Showing posts from September, 2010

Fruity Chocolate Crunch Bars

I've been eagerly reading Nigella's new book 'Kitchen' over the last few nights, going through my usual post-it note ritual of marking out all the must try recipes. Nestled right in the middle on page 310, was a fabulous sounding recipe for Sweet and Salty Crunch Nut Bars (I loved the sound of using Cadburys Crunchie Bars) that I thought I would give it a go and take to our village Harvest Tea. Thinking about it some more though I decided that as they were going to be for children, I would omit the salty peanuts and then, after some further rejigging, the recipe now bears no resemblance to the original Nigella one - hence the new name. These really are addictive, so it's probably wise to make a double batch! I am off to France with the family next week, so it might be a little quiet around here for a few days. See you all when I get back (with copious amounts of wine, cider and cheese) FRUITY CHOCOLATE CRUNCH BARS | Serves:  makes 16 large squa


Two Cheese, Bacon and Pea Risotto

The colder autumn weather is coming (I love Autumn) which makes it the perfect time to resurrect my risotto making skills (although I do enjoy the odd risotto in the summer too). Everyone in this house loves risotto and I actually find the stirring therapeutic (maybe not on a weeknight though!). I like to keep the flavours simple for the kiddies but if you want to add more herbs or different cheeses (blue?) then go right ahead. TWO CHEESE, BACON AND PEA RISOTTO Risotto Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Two Cheese, Bacon and pea Risotto A yummy and comforting bacon and cheese risotto prep time: 5 mins cook time: 20 mins total time: 25 mins ingredients: 1 tbsp butter and tbsp oil 1 onion 4 rashers bacon, chopped 1 tsp thyme 400g Risotto rice 1.2 litres veg stock 75g cheddar, grated 50g Parmesan, grated handful of peas instructions Step 1: Heat the butter and oil in a large pan then fry o


Black Bean Chilli

We are real chilli fiends in this house, even 10-month old Rory loves a good bowlful of hot chilli and rice (I do make his a bit milder by adding creme fraiche!). Thing is, I  always   make chilli with beef mince and I   always   use the same old (but very good nevertheless) recipe. Fancying a bit of change, I devised this smokey vegetarian chilli using black beans and kidney beans as the base. It freezes really well, so I tend to make up a big batch at the weekend and freeze in individual portions, ready to pull out of the freezer for a tasty mid-week meal. Rice is the obvious partner, but cornbread would also be good. TOP TIPS FOR MAKING THE BLACK BEAN CHILLI Up the veggies by adding some mushrooms and spinach. The chilli will keep for up to 5 days in the fridge. It can also be frozen. Serve the chilli with rice, grated cheese and sour cream. OTHER CHILLI RECIPES YOU MIGHT LIKE Slow Cooker Chilli Con Carne from Jam and Clotted Cream Ultimate Chilli Con