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Butternut Squash & Sage Macaroni Cheese


 Roast Butternut Squash Macaroni Cheese
If you're a regular reader of this blog you'll know all about my obsession with macaroni cheese and variations of it. I made a Sweet Potato and Feta Mac n Cheese recently and thought it couldn't get any better than that. Well, I was wrong! This Butternut Squash and Sage Macaroni Cheese is seriously yummy and the ultimate comfort food at this time of year.

I baked a halved butternut squash with a whole unpeeled garlic clove and a handful of sage leaves in a low oven until really soft and tender.  All the lovely baked veggies were then whizzed up in a food processor to a smooth consistency before stirring into the regular cheese sauce I make for Mac 'n' Cheese. It gave the dish a lovely rich colour and the garlic and sage added a beautiful delicate flavour. Obviously the butternut squash adds some nutritional value to the macaroni cheese recipe, but more importantly it gives it this amazing creamy texture too....without the calories. It tastes so good and is most definitely worth the extra effort.
Roast Butternut Squash Macaroni Cheese

TOP TIPS FOR MAKING BUTTERNUT SQUASH AND SAGE MACARONI CHEESE

  1. When baking the squash, garlic and sage leaves, make sure the sage leaves are coated in oil to prevent burning.
  2. Try using different herbs - rosemary would work well, as would thyme. You could even use a mixture.
  3. Add a little heat by roasting a whole red chilli with the squash, discarding it before whizzing everything up in the food processor..unless you like it fiery, in which case whizz it up and add it to the sauce!
  4. Up the veggies by adding things like tinned sweetcorn or chopped sun blushed tomatoes to the sauce.
  5. Serve the Butternut Squash and Sage Macaroni Cheese with seasonal veggies or a green side salad...and don't forget the garlic bread.

OTHER MACARONI CHEESE RECIPES YOU MIGHT LIKE

  1. Sweet Potato Macaroni Cheese by Jam and Clotted Cream
  2. Honey Ale Mac n Cheese by Jam and Clotted Cream
  3. Healthy Three Cheese Macaroni Cheese Gratin from Lavender and Lovage
  4. Super Simple Macaroni Cheese from Easy Peasy Foodie
  5. Roasted Garlic One Pan Macaroni Cheese from Taming Twins
Roast Butternut Squash Macaroni Cheese

BUTTERNUT SQUASH AND SAGE MACARONI CHEESE


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 Roast Butternut Squash and Sage Macaroni Cheese

Butternut Squash and Sage Macaroni Cheese

A creamy butternut squash, sage and garlic macaroni cheese recipe.
Ingredients
  • 1 Butternut Squash, cut in half lengthways and seeds scooped out
  • Small handful Sage leaves
  • 1 Garlic Clove, do not peel
  • 2 TBSP Olive Oil
  • 50g Butter
  • 50g Flour
  • 600ml Milk
  • 1 TSP Dijon Mustard
  • 250g Extra Mature Cheddar
  • Handful of Grated Parmesan
  • 300g Macaroni
Instructions
Step 1: Preheat the oven to 180°c and place the halved butternut squash in a baking tray and scatter the sage on top. Place the whole garlic clove on the baking tray and then drizzle everything with the oil. Bake until tender (about 40 minutes).Step 2: Once the squash is cooled scoop out the flesh, sage and squeeze the garlic out of its skin and place it all in a food processor. Blitz up until smooth.Step 3: To make the cheese sauce melt the butter in a large saucepan then stir in the flour. Gradually add the milk and whisk on a medium heat until it thickens. Take off the heat and add the mustard, cheddar and blitzed up butternut squash. Step 4: Cook the macaroni according to packet instructions, drain then stir into the cheesy butternut squash sauce and spoon into an oven proof dish. Bake in the oven for 15 minutes until bubbling and golden.

Details
Prep time: Cook time: Total time:
Yield: Serves 6 with a side salad


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Butternut Squash Macaroni Cheese
Roast Butternut Squash Macaroni Cheese

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Meal Plan 30th January - 5th February 2017


Meal Plan 30th January - 5th February 2017
Its been a bit of a washout here in Cornwall today. Both Lowen and Rory's Netball and Football matches were cancelled, so it's been a day of pottering and watching sport on the box instead. First up was the Aussie Open Men's Single Final (I actually wanted to Rafa to win, but I'm sure he'll have another chance the way he's playing), then there was a bit of FA cup 4th round action whilst (at the same time) listening to the cricket on the radio. We're a bit sport mad here!

