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Enjoy This Spring With Arla Organic Milk

Enjoy This Spring With Arla Organic Milk

Enjoy Nature's Best This Spring With Arla Organic Milk
We love milk in this house! So much so, we get through a whopping 12 pints a week here. Maybe this isn't such a surprise when you factor in 3 growing children, one who insists on her beaker of milk every night before bed (the small one with curly hair), the daily milk with cereal, milk with tea, after school milk and cookies (hay bale optional), plus all the milk I use in my daily cooking and baking which, as a food blogger seems to be quite a lot.
Enjoy Nature's Best This Spring With Arla Organic Milk


As with most food products I use, I try to buy organic where possible. Arla organic free range milk, available from large Asda and Sainsbury stores, is sourced from British farms (89 at the current count), where all the cows are free range and where possible, grazed outside on 100% organically farmed land. Arla farmers rely on crop rotation, well timed cultivation and careful selection of crop varieties to control weeds and pests and maintain soil fertility, rather than conventional pesticides and herbicides. The organic way of farming also encourages wildlife by avoiding manufactured chemical sprays.
Enjoy Nature's Best This Spring With Arla Organic Milk


At breakfast we use organic milk on our homemade granola and in the cooler months our slow cooker porridge (hubby has a glug in his coffee too). The slow cooker porridge is a particular favourite of mine as all I have to do is pop the ingredients (oats and milk) in the slow cooker the night before and leave it on low until the morning. Such an easy breakfast and you can add whatever toppings you fancy. Raisins and maple syrup are the firm favourites here but I have been known to stir jam and clotted cream in too on special occasions (what can I say, I'm Cornish!).


These yummy cheesy scones use milk to help bind the dough! The kids love them as an after school snack with some mature cheddar and chutney and they help to keep their tummies nice and full until dinner.  Homemade cookies and a glass of milk also go down pretty well too!
Cheese Scones


Milk is a key ingredient in our favourite comfort food Mac 'n' Cheese! I also use it lots in other meals too. Bolognese tastes amazing when it's been simmered on low for hours with some creamy whole milk added to it and my Lasagne wouldn't be the same without the cheesy bechamel sauce I make.
Macaroni Cheese
This Bacon and Broccoli Bake uses a pint of organic milk to make the cheese sauce...and it's super tasty!
Bacon and Broccoli Bake


Milk puddings are homely and go down well with the kids, especially with a topping of fresh fruit....and don't forget rice puddings too (best made in the slow cooker).
Milk Pudding


There isn't usually any milk left in this house, but on the occasions I have had some that needs to be used up, I pour the leftovers into ice cube trays and freeze, ready to pop into homemade fruit smoothies and iced coffee. Flavoured milk lollies are great for the summer months as an after school treat!


Bed time wouldn't be complete here, without Heidi taking her warm (but not too hot) milk to bed with her in her favourite my little pony beaker.
Heidi drinking milk


Whether it's creamy whole milk (which the toddler has), or semi skimmed, I know that by buying Arla Organic Milk I'm supporting British farmers as the profits are ploughed back directly to the farmers themselves, ensuring they can continue to produce nutritious and delicious organic milk in the future. #ArlaOrganic milk is available in 2 litre bottles and retails at £1.75 (available from large Sainsburys and Asda stores as well as online with Ocado). It's recently been awarded 2018 Product of the Year too!

Disclosure: This is a sponsored post for Arla Organic Milk. I was compensated for writing this post. All thoughts are my own.
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Beth Sachs
Raspberry, Lemon and Pine Nut Bars

Raspberry, Lemon and Pine Nut Bars

Raspberry, Lemon and Pine Nut Bars
Last weekend we made the most of the Bank Holiday and headed off on a little tour of our home county to road test the newly published Marco Polo Devon and Cornwall pocket guide. Days out with three children can be really expensive though, so to help cut the costs a little we packed a picnic to take with us on our travels. We made it all the way down to the Eden Project and Truro and managed to largely avoid the sea mist that had engulfed most of the north coast where we live. Our little jaunt made us realise that there are so many places in Cornwall that we've yet to truly discover so we're making plans over the summer months to seek out some of these hidden gems.

