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Showing posts from March, 2014

Meal Plan 24th March - 30th March 2014

Here is this weeks meal plan. I'm already looking forward to a meal out on Mothers Day!

Monday 24th March
Chilli

Tuesday 25th March
Chicken Curry

Wednesday 26th March
Left Over Chicken Curry

Thursday 27th March
Tuna Pasta Bake

Friday 28th March
Homemade Pizza and Salad

Saturday 29th March
Spaghetti Carbonara with peas

Sunday 30th March
Out for Lunch

Fudgy Chocolate Brownie

This brownie has THE BEST fudgy texture. It's also quite a frugal bake using only store cupboard ingredients ....just don't look at the butter and sugar content, it might give you a fright! Definitely a weekend treat kind of bake and not for those watching their waistlines.
I added a few tablespoons of peanut butter to the mix but if you don't like peanut butter substitute for dessicated coconut or dried fruit.
Enjoy the weekend! I will be back on Sunday with my weekly meal plan.
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Fudgy Chocolate Brownie by Beth Sachs March-21-2014 A fudgy chocolate brownie Ingredients 250g Butter450g Caster Sugar100g Cocoa Powder4 TBSP Peanut Butter4 Eggs100g Self Raising Flour Instructions Step 1: Preheat oven to 170c and line a 20cm square tin.Step 2: Melt the butter, sugar, cocoa and peanut butter over a low heat. Once melted take off the heat and beat in the eggs then the flour. Pour into tin and bake for 45 minutes.Step 3: Let the brownie cool in the tin before cutti…

Wild Garlic Pesto

We have a whole bank of wild garlic growing at our new house - kindly pointed out to me by my Mother in Law! Wild garlic - or bunny ears as the kids call it -  makes an appearance at the end of Winter and grows throughout the Spring until it bursts into flower with delicate white blossoms. In terms of taste, its very much like domestic garlic but perhaps a little bit milder. You can use it in salads and stir frys but I thought I'd whizz up some pesto to stir through pasta and spoon on top of fish and chicken.
The pesto will keep in the fridge for a good couple of weeks but I also like to freeze it in ice cube trays to enjoy through the year.
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Wild Garlic Pesto by Beth Sachs March-16-2014 A delicious pesto made with Wild Garlic to stir through pasta Ingredients 2 large handfuls Wild GarlicJuice of 1 Lemon2 handfuls Grated Parmesan1 large handful Roasted Salted Almonds Extra Virgin Olive Oil Ground Pepper to season Instructions Step 1: In a processor whizz up the wil…

Meal Plan 17th March - 23rd March 2014

We've been busy gardening this weekend and did the first cut of the grass - plenty more to do out there which will keep us very busy most of the summer I should think. I'm loving that the days are pulling out and getting home in the daylight makes such a difference- only a couple of weeks until the clocks change and then it will properly feel like summer is on its way.
What's everyone else cooking this week?
Monday 17th March
Sausage and Prawn Jambalya

Tuesday 18th March
Leftover Jambalaya

Wednesday 19th March
Bacon and Pea Risotto

Thursday 20th March
Fish and Chips

Friday 21st March
Homemade Pizza and Salad

Saturday 22nd March
Quick Chilli

Sunday 23rd March
Chilli Pasta Bake

Easy Graffiti Biscuits With The Kids

The biscuit dough for these Graffiti biscuits is made using the rubbing in method, so Lowen and Rory were able to roll up their sleeves and get stuck in from the word go. I let them measure out the ingredients on the digital scales and left all the 'creative decisions' up to them. They decided they wanted heart shape biscuits, which they rolled and cut out themselves - hence every one is a slightly different thickness!
They then drizzled the three different colours of icing on (after a long deliberation over what colours to use) and left them to set. I think they turned out pretty good and they were so proud of themselves for making them all on their own!
This is a great recipe for getting the kids in the kitchen as they can be as adventurous as they want - changing the shapes of the biscuits, icing colours and also flavouring of the dough. We used lemon here but you could easily substitute for vanilla or cinnamon.
Back on Sunday with next weeks meal plan.
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Graff…

Cheddar, Spring Onion and Smoked Paprika Scones

Scones are great thrifty lunchbox filler in this house. The kids take them to school, halved with a spreading of butter and a slice of cheese. The adults take them to dunk in their soups, although I also like them with some cream cheese and slices of cucumber and cherry tomatoes.
I blitz the ingredients in a processor so the dough literally take 5 minutes to make but if you didn't have a processor just use the rubbing in method in a large bowl, adding the liquid once breadcrumbs are formed.
I've just found a huge stash of wild garlic in our new garden and plan to make some cheddar and wild garlic scones next time...and some wild garlic pesto to stir into pasta. Can't wait!
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Cheddar, Spring Onion and Smoked Paprika Scones by Beth Sachs March-10-2014 A thrify lunchbox filler Ingredients 200g Self Raising Flour100g Plain Flour2 TSP Smoked Paprika1 TSP Baking Powder50g Cream Cheese50g Butter100ml Milk3 Spring Onions, chopped50g Cheddar, grated1 Egg, beate…

Meal Plan 10th March – 16th March 2014

The weeks are flying by at the moment – it only seems like five minutes ago I was doing last weeks meal plan. Can someone put the brakes on please. At least the weather is looking up. The kids have been out in the garden watching the lambs in the field at every available opportunity and they are already eyeing up suitable tree’s for daddy to build them a tree house. I’ve got a funny feeling we might be in for a very long hot summer – everyone cross their fingers. Bring on the salads, bbq’s and picnics on the beach!

