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

Grasmere Ginger Shortbread Fingers


Grasmere Gingerbread Shortbread Fingers
We enjoyed a lovely holiday to the Lake District back in April (which seems like a lifetime ago now) and one of our abiding memories of the holiday was the delicious Grasmere Gingerbread, bought warm, straight from their tiny shop in the beautiful village of Grasmere. It was utterly amazing and I will never forget that first bite. If you're in the Lake District, you absolutely must pay a visit - but go early to avoid the bus loads of tourists that visit daily, otherwise you'll be queuing for quite a while (not that it wouldn't be worthwhile of course).

Living in Cornwall, I'm a bit far away to make regular trips up there, so I decided to try and recreate the intense gingery flavours in this Ginger Shortbread recipe and although it will never match up to the original, it comes a pretty close second. Shortbread has got to be one of the easiest things to make and bake - the food processor does all the hard work, so anyone can give this a go, whatever their level of ability in the kitchen.
Grasmere Gingerbread Shortbread Fingers

TOP TIPS FOR MAKING THE GINGER SHORTBREAD

  • Make it more gingery by adding another ball of stem ginger.
  • Sandwich two fingers together with some ginger flavoured buttercream for real indulgence.
  • The shortbread will keep for 3 days in an airtight container or can be frozen.
  • Make a double batch as it will be VERY popular!

OTHER GINGERY RECIPES YOU MIGHT LIKE

Grasmere Gingerbread Shortbread Fingers

GRASMERE GINGERBREAD SHORTBREAD FINGERS


print recipe
Grasmere Ginger Shortbread

Grasmere Ginger Shortbread Fingers

These delicious Grasmere Ginger Shortbread Fingers pay homage to the famous Grasmere Gingerbread from the Lake District in Cumbria.
Ingredients
  • 150g Plain Flour
  • 150g Plain Wholemeal Flour
  • 50g Oatmeal
  • 1 TSP Ground Ginger
  • 1/2 TSP Bicarbonate of Soda
  • 125g Light Brown Sugar
  • 1 Lump Stem Ginger from a jar, chopped
  • 125g Lightly Salted Butter, chilled and diced
Instructions
Step 1: Heat the oven to 180°c (160°fan) and grease and line a 20cm square tin.Step 2: Tip the flours, oatmeal, ground ginger, bicarb, sugar and stem ginger into the bowl of a food processor. Pulse a few times to combine. Add the lumps of butter and pulse until the mixture looks like sand.Step 3: Remove 4 TBSP of the crumbs and set aside then tip the rest of the ginger crumbs into the prepared tin. Press it down with the back of a spoon then sprinkle over the reserved crumb.Step 4: Bake in the oven for 25 minutes then place on a wire rack and cut into 16 fingers. Leave to firm up and cool before removing from the tin.

Details
Prep time: Cook time: Total time:
Yield: makes 16 fingers


Pin the Grasmere Gingerbread Shortbread Fingers for later...
Grasmere Gingerbread Shortbread Fingers

Beth Sachs
2 Comments
Share :

Pressure King Pro Mediterranean Sausage & Pepper Casserole



I've been developing some more recipes in my Pressure King Pro recently and with the cooler weather now in charge over the UK, most of them have been warming stews and casseroles like this one - perfect food for autumn.

Super easy and very tasty this Mediterranean Sausage and Pepper Casserole is made in just 17 minutes in the Pressure King Pro, which is a life saver when you're running late from work and the kids are starving hungry. Rich and flavoursome, it tastes as though the sausages have been cooking away all day, but in fact it's only minutes!

ABOUT THE PRESSURE KING PRO

The 12-in-1 Digital Pressure Cooker creates delicious, hearty, home-cooked meals faster and easier than traditional cooking methods in minutes, rather than hours and with a simple press of a button. The 12 pre programmed settings to make cooking simple include meat, fish, rice, stew, soup, pasta, steam, browning, delay timer, fast reheat and slow cook/keep warm.

