Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

No

Featured Slider Styles

[Centered]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

Christmas Meal Plan 2014


Its been way too long since I was here. Those that follow me on Instagram or Twitter will know I'm currently expecting baby number 3 and working 5 days a week so its been extra busy. The baby is due at the beginning of April and I am due to start Mat Leave during February half term (when I hope to be able to start blogging again more regularly). Anyhow, to ease me back in gently I thought I'd post my Christmas week meal plan which will hopefully provide you with some inspiration and ideas for your festive get togethers. Due to moving to a bigger house in Februrary (with a rather large mortgage) and the upcoming cut to our household income I've also tried to be extra frugal. I've shopped around for the best deals and already have my gammon sat in the fridge (bought in a well known supermarket at half price). I've cleared out the freezer and have started stocking it with homemade treats and side dishes.

Jam and Clotted Cream ~ Christmas Meal Plan

Christmas Cake - I ummed and ahed whether to bother this year but last weekend I crumbled and made this Simmer and Stir Christmas Cake I found on BBC Good Food. Im not too keen on marzipan so will ice it a few days before Christmas with a whisky buttercream icing. I used value dried fruit and simmered it in brandy to plump it up.

Monday 22nd December
Homemade Pizza to use up all the leftovers in the fridge and clear it out ready for my Christmas shop.

Tuesday 23rd December
Up at 6am to get all the fresh ingredients I need and back home to prepare as much as I can in advance (stuffing, pigs in blankets, bread sauce, cranberry sauce)...so tonight we will be having a supermarket takeaway!

Christmas Eve
After the village Crib Service we will be coming home to Baked Gammon in a Mustard and Maple Glaze, Macaroni Cheese, Loaded Potato Skins, Peas, Sweetcorn and Carrots. Dessert is going to be this Chocolate Torte (which is already in the freezer) with clotted cream or ice cream and homemade mince pies (again, these are already in the freezer) for those that can fit them in.

Christmas Day
Breakfast is going to be croissants or brioche (made in the breadmaker) with fresh orange juice and fruit.
I'm hosting Christmas lunch this year and will have 11 people to cater for - this is what we are having...

Turkey
Leftover Gammon from yesterday
Cranberry Sauce (made on the 23rd)
Bread Sauce (made on the 23rd)
Sausage and Sage Stuffing (made on the 23rd)
Pigs in Blankets (will wrap the sausages in the bacon on the 23rd)
Roast Potatoes - MIL is doing these for me
Maple Roast Parsnips
Brussels Sprouts (will prepare on Christmas Eve and leave in a pan of cold water)
Cauliflower Cheese (will make on Christmas Eve)
Sticky Red Cabbage (already in the freezer)
Garlic Roasted Squash and Sweet Potato Mash (will make on the 23rd)
Creamed Leeks

Dessert will be a choice of Christmas Pudding or Baked Berry Cheesecake (in the freezer).

When people start to get peckish again I've got Homemade Sausage Rolls (in the freezer), Cheese and Biscuits (my SIL is bringing the cheeses as she works in a local deli), Pate (Aldi!), Mince Pies and Choc Honeycomb Mincemeat Squares.

                                            Chocolate Honeycomb Mincemeat Squares

Boxing Day
Leftover Turkey and Gammon Savoury Crumble. I will make a basic white sauce, add the leftover meat then a few handfuls of grated cheese and top with a savoury crumble mix (half fat to flour with some dried herbs) - bake for 30 minutes in the oven. We will have this with leftover vegetables from Christmas Day.

Saturday 27th December
Turkey, Gammon and Pea Carbonara

Sunday 28th December
We have some friends coming over so I'm going to do a buffet with more homemade sausage rolls, leftover cheese and biscuits, pickles, chutney and a homemade tear and share bread. Dessert will be anything sweet we have left!

Monday 29th December
Vegetable Soup with homemade bread rolls.

Tuesday 30th December
Risotto - will chuck in anything I can.

New Years Eve
Homemade Pizza to use up leftovers.

New Years Day
At my Mum and Dads for a traditional roast.


Beth Sachs
1 Comments
Share :

Malteser Cheesecake


Malteser Cheesecake
Oh my goodness this was good but not for the faint hearted! I felt compelled to do a 3 mile run the morning after the night before. A little slice goes a long way.

I was trialling this for the safari supper that I'm hosting in August and it's definitely going on the menu! Now I've just got to figure out what else I'm going to make to feed 100+ people - eeek!!

