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Showing posts from April, 2010

Roast Chicken, Butternut Squash and Mozzarella 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  | 

Grilled English Asparagus with a Parmesan Crust

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 tipsHandful of BreadcrumbsHandful of grated ParmesanSalt 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 |

Banana and Chocolate 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 Bananas4 TBSP Olive Oil4 TBSP Sour Cream2 Eggs, beaten1 TSP Vanilla Extract225g Self Raising Flour1 TSP Bicarb of Soda75g Light Muscavado Sugar75g 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: Po…

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's125g Cornish Blue Cheese60ml Sour Cream1 Red Chilli finely chopped1/4 TSP Smoked PaprikaJuice of 1 limeSalt and Pepper
Instructions: Step 1: Mash the avocado's in a mixing bowl.Step 2: Crumble in the blue cheese then stir…

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 |
600g cooked basmati rice1 red onion sliced1 apple peeled, cored and chopped (squeeze over lemon juice)Handful of dried cranberries1 Yellow pepper, choppedHandful of Cashew NutsChopped parsleyDressing:3 TBSP mango chutney2 TBSP soy sauce1/2 TSP brown sugar1 TBSP oil2 TSP curry powderJuice half lemon
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 |

Chilli, Garlic and Prawn Spaghetti with Lemon Sauce

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.

| Serves:  4 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |
Ingredients: 100g Butter4 garlic cloves, chopped1 red chilli, slicedHandful of flat leaf parsley, chopped200g Cooked King Prawns300g SpaghettiJuice of half a lemonInstructions: 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 |

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 Oil4 Slices of Smoked Bacon, chopped500g Lean Steak MinceGlass of Red WineHeaped TBSP Red Onion Chutney400g Tin of Tomatoes75g Red Lentils125ml Water25g Parmesan, grated, pus extra for servingBasil to serve
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 f…

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 |
1 courgette, sliced2 red peppers, cut into wedges2 small red onions, finely chopped3 tbsp olive oil, plus extra for greasing2 tbsp Mexican spice mix1 garlic clove, finely chopped500g Heinz Tomato Frito or Passata8 tortilla wraps, warmed350g cooked chicken75g Cheddar, grated200ml crème fraîche1 red chilli, deseeded, finely chopped
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.…

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| Serves: makes 8 slices | Prep Time: 10 Minutes | Cook Time: 5 Minutes | Total Time: 15 Minutes |
Ingredients:85g butter2 tbsp golden syrup2 tbsp cocoa170g digestives, crushed170g mini eggs, lightly crushed30g mini eggs, left wholeInstructions: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 |