The Pressure King Pro cooks with pressurised steam, locking in more vitamins and nutrients than many other cooking methods, and infusing your food with its natural flavours and seasonings, making delicious, healthier family dinners up to 90% faster than conventional methods. You’ll get that slow-cooked taste and tenderness in minutes rather than hours. Always a plus for busy weeknights.

TOP TIPS FOR MAKING THE SAUSAGE AND PEPPER CASSEROLE IN THE PRESSURE KING PRO

  • Make it veggie by using vegetarian sausages and omitting the chorizo
  • Leftovers can be frozen for future use
  • Up the veggies by adding some cubed sweet potato or butternut squash at the same time as you add the peppers
  • If you like it hot, add 1 TSP chilli powder at the same time as the smoked paprika

OTHER PRESSURE KING PRO RECIPES YOU MIGHT LIKE

PRESSURE KING PRO SAUSAGE & PEPPER CASSEROLE



print recipe
Pressure King Pro Sausage Casserole

PRESSURE KING PRO MEDITERRANEAN SAUSAGE AND PEPPER CASSEROLE

A warming sausage casserole made in the Pressure King Pro.
Ingredients
  • 1 TBSP Olive oil
  • 12 Pork Sausages
  • 100g Chorizo, sliced into 1cm rounds
  • 2 Onions, chopped
  • 2 Garlic Cloves, chopped
  • 2 Peppers (red or yellow), chopped
  • 1 TBSP Smoked Paprika
  • 400g Passata
  • 300ml Chicken Stock
  • 1 TBSP Tomato Puree
  • 1 TBSP Worcestershire Sauce
  • 1 TBSP Dark Brown Sugar
  • 1 TBSP Dried Italian Herbs
  • 400g tin Butter Beans
Instructions
Step 1: With lid off press BROWNING function and heat oil. Brown the sausages and set aside on a plateStep 2: Press the BROWNING function again and gently fry the chorizo, onions, garlic and peppers until soft (might need a couple more presses of the BROWNING button) then add in the smoked paprika, passata, stock, tomato puree, Worcestershire sauce, sugar and italian herbs and give it all a stir. Return sausages to the pot.Step 3: Close the lid and set pressure release valve to closed. Press MEAT function and adjust timer to 17 minutes.Step 4: Allow it to go to the KEEP WARM function, release the valve, open the lid and stir in the drained can of butter beans. Serve with rice or mash.

Details
Prep time: Cook time: Total time:
Yield: serves 6


Pin the Pressure King Pro Mediterranean Sausage & Pepper Casserole for later...
Pressure King Pro Mediterranean Sausage & Pepper Casserole
Disclosure: I was sent a 5 litre Pressure King Pro for review purposes along with a grocery voucher.
Beth Sachs
0 Comments
Share :

Metis® Frangipane Cake


Metis® Frangipane Cake
There's a new fruit on the block that you might not be familiar with. Metis® is a hybrid fruit created by natural cross pollination by bees between selected apricot pollen and plum blooms. It’s a family of 4 fruits; Oxy, Tonic, Safari and Aroma each with their  own special characteristics.

From deep purple to rosy pink or ruby red, the Metis® family of fruits offers a kaleidoscope of tempting colours. Don't they look beautiful?!
Metis®
Oxy – deep in colour and rich in antioxidants, complete with crunchy bite and juicy taste (this is the variety I used in this cake).
Tonic – sun drenched summers give this late August ripening Metis® extra goodness with a soft juicy bite.
Safari – a firm skin and crunchy bits develops to a deliciously sweet taste, making it a hit with kids.
Aroma – offers a full flavour experience with a distinctive taste and strong aroma.

Currently stocked in Tesco’s until November, Metis® are just as juicy as a traditional plum but easier to eat with a firmer crisper skin and therefore much better suited to lunchboxes! My kids have had them in their lunchboxes this week and enjoyed telling the other children (and teachers) in their class about them.

