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Showing posts from December, 2008

Cheddar Cheese Risotto

I was a little bit dubious about this Nigella recipe - but as ever, it was delicious. A quick and comforting meal any day of the week. Use a strong cheddar if you can - I used Davidstow Extra Mature!

By Beth Sachs, 23rd December 2008

1 tbsp oil1tbsp butter1 leek, sliced finely300g Risotto Rice125 ml dry white wine1/2 tsp Dijon mustard1 litre hot vegetable stock125g Cheddar, cubedChives, chopped Instructions:
Step 1: Melt butter and oil and soften leek for 10 minutes.Step 2: Add rice and fry for 1 minute, add wine and mustard and stir until wine evaporated.Step 3: Gradually add stock, ladleful at a time, until rice is cooked and liquid absorbed.Step 4: Take off heat and stir through cheddar and chives.

Christmas Cupcakes

Some festive cupcakes for you to try. Not much time to write anything else - I've got too much to do! I thought I was really organised...!

350g plain flour
85g golden caster sugar
85g light muscovado sugar
1 tbsp baking powder
zest 2 small oranges
2 eggs
284ml carton soured cream
1 tsp vanilla extract
100g butter , melted
Method: Step 1: Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Step 2: Mix the flour, sugars, baking powder and zest. Step 3: In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don't overbeat. Spoon into cases. Step 4: Bake for 25 minutes Step 5: Cool and decorate with butter icing and festive sprinkles

Curried Mince and Peas

Cheap, easy and with only a handful of ingredients this is the perfect midweek meal to satisfy the whole family. If you like it a bit hotter try making it with Madras curry paste rather than the Tikka paste specified in the recipe.

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Curried Mince and Peas
by Beth Sachs December-07-2008 A quick and easy curried mince and peas recipe. Ingredients 1 Onion, chopped4 TBSP Tikka Curry Paste750g Minced Beef200ml Beef Stock400g tin Chopped Tomatoes100g Frozen Peas Instructions Step 1: Heat 1 TBSP oil in a pan and fry the onion for 5 minutes.Step 2: Add the minced beef and fry for another 5 minutes.Step 3: Stir in the tikka paste then pour in the tomatoes and stock. Simmer for 15 minutes.Step 4: Add the frozen peas and cook for 5 minutes before serving.
Details Prep time: 10 mins Cook time: 40 mins Total time: 50 mins 
Yield: 4

Chocolate Yule Log

This 'Nigella' inspired Yule Log has gone straight in the freezer ready to be pulled out on Christmas Eve, sprinkled with some icing sugar, and maybe, just maybe 2 little robins on top (as my Nan used to do).

I feel like I'm really on top of my Christmas preparations this year. Last Christmas was way toooo hectic - I got married on the 29th December so Christmas went by as a bit of a blur. This year I just want to relax with the family, eat what I want (I had to be a bit careful last year) and be 'merry'(and you all know what that constitutes in my book). Bring it on!!!!!!
For the cake;
6 Eggs separated
150g Caster Sugar
50 g Cocoa Powder
1 tsp Vanilla Extract

For the Icing:
175g Dark Chocolate
250g Icing Sugar
225g Butter, softened
1 tsp Vanilla Extract

Step 1: Preheat oven 180c and line a swiss roll tin with baking parchment (let it overhang the edges)
Step 2: Whisk the egg whites until the form stiff peaks and continue to whisk while you add 5…

Nigella's Christmas Spiced Chocolate Cake

I've stashed it away in the freezer - just like Nigella told me to do - ready for Christmas Eve when I will be serving it with some Cointreau Cream.

The smell of this cake was amazing, with the orange zest, espresso and cinnamon. I was little bit worried about adding the cinnamon as I am not a huge fan - but I've given it a go and if the smell is anything to go by it will taste just fine.

150g Dark Chocolate
150g Butter
6 Eggs
250g Sugar
1 tsp Vanilla Extract
100g Ground almonds
1 tsp Cinnamon
Pinch of ground cloves (I didn't have any so didn't add this)
Zest of 1 Orange (Nigella uses a clementine)
4 tsp Instant Espresso powder

Step 1: Make sure all ingredients are at room temperature.
Step 2: Preheat oven to 180c. Butter sides and line base of 23cm springform tin.
Step 3: Melt chocolate and butter together in microwave and set aside to cool
Step 4: Beat eggs, sugar and vanilla until thick, pale and moussy. They should have doubled in size.
Step 5: …