Marmalade Chicken

Marmalade Chicken

National Marmalade Week (organised by the World Marmalade Awards at Dalemain, Penrith) runs from the 28th February to the 6th March this year. To celebrate, one of the main sponsors of the awards, Mackays  asked me to develop a tasty recipe using one of their lovely range of marmalades.

We love marmalade here and my Marmalade Loaf is always a popular bake in this house but this time I wanted to create something altogether more savoury.

Marmalade Chicken

...and so this Marmalade Chicken recipe was born. It's a quick and easy meal for weeknight suppers taking less than half an hour to make. The marmalade caramelises as it cooks and produces a yummy sticky glaze for the chicken, which I served with rice and green beans. If you've got any half opened jars of marmalade crying out to be used then you need to try this recipe.

A big thanks to Mackays for sending me their range of marmalades to try and Happy National Marmalade Week!

Marmalade Chicken


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Marmalade Chicken
A quick and easy chicken dish that makes use of an almost empty jar of marmalade.
  • 4 , skinless and boneless
  • 4 TBSP Marmalade
  • 300ml Chicken Stock
  • 1 TBSP Fresh Thyme
  • 1 TBSP Sweet Chilli Sauce
  • 1 TSP Soy Sauce
Step 1: Fry the chicken breasts for 10 mins in a frying pan and turn half way. Step 2: Add all of the other ingredients to the pan and simmer for 5 minutes.Step 3: Remove the chicken to a plate then boil the sauce until it turns sticky and syrupy. Step 4: Return the chicken to the pan and serve with rice and vegetables.

Prep time: Cook time: Total time:
Yield 4

Sweet Potato and Red Pepper Soup

Sweet Potato and Red Pepper Soup

I've got an awful lot to thank my Mum for so when Waitrose asked if I would like to take part in their #ThanksMum campaign for Mothers Day I said yes without hesitation. In the run up to Mothers Day, Waitrose are asking their social communities to share the dish that their Mum cooks best and why it holds such special memories. Throughout the campaign, which runs from the 24th February to the 6th March 2016, Waitrose will be surprising participants with a number of gifts to make Mothers Day that extra bit special. Gifts include beautiful bouquets, delicious gift hampers and the grand prize of a day trip to Waitrose Cookery School in London, with their Mum. For information on how to enter have a look at their dedicated #ThanksMum page on their website.

My Mum has taught me so much over the years, much of which I'm only beginning to appreciate now that I've got a family of my own. Snapping up supermarket reductions, especially from Waitrose, is one that I've definitely taken on board! She follows the reductions lady around the store like a true professional and knows exactly the best times to go to catch a bargain. Mum is a retired Home Economics teacher (she taught in our local secondary school for her whole career having arrived in Cornwall as a  21 year old graduate from the Midlands), so food has always been a big part of her life. She bakes amazing cakes and traybakes - her Mars Bar slices are to die for, cooks homely comfort food for her family, makes a mean treacle tart (my husband loves her treacle tart) but the one thing that really stands her apart from other home cooks is her zero waste policy. Nothing, ABSOLUTELY NOTHING is wasted. She finds ways to make the most unlikely ingredient combinations work, and usually pretty successfully....although I'm still not keen with sliced banana on my curry. Every week the limp fridge bottom veg are used in casseroles, curries and particularly soup. Her freezer is full of soup. If she has a few ingredients she's not sure what to do with, she makes soup. Soup is definitely her signature dish and it reminds me of her, in her cosy kitchen, standing by the stove in her pinny. So I just want to say #ThanksMum for instilling these frugal values in me.

This particular soup was born out of a need to use up some sorry looking sweet potatoes and red peppers, but the end result was anything but sorry looking. The soup turned out silky and smooth with a gentle warmness from the garlic and chilli. It made a lovely weekend lunch with some cheese on toast.

Sweet Potato and Red Pepper Soup


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Sweet Potato and Red Pepper Soup
A silky smooth sweet potato and red pepper soup
  • 3 Sweet Potatoes, peeled and cubed
  • 2 Red Peppers, chopped
  • 1 Red Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1 TBSP Fresh Thyme Leaves
  • 1 TBSP Chilli Sauce
  • 600ml Vegetable Stock
Step 1: Fry sweet potatoes, peppers, onion, thyme and garlic in a large pan for 10 minutes.Step 2: Add the vegetable stock and the chilli sauce and simmer for 30 minutes on the hob, until the sweet potatoes are cooked through.Step 3: Blend with a stick blender until smooth and serve with cheese on toast.