MALTESER CHEESECAKE

| Serves: 10 | Prep Time: 30 Minutes | Cook Time: 30 Minutes  | Total Time: 1 Hour |


Ingredients:

  • 200g Malted Biscuits, crushed
  • 100g Salted Butter, melted
  • 10 Maltesers, crushed
  • 4 TBSP Caster Sugar
  • 600g Cream Cheese
  • 300ml Double Cream
  • 300g White Chocolate, melted
  • 200g Milk Chocolate, melted
  • 2 TBSP Horlicks
  • 12 Malteser, to decorate

Instructions:

  • Step 1: Mix the biscuits, butter and crushed maltesers with 1 TBSP of the caster sugar. Press into a 20cm round springform tin and chill.
  • Step 2: Divide the cream cheese and double cream equally between 2 large bowls. Add the white chocolate to one and the milk chocolate, horlicks and remaining sugar to the other, Beat each with electric whisk until smooth.
  • Step 3: Spread the milk chocolate layer onto the biscuits and chill for 5 minutes then spread the white chocolate layer on top. Decorate with maltesers and chill overnight.

| Author: Beth Sachs | Date: 7th July 2014 |

Beth Sachs
8 Comments
Share :

Meal Plan 7th July - 13th July 2014



Apologies for the short absence -I think its called end-of-term-itis! It seems to be a merry go round of sports days, school fete's, parents evenings, gardening and DIY projects at the moment. I've also been asked to host the dessert course for the village Safari Supper in August which means 100+ people through my house - and making enough desserts to feed them all. I haven't firmed up what I'm going to make yet so need to do that asap!

I made a really nice pot roast chicken in a creamy tarragon sauce on Saturday which I will blog soon and trialled a couple of cheesecakes for the Safari Supper. I also planted some more herbs in my herb garden which is pretty much fit to bursting - will post some photo's soon.

Here is this weeks meal plan.

Monday 7th July
Prawn Stir Fry

Tuesday 8th July
Pork Steaks in a Pineapple Sauce with Rice

Wednesday 9th July
Creamy Sausage Pasta

Thursday 10th July
Chicken Kievs, Sweet Potato Wedges and Vegetables

Friday 11th July
Homemade Pizza and Salad

Saturday 12th July
Chilli with Rice

Sunday 13th July
Leftover Chilli Pasta Bake
Beth Sachs
1 Comments
Share :

Really Easy Apple and Gooseberry Crumble


Apple and Gooseberry Crumble
My mum gave me a bag of early season gooseberries the other day - lovely and tart at this time of year and perfect for cooking with. The kids and I decided to make a HUGE apple and gooseberry crumble to enjoy over the weekend  - and there is plenty leftover for weekday puddings too.

I'm a custard with crumble kind of person (apart from when I have it for breakfast with Greek Yogurt!), as is my daughter, but the boys prefer theirs with clotted cream. Whichever you decide I can guarantee deliciousness!

APPLE AND GOOSEBERRY CRUMBLE

| Serves: 12 | Prep Time: 20 Minutes | Cook Time: 45 Minutes | Total Time: ~1Hour |


Ingredients:

  • Bramley apples, peeled and chopped
  • 150g Gooseberries, topped and tailed
  • 200g Caster Sugar
  • 300g Plain Flour
  • 150g Salted Butter
  • 3 TBSP Demerera Sugar

Instructions:

  • Step 1: Preheat oven to 180c and lightly butter a large (or several smaller) ovenproof dish.
  • Step 2: In a large pan place the apples, gooseberries and 100g of the caster sugar. Heat until fruit has broken down and become soft. Place into ovenproof dish.
  • Step 3: In a large bowl rub together the flour, butter until breadcrumbs form then stir through the other 100g of sugar. Put on top of the fruit mixture, sprinkle with demerera and bake for about 45 minutes.

| Author: Beth Sachs | Date: 9th June 2014 |

Beth Sachs
3 Comments
Share :

Meal Plan 9th June - 15th June 2014


The weather is hotting up now  - Yay!! -so meals this week are going to be reflecting this - more salads, BBQ's and fresh summer veggies.

Englands first match of the World Cup is on Saturday so hubby has requested Chilli Beef and Chorizo Nacho's and on Sunday we are eating out for Fathers Day! Roll on the long hot days of summer.