This weeks meal plan has still got a wintery comforting vibe though with creamy sausage pasta and slow cooked lamb on the menu, which I’m going to enjoy while I can. I see we are in for temperatures up to the heady heights of 17c later in the week….a  sign of things to come I hope and maybe our first BBQ of the year is not that far off after all.

Who else is looking forward to the clocks changing and the weather warming (and drying!) up? I, for one, have never been more ready…

Madeira Cake

I make this cake most weeks for a lunchbox treat. Madeira cake keeps really well in an airtight tin but if by the end of the week the slices are getting a bit dry I just spread some raspberry jam on (and if they’re lucky some whipped cream) and sandwich two slices of the cake together.
The recipe is loosely based on Nigella’s Madeira Cake recipe from How To Be a Domestic Goddess but I have made a few adaptions over time.
What is everyone baking this weekend? I'm going to try out a Chocolate Cake made with drinking chocolate instead of the usual cocoa and some creme egg brownies may well be on the menu too.
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Madeira Cake by Beth Sachs March-7-2014 A lovely simple loaf cake that keeps really well Ingredients 240g Butter, softened150g Caster Sugar50g Light Brown Sugar1 Lemon, Zested2 TBSP Milk3 Eggs, beaten210g Self Raising Flour90g Plain Flour Caster Sugar for sprinkling Instructions Step 1: Preheat oven to 170c and line a 2lb loaf tin.Step 2: Cream the butter and su…

Apple and Raisin Oaty Bars

On a week day my alarm goes off at 5:45am - I don't mind, I'm an early bird. Hubby and I get up and dressed then I bundle the kids, still in their PJ's, into the car and drop them at my parents house on my way to work. I try and get into the office for 7:30am but due to tractors, caravans, lorries and pot holes its usually closer to 8am. As you can probably appreciate by the time I get there I'm absolutely STARVING hungry having had no time for breakfast beforehand.

In order to stop me snacking on naughty office treats (of which there are always many!) I tend to take oat based cereal bars to keep the hunger pangs at bay until lunchtime.
These apple and raisin oaty bars are perfect for filling my tummy with something relatively healthy and nutritious. Lovely and moist, thanks to the diced apple and soft squidgy raisins and great for kids lunchboxes too. If you wanted you could substitute the apple for more dried fruit like apricots or figs, or even add some seeds - pu…

Giveaway: Mornflake Breakfast Hamper

To celebrate the start of Mornflakes Great British Porridge Challenge, Mornflake have kindly given one Jam and Clotted Cream reader the chance to win this fab hamper packed full of oats, muesli, granola and oatbran products.

About the Great British Porridge Challenge 

Top TV chef Simon Rimmer and Britain’s oldest family oat miller, Mornflake Cereals, are urging porridge fans to share their oaty masterpieces, for a chance to take part in the first ever ‘Porridge Stir-Off’, at the home of Mornflake Oats, in Cheshire, on Saturday 5th April.

The ‘Stir-Off’ will take place in the scenic, 13th Century Bunbury Water Mill, near Mornflake Cereals, where the winning recipe will be chosen by Simon, Porridge guru and Golden Spurtle winner, Anna Louise Batchelor (aka the Porridge Lady), together with Mornflake MD, John Lea. The winner will enjoy a fabulous Gourmet Evening-for-two, hosted by Simon, at hisaward-winning Cheshire restaurant, a year’s worth of Mornflake Porridge Oats and an all-expense…

Meal Plan 3rd March - 9th March 2014

A busy week at Jam and Cream HQ developing lots of new family friendly recipes, coupled with a VERY busy week at work added to the general chaos of back to School after half term and meant that last week was manic.

I'm hoping for a slightly calmer one next week and have done a bit of batch cooking today so I've got a few meals ready to bung in the oven/microwave after work, namely the chilli for Monday with the leftovers turned into chilli pasta bake for Tuesday. I've also made a creamy sausage sauce which I've put in the freezer ready to mix with pasta next Sunday. I don't work on Fridays so I'll have time to make the chicken curry on Friday morning and I'll use the stock to make the chicken soup ready for Saturday...well that's the plan anyway.

How many of you batch cook at the weekends to save time in the week?

Monday 3rd March
Chilli with rice

Tuesday 4th March
Chilli Pasta Bake

Wednesday 5th March
Fish and Chips with Peas

Thursday 6th March
Red Wine, …