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Christmas Giveaway: Win a Morton's Traditional Taste Turkey

Christmas Giveaway: Win a Morton's Traditional Taste Turkey


Morton's Turkey

Morton's free-range turkeys, ducks, chickens and geese are special. They use traditional birds like Norfolk Blacks and Norfolk Bronzes which are slow to mature but full of flavour. The best things take time, and these birds are no different! They start off as day-old chicks in their “turkey hotel” – a large covered area to keep them protected from the elements. As soon as they’re old enough, they move off into the great outdoors where they’re free to scratch, peck and get into mischief. The young turkeys can often be found in the trees (they’re woodland birds after all!) and it’s this sort of environment that makes them happy and keeps them healthy.
Unlike supermarket birds, Morton's poultry is free to express all their natural behaviours. By having plenty of room and space to roam around they are far less susceptible to disease as well and when the time comes, the birds are dispatched quickly, humanely and in small batches to ensure the animals never get stressed.
Turkey
Morton's are a small family run farm and have never set out to be the next “super shed” for turkey production. Their aim is to produce small, high-quality batches of poultry that taste the way poultry used to taste. Plenty of flavour, gamey and moist. That’s Morton’s Traditional Taste!
Morton's Traditional Taste have kindly offered one of their free range turkeys to one of my blog readers this Christmas. To be in with a chance of winning this great prize all you need to do is fill in the Rafflecopter widget below. Please note this competition is for UK mainland residents only please.
a Rafflecopter giveaway
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Beth Sachs
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Festive White Chocolate, Fudge & Cranberry Tiffin

Festive White Chocolate, Fudge & Cranberry Tiffin


Festive White Chocolate, Fudge & Cranberry Tiffin
It's perfectly OK to post festive recipes now isn't it? Oh good, glad you agree because my first Christmas recipe for 2017 is a good 'un. These white chocolate, fudge and cranberry tiffin squares would make an excellent sweet nibble at your Christmas party, boxing day buffet or even your school Christmas bake sale (maybe even Santa would like a square of this on Christmas Eve instead of a mince pie?). Quick, easy, but absolutely gorgeous (but maybe not so good for your teeth...sshhh I wont tell your dentist), these tiffin slices will definitely steal the show. I've used ginger biscuits in this recipe and it gives the tiffin a lovely warmth that you just wouldn't get from plain biscuits but it also acts to cut the sweetness of the white chocolate too. If you LOVE ginger then a piece of stem ginger in syrup chopped up finely and chucked into the mix would be an AMAZING addition.

It's a pretty easy recipe for making substitutions. If you're not too keen on dried cranberries for example, add raisins instead. Or, just add the same quantity of nuts. It's very forgiving so have a play around and see what you come up with! The kids and their mates polished it off in no time at all which is always a good sign. This will definitely be made again in the run up to Christmas Day.
Festive White Chocolate, Fudge & Cranberry Tiffin

TOP TIPS FOR MAKING THE WHITE CHOCOLATE CHRISTMAS TIFFIN

  • If you don't like ginger biscuits substitute for digestives or shortbread.
  • A handful of chopped pecan nuts to the mixture would give it some extra crunchy texture.
  • The tiffin can be made up to 5 days before it's needed and stored in the fridge (or a cold garage or shed if fridge space is short).
  • If white chocolate isn't your thing just use milk chocolate or a mixture of milk and dark chocolate.

OTHER FESTIVE RECIPES YOU MIGHT LIKE

Festive White Chocolate, Fudge & Cranberry Tiffin

WHITE CHOCOLATE, FUDGE & CRANBERRY CHRISTMAS TIFFIN




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White Chocolate, Fudge and Cranberry Tiffin

FESTIVE WHITE CHOCOLATE TIFFIN

A festive white chocolate, fudge and dried cranberry tiffin with crushed ginger biscuits, cherries and marshmallows.
Ingredients
  • 450g White Chocolate, broken into pieces
  • 50g Butter
  • 150g Dried Cranberries (+ a small handful for the top)
  • 100g Glace Cherries
  • 100g Mini Marshmallows
  • 100g Ginger Biscuits, crushed a bit (but not too small)
  • 100g Fudge
  • 100g White Chocolate Chips
  • Icing Sugar to finish
Instructions
Step 1: Line a 20 x 20cm tin with baking paper.Step 2: Put the 450g white chocolate pieces and butter in a microwaveable bowl and melt very carefully in the microwave (I do 10-15 second bursts and stir each time).Step 3: Let the mixture cool slightly then add the cranberries, cherries, fudge, ginger biscuits and marshmallows and stir until combined.Step 4: Spoon into the prepared tin then scatter the handful of dried cranberries on top. Pop it in the fridge to set for at least 2 hours before sifting over some snowy icing sugar and cutting into squares.