Prep time: Cook time: Total time:
Yield 4

Giveaway - Fentimans Sparkling Lime and Jasmine

Fentimans, producers of fine additive free botanically brewed beverages, are just about to launch their first new product since 2013...and it's just a little bit nice! They kindly sent me some bottles of their brand new Sparkling Lime and Jasmine to try and also provide 6 bottles for a giveaway.

I've long been a fan of their Rose Lemonade and always pack a few bottles for our summer beach picnics, so I was really excited to be one of the first in the UK to try their new offering. The Sparkling Lime and Jasmine is a lovely refreshing adult soft drink, with the initial bitterness quickly offset by the botanical sweetness of Hyssop, Lime Flower and Juniper Berries.

For your chance to win 6 bottles of Fentimans Sparkling Lime and Jasmine just fill in the Rafflecopter widget below. UK entries only please.

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Meal Plan 22nd - 28th February 2016

Meal Plan

Well, we've survived Disneyland Paris! We had a great time actually but if I could give one bit of advice to anyone thinking of going it would be to book the restaurants in advance (which I did over the phone before we went). Meal times were a bit chaotic in all the restaurants we ate in. We found it best to eat lunch early to avoid the crowds (at 12 noon) and in the evening eat outside the park in either Disney Village or your Disney Hotel  - much less stressful! Our highlight was the Disney Dreams spectacular at the end of every day but the kids really enjoyed the parade, which is held at 5:30pm daily. We'll probably go back in a couple of years when Heidi can appreciate it more.

As much as I like going away I'm a bit of a homebird at heart so was very pleased to get home last night, although not so pleased with the pile of washing I've got to do today. I've planned this weeks meals around some bits and bobs I've found in the freezer to make life easy.

Monday 22nd February
Chicken Kievs, Brown Rice and Mixed Vegetable

Tuesday 23rd February
Beef Bourguignon from the freezer

Wednesday 24th February
Posh Toad in the Hole

Thursday 25th February
Chicken Katsu Curry

Friday 26th February
Minced Beef Cobbler

Saturday 27th February
Homemade Pizza

Sunday 28th February
Spaghetti Carbonara

Ginger and Marmalade Sponge

Ginger and Marmalade Pudding

This Ginger and Marmalade Sponge recipe comes courtesy of a new cookbook published by Gracewell Healthcare. The collection of recipes have been put together with their elderly care home residents in mind and feature classic dishes (ones that my grandparents would have loved) such as Liver and Bacon, Beef Stew and Sole Veronique.

Gracewell, who run several care homes, champion the lives and health of the elderly people in their care and place great emphasis on home cooked nutritional meals to keep their residents, many of whom who have special dietary requirements, in the best health possible.

Gracewell asked me to preview the book and make a recipe from it so I choose this warming Ginger and Marmalade Sponge, which fits in well with marmalade week which starts on the 28th February. Everyone in the family loved this, especially my Dad who LOVES marmalade. Gracewell have their annual Taste of Gracewell event starting on the 5th March, where they open up their care homes (for example this one in Weymouth) for the public to come in and look around, try their food and pick up a free copy of the recipe book.


| Serves: 2 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


  • 85g Margarine
  • 85g Caster Sugar
  • 2 Eggs
  • 85g Self Raising Flour
  • 9g Chopped Stem Ginger
  • 85g Marmalade


  • Step 1: Preheat the oven to 160c and butter and line 2 large oven proof ramekins with parchment.
  • Step 2: Beat together the margarine and sugar then stir in the eggs one at a time until combined. You can use a stand mixer if you wish instead of doing it by hand.
  • Step 3: Fold in the flour and ginger until combined then pour into the oven proof dish.
  • Step 4: Bake for 20-25 minutes then take out of the oven.
  • Step 5: Warm the marmalade in a saucepan then pour over the sponge. Let it cool slightly before serving.

| Author: Beth Sachs | Date: 22nd February 2016 |

Creamy Courgette and Pancetta Pasta

Creamy Courgette Pasta with Pancetta
This is a quick and easy pasta dish packed full of flavour. The simple sauce is made from gently frying grated courgettes and garlic before stirring through creme fraiche and grated parmesan, which makes it lovely and creamy. The courgette sauce is then combined with cooked spaghetti before serving.

