try, I was eager to see how the jalapeño chilli sauce would work with the kebabs I had made for last year’s birthday barbecue.

Oh wow. They are so good!

The jalapeño chilli sauce infuses a warmth into the chicken pieces without over powering them with heat. Also the lime and garlic in the marinade infuses the chicken pieces with incredible flavour as well as tenderising them with the lime juice. I love that these Chilli Lime Chicken Kebabs can be both cooked in the oven or on the barbecue. S

I wasn’t able to grill the on the barbecue, but the smokey, charred, flavour added by grilling them means that I will as soon as possible. Another alternative, maybe when the weather isn’t up to grilling would be to stir fry the chicken. Add in the ingredients from the vegetable kebabs and you have a quick, easy meal.

As our children ate these Chilli Lime Chicken Kebabs with us I didn’t add too much sauce. While you can certainly use it as a condiment if you want to kick the heat up a notch!

I love chilli’s and am, at present growing some from seed. As soon as they are big enough I will then be transfer them to the front garden. Since that is the driest bed and gets the most sun. Chilli’s like to be treated a bit mean whilst they are growing, although I add the odd splash of tomato food, once the chilli’s are forming does them the world of good.

For those of you who cannot or do not want to grow your own chilli’s, KanKun have a range of 3 bottles of chilli sauce – Chipotle, Habanero and Jalapeño. Each can be used in cooking (keep an eye out for my upcoming Chipotle Pulled Pork Fajita’s), or as a condiment. Just make sure that any sauce that has been in contact with raw meat is disposed of and not reused.

Recipe: Makes 5 Chilli Lime Chicken Kebabs

650g/1.5lb Skinned Boneless Chicken Breast – preferably Free Range or Organic – I buy ours from Graig Farm

2tbsp Olive Oil

Juice of 1 Lime

1tbsp Mexican Jalapeño Sauce from KanKun Sauce

2 Cloves of Garlic – crushed or minced

1 Small Chilli or 1/2 Jalapeño Chilli – sliced (seeds removed if preferred)

1/4tsp Sea Salt – I use Maldon

1/4tsp Freshly Ground Black Pepper

1 large resealable plastic food bag.

Method: Preheat the oven to 200C/180C fan, gas mark 6 or cook over a medium hot barbecue grill.

Note – Especially when handling raw meat, including chicken, ensure all utensils, work tops and hands are thoroughly washed before and after use.

First of all open the resealable bag and turn down the sides. This makes it easier to add things to the bag.
Pour in the olive oil, jalapeño sauce, juice of 1 lime and then add the crushed garlic, sliced chilli, salt and pepper.
Cut the chicken breast into 3cm chunks and add to the bag. I actually use sharp kitchen scissors to snip the chicken straight into the bag.
Seal the bag and with clean hands smoosh the chicken about in the bag, ensuring every piece is covered in the marinade. I have to admit to this being something I always enjoy, a bit of smooshing!
Label the bag and place in the bottom of the fridge for 30 minutes to 2 hours. Alternatively, prepare at the start of the day, before work and have a smile on your face knowing dinner is sorted when you finally return home!

While the chicken is marinating, soak the wooden skewers in cold water – so they don’t catch fire on the barbecue!
Cover a large baking tray with aluminium foil – this really helps with the clean up process.
Carefully thread 5-7 pieces of chicken on each skewer. Since the chicken takes the same amount of time to cook as the vegetable kebabs, I also add sliced courgette, cherry tomatoes and red/yellow peppers to separate skewers. Alternatively I would place whole jalapeños, chunks of red onion or shallots on to skewers as well.
Place the Chilli Lime Chicken Kebabs on to the foil covered tray and pour over any excess marinade.
Cook in the top of the oven for 30 minutes, turning halfway through the cooking time.
If grilling on the barbecue these Chilli Lime Chicken Kebabs should take no longer than 20 minutes on a medium/hot barbeque grill, turing halfway through cooking.
To check if the chicken is cooked all the way through, slide off a thicker chunk and cut in half – there should not be any pink colour, the chicken should be opaque all the way through.
As soon as the kebabs are cooked remove them from the oven/barbecue.

