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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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