Details
Prep time: Cook time: Total time:
Yield: makes 12 small squares


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Festive White Chocolate, Fudge & Cranberry Tiffin
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Beth Sachs
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Caramel & Bramley Apple Loaf

Caramel & Bramley Apple Loaf


Caramel & Bramley Apple Loaf
Sorry it's been a bit quiet on here. We took the kids on a trip to Northern Ireland at half term and I can't tell you how impressed we were! The kids loved the Titanic quarter in Belfast as well as the Giant's Causeway on the north coast (it was blowing a hoolie, but being Cornish we were used to the wind!). I also really enjoyed the open top bus tour we did around Belfast which took in lots of landmarks and murals of the troubles like The Shankill Road and The Falls..... oh and of course I can't go without mentioning the famous Tayto crisps. It was a really interesting and enjoyable few days away and I'd thoroughly recommend it.

It's back to reality now and back to the task of using up some of my Bramley apples! I've got buckets and buckets of apples sat in my shed currently - it seems it's been a very good year for them. So far we've made countless crumbles, apple turnovers, apple muffins and lots of different types of apple cake in a bid to try and use them up. I've also got plenty of stewed apple in the freezer for crumbles and pies over the winter.

This caramel bramley apple loaf cake was a real hit and super easy to make too - everything is mixed in one bowl. There is something very comforting about apples and caramel and it's a lovely autumnal recipe for the colder days and darker nights.
Caramel & Bramley Apple Loaf

TOP TIPS FOR MAKING THIS CARAMEL APPLE LOAF CAKE

  • Try different nuts for the topping like pecans and hazelnuts instead of walnuts.
  • Feel free to make your own caramel - I'm a bit lazy and love the ease of the tinned stuff.
  • Add a handful of dried fruit to the cake mix to make it extra fruity. Raisins or cranberries would be nice.
  • The cake can be frozen without the caramel and nut topping.

OTHER APPLE RECIPES YOU MIGHT LIKE

Caramel & Bramley Apple Loaf

CARAMEL & BRAMLEY APPLE LOAF CAKE




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Caramel Apple Loaf Cake

Caramel Apple Loaf Cake

A yummy caramel apple loaf cake to use up those Bramley apples.
Ingredients
  • 175g Butter, softened
  • 200g Caramel (I used carnation)
  • 50g Light Brown Sugar
  • 3 Eggs
  • 175g Plain Flour
  • 1 TSP Baking Powder
  • 1 TSP Vanilla Extract
  • 1 Bramley Apple, peeled and chopped
  • For the topping
  • 50g Walnuts, chopped
  • 2 TBSP Caramel thinned down with 1 TSP water
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan) and line a 2lb loaf tin with baking paper.Step 2: Put all the cake ingredients in a bowl and mix with an electric hand held whisk until combined (or mix by hand with a wooden spoon).Step 3: Bake for 30 minutes then take it out of the oven and cover with foil and bake for a further 30 minutes.Step 4: Let the cake cool then top with the thinned down caramel and walnuts.

Details
Prep time: Cook time: Total time:
Yield: 10 slices



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Caramel & Bramley Apple Loaf

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Beth Sachs
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Grasmere Ginger Shortbread Fingers

Grasmere Ginger Shortbread Fingers


Grasmere Gingerbread Shortbread Fingers
We enjoyed a lovely holiday to the Lake District back in April (which seems like a lifetime ago now) and one of our abiding memories of the holiday was the delicious Grasmere Gingerbread, bought warm, straight from their tiny shop in the beautiful village of Grasmere. It was utterly amazing and I will never forget that first bite. If you're in the Lake District, you absolutely must pay a visit - but go early to avoid the bus loads of tourists that visit daily, otherwise you'll be queuing for quite a while (not that it wouldn't be worthwhile of course).

Living in Cornwall, I'm a bit far away to make regular trips up there, so I decided to try and recreate the intense gingery flavours in this Ginger Shortbread recipe and although it will never match up to the original, it comes a pretty close second. Shortbread has got to be one of the easiest things to make and bake - the food processor does all the hard work, so anyone can give this a go, whatever their level of ability in the kitchen.
Grasmere Gingerbread Shortbread Fingers

TOP TIPS FOR MAKING THE GINGER SHORTBREAD

  • Make it more gingery by adding another ball of stem ginger.
  • Sandwich two fingers together with some ginger flavoured buttercream for real indulgence.
  • The shortbread will keep for 3 days in an airtight container or can be frozen.
  • Make a double batch as it will be VERY popular!

OTHER GINGERY RECIPES YOU MIGHT LIKE

Grasmere Gingerbread Shortbread Fingers

GRASMERE GINGERBREAD SHORTBREAD FINGERS


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Grasmere Ginger Shortbread

Grasmere Ginger Shortbread Fingers

These delicious Grasmere Ginger Shortbread Fingers pay homage to the famous Grasmere Gingerbread from the Lake District in Cumbria.
Ingredients
  • 150g Plain Flour
  • 150g Plain Wholemeal Flour
  • 50g Oatmeal
  • 1 TSP Ground Ginger
  • 1/2 TSP Bicarbonate of Soda
  • 125g Light Brown Sugar
  • 1 Lump Stem Ginger from a jar, chopped
  • 125g Lightly Salted Butter, chilled and diced
Instructions
Step 1: Heat the oven to 180°c (160°fan) and grease and line a 20cm square tin.Step 2: Tip the flours, oatmeal, ground ginger, bicarb, sugar and stem ginger into the bowl of a food processor. Pulse a few times to combine. Add the lumps of butter and pulse until the mixture looks like sand.Step 3: Remove 4 TBSP of the crumbs and set aside then tip the rest of the ginger crumbs into the prepared tin. Press it down with the back of a spoon then sprinkle over the reserved crumb.Step 4: Bake in the oven for 25 minutes then place on a wire rack and cut into 16 fingers. Leave to firm up and cool before removing from the tin.

Details
Prep time: Cook time: Total time:
Yield: makes 16 fingers


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Grasmere Gingerbread Shortbread Fingers

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Beth Sachs
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Pressure King Pro Mediterranean Sausage & Pepper Casserole

Pressure King Pro Mediterranean Sausage & Pepper Casserole



I've been developing some more recipes in my Pressure King Pro recently and with the cooler weather now in charge over the UK, most of them have been warming stews and casseroles like this one - perfect food for autumn.

Super easy and very tasty this Mediterranean Sausage and Pepper Casserole is made in just 17 minutes in the Pressure King Pro, which is a life saver when you're running late from work and the kids are starving hungry. Rich and flavoursome, it tastes as though the sausages have been cooking away all day, but in fact it's only minutes!

ABOUT THE PRESSURE KING PRO

The 12-in-1 Digital Pressure Cooker creates delicious, hearty, home-cooked meals faster and easier than traditional cooking methods in minutes, rather than hours and with a simple press of a button. The 12 pre programmed settings to make cooking simple include meat, fish, rice, stew, soup, pasta, steam, browning, delay timer, fast reheat and slow cook/keep warm.

The Pressure King Pro cooks with pressurised steam, locking in more vitamins and nutrients than many other cooking methods, and infusing your food with its natural flavours and seasonings, making delicious, healthier family dinners up to 90% faster than conventional methods. You’ll get that slow-cooked taste and tenderness in minutes rather than hours. Always a plus for busy weeknights.

TOP TIPS FOR MAKING THE SAUSAGE AND PEPPER CASSEROLE IN THE PRESSURE KING PRO

  • Make it veggie by using vegetarian sausages and omitting the chorizo
  • Leftovers can be frozen for future use
  • Up the veggies by adding some cubed sweet potato or butternut squash at the same time as you add the peppers
  • If you like it hot, add 1 TSP chilli powder at the same time as the smoked paprika

OTHER PRESSURE KING PRO RECIPES YOU MIGHT LIKE

PRESSURE KING PRO SAUSAGE & PEPPER CASSEROLE



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Pressure King Pro Sausage Casserole

PRESSURE KING PRO MEDITERRANEAN SAUSAGE AND PEPPER CASSEROLE

A warming sausage casserole made in the Pressure King Pro.
Ingredients
  • 1 TBSP Olive oil
  • 12 Pork Sausages
  • 100g Chorizo, sliced into 1cm rounds
  • 2 Onions, chopped
  • 2 Garlic Cloves, chopped
  • 2 Peppers (red or yellow), chopped
  • 1 TBSP Smoked Paprika
  • 400g Passata
  • 300ml Chicken Stock
  • 1 TBSP Tomato Puree
  • 1 TBSP Worcestershire Sauce
  • 1 TBSP Dark Brown Sugar
  • 1 TBSP Dried Italian Herbs
  • 400g tin Butter Beans
Instructions
Step 1: With lid off press BROWNING function and heat oil. Brown the sausages and set aside on a plateStep 2: Press the BROWNING function again and gently fry the chorizo, onions, garlic and peppers until soft (might need a couple more presses of the BROWNING button) then add in the smoked paprika, passata, stock, tomato puree, Worcestershire sauce, sugar and italian herbs and give it all a stir. Return sausages to the pot.Step 3: Close the lid and set pressure release valve to closed. Press MEAT function and adjust timer to 17 minutes.Step 4: Allow it to go to the KEEP WARM function, release the valve, open the lid and stir in the drained can of butter beans. Serve with rice or mash.

Details
Prep time: Cook time: Total time:
Yield: serves 6


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Pressure King Pro Mediterranean Sausage & Pepper Casserole
Disclosure: I was sent a 5 litre Pressure King Pro for review purposes along with a grocery voucher.
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Beth Sachs
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Metis® Frangipane Cake

Metis® Frangipane Cake


Metis® Frangipane Cake
There's a new fruit on the block that you might not be familiar with. Metis® is a hybrid fruit created by natural cross pollination by bees between selected apricot pollen and plum blooms. It’s a family of 4 fruits; Oxy, Tonic, Safari and Aroma each with their  own special characteristics.

From deep purple to rosy pink or ruby red, the Metis® family of fruits offers a kaleidoscope of tempting colours. Don't they look beautiful?!
Metis®
Oxy – deep in colour and rich in antioxidants, complete with crunchy bite and juicy taste (this is the variety I used in this cake).
Tonic – sun drenched summers give this late August ripening Metis® extra goodness with a soft juicy bite.
Safari – a firm skin and crunchy bits develops to a deliciously sweet taste, making it a hit with kids.
Aroma – offers a full flavour experience with a distinctive taste and strong aroma.

Currently stocked in Tesco’s until November, Metis® are just as juicy as a traditional plum but easier to eat with a firmer crisper skin and therefore much better suited to lunchboxes! My kids have had them in their lunchboxes this week and enjoyed telling the other children (and teachers) in their class about them.

They are also great for baking with and this Metis® Frangipane Cake is not only yummy but also very easy to make. The slight tartness of the Metis® against the moist sweet almondy cake is yummy.
Metis® Frangipane Cake

TOP TIPS FOR MAKING METIS® FRANGIPANE CAKE

  • Add a few drops of almond extract to make it extra almondy in taste.
  • The cake will keep for up to 3 days in an airtight container
  • Serve with custard for a yummy pudding

OTHER FRUITY CAKES YOU MIGHT LIKE

Metis® Frangipane Cake

METIS® FRANGINPANE CAKE



print recipe
Metis® Frnagipane Cake

METIS® FRANGIPANE CAKE

An easy fruity Metis® Frangipane Cake.
Ingredients
  • 4 Metis® halved and stoned
  • 150g Butter, softened
  • 150g Caster Sugar
  • 1TSP Vanilla Extract
  • 1/4 TSP Cinnamon
  • 3 Eggs
  • 125g Plain Flour
  • 125g Ground Almonds
  • 1 ½ TSP Baking Powder
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan).Step 2: Cream together the butter and sugar then combine all the other ingredients (not the Metis®).Step 3: Spoon into a 20cm greased springform tin then place the Metis® cut side down into the cake batter.Step 4: Bake for 35-40 minutes until golden. Cool before releasing from the springform tin.

Details
Prep time: Cook time: Total time:
Yield: 8 slices


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Disclosure: I was sent some samples of Metis® and a grocery voucher to buy the ingredients for the cake. All thoughts are my own.
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Beth Sachs
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