Recipes Archives - Page 19 of 37

Slow Roasted Cider Pork

I really enjoy roasting a large joint of meat. Especially as it really feels as though I am preparing a feast, it also is difficult to over cook the meat. And this Slow Roasted Cider Pork is so easy to cook, with incredible flavour!

This beautiful, bone in, tied shoulder of Pork came from Graig Farm . While it weighed 4kg and was a whopper of a joint, it can be used in so many ways.

Cooked on a bed of fresh herbs and onions, with a bottle of Thatcher’s Gold Cider poured under it, the Pork, tightly wrapped in aluminium foil, cooks slowly and steams in the herby, apple cider.

FF Slow Roasted Cider Pork — **Slow Roasted Cider Pork** such a delicious way to roast pork shoulder.

Pork shoulder is used here in this recipe. As the joint comes from the front shoulder of the pig, it needs long, slow cooking, to break down the the muscle. The result is effectively pulled Pork. So please don’t expect to carve this joint, as it literally falls apart once cooked.

Oh and have I mentioned how easy it is to cook this Slow Roasted Cider Pork?

Slow Roasted Pork For Sunday Dinner

Also once prepped you pop it in the oven and just let it do it’s gloriously tasty, deliciously melting, cooking. An especially easy recipe if you’ve got a busy day ahead.

The bones literally pulled clean out from the pork.

From this one joint you can go on to make other dishes in the week. So watch out for my Chipotle Pulled Pork Fajita’s coming soon .

Some people can’t be bothered with the hassle of cooking a Sunday Roast. For our family it is not only tradition, but also provides leftovers for meals during the week such as my Roast Chicken Noodle Soup.

Slow Roasted Cider Pork can be served with the traditional Sunday sides of roast potatoes and vegetables, or Mashed Potatoes for the ultimate comfort meal. Since there are dozens of ways to serve pulled pork, I intend to add plenty more recipes to this blog!

Feeding a crowd

This one joint would easily feed 15-20 people, depending on how you were serving it. Also the pork I used for this joint was organic. I can honestly say that the flavour is far superior to the pale, mass produced alternative. Economically, this meal made four dinners for a family of five. And so, with three growing teenagers in our home, that counts as five adults in my book.

Because this Slow Roasted Cider Pork goes such a long way, that certainly helps with the economics of buying such a large joint. As I’ve said before we are not a big meat eating family, so the meat we do eat goes further. Take a look at Graig Farm’s website, there is 10% off for new customers and they always have special offers on. They are a family run farm who genuinely care for the animals that they rear.

Since I have been buying meat from them for the last few years, I can honestly say I’ve never had a bad meal, cooking with their meat.

This is not a sponsored post. I paid fair and square for the Pork Shoulder, I honestly really like their farming ethos, they are very nice people and their meat is outstanding!

Recipe: Slow Roasted Pork Shoulder

3-4Kg Bone in Pork Shoulder Joint – if cooking a smaller joint reduce the temperature to 120C

Fresh Herbs – I used Bay leaves, Sage, Thyme and Rosemary – woody herbs work best

1 Large Onion – peeled and cut into quarters (or 2 small onions halved)

1 Bottle Cider 500ml I used – Thatcher’s Gold

Sea Salt – I use Maldon

Freshly Ground Black Pepper

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

Preparing the pork joint

First of all, remove the pork from the fridge 1 hour before cooking. Remove all packaging set on a large plate and pat dry with kitchen roll.
In the base of your roasting tin add the fresh herbs and onions quarters.
Pour in the bottle of cider.
Sit the pork joint on top of the onions and herbs.
Sprinkle over freshly ground pepper, rub sea salt and a little fresh thyme into the skin.

Slow Roasted Cider Pork

I know you can’t see the cider I poured it under the pork after it was placed in the tin!

Cover the pork with aluminium foil, making sure that it does not touch the actual joint. Crimp the foil tightly around the edge of the tin so that it seals in the pork and cider.

Slow roasting the pork joint

Place the roasting tin into the lower part of the oven and allow to cook at the preheated temperature for 30 minutes.
After 30 minutes has passed reduce the oven temperature to 150C/130C fan, gas mark 2 and cook for a further 6 hours.
You can take the joint out after 3 hours and baste with the herby cider juices as I did. Remember to tightly cover with foil before putting back into the oven.

So, if you want to go out for the day, please don’t worry about the basting. The steamy, herb infused, cider atmosphere in which the pork cooks will still be deliciously full of flavour.
After 6 hours has elapsed remove the joint from the oven and check how tender it is. I simply pull at the meat with a fork, if it comes away easily the park is cooked.
Increase the oven temperature up to it’s original preheated level and remove the foil. Place the pork back in the oven for 20-30 minutes to crisp up the crackling and create the crusty pork ‘bark’ at each end of the joint.
When the skin is crispy up and you have crunchy crackling remove the pork from the oven. See *note below
Remove the pork joint from the tin and place on a platter or carving board.

Resting and serving the pork

Being extra careful as it is very hot, snip and remove any string, before using scissors to cut away the crackling. For extra crunchy crackling I then pop it on a shallow tray and place back in the oven to continue to crisp, while the roast potatoes cook.
Cover the pork with foil and allow to rest for at least 30 minutes.
Using two forks pull the pork apart and pull out the bones, they will come out cleanly.
You can see how cleanly the bone came out on the left.

Serve the Slow Roasted Cider Pork with roast potatoes and seasonal vegetables and enjoy the soft, tender meat and crunchy, tasty cracking.

Finally, this melt in the mouth pork is perfect to roast a crowd. So invite all your family round, get everyone to pitch in with a dish and enjoy fun, feasting, friendship and laughter together. Since there is nothing like a good meal and great company to help people relax and unwind.

If you have enjoyed this recipe for Slow Roasted Cider Pork you may also like these:

Redcurrant Jelly Glazed Roast Lamb

FF Redburrant Jelly Glazed Roast Lamb — **Redcurrant Jelly Glazed Roast Lamb**

Lemon Thyme Roast Chicken

Garlic Rosemary Roast Potatoes

Do you enjoy cooking a roast for all the family, or is it too much hassle?

Thank you for all your photos and feedback via the comments section, Instagram and Twitter. I really do appreciate you making and baking my recipes and love to see how they turn out, so please keep the pictures and comments coming.

Whatever you are making and baking the Bank Holiday Monday, I hope you have fun creating your delicious feasts and sharing your wonderful bakes with lots of smiles.

Sammie xx

Strawberry Eton Mess

Oh how I love summer fruit. Ruby red strawberries, crimson through to black cherries, tart yet sweet raspberries and the array of different currents. I am definitely a soft fruit fan and love to eat them freshly picked, or use them in delightful, dessert recipes. This Strawberry Eton Mess is a classic English dessert, that is best made with fresh, local strawberries.

