packed lunch – Page 2 – Feasting Is Fun

Maple Drizzled Apple Blueberry Loaf Cake

As a family we eat a fairly balanced diet, with lots of fruit and vegetables and the occasional takeaway. Because balance is everything, in life, as it is in cooking and eating. While I cook most of our meals from scratch I’m also realistic. So in our freezer there is usually a bag of oven chips, frozen peas and some good quality sausages. Occasionally though it’s treat time and my Maple Drizzled Apple Blueberry Loaf Cake is not only delicious it’s also packed full of fresh fruit.

To be clear, I am not advocating that this cake is a ‘health food’. Rather, that anything homemade firstly, has to be better than a mass produced, long shelf life product and secondly, while cooking and baking, we become more aware of the ingredients that go into our food.

FF Maple Drizzled Apple Blueberry Loaf Cake — **Maple Drizzled Apple Blueberry Loaf Cake** perfect for sharing.

Because there is a large portion of fruit packed into this cake, it is extremely and deliciously moist. Ideal for slicing, wrapping and adding to a packed lunch. Yet equally enticing, shared with friends or neighbours over a mid morning cup of coffee. Since all food tastes better when shared, why not bake this cake and take it with you to work? Sharing does not have to be confined to our homes!

A quick note before making this cake: similar to Maple Syrup Frosted Apple Cupcakes, the cake batter is made before grating and adding the apple. Because a sweeter variety works best, unlike Granny Smith’s which are more acidic, this helps to ensure the apple browns as little as possible. Also, the skins are left on the apple quarters whilst grating.

Recipe: Maple Drizzled Apple Blueberry Loaf Cake serves 8

175g/6oz Unsalted Butter softened

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

50g/2.5tbsp Maple Syrup I use – Pure Maple

1tsp Vanilla Extract I use – Nielsen-Massey

3 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Powder

1/4tsp Cinnamon

225g/8oz Grated Apple preferably a sweeter variety

125g/4.5oz Blueberries

75g/3oz Icing Sugar

2tbsp Maple Syrup

Method: Preheat the oven to 160C/140C fan, gas mark 3, 315F

First of all grease a 2lb loaf tin, 26cm x 12cm x 7cm (approx. 10″ x 5″ x 3″). Line the base with baking parchment.

Making The Apple And Blueberry Filled Cake Batter

Into a bowl sift the flour, baking powder, cinnamon and salt – dry ingredients. Set this to one side.
Next, in a large bowl add the softened butter, caster sugar and 2.5 tablespoons of maple syrup. Beat until pale and creamy. Rub the mixture between your finger and thumb, it should feel smooth. If it feels gritty continue mixing until the sugar is fully combined with the butter.
Add the vanilla extract and beat to incorporate.
Now add all 3 eggs and then the sieved, dry ingredients. Gently mix until just combined.
To grate the apple set a bowl on to digital scales. Cut one apple at a time into quarters, removing the core. Use a box grater and grate the apple, using the coarse grater, until only skin remains. Continue until the whole apple has been grated. Add the grated apple to the bowl on the scales, this will give you an idea of how much each grated apple yields.
Continue grating the apples, as before, until you have the desired weight.
Tip the grated apple and whole blueberries into the cake batter.
Fold the fruit into the batter using a spoon and taking care not to break up the blueberries.
Spoon the cake batter into the prepared loaf tin and smooth the surface using the back of a spoon.

Baking The Loaf Cake

Place the tin into the centre of the oven and bake for 1 hour – 1 hour 20 minutes.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow the cake to cool completely in the tin.
When the cake is cooled, use a palette knife to run around between the cake and the inside of the tin, releasing any sticky bits.
Now turn the cake out on to a cooling rack and gently peel away the baking parchment.
Place the cooling rack over a clean baking tray.

Making The Maple Syrup Drizzle And Decorating The Cake

Sift the icing sugar into a bowl. Then add 2 tablespoons of maple syrup and stir until the icing has a smooth consistency.
Use a spoon to drizzle the icing across the cake. Also encouraging the icing to drip down the sides of the cake.
Leave the cake to set.

While the icing is setting, put the kettle on and invite your neighbours round!

Since this delicious cake was made a little while ago, it is very tempting to jump through the screen and grab a slice!

Serve this cake sliced and with a smile. It will keep in an airtight container for 3 days. During warmer weather store in the fridge.

If you have enjoyed this Maple Drizzled Apple Blueberry Loaf Cake you may also enjoy these:

Chocolate Chip Pumpkin Loaf Cake

Mascarpone Topped Carrot Cake

Lemon Blueberry Bundt Cake

Adding fresh fruit to cakes makes them deliciously moist. And fruit filled cakes are a million miles away from dry, moisture sucking, mass produced alternatives that are readily available in the shops. Most of all, home baked cakes not only taste so good, their flavour is far superior to most bought cakes.

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

Cheddar Tomato Basil Quiche

It would seem that Monday’s have become quiche days. This was not intentional, although I haven’t been cooking Sunday roasts for the last few weeks, so that may explain it. Plus we all love quiche in our house. It’s easy to make and bake in the morning, ready for a quick reheat in the evening for dinner. So today I give you my Cheddar Tomato Basil Quiche.

Now if you’re a little quirky like I am, you’ll understand why quiche is one of my most favourite pastry dishes. It’s the ratio of pastry to filling that I love. Technically a tart, a quiche has no pastry top. So this Cheddar Tomato Basil Quiche has sides and a base of delicious, homemade, all butter shortcrust pastry and lots of eggy filling.

A portion of quiche served with new potatoes and salad leaves. — Cheddar Tomato Basil Quiche served with boiled new potatoes and homegrown salad leaves.

