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Copyright Beth Sachs 2017. Powered by Blogger.

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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.
Beth Sachs
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Raspberry Yogurt Ice


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 a really vibrant pink.

RASPBERRY YOGURT ICE

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

Beth Sachs
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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 ....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 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
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The Best Lasagne


The Best Lasagne
My favourite lasagne recipe of all time! Everyone will love this.


TOP TIPS FOR MAKING LASAGNE

  • For a carb free meal, replace the lasagne sheets with squash or sweet potato sheets you can buy in supermarkets.
  • For a creamier white sauce use half double cream.
  • The lasagne can be frozen uncooked for up to 3 months. Defrost thoroughly before oven baking.

OTHER MINCED BEEF RECIPES YOU MIGHT LIKE


THE BEST LASAGNE

Yield: 4

The Best Beef Lasagne

prep time: 15 MINScook time: 40 MINStotal time: 55 mins
A rich, meaty lasagne recipe using beef and pork mince.

ingredients:


  • 1 Carrot, chopped
  • 1 stalk Celery, chopped
  • 1 Onion, chopped
  • 2 cloves Garlic, crushed
  • 250g Minced beef
  • 250g Minced Pork
  • 75ml White Wine
  • 75ml Beef Stock
  • 400g tin chopped Tomatoes
  • 2 TBSP Basil
  • 1 TBSP Parsley
  • White Sauce:
  • 50g Butter
  • 50g Flour
  • 600ml Milk
  • 200g Grated Cheese (Gruyere and Parmesan)
  • 12 sheets of Lasagne

instructions:


  1. If cooking straight away preheat the oven to 180°c (160°c fan).
  2. To make the bolognese sauce heat a glug of olive oil in a large pan and fry the carrot, celery and onion for 4 mins
  3. Turn up the heat and add the garlic, beef and pork and fry until it changes colour.
  4. Add the wine, stock and tomatoes, seasoning. Simmer for 20 mins then add in the basil and parsley.
  5. To make the white sauce melt the butter in a pan, add the flour and cook for 2 mins. Gradually add the milk stirring continuously. Wait for it to thicken then take off the heat and add the cheese.
  6. To assemble the lasagne spoon a little bolognese into a large gratin dish, cover with layer of cheese sauce, then cover with lasagne sheets, repeat this until you almost reach the top, finishing with a layer of lasagne and bechamel sauce.
  7. Bake in oven for 40 mins.


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The best beef lasagne

Beth Sachs
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Lemon Drizzle Loaf


Lemon Drizzle Loaf
I'm going to be frantically baking this week as hubby's Cricket Tea is this Saturday (the weather looks dodgy at the moment though, which could mean lots of wasted food!). Despite the forecast, I started with this Lemon Drizzle Loaf cake....and it's amazing. Hopefully the cricketers will be impressed.


TOP TIPS FOR MAKING THE LEMON DRIZZLE LOAF

  • Try a lemon and lime drizzle loaf by replacing the juice of one of the lemon's with a lime.
  • The loaf cake can be frozen without the drizzle for up to 3 months. Just wrap it in baking paper then foil to keep it protected.
  • This lemon loaf is yummy when served warm with a dollop of clotted cream.

OTHER LEMON RECIPES YOU MIGHT LIKE


LEMON DRIZZLE LOAF


Yield: 8 slices

Lemon Drizzle Loaf

prep time: 15 MINScook time: 45 MINStotal time: 60 mins
A zingy lemon drizzle loaf cake

ingredients:


  • 225g Unsalted Butter, softened
  • 225g Caster Sugar
  • 4 Eggs, beaten
  • Finely grated zest of 1 Lemon
  • 225g Self Raising Flour
  • FOR THE DRIZZLE:
  • Juice of 2 Lemons
  • 85g Caster Sugar

instructions:


  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.
  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.


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Beth Sachs
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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. 


TOP TIPS FOR MAKING THE SAUSAGE NOODLE STIR FRY

  • You can chop and change the vegetables as you wish - courgettes, sweetcorn and cabbage would work well.
  • Make it veggie by replacing the sausages for tofu or quorn.
  • Like it extra hot? Add another red chilli. If you're making this for children you can omit the chilli completely.