FF FF Chilli Lime Chicken Kebabs — **Chilli Lime Chicken Kebabs** beautifully cooked in the oven.

Serve the Chilli Lime Chicken Kebabs in warmed pitta bread with fresh salad and extra Jalapeño Sauce, or as I have done, with herb basmati rice and vegetable kebabs.

However you serve these delicious kebabs they are sure to be thoroughly enjoyed. The lime, garlic and jalapeño chilli give them a warming, fresh, vibrant flavour. For real chilli fans, serve with extra slices of jalapeño chilli’s to up the heat factor.

While I love the heat that chilli imparts to a dish, I never want to compromise on flavour. This Mexican Jalapeño Chilli Sauce is so delicious and perfectly blends with the other flavours in these Chilli Lime Chicken Kebabs.

If you like to add a little heat to your meals like me, try adding a dash or two of KanKun Mexican Jalapeño Sauce!

If you have enjoyed this recipe for Chilli Lime Chicken Kebabs here are some others you may like:

Easy Tex Mex Chicken

Chunky Chilli

Lemon Thyme Roast Chicken

I love the Summer months. Having the back door open, sunlight streaming in through open windows, longer daylight hours. Let’s all make the most of this Summer. Eat outdoors, dust off the BBQ, invite friends and family round, for feasting, fun and the obligatory (in our house) water fight in the garden.

Let us all enjoy the warmth of the sun, good company, great food and having fun.

Sammie xx

KanKun Sauce sent me a pack of three of their sauces to try. All content, recipes, photographs, views and opinions are my own. I was not paid for this post. Please see my Disclosure Policy.

Lemon Drizzle Cake Bars

It is no secret that I love lemon. Whether it be in a glass of Franklin’s tonic water with clinking ice and a slice of lemon, cut into quarters as part of savoury Lemon Thyme Roast Chicken recipe, or even in a sweet bake such as my Lemon Blueberry Bundt Cake. Lemons are very versatile. And they bring sunshine into the kitchen on the dullest day’s. So let me introduce my Lemon Drizzle Cake Bars.

While a sturdy, yet delicious oat biscuit base covered in lemon curd and then topped with the lightest lemon sponge ensures these bars are easy to handle. And a drizzle of fresh lemon juice icing ensures your tastebuds wake up with a zing. Resulting in a tasty bar that keeps you feeling full for longer because of the oats.

FF Lemon Drizzle Cake Bars — Lemon Drizzle Cake Bars

Especially ideal for picnics, packed lunches, or just as a mid morning or afternoon snack to keep you going until meal time.

Although I really do need to get around to making my own lemon curd, for this recipe I used Waitrose own luxury lemon curd. Because using a good quality lemon curd makes all the difference to the overall flavour.

Recipe: Makes 16 Lemon Drizzle Cake Bars

For the Oat Biscuit Base:

225g/8oz Unsalted Butter

125g/4.5oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg Yolk

100g/4oz Rolled Oats – not quick cook

125g/4.5oz Plain White Flour

3tbs Lemon Curd – use the best quality one that you can afford

For the Lemon Sponge Layer:

125g/4.5oz Unsalted Butter

100g/4oz Caster Sugar

1/8tsp Salt

1/2tsp Vanilla Extract

2 Large Free Range Eggs

125g/4.5oz Plain White Flour

1tsp Baking Powder

Finely grated zest of 1 Lemon – reserve the juice for the icing

For the Lemon Drizzle Icing:

100g/4oz Icing Sugar

Juice of 1 Lemon

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

Making the Oat Biscuit Base:

First of all, line a 28cm x 20cm x 5cm (12″x 8″x 2″) Swiss roll tin with baking parchment. I have found that I am able to line mine without greasing, however, lightly grease the tin if it is easier to keep the parchment in place.
In a large bowl beat/whisk together the butter, cream and salt until pale and creamy.
Add the vanilla extract and egg yolk and continue to beat/whisk until combined.
Add the oats and flour and stir together until combined.
Place the biscuit mixture into the lined tin and press into place using clean fingers.
Place the tin in the fridge and chill the biscuit mixture for 30 minutes.
As soon as it is chilled place the Swiss roll tin in the centre of the oven and bake for 20 minutes.
Remove after the 20 minutes has elapsed and turn down the oven temperature to 160C/140C fan, gas mark 3.
Spoon the lemon curd on to the hot biscuit base and spread so that it covers and almost reaches the edges.

