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Showing posts from July, 2011

Feta and Summer Vegetable Orzo Salad

I had a lovely delivery of Garofalo pasta a few days ago including this Orzo - a type I find impossible to buy here in North Cornwall. I decided to use it in a summer pasta salad including feta, roasted red peppers, courgettes and red onion, but you could quite easily substitute for other vegetables - tomatoes, cucumber etc. It takes all of 10 minutes to put together (and that includes pasta cooking time) so perfect for a hastily arranged summer BBQ!

FETA AND SUMMER VEGETABLE ORZO SALAD | Serves: 2  | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes |
Ingredients: 1 Red Onion, sliced2 TBSP Red Wine Vinegar3 TBSP Olive Oil250g Orzo1 Courgette, halved and sliced2 roasted Red Peppers from a jar, chopped150g Feta, crumbledSmall handful of Mint and Parsley, choppedExtra Virgin Olive OilSqueeze of Lemon Juice (optional) Instructions: Step 1: Put the sliced onion in a bowl with the red wine vinegar and oil and marinate while you cook the pasta.Step 2: While the pasta is cooki…

Sticky Maple Pecan Bars

Only one word for these...WOW! They were gobbled down at a charity bake sale (hence why no pictures of the cut bars) in aid of the ACF Action Against Hunger East Africa Appeal. In fact they were that WOW that 3 people have already asked me for the recipe. 
Unfortunately I can't claim the recipe as my own though. It actually came from an amazing book I was sent to review last week (very timely!) by Octopus Publishing called Cox Cookies and Cake.
If you are not a London dweller you may not be aware of Patrick Cox and Eric Lanlard (although Eric in particular has been on many a TV show). They own a shop of the same name in Soho where they sell gorgeous cupcakes, cookies and bars (such as this) to celebrities such as Elton John and David Furnish (who provide the foreword to the book) and stars such a Liz Hurley who has hailed their creations 'the coolest cakes on earth'. They also sell to ordinary folk like you and I so don't let their famous clients worry you! If, like me t…

Action Against Hunger - East Africa Appeal

It's very sad don't you think that the News of the World phone hacking scandal, however awful, is eclipsing the horror of famine. This suffering is happening right now, today, in Somalia and we MUST do something to help. Quite frankly bugger the Murdochs, Rebecca Brooks, Andy Coulson and David Cameron - this is what we should be focusing on.
As a food blogger I have pledged my support to Action Against Hunger (ACF International) who are appealing for aid and donations to help ease the humanitarian crisis that is unfolding before our very eyes.
‘Action Against Hunger is the only humanitarian organisation present in Wajid where they are supporting nearly 100,000 people already thanks to the dedication of national staff and the generosity of supporters. As a result of nearly 20 years in the area, they are in a position to scale up nutrition programmes in order to treat more children suffering from life-threating malnutrition in Wajid and the Somali capital, Mogadishu. They are d…

Ginger Pig Meatballs with Garofalo Spaghetti

A few months ago I received a couple of new cookbooks to review from Octopus Publishing (my bookshelf is now severely groaning under the strain of them all). One of the books was Annabel Langbeins Free Range Cook - which I love, the other was The Ginger Pig Meat Book 'a meat manual for the inquisitive domestic cook'. This is where I found the recipe for these delicious meatballs.

The Ginger Pig, if you didn't know are butchers and farmers of rare breeds reared on the North York moors and have shops throughout London including Borough Market. In the book Tim Wilson, farmer and proprietor of The Ginger Pig has teamed up with Fran Wardle, respected cook and bestselling author, to recommend the best breeds to look for, the right cuts to choose for every style of cooking and to tell you what to ask your butcher in order to buy the very best quality meat. The book is full of inspiring and delicious recipes too, such as Smoked Pork Hock and Parsley Pasta, Asian Beef Curry, Roast D…

Courgette and Goats Cheese Quiche

Its been wet and windy here in Cornwall over the weekend but despite the unseasonal weather my Mother in Laws allotment (just a few yards down the road from us...handily) is still producing bountifully. This week courgettes are the order of the day.
I hadn't made quiche in quite a while so I thought I would pair the courgettes with some soft goats cheese that had been sitting in my fridge for far too long, as well as some spring onions and rosemary (also from the allotment) and the usual eggs and cream in a shortcrust pastry case.
It turned out rather tasty and will be providing my lunch for the next few days. If you have some cherry tomatoes feel free to add them (halved) on top of the quiche before baking.

COURGETTE AND GOATS CHEESE QUICHE | Serves: 6  | Prep Time:  | Cook Time:   | Total Time:   |
Ingredients:  For the pastry case:225g Plain Flour100g Butter1/2 TSP Salt3-4 TBSP waterFilling:1 courgette, sliced3 spring onions, slicedSprig of Rosemary, needles only2 eggs100ml Double Cr…

Little Dish Proper Bolognese

I received a lovely email the other week from the people at Little Dish – they wanted to send me a copy of the Little Dish favourites cookbook! Who was I to say no. The book dropped onto my doorstep just a few days later.