OTHER SAUSAGE RECIPES YOU MIGHT LIKE

SAUSAGE NOODLE STIR FRY


Yield: 4

Sausage Noodle Stir Fry

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
A hearty sausage noodle stir fry recipe.

ingredients:


  • 5 Pork Sausages, skinned and each divided into 5 balls
  • 4 sheets of Egg Noodles
  • 4 TBSP Soy Sauce
  • 2 TBSP Clear Honey
  • Juice of 1 Orange
  • 2 Garlic Cloves, chopped
  • Thumb size piece of Ginger, peeled and chopped
  • 1 Red Chilli, chopped
  • 3 Spring Onions, trimmed and chopped
  • 1 Red Pepper, chopped
  • 200g Mushrooms, sliced
  • 2 TBSP of toasted sesame seeds

instructions:


  1. Preheat the oven to 200°c (180°c fan). Place the sausage balls on a baking sheet and bake in the oven for 15 minutes.
  2. While the sausages are cooking, bring a pan of water to the boil and cook the noodles, drain and set aside.
  3. In a large frying pan, heat a glug of oil then fry the garlic, chilli and ginger for 3 minutes before adding in the veg you are using and frying for 5 minutes.
  4. Make the stir fry sauce by whisking together the soy sauce, honey and orange juice.
  5. Put the noodles and cooked sausage balls into the frying pan and pour in the sauce. Serve with some toasted sesame seeds.


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Sausage noodle stir fry

Beth Sachs
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Bacon and Leek Risotto


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

TOP TIPS FOR MAKING RISOTTO

  • Add in frozen peas 5 minutes before the end for extra veg.
  • For extra creaminess stir in a tablespoon of clotted cream at the end of cooking.
  • Make it veggie by using veggie bacon.

OTHER RISOTTO RECIPES YOU MIGHT LIKE


BACON AND LEEK RISOTTO


Yield: 2

Bacon and Leek Risotto

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
A creamy and comforting Bacon and Leek Risotto recipe.

ingredients:


  • 250g Arborio Rice
  • 1 Leek , sliced
  • 3 Rashers of Smoked Bacon, chopped
  • 2 Garlic Cloves, chopped
  • 750ml Chicken Stock
  • Small handful of parsley, chopped
  • 150g Parmesan, grated
  • Salt and Pepper to serve

instructions:


  1. In a large pan, fry the leek, bacon and garlic in a little butter for 5 minutes.
  2. Turn the heat down to low and add the rice and coat in the buttery juices before adding a ladleful of stock at a time until it is all absorbed. Keep stirring.
  3. Take off the heat and add the parsley and Parmesan before serving.



Beth Sachs
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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 your Sunday roast!


TOP TIPS FOR MAKING THE PASTA SALAD

  • Make it veggie by using quorn pieces instead of chicken.
  • Up the veg by adding sweetcorn, pepper and spring onion to the salad.
  • The salad is great for lunchboxes and will keep in the fridge for up to 3 days.
  • Some Parmesan shavings grated on top make it extra tasty.

OTHER SALAD RECIPES YOU MIGHT LIKE


HONEY MUSTARD CHICKEN PASTA SALAD



Yield: 4

Honey Mustard Chicken Pasta Salad

prep time: 5 MINScook time: total time: 5 mins
A light chicken pasta salad with a honey mustard dressing.

ingredients:


  • 300g Cooked Pasta 
  • 3 TBSP Mayonnaise
  • 1 TSP Wholegrain Mustard
  • 1 TSP Clear Honey
  • 300g Cooked Chicken
  • 1/2 Red Onion, chopped finely
  • Handful of Cherry Tomatoes, halved
  • Handful of Basil to serve

instructions:


  1. Mix together the mayo, mustard and honey and set aside.
  2. In a large bowl place the cooked pasta, chicken, red onion, tomatoes and mix through the honey mustard dressing. Serve with basil to garnish.


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Honey Mustard Chicken Pasta Salad

Beth Sachs
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