Sams Kitchen | Passionate love of baking & eating.

Oaty Coconut Crunch Cookies

Posted on September 29, 2013 by Sam

I had a bit of a craving recently for a crunchy cookie with oats and coconut, I seem to remember years and years ago making something scrummy with oil and not butter so felt the need to create them again!

I had some wheatgerm in the cupboard so decided to add some, it is a great source of vitamin E and Folic Acid too. I got mine from Waitrose in the UK and I’m sure you can buy it at health food shops.

They are delicious, sweet with a lovely oat bite and a fab crunch (fairly delicate, although I did manage to transport them without many breakages)

These are perfect with a cuppa of course and will keep in an airtight container for several days if they don’t get munched straightaway.

Recipe can be printed

Oaty-coconut-crunch-cookies.doc

Oaty Coconut Crunch Cookies

125g porridge oats

25g wheatgerm

25g dessicated coconut

150g soft light brown sugar

120 ml sunflower or vegetable oil

1 egg lightly beaten

1/2 tsp vanilla bean paste or extract

Makes about 30

In a large bowl place the oats, wheatgerm, coconut and sugar. Stir in the oil. Leave for about an hour.

Preheat the oven 160°C (fan 140°C)

To the oat mixture add the egg and vanilla, stir until well combined.

Place heaped teaspoonfuls of mixture on a lined baking tray (I love using the magic reusable liners), they need room to spread so 6 on a standard sized baking tray is plenty. Press them flat with a fork that’s been dipped in water (this stops it sticking too much to the mixture). Shape them in to rounds if you wish.

This is what happens when they are baked too close together, they get a little friendly in the oven! Of course I only did that to show you *ahem*.

Bake for 14-18 minutes until evenly golden. Allow to cool slightly on the tray until they harden up enough to transfer to a cooling rack. Enjoy ♥

Categories: Biscuits | Leave a comment

Chickens! Here come the girls……………..

Posted on September 5, 2013 by Sam

We used to keep chickens when I was young, lots in a large run. I’ve always wanted to have a few but after seeing that a local farm was rehoming a large batch, the decision was made.

Now our garden is by no means large, but we thought with some clearing and careful planning we’d be able to fit in a small house and run. A massive consideration for the housing type was something that Mr Fox will find too much of a challenge to reach the chickens. I’m hoping this fits the bill as we do have foxes visiting us on occasion.

We collected them on Saturday 31st August. The poor things were rather unceremoniously boxed up and driven home.

Check out the “unboxing” here.

We had our first egg the same day and have had a steady supply since. We have egg boxes for 4 eggs which is perfect.

The internet has been a constant source of information and advice and it’s great to read tips from people with backyard chickens too!

I am trying to find things to keep them entertained, we have a ball which is filled with food and as they roll it round it come out. Once they got the hang of that it was great! I’ve dabbed a large pine cone with peanut butter and sprinkled on bird seed, huge hit! Hung things inside the run for them to reach, all good fun.

I love that they are eager to come out in the morning but not making a row, I love that they get their PJ’s on and take themselves to bed when it’s getting dark!

They’re entertaining and real characters. Not shy of us at all and always on the look out for tasty treats.

So say hello to Rusty Russett, Speckle Hen, Terra Cotta & Ginger Spice ♥

Categories: Uncategorized | 3 Comments

Nectarine & Amaretto Sorbet

Posted on August 11, 2013 by Sam

Some things just remind you of summer and care free times, or may be it’s just the alcohol in this that does it!

This bottle of Amaretto was brought on our first wedding anniversary in Sorrento, total bliss and after several (!) years we still haven’t drunk it all, quite amazing really!

We just happened to have some nectarines ripe and I thought they would go perfectly together, and they did………

Nectarine & Amaretto Sorbet

6 just ripe nectarines

150g caster sugar

750 ml water

4 tbsp. Amaretto

Bring the sugar & water slowly to a gentle boil. Allow to boil for 5-10 minutes stirring occasionally, until the water starts to turn slightly syrupy. Remove from the heat.

