Hot Cross Bun Pudding (al a mode)

Tired of talking about the weather? Well, look no further as right now the most popular small talk topic is how early Easter is this year. So, need something to relieve tension or start an awkward conversation use this catchy phrase: "Easter is early this year."

I guarantee that it will be responded with something like "Yay, it is isn't it? Weird." It will give one all of 20 seconds worth of conversation, but it will be started!

Sometimes starting something is the hard part. Especially for us procrastinators. Sainsbury's contacted be and asked if I'd be interested in creating something for their Little Twists promotions. Specifically something for Easter I leaned towards hot cross buns. I bought two packages of them in anticipation for twisting them up somehow, but as I procrastinated they went hard and un-interesting.

What do most people do with stale bread? That's right bread pudding!! Why not use hot cross buns they are bread like! I twisted up my bread pudding by using hot cross buns. Or did I twist up the hot cross buns by making them into bread pudding?

Does it really matter when it tastes so good? This would make a better small talk topic! No weather or stating the obvious with this pudding!

Hot Cross Bun Pudding

450g hot cross buns, aprox. 6 buns, torn up
550ml milk
100g chocolate chips
50g sultanas/raisins/mixed peel
1 large egg
100g butter, melted
4 tsp mixed spice
1 tsp cinnamon
100g dark brown sugar
demerara sugar
ice cream to serve

Heat the oven to 180C and lightly grease a 20 x 25 or 20 x 32 casserole dish.
Place all the torn up buns in a large bowl and pour over the milk, leave to soak for 20 minutes. In a separate bowl whisk the remaining ingredients, except the demerara sugar and ice cream, together. Then stir this into the soaking buns, it will mush it all together. Spoon into the prepared dish and sprinkle the demerara sugar over the top. Bake in the preheated oven for 45-50 minutes or until golden brown and puffy. Leave to cool slightly, it won't be as puffy anymore, before serving it with with a scoop of ice cream on top!

notes: As mentioned above Sainsbury's asked me to make a little twist on a seasonal treat! I was compensated for my ingredients and not much more. Please see my contact/policy page for further information. 

What’s In Your Picnic Basket? #getsummerstarted

I don’t ever remember waiting for summer like I do since I moved to England. After all the grey skies and rainy days all I want is the sun! We were lucky last week to have a couple good days to get out and enjoy clear skies.

Sainsbury’s asked me to share with you how I get my summer started and we start our summer as we mean to continue; with a picnic and great company! The first three essential picnic things you need are a blanket, basket/bag, and someone to share it with.

We have had the same picnic blanket for 7 years it’s great because one side is plastic to keep it getting wet from the grass, it’s also machine washable. The picnic basket/bag we use I bought about 3 years ago and it’s been everywhere with us! Both were bought at my local Sainsbury’s, every year they come out with new designs and styles so keep our eye out if you are in the market for a good blanket and bag!

But on to what really makes a great picnic… the food!

Here’s what is in my picnic basket:

Peanut Butter and Jelly Sandwiches cut in 4 triangles to share

Sausage Rolls

Cocktail Sausages

Sainsbury’s Spanish Tapas Selection

Babybels

Sainsbury’s Taste the Difference Tabolleoh

Bag of salad

Fruit Salad

Veggie Sticks

Hummus, Caramelized Onion is our favorite

Breadstick minis

Crackers/Pitas individual packages

Rice Krispie Treats (recipe below)

Juice Boxes

Bottle of Water

Don’t forget a plastic container or two for the salad and forks! A plastic bag for trash is also handy as most parks have trash bins. It makes the picnic bag lighter for the nice refreshing walk afterwards.

We are lucky enough to have a big park and canal near by where there are plenty of places to go and run and play. Our favorite stop on our walk is the bridge where we stop to play Pooh (as in Winnie-the-Pooh) Sticks. We collect different sticks on our way there just to throw them over the bridge on one side then racing over to the other to see whose comes out first.

We also like to feed the ducks, but on this occasion didn’t bring any bread. Although recently I read something saying you shouldn’t feed ducks bread. It’s not good for them apparently. Might need to invest in some duck friendly food sooner then later as the days get warmer.