Monday 9th June
Baked Fish, Rice and Veggies

Tuesday 10th June
Smoked Salmon, Pea and Chorizo Risotto

Wednesday 11th June
Chicken Salad

Thursday 12th June
Sausage and Fennel Seed Bolognese

Friday 13th June
BBQ Burgers and Salad

Saturday 14th June
Chilli Beef and Chorizo Nacho's

Sunday 15th June
Eating out in the evening but for lunch I will do Tuna Melts with Side Salad
Beth Sachs
0 Comments
Share :

Creme Fraiche Banana Loaf Cake


Creme Fraiche Banana Loaf Cake
This turned out to be a fantastically moist banana loaf thanks to the crème fraiche. I also used salted butter for this recipe, rather than my normal unsalted and it gave the cake a lovely salted caramel undertone. One of the best banana loafs I've made and the perfect way to use up those pesky black banana’s that always get left at the bottom of the fruit bowl. 


Hint: I guarantee it will be gobbled up quickly but if you do find yourself with a stale end cut, its also beautiful toasted under the grill, spread with butter and drizzled with honey. 


Have a lovely weekend. I'm looking forward to a potter in the garden (weather permitting), a walk on the beach with the family and lots of baking – including developing a Strawberry and Cream Traybake ready for Wimbledon. What cooking and baking plans have you got planned this weekend?


CREME FRAICHE BANANA LOAF CAKE


| Serves: 10 slices | Prep Time: 10 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 10 Minutes |



Ingredients:

  • 150g Butter
  • 100g Caster Sugar
  • Eggs, beaten
  • 1 TSP Vanilla Extract
  • 200g Self Raising Flour
  • 1 TSP Bicarbonate of Soda
  • Black Banana's, mashed
  • 110g Creme Fraiche
  • 2 TBSP Brown Sugar for Sprinkling

Instructions:

  • Step 1: Heat oven to 180 and line a 1kg loaf tin.
  • Step 2: Cream together the butter and sugar and then beat in the eggs and vanilla extract. Fold in the flour and bicarb until combined before adding the mashed banana's and creme fraiche.
  • Step 3: Spoon into the tin then sprinkle the brown sugar on top. Cook for 1 hour but check after 45 minutes. Cool and slice.

| Author: Beth Sachs | Date: 6th June 2014 |

Beth Sachs
2 Comments
Share :

Smoked Salmon and Asparagus Carbonara


Smoked Salmon and Asparagus Carbonara
I got a surprise in my online grocery delivery a few weeks ago – smoked salmon. Smoked salmon’s not usually on my shopping list due to the cost and I can only ‘apologise’ to the poor person who missed out because of the very unfortunate mistake by the delivery driver!
 
I managed to eek it out over two meals – making a very nice Smoked Salmon and Chorizo Risotto and this Smoked Salmon and Asparagus Carbonara. I think Carbonara has to be my ultimate comfort food but the addition of the salmon and asparagus really lightens it up and turns it into a wonderful summery treat. If asparagus isn’t in season you can just replace it with peas or broccoli.
 
Does anyone else transform their favourite comfort foods into lighter summery dishes for the warmer weather? 

SMOKED SALMON AND ASPARAGUS CARBONARA


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes |


Ingredients:

  • 350g Spaghetti
  •  1 egg plus 1 yolk, beaten
  • 100g Parmesan, grated
  • 100g Smoked Salmon, torn
  • Bunch of Asparagus spears
  • 1 heaped TBSP Creme Fraiche
  •  Salt and Pepper

Instructions:

  • Step 1: Put a pan of boiling water on the hob and bring to the boil.
  • Step 2: While waiting, whisk together the eggs and Parmesan, season and set aside.
  • Step 3: Once the pasta water is boiling put in the spaghetti and cook according to instructions. 2 minutes from the end add the asparagus spears. Drain then toss through the eggy mixture and creme fraiche. 
  • Step 4: Gently stir through the smoked salmon, season to taste and serve.

| Author: Beth Sachs | Date: 3rd June 2014 |

Beth Sachs
1 Comments
Share :

Meal Plan 2nd - 8th June 2014





Not sure where the weeks are going! We've spent all weekend in the garden - mowing the lawns, planting up some tubs with bedding plants and digging....lot of digging. We have a tree surgeon coming tomorrow to take one of our really big Ash tree's down - really looking forward to all the extra light! Apart from that it's work and school as usual.

Here is this weeks meal plan

Monday 2nd June
Nacho's

Tuesday 3rd June
Sausage and Onion Casserole

Wednesday 4th June
Leftover Sausage Casserole

Thursday 5th June
Chicken Kievs, Sweet Potato Mash and Mixed Veg

Friday 6th June
Smoked Salmon Risotto

Saturday 7th June
Homemade Pizza

Sunday 8th June
Fish and Chips

Beth Sachs
0 Comments
Share :

Chorizo, Mozzarella and Pesto Pizza


Chorizo, Mozzarella and Pesto Pizza
Chablis wines challenged me to come up with the perfect summer pairing to a glass of cool refreshing Chablis and demonstrate how the wine with such a beautiful minerality can fit so well with many summer dishes.

