baking – Page 18 – Feasting Is Fun

Easy Crusty Baguettes

Hi, so I’ve now had feastingisfun.com for a year! Thank you to everyone who has taken time to read and comment on my blog. I appreciate you more than you could ever know. If I could bake each and everyone of you a cake I would. Instead I have a bread recipe for you!!! I know, I’m all heart – but this is a recipe you will, hopefully, thank me for. Easy Crusty Baguettes.

You may be thinking – “why bake my own baguettes when I can pick them up from the grocery store?”

Well, not everyone can get to a shop, they can be out of stock – but mostly I’m the kinda girl who is inquisitive. If I can buy something, I want to know if I can make it! Personally I get a real kick out of making something that’s so easy to buy – knowing exactly what’s gone into my creation! Easy Crusty Baguettes are so easy to make (if you have a stand mixer with dough hook or a bread maker they are easier still!) and taste so good.

The only ‘special’ piece of equipment I use is a French Baguette Tray.

I purchased my baguette from Amazon UK

Swift Faringdon Collection Bakers Pride Non-Stick French Bread Pan Carbon Steel 39 cm x 16 cm x 2.5 cm

by Faringdon Collection

I have made baguettes on a baking sheet, they were ok but tended to spread a little. I decided to buy one French Baguette Tray, used it, was thrilled with the results and quickly purchased a second tray. The advantages of using the baguette tray are that they really do hold the shape of the baguette, whilst it’s proving and baking and they are longer than most baking trays so you can put them in your oven at an angle – giving you longer baguettes. These Easy Crusty Baguettes are made using these trays.

Gorgeous imprint on the underside of the baguette from the tray.

Recipe : makes 3 x 16″ (40cm) Easy Crusty Baguettes

500g/1lb 2oz Strong White Bread Flour

1 x 7g Sachet Fast Action Dried Yeast

1tsp Sugar or honey

300ml/10floz Lukewarm Water

25g/1oz Unsalted Butter

1tsp Salt

Method :

I use a bread maker to mix, prove and knock back the dough, instructions will also be given for a stand mixer using a dough hook.

Place the water into the bowl. Add the yeast and sugar. Swirl with clean fingers to mix.

Add the flour so that it covers the water/yeast mixture. On top of the flour add the salt and butter.

If using a bread maker set the program to mix and prove.

If using a stand mixer slowly start to mix the ingredients. Once combined increase the speed to medium and mix for 10 minutes. Once mixing is complete form the dough into a ball, place back into the stand mixer bowl, cover with a clean tea towel and leave in a draft free place until doubled in size.

When the bread mixer has finished proving, or the dough in the stand mixer is doubled in size it is time to knock back the dough.

Using the bread maker mix and prover cycle, start again and allow to knead for the mix part of the cycle then stop the machine and remove the dough.

Using a stand mixer with a dough hook attachment as before, remove the towel and start the mixer on low increasing to medium to knock back and knead the proved dough. If the dough doesn’t all pull together, stop the mixer. Using clean hands pull the dough into a ball shape. Knead the dough on a medium speed for a further 10 minutes. Stop the mixer and remove the dough from the bowl/dough hook.

Divide the dough into 3 equal pieces - unlike mine!!! — Divide the dough into 3 equal pieces – unlike mine!!!

Roll each piece of dough out to just under the length of your baguette tray.

Place the baguette roll in the tray and using a very sharp knife slash lightly through the dough as in the photo.

I could have recombined my dough to create three equal sized baguettes. What I did instead was to place the smaller baguette in a separate tray, knowing it would cook a little quicker than the other two! Very lazy I know!!

Place the trays in a draught free place and cover with a clean tea towel. Leave to prove until doubled in size.

Preheat the oven to it’s hottest setting and place a tray of hot water in the bottom of the oven. The steam produced will help give your Easy Crusty Baguettes the super crusty, crunchy exterior that is required in a baguette!

Removing the towel place the baguette trays into the oven diagonally. Bake for 20-25 minutes until the baguettes are golden, with a hard crust. They should sound hollow when rapped on the base with your knuckle.

Easy Baguettes - golden, crunchy, crust. — Easy Crusty Baguettes – golden, crunchy, crust.

Remove from the oven and place the baguettes on a cooling rack.

We ate one baguette the day they were made. The other two were stored in our bread tin. 2 days later I sprinkled them with a little water and placed in a preheated, hot oven for 5-8 minutes. Below is the baguette I refreshed in the oven. It tasted as good as the day it was made. Absolutely delicious with a really crunchy crust.

Easy Baguettes - perfect with cheese and chutney. — Easy Crusty Baguettes – perfect with cheese and chutney.

If you have enjoyed this recipe for Easy Crusty Baguettes then you may also like these:

Garlic Rosemary Focaccia Bread

FF Easy Crusty Baguettes — Garlic Rosemary Focaccia Bread

Oat Bran White Bread

Cheddar Cheese Thyme Soft Breadsticks

Of course there are times when we all buy baguettes – because, LIFE! If I lived near an artisan bakery I may never have made these. Really I am so glad I tried. For minimal effort, delicious bread is on hand. Easy Crusty Baguettes so worth the few minutes prep time.

Have you ever made baguettes?

I love reading your comments and appreciate you taking the time to write them.

You may also like Crusty White Bread Wholemeal Cob Loaf

Sammie x

This is not a sponsored post, item links provided for information purposes only.

