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

Meal Plan 21st December - 27th December 2015


Meal

We're off to my parents for lunch on Christmas Day and at the in-laws on Boxing Day so it feels a bit strange this year not to be prepping and buying food for the 'main event' - I'm not complaining mind you and nor is my bank balance! Nevertheless there is still lots of cooking to be done as we are having family over after our village Crib Service on Christmas Eve. I'm doing a Cola glazed gammon that I'm hoping will see us good for sandwiches until New Year...and maybe a ham and leek pie. I'm serving the gammon with mashed potato and lots of veggies. Dessert is going to be a Baked Raspberry Cheesecake with Clotted Cream.

The rest of the week looks something like this....

Monday 21st December
Out with family

Tuesday 22nd December
Baked Meatballs with Pasta

Wednesday 23rd December
BBQ Pulled Pork in Rolls with Coleslaw and Salad

Thursday 24th December
Cola Glazed Gammon, Creamy Mash, Red Cabbage, Peas and Carrots. Baked Raspberry Cheesecake for dessert

Christmas Day
At my Parents

Boxing Day
At the in-laws

Sunday 27th December
Leftover Gammon and Leek Pie
Beth Sachs
0 Comments
Share :

Maple Roasted Carrots with Pecans


Maple Roasted Carrots
These Maple Roasted Carrots with Pecans are the perfect side dish to your Christmas lunch. Just pop them into the oven with your potatoes whilst your Turkey is resting - and don't forget you can prep them the night before and stash them in the fridge. I love how the maple syrup makes the carrots go sticky and caramelise.... and the nuts give the dish a lovely contrasting crunch!

I'll let you into a little secret - If you've got any leftover they are really good in a wrap with hummus!
Maple Roasted Carrots

MAPLE ROASTED CARROTS WITH PECANS

| Serves: 6 | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes |


Ingredients:

  • 1kg Chantenay Carrots, quartered
  • 1 TBSP Olive Oil
  • 4 TBSP Maple Syrup - I used Amber Maple Syrup from We Love Maple
  • 25g Pecans, chopped

Instructions:

  • Step 1: Preheat oven to 220c.
  • Step 2: On a baking tray lay the carrots in a single layer, drizzle with oil and cover with a sheet of foil. Bake for 10 minutes in the oven.
  • Step 3: Take off the foil and bake for a further 10 minutes.
  • Step 4: Take out of the oven then drizzle with the maple syrup and scatter over pecans. Return to oven for 5 minutes.

| Author: Beth Sachs | Date: 18th December 2015 |

Beth Sachs
0 Comments
Share :

Parsley and Thyme Stuffing for Christmas


Parsley and Thyme Stuffing
There are a few vegetarians and pescatarians in our wider family so I always try and make a vegetarian friendly stuffing on Christmas Day (along with my favourite sausagemeat one of course!). This Thyme and Parsley stuffing recipe has been developed by the chefs at Schwartz and uses mainly store cupboard ingredients you will have to hand. I've put my own twist on it with the addition of some fruity dried cranberries, which add colour and a sweet tang as well as some gently softened onion. These two ingredients work wonderfully with the herbs and ensures a tasty, robust stuffing that goes brilliantly with either turkey or whatever vegetarian option you are serving to your guests.

If you aren't making this recipe specifically for vegetarians you can use it to stuff the turkey itself, otherwise roll the mixture into balls or press into an oven proof dish and bake in the oven for 30 minutes.
Parsley and Thyme Stuffing

THYME AND PARSLEY STUFFING

| Serves: 6 | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |


Ingredients:

  • 2 TBSP Schwartz Flat Leaf Parsley
  • 2 TSP Schwartz Thyme
  • 1/4 TSP Schwartz Ground Black Pepper
  • 1/2 TSP Schwartz Season All
  • 50g Butter melted
  • 1 small onion, chopped 
  • 50g Dried Cranberries
  • 1 Egg
  • 225g Fresh Breadcrumbs
  • Zest of 1 Lemon

Instructions:

  • Step 1: Preheat oven to 180c.  In a small frying pan, soften the chopped onion for 5 minutes in a little oil. 
  • Step 2: Place all of the ingredients, including the onion, in a large bowl and mix thoroughly.
  • Step 3: Use the stuffing to either stuff your Turkey, roll into balls or press into an oven proof dish and bake in the oven for around 30 minutes.

| Author: Beth Sachs | Date: 16th December 2015 |

Beth Sachs
0 Comments
Share :

Double Chocolate Cranberry Brownies


Double Chocolate Cranberry Brownies
These happened by accident but my goodness I'm glad they did. I had a little bit of cranberry sauce leftover in a jar as well as half a packet of dried cranberries, so decided to develop this naughty chocolate brownie recipe full of festive flavour.

The brownies turned out moist and fudgy - helped by the cranberry sauce I'm sure - and were gobbled up by hubby's work colleagues in minutes. I'm going to be making some more for Boxing Day! They really were THAT GOOD.
Double Chocolate Cranberry Brownies


DOUBLE CHOCOLATE CRANBERRY BROWNIES

| Serves: makes 12 squares | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes |


Ingredients:

  • 150g Dark Chooclate
  • 200g Butter
  • 200g Soft Brown Sugar
  • 150g Self Raising Flour
  • 40g Cocoa Powder, sifted
  • 3 Large Eggs, beaten
  • 50g Dried Cranberries
  • 100g White Chocolate, broken into small pieces
  • 60g Cranberry Sauce

Instructions:

  • Step 1: Preheat the oven to 180c and line a 20 x 20cm tin with baking paper.
  • Step 2: In a large microwavable bowl melt the chocolate and butter  - I zap it for 20 seconds at a time so it doesn't overcook. Set aside to cool slightly.
  • Step 3: In another bowl mix together the sugar, cocoa and flour then pour in the melted chocolate mix and stir to combine.
  • Step 4: Beat in the eggs then fold through the cranberry sauce, dried cranberries and white chocolate chunks.
  • Step 4: Bake for about 20-25 minutes. Leave to cool overnight before cutting into squares.

| Author: Beth Sachs | Date: 16th December 2015 |

Beth Sachs
2 Comments
Share :

Mincemeat Crumble Slices


Mincemeat Crumble Slices

I like Mince Pies but I don't love them - I've never been a massive fan of pastry if I'm honest. What I definitely do love however are these Mincemeat Crumble Slices. Moreish, buttery crumble sandwiching moist fruity mincemeat - yum!

You can make the crumble really quickly in a food processor but I prefer to rub in the butter and flour by hand. Once cooked and cooled I pop the whole tin in the fridge overnight to firm up, before cutting into large squares. A dollop of clotted cream on top is lovely, or you could reheat slices in the microwave and serve it as a warm pudding with custard.

TIPS FOR MAKING THE MINCEMEAT SLICE


  1. Add some extra fruit into the mincemeat for added fruitiness - dried cranberries would be nice.
  2. Stir some chopped nuts into the crumble mixture for added texture and taste.
  3. Serve warm with custard for an easy dessert

OTHER MINCEMEAT RECIPES YOU MIGHT LIKE

  1. Mincemeat and Marzipan Cake from Lucy Loves
  2. Easy Mince Pies for the freezer from me Jam and Clotted Cream
  3. Easiest Ever Mince Pies from Taming Twins

Mincemeat Crumble Slices

Pin the Mincemeat Slices for later...

Mincemeat Crumble Slices
Mincemeat Slices

MINCEMEAT CRUMBLE SLICES





print recipe
Mincemeat Slices
Mincemeat Crumble Slices
A sweet festive traybake using mincemeat. The mincemeat slices make a great alternative to traditional mince pies.
Ingredients
  • 250g Self Raising Flour
  • 225g Butter
  • 50g Light Muscavado Sugar
  • 1 TSP Mixed Spice
  • 400g Jar of Mincemeat
Instructions
Step 1: Preheat oven to 180°c (160°c Fan) and line a 20x30cm baking tray with baking paper.Step 2: In a large bowl rub together the flour and butter until you get fine breadcrumbs.Step 3: Stir in the sugar and mixed spice.Step 4: Spread half the mixture onto the baking sheet and press down, spoon over the mincemeat and then sprinkle the remaining crumb mixture on top (press down lightly).Step 5: Bake for 30-35 minutes and cool before slicing.
Details
Prep time: Cook time: Total time:
Yield 20
Beth Sachs
4 Comments
Share :

Meal Plan 14th - 20th December 2015



Last week of School - Hooray! We're counting down the days until Friday but before we get there we've got the School Christmas Concert, a birthday party, haircuts .... as well as lots of Christmas cooking to do. I've got more festive recipes on the blog this week starting with Mincemeat Crumble Slices tomorrow. Have a good week.

Monday 14th December
Leftover Roast

Tuesday 15th December
Chicken Stir Fry and Noodles

Wednesday 16th December
Macaroni Cheese

Thursday 17th December
Chicken Kievs, Sweet Potato Mash and Veg

Friday 18th December
Panini's, Coleslaw and Salad

Saturday 19th December
Slow Cooker Sweet and Sour Chicken with Rice

Sunday 20th December
Leftover Slow Cooker Sweet and Sour Chicken
Beth Sachs
0 Comments
Share :

Kitchen Design for Small Spaces



We  all covet a large and sociable kitchen diner but the reality is that sometimes it's a case of making the most of what we have. Since we moved house last year I'm now lucky enough to have a fairly big kitchen but for many people space is at a premium. I've recently been helping my Brother in Law design his new compact kitchen and I've learnt a lot in the process! If you are short of space and thinking about redesigning your small kitchen, here are my top tips to make sure diminutive doesn't mean dull.