Many people like to enjoy a glass of Chablis at Christmas time, but seem to forget it can also work incredibly well with summer dishes and flavours. For the Chablis blogger challenge I decided to create a light and summery pizza to eat al fresco on a warm summer evening...along with a glass of chilled Chablis.

I made the dough using my usual recipe in the bread maker then rolled it out to within an inch of its life - the thinner the better. I topped the pizza with tomato passata then layed thin slices of chorizo all over the top. Spoonfuls of my fresh homemade wild garlic pesto were then dolloped on before the torn pieces of buffalo mozzarella were put in place. As a final finishing touch I added some teaspoons of caramelised onion chutney and 2 large sun dried tomatoes cut into strips. In a hot oven for 10 minutes and you have the perfect summery pizza. It was really delicious and went beautifully with the Chablis.


CHORIZO, MOZZARELLA AND PESTO PIZZA

| Serves: makes 3 pizza's | Prep Time: 45 Minutes | Cook Time: 10 Minutes | Total Time: 55 Minutes |


Ingredients:

  • 1/2 TSP Dried Yeast
  • 300g Strong White Bread Flour
  • 1 TBSP Olive Oil
  • 1 TSP Salt
  • 170ml Water
  •  For the topping
  • Passata
  • 100g Chorizo, sliced
  • Mozzarella Balls, torn
  •  Pesto
  •  Sun Dried Tomatoes, cut into strips
  •  Caramelised Onion Chutney
  • 1 jar Passata

Instructions:

  • Step 1: Make the pizza dough in the breadmaker according to manufacturers guidelines. The amounts stated above are for a Panasonic machine on setting 22
  • Step 2: Divide the dough into 3 then roll each piece out thinly and put on a baking sheet. Preheat the oven to 230c then top with passata, chorizo, mozzarella, pesto etc. Bake for 8- 10 minutes until cooked.

| Author: Beth Sachs | Date: 31st May 2014 |


Disclaimer: I was given 2 bottles of Chablis as part of the blogger challenge.
Beth Sachs
1 Comments
Share :

Foodie News May 2014


A quick look at some of the products that have landed on my doorstep in May.

The Cracker Drinks Co


The Cracker Drinks Co have just launched a new range of no added sugar drinks. I was sent the Still Lemonade which was lovely and tart -  very refreshing on a sunny day and the Coconut, Pineapple and Lime juice - which had a lovely tropical taste and reminded me of summer holidays on far off shores...I had to make do with my back garden!

The range can be found in Waitrose and is priced at £1.99 litre. Perfect for summer BBQ’s and picnics.


Ben and Jerrys Frozen Yogurt


Ben and Jerrys have recently released a Greek Style Frozen Yogurt range. We tried the Raspberry and Dark Chocolate Frozen Yogurt and were very impressed- it wasn’t overly sweet and the dark chocolate chunks contrasted well with the raspberries. There are 2 other flavours available and priced at £5.50 (a little on the steep side) for a 500ml tub.

The Spice Drops - liquid spice.

Spice Drops® are concentrated spice extracts distilled into easy-to-use liquid drops for food and drink, providing chefs and cooks with simple and convenient access to a huge range of spices. I was sent Vanilla and Cinnamon drops and have been using them in many of my cakes and bakes.

Gouri Kubair, owner of Holy Lama Naturals, UK, said:
“It was fantastic to hear those comments from chefs I have long admired. I am also really excited by the wonderful feedback and imaginative recipes that Spice Drops® is starting to generate from our customers. People are starting to appreciate that trying new tastes with the Spice Drops® is easy and risk free.

"The products are made in our family factory in Kerala, India, where we employ disadvantaged women, providing them with fair wages and optimum working conditions. It means a great deal to me that I can make a difference in this way."

Black Sheep Coffee  - fine Robusta


Pioneering new company, Black Sheep Coffee, has launched the UK’s first fine Robusta bean product, set to turn the heads of coffee connoisseurs and seriously shake up the scene. It’s new Robusta Revival has a surprisingly different taste profile to the Arabica beans that currently saturate the premium end of the market… rich, creamy and sweet, with a less acidic tone reminiscent of walnut and dark chocolate.

Founded by four friends - Gabe, Eirik, Max and Anders - who quit corporate jobs to follow their passion for coffee, the unorthodox brand rebelled against the status quo that Robusta is only used for low-grade products such as instant coffees. Their product, available as beans or ground, comes from a single-estate in India – the only estate in the world to have received three “Fine Robusta” certifications by tasting experts.