I’ll be honest, I’ve never really bought a child specific cookbook before (barring the Annabel Karmel Baby Foods book bought as a nervous first time mum). I made lots of homemade fruit and vegetable puree’s for my babies (I even wrote a few posts about weaning and first foods) but from a very early age they were eating what hubby and I were, albeit in pureed and mashed form until their teeth came through. I didn’t see the point in faffing with separate meals and as long as I was careful with the amount of salt I used there was no reason to cook and eat differently.
I opened the book with a bit of scepticism but was pleased to discover the book was full of ‘proper’ family meals, meals that could actually feed a family of 4 or 5 (i.e. not weeny portions) as well as the …

Prawn and Cashew Nut Noodles

A super quick and tasty supper perfect for a Monday night.....only 4 more days until the weekend! Feel free to add more veggies if you wish- it's very versatile in that respect, corn, spinach and mushrooms would work well.

PRAWN AND CASHEW NUT NOODLES| Serves: 2 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |
Ingredients:  1 TBSP Sesame Oil1 Birds Eye Chili, chopped1 small Onion, chopped1 Red Pepper, chopped150g Sugar Snap PeasHandful of toasted Cashew Nuts2 TBSP Sweet Chilli Sauce3 TBSP Ketchap Manis1 TBSP Soy Sauce250g Cooked King Prawns300g Cooked Egg NoodlesHandful of Coriander, choppedSeasoning Instructions: Step 1: Fry the chilli and onion in the oil until softened.Step 2: Add the pepper and sugar snap peas and fry for a couple of minutes.Step 3: Add all the other ingredients along with 50 ml of tap water, cook down until sauce thickens slightly then serve.| Author: Beth Sachs | Date: 11th July 2011 |

Saucy Sausage Pasta

A hearty sausage pasta dish.

SAUCY SAUSAGE PASTA
| Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |
Ingredients: 
1 onion, sliced2 garlic cloves, chopped1/2 TSP chilli powder1 courgette, halved and sliced6 sausages, each one cut into 5-6 pieces1 tin of chopped tomatoes1 TSP sugar100ml double cream100g grated cheddarSalt and Pepper300g Penne PastaInstructions:
Step 1: Gently fry the onion and garlic until soft. Add the chilli flakes and courgette and continue to cook for  few minutes.Step 2: When the courgette is starting to colour, turn up the heat and add the sausages. Fry until the sausages are almost cooked through.Step 3: Add the tomatoes, sugar and cream and simmer for 15-20 minutes, meanwhile cook the pasta and drain. Stir through the grated cheddar through the sauce and let it melt in before tossing with the cooked pasta.| Author: Beth Sachs | Date: 6th July 2011 |

Bruschetta with Tracklements Roasted Cherry Tomato Relish

I was sent a jar of the new Tracklements Roasted Cherry Tomato Relish to sample last week. Wanting to make the most of this lovely weather I decided to make some bruschetta to serve up as pre-BBQ nibbles.
I kept it simple and made two different toppings for the bruschetta, both using the Tracklements relish. One was parma ham, tomato relish and basil the other topping was tomato relish, goats cheese and basil. Before I grilled the ciabatta slices I rubbed them with a cut clove of garlic to enhance the flavour and then drizzled the bruschetta with extra virgin olive oil just before serving.
The Tracklements relish has a lovely sweetness and is very well seasoned. As well as the bruschetta I also used it as an accompaniment to BBQ meat, which worked well. At £2.85 a jar it seems reasonable considering the quality of the product and I will be seeking out other products in the Tracklements range soon - I love the sound of the Quince Cheese and Fruity Brown Ketchup!

BRUSCHETTA
By Beth Sachs, 4…

bottlegreen Summer Giveaway.

My Cybermummy Sponsors bottlegreen have just launched 2 limited edition seasonal flavours of cordial - Apple and Thyme and Red Cherry and Vanilla. They are available exclusively at Waitrose and the innovative new flavours are part of a new alternating seasonal range! 
bottlegreen's new flavours are initially only set to be around for the summer season. However bottlegreen fans can help keep their favourite flavour alive by voting for their favourite on the bottlegreen website here.
bottlegreen have kindly given 6 bottles (3 of each flavour) of these limited edition cordials to giveaway to one lucky Jam and Clotted Cream reader. To enter all you have to do is: 1. Tell me which flavour you would prefer to serve at your summer BBQ? 2. Answers can be left in the comments section of this post, on the Jam and Clotted Cream Facebook page or on Twitter (start tweet bottlegreen @jamandcream) 3. For an extra entry please tweet the giveaway on Twitter or share on facebook (use the handy widget at…