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Kenwood Christmas Menu: No Bake Chocolate Orange Cheesecake


Chocolate Orange Cheesecake

This is the second installment in my Kenwood Christmas Menu feature. This weeks theme was preparing the pud......however as most of my family aren't Christmas Pudding lovers I decided to make an alternative Christmas themed dessert using my Kenwood Chef Titanium.

This Chocolate Orange Cheesecake is no bake and so easy that even my husband could make it.....I think! I used the Kenwood Chef Processor attachment to blitz the biscuits and then the standard bowl and paddle attachment to mix the cream cheese and chocolate together. I've used a combination of dark and milk chocolate but if this is for adults only I would probably use all dark chocolate.

Don't forget to have a look at what Karen at Lavender and Lovage, Sian at Fishfingers for Tea, Becs at Lay The Table and Eliza at The Recipe Blog have created this week too.

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No Bake Chocolate Orange Cheesecake
Easy Christmas dessert for pudding haters
Ingredients
  • 175g DIgestives
  • 50g Butter, melted
  • 50g Milk Chocolate Drops
  • 200g Milk Chocolate
  • 200g Dark Chocolate
  • 300g Cream Cheese
  • 200g Mascarpone
  • 1 Orange, zested
Instructions
Step 1: Line a 20cm springform tin with baking parchment.Step 2: To make the base blitz the digestives in a processor then add the melted butter and chocolate chips - pulse until combined. Press into tin and chill for 20 minutes.Step 3: To make the topping melt the milk and dark chocolate (I do this carefully in the microwave) and set aside to cool.Step 4: In a standing mixer mix together the cream cheese and mascarpone until combined then pour in the melted chocolate and orange zest. Once combined pour into tin and leave to set in fridge (overnight preferably).
Details
Prep time: Cook time: Total time: Yield: 8
Beth Sachs
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Kenwood Christmas menu: Chocolate Chestnut Squares



Chocolate and Chestnut Squares




















I'm one lucky blogger. Kenwood kindly chose Jam and Clotted Cream to take part in their Christmas Menu Blogger campaign. This meant I got sent a very big early Christmas present - a brand spanking new Kenwood Chef Titanium. A big thank-you to Kenwood.

Over the coming four weeks I, along with Karen at Lavender and Lovage, Sian at Fishfingers for Tea, Becs at Lay The Table and Eliza at The Recipe Blog will be creating festive recipes using the Kenwood Chef under the following themes:
Week 1 - Getting Ready (favourite recipes for delicious wintry treats in the run up to Christmas).
Week 2 - Preparing the Pud (recipe for an extra special Christmas dessert)
Week 3 - All the Trimmings (recipes for accompaniments to the big Christmas feast)
Week 4 - The Main Event (I'm planning a vegetarian centrepiece)

This weeks recipe is a festive chocolately square using chestnuts and dried cranberries to give an extra special Chrismassy spin. The bonus with these squares is that they can be frozen so make batch now, freeze then just pull out of the freezer the day before you want to eat them. They are brownie like in texture with just the right amount of gooeyness. If you fancied you could add other types of fruit and nut - pecans, walnuts, raisins. Be as creative as you want.

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Chocolate and Chestnut Squares
A festive sweet treat
Ingredients
  • 140g Dark Chocolate (70% cocoa)
  • 115g Butter
  • 225g Caster Sugar
  • 170g Plain Flour
  • 1/2 TSP Baking Powder
  • 200g Chestnut Puree
  • 3 Eggs, beaten
  • 50g Dried Cranberries
Instructions
Step 1: Preheat the oven to 170c and line a 20cm tin with baking paper.Step 2: Melt the butter, chocolate and sugar in a pan on a low heat. Set aside to cool for a few minutes.Step 3: In the bowl of the Kenwood mixer sift in the flour and baking powder. Add all the other ingredients then mix on a low speed for a few minutes until everything combined.Step 4: Pour batter into tin and bake for 20 minutes. Leave to cool in tin before cutting into squares. Dust with icing sugar.
Details
Prep time: Cook time: Total time: Yield: 20 squares

Beth Sachs
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Chocolate Spotty Traybake for Pudsey


Choc Traybake




















A quick and easy chocolate traybake for Children in Need.