Having set up a café in Camden and also peddling their wares to commuters and tourists from their travelling coffee station, the Black Sheep boys have received rave reviews for their Robusta brews and are confident that they have something special on their hands. With so many coffee drinkers out there who’ve never had the chance to taste a 100% Robusta product, it’s just the beginning of a Robusta revolution.

Halzephron

I received a lovely foodie hamper from Helen who runs the Halzephron Herb Farm shop in Falmouth. She sells a wonderful array of foodie treats from her website and I can confirm MD’s Amazing Pasta Sauce really is amazing  - the honey in it gives it a wonderfully sweet flavour and it made a quick and easy tea for the kids. Watch this space as I will be running a competition to win an identical hamper in the next few weeks.

Chablis

I have been asked to take part in a Chablis Blogger challenge. Chablis wines have challenged me to come up with the perfect summer pairing and demonstrate how a nice cool glass of refreshing Chablis fits in with summer recipes

Many people like to enjoy a glass of Chablis at Christmas time, but forget it can also work incredibly well with summer dishes and flavours. Watch this space….

Patisserie Book
In this book William and Suzue Curley lift the veil on the fascinating world of the Chef Pâtissier, proving once and for all that creating beautiful pâtisserie in the home kitchen is both achievable and hugely satisfying.

Curley’s philosophy for pâtisserie is based on rejuvenating and modernising classic recipes; he has broken down the complex traditional methods and streamlined them for the everyday kitchen and cook at home. This has combined with Suzue’s love of Japanese flavours to create some truly innovative pâtisserie. i lok forward to trying some of the recipes soon.
Beth Sachs
0 Comments
Share :

Fudgy Chocolate Slice


Fudgy Chocolate Slice
The first day of half term has been and gone and the kids are already eating me out of house and home! I needed to refill the cake tin quickly and these fudgy chocolate slices were perfect for the job.

The cake is made in a very unauthentic manner whereby you melt butter and cocoa on the hob with some boiling water then stir through the dry ingredients, an egg and some milk. Bake in the oven for 20 minutes then top with a fudgy frosting (also made using the melting method). It really does taste amazing and is so easy and quick to make.


FUDGY CHOCOLATE SLICE

| Serves: 16 Slices | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes |



Ingredients:

  • 110g Butter, cubed
  • 120ml Boiling Water
  • 3 level TBSP Cocoa Powder
  • 190g Caster Sugar
  • 130g Plain Flour
  • 1/2 TSP Bicarbonate of Soda
  • Egg, beaten
  • 60ml Milk
  • 1 TSP Vanilla Extract
  •  Frosting:
  • 100g Butter
  • 3 level TBSP Cocoa Powder
  • 200g Icing Sugar, sifted
  • 2 TBSP Milk

Instructions:

  • Step 1: Preheat the oven to 180c and line a 20cm square tin with baking paper.
  • Step 2: In a pan melt together the butter, cocoa and boiling water bring to a simmer then bubble for 30 seconds before taking off the heat. Add in the sugar, flour, bicarb and mix well. Add the egg, milk and vanilla extract then mix until smooth. Pour into tin and bake for 20 minutes.
  • Step 3: Whilst the cake is cooling make the frosting by melting the butter and cocoa together and once reached a light bubble time 30 seconds. Take off the heat and stir in the icing sugar and milk. Spread onto the cooled cake and decorate with buttons.

| Author: Beth Sachs | Date: 26th May 2014 |

Beth Sachs
1 Comments
Share :

Meal Plan 26th May - 1st June 2014


Its half term this week but unfortunately I've only got a couple of days off work thanks to a looming deadline! Mum and Dad are back from their Aussie adventure though, so they are going to look after the kids for us. I think a trip to Lydford Gorge is planned on Wednesday which I'm sure they will love.
Weather permitting we're going to spend today and tomorrow in the garden clearing an area where we're going to build some steps. A trip to the car boot is planned if the rain stays away for long enough and I need to get a new rake from the garden centre. I think its what you would call a pottering kind of day. I'm sure some baking will happen at some point although I'm not sure what yet.

Have a good half term whatever you are doing.

