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Showing posts from July, 2010

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.
OAT AND DATE MUFFINS| Serves: MAKES 6  | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |
Ingredients: 50g Rolled Oats125ml Milk10g Bran75g Dates, chopped75g Plain Flour1/2 tsp Baking Powder65g Muscavado Sugar1 Egg65g Melted ButterPinch of Salt
Instructions: 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 …

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!

SALMON DAHL| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 30 Minutes  | Total Time: 40 Minutes  |
75g red lentils400ml chicken stock1 small onion , chopped2 tomatoes , chopped½ tsp turmeric1 tsp garammasala , plus extra for the salmonpinch chilli flakes2 x 130g fillets salmonsunflower 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 garammasala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl. Serve with  rice.
| Author: Beth Sachs | Da…

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.
STRAWBERRY MARSHMALLOW MOUSSE | Serves: 4  | Prep Time: 20 Minutes plus chilling | Cook Time: -  | Total Time: 20 Minutes plus chilling | Ingredients:
250g fresh strawberries , halved if large25g golden caster sugar140g marshmallows chopped200ml double cream Instructions:
Step 1: Put the strawberries into a pan alo…

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!
GOLDEN COOKIES| Serves: Makes 28  | Prep Time: 10 Minutes | Cook Time: 12 Minutes | Total Time: 22 Minutes |
Ingredients:  175g Self Raising Flour175g Golden Granulated Sugar75g Rolled Oats175g Butter2 TBSP Golden Syrup1 TSP Bicarbonate of Soda1 TSP Baking Powder
Instructions: 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 |

Creamy Allotment Vegetable 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 spagbol) 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.
CREAMY ALLOTMENT VEGETABLE PASTA| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 10 Minutes  | Total Time:  20 Minutes |
Ingredients: 250g PastaHandful Sugar Snap PeasA few stems of Purple Sprouting Broccoli1 Courgette, halved and then sliced into half moons2 Spring Onions, slicedBasil leaves100g Cream Cheese50g Parmesan, gratedJuice of half a LemonSalt and PepperInstructions: 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 suga…