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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Christmas Cupcakes


Christmas CupcakesSome festive cupcakes for you to try. Not much time to write anything else - I've got too much to do! I thought I was really organised...!

CHRISTMAS CUPCAKES


Yield: 12

Christmas Cupcakes

easy Christmas cupcake recipe
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

350g plain flour
85g golden caster sugar
85g light muscovado sugar
1 tbsp baking powder
zest 2 small oranges
2 eggs
284ml carton soured cream
1 tsp vanilla extract
100g butter , melted

instructions

Step 1: Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases.
Step 2: Mix the flour, sugars, baking powder and zest.
Step 3: In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don't overbeat. Spoon into cases.
Step 4: Bake for 25 minutes
Step 5: Cool and decorate with butter icing and festive sprinkles



Beth Sachs
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Curried Mince and Peas


Curried Mince and Peas

Cheap, easy and with only a handful of ingredients this is the perfect midweek meal to satisfy the whole family. If you like it a bit hotter try making it with Madras curry paste rather than the Tikka paste specified in the recipe.

Curried Mince and Peas
Curried Mince and Peas

CURRIED MINCE AND PEAS


Yield: 4

Curried Mince and Peas

A mildly spiced keema style recipe made with minced beef
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

  • Onion, chopped
  • 4 TBSP Tikka Curry Paste
  • 750g Minced Beef
  • 200ml Beef Stock
  • 400g tin Chopped Tomatoes
  • 100g Frozen Peas

instructions

Step 1: Heat 1 TBSP oil in a pan and fry the onion for 5 minutes.
Step 2: Add the minced beef and fry for another 5 minutes.
Step 3: Stir in the tikka paste then pour in the tomatoes and stock. Simmer for 15 minutes.
Step 4: Add the frozen peas and cook for 5 minutes before serving.


Beth Sachs
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Chocolate Yule Log


Chocolate Yule Log


CHRISTMAS ICED YULE LOG



Yield: 10 slices

Christmas Yule Log

A Christmas iced yule log
prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:

For the cake;
6 Eggs separated
150g Caster Sugar
50 g Cocoa Powder
1 tsp Vanilla Extract

For the Icing:
175g Dark Chocolate
250g Icing Sugar
225g Butter, softened
1 tsp Vanilla Extract

instructions

Step 1: Preheat oven 180c and line a swiss roll tin with baking parchment (let it overhang the edges)
Step 2: Whisk the egg whites until the form stiff peaks and continue to whisk while you add 50g of the sugar.
Step 3: Whisk together the egg yolks and remaining sugar until it becomes thick, pale and moussy, sieve in cocoa and fold in with vanilla extract.
Step 4: Combine with the egg whites by folding in gently then tip into tin and bake for 20 minutes.
Step 5: To make the icing, melt the chocolate, beat together the butter and sieved icing sugar then combine with the now cooled chocolate and vanilla extract.
Step 6: When the cake comes out of the oven, let it cool for 5 minutes before turing out onto another piece of parchment paper.
Step 7: Spread a thin layer of the icing on top of the cake then roll up to form a roll.
Step 8: Place on a presentation plate and smother the icing over it.
Step 9: At this point you can put it in the freezer or serve sprinkled with icing sugar if you wish.


Beth Sachs
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Nigella's Christmas Spiced Chocolate Cake



Nigella's Christmas Spiced Chocolate Cake
The smell of this christmas spiced chocolate cake was amazing, with the orange zest, espresso and cinnamon. Serve with raspberries for a fruity twist.

FLOURLESS CHRISTMAS SPICED CHOCOLATE CAKE



Yield: 10

Flourless Christmas Spiced Chocolate Cake

A flourless christmas spiced chocolate cake
prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients:

150g Dark Chocolate
150g Butter
6 Eggs
250g Sugar
1 tsp Vanilla Extract
100g Ground almonds
1 tsp Cinnamon
Pinch of ground cloves (I didn't have any so didn't add this)
Zest of 1 Orange (Nigella uses a clementine)
tsp Instant Espresso powder
Raspberries and chocolate sauce to serve

instructions

Step 1: Make sure all ingredients are at room temperature.
Step 2: Preheat oven to 180c. Butter sides and line base of 23cm springform tin.
Step 3: Melt chocolate and butter together in microwave and set aside to cool
Step 4: Beat eggs, sugar and vanilla until thick, pale and moussy. They should have doubled in size.
Step 5: Fold in ground almonds, cinnamon, orange zest and espresso powder.
Step 6: Fold in chocolate mixture.
Step 7: Pour into tin and bake for 35-40 minutes
Step 8: Place tin on cooling rack and don't unlock the tin until cooled completely.



