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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Oat and Date Muffins

Oat and Date Muffins

Life is officially hectic round here at the moment. I'm busy getting ready to go back to work in 2 weeks time. There has been lots of batch cooking for the freezer, buying of new work clothes, catching up with new planning legislation (joy!) and desperately trying to finish the utility room  - nearly there now.

I made these muffins to pop into the freezer so I can pull one out every morning and take it to work for a healthy (ish) mid morning snack - I'm determined to stay away from the cakes that always seem to make their way into the office.


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


  • 50g Rolled Oats
  • 125ml Milk
  • 10g Bran
  • 75g Dates, chopped
  • 75g Plain Flour
  • 1/2 tsp Baking Powder
  • 65g Muscavado Sugar
  • 1 Egg
  • 65g Melted Butter
  • Pinch of Salt


  • Step 1: Preheat oven to 190c and line a 6 hole muffin tin with paper cases.
  • Step 2: Pour the milk into a jug and add the oats and bran- set aside. Meanwhile sift the flour and baking powder into a large bowl and mix in the sugar.
  • Step 3: Put the egg and melted butter in with the milky oat mix and stir until combined. Pour into the flour mix and stir gently (do not over mix) and then gently fold in dates.
  • Step 4: Bake in the oven for 20 minutes.

| Author: Beth Sachs | Date: 27th July 2010 |

Beth Sachs
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Salmon Dahl

Salmon Dahl

I picked up four Salmon fillets for £1.50 in my local Co-op the other day and ironically the night before I had bookmarked this recipe on the BBC Good Food website. It was meant to be!

I fiddled with the original recipe as hubs has a strong dislike for coriander so here is my version, and I can tell you it was fantastic, and low in fat - double bonus!


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 30 Minutes  | Total Time: 40 Minutes  |


  • 75g red lentils
  • 400ml chicken stock
  • 1 small onion , chopped
  • 2 tomatoes , chopped
  • ½ tsp turmeric
  • 1 tsp garam masala , plus extra for the salmon
  • pinch chilli flakes
  • 2 x 130g fillets salmon
  • sunflower oil


  • Step 1: Put the first 7 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until lentils are tender. 
  • Step 2: Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl. Serve with  rice.

| Author: Beth Sachs | Date: 15th July 2010 |

Beth Sachs
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Strawberry Marshmallow Mousse

Strawberry Marshmallow Mousse

Strawberries are coming in thick and fast at the moment so I'm on a constant hunt for new recipes I can use them in. You already know I'm addicted to this Strawberry Torte (I've made it 4 times in the last 3 weeks), but I wanted to find something a little bit quicker to put together.

This strawberry mousse uses marshmallows as the setting agent, a little bit of sugar (which next time I might even leave out), some double cream and of course strawberries (I might try making it with blackberries and raspberries in the future). I was a bit concerned it might be too sweet, but I needn't have worried, it was just perfect! The kids loved it equally as much as the adults.


| Serves: 4  | Prep Time: 20 Minutes plus chilling | Cook Time: -  | Total Time: 20 Minutes plus chilling |


  • 250g fresh strawberries , halved if large
  • 25g golden caster sugar
  • 140g marshmallows chopped
  • 200ml double cream


  • Step 1: Put the strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft. Take off the heat and process in a food processor. Tip the strawberry mixture back into the pan and add the marshmallows, then stir them in until they dissolve. Leave to cool.
  • Step 2: Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or 4 separate pots and chill for about 2 hrs, or until set.

| Author: Beth Sachs | Date: 12th July 2010 |

Beth Sachs
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Golden Cookies

Golden Cookies

Totally moreish, these oaty cookies are the perfect pick me during the mid afternoon 'slump'. Be careful not to eat too many though, it's all too easy as I found out!


| Serves: Makes 28  | Prep Time: 10 Minutes | Cook Time: 12 Minutes | Total Time: 22 Minutes |


  • 175g Self Raising Flour
  • 175g Golden Granulated Sugar
  • 75g Rolled Oats
  • 175g Butter
  • 2 TBSP Golden Syrup
  • 1 TSP Bicarbonate of Soda
  • 1 TSP Baking Powder


  • Step 1: Preheat oven to 180c/Gas 4 and grease 2 baking sheets.
  • Step 2: Put the flour, oats, sugar, bicarb and baking soda in a large mixing bowl.
  • Step 3: Melt the butter and syrup in a pan on a low heat then pour into dry ingredients and mix.
  • Step 4: Roll into 28 balls, place on baking sheets and flatten slightly with a fork.
  • Step 5: Bake for 10 - 12 minutes, cool slightly before removing to a wire rack using a fish slice.

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

Beth Sachs
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Creamy Allotment Vegetable Pasta

Allotment Pasta

On Friday my mother-in-law came bearing gifts from her allotment. The produce was so fresh that I changed my original dinner plan (slow cooker spag bol) so I could use these gorgeous veggies in a summer pasta dish. This would work well with other veggies and herbs, so adapt it to suit what you have. It turned out to be a really filling meal and hubby didn't even notice the lack of meat, although you could always add in some bacon if you wanted, or maybe salmon.


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


  • 250g Pasta
  • Handful Sugar Snap Peas
  • A few stems of Purple Sprouting Broccoli
  • 1 Courgette, halved and then sliced into half moons
  • 2 Spring Onions, sliced
  • Basil leaves
  • 100g Cream Cheese
  • 50g Parmesan, grated
  • Juice of half a Lemon
  • Salt and Pepper


  • Step 1: In a frying pan, gently cook the courgette and spring onion until soft.
  • Step 2: Meanwhile cook the pasta in a pan of salted water and add the sugar snaps and broccoli for the last 3 minutes of cooking. Drain.
  • Step 3: Toss the pasta and veg into the frying pan with the courgette and spring onion, with about 4 tbsp of the pasta cooking water. Stir in the cream cheese, Parmesan, lemon and basil leaves and stir until the cream cheese has melted. Season.

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

Beth Sachs
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