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Chocolate Spotty Traybake For Pudsey
Great for a Children in Need Bake Sale
Ingredients
  • 250g Butter
  • 300g Golden Caster Sugar
  • 1TSP Vanilla Extract
  • 3 Large Eggs, beaten
  • 200g Self Raising Flour
  • 50g Cocoa Powder
  • 100g Milk Chocolate Drops
  • FOR TOPPING
  • 85g Butter
  • 85g Caster Sugar
  • 200g Condensed Milk
  • 50g Milk Chocolate Drops
  • 20 White Chocolate Buttons
Instructions
Step 1: Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs. Step 2: For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake,then lace white choc buttons on top.

Details
Prep time: Cook time: Total time: Yield: 20
Beth Sachs
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Meal Plan 12th November - 25th November 2012


Ooops a day late again!

Monday 12th November
Sausage Casserole

Tuesday 13th November
Leftover Sausage Casserole


Wednesday 14th November
Quick Chilli


Thursday 15th November
Chilli Pasta Bake for hubby and the kids - I'm presiding officer at the police elections so will be snacking all day)


Friday 16th November
Fish Pie with a breadcrumb topping


Saturday 17th November
Macaroni Cheese


Sunday 18th November
Pizza and Salad

Monday 19th November
Spaghetti Bolognese

Tuesday 20th November
Leftover Spaghetti Bolognese


Wednesday 21st November
Sausages Braised in Cider

Thursday 22nd November
Chip Van!!

Friday 23rd November
Roast Chicken

Saturday 24th November
Chicken Curry

Sunday 25th November
Out for a meal
Beth Sachs
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Christmas Gifts from The Handpicked Collection


I was lucky enough to be sent this Olive Wood Heart Board from the lovely ladies at The Handpicked Collection last week. I'm going to be giving it as a Christmas present to my parent along with the hamper of Cornish Cheeses I'm putting together for them.

As always looking at the Handpicked Catalogue is dangerous - too many things I need (well, want) and too little spare money this close to Christmas.

Here are just a few things I wouldn't mind receiving in my Christmas stocking (if any of my family are reading this!)

Bird Cake Stand

Silver Plated Jug


Duckling Doorstop

Beth Sachs
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Giveaway: Beouf Bourguignon Seasonal Box from Knorr



For your chance to win a Beouf Bourguignon seasonal box from Knorr (in association with Forman and Field) containing the following....
  • 800g beef brisket
  • 200g pearl onions
  • 200g wild mushrooms
  • unsmoked bacon
  • 125ml port
  • leek and celery
  • thyme and parsley
  • Bolney Estate Lychgate Red Wine
  • Knorr Rich Beef Stock Pot
....just follow the instructions below

To enter:
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only
For more information on how to enter blog giveaways using Rafflecopter please see this short video.
Please remember you need to complete the mandatory entry first - which is a blog comment.
Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.
a Rafflecopter giveaway
Beth Sachs
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Banana Blondies


Banana Blondies

I inevitably end up with overripe banana's in my fruit bowl at the end of the week and after getting a bit bored with my usual banana bread recipe I went in search of something a bit different. What I found was a lovely recipe for Banana and Cinnamon Blondies on Ren's blog. However, the kids are not great fans of cinnamon so I adapted the recipe from the original and these are what I ended up with. Lovely, moist bananary squares - perfect for a mid morning snack.

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Banana Blondies
A great mid morning snack
Ingredients
  • 125g Butter
  • 325g Light Brown Sugar
  • 2 small Eggs, beaten
  • 1 TSP Vanilla Extract
  • 150g Self Raising Flour
  • 1/4 TSP Salt
  • 25g Ground Almonds
  • 3 small Over-ripe Banana's, mashed
Instructions
Step 1: Preheat the oven to 180c and line a 20cm square tin with baking paper.Step 2: Melt the butter and sugar in a pan. Take off the heat.Step 3: Beat in the eggs, banana's and vanilla extract then sift in the flour. Stir in the ground almonds and salt and pour into prepared tin.Step 4: Bake for approx 35 minutes. Cool completely in tin (I leave overnight) before cutting into squares.

