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Copyright Beth Sachs 2018. Powered by Blogger.

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Lemon Bars


Lemon BarsThis is an American recipe so if you don't have proper american cups just use a teacup.

TOP TIPS FOR MAKING THE LEMON BARS

  • The lemon bars freeze well, so these are great make sweet treats.
  • Try substituting the orange zest for lime zest.
  • Serve the bars as a dessert with a dollop of clotted cream

OTHER SWEET TREATS YOU MIGHT LIKE


LEMON BARS


Lemon
Bars
Yield: 12 barsPin it

Lemon Bars

prep time: 10 MINScook time: 35 MINStotal time: 45 mins
A fresh and zingy lemon bar recipe

ingredients:


  • 225g Butter
  • 1 Cup of Caster Sugar
  • 2 Cups of Plain Flour
  • 1 1/4 Cups of Porridge Oats
  • Juice of 3 Lemons
  • Zest of 2 Lemons
  • Zest of 1 Orange
  • 1 x 397g Tin Condensed Milk

instructions:


  1. Preheat the oven to 180°c (160°fan). Grease and line a 20cm square baking tray.
  2. Cream together the butter and sugar then add the flour and oats to make a dough. Press the dough into the prepared tin.
  3. In another bowl mix together the lemon juice and zest, orange zest and condensed milk and pour over the dough.
  4. Bake in the oven for 35 minutes. Cool before cutting into bars.



Beth Sachs
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Cherry and Almond Muffins



Cherry and Almond Muffins
I found some British cherries at the supermarket yesterday and with a half opened container of Greek yogurt and a half opened packet of ground almonds, I set about making these Cherry and Almond Muffins.

CHERRY AND ALMOND MUFFINS

Ingredients:
200g Plain Flour
1 1/2 tsp Baking Powder
100g Ground Almonds
150g Golden Caster Sugar
1 egg, beaten
125g Melted Butter
175ml Greek Yogurt
200g Cherries, pitted and halved
1 over ripe Banana, mashed

Method:
Step 1: Preheat oven to 180c.
Step 2: Line s 12 hole muffing tin.
Step 3: Sieve together the dry ingredients.
Step 4: Mix together the sugar, butter, egg and yogurt and tip into dry ingredients.
Step 5 Add the cherries and mashed banana and stir briefly - do not over mix. Spoon into the cases.
Step 6: Place in oven for approx 25 minutes.
Beth Sachs
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White Ragu Sauce For Pasta




White Ragu Sauce For Pasta
This comforting ragu is perfect for those who aren't keen on tomato based sauces. The usual tin of chopped tomatoes is replaced with mascarpone cheese and grated nutmeg. The salty bacon and Parmesan helps give the sauce plenty of flavour and the end result is really rich and filling. This will make 4 servings plus leftovers for lunch the next day. 

White Ragu Sauce For Pasta

TOP TIPS FOR MAKING THE WHITE RAGU

  • Up the veggies by adding chopped mushrooms too.
  • The ragu can be frozen so why not make double and freeze half.
  • The sauce could also be served as a tasty topping for baked potatoes.

OTHER PASTA RECIPES YOU MIGHT LIKE

White Ragu Sauce For Pasta

WHITE RAGU SAUCE FOR PASTA


Yield: 4Pin it

White Ragu Sauce for Pasta

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
A creamy white ragu sauce using mascarpone and nutmeg instead of tomatoes.

ingredients:


  • 1 Onion, chopped
  • 1 Celery Stalk, chopped
  • 1 Carrot, chopped
  • 500g Minced Steak
  • 150g Smoked Bacon Lardons
  • Splash of White Wine
  • 300ml Vegetable Stock
  • 250g Mascarpone
  • Pinch of Nutmeg
  • 100g Parmesan, grated
  • 400g Pasta
  • 1 TBSP chopped Parsley

instructions:


  1. Cook the pasta according to instructions, drain and put to one side.
  2. Meanwhile in large pan, fry the onion, celery and carrot for 5 minutes until soft.
  3. Turn the heat up and add the mince and bacon and fry until cooked.
  4. Pour in the wine and vegetable stock and leave to simmer for 10 minutes on low.
  5. Stir through the mascarpone, nutmeg and parmesan before tossing with the cooked pasta and serving with the fresh parsley.


PIN ME!

White Ragu Sauce For Pasta. No Tomatoes

Beth Sachs
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Banana Chocolate Chip Muffins


Banana and Choc Chip Muffins
The ultimate after school snack and a great way of using up black banana's in the fruit bowl. These were so easy to make my 9 year old made them with absolutely no help from me!

TOP TIPS FOR MAKING MUFFINS

  1. Don't over mix the muffin batter
  2. Instead of chocolate chips add raisins or chopped dried apricots instead
  3. Muffins can be frozen so make a batch and stash them in the freezer for school bake sales or unexpected guests.

OTHER MUFFIN RECIPES YOU MIGHT LIKE

  1. Sweet Potato and Apple Muffins from Jam and Clotted Cream
  2. Apple, Raisin and Cinnamon Muffins from Jam and Clotted Cream
  3. Banana, Nectarine and Cinnamon Muffins from Feeding Boys
Banana Chocolate Chip Muffins

BANANA AND CHOCOLATE CHIP MUFFINS


Ingredients:
3 very ripe bananas
125ml vegetable oil
2 eggs
250g plain flour
100g caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
150g dark/milk chocolate (white chocolate or butterscotch chips/morsels)
Topping - demerera sugar (optional)

Method:
Step 1: Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.
Step 2: Mash the bananas and set aside for a moment.Pour the oil into a jug and beat in the eggs.
Step 3: Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
Step 4: Fold in the chocolate morsels, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes.

Pin the Banana and Choc Chip Muffins for later...

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

KEEP IN TOUCH


Beth Sachs
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