easy recipe – Page 7 – Feasting Is Fun

Double Chocolate Chip Loaf Cake

Whilst I love a beautifully decorated cake, sometimes a delicious cut-and-come-again cake is what I crave. This delicious Double Chocolate Chip Loaf Cake certainly delivers on flavour. Packed full of chocolate chips and made with sour cream, it is utterly yummy!

This delicious cake however, was made at the request of our eldest daughter. Chocolate cake with chocolate chips and NO icing. In all fairness she has never been a lover of anything creamy, so I was more than happy to oblige and decided to make a Double Chocolate Chip Loaf Cake.

This cake may have a simple recipe but boy does it win in the flavour votes. It is a really chocolatey, chocolate cake. In fact served warm with custard, ooh and a scoop of Very Vanilla Ice Cream and this would make rather a delicious pudding.

I just love it when a cake can be dual purpose!!

After making yesterday’s Coffee and Walnut Cake I was really regretting not making an extra cake for us! The smell of the coffee cake cooking and the walnuts toasting, had my tummy rumbling. In truth it would only have been Hubby and me that ate it. Coffee cake is not our children’s favourite – although two of them will eat Tirimasu???

Without further ado, let’s get to the recipe so that you too can bake this delicious cake!

Recipe: Makes one Double Chocolate Chip Loaf Cake

175g/6oz Unsalted Butter – at room temperature

175g/6oz Soft Light Brown Sugar

1tsp Vanilla Bean Paster -can be substituted with vanilla extract

3 Large Free Range Eggs

150g/5oz Sour Cream – I find it easier to measure by weight

1/4tsp Salt

125g/4.5oz Plain White Flour

50g/2oz Good Quality Cocoa Powder

2tsp Baking Powder

200g/7oz Milk Chocolate Chips/Chunks – use dark/white if preferred

Method: Preheat the oven to 155C/140C fan, gas mark 2

Grease and line the base of a 2lb loaf tin with baking parchment.
Add the butter and sugar to a large bowl.
Whisk/beat until pale and creamy.
Add the 3 eggs and vanilla bean paste and whisk for a further 5 minutes until all the ingredients are fully combined.
Add the sour cream and sift in the flour, cocoa powder, baking powder, salt and add the chocolate chips.
With a spoon fold all the ingredients together until just combined.
Spoon the cake batter into the prepared loaf tin.
Place into the middle of a preheated oven and bake for 45-50minutes.
The cake is baked when it is firm to touch. I don’t suggest inserting a skewer, as if it goes through a warm chocolate chip you may think that the cake is still uncooked.
Once baked remove the Double Chocolate Chip Loaf Cake from the oven.

Allow the cake to cool in the tin until it is warm, or preferably cold.
To remove from the tin, gently go around the outside edge, between the cake and the tin with a palette knife. Place a plate or cooling rack on top of the tin and flip over. The cake should release easily.

In complete honesty, I must say that the cake was still warm when removed from the tin. Such was our eagerness to taste it!! My family have got used to waiting for the blog photos to be taken. Two minutes after the above photo was taken, the slices of cake you see were plated and dished out with forks.

Still slightly warm, with nuggets of semi melted chocolate chunks throughout, this cake made for very nice elevenses with a cup of tea!

We seem to have got into a habit of having cake or a sweet treat such as my Lemony Strawberry Pavlova on a Sunday, not necessarily a bad thing I think!

This cake, should there be any left, will keep for 4 days in an airtight container. Actually from experience it tightens up a bit on the second day and is not only easier to cut, but also improves in flavour – I’ll leave it up to you to decide whether to wait 😉.

This delightful cake is perfect for picnics, afternoon tea, or elevenses in the garden, when the sun is shining as beautifully as it is today! I’m not a big fan of taking iced cakes on picnics, as the extra sugar seems to be a magnet for bugs!

Do you enjoy eating outside when the weather is nice? Do you have a favourite bake that you always make before a trip to the seaside, or picnic in the park?

Asking these questions reminds me of mug Grandma, who always spent the day before a family outing baking. The only thing I consistently remember her baking was Rock Buns. I’ll have to dig out a recipe – for those of you who aren’t familiar with them, they are fruit filled buns, halfway between a cake and scone. Any tips please let me know in the comments section?

If you have enjoyed this Double Chocolate Chip Loaf Cake here are a few more recipes you may like to try:

Glazed Orange Bundt Cake

Cherry Almond Sandwich Cake

FF Cherry Almon Sandwich Cake — **Cherry Almond Sandwich Cake** with pretty feathered icing.

Chelsea Buns

Whatever you are making and baking in your kitchens today, make each mouthful a feast and have lots of fun.

Sammie xx

Classic Coffee Walnut Cake

There are many classic flavour combinations; strawberries and cream, rhubarb and custard, apple and cinnamon. And they don’t need tinkering with because they work so well together. Rather like this delicious Classic Coffee And Walnut Cake.

However, recently a few people have asked if I have a Classic Coffee Walnut Cake recipe and while it’s a cake that I’ve baked many times over the years, I realised it wasn’t on here. So, in a attempt to rectify that and make my Father in law’s favourite cake, here it is.

FF Classic Coffee Walnut Cake — **Classic Coffee Walnut Cake** a real treat.

Baking Cakes To Share

While I tried to make this cake relatively small as it will be shared between two people, in reality I failed! Although this cake was baked in my small 7 inch sandwich tins, I have packed so many walnuts into the centre, this Classic Coffee Walnut Cake will easily feed 8 people!

Alternatively, if you would prefer a slightly smaller cake (don’t laught at me) I suggest cutting down on the walnuts, not the cake!