So, I’m curious what’s in your picnic bag? Tweet me (@unitedcakedom) or tag me in on Instagram (@unitedcakedom) a picture of your picnic or share your favorite picnic food and I will be sure to like and re-tweet it with my readers!

Biscoff Rice Krispie Treats

75g butter

250g mini marshmallows, divided in two portions 200g/50g

150g smooth or crunchy Lotus Biscoff spread

130g Rice Krispies

Line a rectangle pan/tin/whatever with grease proof paper. Place the butter in a saucepan and once melted, but not burnt add 200g of the marshmallows and stir until completely melted. Take off the heat and mix in the biscoff spread and stir until smooth. Add the Rice Krispies and the remaining 50g of marshmallows and mix until it’s all covered. Moving fast put in your lined tin and smooth the top with a spatula. Leave to sit for 2 hours or more on warm days. Cut into squares and enjoy! They keep up to 5 days in an airtight container.

notes: in association with Sainsbury's - FYI the sausage rolls and other snack bites are usually on offer 2 for 3GBP

Black Pepper Panna Cotta with Caramelized Peaches & Caramel Drizzle {product review}

After you read the title you may think I am crazy. Perhaps I am, but that is neither here nor there. 

A couple years ago I went to a taste event hosted by the Innocent Smoothie peoples and they served us pepper ice cream with canned peach slices and caramel sauce. 

It really didn't sound appealing to me, however I try everything once. It was good. It was unbelievably good. The combination just worked and I was thoroughly impressed.

I swore I would attempt it at home, but wasn't really sure a whole batch of pepper ice cream would go down well in my family where half of us are little people who only like strawberry ice cream. So, I hadn't recreated it at home.

Then when I had the opportunity to try Sainsbury’s Panna Cotta Mix, the whole pepper/peach/caramel combo just felt right. I did and I was not disappointed. It was very similar to the pepper ice cream that I was happy with it. The Sainsbury's mix had clear and easy instructions. It makes a simple and easy dessert!

I was also correct as in my girls took one taste and went blech. If you think you may be like my girls and think blech at the pepper in your panna cotta then just make it without and continue you on with the peaches!

Panna Cotta

1 box Sainsbury’s Panna Cotta dessert mix

            250ml milk

            250ml double cream

10g Black Pepper Corns

Follow the instructions on the box, but while you are heating and stirring the milk and double cream add the peppercorns. Once the mixture is ready sieve out the peppercorns and discard. Pour the panna cotta mix into desired moulds, bowls, or glasses as I used here. Chill for 4 hours or more.

Before serving make the …

Caramelized Peaches

2 fresh peaches, sliced

50g golden caster sugar

¼ tsp sea salt flakes

4 tablespoons caramel sauce

Combine the sugar and salt and coat the peach slices in the mixture. Fry on a dry skillet/frying pan until the sugar starts to turn amber, flipping the peaches through out.

Divide between each glass with the set panna cotta and drizzle the caramel sauce on top. Enjoy!

notes: In association with Sainsbury’s, all opinions are my own for further information please note my contact/policy page. Fresh peaches in this country are just not up to par with the peaches I had in the states growing up, so please use frozen or canned peaches if that suits. Just be sure to pat dry the canned peaches. 

Find out what else I tried at the innocent inspires event here! 
I have made panna cotta before here! 

Love Your Freezer Part 2: Vegetables & Herbs (General Tso’s Chicken & Frittata)

Yesterday I shared how I use frozen fruit to my advantage. Today I am going to share the way I use frozen vegetables and herbs with a recipe that highlights the best of both and another that is a family favorite!

When I was at University I used to treat myself to a General Tso’s Chicken from the local Chinese restaurant on the occasional weekend night I had to work late. I was shocked and appalled when I couldn't find General Tso’s Chicken on any menu here in the UK. So, I have tried a few different recipes trying to find the one that reminded me most of the one I used to get at home and this one so far has most resembled it!

This recipe really showcases frozen herbs as it uses 3 of the most common when it comes to making Chinese food: garlic, ginger, and chili! I also use frozen broccoli! 

