Showing posts from March, 2010

Chocolate Cake

Ultimate Chocolate Cake or what! The funny thing is I really didn't mean to make it, it just sort of happened. I had a pot of Soured Cream in the fridge which was about to go out of date (I can't remember for what recipe I had originally purchased it for), did some googling.... and the rest as they say is history. Lowen, with a chocolate covered mouth muttered something about wanting this cake for her birthday (3 weeks and counting), so with a bit of fairy magic I will transform it into the perfect birthday cake for a fairy loving 3 year old - adorned with edible glitter, smarties and hundreds and thousands.....can't wait! CHOCOLATE CAKE  Cake, Baking, Chocolate Yield: 10 slices Author: Beth Sachs Print Recipe Pin it With Image Without Image Chocolate Cake An indulgent chocolate cake prep time: 15 mins cook time: 30 mins total time: 45 mins ingredients: 200g plain flour 200g caster sugar 1 tsp baking powder 1/2 tsp bicarbonate of soda 4


Spicy Carrot Soup

I love this soup, it's so easy to make (especially if you grate the carrots in a processor) and so warming. The cumin and coconut milk give it a subtle indian vibe, without being over-powering. TOP TIPS FOR MAKING THE SPICY CARROT SOUP For extra heat, add a fresh chopped red chilli at the same time as the onion. The soup can be frozen for up to 6 months. Make a double batch to feed a crowd. OTHER SOUP RECIPES YOU MIGHT LIKE Creamy Veggie Tortellini Soup from Jam and Clotted Cream Sweet Potato and Red Pepper Soup from Jam and Clotted Cream Creamy Chicken Soup from Jam and Clotted Cream SPICY CARROT SOUP Soup Yield: 4 adult portions Author: Beth Sachs Print Recipe Pin it With Image Without Image Spicy Carrot Soup prep time: 10 MINS cook time: 22 MINS total time: 32 mins A spiced carrot soup recipe with coconut milk and cumin. ingredients: 2 TSP Cumin Seeds 1/2 TSP Dried Chilli Flakes 1 Onion, chopped 1 TBSP Olive Oil 600g Carrots,


Creamed Leeks

Deliciously rich, this creamy leek side dish always get served with my Sunday roast. If there's any left it's great the next day stirred through pasta with some crispy bacon sprinkled on top.  The quantities below make enough to serve 6 as part of a roast. CREAMED LEEKS Yield: 6 as part of a roast Author: Beth Sachs Print Recipe Pin it With Image Without Image Creamed Leeks Deliciously rich Creamed Leeks - the perfect Sunday Roast accompaniment. prep time: 15 mins cook time: 30 mins total time: 45 mins ingredients: 40g unsalted butter 4 leeks, finely sliced 8 shallots, chopped 5 sprigs thyme Glass of white wine 250ml double cream 250g Gruyere, grated instructions Step 1: Preheat the oven to 180c and melt the butter in a pan and gently fry the leeks, shallots and thyme for 10 minutes until softened. Pour in the white wine and leave to bubble away for 2 more minutes. Step 2: Add the double cream, season and simmer gently


Chorizo, Leek and Thyme Risotto

I know some people really don't like making risotto's because of the endless stirring involved. But I actually find it rather therapeutic and calming after a stressful day, whether at home with the kids or at work. It always helps to have a glass of wine in hand and some good music on the ipod too! This combination really just materialised from what I had available in the fridge - sometimes the best meals are the unplanned ones! CHORIZO, LEEK AND THYME RISOTTO By Beth Sachs, 23rd March 2010 Ingredients: 30g butter 3 leeks, washed and sliced thinly 2 fresh chorizo sausages, sliced A couple of sprigs of Thyme, leaves picked 300g Risotto Rice Glass of White Wine 1 Litre Vegetable Stock 50g Parmesan, grated Salt and Pepper Instructions: Step 1: Heat the butter in a large pan over a medium heat, add the leeks and soften for 10 minutes. Meanwhile in a separate saucepan dry fry the fresh chorizo until crispy - set aside. Step 2: Add the thyme leaves


Homemade Clotted Cream

A recipe for homemade clotted cream. Best served with scones and jam. Don't forget it's jam first!


Prawn and Vegetable Curry

I was given some Very Lazy Ginger to sample recently and decided to try it out in this Prawn and Vegetable Curry. I've only ever used fresh ginger in curries so was very interested to see how it would compare. The result - well you couldn't taste the difference and a definite plus point of the lazy variety is that the jar can be kept in the fridge for 3 months  - no more mouldy ginger for me! This is a very easy curry to pull together, perfect for a Friday night. TOP TIPS FOR MAKING THIS PRAWN AND VEGETABLE CURRY Make it extra hot by adding a chopped red chilli. If you're not keen on prawns, use leftover roast chicken instead. The curry will freeze for up to 3 months so why not make double and freeze half. OTHER CURRY RECIPES YOU MIGHT LIKE Mild and Fruity Sausage Curry from Jam and Clotted Cream Cauliflower and Lentil Curry from Jam and Clotted Cream Chinese Chipshop Curry from Jam and Clotted Cream PRAWN AND VEGETABLE CURRY Yield


Cute Cupcakes with Strawberry Frosting

I haven't done much baking recently (other than the  shortbread ) so when Emma offered to send me some Silverspoon cakecraft decorations, flavourings and colourings to try, I jumped at the chance. I used my basic cupcake mixture in these strawberry cupcakes and flavoured it with a few drops of Silverspoon natural strawberry flavouring, giving it a very subtle strawberry flavour. I added some more strawberry flavouring to the cream cheese frosting and sprinkled some freeze dried strawberries on top.  CUTE CUPCAKES WITH STRAWBERRY FROSTING Baking Yield: 12 Author: Beth Sachs Print Recipe Pin it With Image Without Image Strawberry Cupcakes Strawberry cupcakes with a strawberry frosting prep time: 15 mins cook time: 20 mins total time: 35 mins ingredients: 3 Large Eggs 250g Caster Sugar 100g Butter 100ml Milk 250g Plain Flour 2 TSP Baking Powder 1/2 TSP Silverspoon Strawberry Flavouring Frosting: 60g Butter, softened 300g Icing Sugar 100g


Shortbread in a Food Processor

An easy shortbread recipe made in the food processor.


Baby Food Recipes

A few weeks ago I posted an article on baby weaning just as I was getting geared up to start introducing solids to Rory. You'll be pleased to hear it's going well and he seems to really enjoy mealtimes. His favourite foods so far are sweet potato and pear. I thought I'd take this opportunity to post a few more baby puree's, which I hope will come in handy for all you Mums and Dads out there getting ready to introduce your little one(s) to the wonderful world of food. Butternut Squash - makes 20 cubes Ingredients: 450g (1LB) Butternut Squash, peeled and deseeded, cut into bite size chunks 2 TBSP Freshly squeezed Orange Juice Method: Step 1: Boil the Butternut Squash for about 12 minutes until tender. Step 2: Drain, and blitz in food processor along with Orange Juice. Step 3: Open freeze in ice cube trays, before transfering the cubes to freezer bags. Courgette Puree - makes 20 cubes Ingredients: 450g (1lb) Courgettes Method: Step 1: W


Leek, Bacon and Feta Frittata

I love concocting meals from leftovers, it gives me a real sense of satisfaction that I'm not wasting perfectly good food. This frittata was one such creation, using a couple of leftover leeks, a few rashers of bacon, some reduced feta (£2.99 reduced to 30p - I love a good bargain) and the remains of some fresh mint. It ended up being a tasty Saturday night dinner for hubby and I, while we watched the footie on the box. LEEK, BACON AND FETA FRITTATA Lunch, Eggs Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Leek, Bacon and Feta Frittata A light frittata recipe using leeks, bacon and feta prep time: 10 mins cook time: 10 mins total time: 20 mins ingredients: 2 large leeks, washed, trimmed, cut in half then sliced into half moons 25g Butter 3 Rashers of Smoked Bacon, chopped 180g Feta, crumbled Handful of mint leaves, torn 6 eggs, beaten and seasoned instructions Step 1: In a medium frying pan, melt th