We ate our picnic sat outside Truro Cathedral, after having a little mooch inside.  We feasted on some handy little mini quiches, veggie sticks and hummus, wedges of frittata that I'd made the night before and for a sweet treat, these raspberry, lemon and pine nut bars.

These yummy baked bars are the perfect accompaniment to any picnic. They travel really well and are also lovely and filling, providing a useful pick me up after a morning of walking and sightseeing. The base and topping are just a crumble type mixture, which is so easy to make, especially if you have a food processor. The fresh raspberries and lemon zest complement the sweet crumble perfectly, with the pine nuts giving it some nutty crunchiness.

Raspberry, Lemon and Pine Nut Bars


  • Try using other soft fruits such as blueberries and blackberries.
  • Substitute the pine nuts for other types of nuts - chopped hazelnuts or walnuts would work well.
  • Use a processor to pulse the flour, oats and butter together to save you rubbing it in by hand.
  • The raspberry, lemon and pine nut bars freeze really well so make a double batch and freeze half for another day.


Raspberry, Lemon and Pine Nut Bars



Raspberries, Lemon, Bars
Yield: 12 BarsPin it

Raspberry, Lemon and Pine Nut Bars

prep time: 10 MINScook time: 40 MINStotal time: 50 mins
A sweet raspberry, lemon and pine nut crumble bar recipe


  • 200g Plain Flour
  • 200g Porridge Oats
  • 250g Butter, cut into cubes
  • 150g Light Brown Sugar
  • Zest of 2 Lemons
  • 100g Pine Nuts, toasted
  • 200g Raspberries


  1. Preheat the oven to 180°c (170°fan) and line a 20cm square tin with baking paper.
  2. Put the flour and oats in a large bowl then rub in the butter until you get breadcrumbs. Stir in the sugar, lemon zest  and pine nuts.
  3. Press 3/4 of the mixture into the tin (use the back of a spoon to pack it down) then scatter over the raspberries and lightly press down.
  4. Sprinkle over the remaining crumble mix and bake for 40 minutes.
  5. Cool completely before cutting into squares.


Raspberry Lemon and Pine Nut Bars

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Beth Sachs
Marco Polo Launch New Devon & Cornwall Pocket Guide

Marco Polo Launch New Devon & Cornwall Pocket Guide

Marco Polo Launch New Devon & Cornwall Pocket Guide


Marco Polo burst onto the scene way back in 2012 with 30 insider travel guides covering overseas destinations both in Europe and beyond. Their compact, colourful guides packed with top tips soon became best sellers and were particularly geared towards the younger generation of traveller who wanted low budget options alongside regular destination information. Marco Polo now also produce phrasebooks, e-books and even their very own touring app, growing their business in a direction to suit their trusty travellers.

2018 has seen even more growth with Marco Polo launching 6 new destination guides, in addition to relaunching 40 of their most popular titles. With more people taking stay-cations than ever before, Devon and Cornwall now have their very own pocket guide to join the other best selling books.

Living right on the Cornwall Devon border, I was lucky enough to receive the Marco Polo Devon Cornwall Pocket Guide to review and we decided to give it a little road test over the bank holiday weekend!

The guide is split into 4 sections including West Cornwall, East Cornwall (where I live), North Devon and South Devon. Each section gives a brief but informative overview of the main settlements in that area as well as recommendations for places to stay, eating out and things to do.
East Cornwall section of guide
Sightseeing options are also listed under the main towns. We took a drive to one of our favourite places on Bank Holiday Monday - Rosemoor, just outside the historic market town of Great Torrington in North Devon.
The kids love running about in their extensive gardens and I love getting idea's for my own garden at home. It's a Royal Horticultural Society garden, so if you're an RHS member, you get in free of charge! During the school holidays they also run child friendly craft workshops as well as den building and mini bug hunts. You can easily spend a whole day here and unlike some formal gardens, the kids are really well catered for.
There's a handy section on travelling with kids towards the back of the guide, with recommendations on child friendly attractions in each of the four areas.
The Big Sheep
We visited The Big Sheep, just outside Bideford during the bank holiday weekend. We've been regular visitors for years (I used to go myself as a child!) and we just love it's family friendly vibe. There's plenty for the kids to do, including soft play, a petting barn and outdoor fairground rides. There's even a new rollerocaster and on site brewery for bigger 'kids' and I hear a gin distillery is on the cards later this year too!


The guide contains 4 specifically tailored tours helping readers get off the beaten track. Each tour has an overview box detailing the start and end points, distance, timing and approximate cost involved.
Discovery Tours Page
Each tour is plotted on an overview map, making orientation easy, with a detailed flow chart with pictograms clearly showing the way.
Discovery Tours Page
We picked up the 'Devon and Cornwall at a glance' tour on Day 4, starting at the Eden Project. We have an annual locals pass so try and get here as often as we can. There are always new exhibitions and things to see. These are some sculptures inside the Mediterranean Biome.
Eden Project
We ended our day in Truro with a visit to the Cathedral and a bit of shopping. We tend to go to Plymouth or Exeter more as they are closer, so it was nice visiting our county capital for a change.
The discovery tours are also available to download as an app. All you need to do is scan the QR code within the guide. This should stop any map reading arguments from occurring!!


We very much live an outdoorsy lifestyle down here, whether it be walking on the Tors of Dartmoor and Bodmin Moor (the photo below is from the top of Roughtor)...
...or surfing at our local beaches in Bude (our favourite is Widemouth, just south of Bude).
Widemouth Beach
The Devon and Cornwall Pocket Guide reflects this lifestyle, with a whole section devoted to sports and outdoor activities. The opportunities to discover hidden gems on the south west coast path, which takes in the whole perimeter of Devon and Cornwall, is referenced frequently (one of the discovery tours actually focuses on a stretch near Newquay). We love walking the coast path near our home in North Cornwall but the guide has given me some new ideas on routes to try with the kids.


It's very family focused, containing lots of useful hints and tips on things to do with children. The 'Great Places for Free' section of the guide gave me some new idea's for free days out and free activities to try - always handy as 3 children can equal a lot of money!

The guide contains a large pull out map as well as several road maps in the back of the guide, making orientation easy. 

As a food blogger I'm always drawn to food and drink elements of guidebooks. Marco Polo didn't let me down, with a comprehensive section on 'local delicacies' including stargazy pie, pasties and of course the famous cream tea - jam first obviously! Throughout the guide there are also insider tips on lovely cafe's and restaurants to try. I love the fact they picked up on Woods Cafe in Cardinham Woods. They sell the most amazing homemade cakes...and pulled pork rolls too. Another one of our favourite family days out.
Woods Cafe
Sometimes in this part of the country though (like at times during this bank holiday weekend), the sea mist can scupper your best laid travel plans! You'll have to take my word for it that there's a beautiful wooded valley there somewhere!
Sea Mist
All in all the guide has been well researched and I really like it's bright and vivid style. The perfect companion to your Devon and Cornwall holiday this summer, retailing currently at £7.99.

Disclosure: This is a sponsored (paid) post. All thoughts are my own.
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Beth Sachs
Russet Squire Linguine with Bacon, Sun Dried Tomatoes and Pine Nuts

Russet Squire Linguine with Bacon, Sun Dried Tomatoes and Pine Nuts

Russet Squire Linguine with Sun Dried Tomatoes and Pine Nuts
There's a brand new cheese on the block....although this one is most certainly of the round variety. Russet Squire, a cider washed brie, made by Cornish Cheese company Curds and Croust use the very best Cornish milk (sourced from within 30 miles of the dairy), which ensures a really good curd and, in turn, a really good cheese.

Washed in cider up to 8 times, Russet Squire has the most amazing punchy flavour of any soft rind cheese I've tasted. It's the perfect addition to any cheeseboard but is also great for cooking with too. I made this super yummy linguine with melted Russet Squire, bacon, sun-dried tomatoes and toasted pine nuts and it was out of this world good. Oh my goodness, I could have eaten the whole thing myself. Hubby and I sat out on our balcony once the kids had gone to bed and devoured this meal with a lovely glass of dry white wine. Cheese+Pasta+Wine= My perfect evening!

You can buy Russet Squire directly from the Curds and Croust website (£6 per 165g), where you will also find Miss Wenna, a beautiful and mellow Cornish Brie (my youngest daughter's middle name is Morwenna so she particularly likes this one!), Boy Laity, a delectable camembert as well as The Truffler, a unique brie flavoured with truffles. I'm very much looking forward developing some more recipes with these fab local Cornish cheeses soon.
Russet Squire Linguine with Sun Dried Tomatoes and Pine Nuts


  • Make it veggie by omitting the bacon.
  • Up the veggies by adding sweetcorn, mushrooms and courgettes (just pop the veggies in the pan at the same time as the onion).
  • The recipe can easily be doubled to serve 4.


Russet Squire Linguine with Sun Dried Tomatoes and Pine Nuts


Yield: 2Pin it

Russet Squire Linguine with Bacon, Sun Dried Tomatoes and Pine Nuts

prep time: 12 MINScook time: 15 MINStotal time: 27 mins
A rich pasta recipe using the cornish cider washed cheese Russet Squire (a brie type cheese), streaky bacon, sun-dried tomatoes and pine nuts.


  • 200g Pasta (whatever shape you like)
  • 1 Cup of Pasta Water
  • 6 slices Streaky bacon
  • 1 Garlic Clove
  • 1 Red Onion, sliced
  • 165g Russet Squire (or brie of your choice), rind removed and cut into chunks (you might find freezing it for 30 minutes beforehand helpful)
  • 6 Sun Dried Tomatoes, chopped
  • 2 TBSP Pine Nuts, toasted (dry fry in a pan for a few minutes)
  • Small handful of Basil, leave torn


  1. Cook the pasta according to instructions and before draining, reserve 1 cup of pasta water.
  2. Meanwhile in a large frying pan fry the streaky bacon in a glug of oil until crisp. Remove from the pan then chop into pieces.
  3. In the bacon fat, fry the onion and garlic for 5 minutes. Add the russet squire (or brie) and reserved cooking water. Let the cheese melt into a sauce before adding the cooked bacon, sun dried tomatoes and toasted pine nuts.
  4. Scatter with the basil leaves before serving.


Disclosure: I was sent a selection of Curds and Croust cheeses to try. I was also compensated for developing this recipe. All thoughts are my own.
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Beth Sachs
No Bake Biscoff Cheesecakes

No Bake Biscoff Cheesecakes

No Bake Biscoff Cheesecakes
When Magimix got in touch asking if I'd like to develop some recipes using their 4200xl food processor, I obviously said 'YES PLEASE'! I've yearned after a Magimix processor for literally years and when Merv (the kids named him!) turned up on my doorstep, it was love at first sight. The machine's only been in my ownership for 3 days but I already know it's going to become a much used appliance in this house and definitely not one that will be languishing in a dusty cupboard. So far I've grated cheese and sliced cucumber in the midi bowl, I've ground up some whole almonds and made wild garlic pesto in the small bowl. You can also blend soups and smoothies and it even has a dough and whisk attachment! It literally can do everything I could ever wish for and more. Yes, it does have a relatively high price tag (it's currently retailing at £238.99 on Amazon) but for what it can do, in my opinion it's definitely worth it. Magimix also offer a 30 year motor guarantee too, which offers real peace of mind when you're spending your hard earned cash.

The recipe I made to properly test out its functions were these yummy no bake biscoff cheesecakes (we've gone a bit biscoff mad in this house recently). It's hard to believe, but every part of the recipe (apart from melting the butter - although I'm sure they'll come up with a way of doing that one day) was made in the Magimix. I had no idea the Magimix came with a whisk attachment, which meant I didn't have to get a separate bowl and whisk out, to whisk up the double cream to soft peaks. The standard blade did the rest of the work by crushing up the biscuits and then mixing the cheesecake filling. It was also the first time EVER that my three year old didn't cry when I used a food processor. She is incredibly sensitive to loud noises but the Magimix is unbelievably quiet. This is a big added bonus and I later found out that it has been awarded a Quiet Mark stamp of approval!

These no bake biscoff  cheesecakes are so simple to make and such a decadent make ahead dessert, perfect for the summer season. I don't know anyone that would say no to one of these, although a word of warning - they are VERY RICH! You might need a lie down after you've eaten one. I'm really looking forward to road testing the Magimix some more over the next few weeks so keep a look out for more recipes soon!
No Bake Biscoff Cheesecakes


  • Instead of making 6 individual cheesecakes you can make 1 x 20cm round cheesecake in a springform tin if you wish.
  • These cheesecakes can be made 3 days ahead of schedule, making it the perfect make-ahead dinner party dessert.
  • To make it ultra decadent, serve the cheesecakes with a big dollop of clotted cream on top.


No Bake Biscoff Cheesecakes


Yield: 6Pin it

No Bake Biscoff Cheesecakes

prep time: 25 MINScook time: total time: 25 mins
A super easy no bake Biscoff cheesecake using both biscoff spread and lotus biscoff biscuits. All made in my Magimix.


  • 20 Lotus Biscuits
  • 50g Butter, melted
  • 225g Cream Cheese (Full Fat)
  • 200g Biscoff Spread
  • 225ml Double Cream
  • To decorate: 3 Lotus biscuits, halved


  1. Place the lotus biscuits in your food processor (I used my Magimix) and pulse until fine breadcrumbs form.
  2. Pour the melted butter through the funnel and continue to pulse until combined.
  3. Spoon the crumbs into 6 ramekins and lightly press down. Chill while you make the cheesecake topping.
  4. Wash out your food processor then using the whisk attachment (Magimix has a whisk attachment - otherwise use an electric handheld whisk) whip the double cream until soft peaks form.
  5. Spoon the cream into a large bowl and set aside, then place the cream cheese and biscoff spread into the large bowl with the blade attachment and process until combined. Fold the mixture into the whipped cream and chill for 30 minutes.
  6. Using a piping bag, pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes.  When you're ready to serve, place half a lotus biscuit on top of each cheesecake.


No Bake Biscoff Cheesecakes
Disclosure: I was sent a Magimix 4200xl in return for this recipe post. All thoughts are my own.
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Beth Sachs
Double Ginger Oat Cookies

Double Ginger Oat Cookies

Double Ginger Oat Cookies
These yummy Ginger Cookies are a variation of by far and away the most popular recipe on the blog, my failsafe Golden Syrup and Oat Cookies. Both recipes make fab after school snacks or even breakfasts on the go!

You might have noticed I've been complaining on my facebook page recently about just how much food we are getting through each week. I swear my kids are all going through growth spurts at the same time, plus of course we have 3 (plus a surprise baby) guinea pig mouths to feed too (I obviously don't give them cookies). This week, in an effort to be more organised and save some money, I'm trying to bake some after school snacks that they can eat to bridge the gap between the end of school and dinner time. All of my lot are sports mad, even my three year old has swimming and ballet lessons now, so these little cookies are perfect for giving them a much needed boost of energy at that tricky 4pm time.

They keep pretty well in an airtight container, although my lot managed to finished the batch within 2 days. I think I'm onto a losing battle here!
Double Ginger Oat Cookies


  • Add a handful of raisins or chocolate chips to the mixture before baking.
  • To make it extra gingery, replace the golden syrup with the syrup in the stem ginger jar.
  • These cookies freeze really well, so make a double batch and freeze half for another day.
  • To make these cookies extra pretty, dip in dark chocolate and sprinkle over some chopped nuts or crystallised ginger.


Double Ginger Oat Cookies


Yield: 18 CookiesPin it

Double Ginger Oat Cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
A yummy oat based cookie recipe using ground ginger and chopped stem ginger in syrup.


  • 120g Butter
  • 85g Light Brown Sugar
  • 2 TBSP Golden Syrup
  • 120g Oats
  • 120g Self Raising Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TSP Ground Ginger
  • 1 piece Stem Ginger in Syrup, chopped finely


  1. Line 2 baking trays with baking parchment and preheat the oven to 190°c (170°fan).
  2. In a large pan, melt the butter, sugar and syrup over a medium heat.
  3. Take off the heat and add the oats, flour, bicarbonate of soda, ground ginger and chopped stem ginger. Mix thoroughly until combined.
  4. Place heaped teaspoons of the mixture onto the baking sheets and bake in the oven for 10 minutes. Cool on a wire rack.


Double Ginger Oat Cookies

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Beth Sachs

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