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Copyright Beth Sachs 2017. Powered by Blogger.

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Sticky Date Bars


These bars are moreish - not good for my post pregnancy diet, but hey it's nearly Christmas so the diet can wait until January. In any case I'm in need of energy boosting snacks at the moment - who said second babies were easier!


STICKY DATE BARS

| Serves: 12 Squares | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |


Ingredients:


  • 250g Dates, pitted, chopped
  • 200ml Water
  • 175g Plain Flour
  • 1/2 TSP Bicarb of Soda
  • 175g soft light brown sugar
  • 100g Porridge Oats
  • Pinch Salt
  • 175g Butter, diced

Instructions:


  • Step 1:Preheat oven to 180c/160CFan. Butter the sides of a 20cm cake tin and line with baking paper.
  • Step 2: Place the dates and water into a pan and bring to a simmer - cook for 10 minutes until syrupy. Cool to room temperature.
  • Step 3: Sift the flour and bicarbonate of soda into a bowl and stir in the sugar, oats and salt. Add the butter and rub in using fingertips.
  • Step 4: Press half mixture over base and press down firmly, spread over date mixture then scatter over other half of crumb mix and press down lightly.
  • Step 5: Bake for 40 minutes, cool then cut into squares.

| Author: Beth Sachs | Date: 28th November 2009 |


Beth Sachs
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Cheesy Fish Pie


Cheesy Fish Pie


A cheesy oozy fish pie with a sweet potato topping. 


CHEESY FISH PIE

| Serves: 6  | Prep Time: 30 Minutes | Cook Time: 35 Minutes | Total Time: 1 Hour 5 Minutes |


Ingredients:


  • 1kg Sweet Potatoes, peeled and chopped
  • 2 TBSP Creme Fraiche
  • 1 TBSP Dijon Mustard
  • for the sauce:
  • 500ml Full fat milk
  • 125g Butter
  • 75g Plain Flour
  • 2 Bay Leaves
  • Small bunch of dill, chopped
  • 600g White Fish, cut into chunks
  • 175g Smoked Haddock, cut into chunks
  • 150g Large raw prawns
  • 75g Cheddar

Instructions:


  • Step 1: Cook potatoes in salted water until tender (10 minutes), drain and mash with the creme fraiche, mustard, 50ml of milk and 55g butter, season.
  • Step 2: To make the sauce, melt the remaining butter, add flour to make a roux then gradually whisk in the milk until smooth. Add the bay leaves for a couple of minutes to infuse then discard. Finally add in the chopped dill.
  • Step 3: Preheat the oven to 200C/180Cfan. Place the fish and prawns in the pie dish, pour over the sauce, spoon over the mash and scatter on grated cheese. Bake for 30-35 minutes.

| Author: Beth Sachs | Date: 24th November 2009 |

Beth Sachs
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Tarte au Chocolat


A lovely rich dessert using Nutella spread as the basis for the filling.


TARTE AU CHOCOLAT

Ingredients:
275g Nutella
125g 70 per cent dark chocolate
300ml double cream
450ml milk
3 eggs, lightly beaten
icing sugar
PASTRY
125g butter , at room temperature
90g caster sugar
1 orange, zest
1 egg
250g plain flour

Instructions:
Step 1: MAKING THE PASTRY - This is a sweet pastry I like to flavour with vanilla seeds or orange zest to add a bit of fragrance. First, beat the butter and sugar together in an electric mixer, add orange zest. Then with the machine running add the egg, followed by the flour until you have a crumbly dough. Tip this out onto a floured work surface and bring the dough together. Wrap in clingfilm and chill for 30 minutes.
Step 2: MAKING THE TART CASE - Roll out the pastry using icing sugar to dust your work surface and the pin - this will keep the pastry sweet and nice and brittle. Put a tart ring (about 23cm) on a baking sheet lined with baking parchment or lightly butter a tart tin. Roll the pastry around the pin to lift it over your tart ring or tin. Press the pastry gently into the edges and corners using a ball of excess pastry dipped in icing sugar. Fill any cracks with excess pastry. Leave any overhanging pastry. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it. Heat the oven to 200C/fan 180C/gas 4. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. Turn the oven down to 160C/fan 140C/gas 1.
Step 3: MAKING THE FILLING - The filling is very easy, put the Nutella and chocolate in a bowl. Bring the cream and milk to a boil and pour it over, mix everything together with a whisk until you have a smooth liquid. Whisk in the eggs.
Step 4: PUTTING THE TART TOGETHER - Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it is still warm so the chocolate soaks in and fills any little cracks. Put the tart back on the oven shelf and pour in the filling right up to the top - if you do it in the oven, you won't spill any. Cook for 40 minutes, the tart should still be very wobbly but not liquid. Cool.

| Author: Beth Sachs | Date: 19th November 2009 |

Beth Sachs
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Rocky Road Bars


Rocky Road Bars
A great one for the kids parties.

ROCKY ROAD

| Serves: Makes 12 bars | Prep Time: 15 Minutes | Cook Time: -  | Total Time: 15 Minutes plus chilling |


Ingredients:
125g Butter
300g Dark Chocolate
3 TBSP Golden Syrup
200g Rich tea, broken up
100g Mini Marshmallows
Optional extras - glace cherries, raisins

Instructions:
Step 1: Melt butter, chocolate and syrup together in heavy based saucepan.
Step 2: Tip out about 125ml of the melted mixture into a separate bowl for the topping.
Step 3: Add the crushed biscuits and marshmallows to the pan with the remaining chocolate. Pour the mixture into a swiss roll tin, top with the reserved chocolate and refrigerate for at least 2 hours before cutting into squares.

| Author: Beth Sachs | Date: 14th November 2009 |
Beth Sachs
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Ginger Cake


Ginger Cake
I was looking for a recipe to use up some stem ginger in syrup I had and found this wonderful cake by Nigel Slater. I've adapted it slightly and omitted the sultana's as hubby is not keen. I don't think you can beat the smell of ginger cake baking in the oven. You definitely need to leave this cake to mature for a day or two before eating.

GINGER CAKE 

| Serves: 10 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |


Ingredients:

250g Self Raising Flour
2 level TSP Ground Ginger
1/2 TSP Ground Cinnamon
1 level TSP Bicarbonate of Soda
Pinch Salt
200g Golden Syrup
2 TBSP Syrup from Stem Ginger Jar
125g Butter
3 lumps Stem Ginger, chopped
125g Dark Brown Sugar
2 Large Eggs
240ml Milk

Instructions:

Step 1: Line a square 20-22cm cake tin with baking paper and preheat oven to 180C/160Cfan.
Step 2: Sieve the flour, ginger, cinnamon, bicarbonate of soda and salt together in large bowl.
Step 3: Put the golden syrup, ginger syrup and butter into saucepan and melt on a low heat. Stir in sugar and chopped stem ginger and let it bubble gently for a minute.
Step 4: Break the eggs into a bowl, pour in the milk and beat. Remove butter and sugar mixture from heat and pour into flour. Stir until combined. Mix in the milk and eggs - the mixture should be sloppy.
Step 5: Spoon mixture into prepared tin and bake for 35-40 minutes. Let cake cool in tin then wrap in foil and let cake mature for a day before slicing.

| Author: Beth Sachs | Date: 9th November 2009 |
































Beth Sachs
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Sausage and Mustard Pasta


I've been watching Nigel Slaters Simple Suppers on BBC iplayer recently and saw him make a version of this dish. I held the recipe in my head and set about trying to recreate it. Here is my version - a great comforting pasta for Autumn.

Ingredients: serves 2-3
6 Pork Sausages, skins removed and chopped up into pieces
1 Onion, sliced
Handful of button mushrooms, sliced
Handful of spinach
1 TBSP Wholegrain Mustard
1 TBSP Dijon Mustard
300ml Double Cream
Chopped Parsley to serve
300g Pasta shape of choice

Method:
Step 1: In a frying pan heat a little oil and fry the onion until soft and slightly caramelised.
Step 2: Add the chopped sausages, mushrooms and spinach and fry until sausages browned. Meanwhile cook the pasta according to instructions
Step 3: Add the mustards and give it a quick stir then add the cream and parsley.
Step 4: Drain the pasta then combine with the sausage sauce and serve.
Beth Sachs
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Rory George born 1/11/09


Weighing 7lb 8oz
Beth Sachs
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