They are also great for baking with and this Metis® Frangipane Cake is not only yummy but also very easy to make. The slight tartness of the Metis® against the moist sweet almondy cake is yummy.
Metis® Frangipane Cake

TOP TIPS FOR MAKING METIS® FRANGIPANE CAKE

  • Add a few drops of almond extract to make it extra almondy in taste.
  • The cake will keep for up to 3 days in an airtight container
  • Serve with custard for a yummy pudding

OTHER FRUITY CAKES YOU MIGHT LIKE

Metis® Frangipane Cake

METIS® FRANGINPANE CAKE



print recipe
Metis® Frnagipane Cake

METIS® FRANGIPANE CAKE

An easy fruity Metis® Frangipane Cake.
Ingredients
  • 4 Metis® halved and stoned
  • 150g Butter, softened
  • 150g Caster Sugar
  • 1TSP Vanilla Extract
  • 1/4 TSP Cinnamon
  • 3 Eggs
  • 125g Plain Flour
  • 125g Ground Almonds
  • 1 ½ TSP Baking Powder
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan).Step 2: Cream together the butter and sugar then combine all the other ingredients (not the Metis®).Step 3: Spoon into a 20cm greased springform tin then place the Metis® cut side down into the cake batter.Step 4: Bake for 35-40 minutes until golden. Cool before releasing from the springform tin.

Details
Prep time: Cook time: Total time:
Yield: 8 slices


Pin the Metis® Frangipane Cake for later...
Disclosure: I was sent some samples of Metis® and a grocery voucher to buy the ingredients for the cake. All thoughts are my own.
Beth Sachs
1 Comments
Share :

One Pan Organic Roast Chicken, Sausages & New Potatoes


One Pan Roast Chicken, Sausage & New Potatoes
You might already be aware that September is #OrganicSeptember here in the UK and to celebrate, I've joined up with Organic UK to help promote the Organic. Feed Your Happy campaign. #feedyourhappy aims to celebrate and share the unadulterated joy of organic food - when you eat organic, it feeds your happy with fewer pesticides, always free range and no artificial colours and preservatives. BBC Radio 2 DJ Sara Cox, who's fronting the campaign tells us a little bit about her happy food stories in a series of short films.


Sara, an ambassador for the Organic Trade Board and also a working mother of three like myself, along with several UK food bloggers, are encouraging the nation to share their organic food stories this month using the #feedyourhappy hashtag.

The UK's appetite for organic food is growing, and the Organic. Feed Your Happy campaign aims to make people more aware of the benefits to the environment of organic food and also publicise it's benefits to the consumer too.

Feed Your Happy

BUYING ORGANIC MEANS..

  • Fewer pesticides
  • No artificial additives or preservatives
  • Always free range
  • High standards of animal welfare
  • No routine use of antibiotics
  • No GM ingredients
To celebrate the launch of #feedyourhappy, I was lucky enough to be sent a lovely organic chicken and organic sausages from the Well Hung Meat company to create an organic meal to feed my hungry rabble. I made this easy one pan organic roast chicken with sausages and cornish new potatoes and it went down well with everyone (even the fussy one!), which obviously makes me very happy....and as an added bonus there there was only one pan to wash up too 😀.
One Pan Roast Chicken, Sausage & New Potatoes

TOP TIPS FOR MAKING ONE PAN ROAST CHICKEN

  • Up the veggies by adding in some whole baby carrots or cubed sweet potatoes.
  • Spice it up by adding a pinch of chilli flakes to the dish after cooking.
  • If you don't want to add any wine just add a little more chicken stock instead.
  • Stir any leftover chicken into a risotto or pasta dish the next day.

