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Copyright Beth Sachs 2017. Powered by Blogger.

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Chocolate Chip Cookies


Chocolate Chip Cookies
My maternity leave is looming, so I thought a nice batch of homemade cookies for my colleagues would be a nice gesture before I departed. Don't worry I'll be back in 9 months!!

Ingredients
100g dark chocolate
125g unsalted butter
100g golden caster sugar
75g soft brown sugar/ light muscavado sugar
1 free-range egg
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
a pinch of salt

Method:
Step 1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
Step 2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
Step 3. Add the egg and the vanilla and beat until well blended.
Step 4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
Step 5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them--they really spread out while baking.
Step 6. Bake for 8-10 minutes, until the cookies are just turning golden brown.

Best served straight from the oven with a nice cuppa!!

Recipe Source: BBC food

Printable Recipe
Beth Sachs
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Abel and Cole's Cauliflower and Three Cheese Comfort Supper



Cauliflower Cheese
Abel and Cole very kindly sent me a copy of their new cookbook recently (see above) which certainly helped me get over the disappointment of finding out they don't yet deliver in my area- one of the downsides of living in Cornwall I suppose. So thank-you Abel and Cole, it was a welcome surprise during a very stressful time.

The extension and ensuing chaos (dust, bits of insulation all over floor, no working boiler, a possible damp problem in our garage....) is really starting to get to me. Not to mention the weather! It seemed the rest of the UK had a lovely weekend, when we were in the midst of drizzly murky darkness. I couldn't believe the gorgeous weather at the Oval watching the last Ashes match. We're not that far from London down here but it was poles apart. Anyway, comfort was needed and came in the form of this delicious supper from the Abel and Cole recipe book combining two of my favourites, macaroni cheese and cauliflower cheese. I also love the fact that the cookbook uses 'mug and dollop measurements' - I really couldn't be bothered to get my scales out!! I can't wait to try out some more of their recipes.

Ingredients:
1 Cauliflower cut into florets
2 Onions, chopped
500g Macaroni
3 knobs of butter
3 heaped TBSP Flour
2 mugs of milk
1 dollop of English mustard
1 1/2 mugs grated Cheddar
1/2 mug crumbled blue cheese
salt and pepper
1/2 mug grated Parmesan

Method:
Step 1: Preheat oven to 200c
Step 2: Throw cauliflower, onions and pasta into pot of boiling water and cook until pasta is al dente
Step 3: While this is cooking melt butter in large pan. Stir in flour to make a roux and cook for 2 minutes. Turn up heat and slowly add milk and stir until thickened.
Step 4: Stir in mustard, cheddar and blue cheese and salt and pepper to taste.
Step 5: Drain pasta, onion and cauliflower and tip into large baking dish. Pour over sauce and top with Parmesan. Bake for 15 minutes
Beth Sachs
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Golden Syrup and Oat Cookies


Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.

Golden Syrup and Oat Cookies

GOLDEN SYRUP AND OAT COOKIES





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Golden Syrup and Oat Cookies

Golden Syrup and Oat Cookies

A super easy golden syrup and oat cookie recipe.
Ingredients
  • 100g Butter
  • 100g Caster Sugar
  • 2 TBSP Golden Syrup
  • 100g Self Raising Flour
  • 100g Oats
  • 1/2 TSP Bicarbonate of Soda
Instructions
Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.

Details
Prep time: Cook time: Total time:
Yield: Makes 15 cookies


Pin the Golden Syrup and Oat Cookies for later...


Golden Syrup and Oat Cookies


Golden Syrup and Oat Cookies




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If you like the look of this cookie recipe have a look at my Milk Chocolate and Fudge Cookies too.

Beth Sachs
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Creamy Beef Stroganoff with Linguini


I used two Pave Rump Steaks for this recipe and I can honestly say they were one of the nicest cuts of beef I have EVER had. Hubby thought it was sacrilege to use them in a stroganoff - but I didn't listen to him. Recipe after my rant...

I feel I need to apologise for my lack of posts and comments on other blogs recently. I don't really have any good excuses, but I just feel I am drowning in 'stuff' to do at the moment. Tying up loose ends at work before I go on Maternity Leave, trying to finish my 5000 word essay that will hopefully get me chartered membership of the Royal Town Planning Institute, contending with an extension - so lots of dust, and general messiness, looking after a boisterous two year old who has decided it's good to wake up at least three times a night - and she was such a good baby too!, being kept awake by the little man who kicks me in my ribs all bl*%*y night (no not hubby, the baby) ...I could go on and on, but I'll leave it there. I need 48 hours in a day at the moment just to stay afloat. Anyway to get to the point, cooking blogworthy meals has not been my top priority recently, and last night I even resorted to using a Uncle Bens curry sauce (which hubby said he really liked!?!). I will try and get back on track once my maternity leave starts in September, but there will be another brief interlude to follow in late October, when the next one is due!

Ingredients:
400g beef rump steak , trimmed
1 tbsp butter
1 tbsp Olive Oil
300g small button mushrooms
400g pasta
3 shallots , finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche
½ x 20g pack flat-leaf parsley , chopped

Method:

Step 1: In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.

Step 2: Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

Step 3: Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley

Recipe source: www.bbcgoodfood.com
Beth Sachs
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Horiatiki Salad


A sunny weekend (and we've been waiting a while) calls for salad! This take on the classic greek variety is definately worth trying. Lets just hope the weather lasts!

Ingredients:
150g Greek Feta, crumbled
1 cucumber, chopped
Handful of Kalamata Olives
1 red onion, sliced
Hanfdul Cherry Tomatoes, quartered
1 TSP Dried Oregano
3 TBSP EVOO
3 TBSP Red Wine Vinegar

Method:
Step 1: Combine all ingredients and pour over dressing just before serving.
Beth Sachs
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