Its the first full week of the holidays here. Hopefully the weather will improve so we can get out and about and in preparation I've batch cooked several meals which I can just pull out of the freezer the night before. Whats everyone else having this week? Looking at the weather forecast I don't think its going to be BBQ weather!
Monday 27th July
Chicken Curry, Rice and Naan Breads
Tuesday 28th July
Creamy Sausage Pasta
Wednesday 29th July
Chicken Kievs, Sweet Potato Mash and Broccoli
Thursday 30th July
Oven Baked Risotto
Friday 31st July
Panini's and Salad
Saturday 1st August
Sunday 2nd August
As you can probably tell there's been lots going on here at Jam and Cream HQ over the past few weeks. Fellow Cornish blogger and designer ByRosanna has created a fantastic new blog template for me, which will hopefully allow me to take Jam and Clotted Cream to a new blogging level. Any feedback on the new design is much appreciated as I continue to tweak and tinker.
In other news Heidi is now 4 months old - where did that time go?! Lowen and Rory are on their school holidays and my house looks like a bomb site. Unfortunately the weather hasn't been good enough to get on the beach yet so we've been doing lots of baking - these lovely cookies being one of our efforts, as well as den building, watching Harry Potter and playing on the Wii. Hopefully the weather will perk up next week as we have lots of day trips planned.
A little while ago I was sent some baked strawberries to try from Urban Fruit so we teamed them with some milk chocolate chips to create these wonderfully sweet and chewy cookies. If you can't get hold of the baked strawberries then you could substitute with raisins or sultanas.
STRAWBERRY & MILK CHOCOLATE COOKIES
By Beth Sachs, 26th July 2015
150g Butter, softened
80g Light Brown Sugar
80g Granulated Sugar
1 TSP Vanilla Extract
225g Plain Flour
1/2 TSP Bicarbonate of Soda
100g Milk Chocolate Chips
100g Baked Dried Strawberries
Step 1: Preheat oven to 190c/170 Fan. Grease 2 baking sheets.
Step 2: Cream the butter and sugars with a wooden spoon in a large bowl, then beat in the vanilla extract and egg.
Step 3: Sieve the flour, bicarb and salt into the bowl and mix until combined. Gently stir in the choc chip and strawberries.
Step 4: Spoon teaspoons of the mixture onto the baking sheets and bake for 8-10 minutes. Transfer to wire rack to cool.
Prep time: 5 minutes
Cook time: 10 minutes
Yield: About 25 cookies
I was asked to develop a recipe using Westcountry dairy products in support of the Support South West Dairy Farmers campaign - set up by local company Stephens Scown. I received some goodies from Rodda's and Stapleton Farm and created these light fluffy vanilla scented scones - perfect for a Cornish Cream Tea! Enjoy the sunshine and don't forget to pledge your support to the campaign by signing up on the website.
VANILLA YOGURT SCONES
By Beth Sachs, 10 June 2015
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter, cut into cubes
- 4 tbsp golden caster sugar
- 150g vanilla full-fat yogurt - I used Stapleton Yogurt.
- 4 tbsp full-fat milk
- 1/2 tsp vanilla extract
- 1 egg beaten with 1 tbsp milk, to glaze
- Jam and Roddas Clotted Cream to serve
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Prep time: 10 minutes
Cook time: 12 minutes
I'm keeping the meals simple this week to ease us back into the school routine. The kids are having their favourite paprika pork on Monday which they love with noodles, whilst Hubby and I are looking forward to the sticky sausage baguettes on Saturday which I'll serve with coleslaw and salad.
Paprika Pork with Noodles and Broccoli
Tuesday 2nd June
Wednesday 3rd June
Thursday 4th June
Gammon, Egg and Chips
Friday 5th June
Picnic at a local festival
Saturday 6th June
Sticky Sausage Baguettes with Coleslaw and Salad
Sunday 7th June
Home Made Pizza
Baileys recently asked me to develop a recipe using their famous whisky and cream liqueur. With the summer barbecue season nearly here I decided to make an indulgent creamy baked cheesecake to feed a crowd. This can be made a day in advance but leave off the cocoa powder and crushed Flake until just before serving.
BAILEYS CHOCOLATE CHEESECAKE RECIPE
By Beth Sachs, 28th May 2015
An indulgent baked cheesecake, perfect for summer BBQ's
Ingredients: for a 25cm Springform tin
For the base
- 85g Hot melted butter
- 14 Dark Chocolate Digestives, blitzed in a processor to crumbs
- 900g Full Fat Cream Cheese
- 200g Caster Sugar
- 5 TBSP Plain Flour
- 25ml Baileys
- 3 Large Eggs, beaten
- 285ml Soured Cream
- 142ml Soured Cream
- Cocoa Powder for dusting
- 2 Cadbury's Flakes, crushed to sprinkle on top
Step 1: Preheat oven to 180c/fan 160. Line the base of a 25cm springform tin with baking paper and lightly oil the sides.
Step 2: Mix together the base ingredients, press into the tin and bake for 10 mins, set aside to cool.
Step 3: Switch the oven up to 220c/fan 200. Beat the cream cheese and sugar until really smooth (I used my Kitchen Aid) then add the flour, Baileys, eggs and soured cream. Pour the mixture into the tin and bake for 10 minutes. Turn down the oven to 110c/fan 90 and bake for a further 25 minutes. Turn off oven, open door and leave in there to cool.
Step 4: Smooth the soured cream on top and put it in the fridge to set, then sift over cocoa powder and sprinkle over the crushed Flakes.
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 10 portions
Wild garlic is in abundance in my garden at the moment. I've already made some batches of wild garlic pesto which are stashed in the fridge (great for a quick and easy pasta supper) but decided to make a more robust sauce for pasta using the raw leaves. I stirred the sauce through some four cheese tortellini but any type of pasta, fresh or dried would be fine.
WILD GARLIC, MUSHROOM AND BACON SAUCE
By Beth Sachs, April 29th 2015
A creamy garlicky sauce, perfect stirred through pasta
- 4 Rashers Smoked Bacon, chopped
- 150g Chestnut Mushrooms, sliced
- Handful of Wild Garlic, shredded
- 200ml Creme Fraiche
- Handful of Parmesan, grated
- Ground Black Pepper
- Step 1: Fry the bacon in a little oil until cooked. Add the sliced mushrooms and wild garlic and stir until mushrooms are cooked (about 3-4 minutes).
- Step 2: Add the creme fraiche and parmesan and stir to combine.
- Step 3: Serve stirred through your favourite pasta with a grinding of black pepper.
- Prep time: 5 mins
- Cook time: 10 mins
- Yield: serves 2 as a pasta sauce