Pumpkin is the most perfect autumnal flavour and I loved capturing it in this lovely light bundt cake. Topped with pumpkin sugar glaze, this would make a fantastic centrepiece for any get-together!Read More
Perfect clouds of marshmallow fluffiness spiced with a hint of pumpkin to welcome the start of autumn!Read More
Autumn has arrived in my kitchen! This is one of my favourite times of year and I just love the abundance of fruit that fall brings with it. This apple and caramel cake is a perfect everyday cake made super special topped with apple cider caramel and roasted Pink Lady crisps!Read More
I didn't need much of an excuse to whip up a batch of cupcakes. Then I found out it was National Cupcake Week and it was just like kizmet!! Hello, Nutella and Almond Cupcakes with Whipped Chocolate Cream Frosting :) Where have you been all my life?!Read More
Clinging to the summer days of warm winds and the beautiful sunshine of our holidays, these mini cherry clafoutis are perfectly delicious. Light, almondy and studded with rich red cherries - the perfect treat!Read More
We're enjoying an Indian summer here in London and this beautifully light semifreddo is a perfect refresher for the heat. Sweetened with orange blossom honey and packed with raspberries and pistachios, this is a lovely treat for a warm sunny day before autumn sets in!Read More
I love the combo of raspberries and pistachios and they are just divine in these lovely millefeuilles. Pistachio paste can be quite an investment but it's so simple to make and transforms your cream into the sublime! Combined with raspberries and puff pastry, your friends and family will love you forever :)Read More
Panzanella has been the taste of my summer. Garlanded with the ripest of peaches, tomatoes and avocadoes, on a bed of the most delicious ciabatta and scattered with torn mozarella and parmaham rosettes. A wonderful base recipe for you to create your own personalised panzanella!Read More
Coconut Sago Pudding is a beautiful asian fusion dish inspired by our travels in the southern hemisphere. Very similar to rice pudding, it has the delicious flavour of coconut and is sweetened with honey. Eaten warm it's just amazing!Read More
Beautiful Bellini Jellies bringing a touch of summer to your dinner parties! Fresh peaches and mint leaves encased in a jelly of prosecco and peach juice. Perfect to share with friends :)Read More
Nothing beats homemade shortbread. This is my very favourite recipe -- a lovely rich buttery shortbread with a delightful crunch. It's especially decadent when topped with this beautiful rich lemon frosting made with freshly squeezed lemon juice. It's just divine!Read More
This Lavender Lemonade is the perfect drink for long, lazy days in the sunshine. Freshly squeezed lemon juice and water with a stunning lavender sugar syrup over ice. Deliciously refreshing!Read More
Slightly in love with my mini skillet pans and these delicious Peanut Butter and Chocolate Chip Cookies baked perfectly in them! Crunchy yet squidgy cookies bejewelled with gooey chocolate pieces. How can you resist?Read More
Perfect for summer days, this beautiful Nectarine Rose & Custard Tart is the best for entertaining family and friends. A sweet pastry filled with whole egg custard and topped with slivers of sweet, ripe nectarines. Absolutely delicious and look stunning!Read More
Delightful mini doughnuts packed full of banana and chocolate chips, then topped with the best caramel sauce EVER. These doughnuts are so lovely and light (I can't wait to try them topped with chocolate sauce and sprinkles!)Read More
This super dense chocolate cake covered with a rich fudgy sauce is perfect for afternoon tea or a cosy supper with friends. This is my first bake from John Whaite's Perfect Plates in 5 Ingredients and features a rather odd secret ingredient. Can you guess what it is?Read More
Ultimate Chocolate Brownies. A bold claim but these chocolate brownies are super dense, truffle-like and the most chocolatey brownies I've ever tasted!Read More
I'm so excited to have finally made a cake from Tessa Huff's Layered. I've been seeing my favourite bloggers making Tessa's different cakes to celebrate the launch of her book and am happy that I finally got to taste one for myself. And it's divine! This semi-naked London Fog Cake is a beautiful chocolate cake covered and filled with Earl Grey Swiss Meringue Buttercream. Super yummy!Read More
This delicious Salted Caramel Magic Custard Cake is perfect for sharing with friends this bank holiday. Layers of Genoise sponge, silky caramel custard and a moist cake base. And the magic? All this from one simple batter!Read More
The great thing about living in London (and one of my favourites) is that we're so close to amazing cafes, shops and restaurants within a stone's throw of us. It's perfect if you run out of some ingredient, fancy popping out for a drink with friends and we walk everywhere. The cafe culture has certainly given us fantastic eateries, delis and patisseries!
