picnic food – Page 3 – Feasting Is Fun

Double Chocolate Chip Loaf Cake

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

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

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

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

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

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

Recipe: Makes one Double Chocolate Chip Loaf Cake

175g/6oz Unsalted Butter – at room temperature

175g/6oz Soft Light Brown Sugar

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

3 Large Free Range Eggs

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

1/4tsp Salt

125g/4.5oz Plain White Flour

50g/2oz Good Quality Cocoa Powder

2tsp Baking Powder

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

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

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

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

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

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

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

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

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

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

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

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

Glazed Orange Bundt Cake

Cherry Almond Sandwich Cake

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

Chelsea Buns

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

Sammie xx

Chorizo Goats Cheese Muffins

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

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

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

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

While the house is quiet I bake:

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

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

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

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

Recipe: Makes 12 Chorizo Goats Cheese Muffins

100g/4oz Sliced Chorizo

150g/5oz Goats Cheese

200ml Whole Milk

2 Large Free Range Eggs

5tbsp Vegetable Oil

350g/12oz Plain White Flour

2tsp Baking Powder

Good grinding of black pepper – to taste

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

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

Making and baking the muffins

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

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

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

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

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

Cheese Bacon Breakfast Muffins

Super Light Scones

Toffee Banoffee Waffles

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

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

Sammie xx

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

Mini Lemon Drizzle Bundt Cakes

I love Spring and all the promise that it holds. Finally the sun is shining for longer than it is dark. Each tree and shrub holds on tightly to their buds, until bursting open to reveal blossom and lime green leaves. Daffodils still abound, their bright sunny faces shining, even when the sun is hidden by clouds. Yellow, for me is a warm happy colour and maybe that’s why I love these Mini Lemon Drizzle Bundt Cakes so much?

Does this photograph make you feel happy? It certainly does me!

Lemon Drizzle is such a popular cake recipe and for good reason. The lemon in cakes wakes up our tastebuds in a sweet/sour heavenly combination. Whether in a large cake thickly drizzled with lemon icing or a thinner icing that soaks into the warm cake, as here in my Lemon Drizzle Cake. There are many different methods and recipes for this delightful fruit and cake combination.

For me though, these Mini Lemon Drizzle Bundt Cakes completely steal the show in terms of cuteness!

The correct name for these individual portions of lemony loveliness is Bundtlettes. Slightly larger than a cupcake, with a central hole that is a common element of most Bundt cakes, these individual Bundts are adorable. They are certain to create avid conversation amongst whom ever they are served.

FF Mini Lemon Drizzle Bundt Cakes — Mini Lemon Drizzle Bundt Cakes

Remember you only see shadows on a sunny day!

Beauty Is In The Eye Of The Photographer

Recently I joined a Food Photography Group on one of the social media platforms – and no I’m not going to say which one! Anyway, photographing my creations is a hugely enjoyable part of food blogging for me. Recently I tweeted that the most ‘cropped out’ feature of my photos were my feet! So in a bid to learn how to improve I joined this group.

Well, let’s just say, I don’t think we were of the same mindset!

I left after I’d posted my second photograph. It seems that whilst I was more than willing and still am, to learn by constructive criticism, there was a dogmatic sense of what was right or wrong. That’s fine, some people are very black and white, but I certainly did not join the group to be bullied!

The reason I mention it, is because, to me and others, the photograph above is perfect, precisely because it is imperfect – I’ll explain. Shadows are bad in food photography, neutral light against a soft background works best. Well maybe, yet it was a gloriously sunny day when I made these Mini Lemon Drizzle Bundt Cakes and through my eyes, that is reflected in the photograph. Beauty is in the eye of the beholder and I hold no resentful feelings against the group.

I have giggled over one photo of mine that has received numerous positive comments and shares!! I’m an inclusive person and bullying, whatever the form it takes, will never be allowed to have a place in my life.

Recipe: Makes 12 Mini Lemon Drizzle Bundt Cakes

Alternatively, halve the quantities if you only want 6.