Tip 1: Plan the layout and accessibility of your space first. U shape designs work particularly well in small kitchens and enables you to achieve the perfect working triangle with cooker, sink and fridge on opposite sides of the U. If your space is narrow and long, a double galley style kitchen will still enable that classic working triangle.

Tip 2: Use light and reflective materials where possible for your cabinets, worktops and shelves. White paint on the walls and ceiling is also a must. In our old house we utilised white hi gloss units to great effect - reflecting the light and making the room look instantly brighter and bigger.

Tip 3: Utilise the full height of the room making sure your wall cabinets go as high as possible...the only use for the space between the top of cabinets and the ceiling is collecting dust anyway!

Tip 4: Integrated appliances help to create that sleek clean look. Hide your dishwasher, washing machine, fridge and freezer behind clean lines.

Tip 5: Lighting can create the illusion of space too. Make sure the hob and work surfaces are well lit by small LED spotlights under wall hung cabinets in addition to bright LED ceiling lighting. Lighting on kick plates is also very effective.

Tip 6: Clear away the clutter. If there are too many items cluttering up the worktops consider clever solutions like wall mounted magnetic knife strips and rails to hang your most used utensils. You could even consider hanging pots and pans from the ceiling!

Do you have any tips to add?
Beth Sachs
0 Comments
Share :

Bake Box Subscription


Bake Box is a brand new subscription gift which provides budding bakers with the tool kit and recipes to develop their baking talents. Bake Box is the first of its kind in the UK with each box containing 6 recipe cards and the tools needed to transform any cake into a show stopper.

Boxes are delivered bi-monthly (the first boxes are due for delivery in January 2016) and subscription gives you automatic access to the Bake Club Live website where you can check out Masterclass video's and bonus recipes. The Bake Box subscription is £14.99 every two months, with each box containing at least £40 of equipment.

I was sent a trial box recently which included a gingerbread mould and we'll be attempting to recreate a fantastic Gingerbread House this weekend. I'll let you know how we get on!

I was sent a trial Bake Box to review, all thoughts are my own.

Beth Sachs
0 Comments
Share :

Festive Chocolate Truffles


Festive Chocolate Truffles
The kids and I made these truffles as Christmas presents for their school teachers the other day. We made a big batch of the truffle mixture then rolled them in a variety of different ingredients - cocoa, dessicated coconut and chopped nuts (thank you Whitworths for sending these to us to try) before packaging them up in festive boxes.

I wont lie, the kids will get very messy and this is from a person who absolutely cannot abide mess. In fact I got quite agitated watching the chaos unfold but I somehow managed to contain the urge to keep washing their hands and cleaning up behind them! They had a huge amount of fun though and that's what matters ...although I'm still finding dessicated coconut and chopped nuts in every crevice in my kitchen and probably will be for the next month.
Festive Chocolate Truffles

FESTIVE CHOCOLATE TRUFFLES

| Serves: makes 50 | Prep Time: 4 hours 10 Minutes (includes chilling) | 


Ingredients:

  • 300g Dark Chocolate
  • 300ml Double Cream
  • 50g Unsalted Butter
  • To decorate:
  • 25g Chopped Nuts
  • 25g Dessicated Coconut
  • 25g Cocoa

Instructions:

  • Step 1: Break up the chocolate and put into a large heatproof bowl.
  • Step 2: Put the cream and butter in a saucepan and heat until the butter melts and the the mixture reaches simmering point. Remove from the heat and pour over the chocolate.
  • Step 3: Mix everything together until all the chocolate has been melted. Chill the mixture for 4 hours.
  • Step 4: Dip a melon baller (or just use a teaspoon) in hot water then roll the truffles into shape with the palms of your hands (make sure you coat your hands in sunflower oil before doing this).
  • Step 5: Coat the truffles in the topping of your choice. We used cocoa, dessicated coconut and chopped nuts.
  • Step 6: These keep in the fridge for 5 days (or you can freeze them).

| Author: Beth Sachs | Date: 9th December 2015 |


Whitworths also have a Gooey Truffle recipe on their website which uses chopped dates!
Beth Sachs
0 Comments
Share :

Christmas Spiced Red Cabbage


Christmas Spiced Red Cabbage
The festive season is now well and truly upon us and throughout December Waitrose are asking their social followers what #MakesChristmas for them. Whether it be opening presents, seeing family, listening to Christmas songs or eating that first mince pie, they are asking people to post their favourite festive moment on Twitter and Instagram, with one lucky person winning a Christmas Dinner for 12 people.

What #MakesChristmas for me is smelling those lovely heady Christmassy aroma's for the first time. Think cinnamon, clementines, cloves and ginger... and this year Waitrose have rather handily incorporated them into their Signature Spice mix.