Chop the nectarines into chunks (either with or without the skin, the skin gives a pretty fleck to the sorbet, without means a more smooth finish). Add the flesh and the Amaretto to the slightly cooled sugar water and blitz in a processor until smooth.

Place in the fridge until completely cold. Use an ice cream maker to churn until the freezing process is under way (the sorbet will be starting to freeze but will still be slushy) then quickly transfer into a sandwich container and freeze.

If you don’t have an ice cream maker just make sure you give it a good stir round once it’s been in the freezer for 2 hours and again after another 2.

Works well as a light pudding or between meal courses. I like it best whilst sitting in sunshine in the garden! Enjoy ♥

Categories: I ♥ Italy, Pudding, Sweet | Leave a comment

Lemon & Elderflower Sandwich Biscuits

Posted on July 21, 2013 by Sam

These little cuties used some of the Elderflower Cordial I made recently. They really do taste like summer to me. Of course you can use brought cordial, which means you can taste and dream of summer all year (which I do…..)

Perfect in the garden with a cuppa!

Printable recipe:

here

Lemon & Elderflower Sandwich Biscuits

125g soft spread/butter

60g golden caster sugar

180g plain flour

Grated zest of 1 lemon

Filling

50g soft butter

200g icing sugar, sieved

2 tbsp Elderflower Cordial

Preheat oven 190°C (fan 170°C)

Makes 12-16 complete biscuits depending on your cutter size

Cream the butter and sugar together until light & fluffy. Sieve in the flour and add the zest, mix well, bring together to form a ball of dough. Cover and place in the fridge for at least 30 minutes to chill.

Roll out on a well floured surface to about ½ cm thick. I pressed an impression mat gently on top of my dough so after baking their was a slight hint of texture (it was a flower pattern) this is of course optional. Use cutters, I used flowers that are about 4 cm at the widest. Place the cut out biscuits on a baking tray and bake for 10-15 minutes until starting to turn golden, the bottoms should be golden too so you know they’re baked through.

Leave on the baking tray for 5 minutes then transfer to a cooling rack.

To make the filling, beat the butter until very soft and fluffy. Add half the icing sugar and beat, then add the rest and the cordial and beat until creamy and smooth.

Fill a piping bag (with a nozzle of your choice) with buttercream, pipe a generous amount on the underside of one biscuit, top with another biscuit squeezing them gently together. Enjoy! ♥

Categories: Biscuits, Sweet | Leave a comment

Elderflower Cordial, Summer Picnic Party!

Posted on July 20, 2013 by Sam

Elderflower, the smell & taste always reminds me of summer. Perfect for alfresco dining & picnics! So I thought that it would be ideal to join in the blog Summer Picnic Party that Hani & Beth have organised.

All the other picnic peeps lovely posts are further down the page and are so inspiring and summery. There’s also a competition to enter with some lovely prizes, so scroll down for more details.

Elderflower Cordial is also a brilliant ingredient to add that beautiful flavour to other things, cocktails, cookies, cakes etc

I’m lucky enough to have an elderberry tree in my garden so make things from the flowers & berries most years. They flower between May-July in the UK.

This is my recipe, I’ve tweaked it over the years & this years is the best ever! Sometimes the flower flavour can be overpowering but with the citrus notes this is balanced in total harmony for me.

Check out all the other fantastic recipes from my blogging pals, links below ♥

recipe here

Elderflower Cordial

Ingredients

875g sugar (caster or granulated is fine)

25 elderflower heads

Zest of 3 lemons

Zest of 1 lime

Juice of 1 lemon

Juice of 1 lime

45g citric acid (available from chemists or online)

1.3 litres of boiling water

Place the sugar in a large saucepan or heat resistant bowl. Pour the boiling water over and stir gently until all the sugar has melted.

Add the zest & juice. Slice the remaining 2 lemons and add this too. Stir and add the citric acid. Lastly place in the elderflower heads* and gently stir through. Cover the bowl/pan with a clean tea towel and leave somewhere cool (not in the fridge) for 48 hours, try and remember to give it a stir after 24 hours.

