Recipes – Page 33 – Feasting Is Fun

Lemon Garlic Vegetable Orzo

Hi, have I got the easiest, tastiest, make ahead side dish for you? Oh yes I have! Lemon Garlic Vegetable Orzo. Also, this dish does not disappoint as it is delicious.

While I’ve said this is a side dish, it’s also vegetarian and makes a fabulous light lunch. Likewise, adding a few shavings of Parmesan would add extra oomph for lunch, served alongside some crusty, crunchy bread.

I’m getting hungry!

While I’ve used red onion, peas, sweetcorn and red bell pepper in this dish – but feel free to switch up the veggies (celery is also good) with whatever you have on hand. Most importantly, I would say that this Lemon Garlic Vegetable Orzo is best served at room temp, or even warmed – BUT NOT COLD! Because, no matter how much lemon/oil you add, when served fridge cold the Orzo clumps together and not in a good way! So there you go, an easy recipe that doesn’t take up any room in your fridge, or require any last minute fiddling. Yay!! Because, we like easy!

Orzo with vegetables and a lemon and garlic dressing. — Lemon Garlic Vegetable Orzo

Recipe : Lemon Garlic Vegetable Orzo serves 6-8 as a side dish.

500g/1lb Packet Dried Orzo – available from most supermarkets I buy mine from Waitrose

Juice of 1 Large Lemon

1 x Small Red Onion

150ml/5fl oz Extra Virgin Olive Oil

2 x Garlic Cloves – crushed

200g/7oz Frozen Peas

Medium Can Sweetcorn

Fresh Basil

Sea Salt – I use Maldon and freshly ground Black Pepper to taste

Making The Vegetarian Orzo Dish

First of all put a large pan of water on to heat up for the Orzo.

Place the lemon juice and finely diced red onion into a large bowl. Add a pinch of salt and mix together. Also leaving the onion in the lemon juice will remove the acrid taste!

As soon as the water in the pan is boiling add salt and then the Orzo. Cook according to the packet instructions, taking care not to overcook or the Orzo will simply clump together!

While the Orzo is cooking gently heat the Olive Oil and garlic together, for approximately 2 minutes on a medium heat. This allows the garlic to infuse the oil. And also the garlic is lightly cooked. Pour the garlicky oil over the onions and lemon juice.

Lemon Garlic Onions and Oil - add salt and pepper. — Lemon Garlic Onions and Oil – add salt and pepper.

Drain the Orzo as soon as it is cooked and pour straight into the bowl. Using a large slotted spoon immediately toss the Orzo in the oil/lemon juice, this will stop the Orzo from sticking together.

Place the frozen peas (I used petit pois) in the bowl and mix in with the hot Orzo.

Add the sweetcorn (drained) and the diced, red, bell pepper. And mix together with a fork, then taste for seasoning. Add salt and freshly ground pepper as necessary.

Take a handful of Basil leaves, roughly chop and sprinkle over.

Finally, cover with cling film and serve at room temperature.

This side goes fabulously with fish – Salmon especially, Chicken and Pork. Likewise, it makes a fab alternative to roast potatoes and hot veggies for a Summer roast, Also, it completely seals the deal as part of a buffet or served at a barbecue. And with very little effort needed!

If you have enjoyed this recipe for Lemon Garlic Vegetable Orzo you may also like these:

Tangy Lemon Potato Salad

FF Lemon Garlic Vegetable Orzo — Tangy Lemon Potato Salad

Crunchy Homemade Coleslaw

Roasted Summer Vegetable Orzo Salad

Enjoy feasting on this scrumptious dish and may we have many sunny days ahead to spend with friends and family, having fun round the BBQ!

Also, making sure there are hidden ‘Super-Soakers’ primed for action if it gets too hot – or boring!!!!

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

Sammie x

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

Easy Tex Mex Chicken

Hi, have I got the easiest, quickest meal for you? Yep, I have – Easy Tex Mex Chicken!

I am talking 5 minutes prep in the morning. Leave in the fridge all day and then throw in the oven for 45 mins before you want to eat. I told you it was Easy!! This delicious dish is fab served in Tortilla Wraps Fajita style, or alternatively, as I have, with potato wedges – well if you’ve got the oven already on…..

Oh my, this Easy Tex Mex Chicken served with wedges - delish! — Oh my, this Easy Tex Mex Chicken served with wedges – delish!

Recipe : Easy Tex Mex Chicken serves 5-6

750g/1.5lb Boned Chicken Breasts (approx 5)

1 Large Spanish Onion

3 Peppers – the colours are up to you!

1 Packet Fajita Seasoning – alternatively use 3 tsp Fajita seasoning

2 tbs Olive Oil or Rapeseed Oil – I use Kentish Oils

Method :

Pat dry the chicken breasts using kitchen paper.

Drying the chicken makes a real difference to the cooked dish.

Cut up the chicken into bite sized chunks (I used scissors) and place in a large, freezer bag.

With these 3 ingredients Easy Tex Mex Chicken is just that, EASY!

Pour a couple of glugs of Olive Oil over the diced chicken then tip in the contents of a Fajita mix.

Next it’s time to get chopping!

Ooh so pretty. Choose whichever colour peppers are your favourite and... — Ooh so pretty. Choose whichever colour peppers are your favourite and…

Chop the Peppers and Onion so they are about the same size.

Pop the chopped veggies into the freezer bag with the seasoned chicken and smoosh about a bit so they are covered in the spicy oil.

I prepared the Easy Tex Mex Chicken in the morning and then stashed it in the fridge until dinner time.

To cook, tip the contents of the freezer bag into a shallow oven proof dish. Place in a preheated oven 200C/185C fan and cook for 45 minutes.

Easy Tex Mex Chicken with softened peppers and caramelised onions - delish! — Easy Tex Mex Chicken with softened peppers and caramelised onions – delish!

To serve either warm some soft tortillas and load up fajita style, or, as I did tonight simply popped in some Baked Garlic Herb Potato Wedges . Since the oven is on it makes sense.

Well that’s dinner sorted!!

Enjoy how easy this feast is!

Sammie x

Extreme Chocolate Cookies

Hi, have I got a treat for you today – Extreme Chocolate Cookies. Also if you love cookies and need a chocolate fix then these babies are definitely for you!

I’ve been unwell lately, including a 2 week stay in hospital (I’ll save that for another post). Since having been home for 2-3 weeks now, today was the first day I really had the energy to bake. So, unashamedly I decided to make these Extreme Chocolate Cookies for our gorgeous children and my wonderful hubby, who has taken THE BEST care of me. I really do love that man.

Rows of Extreme Chocolate Cookies. Is there a better sight?

I know that I’ve said it before, but baking or cooking for others, especially my family, is one of the ways I like to show my love for them. While chocolate is not my go-to favourite Cookie. Since I favour nutty, fruity, oat cookies. Yet I obviously had to try one of these and they are my favourite chocolate cookies to date!

Recipe : Makes 18 Extreme Chocolate Cookies

225g/8oz Unsalted Butter softened

150g/5oz Dark Soft Brown Sugar

1 Large Egg at room temperature

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

1/4 tsp Sea Salt -I use Maldon

225g/8oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut

1/4 tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

150g/5oz Milk Chocolate Chunks

Preheat oven to 170C/150C fan, gas mark 3, 325F

Making the cookie dough

First of all, in a large bowl add the butter, sugar and salt. Whisk until well combined and fluffy.

Add in the egg and vanilla extract to the whisked butter/sugar.

Add the egg and vanilla extract and whisk until combined.
Next, chop up the white and milk chocolate into chunks.

These chocolate chunks are what make the cookies EXTREME!!!

Add the flour, cocoa, bicarbonate of soda and chocolate chunks to the bowl.

Once combined these ingredients make Extreme Chocolate Cookies!

Mix all of the ingredients together until just combined.

Shaping and baking the cookies

Take approximately a tablespoon of mixture, roll into a ball shape and place onto a parchment lined baking sheet.
Repeat until all the mixture is used.

These cookie dough balls are about to be squished!!!

Wash your hands, they WILL look like you’ve been making mud pies! Now using your fingers squish the cookie balls, they will still spread a bit whilst cooking.

The finger marks leave a pretty pattern even once baked!

Finally place the baking sheets in the oven and bake for 15-20 mins. I rotated my baking sheets halfway through the cooking process so that the cookies baked evenly. This is fine with cookies NOT cupcakes!
As soon as the cookies are baked remove from the oven and allow the Extreme Chocolate Cookies to cool on the trays for 5 mins, then transfer the cookies to a cooling rack.

While the cookies cooled I sent the children a text (at school – rebel mummy!!!) and put the kettle on for a lovely cuppa!!

Finally I can’t tell you how good it feels knowing I’m getting back to being me. Sooo good.

If you have enjoyed this recipe for Extreme Chocolate Cookies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

FF Extreme Chocolate Cookies — Bakery Style Soft Triple Chocolate Cookies

Sour Cherry Chocolate Chip Cookies

Caramac Caramel Cookies

Am I alone? Why do you bake? I’d love to hear what motivates you?

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 replicated without the written permission of the owner. Please see my Disclosure Policy.

Jerk Pulled Pork Watercress Sandwich

Hi, sorry for not posting recently, had a spell in hospital but home now and couldn’t eat the rest of this Jerk Pulled Pork Watercress Sandwich without sharing it’s deliciousness with you all!!

Oh my, this Herk Pulled Pork Sandwich may be the best sandwich I've ever tasted, in like, ever, in my life, since I was born. Did I mention it's soooooo good??? — Oh my, this Jerk Pulled Pork Watercress Sandwich may be the best sandwich I’ve ever tasted, in like, ever, in my life, since I was born. Did I mention it’s soooooo good???

I had already eaten half – I’m sorry was very hungry- of this Jerk Pulled Pork Watercress Sandwich, when I had an epiphany!! It was sooooo good, I stopped eating, grabbed phone, attempted to take photos – I was in bed, so apologies for crumbs and general absence of food/photo styling – then quickly polished the last half off!!

Please note the Watercress was ABSOLUTELY not arranged for effect - it had simply fallen out of the other half I'd already eaten!!! — Please note the Watercress was ABSOLUTELY not arranged for effect – it had simply fallen out of the other half I’d already eaten!!!

So, we had shoulder of pork, cooked with a couple of bottles of cider, for dinner on Sunday. It was delish with mash and veg! Will post recipe when I cook it again, promise. Anyway, cooked low and slow, pork shoulder makes the best pulled pork. It was quite a large joint and made fab Fajitas for dinner on Tuesday. Rummaging around in the fridge today I realised there was still some meat left and so, not wanting any to go to waste, turned it into a fab lunch.

Ooh check out my funfetti painted nails!!!

Here’s how I did it:

I used leftover pork (shoulder, roast leg or tenderloin would also work), but you can easily buy packets of pulled pork in the supermarket. Just make sure the pork is already cooked.

It’s hard to give amounts as it depends in how many Jerk Pulled Pork Watercress Sandwiches you are making and how big those sandwiches are going to be. I used sourdough bread, unbuttered and allowed a generous handful of both pork and watercress for each of the two sandwiches made.

I chopped up the pulled pork and heated it up with a good dollop of Levi Root’s Reggae Reggae Jerk Sauce until bubbling and completely reheated. The Jerk Pork was then generously place onto the bread, topped with watercress and another slice of bread.

Hey presto, one of the best hot sandwiches I’ve ever eaten was created. The best way to use up roast pork leftovers. Delish!!

Now I’ve shared the 4 ingredient recipe, feel free to add, embellish (I’m thinking panini/melted cheese/jalapeño’s) the possibilities are endless. If you make this Jerk Pulled Pork Watercress Sandwich please share your detectable, taste bud tingling results with me?

Hot, moist, peppery, meaty - Jerk Pulled Pork Sandwich - a must try for leftover pork! — Hot, moist, peppery, meaty – Jerk Pulled Pork Watercress Sandwich – a must try for leftover pork!

Note: I came up with the idea, my gorgeous hubby takes all the credit for ‘pulling’ it all together.

Happy Feasting and I’m hoping to get back to baking ASAP.

Sammie xx

Chocolate Chip Brazil Nut Buns

Hi there, have I got a FEAST for you, Chocolate Chip Brazil Nut Buns. Delicious, easy to make and very more-ish!

Ooh are these yummy! Made with all butter puff pastry these Chocolate Chip Brazil Nut Buns could not be easier to make and disappear fast as soon as they’re out of the oven.

The perfect portion of deliciousness! Gooey chocolate inner, crispy, crunchy, nutty topped buns.

It may be worth making a double batch of these, as they make the perfect portable gift, just make sure you have enough to go around as well!!!

Recipe : Makes 12 Buns

For the topping :

100g/4oz Brazil Nuts

100g/4oz Unsalted Butter – melted

75g/3oz Dark Brown Sugar

For the Buns :

1 Packet 450g/1lb All Butter Puff Pastry – thawed if frozen.

1tbsp Melted Butter

1/2 tsp Freshly Grated Nutmeg

100g/4oz Dark Brown Sugar

225g/8oz Milk Chocolate Chips

100g/4oz Brazil Nuts

Method :

Preheat the oven to 200C (185C fan).

You will need a deep muffin/cupcake tin to bake these buns in. No pre-greasing of the tin is required.

The topping of these Chocolate Chunk Brazil Nut Buns is actually placed in the bottom of the muffin tin. When the buns are turned out, the bottom becomes the top!!!

For the topping mix the melted butter and sugar together. Add in the roughly chopped Brazil nuts.

The roughly chopped Brazil nuts, on the left are for the topping. The finer chopped nuts, on the right, are for inside the buns.

