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Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

Rhubarb and Strawberry Crumble




Strawberry and Rhubarb is such a great combination - you can't beat it, especially with a big helping of creamy custard

Ingredients:
550g Roasted rhubarb - see below for recipe
250g strawberries , hulled and halved
FOR THE CRUMBLE
85g plain flour
50g golden caster sugar
25g ground almonds
50g butter , room temperature, chopped

Method:

Step 1: To make Roasted Rhubarb, wash and trim rhurbarb and cut into small finger length pieces. Spread in baking tin and sprinkle with 85g caster sugar. Cover with foil and roast for 20 minutes at 200c. Take out oven and uncover and tip strawberries onto tin. Return to oven for 5 minutes. Spoon into 1 litre dish and cool

Step 2: To make crumble, rub together flour and butter then stir through ground almonds and sugar. Sprinkle onto fruit

Step 3: Bake for 20 minutes at 200c. Serve with lashings of custard or vanilla ice cream


Beth Sachs
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Baba Ganoush (Aubergine Dip)


Here's what I did with the 2 round Aubergines from Natoora. 


Baba Ganoush is a wonderful smokey aubergine dip and I served it simply with toasted pitta chips. Its so simple it hardly requires a recipe, but here is a simple method.... Blacken two aubergines under a grill, peel the skin and discard, pop flesh in a processor with 2 garlic cloves, 1/2 tsp salt, 2 TBSP Lemon Juice, 2 TBSP Tahini, Pinch of Cumin, Pinch of white Pepper - whizz together.
Enjoy!
Beth Sachs
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Oven Baked Risotto



A rainy Sunday calls for comfort food - and bearing in mind my house is upside down at the moment, it needed to be easy. This recipe from Good Food fitted the bill. No need for standing by the stove and stirring - this is a bung it in the oven risotto - perfect and so tasty.

OVEN BAKED RISOTTO
By Beth Sachs, 26th July 2009

Ingredients:
  • 250g pack smoked bacon , chopped into small pieces
  • 1 onion , chopped
  • 25g butter
  • 300g risotto rice
  • half a glass of white wine (optional)
  • 150g peas,
  • 700ml hot chicken stock (from a cube is fine)
  • 50g parmesan, grated
Instructions:
  • Step 1: Heat oven to 200C/fan 180C/gas 6.
  • Step 2: Fry the bacon pieces in an ovenproof casserole for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed. 
  • Step 3: Add the hot stock and peas, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 20 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.
Beth Sachs
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Nutty Chicken Curry



Nutty Chicken Curry




















I'm knee deep in plasterboard this weekend so no time for cooking I'm afraid (I have to keep thinking all this mess will be worth it in the end!). This was a curry I rustled up last week and it was taken from the latest issue of Good Food Magazine (with a few tweaks). Very nice it was too and a good way to use up an opened jar of peanut butter.

Ingredients:
1 Red Chili, chopped finely
Thumb size piece of Ginger, peeled and chopped
2 Garlic Cloves, chopped
Coriander stalks, chopped - reserving leaves for garnish
1 TBSP Thai Red Curry Paste
5 TBSP Peanut Butter
4 Chicken Breasts, chopped
150ml Chicken Stock
200ml Natural Yogurt

Method:
Step 1: Fry chili, ginger, garlic, coriander stalks and thai red curry paste for a few minutes in large pan
Step 2: Add chicken and fry until browned
Step 3: Add peanut butter, stock and yogurt and simmer for 20 minutes, until chicken cooked through
Step 4: Serve with rice
Beth Sachs
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Pesto Chicken, Smoked Ham and Pea Pasta Bake


I went into my new Waitrose store yesterday and picked up some fantastic bargains - I think I will be shopping there every Tuesday! Not only the cooked pesto chicken and gorgeous smoked ham for this recipe, but also 200g blueberries for 65p and 150g Blackcurrants for 80p - A Summer Berry Loaf to come I think!!

On to this recipe, well it's not really a recipe, I just made it up as I went along, and it was fantastic. Hubby's Brother strategically called around just as I was serving up, so he stayed for a nibble too -and loved it. We also used some fresh garden peas from the allotment.

Ingredients:
400g Pasta
350g Cooked Pesto Chicken fillets, chopped
150g Smoked Ham, chopped
150g Fresh Peas - from the allotment!!!
50g Butter
Small red onion, chopped
50g Flour
600ml Milk
150g Cheddar
Handful of Parmesan

Method:
Step 1: Cook pasta according to packet and add peas for last minute of cooking, drain and reserve
Step 2: Meanwhile, melt butter and fry onion until soft, add flour and stir for 1 minute, then gradually add milk. Bring to the boil to thicken then take off heat and add cheese, chicken, ham, peas and pasta
Step 3: Tip into oven proof dish , sprinkle with Parmesan and grill for 5 minutes
Beth Sachs
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Nigella's Mellow Meatballs


It's been a little cooler this weekend in the UK so I thought it was about time I did some proper cooking.

Now that Waitrose has opened just down the road, I am finding Nigella's recipes even easier to reproduce (a lot of ingredients, especially in Express, use ingredients I can only get hold of in Waitrose). Hubby is not keen on Squash and Sweet Potato, so I told him the yellow and orange cubes were carrot and swede - and he believed me!! Next time I might make it a little spicier, but if you're catering for kids - stick with this version.

Ingredients:
3 x 15ml tablespoons red curry paste
2 x 15ml tablespoons vegetable oil
40 organic mini-meatballs, approx. 600g total
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 x 400ml can coconut milk
1 x 400g can chopped tomatoes
1 x 410g can chickpeas, drained
1 x 350g diced butternut squash and sweet potato (supermarket packet)
500ml chicken stock from concentrate or cube, or from a tub
2 x 15ml tablespoons honey
20g (approx.) fresh coriander, finely chopped

Method:
Step 1: Heat the red curry paste and vegetable oil in a large wide pan; when it starts sizzling, add the meatballs, turning them in the red oily mixture.
Step 2: Sprinkle the cinnamon and ginger over the meatballs and fry for a couple of minutes.
Step 3: Add the coconut milk, chopped tomatoes and drained chickpeas. Stir in the diced butternut squash and sweet potato, then the stock and honey.
Step 4: Bring to a boil and simmer for 20 minutes. Serve with rice and decorate each plate with some chopped coriander.
Beth Sachs
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