Monday 26th May
Chicken and Vegetable Bhuna

Tuesday 27th May
Chicken and Asparagus Risotto

Wednesday 28th May
Slow Cooker Pulled Pork with Homemade Coleslaw

Thursday 29th May
LO Pulled Pork with Macaroni Cheese

Friday 30th May
Chilli Con Carne with Rice

Saturday 31st May
LO Chilli Pasta Bake

Sunday 1st June
Homemade Pizza

Whats on your menu this week?
Beth Sachs
1 Comments
Share :

Ginger Curd Treacle Tart


Ginger Curd Treacle Tart
It was surprisingly busy at my polling station yesterday so time went by pretty quickly....having said that 7am to 10pm is still a long day! I'm having an 'at home' day today, cleaning and baking before going out to the local pub tonight for a meal with friends. Anyway onto the recipe.....

I made this treacle tart a few days ago after noticing a jar of ginger curd in the cupboard. I thought adding a bit of the curd would give it a lovely warm rich flavour and it certainly did. I served this with clotted cream but ice cream would be good too.


GINGER CURD TREACLE TART


| Serves: 10 | Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes |

Ingredients:

  • 250g Plain Flour
  • 125g Butter ,cubed
  • 100g Icing Sugar
  • Egg, beaten
  •  For the filling
  • 425g Golden Syrup
  • 150g Ginger Curd
  • 190g Breadcrumbs

Instructions:

  • Step 1: Preheat oven to 180c. 
  • Step 2: In a processor pulse the plain flour and butter until breadcrumbs form. Add the icing sugar and egg and pulse until dough forms. 
  • Step 3: Roll out between 2 sheets of clingfilm then use it to line 23cm tart tin (let the pastry overhang a little). Put a piece of baking paper into it and fill with baking beans. Blind bake for 25 minutes then cut the excess pastry off with knife.
  • Step 4: Mix the syrup, curd and breadcrumbs together and spoon into the tart (after removing baking beans and baking paper). Bake for 40 minutes.

| Author: Beth Sachs | Date: 23rd May 2014 |


Beth Sachs
1 Comments
Share :

Throwing the Perfect Baby Shower with a Cornish Cream Tea



I've been asked by Pink Lining to give my top tips for hosting the perfect baby shower. If you would like to add your own baby shower tips please feel free to comment and I can add them to the bottom of the post.

Food
Its got to be simple so a traditional Cornish Cream Tea with Roddas Clotted Cream and Homemade Strawberry Jam is the way to go (recipe below). If you wanted to make it more substantial you could add some finger rolls with a choice of filling - egg mayo, tuna and sweetcorn, coronation chicken and perhaps some mini cheese and bacon quiches.
 
                                                   Image: Roddas



print recipe

Scones with Jam and Clotted Cream
Ingredients
  • 350g Self Raising Flour
  • Pinch of Salt
  • 1 TSP Baking Powder
  • 85g Butter, cubed
  • 3 TBSP Golden Caster Sugar
  • 175ml Milk
  • 1 TSP Vanilla Extract
  • Squeeze of fresh Lemon juice
  • Jam and Clotted Cream to serve
Instructions
Step 1: Preheat oven to 220c.Rub the butter into the flour, salt and baking powder until you get breadcrumbs.Step 2: Heat the milk in a jug in the microwave for 20 seconds then add in the vanilla and lemon juice. Stir into the flour and butter mix with a cutlery knife then bring together with your hands.Step 3: Turn out onto floured surface then roll with a rolling pin to a thickness of about 2.5 cm. Cut out with a fluted 5cm cutter and place on baking tray. Re roll the pastry again until you cut 8 scones. glaze the top with a bit of milk then bake for 10 minutes.
Details
Prep time: Cook time: Total time: Yield: 8 scones

Decorations -Bunting and lots of fresh flowers in little vases. Bunting is really easy to make and there are plenty of tutorials on u tube.


Gifts - Have a look at the Pink Lining website for some lovely baby shower gift ideas.  I'm very tempted to get this cute changing bag for a pregnant friend of mine. Also, its a good idea to get the Mum to be to make a gift list as you don't want any duplicates.


More inspiration - For more ideas on how to throw the perfect baby shower have a look at my Pinterest board.

Disclosure: I was compensated for my time spent writing this post and creating the recipes

Beth Sachs
1 Comments
Share :

Meal Plan 19th May - 25th May 2014




A quick and easy meal plan this week as I'm doing Election duty on Thursday and have training on Wednesday. Thankfully my polling station has Wifi so I'm planning to do an online shop, write up some blog posts and organise all my photographs - I don't expect it to be very busy......

