Greek'ish' Summer Salad

Greekish Summer Salad

I suffered with heartburn REALLY badly during my third pregnancy (and yes she did have a lot of hair) so it was quite timely that Rennie® asked me to develop a healthy recipe for their #SummerTreats challenge.

The criteria was that it had to be colourful, healthy and evocative of summer so I decided to adapt a classic Greek Salad and make it a bit more filling.

The addition of chickpeas and canellini beans to the usual ingredients of feta, tomatoes, olives and red onion made it a lot more robust and kept my tummy happily full from lunchtime through to dinner. The dressing was a lovely combination of oregano, lemon zest and olive oil and gave the salad a real zing.

Eat for lunch and mop up the juices with some crusty bread. Heaven.

By Beth Sachs, 3rd August 2015

  • 4 Tomatoes, chopped into large chunks
  • 100g Pitted Black Olives
  • Half a Cucumber, cut in half, deseeded and sliced
  • Small Red Onion, sliced
  • 100 Feta, Crumbled
  • 100g Chickpeas (from a can)
  • 100g Canellini Beans (from a can)
  • 1TSP Dried Oregano
  • Zest of half a Lemon
  • 4 TBSP Extra Virgin Olive Oil
  • Step 1: Place the tomatoes, olives, cucumber, red onion, chickpeas and canellini beans in a large bowl.
  • Step 2: Mix together the oregano, lemon zest and Extra Virgin Olive Oil and pour over the salad.
  • Prep Time: 10 minutes
  • Yield: 2 servings
Disclosure: This post has been supported by Rennie® in the form of a supermarket voucher. All thoughts are my own.

Meal Plan 3rd August - 9th August 2015

Well, the first full week of the holidays are done and dusted. Not much beach action going on yet, although the holidaymakers seem to be making the most of the dry weather. We just need it to warm up a bit. This coming week we have a couple of Birthday parties, a trip to Truro planned and the village Safari Supper on Saturday evening.

Monday 3rd August
Chicken, Smokey Bacon and Tomato pasta

Tuesday 4th August
Chicken Kievs, Sweet Potato Mash and Broccoli

Wednesday 5th August
Build a Burger night

Thursday 6th August
Spaghetti Bolognese

Friday 7th August
Leftover Bolognese Cheesy Pasta Bake

Saturday 8th August
Safari Supper

Sunday 9th August
Pulled Pork, Egg Fried Rice and Peas

Creamy Sausage, Pea and Mushroom Pasta

Creamy Sausage, Pea and Mushroom Pasta

You can't beat a good pasta dish and this one is my children's all time favourite, just pipping Nigella's Marmite Spaghetti (don't knock it until you've tried it) to top spot.

I make the creamy sausage sauce and pop it into the freezer, ready to pull out on a busy weeknight. If your kids don't like mushrooms - mine aren't that keen to be honest, but I continue to persevere- then swap for some diced courgettes.

By Beth Sachs, 30th July 2015


1 Onion, sliced thinly
1 TSP Dried Thyme
6 Pork Sausages, each one cut into 4 pieces
100g Mushrooms, sliced
100g Frozen Peas
1 Beef Stock Pot (I use Knorr)
200ml Double Cream
350g Pasta
Parmesan to serve


Step 1: Gently fry the sliced onion and thyme in a large frying pan until soft and starting to brown (about 10 minutes). Meanwhile cook the pasta according to instructions.
Step 2: Turn up the heat to the frying pan, add the sliced mushrooms and cook for a few minutes before popping in the sausages.
Step 3: Once the sausages are browned add the beef stock pot, cream and frozen peas. Let the sauce simmer for about 6-7 minutes.
Step 4: Drain the pasta and combine with the creamy sausage sauce. Serve with grated Parmesan.


Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 4 adults.

Meal Plan 27th July - 2nd August 2015

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
Spaghetti Bolognese

Sunday 2nd August
Eating out.

Strawberry & Milk Chocolate Cookies

Strawberry Milk Chocolate Cookies

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.

By Beth Sachs, 26th July 2015


150g Butter, softened
80g Light Brown Sugar
80g Granulated Sugar
1 TSP Vanilla Extract
1 Egg
225g Plain Flour
1/2 TSP Bicarbonate of Soda
Pinch Salt
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

Vanilla Yogurt Scones - Supporting Dairy Farmers

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.

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 
    1. 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.
    2. 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.
    3. 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
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