Baking wise I had a couple of black banana's to use up so took the opportunity to make some Banana and Coconut Flapjacks for lunchboxes (see pic below) and also some yummy Ham, Cheese and Herb Muffins - recipe will be on the blog on Wednesday!
Banana and Coconut Flapjacks

WHAT WE'RE EATING THIS WEEK


Monday 30th January
Bacon and Sun Dried Tomato Pasta Bake with Salad

Tuesday 31st January
Chorizo and Pea Risotto

Wednesday 1st February
Fish and Chips

Thursday 2nd February
Frittata and Salad

Friday 3rd February
Slow Cooker Chinese Chicken Curry and Rice

Saturday 4th February
Spaghetti Carbonara

Sunday 5th February
Roast Chicken with Sweet Potato and Blue Cheese Dauphinoise
Beth Sachs
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Chinese Chicken & Cashew Nuts


Chinese Chicken and Cashew Nuts
Did you know Chinese New Year - the year of the Rooster-  begins on Saturday? Each Chinese New Year is characterised by one of 12 animals which appear in the Chinese zodiac (I was born in the year of the pig apparently!)..and this year it's the Roosters turn, the 10th animal in the cycle.

If you're celebrating with friends and family this weekend make sure you try this super easy Chinese style Chicken and Cashew Nut dish. Serve with a big bowl of egg fried rice...and don't forget the prawn crackers! It tastes just like my favourite dish from the local Chinese takeaway.
Chinese Chicken and Cashew Nuts

TOP TIPS FOR MAKING CHINESE CHICKEN AND CASHEW NUTS

  1. Make sure your frying pan is really hot before frying the chicken.
  2. Add more veggies like baby corn, mushrooms or mangetout.
  3. Serve the chicken and cashew nuts over some egg fried rice or soft noodles.
  4. Make it spicy by adding 1 chopped red chilli at the same time as the onion.
  5. Make is vegetarian by replacing the chicken with quorn pieces.

OTHER CHINESE RECIPES YOU MIGHT LIKE

  1. Honey Glazed Chicken with Chinese Five Spice from A Glug of Oil
  2. Slow Cooker Chinese Chicken Curry from Jam and Clotted Cream
  3. Jan's Chicken Chow Mein from A Glug Of Oil
  4. Chinese Garlic, Ginger, Honey Chicken with Noodles from Lavender and Lovage
  5. Spicy Beef Chow Mein from Jo's Kitchen
  6. Duck and Plum Salad from Farmersgirl Kitchen
  7. Slow Cooker BBQ Chinese Chicken from Munchies and Munchkins
  8. Chinese Little Gem and Tofu Soup from A Mummy Too
Chinese Chicken and Cashew Nuts

CHINESE CHICKEN AND CASHEW NUTS



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Chinese Chicken and Cashew Nuts

Chinese Chicken and Cashew Nuts

A Chinese style Chicken and Cashew Nut recipe.
Ingredients
  • 2 TBSP Cornflour
  • 150ml Chicken Stock
  • 3 TBSP Soy Sauce
  • 1 TBSP Sesame Oil
  • 4 Chicken Breasts, chopped into large chunks
  • 1 Onion, chopped
  • 1 Garlic, chopped
  • 1 thumb size Piece of Ginger, chopped
  • 1 Red Pepper, chopped
  • 1 tin Water Chestnuts, drained
  • 100g Cashew Nuts
  • 2 Spring Onions, chopped
Instructions
Step 1: In a bowl dissolve the cornflour into the hot chicken stock and soy sauce and set aside.Step 2: Heat the sesame oil in a large frying pan or wok and fry the chicken pieces on a high heat until cooked. Remove onto a plate with a slotted spoon.Step 3: Add a little more oil to the pan then fry the onion, garlic, ginger peppers, water chestnuts and cashew nuts for a few minutes.Step 4: Add the sauce into the pan, bring to a boil then turn down the heat and add the chicken back into the pan to warm through.Step 5: Serve with Egg Fried Rice and garnish with chopped spring onions.