OTHER CHICKEN RECIPES YOU MIGHT LIKE

One Pan Roast Chicken, Sausage & New Potatoes

ONE PAN ORGANIC ROAST CHICKEN



print recipe
One Pan Roast Chicken

One Pan Organic Roast Chicken, Sausages and New Potatoes

A one pan organic roast chicken, sausage and new potato recipe.
Ingredients
  • 2kg Chicken
  • 1 Lemon, halved
  • 1 Bay Leaf
  • 10 Chipolata Sausages
  • 700g New Potatoes, halved
  • 10 Garlic Cloves, left whole and unpeeled
  • Splash White Wine
  • 150ml Chicken Stock
  • Handful of Parsley, chopped
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan).Step 2: In a large casserole or roasting pan heat 1 TBSP oil and then brown the chicken on all sides. Remove to a plate and stuff the cavity with the bay leaf and lemon.Step 3: Next, brown the chipolata’s for a few minutes then add in the potatoes and garlic.Step 4: After a few minutes, add the wine and stock and then return the chicken to the pan. Roast in the oven for 1 hr 50 minutes (cover with foil if getting too brown on top). Carve the chicken and serve.

Details
Prep time: Cook time: Total time:
Yield: serves 4-5


Pin the One Pan Organic Roast Chicken for later...
One Pan Roast Chicken, Sausage & New Potatoes

Beth Sachs
1 Comments
Share :

Blackberry & Raspberry Muffins


Blackberry & Raspberry Muffins
Blackberries seem to be in abundance this year and we've picked kilo's and kilo's in the field behind our house. Although we all love a blackberry and apple crumble, I've been developing some new recipes using blackberries and these blackberry and raspberry muffins were a big hit.

I served the muffins warm out of the oven with custard for a quick and easy pudding last night and then popped the leftovers into lunchboxes for treat day at school today. I used half wholemeal flour too which makes them a bit healthier....we'll just overlook the butter and sugar content for the moment 😋. As we've almost survived the first week back at school and work though, I think we deserve a treat.

Blackberry & Raspberry Muffins

TOP TIPS FOR MAKING BLACKBERRY & RASPBERRY MUFFINS

  • Try different fruit combinations. I've used blackberry and raspberry here but you could just use one type of fruit or try blueberries and strawberries.
  • If you don't have wholemeal flour, plain white flour is fine.
  • These muffins freeze really well so make a double batch and freeze half for when you need a quick and easy snack.
  • Serve warm with custard for a quick pudding for the kids.... but they taste just as nice cold too.


OTHER MUFFIN RECIPES YOU MIGHT LIKE

Blackberry & Raspberry Muffins

BLACKBERRY & RASPBERRY MUFFINS



print recipe
Blackberry Raspberry Muffins

Blackberry & Raspberry Muffins

Easy Blackberry and Raspberry Muffins.
Ingredients
  • 150g Plain Flour
  • 100g Plain Wholemeal Flour
  • 2 TSP Baking Powder
  • 110g Butter, softened
  • 150g Caster Sugar
  • 100g Light Brown Sugar
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 125ml Milk with a squeeze of fresh lemon juice
  • 150g Blackberries
  • 50g Raspberries
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan) and line a muffin tin with paper cases (this recipe makes 16 so you might need two tins).Step 2: Sieve the dry ingredients together in a bowl and then cream the butter and sugars together in another bowl before beating in the vanilla extract, eggs and milk (which has had a squeeze of lemon juice added to it). Stir the dry ingredients into the butter mixture until combined.Step 3: Gently fold in the fruit but don’t overmix.Step 4: Spoon into the prepared muffin cases. Bake for 25 minutes until lightly golden on top.

Details
Prep time: Cook time: Total time:
Yield: serves 16



Pin the Blackberry and Raspberry Muffins for later...
Blackberry & Raspberry Muffins

Beth Sachs
0 Comments
Share :

Pressure King Pro Macaroni Cheese


Pressure King Pro Macaroni Cheese Deluxe
I've always been a little bit scared of pressure cookers, thanks to the horrible high pitch hissing noise they made (I'd always make a quick exit from the kitchen when I heard it's squeals). Despite my own reservations, stove top pressure cookers have long been fixtures in my grandmother and mothers kitchen, probably since as far back as the second world war. However, it's taken me a long time to appreciate their benefits but thanks to the new wave of electric pressure cookers like the Pressure King Pro, I've come to realise they are not quite so scary anymore!