Malted Marbled Chocolate Cake

Hi, thank you for stopping by. While I assume that you like cake, because you’re here on this page, do you also like Maltesers? Delicious chocolate covered balls of malted loveliness that are almost impossible to stop munching on, once the packet/box is opened. So, I’ve come up with a cake that incorporates all of those lovely flavours. Introducing my Malted Marbled Chocolate Cake.

A cake that tastes of Maltesers

While I started from scratch with this cake recipe I am thrilled with how well the cake has turned out. Aside from adjusting the cooking temperature and time I am pleased to say it was a success!

Since Wilko gave me some products to review (post coming soon) I decided to make this Malted Marbled Chcolate Cake in the square cake tin I had been sent. And, as I already have a Maltesers Popping Candy Cupcakes on my site, I knew that switching up the recipe and including the yummy malt flavour would create a winning flavour.

In addition, topping the cake with swirls of milk and white chocolate would not only taste great, but also reflect the marbling pattern within the cake. Also, don’t expect this cake to last very long, if my experience is repeated. Because this large cake only lasted two days, although it was also shared with Grandparents and friends. Because cake is meant for sharing, don’t you think?

Close up of melted white and milk chocolate cake topping swirled together. — How good does this swirled chocolate topping look?

Recipe : Malted Marbled Chocolate Cake yields at least 18 slices

For the cake:

350g/12oz Unsalted Butter – plus extra for greasing your cake tin

300g/11oz Caster Sugar

1/4 tsp Salt

2tsp Vanilla Extract – I use Nielsen-Massey

6 Large Eggs – Free Range

350g/12oz Plain White Flour

3tsp Baking Powder

100mls/4floz Whole Milk

5tbsp Powdered Malted Milk Drink – Horlicks/Ovaltine

6tbsp Cocoa Powder – I use Callebaut

For the topping:

200g/7oz Milk Chocolate

100g/4oz White Chocolate

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

I use a 24cm x 24cm square cake tin (approx 9″ tin).

If using a round cake tin you will need an 20cm/8in with a depth of 10cm/4in. Grease the cake tin (I use butter) and line the base with parchment paper.

Use either a stand mixer – with the beater attachment or alternatively a bowl with a hand held electric whisk.

Making The Two Batters For This Cake

First of all, place the butter, sugar and salt into a bowl.

Beat until pale and creamy.
Next sieve the flour and baking powder into a separate bowl – dry mix.
Crack the eggs into a jug – I actually crack them individually into a small bowl, then transfer them to a jug. Then add the vanilla extract to the eggs. Beat lightly with a fork – wet mix.
Add one third of the dry mixture to the bowl, mix in lightly.
Now add half of the wet mix and continue mixing until just incorporated.
Repeat again, finishing with the final third of dry mixture. Mix until just combined.
Add the malted milk powder and milk, mix until combined.

Scrape down the sides of the bowl with a spatula.
As soon as the mixture has been scraped down into the bowl give everything a final mix.
Spoon half of the cake batter into a separate bowl.

Add cocoa powder to one half of the cake batter.

Mix in the cocoa powder.
Using a spatula scrape the sides of the bowl ensuring the cocoa is fully combined.

Creating The Marbling Effect With The Chocolate And Vanilla Cake Batters

To build the Malted Marble Chocolate Cake add the two separate mixes as shown in the photographs below.
Add three scoops of chocolate cake batter to the tin.

Add the vanilla cake batter on and around the chocolate mix.

Add the vanilla batter on and around the cocoa batter.

Finally add the remaining chocolate and vanilla batter in rough layers

Use the handle of a wooden spoon to swirl the two batters together.

Malted Marbled Chocolate Cake - using the handle of a wooden spoon swirl the two batters together, without mixing them into each other. — Malted Marbled Chocolate Cake

Resulting in a swirled, marbled cake effect.

Perfectly swirled - Malted Marbled Chocolate Cake! — Perfectly swirled – Malted Marbled Chocolate Cake!

Baking The Malted Marbled Chocolate Cake

Place your cake tin into the centre of a preheated oven.
Bake for 1hr – 1hr 15 mins, until an inserted skewer comes out clean. Allow two thirds of the cooking time to elapse before checking your cake.
As soon as the cake is baked remove from the oven.

Malted Marbled Chocolate Cake - fresh from the oven. — Malted Marbled Chocolate Cake

Allow the cake to cool in its tin for 15 minutes.
Then run a palette knife around the outside edge of the cake to loosen it.
Turn out the cake and allow to completely cool on a rack.
As soon as the cake is cool it is time to create the gorgeous, swirly, chocolate topping.

Adding The Chocolate Swirled Topping

Break up or chop each chocolate and place in separate bowls. I melt the chocolate using the microwave on medium setting in 30 second bursts. Remove the bowl from the microwave when there are still a few lumps in the melted chocolate and stir continuously until the chocolate is smooth. Be extra careful with white chocolate – it is very easy to overheat in the microwave.
Set the bowls of chocolate aside to cool.

Malted Marbled Chocolate Cake - cooled with cooling, melted chocolate, ready for decorating. — Malted Marbled Chocolate Cake

Cool the chocolate until it has thickened but is still pourable.
First of all pour the melted milk chocolate over the top of the cake.

Spread the chocolate so that it covers the top of the cake.

Drizzle over the melted white chocolate.

Malted Marbled Chocolate Cake - drizzle the white chocolate on top. — Malted Marbled Chocolate Cake

Using a skewer or cocktail stick swirl the two chocolates together, creating a marbled effect,

Set the cake to one side, somewhere cool, alternatively refrigerate, to allow the chocolate to set.

And now you have a delicious Malted Marbled Chocolate Cake to share! Because of its size, this cake is ideal for a celebration, family gathering, a houseful of friends as it feeds a lot of people. Most importantly this bake is perfect for feasting, sharing and having fun.

A cut slice of the cake showing off the hidden marbling.

Serve by slicing the cake in half and then cutting as shown in the photo above.

Store any leftover cake in an airtight container. Refrigerate during warmer weather.

Whole square cake on a clear glass cake stand. — Malted Marbled Chocolate Cake

If you have enjoyed this recipe for Malted Marbled Chocolate Cake you may also like these:

Marbled Chocolate Bundt Cake

Maltesers Malted Chocolate Loaf Cake

Chocolate Marble Celebration Cake

Chocolate celebration cake covered with chocolate fudge ganache, topped with Maltesers and surrounded with chocolate marble pencils. — Chocolate Marble Celebration Cake

Since this cake tastes of Maltesers you could add them as a decoration. Either around the base of the cake, keeping some melted milk chocolate back and using as glue, or on top. And this is the advantage of baking a cake at home. Since you decide how it should be decorated. Resulting in a cake that is unique and tastes a million times better than it’s mass produced alternative.

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

Sammie x

Wilko sent me some items to review. And most importantly all of opinions are my own. I was not paid to write this post. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Walnut Fig Oat Cookies

Hello, I’ve got a question for you; do you like Figs? Because in our house opinion is divided. So I, being a massive lover of Figs, fresh or dried, was sneaky and made these Walnut Fig Oat Cookies. Also I kinda forgot to tell everyone what was in them! I’m very naughty, I know. Guess what happened?

Everyone liked them! Now there are distinct Fig haters in our home, I mean they are very vocal when I bite into a perfectly ripe fresh Fig, or snack on a pack of dried Figs. I totally get that Figs have more of a distinct texture maybe than taste ( the inside of a fresh Fig described to me, as looking like raw flesh, very vocal ). So, loving them as I do – both Figs and our children – I thought I’d see if I could unite them, if only once AND I did!

Introducing Children To New Flavours

Our children, like most I suspect, love cookies, especially those with chocolate in or on them. Preferably both! While I’m more your fruit and nut (case) girl. So when I’m baking it’s nice to branch out with flavour combinations. In doing so, I’m also, hopefully, educating taste buds. Am I alone in this quest?

I’ve always cooked our children the same food as for hubby and me. When they we’re little I would ‘water-down’ with added veg. For example, carrots in spaghetti bolognaise. With the odd exception they have grown up eating Wholemeal bread, curries, salads (with all manner of ingredients), in fact all of the foods we eat. Also we all sit at the table and eat and enjoy the same meal together.

Nothing Ventured Nothing Gained!

Anyway, I knew Figs would be pushing it. Because, not knowing they were eating chopped, dried Figs, allowed them to taste without prejudice. I’m not silly, I realise the chocolate option would win, hands down, every time, given the choice – I also know that Walnut Fig Oat Cookies would be munched, if there was no choice! Balance is everything!

Recipe : Walnut Fig Oat Cookies – makes approximately 20 Cookies

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1 Large Egg Yolk – preferably free range

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain Rolled Oats

175g/6oz Plain White Flour

100g/4oz Chopped Walnuts

100g/4oz Dried Figs – approx 6

Making The Cookie Dough

First of all preheat oven to 190C/170C fan, gas mark 5, 375F.

In a large bowl whisk the butter, sugar and salt until pale and creamy.

Add the egg yolk and vanilla extract. Whisk until thoroughly incorporated.

Chop the Walnuts and Figs to approximately the same size – 1cm.

Walnut Fig Oat Cookies - add the chopped walnuts and figs. — Walnut Fig Oat Cookies – add the chopped walnuts and figs.

Walnut Fig Oat Cookies - stir until all the ingredients are just mixed. — Walnut Fig Oat Cookies – stir until all the ingredients are just mixed.

Portioning The Cookies

Grease or line baking trays with parchment paper. Using a medium ice cream scoop or your hands, place balls – approx 4cm – onto the baking tray.

Walnut Fig Oat Cookies - leave some space between each dough ball. — Walnut Fig Oat Cookies – leave some space between each dough ball.

Walnut Fig Oat Cookies - using clean, wet fingers, press down on each dough ball to flatten the cookie. — Walnut Fig Oat Cookies – using clean, wet fingers, press down on each dough ball to flatten the cookie.

Baking The Walnut Fig Oat Cookies

Place the baking trays into the oven and bake for 20-25 minutes. The cookies are baked when they have turned a lovely golden colour on top. As soon as the cookies are baked remove the trays from the oven.

Note : Depending on the thickness, I had to carefully remove some cookies from the tray and return the others back to the oven for a few minutes – note to self, ensure all cookies are an even thickness before baking.

Leave the cookies on the tray for 10 minutes to firm up before moving to a cooling rack.

Enjoy the smell of toasted Walnuts pervading through your kitchen. Mmm delicious. Once cooled see who you can fool into eating one of these delicious Walnut Fig Oat Cookies!! The oats, whilst also being good for you, add to the rustic charm of these yummy Cookies.

I really do urge you to try these delicious, crunchy, fudgey cookies. They come personally recommended!

If you have enjoyed this recipe for Walnut Fig Oat Cookies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

FF Walnut Fig Oat Cookies — Bakery Style Soft Triple Chocolate Cookies

Oat Chocolate Chip Cookies

Apricot Oat Crumble Cookies

Have you ever cheekily sneaked ingredients into a recipe?

Sammie x

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

Sour Cherry Chocolate Chip Cookies

Hello lovely readers, I do hope that your Saturday is a very good day. I always start my day with a cup of tea and cookie and my Sour Cherry Chocolate Chip Cookies are perfect with my cuppa.

So I’m going to be honest, I’m not a massive fan of dark chocolate, in any form, to eat, just as it is. Melted and mixed into a cake batter – not a problem – although if it’s a very chocolatey cake I usually don’t have more than one slice. Dark chocolate, although usually the best chocolate to use when baking, well, it’s just a bit too intense for me. Here, however, in these Sour Cherry Chocolate Chip Cookies it was absolutely necessary to use good quality, dark chocolate chips. Because the contrast against the sour, chewy, cherries balances the flavours in this buttery cookie perfectly.

You’d think with 3 growing teenagers in the house, everything I bake would get eaten and mostly it does! There have been a few failures over the years and I guess, because they’ve eaten good, home cooked food all their lives, they’ve become very discerning!!! Most goodies achieve an 8 out of 10 score (and that’s high praise indeed), these cookies got a gold star. 10 out of 10!! I love baking for others, especially my family. Their encouragement and honesty help make me a better cook/baker. It’s also another way for me to show them how much they are loved.

The Joy Of Sharing

I find the process of baking very relaxing and rewarding. It’s lovely to bake a cake for someone, just because you love them, or remember a particular friend, who loves meringue but rarely eats it as her hubby is diabetic. Little thoughtful treats, to show, in this fast paced world, that you’ve taken time, for that particular person. Makes me go all warm and fuzzy inside.

So I’d better show you how to make these buttery, yummy, Sour Cherry Chocolate Chip Cookies so you can share them too!!

Recipe : Makes 20-25 Sour Cherry Chocolate Chip Cookies.

225g/8oz Unsalted Butter – room temperature.

150g/5oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Plain White Flour

100g/4oz Dried Sour Cherries

175g/6oz Dark Chocolate Chips

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

Making And Baking The Cookies

First of all in a large bowl whisk together the butter, sugar and salt until light and fluffy.

Next add the egg yolk and vanilla extract. Continue whisking until fully incorporated.

My egg had a gorgeous orange yolk and I used golden caster sugar (it was on offer!!), so the mixture has more colour than usual!

Add in the flour, chocolate chips and dried cherries.

Mix all the ingredients together slowly, I like to do this by hand using a spoon, until they just come together. The more you mix the tougher your cookie will be!

The dough for your Sour Cherry Chocolate Chip Cookies - resist the urge to taste - or not!!! — The dough for your Sour Cherry Chocolate Chip Cookies – resist the urge to taste – or not!!!

Line two baking trays with parchment paper.

Using a 5cm/2" ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet. — Using a 5cm/2″ ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet.

With clean hands lightly press down on the dough balls to flatten them. The imprint of your fingers leaves a pretty pattern.

Place in a preheated oven and bake for 18-23 minutes until golden brown on top.

Sour Cherry Chocolate Chip Cookies - remove from the oven and leave to cool on the baking tray. — Sour Cherry Chocolate Chip Cookies – remove from the oven and leave to cool on the baking tray.

The cookies will still be soft once cooked and will firm up on cooling.

Time to put the kettle on or pour a nice glass of milk. Once cooled enjoy biting into the buttery, chewy, chocolatey gooey Sour Cherry Chocolate Chip Cookies!

If you have enjoyed this recipe for Sour Cherry Chocolate Chip Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies

FF Sour Cherry Chocolate Chip Cookies — Chocolate Dipped Shortbread Heart Cookies

Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies

Do you find baking relaxing? If so, what do you enjoy baking the most?

Sammie xx

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

Tomato Thyme Garlic Focaccia Bread

It is no secret, to those of you who have visited here before, that I love baking bread. Whether it’s a crusty loaf for sandwiches and toast, or Knotted Poppyseed Roll the flavour and quality of homemade bread wins every time I make it. Since I do not live near an artisan bakery, I now make pretty much all of our own bread, here at home. Today I have something very special to share my Tomato Thyme Garlic Focaccia Bread.

I honestly can’t begin to tell you just how yummy this bread is. It truly is proof that the sum of the parts is greater than the whole. Tomato Thyme Garlic Focaccia Bread is taking bites of bread and then experiencing your taste buds explode with all the flavours, in your mouth.

FF Tomato Thyme Garlic Focaccia Bread — Tomato Thyme Garlic Focaccia Bread

This Focaccia is perfect with pasta (we had it with Lasagne, perfect for mopping up tomato and cheese sauce). I also think it would be great to take on a picnic, served with some good cheddar and a glass of something cold!

Bake Once Eat Twice

I made enough for 2 loaves, so just halve the recipe if only one Focaccia is needed – as the tomatoes won’t freeze well. Alternatively make two and leave the tomatoes off of the loaf you intend to freeze. Double wrap in cling film and the bread will last 3 months in the freezer!

