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 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
4 Comments
Share :

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
10 Comments
Share :

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
19 Comments
Share :

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
11 Comments
Share :

Follow @jamandcream