You will need a Bundlette tin like this from Nordic Ware

Cake Release Spray – I use Wilton’s or alternatively use melted butter & flour to grease the tin (see note below)

225g/8oz Unsalted Butter – softened at room temperature

225g/8oz Caster Sugar

4 Large Free Range Eggs – I use Burford Brown eggs from Clarence Court

225g/8oz Plain Flour

2tsp Baking Powder

1/4tsp Salt

2 Lemons – scrubbed with a nail brush under hot water if waxed, then zested using a grater/lemon zester and squeezed.

200g/7oz Icing Sugar

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

Making And Baking The Mini Bundt Cakes

First of all, prepare the Bundlette tin by spraying with Cake Release. If you choose to use melted butter, brushed on and then coat in flour – NOTE there is a slight chance that the cakes may stick. I have had mixed results so recommend cake release.
In a large bowl add the caster sugar and butter.
Whisk/Beat until pale and creamy.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add 1/3 of the dry ingredients and 2 eggs to the butter/sugar.
Mix together until just incorporated.
Repeat the last 2 steps.
Add the final 1/3 of dry ingredients and the zest of 2 lemons.
Mix until all of the ingredients are combined.
Spoon the lemon cake batter into each individual mould in the Bundlette tin.

Smooth the top (actually it will become the bottom!) of each mould with a teaspoon.
Place in the middle of the oven and bake for 15-20 minutes.
The cake is baked when it is golden brown and springs back from a light touch.
Once baked remove the cakes from the oven.
Allow to cool for 5 minutes in the tin before turning out onto a cooling rack.

Making the lemon drizzle:

Sift the icing sugar into a bowl.
Add the juice of 2 lemons and whisk until smooth.
Whilst the cakes are still hot, spoon the lemon drizzle over them (saving half for the other 6 Bundlettes).
The lemon drizzle will be absorbed into the hot cake and creates a fantastic crunch on cooling.

Rinse the Bundlette tin, dry, prepare, fill and bake the other 6 cakes – spooning the rest of the lemon drizzle over them whilst they are hot.
Leave the cakes to cool – if you can wait!

The texture of these Mini Lemon Drizzle Bundt Cakes is wonderful. Beautifully light sponge with the added crunch that comes from the soaked in lemon drizzle. If you like lemon cake I guarantee that you will love these cute Bundlettes!

With warmer weather promising, these Mini Lemon Drizzle Bundt Cakes are perfect for taking on picnics, afternoon tea in the garden, o just because they taste soo darn good!

As soon as the weather warms up I love to spend time in our garden, listening to the birds, watching busy bees going about their business, enjoying the warmth that the sun brings. Oh and trying not to notice all the ‘jobs’ that need doing. I’ve got a trick for that, I just lay down on our swing seat and close my eyes 😉.

Do you feel better in yourself when the sun shines and the warmer weather arrives? I know I do!

If you have enjoyed these fruity Mini Lemon Drizzle Bundt Cakes here are some more recipes you may like to try:

Chocolate Orange Citrus Bundt Cake

WB Chocolate Orange Citrus Bundt — **Chocolate Orange Citrus Bundt** easy to make and easier to eat!

Glazed Lemon Bundt Cake

Lemon Blueberry Bundt Cake

I love baking in the sunshine with the back door open and in the midst of winter with the heating on. Today most certainly is on the chilly side, yet these Mini Lemon Drizzle Bundt Cakes have brought some sunshine indoors!

Thank you so much for taking the time to comment, please keep them coming? It is one of the best things about writing Feasting is Fun, interacting with you, my amazing readers. Also I’m on Twitter and Instagram, so put up a photo of your make or bake and tag me in. I love to see what you’re up to in your kitchens and I’ll be sure to give you a shoutout or retweet.

So, whatever er you are doing this weekend, I hope you have lots of fun and enjoy feasting on delicious home cooked food!

Sammie xx

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

Cherry Almond Sandwich Cake

If you enjoy a slice or two of Bakewell Tart, then you are going to absolutely love this Cherry Almond Sandwich Cake! That’s right two layers of buttery, cherry studded, almond sponge, sandwiched together with a generous layer of morello cherry jam and topped with the traditional feathered, almond and chocolate icing.

My Cherry Bakewell Cookies have proved to be one of the most popular recipes on this site. A lot of you seem to just love the magic that happens when cherries and almonds are put together.