For a bit of extra flavour I added some grilled pancetta slices to the top of each bowl, which really enhanced the dish and gave it a nice crunch. Woodalls Charcuterie recently sent me some of their cured meats to try including the pancetta used here. The multi award winning Woodalls range currently includes 3 air dried hams, a cumberland salami (which is awesome on pizza) as well as this delicately smoked pancetta. Pork bellies are hand salted by master curer Colin Woodall and then allowed to rest for 7 days. They are then hung for a couple of days before being smoked. The product is air dried for a further 5 weeks and unlike  many pancetta's on the market can be eaten straight from the pack. I was really impressed by the quality of the products and I will definitely be seeking them out in the future.

We're off to Disneyland Paris for a few days so it will be a little quiet around here until next week! I hope everyone is having a lovely half term.

Creamy Courgette Pasta with Pancetta


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Creamy Courgette and Pancetta Pasta
A quick and creamy courgette and pancetta pasta recipe
  • 3 Courgettes, grated
  • 2 Garlic Cloves, chopped
  • 2 TBSP Olive Oil
  • 200g Creme Fraiche
  • 75g Parmesan, grated
  • Zest of 1/2 Lemon
  • 350g Spaghetti
  • 8 slices Pancetta
Step 1: Bring a pan of water to the boil and cook spaghetti according to instructions. Reserve a cup of pasta water for later.Step 2: Lay the pancetta slices in a baking sheet and grill for about 4-5 minutes until crispy. Set aside.Step 3: In a large frying pan heat the oil then fry the courgettes and garlic, astir through the creme fraiche, parmesan and lemon zest.Step 4: Toss the drained spaghetti through along with the reserved pasta water. Spoon into bowls and top with the grilled pancetta slices.

Prep time: Cook time: Total time:
Yield 4

Giveaway and Review - Get Fruity Bars

These fab Get Fruity bars are the brain child of fellow Cornish lady Davina Whiteoak. Davina grew up on a farm in Cornwall and after working in the food industry for 15 years decided to move back home to develop the Get Fruity Bar, a moist and nutritious fruit bar packed full of flavour.

The company started in her farmhouse kitchen but has now spread worldwide, selling as far away as the Middle East. The bars are gluten free and vegan and currently come in three different flavours including Juicy Apricot, Orange and Ginger, Scrumptious Strawberry and Moist Mixed Berry, with three new flavours launching soon.

I was lucky enough to be sent the whole range to try so I can vouch first hand for their deliciousness! The kids favourite was the Scrumptious Strawberry bar but I really enjoyed the Moist Mixed Berry packed full of blackcurrants and cranberries.

I've got a box of Get Fruity Bars to giveaway to one Jam and Clotted Cream reader. To enter just fill in the Rafflecopter widget below. UK entrants only please.

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Sweet Potato and Apple Muffins

Sweet Potato and Apple Muffins
I had a lovely new cookbook drop onto my doorstep last week. Holly Farrell, the author of Grow Your Own Cake believes your garden or allotment should be your new ingredients cupboard for baking the freshest, most delicious cakes and bakes. The book contains 50 mouth watering recipes, including classics such as carrot cake and beetroot brownies as well as more unusual recipes such as pea cheesecake and tomato cupcakes.

I'll be running a giveway to win a copy of the book very soon, but before I do I want to tickle your tastebuds just a little first.....

Sweet Potato and Apple Muffins
On first glance at the book the recipe that really caught my eye was an amazing sounding Rhubarb Crumble and Custard Cake. So, off I went in search of some early forced Rhubarb. Unfortunately 6 shops later and still empty handed I had to admit defeat this time. Don't worry, as soon as my Mother In Laws rhubarb is ready for harvesting  I'll be there with my knife!

