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.

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

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 |


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 |


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

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 |


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 |


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

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

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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

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 |


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 |


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

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

Mini Ham and Cheddar Quiches


Mini Quiches

These are fantastic for popping into the kids lunchboxes and are tasty whether eaten straight out of the oven or at room temperature. I happen to prefer them when they have cooled right down but my husband gobbles them up straight out of the oven. The 7 month old has also taken a fancy to them so I make a couple without the ham and onion mixture.

Sweetcorn would be a lovely addition, but I have a fusspot (not the kids btw!) who doesn't like it...apparently it's too sweet.

MINI HAM AND CHEDDAR QUICHES

| Serves: 24 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


Ingredients:

  • For the pastry
  • 280g Plain Flour
  • 140g Cold Butter, cubed
  • 8 TBSP Water
  • For the filling
  • 2 small Onions, chopped
  • 4 Slices Ham, chopped
  • 1 TSP Dried Thyme
  • 4 Eggs, beaten
  • 100ml Double Cream
  • 200ml Milk
  • 200g Grated Cheddar

Instructions:

  • Step 1: Make the pastry by pulsing the flour and butter in a processor until breadcrumbs form. Add the water a tbsp at a time and pulse until the pastry just comes together - you might not need all of the liquid. Tip out onto a floured surface and form 2 discs. Wrap in clingfilm and place in the fridge for 30 minutes.
  • Step 2: In a saucepan fry the onion in a little butter until soft then stir in the dried thyme and ham. Set aside.
  • Step 3: In a jug whisk together the eggs, cream and milk. Set aside
  • Step 4: Roll out the pastry and cut into 24 rounds using a round cutter. Place the circles of pastry into 2 x 12 hole bun tins and gently push down.
  • Step 5: Preheat the oven to 190c then fill each pastry case with a tsp of the onion and ham mixture.
  • Step 6: Pour the egg mixture into each one being careful not to overfill, then sprinkle with the grated cheddar.
  • Step 7 : Bake in the oven for about 12-15 minutes. Cool on a rack.

| Author: Beth Sachs | Date: 6th November 2015 |


Baby Led Weaning: Sweetcorn and Cheddar Fritters

Baby Led Weaning: Sweetcorn and Cheddar Fritters

Heidi is 7 months old now and very much enjoying her food! Up to now she's been having homemade vegetable and fruit puree's (I have a bit of a fear of choking!) but I thought it was about time I introduced some foods she could feed to herself. These fritters are super easy to make and also freeze well too, so make a batch and stash some in the freezer for when time is short.

You could add some grated carrot to the batter or finely chopped spring onions but I kept it nice and simple with sweetcorn and cheese.

Baby Led Weaning: Sweetcorn and Cheddar Fritters

SWEETCORN AND CHEDDAR FRITTERS

| Serves: 6 | Prep Time: 5 Minutes | Cook Time: 10 Minutes | Total Time: 15 Minutes |


Ingredients:

  • 50g Plain Flour
  • 1 egg
  • 1/2 TSP Baking Powder
  • 50g Grated Cheddar
  • Half a small tin of Sweetcorn
  • Enough Milk to make a thick batter

Instructions:

  • Step 1: In a large bowl mix together the flour and egg then stir in the baking powder, cheddar and sweetcorn.
  • Step 2: Slowly add enough milk to make a thick batter - I used about 100ml.
  • Step 3: Heat some butter and oil in a frying pan and fry large spoonfuls of the batter as you would pancakes - flip after about 2 minutes. Serve with extra grated cheese.

| Author: Beth Sachs | Date: 5th November 2015 |


Review: Dorset Cereals Bircher Muesli




Bircher Muesli from Dorset Cereals

I've always loved breakfast, it sets me up for the day and stops the dreaded tummy rumbles mid morning (particularly embarrassing if you are at work...in a meeting!). I was delighted when Dorset Cereals asked if I would like to try out their new Bircher Muesli in Raspberry and Blackcurrant and Almond and Honey.

Traditionally, Bircher Muesli is made by soaking oats overnight with apple juice and yoghurt. However the Dorset Cereal Bircher Muesli only needs 30 minutes soaking time - so you have just enough time to have a shower, get the kids dressed and do the lunchboxes (I can fit a lot into half an hour). Ideally I'd use the half an hour to do some yoga or pilates...but that's not going to happen any time soon with three young children. My favourite flavour was the Almond and Honey to which I added extra raisins and manuka honey for sweetness.

Thank-you Dorset Cereals for sending me the samples.

Bircher Muesli










































The Bircher Muesli is available at Waitrose.

Broccoli and Pancetta Spaghetti

Broccoli and Pancetta Spaghetti

This is a lovely quick pasta recipe from the new Silver Spoon Quick and Easy Italian Recipes cook book (I'll be giving one away in a competition soon). The whole family enjoyed it and it was gobbled up without complaint in super quick time. It really is a perfect mid week meal.

The key (I think) is to cut the broccoli into really small florets so its nice and soft - the kids seem to prefer it like that. I might add some peas next time to up the vegetables but it's delicious as it is.

Broccoli and Pancetta Spaghetti


BROCCOLI AND PANCETTA SPAGHETTI

| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


Ingredients:

  • 120g Diced Pancetta or Thick Cut Bacon
  • 1 Clove Garlic, chopped
  • 1 Head of Broccoli cut into small florets
  • 1 TBSP Tomato Paste
  • 150ml Vegetable Stock
  • 350g Spaghetti
  • 50g Parmesan, grated

Instructions:

  • Step 1:  Heat some olive oil in a large frying pan and cook the pancetta over a medium heat for 5 minutes. Stir in the garlic and half the broccoli and cook for 5 minutes.
  • Step 2; Stir in the tomato puree and stock, lower the heat and cook for 10 minutes.
  • Step 3: Meanwhile cook the spaghetti and remaining broccoli in a pan of boiling salted water. Drain and add to the sauce. Stir in the parmesan s it melts then serve.

| Author: Beth Sachs | Date: 3rd November 2015 |


Meal Plan 2nd - 8th November 2015

Meal Plans

A bit late with the meal plan this week but we had a certain little boys 6th birthday yesterday. Do you like his Star Wars cake? My very talented Mother in Law made it.


I've got lots of blogging to catch up on this week - it kind of fell by the wayside at half term. We did have a lot of fun though  - the monkey enclosure at Longleat was a particular highlight (for all the wrong reasons). Anyway here's what we are eating this week.

Monday 2nd November
Pasties

Tuesday 3rd November
Slow Cooker Sausage, Mushroom and Red Onion Casserole with rice

Wednesday 4th November
Leftover casserole on sweet potato jackets

Thursday 5th November
Chicken Korma with Naans

Friday 6th November
Pea Risotto

Saturday 7th November
Baked Potatoes and Chilli at our Firework party

Sunday 8th November
Frittata and salad

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