Details
Prep time: Cook time: Total time:
Yield: 4 adult portions


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Chinese Chicken and Cashew Nuts
Chinese Chicken and Cashew Nuts

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Milk Chocolate & Fudge Cookies


Milk Chocolate Fudge Cookies

These Milk Chocolate and Fudge Cookies make the perfect after school snack for hungry kids. My lot are usually starving when they get home from school, especially if they've had after school sports clubs (here it's swimming on Mondays, football on Wednesdays, netball on Thursdays and tennis on Fridays!). I usually try and palm them off with some fruit before tea but sometimes they NEED a glass of milk and a homemade cookie to satisfy their hunger pangs....and sometimes Mummy needs one with her cuppa too!
Milk Chocolate Fudge Cookies

TOP TIPS FOR MAKING CHOCOLATE AND FUDGE COOKIES

  1. Swap the milk chocolate for white chocolate or dark chocolate if you prefer.
  2. Add a handful of raisins or chopped apricots to the cookie dough for extra goodness.
  3. The cookies freeze really well so stash some away in the deep freeze and pull them out the night before you need them.
  4. If you don't have Maple Syrup use ordinary Golden Syrup or Honey instead.

OTHER COOKIE RECIPES YOU MIGHT LIKE

  1. Chocolate Avocado Cookies from Jam and Clotted Cream
  2. Golden Syrup and Oat Cookies from Jam and Clotted Cream
  3. Homemade Oreo Style Cookies from A Mummy Too
  4. Salted Pecan Pretzel Caramel Cookies from Taming Twins
  5. Jammy Daisy Dodgers from Lavender and Lovage
Milk Chocolate Fudge Cookies

MILK CHOCOLATE FUDGE COOKIES


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Milk Chocolate Fudge Cookies

Milk Chocolate Fudge Cookies

A sweet cookie made with milk chocolate chips and English Butter fudge
Ingredients
  • 130g Butter, softened
  • 50g Maple Syrup 
  • 150g Light Brown Sugar
  • 1 TSP Vanilla Extract
  • 1 Egg
  • 240g Plain Flour
  • 1 TSP Baking Powder
  • 100g Milk Chocolate Chips
  • 75g Fudge, chopped into small pieces
Instructions
Step 1: Preheat the oven to 180°c/160°c fan and line two baking sheets with baking paper.Step 2: In a large bowl beat together the butter, syrup and sugar until light and creamy. Add the egg and vanilla extract and mix well.Step 3: Sieve in the flour and baking powder and mix to combine then fold through the milk choc chips and fudge.Step 4: Roll the cookie dough into small balls, about the size of a walnut then place on the baking sheets, leaving at least 5cm between them.Step 5: Bake in the oven for 10-12 minutes and cool on a wire rack

Details
Prep time: Cook time: Total time:
Yield: 24

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Milk Chocolate Fudge Cookies
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Beth Sachs
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Meal Plan 23rd - 29th January 2017 + The Eden Project


Meal Plan
The kids and I had a lovely day at the Eden Project yesterday making the most of the locals go free weekend. Lowen and Rory really enjoyed the Wow Weekend Space exhibition and spent time making and launching rockets in the Mediterranean Biome, watching Professor Johnson of the Squashbox Theatre Company taking us on a journey to the edges of space and time (very funny)... and they even had a go on DIY hoverboards in the Core building. It was a really cold day so we were glad to be able to warm up in the Rainforest Biome and I was pleased to stock up on my favourite Pukka Teas too.

Not so successful was finding something to eat. We really wanted to sample the Med Kitchen Restaurant but having turned up at 12:20 were told there was at least a 30 minute wait for a table. The kids couldn't wait that long so we made our way back up to the visitor centre and had a quick snack there before going home. A real shame but next time I'll make sure we're there at 12 sharp when it opens!

Eden
I've got a backlog of recipes to write up for the blog so this weeks plan is nice and simple so I can concentrate on blog stuff! The Roast Squash Mac n Cheese and the Prawn Curry are all made and stashed away in the fridge ready to be reheated. Prepping at least some of the weeks meals ahead of time makes such a big difference to mealtimes.