Monday 19th May
Bacon and Pea Risotto

Tuesday 20th May
Smoked Salmon Carbonara

Wednesday 21st May
Cheese and Onion Quiche with Waldorf Slaw

Thursday 22nd May
Hubby will have to cook for the kids - probably fish fingers and chips

Friday 23rd May
Homemade Pizza and Salad

Saturday 24th May
Fridge bottom frittata

Sunday 25th May
Meal out with Mum and Dad - they are back from Oz after 8 weeks visiting my brother.
Beth Sachs
0 Comments
Share :

3 Cheese Pasta with Roast Chicken and Ham


3 Cheese Pasta with Roast Chicken and Ham
The 3 cheeses I used were Cornish Yarg, Cornish Blue and Parmesan and the result was a very decadent mac n cheese style dinner which seemed to go down well with all the family. I served this with salad but some steamed veg would be good too. You didn't need a lot to feel satisfied so I have lunches sorted for me and hubby for the next few days!

Enjoy

print recipe

3 Cheese Penne with Chicken and Ham
A rich and comforting cheesy pasta dish.
Ingredients
  • 400g Pasta
  • 50g Butter
  • 50g Flour
  • 600ml Milk
  • 200g Cornish Yarg, cubed
  • 75g Cornish Blue, cubed
  • 50g Parmesan, grated
  • 200g Roast Chicken and Ham
Instructions
Step 1: Cook pasta according to instructions, drain and put to one side. Preheat oven to 180c.Step 2: In a large pan heat the butter until melted, add the flour then stir for a few minutes. Whisk in the milk and continue to whisk until it thickens. Take off the heat then add in the cheeses, cooked pasta, cooked chicken and ham.Step 3: Bake in the oven in a 2litre oven proof dish for 35 - 40 minutes.
Details
Prep time: Cook time: Total time: Yield: 6 portions


Beth Sachs
4 Comments
Share :

Meal Plan 12th May - 18th May 2014



A much more relaxed week in store for us here. Brother in laws wedding went well on Saturday as did the post wedding buffet for all the family on the Sunday, but we are all well and truly knackered! This weeks meals will mainly consist of leftovers from the buffet - pulled pork, salad potatoes, rice salad, tomato and mozzarella salad, Cornish cheeses, hams and pate - yum! I've also got half a Strawberry Torte leftover and some Apple Crumble so we will be OK on the dessert front too.

Monday 12th May
Buffet Leftovers

Tuesday 13th May
Chinese Takeaway on the request of my Sister in Law who travels back to New Zealand on Wednesday

Wednesday 14th May
Macaroni Cheese made with Cornish cheeses from the buffet and leftover ham.

Thursday 15th May
Leftover pulled pork taco's with leftover salad

Friday 16th May
Homemade Pizza 

Saturday 17th May
Carbonara

Sunday 18th May
Fridge Bottom Frittata
Beth Sachs
0 Comments
Share :

Meal Plan 5th May - 11th May 2014



A super busy week in store for us. Off to Devon Crealy on Monday with Sis in Law and Niece who are over from NZ, 3 days at work then Brother in Laws wedding next Saturday. I've got a few meals in the freezer ready to bung in oven/microwave and a cheeky takeaway is planned the night before the wedding. The day after the wedding we are doing a buffet lunch for about 30-40 people before they make their long journeys home! I need to work out today what food I'm going to do without breaking the bank.

Monday 5th May
Creamy Sausage Pasta

Tuesday 6th May
Chilli Con Carne

Wednesday 7th May
Chilli Pasta Bake (using leftover Chilli)

Thursday 8th May
Carbonara

Friday 9th May
Indian Takeaway (Sis in Law says they don't have any Indian Takeaways where they live in North Island)

Saturday 10th May
Wedding

Sunday 11th May
Buffet - need inspiration!
Beth Sachs
1 Comments
Share :

Fig and Nut Granola


Fig and Nut Granola
As well as tasting better, homemade granola is so much better for you - far less sugar than shop bought, none of the nasty additives and you can chuck in exactly what you want. The figs worked really well in this and gave it a lovely soft chewy texture which complemented the nuts really well. If you didn't have figs you could use dried apricots instead or just add more raisins.

Enjoy the weekend everyone, although it looks like rain here in Cornwall -  ah well plenty of time for pottering in the kitchen!

