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Copyright Beth Sachs 2017. Powered by Blogger.

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Roast Chicken, Butternut Squash and Mozzarella Salad


Chicken and Squash Salad

We had a brief glimpse of Summer at the end of last week, but then it rained. My garden needed a bit of rain so I'm not complaining (too much), but I do hope we have a proper Summer this year, like the legendary Summer of 1976. I must add that I wasn't around myself, but my parents tell me it was hot. One thing is for sure - they wouldn't have been eating this in 1976!

If you want to know how it came together it basically goes like this.  Stuff a lemon up a chicken, roast it, add some red onions and sliced squash to the chicken 30 minutes before the end of cooking. Take out of the oven, find some mozzarella and rocket at the back of fridge, place everything delicately on a serving plate - et voila. It was one of those throw together meals that really worked, especially the roasting juices drizzled over the rocket at the end. Here is the recipe in full.

ROAST CHICKEN, BUTTERNUT AND MOZZARELLA SALAD

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 1 Hour 30 Minutes  | 


Ingredients: 

  • 1 small Chicken
  • 1 Lemon, halved
  • 1 Butternut Squash, halved, seeds scooped out and sliced (skin can be left on)
  • 2 Red Onions, cut into large chunks
  • 2 Balls of Mozzarella, torn
  • Bag of Rocket, washed

Instructions:

  • Step 1: Preheat oven to 180c/160 fan
  • Step 2: Place lemon in cavity of chicken and season with salt and pepper. Put in a roasting pan and roast for required time (I had a 1.6kg chicken and I roasted it for 1 hour 30). 30 minutes before the end of cooking, place the sliced squash and red onion in with the chicken (or use a separate roasting pan if you wish).
  • Step 3: Once the chicken has rested for 20 minutes, slice it up, discarding skin.
  • Step 4: Plate up the rocket then place the chicken, squash slices, red onion and mozzarella on top. Drizzle with the roasting juices.

| Author: Beth Sachs | Date: 26th April 2010 |


Beth Sachs
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Grilled English Asparagus with a Parmesan Crust


Grilled English Asparagus

Asparagus season - yipee! This is my favourite way to serve it.

GRILLED ASPARAGUS

| Serves: 2  | Prep Time: 5 Minutes | Cook Time: 5 Minutes  | Total Time: 10 Minutes |


Ingredients:

  • Bunch of Asparagus tips
  • Handful of Breadcrumbs
  • Handful of grated Parmesan
  • Salt and Pepper

Instructions:

  • Step 1: Mix together the breadcrumbs and parmesan, salt and pepper in a bowl and set aside.
  • Step 2: Bring a pan of salted water to the boil, put the asparagus in an boil for 2-3 minutes. Drain then refresh in cold water.
  • Step 3: Switch grill on, arrange asparagus onto serving plate and top with the breadcrumbs. Grill for 3 minutes.

| Author: Beth Sachs | Date: 25th April 2010 |


Beth Sachs
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Banana and Chocolate Bread


Banana Bread

I put an SOS out on twitter the other day regarding some black bananas I had in the fruit bowl.  The Ginger Gourmand came to my rescue when she suggested I try her recipe for Banana and Walnut Bread. I tinkered as usual and on my daughters request used one of her milk chocolate Easter Eggs instead of the nuts.

The result is a wonderfully moist bread, which gets better after a few days in the tin!

BANANA AND CHOCOLATE BREAD

| Serves: makes 1 loaf cake | Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes |


Ingredients:

  • 3 Ripe Bananas
  • 4 TBSP Olive Oil
  • 4 TBSP Sour Cream
  • 2 Eggs, beaten
  • 1 TSP Vanilla Extract
  • 225g Self Raising Flour
  • 1 TSP Bicarb of Soda
  • 75g Light Muscavado Sugar
  • 75g Milk Chocolate, chopped into small pieces

Instructions:

Step 1: Preheat oven to 180c. Mix together the flour, bicarb and sugar in a large bowl.
Step 2: Mash the bananas with a fork in another bowl.
Step 3: Stir the Olive Oil, Sour Cream, Eggs, Vanilla Extract and Bananas into the dry ingredients.
Step 4: Pour into a 2lb loaf tin which has been greased and lined.
Step 5: Bake for 50 minutes - 1 hour, leave to cool before turning out onto wire rack.

| Author: Beth Sachs | Date: 22nd April 2010 |



Beth Sachs
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Cornish Blue and Avocado Salsa


Cornish Blue and Avocado Salsa

Last Summer I made a delicious Feta Salsa for a family BBQ. With the warmer days looming (hopefully!) I thought I would have a go at creating a new version using one of my favourite local cheeses - Cornish Blue. Nigella lovers will know that she made the Blue Cheese and Avocado combo famous with her Roqueumole, but I have taken her recipe as a base and personalised it. I used the salsa on homemade burgers in this instance, but it could also be used as a dip for crudites. It needs to be made as close to when you want to serve it as possible as the avocado will discolour (it's still fine to eat but wont look very appetising).


CORNISH BLUE AND AVOCADO SALSA

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: -  | Total Time: 10 Minutes |


Ingredients:

  • 2 ripe Avocado's
  • 125g Cornish Blue Cheese
  • 60ml Sour Cream
  • 1 Red Chilli finely chopped
  • 1/4 TSP Smoked Paprika
  • Juice of 1 lime
  • Salt and Pepper

Instructions:

  • Step 1: Mash the avocado's in a mixing bowl.
  • Step 2: Crumble in the blue cheese then stir through all the other ingredients. Mix thoroughly then transfer to serving dish.

| Author: Beth Sachs | Date: 19th April 2010 |


Beth Sachs
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Fruity Rice Salad


Fruity Rice Salad

A beautiful summery rice salad. You could add other salad vegetables if you wanted, like cucumber and tomatoes. Great for a picnic or BBQ

FRUITY RICE SALAD

| Serves: 6-8  | Prep Time: 20 Minutes | Cook Time: 10 Minutes | Total Time: 30 Minutes |


Ingredients:


  • 600g cooked basmati rice
  • 1 red onion sliced
  • 1 apple peeled, cored and chopped (squeeze over lemon juice)
  • Handful of dried cranberries
  • 1 Yellow pepper, chopped
  • Handful of Cashew Nuts
  • Chopped parsley
  • Dressing:
  • 3 TBSP mango chutney
  • 2 TBSP soy sauce
  • 1/2 TSP brown sugar
  • 1 TBSP oil
  • 2 TSP curry powder
  • Juice half lemon

Instructions:


  • Step 1: Mix together dressing ingredients.
  • Step 2: Place the chopped up salad ingredients in a large bowl and mix through dressing. Chill until you want to serve.

| Author: Beth Sachs | Date: 16th April 2010 |


Beth Sachs
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Chilli, Garlic and Prawn Spaghetti with Lemon Sauce


Prawn Spaghetti

This summery pasta dish is just perfect for the glorious weather we're having right now - I just hope it lasts! We're certainly due a nice summer after 3 years of rain.



CHILLI, GARLIC AND PRAWN SPAGHETTI


| Serves:  4 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


Ingredients: 

  • 100g Butter
  • 4 garlic cloves, chopped
  • 1 red chilli, sliced
  • Handful of flat leaf parsley, chopped
  • 200g Cooked King Prawns
  • 300g Spaghetti
  • Juice of half a lemon

Instructions:

  • Step 1: Boil the pasta in salted water according to instructions.
  • Step 2: Melt the butter in a frying pan then add the garlic, chilli and cook for a few minutes. Toss in the prawns and season.
  • Step 3: Drain the pasta and quickly toss through the sauce, along with the lemon juice and parsley.

| Author: Beth Sachs | Date: 13th April 2010 |



Beth Sachs
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Speedy Bolognese


Speedy Bolognese

I think I've found it - the perfect quick midweek supper- great for when you'd rather be outside enjoying the lovely weather that we're experiencing at the moment. This recipe requires no chopping, very little measuring and hardly any stirring - Nigella would be proud.

The caramelised red onion chutney gives the dish a wonderful sweetness and the lentils add a bit of bulk, in place of my usual mushrooms. Give this a go soon, promise you wont be disappointed.

SPEEDY BOLOGNESE

| Serves: 4  | Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes |


Ingredients: 

  • 2 TBSP Garlic Oil
  • 4 Slices of Smoked Bacon, chopped
  • 500g Lean Steak Mince
  • Glass of Red Wine
  • Heaped TBSP Red Onion Chutney
  • 400g Tin of Tomatoes
  • 75g Red Lentils
  • 125ml Water
  • 25g Parmesan, grated, pus extra for serving
  • Basil to serve

Instructions:


  • Step 1: Heat the garlic oil in a pan then fry the bacon pieces until going crispy on the edges.
  • Step 2: Add the mince and fry until brown.
  • Step 3: Add the wine and let it bubble for a minute before adding the tomatoes, lentils and red onion chutney, season then add the water. Bring to the boil and simmer for 20 minutes.
  • Step 4: Add the grated Parmesan and stir through.
  • Step 5: Serve with extra Parmesan and basil.

| Author: Beth Sachs | Date: 8th April 2010 |



Beth Sachs
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Chicken Enchiladas


Chicken Enchiladas

If you've got some leftover roast chicken (or even if you haven't) - give this one a go, it's a real crowd pleaser.

CHICKEN ENCHILADAS

| Serves: 6  | Prep Time: 15 Minutes | Cook Time: 40 Minutes | Total Time: 55 Minutes |


Ingredients: 


  • 1 courgette, sliced
  • 2 red peppers, cut into wedges
  • 2 small red onions, finely chopped
  • 3 tbsp olive oil, plus extra for greasing
  • 2 tbsp Mexican spice mix
  • 1 garlic clove, finely chopped
  • 500g Heinz Tomato Frito or Passata
  • 8 tortilla wraps, warmed
  • 350g cooked chicken
  • 75g Cheddar, grated
  • 200ml crème fraîche
  • 1 red chilli, deseeded, finely chopped

Instructions:


  • Step 1: Preheat the oven to 180°C/fan160°C/gas 4. Fry the courgette and pepper with 2 tbsp of the olive oil and season.
  • Step 2: Heat the remaining olive oil in a saucepan over a medium heat. Add the finely chopped onion and fry for 3-4 minutes until soft. Add the Mexican spice mix and garlic and fry for 1-2 minutes. Add the frito or passata, bring to the boil and simmer for 5 minutes until thickened slightly.
  • Step 3: Lay the tortillas on a flat surface, put a small spoonful of sauce down the middle of each, top with some griddled vegetables and the cooked chicken, then spoon over a little more sauce and a little cheese. Roll up and put side by side in a lightly oiled, ovenproof dish. Spoon over the rest of the tomato sauce, dot with the crème fraîche and scatter with the remaining cheese and chopped chilli.
  • Step 4: Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.

| Author: Beth Sachs | Date: 5th April 2010 |


Beth Sachs
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Mini Egg Tiffin


Mini Egg Tiffin


This fantastic no bake Easter cake comes courtesy of Jules over at The Butcher Baker Blog. Hubby has an unhealthy addiction to mini eggs so he was in heaven with this and the fact it can be made in 10 minutes is an added bonus (the downside is you have to wait for it to set!).


Mini Egg Tiffin

MINI EGG TIFFIN

| Serves: makes 8 slices | Prep Time: 10 Minutes | Cook Time: 5 Minutes | Total Time: 15 Minutes |


Ingredients: 

  • 85g butter
  • 2 tbsp golden syrup
  • 2 tbsp cocoa
  • 170g digestives, crushed
  • 170g mini eggs, lightly crushed
  • 30g mini eggs, left whole

Instructions:

  • Step 1: Gently melt butter and golden syrup in large pan. Stir in cocoa, digestives and crushed mini eggs.
  • Step 2: Line a 1lb loaf tin with cling film. Press mixture into tin then press the whole mini eggs into the top. Refrigerate until set.

| Author: Beth Sachs | Date: 3rd April 2010 |


Beth Sachs
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