Making the Sponge Layer:

Note: This can easily be made whilst the oat biscuit base is baking.

In a large bowl whisk/beat the butter, sugar and salt together until they are pale and creamy.
Add the 2 whole eggs and vanilla extract. Whisk/beat until light and foamy.
Sift in the flour and baking powder. Add the finely grated zest of 1 lemon.
Fold all the ingredients together, using a spoon, until they are just combined.
Spoon the mixture over the lemon curd coated biscuit base.

Spread the cake batter using the back of a spoon, or an offset spatula, until it covers almost all of the biscuit base.

Place the Swiss roll tin in the centre of the preheated oven and bake for 30 minutes.
The sponge is baked when it springs back from a light touch and is a light golden colour. Don’t worry if it is paler than you expect, the lower baking temperature stops it browning as much as you may be used to.
As soon as the sponge is baked remove the tin from the oven, place on a cooling rack and allow the entire bake to cool in the tin.

When the bake is completely cooled, lift out of the tin, using the baking parchment and a palette knife and place on to a board.
Peel back the sides of the baking parchment and tuck them underneath.

Making the Lemon a Drizzle Icing:

Sift the icing sugar into a small bowl.
Add the juice of one lemon.
Mix until you have a smooth, slightly runny paste.
Using a spoon, drizzle the lemon icing over the top of the cake/biscuit slab. I prefer a line style drizzle, but you can drizzle your icing however you wish. Let your creative juices flow! Although I do advise against pools of icing gathering on top of the bake.
Set your Lemon Drizzle Cake Bars bake to one side to allow the icing to set.

Once set you may cut your slab into individual bars.
Cut down the length of the bake in the middle.
Next cut across the width of the bake, creating four quarters.
Cut each quarter into four individual bars.

Because of the sturdy and delicious oat biscuit base, these Lemon Drizzle Cake Bars are the perfect, portable food.

Store in an airtight tin (I use old biscuit tins, usually from Christmas), separating layers with pieces of baking parchment and eat with 5 days.

I had one of the Lemon Drizzle Cake Bars with a cup of tea for a rather late lunch and it was incredibly tasty and refreshing. While using good quality Lemon Curd ensures the right balance of tartness within the bar, as does using fresh lemon juice in the drizzle icing. So I highly recommend these delightfully tangy Lemon Drizzle Cake Bars!

If you have enjoyed this recipe for Lemon Drizzle Cake Bars, here are a few more you may like too:

Bakewell Shortbread Bars

Macadamia Apricot Flapjacks

Double Cherry Drizzle Oat Bars

Since my family love having something homemade to take to school or work in their packed lunches these bars are ideal. Also I hope I have inspired you to try these delicious Lemon Drizzle Cake Bars. Alternatively, why not bake a batch and take them into the office as a Friday, or mid-week treat for everyone?

Finally, whatever you are making, baking and creating in your kitchen, 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.

Feta Red Onion Marmalade Quiche

I love chutneys, relish, chilli jam, savoury marmalade. So when I saw the varieties that Hawkshead Relish make and sell I was in my element. And challenged to use the jellies and marmalade as an ingredient, I immediately thought of quiche. So I set about making this delicious Feta Red Onion Marmalade Quiche.

Perfect Shortcrust Pastry

First of all, however, I set about creating a foolproof all butter shortcrust pastry recipe, for both sweet and savoury bakes. You can find it here – Perfect All Butter Shortcrust Pastry.Also, you will find another quiche recipe using Hawkshead Relish Ale Jelly as an ingredient!

So, with a reliable, consistent pastry recipe, that has been tested and retested, I was then able to let my creative imagination run wild.

Flavour Inspiration

We have some tea rooms near us that are joined to a local artists gallery and a wonderful shop that stocks local pottery, glass and a million other things. Going to the tea rooms is truly a treat day out. In the tea rooms they serve a range of dishes, from light lunches to hearty meals. One of my favourites is their Quiche Lorraine, particularly as it is always served with chutney and onion marmalade in separate little pots.

