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A grown up version of fruit winders I guess. Nice with drinks or after a meal, snacks while watching movies etc….
Preheat your oven to the lowest setting, this is to dry the fruit out rather than bake it, so on mine it’s an S setting (is that simmer, silly or steamy??? No idea)
Line a baking tray, I use the magic reuseable liners which work a treat with these. Or use parchment with a brush of oil over.
Place the blackberries, lime juice, white rum and mint leaves in your blender or processor and blend to a puree. Push through a sieve, use the back of a spoon to make sure you get all the good stuff pushed through. Discard the seeds and pulp (great for your compost bin). Taste the puree and add a little syrup or honey to taste. Bear in mind that the drying process increases the sweetness slightly so don’t add too much.
Spread on to a baking tray, this should give a nice spread of a few millimetres thick. Try and get it as even as you can so it all gets dried at the same time. Place in the oven, check the progress frequently, the times vary enormously depending on your oven and the water content of the fruit. I checked every 30 minutes or so (make sure you set a timer if you lose track of time as I do)
It’s ready when the fruit is not sticky any longer, it should be flexible still but not wet (as in it won’t stick to your fingers). Remove from the oven and peel from the tray. If you find there’s an area that’s still too wet just peel the rest away and pop that bit back in the oven. Use scissors to cut in to strips and roll up. Once completely cool place in an airtight container.
These are very versatile, so try different fruits and of course you don’t have to add alcohol. ♥
This year has seen a bumper crop of berries in the garden. I’ve never had more then a handful of blackcurrants until now, we have loads and I wanted to make something with them. I’m not a huge fan of blackcurrant flavour things but the real thing in these bars is so yummy, I’m now all set to make muffins and maybe some ice cream and cookies and …….you get the idea!
100g mixed seeds (I used pumpkin, sunflower and sesame)
75g plain flour
25g flaked almonds, broken up a little
2 tbsp golden syrup
Lightly greased 18 cm (7”) square cake tin, I used one with a loose bottom which made removal easy.
Preheat oven to 200°C 180°C Fan GM6
In a large mixing bowl place the oats, seeds, almonds and flour, stir.
Place the butter, soft brown sugar and golden syrup in a large saucepan over a low heat. Stir through, ensuring all the butter has melted. Remove from the heat.
Add the dry mixture in to the melted one and stir well to combine. Stir through the blackcurrants, this way they won’t get too squashed before baking. Transfer the mixture to the prepared tin and push down with the back of a metal spoon to give an even coverage.
Bake for 35-40 minutes until a lovely golden colour on top. Allow to cool in the tin. Remove and slice. Makes 15 decent sized bars. I think this would also be great with maple syrup instead of golden. Try mixing up the seed and nut choice or use blackberries or redcurrants instead of blackcurrants ♥
I decided to make something sweet for Father’s Day and these popped in my mind as worth experimenting with. It took 3 goes to get the consistency right, the first 2 being too soft, they make a fantastic sauce for ice cream when warmed through, so no waste there then!
The milk chocolate I used was just supermarket own brand, I always prefer to eat the good stuff rather than use it in recipes!
Ensure the mixture is cooled slightly before adding the crushed Maltesers or it just melts in together, unless you want them smooth inside then do it.
25g Maltesers (crushed to crumbs, consistency to your preference)
Coating
50g Maltesers (crushed to crumbs, consistency to your preference)
Makes about 12
Heat the cream to boiling point in a small saucepan. Remove from the heat and add the chocolate and butter. Stir well until all has melted in together. If there are still lumps of chocolate place over a low heat and stir until all gone. It’s really important that it’s all melted in together. Allow to cool until just warm and stir through the 25g of crushed Maltesers. You can crush using an electric chopper or in a pestle and mortar of with a rolling pin if you’re feeling a particularly need to, although this can result in rather a mess!
Once the mixture is completely cool, decant to a container with a lid and place in the fridge for a few hours until very chilled and hardened.
Place the 50g of crushed Maltesers on to a shallow dish or a small bowl. Remove the chocolate mixture from the fridge and roll heaped teaspoonfuls of the mixture between the palms of your (clean!) hands to create a rough ball shape. If you roll until it starts to melt a little from the heat of your hands this helps with the coating process. Roll the ball in the crushed Malteser mix then place on greaseproof paper and back in the fridge. You can use petit four cases to present these or gift bags or boxes. Enjoy ♥
50-100g marzipan or sugar paste to make the carrots
Orange food colour gel
Parsley sprigs or green lace jelly sweets to make the carrot tops
Makes 12
Preheat oven to 170°C 150°C Fan GM3
Line a muffin tray with baking cases
Cake bit
Place soft brown sugar, oil, eggs and vanilla together in a bowl and whisk to combine.