Instead I decided upon these gorgeously moist Sweet Potato and Apple Muffins. They did not disappoint and were also a great way of getting extra veg into my kids, without them really noticing. My 10 month old was particularly fond of them and cried out for more once she's finished the half I'd given her!

It was a lovely easy bake and one that the kids could quite easily manage by themselves. Holly gives a few other flavour variations for the muffins including rhubarb and ginger, summer berries and plum, which I'm sure I'll be trying soon.

Sweet Potato and Apple Muffins


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Sweet Potato and Apple Muffins
Sweet Potato and Apple Muffins
A lovely sweet potato and apple muffin recipe, perfect for sneaking extra veg into your kids!
  • 350g Plain Flour
  • 150g Light Brown Sugar
  • 2 TSP Baking Powder
  • 1/2 TSP Salt
  • 100g Unsalted Butter, melted
  • 1 Egg, beaten
  • 300ml Milk
  • 1 TSP Cinnamon
  • 100g Sweet Potato, peeled and grated
  • 100g Dessert Apple, peeled and grated
  • Demerera Sugar for sprinkling
Step 1: Preheat the oven to 190c/170Cfan and line a 12 hole muffin tin with muffin cases.Step 2: In a large bowl mix together the dry ingredients - flour, sugar, baking powder, salt and cinnamon.Step 3: In a jug combine the melted butter, egg and milk.Step 4; Carefully fold the wet ingredients into the dry ingredients and then gently stir through the grated sweet potato and apple.Step 5: Spoon into cases, sprinkle over the demerera and bake for 25 minutes.

Prep time: Cook time: Total time:
Yield 12

    Recipe from Grow Your Own Cake: Recipes From Plot to Plate by Holly Farrell, photographs by Jason Ingram. Published by Frances Lincoln (£16.99).

    ....and I know what I'll be trying next......this fab looking courgette cake!

    Meal Plan 15th - 21st February 2016

    Meal Plan

    Well half term has arrived...rather abruptly if I'm honest, but that's OK as we're off to Disneyland Paris at the end of the week. It's our first ever visit so excitement here is high, even between the adult members of the family!

    It will frugal food for the first half of the week, before we head off on our little break ....where I'm sure we will stuff our faces (I've booked a full board meal plan). If anyone has any tips they would like to impart please feel free. Any must see's, must do's, things to avoid?

    I hope you've all had a lovely Valentines Day - I'm about to enjoy a lovely 3 course meal cooked for me by hubby! I really hope he's cooked that chicken properly.

    Monday 15th February
    Chorizo and Pea Pilaf

    Tuesday 16th February
    Tuna Pasta Bake

    Wednesday 17th February 
    Fridge Bottom Frittata with Sweet Potato Chips and Salad

    Thursday 18th February
    Disneyland Paris

    Friday 19th February
    Disneyland Paris

    Saturday 20th February
    Disneyland Paris

    Sunday 21st February
    Disneyland Paris

    Malty Mini Egg Crunch Bars

    Malty Mini Egg Crunch
    You've given up chocolate for Lent?... then this recipe probably isn't for you - it contains nearly half a kilo of the stuff! But my goodness it is SO GOOD.

    There's been quite a lot of Creme Egg love in the blogosphere over the last few weeks, so not wanting Mini Eggs to be forgotten completely, I thought I'd develop this yummy malty mini egg crunch bar. It's got 3 types of chocolate (dark, milk and white), Maltesers, Mini Eggs and digestive biscuits all bound together with copious amounts of butter and syrup. I don't think I need to tell you it is absolutely yum (as well as very naughty) and I'm sure would go down well at a charity bake sale or birthday party tea.

    Malty Mini Egg Crunch
    The ingredients listed below make 16 squares in a 20x20cm tin but the recipe could easily be doubled if you are catering for a crowd. Once made they are best kept in the fridge until you want them and will last for up to 2 weeks in an air tight container.

     It's a super easy treat to make and a great one for the kids to help with! My lot always enjoy bashing up the biscuits with a rolling pin...and then there's licking out the bowl afterwards. Luckily there are plenty of bowls to lick!

    Why don't you have a go this weekend - it might be detrimental to the diet but when it tastes this good who cares?