Place about a teaspoon of the butter/sugar/nut mixture into each muffin holder in the tin.

This sweet, nutty mixture will become the topping for the Chocolate Chip Brazil Nut Buns!

Now for the buns :

My package of puff pastry came in 2 blocks. If you have 1 block, roll out the pastry to twice the width.

One half of the pastry block. Placed on a floured surface.

Roll out the pastry to 26cm/10″ wide by 29cm/11″ long.

Brush the rolled out pastry with melted butter.

Grate the nutmeg directly over the buttered pastry. If using ground nutmeg, sprinkle evenly over the pastry.

Freshly grated nutmeg is sooo much better if you have it.

Sprinkle first the sugar, then the chocolate chips and chopped Brazil nuts evenly over the pastry (only use half of the amounts if rolling out half of the pastry, as I have).

An even layer of sugar, chocolate and nuts spread over the rolled pastry.

Use both hands to ensure the pastry is evenly rolled.

Finishing with the pastry seam underneath.

Trim either end and then cut the pastry log in half.

Divide each half into 3 (for half a pastry block), or 6 if you've rolled out the entire 450g pastry block. — Divide each half into 3 (for half a pastry block), or 6 if you’ve rolled out the entire 450g pastry block.

Place each nutty, chocolate portion on top of the butter/sugar/chopped nuts in the muffin tin.

Ooh only 30 minutes away from baking deliciousness!!

Place the muffin tin into the preheated oven and bake for 30 minutes until golden and bubbling.

Remove from the oven, look at how scrummy these Chocolate Chip Brazil Nut Buns.

Allow to cool for 5 minutes and then place a baking tray over the buns. Flip the muffin tin over and prepare to be amazed!

It works every time! Perfect Brazil Nut topped buns.

Allow to cool as the chocolate and sugar in the centre are very hot. The perfect time to put the kettle on, invite round family, friends and neighbours and prepare to FEAST on these amazingly yummy Chocolate Chip Brazil Nut Buns!

If you try this recipe I’d love to here how you get on and your thoughts?

Sammie x

Best Beef Casserole

Hi there, thank you for stopping by ; this really is the easiest Best Beef Casserole. Perfect for colder spring evenings, warming you through with minimum effort!

Even though it’s officially Spring, here in the UK, some evenings can still be pretty chilly and this Best Beef Casserole is the perfect antidote. Also I think I’m going down with a cold, so I wanted any easy meal (I’ve zero energy) that wasn’t too rich.

Recipe: Serves 4 Adults

1 Large Onion – finely diced

2tbsp Olive Oil

450g/1lb Beef Steak (braising/chuck)

3tbsp Plain Flour

3 Large Carrots – peeled and diced

2 Bay leaves

1 Beef Stock Cube

2tbsp Tomato Puree

Salt and Pepper to season

Method :

In a wide pan add the olive oil and warm over a medium heat. Add the diced onions and sauté until translucent.

Sauté the onions until...... — Sauté the onions until……

This!! Translucent onions - it takes approx 5 mins over a medium heat — It looks like this!! Translucent onions – it takes approx 5 mins over a medium heat.

Whilst the onions are sautéing chop the beef into bite sized chunks.

Now add the 3 tablespoons of flour and season with salt and pepper.

Toss the beef chunks in the seasoned flour.

Toss the flour coated beef chunks into the pan. Shake the pan so the beef is in one layer. When browned turn the chunks over, repeat until the beef chunks are browned on all sides.

Don't worry if you get sticky bits on the bottom of the pan. This means flavour! — Don’t worry if you get sticky bits on the bottom of the pan. This means flavour!

When the beef is browned all over add the diced carrots a 2 bay leaves.

Bay leaves and Beef are made for each other!

Pour water over the pan contents, until just covered. As this heats up, the flour will thicken the casserole.

Crumble in a beef stock cube.

Next add the tomato purée.

The tomato purée adds flavour, colour and will also help thicken the sauce.

Stir, scraping all the delicious dark, beefy residue from the bottom of the pan, so that it mixed into the sauce.

Mmmm. Simmer on a low heat, or place in a 140C oven for approx 2 - 3 hours, until the sauce is reduced and the beef is soft and tender. — Mmmm. Simmer on a low heat, or place in a 140C oven for approx 2 – 3 hours, until the sauce is reduced and the beef is soft and tender.

The beef should be tender enough, once cooked, so you can cut through it with a spoon! Delicious the Best Beef Casserole.

I served this casserole with mashed potato and broccoli.

A delicious, warming, homemade beef casserole. Just what I needed.

This meal was absolutely scrumptious. Perfect for a weekday meal. A feast in a bowl!