While homemade pavlova provides a crisp and marshmallow like texture that I’ve enveloped in lightly whipped cream, with sweet luscious strawberries.

Since this Strawberry Eton Mess is so easy to assemble, it is also brilliant as a make ahead dessert. The pavlova can be made the same day, or even the day before, strawberries can be hulled, quartered and left covered in a bowl and the cream takes only a couple of minutes to whisk by hand.

Finally, all of the ingredients can be assembled prior to serving, for a stress free delectable dessert!

Strawberry Eton Mess a classic English summer dessert.

True to my word, I am adding more desserts to Feasting is Fun. My family are loving the new-ish aspect to my blog!!

This Strawberry Eton Mess is probably one of my favourite desserts. The differing textures within the pavlova and the fresh local strawberries really make this a stunning dish. As with all recipes, especially those that have few ingredients, it really is worth buying the best that you can afford. Or in the case of this dessert, taking the time to make your own pavlova.

I know ready made meringues are easily available in supermarkets, they won’t give the marshmallow inner softness that a homemade pavlova yields. If you make your own ice cream like my Strawberry Ripple Ice Cream then you will be left with 4 eggs whites. The exact amount needed for this recipe.

I was fortunate to win some Hartleys strawberry jam on Twitter. Warmed slightly, so that it becomes a sauce, it adds the perfect finishing touch to this dessert. The bright red colour contrasts beautifully with the pale cream meringue and it lends an extra strawberry hit as you take your first mouthful.

Recipe: Strawberry Eton Mess serves 6

For the pavlova:

4 Large Egg Whites – preferably free range or organic

150g/5oz – 1 US Cup Icing Sugar

2tsp Corn Flour – also known as corn starch

1tsp White Wine or Cider Vinegar

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

For the Strawberry Eton Mess:

400g/ Fresh British Strawberries

300ml Double Cream

1tsp Vanilla Bean Paste – again I use Nielsen-Massey

1tbsp Caster Sugar

1tbsp Strawberry Jam – I used Hartley’s Best Strawberry Jam – warm slightly before drizzling onto the Strawberry Eton Mess

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

First of all line a large baking tray with baking parchment that has a 20cm circle, drawn in pencil, on the underside.
Into a spotlessly clean, large bowl place the egg whites.
Whisk until the egg white hold a stiff peak.

While whisking on a medium speed gradually add the sugar. Continue whisking until the meringue is glossy and shiny.
Sift in the cornflour and add the vanilla and vinegar.

Using a large metal spoon gently fold in the added ingredients into the meringue, turning the bowl until they are fully incorporated.
Spoon the meringue on to the baking parchment, keeping within the circle marked on the reverse.
Spread the meringue out so that it forms a circle and slightly build up the sides so that they are a little higher than the centre.

Place the pavlova into the centre of the oven and immediately turn the temperature down to 140C/120C fan, gas mark 1.
Bake for 1 and 1/4 hours. Then turn off the oven and leave the pavlova to cool inside the oven with the door very slightly ajar.
Once cooled removed the pavlova from the oven.

Cover the pavlova and baking tray in cling film until ready to use.

Assembling the Strawberry Eton Mess:

Hull and cut the strawberries into halves or quarters, depending on their size.
Into a large bowl add the cream, vanilla bean paste and caster sugar.
Whip the cream until it thickens, but is still floppy – not stiff.
Add the strawberries, break the pavlova up into bite size chunks and add those too.

Fold all the ingredients together with a large metal spoon.
Serve in pretty glass bowls with a drizzle of slightly warmed strawberry jam.

Because this is such an easy to assemble dessert, with a little preparation beforehand, you too can sit down and enjoy eating this with family, friends, or whoever you have invited round.

Also, if you wanted to up this Strawberry Eton Mess to the next level, a drizzle of my Boozy Berry Sauce, served cold, on top would be a fantastic idea! That’s one for the adults though.

Strawberries and cream are such a classic combination and here, in this dessert, they are lifted by the presence of amazing, homemade pavlova.

Tip: The pavlova itself can be covered in whipped cream and tart berries (passionfruit is also exceptionally good). One recipe two desserts!

If you have enjoyed the recipe for this Strawberry Eton Mess here are a few others you might like:

Lemony Strawberry Pavlova

FF Straw Eton Mess — Delicious Lemon Pavlova slathered in cream, decorated with strawberries and finished with a limoncello drizzle.

Raspberry Chocolate Ice Cream Sundae

Chocolate Brownie Raspberry Cheesecake

Do you enjoy desserts?

I hope you’ve enjoyed this post and have been encouraged to make and bake a pavlova. It doesn’t matter if they sink, or crack as it can all be covered with cream and fruit, or crumbled into the best Strawberry Eton Mess you have ever eaten!

Have fun making and baking in your kitchens. Keep the photos and comments coming, I’d especially like to see ones of you sharing your delicious feasts?

Sammie xx

This is not a sponsored post, the jam was won in a competition on Twitter.

Perfect Butter Shortcrust Pastry

Is the prospect of making your own pastry daunting? Because, for many people it is. Therefore, today I am going to show you how to make foolproof, Perfect Butter Shortcrust Pastry, that works for both sweet such as this Lemon Lime Merigue Pie and savoury bakes like this Smoked Bacon Asparagus Quiche

Since being taught to make pastry from an early age, I wonder if the fear that surrounds making it is simply that the skill is not being passed down, through the generations like it used to be. Another reason could be that Home Economics and cooking are not taught as widely as they once were. Likewise, commercially made pastry is readily available in most grocery shops. Yet nothing compares to the crisp, buttery flavour of homemade pastry.

FF Lemon Lime Meringue Pie — Lemon Lime Meringue Pie

Watching cookery programmes, where they may portray the ‘art’ of pastry making as a complicated process can be off putting. So it is understandable that some people are terrified to make pastry and therefore never attempt it. Today, in this tutorial, you will learn how simple it is to make Perfect Butter Shortcrust Pastry, that turn’s out beautifully every single time.

FF Perfect Butter Shortcrust Pastry — **Perfect Butter Shortcrust Pastry** great for quiches.

Keeping Things Simple

First of all, to reassure you, no kitchen machinery is used. Not even a food processor. Because, if I’m being completely honest, setting the food processor up in my kitchen takes longer than actually making the pastry by hand. So I really can’t be bothered with the hassle. Rather, the only two pieces of equipment I use are a dinner knife and pastry cutter.

If you haven’t seen or heard of a pastry cutter, they look like this.

They can be purchased inexpensively from Amazon or kitchenware shops. And a quick glance on the internet has assured me that the cost is £5 or under.

Keeping It Chilled

Most importantly, the simple key to making good pastry, is to work quickly and yet not rush, while keeping everything as cold as possible. Please, please do not become neurotic about it, as I have seen with some people.

