easy recipe – Page 9 – Feasting Is Fun

Blackberry Nectarine Tart

Hi, I’m celebrating. Because today is the first day I’ve woken up without a migraine for too long. So when I get a fairly good day I smile and give thanks, harder to do on the other days, more like clinging on by my fingertips. AND I made the easiest tart ever! This Blackberry Nectarine Tart is made with shop bought, all butter, puff pastry, a tub of blackberries (mine were frozen) and a punnet of nectarines. Alternatively you could easily use peaches.

So if you imagine roasting vegetables intensifies their flavour, then think what 30 minutes in a hot oven does to the fruit in this tart. Even with the addition of a sprinkle of vanilla sugar the intense fruit flavours in this Blackberry Nectarine Tart are a delight on the taste buds. While this is not a sweet tart. For me it’s a perfect balance of fruity flavour and flaky, buttery pastry.

Blackberry Nectarine Tart - beautiful and delicious. — Blackberry Nectarine Tart

Create An Easy Dessert Using Store Cupboard Staples

I really can’t emphasise how easy this tart is to make. Since the pastry and blackberries were in the freezer, the nectarines, ridiculously cheap and in season, ripening at an increasingly rapid pace, needed using. Also, given how well this tart turned out I would happily make this during the colder months using, shock, horror, tinned peaches! Yup I would, with custard poured over. I am shameless!!!

Blackberry Nectarine Tart - a perfect summer dessert, even in the winter. — Blackberry Nectarine Tart – a perfect summer dessert, even in the winter.

I hope I’ve convinced you to give this tart a try? Because as they say “The proof of the pudding, is in the eating!”

Recipe : Blackberry Nectarine Tart Serves 6

375g/13oz All Butter Puff Pastry – defrosted, if frozen, I use JusRol. Alternatively use vegetable fat puff pastry for a vegan dessert.

300g/11oz Blackberries – if frozen don’t defrost – I buy frozen punnets from Waitrose

7-8 Nectarines – peaches are a good substitute

1tbsp Vanilla Sugar

Method : Preheat oven to 220C/200C fan, 425F, gas mark 7

Grease or line with parchment paper a baking tray with shallow sides, the fruit give off juices when baked, 26cm x 39cm (10.5″ x 15.5″).

Assembling The Puff Pastry Tart

First of all, on a clean, dry, lightly floured surface, roll out the pastry so that it will just fit in the baking tray – I haven’t given dimensions, as if your baking tray size differs from mine a few centimetres either way, it won’t matter.

Using your rolling pin transfer the pastry to the baking tray.

I lightly scored the pastry approx. 1cm in from the edge with a sharp knife. This will ensure that a nice, even, crust, borders the tart.

Next slice each nectarine into 6 equal(ish) portions. If they are still firm this should be fairly easy. Because mine were very ripe so I cut out the slices, against the stone, while holding the nectarine, over a bowl to catch the juices.

Blackberry Nectarine Tart - arrange the nectarine slices in rows. — Blackberry Nectarine Tart – arrange the nectarine slices in rows.

Blackberry Nectarine Tart - sprinkle over 1 tablespoon of vanilla sugar. — Blackberry Nectarine Tart – sprinkle over 1 tablespoon of vanilla sugar.

Either buy Vanilla Sugar, or alternatively you can make your own.

Vanilla Sugar - I have a Kilner jar filled with caster sugar and a few vanilla pods. Leave for one month and the vanilla will have infused the sugar with it's delicious flavour and scent. — Vanilla Sugar – I have a Kilner jar filled with caster sugar and a few vanilla pods. Leave for one month and the vanilla will have infused the sugar with it’s delicious flavour and scent.

Tip : A light (little goes a long way) sprinkling of Vanilla Sugar over homemade popcorn is delish!!

Next arrange the blackberries on the tart, however you choose. I chose to go with the lines of the tart.

Blackberry Nectarine Tart - using frozen blackberries I think helped them retain their shape during baking. — Blackberry Nectarine Tart – using frozen blackberries I think helped them retain their shape during baking.