Sammie x

Crusty White Bread

Hi, how are you liking my new site layout? This is my first recipe post : Crusty White Bread. Delicious and Homemade, since recovering my site from WordPress Help The WhiteScreen Of Death. It’s not completely ‘fixed’ yet – so I’m going through, remaking some of my earlier recipes and posting them, starting with Crusty White Bread.

This loaf of Crusty White Bread is for a small loaf (450g/1lb flour) baked in a 2lb loaf tin.

I just want to take a moment to talk about ingredients; as there are only 5 ingredients in this Crusty White Bread it really pays to use good quality flour. Shop brand, cheap bread flour WILL make a perfectly good loaf, however, if you want the BEST tasting loaf; organic, unbleached, strong bread flour will REALLY make a difference!

Yes this flour is more expensive (I buy in bulk online – it really helps bring down the cost), but when comparing the price of a homemade, organic, loaf of Crusty White Bread to a shop bought, plastic wrapped loaf, not only is the difference astoundingly smaller, but the quality of the homemade loaf is way, way better!!

The perfect slice. Lovely soft crumb inside with a nice crunchy crust.

Convinced yet?? Make one loaf of Crusty White Bread and try for yourself!

Buttered and slathered in strawberry jam. The best Crusty White Bread ever!!

Recipe :

300ml Tepid Tap Water

1 Sachet/7g Active Dried Yeast

450g/1lb Strong White Bread Flour – I use Organic, unbleached.

3/4tsp Sea salt (1/2tsp free flowing)

25g/1oz Unsalted Butter – cubed

Method:

For ease I use a bread maker to mix, prove and knock back the dough.

You can also make the Crusty White Bread by hand, or use a stand mixer with a dough hook attached.

For the purpose of this and every other Bread recipe, the bowl is a large bowl/the bowl of the stand mixer/the removable container from a bread maker.

Pour 300ml of warm water into the bowl. Sprinkle over the yeast. Add the flour to the bowl. Next add the salt and butter.

Set your bread maker to mix and prove, press start, make a cup of tea!!

Set your stand mixer to slow mix, allow the dough hook to mix and knead the dough for 10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with cling film, place in a warm, draught free spot until doubled in size 1-2 hours.

*If making the bread by hand, rub the butter into the flour, sprinkle over the yeast/salt and mix through the flour using your hand, make a well in the middle of the flour and add most of the water (280ml). Bring all the ingredients together using your hand (in a claw like position). Mix thoroughly adding the rest of the water if the dough seems dry. Tip out the dough onto a lightly floured surface, using the heel of your hand push out the dough from the centre. Fold the dough back into the centre, rotate a quarter turn and repeat for 10-15 minutes until the dough feels, smooth, springy and elastic in your hands. Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm draught free spot until doubled in size 1-2 hours.

Once doubled in size gently punch the dough in the oiled bowl (if using a bread maker, set to mix for 20 seconds – this will ‘knock back the dough and is the main method I use).

Turn the knocked back dough onto a lightly floured surface. Stretch the dough lengthways, then fold the ends into the middle. Rotate the dough a quarter turn and repeat the stretching/folding/rotating 3 more times – this technique builds structure into the loaf and my bread baking really improved once I’d adopted this small extra technique.

Place the dough into a buttered 2lb loaf tin. Cover with a clean tea towel, leave again to double in size, as before.

Preheat the oven to it’s hottest setting (250C in my oven). Place a deep tray, half filled with hot tap watering the bottom of the oven – this will create steam, helping build a crunchy crust.

Once the dough has doubled in size remove the towel and place the tin in the oven. Immediately turn the oven down to 225C (or down 1 gas mark).

Bake for 20 minutes until golden brown (30 minutes for a thick crust). I then turn my loaf out directly onto the oven rack and continue to bake for a further 10 minutes, this allows the base and sides to get really crusty.

When baked remove from the oven and turn out of the tin immediately (if not already done). The base of the loaf should sound hollow when tapped with your knuckle. Leave to fully cool on a rack.

Nothing beats the smell of homemade bread! Mmmmm

Inhale deeply, enjoy the smell of freshly homemade bread! No matter how many times I bake bread, the smell still warms my heart every time.

Ideally you should leave the loaf to cool completely, it will cut much better when cold. Who am I though to deny you warm bread, smothered in butter???

If you try to cut through the loaf, hot, straight from the oven, the inside will squish together and it will be almost impossible to spread butter on! Give the loaf at least 30 minutes to cool a bit before you start slicing.

Yummy Crusty White Bread!

The same loaf baked the following day for 20 minutes in its tin - I forgot to turn the oven temp down!!!!! — The same loaf baked the following day for 20 minutes in its tin – I forgot to turn the oven temp down!!!!!

Bread is the ultimate sharing food. Everyone sitting round the table having toast for breakfast, or dunking thick slices into warming soup. Even Jesus took bread and shared it with His disciples and when feeding the 5000. Wow what a feast that must have been?

Bake a loaf for someone – it will make them smile and feel loved?

Until next time remember Food Tastes Better When It’s Shared!

Sammie x

Am I Being Silly About Silicone?

Hello there, thank you for stopping by. Do you mind me asking you a question? Am I being Silly about using Silicone???

Cute little chocolate spoons made in a Silicone mould.

The photo above shows gorgeous little chocolate spoons, made in a Silicone mould.

Silicone chocolate spoon mould, available from Lakeland.

The little choccie spoons are made in this lovely, flexible, Silicone mould. I’m pretty ok with that. It’s a mould! It doesn’t go in the oven, so I have faith that it’s ok to do the job of setting chocolate that’s poured into the little spoon shapes.

So all good so far. Now here comes the bit I struggle with. Baking, in the oven, using Silicone as cupcake cases, cake tins (Silicones???) and finally, as well as all the other shapes and sizes that Silicone bakeware comes in, this……..

I just can’t get my head around using something ‘plastic’ in the oven, in heat, where it’s hot, to cook something in.

I know it must be fine for use as baking equipment. I’ve seen chefs and cooks (including Nigella – she wouldn’t steer me wrong – would she???!) use Silicone for baking on the TV and they seem fine. It’s just, well, it’s not metal. Cake tins are metal (the clue is in the name!!)! They are sturdy and strong and don’t, for one moment look like they are going to MELT in the oven (don’t even get me started on whether they are safe, or if they are going to leach poisonous, plastic, chemicals into my food????).

Am I alone??? Are they really safe?? Is Silicone better than metal??? You see I’m just not convinced. I’ve been wanting to make Macaroons for ages. Every time I get a new Lakeland catalogue through the post, the Macaroon mould speaks to me – not literally!!! I want to make these…….

Perfect, precise, pretty Macaroons - cooked on a Silicone sheet - help???!!! — Perfect, precise, pretty Macaroons – cooked on a Silicone sheet – help???!!!

Please help me? Have you cooked/baked with Silicone. Does it work? Did you get poisoned – I’m serious here people. Is it fiddly to work with – the Macaroon mat looks very floppy and not sturdy, if I have to put it on a baking sheet doesn’t that defeat the object of using Silicone in the first place? Does it make food taste odd??

I really need your help to decide if I should invest in Silicone bakeware or stick with my solid metal (very reassuring that solid and metal bit!) bakeware???

Please share your thoughts and experiences with me? I really would appreciate your help with this.

Thank you. Sammie x

Note : All pictures taken from the current Lakeland catalogue.

Cranberry Oat Cookies

Hi, there. How are you today? I woke up and felt the need to bake – it’s been too long. As soon as I checked my blog posts I realised it’s been ages since I have posted a cookie recipe. So, today I bring you my Cranberry Oat Cookies.

Although I haven’t posted a new recipe since my last Cookie post, that doesn’t mean I have abstained from baking cookies. Rather it means I’ve baked Cookies I’ve already posted. Confused yet? So I baked a batch of Cranberry Oat Cookies. I think these may be my favourite Cookies today!

As a result of a mash-up of two previous recipes I’ve posted – Almond And Cranberry Cookies and Apricot Oat Crumble Cookies I created a new recipe.

FF Cranberry Oat Cookies — Cranberry Oat Cookies

Since I really fancied Cranberries, Oats and Almonds I made these new cookies, throwing in all the ingredients hoping they would turn out ok. Oooh they are so much more than ok they are scrumptious.

Recipe : Makes 18-20 Cranberry Oat Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/2tsp Almond Extract

1/4tsp Sea Salt – I use Maldon

175g/6oz Plain White Flour

175g/6oz Oats – not quick cook

100g/4oz Dried Cranberries

50g/2oz Flaked Almonds

Method :

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

Making And Shaping The Cookies:

First of all, unless using non stick, line 2 baking trays with baking parchment.
Into a large bowl add the butter, sugar and salt. Beat together until pale and fluffy – I used an electric whisk, a stand mixer with the paddle attachment fixed is fine.
Add the egg yolk and vanilla/almond extracts and thoroughly mix in.
Next add the flour, oats, cranberries and flaked almonds. Mix until just combined.
Take about a heaped tablespoon of the Cookie dough and roll into a ball using your hands.
Place the Cranberry Oat Cookie dough balls onto the baking tray.

Using your fingers gently press down to lightly flatten them.

