Mrs Jones's Kitchen logo

menu icon
search icon
×

Blog

Manestra (Greek orzo with tomato sauce)

· Leave a Comment

On the table in 30 minutes, this comforting Greek Manestra recipe is a delicious and simple pasta dish packed with flavour. Orzo pasta is cooked in a tomato sauce flavoured with Greek herbs and spices, allowing it to absorb all that delicious flavour.

A white bowl of Manestra, Greek tomato orzo, with extra Greek oregano on the side to sprinkle over.
[feast_advanced_jump_to]

What is Manestra?

Manestra is a Greek orzo with tomato sauce. It’s ultimate comfort food: thick, rich and creamy (but without dairy!). Similar to an Italian risotto, but using orzo pasta in place of the rice, the orzo is cooked in a flavoured tomato sauce and so absorbs all that delicious flavour. It’s the food I love about the Mediterranean: simple, few ingredients, but so delicious.

Related recipe: Slow cooker Greek lamb shanks with orzo.

Why we love this recipe

  • This Greek pasta dish is made from simple store cupboard ingredients.
  • It is an economical dish that is comforting, on the table in under 30 minutes, and loved by all the family, kids included.
  • It makes a delicious side dish or meal in itself.
  • This one pot Greek orzo is suitable for vegetarians and vegans.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Orzo – This tiny rice like pasta shape is known as risoni here in Australia, but if you are in the UK or other countries you will know it as orzo.
  • Olive oil – extra virgin olive oil.
  • Onion and garlic – the base flavours.
  • Concentrated tomato paste – concentrated tomato puree. Adds a deep tomato flavour and gives the dish a rich red colour.
  • Tinned tomatoes – or canned tomatoes. Either chopped tomatoes or plum tomatoes crushed with the back of a spoon. You can use grated fresh tomatoes if you prefer.
  • Spices – ground cinnamon, allspice, and black pepper.
  • Stock – you can use chicken or vegetable stock / broth, homemade stock, or a stock cube dissolved in water or just water.
  • Bay leaves – a common Greek ingredient used to flavour sauces, soups and sauces. If you don’t have bay leaves see these bay leaf substitutes.
  • Dried oregano – if you can find it, dried Greek oregano is more earthy and less sweet than Mediterranean oregano.
Recipe ingredients measured and placed in individual bowls.

How to make this Manestra recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. In a large sauce pan cook the chopped onion in the olive oil over a medium heat until soft.
  2. Add the crushed garlic and cook before adding the tomato paste.
The cooked onion ins a saucepan with tomato paste added.
Orzo and tinned tomatoes added to the pan.
  1. Pour in the stock / water, spices, bay leaves, dried oregano and add a pinch of salt.
  2. Stir, bring to the boil, then turn down the heat slightly and simmer over a medium-high heat until the pasta is tender and the sauce has thickened. 
    • TIP: Stir often to make sure the pasta doesn’t stick to the bottom of the pan.
Water, bay leaves and herbs added to the saucepan.
A spoon holding up a spoonful of cooked orzo to show the consistancy.
The cooked orzo in tomato sauce in a blue saucepan.

FAQ

What is orzo called in Australia?

In Australia orzo is known by the name, Risoni.

Can Manestra be frozen?

No. I do not recommend freezing this recipe.

My recipe tips

  • Stir the orzo / risoni a lot during cooking. Not only will this prevent it from sticking to the bottom of the pan, but stirring will release some of the starch from the pasta, resulting in the sauce becoming thick and rich like risotto.
  • The pasta will continue to absorb the liquid as it stands, so it is best to serve straight away.
  • If you don’t want chunks of tomato in your pasta dish: either use passata or blend tomatoes – this is especially good when serving to kids if they don’t like chunks of tomatoes in the pasta.
Two bowls of Greek tomato orzo sprinkled with dried oregano and black pepper.

Serving Ideas

  • Sprinkle with cheese – sprinkle over some crumbled feta cheese or grated parmesan cheese. I have also served this dish with torn mozzarella stirred through which whilst not traditional, was delicious!
  • Drizzle with a little extra virgin olive oil, and sprinkle with black pepper.
  • You can serve Manestra as a main dish, or as a side to chicken, fish, pork or slow cooker lamb shoulder.

Make ahead

Manestra is best served straight away, however any leftovers will keep in an airtight container in the fridge for up to 2 days. Add a little more water or stock when reheating.

Leftovers

If you have a small amount of this Greek tomato orzo leftover: heat with a splash of water then until piping hot then turn off the heat. Add a couple of spoonfuls of grated cheese and stir through. If there is only a small amount leftover, we serve on toast, heating it under the grill like you would for cheese on toast.

Variations

  • Stir through beans or chickpeas like Gigantes plaki.
  • Add dried mint instead of the oregano.
  • Make into Greek tomato orzo soup: add 250-500ml (1-2 cups) more stock.

Why not try…

You may also like these other Greek inspired dishes:

A bowl of tomato orzo with a hand holding a spoon ready to eat.

Manestra (Greek orzo in tomato sauce,)

Author: Robyn

Manestra, Greek orzo in tomato sauce, is a simple and delicious budget friendly family dinner that is loved by young and old alike. Packed with flavour, this is comfort food at its best.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course dinner
Cuisine Greek
Servings 4 People
Calories 438 kcal

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 medium onion, diced
  • 2 Cloves garlic, crushed
  • 1 Tablespoon tomato puree / tomato paste
  • 300g (1½ c) orzo or risoni
  • 800g (28oz) tins crushed tomatoes
  • 1.5 Teaspoons dried oregano
  • 2 bay leaves
  • Pinch cinnamon
  • Pinch allspice
  • 1.4-1.5 litres (6 – 6½ c) stock
  • black pepper
  • salt – if stock not too salty

Instructions
 

  • Cook the diced onion in the oil in a medium sized saucepan over a medium heat for 5-7 minutes until the onion has softened.
  • Add the crushed garlic and cook for 1-2 minutes.
  • Stir in the tomato puree and cook for 1 minute.
  • Add the orzo / risoni, tomatoes, dried oregano, bay leaves, ground cinnamon, allspice, stock or water, black pepper and salt.
  • Stir, then bring to the boil. Reduce the heat and simmer stirring regularly, for 15 minutes, or until the pasta is tender.
  • Check for seasoning, and serve straight away.

Notes

Orzo – This tiny rice like pasta shape is known as risoni here in Australia, but if you are in the UK or other countries you will know it as orzo.
Olive oil – extra virgin olive oil.
Onion and garlic – the base flavours.
Concentrated tomato paste – concentrated tomato puree. Adds a deep tomato flavour and gives the dish a rich red colour.
Tinned tomatoes – or canned tomatoes. Either chopped tomatoes or plum tomatoes crushed with the back of a spoon. You can use grated fresh tomatoes if you prefer.
Spices – ground cinnamon, allspice, and black pepper.
Stock – you can use chicken or vegetable stock / broth, homemade stock, or a stock cube dissolved in water or just water.
Bay leaves – a common Greek ingredient used to flavour sauces, soups and sauces. If you don’t have bay leaves see these bay leaf substitutes.
Dried oregano – if you can find it, dried Greek oregano is more earthy and less sweet than Mediterranean oregano.
Stir the orzo / risoni a lot during cooking. Not only will this prevent it from sticking to the bottom of the pan, but stirring will release some of the starch from the pasta, resulting in the sauce becoming thick and rich like risotto.
The pasta will continue to absorb the liquid as it stands, so it is best to serve straight away.
If you don’t want chunks of tomato in your pasta dish: either use passata or blend tomatoes – this is especially good when serving to kids if they don’t like chunks of tomatoes in the pasta.

Nutrition

Calories: 438kcalCarbohydrates: 79gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1662mgPotassium: 827mgFiber: 7gSugar: 15gVitamin A: 1207IUVitamin C: 21mgCalcium: 106mgIron: 4mg
Keyword Greek orzo recipe, Manestra recipe, orzo in tomato sauce

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Portuguese Chocolate Salami

· Leave a Comment

This Portuguese chocolate salami is a rich chocolate no bake slice made with cocoa powder and crunchy biscuits. Shaped into a sausage shape and rolled in icing sugar, it is a fun traditional Portuguese dessert.

Side view of Portuguese chocolate salami with the left hand side sliced into slices.
[feast_advanced_jump_to]

What is Portuguese Chocolate Salami?

Portuguese chocolate salami, salame de chocolate, is an easy no bake chocolate dessert or treat made with cocoa powder and broken biscuits (cookies). It is pretty similar in ingredients and method to chocolate fridge cake, but it is then rolled into a sausage shape rather than placed in a tin to be chilled. Once set, the salami is then rolled in icing sugar / confectioners sugar which helps to highlight the ridges left from the clingfilm and create a treat that looks like a sweet salami! There are a number of versions of chocolate salami recipes from all over the world, many are pretty similar, and is sometimes known as Lazy Cake. Some use condensed milk, others add nuts. This recipe is similar to many egg-free versions I have seen for Italian chocolate salami, salame al cioccolato, too.

Related: Chocolate tiffin / Rocky road / Hedgehog slice

Why we love this recipe

  • This sweet salami is a fun no bake treat to serve with coffee, after dinner or on a dessert board with Brigadeiro (Brazilian fudge balls) and fresh fruit.
  • Nut free recipe – but of course you can add your favourite chopped nuts if you prefer.
  • It takes just 10 minutes to prepare, then leave it in the fridge until you need to serve it!
  • This salami is also suitable for freezing.
  • I have made this salami recipe without alcohol to make it kid-friendly, however you can add a splash of port or brandy instead of the milk.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Butter – I prefer to use unsalted butter however you can use salted butter if you prefer, and omit the extra pinch of salt.
  • Chocolate – use a good-quality 70% dark chocolate.
  • Biscuits – traditionally Marie biscuits are used, however you can use digestive biscuits or other biscuits – see the ‘Variations’ section below for different cookie suggestions.
  • Cocoa powder – I recommend you use Dutch processed cocoa powder for the richest taste and deepest colour.
  • Icing sugar – confectioners sugar / powdered sugar for rolling the salami in.
  • Milk – I prefer to use whole milk but you can use half fat or skim milk if you prefer.
Recipe ingredients weighed out and placed in individual bowls.