    Malty Mini Egg Crunch


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    Malty Mini Egg Crunch Bars
    Malty Mini Egg Crunch Bars
    A malty mini egg tiffin type bar with mini eggs, maltesers and lots and lots of chocolate. Perfect for Easter.
    • 150g Digestive Biscuits, crushed
    • 88g packet of Maltesers
    • 90g pack of Mini Eggs
    • 100g Milk Chocolate
    • 100g Dark Chocolate
    • 100g Butter
    • 2 TBSP Syrup
    • 2 TBSP Cocoa Powder
    • For the topping:
    • 100g Milk Chocolate
    • 100g Dark Chocolate
    • 16 Mini Eggs
    • 50g White Chocolate, for drizzling
    Step 1: Line a 20x20cm baking tin with clingfilm so it comes right up the sides.Step 2: In a microwave melt together the milk and dark chocolate, syrup and butter. Stir in the cocoa and set aside.Step 3: In a large bowl place the crushed digestives, maltesers and mini eggs. Pour over the melted chocolate mixture. Stir until combined then press down into the baking tin. Pop in the fridge whilst you get on with the topping.Step 4: In the microwave melt together the milk and dark chocolate. Pour over the top, smooth and place 16 mini eggs on the top (so each square you cut will have one mini egg on top). Return to fridge.Step 5: Finally melt the white chocolate and drizzle over the top of the bars. Leave then in the fridge overnight before cutting into squares.

    Prep time: Cook time: Total time:
    Yield 16 squares

    Pin the Malty Mini Egg Crunch Bars for later...
    Malty Mini Egg Crunch Bars

    Malty Mini Egg Crunch Bars

    Giveaway - We Love Tea Simplicitea Infuser

    Simplicitea Infuser

    Mothers Day is on Sunday 6th March this year (put it in your diary!) and to celebrate, I've teamed up with the lovely We Are Tea guys to offer one lucky reader the chance to win their Simplicitea Infuser and Whole Rose Bud tea. I don't know many Mums/Nans/Great Grans that don't love a cup of tea so I'm sure this would be a well used and appreciated present for many.

    A Bit About The Simplicitea Infuser

    A must-have accessory for loose leaf tea fans, the innovative Simplicitea™ infuser means you can brew a perfect cup of loose leaf tea each and every time. Watch the beautiful tea leaves dance as they release their wonderful flavoursbefore you enjoy a fuss-free cup of top-quality tea.

    We Are Tea is a speciality tea company that sources whole-leaf teas from artisan producers across the world. They have a range of over 40 teas from classic English breakfast to rare white teas and light green teas.   The company is on a mission to break down the barriers to speciality tea and demystify the often over-complicated world of whole-leaf tea.  From devising unique colour-coded categories for their teas to launching this clever Simplicitea™ infuser, they aim to make it easier than ever for people to explore whole-leaf teas from artisan producers across the world.  Find out more about the award-winning range at

    Rose Bud Tea

    To be in the a chance of winning this fab prize all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

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    Slow Cooker Boeuf Bourguignon

    Slow Cooker Beef Bourguignon

    France has always held a soft spot in my heart. From the Pink Granite Coast around Plumanac'h where I spent many childhood holidays, to the sun, sea and cosmopolitan air of Nice on the French Riviera, it really does offer everything you could want, especially when it comes to food and drink.

    Simple mussels in a garlicky white wine sauce in La Rochelle, a divine cassoulet in Toulouse... oh and I cant't forget the amazing tartiflette in Les Arc on a skiing trip. These are just a few of the French foodie memories that I've locked away for prosperity. But the best...well, that was an amazing clafouti aux cerises (Cherry Clafoutis) eaten with my then boyfriend (now husband) in Canal St Martin, Paris - an area just north of the famous Le Marais district. It was silky, creamy, almondy and utterly sublime. Such a simple dessert but made to perfection.

    Slow Cooker Beef Bourguignon

    Given all of these fond memories of France, when Expedia asked me to develop a French themed Valentines Day menu, I didn't quite know where to start! After a little thought I knew it had to be something that my husband would REALLY enjoy. That immediately ruled out mussels..or any seafood for that matter, as well as the cherry clafoutis that I 'thought'  he had enjoyed with me in Paris. He told me much later that he's not a fan of fruit in puddings but ate it for me - bless him. Whilst we're on the subject of eating things you don't like, he also forgot to tell me he doesn't like sweetcorn until 3 years and many tuna and sweetcorn pasta bakes into marriage - but that's a story for another day!

    In recent years with the kids coming along, romance has been a bit lacking in these parts, so I really wanted to make an effort for him this year..... and I knew that meant one thing, a hearty, meaty casserole of some sort. It didn't take long to decide on the classic French dish Beef Bourguignon, which Julia Child once declared '
    certainly one of the most delicious beef dishes concocted by man', followed by a lovely silky smooth Creme Brulee for dessert. That's heaven on a plate for him.

    This particular Boeuf Bourguignon is actually made in the slow cooker - which is a great timesaver for a busy Mum like me. All I had to do was bung everything in at breakfast time and by the time we'd put the kids to bed, it was ready to serve with a lovely bottle of red to drink alongside.

    As it happens we're off to the 'City Of Love' next week...with three kids...and a trip to Euro Disney on the cards. But if by some miracle we do get chance, I'd love to retrace our steps to that cafe in Canal St Martin so I could just have one more spoonful of that divine cherry clafoutis....don't worry, I'll order my husband something of the non fruity variety!

    Slow Cooker Beef Bourguignon


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    Slow Cooker Boeuf Bourguignon
    A rich Beef Bourguignon recipe made in the slow cooker.
    • 1.2kg Stewing Steak
    • 200g Smoked Bacon Lardons
    • 1 TBSP Olive Oil
    • 3 Carrots, peeled and chopped
    • 12 Shallots, peeled
    • 300g Chestnut Mushrooms, quartered
    • 2 Bay Leaves
    • 1 TBSP Fresh Thyme Leaves
    • 2 Garlic Cloves, chopped
    • 300ml Red Wine
    • 300ml Beef Stock
    • 1 TBSP Tomato Paste
    • Seasoning
    Step 1: In a large frying pan heat some oil and fry the bacon until cooked. Place in the basin of the slow cooker.Step 2: Heat some more oil and then fry the beef in batches until browned then place in the slow cooker.Step 3: Place the carrots, shallots and mushrooms, bay leaves and thyme into the slow cooker on top of the beef.Step 4: In a jug mix together the red wine, stock and tomato paste then pour over the beef and veg in the slow cooker.Step 5: Cook on low for 6 hours. If you need to thicken the sauce, mix some cornflour with a little water and whisk it in, leave the lid off and switch to high for 10 minutes. Serve with mash and green beans.

    Prep time: Cook time: Total time:
    Yield 6

    Each month Expedia are inviting you to try your hand at various cuisines from their
    most popular package holiday destinations in their World On A Plate challenge. If you would like more information on how to enter please see their blog #expediaworldonaplate.

    I'm submitting this recipe to this month's Slow Cooked Challenge hosted jointly by BakingQueen74 and Farmersgirl Kitchen

    Mini Berry Cheesecake Hearts

    Here's a cute little Valentines Day cheesecake recipe for you to try this weekend. Whilst spring cleaning my kitchen cupboards on Sunday I stumbled upon some foil heart baking cases in the cupboard that were crying out to be used in a heart shaped Valentines bake.....and who doesn't love a baked cheesecake, especially when they look so pretty?

    If you haven't got any heart shape cases - don't panic. Muffin cases (placed in a muffin tin) work just fine too and once unpeeled leave a lovely edge to the cheesecakes. The ingredient amounts stated below make 12 of my heart shaped cheesecakes (my foil heart cases are about 6cm diameter) but if you are using the muffin cases it makes about 18. That might sound a lot but they keep in the fridge for about a week and you can also freeze them so you are never too far away from a yummy baked berry cheesecake.

    Pin the Mini Berry Cheesecake Hearts for later ...