This dreamy macaroni cheese recipe was made in the 5 litre Pressure King Pro which I was sent to review and as well as being quick, it was a complete taste revelation, mainly thanks to the 'secret' ingredients I used! More on that in a bit but first I want to tell you a bit about the Pressure King Pro.

Pressure King Pro 5 Litre

A BIT ABOUT THE PRESSURE KING PRO

The 12-in-1 Digital Pressure Cooker creates delicious, hearty, home-cooked meals faster and easier than traditional cooking methods in minutes, rather than hours and with a simple press of a button. The 12 pre programmed settings to make cooking simple include meat, fish, rice, stew, soup, pasta, steam, browning, delay timer, fast reheat and slow cook/keep warm.

The Pressure King Pro cooks with pressurised steam, locking in more vitamins and nutrients than many other cooking methods, and infusing your food with its natural flavours and seasonings, making delicious, healthier family dinners up to 90% faster than conventional methods. You’ll get that slow-cooked taste and tenderness in minutes rather than hours. Always a plus for busy weeknights.
Pressure King Pro Macaroni Cheese Deluxe
This macaroni cheese was made in about 20 minutes and although I can just about make my conventional macaroni cheese in that time, this recipe doesn't involve making a roux and continuous stirring, so it meant I had 20 minutes to get on and do something else. There are a few unusual ingredients in this recipe including evaporated milk, which gives it a richness without being too creamy, cider vinegar, which cuts through the richness of the cheese and marmite, which gives it the all important umami factor. It's all of these added ingredients that help create the most delicious macaroni cheese with minimum effort. Grating the Gruyere, mature cheddar and Parmesan is about as tough as it gets.

TOP TIPS FOR MAKING THE PRESSURE KING PRO MACARONI CHEESE


  • Try using different cheeses such as a blue cheese or Red Leicester.
  • Add some fried bacon or chorizo at the end of cooking for a meat eaters dream.
  • Up the veggies by adding in a small tin of sweetcorn or some baby spinach leaves.
  • You don't have to decant it into an ovenproof dish and grill the top, but if you do, add a handful of breadcrumbs for added crunch and texture. 

OTHER PRESSURE KING PRO RECIPES YOU MIGHT LIKE



Pressure King Pro Macaroni Cheese Deluxe

PRESSURE KING PRO MACARONI CHEESE


print recipe
Macaroni Cheese

Macaroni Cheese

Macaroni Cheese made in the 5 litre Pressure King Pro.
Ingredients
  • 200g Uncooked macaroni
  • 480ml Water
  • Salt & Pepper
  • 1 TBSP Dijon Mustard
  • 1/4 TSP Cayenne Pepper
  • 1 TSP Marmite
  • Splash Cider Vinegar
  • 350ml tin Evaporated Milk
  • 150g Extra Mature Cheddar, grated
  • 100g Gruyere, grated
  • 50g Parmesan
  • 1 TSP Chopped Parsley
Instructions
Step 1: Mix together the macaroni, water, salt and pepper, Dijon mustard, cayenne pepper, marmite and cider vinegar in the inner pot of the Pressure King Pro. Close the lid and set the pressure release valve to closed. Press the STEAM function and set the timer to 5 minutes. Allow to go to the keep warm function. Step 2: At the end of the 5 minutes release the pressure release value. Press cancel. Add the evapotated milk, using the BROWNING FUNCTION continue to simmer for 3 minutes until sauce thickens. Press CANCEL.Step 3: Stir in the cheeses.Step 4: For a crispy topping spoon into oven proof serving dishes and grill for a few minutes until golden, sprinkle with the chopped parsley.

