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Showing posts from October, 2011

Hubble Bubble Pumpkin Fish Cakes

My Fish is the Dish package arrived today filled with glorious fresh salmon, haddock and smoked haddock from Delish Fish based in Peterhead, Aberdeenshire.
Fish is the Dish website is the consumer arm of Seafish which was founded in 1981 by an Act of Parliament, with the aim of supporting all sectors of the seafood industry for a sustainable, profitable future. It is the only pan-industry body offering services to all parts of the seafood industry, from catching and aquaculture to processors, importers, exporters and distributors of seafood, including restaurants and retailers.
Funded by a levy on the first sale of seafood landed in the UK, the principal aim of Seafish is to support and improve the environmental sustainability, efficiency and cost-effectiveness of the industry, as well as to promote sustainably-sourced seafood. The services it offers include technical research and development, responsible sourcing initiatives, economic consulting, market research, industry accreditation…

Peanut Butter and Choc Chip Cookies

PEANUT BUTTER AND CHOCOLATE CHIP COOKIES | Serves: 15 Cookies | Prep Time: 10 Minutes | Cook Time: 12 Minutes | Total Time: 22 Minutes |
Ingredients:  240g smooth peanut butter - I used Skippy160g caster sugar1 egg½ tsp bicarbonate of soda100g white chocolate chips Instructions: Step 1: Preheat the oven to 180C. Grease 2 baking traysStep 2: Mix the peanut butter, sugar, egg and bicarbonate of soda together in a bowl using an electric whisk until well combined. (It will be very thick)Step 3: Add the chocolate chips and beat in. Place in fridge for 10 minutes to firm up a bit (optional)Step 4: Scoop up tablespoonfuls of the mixture and roll them into balls using your hands. Place them on the baking tray, leaving a 1-2 inch gap.Step 5: Bake in the oven for 12 minutes.Step 6: Remove from the oven and leave to cool for 3 minutes. Carefully transfer the cookies to a cooling wire using a palette knife – they will still be quite soft.| Author: Beth Sachs | Date: 25th october 2011 |

Puy Lentil, Feta and Orzo Salad

I know colder weather is here, but I still love a good salad for lunch, especially if its robust and peppery like this one. The hardest thing about this recipe is cooking the orzo and the dressing is just a good glug of white wine vinegar and extra virgin olive oil. Easy!

| Serves:  3 | Prep Time: 10 Minutes | Cook Time: -  | Total Time: -  |
Ingredients:  100g Orzo, cooked according to packet  - I used Pasta Garofalo250g Ready to Eat Puy lentils - I used Merchant Gourmet200g Feta, crumbledHandful of Cherry Tomatoes, chopped1/2 Roasted Red Pepper, choppedHandful of Rocket2 TBSP White Wine Vinegar3 TBSP Extra Virgin Olive Oil Instructions: Step 1: Immediately after cooking the pasta, drain and stir through the rocket first so it wilts slightly. Then throw in all the other ingredients and give it a good stir.| Author: Beth Sachs | Date: 21st october 2011 |

New Products from The Saucy Fish Co

The Saucy Fish Co has just added two new products to their lovely range.
Chilli, Lime & Ginger Standalone Sauce – TheSaucy Fish Co. now offers this fiery accompaniment as a stand-alone sauce, due to the popularity of the Saucy Fish Salmon & Chilli Sauce pack. With a ‘two chilli’ label, those who crave fiery spices in the gloomy winter months will not be disappointed. Just mix and match the fish sauce combos to your heart’s content. Traditionally paired up with salmon, this sauce is also a fantastic accompaniment to an array of scrumptious seafood for a fish dish with that extra kick.
Fresh Cod Fillets with Piri Piri Sauce – this new fish and sauce combo is a great half-homemade dish, injected with some Portuguese spice! For a cool and contemporary twist on classic cod, simply pan fry, grill or oven bake in less than 15 minutes and pair up with winter root veggies such as carrots, parsnips and turnips or some crusty bread and butter and you’ve got a delicious meal, w…

Baked Squash Risotto

We have just enjoyed this lovely baked risotto for dinner, using the squash, 1 onion, some butter and Cheddar from the Farmison Veg and Dairy box I received on Friday. It requires no stirring so perfect when you are too busy to stand by the hob. The amount below serves 2 (the kids had a cooked lunch at School/Nursery) but you can easily double everything to serve 4.

BAKED SQUASH RISOTTO| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Total Time: 50 Minutes |
Ingredients:  1 small Squash, cut into wedges (skin still on)1 TBSP Butter1 Onion, chopped3 rashers of smoked Bacon, chopped1 TSP Dried Thyme200g Risotto Rice600ml Vegetable Stock150g Mature Cheddar, grated Instructions: Step 1: Heat the oven to 180c. Put the squash into a roasting tin, drizzle with oil, season and put in the oven - roast for 30 minutes until tender.Step 2: Meanwhile heat a casserole with some oil and fry the onion and bacon until cooked, add the thyme and risotto rice and give it a stir. Add the stock, …

Pumpkin and Coconut Soup

Pumpkins and squashes are coming in thick and fast at the moment, both from my Mother in Laws allotment and also the weekly veg box. One of the larger pumpkins went into making this warming autumn soup, in preparation for the colder weather that's coming our way, according to the Countryfile weather forecast last night.
I used a pouch of Thai Taste Coconut Milk to give the soup a creamy silky texture the chilli's and roasted garlic gave it a lovely fragrant taste.