General Tso’s Chicken:

3 tbsp corn flour

½ tsp salt

¼ tsp pepper

vegetable oil

3-4 chicken breast, cubed

400g frozen broccoli, blanched

rice, cooked according to the package

sauce:

1 tbsp corn flour

120ml/4oz cold water

1 tbsp frozen chopped garlic

1 tbsp frozen chopped ginger

1 ½ tsp frozen chopped chili

3 tbsp honey

2 tbsp soy sauce

3 tbsp Chinese rice wine

Combine the corn flour, salt, and pepper and coat the chicken cubes in the flour and leave to one side.

To make the sauce combine the corn flour and cold water and mix until there are no corn flour lumps. Then add all the chopped herbs, honey, soy sauce, and rice wine and mix until combined. Set aside.

Heat a splash or two of vegetable oil in a non-stick frying pan. Shake any excess flour off the chicken cubes and fry in the oil for 4-6 minutes. Add the sauce mixture, leave on a medium to low heat until the sauce has thickened. Make sure the broccoli is well drained before adding to the pan and coat in the sauce.

Serve with rice and enjoy!

I always have frozen spinach in my fridge because spinach is easily hidden in food and it’s super good for you. It works great it in Bolognese, curries, and as a side for almost any chicken dinner. However it is particularly great in this frittata from Jamie Oliver’s Save with Jamie.

Sweet Potato, Spinach, & Feta Frittata

2 sweet potatoes, roasted

200-300g frozen spinach

½ tsp ground nutmeg

6-8 large eggs

splash of milk

70g feta cheese

40g cheddar cheese or red leister, grated

Roast the sweet potatoes with a little bit of oil and salt in a pre-heated oven at 190C for about 50 minutes or until soft and smushy.

About 10 minutes before the sweet potatoes are done start the rest of the frittata by frying the spinach with a splash of oil, salt, and nutmeg.

While you are waiting for the spinach to wilt and the excess water to evaporate beat the eggs with a splash of milk. Once mixed crumble in half of the feta cheese and half the cheddar cheese, mix until combined.

The sweet potatoes should be out of the oven by now and slightly cooled.

Once all the water has evaporated take the pan off the heat, pour the eggy mixture into the pan. Sprinkle chunks of the soft sweet potato (skin, no skin up to you) all over the mixture and top with the remaining cheese.

Place in the already heated oven for 13-15 minutes. It should be nice and fluffy when it’s ready to come out. We cut it into wedges and serve with hotsauce and a fresh green salad!

What recipes that use frozen vegetables or herbs do you make on a regular basis? Are their any freezer tips or tricks you use? I’d love to hear them, please leave a comment below!

notes: In association with Sainsbury’s for their campaign Love Your Freezer. General Tso’s Chicken recipe is adapted from The Chew: Food. Life. Fun. by the cast of The Chew. Sweet Potato, Spinach, & Feta Frittata is as it says before adapted from Save with Jamie by Jamie Oliver.  

Love Your Freezer Part 1: Fruit {smoothies & muffins}

This post is the first in two posts where I will be sharing the love for my freezer. Starting with fruit! As a baker fruit is a pretty obvious thing to keep in my fridge, because frozen fruits make great crumbles, cobblers, and pies! 

Frozen fruit (and vegetables) are almost better then fresh. The fruit is frozen almost immediately after it’s picked and by doing that seals in the freshness. An added bonus with frozen fruit is that 9 times out of 10 there is no need to defrost before using them, so it's as simple as throwing them into whatever it is that is being baked and/or cooked!

The most obvious way to use frozen fruit is in smoothies! Smoothies are the best way to make the most out of any frozen fruit. Since the fruit is frozen ice isn't necessary to add ice, which just ends up watering it down. Sainsbury’s have a strawberry banana smoothie pack that make smoothie making a breeze. My two girls love it when I whip this up for them!

Strawberry Banana Smoothies:

½ pkg (eyeball it) of Sainsbury’s Strawberry Banana Smoothie frozen pack

300ml vanilla yogurt

300ml apple juice

Blend all the ingredients together. Adjust the yogurt or apple juice according to constancy.

Any frozen fruit makes a good smoothie, I found the trick is using juice to add flavor and texture. It helps keep the smoothie from being too thick. Apple juice pairs well with strawberries, but play around to find your favorite combination. Also if you juice your own fruit it is even better for you, no hidden sugars.