WHAT WE'RE EATING THIS WEEK


Monday 23rd January
Roast Squash and Sage Mac n Cheese

Tuesday 24th January
Homemade Pizza

Wednesday 25th January
Prawn, Mushroom and Pea Curry with Basmati Rice

Thursday 26th January
Homemade Chicken Kievs with Sweet Potato Mash and Broccoli

Friday 27th January
Fish and Chips

Saturday 28th January
Oven Baked Risotto

Sunday 29th January
Frittata and Salad

Beth Sachs
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Creamy Caramelised Onion, Grana Padano & Proscuitto Pasta


Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta
You can forget the diet with this Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta recipe - but the calories are SO WORTH IT! This is my all time favourite Saturday night dinner in front of the TV with a cheeky glass of dry white wine. Ahhh I'm dreaming about it now!

The onions are cooked for a really long time to bring out their sweetness which contrasts so well with the nutty pine nuts and salty proscuitto. I use marsala in this recipe, which is a fortified wine from Sicily, but ordinary white wine would work OK too. If you did want to try and cut the calories a little bit, you could use half fat creme fraiche instead of the double cream, but I think if you're going to enjoy it, enjoy it in its full glory and go for the double cream! You wont be sorry - just do an extra 20 minutes of exercise the next day if it makes you feel better. That's my tactic.
Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta

TOP TIPS FOR MAKING THIS CARAMELISED ONION, GRANA PADANO AND PROSCUITTO PASTA

  1. Cook the onions slow and low. Don't let them burn otherwise it will ruin the taste of the finished dish. You want them a deep golden brown colour. It will take at least 30 minutes - so don't rush it!
  2. Up the veggies by adding some cooked peas at the same time as you add the double cream.
  3. Make it veggie by using vegetarian hard cheese instead of the grana padano and omit the proscuitto.
  4. To cut the calories use half fat creme fraiche instead of the double cream

OTHER CREAMY PASTA DISHES YOU MIGHT LIKE

  1. Creamy Sausage, Mushroom and Pea Pasta from Jam and Clotted Cream
  2. Creamy Butternut Squash Pasta from Jam and Clotted Cream
  3. Creamy Courgette and Pancetta Pasta from Jam and Clotted Cream
  4. Creamy Broccoli Pasta Bake from A Mummy Too
  5. Creamy Trout and Spinach Pasta from Farnersgirl Kitchen
  6. Creamy Chicken, Bacon and Tarragon Tagliatelle from Jam and Clotted Cream
Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta

CREAMY CARAMELISED ONION, GRANA PADANO AND PROSCUITTO PASTA



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Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta

Creamy Caramelised Onion Pasta

A Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta.
Ingredients
  • 2 Onions, sliced thinly
  • 40g Butter
  • 50ml Marsala
  • 200ml Double Cream
  • 1 TSP Dijon Mustard
  • 50g Toasted Pine Nuts
  • 75g Grana Padano, grated
  • Small handful Parsley, chopped
  • 3 Slices Proscuitto, torn
  • 250g Spaghetti
Instructions
Step 1: Melt the butter in a large frying pan then cook the onions on a low heat for about 30-40 minutes until soft and caramelised.Step 2: Stir in the marsala and cook down for a few minutes before adding the cream, pine nuts, Dijon mustard, parsley and grana padano.Step 3: Meanwhile cook the spaghetti according to instructions, drain and then add to the frying pan.Step 4: Stir through the prosciutto and serve with more grated grana padano.

Details
Prep time: Cook time: Total time:
Yield: Serves 2



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Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta
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Disclosure: I was sent some Grana Padano and Proscuitto Di San Daniele to create a recipe with. All thoughts are my own.
Beth Sachs
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Vanilla Raspberry Bundt Cake


Vanilla Raspberry Bundt Cake
It's my birthday on Wednesday and I'm trying (and failing) to get excited about it. I used to envy my best friend with a birthday in June as celebrations usually involved garden parties, BBQ's, outdoor games... and when we were older, cider fuelled beach parties. Ah well, I'm stuck with a dreary, cold and wet January birthday (thanks parents) so instead of moping about it, I had to try and make it more cheery!