I can understand why, as it is one of my favourite flavour pairings as well. So, considering the popularity of the cookies and these Bakewell Cupcakes I wanted to make a grown up cake!

Don’t worry, I’m not getting all serious on you – by grown up, I mean a cake that can be brought out for Sunday tea, or packed up and taken on a picnic.

Feather Iced Cherry Almond Sandwich Cake — **Cherry Almond Sandwich Cake** perfect for taking on a picnic!

Do you enjoy packing up a picnic and eating in the great outdoors?

I love picnics, but – and it’s a big but – depending on the variable British weather, there are a few ‘rules’ to consider food wise.

Chocolate, buttercream and fresh cream can all melt, go off, or simply create the mother of all messes on a picnic. So thinking strategically about the cakes that I take is important. Personally I like simple iced cakes, like this Cherry Almond Sandwich Cake, or a Lemon Drizzle Cake.

These can be pre cut, or not (just remember to pack a knife!)and packed up easily for the journey. They can withstand a bit of heat, should we be fortunate enough to be granted a warm, sunny day and they can be eaten with minimal mess.

That’s a big thumbs up in my book.

Glacé Cherry Almond Sandwich Cake — **Cherry Almond Sandwich Cake** packed with luscious cherries.

This cake is not just for picnics. I made this on a dreary Sunday afternoon, in the middle of Winter and it certainly brightened our day!

Orginally this was going to be baked as one whole cake and then split in two, that was until I realised the buttered and lined cake tin was too small for the filling!! So I split the mixture between two tins, however, you could easily bake this as one large cake, just adjust the cooking time, as it will take longer.

British Bakeware sell a great range of cake tins and to be honest, my round sandwich tins have seen much better days. So I will be heading on over to their website to do a little shopping. If you want to know more about them you can read my British Bakeware Product Review.

I was determined that this Cherry Almond Chocolate Cake was going to be chocca full of cherries and have real dark chocolate in the feathered, almond icing.

Recipe: Makes one Cherry Almond Sandwich Cake – serves 12 people

250g/9oz Unsalted Butter at room temp. – plus extra for grasing the tins

250g/9oz Caster Sugar

6 Large Free Range Eggs

1tsp Vanilla Extract

1tsp Almond Extract

175g/6oz Plain White Flour

150g/5oz Glacé Cherries – rinsed & patted dry if very syrupy

100g/4oz Ground Almonds

3tsp Baking Powder

1/4tsp Salt

150g/5oz Morello Cherry Jam – any good quality cherry jam or conserve will work well.

For the icing:

300g Icing Sugar – sifted

1/2tsp Almond Extract

50g/2oz Dark Chocolate

Method: Preheat the oven to 165C/150C fan

Grease and line with baking parchment 2 X 20cm/8″ square cake tins or 2 X 9″ round sandwich cake tins.

Add the caster sugar and butter to a large bowl.
Whisk or beat for 5 minutes until very pale and creamy.

Cherry Almond Sandwich Cake — Beautifully pale and creamy butter and sugar, will help ensure a light cake.

Add the vanilla and almond extracts.
Whilst whisking add 1 tablespoon of the flour and then add each egg, slowly, one at a time until they are all incorporated.

Bakewell Cherry Almond Sandwich Cake — Toss the glacé cherries in the flour, this will stop them from sinking to the bottom of the cake.

Add the flour, cherries, ground almonds, baking powder and salt.
Using a metal spoon fold the dry ingredients in until a uniform consistency is achieved.

Place both cake tins into the preheated oven and bake for 35-40 minutes.
The cake is baked when it is golden in colour and springs back when pressed lightly in the centre.
If you are cooking one large, deep cake, start checking at 50 minutes, using the method above. I would advise, due to the depth of the cake, inserting a skewer. The cake is cooked when the skewer comes out clean.
Remove the cooked cakes from the oven and leave the cakes to cool until just warm, before turning out onto a cooling rack.
Note: if cooking one large, deep cake, allow to cool in the tin completely before turning out onto a plate or cake board. Once cooled cut the cake in two horizontally through the middle.
Once cooled carefully peel back the baking parchment.
Place the bottom layer top side/cut side up (I didn’t which is why in the picture one layer overlaps – this should be less of a problem with round cakes).

