Tuscan Rosemary & Garlic Butter Rolls

These rolls are beyond amazing, and are definitely one of my best recipes to date. Speckled full of fresh Tuscan rosemary, baked until golden and then brushed with the best homemade garlic and rosemary butter, what’s not to like? They’re tasty, packed full of amazing summery flavour and definitely make a great addition to a meal. I’ve seen many recipes for buttery rosemary rolls out there, but most of those recipes don’t make the roll completely from scratch. For me bread is best if it’s been completely homemade in your kitchen, it looks more rustic (which is definitely always a good thing) and tastes so much better! I used the recipe for tear ‘n’ share bread to make these rolls, the addition of olive oil in the dough not only makes these truly authentically Italian, but it makes them super soft and delicious and taste very much like a focaccia. I knew I had to upload the recipe, because after I shared a photo on my instagram lots of people asked me to share the recipe and every single roll got utterly devoured by everyone in my house (which is always a good sign when you’ve baked something!). So here is my recipe, which I hope you all really enjoy trying out, I know you’re going to love them!

rolls easy

Ingredients- (Makes 12 rolls)

550g of strong white bread flour

1 1/4 tsp of fast action dried yeast

2 tsp of sugar

1 1/2 tsp of salt

2 tbsp of extra virgin olive oil

330ml of luke warm water

1 tbsp of freshly chopped rosemary

Garlic rosemary butter- 

55g of unsalted butter, melted

4 small cloves of garlic, finely minced

1 tbsp of fresh rosemary, finely chopped

Method-

1. To prepare the dough: Combine the flour, yeast, sugar, salt, oil and water in a large mixing bowl. Mix together with a wooden spoon until you have a sticky, rough dough. Using an electric mixer or hand mixer fitted with a dough hook, knead the dough for 7 minutes or until soft. Add the rosemary and knead for another minute to incoporate fully. Remove the dough from the bowl, drizzle in a little olive oil and roll the dough around, enough to to cover it with oil. Cover with cling film and leave somewhere warm for an hour or until doubled in size.

2. Rolling the dough out: Once doubled in size, lightly floured a work surface. Divide the dough into 12 equally sized pieces- I find it easier to divide the dough into half, then half again, then into threes. Once divided in pieces, roll out into a rough, smooth dough ball with the palm of your hand. Place on a lightly oiled baking tray- space apart a little, so they have enough room to rise. Then cover with cling film and leave somewhere warm again for another hour or until doubled in size.

3. Baking the rolls: Once doubled in size, preheat your oven to 180 degrees C. Brush the rolls with a little oil, then with a good sprinkle of sea salt. Bake for 18 minutes until golden and risen. (Whilst the rolls are baking make the butter.) Combine the rosemary and garlic with the melted butter. Then after 18 minutes of cooking, take the rolls out and brush the tops with the butter.

4.  Place back in the oven for another 2-3 minutes, then take out and move to a wire rack. Cool completely, then enjoy! (The rolls will stay fresh in a bread bag for up to 1-2 days- you can also freeze the rolls for up to month).

rolls light and airy

I wanted to show you how light and airy these rolls are. What I love most is the fact the butter not only coats the top but it also runs down the sides and makes the texture really crunchy and crispy! Also, it’s a good recipe to start practicing your bread making skills with, it’s actually my Mum’s bread dough for basic white rolls and loaves, but adding the rosemary makes them extra special.

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These rolls are best served dipped into some Modena balsamic vinegar and olive oil. Sometimes the simple things in life are the best.

rolls

Enjoy the recipe guys!

jess

Ultimate Chocolate Fudge Cake with Raspberries

I had family over for the weekend to celebrate my 18th Birthday. I don’t actually turn eighteen for another few days, but as I’m off on holiday to Italy next week I wanted to have family over for a low-key get together before I go away. When my Sister and Mum asked what cake I would like, I remembered this amazing cake that my Sister made me for my birthday a couple of years ago. It was chocolate fudge (my ultimate favourite cake flavour), and was covered with fudge icing, then decorated with white and milk chocolate fingers, then topped off with tart, fresh raspberries. It was absolutely perfect and I just knew it was definitely the cake I wanted to have again to celebrate my birthday this year! So they kindly put together this AMAZING chocolate cake- it was mega delicious and I thought I would share some pictures and the recipe for you all. ENJOY!

fudge cake easy

Please admire this beauty of a cake! It really tastes as amazing as it looks. Perfectly soft and chocolatey cake, layered with my favourite fudge icing, then decorated with chocolate shortbread fingers and raspberries. I’m sure you’re in awe just looking at this amazing cake? It’s the kind of cake, you just want to dive into head first!