Beth Sachs
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Edible Christmas Gifts (5) ~ Cranberry Vodka


Cranberry Vodka

It takes two weeks to make this cranberry vodka so you need to get started pretty soon to have this ready for Crimbo.


Yield: 1 Litre

Cranberry Vodka

prep time: 15 minscook time: total time: 15 mins
Homemade cranberry vodka

ingredients:

1 litre Vodka
250g Fresh Cranberries
175g Caster Sugar

instructions:

Step 1: Sterilise a suitably large bottle (see picture at top)
Step 2: Prick the cranberries with a fork and place in bottle, add voddy and sugar
Step 3: Leave for two weeks shaking every day
Step 4: Strain and decant into smaller 50cl bottles (sterilised) to give away as presents - I may well have to keep a bottle...for emergencies





Beth Sachs
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Edible Christmas Gifts (4) ~ Gold Dust Christmas Cookies



Courtesy of Nigella, an easy festive cookie for you all to try. I bought my edible gold glitter, which is a necessity in this recipe I think, from Jane Ashers online store. I made these for Lowen's little friends at nursery (I've put them in the freezer for now) but I'm half tempted to make another batch and use them for Christmas tree decorations. They have a lovely delicate flavour and my only alteration to the recipe was the addition of some orange zest, which went great with the ginger.


Yield: 30 cookies

Gold Dust Cookies

Gold Dust Christmas Cookies
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

90g Butter, softened
100g Caster Sugar
1 Large Egg
1tsp ground ginger
Zest of 1 orange
200g Plain Flour
1/2 tsp baking powder
1/2 tsp fine salt
Edible gold glitter

instructions

Step 1: Preheat oven to 180c
Step 2: Cream butter and sugar, beat in egg followed by ginger and orange zest. Fold in flour, baking powder and salt and continue mixing until it comes together to form a soft dough.
Step 3: Form 2 discs, wrap in cling film and put in fridge to rest for 20 minutes
Step 4: Flour surface then roll out dough to 5mm thickness
Step 5: Cut shapes out and put onto baking sheet lined with parchment
Step 6: Sprinkle with gold glitter and bake for 8-10 minutes, depending on size of cookie.




Beth Sachs
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Mediterranean Pasta Bake


Cheesy Mediterranean Pasta Bake

The great thing about this pasta bake is that there's no need to pre cook the pasta. All you need to do is mix the ingredients together in a bowl, pour into an ovenproof dish, scatter over the cheese and bake for 1 hour in the oven. It's really tasty too!

Mediterranean Pasta Bake

MEDITERRANEAN PASTA BAKE


Yield: 4

Mediterranean Pasta Bake

Cheesy Mediterranean Pasta Bake. No need to pre cook the pasta.
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

  • 100g Chorizo, sliced
  • 2 tins chopped tomatoes
  • 500g Penne
  • 150 ml of Double Cream
  • 50g Capers
  • 6 cloves of garlic, chopped
  • 2 TBSP Basil, chopped
  • 175ml Boiling Water
  • 1/2 TSP Sugar
  • Salt, Pepper and 1 tsp sugar
  • 80g soft goats cheese
  • 75g Parmesan, grated
  • 75g Cheddar, grated

instructions

  • Step 1: Preheat the oven 180°C (160°C Fan).
  • Step 2: Mix all of the ingredients together (except the cheeses) in a large bowl.
  • Step 3: Pour into an oven proof dish, top with the cheeses.
  • Step 4: Bake in the oven for 50 minutes to 1 hour. Cover with foil after 20 minutes to stop it browning too much on top.