Since my personal experience is that whenever I am stressed, rushed or uptight about something, if I bake, it inevetiably goes wrong. Or at least isn’t my best baking. Therefore, making pastry while relaxed and using a reliable recipe should guarentee good results.

Choosing The Best Ingredients

So that’s mindset and equipment sorted, next are ingredients. I use unsalted butter in all of my baking as it tends to be better quality than salted and also allows me to control the amount of salt in the recipe. Organic, stoneground flour and organic or free range eggs will always produce the tastiest pastry. Finally, adding salt is more important than you may think as it enhances the pastry’s flavour. And in comparison, very little is added to commercially available, ready made pastry.

Also, the quantity of cold water added, is a guide, as different batches of flour, butter and the weather, can all affect how much water is needed to bring the dough together. Don’t panic I will walk you through every step.

Recipe: Make 900g/2lb Perfect Butter Shortcrust Pastry

Enough to make 2 x 25cm/10in tart cases.

400g/14oz Plain White Flour

200g/7oz Unsalted Butter – cold from the fridge and cut into cubes

1/4tsp Sea Salt Flakes – I use Maldon

2 Large Free Range Egg Yolks – I use Waitrose own brand

Approx 180-200ml Cold Tap Water

Making The Perfect Butter Shortcrust Pastry Dough

First of all, into a large bowl add the flour, salt and cold cubed butter.

Using the pastry cutter, push and twist it into the flour, rotating the bowl occasionally. Scrape any butter that has become stuck on the pastry cutter off using a regular dinner knife.
Keep cutting the butter into the flour until it is about the size of peas.

Note: the flour does not look like breadcrumbs. Traditionally this is how pastry making is taught, to rub, or cut into the flour until it resembles breadcrumbs. If you do this your pastry will be okat. Yet, if you leave pea sized pieces of butter in the flour you will end up with crisp, Perfect Butter Shortcrust Pastry.
Next add the 2 egg yolks into the centre of the mix.

Add 150ml of cold tap water and stir the mixture using a dinner knife.
Continue adding water, in small amounts, 10mls, at a time, stirring with the knife until the pastry starts to come together.
Now switch to using your hands. Create a claw-like figure with your fingers. Gently bring the dough together, adding a little more water as necessary, until it just holds together in a rough ball shape.

Wipe the worktop surface with a clean, damp cloth, then lay over a large piece of cling film – the wet surface helps the cling film to stick and not move about.
Tip out the ball of pastry onto the cling film.
Wrap and shape into a large disc.

Resting The Pastry

Place the wrapped pastry into the fridge and chill for at least one hour.
And now put the kettle on and congratulate yourself on making Perfect Butter Shortcrust Pastry.

This recipe makes enough pastry to bake a 2 x 25cm/10in quiches.

While the Perfect Butter Shortcrust Pastry is resting in the fridge, it is an ideal time to prepare the filling.

Rolling Out The Shortcrust Pastry

Remove the pastry from the fridge. Place on a lightly floured surface and knead lightly.
Weigh the pastry where a recipe calls for a specific amount. Alternatively cut in half when making a quiche.
Shape one piece of the pastry into a ball.
Roll out gently from the centre of the pastry to the edge. Ensure the pastry keeps moving by dusting underneath lightly with flower.
Ideally the pastry should be about the thickness of a £1 coin – approx 1/4 inch.

Lining A Tin With Pastry

Loop the pastry around the rolling pin, this makes moving it easier and stops it stretching.
Gently allow the pastry to loosely fill your tin and then remove the rolling pin.
Ease the pastry into the tin, if it is fluted be sure to press the pastry into each of the flutes. Most importantly avoid stretching the pastry, as this will result in the pastry shrinking during baking.

Roll your rolling pin over the top of the tin and it will cut the edge of the pastry perfectly.
Dock (press with a fork) the pastry base, as this helps steam escape and creates a flat base.

Docked un-cooked Perfect Butter Shortcrust Pastry tart.

Place the tart tin back in the fridge for 30 minutes, this really helps the pastry keep it’s shape when being baked.
Cut some baking parchment larger than the width of your tin.
Scrunch up and then lay on top of the pastry in the tin. Fill the baking parchment with ceramic baking balls.

Blind Baking The Pastry

Place the pastry lined tins onto a baking tray and put in a preheated oven at 200C/180C fan, gas mark 6. Bake for 15 minutes.
As soon as the baking time has finished remove the tin from the oven.
Using the baking parchment, lift the baking balls free from the pastry lined tin.
Place the baking balls in a heatproof bowl to cool.
Put the tart tins back in the oven and bake for another 5 minutes if using for a filled tart or quiche. If baking the tart shell until cooked, depending on size, bake for a further 15 minutes or until the pastry is golden brown and cooked through.

Look at the gorgeous Perfect Butter Shortcrust Pastry crust. Deliciously light, crisp and buttery.

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

As you can see from the photos this recipe really does produce Perfect Butter Shortcrust Pastry. Also, the pastry has such a delicious flavour of it’s own, becoming part of the dish, not just a carrier of other flavours.

Unused Perfect Butter Shortcrust Pastry can be kept wrapped in cling film, in the fridge for up to 2 days, or it can be frozen, wrapped in cling film and popped into a freezer bag for up to 3 months.

Top Tip: Freeze any leftover pastry and after a while you’ll have enough for a recipe!

If you have enjoyed this Perfect Butter Shortcrust Pastry here are some other recipes you may like to try:

Quiche Lorraine

Cheddar Tomato Basil Quiche

Iced Bakewell Tart

Lemon Curd Sponge Tart

As with anything new, practising will improve your technique and consequently the pastry that you make. Since homemade pastry requires only a few ingredients, it is handy to know how to make your own. Whether it is for sweet or savoury bakes, this pastry recipe works beautifully. Also, it is much cheaper to make your own from scratch compared to buying ready made. And you know exactly what has gone into making it.

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.

Oat Chocolate Chip Cookies

So, if you’ve spent a little time on this blog, you’ll know that I am a self confessed Cookie Monster. And cookies are my favourite go to sweet treat. Perhaps that’s why there are 21 cookie recipes on here! Anyway I try to keep on the oat/nut/fruit side of things but I craved CHOCOLATE! So I caved and made these unbelievably good Oat Chocolate Chip Cookies.

They are so good!

Oh yes I did. I totally stacked a piles of these very yummy Oat Chocolate Chip Cookies. Because what’s better than one cookie? A whole stack of them!

So there you go, that’s my kind of maths.

Also adding oats to cookies does two important things; it nudges them slightly more toward the healthier end of the nutritional spectrum and it gives them a wonderful, chewy, almost nutty flavour.

