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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!). 


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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
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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.


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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
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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
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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

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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
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