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Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

Banana and Date Loaf



I haven't done any baking for ages and at 6am this morning suddenly got an urge to get the Kitchen Aid out. I'd bought some dates in the hope of trying a sticky toffee pudding - but it never happened. So rather than them languishing in the cupboard I decided to use them in this wonderful sticky moist loaf. Needless to say I always have over ripe banana's in my fruitbowl too.

I'm eating a slice now and it is really delicious - give this one a go!!

Ingredients:
130g stones dates, chopped
2 ripe Banana's, mashed
1 TBSP Golden Syrup
90 unsalted butter
90 Soft Brown sugar
2 eggs
2 TBSP Milk
280g Plain Four
1 TSP Baking Powder
1/2 TSP Sea Salt
1/2 TSP Cinnamon

Method:
Step 1: Preheat oven to 190c. Add dates, banana's and syrup to large bowl and mix
Step 2: Cream butter and sugar then add eggs and milk. Sift in flour, baking powder, salt and Cinnamon and mix thoroughly
Step 3: Mix creamed mixture into banana and dates and then spoon into a 20cm loaf tin (buttered) and bake for 60 minutes.
Beth Sachs
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Sloppy Joe Bake



I made this dish, what seems like an age ago. It was delicious and I would be more than happy to use the chilli mince in place of my usual chilli con carne recipe. I loved the garlic bread on top - who doesn't like garlic bread!



Ingredients:
500g pack lean minced beef
2 Onions, roughly chopped
2 tsp oil
2 tsp ground cumin
1-2 tsp mild chilli powder , depending on whether you like it spicy
400g can chopped tomatoes
600ml beef stock
1 garlic baguette, split into slices



Method:
Step 1: Brown the mince in a non-stick pan for a few mins, then tip into a bowl. Whizz the onions in a food processor until finely chopped (or roughly grate if you don't have one). Tip into the pan with the oil, then cook for 2-3 mins until soft. Add the spices, cook for 1 min. Return the mince to the pan with the tomatoes and stock, then bring to a boil. Simmer for 20 mins.
Step 2: Heat oven to 200C/fan 180C/gas 6 and spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then bake for 12 mins until the bread is crisp on top.


Beth Sachs
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Cheesy Tuna Pasta Bake


I spied this recipe in BBC Good Food Magazine and it is fantastic. It's easy and quick to pull together and so so tasty. I tweaked the recipe slightly - the main change being the addition of Creme Fraiche and Parmesan. Even Lowen, who is going through a slightly fussy phase, seemed to enjoy this. 


Ingredients:
400g Pasta (I used Cavatappi)
200g Tin Tuna in Oil
190g Jar of Pesto (I used Sun Dried Tomato)
200g Cherry Tomatoes, halved
200g Cheddar, grated
75g Parmesan, grated
2 TBSP Chopped Parsley
1 TBSP Creme Fraiche

Method:
Step 1: Cook pasta according to instructions
Step 2:Put tuna with oil, pesto, cheddar and tomatoes a large bowl then stir through the creme fraiche and parsley. Drain the pasta and mix
Step 3: Pour into an ovenproof dish and sprinkle over the parmesan - grill for 3 minutes until bubbling and golden.
Beth Sachs
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Cider Chicken in a Creamy Mushroom Sauce




This was totally scrummy. I was a little sceptical about adding the anchovies as hubby doesn't like them - but he didn't even know they were in there! This is going on the make again pile.

Ingredients
2 tbsp olive oil
2 shallots
3 chicken breasts
2 anchovy fillets
200ml cider
150g button mushrooms
4 tbsp double cream
2 tbsp flatleaf parsley

MethodStep 1: Heat 2 tbsp olive oil in a pan and gently fry 2 shallots, sliced, for 5 minutes or until soft. Add 3 chicken breasts, sliced, and brown all over.
Step 2: Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
Step 3: Meanwhile, melt a knob of butter in a pan and gently fry 150g button mushrooms, halved, until tender. Stir 4 tbsp double cream, a squeeze of lemon juice and 2 tbsp chopped fresh flatleaf parsley into the pan with the chicken and season.

I served this dish with some rice and steamed spinach.

Recipe Source: Delcious Magazine
Beth Sachs
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Keralan Fish Curry



This is a Nigella inspired curry and I'm slightly ashamed to admit I've never actually cooked a fish curry before. I can't believe what I've been missing. Even hubby was impressed by its slightly sour but at the same time mellow flavour. Lowen thought the fish was chicken - but she ate it all up so I'll let her believe it.

Oh and other exciting news (some of you will laugh), Waitrose and Sainsburys are soon going to be less than 10 minutes from my door!!! At the moment Sainsburys is a 78 mile round trip and Waitrose 70 mile round trip.



Ingredients:
1.25kg Firm white fish, cut into chunks
2tsp turmeric
1 TBSP Oil
2 Medium Onions, sliced
2 Long Red Chili's, sliced
4cm piece fresh Ginger, sliced
Pinch Cumin
400ml Coconut Milk
1 TBSP Tamarind Paste
1 TBSP Liquid Fish Stock
Handful frozen peas

Method:
Step 1: Tip fish into bowl and add some salt and turmeric and set aside
Step 2: Fry onions in oil for 5 minutes then add chili's, ginger and cumin - fry for 2 minutes
Step 3: Pour coconut milk into a jug and add 1TBSP tamarind paste and fish stock. Using boiling water from a kettle bring the liquid mix up to the 1 litre mark and pour into pan.
Step 4: Add the fish and peas into the hot sauce and cook for a few minutes until fish is cooked through. Serve with Lemon Rice
Beth Sachs
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Slow Cooker Chinese Chicken Curry



Slow Cooker Chinese Chicken Curry


This Slow Cooker Chinese Chicken Curry was utterly delicious. It's not too hot, so the kids could to enjoy it and I could leave it going in the slow cooker all afternoon, filling my house with a yummy smell. We were hungry by tea time that's for sure. I served it with some basmati rice and poppadoms.


Slow Cooker Chinese Chicken Curry

SLOW COOKER CHINESE CHICKEN CURRY

| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 4-6 Hours on Low | Total Time: 4-6 Hours |


INGREDIENTS;

  • 2 Onions, chopped
  • 2 Garlic Cloves, chopped
  • 2 TBSP Curry Powder
  • 2 TSP Light Brown Sugar
  • 300ml Chicken Stock
  • 2 TBSP Soy Sauce
  • 5 Skinless Chicken Breasts, cut into chunks
  • 3 TBSP Cornflour
  • Chopped Spring Onion and Red Chilli to Garnish

INSTRUCTIONS: 

  • Step 1: Heat some oil in a frying pan, add the onions and garlic and fry for 2 minutes. Stir in the curry powder and fry for a further 30 seconds. Add the sugar, stock and soy sauce and bring to the boil. Remove from the heat.
  • Step 2: Toss the chicken pieces in the cornflour and lay in the bottom of the slow cooker, pour over the curry sauce, and cook on low for 4-6 hours. 
  • Step 3: Season and serve with rice.

| Author: Beth Sachs | Date: 4th March 2009 |

Beth Sachs
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