The kids are always keen that I have a cake on my birthday, but to save my poor kitchen from a baking disaster (hubby + 3 kids = mess), I usually just make my own. I'm really really pleased with how this years Vanilla Raspberry Birthday Bundt Cake turned out. So pretty and bright (thanks to the vibrant freeze dried raspberries) in the darkest depths of winter and it makes my splurge on the tin all the more gratifying.

The vanilla yogurt makes the cake extra vanilla-ry (that's clearly not a proper word but you know what I mean) and also lovely and moist, but if you're not so keen on vanilla then just use plain yogurt in the cake mix instead. I made this bundt cake in a 27cm tin but if you have a smaller tin just fill it to two thirds full and use any remaining mixture to make some muffins. This really is the perfect cake to brighten up your winter's day and get you dreaming about those long hot days of summer just around the corner (well, maybe not..but even lighter evenings will do it for me).
Vanilla Raspberry Bundt Cake

TOP TIPS FOR MAKING BUNDT CAKES

  1. Grease, grease, grease that bundt tin and then add some flour and tap it around before getting rid of any excess. Get in all the corners. Even better, use some quick release cake spray. Leave no corner un-greased is the message.
  2. Leave the cake to cool for 10 minutes before inverting onto a cake plate. The cake will start to come away from the sides as it cools.
  3. Substitute the raspberries in this recipe for other berries - blueberries or blackberries would work well, or a mixture. Or just leave them out altogether for a plain sponge.

OTHER BUNDT CAKE RECIPES YOU MIGHT LIKE

  1. Fig, Lemon, Marzipan Bundt Cake from Tin and Thyme Blog
  2. Coffee and Walnut Bundt Cake from Butcher Baker Blog
  3. Lemon, Strawberry and White Chocolate Bundt Cake from Penne for your thoughts Blog
  4. Chocolate Orange Bundt Cake from New Young Mum Blog
  5. Chocolate Almond Marbles Bundt Cake from BBC Good Food
Vanilla Raspberry Bundt Cake

VANILLA RASPBERRY BUNDT CAKE



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Vanilla Raspberry Bundt Cake

Vanilla Raspberry Bundt Cake

A pretty Vanilla Raspberry Bundt Cake made with fresh raspberries and a vanilla raspberry drizzle icing.
Ingredients
  • 150g Butter, softened
  • 350g Golden Caster Sugar
  • 4 Eggs
  • 300g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 150ml Vanilla Yogurt
  • 1 TSP Vanilla Paste – I use this one from New By Mouth
  • 50g Fresh Raspberries
  • For the Icing
  • 100g Icing Sugar
  • 2 TBSP Milk
  • 1/2 TSP Vanilla Paste
  • 2 TBSP Freeze Dried Raspberries for sprinkling - I used this raspberry grit from New By Mouth
Instructions
Step 1: Thoroughly butter a 27cm Bundt Tin or use a quick release cake spray and preheat the oven to 160°C/ 140°Fan.Step 2: In a standing mixer (or by hand) cream the butter and sugar together until light and fluffy then beat in the eggs one by one.Step 3: Fold in the flour and bicarbonate of soda before mixing in the vanilla yogurt and vanilla paste.Step 4: Spoon carefully into the tin and place on a baking tray. Push the fresh raspberries into the cake and make sure they are fully covered by the cake batter. Bake for 1 hour or until a skewer comes out cleanStep 5: Leave the cake to cool for 10 minutes before turning out onto a cake plate.Step 6: Mix up the icing ingredients until you have a drizzle consistency (you might need to add a bit more milk) and then drizzle onto the cake before sprinkling over the freeze dried raspberries.

Details
Prep time: Cook time: Total time:
Yield: 10 slices


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Vanilla Raspberry Bundt Cake
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Disclosure: I was sent some products from New by Mouth to try, including the vanilla paste and freeze dried raspberries in this recipe. All thoughts are my own.

I'm linking up this recipe to #CookBlogShare hosted by Easy Peasy Foodie this month.

Beth Sachs
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Meal Plan 16th - 22nd January 2017


Weekly Meal Plan
Week two of #dryjanuary is done and I'm finding it far too easy 😏.  Maybe I'll do a dry February too?  A colleague at work mentioned he is having a 'mildy moist January' which I found quite funny (not quite sure what he means by that?)! I have to say, despite only drinking a few glasses of wine at the weekends I am feeling much better (and A LOT more productive) for not drinking anything at all. I'm sure by the time the 31st January comes around I'll be more than ready for a glass though.

The standard weekly cooking and baking was done over the weekend, including this fab recipe that I first published on the blog back in 2008. The kids LOVE Curried Mince and Peas and it only has 6 ingredients, probably all of which are already in your store cupboard. I usually serve it with rice and naan breads for a filling, frugal and tasty meal. It's definitely one to put on your meal plans if you're looking for new things to try.
Curried Mince and Peas
In blog related news, you might have noticed I've changed my profile picture on my social media channels and blog to my actual face (I made good use of the airbrush function on PicMonkey)! Don't worry, there is still a scone there too, but I thought it was about time after 9 years of blogging that people could put a face to a name. So here it is! I probably should have brushed my hair but to be fair my hair is never neat and tidy thanks to the Cornish wind (rain, sun and mizzle too) so I'll leave it as it is. This is me!
Beth Sachs
It's my birthday on Wednesday (boo - not a fan of them especially as I'm nearly half way to 70!!) but that does at least mean it's my choice of takeaway...well, when I say my choice, the kids will only eat Chinese so I guess that's what we're having! We're also off to a local pub next Sunday for a belated birthday meal with family, so there's not a lot of cooking to do this week as I've already made the curried mince and veggie stew. A few nights off cooking duty will be most welcome....the house needs a serious clean so I'll tackle that instead!

Have a good everyone.

WHAT WE'RE EATING THIS WEEK


Monday 16th January
Caramelised Onion, Proscuitto and Grana Padana Pasta - recipe going on the blog soon! I posted a pic on Instagram here

Tuesday 17th January
Curried Mince and Peas with Rice and Naan Bread

Wednesday 18th January
My birthday so it's takeaway of my choice (but as the kids will only eat Chinese, that's what we'll be having!)

Thursday 19th January
Sweet Potato and Blue Cheese Dauphinoise with Salad

Friday 20th January
Homemade Pizza

Saturday 21st January
Smoky Sweet Potato and Butter Bean Stew

Sunday 22nd January
Birthday Meal at a local pub with the family

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Beth Sachs
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Family Favourite Minced Beef Cobbler


Minced Beef Cobbler

An easy, filling and relatively frugal meal that the whole family will enjoy, even the fussiest of children. I love savoury cobblers, there's something very comforting about them, especially when you top the scones with plenty of cheddar cheese like I do in this recipe. This minced beef cobbler features heavily on our meal plans during the winter months and I like to serve it with seasonal veggies, or failing that some peas from the freezer (to be fair it's usually peas from freezer!!). My lot would quite happily gobble a bowl of this on it's own though. It's most definitely a keeper in this house!
Minced Beef Cobbler

TIPS FOR MAKING THE MINCED BEEF COBBLER

  1. Up the veggies by adding peppers, mushrooms and courgettes to the mince.
  2. Make a veggie version by omitting the bacon and using Quorn mince instead.
  3. Double the recipe if you're feeding a crowd.
  4. Add a tablespoon of caramelised onion chutney to the mince to give it an extra rich flavour.
  5. Serve with seasonal veggies (or peas from the freezer).

OTHER MINCED BEEF RECIPES YOU MIGHT LIKE

  1. Classic Lasagne from Jam and Clotted Cream
  2. Not Just Minced Beef and Onion Pie from A Glug of Oil
  3. Beefaroni Pasta Bake from Lavender and Lovage
  4. Curried Mince and Peas from Jam and Clotted Cream
Minced Beef Cobbler