A Family Of Cookie Lovers

While you all know how much I love and adore my family. I have the best hubby in the world, who has all but given up his office, so that I can store baking equipment. Bundt tins take up a lot of room you know! Also there’s my Star and Snugs, our two gorgeous girls who, help me so much. Whether it’s cooking dinner, cleaning, vacuuming and much more. Last but definitely not least is our little man, who isn’t so little anymore so I’ll call him by his best friends nickname, Bob. He is growing into a loving and strapping lad who is always ready to help, especially fixing things. And Bob has definitely inherited his paternal Grandad’s capability with his hands.

So you see I love them all – but – they also are cookie monsters. Which is fine I make food to be eaten, except out of this batch of 18 cookies I only ate 1. It didn’t help that I’d spent a few days in bed (see here ) after making these. While I appreciate that they bring me cups of tea, however, as I’d ordered some shortie biscuits, which I love, they brought those with my hot drink. So it was only a few days later, when I was able to venture downstairs that I realised they’d all gone!

A stack of Oat Chocolate Chip Cookies — Oat Chocolate Chip Cookies

I was sad for a teeny tiny moment and then very thankful and flattered that my lovely family had enjoyed them so much.

Family, My Biggest Supporters

Since they are my biggest supporters, along with extended family, it really gives me a warm, fuzzy feeling inside knowing I’ve made them something that they have really enjoyed. Although, being stuck in bed is not fun, knowing there is a tin full of cookies downstairs in the kitchen, helps me to feel that I am more present, than in reality I am.

Recipe: Makes 16-18 Oat Chocolate Chip Cookies

225g/8oz Soft Light Brown Sugar – I used Billingtons

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

175g/6oz Plain White Flour

100g/4oz Plain Rolled Oats – not quick cook

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Milk Chocolate Chips or Chunks

50g/2oz Dark Chocolate 70% cocoa

Method: preheat the oven to 170C/150C fan, gas mark 4, 350F

Making The Oat Cookie Dough

First of all, line 3 large baking trays with baking parchment.
Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
Sift in the flour, bicarb. salt and add the oats.
Add the chocolate chips.
Fold all the ingredients together until you have uniform cookie dough.
Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.

FF Oat Chocolate Chip Cookies — Cookie dough balls.

With slightly dampened fingers (it stops the cookie dough sticking to them), press down on each ball to flatten slightly.

Baking The Oat Chocolate Chip Cookies

Place the baking trays in the centre and lower parts of the oven. I rotate mine halfway through baking.
Bake for 15-20 minutes. The cookies are baked when they have spread out and are golden brown.
As soon as the cookies are baked remove the cookies from the oven. Because they will still be very soft, leave on the baking tray to cool and set.

As soon as they are cooled lift each cookie free of the baking parchment, use a palette knife to slide underneath the cookie first. Place the cookie back on the baking parchment.

Adding The Dark Chocolate Swirl

In a heatproof, microwaveable bowl add the chopped/broken up dark chocolate.
Zap for 20 seconds in the microwave stirring after each heating session. When the chocolate is almost melted remove from the microwave and continue stirring until fully melted.
Pour the liquid chocolate into a small disposable piping bag.
Snip the very end of the piping bag off, creating a small hole.
Pipe swirls onto each of the cookies. Use all of the chocolate up, simply pipe over the swirls again.

Set the cookies to one side to allow the chocolate to cool and set.
As soon as the chocolate is set, pop the kettle on, invite a neighbour round and spend some time chatting over a cup of coffee and delicious Oat Chocolate Chip Cookies.

In the United States and Canada where my friend Liz lives, they carry out cookie exchanges during the holiday season – usually from Thanksgiving through to Christmas. I love that idea! Baking up batches of cookies, sharing, swapping, making new friends, remembering old friends. Liz is an amazing cook and her attention to detail always leaves me impressed.

What do you think, should we have a cookie/biscuit exchange here?

Not because it’s ‘another American custom’ simply because it’s a great idea?

If you have enjoyed these Oat Chocolate Chip Cookies you may also like these:

Double Chocolate Nut Spelt Cookies

Caramac Caramel Cookies

Rolo Chocolate Cookies

Thank you to everyone who reads this blog. I really do appreciate you. It’s been wonderful seeing all the bake photos that you have been putting up on Twitter and Instagram. Please keep them coming and if you every have any questions about a particular recipe, either leave a comment, or probably for a quicker response send me a Tweet.

We have a three day bank holiday weekend coming up. So, whatever your plans, I hope that they involve lots of smiles, laughter, fun and feasting with friends, family and neighbours.

Sammie xx

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

Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. Also no extra additives are needed. Today I bring you Strawberry Ripple Ice Cream.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. Because it’s so easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

Loving My Ice Cream Maker

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found here and has won a coveted Which Best Buy Award. While I’ve said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. Since they are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

Because the ice cream custard base pretty much stays the same and then you can add whatever flavours. The flavour combinations are limitless! Therefore, having an ice cream maker in our kitchen for me, is essential.

Easy Gluten Free Dessert

For those of you on a gluten free diet, ensure the corn flour that you use is certified gluten free, then you can happily make these delicious, dreamy treats. should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

Supporting British And Local Farmers

There is one thing that I do feel passionately about and that is good quality, seasonal produce. And if you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch) – I use Dove Farm

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

Method: Ensure the ‘frozen’ part of your ice cream maker has been in the freezer for at least 24 hours – or according to manufacturers instructions.

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

First of all pour the milk and cream into a heavy based saucepan over a medium heat.
In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
As soon as the cream/milk in the pan has reached scalding point, small bubbles appear around the edge of the milky liquid, remove the pan from the heat.
With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
Pour the hot custard into a heatproof bowl, through a fine sieve
Place cling film directly on top of the custard to stop a skin from forming.
Allow the custard to cool slightly before placing the bowl in the fridge to chill.

Making the Strawberry Coulis and Sauce:

Wash the strawberries and pat dry with a clean tea towel.
Remove all of the green stems (hull) and place the strawberries into a blender.
Add 1 tablespoon of caster sugar, the framboise (or apple juice) and lemon juice.
Pulse and then blend on a high speed until you have a very smooth purée.

FF Strawberru Ripple Ice Cream — Fresh strawberry coulis.

Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
Cover the other half with cling film and place in the fridge.
Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Strawberry Ice Cream

First of all, set your ice cream maker up as per the instruction manual.
Pour the non concentrated strawberry coulis into the custard base and stir.
The pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
Stop the ice cream maker and remove the lid.

Remove the plastic churning paddle ~~and lick off all the soft ice cream to ensure it tastes good!~~
Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.

Finally clip on a lid and place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
Scoop into a waffle cone or bowl and enjoy!

Keeping My Summer Cool With Fruity Ice Cream

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

If you have enjoyed this recipe for Strawberry Ripple Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

Raspberry Chocolate Ice Cream Sundae

Very Vanilla Ice Cream

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone. As a result it is the perfect dessert for sharing with friends and family. Especially as I have yet to find someone who dislikes ice cream!

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

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

Lemon Thyme Roast Chicken

In every cook book I own and there are a lot of them, roast chicken features as an easy, everyday roast. While I completely agree that it is easy, I want to take my roast to the next level. First of all I start with a great, free range bird, fresh herbs and tangy lemon and what you get is my Lemon Thyme Roast Chicken.

A cook’s view on animal welfare:

Now don’t get me wrong, I love roast chicken, as long as it’s a good bird. By that I mean free range or organic. Not only am I concerned for the welfare of the chicken during its life, the additional antibiotics and fast growing make me shudder. Buying well bred, slow growing birds not only ensures a better quality of life for the chicken, the resulting taste, when cooked, couldn’t be more different to a standard, supermarket chicken.

I have mentioned before our decision, as a family, to eat less meat, but what we do eat must be of good quality. And yes that means paying more. Making the meat go further helps with the cost, but ultimately it is our personal choice. Especially with less additives/antibiotics and a happier lifetime, each chicken we eat is cooked with respect for the bird and I aim to waste nothing.

Grow your own herbs:

I grow a lot of our own herbs in tubs and in the garden. While rosemary and thyme are probably my most frequently used herbs. Also being hardy I can still pick them in the winter, along with bay and sage. Most supermarkets sell freshly potted herbs at a great price. Next time you are doing your weekly shop, grab a couple of pots, plant them into larger tubs, or the ground (only plant mint in a pot – it’s a thug in the ground!).

As you can see from the photo above, my thyme is just starting to flower. Pretty, tiny pink flowers that are fine to leave on the stalks and add extra interest when used as a garnish.

Roast Chicken – start with the right bird:

So let me encourage you to buy, or should I say invest in a slower growing free range/organic bird and a pot of fresh herbs. I buy all of our meet from Graig Farm in Wales and have done so for the last few years. Chicken used for this recipe came from them and the taste was noticeably better than a mass produced, supermarket bird. The only way you’ll know is by tasting the roasted chicken.

With free delivery on all orders over £100 and a new customer discount, it is well worth taking at look at their website here. I generally buy our meat in bulk and then fill the freezer. Since I find buying larger joints of meat works out more economical and bigger cuts of meat, especially on the bone, taste so much better. I realise there are 5 of us in our house, so let me reassure you that they sell a wide range of meats, in different cuts and sizes. Also if there’s something you’d like and they don’t list it, give them a ring. Especially as Graig Farm’s customer service is excellent and they always try to accommodate each individual customer’s requests.

Recipe: Make one 2.2kg/5lb Lemon Thyme Roast Chicken, serves 8

2.2kg/5lb Chicken – preferably organic or free range – ours was from Graig Farm

1 Fresh Unwaxed Lemon – scrub in hot water if waxed

Approx 10 Sprigs of Fresh Thyme

1tbsp Olive Oil

Sea salt – I use Maldon and Freshly Ground Pepper to season

Optional – 6 rashers smoked streaky bacon – again preferably organic or free range

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

Preparing the chicken for roasting:

Remove the chicken from the fridge 1 hour prior to roasting.
Take the giblets out of the cavity and pat the outside dry with kitchen roll.
Sprinkle a generous pinch of sea salt and freshly ground pepper into the chicken’s cavity.

Cut a lemon in half and insert into the chicken cavity.
Push the fresh thyme into the cavity with the lemon.
Place the chicken in a roasting dish that is just big enough to hold the bird.
Rub 1 tablespoon of olive oil all over the outside of the chicken.
Sprinkle sea salt and freshly ground black pepper all over the chicken’s outside.
Lay strips of streaky bacon across the bird.
Also tuck the giblets down the side of the bird. Because when roasted these will add massive flavour to any gravy or stock.

Next tightly cover the chicken in aluminium foil.

Roasting the chicken:

Place the chicken into the middle of the oven and roast for 1 hour 40 minutes.
After the roasting time has elapsed remove the chicken from the oven.
Remove the aluminium foil and cooked bacon rashers – cook’s perk!
Baste with the juices and place back into the oven for a further 20 minutes to crisp up the skin.
IMPORTANT NOTE: the cooking times are based on 20 minutes per pound of meat, plus an extra twenty minutes. For a 5lb chicken like this one, the roasting time is 1 hour 40 minutes, plus an extra 20 minutes – adjust your timings to fit the weight of your bird.
Remove the chicken from the oven at the end of it’s cooking time.
Press a sharp knife into the thickest part of the chicken’s thigh. The chicken is cooked if the juices are clear. If there is ANY hint of pink pop the chicken back into the oven and retest after 15 minutes.
As soon as the chicken cooked remove from it’s roasting tin and place on a board or serving platter. Use the leftover juices in the tin to make a lemon and thyme flavoured gravy.
Cover the chicken loosely with aluminium foil and allow to rest for 20 minutes (or up to an hour).

FF Lemon Thyme Roast Chicken with fresh herbs and lemon — Lemon Thyme Roast Chicken

Serving the Lemon Thyme Roast Chicken:

Serve the Lemon Thyme Roast Chicken with traditional roast potatoes and seasonal vegetables, or in the summer with hunks of good, homemade fresh bread like this Farmhouse White Loaf and a crisp green salad.

A delicious twist on a favourite roast, this Lemon Thyme Roast Chicken will awaken your taste buds and leave you wanting more!

If you’ve enjoyed the recipe for this Lemon Thyme Roast Chicken, here are few few more you might like:

Chicken Herb Burgers

Chilli Lime Chicken Kebabs

Chicken and Four Cheese Lasagne

Do you love Roast Chicken?

What is your opinion on organic versus standard?

It has been amazing to see so many of you putting up photos on Twitter and Instagram where you have made my recipes. Honestly I cannot express the gratitude I feel, when you place your trust in me. Ingredients cost money, which is why I test each recipe thoroughly to ensure you have the best possible chance of success when following them.

Seeing your makes and bakes keeps Feasting is Fun at the heart of what this blog is all about. Having fun whilst making and baking in your kitchens and then feasting and sharing with family, friends and neighbours.

That makes me smile!

Sammie xx

This is not a sponsored post. Please see my Disclosure Policy.

Garlic Cheese Bombs

Who doesn’t love garlic bread, served alongside a great pasta dish, with a glass of something chilled? I certainly do and after seeing a fantastic foodie craze on Pinterest I knew I had to try it. Everyone is mad about these Garlic Cheese Bombs!

Baked mozzarella stuffed buns being pulled apart to show the gooey, melted cheese. — Garlic Cheese Bombs

In our house these are the BOMB 😉.