One quick word on eggs – I adore them and only ever buy free range or organic. They are my go to comfort food and also the one thing I can make myself eat when I’m tired or in pain. I still eat my boiled egg out of the chick covered eggcup holder I had when I was little. I love eggs in all guises but a really good dippy boiled egg, or soft fried egg are my favourites!

Quiche appreciation

Back to quiches and this Cheddar Tomato Basil Quiche in particular. I’ve made a few over recent weeks and I’ll link them at the bottom, but now I’m actively trying to make vegetarian ones. Twitter has a #MeatFreeMonday hashtag and so it fits in nicely with that for the time being. Most of my quiche recipes can be switched to veggie versions if you want to.

A dinner serving of quiche on a plate with new potatoes and salad. — Cheddar Tomato Basil Quiche

Pastry! I have written a recipe that is absolutely foolproof for making Perfect All Butter Shortcrust Pastry. Yes I totally get that we’ve all got busy lives and as yet, no I haven’t made my own puff pastry, but, my recipe is quick and simple. It’s also a lot cheaper than buying your own pastry, plus you know exactly what goes in it. So please be encouraged to try making it for this Cheddar Tomato Basil Quiche. You’ll have twice as much as you need and you can easily freeze the other half!

Recipe: Cheddar Tomato Basil Quiche

500g/1lb 2oz – 1/2 quantity of Perfect All Butter Shortcrust Pastry

Spare Plain Flour for dusting the work top and rolling pin

6 Large Free Range Eggs

2 Tablespoons Whole or Semi Skimmed Milk

2 Whole tomatoes – each cut into 6 wedges

150g/5oz Strong Cheddar Cheese Grated – I use Wyke Farms mature cheddar

Handful of Fresh Basil Leaves

Pinch of Salt – I use Maldon Sea Salt

Freshly Ground Pepper

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

Making and pre-baking the tart case

Dust the work top with flour and rolling pin. Form the pastry into a ball.
Roll out from the centre of the pastry, in one direction until you have a circle slightly larger than your quiche tin.
Ensure the quiche tin is placed onto a baking tray.
Transfer the pastry to the tin by wrapping the rolled out pastry around the rolling pin.
Ensure the pastry is pushed, not stretched into position, pressing firmly against the sides of the tin.
Roll the rolling pin over the top of the tin. This creates a nice clean edge to the quiche.
Cut a piece of baking parchment slightly larger than the filled tin. Scrunch it up and then place on top of the pastry.
Fill with ceramic balls or baking beans and place in the top of a preheated oven for 15 minutes.
After 15 minutes baking time has elapsed remove the baking tray from the oven.
Using the parchment paper lift out the baking balls.
Return the pastry case to the oven and bake for a further 5-10 minutes until the pastry has just turned golden.

FF Cheddar Tomato Basil Quiche — Place the tomatoes and half of the basil on the pastry base.

Filling and baking the Quiche

Next add the grated cheese in between the tomatoes.
Crack all the eggs into a large jug (I always crack mine into a separate bowl first).
Add the milk, salt and pepper and whisk lightly with a fork until combined.
Pour the egg mixture carefully over the filled quiche.

Place the quiche, still on the baking tray, into the centre of the oven and bake for 25-30 minutes.
The Cheddar Tomato Basil Quiche is baked when it is golden and there is no wobble to the centre of the quiche.
Once baked remove the quiche from the oven and allow to cool for 15 minutes.

To serve slice into 6 portions. Serve warm with salad and new potatoes for a wonderful mid week meal. Likewise this delightful quiche is delicious at room temperature and is perfect for buffets, packed lunches, picnics and food on the go.

Ensure the Cheddar Tomato Basil Quiche is cold before wrapping in cling film or foil and store in the fridge for up to 4 days.

Alternatively, why not swap Red Leicester Cheese for the cheddar and add British cherry tomatoes, for a delicious twist on this recipe!

If you have enjoyed the recipe for this Cheddar Tomato Basil Quiche here are some other recipes you may also like:

Feta Red Onion Marmalade Quiche

Smoked Bacon Asparagus Quiche

Asparagus Proscuitto Ham Tart

Quiches are so versatile. Layers of flavour can be built inside the egg tart. I’m particularly fond of quiches that use relish or condiments to build flavour. Likewise fresh herbs can really lift the flavour of a quiche. The basil in this Cheddar Tomato Basil Quiche turns a good quiche into a great one.

Play around with fresh herbs and good quality chutneys or relishes in your baking, especially in quiches. Their flavour can really add depth or freshness to the resulting flavour.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast to share with others. Thank you for sharing photos of your amazing creations on Twitter and Instagram and for taking time to leave comments. It really makes my day to see what you come up with and how you interpret my recipes.

Sammie xx

Goddess Cheese Pine Nut Muffins

Goddess Cheese Pine Nut Muffins vibrant strips of aromatic basil run through these delicious buttery cheese, pine nut studded muffins.

Also these delightful muffins are so easy to make, quick to bake and perfect for breakfast, packed lunches, picnics……

Whenever we have friends and family round, I always provide a cheese board. Since I have more of a savoury palette, I generally choose cheese and crackers over dessert on most occasions. While I adore all cheeses, this Goddess Cheese, sent to me to try by Pong Cheese is beautifully buttery and creamy.

A cider washed edible rind conceals the most gorgeous, gooey, buttery cheese, perfect for spreading on crackers, with a glass of something chilled to go alongside. The initial buttery flavour is layered with a nutty taste that is perfectly paired with the pine nuts in these Goddess Cheese Pine Nut Muffins.