How to make this Portuguese chocolate salami recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Melt the butter then add the chopped chocolate.
    • To melt the butter: either melt in the microwave, or in a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water.
    • TIP: Take off the heat, or don’t microwave again, when you add the chopped chocolate.
  2. Stir the chocolate into the warm butter until it has melted.
Melted butter in a pan with roughly chopped chocolate added to it.
The stirred melted chocolate and butter.
  1. Whisk in the icing sugar / confectioners sugar, cocoa and salt with a balloon whisk, then once the mixture starts to thicken, swap to a spoon.
    • TIP: It will look like the mixture is seizing but this is supposed to happen.
  2. Stir in the broken cookies and milk.
The salami mixture once cocoa powder and icing sugar have been added to the melted butter mixture.
Broken biscuits added to the chocolate mixture.
  1. Spoon the mixture onto cling film / plastic wrap and form into a long sausage shape 5cm / 2 inches in diameter. Wrap well then place in the fridge to set.
    • TIP: I find wrapping in two sheets of plastic wrap / clingfilm creates more pronounced ridges on the set salami which I prefer and think looks more ‘authentic.’
  2. Once the chocolate salami has set, remove the plastic wrap from the chocolate sausage and lightly dust the surface with icing sugar then roll the salami in the sugar, rubbing it in with your hands.
    • TIP: The icing sugar coating not only looks pretty but stops the salami from becoming sticky.
The chocolate salami rolled up in clingfilm.
The chilled chocolate salami dusted with icing sugar.
  1. Slice and serve.
Overhead view of salami to show the likeness to a traditional salami.

FAQ

Can I add alcohol to the salami?

Yes you can add alcohol. Port, rum or brandy would be particularly delicious however don’t add too much otherwise the chocolate can seize. Add the alcohol instead of the milk.

Can I freeze chocolate salami?

Yes! Chocolate salami freezes well. Wrap well to avoid freezer burn and freeze for up to one month.

My recipe tips

  • Don’t crush the cookies into too small pieces as this can make the salami crumble when you slice it.
  • Take the chocolate salami out of the fridge 10 minutes before you want to cut it to make it easier to slice neatly.
  • Use a sharp serrated knife to cut the chocolate salami.

Serving Ideas

Make ahead/storage

Fridge – store in an airtight container in the fridge for up to 5 days.

Freeze – wrap the salami well in cling film and then place in to a freezer safe bag of container. Freeze for up to a month. Defrost in the fridge overnight and bring to room temperature before slicing.

Variations

  • Other biscuits / cookies: instead of the Marie biscuits you can use digestive biscuits, graham crackers, rich tea biscuits or shortbread. I have even made it with Danish brown cookies on one testing.
  • Nuts: This is nut free chocolate salami recipe, however you could add some roughly chopped almonds or hazelnuts. Toast them first in a dry frying pan for extra flavour and allow them to cool before stirring in to the chocolate mixture.
  • Chocolate: Milk chocolate is too sweet to use in this salami recipe, but you could use a combination of dark chocolate and milk chocolate if you prefer.

Ideas for leftover ingredients

Why not try…

You may also like these other easy no bake treats:

Close up of a slice of chocolate salami on a white plate.

Portuguese Chocolate Salami

Author: Robyn

This Portuguese chocolate salami is a rich chocolate no bake slice made with cocoa powder and crunchy biscuits. Shaped into a sausage shape and rolled in icing sugar, it is a fun traditional Portuguese dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time in fridge 3 hours
Total Time 3 hours 10 minutes
Course baking
Cuisine Portuguese
Servings 30 slices
Calories 87 kcal

Ingredients
  

  • 120g (½ c) butter
  • 120g (1 c) icing sugar confectioners sugar
  • Pinch salt
  • 125g (1 c) cocoa powder
  • 120g Marie cookies roughly broken
  • 60g dark chocolate roughly chopped
  • 4 Tablespoons milk

Instructions
 

  • Melt the butter in the microwave or in a heatproof bowl set over barely simmering water, then take off the heat and add the chocolate. Stir gently until the chocolate has melted.
  • Whisk in the icing sugar, cocoa and salt with a balloon whisk, swapping to a spoon when the mixture starts to stiffen.
  • Stir in the broken cookies and milk.
  • Spread two sheets of cling film out, one on top of the other. Spoon the mixture onto the middle of the clingfilm and form into a long sausage shape 5cm / 2 inches in diameter. Fold the cling film over and wrap well.
  • Place in the fridge to set for a minimum of 3 hours up to 24 hours.
  • Unwrap the chocolate salami and place on a board then lightly dust it with icing sugar / confectioners sugar. Rub the sugar all over the salami with your hands.
  • Slice thinly with a sharp knife.
  • Store in the fridge for up to 5 days.

Notes

Butter – I prefer to use unsalted butter however you can use salted butter if you prefer, and omit the extra pinch of salt.
Chocolate – use a good-quality 70% dark chocolate.
Biscuits – traditionally Marie biscuits are used, however you can use digestive biscuits or other biscuits – see the ‘Variations’ section below for different cookie suggestions.
Cocoa powder – I recommend you use Dutch processed cocoa powder for the richest taste and deepest colour.
Icing sugar – confectioners sugar / powdered sugar for rolling the salami in.
Milk – I prefer to use whole milk but you can use half fat or skim milk if you prefer.
Don’t crush the cookies into too small pieces as this can make the salami crumble when you slice it.
Take the chocolate salami out of the fridge 10 minutes before you want to cut it to make it easier to slice neatly.
Use a sharp serrated knife to cut the chocolate salami.

Nutrition

Calories: 87kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 42mgPotassium: 85mgFiber: 2gSugar: 5gVitamin A: 107IUCalcium: 11mgIron: 1mg
Keyword chocolate salami, no bake recipe, Portuguese chocolate salami

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Lemon Swiss Roll

· 2 Comments

This lemon Swiss roll recipe combines a soft and fluffy lemon sponge with zesty lemon curd to create a light teatime treat that also make a special zesty dessert.

Side view of rolled lemon Swiss roll.

If you are a fan of lemon cakes and cookies, then this lemon Swiss roll recipe is for you! It isn’t as sweet as the classic lemon drizzle cake, but still packs a punch of zingy citrus flavour in every bite. With the swirl of lemon curd visible in between the sponge layer, this pretty cake is one that is guaranteed to bring a smile to whoever you serve it to.

[feast_advanced_jump_to]

What is a Swiss roll?

A Swiss roll, also known as a jelly roll, or Swiss log cake, is a rolled cake, often made with a fatless sponge. The baked cake is filled with jam, cream or, as with this recipe, lemon curd. This retro cake was usually a vanilla sponge filled with jam or, for special occasions, a chocolate sponge filled with whipped cream.

Why we love this recipe

  • This lemon roll cake is a light and fluffy sponge cake and isn’t too sweet, which balances out the sweet lemon curd beautifully.
  • Made with just 6 ingredients, this simple lemon curd cake uses basic ingredients and a jar of store bought or homemade lemon curd.
  • This impressive looking cake is easy to make.

Ingredients notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Eggs – I use size large eggs weighing approx. 55g – 60g each. Use room temperature eggs. Whisked eggs are what help create a light cake without any baking powder.
  • Caster sugar – superfine sugar. This fine grained sugar melts in to the cake batter easier, perfect for delicate sponge cakes like this Swiss roll sponge.
  • Plain flour – all purpose flour. A low gluten flour like cake flour is particularly good in this recipe because less gluten produces lighter, fluffier cakes. However if you don’t have cake flour, plain flour is fine to use.
  • Salt – a pinch of salt enhances the lemon flavour.
  • Lemon zest – fresh lemon zest. Use the lemon juice to make homemade buttermilk as used in this choc chip banana muffins, or lemon icing.
  • Vanilla extract / vanilla essence – this is optional, I tested this recipe with and without vanilla, and everyone who taste tested the Swiss roll felt it enhanced the lemon flavouring. If you are not a fan of vanilla then leave it out.
  • Lemon curd – to fill the Swiss roll. For alternative filling ideas to lemon curd, see the ‘Variations’ section below.
Ingredients needed to make the recipe weighed out and placed in different bowls.

How to make this lemon Swiss roll recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

Make the lemon sponge:

  1. Whisk the eggs, sugar, vanilla essence and lemon zest together in a large bowl or bowl of a stand mixer using a stand mixer with the whisk attachment, or use electric mixer. Whisk until the mixture is pale, thick, and has tripled in size.
    • TIP: The whisked mixture is ready when you can see a trail left by the whisk.
  2. Mix the flour with the salt, then fold into the whipped egg mixture.
    • To fold: use a spatula or large spoon and lightly stir through the bowl, gently flipping the bottom of the mixture over the top.
    • Why use the folding technique? You don’t want to break down all the air bubbles you have created by whisking the eggs. This will create a light and fluffy Swiss roll sponge.
The whisked eggs and sugar in a bowl.
Folding the flour into the whisked egg mixture.
  1. Pour the batter into a baking tin lined with baking paper / parchment paper. Lightly spread the batter out to the corners of the tin using the back of a large spoon or a rubber spatula. Place into a preheated oven and bake until lightly golden.
    • How to tell the sponge is cooked: gently press the middle of the sponge with your finger, if the sponge feels firm it is cooked. You can also insert a skewer or toothpick into the centre of the sponge, if it comes out clean, it is cooked.
  2. While the cake is baking, slightly dampen a clean kitchen towel or clean tea towel and lay on the work surface. Top this with a sheet of grease proof paper that is slightly larger than the baking pan and then sprinkle over a tablespoon of caster sugar in an even layer.
    • Why use a damp towel? This will keep the sponge moist and stop it drying out. A dry sponge will crack when you roll it.
The lemon sponge batter spread into the tin.
Caster sugar sprinkled over greaseproof paper laid over a damp rowel.