EASY MINCED BEEF COBBLER


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Minced Beef Cobbler

Minced Beef Cobbler

An oven baked savoury minced beef with cheesy scone cobbles on top.
Ingredients
  • 1 Onion, chopped
  • 2 Garlic, chopped
  • 2 Carrots, chopped
  • 750g Minced Beef
  • 4 rashers Smoked Bacon, chopped
  • 1 TSP Italian Herb seasoning
  • 500ml Passata
  • 2 TBSP Ketchup
  • 1 Beef Stock Pot
  • 1 TBSP Worcester Sauce
  • For the cobbler topping:
  • 120g Self Raising Flour
  • 50g Butter, cubed
  • 1 TSP Italian Seasoning
  • 1 TBSP Horseradish Sauce
  • 1 Egg, beaten
  • 3 TBSP Milk
  • Handful of Cheddar
Instructions
Step 1: Preheat the oven to 180c/160cfan.Step 2: In a large frying pan fry the onion, garlic, carrots and bacon in a little oil until cooked. Turn up the heat and add the minced beef. Stir until brown.Step 3: Add the italian herb seasoning, passata, ketchup, beef stock pot and worcester sauce and let it simmer on a low heat whilst you prepare the cobbler.Step 4: In a bowl rub together the flour and butter until you get breadcrumbs. Stir in the remaining ingredients.Step 5: Pour the minced beef mixture into an oven proof dish and dot the cobbler batter over the top and sprinkle with the cheddar. Bake for 30-40 minutes.

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


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Minced Beef Cobbler
Minced Beef Cobbler

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Beth Sachs
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Peanutty Chicken Curry


Peanutty Chicken Curry
Long lists of ingredients often put me off making a curry, especially on busy weeknights when time is precious. However, this Peanutty Chicken Curry is different! The ingredients list is small and most of the items you will already have in your store cupboard (peanut butter being one of them) or fridge. It's a fairly speedy recipe too and you can have it on the table in under 40 minutes (even with three children distracting you), which is always a bonus when you have hungry mouths to feed.

I was sceptical whether peanut butter would work in a curry but it really does and gives the sauce a lovely smooth silky texture, as well as acting as a sauce thickener. This easy curry is now a staple in our house and features on our weekly meal plans regularly. I hope you enjoy it as much as we do.
Peanutty Chicken Curry

TOP TIPS FOR MAKING PEANUTTY CHICKEN CURRY

  1. If you don't like your curry hot omit the chilli from the recipe.
  2. Up the goodness by adding some veggies like courgettes, peppers and mushrooms. Just fry them at the same time as the onion, garlic and chilli.
  3. Double the quantities and pop the leftovers in the freezer so you have a quick week night dinner all ready to go.

OTHER CHICKEN CURRY RECIPES YOU MIGHT LIKE

  1. One Pot Harissa Chicken Curry from A Mummy Too
  2. Chicken Curry from Fab Food 4 All
  3. Clean Eating Chicken and Sweet Potato Curry from The Kitchen Shed
  4. Slow Cooker Chinese Chicken Curry from me Jam and Clotted Cream

Peanutty Chicken Curry

PEANUTTY CHICKEN CURRY




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Peanutty Chicken Curry

PEANUTTY CHICKEN CURRY

A peanutty chicken curry recipe made with a store cupboard staple, peanut butter.
Ingredients
  • 1 Onion, chopped
  • 1/2 Red Chilli, chopped
  • 1 thumb size piece of Ginger, peeled and chopped
  • 3 Garlic Cloves, peeled and chopped
  • Handful of Coriander stalks, chopped (reserve leaves for garnish)
  • 2 TBSP Thai Red Curry Paste
  • 5 Chicken Breasts, chopped
  • 5 TBSP Smooth Peanut Butter
  • 150g Natural Yogurt
  • 150ml Chicken Stock
  • Small handful each of Chopped Coriander leaves and Peanuts for garnish
Instructions
Step 1: Heat a glug of oil in a large frying pan and gently fry the onion, chilli, garlic, coriander stalks and ginger until soft.Step 2: Stir in the Thai Red Curry Paste and cook for 1 minute before turning up the heat and adding the chicken. Fry until 5 minutes.Step 3: Add the peanut butter, natural yogurt and chicken stock, bring to the boil then simmer for 15 minutes until the sauce is thick and glossy and the chicken is cooked through.Step 4: Garnish with the chopped coriander leaves and peanuts and serve with rice.

Details
Prep time: Cook time: Total time:
Yield: 4 adult portions

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Peanutty Chicken Curry
Peanutty Chicken Curry

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Beth Sachs
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