Whilst spreading this cheese on crackers is a perfectly acceptable way to indulge your senses, my creative side knew that it would taste so good baked in a muffin. After a party or family gathering I am quite often left with cheese and other delectables. I avoid waste as much as I can, so incorporating this beautiful cheese into a bake gives it a second life in these delicious muffins.

Goddess Cheese Pine Nut Muffins are incredibly easy to whip up and bake. In fact these took less than 30 minutes from start to eating!

Oh boy, these muffins are fabulous warm out of the oven.

Recipe: Makes 12 Goddess Cheese Pine Nut Muffins

50g/2oz Pine Nuts

300g/11oz Plain White Flour (self raising can be substituted – leave out the baking powder)

2tsp Baking Powder

2 Whole Free Range Eggs

200ml Semi-Skimmed or Whole Milk

4tbsp Vegetable/Sunflower Oil

Goddess Cheese 150g/5oz – mine was from Pong Cheese

6 basil leaves

1/4tsp Sea Salt – I use Maldon

1/4tsp Freshly Ground Black Pepper

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

First of all place the pine nuts into a dry skillet or frying pan and toast over a medium heat until golden. Remove from the pan and place on to a plate to cool. Reseve some pine nuts for topping the muffins.
Sift the flour and baking powder into a large bowl.
Pile the basil leaves on top of each other and cut into fine strips.
Add the cooled pine nuts, basil, and seasonings to the bowl.
Stir with a fork to incorporate.
Break the Goddess Cheese into lumps and add half to the flour mixture – I found it easier to have the bowl on the scales.

Cover the cheese in the bowl with the flour mixture. This will stop it clumping together.
Add the other half of the cheese, again pinching off gooey lumps and dropping them into the bowl. Cover in the flour mixture as before – dry mixture.
Into a jug add the milk, oil and eggs. Lightly mix with a fork – wet mixture.
Make a well in the centre of the dry mixture and pour in the wet mixture.
Stir with a fork approximately 10-12 times until the ingredients are just mixed.

Note: Over mixed muffins will be tough!
Place muffin liners in a muffin tin – I didn’t but would advise you to as it does make the muffins easier to remove.
Divide the muffin mix between the 12 cases.
Top with the reserved pine nuts – if you have forgotten to reserve any don’t worry they will still look and taste delicious.

Place the tin in the top of the oven and bake for approximately 15 minutes.
The muffins are cooked when they are just firm to touch and golden brown.
As soon as the muffins are baked remove from the oven.
Transfer the Goddess Cheese Pine Nut Muffins to a cooling rack until warm and then devour!

Enjoy these muffins at their absolute best, warm straight from the oven. While the cheese is still slightly melted and the flavours of the toasted pine nuts and basil come through.

Having had to split a muffin for the photographs, I also really enjoyed them cold. All the buttery, nutty cheese, pine nut and basil flavours are still present which I am really pleased with. This makes the Goddess Cheese Pine Nut Muffins perfect as portable food.

I will definitely be making more of these for picnics, packed lunches and just for eating warm from the oven!

Muffins are always best on the day made, however, stored in an airtight container they are good for 3 days, or frozen for up to a month. To refresh just pop in a moderate oven for 10 minutes and they’ll taste like they’ve just been baked.

If you have enjoyed this recipe for Goddess Cheese Pine Nut Muffins you may also like these:

Feta Cheese Herb Muffins

Cheese Bacon Breakfast Muffins

Chorizo Goats Cheese Muffins

No longer do you need to look at an oozing, gooey leftover Goddess Cheese and wonder what to do with it. Instead you can make Goddess Cheese Pine Nut Muffins and as they don’t use a whole packet of cheese, leave you enough for your cheese and crackers.

This recipe started in my mind with the intent of using up leftover cheese. Oh no! These are so good I would happily buy the cheese to make them.

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

Sammie xx

Pong Cheese provided me with the cheese to make this recipe. All content, views, opinions, recipes and photographs are my own. Please see my Disclosure Policy.

Spicy Sausage Rolls

Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.

For those of you with a more gentle constitution, don’t worry these Spicy Sausage Rolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.

The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat, mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.

Spicy Sausage Rolls change up your daily packed lunch! — **Spicy Sausage Rolls** change up your daily packed lunch!

If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!

Spicy Sausage Rolls an easy, tasty,mid week meal. — **Spicy Sausage Rolls** an easy, tasty, mid week meal.

Using The Freezer To Keep Grocery Costs Down

Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!

Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.

Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine. — **Spicy Sausage Rolls** are great with a handful of cherry tomatoes off the vine.

As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.

This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.

I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!

Recipe: Makes 12 Spicy Sausage Rolls

350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rol all butter puff pastry, alternatively use my fantastic Perfect Butter Shortcrust Pastry recipe.

454g/1lb Pork Sausagemeat – good quality at least 85% Pork, any casings removed

50g/2oz Chorizo Sausage – casing removed

1 Jalapeño Chilli Pepper

1 Medium Free Range Egg – I use Burford Browns Eggs from Clarence Court

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

Making The Spicy Sausagemeat

Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.
Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.
Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.

Creating The Sausage Rolls

Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).
Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.
Divide the sausage meat mixture in two.
Evenly lay the sausage meat down the middle of each length of pastry.

You can see the flecks of green chilli and red chorizo throughout the sausage meat.

Crack an egg into a small bowl and whisk with a fork.
Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.
Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.
Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.

Spicy Sausage Rolls ready for their egg wash and to be baked! — **Spicy Sausage Rolls** ready for their egg wash and to be baked!

Place the sausage rolls on to a lightly oiled baking tray.
Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.
Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.

Spicy Sausage Rolls ready for the oven. — **Spicy Sausage Rolls** ready for the oven.

Baking The Spicy Sausage Rolls

Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.
The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.
Once baked remove the sausage rolls from the oven.