Roll the Swiss roll sponge

  1. Using oven gloves, carefully tip the cooked sponge onto the prepared baking paper. Carefully peel off the baking paper. Using a sharp knife, slice a line down one of the short ends, approx. 1-2 cm / 0.5 inches from the edge, being careful not to cut through the sponge.
  2. Using the towel, tightly roll up the Swiss roll, with the grease proof paper rolled up with it, then leave to cool rolled up, on a wire rack.
The cooked sponge with a cut on one end.
Rolling the lemon sponge up with the greaseproof paper.

Fill the Swiss roll

  1. When the sponge is cold, carefully unroll it.
  2. Spread with an even layer of lemon curd. Roll up again (without the paper) and carefully lift on to your serving plate or serving platter using a spatula.
The unrolled Swiss roll sponge.
A layer of lemon curd spread over the sponge.
  1. Serve dusted with icing sugar / confectioners sugar.
Rolled lemon swiss roll on grey serving plate.

My recipe tips

  • Line your tin before preparing the cake batter.
  • Cake tin: use a Swiss roll tin / jelly roll pan if you can. This tin is a shallow tin approx. 23 x 33cm (9 x 13 inches) in size.
  • Don’t overcook the cake; if you do it will become dry and will crack.
  • To test if the cake is cooked: gently press on the middle of it with a finger, if the cake springs back then it is cooked, if your finger leaves an indent then cook for a little while longer.

FAQ

How do you roll a Swiss roll without breaking it?

Roll the Swiss roll straight out of the oven whilst it is hot. If you let the cake cool before rolling it, it can crack.

What’s the difference between a roulade and a Swiss roll?

A Swiss roll is a type of roulade. A roulade can be savoury as well as sweet, whereas a Swiss roll is always sweet.

Do I have to add hot water to the cake batter when making a Swiss roll?

During recipe testing I have added hot water to the Swiss roll batter, however I found the Swiss roll was just as easy to roll and it didn’t crack without adding the water. I also preferred the texture without using water.

Side view of a cut lemon swiss roll to show the swirl.

Variations

  • Filling Ideas: Fill the lemon cake roll with whipped cream in addition to, or instead of, the lemon curd.

Serving Ideas

Storage

This cake is best eaten on the day it is made, as it can dry out. If there are leftovers, then store at room temperature and eat the following day.

Looking for more zesty lemon baking recipes? Try these…

Two slices of lemon roll cake on baking paper.

Lemon Swiss Roll

Author: Robyn

This lemon Swiss roll recipe combines a soft and fluffy lemon sponge with zesty lemon curd to create a light teatime treat that also make a special zesty dessert.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course baking, Dessert
Cuisine British, International
Servings 8 people
Calories 136 kcal

Equipment

  • 23 x 33 cm (9 x 13 inch) baking tin or jelly roll tin

Ingredients
  

  • 3 eggs size large
  • 75g (⅓ c) caster sugar superfine sugar
  • 1 lemon zested
  • ½ teaspoon vanilla essence optional
  • 75g (½ c) plain flour all purpose flour
  • pinch salt
  • 4-5 tablespoons lemon curd
  • 1 tablespoon caster sugar
  • icing sugar / confectioners sugar optional

Instructions
 

  • Preheat the oven to 180℃ fan / 200℃ / 356℉ convection / 392℉.
  • Line a 23 x 33 cm (9 x 13 inch) tin with baking paper.
  • Beat the eggs and sugar with the lemon zest and vanilla in a stand mixer or with hand mixers for 5 minutes until thick, light and tripled in volume.
  • Mix the flour with the salt and then lightly fold this into the egg mixture.
  • Pour the batter into the tin, spreading it out with a spoon to the corners of the tin.
  • Bake for 10-12 minutes, until the sponge springs back when gently pressed in the middle, or a skewer or toothpick inserted into the sponge comes out clean.
  • While the sponge is in the oven, lay a clean damp tea towel on the work surface. Top with a sheet of greaseproof paper that is slightly larger than the baking tin, and sprinkle the 1 tablespoon of caster sugar in an even layer all over the greaseproof paper.
  • Using oven gloves, carefully tip the hot cake out on to the greaseproof paper / baking parchment, gently peeling off the baking paper that the cake was cooked on.
  • Score a line across one narrow edge of the sponge 1-2 cm (½ inch) from the edge, with a sharp knife, taking care not to cut all the way through.
  • Starting at the end where you made the cut, tightly roll up the cake together with the baking parchment / greaseproof paper. Leave to cool.
  • Once the cake is completely cold, unwrap and remove the baking parchment / greaseproof paper. Spread with the lemon curd then roll the cake back up.
  • Place on a serving plate and dust with icing sugar / confectioners sugar. Best served the day it is made.

Notes

Eggs – I use size large eggs weighing approx. 55g – 60g each. Use room temperature eggs. Eggs are what help create that lightness in a cake without any baking powder.
Caster sugar – superfine sugar. This fine grained sugar melts in to the cake batter easier, perfect for delicate sponge cakes like this Swiss roll sponge.
Plain flour – all purpose flour. A low gluten flour like cake flour is particularly good in this recipe because less gluten produces lighter, fluffier cakes. However if you don’t have cake flour, plain flour is fine to use.
Salt – a pinch of salt enhances the lemon flavour.
Lemon zest – fresh lemon zest. Use the lemon juice to make homemade buttermilk as used in this choc chip banana muffins, or lemon icing.
Vanilla extract / vanilla essence – this is optional, I tested this recipe with and without vanilla, and everyone who taste tested the Swiss roll felt it enhanced the lemon flavouring. If you are not a fan of vanilla then leave it out.
Lemon curd – to fill the Swiss roll. 
Line your tin before preparing the cake batter.
Cake tin: use a Swiss roll tin / jelly roll pan if you can. This tin is a shallow tin approx. 23 x 33cm (9 x 13 inches) in size.
Don’t overcook the cake: if you do it will become dry and will crack.
To test if the cake is cooked: gently press on the middle of it with a finger, if the cake springs back then it is cooked, if your finger leaves an indent then cook for a little while longer. Or when a skewer or toothpick inserted into the sponge comes out clean

Nutrition

Calories: 136kcalCarbohydrates: 25gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 61mgSodium: 53mgPotassium: 52mgFiber: 1gSugar: 17gVitamin A: 92IUVitamin C: 7mgCalcium: 14mgIron: 1mg
Keyword lemon curd cake, Lemon swiss roll, swiss roll recipe

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Arlettes (French Puff Pastry Biscuits)

· Leave a Comment

Made from just 4 ingredients, these French puff pastry biscuits, Arlettes, are crunchy, flaky and very simple to make. Puff pastry is rolled with cinnamon and sugar, lightly rolled in icing sugar and baked until caramelised. These biscuits are delicious on their own or served with coffee or ice cream.

A plate of arlette biscuits.
[feast_advanced_jump_to]

What are Arlettes?

Arlettes are French biscuits are made with puff pastry and cinnamon, rolled up into a Swiss roll shape before being sliced and thinly rolled out. They are then baked in the oven until golden-brown and crisp. Crunchier than another classic French puff pastry treat, palmiers, these biscuits originated in the South of France.

Why we love this recipe

  • Making arlettes with pre-made puff pastry makes this a very quick and easy recipe that takes just 15 minutes to make – perfect for last minute baking!
  • You can make them ahead, and store in an airtight container for up to a week.
  • If you love puff pastry pinwheels, these French biscuits are like extra crispy cinnamon pinwheels!
  • These easy puff pastry biscuits can be vegan, just check that the puff pastry you use is vegan.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Puff pastry – You can use any brand of puff pastry you like: Pampas, Jus rol or supermarket own brand. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing approx. 160g (5.6oz), but if you are in the UK you can use half a block of puff pastry and roll it out on a lightly floured surface to ¼ cm / 0.1 inch thick, or half a sheet of ready rolled puff pastry.
  • Granulated sugar – white sugar.
  • Ground cinnamon – this is the classic Arlette flavouring, see ‘Variations’ below for different spice suggestions.
  • Icing sugar – confectioners sugar. This fine sugar melts quickly in the oven, giving the puff pastry cookies a shiny caramel finish and that distinctive crunch.
ingredients needed to make this recipe measured out and placed in individual bowls.

How to make this arlette recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Mix the sugar and cinnamon together in a small bowl.
  2. Unroll a sheet of puff pastry or roll out half a block of puff pastry, then sprinkle the cinnamon sugar mixture all over the pastry in an even layer.
Ground sugar and cinnamon mixed together in a small bowl.
Sprinkling the cinnamon sugar over the puff pastry with a teaspoon.
  1. Starting from one edge, roll the pastry up into a log shape. Using a sharp knife, cut into slices.
  2. Dust a work surface or wooden board with icing sugar / confectioners sugar and place one of the slices on the board, cut side up.
Slicing the rolled pastry with a sharp knife.
A slice of cinnamon puff pastry on a wooden board dusted with icing sugar.
  1. Sprinkle with top of it with more icing sugar / confectioners sugar and out with a rolling pin, turning over halfway so both sides are coated in icing sugar. TIP: If the rolling pin starts to stick, sprinkle with a little more icing sugar.
  2. Place the rolled out biscuits onto trays lined with baking paper and bake in a preheated oven until golden all over, carefully turning over half way through cooking using a palette knife. Note: Don’t touch the biscuits with your fingers as the melted sugar is very hot!
A rolling pin rolling the slice thinly.
The rolled Arlettes on a baking tray lined with baking paper.
Baked arlettes on a baking tray.

FAQ

What are the secrets to baking with puff pastry?

Use a sharp knife so the pastry doesn’t drag, and cut straight down through the pastry rathe than at an angle, which can cause the layers to stick together and therefore not be as flaky when cooked. Preheat the oven before placing the puff pastry in to cook, as it needs hot temperatures to allow the layers to rise.