    Mini Berry Cheesecake Hearts

    Mini Berry Cheesecake Hearts
    Why not treat your loved ones to this deliciously rich and creamy dessert? They will love you forever x


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    Mini Berry Cheesecake Hearts

    Mini Berry Cheesecake Hearts

    Mini Baked Berry Cheesecakes in Heart Cases (you can also use muffin cases)
    • 12 Digestives
    • 75g Butter, melted
    • 600g Cream Cheese
    • 2 TBSP Flour
    • 175g Caster Sugar
    • 2 TSP Vanilla Extract
    • 2 Eggs, plus 1 yolk
    • 5 TBSP Soured Cream
    • 50g Raspberries
    • 50g Blueberries
    Step 1: Preheat the oven to 180C/160C fan and put 12 foil heart cases on a baking tray or alternatively line 2 muffin tins with muffin cases (the mixture will make about 18-20 muffin size cheesecakes).Step 2: Mix together the crushed digestives and melted butter and spoon about 2 TSP of the mixture into the cases, press down with a spoon.Step 3: In a mixer beat together all other ingredients EXCEPT the berries until light and smooth.Step 4: Carefully fold in the berries then carefully spoon into the cases.Step 5: Bake for around 20-25 minutes (they should still have a little wobble on top) then take out of the oven to coo. Store in the fridge until ready to serve (you can also freeze some for later date if you wish).Step 6: Serve with extra berries and a dusting of icing sugar.

    Prep time: Cook time: Total time:
    Yield 12

    Green 'Blobby' Slime Monster Pancakes

    Green Spinach Pancakes

    Happy Pancake Day everyone - one of my favourite foodie days of the year. This year we're celebrating the release of  Hotel Transylvania 2 on Blu Ray and DVD with some green and healthy 'Blobby' Slime Monster pancakes (Blobby is a green jelly-like monster from the film). The pancakes are packed full of goodness with spinach, spring onion and herbs and are super easy for the kids to help with. Usually my children would turn their noses up at anything green, especially since the recent cookie and avocado incident, but they seemed much more receptive to Slime Monster pancakes and they duly gobbled them up! Calling food silly names  might just be my new tactic when I'm trying to get them to eat something they 'think' they don't like. I'll let you know how I get on with that.

    The Hotel Transylvania sequel reunites ‘Drac’s Pack’ of loveable characters, led by “Vampa” Drac (Adam Sandler, Grown-Ups) as they try to put Mavis (Selena Gomez, Spring Breakers) and Johnny’s (Andy Samberg, TV’s “Brooklyn Nine-Nine”) son Dennis through a “monster-in-training” boot camp to bring out his vampire side. But little do they know that Drac’s grumpy and very old, old, old school dad Vlad (comedy legend Mel Brooks) is about to pay the family a visit.  And when Vlad finds out that his great-grandson is not a pure blood and humans are now welcome at Hotel Transylvania, it doesn’t take long for things to get batty!

    Hotel Transylvania 2
    Hotel Transylvania 2 is out now on Digital HD and on 3D Blu-ray, Blu-ray & DVD 15th February
    The Blu-ray and DVD are full of extras, including Fifth Harmony’s “I’m in Love With a Monster” music video, a character sketch gallery, an inside look at how the filmmakers and animators created Hotel Transylvania 2 and director commentary with Genndy Tartakovsky. Exclusive to the Blu-ray are interactive featurettes on how to throw the ultimate monster party and draw your favourite characters from the film, a special Monster Scary-oke, which gives viewers the chance to sing along with Dennisovitch to spooky versions of three classic songs, must-see deleted scenes and much more.

    My kids can't wait and they were rather impressed with the amazing Hotel Transylvania 2 pancake character portraits that Sai Pancakes has created. I'm not even going to to attempt to recreate these but if want to have a go, then share your creations on social media with the hashtag #HotelT2Pancakes.


    | Serves: 4 | Prep Time: 20 Minutes | Cook Time: 15 Minutes | Total Time: 35 Minutes |


    • 110g Self Raising Flour
    • 1 TBSP Baking Powder
    • 1 Egg
    • 50g Melted Butter
    • 1/2 TSP Salt
    • 1/2 TSP Cumin
    • 150ml Milk
    • 8 Spring Onions, finely sliced
    • Small handful of green herbs such as parsley and basil, chopped
    • 250g Baby Spinach
    • 1 Egg White
    • Oil for frying