Everyone loves it when I make them and having successfully frozen them, uncooked, they are great to have on hand. Fresh or frozen.

Honestly these Garlic Cheese Bombs have become such a massive hit in our house. I’m really glad that they freeze well as my family would scoff the whole lot if I baked them all at once. I have learned from the first time I made Garlic Cheese Bombs

Baking With Children

If you have little ones, they will thoroughly enjoy making these.

The only extra ingredient required to make the Garlic Cheese Bombs is a little patience. Making 30 – 40 individual, little cheese wrapped buns, could be seen as tedious – not here at Feasting is Fun though. We don’t do tedious!! So put on some great music or a play, clear the table and enjoy some therapeutic relaxation, whilst you play with dough!

Before you know it you’ll have two trays full of delicious, homemade, bread buns proving and you can give yourself a ~~smug~~ pat on the back, knowing that one tray is going to be stashed in the deep freeze.

Baking bread is a real passion of mine, second only to my faith see Important Stuff. As this week has been Real Bread Week it seemed fitting to end on a recipe that is fun to make and tastes best when feasting with family and friends.

Made From Scratch Versus Using A Bread Mix

I have made these Garlic Cheese Bombs using both my own dough recipe and a Wright’s bread mix. Truthfully and this almost hurts to write this, the children preferred the ones made with the bread mix.

Our children are very honest!!

Personally I think they are both great. The Wright’s bread mix is handy if you’re an infrequent bread baker, or haven’t made bread dough before and want to ensure they turn out great. My dough recipe is for those of us who are happy to make their dough from scratch. That said, there’s room in my kitchen for both.

Recipe: Makes 30 – 40 Garlic Cheese Bombs

1 quantity of dough that’s been proved and knocked back, from either my Farmhouse White Loaf or using Wright’s Baking Premium White Bread Mix

2 Tubs Mini Mozerrella Balls – there are approx 15 – 20 balls per tub

4 Fat Garlic Bulbs – or more if you want an extra garlic kick

100g/4oz Butter

4tbsp Olive Oil

1tsp Sea Salt – I use Maldon

1/2tsp Freshly Ground Black Pepper

Bunch of Fresh Parsley to garnish and add flavour

Making The Garlic Cheese Bombs

You will need a foil freezer/baking tray or 2 if you intend to freeze these.

Drain the mozerella balls well and count how many you have.
Make up the dough according to your chosen option.
Allow the dough to prove until doubled in size and then tip out on to a lightly floured surface.
For the very precise among you, weigh the bread dough and then divide that number by the number of mozerella balls. That will tell you exactly how much each piece of dough should weigh.
If you are more ‘laissez faire’ about things, like me, simply divide the dough evenly into 3 or 4 equal pieces (depending on whether you have 30 or 40 mozerella balls) and then divide each potion into 10.
Flatten a small portion of dough into a rough circular shape.
Place the mozerella ball in the centre of the dough circle.
Bring the edges of the dough up so that they cover the cheese and seal by pressing together.
Place the Garlic Cheese Bomb seam side down on a lightly oiled baking tray.

FF Garlic Cheese Bombs — After a while you get into a rhythm and the process becomes very relaxing.

Continue until all of the Garlic Cheese Bombs have been made, allowing space in between each one the tray so that it has room to rise.

Proving The Buns

The Garlic Cheese Bombs in the photo above are from the first batch that I made.
Leave until doubled in size.
Whilst the rolls are proving, make the garlic butter.
Place the butter, oil, crushed/finely minced garlic, salt and pepper into a small saucepan over a low heat.
Cook until all the butter has melted. Set to one side.
Preheat the oven to 200C/180C fan, gas mark 6, 400F.
When the Garlic Cheese Bombs have doubled in size, remove the damp cloth/cling film and brush liberally, using a pastry brush, with the melted garlic butter.

Freezing The Uncooked Bread Rolls

Now is the stage at which the Garlic Cheese Bombs can be frozen. Double wrap the foil tray with freezer safe cling film, label and pop in the freezer. They should be fine for at least one month in the freezer.

Baking The Garlic Cheese Bombs

To bake the freshly garlic glazed buns, place into the middle of the oven and bake for 25-30 minutes, or until the rolls are golden brown.
When baked remove the tray from the oven and immediately transfer the individual Garlic Cheese Bombs to a serving platter. Be careful as they will be very hot.
Pour over any garlic butter left in the tray and garnish with roughly chopped parsley,
Leave for 5 minutes before serving to allow thm to cool slightly.
Serve with a smile and watch as people break open these golden, light, cheesy rolls, flavoured with garlic butter.

Baking From Frozen

To bake from frozen, preheat the oven to 190C/170C fan, gas mark 5, 375F. Remove all cling film/foil. Place the frozen rolls into the middle of the oven and bake for 40-45 minutes, until golden and baked through. To test remove a roll and cut in half, if the mozerella is gooey and melted then the Garlic Cheese Bombs are baked. Serve as for freshly baked.

Making Ahead Tips

So you’ve got a party in the evening and you want to make these earlier in the day? I’d suggest making them the day, or even a few days aheadand stashing them in the freezer. Alternatively make them in the morning, glazed with garlic butter before their final prove (it’ll save you stinking of garlic as you great your guests 😉), wrap in cling film and keep in the fridge. Take them out 10 minutes before baking, whilst you preheat the oven and bake as for fresh.

Make ahead recipes are fantastic as they allow you to enjoy spending time with your guests, rather than being stuck, on your own in the kitchen!

If you have loved these Garlic Cheese Bombs, then here are some other recipes you might like to try:

Breadsticks with Garlic and Herb Dipping Oil

Garlic Rosemary Focaccia Bread

Cherry Tomato Mozzarella Basil Focaccia

I really hope you do try making your own bread. Most bread doughs can withstand a reasonable amount of mistreatment and still turn into fabulous loves, breadsticks, baguettes. The possibilities are endless and nothing, not even chocolate cake such as this White Chocolate Swirl Fudge Cake beats the smell of home baked bread.

Thank you for all you lovely comments, especially on Twitter regarding the great yeast debate – more on that in a future post! It really makes my day to see pictures of you baking my recipes and in most cases they look even better. Which I think is completely brilliant. You all inspire me to try harder and write easy to follow, delicious recipes.

Together we really do make Feasting Fun!

Sammie xx

Wright’s Baking provided me with the Premium White Bread Mix used in this recipe alongside my own bread dough recipe. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

Swirl Lime Drizzle Cake

If you love cake, especially the fruity citrus types, then you must try this Swirl Lime Drizzle Cake. A light, slightly tingly-on-the-tongue cake treat that is perfect for sharing!

This cake is so pretty, I really cannot stop looking at. Light sponge, flavoured with the juice and zest of fresh limes, draped in a tangy lime glaze and finished with sugar flowers.