Details
Prep time: Cook time: Total time:
Yield: serves 4



Pin the Pressure King Pro Macaroni Cheese recipe for later...
Pressure King Pro Macaroni Cheese
Disclosure: I was sent a 5 litre Pressure King Pro to review retailing at £69.99 (high street tv). All thoughts are my own.
Beth Sachs
2 Comments
Share :

Back To School Lunchbox Ideas & Tips


3 Back To School Lunchbox Ideas With Brioche Pasquier
It's back to school for my lot next week and I wont lie, I'm really looking forward to it! Whether your celebrating or commiserating the return of school runs, homework, muddy winter sports and the never ending after school clubs, french brand Brioche Pasquier (makers of yummy Pitch brioche rolls) have asked me to put together 3 typical lunchboxes that I make for my children and pass on some of my top tips and hacks to make your life a little easier during term time.

You wont be surprised to learn that, like most parents, I've made plenty of lunchbox related mistakes over the last 10 years. Cold pizza definitely doesn't cut the mustard in this house (I'd run out of bread), nor does vegetable sushi (I REALLY wanted them to like it, but sadly it wasn't to be). I think I've now just about got it sussed though.

The first golden rule is that I keep my lunchboxes very simple. Working full time, running a house, this blog and looking after 3 kids means I just don't have hours to spend creating intricate artwork on boiled eggs 😁. It would be wasted on my children anyway.

The lunchbox shown at the top is one I usually pack for my middle child who isn't too keen on sandwiches. In it we've got...
  •  breadsticks, carrot sticks and a pot of hummus (I sometimes make a yogurt and herb dip too)
  •  cheese sticks and cherry tomatoes
  •  a pot of melon and grapes (I slice the grapes for my youngest)
  •  a Pitch chocolate filled brioche roll (I have to hide these as otherwise they mysteriously disappear before they even get near a lunchbox - I think the main culprit is my husband).
The lunchbox in the picture below is a typical Friday treat day one! My children's school allow treats on a Friday so I usually make some rocky road or mars bar slices to pop in, along with their usual items. You can just see a slice of their favourite white chocolate, ginger and cranberry (you've got to get the fruit in wherever you can) rocky road peeking out at the top. I've also cut the sandwiches into flower shapes with a biscuit cutter to make it a bit more fun (and that's definitely as artistic as it gets in my house). In this one we've got...
  • flower shaped ham and cream cheese sandwiches with cheese sticks
  • a pot of grapes and blueberries (sliced for my youngest)
  • white chocolate and ginger rocky road
  • Pitch chocolate brioche roll
3 Back To School Lunchbox Ideas With Brioche Pasquier
The third lunchbox below contains a pot of couscous salad (they like tuna pasta salad too), which keeps their tummies nice and full until dinner time. I try and give them a carb heavy salad like this on a Monday when they've got swimming lessons straight after school. Swimming is a hungry business. In this one we've also got...
  • a pot of greek yogurt, which on sunny hot days I freeze the night before and pop it in the lunchbox to keep things cool
  • strawberries and blueberries (sliced for the small one)
  • cherry tomatoes (again, sliced for the small one)
  • A Pitch chocolate filled brioche roll
3 Back To School Lunchbox Ideas With Brioche Pasquier

TOP TIPS FOR KIDS SCHOOL LUNCHBOXES

  • Get ahead by preparing a few days worth of carrot and cucumber sticks, cheese sticks, sliced grapes and strawberries and anything else that will keep OK in a sealed container in the fridge (pasta salad, couscous etc). I do this on a Sunday and Wednesday evening which saves time on the other days. All I need to do is reach into the fridge in the mornings and pull out what I need.
  • My eldest two take an apple for their break time snack...but they will only eat sliced apples (I blame my mother). So, I have to slice them, reconstruct them and wrap a rubber band around the apple to prevent it from going brown. It seems to work OK unless it's very very hot weather.
  • Freeze small water bottles and use as ice packs in the summer. They will be defrosted by lunchtime but keep the whole lunchbox cool all morning.
  • Have a loaf of bread and a pack of tortilla wraps in the freezer at all times for any bread related emergencies (I've learnt the hard way). 
  • Use shaped cutters to stamp sandwiches into interesting shapes and make things fun. It's a good way of introducing new sandwich fillings to them too. For example salmon and cucumber were cut into fish shapes, cheese and pickle cut into moon shapes. I've also got a jigsaw shape cutter which my 2 year old likes.

SOME LUNCHBOX RECIPES YOU MIGHT LIKE

Are there any other lunchbox hacks I'm missing out on? Let me know as I'm all for making life easy...as long as it doesn't involve boiled eggs made to look like mice.

Pin the back to school lunchbox ideas and tips for later...
3 Back To School Lunchbox Ideas With Brioche Pasquier

Disclosure: Brioche Pasquier sent me samples and a grocery voucher for this post. All thoughts are my own.
Beth Sachs
0 Comments
Share :

Easiest Ever Apple & Blackberry Crumble


Easiest Ever Apple and Blackberry Crumble
You can't beat the taste of a homemade fruit crumble at this time of year and with blackberry season now in full swing, it seemed like a good time to make one of our favourite puddings.

Although crumbles are really easy to make, I sometimes find rubbing the crumble topping together by hand a bit of a pain when I'm short of time. This topping is different though! All you do is pour melted butter into the other ingredients and mix until crumbles and clumps form. It makes the crumble so quick to assemble, barring the peeling and slicing of the apples and then you can leave it to bubble away in the oven while you get on with something else (always useful when you've got 3 children).

I can't believe the summer holidays are nearly over now and it will be back to routine, early starts, after school clubs, muddy sports (yay!), lunchboxes and back to the day job for me. I'm going to try really hard to enjoy this last week off and fit in lots of leisurely baking and cooking, which are otherwise confined to the weekends in term time. I'm also going to make a few more crumbles for the freezer to see us through until next half term - you can never have too many crumbles after all.
Easiest Ever Apple and Blackberry Crumble

TOP TIPS FOR MAKING FRUIT CRUMBLES


  • Vary the fruit by substituting the blackberries with raspberries or loganberries.
  • Try different nuts in the topping such as hazelnuts, pecan nuts or flaked almonds.
  • If you can't get hold of oatmeal for the topping use all porridge oats instead.
  • Serve the crumble with clotted cream or custard.
  • The crumble can be frozen uncooked for up to 3 months.


OTHER CRUMBLE RECIPES YOU MIGHT LIKE

Easiest Ever Apple and Blackberry Crumble

APPLE & BLACKBERRY CRUMBLE



print recipe
Apple and Blackberry Crumble

APPLE & BLACKBERRY CRUMBLE

An easy apple and blackberry crumble recipe.
Ingredients
  • 75g Oatmeal
  • 50g Porridge Oats
  • 125g Plain Flour
  • 50g Walnuts, chopped
  • 150g Light Brown Sugar
  • 1/2 TSP Baking Powder
  • 1/4 TSP Bicarbonate of Soda
  • 125g Butter, melted
  • 700g Bramley Apples, peeled and chopped
  • 300g Blackberries
  • 50g Caster Sugar
  • 1 TSP Cinnamon
  • 50ml Water
Instructions
Step 1: Preheat the oven to 180° C (160° C Fan).Step 2: Put the oatmeal, oats, flour, walnuts, light brown sugar, baking powder and bicarbonate of soda in a large bowl then pour in the melted butter and mix to form the crumble topping, set aside.Step 3: Put the apples, blackberries, caster sugar, cinnamon and water in a 2 litre oven proof dish then top with the crumble.Step 4: Bake for 45-55 minutes until golden and bubbling. Serve with clotted cream or custard.

Details
Prep time: Cook time: Total time:
Yield: serves 6


Pin the Apple and Blackberry Crumble recipe for later...