Now, you probably already know I love getting ahead with my Christmas food preparations!  My freezer is already stashed with lots of festive treats like homemade mince pies, cheese straws and decadent desserts, but did you know you can make and freeze some of the traditional Christmas side dishes too? Freezing this Christmas Spiced Red Cabbage takes a load of pressure off on Christmas Day because all you need to do is pull it out of the freezer on Christmas Eve and reheat it in the microwave - making more room on the hob for those sprouts! I used the signature spice mix in the recipe and it filled the room with a lovely Christmassy scent. I might even try rubbing it on the gammon joint this year!
Christmas Spiced Red Cabbage

CHRISTMAS SPICED RED CABBAGE

| Serves: 6 | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |


Ingredients:

  • 1 TBSP Oil
  • 1 Red Cabbage, quartered, cored and shredded
  • 1 finger size piece of fresh Ginger, peeled and grated
  • 2 Onions, sliced
  • 1 TBSP Waitrose Signature Spice Mix
  • 1 TBSP Mustard Seeds
  • 100g Light Brown Sugar
  • 150ml Red Wine Vinegar

Instructions:

  • Step 1: Heat oil in large lidded pan then fry the red cabbage, onions, ginger, spice mix and mustard seeds for 5 minutes
  • Step 2: Add the sugar and vinegar - stir well then put the lid on and cook on a medium heat for 15 minutes.
  • Step 3: Take the lid off and continue to cook for a further 15 minutes until the cabbage is cooked. Cool and freeze if not eating straight away

| Author: Beth Sachs | Date: 7th December 2015 |

I was sent a pot of the spice mix, vouchers and a hamper for creating this recipe. All thoughts are my own.
Beth Sachs
1 Comments
Share :

Meal Plan 7th - 13th December 2015


Meal Plan
The weeks are motoring along aren't they? Most of the kids after school clubs have either finished or are finishing this week, which makes things a little more relaxed at feeding time. I'm utilising my big slow cooker this week to batch cook a few meals for us. I can't believe there is just 2 more weeks left of term...and 3 weeks until Christmas Day!

Monday 7th December
Slow Cooker Butter Chicken with Rice and Poppadoms

Tuesday 8th December
Christmas Parties

Wednesday 9th December
Slow Cooker Chilli

Thursday 10th December
Leftover Chilli pasta Bake

Friday 11th December
Build a Burger Night

Saturday 12th December
Sweet Potato Tagine

Sunday 13th December
Roast Pork and all the trimmings.
Beth Sachs
0 Comments
Share :

10 Minute Mushroom Stroganoff



10 Minute Mushroom Stroganoff
The rounds of Christmas disco's, parties and concerts have started this week. After school today we're off to a Christingle service at our local church and then a Brownies party later on for my eldest daughter! In busy times like this I love homecooked meals that can be made quickly and you wont find many meals as quick to make as this creamy mushroom stroganoff. It takes all of 10 minutes but is so tasty that people will genuinely think you've been slaving over a hot stove for hours.

If you wanted to make it more meaty, fry some thin strips of steak with the mushrooms and add another spoon of creme fraiche at the end. A sprinkling of chopped parsley would be a nice garnish but not for my kids!
10 Minute Mushroom Stroganoff

10 MINUTE MUSHROOM STROGANOFF

| Serves: 2 | Prep Time: 5 Minutes | Cook Time: 5 Minutes | Total Time: 10 Minutes |


Ingredients:

  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1 TBSP Smoked Paprika
  • 350g Chestnut Mushrooms, sliced
  • Rich Beef Stock Pot - I used Knorr
  • 4 TBSP Creme Fraiche

Instructions:

  • Step 1: Fry the onion, garlic and smoked paprika for 2 minutes.
  • Step 2: Turn the heat up and add the mushrooms, fry for a further 2 minutes
  • Step 3: Add the stock pot and creme fraiche, mix together. Allow to warm through then serve on a bed of rice.

| Author: Beth Sachs | Date: 1st December 2015 |

Beth Sachs
0 Comments
Share :

John Lewis Christmas Elegance Afternoon Tea Hamper


I'm a bit smug. I've wrapped all of the Christmas presents before December...every single last one of them.  This is usually a job I don't particularly enjoy and tend to leave until the last minute, but this year I had a helper. My hubby, who wouldn't normally be seen within a mile of a roll of sellotape was enticed to help with the promise of treats from this wonderful Christmas Elegance Afternoon Tea Hamper.

We waited until the kids were in bed then crept around the house pulling out the presents from their various hiding places - I hope I remembered everything! We opened a bottle of chilled Prosecco from the hamper and sat down in front of the fire, glass in hand, nibbling on lots of lovely edible treats - the Macarons were a particular favourite. It was a lovely evening and helped get us into the Christmas spirit - so much so that I agreed to put the Christmas decorations up today! Wrapping understandably took longer than usual and the last of the wrapping may have been a little bit wonky thanks to the effects of the prosecco but the kids wont notice will they!

