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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 I had a pot of Soured Cream in the fridge which was about to go out of date (I can't remember for what recipe I had originally purchased it for), did some googling....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 | Serves: 10 Slices  | Prep Time: 30 Minutes | Cook Time: 30 Minutes  | Total Time: 1 Hour |
Ingredients: 200g plain flour200g caster sugar1 tsp baking powder1/2 tsp bicarbonate of soda40g best-quality cocoa175g soft unsalted butter2 large eggs1 tsp real vanilla extract  - or if you wanted to make a choc orange cake omit the vanilla and add z…

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.
SPICY CARROT SOUP| Serves: 4  | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes |
Ingredients: 2 tsp Cumin seeds½ tsp Dried Chilli Flakes1 onion chopped1 tbsp Olive Oil600g Carrots, washed and grated150g Red Split Lentils1 litre hot Vegetable Stock125ml Coconut Milk
Instructions:
Step 1: Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil, then fry the onion until soft. Then add the carrots, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softenedStep 2: Blitz in a blender and serve with crusty bread
| Author: Beth Sachs | Date: 27th March 2010 |

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 By Beth Sachs, 25/03/2010
Ingredients: 40g unsalted butter4 leeks, finely sliced8 shallots, chopped5 sprigs thymeGlass of white wine250ml double cream250g Gruyere, gratedInstructions:
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 for 5 minutes. Transfer to an ovenproof dish.Step 3: Sprinkle the dish with the grated cheese and bake in the oven for 30 minutes.Details:
Yield: serves 6 as part of a roast
Prep Time: 10 minutes
Cook Time: 45 minutes

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 butter3 leeks, washed and sliced thinly2 fresh chorizo sausages, slicedA couple of sprigs of Thyme, leaves picked300g Risotto RiceGlass of White Wine1 Litre Vegetable Stock50g Parmesan, gratedSalt and PepperInstructions: 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 and risotto rice and stir until coated in the b…

Homemade Clotted Cream

I've had a lot of requests recently to publish a recipe for homemade clotted cream. As I live in Cornwall and clotted cream is so readily available here, I've never tried making it myself before. To be honest, you will find it difficult to emulate the stuff you can buy e.g. Rodda's, but for those of you who can't buy clotted cream where you live, it might be worth giving my Nana's recipe a try. She used to make this every weekend and I have fond memories of her scalding the milk in a really old saucepan.

HOMEMADE CLOTTED CREAM
Ingredients:
At least 2 pints/ 1 litre of Full Cream Milk (unhomogenised)- my Nana used Jersey Milk, which the milkman delivered to her door every Friday. Instructions:
Step 1: Pour the un-treated milk into a shallow metal saucepan and let it stand overnight in a cool place (at least 7-8 hours) until the thick cream rises to the top.Step 2: Heat the milk slowly (they call it scalding) but DO NOT let it boil for about 1 hour, until a thick yellow c…

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.

PRAWN AND VEGETABLE CURRY
| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |
Ingredients:  1 Onion, chopped100g Mushrooms, sliced1 TSP Very Lazy Ginger1 Garlic Clove, chopped3 TBSP Madras Curry PasteTin of Chopped TomatoesHandful of Frozen PeasHandful of Baby Spinach200g Cooked King Prawns
Instructions: Step 1: Fry the onion until softened, then add the mushrooms, lazy ginger and garlic and fry for a further few minutes.Step 2: Add the curry paste, give it a stir then pour in the tin of c…

Cute Cupcakes with Strawberry Frosting

I haven't done much baking recently (bar the shortbread) so when Emma offered to send me some Silverspoon cakecraft decorations, favourings and colourings to try, I jumped at the chance. I used my basic cupcake mixture 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


| Serves: 12 cakes  | Prep Time: 15 Minutes | Cook Time: 15-20 Minutes | Total Time: 35 Minutes |
Ingredients: 3 Large Eggs250g Caster Sugar100g Butter100ml Milk250g Plain Flour2 TSP Baking Powder1/2 TSP Silverspoon Strawberry FlavouringFrosting:60g Butter, softened300g Icing Sugar100g Cream Cheese1/2 TSP Silverspoon Strawberry FlavouringFreeze Dried Strawberries to decorateInstructions: Step 1: Preheat oven to 180c/160fan/Gas 4.Step 2: Line a 12 hole muffin tin with paper cases.Step 3: In …

Shortbread in a Food Processor

I broke my food processor recently, entirely my own fault, but the moto of the story is do not try and stuff as many smoked mackerel fillets in there as physically possible - just wont do it any good! 
I couldn't be without a processor so I ordered one straight away. It arrived on my doorstep the next day and I decided to christen it with some really simple Shortbread. I've never really used processors for anything other than chopping before, but I'm determined to make full use of this one...and try my hardest not to lose any of the attachments!
SHORTBREAD IN A FOOD PROCESSOR| Serves: Makes 15 biscuits | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes |
Ingredients: 125g Butter, cut into cubes60g Caster Sugar175g Plain Flour1-2 TBSP MIlk1/2 TSP Vanilla Extract
Instructions: Step 1: Preheat oven to 180c/160fan.Step 2: Place Butter, Sugar and Flour into the processor and blitz until you get a mixture that resembles breadcrumbs.Step 3: Add the milk 1 TBSP at …

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: Wash the courgettes, peel, take off the ends then s…

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| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes |
Ingredients:  2 large leeks, washed, trimmed, cut in half then sliced into half moons25g Butter3 Rashers of Smoked Bacon, chopped180g Feta, crumbledHandful of mint leaves, torn6 eggs, beaten and seasoned
Instructions:
Step 1: In a medium frying pan, melt the butter then add the leeks and fry until soft. Turn the heat up, add the bacon until cooked.Step 2: Preheat the grill. Pour in the eggs, add the feta and mint into the frying pan and give it a good stir…

Hotel Chocolat Easter Egg Giveaway

COMPETITION NOW CLOSED
When Hotel Chocolat contacted me to see if I would be interested in reviewing one of their Easter Eggs, I jumped higher than the Easter Bunny in pure excitement - seriously, I love their Chocolate! Even better, they were sending me two eggs so I could give one away in a little Easter themed competition. When the egg arrived on my doorstep, I felt I had two options;
1. scoff it by myself and then feel guilty for the next month, or 2. take it to the local Mother and Baby group for all the mothers to share and review...
I have a heart (and a baby bump to get rid of)...so I took it to the baby group. These were some of the comments it received:


'definitely an adult Easter Egg - too good for the kids!'


'love the mini eggs with all the different centres'


'I'll have to leave a hint for hubby - best Easter Egg I have ever eaten...and I've eaten a few'
The egg shell itself is cast from 40% cocoa house milk chocolate and hiding inside – 12 gorgeous…

English Champagne Rhubarb Muffins

The Rhubarb gave the muffins a wonderful sourness, contrasting perfectly with the sweet muffin batter. It's such a shame that the rhubarb season is so short - I will have to make the most of it while it lasts.
RHUBARB MUFFINS| Serves: 12  | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes |
Ingredients: 250g Light Muscavado Sugar80ml Vegetable Oil1 Egg1 TSP Vanilla Extract250ml Buttermilk180g Rhubarb, chopped into 1cm chunks50g Walnuts (or you can use Pecans), roughly chopped300g Plain Flour2 TSP Baking Powder1 TSP Bicarbonate of Soda50g Bran2 TBSP Demerera Sugar
Instructions: Step 1: Line a 12 hole muffin tin with paper cases and preheat the oven to 200C/180C Fan/Gas 6.Step 2: In a bowl mix the sugar, oil, egg, vanilla extract and buttermilk, stir in the chopped rhubarb and nuts. Sift in the flour, baking powder and bicarb and sprinkle over the bran. Fold in gently - do not overmix.Step 3: Spoon into the prepared muffin tin and sprinkle with the demerera sugar.St…

Apple and Pear Smoothie

APPLE AND PEAR SMOOTHIE| Serves: 2  | Prep Time: 10 Minutes | Cook Time: -  | Total Time:  10 Minutes |
Ingredients: 2 Pears (any variety just make sure they are ripe), peeled, cored and chopped200ml Cloudy Apple Juice50ml Natural YogurtInstructions: Step 1: Blitz all of the ingredients in a blender and serve in glasses. For an added twist why not add 1/2 teaspoon of freshly grated ginger?| Author: Beth Sachs | Date: 2nd March 2010 |

Foodie Events in Cornwall ~ March 2010

In a new monthly feature on Jam and Clotted Cream, I will be publishing a monthly interactive events calendar for foodie happenings in and around The Duchy. I'm hoping the information will not only be useful for those of us who live in Cornwall, but also beneficial to holidaymakers that are planning their visits.
If you would like your foodie events to be included in the monthly round-up please email me at beth@jamandclottedcream.co.uk with all the details.
Friday 5th March ~ St Piran's Day (National Day of Cornwall) Celebrate St Piran's Day in style with a whole host of events throughout the county. Here are a pick of the foodie related ones;

Perran Ar Worthal Norway Inn Perran ar worthal special Cornish menu for St Piran tide (01872864241)

Camelford 19.30 Masons Arms St Pirans Feasts £5 (01840 213309)

Perranporth 19.30 St Piran Dinner, Ponsmere Hotel, Perranporth, contact Beatrice Curnow-Plummer for tickets on 01209 860410

Truro 14.30 St Pirans Day Session in the Old Ale House

Chicken Biryani

I don't think I've ever made a Biryani at home before, which surprises me as we all love rice and curry. This was so simple to make and turned out to be a really tasty meal. Next time I will try it with lamb.


CHICKEN BIRYANI| Serves: 4  | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |
Ingredients: 
300g basmati rice25g butter1 large onion , finely sliced1 bay leaf3 cardamom podssmall cinnamon stick1 tsp turmeric3 skinless chicken breasts , cut into large chunks4 tbsp curry paste (I used Tikka paste) 60g sultana's800ml chicken stockHandful ofFresh Coriander - if your hubby/wife/kids will let you. My hubby's reaction when I told him what we were having for dinner was 'great...but please don't put any of that green s**t in!!)
Instructions:
Step 1: Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric…