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Tilda Basmati Giveaway




Curry has long been a British staple and Basmati brand; Tilda is helping to celebrate this year’s National Curry Week (9 - 15 October) with some tasty recipes.  Whether its Korma, Thai Green, Katsu or the fruity curry recipe below, make sure you indulge in a spicy treat to get into the spirit.



Chicken with a Fruit Curry Sauce and Coconut Basmati Rice

Serves 3-4


Ingredients for the Chicken:

2 free range chicken breasts

1 tbsp plain flour

Salt and pepper

50g/ 2 oz salted butter

1 tsp sunflower oil



For the Coconut Basmati:

125g (4oz) Tilda Pure Basmati

150ml (1/4 pint) coconut milk



For the Coconut Basmati sauce:

50g/ 2oz butter

½ small onion, finely chopped

2 pineapple rings, drained and diced

1 small banana, cubed

1 firm apple, peeled and diced

2 tbsp medium curry powder

1tsp tbsp desiccated coconut

75ml/ 3floz chicken stock

75ml/ 3floz coconut milk

Salt and black pepper

50g/ 2oz sultanas



 Method:

 Step 1. For the chicken breast into large chunks. Lightly flour and season the chicken chunks.

Step 2. Heat half the butter and oil in a pan and cook the chicken until; golden brown, this should take about 10-12 minutes.

Step 3. For the curry sauce: Melt half the butter in a large saucepan and add the onion, pineapple, banana and half the apple. Add the curry powder, desiccated coconut, coconut milk and stock. Bring to the boil and simmer for 20 minutes. Pass through a sieve to form a smooth glossy sauce.

Step 4. Melt the remaining butter and gently cook the apples and sultanas for 5 minutes just until softened. Add to the smooth curry sauce.

Step 5. For the coconut rice: Rinse the rice in cold water. Place into a pan and just cover with cold water. Add the coconut milk and boil for 10 minutes or until the rice is just cooked. Drain.

Step 6. Spoon the rice onto a plate topped with the chicken and with a drizzle of sauce. Serve with a tomato and red onion salad.

For your chance to win a hamper of Tilda rice products (including 2x500g Tilda Basmati and 8 Micro pouches) all you have to do is:
1.Tell me what is your favourite curry. Answers can be left on the comments section of this post, on the Jam and Clotted Cream Facebook page or via Twitter (start tweet Tilda Comp @jamandcream).
2. RT or share this competition for an extra entry - just let me know you have done so in the comments section or via Facebook/Twitter.
3. Competition open to UK residents only.
4. Competition closes Monday 10th October at 5pm.
 
Beth Sachs
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The Good Table - Valentine Warner: A Review



 I don’t know about you but one of my favourite pastimes is taking recipe books to bed with me (not in a weird way!) and this book, ‘The Good Table’ by contemporary cook Valentine Warner is perfect for late night perusal (and laughs – but more on that in a minute). Whether it be with a cup of steaming Chai  (p356)  or something more potent like ‘Dicks Rum Shack Punch on page 345 (I like the sound of this one a lot), this book really is a joy to read.

Valentines quirky writing style (sometimes so quirky that I don’t quite get it – but that’s me, not him) and even quirkier metaphors, has drawn me to recipes that I would have otherwise overlooked. Who couldn’t be enticed by his description of razor clams as ‘like Cuban cigars in an elastic band, pale feet lolling out like the tongues of tired horses’! This, is essentially what I love about his recipes, they make me want to get out of my comfort zone and embrace new ways of preparing, cooking and eating food. I’m at a stage where I want to experiment more in the kitchen, not forgetting those all important regular family meals I have perfected of course (Bolognese, lasagne, chilli, curry, risotto) but building on my culinary repertoire to include…well razor clams for a start!

The book is split into 8 well thought out chapters starting with Meat and Bird, where Valentine espouses the use of cheaper cuts of meat and also lesser used meat such as rabbit and venison. Recipes that sparked my interest included  Faggots – the old school classic, Picked Onion, Steak and Ale Pudding and Venison Curry. It is here he also places great value on provenance and locality – a deep rooted belief for him.

Valentine then moves on to talk about fish, sustainably caught fish of course as he mentions more than once the concerns of overfishing and the practice of ‘discard’ – a practice he finds completely unacceptable, wasteful and disrespectful. He urges you to read labels and make informed choices about the fish you buy. The charmingly named Lapland Fish Soup looks stunning as does the simple Tuna Tostada.

Next comes Vegetables and Foraged food and this chapter is full of ideas for eating with the seasons. As he says himself ‘seasonaility is a game to be played when out shopping; it demands the cook to be adventurous, trying to find multiple ways to romance the ingredient until the affair is over’. I’ve tried his Spanish Salad and it was delicious but the Beetroot Ravioli really stood out – with it’s wonderfully deep pink colour.

 The ultimate standout recipe for me though can be found in ‘Bread, Eggs, Cheese’ and is the Autumn Macaroni with button onions, pancetta, hazelnuts and fontina,  - comfort on a plate, no?

The puddings in the last chapter are primarily fruit based (although I spied some Chocolate Lime Fondants on page 328), not that the lack of chocolate really bothers me. I am absolutely going to be trying the Lemon Posset soon, a recipe I have been meaning to make since I saw Tamsin Day Lewis making it on TV about 10 years ago and I will follow Valentine’s lead by adding a glug of elderflower cordial.  The Autumn Trifle is another recipe I love the sound and look of…and I have just bought myself the perfect Trifle bowl too as does this Fool!

 Rhubarb and Stem Ginger Fool

I'm not sure my children would go for some of the dishes if I produced them at the table, but in our house you have to try it before you say you don’t like it – I’ll let you know how I get on with the razor clams.

My final thought relates to the very clear, simple message that resonates through this book  - Valentine wants us to love food as much as he does – and who can argue with that.

The Good Table by Valentine Warner £25 (Micheal Beazley). Thanks to Fiona at Octopus for sending this through.
Beth Sachs
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Roast Tomato, Cannellini Bean and Chorizo Salad


Roast Tomato, Cannellini Bean and Chorizo Salad

This salad used up some of the cherry tomatoes from the allotment. The warm dressing makes use of some Cabernet Franc Vinegar from Cornish company Pomona Street and also a new Thyme Honey from the New Zealand Honey Company. Great for lunch, but if you wanted to make it into a main meal just add some homemade bread to mop up the dressing!


ROAST TOMATO, CANNELLINI BEAN AND CHORIZO SALAD


| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 5 Minutes | Total Time: 15 Minutes |


Ingredients: 

  • 200g Cherry Tomatoes, halved
  • Sprig of Thyme
  • 400g tin of Cannellini Beans, drained and rinsed
  • 50g Chorizo, halved and sliced
  • 1/2 Red Onion, chopped finely
  • 3 TBSP Red Wine Vinegar
  • 1 TBSP Thyme Honey (or ordinary honey)
  • Bag of Rocket and Watercress
  • Seasoning

Instructions:

  • Step 1: Preheat the oven to 190c (170 fan) and put the tomatoes and sprig of thyme in a baking tin. Roast for 20 minutes.
  • Step 2: Meanwhile, heat a pan on the hob and fry the chorizo until crisp.
  • Step 3: Put the chorizo, drained cannellini beans in a bowl then start on the dressing.
  • Step 4: In the pan you cooked the chorizo in pour in a glug oil and cook the red onion until soft, add the vinegar and let it reduce by half, then add the honey and whisk together. Put to one side.
  • Step 5: Put the tomatoes and salad in the bowl with the cannellini beans and chorizo and pour over the dressing. Season to taste.

| Author: Beth Sachs | Date: 26th September 2011 |



Beth Sachs
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Tuna, Olive and Tomato Spaghetti


Tuna, Olive and Tomato Pasta

I love living in Cornwall but I often miss out on attending foodie events because I live so far away from London (a small price to pay for living in such a beautiful part of the country). I was invited to attend a Taste of Spain Olive masterclass with chef Omar Allibhoy on the 14th September in London, which unfortunately I had to turn down due to travel costs. However, Taste of Spain made sure I didn’t miss out altogether and sent me some Olives through the post so I could have a go at creating some of my own recipes. 

This Tuna, Olive and Tomato Spaghetti was born after a late one at work. It takes less than 20 minutes to make, which is great  for when time is short. I made this for myself and hubby (the kids had already eaten at Nana’s house), so I added lots of fresh red chilli. However, Rory took a liking to it and ended up eating half of mine (he’s a toddler that likes his chilli....and olives!) and in the process splattered his PJ’s in tomato sauce. It was a success all round!


TUNA, OLIVE AND TOMATO SPAGHETTI

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



Ingredients: 

  • 1 red onion, sliced
  • 2 garlic cloves, chopped
  • 1 red chilli, deseeded and chopped
  • 1 TSP fresh thyme leaves
  • 400g tin chopped tomatoes
  • Big pinch of sugar
  • Handful of green olives, sliced
  • 1 small tin of tuna in brine, drained and flaked
  • Seasoning
  • 250g spaghetti

Instructions:

  • Step 1: Put a large pan of water on a high heat for the spaghetti.
  • Step 2: Heat some oil in a frying pan and cook the onion, garlic, chilli and thyme for 5 minutes until soft. Add the tomatoes, sugar, olives and tuna and simmer.
  • Step 3: Add the spaghetti to the pan of now boiling water and cook until al dente, drain and toss with the sauce. Season to taste.

| Author: Beth Sachs | Date: 22nd Spetember 2011 |


Beth Sachs
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Debbie's Welshcakes


Welshcakes

I have said this many times before but Twitter really is a wonderful thing. I received a lovely tweet from a new follower @debswelshcakes asking if I would like to sample some of her homemade welshcakes…..um, yes please! The only welshcakes I have sampled previously were pre-packaged ones from the supermarket, which quite frankly tasted like cardboard. Debbie’s however were in a different league altogether and restored my faith. 

The welshcakes arrived in pristine condition, thanks to the sturdy packaging and were beautifully wrapped in red gingham-esque paper, tied with a red bow. I opened up the packet and tried one ….and then I tried another one…and another. I had difficulty stopping myself from taking yet another so I let the kids sample one each, which the gobbled down…and then we had some more for breakfast this morning. Unlike the cardboard ones I have eaten previously, these were lovely and moist, with a dense doughy texture and very, very moreish. Debbie now sells online (fruit and plain) and you can order a batch by visiting her website

Thank-you so much Debbie, they were a real treat....any chance of the recipe?!


Beth Sachs
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Apple Cake


Apple Cake

I have SO. MANY. APPLES to use. A whole heap (3kg) went into some Spicy Apple Chutney I made last week - which I will blog soon, I also made some Bramley Apple Compote and 3 Apple Crumbles for the freezer... then just when I thought I'd broken the back of the pile, my neighbour bought round another bag full. These weren't bramleys though, but were too sharp to eat (judging by my 2 year old's face when he bit into one) so I thought I could use them in a cake.

The cake is lovely and moist with a light texture thanks to the long whisking of the eggs and sugar at the beginning of the recipe. You could vary it by trying pears instead of apples, perhaps with some cardamom! Mmmm Pear and Cardamom Cake....going to have to try that one soon!


APPLE CAKE


| Serves: 12 squares | Prep Time: 15 Minutes | Cook Time: 35 Minutes | Total Time: 50 Minutes |


Ingredients:

  • 2 large Eggs
  • 175g Golden Caster Sugar
  • 1 TSP Vanilla Extract
  • 85g Butter
  • 75ml Milk
  • 125g Plain Flour
  • 1 TSP Ground Cinnamon
  • 2 TSP Baking Powder
  • 3 Apples, Peeled, Cored and Sliced
  • 1 TBSP Demerera Sugar

Instructions:

  • Step 1: Preheat oven to 200c and line the base of a 20cm x 20cm tin.
  • Step 2: Whisk the eggs, sugar and vanilla extract for 5 minutes with an electric whisk.
  • Step 3: Melt the butter with the milk then pour into the eggs, continue to whisk. Sieve in the flour, cinnamon and baking powder and fold into the mixture.
  • Step 4: Pour mixture into tin and smooth surface. Place the sliced apples on top then sprinkle over the demerera sugar and bake for 10 minutes at 200c. After 10 minutes turn down the oven to 180c and bake for a further 25 minutes.
  • Step 5: Leave to cool in tin then cut into squares.