Add 1/2 teaspoon of almond extract to the sifted icing sugar (in a bowl).
Add enough water to make a very thick but spreadable paste. Approx 2 tablespoons, added slowly and mixed in with a fork.
Break/chop up the chocolate, place in a heatproof, microwaveable bowl and zap in the microwave in short 20 second bursts, until completely melted.
Spoon the melted chocolate into a small, disposable piping bag. Set to one side to cool a little.

Using an offset spatula, spread the icing almost to the edges of the cake.

Sorry that my lines aren’t super straight, my hands were a bit shaky and hey, this is a homemade cake. Yes of course I want it to look beautiful, but I’ll take a few wiggles and homemade, over mass factory produced perfection any day!
Use a wooden skewer/cocktail stick and have a piece of kitchen roll handy, to wipe the stick clean after each line –
Start at the top and just in from the edge, drag your stick through the icing and lines of chocolate until you reach the bottom. Wipe your skewer clean.
Now starting just under an inch away at the bottom, drag the stick upwards, through the icing until you reach the top. Wipe your skewer clean.
Repeat these last two steps top to bottom, then bottom to top, until you have reached the other side of the cake.
The same principle applies to a round cake – although if you want it to look symmetrical I’d suggest starting at the top of the middle of the cake and then working outwards, to the sides. Visually uneven feathering (this is the name of this technique) is more noticeable on a round cake. As the eye is drawn to the centre and then outwards. How perfect you want it is up to you. Even on a square cake my feathering isn’t perfect, but it does look pretty!

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

Using this feathering technique even managed to hide my wonky chocolate lines.

Picnics, Sunday tea, having friends round, taking as a gift – this Cherry Almond Sandwich Cake really is perfect for all those purposes and plenty more. This is truly a cake for FEASTING.

Layered cakes always seem to feel that little bit more special. I guess it’s like opening a box of chocolates and finding there are two layers, you can relax, knowing once one layer is eaten another is waiting to be devoured!!

Or is that just me?? Nope – thought not 😉.

Do you like baking for picnics? Sweet or savoury, I’d love to hear your ideas and see your bakes. My Twitter handle is at the bottom of the page, tweet me a pic, I love seeing your bakes.

If you have enjoyed making this Cherry Almond Sandwich Cake, here are a couple of recipes I’m sure you’ll enjoy:

Strawberries Cherry Almond Sandwich Cake — Ooh this is a great **Strawberries and Cream Cake** for sharing.

Strawberries and Cream Cake

Raspberry Cherry Almond Cream Cake — So beautiful this Raspberry Almond Cream Cake is great for a celebration.

Raspberry Almond Cream Cake

Whatever you are baking, have fun and remember food tastes better when it’s shared!

Sammie xx

@sammiefeasting Twitter/Instagram

This is not a sponsored post, all opinions are my own. Please see my Disclosure Policy.

Cranberry Walnut Flapjacks

Gosh mornings are busy. So much to do, yet so little time. Besides that awe are supposed to make time for the most important meal of the day – breakfast. Well I have a solution right here for you my friends – Cranberry Walnut Flapjacks.

Breakfast, is just that – breaking the fast. Our bodies have just been starved for 6-7 hours (I’m being optimistic here), whilst we sleep. Eating a good breakfast helps kick our bodies into GO. If you are anything like me, I need a kick start in the morning!

That’s where these yummy Cranberry Walnut Flapjacks can help.

Packed full of good-for-you, slow release energy oats, one of these bars will keep you going until lunchtime. And, because it’s the morning and let’s face it eating anything can be a struggle, I threw in crunchy walnuts and chewy, slightly tart cranberries.

Yes there’s a squiggle of rich, dark chocolate on top of these beauties – it’s breakfast people, we need all the ~~caffeine~~ flavour we can get!!

The beauty of these flavour and texture packed bars is that you make them ahead.

Making and baking ahead

Imagine this? It’s Sunday afternoon, you spend 15 minutes in the kitchen, whipping up a batch of these Cranberry Walnut Flapjacks and you have breakfast and snacks for the whole week.