When Is A Cake Pan A Bundt Pan?

I adore Bundt pans. Their beautifully detailed moulding creates a beautiful cake without the need for excessive decoration. I have the Heritage Bundt pan from Nordic Ware, which is very similar to this swirl silicone cake mould.

Nordic Ware own the trademark name ‘Bundt’ in this country. So although this beautiful Swirl Lime Drizzle Cake may look similar to a traditional Bundt pan, technically it cannot be called a Bundt cake.

The name of this creation – Swirl Lime Drizzle Cake – accurately describes exactly what this cake it. Yet only a bite can really covey the tongue tingling, luscious lime flavours, locked within it’s beauty.

Alternatively, this cake can be bake in a greased and lined 2lb loaf pan. Baking times may vary.

Citrus Flavours

Although Lemon Drizzle Cake is one of my favourite cakes, I have fallen in love with the lime flavour in this swirl cake. In contrast to the sharp, tangy lemon this Swirl Lime Drizzle Cake delivers a great, fresh, citrus flavour, that is softer on the palette. Lime has a rounder, less sharp flavour than lemon with added floral notes to it. Resulting in each bite of cake being gently filled with luscious flavour.

Because fresh lime juice is added to the drizzle glaze your tastebuds are immediately awakened on biting into a slice of this cake. And then golden, buttery sponge with a hint of lime and visible flecks of lime zest throughout the cake, give a pleasant rounded cake flavour.

The beautiful mould that was used to bake this cake was from the Bake Box. A monthly box full of baking equipment, recipe cards and instructions.

Bake Box Review

Each box contains:

Inspirational theme
6-8 bespoke bakeware items
1 Specialist colour, dust or glitter
Unique recipes with a creative twist
6 Full colour recipe cards

Each box is available on a monthly subscription at £14.99 (rrp £40). Personally I think this Bake Box is a great way to learn new techniques and at an amazing price. Also I am considering buying this as a subscription for my daughter’s birthday. So, why not a look at their website, Bake Box 3 has a back to nature theme!

Recipe: Swirl Lime Drizzle Cake serves 8

225g/8oz Caster Sugar – plus 2tbsp butter for greasing the mould

225g/8oz Unsalted Butter – at room temperature

5 Large Free Range Eggs

225g/8oz Plain White Flour- sifted

2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

2 Fresh Limes

250g Icing Sugar

Optional – sugar flowers and coloured sprinkles

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

Preparing The Silicone Mould And Making The Cake Batter

First of all, melt 2 tablespoons of butter. Brush the inside of the mould with butter, ensuring every part of the cake mould is buttered. Set to one side.
Place the sugar, butter and salt into a large bowl and whisk/beat until pale and creamy.
Add 1/3 of the sifted flour and 2 eggs. Whisk/beat until just combined.
Repeat the last step.
Sift the last of the flour and baking powder into the bowl. Add the last egg, the finely grated zest of 2 limes and the juice of half a lime.
Mix gently until everything just combines.
Spoon the mixture into the prepared cake mould and fill no more than two thirds full.

Baking The Swirl Cake

Place the filled cake mould on to a baking tray and place in the middle of a preheated oven
Bake for an hour. The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven.

Allow the cake to cool until just warm, in the silicone cake mould.
When just warm carefully turn the cake out onto a cooling rack.

Preparing The Lime Drizzle And Decorating The Cake

Sift 250g of plain icing sugar into a bowl.
Add enough lime juice, squeezed from the zested limes, to produce a thick, yet just dripping, paste.
Ensure you have a clean baking tray under the cooling rack.
Carefully spoon over the lime drizzle, scooping drizzle from the tray underneath by sliding the cooling rack along, until the entire cake is completely covered in lime drizzle icing.
Add little sugar flowers and/or sprinkles, whilst the icing is still tacky.
Set aside to allow the icing to set.

Perfect for afternoon tea, or a celebration. This Swirl Lime Drizzle Cake certainly stands out, both for its swirl shape and delightful soft, lime flavour.

Because of the slightly softer flavour that lime has, it works beautifully in this cake. A beautiful Spring cake that can be eaten throughout the year. And the only rule is, this cake must be shared. Since it is too good to keep it all to yourself!

If you have enjoyed this Swirl Lime Drizzle Cake here are some other recipes you may like to try:

Glazed Lemon Bundt Cake

Mini Lemon Drizzle Bundt Cakes

Lemon Blueberry Bundt Cake

I hope that you’ll agree, Bundt style cake moulds and genuine Bundt Pans really do produce beautifully patterend cakes, without any extra work from the baker.

That had got to be a good thing – right??

So, whatever you are making and baking in your kitchens, be sure to have lots of fun and create a feast worth sharing, As food always tastes better when it is shared.

Sammie xx

Bake Box provided me with box 1 from their monthly subscription, for the purposes of review. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

White Chocolate Swirl Fudge Cake

Today it is National Devil’s Food Cake Day! Who knew there was such a thing? Not me! So, never one to shy away from a challenge, I decided it was time that this cake had a makeover. Meet my White Chocolate Swirl Fudge Cake.

I have taken the classic Devil’s Food Cake and given it a makeover!

Having a packet of Wright’s Baking Chocolate Fudge Cake Mix to hand meant that making and baking this cake was so easy. The only change I made was using 60ml of melted butter, rather than the oil stated on the packet. The reason for doing this – well I had completely run out of vegetable oil.

Improvisation should be my middle name!

Creating THE Best Chocolate Fudge Icing EVER:

While the cakes were cooling I thought about the icing. Chocolate ganache, the mixture of chocolate and double cream was what I needed for this cake.

Or so I thought!

It would seem adding Rolo’s to hot, chocolate ganache, where they melt and become one, utterly fudgey icing, was a brilliant idea!

I have them occasionally 😉

As the chocolate fudge icing cools, ~~assuming you have some left after eating it~~ ~~from the bowl with a spoon~~, it retains a beautiful, glossy shine. The sun came out as I took these photos and the cake looked stunning.

As beautiful as this cake looked, draped in all it’s glorious chocolate fudge icing, it needed a lift.

Now I know there will be Devil’s Food Cake purists who disagree with the addition of dreamy, white chocolate swirls. That is why I have called this cake White Chocolate Swirl Fudge Cake – take off the swirls and you have a great Devil’ Food Cake.

Personally I love the white chocolate swirls. I think they make the cake look classier, plus they add a great vanilla taste, which rounds out the dark chocolate fudge icing.

So I’m keeping them. If you want to leave them off that’s your choice and I will not judge you.