We love any kind of bread with our meals, especially if it has garlic added. This hit the spot big time and Snugs, who can be a little but careful when it comes to ‘different foods’ loved this!! I guess you could even add some shards of sharp cheddar before baking? Might have to try that!!!!

Recipe : Tomato Thyme Garlic Focaccia Bread makes 2

NOTE: Halve the ingredients for one focaccia

500g/1lb 2oz Strong White Bread Flour

10g Fast Action Dried Yeast – I use Allinson

7g Sea Salt – I use Maldon

2tbsp Extra Virgin Olive Oil, plus extra for drizzling – I use Filippo Berio

Approx 300-350ml lukewarm water

16-20 Cherry Tomatoes – halved

2tbsp Fresh Thyme Leaves – halve if using dried thyme

4 Cloves of Garlic

Method : Using bread maker or stand mixer with dough hook attached.

Making The Focaccia Dough

Place 300ml of water into the bowl of your mixer.

Add the yeast and then the flour.

Add 2tbsp Extra Virgin Olive Oil

Now add the salt.

Set the bread maker to the mix/prove cycle.

If the dough seems dry add extra water 20mls at a time until the dough has a smooth elasticity, while being mixed. If the dough is too dry either machine will be clunking!

With a stand mixer mix on medium speed until the dough is soft and elastic. Using Olive oil on your hands to stop the dough sticking, roll the dough into a tight ball, place back into the mixer bowl, cover with cling film and leave to double in size.

Shaping The Focaccia Dough

Using either method, once the first proof is finished, knock back, restarting the mixing on the bread machine and removing the cling and mix for a further 10 minutes.

Oil 2 x 20cmx20cm (8″ x 8″) square tins.

Tip the knocked back dough into one of the oiled pans.

Using your fingers spread the Focaccia dough so it covers the base of the pan evenly. Drizzle a little Olive oil over.

Sprinkle the thyme and garlic over the top and give your dough a final drizzle with Olive oil.

Cover and leave to double in size.

Baking The Tomato Thyme Garlic Focaccia Bread

While the bread is proving, preheat your oven to 220C/200C fan oven, gas mark 7, 425F.

As soon as your dough is doubled in size place in the centre of a preheated oven for 25-30 minutes.

Breathe deeply. Mmm, that smell coming out of the oven is your Tomato Thyme Garlic Focaccia Bread. Enjoy, it smells and tastes amazing!

Remove your Tomato Thyme Garlic Focaccia Bread from the oven when it is golden all over.

Remove the Tomato Thyme Garlic Focaccia Bread from the pan and cool on a rack, if not eating straight away!!

Allow the focaccia to cool so that it is just warm before serving. Cut into squares to serve.

If you have enjoyed this recipe for Tomato Garlic Focaccia Bread you may also like these:

Garlic Rosemary Focaccia Bread

Sundried Tomato Olive Focaccia Bread

Baked Cheese Olive Ciabatta Bread

I almost always use a stand mixer and dough hook to knead any dough that I’m making. While I really love the feel of dough in my hands the combination of a bad back and now arthritis in my thumbs joints means it’s painful. Yet by using the mixer I can still make fresh bread for us as a family and I get to shape it by hand. Resulting in a happy me, as I can still bake bread and a happy family who really enjoy fresh, home baked bread.

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.

Homemade Ciabatta Base Pizza

Hello lovely people, I have been wanting to share my Homemade Ciabatta Base Pizza recipe with you for ages. The trouble is I always forget to photograph the pizza once it’s cooked. I’m sorry, too many blonde moments! Yesterday though, I was resolute. That pizza was getting it’s picture taken no matter what.

Pizza Love And Baking With Kids:

So, I have been making pizzas with our children and many of their friends who’ve come to dinner, since, well, they could stand on a chair and smoosh pizza dough about. And over the years we’ve had various shaped pizzas, including; guinea pigs, batman (and pretty much every superhero a little boy could think of), lemons, flowers, cats, hearts and many more. It’s a great cop out. Invite your children’s friends for dinner, then get them to make it. First of all, they absolutely love it, secondly, I’ve never had a child who didn’t want to make their own pizza and lastly every single piece of their creation gets eaten. Also there’s no worrying about fussy eaters, just allow them to decorate their own pizza, whatever it’s shape, with a selection of toppings; pepperoni makes a great piggies snout.

Resulting in the perfect child friendly combination, messy hands, creativity and they bake and eat their creation. Because each child’s pizza is different, they happily chatter over the dinner table deciding whose is the biggest, most realistic, it literally goes on and on. I kinda miss those days. These days all 3 children can make large pizzas for the whole family, with a bowl of salad or homemade coleslaw to go alongside.

I Get By With A Little Help From My Friends!

These pizzas are made from scratch except for one teeny tiny cheat. I use a 500g bag of Ciabatta bread mix, instead of making the pizza bases from scratch. Although I have made ciabatta pizza dough from scratch in the past, Wright’s Ciabatta Bread Mix gives such a fantastically crunchy, crisp crust, that is reliable and a lot less work than making your own!

Recipe: Makes 2 Large Homemade Ciabatta Base Pizza – serves 6 Adults.

500g Bag Ciabatta Bread Mix – Olive oil according to packet instructions, plus 2 tbsp extra – I use Wright’s – bread mixes are available from Morrison’s, The Co-Op, Sainsbury’s and Asda, as well as directly from their website.

