Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

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

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
Beth Sachs
0 Comments
Share :

Fudgy Chocolate Brownie


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.

print recipe

Fudgy Chocolate Brownie
A fudgy chocolate brownie
Ingredients
  • 250g Butter
  • 450g Caster Sugar
  • 100g Cocoa Powder
  • 4 TBSP Peanut Butter
  • 4 Eggs
  • 100g 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 cutting into slices.

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

Beth Sachs
3 Comments
Share :

Wild Garlic Pesto


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.

print recipe

Wild Garlic Pesto
A delicious pesto made with Wild Garlic to stir through pasta
Ingredients
  • 2 large handfuls Wild Garlic
  • Juice of 1 Lemon
  • 2 handfuls Grated Parmesan
  • 1 large handful Roasted Salted Almonds
  • Extra Virgin Olive Oil
  • Ground Pepper to season
Instructions
Step 1: In a processor whizz up the wild garlic, parmesan, lemon juice and nuts then add the oil through the funnel until you reach your desired consistency. Season with a little pepper.

Details
Prep time: Cook time: Total time: Yield: Fills a jam jar


Beth Sachs
1 Comments
Share :

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
Beth Sachs
0 Comments
Share :

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.

print recipe

Graffiti Biscuits
Easy biscuits for the kids to make
Ingredients
  • 325g Plain Flour
  • 150g Butter, cubed
  • 125g Golden Caster Sugar
  • Zest of 1 Lemon
  • Juice of half a lemon
  • 1 Egg, beaten
  • For the icing
  • 300g Icing Sugar, sifted
  • Food Colouring
Instructions
Step 1: Preheat the oven to 180c and line 2 baking trays with baking paper.Step 2: In a bowl rub together the butter and flour until breadcrumbs form. Stir in the sugar, lemon zest, juice and egg. Bring together with your hands to form a dough.Step 3: Roll out to 1cm thick on a lightly floured surface and cut into desired shape with biscuit cutters. Place on baking trays and bake for 12 minutes. Take out and leave to cool.Step 4: Make up the icing - if you want more than one colour split the icing sugar into different bowls then add the food colouring of choice and a few tsps of water at a time to get the right consistency. Drizzle over cooled biscuits.

Details
Prep time: Cook time: Total time: Yield: 30

Beth Sachs
2 Comments
Share :

Cheddar, Spring Onion and Smoked Paprika Scones


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!

print recipe

Cheddar, Spring Onion and Smoked Paprika Scones
A thrify lunchbox filler
Ingredients
  • 200g Self Raising Flour
  • 100g Plain Flour
  • 2 TSP Smoked Paprika
  • 1 TSP Baking Powder
  • 50g Cream Cheese
  • 50g Butter
  • 100ml Milk
  • 3 Spring Onions, chopped
  • 50g Cheddar, grated
  • 1 Egg, beaten
Instructions
Step 1: Preheat oven to 200c and fry the spring onions for a few minutes to soften. Put to one side.Step 2: In a processor blitz together the flours, baking powder, smoked paprika, cream cheese and butter with a large pinch of salt.Step 3: Add in the milk and spring onions and 25g of cheddar and pulse until dough forms.Step 4: Turn the dough out onto floured surface and roll to 2cm thick. Cut 9 scones with 6cm fluted cutter and place on baking tray.Step 5: Brush with beaten egg and then sprinkle with remaining cheese. Bake for 12 minutes.

Details
Prep time: Cook time: Total time: Yield: 9
Beth Sachs
0 Comments
Share :

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 for it.

Monday 10th March
Creamy Sausage Pasta

Tuesday 11th March
Slow Cooked Lamb Mince

Wednesday 12th March
Fish Fingers and Wedges

Thursday 13th March
Homemade Chicken Kievs with Veggie Rice

Friday 14th March
Homemade Pizza with veggie sticks

Saturday 15th March
Spaghetti Carbonara

Sunday 16th March
Hot dogs with sticky onions with a side of coleslaw

Beth Sachs
0 Comments
Share :

Madeira Cake


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.

print recipe

Madeira Cake
A lovely simple loaf cake that keeps really well
Ingredients
  • 240g Butter, softened
  • 150g Caster Sugar
  • 50g Light Brown Sugar
  • 1 Lemon, Zested
  • 2 TBSP Milk
  • 3 Eggs, beaten
  • 210g Self Raising Flour
  • 90g 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 sugar, then beat in the eggs, lemon zest and milk.Step 3: Fold in the flours until combined. Pour into tin and sprinkle with caster sugar (about 3 tbsp).Step 4: Bake for 1 hour until skewer comes out clean. Let in cool a bit in the in before removing to cooling rack.

Details
Prep time: Cook time: Total time: Yield: 10 slices


Beth Sachs
0 Comments
Share :

Apple and Raisin Oaty Bars


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 - pumpkin, sunflower.... the possibilities are endless.

Who else is forced into grab and go breakfasts in the mornings? What do you have? I tend to make my cereal bars on a Sunday ready for the week ahead. Sometimes I make a double batch and freeze half.

print recipe

Apple and Raisin Oaty Bars
A fruity cereal bar - great for grab and go breakfasts
Ingredients
  • 200g Butter
  • 150g Demerera Sugar
  • 100g Maple Syrup
  • 300g Oats
  • 2 Apples, peeled and chopped
  • 50g Raisins
Instructions
Step 1: Preheat oven to 180c and line a 20 x 30cm tin with baking paper.Step 2: Melt the butter, sugar and syrup in a pan over a low heat. Stir in the oats, apple and raisins.Step 3: Spoon mixture into prepared tin and bake for about 30 minutes. Leave to cool in tin before cutting into slices.

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

Beth Sachs
0 Comments
Share :

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 his award-winning Cheshire restaurant, a year’s worth of Mornflake Porridge Oats and an all-expenses-paid trip to enter their recipe into the Golden Spurtle World Porridge Championships, in Scotland. The recipe will also feature in Mornflake’s annual Oat Recipe Book.
Commenting on the event, Simon Rimmer, said: “The Mornflake Great British Porridge Challenge is a true celebration of what has been the food of the Nation for centuries and you don’t have to be a master chef to enter – we’re just looking for exciting and delicious flavour combinations.
“It’s fantastic that Mornflake, as Britain’s original family oat miller, with their reputation for quality and value, is bringing porridge to the fore in this way and we really hope to get the Nation stirring!
 Fellow judge, Anna Louise Batchelor, said: "The Mornflake Great British Porridge Challenge is a fantastic opportunity for Brits to show just how great we are at making porridge.
“For the Stir-Off we are looking for imaginative and creative recipes - we are looking to find a Great British Porridge!".
To enter, simply upload a video clip or picture of your oaty masterpiece, with full recipe details, to the dedicated web page at http://www.mornflake.com/whats-on/competitions/great-british-porridge-challenge.aspx or Facebook page, where you can also find full competition Terms and Conditions.

I might enter my Slow Cooker Maple and Raisin Porridge recipe!

Hamper Competition
To enter:
To win the Mornflake hamper prize 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.

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
206 Comments
Share :

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, Chorizo and Gorgonzola Risotto

Friday 7th March
Chicken Korma

Saturday 8th March
Creamy Chicken Soup with cheese toasties

Sunday 9th March
Creamy Sausage and Mushroom Pasta
Beth Sachs
2 Comments
Share :

Follow @jamandcream