The one frozen fruit I constantly have to restock is blueberries. That is because they are the best fruit/berry to use in pancakes, smoothies, and muffins. This is my fail safe recipe for Blueberry Muffins; the only thing I did different this time was sprinkle some vanilla sugar on top. It gave these muffins a darker colored top, but it was worth it. 

Feel free to substitute with frozen raspberries, blackberries, cranberries or even cherries in place of the blueberries!

I am always looking for ways to make the best out of my freezer! What tips and tricks do you use? 

Please leave a comment below! 

For my go to Pancake recipe follow the link here 

(substitute the chocolate chips for blueberries)

&

For my favorite blueberry smoothie follow the link here

&

For Gluten & Dairy Free Blueberry Muffins follow the link here

notes: In association with Sainsbury’s for their Love Your Freezer campaign! Check out there Live Well for Less free magazine usually available at the end of the tills for more freezer ideas and tips. Watch out for Part 2: Vegetables and Herbs coming soon!! 

Snowball {cocktail review}

When I think of the word “snowball” I immediately think of a snowball fight! Or of those Hostess cakes Sno Balls. 

When I came across this Snowball cocktail like drinks I was intrigued.

If you like me have never heard of a Snowball, they are an egg-based cocktail with lemon and lime flavoring. If you are making them from scratch they are usually made with an egg based alcohol called Advocaat, which is similar to egg nog and topped up with lemonade.

It’s popular here in the UK especially during the winter months, it’s commonly thought of as a winter warmer.

At first I wasn't sure what I thought of them, they have a very distinct flavor. After one I just had to have another.... and it's then I decided that when I think of snowballs I would not only think of snowball fights and Hostess cakes, but these cocktails! 

There is the refreshing side of the lemony-lime flavor and the slight eggy flavor gives it a warm comfy feeling.

They definitely fit this time of year perfectly! I dressed mine with a couple of cocktail cherries and a slice of lime. A slice of lemon would work just as well. 

These Sainsbury’s Smooth Snowballs are available in a package of four and would make a great addition to any winter party! 

notes: In association with Sainsbury’s only the product was provided for this review, all opinions are my own, please see my contact/policy tab for further information.

Orange, Passion Fruit, & Champagne Jelly desserts {product review}

After being at home with my girls for the last 7 years, I have jumped back into the working world. At the moment I currently have 2 ½ jobs. It seems like I have found myself with a lot on my plate.

I am finding out what it really means to time manage. So, I was pretty proud of myself for making these jellies’s in the morning so they would be set for after dinner!

It’s pretty impressive if I even have dinner on the table on time these days!

Jelly is one of those things that everyone loves. It doesn't matter how old you are. As we get older our tastes buds change and sometimes our favorite childhood treats just don't taste the same. This Taste the Difference range of jellies from Sainsbury's is full of flavor and has fun flavor combinations! 

These jellies can be made according to the instructions and therefore will be suitable for the whole family, but making it with the suggestions I listed below make it a bit more adult.... then again maybe not?

I was sent Orange, Passion Fruit, and Champagne Jelly and Blackcurrant, Elderflower, and Cassis Jelly to try out.

First I made the Orange, Passion Fruit, and Champagne Jelly with half orange juice and half prosecco. I added in some canned mandarin’s for texture and topped with whipped cream and passion fruit seeds/juice.

Then I made the Blackcurrant one in champagne flutes to add a bit of festive fun and topped that one with some whipped cream as well.