Baking; A Form Of Therapy

Hubby is, as I write this, undergoing a hospital procedure and as a way of distracting myself and thanking my wonderful in laws for taking him, I made this cake. Also I’m trying to distract myself by writing this post. Although, I’ll have to see how much editing is needed at the end to know how well I managed.

As I mentioned I have made lots of coffee and walnut cakes over the years and I do usually add chopped walnuts to the cake batter. Yet, in this instance, especially as the cake sponges are quite small, I decided to pack chopped walnuts into the centre of the sandwich cake. Because this cake was made to be given away, now I’ve made it I really fancy a slice! Expect another coffee cake recipe on here soon.

The Beauty Of Buttercream Icing

Also, I made a mistake whilst decorating this cake. After piping the 8 swirls around the edge, I piped a monstrously hideous circle in the centre. While I photographed the cake I became more and more disheartened by this huge swirl of buttercream spoiling the look of the cake. Fortunately, this is where buttercream is a dream to work with, using a small palette knife it lifted right off the cake. And I then dusted the cake with icing sugar and replaced a single walnut half, with a dob of buttercream in the centre.

Sometimes less is more (never with glitter) and that was definitely the case with this Classic Coffee Walnut Cake.

I have shown you a photograph of the centre of the cake as this could easily be the top. However, if you aren’t confident piping buttercream just use half in the middle and spread half on top of the cake. There are plenty of walnuts in the recipe, enough for you to chop and cover both the middle and top layers and your cake will still look delicious and inviting.

Recipe: Makes one Classic Coffee Walnut Cake – serves 8

For the cake sponges:

150g/5oz Unsalted Butter

150g/5oz Caster Sugar

3 Large Free Range Eggs

2tsp Instant Coffee dissolved in 2tbsp/30ml boiling water

1tsp Vanilla Extract I use NIELSEN-MASSEY

1/4tsp Salt – I use Maldon

150g/5oz Plain Flour – self raising can be substituted DO NOT add extra baking powder

1tsp Baking Powder

For the buttercream:

2tsp Instant Coffee liquid – leftover from sponge recipe (or 1tsp vanilla extract)

150g/5oz Unsalted Butter

300g/11oz Icing Sugar Sifted plus 2 teaspoonful for dusting the cake

125g/4.5oz Walnut Halves

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

Making And Baking The Coffee Cake Sponges

First of all butter 2 x 7″ (17cm) sandwich tins and line with baking parchment.
Place the instant coffee into a cup and add 30ml of boiling water. Stir to dissolve and set to one side to cool.
In a large bowl add the butter and sugar. Whisk/beat until pale and creamy.
Next add the 3 eggs, vanilla extract and 3 teaspoons of the cooled liquid coffee. Whisk/beat for 2 minutes until combined.
Sift the flour, baking powder and salt into the bowl.
Fold the dry ingredients into the wet until just incorporated. This will ensure a very light sponge.
Divide the batter equally between the 2 prepared cake tins. Use may use digital scales to ensure your quantities are even, or just eyeball it as I did.

Bake the cakes in the centre of the oven for 25-30 minutes.
The sponges are baked when they are golden brown and spring back from a light touch.
As soon as the cakes are baked remove from the oven, place the tins on a cooling rack and leave to cool in the tins for 10 minutes.

When they are cool enough to handle turn the cakes out of their tins, ensuring one sponge is the right way up, for the top of the cake.
Allow the turned our sponges to cool completely before assembling the cake.
Place the walnut halves on to a baking tray and place in the hot oven for 5 minutes to toast. Remove and leave to cool on the baking tray.

Making The Icing And Decorating The Coffee And Walnut Cake

Place the butter, sifted icing sugar and 3 teaspoons of liquid coffee into a large bowl.
Whisk until pale and creamy. Taste the buttercream, add more coffee if desired.
When cooled place the bottom half of your cake, flat side up, onto a cake stand or board.
Using a palette knife spread half of the buttercream over the sponge, not quite reaching the edges.
Set aside 10 nice walnut halves to decorate the top of the cake ( it’s always good to have one spare).
Roughly chop the remaining walnuts and place on top of the buttercream.
Place the top half of you cake, rounded side up, on top of the bottom half.
Fit an icing bag with a French star tip (or whatever tip you prefer).
Fill the icing bag with the remaining buttercream.
Pipe 8 small swirls equally around the top edge of the cake. Pipe the same small swirl in the centre.
Top the buttercream swirls with walnut halves.
Pipe little swirls around the middle of the cake, where it is sandwiched together for a pretty finish.
Dust with a little icing sugar.

Classic Coffee Walnut Cake such a beautifully delicious, easy cake to make and the perfect gift for any coffee cake lover.

Store the cake in an airtight container, in the fridge during hot weather. Eat within four days.

Thank you

I love my husbands parents very much. Hubby and I will be celebrating our 20th wedding anniversary this year. My relationship with my in – laws has not always been smooth or plain sailing. We have been through a lot together and I honestly love and respect them as if they were my own parents.

Thank you Ma and Pa, we couldn’t have gotten through the last 20 years and especially the last year without you x.

I really enjoy baking for other people. It’s such a fantastic feeling when you see the look of surprise and joy on their face when I give them a cake, or whatever goody I have baked. Finally, hubby should be home soon and I have managed to keep myself distracted whilst he has been gone.

Do you enjoy baking for others?

If you’ve enjoyed this Classic Coffee Walnut Cake then you may also want to take a peek at these recipes:

Raspberry Almond Cream Cake

Baileys Coffee And Walnut Cake

Strawberry Sweetheart Cake

I’d love to see photos of any bakes that you have made as gifts. Please pop a pic on Twitter or Instagram and tag me in. Likewise, do you have a story linked to a special bake? Also tell me about it in the comments section, I love reading all of your comments.

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

Sammie xx

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

The cake below features vanilla icing and a sprinkle of edible holographic glitter. Substitute the coffee in the buttercream icing recipe for one teaspoon of vanilla extract. While the addition of sparkles is your choice!

Glazed Orange Bundt Cake

There is something about the colour orange that I am drawn to. Orange can be warm and vibrant, bright yet soft. And, my first bedroom, when I was a little girl was orange, chosen because I had the most incredible, pale orange bridesmaid dress that I adored. Entranced by the colour then and now forty years later, I still love it. Especially when it is the shade of the navel oranges used in this recipe for Glazed Orange Bundt Cake. A delicious, fruit packed orange cake covered with a light, fresh orange glaze.

Going Off On A Tangent!

Orange is also the favourite colour of Peeta, a character in the Hunger Games Trilogy. Although not the bright orange of Effie’s hair, but the colour of a sunset. If you have seen any of the films, or read the books, this may make some sense to you.

I make no apologies for referencing the film, as I and my family are huge Hunger Games fans. Yet very few, if any, of the citizens of the poor, mining District 12 would have had the luxury of eating cake. Especially this totally delicious Glazed Orange Bundt Cake.

Finally, if, as I suspect, you are clueless as to what the last few lines mean, don’t worry! Most importantly, know that I love the colour orange in all its shades.

Using A Cake Mix or Bake From Scratch

Since our son adores oranges, he is going to be absolutely thrilled when he gets in from school tonight and sees that I’ve made another Orange Cake. Using Wright’s new Orange Cake Mix to make this beautiful loaf, makes baking this cake so easy. From opening the packet to popping the cake into the oven takes less than 10 minutes. Alternatively, you can make this cake using this Glazed Lemon Bundt Cake recipe, using the exact same quantities of fresh orange.

A mere 10 minutes. And yes I’m repeating it because the reward for a few minutes measuring and mixing is massive. This cake incredible, packed full of dried fruit that add interest to the tender cake crumb. The orange glaze further enhances the tangy orange flavour, while creating a glossy finish. Baked in my pretty Citrus Bundt Tin from Nordicware, the detailed markings are clearly visible through the glaze.

Following the success of my Chocolate Orange Citrus Bundt I wanted to make this Glazed Orange Bundt Cake. Since I had made a Glazed Lemon Bundt Cake I knew an orange glaze would also showcase this wonderful cake.

Since sharing the cakes made using the Orange Cake Mix from Wright’s, with family, friends and neighbours, a big thumbs up has been the overwhelming response. In addition to requests for more cake!

If you don’t usually use cake mixes, or aren’t a fan, why not give this Orange Cake Mix a try? You may be surprised and be reassured, I’d never recommend anything that I wouldn’t share with my family. Also, keeping a selection of Wright’s mixes stashed in the kitchen cupboard is simple as easy. Especially if unexpected visitors arrive, or the urge for cake strikes.

Recipe: Makes one Glazed Orange Bundt Cake serves 10

1 packet of Wright’s Orange Cake Mix

4tbsp Vegetable Oil – as directed on the packet

200ml Water – as directed on the packet

You will need cake release if a Bundt tin – I recommend Wilton , alternatively use a loaf tin which has been brushed with melted butter and lined with baking parchment.

200g/7oz Icing Sugar

1 Orange – you will need the juice of half

Edible glitter – optional

Making And Baking The Orange Cake

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

Spray or brush the Bundt tin thoroughly with cake release. Alternatively, grease (with butter) and line with baking parchment a 2lb loaf tin.
Make up the cake batter according to the packet instructions. Alternatively follow the recipe substitution given.
Pour the orange cake batter into the prepared Bundt tin.
Place the tin in the middle of the preheated oven.
Bake for 45-50 minutes.
The cake is cooked when it is a golden colour and an inserted skewer comes out clean.
As soon as the cake is baked remove the oven.
Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.

Allow the cake to cool completely before decorating.

Making The Glazed And Decorating The Cake

Sift the icing sugar into a bowl.
Add the juice of half an orange and mix using a spoon. The glaze should be thick, yet still drip from the spoon. Add more juice if required to obtain the required consistency.
Place the cooling rack on top of a clean baking tray. This is important as the glaze that drips through will be used to cover the sides of the cake.
Spoon the orange glaze over the top of the cake.

Allow the glaze to drip down the sides of the cake.
Ensure the entire top of the cake is covered in glaze.
Carefully lift the cooling rack a little and scoop the glaze from the tray underneath. Use this to spoon over and cover the sides of the cake.
When the cake is completely covered in glaze leave to set.
Transfer the Glazed Orange Bundt Cake to a serving plate.
Sprinkle with edible glitter if desired.

Slice and serve the cake with a lovely cup of tea or coffee and of course, guests. Since all food tastes infinitely better when shared!

Keep this cake in an airtight container and eat within 4 days. Also, keep refrigerated during warmer weather.

If you have enjoyed this recipe for my Glazed Orange Bundt Cake you may like these other fruity bakes:

Chocolate Orange Citrus Bundt

Glazed Lemon Bundt Cake

Mini Lemon Drizzle Bundt Cakes

I hope that sharing some quick, easy, yet still completely delicious bakes helps you in your kitchen? My intention is to always create straightforward, easy to follow recipes that deliver consistently good results.

Also, I’d love to know your thoughts on this recipe and others posted here on Feasting Is Fun. Your comments are valuable and much appreciated.

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

Sammie xx

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

Chorizo Goats Cheese Muffins

I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So, I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!

Although I had ordered the ingredients with last weeks shopping, intent on making them during the week, yet I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!

I kid you not see Living With Seizures if you’d like to know more.

Both our girls were out very last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!

While the house is quiet I bake:

I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes. And I had enough for my photo shoot, while letting our little man munch happily away.

Oh my, these are good – I mean really, really, pass me another one good. Because of the Chorizo I was worried they may taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.

Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick reminder, when making muffins don’t over mix the batter. A few floury streaks are ok. While the best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true. Thank you to my friend Liz for her advice on this matter.

It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.

Recipe: Makes 12 Chorizo Goats Cheese Muffins

100g/4oz Sliced Chorizo

150g/5oz Goats Cheese

200ml Whole Milk

2 Large Free Range Eggs

5tbsp Vegetable Oil

350g/12oz Plain White Flour

2tsp Baking Powder

Good grinding of black pepper – to taste

1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins – I use Bart

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

Making and baking the muffins

First of all, chop or dice the chorizo into 1cm pieces.
Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
Remove and put on a plate to cool slightly.
Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
Make a well in the centre of the dry mixture and pour the wet mixture in.
Stir with a fork until just combined.

Line a muffin/cupcake tin with muffin cases – and yes I found mine!
Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!
Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
Mine took 15 minutes.
The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
When baked remove from the oven and place on a cooling rack.
Sprinkle the top of each muffin with a little bit of cayenne pepper.

These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made.

Store in an airtight container for up to 2 days and refresh by warming in the oven. Also, these muffins make a great addition to packed lunches, as a change from sandwiches or wraps.

If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:

Cheese Bacon Breakfast Muffins

Super Light Scones

Toffee Banoffee Waffles

I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!

Whatever you are making and baking have fun and remember that food always tastes better when it’s shared.

Sammie xx

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

Chocolate Toffee Crunch Bundt Cake

Does anyone still have chocolate left over from Easter? If so I have the perfect way to make it go further AND taste even more yummy. Meet my Chocolate Toffee Crunch Bundt Cake.

The utterly mouth watering combination of Chocolate and Toffee all in one cake. If you enjoyed my Rolo Chocolate Cookies I’m pretty sure you’ll love this cake!

She is a beauty isn’t she?

This Chocolate Toffee Crunch Bundt Cake is baked in the Nordic Ware blossom Bundt tin, so I decided that this cake is a girl. Well female….. oh dear it’s late, I’ve gone off on a tangent and I’m waffling again!!

WB Chocolate Toffee Crunch Bundt C — **Chocolate Toffee Crunch Bundt Cake** topped with milk chocolate and bronze crunch.

The blossom Bundt tin is one of my favourites. While the melted chocolate and bronze crunch on this Chocolate Toffee Crunch Bundt Cake look amazing, if you were pressed for time, a dusting of icing sugar and this cake would still win hearts – and tummies 😉

So what is it that makes this cake so easy??

Wright’s Baking Chocolate Fudge Cake Mix and their Toffee Cake Mix, combined.

Since the gorgeous fudgey chocolate works so well with the toffee, I honestly can’t believe that I didn’t think of it sooner.

Since I’ve already explained my stance on having a few, good quality packet mixes in the kitchen, while writing up my Chocolate Orange Citrus Bundt, no further mention is needed. This cake came about as I had 3/4 of a packet of each of the mixes left after testing their suitability for waffles. Although, only the Toffee Cake Mix made it through as my Toffee Banoffee Waffles

Choose Your Baking Method

So you have a choice: weigh out 3/4 of each packet mix (375g) add together and make up according to adjusted packet instructions: 150ml per mix = 300ml of water and 3 tablespoons of oil per mix = 6 tablespoons.
Or, mix both whole packets together and make up according to double the packet instructions. So 400ml of water and 8 tablespoons of oil. Fill the Bundt to the desired level and use the leftover batter to bake some cupcakes.
Altenatively, a 10″ springform cake tin would be the right size to bake 2 complete packets of mix made up as per option 2.

So many choices! Also, I would like to add that investing in one Bundt tin is worth it, especially if cake decorating skills are not your strongest gift. Because the tins really do make any cake look beautiful, including this Chocolate Toffee Crunch Bundt Cake.

Recipe: Chocolate Toffee Crunch Bundt Cake serves 10

1 Chocolate Fudge Cake Mix from Wright’s Baking

1 Toffee Cake Mix from Wright’s Baking

8tbsp Vegetable Oil (6tbsp if making option 1)

Water

Cake Release Spray – I use Wilton’s OR butter and baking parchment for greasing and lining a 10″ cake tin

150g/5oz Milk Chocolate

Toffee Sprinkles or the Bronze Crunch which I bought from Waitrose – or a Crunchie bar broken up.

Making The Cake Batter

Preheat the oven to 160C/140C fan, gas mark 2

First of all, decide which option you will use to bake your cake.
Prepare the Bundt by spraying with cake release. Alternatively grease and line a springform cake tin.
Into a large bowl add the required amount of water and vegetable oil.
Add both the chocolate fudge and toffee packet mixes – remembering to weigh out 375g ONLY, from each packet if using Option 1.
Whisk according to packet instructions.
Pour the chocolate/toffee cake batter into the prepared tin. The Bundt tin should be no more than two thirds full.

WB Chocolate Toffee Crunch Bundt Cake — Ready for the oven.

Baking The Bundt Cake

Place the Bundt tin in the middle of the oven and bake for 45-50 minutes – note: the baking time will be longer if using more cake batter.
The cake is cooked when an inserted skewer comes out clean.
As soon as the cake is baked, remove from the oven.

Allow the cake to cool in the Bundt tin for 10 minutes.
Place a cooling rack on top of the cake and flip over.
Remove the Bundt tin and admire the beautiful cake!

Decorating The Bundt Cake

Allow the cake to cool completely before decorating.
Break up the milk chocolate and place into a heatproof, microwaveable bowl.
Zap for 30 seconds at a time in the microwave, stirring after each zap!
When the chocolate is almost melted, remove from the microwave and keep stirring, until it is completely melted.
Use a spoon to drizzle the chocolate over the Bundt cake.
Finish with some delicious sprinkles. Alternatively, a crushed Crunchie bar would work beautifully with this cake.

Allow the chocolate to almost set before serving. Finally, the combination of toffee pieces and the delicious chocolate fudge work together so well in this Chocolate Toffee Crunch Bundt Cake.

So, have you caught the Bundt bug?

This Chocolate Toffee Crunch Bundt Cake is so easy to make. Here are some other Bundt recipes for you to try:

Chocolate Orange Citrus Bundt

Lemon Blueberry Bundt Cake

Chocolate Fudge Bundt Cake

The Chocolate Toffee Crunch Bundt Cake was given to very dear friends, who had just lost a loved one. Simply making and giving a cake, during a time of grief, is one way to show you care. While nothing can replace their loss, or mend their heartbreak, taking time to bake a cake, which they can then share with visitors, brought a smile to our friends face when it was delivered.

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

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided the cake mixes for this recipe. All opinions, content and photographs are my own. Please see my Disclosure Policy.

Perfectly Mashed Potatoes

Thank you for stopping by to read this post and find out how to make Perfectly Mashed Potatoes. If you are curious as to why I should post such an easy recipe here’s my answer. Because everyone has to learn the basics. Including me. Since I wasn’t born with the knowledge of how to cook a roast, boil an egg or mash potatoes. I learnt, mostly, from watching my Grandma, whilst I was growing up.

Always an inquisitive child, I literally hung around her apron strings and learnt how to cook, bake, make preserves, prove bread and much more. My earliest memory is standing on a stall, shucking peas that my Grandad had freshly picked from the garden.

So a love of cooking, indeed, more being in the kitchen and making something, was present from a very early age. At home, I recall asking if I could peel some potatoes. I was given a bowl, full of cold water, to wash off the dirt, potatoes didn’t come pre-washed in the 1970’s and a small vegetable peeler. While a whole hour had passed and I still hadn’t finished! That didn’t matter, I was learning.

Especially in today’s world of convenience food and £1 packets of ready mashed potatoes available from the supermarket, learning how to cook basic recipes, isn’t always taught at home, in the way that I learned. So yes a recipe for Perfectly Mashed Potatoes, is here, because who doesn’t love mash???

Usually kitchens will have a potato masher utensil in them, if not they can be picked up, fairly cheaply, from any shop that sells kitchenware. I will not be using a potato ricer, hand whisk, kitchen stand mixer or any other contraption to make these Perfectly Mashed Potatoes, simply a potato masher. Because it is what most people have to hand and in my opinion, produces the best mashed potatoes!

So the only equipment you will need to make your mash is:

A sharp knife
Saucepan
Colinder
Potato Masher
Optional – vegetable peeler

Most kitchens will be equipped with this equipment, if not, each item can be bought inexpensively as mentioned above.

Recipe: Perfectly Mashed Potatoes serves 6-8 adults

2.5kg/5lbs Potatoes suitable for mashing – I used Albert Bartlett Elfe Potatoes – these have a particularly creamy texture and buttery taste, Rooster potatoes are also good for mashing. Any potato that is described as floury, suitable for mash can be used. However for the best mash I’ve tried I do recommend Elfe potatoes.

75g/3oz Butter

100mls/4fl ozs Whole Milk

Sea salt and freshly ground pepper to taste

1/4 tsp Ground Nutmeg – freshly grated is even better.

Method: Half fill a large saucepan with cold water

Using a vegetable peeler or small paring knife peel the potatoes.
Cut them into 5cm/2″ chunks as you go and immediately place in the pan of cold water.
NOTE: If peeled potatoes are left out of water they will start to turn brown.
Once all of the potatoes have been peeled and cut up, top up the pan with cold water, so that the potatoes are just covered.

Turn the heat onto high on the hob and bring the potatoes up to a boil.
As soon as they are boiling turn the heat down and let the potatoes simmer for 15 minutes.
To test if the potatoes are cooked, insert a sharp knife into a couple of chunks, there shouldn’t be any resistance and the potato chunk may well break in half.
Once cooked drain the potatoes in a colinder and allow to steam dry for 5 minutes.

Empty any water from the saucepan the potatoes were cooked in.
Add the butter and milk to the pan and heat until the butter is melted.
I add 1/2tsp of sea salt, a good grinding of black pepper and the ground nutmeg to the milk/butter at this stage.
Take the pan off of the heat and add the cooked potatoes.

The next step is simply to plunge in with the potato masher and keep mashing until all the potatoes have broken down and you have smooth, creamy, Perfectly Mashed Potatoes.
I quite often get the children to mash our potatoes and yes, it does require a bit of elbow grease and effort (which with my back I’m not able to apply).
The potatoes are so beautifully soft and creamy, that they break down easily.
Serve the potatoes straight away onto dinner plates, or for special occasions, pile into a serving bowl, dot with a little extra butter and a light sprinkle of nutmeg.

Yes it really is that simple!

Perfectly Mashed Potatoes are the perfect accompaniment to so many meals, made well they are delicious just on their own, perhaps with a little grated, sharp cheddar to top!

If you have enjoyed this recipe for Perfectly Mashed Potatoes, here are some other potato recipes you also may like:

Leek Colcannon

Baked Garlic Herb Potato Wedges

Tangy Lemon Potato Salad

Were you taught to cook at home, or are you just learning?

Thank you for all of you lovely comments, I get such a thrill knowing you have baked and enjoyed one of my recipes, please keep them coming.

Also it is great seeing all the pictures of your makes and bakes on Twitter and Instagram. Please keep them coming, tag me in and I’ll be sure to give you a shoutout or retweet.

Are there any other basic recipes that you would like to see on Feasting is Fun? Let me know and if I can, I will post them for you.

I always try to remember that everyone has to start at the beginning. Most of all the fun is in the journey and we are all here to support each other as we learn.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

The Albert Bartlett Elfe potatoes were won in a competition. All opinions and views are my own, as is the content of this post. Please see my Disclosure Policy

Roasted Garlic Butternut Squash Soup

Finally Spring is upon us and with it some gloriously sunny days. However, being British and therefore brought up to talk about the weather, there have also been a few blustery downpours. Also, the sun, in April, not yet having had its chance to warm up our part of the planet, means there’s quite a chill in the air, when it’s hidden by clouds. Enter my Roasted Garlic Butternut Squash Soup, perfect for warming you through, whether you’re chilly, or soaked through from a sudden downpour – April showers and all that!

Quite honestly, this soup is so utterly delicious, it’s flavours intensified by roasting the butternut squash first, I am happy to make it all year round. Or at least when butternut squash is in season.

Living In The Real World

I am really working on trying to eat seasonally. While we did belong to a veg box scheme, with my health and body dictating what I am able to do during the day, too much was being wasted. And on that subject, I am, at present, propped up in bed, with my neck in spasm, due to a few violent seizures (see Living With Seizures).

Please don’t think I am writing this for you to feel sorry for me, nothing could be further from the truth. I just believe in honesty. Because, in our Instagram shiny, perfect world, it can lead to people feeling inadequate or broken. Whereas real life can be messy as well as beautiful. Health problems, relationship difficulties, family problems, financial issues. There’s a whole host of stuff that goes on ‘behind the scenes’ – I am generalising. While hubby and I are happy, we still have to deal with a lot, together. And I’m sure we are not alone.

Comforting Food

A good meal like this Roasted Garlic Butternut Squash Soup can feel like a warm hug, against the harsh realities life sometimes throws at us. I can’t even remember exactly when I made this soup, about 2 weeks ago I think! Yet I haven’t had the opportunity to write it up until today.

Also this the easiest soup to make and the flavour is out of this world good. Besides, who knew butternut squash could have so much more flavour, simply by roasting it? Oh and the garlic, which is left unpeeled whilst it roasts, turns into sweet little cloves of utter heaven. Roasted garlic is about as far away from the heat and pungency of raw garlic, as it is possible to be. Yet together these two ingredients make this utterly scrumptious Roasted Garlic Butternut Squash Soup.

Recipe: Roasted Garlic Butternut Squash Soup serves 4-6 people

1 Butternut Squash

2 Garlic Cloves

1 Onion

2tbsp Olive Oil

1 Vegetable or Chicken Stock Cube

Sea salt – I use Maldon. and freshly ground black pepper

Optional – Parsely and Double Cream to serve

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

Preparing And Roasting The Ingredients

First of all, using a vegetable peeler, remove the skin from the butternut squash.
Cut the squash in half and then cut the bottom half in half again so that the seeds can be scooped out.

Cut the butternut squash into 2.5cm/1″ chunks
Place the chunks of butternut squash onto a baking tray along with the 2 garlic cloves.
Pour over 1tbsp of olive oil and using clean hands toss the chunks so that they have a covering of oil.
Add a small sprinkle of sea salt (1/2tsp) and a good grinding of black pepper.

Place the baking tray into the oven and allow to roast for 25 minutes.
While the squash and garlic are roasting, peel and finely chop the onion.
In a large saucepan add the other tablespoon of olive oil and the chopped onion.
Sauté over a medium heat until the onion is softened and translucent. Leave to one side.
The butternut squash is roasted once it has become tender.
As soon as it is cooked remove the baking tray from the oven.

Making The Roasted Garlic Butternut Squash Soup

The butternut squash has reduced inside and that means – concentrated flavour!
Place the saucepan containing the sautéed onion back over a medium heat.
Squeeze the garlic cloves out of their skin and add to the saucepan.
Add the roasted butternut squash to the pan,
Cover with 1.5 litres of hot water from the kettle.
Crumble in the stock cube.
Bring to a simmer and cook for a further 10 minutes, uncovered.
Remove the pan from the heat and blend using an immersion blender.
Alternatively allow the soup to cool a little and blend, in batches, using a blender.
Once blended add the soup back to the saucepan.
Check for seasoning and adjust as necessary.
Also, if the soup is too thick add a little extra hot water until the desired consistency is reached.

I like to serve this soup with a little swirl of cream and some fresh parsley to garnish. Adding a nice thick slice of my Crunchy Seeded Bread turns this Roasted Garlic Butternut Squash Soup into a substantial meal. I love dunking bread into soup, do you?

Make Ahead And Freeze!

To store, cool the soup completely and portion into airtight containers or zip lock freezer bags. It will keep in the fridge for 4 days or the freezer for up to one month. Next time I make this Roasted Garlic Butternut Squash Soup I am going to double up on the quantities. It only takes a little longer to peel and chop an extra squash and onion. While the oven is on, it makes sense to pop in two baking trays. And that way I will have lunch or a quick dinner, bolstered with some bread and cheese, for the days when I simply am not up to cooking.

If you have enjoyed this Roasted Garlic Butternut Squash Soup here are some other delicious soup recipes:

Roast Chicken Noodle Soup

Leek and Potato Soup

Carrot Soup

Do you sometimes need a warm hug?

And what is your go to comforting food?

Thank you for taking time to leave a comment. Especially as I really enjoy reading them and hearing about your baking and cooking adventures. Likewise it’s been fantastic to see so many of you posting your makes and bakes on Twitter and Instagram. Finally, if you tag me in I’ll be sure to retweet and give you a shoutout.

So, wherever you are and whatever you are making I wish you all the very best and hope that you know you are loved and treasured, see Important Stuff.

Sammie xx

Roasted Garlic Butternut Squash Soup has been entered into the No Croutons Required Link Up hosted by Jac at Tinned Tomatoes.

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

Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t, yet I am never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’. I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. Because it looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!

Yep you can always trust Sammie to ~~NOT~~ be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. So much so that I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut — **Raspberries Cream Giant Doughnut** such a light fluffy sponge.

Seasonal Fruit And Vegetables Are Unbeatable

When baking and cooking I really try to use seasonal fruit and vegetables. So this Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Because raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberry And Cream Giant Doughnut — Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Keeping Positive

Rather I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. And on top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. Resulting in a sponge that is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

Recipe: Makes one Raspberries Cream Giant Doughnut

At a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt – I use Maldon

For the filling:

3-4tbsp Raspberry Jam for my homemade recipe see here

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

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

Making The Doughnut Batter

Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
Into a large bowl add the butter and sugar.
Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
Add the vanilla bean paste and whisk/beat for a further 2 minutes.
Add all 5 eggs to the bowl.
Sift in the flour, baking powder and salt.
Whish/beat slowly until the ingredients have just come together.
Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
Carefully spoon half of the batter into each of the doughnut halves.
Smooth the top of the batter for an even bake.
Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.

Baking The Doughnut Halves

Cook for 40-50 minutes. Mine took 45 minutes.
The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
As soon as the giant doughnut halves are baked remove from the oven and place onto a cooling rack for 10 minutes.

After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
Allow to cool completely on the rack

Filling And Decorating The Raspberries Cream Giant Doughnut

As soon as both halves are cooled the doughnut can now be decorated.
Place one half, flat side up, on a pretty serving plate, board or cake stand.
Carefully spread the raspberry jam so that it covers the flat surface.
Arrange the raspberries in a pattern, on top of the jam.

In a bowl add the double cream and sugar.
Whisk until it just holds a stiff peak.
Fit a large piping bag with a #1M Wilton large star tip.
Fill the piping bag with the whipped cream.
Pipe a swirl pattern around the middle of the bottom layer.
Pipe stars all around the inside and outside edge of the doughnut half.

Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
To make the icing, sift the icing sugar into a small bowl, add the almond extract.
Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
Finally add your sprinkles before the glacé icing sets.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

If you have enjoyed this Raspberries Cream Giant Doughnut recipe you may also like these:

Raspberry Almond Cream Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Black Forest Giant Doughnut

While Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Since I find baking a pleasure not a burden. Yet, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

Personally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Perhaps not every week, although there is nothing wrong with that. Rather, once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

Rolo Chocolate Cookies

Ooh I am so excited to share this recipe with you. And, I may have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.

Since I have been wanting to make these cookies for absolutely ages, I finally got round to it yesterday, while I was also baking my Chocolate Orange Citrus Bundt Cake.

Homebaked Cookies

While using the recipe from my Monster Mini Egg Cookies as a starting point, I jiggled things about a bit. Especially changing from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. Resulting in my humble opinion, the best soft chocolate cookie that I’ve made so far!

R Rolo Chocolate Cookies — **Rolo Chocolate Cookies** unbelievably good.

Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!

Instead, the difference is that I know exactly what has gone into these cookies and their smell as they are baking. And as you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.

Because I am a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. Exactly the type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.

Chewy, ooey and gooey.

Yep I know that sounds like cartoon characters 😉.

So, if you like chocolate cookies, you’ll love these Rolo Chocolate Cookies.

Recipe: Rolo Chocolate Cookies makes 18-20

225g/8oz Soft Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter- at room temperature

1Tsp Vanilla Bean Paste – I use Nielsen-Massey if you don’t have any paste you can substitute 2tsp of vanilla extract

1 Large Free Range Egg – plus 1 Large Free Range Egg Yolk

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour

1/2tsp Bicarbonate of Soda

1/4tsp of Sea Salt – I use Maldon

4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!

Making The Rolo Chocolate Cookie Batter

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

First of all, place the sugar and butter in a large bowl and whisk for 5 minutes until pale and creamy. Importantly whisking for 5 minutes and then again after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla bean paste and the eggs and continue whisking for a further 5 minutes.

Sift in the cocoa, flour and sodium bicarbonate into the bowl.
Add 4 packets of Rolos.

Portioning The Cookies On The Baking Sheet

Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
Line 3 baking trays with baking parchment.
Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
Top each cookie with a single Rolo.

Baking The Rolo Topped Cookies

Bake the cookies in the centre of the oven for exactly 15 minutes.
The cookies will still be very soft after the baking time has elapsed.
As soon as the cookies are baked remove from the oven and allow to cool completely on the baking tray.

Cookie Love

Once cooled store the Rolo Chocolate Cookies in an airtight container. It is important to separate each layer of cookies with baking parchment. Because these cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.

I tell you this from experience 😉.

Also, if you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.

If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!

In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!

So, can you keep chocolate in the house without it constantly ‘calling to you’?

If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:

Chocolate Monster Mini Egg Cookies

Cherry Bakewell Cookies

Bakery Style Soft Triple Chocolate Cookies

FF Rolo Chocolate Cookies — Bakery Style Soft Triple Chocolate Cookies

I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. Since I really enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.

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

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

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

Moroccan Lamb Stew

I have a recipe to share with you today that is unbelievably delicious. My Moroccan Lamb Stew served with Lime Couscous.

After cooking my Slow Roasted Lamb Shoulder for Sunday lunch, I had plenty of leftover meat. In fact I’d actually cooked two whole lamb shoulders to make absolutely certain that I’d have enough meat for this Moroccan Lamb Stew.

You could absolutely use fresh diced lamb for this recipe, but there is something distinctly delicious about meat that has been slow cooked on the bone. So much more flavour and that was what I wanted for this dish.

Having never cooked a dish like this before, I knew I was taking a gamble as to whether the children would eat it. They aren’t fussy and eat a wide range of foods, yet I know I wouldn’t have eaten this as a child.

Shame on me!

Each of them completely cleared their plate, loved this AND they’d figured out that I’d added dates to the stew!! They loved the gentle, yet spicey and fruity flavour of the Moroccan Lamb Stew served with the Lime Couscous.

Again shame on me for underestimating their appreciation of delicious food!

Making The Most Of Leftovers

Using leftover roast lamb made this dish incredibly easy to put together. Even though the lamb was pre cooked I still let this stew bubble and simmer away on a very low heat for a few hours. This didn’t make the lamb tough or dry. It resulted in fragrantly spiced lamb, that was so melt-in-the-mouth tender.

MD Morrocan Lamb Stew — Harissa and Medjool Dates create the fruity and spicey flavours in this dish.

I absolutely adore Dates and these Medjool Dates from The Medjool Date Co. are so completely delicious, I find that I’m popping them in my mouth, when I should be cooking with them. Oops!

During the slow cooking of this Moroccan Lamb Stew the Medjool Dates completely break down and become part of the sauce. They are not an overwhelming flavour, but instead add a fruity sweetness that you can’t quite put your finger on, yet simply know it tastes wonderful.

This recipe is a brilliant way to create another fantastic dish from leftover roast lamb.

Recipe: Moroccan Lamb Stew serves 4-6

650g/1.5lbs Leftover Roast Lamb – skin and bone removed

2tbsp Olive Oil

1 Large Onion

3 Medium Carrots

2 Celery Sticks

2tsp Harrisa Paste

6 Medjool Dates – stones removed and finely diced

1 Beef Stock Cube

Salt and Pepper to season

2tsp Corn flour (also called corn starch)

Method: Use a large heavy based pan for this recipe.

Making The Stew

Add the oil to the pan over a medium heat.
Finely chop the onion and sauté in the pan, stirring frequently, until softened.
Chop the carrots and celery into 1cm pieces, add to the sautéed onion in the pan and cook until just softened over a low heat.
Whilst the vegetables are slowly cooking prepare the lamb.
Remove any skin from the lamb and cut into 5cm chunks, obviously from a leftover roast there will be smaller pieces as well, that’s fine they all go into the stew!
Add the lamb to the pan and add the Harrisa paste and chopped Dates.
Stir to mix everything together.
Cover with hot water from the kettle.
Add a pinch of sea salt and some freshly ground black pepper.
Cover with a lid and leave on a very low heat for 5 hours.
After the cooking time has elapsed taste for seasoning – add more salt/pepper as necessary.
Mix the corn flour with 20mls of cold water to form a slurry.
Add the cornflour slurry to the Moroccan Lamb Stew. Stir well and increase the heat to medium.
Allow the corn flour to thicken the sauce (which naturally reduces during the long cooking period) and cook for five minutes.
Serve with Lime Couscous.

This is a perfect dish to make for when friends/family are visiting or staying, especially if they have a long journey. The stew will happily sit over a very low heat until your guests arrive and the Lime Couscous takes moments to make, leaving you free to greet and settle your guests.

Making Easy Meals

For me, this dish is fantastic as I can get dinner ready and started early in the day (see Living With Seizures ). And then if my body allows I can bake some delicious treats for my family and friends.

In fact the first time I made this Moroccan Lamb Stew I was so worried that it wouldn’t be eaten, I made a pudding. Now just to be clear, I bake quite a bit, when I am able to, but we rarely have dessert after dinner. Honestly I’m talking high days and holidays are the only time I make pudding. In fact I didn’t even make a dessert for Easter Sunday. On this occasion however, I made an apple tart – it’ll be on here very soon.

Can you imagine the children and my hubby’s faces when they saw the apple tart 😉! We all ate dinner and then had pudding, such piggies! If my husband had the choice, we would have pudding every day. After that day a tradition was started, when we have Moroccan Lamb Stew for dinner, there must be pudding for afters. I knew I should have hidden the apple tart!!!!

Do you like turning leftovers into another fabulous dish?

There will be more ‘leftovers’ recipes coming up on this blog. In the meantime if you enjoyed the Moroccan Lamb Stew I’m sure you’d like these:

Roast Chicken Noodle Soup

Slow Rosted Lamb Shoulder

GF Slow Roasted Lamb Shoulder — **Slow Roasted Lamb Shoulder**

Redcurrant Jelly Glazed Roast Lamb

Whatever you are cooking, baking or making I love seeing your results. Please pop a photo on Twitter/Instagram and tag me in. You can also leave me a comment if you try one of my recipes in the comment section.

Have fun whilst you are in the kitchen preparing a feast!

Sammie xx

Graig Farm provided the lamb for this recipe and The Medjool Date Co. provided the Dates. I was not paid to write this post. All opinions, recipes, content and photographs are my own. Please see my Disclosure Policy.