Can I make these puff pastry biscuits with cinnamon sugar?

Absolutely! Just swap out the white sugar and ground cinnamon for cinnamon sugar.

My recipe tips

  • To make the puff pastry easier to slice, chill it in the fridge for 20-30 minutes.
  • Roll the arlettes thinly – if they are too thick then they can be slightly tough and won’t be crispy.
  • Line your baking sheets / baking trays with parchment paper or baking paper to stop the arlettes from sticking to the tin, which they can do as the sugar caramelises.
  • Baking trays can vary, some brown the biscuits more quickly than others so keep checking on the arlettes when they are baking.
  • To make sure the biscuits are evenly baked, golden and crisp – turn them over half way through cooking with a spatula – however don’t touch them with your fingers, the melting sugar is hot!

Serving Ideas

  • With a mug of coffee or espresso.
  • With a scoop of ice cream – they are delicious with this passionfruit ice cream!
  • Serve alongside a fresh fruit salad.
A plate of french arlette biscuits.

Make ahead/storage

Once completely cold, store the arlettes in an airtight container at room temperature for up to a week.

Variations

Use a different spice to flavour your arlette recipe: I have made them with mixed spice, but you can also use a pinch of nutmeg and ground ginger, or add a little lemon zest or pinch of ground cardamom.

Why not try…

You may also like these other easy French recipes:

French puff pastry biscuits on a plate served with coffee.

Arlettes (French Puff Pastry Biscuits)

Author: Robyn

Made from just 4 ingredients, these French puff pastry biscuits, Arlettes, are crunchy, flaky and very simple to make. Puff pastry is rolled with cinnamon and sugar, lightly rolled in icing sugar and baked until caramelised.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course baking
Cuisine French
Servings 16 biscuits
Calories 67 kcal

Ingredients
  

  • 1 sheet puff pastry
  • 30g (2 tablespoons) white sugar granulated sugar
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons icing sugar confectioners sugar

Instructions
 

  • Preheat the oven to 200℃ fan / 220℃ / 392℉ convection / 428℉.
  • Line 2 baking sheets with baking paper / parchment.
  • In a small bowl, mix the sugar with the ground cinnamon.
  • Sprinkle the cinnamon sugar all over the pastry in an even layer.
  • Take one of the sides as roll the pastry up into a log shape.
  • Using a sharp knife, slice into 1 cm / 0.40 inch thick slices.
  • Dust a wooden board or working surface with icing sugar / confectioners sugar.
  • Take a slice of pastry and place on the sugar, cut side up. Sprinkle a little icing sugar / confectioners sugar over the top and then roll out with a rolling pin until 2-3mm / 0.01 inches thick.
  • If the pastry begins to stick to the rolling pin, dust with a little more icing / confectioners sugar.
  • Place the rolled out biscuit on the lined baking tray and repeat with the other slices.
  • Place in the preheated oven and bake for 8-10 minutes, using a spatula to flip them over half way through – don't touch with your fingers as the sugar will be hot!
  • Remove from the oven when the arlettes are golden brown.
  • Leave on the trays for a couple of minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to a week.

Video

Notes

Puff pastry – You can use any brand of puff pastry you like: Pampas, Jus rol or supermarket own brand. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing approx. 160g (5.6oz), but if you are in the UK you can use half a block of puff pastry and roll it out on a lightly floured surface to ¼ cm / 0.1 inch thick, or half a sheet of ready rolled puff pastry.
Granulated sugar – white sugar.
Ground cinnamon – this is the classic Arlette flavouring, see ‘Variations’ below for different spice suggestions.
Icing sugar – confectioners sugar. This fine sugar melts quickly in the oven, giving the puff pastry cookies a shiny caramel finish and that distinctive crunch.
To make the puff pastry easier to slice, chill it in the fridge for 20-30 minutes.
Roll the arlettes thinly – if they are too thick then they can be slightly tough and won’t be crispy.
Line your baking sheets / baking trays with parchment paper or baking paper to stop the arlettes from sticking to the tin, which they can do as the sugar caramelises.
Baking trays can vary, some brown the biscuits more quickly than others so keep checking on the arlettes when they are baking.
To make sure the biscuits are evenly baked, golden and crisp – turn them over half way through cooking with a spatula – however don’t touch them with your fingers, the melting sugar is hot!

Nutrition

Calories: 67kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 25mgPotassium: 7mgFiber: 0.2gSugar: 3gVitamin A: 0.5IUVitamin C: 0.01mgCalcium: 2mgIron: 0.3mg
Keyword arlettes, french biscuits, puff pastry biscuits

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Cheese gougeres (French Cheese Puffs)
AU$0.30 | £0.20 per cheese puff

· 4 Comments

These light cheese gougéres (French cheese puffs) are a delicious canapé, nibble, or accompaniment to soup or stews that take just 10 minutes to prepare.

French cheese puffs on white and brown baking paper, a spoon with grated cheese on the bottom right hand corner. Some of the gougeres are cut, but most are whole

What are gougeres?

Gougeres are French cheese puffs that are crunchy on the outside, and light and airy on the inside. Essentially these French pastries are savoury profiteroles, with the same base recipe (Pate a choux) as profiteroles and eclairs, however unlike profiteroles you don’t need to fill them or top them with anything, they are delicious on their own. They may sound fancy, but these French canapes are in fact easy to make, and use simple (and budget friendly) ingredients. Savoury choux pastry with cheese – what’s not to love?!

[feast_advanced_jump_to]

Why we love this recipe

  • These cheese choux canapes are one of my favourite make ahead Christmas recipes. You can make them a couple of days ahead and reheat them in the oven to crisp up, or they can be frozen.
  • Cheese profiteroles are loved by all the family, and make a tasty toddler snack – my son loves them with a bowl of carrot lentil soup!
  • Cheese gougeres take just 10 minutes to prepare and can be enjoyed at room temperature or cold.

Ingredients notes and substitutions

  • Plain flour – all purpose flour.
  • Butter – unsalted butter. Depending on the cheese you use, they can be salty so best to use unsalted butter.
  • Eggs – I use size large eggs.
  • Cheese – Gruyere is the classic cheese used to make gougeres, however you can use Comté or another hard cheese like Emmental. I often make these cheese choux buns with cheddar cheese or tasty cheese and they turn out just as well. Use freshly grated cheese rather than pre-grated.
  • Nutmeg – this is optional but adds lovely background flavour to the gougéres.

How to make these savoury choux buns

  1. In a medium size saucepan, add the water, butter and salt, place on a medium-high heat and bring to the boil.
  2. When the butter has melted, take the pan off the heat and add the flour. Mix well to form a paste.
    • TIP: This mixing activates the gluten in the flour which helps it to rise, creating airy choux buns.
    • TIP: You can beat the mixture with a wooden spoon or use a hand mixer.
  3. Return the pan to the heat and cook for a minute, stirring until dough forms a film on the bottom of the pan and is smooth.
  4. Take the pan off the heat and leave to cool for a couple of minutes.
  5. Add 1 egg to the dough and beat with a spoon.
    • TIP: It will look curdled – but don’t worry. Keep beating and it will come together.
  6. Add the other egg and beat and keep beating the mixture and it will come together to form a smooth dough. Stir in the grated cheese.
  7. Place tablespoons of the mixture onto a baking sheet with baking paper/baking parchment. Using two spoons to create a round ball, leaving space in between each gougére as they will expand slightly in the oven.
  8. Smooth out any stray peaks with a wet finger.
    • TIP: These can can catch and burn in the oven.
  9. Sprinkle the puffs with the remaining cheese and place into the preheated oven.
  10. Cook for 10 minutes, then reduce the oven temperature and cook until the cheese gougeres are golden brown and puffed up.
    • TIP: To tell if the cheese puffs are cooked: when you tap one on the bottom it should sound hollow.
  11. Allow to cool in a wire rack for a few minutes before serving.
one freshly baked French cheese puff on white baking paper with others on a cooling rack behind

FAQ

Can I make French Cheese Puffs Ahead?

Yes you can, and they are a great make ahead canapé or appetizer! Store in the fridge for up to 3 days and reheat in the oven to crisp up, or freeze and cook to heat through.

Can cheese gougéres be frozen?

Yes. Cool them completely then freeze on a baking tray. Once frozen, place them in a bag or container.  They will freeze for up to 2 months. Cook from frozen at 180˚C/356˚F  for 10-12 minutes, until warmed through.

Can you reheat gougéres?

Yes you can. Place on baking sheets and reheat in a preheated oven at 180˚C/356˚F for 5-8 minutes until crisp.

My recipe tips

  • Let the flour mixture cool for a few minutes before adding the beaten egg, to avoid the risk of the egg scrambling.
  • These cheese choux buns soften as they cool down so are best made just before serving, or reheat them in the oven before serving.
  • You can top them with grated cheddar or parmesan. I have tried both and there really isn’t much difference.
  • Oven temperature: the hot oven helps prevent the cheese puffs from collapsing, as the high temperatures get rid of some of the water. Turning the oven down after 10 minutes stops the outsides of the cheese gougeres from burning before the middle is cooked.
Budget Tip Box

Cheddar / Tasty Cheese

Save over AUS$1 and use mild cheddar cheese or tasty cheese instead of parmesan cheese. The image below shows gougeres made with tasty cheese, they are still crispy on the outside and airy on the inside 🙂

gougeres made with cheaper cheddar cheese which are still airy and crispy.

Serving Ideas

two cut halves of the cheese choux bun to show the light and airy texture

Variations

  • Spices: add a pinch of paprika or mustard powder to the flour.
  • Herbs –  a few fresh or dried herbs such as chives, rosemary, parsley or basil.
  • Mustard – add ¼ teaspoon powdered mustard to the flour – don’t add prepared mustard as this can make the cheese puffs soggy.
  • You can top them with grated cheddar or parmesan. I have tried both and there really isn’t much difference.