The hamper retails at £125 and contains the following products:
Rosato Vino Spumante
Prosecco Alessandro
Belvoir Elderflower and Rose Presse
Cartwright and Butler Strawberry and Raspberry Preserve
Handmade Marshmallows
Chocolate Truffles
Chocolate and Raspberry Biscuits
Honey and Almond Biscuits
Cheese Biscuits
House of Dorchester Milk Chocolate Bar
Macarons
Panettoncino
Genoa Cake
Chococo White Chocolate and Raspberry Slabs
Meringues
Loose Tea

Thank-you to John Lewis who sent the hamper - it made wrapping a whole lot easier this year! #JohnLewisChristmas. You can view all of the Christmas hampers they have available here.
Beth Sachs
3 Comments
Share :

Meal Plan 30th November - 6th December 2015


Meal Plans
Ummmm, I've somehow been persuaded to put the Christmas decorations up today. Never before have they been up in November and I vowed I would never be one of 'those' people...but here I am. The kids and hubby wore me down. In my defence next weekend is busy...that's what I'm telling myself. And it is the start of Advent today.

This week also brings the first of the Christmas concerts, parties, School disco's and a Christingle service so I want easy but filling food. Here's what's cooking!

Monday 30th November

Spaghetti Bolognese with Garlic Bread

Tuesday 1st December
Spinach and Ricotta Stuffed Pasta with a Creamy Pesto Sauce

Wednesday 2nd December
Slow Cooker Sausage Casserole

Thursday 3rd December
Leftover Sausage Casserole

Friday 4th December
Ham and Cheese Panini's

Saturday 5th December
Eating out with friends at a local pub - The Bay View at Widemouth Bay

Sunday 6th December
Spaghetti Carbonara
Beth Sachs
0 Comments
Share :

Baked Meatballs in a Rich Tomato and Basil Sauce


Baked Meatballs
Comfort food at its best and a recipe the whole family will love. I cheated and used Lidls Italian style meatballs which were very tasty and beautifully seasoned - they will most definitely be going on the shopping list again!

I find meatballs tend to break up if I fry them so in this recipe I oven baked the meatballs separately before adding them to the tomato sauce just before serving. The kids enjoyed the baked meatballs with spaghetti but mashed potatoes or rice would be good as alternatives.
Baked Meatballs

BAKED MEATBALLS IN A TOMATO AND BASIL SAUCE

| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |


Ingredients:

  • 24 ready made meatballs - I used Lidls Italian Meatballs which have a lovely flavour
  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 2 x 400g Tins of Chopped Tomatoes
  • 2 TBSP Sugar
  • 1 TBSP Tomato Ketchup
  • 1 TBSP Balsamic Vinegar
  • Salt and Pepper
  • Handful of Basil, torn

Instructions:

  • Step 1: Preheat the oven to 200c. Place the meatballs in an ovenproof dish, drizzle with oil and bake in the oven for about 20 minutes.
  • Step 2: Whilst the meatballs are cooking, gently fry the onion and garlic until soft and golden then add in the tomatoes, sugar, balsamic vinegar and ketchup. Simmer on a low heat for 20 minutes.
  • Step 3: Add the cooked meatballs to the sauce, along with the basil and then continue to cook for 10 minutes. Serve over your favourite pasta

| Author: Beth Sachs | Date: 25th November 2015 |

Beth Sachs
0 Comments
Share :

Microwave Jambalaya


Microwave Jambalaya
Microwave meals are back and this is a fab bung it in the microwave recipe that's a real lifesaver when time is short...or when you don't have the use of an oven! People don't tend to use their microwaves for actually making meals but I've found I can do quite a lot in mine...veggie chilli, risotto's, as well as this really flavourful jambalaya with chorizo and red pepper.

I'll be posting more easy microwave meals in the coming weeks so keep an eye out on the blog.
Microwave Jambalaya

MICROWAVE JAMBALAYA

| Serves: 4 | Prep Time: 5 Minutes | Cook Time: 22 Minutes | Total Time: 27 Minutes |


Ingredients:

  • 400g Can of Chopped Tomatoes (with added chilli if you like it spicy)
  • Canful (empty can of tomatoes) of Easy Cook Long Grain Rice
  • 1 Red Pepper, chopped
  • 120g Chorizo Sausage, cut into chunks
  • 2 TSP Cajun Seasoning
  • Handful of grated cheddar

Instructions:

  • Step 1: Empty tin of tomatoes into a large microwaveable bowl. Fill the empty can with rice then add it to the bowl. Now fill the can with water and add this.
  • Step 2: Stir in the other ingredients, cover with clingfilm (pierce a few holes in it) and microwave for 10 minutes.
  • Step 3: Give it a good stir then return to the microwave for another 12 minutes, until the rice is cooked.
  • Step 4: Serve with some grated cheddar on top.

| Author: Beth Sachs | Date: 23rd November 2015 |

Beth Sachs
1 Comments
Share :