Next, strain through a sieve, I line mine with muslin to make sure the little bits don’t get in the cordial. Then pour into some sterilized bottles**. Seal and keep somewhere cool, it can keep for several months but I prefer to use mine within a month. Once opened store in the fridge and use within a week. Use as you would a cordial, dilute with water to taste. Or lemonade or tonic or add a drop of vodka for a kick!

* Give them a shake and remove any dead bits, insects etc. I don’t wash mine but they are from a tree in my garden so know where they’ve been!

** I sterilize my bottles and jars in the dishwasher or in the oven for 15 minutes on a medium heat.

These are Lemon & Elderflower Sandwich Biscuits, recipe here https://www.samskitchen.net/?p=1269………..♥

Giveaway…

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Categories: Special days, Sweet | 24 Comments

June Foodie Parcel

Posted on June 30, 2013 by Sam

Well it’s that time again, so exciting to receive such a lovely thing through the post!

This is a scheme where you send out a parcel to your foodie “penpal” and receive one back from someone else, details here

This fabulous box of goodies came from Alison, who clearly knows me so well!

The contents were a great mix of things including crunchy mustard powder (looking forward to finding some things to use this in) some chocolate (always welcome) homemade strawberry jam (that I have hidden from Gav as it’s his favourite thing!) and a cookie mix ready to be made (hoping my teen will do the honours this weekend).

I love the mix of things and the thoughtful homemade goodies which I appreciate so much. ♥

Categories: Foodie Penpals | Leave a comment

Neapolitan Coconut Ice

Posted on June 21, 2013 by Sam

I love coconut but don’t often use it.

It’s been years since I made coconut ice and I thought I’d try and make an easy, quick and delicious recipe which means I won’t leave it years until I make another batch!

What spurred me on to make this now was this months Foodie Penpal (details can be found here http://thisisrocksalt.com/foodie-penpals/?contact-form-id=4017&contact-form-sent=7020&_wpnonce=ee5ab37b4c) a lovely lady named Kelly, said that she really loves coconut, so I made some to include in her parcel.

The 3 colour look is just something I wanted to try and thought would look pretty. You could leave it plain or go colour nuts or theme the colours for party favours! You could even add a little flavoured essence (like strawberry or raspberry) to the pink layer).

Printable recipe here

Ingredients

200g desiccated coconut

200g icing sugar, sieved

150g condensed milk

50g coconut cream

30g melted plain chocolate

Pink food colour gel

I used a parchment lined small lunch container. The size of the box was 12 cm square so anything about that size or a little larger is good.

Place the desiccated coconut and icing sugar in a large mixing bowl and stir.

Add the condensed milk and coconut cream (tinned coconut cream is found in most supermarkets or some specialists shops in the UK not sure how widely available it is worldwide but if you can’t get hold of it just replace with equal weight of condensed milk) stir well together to combine.

Weigh the whole lot then split into 3, place each in a bowl. Add a little pink food gel to one bowl, the one I use is Wilton Rose (add a lot if you want a very pink colour!) mix well so it is a nice even colour.

To one other bowl add the melted plain chocolate and stir well. Leave the other plain white.

Place one of the bowl’s contents of coconut ice into the lined container (the colour choice is up to you) and press down until it’s even and compacted. I found placing a piece of parchment on top and pressing down with a small flat bottomed glass helped. Repeat with another colour and then again with the last colour.

Loosely cover and allow to set on the side for a couple of hours. Once it’s firmed up you can remove it from the container and slice as you wish. Keep in a tin for a week or so. ♥

Categories: Sweet | Leave a comment

Coconut & Lemon Cake

Posted on June 1, 2013 by Sam

Found myself with a lemon that needed using, well that’s all the excuse I needed to make this!

I love lemon & I love coconut, so this was a sweet delight. I actually found it tasted better the day after it was made, of course I am only eating the cake every day to make sure it’s rigorously tested for you (I know I’m all heart!)