Golden, flaky, hot Spicy Sausage Rolls fresh from the oven. — Golden, flaky, hot **Spicy Sausage Rolls** fresh from the oven.

Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!

Spicy Sausage Rolls that smell so delicious and inviting. — **Spicy Sausage Rolls** that smell so delicious and inviting.

Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.

To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.

Serving The Sausage Rolls

If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.

Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!

Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.

If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:

Quiche Lorraine

Sausage Plait With A Twist

Tomato Thyme Garlic Focaccia Bread

If you think about it, a buffet is really an indoor picnic!

Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.

The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.

Sammie xx

Macadamia Apricot Flapjacks

I am so loving the longer daylight hours at the moment. Feeling as though I want to make the most of every drop of sunshine. Winter being a distant memory, I’ve been out in the garden, clearing, ready for sowing and planting. Don’t worry I have also been in the kitchen baking and these Macadamia Apricot Flapjacks are the delicious result.

When the weather is warm and the sun is shining I simply love being in the garden. Listening to the chatter and chirruping of birds, feeling the warmth of the sun on my back, our garden becomes my haven again, after the long, cold winter months.

Easy Recipes For Breakfast On The Go

So being able to eat breakfast, or more usually brunch, outside is very much treasured. These Macadamia Apricot Flapjacks are perfect to munch on whilst sitting on our garden bench, hot cup of coffee to hand. Packed with slow energy release oats, they make a tasty, yet filling alternative to toast or cereal.

FF Macadamia Apricot Flapjacks — **Macadamia Apricot Flapjacks** so good with a cup of good coffee.

This recipe is so simple and quick. A few minutes in the kitchen melting, mixing, baking and cooling means that you can have a great, portable bar, that is perfect for breakfast on the go, packed lunches, getting through the late afternoon energy dip. Plenty of deicious bars to see you through the week.

That has to be a winning recipe – right?

I love easy recipes – more so during the warmer months, when my passion for cooking and baking is matched by my passion for gardening. Yes I still have to work around my body (see – Living with siezures ), that just makes the time I have even more precious. Whilst in the winter I can happily spend all day – relatively speaking – in the kitchen, during warm spring and summer days my preference is to be outside.

Baking According To The Weather

My hubby jokes that I was born wearing Wellington boots! Whilst I may not be able to do the heavy digging of years past, I still like to get my hands dirty. I’ve also found, especially during the hotter months of summer, baking is best done first thing in the morning. That way there isn’t a hot oven baking bread, mid afternoon, just as the temperature outside is peaking.

Macadamia Nut Dried Apricot Flapjacks — **Macadamia Apricot Flapjacks** crunchy, chewy and full of flavour.

Easily Made Gluten Free Traybake

Back to the Macadamia Apricot Flapjacks! The macadamia nuts add a buttery crunch to these bars that I absolutely adore, however, I know they can be pricey. A great substitute would be almonds, either flakes or whole almonds that you chop yourself. I have used dried apricots that are the gorgeous tangerine orange of their fresh counterparts, however, if you prefer the darker, unsulphured apricots, use them instead. Good quality rolled oats, absolutely make these flapjacks the stars that they are.

I have specified that these Macadamia Apricot Flapjacks are gluten free, please check the labels of ingredients carefully to ensure that they are so. This is vital when baking for someone on a restricted diet. Their health absolutely cannot be compromised.

Recipe: Makes 12 Macadamia Apricot Flapjacks

250g/10oz Unsalted Butter – plus a little extra for greasing the tin

100g/4oz Golden Syrup (light corn syrup)

1/4tsp Salt – I use Maldon

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) – I used Delicious Alchemy as they are 100% gluten free

150g/5oz Dried Apricots – chopped into rough quarters

100g/4oz Chopped Macadamia Nuts – I buy whole nuts and roughly chop them myself

Optional – 100g White Chocolate – alternatively use milk or dark chocolate

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

Making The Flapjacks

Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
In a large bowl add the golden syrup.
Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.
Add the oats, chopped apricots and macadamia nuts and stir to thoroughly combine.
Tip the mixture into the prepared tin and press down using the back of a metal spoon, until the mixture is one even layer.

Baking The Macadamia Nut Apricot Flapjacks

Place the tin in the middle of the oven and bake for 20 minutes exactly.
The flapjacks will be a light golden colour when baked – do not be tempted to bake them for longer as this will result in them being hard, not chewy!
As soon as the flapjacks are baked remove the tin from the oven and allow to cool completely.
When completely cooled remove the entire flapjack bake from the tin, using the excess baking parchment to help lift it out.

**Macadamia Apricot Flapjacks** ready for the finishing touch.

As seen above, cut down the middle length of the bake and then across the width. Cut each quarter into 3 generous bars – you could cut each quarter into 4 making 16 individual flapjacks in total.

Finishing With A Chocolate Drizzle

To finish the flapjacks – chop the white chocolate into small pieces and place in a heatproof, microwaveable bowl.
Zap for 20 seconds at a time, stirring between each heating session.
When the chocolate is half melted, remove from the microwave and stir until completely liquid.
Fill a small disposable piping bag with the melted chocolate.
Snip off the very end of the bag, creating a small hole.
Pipe swirls or zig zags of chocolate onto each flapjack to provide a beautiful finish.

Ooh how completely yummy do these Macadamia Apricot Flapjacks look?

A couple of notes: During the summer, once the flapjack bake has cooled to room temperature, if the ambient temperature is 25C or above, it may be worth popping the tin in the fridge for an hour to allow the flapjacks to completely set. Likewise, unless the flapjacks are stored in the fridge I would leave off the white chocolate drizzle. If these Macadamia Apricot Flapjacks are going to get warm throughout the day, whether in a packed lunch box, or a bag, the white chocolate will melt and create a whole lotta mess!