More savoury finger food recipes

close up of cheese gougeres with one cut open to show the light and airy centre

French Cheese Puffs (Gougéres)

Author: Robyn

These light cheese gougéres (French cheese puffs), balls of savoury choux pastry, make a delicious canapé, nibble, or side to soup.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 25 minutes
Course Appetizer, canape, Side Dish
Cuisine French
Servings 12 gougeres
Calories 87 kcal

Ingredients
  

  • 125 ml water ($0 / £0)
  • 40 g unsalted butter ($0.52 / £0.28p)
  • pinch salt ($0.01 / £0.01p)
  • 75g (½ c) plain flour ($0.09 / £0.04p)
  • pinch ground nutmeg ($0.03 / £0.01p)
  • pinch ground black pepper ($0.01 / £0.01p)
  • 2 eggs ($0.70 / £0.36p)
  • 75 g cheese, grated. Cheddar, gruyere or another hard cheese. ($1.88 / £1.33)
  • 15 g cheese, grated. Cheddar or parmesan ($0.38 / £0.27p)

Instructions
 

  • Preheat the oven to 230˚C/ 210˚C fan/ 446˚F / 410˚F.
  • Line a baking sheet with baking paper/baking parchment.
  • In a medium saucepan, place the water, butter and salt and bring to the boil.
  • When the butter has melted, take off the heat, add flour and mix to a paste.
  • Return the pan to the heat and cook for 1 minute, mixing until dough forms a film on the bottom of the pan and is smooth.
  • Take the pan off the heat and leave to cool for 1-2 minutes.
  • Add 1 egg to the dough and beat with a spoon. It will look very curdled – but don’t worry. Keep beating and it will come together.
  • Add the other egg and beat, it will look curdled again, but keep beating the mixture and it will come together to form a smooth dough.
  • Stir in 75g grated cheese.
  • Place tablespoons of the mixture onto the prepared tray, using two spoons to create a round ball, leaving space in between each gougére as they will expand slightly.
  • Use a wet finger to tidy the cheese puffs up, smoothing any stray bits as these can catch and burn.
  • Sprinkle with the remaining cheese and place into the oven.
  • Cook for 10 minutes, then reduce the oven temperature to 210˚C/ 190˚C fan / 374˚F and cook for 15 minutes until the cheese gougeres are golden brown and puffed up. When you tap one on the bottom it should sound hollow.
  • Allow to cool for 5 minutes before serving.
  • Best served warm. If you need to crisp them up, reheat in a preheated oven at 180˚C/ 356 ˚F for 5-8 minutes.

Notes

Estimated costs (using parmesan cheese): Australia $3.62. Per cheese puff = $0.30 (using tasty cheese): $2.41. Per cheese puff = $0.21.
UK £2.31 Per cheese puff = £0.20p
America – I have yet to calculate the estimated costs to make this recipe in the US. If this would be of help to you please let me know and I’ll get adding up 🙂
Plain flour – all purpose flour.
Butter – unsalted butter. Depending on the cheese you use, they can be salty so best to use unsalted butter.
Eggs – I use size large eggs.
Cheese – Gruyere is the classic cheese used to make gougeres, however you can use Comté or another hard cheese like Emmental. I often make these cheese choux buns with cheddar cheese or tasty cheese and they turn out just as well. Use Cheddar cheese or parmesan to sprinkle over the top. Use freshly grated cheese rather than pre-grated.
Nutmeg – this is optional but adds lovely background flavour to the gougéres.
Piping gougéres: if you prefer to pipe the cheese puffs then do, or use two spoons to get the round shape.
Make ahead: Make them up to 2 days ahead and reheat in the oven at 180˚C/356˚F for 5-8 minutes before serving.
Freeze: Cool cooked cheese puffs completely then freeze on a tray until frozen solid before transferring to a container/bag. They will freeze for up to 2 months. Cook from frozen at 180˚C/356˚F  for 10-12 minutes, until warmed through. 

Nutrition

Calories: 87kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 42mgSodium: 81mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 198IUCalcium: 59mgIron: 1mg
Keyword cheese choux, cheese puff, gougeres, savoury choux

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

No Churn Biscoff Ice Cream

· Leave a Comment

This no churn Biscoff ice cream recipe is packed with crunchy Lotus Biscoff cookies and swirls of sweet Biscoff spread to create an ice cream that is packed with Biscoff flavour.

Enjoy on its own or add a scoop to hot apple crumble for the most delicious comforting dessert!

Biscoff ice cream in a round tub drizzled with Biscoff cookie butter.

It is no secret that my family are huge fans of Lotus Biscoff biscuits and Biscoff spread. From making the simplest 3 ingredient Biscoff butter cookies and 3 ingredient Biscoff truffles, to the most delicious Biscoff cheesecake, they are ingredients we use on a regular basis.

[feast_advanced_jump_to]

Why we love this recipe

  • This is a no churn ice cream recipe, so you don’t need an ice cream maker to make it.
  • Using the same base as this no churn passionfruit ice cream, this Biscoff ice cream recipe could not be easier to make!
  • It is made with just 5 ingredients.
  • This ice cream is not only so good served on its own or in an ice cream cone, but makes a delicious side to many desserts. See the ‘Serving Ideas’ section below for a few of our favourite ways to serve this ice cream.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Cream – thickened cream, double cream or heavy whipping cream.
  • Sweetened condensed milk – I recommend using the full fat and full sugar condensed milk as this makes the creamiest ice cream with a richer flavour.
  • Lotus Biscoff cookies – you could use speculoos cookies or ginger biscuits as an alternative to Biscoff cookies.
  • Lotus Biscoff cookie butter – I prefer to use the smooth cookie butter but you can use crunchy cookie butter if you prefer.
  • Vanilla – vanilla bean paste or vanilla extract. This makes the base into a vanilla flavoured ice cream. However I have made this Biscoff ice cream without vanilla and it still tastes delicious!
Ingredients needed to make the ice cream recipe weighed out and placed in seperate bowls.

How to make Biscoff ice cream from scratch

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. In a large mixing bowl, whisk the cream condensed milk and vanilla and with a hand-whisk or electric mixer. Whisk until thick (see the first image below).
  2. Roughly break the Biscoff biscuits and lightly fold in to the cream mixture with the Biscoff cookie butter.
    • TIP: Don’t crush the biscuit crumbs too finely – you want crunchy bursts of biscuit in the ice cream.
    • TIP: Don’t stir the spread / cookie butter in too much as you want pronounced swirls.
Cream and condensed milk whisked to soft peaks.
Lotus biscuits and cookie butter added to the whipped cream.
  1. Pour the ice cream mixture into a freezer-safe container.
  2. Decorate with extra Biscoff spread and cookies and place in the freezer to set.
The mixed ice cream in the mixing bowl.
The ice cream in a tin sprinkled with crushed Biscoff biscuits.
Close up of Biscoff ice cream in the tub swirled with Biscoff cookie butter and topped with crushed Biscoff cookies.

FAQ

What containers can I freeze homemade ice cream in?

A freezer-proof plastic container like a Tupperware with a lid is great for freezing ice cream in as the lid helps protect the ice cream from getting freezer burnt. You can also use a loaf pan and wrap it with cling film.

Why is condensed milk used to make ice cream?

Condensed milk takes the place of the sugary egg custard that is often used as the base of ice cream. Because condensed milk contains less water, you don’t need to churn it to remove the ice crystals like you do in traditional ice cream.

My recipe tips

  • When breaking up the biscuits – leave some chunks, around 1 cm / 0.5 inches in size, as these will add crunch and bursts of flavour.
  • When stirring in the cookie butter – don’t mix too much as you want rich bursts of cinnamon Biscoff flavour amongst the creamy ice cream.
  • You can also make this ice cream in a stand mixer with the whisk attachment.
  • Allow the ice cream to stand at room temperature for 5 -10 minutes before serving, to make it easier to scoop out and serve.
  • Don’t use low-sugar or low fat alternatives when making the ice cream. I have tested making the ice cream with both skim and reduced sugar condensed milk. With both the texture was not as smooth creamy as ice cream made with standard sweetened condensed milk.
Close up of the tub of Biscoff ice cream with a couple of scoops taken out.

Serving Ideas

Biscoff ice cream is delicious on it’s own; a scoop or two in a bowl or in a cone, topped with extra Biscoff spread 😉 However Biscoff also pairs well with fruit:

Make ahead/storage

Store the ice cream in the freezer for up to 8 weeks. Cover with a lid or wrap the tin well with cling film / cling wrap to prevent the ice cream from getting freezer burnt.

Variations

  • Chocolate chips – add a handful of chocolate chips or chocolate chunks in with the cookie crumbs.
  • Nuts – a handful of toasted and cooled roughly chopped almonds or hazelnuts would be an amazing addition to this ice cream, or some pecans or walnuts. Toasting them before adding to the ice cream base brings out their flavour.

Why not try…

You may also like these other easy Biscoff recipes:

A scoop of Biscoff ice cream in a cone, with Lotus Biscoff biscuits to the side and scattered around the cone.

No Churn Biscoff Ice Cream

Author: Robyn

This no churn Biscoff ice cream recipe is packed with crunchy Lotus Biscoff cookies and swirls of sweet Biscoff spread to create an ice cream that is packed with Biscoff flavour!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Freezer 5 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine International
Servings 12 people
Calories 351 kcal

Ingredients
  

  • 600ml (2½ c) thickened cream double cream or heavy whipping cream.
  • 400g (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla essence or vanilla bean paste
  • 100g (3½ oz) Lotus Biscoff Cookies roughly broken
  • 4 tablespoons Lotus Biscoff spread divided into 3 tablespoon and 1 tablespoon.
  • 2-4 Lotus Biscoff cookies for the top, optional

Instructions
 

  • In a large bowl whisk the cream with the sweetened condensed milk and vanilla essence / bean paste until thick and starting to form soft peaks using an electric whisk.
  • Lightly stir through the roughly broken Biscoff biscuits and 3 tablespoons of the Biscoff spread, taking care not to mix the Biscoff spread in too much – you want to leave some visible swirls of the spread.
  • Pour into a loaf tin or freezer-proof plastic container.
  • Swirl the remaining Biscoff spread over the top and sprinkle with the extra cookies (optional).
  • Place into the freeze and freeze for at least 5 hours, or until set.
  • Bring out of the freezer 5-10 mins before serving to make it easier to scoop.
  • The ice cream will keep in the freezer for up to 8 weeks, covered or wrapped well in clingfilm to protect against freezer burn.