Tomato purée – approx 4tbsp – I use Waitrose own brand

Optional – Dried Oregano/ Mixed Herbs – 1tsp per large pizza. When baking with kiddies I don’t add any herbs.

300g Mozzarella – drained weight

Toppings – I used a Spanish charcuterie selection : Serrano ham, Chorizo and Salchichon – use whatever you like, mushrooms, meatballs, sweet corn, bell peppers, sliced chillis, more cheese. The options and combinations are endless!

Method :

Making The Ciabatta Pizza Base

First of all, make the Ciabatta bread dough according to the packet instructions. I use my bread maker to mix, prove and knock back. Alternatively a stand mixer with dough hook attachment works well. Also you can make the dough by hand. Leave the dough to prove.

While the pizza dough is proving thoroughly oil 2 x 38cm x 28cm (14″ x 11.5″) baking trays. I prefer to use trays as it creates a crunchy pizza crust and avoids any molten cheese drips dropping and burning on the oven base.

Shaping The Pizza

As soon as the dough has reached the knocked back stage tip the dough on to one of the baking sheets. Rub the palms of your hands over the oiled baking sheet, this will stop the dough sticking to them.

Using a dough cutter or knife, divide the dough in half.

Now comes the fun bit. Especially for children or the child within us! Using your hands pat the dough out so that it is flat.

Keep patting with your hands, very gently stretching the dough as you do... — Keep patting with your hands, very gently stretching the dough as you do…

Work with the dough, gradually patting/stretching so that it reaches the edges of the baking tray.

The base to your Homemade Ciabatta Base Pizza is complete!

Drizzle a little Olive oil on your pizza base, smoosh about with your hands and then cove with cling film.

If you haven’t got a child or someone else to do the other pizza base, repeat with the second half of the dough.

Leave the pizza bases, covered in oiled cling film, in a warm place until doubled in size, or placed on separate shelves in the fridge for a few hours until needed.

Time To Add The Toppings

When the pizza is ready to assemble, preheat the oven to 220C/200C fan, gas mark 7, 425F.

I find it easiest to have all the ingredients prepped and ready before I start assembling the pizza. In fact when I make pizza with little people, reckon on 1 x 500g batch of pizza dough to make 4-6 individual pizzas. I also have ham, cheese, sliced peppers (they make great light sabres) in bowls ready for little fingers.

Place 2tbsp tomato purée on each pizza base – smoosh with the back of a spoon or your hands to roughly cover the dough.

Now add the cheese and other toppings. I have learnt it is best not to overload with toppings, as you will end up with a soggy pizza base.

Baking The Pizza

As soon as both of the Homemade Ciabatta Base Pizzas are ready, place in a hot, preheated oven and bake for 20-30 minutes.

The pizzas are cooked when they are crusty around the edges and cooked through in the centre. I test this using a knife, the centre won’t be as crusty as the edges but you should feel resistance. If it’s still soft give the pizza another 5 minutes baking, reducing the heat slightly if the top is cooked.

Using a palette knife loosen the pizza around the edges and run it underneath. Slide the pizza out of the baking tray onto a large wooden board, or I have glass worktop saver (don’t use knives on glass it’ll blunt them) which I only use for pizzas. Cut into squares using a pizza cutter. I usually get 15 squares per pizza.

This Homemade Ciabatta Base Pizza is so easy, adaptable and reliable that makes it perfect for parties, buffets, weekend meals, sleepovers the list is endless. The perfect food for Feasting, Sharing and having Fun!

If you have enjoyed this recipe for Homemade Ciabatta Base Pizza you may also like these:

Crunchy Homemade Coleslaw

FF Homemade Ciabatta Base Pizza — Crunchy Homemade Coleslaw

Sun Dried Tomato Bread Pizza

Baked Cheese Olive Ciabatta Bread

Homemade pizza can be so much fun. Since you are fully in control of the toppings you can add as much, or little as you like of your favourites. Also you can adapt parts of the pizza to suit individual tastes. For example by adding chopped jalapeño pepper to one half and not the other. Likewise, for those who dislike cheese, it is easily omitted.

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.

Super Light Scones

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

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

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

Coming Up With A Great Scone Recipe

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

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

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

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

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

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

Recipe : Makes Approx 20 Super Light Scones

450g/1lb Plain White Flour

3tsp Baking Powder

1/4tsp Salt

50g/2oz Cold Unsalted Butter

25g/1oz Vegetable Shortening

2tbsp Caster Sugar

250mls/9fl oz Cold Whole Milk

3tbsp Milk – for brushing on top of scones

Method : Preheat oven to 220C/200C fan

Making The Scone Dough

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

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

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

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

Stir until the mixture just comes together.

Tip the scone dough out onto a lightly floured surface.

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

Cutting Out The Individual Scones

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

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

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

Baking The Super Light Scones

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

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

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

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

Cheese Bacon Breakfast Muffins

FF Super Light Scones — Cheese Bacon Breakfast Muffins

Spicy Sausage Rolls

Super Easy Shortbread Cookies

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

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

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

Sammie x

Strawberries And Cream Cake

Hi, thank you for stopping by to look at this scrumptious Strawberries And Cream Cake! I hope the sight of it puts a smile on your face. Strawberries in Spring remind me of the promise of sunshine, picnics in the park and days at the beach. Ultimately I think that strawberries are a celebration of warm, sun drenched days, to be shared with friends and family.

Because this cake is so easy to make and looks so beautiful, it easily turns any occasion into a Feast! Since I found strawberries on special offer I baked this cake. Because, they were so sumptuous they deserved celebrating!