Details
Prep time: Cook time: Total time: Yield: 12
Beth Sachs
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Chocolate Clementine Brownie Cake


Chocolate Clementine Brownie Cake
I've just started to plan my Christmas menu's and while I was sorting through my mountains of files I came across this recipe that I made last year and never blogged. It makes an ideal alternative to Christmas pudding and can also be frozen so perfect for a make ahead dessert. Obviously you don't need Christmas as an excuse to make this....its good any time of the year.

Feel free to use orange zest instead of clementines and even a few drops of orange liqueur to make it extra luxurious.



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Chocolate Clementine Brownie Cake
A gorgeous chocolatey dessert perfect for Christmas
Ingredients
  • 100g Butter
  • 175g Golden Caster Sugar
  • 75g Light Brown Sugar
  • 100g Dark Chocolate
  • 1 TBSP Golden Syrup
  • 2 Eggs, beaten
  • 100g Plain Flour
  • 1/2 TSP Baking Powder
  • 2 Heaped TBSP Cocoa Powder
  • 2 Clementines, zested
Instructions
Step 1: Preheat oven to 180c and line a 20cm tin with baking paper.Step 2: In a pan melt the butter, sugars, chocolate and syrup together. Set aside for a minute.Step 3: Beat the eggs then add to the slightly cooled mixture along with the rest of the ingredients.Step 4: Bake in the oven for 30 minutes, cool for at least 30 minutes before slicing.
Details
Prep time: Cook time: Total time: Yield: 8
Beth Sachs
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Meal Plan 29th October- 11th November 2012


I'm a bit late with my meal plan this week so I've decided to post the next two weeks plan....yes I'm that *sad* organised.

Monday 29th October
We ate at The Weir and had Panini's and Sweet Potato Fries

Tuesday 30th October
Spag Bol

Wednesday 31st October
Leftover Spag Bol after a little bit of trick or treating with the kids

Thursday 1st November
Rory's 3rd birthday so a Birthday Tea Party with all the usuals

Friday 2nd November
Homemade Pizza

Saturday 3rd November
Chicken Kievs and Sweet Potato Mash

Sunday 4th November
Chinese Style Slow Cooked Brisket with Egg Fried Rice and Veg

Monday 5th November
Roast Chicken

Tuesday 6th November
Chipshop Chicken Curry

Wednesday 7th November
Lasagne

Thursday 8th November
Leftover Lasagne

Friday 9th November
Prawn and Pepper Stir Fry

Saturday 10th November
Two Cheese, Bacon and Pea Risotto

Sunday 11th November
Sausage Casserole
Beth Sachs
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Meal Plan 15th October - 21st October 2012


Monday 15th October
Baked Risotto with Bacon and Peas

Tuesday 16th October
Smoked Salmon Kedgeree

Wednesday 17th October
Pasta with Porcini, Marsala and Marscapone

Thursday 18th October
Homemade Vegetable Soup with Cheese on Toast

Friday 19th October
Roast Chicken, Sweet Potato Mash and Cauliflower Cheese

Saturday 20th October
Chicken Curry

Sunday 21st October
Takeaway

Beth Sachs
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Honey and Peanut Butter Flapjacks


Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKE

Honey and Peanut Butter Flapjacks

HONEY AND PEANUT BUTTER FLAPJACKS




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Honey and Peanut Butter Flapjacks

Honey and Peanut Butter Flapjacks

These flapjacks make a great grab and go breakfast or after school snack
Ingredients
  • 100g Butter
  • 100g Peanut Butter
  • 200g Demerera Sugar
  • 200g Clear Honey
  • 400g Rolled Oats
Instructions
Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together in a pan on a medium heat.Step 3: Take off the heat and stir in the oats. Press into tin and bake for 15 - 20 minutes. Cool and cut into squares.

Details
Prep time: Cook time: Total time:
Yield 16 squares


Pin the Honey and Peanut Butter Flapjacks for later...


Honey and Peanut Butter Flapjacks

KEEP IN TOUCH

Beth Sachs
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Meal Plan 8th - 14th October 2012


A few old recipes from the blog this week, although I will be trying Nigella's Lamb Ragu from Nigellissima on Friday - I'm not a big lamb mince fan so I hope I am won over!

Whats everyone else cooking this week?