| Author: Beth Sachs | Date: 19th September 2011 |


Beth Sachs
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Muesli Bars with New Zealand Honey Co


Muesli Bars

I rarely get the chance to eat a proper breakfast in the week and I'm fed up with eating cardboard cereal bars....so, I had a go at making my own. I loosely based the recipe on one I had seen in the Leon: Naturally Fast Food cookbook and they turned out just as I had wanted - chewy and fruity, with some added crunch from the nuts and seeds. Eating one of these kept those dreaded mid morning hunger pangs at bay...until at least 11:30am - which is a good effort!

I used some New Zealand Honey Co. (@NZ_Honey_Co) Beech Forest Honeydew Honey as a natural sweetener in these bars, which worked perfectly. The honey comes in squeezy tubes which avoids a sticky mess and it also has a unique pre-biotic and antioxidant rating. New Zealand Honey Co. also do a Thyme Honey which I desperately want to get my hands on as I bet it would make a wonderful marinade for chicken and pork. You can buy both varieties at Waitrose and they retail at £3.49

MUESLI BARS

| Serves: 12 bars | Prep Time: 10 Minutes  | Cook Time: 20 Minutes | Total Time: 30 Minutes |


Ingredients:

  • 280g Dried Fruit - I used apricots and dates
  • 60g Nuts  - I used cashews and pecans
  • 60g Pumpkin Seeds
  • 80ml Orange Juice
  • 2 Level TBSP Honey
  • 60g Plain Flour
  • 120g Rolled Oats

Instructions:

  • Step 1:  Preheat oven to 190c.
  • Step 2: Put the fruit and nuts in a food processor and blitz until chopped.
  • Step 3: Warm the orange juice and honey in pan, add the flour and oats then the dried fruit, nuts and seeds.
  • Step 4: Tip the mixture into a 25x30cm tin, lined with baking paper.
  • Step 5: Bake for 15-20 minutes for chewy bars, a little longer for crunchier ones.
  • Step 6: Cool then cut into bars.

| Author: Beth Sachs | Date: 14th September 2011 |


Beth Sachs
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Wild Mushroom Risotto


Wild Mushroom Risotto

It's risotto kind of weather again, not that I mind - I LOVE Autumn and its distinctive smell. I love the chilly breezy evenings, the bonfires, fallen leaves, toffee apples, fireworks..... and I most definitely love the seasonal food on offer.

This risotto is very earthy and rich and perfect for an Autumn evening, snuggled up inside with your family.


WILD MUSHROOM RISOTTO


| Serves: 4  | Prep Time: 30 Minutes | Cook Time: 20 Minutes | Total Time: 50 Minutes |


Ingredients: 

  • 40g Dried Wild Mushrooms
  • 1 TSP Vegetable Bouillon
  • Glug of Oil
  • 1 Onion, chopped
  • 3 Garlic Cloves, chopped
  • 200g Mushrooms - any variety I used closed cup, chopped
  • 300g Risotto Rice
  • Glass of Vermouth (or white wine)
  • Large handful of grated Parmesan
  • Salt and Pepper

Instructions:

  • Step 1: Put the dried mushrooms in a bowl and cover with 1.2 litres of boiling water. Leave for 30 minutes then take the mushrooms out, squeeze off excess water and chop. Add the vegetable bouillon to the mushroom stock and stir.
  • Step 2: Heat the oil in a pan and gently cook the onions and garlic for 6-7 minutes, until soft. Add the fresh and dried mushrooms and cook for a few minutes.
  • Step 3: Add the rice and stir for 1 minute then add the glass of vermouth and let it evaporate.
  • Step 4: Start adding the stock, a ladleful at a time - keep stirring. Once all the stock is added, add the Parmesan, stir, season and serve - with more grated Parmesan if required.

| Author: Beth Sachs | Date: 12th September 2011 |


Beth Sachs
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Mini Quiches


Mini Quiches

Lowen starts school this week (*sob*) and she is adamant that she wants to take a packed lunch instead of having cooked school lunches (having sampled the school meals on a recent taster day I can't blame her to be honest). With that in mind I've been developing some child friendly lunchbox fodder over the school holidays to try and stop lunches becoming repetitive and boring. These mini quiches are perfect for little hands and mouths and you can vary the filling to suit what you have in the fridge. The ones I have made here are bacon and cheddar, but the possibilities are endless. The beauty with this recipe is that the pastry quantities specified make enough for 24 mini quiches but I do 2 batches of 12  - the pastry is fine to be left in the fridge for a few days so why not make a batch on Sunday night and another on Tuesday or Wednesday night to get you through the school week.