This is just my advice as a mum of three and wife to hubby who takes a packed lunch to work.

Im just sayin’!!!

Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.

Coconut Almond Date Flapjacks

Bakewell Shortbread Bars

Cranberry Walnut Flapjacks

While spending time in your kitchen, baking and cooking, have you ever thought of making extra and sharing some?

We all have people in our neighbourhood who are lonely and perhaps a little unhappy. Inviting them round for a chat over a cup of tea and delicious slice of cake, or flapjack, may seem such a small thing to us and yet can make the world of difference to someone else’s day.

Time seems to be so precious to many, which is why it is such a valuable gift to give.

Sammie xx

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

Bakewell Shortbread Bars

Hello my lovely readers, I have a real star of a recipe today. If you have spent anytime on this site, then you’ll know I’m a bit bonkers about all the flavours in a Bakewell Tart. And so I have made these very delicious Bakewell Shortbread Bars.

These actually came about by accident, sometimes that’s the best way with recipes! Because I had made some vanilla shortbread dough, which I had planned to turn into chocolate dipped hearts. Anyway, what with one thing and another, I didn’t get around to making them. Update: I have made them and the recipe is here Chocolate Dipped Shortbread Heart Cookies.

So, a couple of weeks ago, on a Sunday, Hubby was running through what we had for packed lunches that week. I hadn’t managed to make any Cranberry Walnut Flapjacks eek – then I had a moment of inspiration. These Bakewell Shortbread Bars are the result of me needing to make something delicious, that also travels well.

What a massive hit these have been with my family, ooh and me!

All the flavour of a Bakewell Tart

While the buttery shortbread base gives these Bakewell Shortbread Bars a sturdiness that is needed when food is to be transported. Topped with delicious raspberry jam, giving a hint of tart sweetness and then covered in a light, tender almond sponge with flaked almonds added for crunch, flavour and decoration.

Although I love Bakewell Tart, what I really love about this recipe, is that there isn’t any pie crust to roll out. With a pastry crust I certainly don’t want a big, thick wodge of it at the bottom of my bar, whereas, using shortbread dough I am more than happy to have a decently thick base.

A stack of baked biscuit based, jam filled treats on a white plate. — Bakewell Shortbread Bars

Perfect Picnic Food

Because these Bakewell Shortbread Bars hold together well I will definitely be making them for picnics throughout the warmer months. I am not a fan of packing up food for lunches or picnics that is overly sweet or has any form of icing. I guess it just becomes too much of a bug magnet, or even worse wasps – and both cupcakes and iced cakes simply get too messy. Although our children are in their teens now, I want to relax while eating outside, not constantly dodging bugs or clearing up melted buttercream.

And that is NOT my idea of fun!

Actually, one year that we went to the beach with a big croud of friends, I made a fruit cake and a lemon drizzle cake (I know but the lemon drizzle only had a little bit of icing). I pre-cut them, popped the cakes into tins and mid afternoon we all had a cup of tea and slice of cake. I remember it being a very relaxing happy day and these Bakewell Shortbread Bars would certainly have travelled well and been enjoyed. A must bake for this year’s beach outings!

Now when I say this recipe is simple, it really is, the only slight faff is pre-cooking the shortbread. And I only say slight, because whilst the shortbread is cooking it is the perfect time to whip up the sponge.

Recipe: Makes 12 Bakewell Shortbread Bars

For the shortbread:

225g/8oz Unsalted Butter – softened to room temperature plus 1tbsp for greasing the tin

150g/5oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Egg Yolk – I always use free range

275g/10oz Plain White Flour

1/4 tsp Sea Salt I use Maldon

For the cake batter:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract

3/4 tsp Almond Extract

100g/4oz Ground Almonds

50g/2oz Plain White Flour

1tsp Baking Powder

Pinch of salt

175g/ Approx 1/2 Standard Jar of Raspberry Jam – I use Hartley’s

50g/2oz Flaked Almonds

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

You will need a swiss roll tin 28cm x 20cm x 5cm (12″ x 8″ x 2″) greased with butter and lined with baking parchment.

Making the shortbread base:

In a large bowl whisk/beat the butter and sugar together until pale and creamy.
Add the vanilla extract and egg yolk and whisk/beat until combined.
Sift the flour and salt into the bowl.
Mix using a spoon until the dough comes together.
Tip the dough out on to some cling film. Wrap up the dough into a disc shape and place in the fridge to chill for 30 minutes.
Once chilled break the dough up into large pieces and place them into the prepared tin.
Using clean hands, press the shortbread dough into the tin so that it forms a uniform layer.
Dock the shortbread dough using a fork.

FF Bakewell Shortbread Bars — The shortbread base ready for the oven.

Place the tin into the centre of the oven and bake for 10 minutes.
Remove the tin after 10 minutes and spread the jam over the part cooked shortbread. Leave a small gap between the jam and the edge of the shortbread.
Turn the oven temperature down to 160C/140C fan, gas mark 3, 325F.

Making the almond cake batter, assembling the Bakewell Shortbread Bars and then baking them:

In a large bowl whisk/beat the butter and sugar until pale and creamy.
Add the vanilla and almond extract and the 3 whole eggs. Whisk/beat for 1 minute.
Add the flour, baking powder, ground almonds and salt.
And then mix slowly until the batter is just combined.
Spoon the cake batter over the jam coated shortbread.

Use an offset palette knife, or the back of a spoon to carefully spread the cake batter so that it almost covers the top of the shortbread, Don’t worry it will spread out during baking,
Sprinkle over the flaked almonds.

Place the tin into the centre of the oven and bake for 25-30 minutes. It is fully baked when the top is golden and feels firm to the touch.
As soon as it is baked remove the tin from the oven and allow to cool completely in the tin.

Portioning the Bars

When completely cold run a knife around both long sides of the tin.
Using the spare parchment paper, lift the cake covered shortbread free from the tin.
Cut down the middle length of the bake.
Then cut across the width, in the middle.
Now cut each quarter into 3 bars.
Use a palette knife to lift the Bakewell Shortbread Bars free from the baking parchment.

How great do these Bakewell Shortbread Bars look? They can also be cut into squares for tasty party bites.

Store them in an airtight container for up to 5 days.

See! So easy to make. And such a brilliant addition to a packed lunch, picnic or just to have with a cup of tea or coffee.

I love recipes that are easy, yet produce stunning results. This is one of those recipes. Because all of the flavours work so well together, a buttery shortbread base, sweet and tart raspberry jam topped with almond sponge. The perfect combination. Finally you can have your cake and cookie all in one tasty Bakewell Shortbread Bar!

If you have enjoyed these Bakewell Shortbread Bars, here are some other recipes you might like to try:

Cranberry Walnut Flapjacks

Coconut Date Almond Flapjacks

Oat Topped Lemon Shortbread Bars

Do you have favourite recipes for making good food to go?

Also, thank you for taking the time to leave a comment. I really appreciate it and love reading them. If you are on Twitter or Instagram please pop a photo up and tag me in. I love to see what you are baking and making in your kitchens and will happily retweet your pictures.

So, whatever you are making, have lots of fun making your feasts and sharing with friends and family.

Sammie xx

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

Feta Cheese Herb Muffins

Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.

Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.

Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!

Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffins which are absolutely delicious, I have loved coming up with different variations of the muffin.

Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.

The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.

Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!

If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.

There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.

Recipe: Makes 12 Feta Cheese Herb Muffins

200g/7oz Plain White Flour

100g/4oz Plain Wholemeal Flour

3tsp Baking Powder

200g/7oz Feta Cheese – drained

1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives

3 Fresh Mint Leaves – finely chopped

200ml Whole or Semi-skimmed Milk

2 Large Free Range Eggs

2tbsp Vegetable Oil

2tbsp Extra Virgin Olive Oil

Approx 1tsp Freshly Ground Black Pepper – or less if desired

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

Line a 12 cup muffin pan with muffin cases
Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.
Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!

Divide the batter equally between the 12 muffin cases.
Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).
The muffins are cooked when the are starting to turn golden brown and are firm to touch.
Once baked remove the muffins from the oven.

Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.

Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.

Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.

These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!

I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.

Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:

Chorizo Goats Cheese Muffins

Coconut Almond Date Flapjacks

Cranberry Walnut Flapjacks

Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?

Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!

Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!

Have fun making and baking your feast.

Sammie xx

Lime Couscous

Today I have the easiest, most delicious and versatile side dish for you, my Lime Couscous.

So, for those of you who haven’t tried couscous yet, I’ll explain what it is. Couscous is small, crushed durum wheat semolina that requires steaming or soaking in boiling water to cook. And it is traditionally served with stew, much like my Moroccan Lamb Stew. Because couscous is made from durum wheat it IS NOT gluten free.

FF Moroccan Lamb Stew — Moroccan Lamb Stew served with Lime Couscous.

Since this couscous is full of fresh lime flavour and so easy to make, it will soon become part of your repertoire.

A sprinkle of fresh parsley and slices of lime give this dish the finishing touch.

And as the grains are so small it doesn’t even need cooking. Rather, it simply needs rehydrating with hot liquid.

How easy is that ?

I developed this recipe for Lime Couscous to specifically partner my Morrocan Lamb Stew. It is absolutely delicious with the stew. As it balances the fruity, spicey sauce, with its own tangy, citrus flavour.

Since couscous can be served at room temperature it is absolutely perfect for buffets and barbecues. While it’s fresh lime flavour pairs really well with fish, chicken, lamb kebabs – really the possibilities are endless. I cannot wait to try it with my Chunky Chilli.

Recipe: Lime Couscous serves 6 people.

300g/11oz Dried Couscous – allow 50g/2oz per person

2 Limes

1 Vegetable Stock Cube – I use Knorr’s

Boiling Water

Sea salt and freshly ground black pepper to taste

Method – Making The Couscous

Note – Do not stir the Couscous at any point.

First of all, weigh out the couscous into a large, heatproof bowl.

Dissolve the stock cube in a jug of boiling water, approx 450mls/1 pint.

Squeeze the juice of one and a half limes and add this to the couscous.

Pour the stock over the couscous and top up with boiling water so that the liquid comes 2.5cm/1″ above the top of the couscous.

Cover the bowl with cling film, or I used a plate and leave for 15 minutes.

After this time the couscous will have absorbed all of the hot liquid.

MD Lime Couscous — The couscous has absorbed all of the stock and lime juice.

Remove the cling film/ plate.

Using a fork, fluff up the couscous, like you would with rice,

Importantly, taste the Lime Couscous and check for seasoning, adjust as necessary.

Finally, roughly chop a large handful of parsley leaves. Add these to the couscous and transfer to a serving dish.

Add a final touch by popping a few slices of lime to the couscous and a final sprinkle of parsley leaves on the top.

It really is that simple to make this dish!

Since Spring is now here and the promise of warmer days beckoning, this Lime Couscous is the perfect dish to serve, as it can sit at room temperature, not taking up fridge or oven space.

However you serve this Lime Couscous, it will be enjoyed and feasted on, because it tastes so delicious.