And this memory sparked my idea was to have the red onion marmalade inside the quiche. Then I needed to decide what to pair it with. A recent love affair with crumbly, salty, Greek Feta Cheese provided the answer. Finally, topped with freshly sniped chives from the garden this Feta Red Onion Marmalade Quiche is so much more than the sum of it’s separate parts.

Quiche Indulgence

The chives provide a beautiful top to the quiche and indeed echo the onion flavour from the marmalade. While the feta cheese mellows in the eggy custard providing the perfect balance to the warm red onion marmalade. The difference that a small amount of heat adds to the base layer of this quiche is quite dramatic.

If you enjoy Red Onion Marmalade with your cheese and crackers, using it as an ingredient in a dish lifts it to a whole different level. Since the sweet/sour caramelised onion flavours come alive on your tongue. It is pure heaven!

Recipe: This makes one deep Feta Red Onion Marmalade Quiche serves 2-3, baked in a loose bottom tart tin.

For a larger quiche, double the recipe.

1/3 Quantity All Butter Shortcrust Pastry

50g/2oz Feta Cheese

2-3tbsp Red Onion Marmalade from Hawkshead Relish

4 Large Free Range Eggs

2tbsp/30ml Whole Milk

1/4tsp Sea Salt I use – Maldon

1/4tsp Freshly Ground Black Pepper

1tsp Chopped Fresh Chives

Making And Baking The Feta Red Onion Marmalade Quiche

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

Prepare the pastry and blind bake according to the instructions given for Perfect All Butter Shortcrust Pastry.
Reduce the oven temperature to 180C/160C fan, gas mark 4, 375F.
Spoon 2-3 tablespoons of Red Onion Marmalade into the bottom of the pastry tart shell.

Crumble the feta cheese on top.

Crack the eggs into a jug. Add the milk and seasoning. Whisk to combine.
Carefully pour the egg mixture into the tart shell, taking care not to overfill it. Better to have some egg mixture left over, than over fill the tart case.

Place the quiche carefully into the centre of the preheated oven.
Bake for 35-40 minutes until the egg is set in the middle. It should be firm and not wobble.

Leave to cool slightly before serving.

I personally like this Feta Red Onion Marmalade Quiche best when it is warm. Served with a crisp, green salad, my Tangy Lemon Potato Salad and an extra spoonful of the delicious Red Onion Marmalade.

Perfect to take in your packed lunch as a change from sandwiches. Once cooled, wrap in cling film and store in the fridge. Also, this quiche freezes successfully for up to one month. Remove from the metal tart tin and wrap in cling film and then foil.

I found this really handy when I was recipe testing and made 6 quiches over one weekend!

If you have enjoyed this Feta Red Onion Marmalade Quiche recipe, here are a few others you may also like:

Spicy Sausage Rolls

Quiche Lorraine

Sausage Plait With A Twist

I was so thrilled with the outcome of this particular recipe. Because it had honestly never occurred to me before to use savoury chutneys and marmalades as ingredients. And look out for the upcoming Hawkshead Relish Review where there will be other tasty recipes using their products as ingredients.

The flavour and texture of the Red Onion Marmalade is very different from traditional, sticky onion marmalade. Since this marmalade has a chunky, more chutney texture and the flavour is delicious. Sweet, caramelised onions, with a very slight sour vinegar flavour that works to balance the whole taste experience.

Has this encouraged you to try using condiments as ingredients?

Thank you for sharing all of your makes and bakes with me on Twitter and Instagram. I not only enjoy seeing you bake my recipes, but whatever you make inspires me. Please keep the comments coming. Not only do I really enjoy reading them, but I’ve been told other readers also enjoy reading them too.

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

Sammie xx

Hawkshead Relish provided me with a sample of their Red Onion Chutney. All recipes, content, photography, views and opinions are my own. Please see my Disclosure Policy.

Black Forest Giant Doughnut

Today is #NationalDonutDay. While I can only assume from the spelling that it applies to those in the United States and yet here I am baking a Black Forest Giant Doughnut. Because any reason to eat doughnuts is good enough for me!