Sieve in baking powder, cinnamon, cocoa and flour. Add the zest, nutmeg and grated carrot. Fold through, quickly and firmly until mixed. It’s important not to overmix as the texture will become dense.
Divide between cases and bake for 20-25 until firm to the touch and a skewer comes out clear when inserted in the centre. Allow to cool for 5 minutes in the muffin tray then transfer to a cooling rack to cool completely.
Carrots
Colour the marzipan or icing with a little orange/peach colour food gel. Roll a little in to a ball then a cone shape. Make a hole in the large end to thread the green top in to. Use a knife to make marks around to make it look more carrot like. Repeat.
Icing bit
Beat the butter until really soft. Sieve in the icing sugar and add the vanilla and slowly beat to combine. Sieve in the cocoa and add the cream cheese. Beat until creamy and smooth.
Once the cakes are cool scoop out some of the middle (set this aside). Use a small spatula or knife to spread icing across the top of each cake. The great thing about this cake is that it doesn’t have to be perfectly iced, in fact it looks better not! Add some to the hole in the middle too and then place a carrot in so some is still sticking proud (you may need to cut some off the bottom and eat that to make it fit properly!)
Take the reserved cake ‘holes’ and either crumble with your fingers or blitz in a processor. This will be the ‘dirt’ and can be sprinkled on the icing. Add your carrot top green sprigs and you’re done. ♥
Great food deserves some great photos and that’s what you’ll be taking on this food photography workshop. If you’re a home baker, food blogger or just like to share your best bakes on social media then this workshop is for you. High quality photography is also the backbone of any business and if that sounds like you, you’ll be right at home on this workshop.
Of course it’s not as simple as pointing your camera at good looking food and as you’ll discover during the workshop, props, backgrounds and camera settings all play their part in creating a photo that looks amazing. The role of post processing or editing your photos is vital too and you’ll learn some simple tricks to improve your images using Photoshop Elements software.
This is a “hands on” workshop with lots of learning by doing rather then watching. We’ll be photographing various baked goods during the day, all of which will be provided by us. All you need to do is bring your camera and get involved.
What camera settings will work to get the best out of your camera
How light plays a vital part in good pictures
What makes a good photo and what doesn’t
How to create easy backgrounds out of things you have at home
Styling tips and tricks to make the best of your baked goods
Post processing to enhance your images ready for social media and websites
Places Available – There will be a maximum of 9 spaces available Location – Copthorne, West Sussex Duration – Approximately 5 Hours including a lunch break (10:30 am Start Time) More information – please Contact us stating your interested in the Food Photography Workshop Other Information – You’ll need a DSLR style camera to get the most from this workshop. A mobile phone or basic compact camera is NOT suitable.
F.A.Q.’s about this workshop. Before you decide to book take a look at the questions and answers below to help give you a little bit more of an insight into what to expect.
Who will be running the workshop? Sam Hoey (www.samskitchen.net) and Gavin Hoey (www.gavtrain.com) will be leading the workshops.
Who is the workshop aimed at? This workshop is suitable for anyone who takes photos for their food blog, baking business, Facebook or social media and wants their photos to stand out from the crowd. We’ll be working with baking and bread items which will all be provided for you.
Where is the workshop located? This workshop will in Copthorne, West Sussex. The hall is located a few minutes from the M23 motorway and has plenty of free parking.
What time does the workshop start? We suggest arriving at around 10.15 for a 10.30 start.
Are refreshments included? Tea or coffee will be available. You’ll need to bring you’re own lunch as there are no shops or restaurants in the near vicinity.
What will I need to bring? For this workshop a Digital SLR style camera and a standard zoom lens (e.g 18-70mm) is ideal. If you are unsure if your camera is suitable please contact sales@gavtrain.com
We are unable to loan out cameras and lenses.
Can I just use my mobile phone? iPhones and the like have great cameras but when it comes to food photography they’re not up to the job. DSLR style camera have interchangeable lenses and large sensors which all help to achieve those lovely blurry backgrounds you see in food photos.
Can I contact you? If you would like to speak to Sam to book or ask a question then you are welcome to call 01342 717428. If no one is available to take your call please leave a message and we will get back to you as soon as we can. Alternatively you can send Sam an email sales@gavtrain.com
Can you recommend somewhere to stay? We have many people who travel long distances to be with us. The nearest large town is Crawley but the venue is also fairly close to Gatwick airport, which means there’s no shortage of places to stay and a wide variety of prices to choose from. If you would like to include an overnight stay with your visit please take a look at the excellent information provided by Trip Advisor. London: Gatwick Hotels
Do you have any tips to get the most from the workshop?