Meal Plan 23rd - 29th November 2015


Meal

Monday 23rd November
Leftover Roast Pork with Spiced Red Cabbage, Cauliflower cheese, Sweet Potato Mash and Carrots

Tuesday 24th November
Meatballs in a Tomato and Basil Sauce with Pasta

Wednesday 25th November
Leftover Meatballs on Jacket Potatoes

Thursday 26th November
Chicken Kievs, Rice and Veg

Friday 27th November
Panini's with Coleslaw and Salad

Saturday 28th November
Prawn Stir Fry

Sunday 29th November
Pulled Pork Rolls with Apple Slaw

Beth Sachs
0 Comments
Share :

Oven Baked Chorizo and Cheddar Risotto



Oven Baked Chorizo and Cheddar Risotto
There's a cold snap on the way this weekend and I can't think of anything more comforting than tucking into a bowl of this chorizo and cheddar risotto on a cold November evening. I love oven baked risotto's as they can take care of them self, leaving you chance to get on with other stuff like bathing the kids, tidying up the toys and enjoying a nice glass of wine (well it is Friday!).

Enjoy the weekend whatever you are up to! We've got a birthday party, shopping for new school boots and anther trip to the brand new Lidls in Bude on the agenda, as well as lots of Christmas cooking for the freezer.
Oven Baked Chorizo and Cheddar Risotto

OVEN BAKED CHORIZO AND CHEDDAR RISOTTO

| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |


Ingredients:

  • 1 Onion
  • 150g Chorizo, cut into chunks
  • 300g Risotto Rice
  • Splash of White Wine
  • 700ml Chicken Stock
  • 100g Frozen Peas
  • 150g Cheddar, grated

Instructions:

  • Step 1: Preheat the oven to 200c.
  • Step 2: In an ovenproof lidded casserole gently fry the onion and chorizo in a little oil until softened.
  • Step 3: Stir in the Risotto Rice and make sure every grain gets coated in the oil.
  • Step 4: Add the splash of wine and let it reduce for a minute then pour in the stock. Bring it to the boil then put a lid on the risotto and pop it in the oven.
  • Step 5; After 20 minutes add the peas and cheddar and return (with the lid on) to the oven for another 5-10 minutes. If its looking a little dry add a little boiling water from a kettle.
  • Step 6: Give it a good stir before serving and sprinkle with extra grated cheddar if desired.

| Author: Beth Sachs | Date: 20th November 2015 |

Beth Sachs
0 Comments
Share :

Spicy Sweet Potato, Chickpea and Spinach Curry


Spicy Sweet Potato, Chickpea and Spinach Curry
 There's nothing better than a warming curry on a wet and windy evening. This is a lovely robust veggie version that will keep you feeling full until breakfast - and I even convinced hubby, who usually isn't satisfied unless there is meat on his plate (although he's still unconvinced by chickpeas).

If you wanted a milder curry then use Korma curry paste instead of Rogan Josh. I served this with naan breads and mango chutney but if you wanted to stretch it a bit further then serve some pilau rice alongside.
Spicy Sweet Potato, Chickpea and Spinach Curry

SPICY SWEET POTATO, CHICKPEA AND SPINACH CURRY

| Serves: 4 | Prep Time: 15 Minutes | Cook Time: 40 Minutes  | Total Time: 55 Minutes |


Ingredients:

  • 2 Red Onions, sliced
  • 3 heaped TBSP of Rogan Josh Curry Paste
  • 3cm Piece of Ginger, peeled and chopped
  • 1 Red chilli
  • Bunch of Coriander, leaves removed (to use as garnish later), stalks chopped finely
  • 2 Sweet Potatoes, chopped into 2cm dice
  • 400g Tin of Chickpeas, drained
  • 400g Tin of Chopped Tomatoes
  • 400g Tin Coconut Milk
  • Bag of Spinach

Instructions:

  • Step 1: Heat a glug of oil in a large pan and add the onion and curry paste. Cook for 10 minutes until the onion is soft.
  • Step 2: Add the ginger, chilli, coriander stalks, sweet potatoes and chickpeas and cook for 5 minutes. Add the tin of tomatoes then cover and cook for 15 minutes.
  • Step 3: Remove the lid and cook for  a further 15 minutes then stir in the coconut milk and bag of spinach.
  • Step 4: Cook for a few minutes to wilt the spinach then serve with warmed naan bread and mango chutney.

| Author: Beth Sachs | Date: 16th November 2015 |

Beth Sachs
3 Comments
Share :

Meal Plan 16th - 22nd November 2015


Meal Plans

Horrible horrible weekend, with lots of explaining to a confused 6 and 8 year old. My thoughts go out to all those affected by the tragic events in Paris.

This week I'm still running the cupboards and freezer down ready for Christmas and I'm also looking forward to the long awaited (for me anyway) opening of Lidls in Bude. I'll be there bright and early on Thursday morning as they open their doors for the very first time.