The coconut cream used in the recipe is readily available in supermarkets in the UK now, it comes in a little tin, it’s thicker then coconut milk. I’m sure, maybe with a little hunting you’ll find it where you are too.

Coconut & Lemon Cake

Ingredients

175g soft butter or spread

225g caster sugar

50g coconut cream

175g self raising flour, sieved

50g ground almonds

Grated zest of 1 lemon

50g desiccated coconut

4 eggs, lightly beaten

1 1/2 tsp baking powder

1 tbsp lemon juice

Filling

100g soft butter

4 tbsp coconut cream

350g icing sugar

4 heaped tbsp lemon curd

You could use whipped double cream & lemon curd for a less sweet option instead.

Icing drizzle

100g icing sugar sieved

Approx 2 tbsp lemon juice

Preheat oven to 180°C (fan 160°) GM4

Grease & line the base of two 8″ sandwich tins.

The cake bit

In the bowl to your mixer add the butter/spread & sugar and beat until light & fluffy. Add the rest of the cake ingredients and beat until well combined (it won’t be completely smooth because of the almonds & coconut)

Divide equally between the prepared tins and bake for about 25 minutes until firm to the touch and a skewer comes out clean. Leave to cool in the tin for 5-10 minutes and then transfer to a cooling rack (tipping out one or both on a tea towel in your hand first then flipping over to make sure the top stays nice) Allow to cool completely.

Filling bit

To make the buttercream, beat the very soft butter in a mixer for a few minutes then add the coconut cream and beat again until fairly combined. Add about half of the icing sugar and beat again until combined, then add the rest and beat until smooth.

If you’re piping the buttercream on then spread the curd on the bottom layer of cake first, if you’re spreading with a knife then do that first and then drizzle over the curd.

Drizzle on the top bit

Mix the icing sugar with enough lemon juice to make an icing the consistency of double cream and spread over the top, dripping down the sides is totally allowed! Enjoy ♥

Categories: Cakes | 2 Comments

May Foodie Penpal Parcel

Posted on May 31, 2013 by Sam

As you may remember I joined the Foodie Penpal Scheme recently, detaills if you’d like to find out more Foodie Penpals

This gorgeous box of delights came from Lucy, her blog is here

As you may notice there’s a Japanese theme going on. Lucy had included all the things I need to make veggie sushi!!! Brilliant, I’ve made it once before and Frey & I loved it and keep meaning to make it again. So here was the prod in the backside I needed to do it!

There were instructions on how to assemble them and also included in the parcel were some delicious home baked cookies, Mikado’s & some Teapigs teabags.

Thanks so much Lucy this was wonderful and so thoughtfully put together ♥

Categories: Foodie Penpals | Leave a comment

The Treehouse Lunch Experience

Posted on May 18, 2013 by Sam

Fanny’s Farm Shop

I was recently lucky enough to have afternoon tea in the Treehouse at Fanny’s Farm, Merstham, Surrey.

http://www.fannysfarm.com

It’s actually not far from where I live but I’d never visited before but really liked the sound of it.

When you book the Tree house you have it exclusively for an hour and a half which is perfect. Plenty of time to eat the delicious delights served and down a few cups of tea from beautiful china cups.

The inside is decorated with bunting & fairy lights, with lots of other knick knacks that are quirky and unique, right up my street!

There really is a tree inside too in case you were wondering! Brilliant.

Meeting my pals Sharon http://pinklemonadebakery.com/ & Nel http://www.thepapercupkitchen.co.uk/ was also such a treat, interestingly we all picked something different to eat, which was great as we got to sample each others cakes! I have to say the coffee cake I chose was delicious, the fruit scone (warm when I ate it mmmm) with jam & clotted cream was heavenly.

We then had a little wander around the courtyard/garden area. Stuffed with eclectic, quirky items. The farm shop stocks lots of local produce and delicious items, lots to be tempted with.

All in all a wonderful way to spend a few hours with friends, and cake of course! ♥

Categories: Special days | 2 Comments

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