PUMPKIN AND COCONUT SOUP| Serves: 4  | Prep Time: 20 Minutes | Cook Time: 50 Minutes  | Total Time:  1 Hour 10 Minutes |
Ingredients:  1 Pumpkin, peeled, seeds discarded and chopped into large chunks10 whole garlic cloves, skin on2 onions, chopped1 red chilli, chopped800ml vegetable stock180ml pouch of coconut milk Instructions: Step 1: Preheat oven to 180c. Put the chunks of pumpkin in a roasting pan with the whole cloves of garlic - drizzle over oil and season. Roast for about 30 minutes.Step 2: While the pumpkin is roas…

Bacon, Broccoli and Davidstow Cheddar Pasta Bake

For those of you who follow me on Twitter (@jamandcream) or are regular blog readers, you will know that I make pasta bakes A LOT (mainly as a vehicle for getting rid of leftovers) and on rainy Autumn days like today they bring much needed comfort and warmth. My pasta bakes are always cheesy (the cheesier the better in my opinion) and are usually made with Davidstow Cheddar (I particularly love their Cornish Crackler) which is produced just down the road from us here in North Cornwall.
Bacon and broccoli are a lovely combination and the pasta adds some bulk to fill up hungry tummies (although you could quite easily omit the pasta if you preferred and add in another head of broccoli). All of these ingredients are stirred into a classic cheese sauce, before being placed under a grill for that golden topping. As a twist, I added 1 TSP of Frenchs Smooth and Spicy Mustard (a product I had been sent to try out in my cooking) to the sauce to pep it up a little bit - it was a fab addition!


Double Choc Chip Caramel Cookies

These were a happy accident. I had half a tin of condensed milk leftover after making this recipe ...and plenty of chocolate chips. After a bit of googling and plenty of experimenting these Double Choc Chip Caramel Cookies were born. The condensed milk gives the cookies a lovely caramelly chewy texture and you could always substitute the chocolate chips for raisins or cranberries if you wanted something more fruity.
The recipe below makes about 25 cookies - I have put half in the freezer for unexpected guest emergencies!
DOUBLE CHOC CHIP CARAMEL COOKIES| Serves: 25 cookies | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |
Ingredients:  225g Butter, softened225g Golden Caster Sugar200g Condensed Milk200g Oats150g Self Raising Flour1 TSP Vanilla Extract50g Milk Chocolate Chips50g White Chocolate Chips Instructions: Step 1: Preheat the oven to 180c/160fan and grease 3 large baking trays.Step 2: Cream the butter and sugar together then add in all the other ingredients a…

Win a Luxury Italian Cooking Kit courtesy of Galbani® worth over £350

COMPETITION CLOSED Win an Ultimate Italian Cooking Kit worth over £350 containing an Italian fresh pasta maker, Alessi Spaghetti Tongs and a whole host of Harvey Nichols food goodies, plus  six month’s supply of Galbani®  Dolcelatte® and another six month’s worth of Galbani®  Mozzarella cheese - delizioso!

From steaming spaghetti bolognese to scrumptious pizza, layers of decadent lasagne to zesty bruschetta – Italian food is rich, varied and always best shared with loved ones. 
Now Italian food lovers have the chance to win an Ultimate Italian Cooking Kitthat will kick start their Italian culinary skills, plus an entire year’s worth of delectable Italian cheese, thanks to Galbani®, Italy’s No. 1 cheese.

To be in with a chance of winning the Ultimate Italian Cooking Kit,  all you have to do is name the tricolours which make up the national flag of Italy:
a) Blue, White and Red b) Black, Red and Gold c) Green, White and Red
1. UK entrants only
2. Answers can be left…

Leon - Baking and Puddings: A Review

Rocket Pesto Spaghetti

My meal plans have gone out of the window during the past week. Out are the warming soups, stews and Autumn casseroles and back in have come lighter summery dishes, salads and BBQ meats to make the most of this 'Indian Summer' we are experiencing. I very much doubt I will ever see another temperature reading on my car of 28c for the 1st October!
This dish is perfect for a warm balmy evening as it takes minimal effort to prepare. I love the slightly bitter edge that rocket gives to the pesto tempered by the salty Parmesan and creaminess of the pine nuts. Enjoy the last few days of our Indian Summer while you's all change at the end of the week!
ROCKET PESTO SPAGHETTI| Serves: 2  | Prep Time: 10 Minutes | Cook Time: -  | Total Time: -  |
Ingredients:  100g Rocket3 Garlic ClovesHandful of Toasted Pine Nuts2 handfuls of grated ParmesanOlive OilSalt and Pepper250g SpaghettiInstructions: Step 1: To make the pesto put the rocket, garlic, pine nuts, Parmesan in a food process…