Monday 16th November
Cheesy Tomato Pasta

Tuesday 17th November
Mushroom Omelette's

Wednesday 18th November
Chicken Breasts with Sweet Potato Mash and Frozen Veggies (peas and broccoli)

Thursday 19th November
Panini's with Coleslaw and Salad

Friday 20th November
Oven baked Risotto but with bacon instead of chicken

Saturday 21st November
Pulled Pork (which is a Lidls weekend offer this week) served in rolls with coleslaw

Sunday 22nd November
Leftover Pulled Pork Macaroni Cheese
Beth Sachs
0 Comments
Share :

Chocolate Orange Biscuit Cake: An Alternative Christmas Cake


Chocolate Orange Biscuit Cake: An Alternative Christmas Cake

Every year I make a Christmas cake and every year I'm the one that ends up eating the thing. So in a concerted effort to maintain my waistline, this year, instead of a traditional Christmas cake I'll be making an alternative Chocolate Orange Biscuit Cake to enjoy. After all, who can resist the quintessentially festive chocolate orange combo?

The beauty of a biscuit cake is that it can be made 3 or 4 days ahead and left in the fridge until you want to serve it (or a cold garage if the fridge is bursting at the seams!). All you need is a dollop of clotted cream and you're sorted. If this is being made for an entirely adult audience I would use all dark chocolate in the topping.

Chocolate Orange Biscuit Cake: An Alternative Christmas Cake

TIPS FOR MAKING A FESTIVE BISCUIT CAKE

  1. Add some fudge pieces or nuts if that's what your family likes
  2. Decorate with festive sprinkles
  3. If you prefer make in a large square baking tin and cut into slices

OTHER BISCUIT RECIPES YOU MIGHT LIKE

  1. No Bake Malteser Cake from Lucy Loves
  2. Chocolate Honeycomb Mincemeat Squares from me Jam and Clotted Cream
  3. Toffee Apple Candy Chocolate Tiffin from me again - Jam and Clotted Cream



CHOCOLATE ORANGE BISCUIT CAKE




print recipe
Chocolate Orange Biscuit Cake: An Alternative Christmas Cake
Chocolate Orange Biscuit Cake
A Chocolate Orange Biscuit Cake - my alternative to traditional Christmas cake!
Ingredients
  • 350g Digestives
  • 100g Gingernuts
  • 100g Dried Fruit
  • 50g Chocolate Candy e.g. smarties
  • Zest 1 Orange
  • 340g Butter
  • 240g Syrup
  • 120g Dark Chocolate
  • 60g Cocoa Powder
  • For the topping:
  • 150g Milk Chocolate
  • 150g Dark Chocolate
  • 50g White Chocolate for drizzling
Instructions
Step 1: Line a 20cm springform tin with clingfilm so it overhangs the sides.Step 2: In a large bowl bash the digestives and gingernut biscuits with the end of a rolling pin. Add in the dried fruit, chocolate candy and orange zest. Set aside.Step 3: In another large microwaveable bowl slowly melt the chocolate, butter and syrup (I do 30 second bursts then stir). Once melted whisk in the cocoa powder.Step 4: Mix the melted chocolate with the crushed biscuits until combined. Tip into the prepared tin, level the top and place in the fridge for 2-3 hours to set (or overnight).Step 5: Melt the topping chocolate (milk and dark chocolate), allow to cool for 5 minutes. Turn out the cake onto a serving plate and spread the chocolate on it. Let it cool before drizzling with melted white chocolate and the decorations of your choice.
Details
Prep time: Cook time: Total time:
Yield serves 10


Pin the Chocolate Orange Biscuit Cake for later...

Chocolate Orange Biscuit Cake: An Alternative Christmas Cake

Chocolate Orange Biscuit Cake: An Alternative Christmas Cake

KEEP IN TOUCH

Facebook
Twitter
Pinterest
Instagram
Bloglovin
Google+
Beth Sachs
7 Comments
Share :

Giveaway: Vonshef 6.5l Digital Slow Cooker



I've recently been working with Domu, an online kitchen and home shop, developing seasonal warming recipes for their new slow cooker recipe hub. My Slow Cooker Sausage, Mushroom and Red Onion Casserole is currently being featured on their website and was made in a Vonshef 6.5l digital slow cooker like the one in the picture above. Domu have kindly given me a brand new Vonshef 6.5l Digital Slow Cooker from their range to giveaway to one Jam and Clotted Cream reader in a competition.

All you need to do to enter is fill in the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway
Beth Sachs
174 Comments
Share :

Blueberry and White Chocolate Muffins


These blueberry and white chocolate muffins take minutes to make...and minutes to eat - they are that good! In fact they are so quick to whip up you could easily make them for a special weekend breakfast or brunch. They are definitely best eaten fresh though so if you have any leftover, pop them into the freezer and reheat in the oven for a few minutes when you next need a mid morning pick me up.