Monday 8th October
Chicken Tikka Masala and Basmati Rice

Tuesday 9th October
Curried Mince and Peas

Wednesday 10th October
Leftover Curried Mince and Peas

Thursday 11th October
Chicken Kievs with Garlic Sweet Potato Mash and Brocolli

Friday 12th October
Lamb Ragu with Spaghetti

Saturday 13th October
Homemade Pizza

Sunday 14th October
Spiced Pineapple Pork with Rice

Beth Sachs
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Meal Plan 1st October 2012 - 7th October 2012


 The coming weeks meal plan for the Jam and Clotted Cream household. What is everyone else having?


Monday 1st October
Macaroni Cheese Nigella Stylee

Tuesday 2nd October
Curried Mince and Peas with Rice

Wednesday 3rd October
Chorizo and Pea Risotto

Thursday 4th October
Spaghetti Bolognese

Friday 5th October
Roasted Pumpkin Frittata and Chips

Saturday 6th October
Scallops with Chorizo for me, Burgers for the hubby and kids!

Sunday 7th October
Roast of some description
Beth Sachs
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Giveaway: New Zealand Honey Co (Better Breakfast Week)





New Zealand Honey Co is giving two lucky readers the chance to win a selection of their delicious healthy honeys to celebrate National Breakfast Week which starts on Monday.

What could be nicer than a burst of tasty honey drizzled over your muesli or spread on your toast in the morning? New Zealand Honey Co has teamed up with Better Breakfast Week to encourage people to eat healthier breakfasts in order to gain the best possible start to the day.

The mouth-watering New Zealand Honey Co range includes premium jarred honeys as well as a range of squeezy honeys which are an easy way to incorporate natural goodness into your diet and help improve overall health and wellbeing. Try swapping sugar for honey and enjoy all the sweetness of sugar, with additional benefits including antioxidant, pre-biotic and antibacterial properties.

The range includes:
-          Thyme Honey, which is high in free-radical-neutralising antioxidants, has a very distinctive flavour and works beautifully in a glaze or marinade for dishes such as lamb.
-          Beech Forest Honeydew, which helps to feed the good bacteria in the gut and boost overall digestive health. Ideal for drizzling over porridge, cereal or your favourite fruit.
-          Manuka Honey with Lemon, which helps banish germs by contributing to the normal function of the immune system. Lemon is rich in Vitamin C, perfect for battling sore throats.
-          Manuka Honey with Ginger, which gives a healthy boost whilst the ginger provides a great digestive aid, settling upset stomachs. The distinct flavour makes an ideal ingredient in salad dressings.

To enter:
To win the selection of New Zealand Honey Co Honey all you need to do is;
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only

For more information on how to enter blog giveaways using Rafflecopter please see this short video.

Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.

Beth Sachs
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Meal Plan 17th - 23rd September 2012


Apologies for lack of meal plan blog posts these last few weeks....I was in fact very organised and did have a meal plan but just didn't have time to post it!

On Wednesday hubby and I are off to see John Bishop at Plymouth Pavillions so I'm looking for some good restaurant suggestions if anyone has any.

Monday 17th September
Tomato and Chorizo Pasta Bake

Tuesday 18th September
BBQ Sausages and Beans with Green Veg

Wednesday 19th September
In Plymouth to see John Bishop

Thursday 20th September
Homemade Pizza

Friday 21st September
Chilli Con Carne

Saturday 22nd September
Leftover Chilli Pasta Bake

Sunday 23rd September
Family Meal

Beth Sachs
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Courgette, Herb and Rice Filo Pie & Nigella!


Courgette, Herb and Rice Filo Pie




















I've been AWOL - sorry! Its not that I haven't been cooking, I have, but with everyone going back to school/nursery and me going back to work after the holidays I just haven't had any spare time to blog. We are back into the groove now though so I promise to have some new recipes (and competitions) on the blog for you shortly, I suspect with Nigellissima inspiration. Well, I couldn't have an incomplete Nigella cookbook collection could I.....


The recipe here is not a Nigella recipe, but instead has it's origins at River Cottage. I've tinkered as usual and varied the herbs that Hugh used. It's filling, hearty and hubby didn't even notice the lack of flesh!