Making a Black Forest Gateaux has been on my list of bakes for a while. Finally I took the opportunity of making a Black Forest Giant Doughnut. Alternatively, if you do not have doughnut moulds – mine were from Lakeland are were very reasonably priced – I see no reason why this recipe shouldn’t work using 7-8″ sandwich tins.

Since this has the lightest of chocolate sponges I opted to add a little Kirsch (cherry liquer).

Cherries And Chocolate Sponge

When in season fresh cherries, that have been macerated in a little liquer and sugar will be used. Because they aren’t quite in season yet, I opted for tinned cherry pie filling. Alternatively, morello cherry jam would work well here. Since this is a very adaptable recipe, use whatever you have to hand, or can easily get hold of.

FF Black Forest Giant Doughnut. — **Black Forest Giant Doughnut** deliciously easy to make and assemble.

Although this is a giant doughnut I would happily bring it out for dessert after dinner, or serve with afternoon tea on a sunny day in the garden. Most importantly I encourage you to share this delicious bake. Because it is simply too good to be kept hidden away.

Recipe: Makes one Black Forest Giant Doughnut serves 8

200g/7oz Unsalted Butter – plus a little extra for greasing the moulds

200g/7oz Caster Sugar

Scant pinch of salt – no more than 1/4 tsp

1 tsp Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

75g/3oz Cocoa Powder

125g/4oz Plain White Flour

1.5 tsp Baking Powder

For the filling/topping:

200ml/8fl oz Double Cream

1 x 410g Tin Cherry Pie Filling – note morello cherry jam and fresh cherries can be used instead.

Optional – 1tbs Kirsch

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

Making And Baking The Chocolate Doughnut Halves

First of all, grease the inside of both doughnut moulds well with soft butter.
In a large bowl add the butter and sugar.
Whisk/beat until pale and creamy. Approx 5 minutes, this helps create a very light sponge.
Add all 6 eggs and the vanilla extract to the bowl – I always crack my eggs into a separate bowl first.
Sift the flour, salt, cocoa powder and baking powder into the bowl.
Whisk/beat on a slow speed until all the ingredients have come together.
Using a large spoon give the chocolate sponge mix a good stir to ensure all the ingredients are well combined.
Divide the cake batter in half and spoon into each of the 2 doughnut moulds.

Place the doughnut moulds on to a baking tray, ensuring they don’t squash each other (I actually switched trays after this photo was taken).
Put the tray into the centre of the oven and bake the doughnut halves for 30-40 minutes.
The doughnut halves are baked when they spring back from a light touch.
As soon as the doughnut halves are baked remove from the oven.

Carefully place each silicone mould on to a cooling rack.

Adding A Kick Of Kirsch

If adding Kirsch carefully prick each mould lightly with a cocktail stick, being careful not to puncture the silicone mould.

Spoon half a tablespoon of Kirsch over each half of the doughnut sponge whilst it is still hot.
Leave to cool for 5 minutes and then turn each of the sponges out onto the cooling rack. Cool fully before decorating.

Decorating The Black Forest Giant Doughnut:

In a medium bowl add the double cream and whip until it holds a firm peak.
Fill a piping bag with a large star tip (I use Wilton #1M) with the whipped cream).
Place one half of your doughnut, flat side up on a cake stand or plate.
Reserve 8 whole cherries to decorate the top, spoon the remaining cherry pie filling on to the bottom half of the doughnut – DO NOT over fill.

Pipe the cream in a swirl pattern on top of the cherries.

Place the top of the doughnut on to the base. Wipe away any excess cherry syrup – notice that in my finished photos there isn’t a doilie.
Pipe 8 swirls evenly around the top of the doughnut and top each with a reserved cherry.
Pipe stars around the outside of the middle of the doughnut, this creates a tidy, professional finish.

Serve the Black Forest Giant Doughnut cut into generous slices, with a smile and a lovely hot drink!

While growing up I had Black Forest Gateaux every year, for my birthday. So taking a classic recipe and turning it into an amazing giant doughnut was fun.

Finally this is a stunning, yet easy to accomplish bake. Since a slice of Black Forest Giant Doughnut is bound to evoke memories of the retro gateaux and break out smiles once tasted and devoured!