Beth Sachs
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Edible Christmas Gifts (3) ~ Apple and Cranberry Chutney


Apple and Cranberry Chutney
This Chutney tastes fantastic, even straight out of the pan! The original recipe comes from Good Food magazine but I halved the recipe as I only wanted to fill 2 x 500g jars.


Yield: 2 x 500g Jars

Apple and Cranberry Chutney

Apple and cranberry chutney recipe. Perfect for christmas gifts.
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

500g Cooking apples, peeled and chopped
250g Eating Apples, peeled and chopped
250 onions, sliced
25g Ginger, chopped
1/2 Tsp red peppercorns
250g Granulated Sugar
125ml Cider Vinegar
250g Cranberries

instructions

Step 1: Put all ingredients in a large pan except the cranberries, bring to the boil then simmer uncovered for 50 minutes.
Step 2: Add the cranberries for final 10 minutes of cooking.
Step 3: Fill 2 x 500g Sterilised Jars.



Great served with cold meats and cheeses or given as a Christmas present. The Chutney will keep for 6 months.

Beth Sachs
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Apple Crumble Bars


Apple Crumble Bars

Apple crumble is probably my favourite dessert (with warm custard in the winter and a dollop of clotted cream in the summer), but I wanted to see if I could transform this popular pud into traybake form, making it easily transportable in lunchboxes and picnic baskets. I'm pleased to report it worked and I ended up with a gorgeously fruity tart apple bar with a sweet and crumbly topping. The quantities I give make a huge tray but it freezes really well too so why not freeze half for another day?

Apple Crumble Bars

If you love apple crumble I promise you'll love these.

Apple Crumble Bars

APPLE CRUMBLE BARS



Yield: 12 Bars

Apple Crumble Bars

A delicious Apple Crumble Bar made with tart Bramley Apples and a sweet crumble topping.
prep time: 15 minscook time: 55 minstotal time: 70 mins

ingredients:

  • 560g Plain Flour
  • 1/2 tsp Salt
  • 270g Golden Caster Sugar
  • 60g Light Brown Sugar
  • 330g Butter, diced.
  • 3 Bramley Apples, peeled and diced
  • Juice half a Lemon
  • 1 TSP cinnamon

instructions

  • Step 1. Peel and dice up the apples into small cubes. Squirt with the lemon juice and set aside in a bowl.
  • Step 2. Combine the flour, salt and sugars in a bowl.
  • Step 3. Rub the butter into the dry ingredients until you get a breadcrumb like consistency.
  • Step 4. Take 1 cup of the crumb mixture and mix it with the apples. Add the cinnamon and set aside.
  • Step 5. Preheat the oven to 180C/160C fan and grease and flour a 9inch×13inch baking pan. Take 1/2 of your remaining crumb mixture and press it into the bottom of the pan. Bake for 10 minutes.
  • Step 6. Remove the crust from the oven, pour in the apple mixture and top with last of the crumbs. Put it back in the oven for another 45 minutes. When it’s done, the top should be a beautiful golden brown. Cool by putting the pan on a wire rack so air can circulate around it. Cut into bars after they've completely cooled.


Beth Sachs
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Chicken Tikka Masala



Another quick one I'm afraid. We are preparing to say to goodbye to hubby's sister and family this weekend as they leave for New Zealand.

I made this Chicken Tikka Masala last night for dinner and it was a complete hit, very tasty, with minimal effort. Great when time is short.

CHICKEN TIKKA MASALA




Yield: 4

Chicken Tikka Masala

An easy chicken tikka masala recipe
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

2 Onions, sliced
Thumb size piece of ginger, peeled and sliced
2 Red Chilli's, sliced
3 Chicken breasts, chopped
1/2 280g jar of tikka paste
1 can coconut milk
1 tin chopped tomatoes
Salt and Pepper

instructions

Step 1: Fry onion, ginger and chilli's for 10 minutes until soft
Step 2: Turn up heat and add chicken and tikka paste, then add coconut milk and tomatoes and season generously. Bring to the boil then simmer with lid on for 20 minutes
Step 4: Serve with rice



Beth Sachs
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