Also, for me this cake was sooo much better than what you could ever buy in the supermarket, it definitely puts supermarket cakes to shame! The cake itself was actually inspired by one of my most favourite TV Chef’s Lorraine Pascale’s ‘I can’t believe you made that’ Cake. It’s very similar in the design.

cake

Ingredients-

Cake (Makes 2 x 8 inch cakes)

1 3/4 cups of plain flour (all purpose)

2 cups of caster sugar

2 teaspoons of bicarbonate of soda (baking soda)

1 teaspoon of baking powder

1 teaspoon of salt

3/4 cup of good-quality cocoa powder

2 free-range eggs (I used medium sized)

1 cup of buttermilk

1/2 cup of Vegetable oil

1 cup of freshly brewed coffee (use a nice strong coffee)

To decorate- 

2 packets of chocolate fingers (I used an assortment of white and milk chocolate)

200g of raspberries

Method-

1. Preheat your oven to 180 degrees C Fan. Line two 8 inch cake tins with some baking parchment and grease the sides with some butter. Then set aside. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon, just to combine.

2. Then add the eggs, buttermilk, oil and the freshly brewed coffee. Mix until all the ingredients are well combined and they are no lumps in the batter- don’t overmix, just mix until you can’t see any lumps of flour!

3. Ladel the cake mix into the tins and then bake in the oven for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked, allow to cool in tins for 30 minutes, then remove from tins and leave to cool completely on a wire rack.

4. To decorate, spread a thin layer of the fudge icing onto one cake layer. Then sandwich together with the over cake half. Spread the remaining ganache around the outside of the cake- don’t worry if it doesn’t look perfect as you’re going to decorate with loads of chocolate!

5. Decorate the outside with the chocolate fingers. Then top with fresh raspberries. Slice up and enjoy! (The cake will keep in an airtight container for up to 3 days)

Note: Top with the raspberries just before serving. 

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Tasty and so simple to put together. If you’re a chocoholic just like me, you really must try this recipe out! It’s definitely the kind of cake where one slice is not enough. I guarantee that you will be going back for more once you’ve finished a slice! I’m actually guilty of eating a rather large slice of this cake for breakfast the next day- but can you blame me, it was so, so good to eat and again who doesn’t eat cake for brekkie?!

me picture

And because it’s my birthday, I thought I would share a photo of me when I was younger…

Thank you for all the lovely birthday wishes!

jess

Strawberry Cheesecake Ice-Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice-cream recipes as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

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Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberries ice cream strawberries

ice cream delicious Ingredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

ice cream easy

Enjoy and have a great weekend guys!

jess 

 

Greek-style Orzo Pasta Salad

This orzo combines all my favourite summer flavours into an amazingly tasty less than 10-minute pasta salad recipe. I love making this orzo ready to take out for summer picnics or serve as a side dish for BBQ’s- because it such an easy and effortless dish to make. The best thing about this recipe is you can make it the night before and leave it in the fridge ready to eat when you like, so you have an amazing Greek salad pasta whenever you want! This pasta salad is enjoyed by everyone who tries it, it full of delicious Greek flavours and the addition of fresh thyme picked straight from the garden brings a lovely herby aroma to each mouthful. Each bowlful of this divine pasta salad is packed full of fresh, sweet cherry tomatoes, tangy red onion, refreshing cucumber and crumbly salty feta. Serve alongside grilled lemon chicken or soulaki for an amazing meal!

pasta orzo easy

orzo greek salad

I not only love the flavour and taste of this dish, I absolutely adore the colours and vibrancy. For me, you definitely eat your eyes, so when something looks lovely and vivid I definitely want to dig right in! I like to use orzo in this pasta salad, but you can use any other short pasta (anything from fusilli, to farfelle or penne). The orzo is so delicious, it’s small and takes up the flavours from the lemon, olive oil and thyme a lot better. Feel free to add any other of your favourite ingredients, I made this orzo for my sister as she LOVES Greek salad, however she doesn’t like olives, but I definitely think a few sliced kalamata or black olives would work great in this.

orzo salad

Ingredients- (Serves 4)

200g of dried orzo

140g of cherry tomatoes, halved

140g of chopped cucumber- (remove the soft, watery centre with a teaspoon)

Half a large red onion, finely diced

60g of Greek Feta, crumbled

A few sprigs of fresh thyme leaves

2 tbsp of good extra virgin olive oil- preferably Greek olive oil

Good squeeze of fresh lemon juice

Sea salt and cracked black pepper, to taste

Method- 

1. Cook the orzo according to the packet instructions (mine took 8 minutes). Once cooked, drain and cool with cold running water. Set aside.