If you have enjoyed this Lime Couscous, here are some other recipes that you might like to try:

Leek Colcannon

Lemon Garlic Vegetable Orzo

Baked Garlic Herb Potato Wedges

MD Garlic Herb Potato Wedges — **Garlic Herb Potato Wedges**

Since couscous is so easy to prepare, the possibilities are endless. Also, although it is perfectly fine eaten hot, I much prefer it slightly warm. It is also great for packed lunches. Simply add some chopped bell peppers, spring onions and cherry tomatoes and pack into an airtight container. And there you have it, packed lunch to go.

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.

Knotted Poppyseed Rolls

Hello lovelies, I make no apologies for posting two bread recipes in a row. Because….I simply had to share these utterly scrumptious, Knotted Poppyseed Rolls with you as soon as possible!

See? They not only look amazing, their taste is absolutely divine. Golden, crusted rolls, sprinkled with poppyseeds and a light, tender crumb within. And as an added bonus they are a breeze to make.

While these Knotted Poppyseed Rolls are pretty enough to grace any dinner table, they are also delicious filled with your choice of delights, wrapped and popped into a bag for a packed lunch treat!

Personally I am looking forward to slathering a roll with butter and enjoying it with Carrot Soup for my lunch.

Kneading Dough Is Therapeutic

I love baking bread and it is a lot easier using a bread maker, or stand mixer. Yet, there is a very real pleasure when making bread by hand, Kneading can be very therapeutic, especially after a stressful day. My Grandma always taught me to make bread when I was angry and pastry when I was relaxed. I do believe there is some truth in that. Since it is almost imossible to over knead bread by hand and if making pastry by hand, you really do need the lightest touch.

Stand Mixers – They Really Are A Kitchen Aid:

Because of the health issues I have, using a stand mixer to perform the kneading ensures that I can always make fresh bread for my family. And also our elderly neighbours, when snow makes travelling to the shops dangerous during winter.

Yet making these rolls gives a real ‘hands on’ experience with the dough; rolling, shaping, figuring out which way to tie the knot. And, if you can tie a knot, you too can make these Knotted Poppyseed Rolls!

Also, these rolls are great for making with children. Where bread dough is rather like grown-up play-doh, that can be eaten once baked. Now that really is fun!

Rather like cupcakes, rolls have the appeal of a whole individual portion. While I enjoy a slice of cake as much as I enjoy a slice of bread, having a home baked roll, all to myself, feels indulgent. Since this blog is all about sharing, why not make extra? While this recipe is easily doubled, I don’t recommend making a double batch in a bread maker or stand mixer.

Recipe : Makes 8 Knotted Poppyseed Rolls

Note: Follow the alternatives given for vegan rolls.

280ml Tap Water – at room temperature

7g/1 sachet Active Dried Yeast

1tsp Honey or 1/2tsp sugar

450g/1lb Strong White Bread Flour – I use organic stoneground white flour from Shipton Mill

1tbsp Unsalted Butter plus extra for greasing, alternatively use 1tbsp Rapeseed Oil (Canola Oil)

7g Sea Salt Flakes – I use Maldon

2tbsp Full fat Milk – or room temperature tap water

Poppyseeds

Making The Knotted Bread Roll Dough

Place the water, yeast and honey/sugar in the bowl of a bread maker or stand mixer – with dough hook attached.

Add the flour.

Place the butter/oil and salt on top of the flour.

If using a bread maker, set the cycle to dough and start.

For a stand mixer, mix until the ingredients come together and then continue to mix for a further 5 minutes on a medium speed. Stop the mixer, remove any dough on the hook and place into the bowl, cover with a damp cloth until the dough has doubled in size – approx an hour.

Once doubled in size, remove the cloth and mix again for 5 minutes as before – this will knock back the dough.

When the dough cycle has finished on the bread maker, start it again and allow to mix for 5 minutes to knock back the dough.

While the dough is knocking back, lightly grease 2 baking trays with a little butter.

How To Make A Dough Knot

Tip the dough out onto a lightly floured surface.

Divide. The dough into 8 equal portions. — Divide the dough into 8 equal portions.

Roll a portion of dough out with your hands. Form into a horseshoe shape.

Take the right side and cross it over the left side.

Bring the left side under and through the centre. You will have made a knot!

If it doesn’t work first time don’t worry, it took me a couple of practices to get it right. Simply re-roll the dough and start again.

Adding The Poppyseeds

Place the rolls onto the baking sheet, as each one is formed. Space well apart, I placed 4 rolls on each sheet.

Brush milk over the surface of each roll. — Brush milk or water over the surface of each roll.

Cover both trays with a clean tea towel and leave the rolls until doubled in size – about 1 hour.

Baking The Knotted Poppyseed Rolls

10 minutes before the rolls are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.

As soon as the rolls are doubled in size, remove the tea towels and bake for 15 minutes in the centre of a preheated oven until golden. To test if the roll is baked, rap your knuckle against the base, it will sound hollow when baked.

As soon as the rolls are baked remove from the oven and place on a cooling rack.

Allow the rolls to cool. They can be eaten warm with butter, or cool completely if adding a filling.

These Knotted Poppyseed Rolls freeze beautifully and as they are best eaten withing 2 days of baking, simply pop any extra into a freezer bag and freeze for up to one month.

If you have enjoyed this recipe for Knotted Poppyseed Rolls you may also like these:

Oat Bran White Bread

FF Knotted Poppyseed Rolls — Oat Bran White Bread

Farmhouse White Loaf

Cheddar Cheese Thyme Soft Breadsticks

How do you like your rolls, warm with butter, with your favourite filling, maybe ham or cheese, or both?

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.

Blueberry And Lemon Muffins

Welcome to Feasting is Fun and these fruity Blueberry And Lemon Muffins. Made using a whole lemon, zest and juice and packed full of blueberries. Ideal for packed lunches, picnics or afternoon tea. Most importantly these muffins are perfect eaten any time of the day. Although, as always, they taste better when shared.