Notes

Cream – thickened cream, double cream or heavy whipping cream.
Sweetened condensed milk – I recommend using the full fat and full sugar condensed milk as this makes the creamiest ice cream with a richer flavour.
Lotus Biscoff cookies – you could use speculoos cookies or ginger biscuits as an alternative to Biscoff cookies.
Lotus Biscoff cookie butter – I prefer to use the smooth cookie butter but you can use crunchy cookie butter if you prefer.
Vanilla – vanilla bean paste or vanilla extract. This makes the base into a vanilla flavoured ice cream, however I have made this Biscoff ice cream without vanilla and it still tastes delicious!
When breaking up the biscuits – leave some chunks, around 1 cm / 0.5 inches in size, as these will add crunch and bursts of flavour.
When stirring in the cookie butter – don’t mix too much as you want rich bursts of cinnamon Biscoff flavour amongst the creamy ice cream.
You can also make this ice cream in a stand mixer with the whisk attachment.
Allow the ice cream to stand at room temperature for 5 -10 minutes before serving, to make it easier to scoop out and serve.
Don’t use low-sugar or low fat alternatives when making the ice cream. I have tested making the ice cream with both skim and reduced sugar condensed milk and the texture was not as smooth creamy as ice cream made with standard sweetened condensed milk.

Nutrition

Calories: 351kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 85mgPotassium: 179mgFiber: 0.1gSugar: 23gVitamin A: 836IUVitamin C: 1mgCalcium: 129mgIron: 0.4mg
Keyword Biscoff ice cream, no churn biscoff ice cream, no churn ice cream

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Garlic Bread Baguette

· Leave a Comment

This garlic bread baguette recipe takes just minutes to make from scratch. With crunchy golden bread and a soft, buttery garlicky centre, this is an easy side that will get devoured in minutes!

Baguette garlic bread on a wooden board with some slices on their side to show the buttery filling.

A few slices of air fryer garlic bread is a quick and easy side for tomato pasta or pesto lasagna; but oven baked garlic bread baguette is a classic, and the crunchy edges and soft garlicky middle are something that only baking garlic bread in the oven can produce. You can make this garlic bread recipe with a fresh baguette, but it is also a useful recipe that I often make when I have half a leftover baguette going stale in the pantry, if I am not going to turn it into homemade croutons or Pangrattato (Italian breadcrumbs).

[feast_advanced_jump_to]

Why we love this recipe

  • Making garlic bread using a baguette is an easy recipe for a slightly stale baguette and a great way to use up leftovers.
  • Garlic bread from baguette is a classic; it could even be classed as a retro recipe.
  • This easy baguette garlic bread recipe is loved by kids as well as adults.
  • Cooking the baguette in foil helps create that perfect combination of crunchy bread and soft garlicky centre.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • French baguette – you can use another bread like a sourdough loaf or ciabatta, but it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
  • Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
  • Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
  • Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
  • Fresh chives – these are optional, but add a lovely mellow garlic flavour.
  • Sea salt
Ingredients needed to make the recipe measured out and placed in individual bowls.

How to make this baguette garlic bread recipe

Homemade garlic bread baguette is a quick and easy recipe that takes just 5 minutes to prepare.

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Make the garlic butter: In a small bowl beat the softened butter with a wooden spoon. Add the crushed garlic, chopped fresh parsley, chives, and salt, and stir to combine.
  2. Using a bread knife or other serrated knife, cut the bread into slices taking care to not cut all the way through to the bottom. TIP: If you do happen to cut all the way through – something I have often done by mistake – just butter as normal, press the slice against the other slices and make as per the recipe.
Butter mixed with garlic, parsley and chives in a bowl.
The sliced baguette on a wooden board.
  1. Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
  2. TIP: If there is any leftover garlic butter, spread it on top of the baguette like in the image.
Filling the baguette slices with the garlic herb butter.
The baguette on a sheet of foil with the leftover garlic butter spread on top of the baguette.
  1. Wrap in foil and place on a baking tray / baking sheet then place in to the preheated oven.
  2. Bake until golden brown and then serve straight away.
The garlic baguette in a tin foil parcel.
The freshly baked garlic bread still in the foil, with it opened to show the golden brown, juicy garlic bread.
Baked garlic bread baguette in foil, with the foil opened to show the golden bread.

FAQ

Should garlic bread be soggy?

Garlic bread should be crunchy on the outside and soft and moist – but not soggy – on the inside.

My recipe tips

  • If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
  • Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.
  • This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
Side view of baked garlic bread to show the melted butter-garlic mixture.

Serving Ideas

  • This garlic baguette is the perfect side dish to a bowl of hot soup, we love it with this roast pumpkin soup or carrot and lentil soup.
  • On the side of your favourite pasta dish such as tuna pesto pasta. Not only is garlic bread a delicious side dish, but it is a great way to make the meal go further if extra guests suddenly arrive!

Make ahead/storage

This homemade garlic bread is best freshly made, however you can reheat leftovers: store in the fridge in an airtight container for up to 2 days, but into individual slices then cook in a dry frying pan over a medium heat for a few minutes each side until golden.

To freeze unbaked garlic bread: fill the baguette with garlic butter, wrap well in parchment paper and freeze for up to 2 months. Cook from frozen for 20-25 minutes, until heated through.

Variations

  • Herby garlic bread – add extra freshly chopped herbs such as fresh basil, thyme, or finely chopped fresh rosemary.
  • Cheesy garlic bread – mix a little grated parmesan cheese in with the butter.
  • Lemon juice – adding a small splash of lemon juice to the garlic butter cuts through the rich butter.

Why not try…

You may also like these other family friendly sides:

A hand taking a slice of the baguette garlic bread.

Garlic Bread Baguette

Author: Robyn

This garlic bread baguette recipe takes just minutes to make from scratch. With crunchy golden bread and a soft, buttery garlicky centre, this is an easy side that will get devoured in minutes!
4.38 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine International
Servings 4 People
Calories 227 kcal

Equipment

  • 1 baking tray

Ingredients
  

  • ½ French stick approx. 30cm / 12 inch – see notes below for quantities for a longer baguette.
  • 80g (⅓ c) butter softened
  • 2 Cloves garlic crushed
  • 1 Teaspoon fresh parsley finely chopped
  • 1 Teaspoon fresh chives finely chopped, optional
  • ¼ Teaspoon salt

Instructions
 

  • Preheat the oven to 200℃ fan / 220℃ / 392℉ convection / 428℉.
  • Mix the softened butter with crushed garlic, chopped parsley, chopped chives and salt.
  • Make cuts in the baguette – around 1.5cm / 0.5 inches thick – using a sharp knife. Take care not to cut straight through the baguette.
  • Place the baguette on a sheet of foil slightly longer than the baguette.
  • Using a butter knife or teaspoon, spread the garlic butter mixture on to both sides of each slice of bread, until all the slices are coated in butter.
  • Spread any remaining butter over the top of the baguette.
  • Loosely roll the foil over the garlic bread and fold to seal all edges.
  • Place on a baking tray then place in the preheated oven and bake for 10-15 minutes until the butter has melted and the baguette is crisp and golden.
  • Serve straight away.

Video

Notes

This amount of butter and garlic works for a 30cm / 12 inch long baguette, which is half a long baguette here in Australia, or one of the shorter ones. If you want to make garlic bread from a larger baguette, double the butter, garlic and herbs: 160g (⅔ c) butter, 4 cloves garlic, 2 tablespoons each of chopped parsley and chives, and ½ teaspoon of salt.
French baguette – you can use another bread like a sourdough loaf or ciabatta, it needs to be a bread that can absorb the garlicky butter but have a strong enough crust for it not to end up in a soggy mess. This amount of butter and garlic works for a 30cm / 12 inch long baguette. See the ‘Tips’ section below, or the bottom of the recipe card for butter and garlic amounts for a longer baguette.
Butter – I prefer to use unsalted butter and add a pinch of salt but you can use salted butter if you prefer, and then omit the pinch of salt.
Garlic – fresh garlic cloves. Using raw garlic cloves provides that punch of garlic that is the distinctive feature of garlic bread. Crush or finely chop the garlic, to spread the garlic flavour throughout the butter.
Fresh parsley – I often use flat leaf parsley but you can use curly parsley too.
Fresh chives – these are optional, but add a lovely mellow garlic flavour.
Sea salt
If you have leftover garlic butter, spread it on the top of the baguette – it will sink down into the bread as it melts.
Wrapping the garlic bread in foil ensures that the butter melts whilst the top and sides of the baguette become lightly golden and crunchy and don’t burn.

Nutrition

Calories: 227kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 467mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 513IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword baguette garlic bread, garlic bread from baguette, homemade garlic bread, stale baguette recipe

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Chicken and Chorizo Pasta

· 2 Comments

This chicken and chorizo pasta recipe is on the table in under 20 minutes and is an easy family dinner perfect for busy weeknights. With smokey chorizo and juicy chicken in a rich tomato sauce, this is a pasta dish that always popular with young and old alike!

Close up of a white bowl filled with chicken and chorizo pasta.

I often like to roast a chicken (or 2!) at the weekend and then use the leftover cooked chicken the followings days to make chicken and sweetcorn pie, leftover chicken curry or my favourite lunch, a chicken mayo sandwich. It’s an economic way of enjoying chicken, and helps with weeknight dinners!