Beth Sachs
1 Comments
Share :

Enjoy An Authentic Chippy Tea With Young's


Young's Chip Shop Range

Ruth Langsford, Young's development chef Serge Nollent and a group of UK food bloggers have teamed up this summer to showcase the versatility and authenticity of the Young's Chip Shop range, just in time for the busy school holidays. We'll show you just how easy it is to create a fish and chip supper at home, not only saving you money but allowing you to make healthier choices for you and your family.


Young's Cod Fillets


Young's Chip Shop Cod Fillets have a unique crisp, bubbly batter allowing you to recreate the authentic taste of the chippy in your own kitchen. The cod fillets are made from 100% responsibly sourced white flaky cod and at only 243 calories per fillet are a lot healthier than their takeaway counterparts.

A BIT ABOUT YOUNG'S

Young’s traces its roots back to 1805, when it was founded by Elizabeth Young and her family who were watermen and fishermen on the Thames at Greenwich. The company has been in continuous growth since that time and undergone a number of changes of ownership, although the Young’s family remained involved until the late 1980s.

Young’s started as a whitebait business, then later became famous for its potted shrimp, sold in distinctive blue pottery jars. It was responsible for a number of notable seafood firsts, including the invention of scampi in 1946 and the marketing of the very first frozen prawns.

Today, Young’s continues to build on its heritage and experience – and as the UK’s biggest specialist seafood brand leading the market with exciting new ideas to help people enjoy fish twice a week.


THE RECIPE

Young’s Chip Shop Cod Filletsserved with homemade curry sauce, homemade chips and minted mushy peas (serves 4)

Ingredients:
1 pack of Young’s Chip Shop Cod Fillets

For the curry sauce
·         1tbsp rapeseed oil
·         2 small shallots –  finely diced
·         1 apple – peeled, cored and diced
·         1 clove of garlic, crushed
·         1tbsp medium curry powder
·         1tbsp plain flour
·         1tsp fresh ginger – finely chopped
·         ½ tsp tomato puree
·         Salt and ground black pepper
·         ½ tsp fish stock paste 
·         500 ml of water

For the chips
·         800g potatoes - washed
·         4tbsp rapeseed oil
·         1tbsp fresh or dried thyme – chopped
·         1tbsp fresh or dried oregano – chopped

For the minted mushy peas
·         400g frozen peas
·         40g melted butter
·         2 tbsp. white wine vinegar
·         3 tsp fresh tarragon – chopped
·         3 tsp fresh mint – chopped

Method:

Curry sauce:
1.    In a sauce pan on a medium heat, heat the oil and sweat the shallots until soft
2.    Add the garlic, ginger and apple and sweat for a further 2-3 minutes
3.    Add the tomato puree, curry powder and flour - stir well.
4.    Add water and stock paste and stir again
5.    Simmer for 10 mins
6.    Liquidise slightly with a hand blender, making sure to retain some of the texture

Homemade chips
1.    Cut potatoes roughly (not peeled) into chunky chips and leave to soak in water
2.    Drain the chips well and mix the soaked chips with extra virgin rapeseed oil, oregano, thyme, and season. Bake in the oven at 200°C Fan on baking tray for 35-40 mins (adding the Chip Shop fillets to the oven 15-18 minutes into cooking)
Cook the Chip Shop Cod Fillets according to instructions on pack - place Young’s Chip Shop Cod Fillets on a wire rack over a deep baking tray and place in the oven - cook for 22 minutes at 200°C Fan
Minted mushy peas
1.    Add peas to a pan of boiling water, bring back to boil and simmer for 2 mins
2.    Drain well and then place in a food processor or blender
3.    Add melted butter, vinegar, chopped tarragon and mint
4.    Blend briefly, making sure to retain some texture

5.    Season to taste



Watch Ruth and Serge making the dish and see just how easy it is!



Disclosure: I was sent a grocery voucher in return for this post. All thoughts are my own.
Beth Sachs
1 Comments
Share :

Follow @jamandcream