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Foodie Events in Cornwall ~ July 2010



3rd July ~ South Kerrier Festival of Food, Helston Community College, Helston. Supported by Helston Farmers Market.

Agricultural Shows at;
10th July Liskeard (Merrymeet) 
12th July Stithians (The Showground) 
15th July Launceston (Kennards House)
17th July Cambourne (Gwealavellan Farm)

31st July ~ Mylor Food and Craft Fair, Tremayne Hall nr Falmouth. Free entry. Refreshments served all day.

Fat Hen Events:
2nd July ~ Coastal Wild Food Walk from Prussia Cove to forage for herbs, flowers, salads and seaweeds found in Coastal Grassland, seashore, cliffs and hedgerow habitats. 2pm-4pm
Meet in the free car park at Prussia Cove just off the A394 between Penzance and Helston. Map Grid Ref: SW555283
9th July ~ Coastal Wild Food Walk A circular walk from Perranuthnoe to forage for herbs, flowers, salads and seaweeds found in Coastal Grassland, seashore, cliffs and hedgerow habitats. 10am -12.00pm. Meet in the carpark at Perranuthnoe, just off the A394 between Penzance and Helston, nr Marazion. Map Grid Ref:SW539293
Book through Caroline 01736 810156
Comprehesive list of Cornwall Farmers Markets

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Chorizo and Pea Risotto


Chorizo and Pea Risotto

There is something about risotto that is so comforting, even on a hot summers day. We enjoyed this sat out on the deck in the early evening sun, with a large glass of wine (of course!) listening to the cricket on the radio - bliss!

CHORIZO AND PEA RISOTTO

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


Ingredients:

  • 1 TBSP Butter and Splash of Oil
  • 1 Onion, chopped
  • 150g Chorizo, sliced
  • 250g Risotto Rice
  • 800ml Vegetable Stock (you may not need all of the stock)
  • 1 Glass White Wine
  • Handful of Frozen Peas
  • 2 TBSP Garlic and Herb Cream Cheese (I used Bocaddon Farm Cheese I picked up from The Royal Cornwall Show)
  • Handful of Parmesan, grated
  • Salt and Pepper

Instructions:

  • Step 1: Fry the onion and chorizo in the butter and garlic until the onion is soft.
  • Step 2: Add the risotto rice and stir to coat, before pouring in the wine. Let it bubble for a few seconds before starting to add the stock, a ladleful at a time.
  • Step 3: A couple of ladlefuls before the end add the frozen peas.
  • Step 4: When the risotto rice is cooked, stir through the cream cheese and finally the Parmesan. Season with salt and pepper (you wont need a lot of salt as the chorizo is quite salty).

| Author: Beth Sachs | Date: 28th June 2010 |


Beth Sachs
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Sticky Toffee Loaf


Sticky Toffee Loaf

This is a really versatile sweet loaf. It's dense enough to serve as a pudding with a big dollop of clotted cream (must be Roddas!) or simply as a cake with tea and coffee. It's just a quick and easy 2 step process, first softening the dates with some black tea and then creaming the rest of the ingredients together before bunging it all in the oven. Couldn't be simpler!

STICKY TOFFEE LOAF

| Serves: 8 slices  | Prep Time: 15 Minutes | Cook Time: 50 Minutes | Total Time: 1 Hour 5 Minutes |


Ingredients:


  • 200g Dates, stoned and chopped
  • 250ml Black Tea
  • 1/2 TSP Bicarbonate of Soda
  • 85g Butter, softened
  • 175g Caster Sugar
  • 2 Eggs, beaten
  • 175g Plain Flour
  • 1 and 1/2 tsp Baking Powder
  • 1 TSP Mixed Spice
  • Pinch salt

Instructions:


  • Step 1: Preheat oven to 180c/160fan and line a 2lb Loaf Tin with baking parchment.
  • Step 2: In a saucepan bring the tea and dates to a boil and cook for 4 minutes. Take off the heat and add the bicarbonate of soda.
  • Step 3: Cream together the butter and sugar (I used my Kitchen Aid but you can do it by hand), beat in the eggs, then fold in the flour, baking powder and mixed spice. Combine with the tea mixture and pour into tin.
  • Step 4: Bake in the oven for 45-50 minutes, although it might require an extra 5 -10 minutes. Just keep checking after about 40 minutes.

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


Beth Sachs
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Win a Tate and Lyle Jam Making Kit


Jam
COMPETITION NOW CLOSED
The strawberry season has arrived, so to celebrate Tate and Lyle have kindly donated one of their jam making kits for a jam inspired competition. The kit includes;
1 x 1kg Tate and Lyle Fairtrade Granulated Sugar
3 packets of Tate and Lyle Pectin
All you need to add is fruit!

To be in with a chance of winning, here is what you have to do;
1. Read about one of my favourite strawberry jam recipes below (it has an unusual ingredient!).


2. Then, tell me what your favourite flavour of jam is (leave your answer in the comments section). Easy as that.

If you tweet about this competition on Twitter, or share on Facebook, you get an extra entry into the competition - just let me know you have done so in the comments section (you can use the share/save button at the bottom of this post).


Ingredients:
1.8kg Strawberries, small and keep whole
1/2 tsp Ground Cardamom
Juice 3 Lemons
1.8kg Jam Sugar
Knob of butter

Method:
Step 1: Wash, drain and hull the fruit and put in a large non-metallic bowl. Sprinkle over the lemon juice, sugar and cardamom, gently mix. Cover with a tea towel and leave overnight.
Step 2: Put a saucer in the freezer. Tip the fruit and juice into a large heavy-based pan. Heat gently, stirring, to dissolve the sugar.
Step 3: Once sugar has dissolved turn up the heat, then boil hard for exactly 4 minutes (use a timer). Take off the heat to test for setting point. Spoon a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam and if the surface wrinkles it is ready. If not, return to the boil for 2 minutes, then re-test.
Step 4: Take off the heat and swirl in the butter. If the scum doesn't dissolve, skim with a slotted spoon. Cool for 10-15 minutes.
Step 5: Stir gently to distribute the fruit, then pour into warm sterilised jars. Put waxed discs on straight away, cover with lids or cellophane circles, then seal. Keeps for 6 months. (Base recipe from BBC Good Food)

So, what’s your favourite jam?


Don’t forget if you tweet or share this competition you get an extra entry – just tell me in the comments section.

Good Luck – closing date is 1st July 2010 (5PM BST).

Don't miss new content on Jam and Clotted Cream ~ follow me on facebook and twitter
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Asparagus, Sun Dried Tomato and Ricotta Farfalle


Asparagus and Ricotta Farfalle

The creamy ricotta made a wonderfully fresh sauce for the asparagus and pasta, and the addition of the sun dried tomatoes gave it an extra, almost meaty dimension (you could use sun blush tomatoes instead if you prefer). Try it whilst you still have time, asparagus season doesn't last very long.

ASPARAGUS, SUN DRIED TOMATO AND RICOTTA FARFALLE

| Serves:  2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes  | Total Time: 20 Minutes |


Ingredients:

  • 250g Ricotta (well drained)
  • Juice 1 Lemon
  • 50 Parmesan, grated
  • 4 sun dried tomatoes chopped
  • Bunch of asparagus, trimmed and blanched, then refreshed in cold water and chopped
  • 300g Farfalle
  • Salt and Pepper

Instructions:

  • Step 1: Cook pasta in a large pan of salted boiling water for required time.
  • Step 2: Meanwhile mix together the ricotta, Parmesan, tomatoes, lemon juice, salt and pepper in a bowl.
  • Step 3: Once the pasta is cooked, drain then mix in the ricotta sauce and asparagus. Return to a low heat for a minute just to warm through the sauce.

| Author: Beth Sachs | Date: 7th June 2010 |


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Strawberry Torte


Strawberry Torte

A melt in the mouth dessert using the wonderfully sweet strawberries I received from Natoora. The cake mixture is quite clumpy and dry before it is baked, but don't worry, it spreads and fluffs up on cooking. The torte can be eaten hot or cold but is infinitely better with a big dollop of creme fraiche or cream. Why not try experimenting with other fruits - raspberries, blackberries, cherries.....

STRAWBERRY TORTE

| Serves: 10 Slices  | Prep Time: 20 Minutes | Cook Time: 1 Hour  | Total Time: 1 Hour 20 Minutes |


Ingredients:

  • 150g Ground Almonds
  • 175g Butter, softened (I used Roddas)
  • 175g Golden Caster Sugar
  • 175g Self Raising Flour
  • Zest 1 lemon
  • 1 egg and 1 yolk
  • 300g Strawberries, hulled and sliced

Instructions:

  • Step 1: Preheat oven to 180c/160fan and line a 23cm spring form tin with baking paper and butter the sides.
  • Step 2: Put all of the ingredients, apart from the strawberries in a food processor and blitz until well combined.
  • Step 3: In your prepared tin spoon in half the mixture and spread it out - because it is quite dry it is a bit tricky (try using a couple of forks).
  • Step 4: Place the sliced strawberries on top then put the other half of the mixture on top - don't worry if some strawberries are poking out. Remember the mixture is quite dry so it can be difficult to fully cover the strawberries.
  • Step 5: Bake for 1 hour (check to make sure it's not browning too much on top - if it is cover with foil). 

| Author: Beth Sachs | Date: 1st June 2010 |



Beth Sachs
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