If you have enjoyed this Black Forest Giant Doughnut Recipe here are some others you may like to try:

Raspberry and Cream Giant Doughnut

Black Forest Cupcakes

Lemon Blueberry Cupcakes

While this recipe can be made using sandwich tins I recommend buying the silicone doughnut moulds. Because they create a beautiful rounded doughnut shape, are incredibly easy to use and inepensive to buy. Alternatively add them to your birthday or Christmas list!

Sammie xx

Toffee Apple Crumble

So it is June 1st 2016 today. If you were expecting an ice cream recipe, or a light, summery pavlova, sorry folks. It’s been pouring with rain since yesterday, with very little let up and it’s cold. Instead I have a wonderfully comforting pudding for you, Toffee Apple Crumble.

The perfect combination of flavours. Tart, just cooked slices of Bramley apple, covered in a light crumble with more than a hint of toffee flavour.

Toffee Apple Crumble came about as the result of a need for something warm and comforting, that was also not too labour intensive to make. Whatever the reason; tiredness, pain, just-can’t-be-bothered, it’s been a long day, this recipe is quick and easy to make. Bake in the oven, whist you relax and you have yourself a top notch pudding that feels like a warm blanket is being wrapped around you as you eat.

I will also confess an extra cheat. I had 2 x 300g packets of ready prepared, frozen Bramley apple slices, from Waitrose in the freezer. Some days I just have to use ready prepared and I’m good with that.

Now, in all honesty, I wouldn’t describe myself as a ‘pudding’ person. In most instances I’d rather have cheese and biscuits…….. Thought I’d give you all a moment there to digest that fact (my puns are getting worse!!!).

However strange it may seem, I do actually like a proper pudding instead of a meal. Yesterday, when I made this Toffee Apple Crumble, I actually ate it for lunch. Quite often, for example over Christmas, I’ll have Christmas pudding and cream for lunch or supper. So I do enjoy puddings, just on their own, as a meal in itself!

I know I am in the minority and that there is such a thing as a ‘pudding tummy’ where, once you have finished your main meal there is ALWAYS room for something a little sweet to round off the meal. I applaud you, I really do. When I’m full, well, that’s me finished. No pudding or cheese and biscuits.

Oh how I wish I could eat as much as I did when I was younger and competing in every sport I could!!!

Oddly, I really enjoy making puddings. My hubby is definitely a pudding man. Upon receiving a microwave as a wedding present, it took him under 30 seconds to find the recipe for lemon sponge! Something I still have yet to make for him. Oops!

I think it is the joy of seeing someone’s face, full of pleasure, as they tuck in and devour a well made, tasty pudding, that gives me so much pleasure. My wonderful hubby’s face when he saw the Toffee Apple Crumble, was absolute pleasure. Married twenty years this year and I still enjoy cooking for him as much as I always have.

Recipe: Toffee Apple Crumble serves 6 real pudding lovers!

250g/9oz Plain White Flour

1/2tsp Baking Powder

175g/6oz Unsalted Butter – cold and cut into cubes

1/2 packet Wright’s Baking Toffee Cake Mix – TIP make double the amount of crumble topping add a whole bag of Toffee Cake Mix and freeze half in a freezer bag for up to 3 months!

2 tablespoons Demerara Sugar

600g Peeled Sliced Bramley Apples – peeled weight – start with approx 1kg of apples

1 teaspoon Corn Flour

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

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

Place the flour and baking powder in a large bowl, add the cold, cubed butter.
Use either a pastry cutter to cut the butter into the flour see Perfect All Butter Shortcrust Pastry, or rub the butter into the flour until it resembles breadcrumbs.
Add the toffee cake mix into the bowl and thoroughly mix.
Place the Bramley apple slices in a deep pie dish.
Add the corn flour, sugar and cinnamon and toss the apple slices, to coat them with clean hands.
Cover the apple slices with the toffee crumble mix and then sprinkle over the demerara sugar for extra crunch and an added toffee flavour.

Place the Toffee Apple Crumble dish onto a baking tray and place in the centre of a preheated oven.
Bake for 1 hour, or until the top is golden and the apples underneath are softened.
Once baked remove from the oven and allow to sit for 15 minutes before serving. I’ve found that letting a crumble sit for a while stops the topping from falling apart as I dish it up.
Serve with homemade custard (recipe coming soon), cream, vanilla ice cream, or on it’s own. If it hadn’t been so cold and wasn’t raining, I would absolutely have gone out to the garage and had Very Vanilla Ice Cream with my custard!