[feast_advanced_jump_to]

Why we love this recipe

  • Quick and easy recipe made with a handful of ingredients.
  • Like chicken basquaise, chicken in a tomato sauce with sweet capsicum / peppers is a delicious combination. Add in some smokey chorizo and it is a guaranteed crowd pleaser!
  • A pasta dinner that kids and adults love.
  • An easy recipe for leftover chicken.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Pasta – I use pasta bows (Farfalle) for these photos but you can use your favourite pasta shapes such as penne, rigatoni, or even spaghetti.
  • Chicken – any leftover cooked chicken will work in this pasta recipe; from leftover roast chicken, bbq chicken or rotisserie chicken, to baked chicken thighs. See tips below if you want to make this using uncooked chicken.
  • Chorizo sausage – this smoked paprika pork sausage is so good with chicken! You can use cooking chorizo (a raw chorizo style sausage) or cured chorizo.
  • Capsicum – bell peppers. I like to use a red pepper and a green pepper but you can use the same colour or other vegetables like broccoli.
  • Tomatoes – tinned / canned chopped or diced tomatoes. You can use passata or puréed tomatoes instead for an even smoother tomato sauce. If you have peeled whole tomatoes then crush them with your hands or the back of a spoon before adding to the pan.
  • Tomato puree / concentrated tomato paste – for a deep tomato flavour.
  • Onion and garlic cloves – base flavour ingredients.
  • Smoked paprika – this Spanish spice adds to the smokiness of the chorizo, but mildly – it’s not like a barbecue type of smokiness!
Ingredients needed to make the recipe weighed out and placed in individual bowls.

How to make this chicken and chorizo pasta recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Cook the pasta in a large pan of lightly salted boiling water according to the packet instructions.
  2. While the past is boiling, fry the onion in the olive oil in a medium saucepan over a medium heat. Add the chorizo cubes and cook until golden, then stir in the garlic and tomato paste and the sliced capsicum / pepper and cook for a minute. TIP: cooking the chorizo before adding the rest of the ingredients not only draws out the smokey flavour, but using the oil that comes out of the chorizo adds extra flavour to the dish.
Cooked chorizo and onion in a saucepan with tomato paste added.
Sliced peppers added to the chorizo.
  1. Pour in the tomatoes and water, sprinkle in the smoked paprika and turn the heat up and gently simmer.
  2. Add the shredded chicken and heat through.
The cooked peppers and tomatoes.
Shredded cooked chicken added to the tomato and pepper mixture.
  1. Drain the cooked pasta then add to the pan with the chicken chorizo mixture and stir. Check for seasoning, adding a little salt and black pepper to taste. Serve straight away, sprinkled with fresh parsley or grated parmesan cheese.
Chorizo and chicken pasta in a serving bowl with a fork.

FAQ

What kind of meat is chorizo made of?

Chorizo is made with pork.

Can I use bacon instead of chorizo?

Absolutely! Cut the bacon into pieces and fry until crisp and golden before adding the tomato paste, garlic and capsicum / peppers.

My recipe tips

  • Salt the pasta cooking water – this adds flavour to your pasta.
  • Cook the chorizo over a low – medium heat – to allow the flavours to develop, as well as allowing it to turn a golden brown colour and become crispy, rather than catching and burning, which can make it taste bitter.
  • Save a little of the pasta cooking water and add it to the sauce if it seems a little dry.
  • Using uncooked chicken in this recipe – if you don’t have any leftover cooked chicken, you can cut chicken thighs or chicken breast in to bite size pieces and season with salt and black pepper and cook with the chorizo. Check the chicken is cooked before serving.
Budget Tip Box

Use seasonal vegetables – such as broccoli or cauliflower to reduce the cost.

Or use tinned or frozen sweetcorn, peas or other frozen vegetables.

Serving Ideas

This chicken chorizo pasta is delicious on it’s own, topped with fresh parsley or a little grated parmesan cheese; but if you have a house full of hungry mouths to feed, or want to stretch it to feed another person, serve it with:

Two bowls of pasta served with garlic bread.

Make ahead/storage

If making this chicken pasta with leftover chicken I do not recommend storing any leftovers.

If you make this recipe without using leftover chicken then store any leftovers in an airtight container in the fridge for up to 2 days.

Variations

  • Other vegetables – use tinned sweetcorn, frozen spinach, sliced mushrooms or broccoli or cauliflower florets.
  • Extra spice – add a sprinkling of chilli flakes.
  • Herbs – a teaspoon of mixed herbs or Italian seasoning would be a delicious addition.

Why not try…

You may also like these other kid-approved pasta dishes:

Close up of the chicken pasta in a bowl sprinkled with fresh parsley.

Chicken and Chorizo Pasta

Author: Robyn

This quick and easy chicken and chorizo pasta combines smokey chorizo and tender chicken with a flavour packed tomato sauce to create a simple family friendly dinner.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Course dinner
Cuisine International
Servings 4 People
Calories 350 kcal

Ingredients
  

  • 250g (8½ oz) pasta
  • 2 Tablespoons olive oil
  • 2 Cloves garlic crushed
  • 1 Small onion finely chopped
  • 2 capsicums / pepper 1 red, 1 green, sliced
  • 150g (5¼ oz) chorizo cubed
  • 1 Tablespoon tomato paste
  • 400g (14 oz) tinned tomatoes chopped
  • 120ml (½ c) water
  • 1 Teaspoon smoked paprika
  • 250g (8½ oz) leftover cooked chicken shredded / roughly chopped
  • salt
  • black pepper
  • fresh parsley to serve, optional

Instructions
 

  • Cook the pasta in boiling water according to the packet instructions.
  • Fry the onion in the olive oil for 2 minutes over a medium heat, then add the chorizo cubes and cook for 3 -5 minutes until light golden brown.
  • Add the capsicum, garlic and tomato paste and cook for 1 minute.
  • Pour in the tomatoes and water, sprinkle in the smoked paprika, salt and pepper and simmer for 3 minutes.
  • Add the cooked chicken and simmer for 5 minutes until the chicken is heated through.
  • Drain the pasta, reserving a little of the cooking water and add the pasta to the chicken and stir well. If it seems dry, add a little of the pasta cooking water.
  • Serve straight away, sprinkled with fresh parsley or grated parmesan.

Video

Notes

Pasta – I use pasta bows (Farfalle) for these photos but you can use your favourite pasta shapes such as penne, rigatoni, or even spaghetti.
Chicken – any leftover cooked chicken will work in this pasta recipe; from leftover roast chicken, bbq chicken or rotisserie chicken, to baked chicken thighs. See tips below if you want to make this using uncooked chicken.
Chorizo sausage – this smoked paprika pork sausage is so good with chicken! You can use cooking chorizo (a raw chorizo style sausage) or cured chorizo.
Capsicum – bell peppers. I like to use a red pepper and a green pepper but you can use the same colour or other vegetables like broccoli.
Tomatoes – tinned / canned chopped or diced tomatoes. You can use passata or puréed tomatoes instead for an even smoother tomato sauce. If you have peeled whole tomatoes then crush them with your hands or the back of a spoon before adding to the pan.
Tomato puree / concentrated tomato paste – for a deep tomato flavour.
Onion and garlic cloves – base flavour ingredients.
Smoked paprika – this Spanish spice adds to the smokiness of the chorizo, but mildly – it’s not like a barbecue type of smokiness!
Salt the pasta cooking water – this adds flavour to your pasta.
Cook the chorizo over a low – medium heat – to allow the flavours to develop, as well as allowing it to turn a golden brown colour and become crispy, rather than catching and burning, which can make it taste bitter.
Save a little of the pasta cooking water and add it to the sauce if it seems a little dry.
Using uncooked chicken in this recipe – if you don’t have any leftover cooked chicken, you can cut chicken thighs or chicken breast in to bite size pieces and season with salt and black pepper and cook with the chorizo. Check the chicken is cooked before serving.

Nutrition

Calories: 350kcalCarbohydrates: 17gProtein: 25gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 512mgPotassium: 831mgFiber: 5gSugar: 10gVitamin A: 2816IUVitamin C: 92mgCalcium: 65mgIron: 4mg
Keyword chicken and chorizo pasta, chorizo and chicken pasta, leftover chicken pasta

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Carrot and Coriander Soup

· 2 Comments

This easy carrot and coriander soup recipe is silky smooth, rich and comforting. Made with simple ingredients, this soup is perfect for a simple lunch, cosy dinner, or serve as a starter at your next dinner party.

Carrot and coriander soup in a bowl sprinkled with fresh coriander.

I have been making this carrot soup recipe for many years; from a budget conscious student to a tired new mum wanting a dish that was healthy, filling and warming, to a still tired mum that wants a quick and economical soup recipe that toddlers, kids and adults all love.

Carrot soups are always popular and in our house; from carrot and lentil soup made with red lentils, to smooth and silky carrot and pumpkin soup.

[feast_advanced_jump_to]

Why we love this recipe

  • This budget friendly carrot soup is made with basic ingredients – there’s a good chance you have them in your pantry already!
  • This easy carrot soup is freezer friendly – make a big batch and freeze in portions for last minute lunches or dinners.
  • It is a vegan and gluten free soup.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Carrots – Use 600g carrots which is approx. 5 medium sized carrots. Cut them into roughly the same size pieces so they cook evenly.
  • Brown onion – white onion or red onion.
  • Garlic – use a fresh clove of garlic or half a teaspoon of jarred minced garlic.
  • Ground coriander – this slightly sweet spice with a citrussy flavour provides a warming spice to the soup.
  • Ground cumin – ground cumin is a perfect pairing with ground coriander, and is another warming spice.
  • Olive oil – for sautéing the onion, garlic and carrots.
  • Stock – vegetable stock, homemade vegetable stock or, if you are not needing this soup to be vegetarian, use chicken stock.
  • Salt – to season. The amount you will need will depend on how salty your stock is.
Ingredients needed to make the soup weighed and measured out in individual bowls.

How to make this carrot and coriander soup recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Cook the chopped onion in the olive oil over a low heat until soft in a large saucepan. Add the carrots, cover with a lid and cook over a medium heat until starting to soften. TIP: slowly cooking (sweating) the carrots like this helps bring out their sweet flavour, creating a flavour packed soup.
  2. Stir in the spices and stock, bring to a boil then lower heat and simmer until the carrots are tender.
Chopped carrots in a pan once they are starting to soften.
The stock and spices added to the carrots in the saucepan.
  1. Using a hand blender, blend the soup until smooth.
  2. Check for seasoning and serve, sprinkled with fresh coriander leaves (optional).
A stick blender blending the cooked soup.
A spoon holding up a spoonful of the soup to show the smooth texture.
Carrot soup in a blue saucepan with fresh coriander leaves.

My recipe tips

  • To tell if the carrots are tender, stick a fork in one. If the fork slides in easily, then the carrots are cooked. If there is resistance, then cook for another minute or two and try again.
  • Take time to slowly cook the carrots before adding the stock as this really brings out their flavour and makes the difference between a bland soup and a flavour-packed soup.
  • If using a blender to blend the soup rather than an immersion blender, leave to cool for 10 minutes before blending otherwise you could well end up with carrot coriander soup all over you, the walls, the dog…it can get messy.
  • Taste the soup before serving, adding a little more salt if needed. Stocks can vary in saltiness so much, especially between store bought and homemade.

FAQ

What can I use instead of coriander in soup?

You can use more ground cumin, or a little garam masala in place of coriander.

Can I make soup with water instead of stock?

Absolutely! Stock adds a wonderful richness to a soup, and a level of flavour that water alone can’t recreate. However, you can make soup with water, and add extra salt and black pepper.

Serving Ideas

  • Crusty bread or hot buttered toast is a classic soup accompaniment for good reason, or try with a thick slice of Japanese milk bread, or homemade garlic bread (in the picture below) or air fryer garlic bread.
  • For something different, cheese scones or cheese and chive scones are a kiddie favourite for dunking.
  • Soup toppings: a handful of crunchy homemade croutons or Italian breadcrumbs (my favourite easy ways of using up leftover bread!), a swirl of olive oil, yogurt, or finely chopped fresh coriander or fresh parsley.
Carrot coriander soup served with garlic bread.

Storage

  • Fridge: Leftover soup will keep in the fridge for up to 3 days, either in a bowl tightly covered with cling film or foil, or in an airtight container.
  • Freezer: Cool the soup completely then place in a freezer proof container or in individual freezer bags and freeze for up to 3 months. If you freeze in bags, lie them flat in the freezer as this will allow the soup to defrost quicker.

Variations

  • I prefer to make carrot and coriander soup without potato but you can add potato, just note that potato will thicken the soup and it’s already a reasonably thick soup so you may need to add a little more stock/water.
  • Add a little heat with a pinch of chilli flakes.

Ideas for leftovers

Why not try…

You may also like these other family friendly soup recipes:

A bowl of carrot and coriander soup with a spoon ready to eat.

Carrot and Coriander Soup

Author: Robyn

This easy carrot and coriander soup recipe is silky smooth, rich and comforting. Made with simple ingredients, this soup is perfect for a simple lunch, cosy dinner, or serve as a starter at your next dinner party.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Soups
Cuisine International
Servings 4 people
Calories 125 kcal

Equipment

  • 1 medium to large saucepan with a lid

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion roughly chopped
  • 1 clove garlic crushed
  • 600g (21 oz) carrots (approx 5 carrots) peeled, trimmed and roughly chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1-1¼ litres (4-5 c) vegetable stock
  • salt to taste
  • black pepper to taste
  • fresh coriander to garnish, optional

Instructions
 

  • Fry the chopped onion in the olive oil in a medium saucepan over a low heat until soft – around 7-10 minutes.
  • Add the crushed garlic and chopped carrots and cook over a low heat with the lid on for around 10 minutes until the carrots are beginning to turn tender.
  • Add the ground coriander, ground cumin and stock, then turn the heat up and bring to the boil. Turn the heat down to a medium heat and simmer for 20 minutes until the carrot is tender.
  • Using an immersion blender blend the soup until smooth.
  • Check for seasoning, adding a pinch more salt if needed, and some black pepper.
  • Serve garnish with fresh coriander, optional.
  • Store in the fridge for up to 3 days or freeze for up to 3 months.

Notes

Carrots – Use 600g carrots which is approx. 5 medium sized carrots. Cut them into roughly the same size pieces so they cook evenly.
Brown onion – white onion or red onion.
Garlic – use a fresh clove of garlic or half a teaspoon of jarred minced garlic.
Ground coriander – this slightly sweet spice with a citrussy flavour provides a warming spice to the soup.
Ground cumin – ground cumin is a perfect pairing with ground coriander, and adds to the warming spice…
Olive oil – for sautéing the onion, garlic and carrots.
Stock – vegetable stock, homemade vegetable stock or if you are not needing this soup to be vegetarian, use chicken stock.
Salt – to season. The amount you will need will depend on how salty your stock is.
To tell if the carrots are tender, stick a fork in one. If the fork slides in easily, then the carrots are cooked. If there is resistance, then cook for another minute or two and try again.
Take time to slowly cook the carrots before adding the stock as this really brings out their flavour and makes the difference between a bland soup and a flavour-packed soup.
If using a blender to blend the soup rather than an immersion blender, leave to cool for 10 minutes before blending otherwise you could well end up with carrot coriander soup all over you, the walls, the dog…it can get messy.
Taste the soup before serving, adding a little more salt if needed. Stocks can vary in saltiness so much, especially between store bought and homemade.

Nutrition

Calories: 125kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1348mgPotassium: 545mgFiber: 5gSugar: 11gVitamin A: 25727IUVitamin C: 11mgCalcium: 69mgIron: 1mg
Keyword carrot and coriander soup, carrot soup, vegan carrot soup

HAVE YOU MADE THIS RECIPE?

I’d love to see your creation!

Or just leave a comment below!

Shortcrust Pastry Mince Pies

· Leave a Comment

With flaky pastry and rich mincemeat filling, these shortcrust pastry mince pies are a delicious addition to any Christmas party.

Shortcrust mince pies on a plate dusted with icing sugar.

Whether you use homemade fruit mince or store bought mincemeat, encasing the juicy spiced fruit in crispy flaky homemade shortcrust pastry is always a festive crowd pleaser – in our family it isn’t Christmas without a fruit mince pie!

[feast_advanced_jump_to]

Why we love this recipe

  • You cannot beat the taste of a homemade mince pie fresh from the oven, sprinkled with icing sugar and still slightly warm.
  • These shortcrust mince pies can be prepared and frozen making them so useful for entertaining.
  • I use homemade shortcrust pastry for mince pies, but you can use store bought shortcrust pastry for an even easier treat.

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

  • Mincemeat – fruit mince. You can use homemade mince meat or store bought.
  • Plain flour – all purpose flour.
  • Butter – cold butter. I prefer to use unsalted butter but you can use salted butter if you prefer.
  • Egg yolk – I use the egg white to seal the pastry and brush on top of the mince pies to avoid food waste but you can use the egg white to make amaretti biscuits or these Italian ricciarelli biscuits.
  • Cold water – make sure the water is very cold.
  • Caster sugar – this fine sugar gives the mince pies a lovely crunchy top. This is optional.
Ingredients needed to make the recipe weighed and measured and placed in individual bowls.

How to make this mince pie recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

  1. Make the shortcrust pastry: Rub the cubes of butter into the flour lightly with your finger tips, until the mixture resembles fine breadcrumbs.
  2. In a small bowl whisk the egg yolk with the cold water. Pour the egg mixture into the flour and stir with a blunt knife like a butter knife, then use your hands to bring the pastry together. Form the dough into a disk, wrap in cling film, and chill in the fridge.
The butter and flour mixed together in a mixing bowl resembling breadcrumbs.
The finished shortcrust pastry.
  1. Roll the dough out with a rolling pin on a lightly floured board. Using a round cookie cutter, cut circles out of the dough, and use them to line a muffin tray.
  2. Re-roll the pastry as needed. Take the smaller cutter and cut circles out of the pastry for the lids.
Using a cookie cutter to cut a circle out of rolled out pastry.
Pastry circles pressed into the tin.
  1. Place teaspoons of the mincemeat / fruit mince in the pastry cups, then brush the edges of the underside of your smaller circles with the egg white (or water).
  2. Place the circle on top and gently press the edges to seal.
The pastry cases filled with fruit mince.
Using a pastry brush to brush egg white on the pastry lids.
  1. Brush the tops of the mince pies with egg whites, sprinkle with caster sugar, cut a slit in the centre of the top of each mince pie with a sharp knife and then place in a preheated oven to bake.
  2. Bake until the pastry is golden brown.
Mince pies being dusted with a teaspoonful of caster sugar before going into the oven.
A hand holding a fruit mince pie on its side to show the golden pastry base.
Golden fruit mince pies in the tin fresh from the oven.

My recipe tips

  • Work the pastry lightly – if you overwork the pastry it will become tough.
  • You will need two round cookie cutters once larger than the other. If you don’t have the correct size you can use a cup or drinking glass to cut out the pastry circles.
  • If you want to add extra flavour to your mincemeat: add a little extra orange zest and juice or lemon zest, a spoonful of brandy, or a pinch more ground cinnamon or nutmeg.
  • You can make the pastry in a food processor if you prefer, using the pulse mode.

FAQ

Why are my mince pies hard?

If the mince pie pastry is tough and hard, it can be because the pastry dough was handled too much, or too much liquid was added.

Why did my mince pies stick in the tin?

You can grease the tins lightly with butter, and make sure that you don’t over fill the mince pies with mince meat, as this can boil over the tops and cause the mince pies to stick in the tin.

What nationality are mince pies?

Mince pies are thought to have originated in England, however they are now enjoyed in other countries including Australia and New Zealand.