    • Step 1: Make the pancake batter by combining the flour, baking powder, egg, melted butter, salt, cumin and milk in a large bowl. Add the spring onions and chopped herbs.
    • Step 2: Wilt the spinach in a pan with a splash of water, drain, squeeze dry and chop. Add this to the batter.
    • Step 3: Whisk the egg white until peaks form then fold into the batter.
    • Step 4: Heat some oil in a frying pan on a medium heat and spoon 3 TBSP of the batter into the pan for each pancake. The diameter of the pancake should be about 6-7 cm with a thickness of 1cm.
    • Step 5: Cook for 1 minute each side then transfer each one to a warm plate whilst you cook the next one. Serve a yogurt and herb dip.

    | Author: Beth Sachs | Date: 9th February 2016 |

    This is a sponsored post. All thoughts are my own.

    Meal Plan 8th - 14th February 2016

    Meal Plan
    It's a busy foodie week with Chinese New Year, Shrove Tuesday and Valentines Day all happening within the next 7 days...oh and it's also Bramley Apple week too! You'll be pleased to know I've made some Apple Crumble Bars to celebrate!

    Here's what's cooking....

    Monday 8th February
    Slow Cooker Chinese Chicken Curry for Chinese New Year

    Tuesday 9th February
    Cheesy Mushroom Pancake Bake for Shrove Tuesday

    Wednesday 10th February
    Creamy Smoked Salmon Pasta

    Thursday 11th Februrary
    Cheats Chicken Kiev's with Sweet Potato and Halloumi Bake

    Friday 12th February
    Eating out with friends. The kids are having pizza

    Saturday 13th February
    Beef Bourguignon

    Sunday 14th February - Valentines Day!
    Apparently my husband is cooking me a 3 course meal - should be interesting!

    Roast Beef with Onion Gravy and Mustard Yorkies

    Roast Beef with Mustard Yorkies

    Did you know it's National Yorkshire Pudding Day on Sunday? No?... neither did I until a few days ago! I don't think there's anything better on a lazy Sunday afternoon than tucking into a lovely piece of Welsh Beef, yorkies and all the trimmings. I always cook double the quantity so we can have leftover roast on a Monday. The kids have swimming lessons at different times this term which means eating at different times too. I don't like it but there's no way my 10 month old and 6 year old could wait for their big sister, so it's ding cuisine all the way!

    This recipe notches up the flavours a bit with a lovely caramelised onion gravy for the Welsh Beef and a good dollop of wholegrain mustard in the yorkshire pudding batter. These few little tweaks make a huge difference to the end taste. I hope you'll celebrate National Yorkshire Pudding Day with me this year by making a yummy roast beef dinner.


    | Serves: 6 | Prep Time: 45 Mins | Cook Time: 1 Hour 30 Mins | Total Time: 2 Hours 15 Mins |


    • For the Beef:
    • 1 TBSP Black peppercorns
    • 1 TBSP English Mustard Powder
    • 1 TBSP Dried Thyme
    • 1 TBSP Olive Oil
    • 2kg topside joint of Welsh Beef
    • For the Onion Gravy:
    • 4 TBSP Plain Flour
    • 2 Beef Stock Pots ( I use Knorr)
    • 3 TBSP Caramelised Onion Chutney
    • 2 TSP Marmite
    • For the Mustard Yorkies:
    • 175ml Full Fat Milk
    • 2 Large Eggs and 1 Egg White
    • 1 TBSP Wholegrain Mustard
    • 115g Plain Flour
    • Goose fat from a can


    • Step 1:  Crush the peppercorns, mustard powder and thyme together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef.
    • Step 2: Heat oven to 190C/170C fan/gas 5 and sit the joint in a roasting tin. Roast for 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
    • Step 3: Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies increase oven to 220C/200C fan.
    • Step 4: For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin. Sit the roasting tin on the hob and stir in the flour, stock pots, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
    • Step 4: For the Yorkies, make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt. Pour into a jug.
    • Step 5: Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven. 
    • Step 6: Serve the beef with the onion gravy and yorkshire puddings with your favourite side dishes e.g. Creamed Leeks, Maple Roast Carrots and Sweet Potato Mash.

    | Author: Beth Sachs | Date: 5th February 2016 |

    Creamed Leeks
    Creamed Leeks

    Disclaimer: I was sent a joint of Welsh Beef for this post.
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