Since I’ve been thinking about the names that different foods are given, for example, Buffalo wings, the name totally confuses me. Because Buffalos don’t have wings, well not the ones I’ve ever seen on television or in books. Now wait for it, this is going to come as a massive surprise, they are in fact Chicken Wings. Also, as far as I’m aware, Moussaka doesn’t have Moose in it or Mousse! Bell peppers don’t go ding a ling a ding, when shaken. Likewise, I’m pretty sure Horseradish doesn’t have horse in it. Such is the English language, if you think of any more please post them in the comments box?

Well I can guarantee that these Blueberry And Lemon Muffins definitely have both Lemon and Blueberries in them. Now although I call these muffins, they aren’t proper muffins in the strictest sense, but they’re not cupcakes either. So I settled on muffins, you know that whole thing with the English Language? It doesn’t really matter, all you need to know is that they are good.

So good in fact that place two Blueberry Lemon Muffins in a bowl, whilst still warm and slather with custard, or cream, or both. Then dig in!

Recipe : Blueberry And Lemon Muffins makes 12

175g/6oz Unsalted Butter – room temperature

175g/6oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

3 Large Free Range Eggs

1 tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Buttermilk

175g/6oz Fresh Blueberries rinsed and dried

1 Unwaxed Lemon zest and juice – zest first and then squeeze out the juice

175g/6oz Plain White Flour

1 tsp Baking Powder

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

Making The Muffin Batter

First of all place 12 large muffin cases into a deep muffin tin.
Place the sugar, salt and butter into a large bowl and whisk together until pale and creamy.
Add the eggs, vanilla extract, buttermilk and juice of one lemon.
Sift the flour and baking powder into the same bowl.
Whisk together until just combined. Over mixing will cause the muffins to be tough.
Keep back 12 blueberries for topping the muffins.
Add the lemon zest and remaining blueberries to the batter and fold in gently using a large metal spoon.

Spoon the batter into the muffin cases, dividing equally.
Top each muffin with a fresh blueberry.

Baking The Muffins

Place the muffin tin into the oven centre and bake for 20-30 minutes.
The muffins are baked when golden and spring back from a light touch. An inserted skewer will come out clean of batter, with some blueberry juices attached.

As soon as the muffins are baked remove from the oven and leave to cool in the tin for 10 minutes.
Remove from the tin and place on to a cooling rack.
Leave to cool completely, or until just warm.

Now arrange nicely and take a photo. Email this photo to five friends, put the kettle on and see who arrives!

These muffins are at their best, just warm. Since each blueberry, when cooked forms it’s own little pod of jam throughout the muffin. Seriously yummy and very hard to stop at one, two, three….. Remember they’re for sharing.

Enjoy. While reminding yourself that blueberries are a ‘super food’ and there’s a whole lemon in the recipe, happily kid yourself that the feast before you is good for you. Since it is packed with Vitamin C.

Store cold muffins in an airtight container and eat within three days.

If you have enjoyed this recipe for Blueberry And Lemon Muffins then you may also like these:

Raspberry White Chocolate Chip Muffins

Spiced Pumpkin Walnut Muffins

Double Strawberry Almond Muffins

A fantastic recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces and wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!

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.

Recipe: Maple Drizzled Apple Blueberry Loaf Cake serves 8

Making The Apple And Blueberry Filled Cake Batter

Baking The Loaf Cake

Making The Maple Syrup Drizzle And Decorating The Cake

If you have enjoyed this Maple Drizzled Apple Blueberry Loaf Cake you may also enjoy these:

Quiche appreciation

Recipe: Cheddar Tomato Basil Quiche

Making and pre-baking the tart case

Filling and baking the Quiche

If you have enjoyed the recipe for this Cheddar Tomato Basil Quiche here are some other recipes you may also like:

If you have enjoyed this recipe for Goddess Cheese Pine Nut Muffins you may also like these:

Using The Freezer To Keep Grocery Costs Down

Recipe: Makes 12 Spicy Sausage Rolls

Making The Spicy Sausagemeat

Creating The Sausage Rolls

Baking The Spicy Sausage Rolls

Serving The Sausage Rolls

If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:

Easy Recipes For Breakfast On The Go

Baking According To The Weather

Easily Made Gluten Free Traybake

Recipe: Makes 12 Macadamia Apricot Flapjacks

Making The Flapjacks

Baking The Macadamia Nut Apricot Flapjacks

Finishing With A Chocolate Drizzle

Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.

All the flavour of a Bakewell Tart

Perfect Picnic Food

Recipe: Makes 12 Bakewell Shortbread Bars

Making the shortbread base:

Making the almond cake batter, assembling the Bakewell Shortbread Bars and then baking them:

Portioning the Bars

If you have enjoyed these Bakewell Shortbread Bars, here are some other recipes you might like to try:

You may also like these:

Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:

Recipe: Lime Couscous serves 6 people.

Method – Making The Couscous

If you have enjoyed this Lime Couscous, here are some other recipes that you might like to try:

Kneading Dough Is Therapeutic

Stand Mixers – They Really Are A Kitchen Aid:

Recipe : Makes 8 Knotted Poppyseed Rolls

Making The Knotted Bread Roll Dough

How To Make A Dough Knot

Adding The Poppyseeds

Baking The Knotted Poppyseed Rolls

If you have enjoyed this recipe for Knotted Poppyseed Rolls you may also like these:

Recipe : Blueberry And Lemon Muffins makes 12

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

Making The Muffin Batter

Baking The Muffins

If you have enjoyed this recipe for Blueberry And Lemon Muffins then you may also like these: