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Showing posts from July, 2008

Oven Baked Sausages and Tomatoes

I bought some lovely Pork Sausages, Cherry Tomatoes and a HUGE bunch of Basil at Tavistock Farmers Market on Saturday and I came up with this concoction! The photo was taken before the dish was finished hence sausages are not as brown as they should be. I served this with some Penne drizzled with garlic oil and crusty bread to mop up the juices.
Ingredients: Serves 3 hungry people
6 Pork Sausages
250 Cherry Tomatoes - halved
1 red onion - quartered
3 Garlic cloves -sliced
1/2 apple - sliced
Basil
2 TBSP Balsamic vinegar
1 TBSP Honey

Method:
Step 1: Roast sausages, garlic and onion in oven (200c) for 15 mins
Step 2: Add cherry tomatoes, apple, balsamic and honey - cook for further 10 minutes
Step 3: Add Basil and return to oven for 10 mins
Step 4: Serve with whatever you fancy! - I drizzled the roasting juices onto the Penne.

Raspberry Yogurt Ice

We are having really lovely weather at the moment, so I thought I'd take the opportunity to use my new ice cream maker. This recipe produces a wonderfully fresh tasting ice cream and the colour is fabulous.
Ingredients: 250g Raspberries 100g Caster Sugar 500ml Greek Yogurt
Method: Step 1:Whizz raspberries and sugar in processor Step 2: Pass through a non metallic sieve Step 3: Fold into the Greek yogurt and refrigerate for at least 30 minutes Step 4: Pour into ice cream maker and freeze according to instructions

Raspberry and Pine Nut Bars

Cricket Tea is over for another year (it will come around again sooner than I know it though!!) One of the surprise successes of the tea were these Raspberry and Pine Nut Bars - I say successes because the cricketers are a very traditional lot and generally like their traditional English classics - Cornish Splits with jam and cream, Victoria Sponge, Quiche ....so including these was a bit risky. I needn't have worried, they got very favourable comments, and several of the ladies on the catering committee even asked me for the recipe - praise indeed (believe me!).
RASPBERRY PINE NUT BARS
Ingredients:
200g plain flour
200g porridge oats
250g pack butter , room temperature, cut into small pieces
175g light muscovado sugar
finely grated zest of 1 lemon
100g pack pine nuts
2 punnets raspberries (total weight 250g/9oz)

Method:

Step 1: Preheat the oven to fan 170C/ conventional 190C/gas 5. Butter a shallow 23cm square tin. Tip the flour, oats and butter into a mixing bowl and use your fingers to w…

The Best Lasagne

This is my favourite lasagne recipe.

Ingredients:
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, crushed
250g minced beef
75ml white wine
75ml beef stock
400g tin chopped tomatoes
Salt and Pepper
2 TBSP basil
1 TBSP parsley


Bechamel Sauce
50g butter
50g flour
1 pint milk
100g grated cheese (gruyere and Parmesan)
Small pinch of grated nutmeg


12 Lasagne sheets

Method:
Step 1: Preheat oven 180c
Step 2: make bolognese sauce. Heat olive oil in pan and fry carrot, celery and onion for 4 mins
Step 3: Turn up the heat add garlic and beef, fry until it changes colour.
Step 4: Add wine, stock and tomatoes, seasoning and sugar. Simmer for 20 mins
Step 5: Add basil and parsley
Step 6: make bechamel sauce. Melt butter in pan, add flour and cook for 2 mins. Gradually add the milk stirring continuously. Wait for it to thicken then take off heat and add cheese.
Step 7: Assemble lasagne - spoon little bolognese in gratin dish, cover with layer of cheese sauce, then cover with lasagne sheets, repea…

Lemon Drizzle Loaf

I'm going to be frantically baking this week as hubby's Cricket Tea is this Saturday (weather looks dodgy at the moment though). I started with this Lemon Drizzle Loaf by Tana Ramsey....and it's good.

Ingredients:
225g unsalted butter , softened 225g caster sugar 4 eggs finely grated zest 1 lemon 225g self-raising flour FOR THE DRIZZLE TOPPING juice 11⁄2 lemon 85g caster sugar
Method: Step 1: Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Step 2: Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the …

Sausage noodle stir fry

Strange combination isn't it? Who would have thought sausages would work so well in a stir fry. But they do. The sauce made up of soy sauce, orange juice and honey gives the dish a wonderfully fragrant flavour and the sausages give it some meatiness. You can chop and change the vegetables as you wish - courgettes, sweetcorn and cabbage would work well.

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Sausage Noodle Stir Fry by Beth Sachs July-8-2008 A hearty stir fry full of flavour Ingredients 5 Sausages, skinned, divided into small balls4 sheets Egg Noodles4 TBSP Soy Sauce2 TBSP Clear HoneyJuice of an Orange2 Garlic Cloves, choppedThumb size Ginger, peeled and chopped1 Red Chilli, chopped3 Spring Onions, trimmed and chopped1 Red Pepper, chopped200g Mushrooms, chopped Instructions Step 1: Preheat oven to 200c. Place the sausage balls on a baking tray and bake for 15 minutes.Step 2: Meanwhile cook the noodles according to instructions and drain.Step 3: In a frying pan, heat a glug of oil then fry the garlic, chi…

Bacon and Leek Risotto

A perfect store cupboard supper ready in about half an hour.

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Bacon and Leek Risotto by Beth Sachs July-4-2008 A great store cupboard staple Ingredients 250g Arborio Rice1 Leek, sliced3 Rashers Smoked Bacon, chopped2 Garlic Cloves, chopped750ml Chicken StockSmall handful Parsley, chopped roughlyHandful Grated ParmesanSalt and Pepper Instructions Step 1: Fry Leek, Bacon and Garlic in 2 TBSP olive oil for 5 minutes.Step 2: Add the rice and stir to coatStep 3: Add stock a ladleful at a time until it is all absorbed. Keep stirring!Step 4: Add the parsley, Parmesan and seasoning before serving.

Details Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: 2

Honey Mustard Chicken Pasta Salad

I love chicken, adore pasta and one of my favourite salad dressings is honey and mustard - this is absolutely divine and a great way to use up the leftover chicken from Sunday!

HONEY MUSTARD CHICKEN PASTA  SALAD
By Beth Sachs, 2nd July 2008


Ingredients: 300g Farfalle3 TBSP Mayonnaise1 heaped TSP Wholegrain mustard1 TSP Clear Honey300g Cooked Chicken1/2 Red Onion, thinly slicedHandful of Basil, tornHandful Cherry Tomatoes, deseeded and quartered  Instructions: Step 1: Cook pasta in boiling salted water according to instructions on packet, drain and quickly cool.Step 2: Mix together mayo, mustard and honey and loosen with a drop of water.Step 3: Mix all the ingredients together and chill before serving. Details: Yield: serves  4 Prep Time: 15 minutes