FF Strawberries And Cream Cake — Strawberries And Cream Cake

Sometimes during Summer when it is hot, too hot for cake (yes there is such a thing in my world), we eat strawberries as they are, warm from the sun, or refreshingly churned into the most delicious ice cream, see my Strawberry Ripple Ice Cream. While cooler days allow for the indulgence of cake, with vanilla whipped cream and ruby red strawberries.

Recipe : Strawberries And Cream Cake serves 8

For the cake:

225g/8oz Caster Sugar

225g/8oz Unsalted Butter – room temperature (plus a little extra for greasing the tins)

4 Large Free Range Eggs

1/4tsp Salt – I use Maldon

225g/8oz Self Raising White Flour – alternatively use the same quantity of Plain White Flour plus 2tsp baking powder

1tsp Vanilla Extract – I use Nielsen-Massey

For the filling:

450g/1lb Strawberries – hulled and sliced, save 1 pretty strawberry for the top

400ml/3/4 pint Double Cream

1 tsp Vanilla Bean Paste – alternatively use vanilla extract

1 tbsp Sugar – optional

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

While using the ‘All in one’ technique for this cake, which usually involves placing all of the ingredients into a bowl and whisking, I have added an extra step.

Making and baking the sponge cakes

First of all grease 2 x 7in (17.5cm) sandwich tins and line the base of each with baking parchment.
Next add the butter, sugar and salt into a large mixing bowl. Whisk the ingredients together until pale and creamy.
Add the vanilla extract and eggs; Note – I always crack eggs into a separate bowl first, any shell is easily removed and one bad egg cannot spoil the cake batter. Also sift the self raising flour (or plain flour and baking powder) into the same bowl.
Whisk all of the ingredients together until just combined and smooth. Take care not to overmix the cake batter, as this can result in a heavy sponge.

Divide the mixture evenly between the 2 prepared sandwich tins. Smooth the top of the cake batter using the back of a spoon.

Place the tins into the oven and bake for 20-25 minutes. — Ready for the oven

Place the tins into the centre and lower parts of the oven and bake for 20-25 minutes.
The sponges are baked when they are golden and spring back when lightly pressed in the centre. Also an inserted skewer will come out clean.
As soon as the cakes are baked remove from oven and allow to cool for 10 minutes in their tins.
Turn the cakes out on to a cooling rack and leave to cool completely before filling and decorating. Carefully remove the baking parchment.

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

Filling and decorating the cake

As soon as the cakes have cooled they can be filled and decorated.
In a large bowl whisk together the cream, sugar and vanilla bean paste until the cream holds it’s shape. Also, take care not to overmix as this can cause the cream to split, creating butter!

Spread half of the cream onto the bottom cake layer, flat side up. — Bottom half of the cake

Place one cake sponge on to a plate or board, flat side up.
Spoon half of the whipped cream on to the cake and spread so that it almost comes to the edge.
Add a layer of sliced strawberries on to the cream.

Arrange the sliced strawberries over the cream. — Strawberries and cream

Now place the other cake on top, flat side facing down.
Cover the top with the rest of the cream and decorate with sliced strawberries, placing a whole strawberry in the middle.

Place the finished cake into the fridge for 1 hour, as this allows the cream to firm up and makes slicing easier.

I serve this cake sliced and placed on my best china, with a cup of tea served in a cup and saucer. You may slice and serve this cake however you wish.

Both cake sponges can be made a day ahead, cool and store in an airtight container, using baking parchment to separate them. Yet the cake is best assembled on the day of eating.

As with all cream cakes they are at their best on the day they are made. Wrap any leftover cake in cling film, alternatively place in an airtight container and store in the fridge. Eat within 2 days of assembling.

If you have enjoyed this recipe for Strawberries And Cream Cake you may also like these:

Summer Mixed Berry Sponge Cake

Strawberry Topped Chocolate Heart Pavlova

Double Strawberry Almond Muffins

While I love baking, sharing my finished bakes gives me the most pleasure. Since, I delight in seeing the anticipation and a happy face as someone enjoys something I’ve made. Finally, remember, before slicing into this cake I urge you to take a photo! Because, when you look at this cake in the deepest, darkest, depths of an icy winter, it will remind you that sunny days are ahead. Hope is powerful, even when it is in the form of cake!

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.

Sausage Plait With A Twist

So today I have another super easy, recipe for you, my Sausage Plait With A Twist. What’s the twist? Sun-dried tomatoes and fresh thyme that lift the flavours of this savoury pastry to the next level.

The addition of sundried tomatoes and thyme to pork sausage meat gives this sausage plait a deep savoury flavour. Ideal for a mid week meal, perfect for a buffet and portable for picnics!!

Lattice puff pastry topped savoury sausage meat pastry. — Sausage Plait With A Twist

I have used a special roller to create the lattice pattern on the top of the Sausage Plait. I bought it 20+ years ago. I’ve just had a quick peek on Amazon and they sell them for about £5. Which is probably about what I paid all those years ago!

So, if you bake a lot of pies and tarts then I would say this is a good buy. Likewise, the diamond effect on the pastry below was achieved by lightly scoring the uncooked pastry, on a slant, one way and then the other. When baked it produced a pretty, diamond effect pattern and I didn’t need a Lattice Roller. And this technique also works for any Sausage Plait.