There are so many ways to be creative with this range, such as:

• Use prosecco in place of water, as suggested on the bottle
• Use your favorite fizzy drink, lemonade or an orange soda
• Different juices to match the flavors of the chosen jelly (ex: elderflower juice in the blackcurrent or orange juice in the orange etc…) if you do use half water half juice sometimes it is a little too soft when setting if you use just juice.
• Add in matching fruits, canned usually works best because the fruit will be soft.
• Make it a jelly terrine!
• Make it in a flat baking tray and once it’s set use cookie cutters to cut out fun shapes
• Make it in a trifle (my husband wanted me to do this and I just don’t like trifles that much…. I know I know we’ll talk about this later!)
• Make it in fun shapes using jelly moulds
• Top with whipped cream or meringues or ice cream
• Drizzle with all sorts of fruit syrups

Jelly is fun for all ages and these Taste the Difference ones from Sainsbury’s were super easy to make and they make a great treat for any time of the day! Especially during the holiday season that is full of rich and heavy foods. Why not lighten the load a bit with a jelly dessert! My favorite part is that they are made in advance and takes some of the stress away from the big day! See my time management is already getting better! 

notes: in association with Sainsbury's they sent me the jelly to try all opinions are my own please see my contact/policy tab above. 

Christmas Chocolate Brownies

Christmas is the season for giving!

One of the easiest gifts to give is a box of chocolate. It’s an easy gift to bring to any party or for that awkward relative you only see at Christmas.

Sometimes you will be the one throwing the party and sometimes you will be the awkward relative and you will end up with a lot of boxes of chocolate.

There is only so many boxes of Celebrations, Roses, and Quality Streets that one person or even one family can consume.

The thing is you can’t even re-gift them because everyone has so many of them! Chocolate may be an easy gift to give, but also very easy to incorporate in baking! 

My favorite way to use up chocolates is in brownies. Especially the chocolates that you don’t like, because the flavors just sort of blend into the brownies. However, you still add in the good ones so you get a good surprise when you get a bite of your favorite, like a strawberry cream. Yum! 

I discovered a brownie recipe last summer and have used a variation of it since then. Here is one such variation! 

Christmas Chocolate Brownies

150g dark chocolate

150g milk chocolate

250g salted butter

400g light muscovado sugar

4 large eggs

140g plain flour

50g cocoa powder

200-250g leftover chocolate box chocolates, chopped up

Heat the oven to 180C. Line a brownie pan or 8 in square cake tin. Melt the chocolate, butter, and sugar in a medium saucepan. Once completely melted, whisk in the eggs one by one until completely incorporated. Then sift the flour and cocoa powder together and fold in. Pour in prepared pan and sprinkle the chopped up leftover chocolates on the top gently press them into the batter, but not so they sink completely in. Bake for 30-35 minutes depending on preference of gooeyness.

If brownies don’t appeal to you check out some of the other ways I have used up chocolate for different holidays:

Easter Chocolate Cupcakes

Halloween Rocky Road

Halloween Twix Brownies 

Pizza Night {prize draw promotion}

Nights in are the new black.

A night out can be a lot of fun, but so can a night in especially when you have your friends and family with you!

One of my favorite nights in is Pizza Night with my little family! 

What cartoon characters love pizza? The Teenage Mutant Ninja Turtles. 

It is my all time favorite childhood cartoon and I am proud to say my girls love it too! It's a common pizza/movie night combo for us!

We make individual pizzas with all our favorite pizza toppings. Anything goes! 

Well, with in reason I mean we don't go as far as the turtles themselves, see suggestions by them below! 

Then after we're done with dinner we cuddle up with some dessert pizza and enjoy the movie! It's a great way to get the whole family involved and spend time together!

Pizza Dough

makes 4 individual pizzas, half the recipe for 2

400g Sainsbury’s Strong Canadian Bread flour

16g/2 pouches of Sainsbury’s Fast-Action dried yeast

pinch of salt

280ml luke warm water

extra virgin olive oil

In a mixing bowl mix the flour and yeast together, once combined put in the pinch of salt and mix again. Make a well in the center of the flour mixture and add the warm water, plus a tablespoon of olive oil. Mix with a wooden spoon or spatula until it comes together as a wet-dough. Knead the dough for about 5 minutes on a floured surface, I always start out with a light dusting then add about another two light dustings while kneading. Once it’s smooth and elastic, lightly oil a separate bowl for the dough ball to rest cover with clingfilm and rest for 25 minutes.

While it’s resting lightly oil two baking sheets/trays and heat the oven to 200C.

Once it’s rested gently break it into four separate pieces. Use a sharp floured knife if you want a more even division of the dough. Roughly spread out into a circle or an oval as we did to fit on our trays.

Top with sauce and a choice of your favorite toppings, suggestions listed below, before baking in the oven for 18 minutes or until the edges just start to turn brown. After 10 minutes I switched the pizzas from the top shelf to the bottom shelf to insure even coloring for all the pizzas, but you don’t have to do this. Serve immediately with salad or any sides that you like!

Suggested Pizza Toppings

passata flavored or with added oregano and garlic salt to taste

tomato paste, just a squeeze

cheese, mozzarella is always a favorite

ham/sausage/pepperoni/pineapple/mushrooms/peppers/onion/olives/etc… 

Ninja Turtle Suggested Pizza Toppings:

Pepperoni & Ice Cream
Jelly Bean & Sausage
Anchovie & Peanut Butter
Whipped Cream
Sashimi
Bananas & Sausage
Cereal (Raisin Bran, Cornflakes, Coco Puffs)

Then for dessert we had pizza again! This is inspired by an American treat sometimes called cactus bread. I used mixes for this one to save on time and cost! Start this about 10 minutes before the pizzas are done or just after you've rotate the pizzas if you have done that.

Dessert Pizza

1 pkg (145g) Sainsbury’s pizza base mix

1 pkg (225g) Sainsbury’s crumble mix,

1-2 tablespoons cinnamon sugar (Sainsbury’s Taste the Difference or make your own)

100g icing sugar

1-2 tbsp of milk

Follow the instructions on the back of the pizza base mix package, leave to rise in front of the already heated oven. Once you've eaten your amazing pizzas from above your pizza dough should be risen, poke a few holes in it with a fork before spreading over the cinnamon sugar, then spread over the crumble mix. There will be leftover crumble mix because you don’t need very much to cover the top of this pizza. Bake in the oven according to the packaging. Both the pizza base and crumble mix bake for about the same amount of time.

Before it’s out of the oven make the glaze by mixing the icing sugar with the milk. Once it’s out of the oven while it’s still warm drizzle over the glaze. You might have a little leftover, but that’s okay you can use it as dip for the dessert pizza. Enjoy! 

That is one of my favorite nights in, but I have had many date nights in with my husband and occasionally I'll have a wine night in with my girl friends. So.... 

Prize Draw Closed

notes: In association with Sainsbury’s, all opinions are my own please see my contact/policy page for more information. Ninja Turtle topping suggestions are taken from the first season of the original show. Pizza dough recipe adapted from Gino D'acampo's Italian Home Baking

The Lazy Loaf {Pesto & Sundried Tomato}

Today I didn't feel like doing anything.

So, I did something. I made bread.

When making bread it’s kind of like doing nothing. You mix stuff together and let it rise. You can't go too far because you have to be around to knock it back before shaping it and letting it have a second rise. Then it's just a matter of baking it.

There is just time in between those stages. In that time you can get a lot of nothing done. 

Like reading a book. I finished reading The Storyteller by Jodi Picoult while making this bread.

Which is fitting because there is a lot of bread making in the book. Definitely worth a read for bakers, historians, and mystery type readers.

The thing about bread is that it’s not really hard to make. Putting the few ingredients together isn't complicated at all.

However there are so many ways it could go wrong. If the water temperature is too hot or two cold it will not rise properly. If you over or under knead it affects the tightness of the dough.

I don’t bake bread often enough to have it down where I know when to stop kneading or what the exact temperature feels like. I think that comes with experience and with experience comes you gain the knowledge one needs to create the perfect loaf of bread.

Don’t get me wrong I get by, for instance this loaf has turned out great! It has a crust, with a soft (small) holey middle. With the added pesto and sundried tomatoes it’s a real winner!

It’s so good I just ate a slice all on it’s own. No butter or anything! That’s when you know it’s good bread.

Try it out for yourself!

Pesto & Sundried Tomato Loaf

500g Sainsbury’s Taste the Difference Very Strong Canadian White Bread Flour             

7g sachet fast-action dried yeast

2 tsp salt

2 tbsp basil pesto

300ml tepid water

5 sundried tomatoes, chopped

a little oil from sundried tomatoes

pinch of sea salt

In a large bowl mix the flour, yeast, and salt before adding the pesto. Very gradually add the water, while gently bringing the dough together with your hand. If the dough is soft and brought together before all the water is used, just leave the extra water. If it’s not needed don’t use it. Knead for about 10 minutes by hand or for about 7 in a mixer on low speed. It shouldn’t look bumpy, instead it should look smooth and bouncy. Bring the dough together in a ball and place in an oiled bowl. Let rise in a warm place for about an hour or until it’s doubled in size.