Toffee Apples are traditionally associated with Autumn, when apples are in abundance. My Toffee Apple Crumble brings those flavours together in a dessert that is perfect, whenever a warm, comforting pudding is needed.

If you have enjoyed this Toffee Apple Crumble recipe here are a few others you may also like:

Amazing Apple Pie

Blackberry Nectarine Tart

Almond Blackberry Pear Crumble

Do you have a ‘pudding tummy’?

Do you choose your dessert first, when out for a meal?

I love hearing what your eating habits are, as weird as that sounds. I’m not talking peculiar flavour combinations, simply which foods you prefer and those you try to avoid.

Thank you again for all the kind comments that you leave here on the blog and on Instagram and Twitter. Please keep them coming along with the gorgeous photos of your makes and bakes.

I hope the weather is beautiful wherever you are and you can enjoy feasting and haing fun in the sun!

Sammie xx

Wright’s Baking sent me some cake mixes to try. I was not paid for writing this post and as always, all pictures, content, opinions and views are my own. Please see my Disclosure Policy.

Chocolate Sunflower Cake

Last week the Chelsea Flower Show was held by the Royal Horticultural Society. Hard working gardeners, growers and designers showcased their talents, for a few days, in the grounds of the Royal Hospital in Chelsea. So inspired by this theme, I decided to try and bake a flower cake. I hope you enjoy looking at and eating my Chocolate Sunflower Cake.

Baked in the Blossom Bundt Tin made by Nordicware this rich, moist chocolate cake is coated in the centre with milk chocolate, yellow coloured white chocolate was used to define the petals. A dusting of gold glitter highlighted the petals and dark chocolate granite by Callebaut was used for the centre of the bloom.

Whilse Sunflower’s are a little early to be shown at Chelsea, this Chocolate Sunflower Cake is perfect to eat anytime of the year. Today it is really brightening my day, it is very wet and windy outside. Not how I hoped the weather would be at the end of May!

I knew I wanted to bake this cake in my Blossom Bundt tin, but I was honestly stumped for ideas on how to decorate it. Making a chocolate cake would, hopefully ensure everyone enjoyed the flavour, I just needed to come up with a design!

My very good friend Vicky, suggested, after seeing a photo of the cooked cake, that it looked like a sunflower. That was all the inspiration I needed. I formulated a rough plan in my head and went with it. Also, I think the finished cake is more a Van Gogh sunflower, than an absolute replica. Finally, I’m so pleased that it turned out so well, especially as cake decorating is not one of my strongest gifts!

Recipe: Chocolate Sunflower Cake serves 10

You will need the Blossom, or similar type Bundt tin to make this cake as I have.

Cake Release Spray – I use Wilton

275g/10oz Unsalted Butter

275g/10oz Caster Sugar

1/4tsp Sea Salt Flakes- I use Maldon

5 Large Free Range Eggs

2tsp Vanilla Extract I use Nielsen-Massey

75g/3oz Cocoa powder

200g/7oz Plain White Flour

2.5tsp Baking Powder

100ml/4fl oz Double Cream

To Decorate:

100g/4oz Good Quality Milk Chocolate

200g/7oz Good Quality White Chocolate

100g/4oz Dark Chocolate Curls or mini dark chocolate chips

Optional – Yellow Gel Food Colouring and Gold Edible Glitter

Making The Cake Batter

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

First of all, in a large bowl add the butter, sugar and salt.
Whisk/beat until pale and creamy.
Add the vanilla extract and beat in until combined.
Sift the cocoa, flour and baking powder into a separate bowl – dry mixture.
Measure the cream into a jug and then add the 5 whole eggs ( I crack them into a small bowl first) – wet mixture.
Add 1/3 of the dry mixture and 1/3 of the wet mixture whilst beating/mixing slowly.
Repeat the last step.
Add the last of the wet mix and then the last of the dry mix. Fold all the ingredients together until just combined.
Spray the Bundt tin with cake release spray (if using the liquid use a pastry brush to ensure every part of the inside of the tin is completely covered).
Spoon the chocolate cake mixture into the Bundt tin, pushing the mixture into every part of the tin. The Bundt tin should be 2/3 full. If using a different Bundt tin ensure it is filled no more than 3/4 full.

Baking The Chocolate Bundt Cake

Place the cake in the middle of the oven and bake for 1 hour.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool for 10 minutes in the tin.

After 10 minutes cooling in the tin turn the Chocolate Sunflower Cake out onto a cooling rack.

Allow to fully cool before decorating the cake.

Decorating the Chocolate Sunflower Cake:

Preparing the chocolate

Separately chop/break up the white and milk chocolate and place in separate heatproof, microwaveable bowls.
Zap the milk chocolate first for 20 seconds at a time, stirring in between heating sessions. When the chocolate is nearly melted remove from the microwave and stir until completely melted.
Repeat the last step for the white chocolate.
Place the cooling rack across a clean baking tray.
Have 2 clean teaspoons to hand for each of the melted chocolates, the dark chocolate curls and glitter. It’s also handy to have some kitchen towel to hand as working with chocolate can get very messy!!
Dip a cocktail stick into the yellow food colouring gel and add to the white chocolate, mix thoroughly until the desired colour has been reached.

Creating The Chocolate Centre Of The Sunflower

Start by spooning the milk chocolate all around the centre of the cake, so that it completely covers the inside of the Bundt hole.

Cover the milk chocolate as fully as possible with dark chocolate curls or chips. The centre of a sunflower is the darkest part.
Tap the cooling rack to remove any stray dark chocolate pieces.

Adding The Yellow Chocolate Petals

Next come the petals! The blossom Bundt is not symmetrical, so pick the first petal, next to the milk chocolate to start.
Using a small teaspoon, spoon melted white chocolate on to the petal. Filling out the shape of the petal and encouraging the chocolate to drip, just at the tip of the petal. This detail may get lost as you work your way around the cake, however, I found the top petals the easiest to fill, so it’s great practise for creating the eventual outline of the flower petals.
Once you have completed the top petals, start filling in the next level down. Most importantly, keep standing back and looking over the cake to ensure an even look.
Continue adding length to the petals, evenly around the cake, until all the chocolate is used. The whole cake will not be covered in chocolate and that is how it should be. It makes the petals and the centre really stand out.

Adding The Finishing Touches

If using the glitter, start by adding it just to the tips of each defined petal. Then you can follow the central line on the petal with a light dusting of glitter.
Finally give the centre of the cake a really good dust of glitter. The glitter also represents pollen, in fact I wish I had a fondant bee to add to this cake, I think it would look amazing. If you are good with fondant, perhaps try making one to add to your Chocolate Sunfower Cake?
Once decorated move the cake to a cake stand or board so that it doesn’t stick to the cooling rack.

My Cake Decorating Journey

For me, the beauty of this cake is in it’s organic, natural design.

When first completed I wasn’t very happy with the finished outcome. Since looked too messy in my eyes. Rather like a great piece of music that grows on you the more you listen to it, this Chocolate Sunflower Cake has really grown on me. Technically it is the most difficult cake I have ever decorated and two days on, whilst looking at these photographs, I cannot believe that I created this cake.

I am not looking for praise. No one is a harsher critic of my work than me. Honestly I’m not sure I could say I had fun decorating this cake. Also, I was too deep in concentration (not easy when you are in a lot of pain) and determined to create a cake that vaguely resembled a flower. Finally, I see now that I accomplished what I set out to achieve and that gives me a great sense of joy. Also if I can do it, so can you!

Taste wise this cake is utterly delicious. The cream lends a moistness to the rich dark chocolate flavour and the chocolate decoration adds just a hint of sweetness.

If you have enjoyed this Chocolate Sunflower Cake here are some others you may like too:

Lemon Blueberry Bundt Cake

Swirl Lime Drizzle Cake

Strawberry Sweetheart Cake

The Chocolate Sunflower Cake was truly a challenge to decorate. In challenging ourselves, we will make mistakes. The way to improve is to not let those mistakes stop us from trying again and again until we have achieved our goal.

Do you like to be challenged, or do you prefer to stay in your comfort zone?

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.