P.S posting from me may be a bit sporadic over the coming few weeks as we have my Sister in Law and Niece staying with us from New Zealand (for Brother in Laws wedding!). 


print recipe

Fig and Nut Granola
A healthy breakfast with dried fruits and nuts
Ingredients
  • 125ml Maple Syrup
  • 25g Caster Sugar
  • 25ml Sunflower Oil
  • 1 TSP Vanilla Extract
  • 500g Jumbo rolled oats
  • 250g Nuts (I used walnuts, almonds and brazils)
  • 10 Dried Figs, chopped
  • 50g Raisins
  • 1 TSP Dried Cinnamon
  • Pinch Salt
Instructions
Step 1: Preheat oven to 170c and line 2 baking trays with baking paper.Step 2: Put the maple syrup, oil, vanilla extract and sugar in a large bowl then pour in the oats, nuts, cinnamon and salt. Toss to coat then place on baking trays. Bake for 15 minutes. Step 3: When cooled put the baked oat mixture into a large container and stir through the dried fruit. Will keep for up to a month in a sealed container.
Details
Prep time: Cook time: Total time: Yield: 15 bowls

Beth Sachs
2 Comments
Share :

Creamy Chicken Soup


Creamy Chicken Soup
I hope everyone is having a lovely Easter weekend. We've been doing some DIY in our new house in readiness for the arrival of my Sis in Law and niece from New Zealand on Wednesday. We managed to get an almost new double bed on freecycle last week so I'm rather pleased with that. Tomorrow after Church we are off to the car boot to see if we can find some bed side tables for one of the spare bedrooms and curtains! The kids and I love going to to car boots but the hubby refuses - is it a man thing?....he can stay home and do some more DIY!

We had this creamy chicken soup for lunch today and it was a hit with everyone. I used the stock from a chicken I cooked in the slow cooker to make this but you could always pick up some fresh chicken stock from the supermarket if you didn't have any.

Perfect with crusty bread and a cheeky glass of vino.


print recipe

Creamy Chicken Soup
A homemade chicken soup recipe
Ingredients
  • 2 Garlic cloves, crushed
  • 1 Onion, chopped
  • 1 Carrot, chopped finely
  • 1 TSP Dried Thyme
  • 1.2 Litres Fresh Chicken Stock
  • 100ml Double Cream
  • 200g Cooked Shredded Chicken
Instructions
Step 1: Fry the garlic, onion and carrot in a large pan until soft. Add in the dried thyme and stir.Step 2: Pour in the stock, season and bring to the boil then turn down heat and simmer for 20 minutes. Blitz the soup with a stick blender then add in the double cream and shredded chicken.Step 3: Serve with crusty bread

Details
Prep time: Cook time: Total time: Yield: 4 servings


Beth Sachs
0 Comments
Share :

Meal Plan 14th April - 20th April 2014




A busy one this week with Lowen's 7th birthday, Easter weekend and lots of juggling childcare/work. Lowen requested Roast Chicken for her birthday tea which she wants with mashed potato and Fish and Chips for her birthday sleepover on Friday.

I'm looking forward to the Beef Cobbler on Easter Sunday which I'm going to serve with purple sprouting broccoli from my Mother in Laws allotment along with some carrots and peas.

Have a good week. I currently have some Banana Crumble Bars in the oven which are smelling very good indeed - will post the recipe soon.

Monday 14th April
Roast Chicken, Mash and Veg

Tuesday 15th April
Sausage Carbonara

Wednesday 16th April
Homemade Pizza

Thursday 17th April
Frittata

Friday 18th April
Fish and Chips

Saturday 19th April
Spicy Fried Rice

Sunday 20th April
Beef Cobbler with Veg
Beth Sachs
2 Comments
Share :

Blueberry, Oatbran and Yogurt Muffins


Blueberry, Oatbran and Yogurt Muffins
A lovely light breakfast muffin that I stuff into big and little hands as we run out the door in the morning.

The oatbran gives the muffins a really good flavour and makes me feel like they are doing us some good. You could replace the blueberries with other fruits like raspberries and blackberries - whatever you can get your hands on. We have just bought a blueberry bush so I'm hoping by the summer we will be making these with homegrown blueberries

print recipe

Blueberry, Oatbran and Yogurt Muffins
Breakfast muffin
Ingredients
  • 120g Plain Flour
  • 120g Oatbran
  • 1 TSP Baking Powder
  • 1/2 TSP Bicarbonate of Soda
  • 120g Caster Sugar
  • Pinch of Salt Salt
  • 125g Blueberries
  • 2 eggs
  • 240ml Plain Yogurt
  • 30ml Vegetable Oil
  • 1 TSP Vanilla Extract
Instructions
Step 1: Preheat oven to 180c and line a 12 hole muffin tin with paper cases.Step 2: In a large bowl mix together the flour, oatbran, baking powder, bicarb, sugar and salt.Step 3: In another bowl whisk together the eggs, yogurt, vegetable oil and vanilla extract. Pour into the dry mix and stir to combine then fold through the blueberries.Step 4: Bake for 15 minutes.

Details
Prep time: Cook time: Total time: Yield: 12

Beth Sachs
1 Comments
Share :

Follow @jamandcream