Baking The Cookies

Place the cookies into the middle and lower part of the oven.
Bake for 25-30 minutes until golden brown.

As soon as the cookies are golden, remove from oven and allow to fully cool on the baking sheets. This allows the Cranberry Oat Cookies to firm up.

Store the cold cookies in an airtight container and eat within a week.

If You Have Enjoyed This Recipe For Cranberry Oat Cookies You May Also Like These:

Strawberry Oat Crumble Cookies

Cherry Bakewell Cookies

Cranberry Walnut Flapjacks

Since one of my best friends has been unwell recently, a fresh delivery of Cookies will be just the boost she needs. As a dear friend, who also has a sweet tooth I know she will enjoy these. So I can stop by for a cuppa and chat while sharing these cookies. Because food always tastes better when it’s shared! Who will you share your Cookies with?

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

Sammie x

Chicken Four Cheese Lasagne

Hi, roadway I’m sharimg my recipe for Chicken Four Cheese Lasagne. It is a tasty twist on a classic dish. While there are a few steps to follow, each part of the recipe is easy to follow. And there is no need to precook the lasagne sheets. Making this recipe using minced chicken is a tasty twist on an Italian classic.

Delicious, cheese sauce topped, chicken lasagne - delish! — Delicious, cheese sauce topped, chicken lasagne.

As a busy household, make ahead meals are a life, or should I say a sanity saver.

A perfect, portable meal for sharing with others.

By substituting beef with minced chicken, the resulting baked lasagne becomes a lighter dish. Not lighter in calories, with the delicious four cheese sauce. Rather, not as heavy on the stomach. And the four cheese sauce was the result of me raiding the fridge for leftover Christmas cheese.

The Four Cheese Sauce tops of this lasagne perfectly!!

Since minced chicken may not be available everywhere, minced turkey is a great substitute. Alternatively, processing skinless chicken breasts, thighs or a combination in a food processor would be another way to make your own chicken mince. Another option, finely chopped chicken using a sharp knife would work and give the lasagne added texture.

Recipe : Chicken Four Cheese Lasagne Serves 6-8 portions.

Chicken Lasagne Sauce

450g/1lb Chicken Mince

1 Large White Onion

2tbsp Olive Oil – I use Filippo Berio

2 Celery Stalks – the larger outside stalks

1 Green Pepper – washed, deseeded and finely diced

2-3 Carrots – peeled and finely diced

3 Garlic Cloves – minced or crushed (using a garlic press)

3 x 400g Chopped Tinned Tomatoes

2tbsp Tomato Puree

1tsp Dried Mixed Herbs – or fresh basil, oregano, parsley and thyme – to taste

1tsp Sugar

Salt and Ground Black Pepper – to taste

Cheese Sauce :

3tbsp Butter

3tbsp Plain White Flour

750-800ml/Approx 26fl oz Whole Milk

6oz Hard Cheese – I used a 50/50 mixture of Mature Cheddar and Swiss Cheese cut into small cubes or grated

4.5oz/125g Riccota Cheese

250g/8.5oz Mozzarella Cheese

1 tsp Nutmeg – freshly grated if possible

Salt and Freshly Ground Black Pepper to taste.

Butter – For Greasing the Lasagne Dish

1 packet Dried Egg Lasagne Sheets 375g/13-14oz – dont worry if the packet requires pre-cooking you won’t need to.

Method:

A rectangular, ovenproof dish approximately 30cm x 20cm x 9cm (12in x 8in x 3.5in) is needed to make this lasagne.

Making The Chicken Lasagne Sauce

First of all finely chop the onion, celery, green pepper and carrots.
Heat the olive oil in a large sauté pan.
Add the diced onion and sauté for 5 minutes over a medium heat until the onions start to turn translucent.
Next add the diced celery to the pan and continue to sauté for a couple more minutes until the celery starts to soften.
Push the onions and celery to one side of the pan and add the Chicken mince to the other side. Alternatively if you don’t have a large sauté pan, remove the onions and celery, into a separate dish and then add the Chicken to the pan.
Cook the chicken, using a wooden spatula to break up the mince so large clumps of meat don’t form.

Having a large sauté pan means you can cook all the ingredients in one go!!!

Unlike beef mince, the chicken mince will get lighter as it cooks.
Cook the chicken turns opaque but not browned.
Now add the carrots, green pepper and the minced garlic.

As soon as everything is mixed together add the tomatoes. Also fill each empty can almost to the top with water and add that to the pan.
Add the tomato purée, dried or fresh chopped herbs.
Give everything a good stir then add the sugar, half a teaspoon of salt and a good grinding of black pepper.
Turn the heat to medium-low and leave to gently bubble away on the stove for an hour, stirring occasionally.

Making Four Cheese Sauce Lasagne Topping

Place a medium sized pan over a gentle heat. Add the butter and cook until melted and starting to sizzle.
Next tip the flour on to the melted butter stirring constantly until combined and smooth.
Continue to cook for a couple of minutes.

This is what the butter and flour should look like.

Start slowly adding the milk, stirring vigorously as the paste thickens. Continue stirring while adding small amounts of milk.

The sauce will become very thick. DON'T WORRY!!!! — The sauce will become very thick.

As more milk is added lumps may form, switch to a balloonwhisk at this stage.
Continue until all the milk has been added and absorbed.
The sauce will be thick enough to cover the back of a spoon.

No lumps here - if you squint!!!!!! — No lumps here – if you squint!!!!!!

Remove the pan from the heat and add the ricotta and the other cheeses (except the mozzarella), stir vigorously.

The Ricotta gets dumped in and then add the hard cheeses.

Add the nutmeg and season with salt and pepper to taste.
Ricotta cheese will give the Four Cheese Sauce a slightly grainy texture, that’s normal. While grated cheese will melt into the sauce easily, cubed cheese will almost never become completely smooth, that’s ok as it will when it’s baked in the oven later. Also the addition of freshly ground nutmeg elevates the flavour above and beyond, but please, if you can, grate your own nutmeg.
Set to one side to cool.

Assembling The Lasagne Layers

First of all liberally butter the ovenproof dish. Since I’ve made a LOT of lasagne buttering the dish before hand not only helps when serving, it also doesn’t require 3 days soaking to remove baked on lasagne.

I wasn’t joking when I said that you don’t have to precook the lasagne sheets. Since I’ve used lots of different makes, some with ruffled edges, green spinach lasagne sheets, egg versus plain AND this recipe works with all types.

These are dried lasagne sheets. Any brand will do!

As soon as you have buttered the dish place a layer of hot chicken lasagne sauce into the bottom of the dish, so that it is completely covered.

The first layer is down, time to start building!!! — The first layer is down, time to start building!

Next place enough lasagne sheets to cover the bottom layer. The layers should meet or very slightly overlap.

If your lasagne sheets don't fit exactly, just snap bits off to adjust them. — If your lasagne sheets don’t fit exactly, just snap bits off to adjust them.

Repeat the sauce/lasagne sheet layering twice more finishing with a sheet layer.

All the bits and pieces of the lasagne sheets will be covered by the Four Cheese Sauce.

Pour the cooled cheese sauce all over the top of the lasagne sheets.

Ooh this is going to be sooooo good - look at that yummy cheese sauce layer! — Ooh this is going to be sooooo good – look at that yummy cheese sauce layer!

Finishing The Lasagne

Drain and slice the mozzarella cheese.

The final gooey, stringy, adornment for this fab lasagne dish!

And now arrange the mozzarella slices on top of the cheese sauce.

The Four Cheese Sauce tops off this lasagne perfectly!! — The Four Cheese Sauce tops off this lasagne perfectly.

Finally leave the lasagne for at least 4 hours or ideally overnight. So that the dried lasagne slices have time to absorb moisture from both sauces. Also this dish can be made 1-2 days in advance, wrapped in cling film and left in the fridge.

Baking The Lasagne

As soon as the lasagne is ready to bake preheat the oven to 180C/160C fan oven, 350F, gas mark 4.
Place the lasagne dish on to a slightly larger baking tray; this dish can bubble up and over.
Bake the lasagne for 1 1/2 hours until piping hot all the way through and golden brown.

Remove from the oven 10-15 minutes before serving. Doing so allows the lasagne to cool slightly and more importantly, hold it’s shape when served.

This Chicken and Four Cheese Lasagne is delicious on it’s own, served with a salad and freshly baked Garlic Rosemary Focaccia Bead. Also it can be frozen at the pre-bake stage or in individual portions, wrapped tightly in foil and popped into the freezer. Or why not double the quantities and make an extra meal for the freezer?

If you have enjoyed this recipe for Chicken Four Cheese Lasagne you may also like these:

Cheesy Vegetable Pasta Bake

FF Chicken Four Cheese Lasagne — Cheesy Vegetable Pasta Bake

Smoked Bacon Asparagus Quich

Creamy Tomato Spinach Chicken Pasta

While traditional recipes will stand the test of time, importantly it’s fun to change things up. And sharing those changes is especially important as is sharing the food we make. Most of all if you know a new mum, or someone who has been ill for a while, or just a very busy family that you would like to bless, then this is THE perfect, portable, all in one meal for sharing!

Sammie x