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Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

Banana and Walnut Bread


I don't like throwing away black banana's so I'm always on the lookout for new banana bread/cake/muffin recipes. I found this one on The Times Online website by Jill Dupleix. This is a good one for the kids as they can feel 'helpful' by mashing up the banana's, and by the time they have finished, everything else has already been done (subsequently creating less mess!!).

Ingredients:
125g Butter
175g Brown Sugar
2 Eggs
280g Plain Flour
1 TSP Bicarb of Soda
Pinch Salt
125ml Milk
3 black Banana's - mashed
1 TSP Vanilla Extract
75g Walnuts

Method:
Step 1: Preheat oven to 180c and oil a loaf tin
Step 2: Cream butter and sugar then add eggs and beat. Sift in flour and bicarb and add pinch salt
Step 3: Gently mix in the milk then add mashed banana's and walnuts
Step 4: Pour into prepared tin and bake for 1 hour
Beth Sachs
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Triple Chocolate Brownies



Triple Chocolate Brownies
These were totally gorgeous. They were crispy on top and gooey in the middle - my perfect brownie.

I made these for a family BBQ and they were well and truly gobbled. My husband announced yesterday that he's going on a diet - he worked out he's put on 3 stone since we've been together (mind you he was way too skinny when I first started going out with him) and feels it's now time to lose some. So no more brownies for the time being - well at least until he gets bored of his diet.

Ingredients:
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Method:
Step 1: Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl. Cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, preheat oven on to 180c. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

Step 2: Chop the white and milk chocolate into chunks on a board.

Step 3: Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is.

Step 4: Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder. Finally, stir in the white and milk chocolate chunks until they're dotted throughout.

Step 5: Pour the mixture into the prepared tin, and put in the oven for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Step 6: Leave the whole thing in the tin until completely cold, then cut into squares.
Recipe source: BBCgoodfood.com
Beth Sachs
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Courgette and Mushroom Carbonara



I was watching a repeated episode of Jamie at Home the other night, the one where he gets excited about courgettes (mind you he gets excited about most things). He started making a delish looking Courgette Carbonara so I quickly ran to get a pen and scribbled down the ingredients. So, this is my version, varying slightly from Jamies with the addition of some mushrooms - they were looking lonely in my fridge!

Ingredients: (Serves 2)
250g Penne
2 Courgette, halved then halved again and chopped into pieces
Handful of Mushrooms, sliced
75g Bacon Lardons
Large sprig of Thyme, leaves removed
2 eggs100ml Cream
2 Handfuls Parmesan
Salt and Pepper

Method:
Step 1: Cook pasta according to instructions
Step 2: Fry the bacon, courgette and mushrooms in a little oil then add the fresh thyme
Step 3: Whisk together eggs, cream and Parmesan in a bowl
Step 4: Drain pasta (reserving a couple of TBSP of pasta water), toss into bacon and courgette mixture and take off heat
Step 5: Wait a few moments before pouring in the egg mix and stir to coat, add cooking water to loosen and make glossy
Step 6: Serve with extra shavings of Parmesan if wanted
On a personal note, we went to our 20 week scan yesterday and found out we are having a little boy - so we will have one of each!! Now we just have to agree on a name - easier said than done!
Beth Sachs
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Bacon, Bran and Cinnamon Muffins


I wanted to make a special effort with breakfast today - for no particular reason, other than I fancied a change from cereal. Plus I thought it might encourage my non breakie eating hubby to start eating it. I'd seen this recipe in Brunch (Something for the Weekend) by Simon Rimmer and Tim Lovejoy and thought it might hit the spot. To save time, I baked them on friday night and then just reheated them in the oven this morning. The result was lovely - salty, but sweet at the same time. I just wish I had chance to make a special effort every day of the week - mind you, it probably wouldn't be too good for my waistline.

Ingredients:
1 TBSP Oil
75g Bacon Lardons
25g Bran (I used Mornflake Oatbran sprinkles)
150ml Milk
100g Self Raising Flour
100g Wholemeal Flour
2 TSP Baking Powder
1 TSP Ground Cinnamon
Zest 1 Lemon
75g Butter
4 TBSP Honey
100ml Yogurt
1 Egg

Method:
Step 1: Fry Bacon in oil and set aside to cool when cooked
Step 2: Soak bran with milk and set aside
Step 3: Preheat oven to 200c
Step 4: Sieve together flours, baking powder, Cinnamon, lemon
Step 5: Melt butter and honey together in saucepan, take off heat and beat in yogurt, egg and bran soaked in milk. Add to dry ingredients and also add bacon. Stir to combine and spoon into 6 large muffin cases.
Step 6: Bake for 20-25 minutes until golden brown
Beth Sachs
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Mozzarella, Tomato and Rocket Salad with Basil Oil Dressing


Well, I can't really claim any recipe here, just good quality ingredients! These three beauties were part of the Natoora box I received recently and I can tell you, they were fantastic, especially the mozzarella.


Mozzarella
Datterini Tomatoes
Rocket


I served this very simple salad with a crusty baguette - I was in food heaven!
Beth Sachs
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Feta Salsa


When I saw this on Closet Cooking, my mouth started watering and it went straight in my bookmarked recipes file. I got the chance to make it last weekend when I served it as an appetiser at a BBQ. Needless to say it went down a treat, even with olive hating members of hubby's family! The only change I made was to chop everything up a little bit smaller to disguise the olives!


Ingredients:
250g Feta (crumbled)
1/2 cup kalamata olives (pitted and chopped)
1/2 cup sundried tomatoes in oil (drained and chopped)
2 cloves garlic (chopped)
1 tablespoon oregano (chopped)
2 tablespoons olive oil
2 tablespoons lemon juice

Instructions:
Step 1: Mix everything together. I served with Tortilla Crisps and Celery Sticks
Beth Sachs
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Tomato, Chicken and Basil Fusilli


To save time I made the tomato and basil sauce the night before so it literally took 15 minutes to get to the table. A great weekday night supper.....and Lowen REALLY enjoyed it  - this one I'm writing down.

Ingredients:to serve 4
Tomato and Basil Sauce;
2 Garlic Cloves
1 Onion, chopped
100ml White Wine
Splash of Cider Vinegar
2 tins chopped tomatoes
Pinch chilli flakes
1TSP each of sugar, salt and pepper
Large Handful of Basil (from Natoora)
100g Buffalo Mozzarella (from Natoora)

250g Fusilli
Handful of leftover roast chicken
Parmesan, grated
Rocket to garnish (from Natoora)

Method:
Step 1: Make sauce - fry onion and garlic until soft, add wine and vinegar and fry until evaporated. Add tomatoes, chilli flakes, Sugar, Salt and Pepper and simmer for 1 hour. Add torn basil leaves and mozzarella
Step 2: Meanwhile cook pasta according to instructions and drain. Add to sauce
Step 3: Stir through chicken and serve topped with Parmesan and rocket salad
Beth Sachs
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