Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles


Display Grid Slider


Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

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
2 TBSP Balsamic vinegar
1 TBSP Honey

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.
Beth Sachs
Share :

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.

250g Raspberries
100g Caster Sugar
500ml Greek Yogurt

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

Beth Sachs
Share :

Raspberry and Pine Nut Bars

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 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!).

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)


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 work the mixture together to make coarse crumbs. Mix in the sugar, lemon zest and three quarters of the pine nuts using your hands, then press the mixture together well so it forms large sticky clumps.
Step 2: Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly - don't pack it too firmly. Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.
Step 3: Bake for 35-40 minutes until pale golden on top. Cut into 12 bars with a sharp knife while still warm, then leave to cool in the tin before removing. Will keep for 2-3 days.

Beth Sachs
Share :

The Best Lasagne

This is my favourite lasagne recipe.

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

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, repeat this until you almost reach top, finishing with layer of lasagne and bechamel sauce.
Step 8: Bake in oven for 40 mins.
Beth Sachs
Share :

Lemon Drizzle Loaf

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.

225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
juice 11⁄2 lemon
85g caster sugar

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 drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Beth Sachs
Share :

Sausage noodle stir fry

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.

print recipe

Sausage Noodle Stir Fry
A hearty stir fry full of flavour
  • 5 Sausages, skinned, divided into small balls
  • 4 sheets Egg Noodles
  • 4 TBSP Soy Sauce
  • 2 TBSP Clear Honey
  • Juice of an Orange
  • 2 Garlic Cloves, chopped
  • Thumb size Ginger, peeled and chopped
  • 1 Red Chilli, chopped
  • 3 Spring Onions, trimmed and chopped
  • 1 Red Pepper, chopped
  • 200g Mushrooms, chopped
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, chilli, ginger for 3 minutes then add the veg you are using.Step 4: make the sauce by whisking together the soy sauce, honey and orange juice.Step 5: Combine the drained noodles, cooked sausages with the veg and pour over the sauce. Serve scattered with toasted sesame seeds.

Prep time: Cook time: Total time: Yield: 2 Adult & 2 Child portions
Beth Sachs
Share :

Bacon and Leek Risotto

Bacon and Leek Risotto
A perfect store cupboard supper ready in about half an hour.

print recipe

Bacon and Leek Risotto
A great store cupboard staple
  • 250g Arborio Rice
  • 1 Leek, sliced
  • 3 Rashers Smoked Bacon, chopped
  • 2 Garlic Cloves, chopped
  • 750ml Chicken Stock
  • Small handful Parsley, chopped roughly
  • Handful Grated Parmesan
  • Salt and Pepper
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.

Prep time: Cook time: Total time: Yield: 2
Beth Sachs
Share :

Honey Mustard Chicken Pasta Salad

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!

By Beth Sachs, 2nd July 2008

  • 300g Farfalle
  • 3 TBSP Mayonnaise
  • 1 heaped TSP Wholegrain mustard
  • 1 TSP Clear Honey
  • 300g Cooked Chicken
  • 1/2 Red Onion, thinly sliced
  • Handful of Basil, torn
  • Handful Cherry Tomatoes, deseeded and quartered 
  • 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.
Yield: serves  4
Prep Time: 15 minutes

Beth Sachs
Share :

Follow @jamandcream