2. In a large mixing bowl, combine the olive oil, lemon juice, chopped tomato, cucumber, red onion and cooked orzo. Season and add the thyme and feta, gently mix being carefully not to break the feta up too much.

3. This pasta is best serve chilled, I like to rest in it the fridge for at least 30 minutes before serving, but the longer time it can sit, the better the flavours will get.

Note:  If not serving straight away, place in an airtight container and place in the fridge until you want to serve. (It will stay fresh in an airtight container for up to 3 days). 

pasta

pasta salad orzo

Summer in a bowl! You’re definitely going to take a taste trip to the Med with this recipe!

jess

 

Peach Melba Yogurt Crunch Popsicles

These popsicles are the taste of summer and they couldn’t be any easier to make. I shared a photo on my instagram yesterday of these, as I decided to make them because we’re in the middle of a heatwave (or until it started raining today!). Also, my friends have been asking me to share some more ice cream recipes with them, so as it’s been super hot outside the popsicles made a great, refreshing creamy dessert to share on the blog today. With just a handful of ingredients and some delicious fresh fruit, you’ll have homemade pops ready to enjoy in the sun and refresh your palate. I absolutely love melba desserts, last year in the summer I shared with you all a recipe for my Melba Mess- which was a twist on the classic Eton Mess. But these popsicles as described have a delicious crunch to them, in the form of a buttery biscuit base and the two layers of creamy, fruity yogurt are amazingly good, they’re also completely different to anything you could buy in the supermarket and you don’t even need any popsicle moulds to make the recipe either! All the pops got devoured and I’m already planning to make some more next week! Enjoy!

popsicles recipe

melba fruit

It was so hard to photograph these popsicles. Yesterday the temperatures where I live reached like 30 degrees + (way too hot!). So as soon as I got them out of the freezer they were melting on my cake stand! So that’s why I’ve only shared a few a pictures! But I’m not going to complain about the good weather, it’s definitely a bonus because it mean’s I have to make more and more of these popsicles to enjoy in the sun. Which is definitely the perfect excuse…

pops easy recipe

 

Ingredients- (Makes 8 Popsicles)

100g of digestives, crushed

50g of unsalted butter, melted

500g of natural yogurt

1x 397g can of light sweetened condensed milk

250g of fresh raspberries, chopped into roughly small pieces

3 large nectarines or peaches, stoned and cut into small pieces 

Equipment you’ll need-

8 paper/plastic cups

8 wooden lolly sticks

Method-

1. Prepare the biscuit crumbs: Crush the biscuits then mix with the butter. Equally divide between the 8 cups. Press down until firm with the back of a spoon.

2. For the yogurt layers: In a blender, place half the yogurt, half the condensed milk, half the chopped raspberries. Blitz until smooth. Then fold in the remaining chopped raspberries. Distribute between the cups. Clean the blender, then add the remaining yogurt and condensed milk and half the chopped peach. Blitz again until smooth, then fold in the remaining chopped peach. Pour on top of the raspberry layer.

3. Place in the freezer to set for 4 hours or overnight. Remove from the cups and enjoy!

melba popsicles

 

Enjoy and have a great weekend!  

jess

 

 

Pesto Chicken & Roasted Tomato Ciabatta Subs

These pesto chicken and roasted tomato subs are the best, tastiest summer Italian-style sandwich, they’re super easy to make and taste so good and are the ultimate taste of Italian summer. This is definitely a must make recipe if you love Italian food as much as I do. The flavours packed into this one sandwich all work so well together. Ciabatta smothered with pesto is definitely one of my favourite comfort foods, I love everything single thing about pesto, I could eat it by the spoonful and not stop! You’re definitely going to love to try this recipe, tender cooked chicken is layered with pesto genovese, sweet roasted tomatoes, parmesan shavings and fresh basil- aren’t these the best sandwich fillings ever?! Enjoy al fresco as a light bite at dinner or pack up for a picnic. Enjoy the recipe guys!

pesto chicken burger

pesto subs

I like to keep the recipe simple, but if you like you could add even more roasted or grilled veggies. I definitely think grilled courgettes or peppers would work amazingly with the other flavours in this recipe. So let your imagination run wild and add your own twist! Also, I just love the colours, they really shout out summer and they look so vibrant.