You could substitute the blueberries for raspberries or blackberries, or even dried fruit if you preferred. The white chocolate gives them a wonderful sweet edge without turning them too sickly.

Why don't you give them a try this coming weekend - or let your kids have a go at making them by themselves? I'm pretty confident my 8 and 6 year old could manage these no problem.

BLUEBERRY AND WHITE CHOCOLATE MUFFINS

| Serves: 12 Muffins | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


Ingredients:

  • 100g Butter, softened
  • 250g Self Raising Flour
  • 1 TSP Bicarbonate of Soda
  • 100g Caster Sugar
  • 125g Blueberries
  • 2 Eggs, beaten
  • 150ml Natural Yoghurt
  • 2 TBSP Milk
  • 50g White Chocolate Chunks
  • 2 TSP Light Brown Sugar

Instructions:

  • Step 1: Preheat the oven to 200c (180 Fan) and line a 12 hole muffin tin with muffin cases.
  • Step 2: Melt the butter in the microwave and set aside to cool.
  • Step 3: In a large mixing bowl stir together the flour, bicarbonate of soda, sugar, blueberries and white chocolate.
  • Step 4: In a jug beat the eggs, yoghurt and milk with the cooled melted butter.
  • Step 5: Stir the wet ingredients into the dry ingredients taking care not to over mix.
  • Step 6: Divide the mixture between the 12 muffin cases then sprinkle each one with a little light brown sugar.
  • Step 7: Bake in the oven for 15 minutes until lightly browned on top.
  • Step 8: Cool on a rack before tucking in.

| Author: Beth Sachs | Date: 11th November 2015 |

Beth Sachs
3 Comments
Share :

Butternut Squash and Goats Cheese Pasta


Butternut Squash and Goats Cheese Pasta
There's nothing better on a cold and wet Autumnal evening than tucking into a bowl of this squash and goats cheese pasta. Simple cooking at its best. The squash is roasted in the oven with a whole bulb of garlic and the creamy goats cheese contrasts the sweetness of the squash and garlic brilliantly. Blue cheese would also work here if you preferred.
Butternut Squash and Goats Cheese Pasta

SQUASH AND GOATS CHEESE PASTA

| Serves: 4 | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |


Ingredients:

  • 1 Bulb of Garlic
  • 1 Butternut Squash, peeled, deseeded and cubed 
  • 350g Spaghetti
  • 150g Goats Cheese, crumbled
  • A few sage leaves

Instructions:

  • Step 1: Preheat the oven to 200c. Cut the top third off the garlic bulb, drizzle with oil then wrap in foil. Place on a baking tray along with the cubed squash and roast of 30 minutes.
  • Step 2: About 20 minutes in, cook the spaghetti according to instructions and drain. 
  • Step 3: Toss the roasted squash into the spaghetti then squeeze the roasted garlic cloves into the pasta too.
  • Step 4: Add in the chopped sage leaves and half of the goats cheese.
  • Step 5: Serve in bowls with extra goats cheese crumbled on top.

| Author: Beth Sachs | Date: 9th November 2015 |

Beth Sachs
4 Comments
Share :

Meal Plan 9th - 15th November 2015



This week is all about running the cupboards and freezer down ready for Christmas treats. I'm also counting down the days until Lidls opens in Bude, which will be a lot closer than having to drive to Launceston. It opens in 10 days and I'm just a little bit excited. I get the majority of my shopping at Lidls these days and its saving us at least £20 a week on the grocery bill. With the Bude Lidls being closer, I'll be able to save on my diesel bill now too!

Here's what's cooking this week.

Monday 9th November
Macaroni Cheese with Vegetables

Tuesday 10th November
Pea Risotto

Wednesday 11th November
Pork Loin Medallions with Sage Butter and Sweet Potato Mash

Thursday 12th November
Omelette

Friday 13th November
Baguette Pizza's with Cheese Coleslaw and Salad

Saturday 14th November
Soup and Rolls

Sunday 15th November
Leftover Suprise
Beth Sachs
1 Comments
Share :

Giveaway: 5 Boxes of Corkers Crisps


I've got five boxes of award winning Corkers Crisps to giveaway in a crispy themed competition. Each Corkers box consists of the following flavours:
Sea Salt
Sea Salt and Cider Vinegar
Pork Sausage and English Mustard
Red Leicester and Caramelised Onion
Sweet Thai Chilli
Sea Salt and Black Pepper
Gressingham Duck and Hoisin Sauce
Vegetable Crisps

Some facts about Corkers Crisps
  • The crisps are made in the fenlands of Cambridgeshire with the potatoes grown on a family run farm.
  • The crisps are made from Naturalo potatoes which have a unique flavour thanks to the rich peaty soils in which they are grown.
  • The crisps are currently stocked at National Trust properties, Longleat, and in Waitrose stores nationwide.
For your chance to win a box of Corkers Crisps just fill in the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway
Beth Sachs
114 Comments
Share :

Follow @jamandcream