We have a cafe close to us which is the place for meeting up with friends for a cuppa and enjoying some of their freshly baked goods. But as much as I enjoy eating their wares, it always inspires me to want to make my own versions at home. One of my lunchtime favourites is the Spinach and Feta Roll and now I've created a homemade version, I can see it frequenting my kitchen on a regular basis :)
This little roll is super tasty and is filled with a mixture of spinach and feta, rolled in a blanket of puff pastry and then topped with eggwash, parmesan and fennel. They are simple to make but are delicious and you can have them freshly baked on your table in next to no time. I've never been a fan of aniseed but the fennel really does add a lovely twist to these and with the parmesan, a perfect crisp exterior to the little rolls.
We start by making the filling. I use frozen spinach and cook it in a small saucepan with a couple of tablespoons of water for around 5 minutes or until the spinach fully defrosts. Then we need to remove some of the water, so it's placed in a sieve and the water squeezed out by pressing the spinach against the sieve sides with the back of a spoon. Once we've removed most of the water, the spinach goes into a small bowl. The chopped feta is added and mashed together with the spinach using a fork. You're not looking for a puree consistency, but for it to be combined with small chunks of feta remaining. Next we season with a dash of nutmeg and a little salt and pepper.
Once the filling is ready, we unwrap our puff pastry and lay it on a lightly floured work surface. The pastry needs to be cut in half horizontally to make two rectangles (each rectangle will make two rolls) and then half of the filling is laid half-way down, in a line horizontally across the first rectangle. The pastry is rolled up from the bottom side to the top to make a long sausage roll and then sealed with eggwash. This is then repeated with the second piece of pastry.
Finally we brush the tops of the rolls with egg wash and then grate parmesan across the surface and sprinkle fennel seeds on top. They're popped into the oven for around 15-20 minutes. Once they're out of the oven, the rolls can be cut in half to make four rolls for sharing (or you can eat one long roll if you're really hungry!)
When we all lead such busy lives, it's nice to be able to treat yourself to a tasty lunch which doesn't take too much time to prepare but which has lots of amazing flavours and is freshly baked.
And if you're working away from home, the rolls can also be made the previous day ready for you to take with you.
Nothing's better than one of these rolls on the run!
Spinach & Feta Rolls
Makes 4 rolls (1 roll per person)
- 200G FROZEN SPINACH
- 120G FETA, CRUMBLED INTO PIECES
- 320G PUFF PASTRY
- 1 TSP NUTMEG
- SALT AND PEPPER (for seasoning)
- 1 EGG, LIGHTLY BEATEN (this is the eggwash)
- 2 TBSP FENNEL SEEDS
- 2 TBSP PARMESAN, GRATED
- Preheat the oven to 180 degrees (fan)
- Place the frozen spinach into a small saucepan with a couple of tablespoons of water and heat on a medium heat until the spinach is completely defrosted
- Transfer the spinach to a sieve and using a fork, press the spinach against the sides of the sieve to remove as much water as possible
- Put the spinach in a small bowl and add the crumbled feta cheese
- Add the nutmeg, salt and pepper to taste and then combine them with a fork -- you're looking for the ingredients to be combined but not over-mixed as you don't want a puree consistency
- Remove your puff pastry from the fridge
- Lay it on a lightly floured board with the long sides at the top and bottom of your board
- Cut the pastry in half down the middle from left to right so you have two pieces of pastry
- Half-way down each piece of pastry, spread a line of filling evenly from left to right
- Roll each piece of pastry from top to bottom so you have a long sausage roll and then seal the pastry with a line of eggwash
- Brush the top of each roll all over with eggwash, then grate parmesan across the surface and then sprinkle the fennel seeds on top
- Place on baking paper on baking trays and then bake for around 15-18 mins -- when they're ready the tops should be a lovely golden brown
- Remove from the oven and eat immediately -- or allow to cool and eat the next day :)