MINI QUICHES


| Serves: makes 24 | Prep Time: 15 Minutes | Cook Time: 20 Minutes  | Total Time: 35 Minute |


Ingredients:

  • For the pastry (enough for 24)
  • 280g Plain Flour
  • 140g Cold Butter, cubed
  • 8 TBSP water
  • For the filling  (enough to fill 12)
  • 1 small Onion, chopped
  • 3 rashers of Bacon, chopped
  • 1/2 TSP dried Thyme
  • 2 Eggs
  • 50ml Double Cream
  • 100ml Milk
  • 150g Cheddar, grated

Instructions:

  • Step 1: To make the pastry put the flour and butter in a processor and pulse until breadcrumbs form. Add the water, 1 TBSP at a time and continue to pulse until the pastry comes together. Tip out, divide into 2 and chill in fridge for at least 30 minutes.
  • Step 2: Preheat oven to 190c, gently fry the onion, bacon and thyme in a little oil for 10 minutes until cooked. Set aside.
  • Step 3: Take the pastry out of the fridge (you can leave the other half of the pastry in the fridge for a couple of days), roll out on floured work surface to 5mm then cut 12 rounds with a scone cutter. Line a 12 hole fairy cake tin with the pastry round then fill each one with the bacon mixture.
  • Step 4: In a jug whisk together the eggs, cream and milk and pour equally into the uncooked quiches - don't overfill. Sprinkle the cheese on the top of each one and bake for 15-20 minutes until golden and bubbling.

| Author: Beth Sachs | Date: 5th September 2011 |


Beth Sachs
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Rise and Shine Flapjacks


Rise and Shine Flapjacks

These fruity flapjacks come courtesy of a new cookbook that landed on my door last week - Hungry, written by Innocent Drinks in collaboration with food writer Anna Jones. The book aims to provide families with healthy, tasty alternatives to fast food and includes delicious recipes for Oven Baked Squash Risotto (which I will be trying soon), Sweet Potato Beanie Bake, Lamb Shank Tagine, Pea and Bacon Soup...as well as desserts (the banana ice cream sounds fab), quick wholesome breakfasts and of course smoothies. The book also has a very interesting wee-ometer page - which I will leave to your imagination......

Not content with just the cookbook though, the people at Innocent will be hitting the road in their HGV (AKA Hungry Grassy Van) between the 9th -23rd September to showcase some of the recipes from the book. HGV will be stopping at London, Bristol (13-15th September), Manchester and Glasgow...and lots of places in between and serving diners with very reasonably priced (£2-£3 per dish or  £5 meal deal) meals that will count towards your 5 a day. 


RISE AND SHINE FLAPJACKS

| Serves: 12 squares | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |


Ingredients:

  • Handful of dried apricots, chopped very small
  • Handful of dates, chopped very small
  • 150g Butter
  • 3 TBSP Apple Juice
  • 3 TBSP Runny Honey
  • 225g Porridge Oats
  • Handful of raisins
  • 1 TBSP Dessicated Coconut

Instructions:


  • Step 1: Preheat oven to 150c/Gas 2 and lightly grease a 30 x 20 cm baking tin.
  • Step 2: Melt the butter over medium heat, take off heat and stir in honey and apple juice.
  • Step 3; In a separate bowl mix together all the other ingredients then pour the melted butter mixture on top. Mix thoroughly, press into tin and bake for 25 minutes.
  • Step 4: Leave to cool in tin then cut into squares.

| Author: Beth Sachs | Date: 3rd September 2011 |



Beth Sachs
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