I’ve really been enjoying some Italian food lately, I’m actually visiting Italy in a few weeks. So you can probably tell I’m super excited, I’m just dreaming of countless amounts of gelato, pasta, pizza, cannoli, crostata’s and of course not to forget, limoncello. I’m sure I’ll drink my fair share of that whilst on holiday…

(Serves 4)

Ingredients- 

Roasted Chicken- 

3 medium free-range  chicken breasts, skinless and boneless 

1 tbsp of olive oil

Sea salt and cracked black pepper, to taste 

Subs- 

100g of cherry tomatoes, halved

1 large Ciabatta loaf, cut into 4 pieces or 4 Ciabatta rolls (you could also use panini or any other of your favourite breads) 

3-4 tbsp of green Pesto

Parmesan shavings

Fresh basil leaves

Method- 

1. Preheat your oven to 190 degrees C Fan. Place the chicken in a roasting dish. Drizzle over the olive oil and season. Cover with tin foil and roast in the oven for an hour or until completely cooked through.

2. To roast the tomatoes, place in a roasting dish, drizzle with a little oil, season and cook for 5-7 minutes until the juices are just staring to bubble.

3. Once the chicken is cooked, allow it to rest for at least 10 minutes, then slice up. To serve, take a ciabatta, spread a little pesto on the base. Fill with the chicken, the tomato, parmesan and some basil leaves, add more pesto on top. Enjoy!

chicken pesto roll

Enjoy everyone!

jess

Classic Strawberry Tart (tarte aux fraises)

Today’s recipe is one of those classics I think everyone loves to eat. A slice of freshly made strawberry tart is pure comfort for me and is one of my favourite summer desserts. Another birthday in the family called for another celebration bake, this time a lovely fresh tart.  I love classic fruit tarts, they tick all the boxes for me on so many levels and make an amazing dessert. Delicious, fresh and summery are just a few words used to describe this tart- each and every bite is perfection. The recipe is also super easy to make, every single aspect of this tart is homemade and it doesn’t get better than that! You can probably tell by now I’m absolutely loving the strawberry season- so expect lots more strawberry recipes this summer too. Also, the tart fits in with the Wimbledon theme at the moment, so if you’re hosting a Wimbledon-themed garden party, this tart should definitely be at the top of your baking list! Enjoy everyone!

tart easy recipe

strawberry tart recipe easy

tart assemble

Ingredients- 

Sweet Shortcrust Pastry (Pâte Sucrée)-

250g of plain flour + more for dusting

120g of unsalted butter, chilled and cut into smallish cubes

80g of caster sugar

1 teaspoon of lemon zest

Good splash of pure vanilla extract

1 large egg

Easy Crème Pâtissière-

500ml of whole milk

Good splash of pure vanilla extract

2 large free-range eggs, at room temperature

100g of caster sugar

50g of strong flour

16g of custard powder

For the Crème Diplomat-

150ml of double cream, lightly whipped to soft peaks 

Topping/Decoration-

Fresh strawberries

Strawberry jam, for glazing- must be boiling

Method- 

1. To make the pastry: Sieve the flour into a large mixing bowl. Add the chilled, cubed butter and using your fingertips rub the butter into the flour until you have a light, airated breadcrumb mixture. Add the lemon zest and sugar and mix through. Now add the egg and vanilla and mix until you have soft dough. Wrap in cling film and place in the fridge to chill for 30 minutes.

2. To line the tin, lightly dust a clean work surface with a little flour. Roll the pastry out, rotating the dough on each turn, until you have a round piece of pastry about a pound coin thickness. Preheat your oven to 180 degrees C Fan. Wrap the pastry up onto the rolling pin and gently place into the tin. Press in fully, making sure the sides are fully compact. Prick the base with a fork, then line the pastry case with parchment paper and baking beans. Blind bake in the preheated oven for 15 minutes, then remove the paper and beans and bake for a further 5 minutes or until the pastry is coloured. Leave to cool completely.

3. For the Crème Pâtissière: Boil the milk and vanilla gently in a saucepan. In a separate bowl, whisk the eggs and sugar  until smooth. Sift in the flour and custard powder and whisk until smooth. Pour half the boiling milk and whisk, then return the custard mix back to the remaining milk on the hob. Stir until you have a really thick mixture. Then spread out into a tray, cover with cling- to prevent a skin forming and leave in the fridge until cold.

4. When your ready to construct the tart, in a mixing bowl add all the creme pat. Then gently fold in the whipped cream. Spread this mixture into the prepared pastry case. Then top with sliced strawberries, brush with the glaze. Serve chilled.

 

strawberry tart easy

tart recipe

strawberry tarte

Enjoy the recipe!

jess