Recipe: Makes one White Chocolate Swirl Fudge Cake serves 10

1 Packet Wright’s Baking Chocolate Fudge Cake Mix – alternatively you can use the chocolate cake recipe from this recipe – Chocolate Honeycomb Sponge Cake

60mls Vegetable Oil or Melted Butter – plus a little extra for greasing the cake tins

300g Dark Chocolate – I use Callebaut callets (which are mini buttons suitable for melting. I buy the from Amazon)

300mls Double Cream

4 Packet Rolo’s

50g White Chocolate

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

Making And Baking The Chocolate Fudge Cake:

First of all, grease 2 x 8″/20cm sandwich cake tins and line the bases with baking parchment.
Make up the chocolate fudge cake mix according to the packet instructions.
Divide the cake batter evenly between the 2 sandwich tins.
Place on the middle shelf of the oven.
Bake for 30 minutes. The cake is cooked when it springs back from a light touch.
Once baked remove the cakes from the oven and place the tins on to a cooling rack.
When the cakes are warm turn them out on to the cooling rack and allow to cool completely before icing.

Chocolate Fudge Cakes cooling.

Making the Chocolate Rolo Fudge Icing:

Fill a small saucepan with approximately 1 inch of water and place over a low heat.
Break or chop up all of the dark chocolate and place into a heatproof bowl that sits on top of the small saucepan.
Add the double cream and place the bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. This is called a double boiler.

When the chocolate has completely melted and combined with the cream, add the 4 packets of Rolo’s.

Once the Rolo’s have melted remove the bowl from the pan – be careful as it will be hot.
Continue stirring the chocolate fudge icing to help it cool down and thicken.
When the icing is cooled, but still pourable, it is time to assemble the cake.

Icing The White Chocolate Swirl Fudge Cake

Place the bottom cake, right side up onto a cake board or stand.
Pour over enough chocolate fudge icing so that when spread, using a palette knife, it almost reaches the edge of the chocolate cake.

Place the top half of the cake, right side up, on top of the icing filled bottom half.
Gently pour over the the chocolate fudge icing, starting in the middle. When the icing has reached the edge pour more icing around the outside edge so that it drips down and covers the sides.
Use a palette knife that has been kept in a jug of hot water and then wiped with a clean, dry cloth, to smooth the icing around the sides of the cake.
Set the cake to one side to set. In very hot weather place in the fridge to set.

Creating The White Chocolate Swirls:

When the icing is set – note it will not set hard like chocolate – you can decorate your cake.
Break up the white chocolate and place into a heatproof, microwaveable bowl and zap for 20 seconds at a time, stirring after each zap, until the chocolate is almost melted. Remove from the microwave and keep stirring until you have liquid, vanilla scented, white chocolate.
Pour the melted chocolate into a small, disposable piping bag.
Snip off the very end and pipe swirls around the outside edge of the cake, Let your creativity flow and swirl away!

This White Chocolate Swirl Fudge Cake is the perfect cake for feasting and sharing. It’s not everyday we make a cake like this, so when we do, invite all your friends and family round for some fun and cake!

Decadent, rich, deep chocolate cake, with layers of THE best chocolate fudge icing, finished with elegant swirls of white chocolate.

Devil’s Food Cake you’ve had your day – this cake is on another level!

If you know a chocolate lover, make this cake for them.

Got a friend who is down in the dumps, make this cake for them.

Want to show someone how much you care, make this cake for them.

Do you know someone who loves baking, but is a bit short of cash? Print off this recipe and buy the ingredients and gift it to them.

White Chocolate Swirl Fudge Cake – is the cake to bring a smile to people’s faces.

Who will you make smile??

If you have enjoyed this White Chocolate Swirl Fudge Cake then you may also like these recipes:

Glazed Orange Bundt Cake

Classic Coffee Walnut Cake

Double Cherry Drizzle Oat Bars

Feasting is Fun is all about sharing. I create great recipes for you to use and bake with and in doing so, hopefully encourage you to share your makes and bakes with others.

Never under estimate the power of a small, handmade gift. It can change a person’s day, make a family smile, or even make a lonely person feel cared for.

I hope you have fun making and baking in your kitchens. Thank you so much for sharing all of your bakes on a Twitter and Instagram, please keep them coming. I also love reading your comments, thank you for taking the time to write them.

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 Brownie Raspberry Cheesecake

Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

How pretty does this cheesecake look?

And you can make it too, with the additional help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box! Alternatively, you can follow my recipe below for an easy brownie base.

A slice of Chocolate Brownie Raspberry Cheesecake — A slice of **Chocolate Brownie Raspberry Cheesecake**

I love the gorgeously dense and fudgey brownie base to this cheesecake. Because chocolate and raspberry flavours work so well together this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Why a brownie base?

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. YET she does love the creamy, top part. Therefore this cheesecake was made with her in mind.

Since she absolutely loves brownies I decided to make a cheesecake with a brownie base. Also adding a layer of deep, dark chocolate ganache to the top of the brownie base to stop the base from becoming soggy. While this too adds another chocolate layer!

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe! — Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

Brownies this kit form

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. While baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! So all I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake. — **Chocolate Brownie Raspberry Cheesecake** fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. Also, with an added splash of raspberry liquer and vanilla notes from the white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer – can be substituted for cassis or fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

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

Making the Brownie Base:

First of all, line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
Follow the recipe card provided to make the brownies.
Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
As soon as the base is baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.

Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
Pour the chocolate ganache over the cooled brownie base.
Smooth to an even layer using the back of a metal dessert spoon.
Place in the fridge until the ganache has set.

Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the raspberry cheesecake filling

Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
Break up the white chocolate and place into a heatproof microwaveable bowl.
Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
Remove from the microwave and continue stirring until completely melted. Set to one side.
In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
Using a hand mixer, whisk until fully combined.
Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
Next pour in the melted white chocolate.
Whisk all of the cheesecake ingredients together until light and creamy.
Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.

Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Remove the cheesecake from the fridge.
Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
Release the springform catch and gently encourage the sides of the tin to fall away from the base.
Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.

Decorating the cheesecake

Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
Pour the melted chocolate into a small, disposable piping bag.
Snip off the very end of the piping bag to create a small hole.
Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.

Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve. — **Chocolate Brownie Raspberry Cheesecake** so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. Resulting in a cheesecake that is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

While the taste and texture of the brownie base was perfect, exactly like homemade. So I would definitely recommend it, especially if you bake only at weekends or for special occasions. Also, all the ingredients come pre-weighed, so you can easily make and bake brownies in under 30 minutes!

A delicious dessert with a slice in the foreground. — Chocolate Brownie Base Topped With Raspberry Cheesecake.

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake — **White Chocolate Strawberry Cheesecake.**

Strawberry Chocolate Cheesecake

Blackberry Nectarine Tart

I like to make cheesecakes all year round. Especially as frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months. Likewise, fruit tarts can also be easily made using frozen and store cupboard ingredients. Ensuring dessert is only a short bake away!

So, whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.