Grease a 2lb loaf tin with oil before knocking the risen dough back (knead the air out), gently flatten the dough out and scatter the chopped tomatoes over the top. Shape it into a sausage like loaf and place in the loaf tin. Leave again for about an hour or more in a warm place until it doubles in size.

When it’s doubled heat the oven to 220C and brush a bit of the dried tomato oil on top and sprinkle a pinch of salt on top of the loaf. Bake for 30-35 minutes until when you “knock” on the bottom of the loaf it sounds hollow.

 notes: In association with Sainsbury’s; they have a wide range of self-branded flours and for this recipe I used the Taste the Difference Very Strong Canadian White Bread Flour as mentioned above. They also have a nice range of bread mixes, which I tried and some how burnt? It's because I was trying to be clever. Check my instagram! Recipe is adapted from Bakes & Cakes magazine Summer 2014 edition. 

Five on Friday: My Five Favorite ways to use Eggs

Eggs!

Where would I be if it weren't for eggs?

Pretty much everything I make has eggs in it. Sometimes just the whites and sometimes just the yolks, but they are there.

It is therefore important where your eggs come from. I always choose free range or cage free eggs. 

Sainsbury's believe it is important for food sources to be happy. 

I couldn't agree more!

The happier they are the happier our food tastes. True story.

The thing I love most about Sainsbury's eggs, besides being free range, is that they sell a mix sizes box! I always need various sizes of eggs for baking and cooking! 

So, here are my top five ways I love to eat eggs!

1. Hollandaise Sauce for Eggs Benedict:

3 large cage free eggs
240g of unsalted butter
½ a lemon juice
salt and pepper to taste

Separate the egg yolks from the egg whites, place the yolks in a heat proof bowl and set a top a simmering pot of water. Don’t let the bowl touch the water. Add just a small splash of water to the egg yolks and stir gently as it heats. Divide the butter into 12 cubes, and then add 4 cubes to the egg yolks. Whisk the eggs slowly but firm until it’s just incorporated. Continue to whisk the rest of the butter in. When it’s incorporated add a squeeze of the lemon. It should look a little like custard. Add some salt and pepper to taste. Turn off the heat and leave it to set for about a half an hour whisking here and there. Then just pray it doesn’t curdle! Good Luck!

For Eggs Benedict: Toast an English muffin, top with ham, salmon, bacon etc…then a poached egg then some hollandaise sauce. Enjoy!

2. Meringues 

Use the leftover egg whites from your hollandaise sauce or the lemon curd to make meringues! They are the perfect accompaniment to many desserts and taste delicious on their own. The recipe I use is here!

3. Curd, Lemon

My first attempt at lemon curd didn't turn out so well, but that’s okay. Because if you don’t at first succeed try try again! To see how I got on check it out here! I find it quite satisfying when I finally make something successfully!  

4. Frittata

Basically a frittata is an egg cake. I always cut ours into cake slices because it’s super easy to eat that way! My girls love having a frittata for dinner. The one I make most often is the spinach and sweet potato one in Jamie Oliver’s Save with Jamie book. One time I made it with Duck eggs and it was super fluffy! 

5. Cake! Brownies! Cookies!

Everything I bake pretty much uses eggs. Eggs add richness and sometimes fluffiness to cakes and other baked goods. So, to answer the above question where would I be without eggs? I’d be without cake, a blog, and my favorite breakfast(s)!!

What are your favorite ways to eat eggs?

notes: In association with Sainsburys; please see my contact/policy page for more information. Hollandaise recipe adapted from Nigel Slater's Appetite

Yogurt Mango Ice Lollies

I was going to start out by saying how much I love summer! But to be honest I love most of the seasons. 

Autumn probably being my favorite followed by summer, winter, and well I don’t really like spring.

It’s such an awkward season. 

After winters I just don’t have the patience for spring, I just want it to be summer.

Summer is when it's hot and it's light out until late. It also just reminds me of being young and free. No matter how long I have been out of school, summer always feels like freedom to me! 

And it is summer! 

Which means it’s not only time for freedom, but ice-lollies (Popsicles)! 

They are also a staple of the summers of my youth. Ice-lollies are pretty much acceptable any time, anywhere all summer long!

In fact I think this cartoon by Natalie Dee sums it right up.

Ice-lollies are widely available in-stores and will not break the bank, but it’s fun and super easy to make them at home! There is the added bonus of no flavor additives when they are homemade. 

Then there are the endless flavor combos and colors one can use to make some really fun ice treats!

I stuck to what I was craving this time and I was after mango! I could have mixed it with coconut or lime or orange or anything tropical, but I was sticking to what my taste buds were telling me and I made these:

Yogurt Mango Ice Lollies

1 large mango

1 tsp caster sugar

200g mango yogurt

Cube just a little more than half of the mango and puree with the sugar. Mix in the yogurt and pour into the mold about half way. Thinly slice the rest of the mango and slide it down the sides of the ice-lollie mold. Top up the molds with any left over mix. Put the tops on and freeze over night.

They were exactly what I was after! My girls loved them too! I used Muller Light Greek style yogurt mango flavor. It was a good mix with the mango puree it was creamy and cooling!

I am sharing this post on Bloggers Scream for Ice Cream challenge over on Kavey Eats! The theme for June was fruit and fruit is perfect for any ice-y treat! 

On average how many ice-lollies do you eat in the summer? What’s your favorite flavor? Please leave a comment below, on twitter or facebook!

notes: this post was written in association with Sainsbury’s; please see my contact/policy page for further information. The ice-lollie mold pictured above is available in stores now! In America we call them Popsicle's, which is a name brand. 

Summer Salad & Strawberry Balsamic Vinegar

It’s summer time! Well, near enough summer time. This morning I took my girls to the park and even though rain was threatening to fall at any moment, we went anyway. 

We were lucky and had a great morning at the park with friends before of course we were rained on our way back.

It’s always better to be rained on on the way back then on the way there. It’s one of the things I've learned in my time here in England.

After we were dried off and I had the kettle on (coffee for me and hot chocolate for the girls) I made lunch.

I made the little ones peanut butter and jelly sandwiches and a salad for myself. I wanted an excuse to use the Strawberry Balsamic Vinegar I made over the weekend. 

I made my salad with lambs lettuce, ruby chard, carrot, goat’s cheese and strawberries topped with my homemade Strawberry Balsamic Vinegar, a little bit of olive oil, and seasoned with a little pepper.

It was really good. I loved the sweetness of the strawberries and goat’s cheese against the savory lettuces and carrot. You can use this dressing with any salad.

I think salads are one of those things that people just need to make for themselves because there are so many things people like different lettuces and vegetables and dressings.

This dressing would also be good mixed with a little olive oil as a dip for really good fresh bread. My littlest one likes her olives soaked in the dressing as well. There are lots of uses for Strawberry Balsamic Vinegar.

Strawberry Balsamic Vinegar

100ml balsamic vinegar

450ml white wine vinegar

100g sugar

500g British strawberries

Mix the vinegar's and sugar together in a medium saucepan and heat gently on a low heat until the sugar dissolves. Turn the heat up and bring the mixture to a boil. In the meantime hull and quarter the strawberries. In a bowl mash the strawberries with a potato masher. Pour the hot vinegar mixture over the mashed strawberries. Allow to cool before covering and allowing to seep for 24-48 hours.

Sterilize about 4 regular jam jars or whatever you will be using to store your vinegar by washing in the dishwasher and place in a warm oven to make sure they are completely dry.

After the 24-48 hours pour the mixture through a sieve and store in the sterilized jars. 

 notes: In association with Sainsbury’s for the Best of British campaign. Please see my contact/policy page for further information.
Today's topic of Blog Every Day in May was National BBQ week and I think this salad would be perfect for a BBQ! Day 27 of Blog Every Day in May #BEDM