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Courgette, Herb and Filo Rice Pie
A hearty vegetarian lunch dish
Ingredients
  • 500g Courgettes, grated
  • 75g Long grain rice
  • 1 small Red Onion, chopped
  • 100g Mature Cheddar, grated
  • 2 Egss, beaten
  • 2 TBSP Olive Oil
  • Handful Flat leaf parsley, chopped
  • Small handful Tarragon, chopped
  • 250g Filo pastry sheets
  • 75g Butter, melted
  • Salt and Pepper
Instructions
Step 1: Preheat oven to 190c. Mix courgettes, rice, onion, cheese, eggs, oil and herbs in a bowl. SeasonStep 2: Take a sheet of filo pastry, brush with melted butter and line a 1.5ltr oven proof dish, placing it butter side down. Keep adding the sheets until you have one left.Tip the filling into the dish then fold over pastry ends to enclose filling. Scrunch up last sheet of filo and place on top, brush with butter and tuck it into sides of dish.Bake for 45 minutes, serve warm.
Details
Prep time: Cook time: Total time: Yield: 6
Beth Sachs
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Meal Plan 27th August - 2nd September 2012


Its back to normal school/work  routine next week and one way of making it less stressful is to batch cook and stock up the freezers with healthy home cooked meals. So this weeks meal plan is all about using up those odds and ends lurking in the freezers (I have two) and cupboards ready for a mass cooking session next weekend!

Monday 27th August
Indoor BBQ at Mum and Dads - typical Bank Holiday weather!!

Tuesday 28th August
Chorizo Risotto

Wednesday 29th August
Roast Chicken and Chips

Thursday 30th August
Homemade pizza's topped with leftover chorizo, chicken and red onion

Friday 31st August
Sausage Carbonara - a variation of this recipe using chorizo

Saturday 1st September
Macaroni Cheese - made with some of the cheeses Mum and Dad bought back from France.

Sunday 2nd September
If the weather is good we will take the kids to the beach - hopefully all the emmets will have returned home - so it will be picnic food.

Beth Sachs
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Tuna Balls with Spicy Tomato Spaghetti


Tuna Balls with Tomato Spaghetti

These tuna balls make a nice change from the usual beef meatballs I make. Lighter with a lemony freshness they are perfect for a warm summers evening. You can make the meatballs the day before and store in the fridge so all you have to do when you get home from work is quickly fry the meatballs, cook the spaghetti and heat up a jar of tomato and chilli pasta sauce (or your own homemade tomato sauce such as this one). A quick, easy and delicious family meal.


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Tuna Balls with Tomato Spaghetti
A lighter alternative to the usual beef meatballs. These tuna balls are spiked with lemon and chilli making them perfect for a summers evening.
Ingredients
  • 3 x 160g tins Tuna in brine
  • Half Lemon, zested
  • 75g Breadcrumbs
  • 2 Eggs, beaten
  • 1/2 TSP Dried Chilli Flakes
  • Jar of Tomato and Chilli Pasta Sauce
  • 100g Mature Cheddar, grated
  • 3 TBSP Creme Fraiche
  • 400g Spaghetti
  • Small handful Basil leaves, to serve
Instructions
Step 1: Mix the drained tuna, lemon zest, breadcrumbs, egg and chilli flakes in a bowl. Form into walnut size balls and place on a tray. These can be made up to a day ahead.Step 2: When you are ready to eat, cook the pasta according to instructions and meanwhile heat a glug of oil in a frying pan and carefully fry the tuna balls for about 5 minutes until golden. Place the tuna balls on a plate and then pour in the tomato sauce, cheddar and creme fraiche and stir to combine. When bubbling place the tuna balls back in the sauce.Step 3: Carefully mix together the tomato sauce and spaghetti - the tuna balls are quite delicate. Serve with a few basil leaves.
Details
Prep time: Cook time: Total time: Yield: 4
Beth Sachs
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Giveaway: Seasonal Box from Knorr and Forman and Field


I've got another seasonal box from Knorr to giveaway to one reader. The box contains the ingredients needed to make Marco Pierre White's Spatchcock Chicken with Chipolatas and Rosemary - the recipe can be found on the Knorr website:
 Box ingredients:
2 Baby Chickens
Herbs
Lemon
Pack of Chipolata Sausages
Onion Tart
Burgers
Knorr Stock Pots

To enter:
To win the seasonal box all you need to do is;
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only

For more information on how to enter blog giveaways using Rafflecopter please see this short video.

Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.
a Rafflecopter giveaway
Beth Sachs
120 Comments
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