Tip 1: Make sure you bring plenty of spare memory cards and batteries (or charger)
Tip 2: Don’t buy a new piece of equipment just to attend the course, you may not need it.
Tip 3: Don’t panic if you get held up. Just give a call and let us know.
Tip 4: Don’t expect every shot to be perfect. The workshop is all about learning and that means making mistakes
Tip 5: Do have an open mind, everyone’s taste in photography is different.
With lots of people trying to lesson the sugar intake in their diet I thought I’d try and come up with something tasty and healthy in the form of a muffin.This took a couple of attempts but the final result is tasty and would be great as a breakfast muffin (perfect on the go!). You can easily change the ingredients to your preference or what’s in the cupboard, which I do often and this was no exception.
2-3 tsp of mixed spice (depends how spiced you like things)
50g oats
50g mixed seeds (pumpkin, pine nuts, sunflower work well) plus a little extra to sprinkle on top before baking
100g dried fruit, chopped (I used apricots and prunes)
65g sultanas or raisins
Wet
225 ml sunflower or vegetable oil
65 ml milk
2 eggs
3 tbsp maple syrup
Zest and juice of one medium sized orange
Makes 12 muffins
Oven preheat 190°C 170°C fan GM5
Place all the dry ingredients in a large mixing bowl and stir to combine.
Place all the wet ingredients in a bowl and whisk until all creamy and combined.
Tip the wet bowl ingredients in to the dry and fold through until just combined, don’t over mix or the muffins will be stodgy in texture.
Divide between muffin cases, sprinkle a few seeds on top, and bake for 18-22 minutes until starting to turn golden and just firm to the touch. Allow to cool or enjoy warm. ♥
We are a brownie loving household, something we all enjoy. I thought I’d try something along the same lines, you know, rich and squidgy, but use lemon and white chocolate instead of plain or milk chocolate.
The result was lovely, rather sweet and indulgent and perfect with a cup of tea!
Line base and grease sides of a brownie tin approximately 30 cm x 23 cm
Beat butter and caster sugar together until soft and fluffy. Beat in the eggs until combined. Beat in the melted white chocolate and lemon juice and zest.
Fold through the flour and baking powder with a large metal spoon.
Pour the cake batter in to your prepared baking tin and bake for 25-30 minutes until starting to colour golden on the top but the centre still has a slight wobble. Allow to cool completely in the tin.
Sieve the icing sugar in to a small bowl and add enough lemon juice to make a drizzling consistency and spoon this on the top of the cooked lemon brownie , use a knife to carefully spread across.
Allow to set slightly. These are lovely straight from the fridge. Sticky, sweet and lemony ♥
I recently made a Mississippi Mud Pie for a magazine commission, it was total heaven on a plate (if a little calorific!!!) I decided a white chocolate version would be worth a try, let’s just say it was!
20” round (8”) deep cake tin with a loose bottom, greased
Oven preheat 180°C, 160°C Fan, GM4
Biscuit base
Place the crushed biscuits in a large bowl, add the melted butter and mix to combine. Tip into the prepared cake tin and press in to the base and up the sides (about 2.5 cm/1” up) use a metal spoon to help do this. Place in the fridge for 30 minutes to set.
Filling
Gently melt the butter and chocolate together in a saucepan. Once melted remove from the heat. Don’t worry if the mixture is separated and doesn’t look very appealing!
Whisk the eggs and caster sugar together in your mixer for about 5 minutes, after that time the volume would have doubled and the mixture will be creamy. Leave the mixer running on low and slowly pour in the melted chocolate mixture, then pour in the cream. Whisk to combine, then pour onto the chilled biscuit base and bake for 25-30 minutes. It’s cooked when the mix is set and doesn’t wobble any more. Ideally check on it at about 20 minutes, if there is still a wobble and the top is starting to darken in colour, cover lightly with a piece of foil and continue to bake.
Remove from the oven and allow to cool for 10 minutes in the tin on a cooling rack. Then carefully remove the tin and cool completely.
Chocolate Sauce
Place all of the sauce ingredients in to a small saucepan and heat on medium until all melted, stir to combine as it heats. Remove from the heat and allow to stand for a few minutes, then pour over the top of the cooled filling. Cool completely, then chill in the fridge.
Cream top
Place the double cream and icing sugar in your mixer and whisk until it forms stiff peaks that hold their shape, spoon on top of the sauce and sprinkle with grated chocolate. Chill for at least an hour before serving
I love cheesecake, baked or no bake, all flavours, whether it’s fruity or sweet and spicy!
I reckoned an Amaretto flavour (a sweet, almond-flavoured, Italian liqueur) would work well, so decided to pair it with dark chocolate too. With amaretti biscuits in the base and a sticky toffee sauce this was lush! The filling was so light and delicious, rather like a mousse in texture. Definitely on my all time fav’s list.
275g crushed biscuits, I used a mix of amaretti and digestives
140g melted butter
Filling
300g cream cheese (full fat)
250g mascarpone (full fat)
100g dark chocolate, melted but slightly cooled
100g soft brown sugar
2 tbsp Amaretto
3 eggs, beaten
25g plain flour
AmarettoToffee Sauce
50g soft brown sugar
50g butter
3 tbsp double cream
3 tbsp Amaretto
18cm/7″ round, deep (mine is 8cm deep) loose bottom pan lightly greased
Preheat oven 150°C (Fan 130°C) GM 3
Base
Place the crushed biscuits in a mixing bowl, add the melted butter and mix well. Tip the mix into the prepared tin, press down and even out using the back of a metal spoon, take the mixture carefully up the sides of the pan as well as across the base.
Place this in the fridge to firm up for at least 30 minutes.
Filling
In the bowl of your mixer or a mixing bowl, place the cream cheese, mascarpone, sugar, sieved flour, & Amaretto. Mix until everything has combined well. Add the eggs in 3 additions, mixing between each. The mixture can look a bit lumpy at this stage, don’t worry just keep beating and it will go lovely and smooth and creamy.
Fold in the melted dark chocolate with a large metal spoon. It will have a speckly appearance. Spoon this mixture on top of the biscuit base and spread it out evenly, it almost completely filled my cake tin. Place the tin onto a baking tray and bake for 1 hour -1 hour 20 minutes. It’s cooked when the top is firm but there’s still a slight “wobble” in the middle.
Remove from the oven when it’s cooked and allow it to cool completely in the tin. Place the cheesecake (still in the tin) in the fridge and chill for at least 2 hours. It will shrink away slightly from the sides, this makes it easier to remove from the tin.
Sauce
While the cheesecake is chilling you can make the sauce. In a small saucepan place the butter and sugar, heat it gently. Stir it constantly until it’s all melted and the sugar is no longer grainy, a small balloon whisk is very handy for this. Turn up the heat to bring the sauce to a gentle boil for about 2 minutes, it will start to thicken slightly.
Remove it from the heat and keep stirring, add the cream and Amaretto then stir it through. Set the sauce aside to cool, it will thicken as it cools and can be used warm or cold with the cheesecake.
Decoration
When you are ready to serve, carefully remove the cheesecake from the tin. Drizzle with some of the sauce and put the rest of the sauce in a jug to be added later if you want more. Add grated chocolate or amaretti biscuits to decorate. ♥
The sauce is also fabulous with ice cream and waffles and over cake, so making double the quantity is always a good idea! It will keep for a week or so in the fridge.
I’ve made lamingtons in the past, I’m a big fan, I really love coconut and with the chocolate it’s a win win!
I thought a biscuit version would be nice, incorporating vanilla, coconut and chocolate flavours. The biscuit is buttery and light, Viennese style. I used coconut, toasted coconut and crushed amaretti biscuits for toppings, we had a few of each. Great if you have a non-coconut fan as I have here.
25g dessicated coconut (or crushed amaretti biscuits)
I like the coconut toasted, I just spread some on a baking tray and bake for a few minutes on a moderate heat. Keep a check on it and give it a shake mid cooking so it gets an even golden brown colour.
Preheat oven 170°C 150°C Fan GM3 Line/grease 2 baking trays
Biscuit bit
Beat the butter until very soft. Add the icing sugar and vanilla and beat again until light and fluffy. Sieve in the flour and baking powder. Beat again to bring everything together.
Spoon into a piping bag fitted with a nozzle of your choice. I used a star one. Pipe 2 lines of mixture to form a rough square, I wanted a square shape to make it a likeness to the classic Lamington shape in my mind. Make sure you leave space around for them to expand in the oven. Bake for about 10 minutes until starting to turn golden. Allow to cool on the trays.
Chocolate coating bit
Place all the coating ingredients in a small saucepan over a low/medium heat. Use a whisk to stir through and make sure the mix is smooth and combined. Heat for a few minutes until warmed through but not to boiling. Remove from the heat.
4. As the mixture starts to cool it will harden, so working fairly quickly drizzle over the top of the cooled biscuits and sprinkle with your choice of topping. Allow to set. For extra indulgence you could sandwich 2 together with jam and cream or buttercream. ♥