Am I the only one who gets that mid afternoon dip around 3-4pm?

Thought not!

Also these bars also make a great mid afternoon snack and stop you grabbing for that chocolate bar/doughnut/cookie. Because we all know these give us an instant feel good sugar hit, only to slump in hunger again half an hour later. Therefore, why not wrap an extra one of these, in baking parchment and take it to work? It’ll keep those hunger pangs away until dinner time.

You can certainly mix up the fruit and nut element. Dried apricots with almonds, or dried figs with pecan nuts. Really the possibilities are endless, I would keep the weights the same, as the flapjack needs to hold together.

I have deliberately not used the word ‘healthy’ for these Cranberry Walnut Flapjacks, as I am aware of the sugar/butter content. I am not a nutritionist, although I would rather pop one of these bars into my daughter’s hand as she heads off for college, than have her grab a muffin or doughnut from a coffee shop!

Recipe: Make 16 Cranberry Walnut Flapjacks

250g/9oz Unsalted Butter

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

125g/5oz Light Brown Sugar

Scant pinch of salt – I use Maldon

325g/11.5oz Rolled Oats (not quick cook) I use Waitrose essential oats

150g/5oz Dried Cranberries

100g/4oz Chopped Walnuts

50g/2oz Dark Chocolate (70% cocoa is ideal) – optional

Making and baking the Cranberry Walnut Flapjacks

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

First of all, grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
Into a large bowl add the golden syrup.
Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.

Add the oats, cranberries and walnuts to the bowl.
Stir until all the oats, walnuts and cranberries are thoroughly coated in the melted butter/sugar.
Tip the mixture into the lined tin.

Using the back of a metal spoon press the mixture into the tin, forming an even layer.
Place the tin into the oven and bake for 20 minutes until golden brown.
Remove the tin from the oven and allow the Cranberry Walnut Flapjacks to cool in the tin.
The flapjacks will be very soft at this stage, but will harden on cooling.

Cutting and decorating the flapjacks

Using a sharp knife cut down the centre of the flapjacks. Then cut across the middle. Cut each quarter in half again. The flapjacks will still be slight soft.
Leave the flapjacks on the baking parchment to continue cooling and setting.
As soon as the Cranberry Walnut Flapjacks are completely cooled they can be drizzled with chocolate.
Break the chocolate into small pieces and melt in a heatproof bowl, in the microwave, using 30 second bursts. Stir well and when the chocolate is nearly melted keep stirring and the inherent heat will melt any solid pieces left.
You can use a teaspoon to drizzle the chocolate over the flapjacks or pour the chocolate into a disposable icing bag, snip the corner off and pipe the chocolate on.

Allow the chocolate to set and then store in a tin.

While Cranberry Walnut Flapjacks are perfect anytime of day, they are especially handy to have, when time for breakfast disappears in the morning. Just grab one and eat on the go!

An added bonus, which does rely on checking the packaging, is that oats are gluten free. So even more people can enjoy a delicious, easy breakfast.

If you enjoyed these Cranberry Walnut Flapjacks then try these:

Bakewell Shortbread Bars

FF Cranberry Walnut Flapjacks — Bakewell Shortbread Bars

Macadamia Apricot Flapjacks

Lemon Drizzle Cake Bars

Why not bake a batch of these flapjacks and take them to work? Since I’m sure they would be appreciated. Especially by those who have skipped breakfast!

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.

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

Quiche Lorraine

I was thrilled when my Mum yesterday, who is herself, a great quiche maker, complimented me. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”. Although, thinking about it, that’s surely a compliment to her? Anyway, this cheddar cheese and smoked bacon tart is both easy to make and delicious to eat.

I used a combination of bacon and lardons, as that’s what I had in the freezer and I’m trying to clear it out. So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Alternatively leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this Quiche Lorraine. Cut into chunks and use in place of the bacon, the beauty being no pre-cooking is required!

Sooo I made the pastry for this quiche myself, but, umm, well let’s just say, I’m gonna leave that for another post. Which I know doesn’t help you, as you need pastry for this recipe. I’m sorry. Really I am. Either use your go-to shortcrust pastry recipe, or buy it!! Just know you’ll need 450g/1lb. I promise I will post my recipe ASAP. Finally I have the recipe, see the link in the recipe below for Pefect Butter Shortcrust Pastry.

Cheddar, bacon and egg tart slice served on a plate with fresh salad and a baked potato. — A slice of quiche lorraine served with salad and a baked potato.

Quiche Lorraine is also perfect, portable, picnic food. So easy to slice and pack up with chunks of cucumber and cherry tomatoes. And as the evenings stay light we can always take our food and eat outside.

Makes 1 x 25cm/10” Quiche Lorraine serves 6-8

450g/1lb Shortcrust Pastry – see my recipe here

8 Large Eggs – I use Burford Brown eggs from Clarence Court

125ml/4.5fl oz Whole Milk

300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper

175g/6oz Sharp Cheddar – grated – I use Wyke Farms Mature Cheddar

1/2tsp Ground Black Pepper

Method : Preheat oven to 200C/180C fan oven, gas mark 4, 350F.

You will need a 25cm/10in tart tin, preferably with a loose base.

Preparing The Tart Case

Roll out the pastry on a floured surface to approx 16″ across. This will ensure it fits easily inside the Quiche tin, without stretching.

If using a ceramic dish, grease thoroughly with butter before lining with pastry. For tins I don’t find it necessary, but grease if you’re worried about the pastry sticking.

Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.

I always place my quiche tin on a baking sheet. Gently press the pastry into the sides and bottom of the tin. Then using the rolling pin, roll it over the top of the tin. This creates a clean finish to the pastry. If using a ceramic dish, neatly trim off the excess pastry with a knife.

Next doc the pastry at the bottom of the tin with a fork. This will stop the pastry from rising up when baked.

Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.

Place the quiche tin into the oven and bake for 15 minutes. Remove from the oven and discard the parchment paper and baking beans. Return to the oven and bake for a further 5 minutes. Remove and allow to cool for 10 minutes.

The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.

Making The Cheddar Bacon Filling And Baking The Quiche

Whilst the pastry case is cooling gather the other ingredients together.

Add a good grinding of black pepper to the eggs and milk, then whisk together.

Sprinkle the cooked bacon evenly over the pastry base.

Then do the same with the grated cheese.

Slowly pour the egg mixture into the centre of the quiche, ensuring it doesn’t flow over the edge if the pastry.

Reduce the oven temperature by 10C/25F, one gas mark lower. Place the Quiche Lorraine in the oven and bake for 20-25 mins until set and golden. Remove from oven. Allow to cool for at least 10 minutes before slicing and serving.

This Quiche is so versatile. It can be packed up for lunch, a picnic, or as part of a meal with an endless choice of sides.

If you have enjoyed this Quiche Lorraine recipe you may also like these:

Wigmore Cheese Red Pepper Tart

Cherry Tomato Mozzarella Basil Quiche

Smoked Bacon Asparagus Quiche

Because I enjoy making quiches and tarts so much, it makes sense to make my own pastry. Since one batch of pastry makes two tarts I always freeze half to use later. Also this Quiche Lorraine freezes really well, simply defrost overnight in a refrigerator and then reheat until hot all the way through.

Sammie x

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

Bakewell Cupcakes

Hello people, do I have the perfect picnic Cupcake for you to make and enjoy this sunny day here in the UK today? I think so. So, let me introduce these delicious Bakewell Cupcakes. All the yumminess of a Bakewell Tart in Cupcake form.

Since I love Bakewell Tart, the raspberry jam layer, enveloped in an almond sponge or frangipane, so I set about turning one of my favourite tarts into a cupcake. Resulting in the creation of these Bakewell Cupcakes.

A cooling rack packed with red cherry topped Bakewell Cupcakes. — Bakewell Cupcakes

While you have to admit, these cupcakes even look cheerful. Maybe it’s the bright red cherry on top of the almond glaze? And when you bite into these Bakewell Cupcakes your mouth is filled with an assortment of tastes and textures. Since the hidden raspberry jam and almonds flakes in the centre are a wonderful surprise.

A Bakewell Cupcake with a bite taken out of it. — Bakewell Cupcakes layers of flavour.

Also, the use of flaked almond in the centre is two-fold, firstly they provided a delightful crunch, secondly they stop the Raspberry jam from sinking to the bottom of the cupcake. So, when you bite through the glorious almond glaze into the moist cupcake sponge, your mouth is then filled with tart raspberry jam and crunchy almond flakes. Resulting in the perfect cupcake flavour and texture balance.

Finally, enough of me telling you how scrummy these are, let’s get on with how to make them!

Recipe : Bakewell Cupcakes makes 18

For the cupcakes:

18 Cupcake Cases

225g/8oz Unsalted Butter – at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

1 tsp Vanilla Extract

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

225g/8oz Self Raising White Flour

1/2 Jar Raspberry Jam

175g/6oz Flaked Almonds

For the topping:

400g/14oz Icing Sugar

1/2tsp Almond Extract

18 Red Glacé Cherries

Making The Cupcake Batter

Preheat Oven to 180C/160C (fan), gas Mark 4, 350F.

First of all line the muffin tins with the cupcake cases.

Add the butter, sugar and salt to a large bowl.

Whisk together until light and fluffy. Then add the Vanilla and Almond Extract. Whisk to combine.

Add half the flour and 2 eggs, whisk together to combine.

Add the remaining flour and eggs, whisk until combined.

Light, fluffy, Almond flavoured cake batter.

Place approx 1 teaspoonful of the batter into the bottom of each cupcake case.

I used the end of a desert spoon as it was easier! Continue until each case has cake batter in the bottom.

Add a good pinch of flaked Almonds to each case, pressing the cake batter flat as you add them.

Place 1/2 a teaspoon of raspberry jam on top of the Almonds.

When the jam has been added then place a heaped teaspoon of cake better on top.

The batter will naturally spread out during the cooking process, sealing in the hidden jam centre!

Baking The Cupcakes

Place the Bakewell Cupcakes into a preheated oven and bake for 15-20 mins, until the top is golden brown and springs back when lightly pressed.

Remove from the oven and allow to cool for 10 minutes in the tin before transferring them to a cooling rack.

Making The Almond Glacé Icing

To make the icing, sift the icing sugar into a bowl, add 1/2tsp of Almond Extract and enough water to make a thick, fluid icing. It should be able to hold a figure of eight.

Almond flavour glaze that's just the right consistency. — Almond flavour glaze that’s just the right consistency.

Decorating The Cupcakes

Use a teaspoon to cover the top of the cupcakes with the icing.

Now pop a cherry on top and leave to set for a couple of hours - if you can wait that long?? — Now pop a cherry on top and leave to set for a couple of hours – if you can wait that long??

Bakewell Cupcakes are not only pretty and delicious, they also make perfect, portable, picnic food. Likewise, they are ideal for sharing with friends, family or someone you know, who needs a little pick-me-up!

If you have enjoyed this recipe for Bakewell Cupcakes you may also like these:

Iced Bakewell Tart

FF Bakewell Cupcakes — Iced Bakewell Tart

Bakewell Shortbread Bars

Cherry Bakewell Cookies

Because I adore the combination of flavours found in a traditional Bakewell Tart I am always looking to incorporate them in other bakes. Since creating these cupcakes I have also made Cherry Bakewell Hot Cross Buns which have been featured in The Guardian newspaper! Also, I’ve made these very delicious Cherry Bakewell Rocky Road Bars which are a great no bake treat. So, if you enjoy all things Bakewell, be sure to check out my other recipes.

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.

Sausage Plait With A Twist

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

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

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

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

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

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

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

Recipe: Sausage Plait With A Twist serves 6

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

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

15 Sundried Tomatoes (drained if in oil)

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

1/2 tsp Black Pepper – freshly ground

1 Egg – for egg wash

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

Making The Filling

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

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

Assembling And Baking The Sausage Plait

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

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

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

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

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

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

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

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

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

Cool completely and refrigerate for up to 3 days.

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

Spicy Sausage Rolls

Smoked Bacon Asparagus Quiche

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

Red Onion Sausage Plait

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

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

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

Sammie x

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