Baking The Fruit Tart

Place the tart in the oven and bake for 30 – 35 minutes. While some juice from the fruit leaks, I found, once the 30 minutes baking time was up, it had concentrated and did not make that part of the tart soggy.

The tart is cooked when the outside crust is golden brown and the base, when gently lifted, is golden brown too.

As soon as the tart is baked remove from the oven.

Blackberry Nectarine Tart - once baked remove from the oven. — Blackberry Nectarine Tart – once baked remove from the oven.

Transfer the Blackberry Nectarine Tart on to a cooling rack. This keeps the tart bottom and crust nice and flaky.

Blackberry Nectarine Tart - if you like a bit more sweetness a dusting of icing sugar would be perfect. — Blackberry Nectarine Tart – if you like a bit more sweetness a dusting of icing sugar would be perfect.

Serve warm or cold. This tart was perfectly complimented by a scoop a good, vanilla ice cream.

Blackberry Nectarine Tart - utter deliciousness. — Blackberry Nectarine Tart – utter deliciousness.

If you have enjoyed this recipe for Blackberry Nectarine Tart you may also like these:

Very Vanilla Ice Cream

FF Blackberry Nectarine Tart — Very Vanilla Ice Cream

Lemon Lime Meringue Pie

No Bake White Chocolate Strawberry Cheesecake

If you keep pastry and fruit in the freezer regularly, I’d say this is the perfect, pull together, easy dessert. Especially perfect for eating while snuggling on the sofa watching a film, or entertaining last minute, or even planned dinner guests!!

Because I used nectarines their tender skin doesn’t need to be removed.

What go-to freezer staples do you keep on hand. As well as ice cream!

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.

Tangy Lemon Potato Salad

When the sun is shining and the temperature gauge keeps going up, cool, refreshing food is what we need. So my Tangy Lemon Potato Salad is perfect, cool and refreshing with a hint of crunch. Also this is the perfect side dish to, well, just about anything! We’re having this with fish tonight.

While my Tangy Lemon Potato Salad does have mayonnaise in the sauce, you can easily substitute a light/lower fat mayo. The mayonnaise is thinned down with the juice of a whole lemon. And it’s this zesty juice that permeates the warm potatoes so that once chilled they take on a tongue tingling tang. Also at the same time it stops the mayonnaise from becoming gloopy.

Overhead image of freshly made potato salad with lemon slices and chopped chives. — Tangy Lemon Potato Salad

If, like me you’re organised, cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. Resulting in a side dish that works well with hot fish, quiche and any number of dishes including barbecues. Also it is ideal as part of a cold meal, buffet and picnic.

Close up of the pretty bowl, which has flowers around the outside rim. — Tangy Lemon Potato Salad

So I can guarantee that once you have made this Tangy Lemon Potato Salad you will want to keep making it. Especially if you take it to friends and family to share. Easy to make and perfectly portable!

Recipe : Tangy Lemon Potato Salad, serves 6 as a side dish.

1kg/2.2lb Baby New Potatoes I like Charlotte as they are available all year roundfrom most supermarkets including Waitrose and Sainsbury’s

Juice of 1 Whole Lemon

1 Lemon – for slicing

4 Heaped Tablespoons Mayonnaise

1/2tsp Sea Salt – I use Maldon, halve the quantity if using free flowing

1/2tsp Ground Black Pepper

2 Celery Sticks

3 Spring Onions

2 tbsp Chives

Making The Potato Salad

First of all, scub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.

Place the potatoes in a saucepan, cover with water and bring to the boil.

Simmer the potatoes until just tender, drain, return to the pan and leave with the lid on, to finish steaming for 20-30mins.

In a bowl add the juice of one lemon, mayonnaise, salt and pepper.

Drain the potatoes and leave to steam dry in a colander for 5 minutes.

Chop the spring onions and celery into small dice.

Add the chopped celery and spring onions to the bowl.

Snip the fresh chives over the top of your Tangy Potato Salad. — Snip the fresh chives over the top, taste and adjust the seasoning as necessary.

Finally, if you prefer you can serve the Tangy Lemon Potato Salad as it is. Although I like to jazz it up with a few, very finely sliced lemon halves. Because they are perfectly edible (although if you just want to use them for garnish that’s fine) and taste delicious. Also the sliced lemon let’s people know that there is lemon juice in the potato salad.

Make this Tangy Lemon Potato Salad up to a day ahead. Store in a bowl wrapped in cling film and keep refrigerated. Eat within 3 days.

If you like the bowl featured in this post, it is available from Emilie OConnor home store. It is made using bamboo fibre and comes with a fitted chopping board lid and inset salad servers. I was very fortunate to win this eco-friendly bowl in a competition on Instagram. Check out her website, as her items are practical, beautiful and kind to the environment.

If you have enjoyed this recipe for Tangy Lemon Potato Salad then you may also like these:

Lemon Garlic Roast Chicken

FF Tangy Lemon Potato Salad — Lemon Garlic Vegetable Orzo

Crunchy Homemade Coleslaw

Lime Couscous

Lemons give a fresh, zesty, citrus burst to any dish they are used in, whether sweet or savoury. And a particular favourite of ours, here at home is Lemon Thyme Roast Chicken followed by Lemon Ripple Ice Cream for dessert. Sharing a feast around the table as a family is an important part of our lives.

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.

White Chocolate Strawberry Cheesecake

So Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. First of all it means Strawberries, beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. And to celebrate these gorgeous fruits I have created this White Chocolate Strawberry Cheesecake.

Which brings me onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of tennis. I kid you not. Because Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. And taking precedence over my third point. Will the weather hold? Will the roof be closed. So much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!

Smiling at British eccentricities

I love the way we British, while watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. Yet for two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.

FF No Bake Cheesecake — No Bake White Chocolate Strawberry Cheesecake

And Wimbledon is one of the highlights of my year. Can you tell? Since I had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer. — White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

Recipe : White Chocolate Strawberry Cheesecake Serves 8-10

275g/10oz Digestive Biscuits – or Graham Crackers

125g/5oz Unsalted Butter

750g/Approx 1.5lb Mascarpone Cheese

2tbsp Icing Sugar

1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract – I use Nielsen-Massey

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method : White Chocolate Strawberry Cheesecake

You will need a 25cm/10″ Springform Cake Tin for this recipe.

Since it can be quite difficult to remove the cheesecake from the base of the pan, I cover the base with aluminium foil and click into place.

Covering the base of the pan with foil protects it from knife marks! — Cover the base of the pan with foil to protect it from knife marks

Making the cheesecake base:

First of all, place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.

Bash the biscuits with a rolling pin until they are completely broken up and resemble sand.

Put the butter into a small saucepan and melt over a low heat. As soon as it is melted turn off the heat. Tip in the biscuit crumbs and mix thoroughly. The mixture should resemble damp sand.
Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
Refrigerate for an hour.

Tip the damp sand mixture into the springform pan.

Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set. — Press the mixture down evenly with the back of a spoon. And refrigerate for an hour to set.

Making the cheesecake filling:

Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. So be careful, white chocolate is the easiest chocolate to overheat.
Into a large bowl add the mascarpone cheese, icing sugar, vanilla bean paste and a splash – 1tbsp of milk. Whisk until the mixture is smooth.

Pour the cooled, melted white chocolate into the mascarpone mix and whisk until silky smooth.

Spoon the cheesecake mixture on top of the biscuit base and smooth the top.

Pop the cheesecake in the fridge while you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Decorating the cheesecake:

Melt the rest of the white chocolate, as before and set aside to cool a little.
Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.

Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!! — Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!

Using a fork drizzle the melted white chocolate from side to side.

Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.

Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the edge of the cheesecake and release from the tin.
Finally place the cheesecake onto a plate or cake stand.

FF White Chocolate Strawberry Cheesecake — No Bake White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.

Slice the cheesecake using a sharp knife. And serve on dessert plates with an accompanying fork.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Also, making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a parent. And I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

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.

Blueberry Banana Superfood Smoothies

Hello lovely people, thank you for stopping by to read my blog. I really do appreciate each and everyone of you. So I thought I’d share my latest Summer cool down drink with you, my Blueberry Banana Superfood Smoothies. A fabulously tasty way of cooling and recharging your system.

So, why Superfoods? Because blueberries are full of antioxidants and are known to be good for your nervous system and brain. While bananas are also high in Vitamin C, fibre and can help regulate blood sugar levels. And together they can also help with mood enhancement. Also, these fruits have many other positive affects on the body, especially when eaten raw, which is how they are in the Blueberry Banana Superfood Smoothies.

Four glasses filled with purple Blueberry Banana Superfood Smoothies. — Blueberry Banana Superfood Smoothies

If you’re craving something sweet, as I was and don’t want to dive into a tub of chocolate ice cream, then these refreshing drinks will fix that craving and do your body good at the same time. And yes, there is ice cream and whole milk in this recipe, you can totally switch this recipe up and use frozen low fat yoghurt and skimmed milk. While the bananas will still give the smoothie a creamy taste.

Three glasses filled with naturally coloured vivid purple blueberry banana superfood smoothies. — Blueberry Banana Superfood Smoothies

Keeping Things Sweet!

I was actually really surprised that these smoothies didn’t need extra sweetening, considering the amount of blueberries added. Sometimes blueberries can be a bit tart, but the sweetness of the bananas offsets this, creating the perfect balance. Although I have used frozen blueberries, fresh are also good. Also, to keep the cold in the smoothie just break the bananas up, pop in a bag and freeze.

Using bought frozen fruits keeps the cost down and gives them a longer use-by date. Yet, I have raspberries growing in our garden and if we have loads I would definitely put them in smoothies. You do whatever works for you! We’re pretty chilled about things like that, bit like the smoothies!

Recipe : Blueberry Banana Superfood Smoothies

400g/14oz Frozen Blueberries – I buy mine from Waitrose most supermarkets sell frozen fruit.

3 Large Ripe Bananas

250ml Whole Milk

4 Large Scoops Vanilla Ice Cream – approx 1/2pint – 300ml

Method :

Making The Purple Smoothies

First of all, peel the bananas, break into pieces and add to the jug of a blender. Add the frozen blueberries, ice cream and milk.

Ingredients for a frozen fruit drink in a blender. — Time to whizz up all the Blueberry Banana Superfood Smoothies ingredients ina blender.

With the lid on securely pulse the blender until the liquid is a unified colour and no lumps remain.

Vivid purple blended cold drink in a blender. — Blueberry Banana Superfood Smoothies

And look at THAT colour! If the mixture is still too thick add more milk. Finally whizz up and then pour into tall glasses.

Blueberry Banana Superfood Smoothies ready to drink.

For the best flavour and nutrition make and drink this smoothie on the same day. Relax, chill out and know those Blueberries and Bananas are doing you good on the inside. And if you switch up the fruit combo be sure to let me know.

If you have enjoyed this recipe for Blueberry Banana Superfood Smoothies then you may also like these:

Fresh Strawberry Simple Syrup

Tumbler filled with ice fizzy water and strawberry syrup, plus one strawberry. — Fresh Strawberry Simple Syrupo

Blueberry Bloom Ice Cream

Scoops of vivid purple blueberry and gin ice Cream in a martini glass. — Blueberry Bloom Ice Cream

Raspberry Banana Ice Cream Smoothies

Tall glasses filled with candy pink raspberry and banana ice cream smoothies. — Raspberry Banana Ice Cream Smoothies

Since homemade smoothies are so refreshing and you can also adapt the ingredients to what you have on hand. While a stash of frozen fruits will add even more variety to this delicious drink. And then add in ice cream for super hot days when everyone is struggling in the heat and you will have smiley faces all round!

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.

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.

Extreme Chocolate Cookies

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

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

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

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

Recipe : Makes 18 Extreme Chocolate Cookies

225g/8oz Unsalted Butter softened

150g/5oz Dark Soft Brown Sugar

1 Large Egg at room temperature

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

1/4 tsp Sea Salt -I use Maldon

225g/8oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut

1/4 tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

150g/5oz Milk Chocolate Chunks

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

Making the cookie dough

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

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

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

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

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

Once combined these ingredients make Extreme Chocolate Cookies!

Mix all of the ingredients together until just combined.

Shaping and baking the cookies

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

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

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

The finger marks leave a pretty pattern even once baked!

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

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

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

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

Bakery Style Soft Triple Chocolate Cookies

FF Extreme Chocolate Cookies — Bakery Style Soft Triple Chocolate Cookies

Sour Cherry Chocolate Chip Cookies

Caramac Caramel Cookies

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

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

Sammie xx

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

Crunchy Homemade Coleslaw

Hello everyone. A big shout out to all the Mums and Dads on half-term duty. So, I have created a deliciously Crunchy Homemade Coleslaw, that all my children and us adults love. Most importantly, it’s a really good way of getting fresh vegetables onto the dinner plate and goodness into us all. Also, I should mention that this Crunchy Homemade Coleslaw tastes seriously good!

While some may argue, “Why should I make my own Coleslaw, when it’s easily available and isn’t that expensive?” Which, if you think about it, is a fair point. On occasion, I used to buy Coleslaw from the shops and each time I did I regretted it, so I stopped! Either I find ready made Coleslaw is gloopy and smothered in creamy sauce, or it seems to contain only cabbage and onion, the latter having a strong, onion, overbearing taste. Truthfully, I really don’t enjoy shop bought Coleslaw. Finally, I’ve said it!

Pretty bamboo fibre bowl with decorative flowers around the outside edge, containing a no cook, easy side dish. — Crunchy Homemade Coleslaw

While I like onion in my Coleslaw, I don’t like it to have a nasal clearing, strong, over powering taste. So, I’ve come up with a solution. First of all, I use red onions, which are generally sweeter than white onions, then I slice them thinly and soak them in lemon juice with a sprinkle of salt. And the acidity of the lemon juice draws out all the acridness from the onions, leaving them sweet and crunchy. Resulting in a balance of flavours.

Pretty red onions add a super sweetness to this Coleslaw!

Because we enjoy this coleslaw so much, I always make a big bowl. Since it’s great to eat alongside fish and potato wedges, fabulous with my Better Than Takeout Pizza, burgers, or in place of salad with any meal.

Recipe : Crunchy Homemade Coleslaw serves 6 as side dish.

1/2 Medium White or Red Cabbage

1 Medium Red Onion

3 Medium Carrots (or 2 large)

1 Lemon

1/2 tsp Sea Salt – I use Maldon

Approximately 5 Heaped Tablespoons of Mayonnaise (I use full fat mayo)

1/2 tsp Freshly Ground Black Pepper

Making The Lemon Mayonnaise For The Coleslaw

First of all, take the lemon, cut in half and squeeze it into a large bowl, feel free to use your favourite citrus juicer!

Watch out for any pips!!! — Watch out for any pips!

Now cut the red onion in half and slice as thinly as possible into half moons. Break up the onion and add to the lemon juice in the bowl. Sprinkle over the sea salt and using your fingers mix the onion half moons, breaking them apart as you go, into the lemon juice.

Set aside for 10 minutes whilst you prep the cabbage.

Take half a medium white cabbage and remove the tough core. Cut the cabbage into 3 sections and finely shred them with a sharp knife.

In the bowl with the onions and lemon juice add 4-5 heaped tablespoons of your favourite mayonnaise. Mix thoroughly so that the lemon juice becomes incorporated into the mayonnaise. Add 1/2tsp of freshly ground black pepper.

The onions should now be in a thickish, lump free sauce.

Adding The Cabbage And Carrots To The Marinating Onions

The lemon juice thins out the mayonnaise, so the resulting sauce is smooth and creamy, but not gloopy, thick and claggy like some ready made coleslaw. Add the shredded cabbage on top of the onions and sauce in the bowl.

All we need now are the carrots!!!! — All we need now are the carrots!

Trim off the tops and bottoms of the carrots, peel and then grate using the coarse side of a box grater.

Place the grated carrot in the bowl.

"Hi there - you've been Tango-ed!!!" — “Hi there – you’ve been Tango-ed!!!”

Finally, mix all the ingredients together thoroughly and you have yourself some top notch, Crunchy, Homemade Coleslaw.

I'm not a side dish - I'm the main attraction!!! — I’m not a side dish – I’m the main attraction!!!

If not using straight away, cover in cling film and refrigerate for up to 24 hours. While this coleslaw is at it’s best the day you make it, you can refrigerate and eat the following day.

Put me on a jacket potato and dive in!!!!

Also, this is a fantastically portable dish and is great for taking to family and friend gatherings. And it is ideal for buffets, it’s easy to double, triple or quadruple the quantities. While being easy to make, inexpensive, cheaper and way more delicious than the shop bought alternative. As soon as you try this recipe I can guarantee you’ll think twice before buying shop bought Coleslaw again!

Finally, please let me know how you get on, I love to read your comments.

If you have enjoyed this recipe for Crunchy Homemade Coleslaw you may also like these:

Roasted Summer Vegetable Orzo Salad

Fresh Basil Topped Slow Roasted Tomatoes

Lime Couscous

We love this coleslaw recipe here at home. Because it is so easy to make ahead and leave sitting in the fridge and it also tastes so good too. Since the ingredients cost very little, compared to ready made coleslaw, it makes good economical sense to make it myself. And, as with most homemade recipes, there isn’t any plastic waste either. Resulting in a great recipe that is good for us and good for the planet too.

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

Sammie x

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Leek and Potato Soup

Hi, thanks for stopping by today. I hope you are well? As for me, I have a rotten sore throat (plus the high temperature etc that go with these horrid virus’). I need soup! And not any old soup, Leek and Potato Soup! I love this soup, it’s the one of the few foods I eat when feeling unwell and haven’t got an appetite. So, whenever I’m unwell this is what I feast on.

So I make a big batch of this soup when I’m well, then I freeze it in single portions. That way, if I’m not feeling fantastic, like today, all I have to do is grab a portion out of the freezer, reheat and eat!

Recipe: Leek and Potato Soup

0.5Kg Leeks

0.5kg Potatoes – I’ve used King Edwards, floury potatoes work best in this recipe.

1tsp Nutmeg – freshly grated

1/2tsp Sea Salt – I use Maldon

1/2tsp Black Pepper – freshly ground

1 Vegetable Stock Cube

1 Tbs Butter – for sautéing leeks (use vegetable oil for vegetarian/vegan version*)

50mls plus a little extra Double Cream (alternatively use full fat Coconut Milk*)

Prepping The Leeks For The Soup

Place a large, heavy based saucepan on the hob, add the butter or oil) and melt on a slow heat.

Trim the top and bottom of the leeks. Make a slit down the entire length of each leek. Wash each leek thoroughly under cold water, making sure that any dirt, trapped between the layers, is washed out. (This is best done under a tap of cold running water – or you can chop the leeks, place in a bowl filled with cold water, swish about to dislodge any dirt and drain.)

Chop the leeks into roughly 1/2″ dice.

Add the chopped leeks to the melted butter in the pan. Then add half of the salt and stir ( the salt will stop the leeks burning). Sauté the leeks for 5-10 minutes on a medium/low heat until translucent (the dark green parts of the leek won’t change, don’t worry that’s okay).

Sautéing the green and white parts of the leeks together, gives the finished soup a beautiful, finished colour.

Prepping The Potatoes For The Soup

While the leeks are sautéing peel and chop the potatoes (1″ dice for the potatoes). Place the prepared potatoes into a bowl and cover with cold water.

As soon as the leeks are translucent add the potatoes and the water they have been stored in. Pour over enough recently boiled water, from a kettle, until the potatoes and leeks are completely covered in liquid.

Seasoning And Cooking The Soup

Turn the heat up and bring to a boil, and then immediately reduce the heat to a simmer.

Add the stock cube, pepper and freshly grated nutmeg. Hold back on adding the rest of the salt, stock cubes vary in their saltiness. Better to add a the salt later, than have an over salted ruined soup!

Adding freshly grated nutmeg really enhances the flavour of the soup.

Cook the soup on a gentle simmer for at least an hour. Because, slow cooking breaks down the tougher fibres found in the dark green tops of the leeks, enhancing not only the colour, but, most importantly the flavour of the soup. I’ve made this soup before leaving it to simmer happily, on a low heat, all morning. Not only did it taste delicious, the house had a wonderful, welcoming, warm aroma!

Creating A Velvety Leek And Potato Soup Texture

When the soup is fully cooked it’s time to blend. There are various ways to do this: A potato masher can be used to simply ‘mash’ the potatoes and leeks into the liquid. This will not give the smoothness achieved by using a blender, but creates a wonderfully textured soup.

An immersion blender is quick and allows you to control the texture of the soup.

I’ve used an immersion blender for my soup. As can be seen from the photo, make sure you move your pan away from direct heat whilst blending. Blend the soup until it is smooth and velvety in texture.

Other ways of blending including using a liquidiser or food processor. I personally would not liquidise the soup until it has cooled. Whatever you decide, ensure you follow the manufacturers instructions for your appliance. Just looking out for your safety xx.

Serving The Soup At Its Best

When you have your soup at the desired texture, stir in 50mls of double cream. Doing so makes such a difference. If you are seriously counting the calories, check the soup for seasoning and eat the soup as is. Yet, for a creamier soup add either double cream or coconut milk. As soon as the small amount of cream has been added it enriches the soup, rounds out all of the flavours and takes the soup to a whole other velvety taste experience. So it really is worth adding the cream!

It's only 50mls of Double Cream! Go on, you're worth it!!! — It’s only 50mls of Double Cream! Go on, you’re worth it!!!

Next serve yourself up a generous bowlful, add a little swirl of cream, should you desire and enjoy.

A warming feast to enjoy in the colder months. Especially good at soothing sore throats.

This soup freezes very well for up to 3 months. Pour into single serving, freezer proof plastic containers. Perfect for sharing if one of your friends or family members fall ill. Once frozen it is very portable, so a bowlful of homemade soup is just a quick drive away!

If you have enjoyed this recipe for Leek And Potato Soup you may also like these:

Warming Winter Vegetable Soup

FF Leek And Potato Soup — Warming Winter Vegetable Soup

Roasted Garlic Butternut Squash Soup

Creamy Low Fat Mushroom Soup

See even simple easy soup can be shared.

Sammie x

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Victoria Sponge Cake

Victoria Sponge Cake, light, buttery, golden sponges sandwiched together with homemade raspberry jam. A simple recipe that yields a completely knockout cake both in flavour and looks. And as you master this recipe, you will forever be asked to “bring THAT cake” when gathering with friends and family. Because, put simply, this is a cake for feasting.

Since a Victoria Sponge Cake is two identical sponge cakes put together with a slather of jam (and whipped cream if desired) in the middle, it is a great starting point for any baking journey. Because there are no complicated decorating techniques, or steps in the method, the finished cake is all about two things. First of all taste; good quality ingredients are key, butter should not be substituted with margarine. Also, texture; a light sponge is a direct result of not over mixing the cake batter.

Sliced cake showing the freshly made jam between the golden sponges. — Victoria Sponge Cake

Raspberry jam lends a sweet, slightly tart, intense fruit flavour against the buttery, vanilla sponge. While a good quality bought jam is fine to use, making fresh jam adds an additional edge. Since it requires very little time to make I really urge you to try it. Finally, with a light touch and using great quality ingredients the finished result is the Queen of all cakes. I say Queen as this cake is named after Queen Victoria herself.

Recipe: Victoria Sponge Cake serves 8-10

2 x 20cm (8in) greased loose bottom cake tins, the base of each lined with baking parchment.

225g/8oz Caster Sugar plus 1/2 tsp for dusting the finished cake

225g/8oz Unsalted Butter – room temp

1/4 tsp Sea Salt – I use Maldon

4 Large Free Range Eggs – room temp

225g/8oz Self Raising White Flour or equivalent weight Plain White Flour plus 1.5 tsp baking powder

2 tsp Vanilla Extract I use – Nielsen-Massey

Fresh Raspberry Jam use 5 tablespoons of good quality jam if not making from scratch

Juice of 1 Lemon approximately 30mls

225g/8oz Fresh or Frozen Raspberries – I used frozen from Waitrose

225g/8oz Sugar

Optional – 300ml Whipped Cream (double or heavy cream)

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

Making the cake sponges

First of all thoroughly grease with butter, both cake tins and line the base with baking parchment.
Place the sugar, butter and salt into a large bowl. Whisk the ingredients together until pale and fluffy – if using a stand mixer use the paddle attachment.
Rub a little of the mixture between your fore finger and thumb. If no grittiness is felt the sugar is well mixed into the butter.
Next add the eggs and vanilla extract. Add 1 tablespoon of the flour and whisk together for 30 seconds to combine.
Sift the flour (and baking powder if required) into the bowl.
Whisk the ingredients together until just combined. Over whisking, or beating will develop the flour’s gluten, resulting in a tough, baked cake.

FF Victoria Sponge Cake — Making the cake batter.

Spoon the cake batter into the prepared tins, dividing evenly between the two. If wanted weigh equal quantities of cake batter into the tins.
Smooth the top of the batter with a spoon.

Place the tins into the centre of the oven (centre and lower shelf if they cannot fit on one shelf).
Bake for 35-45 minutes until golden in colour. The cakes are baked when the top springs back when lightly pressed.
As soon as the cakes are baked remove from the oven and place the tins on a cooling rack.
Allow each cake to cool in the tin for 15 minutesbefore turning out, top of the cake uppermost and placing directly on to a cooling rack.

Making the fresh raspberry jam

While the cakes are cooking make the raspberry jam:

Into a large, heavy bottomed saucepan add the lemon juice, raspberries and sugar.
Also place 2 small plates or saucers into the fridge to chill.
Stir the ingredients together with a wooden spoon and bring up to a simmer on a low heat.
As soon as the sugar is dissolved increase the heat to bring the jam up to a rolling boil – bubbling vigorously but not over the sides of the pan.
Stir to ensure the jam does not stick. Take care as the jam will be very HOT.
After 5 minutes at a rolling boil spoon a few drops of hot jam on to one of the chilled plates. Allow to cool for a minute. Using your finger, push one side of the jam, if it wrinkles up the jam is ready; it has reached setting point. Should the jam not wrinkle continue cooking for a further 2 minutes and test again.

As soon as the jam has reached setting point remove the pan from the heat.
Pour the very hot jam into a heatproof bowl and set aside to cool.

Assembling the cake

To assemble the Victoria Sponge Cake ensure both sponges and the raspberry jam are cold.
Carefully peel the baking parchment away from both sponges.
Place a sponge, flat side up on to a plate or board.
Spoon all of the jam on to the flat sponge and spread almost to the edge. Also, add a layer of whipped cream if desired.
Place the second sponge, flat side down, on top of the jam covered bottom sponge.
Finish with a light dusting of caster sugar on the top of the cake.

Victoria Sponge Cake filled with freshly made raspberry jam.

Serve this cake sliced with a good quality, fresh made cup of tea. Alternatively a glass of champagne for a special occasion compliments both the event and cake.

Store in an airtight container and eat within 5 days. Always refrigerate the cake when adding cream and also during warm weather.

Alternatively, for a heart shaped cake, bake all of the cake batter in a greased and lined, heart shape tin. As soon as the cake is cool cut the cake in half across its width. Fill with whipped cream and strawberry jam. Finally pipe cream onto the top of the cake and decorate with strawberries.

Strawberry and cream decorated heart cake. — Heart Shaped Victoria Sponge Cake

If you have enjoyed this recipe for Victoria Sponge Cake with fresh raspberry jam filling you may also like these:

Raspberry and Cream Giant Doughnut

Raspberry And Cream Baked Giant Doughnut with pink drizzle icing a small white sugar ball decorations. — Raspberry And Cream Giant Doughnut

Strawberry Sweetheart Cake

Heart shaped cake covered in piped buttercream roses and decorated with mini edible pink hearts. — Strawberry Sweetheart Cake

Strawberries And Cream Cake

While this cake may be easy to make, learning to master a simple recipe and make it well is the foundation to becoming a great cook and baker. Since cake decorating and presentation are of no importance if the product being served and shared does not taste appealing. And flavour always comes first in any feast. Never more so than when the feast is marking a special occasion. Because, friends and family bring out the flavour even further, as my long held belief shows that food shared always tastes better.

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.