Diamond effect puff pastry sausage plait. — Diamond effect on the puff pastry is very effective.

So, whichever method you use, your Sausage Plait With A Twist is sure to go down well with everyone who tries it. Served hot or cold, it is completely delicious. Why not bake my Tomato Thyme Garlic Focaccia Bread? It is the perfect, picnic accompaniment. As is my Tangy Lemon Potato Salad. While these Blueberry Lemon Shortbread Cake Bars are a delicious sweet treat that won’t attract every bug in a 10 mile radius.

Recipe: Sausage Plait With A Twist serves 6

500g/1lb Block Puff Pastry – defrosted if frozen – I use Just Rol not the all butter version.

500g/1lb Pork Sausage meat – use the best quality sausage meat

15 Sundried Tomatoes (drained if in oil)

1 tbsp Fresh Thyme Leaves – simply strip from the stems, or chop if very new green growth

1/2 tsp Black Pepper – freshly ground

1 Egg – for egg wash

Method : Preheat the oven to 190C/170C fan, gas mark 5, 375F

Making The Filling

First of all, chop the sun-dried tomatoes roughly, so there are no big pieces.
Place the chopped tomatoes into a bowl and add the thyme, sausage meat and black pepper.
Using your hand, squish (technical term) all the ingredients together until well combined.

Dark red pieces of sundried tomato and flecks of green thyme are spread throughout the sausagemeat. — Dark red pieces of sundried tomato and flecks of green thyme are spread throughout the sausage meat.

Assembling And Baking The Sausage Plait

On a floured worktop roll out the puff pastry so that it measures 30cm x 35cm (10″x12″). Trim to neaten the edges.
Now place the pastry onto a piece of parchment paper that is the same size as your baking sheet. Since this will make transferring the sausage plait MUCH easier. MUCH! I speak from experience!!
Place the sausage meat mixture evenly down one side of the pastry, leaving a 1 inch (2.5cm) border.

Pat the sausage mixture so that it is spread evenly. Then get ready to roll..... — Pat the sausage mixture so that it is spread evenly. Then get ready to roll…..

Place the Lattice Roller just inside the bottom edge of the pastry and roll to the top!

Brush the beaten egg around the border of the sausage mixture.

Fold the lattice cut side over the sausage meat, so the edges meet.

I have crimped the pastry edges by twisting them together, then brushed egg wash over the top of the Sausage Plait.

Finally you can see how much easier it is to assemble the sausage plait on the baking parchment.

Place the sausage plait into the centre of a preheated oven and bake for 40 – 50 minutes, until golden brown.
The sausage plait is baked when golden in colour and any juices run clear.
As soon as it is baked remove from the oven and leave to cool on the baking tray.

Such an easy dish to make, yet super impressive to look at and eat! It can be served hot or cold and is ideal for picnics and buffets as well as dinner time.

Cool completely and refrigerate for up to 3 days.

If you have enjoyed this recipe for Sausage Plait With A Twist you may also like these:

Spicy Sausage Rolls

Smoked Bacon Asparagus Quiche

Baked quiche on a baking tray. — Smoked Bacon Asparagus Quiche

Red Onion Sausage Plait

Sausage plait on a baking tray with fresh tomatoes and a jar of red onion marmalade from Hawkshead Relish. — Red Onion Sausage Plait

I really enjoy creating recipes for my family and for you to try on this blog. Especially recipes that are diverse. While this sausage plait is tasty served with salad and new potatoes for dinner, it also is great to slice and pack up for a picnic too. Because, in my opinion, diversity in recipes allows me to have more options for both mealtimes and buffets, when entertaining a crowd of people. Most importantly it’s easy. And we all love an easy recipe, right?

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.

Lemon Shortbread Cookies

Hi, I’ve done it! I’ve managed to make Lemon Shortbread Cookies that are utterly delicious. Light, lemony and crumbly, yet also taste like shortbread!

I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh?

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk – free range – the white can be frozen for up to one month

1tsp Vanilla Extract – I use Nielsen-Massey

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt – I use Maldon

300g/10oz Plain White Flour

Extra Sugar for sprinkling – I use granulated sugar

Making And Chilling The Cookie Dough

Whisk the sugar and butter together until light and fluffy.

Add the room temperature egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Wipe the worktop with a damp, clean cloth. Lay the cling film on top and it will stay in place!

Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Finally, place the cookie dough logs into the refrigerator and chill until firm. Usually one hour.

Slicing And Baking The Cookies

When ready to bake preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

As soon as the dough logs are chilled remove from the refrigerator, place on a board and unwrap.

Using a sharp knife slice the log into 1cm – half inch thick rounds.

Place the cookie dough rounds onto a non stick, or baking parchment covered baking tray and lightly sprinkle with sugar.

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set.

As soon as the cookies are baked remove from the oven and sprinkle over a little more sugar.

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These cookies actually improve on keeping, in an airtight container, if you can wait.

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

If you have enjoyed this recipe for Lemon Shortbread Cookies you may also like these:

Cranberry Oat Cookies

FF Lemon Shortbread Cookies — Cranberry Oat Cookies

Blueberry Lemon Shortbread Cake Bars

Lemon Drizzle Cake Bars

As well as coming up with new recipe ideas and flavour combinations I really do enjoy baking for others. Whether it is a planned, family occasion, or a surprise, making something that I know others will appreciate and enjoy is a constant source of pleasure. An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

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

Keep smiling, Sammie x.

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