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Copyright Beth Sachs 2018. Powered by Blogger.

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Quiche Lorraine

Quiche Lorraine
You can't beat a good old fashioned quiche and this is a classic. Everyone loves Quiche Lorraine don't they? I usually serve it with salad but if you wanted something more substantial serve the quiche straight out of the oven with my homemade spicy sweet potato chips.

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Quiche Lorraine
The classic quiche with bacon and cheese
  • For the pastry
  • 175g Plain Flour
  • 100g Cold Butter, diced
  • 1 Egg Yolk
  • For the filling
  • 200g Smoked Bacon Lardons
  • 75g Cheddar, grated
  • 200ml Creme Fraiche
  • 200ml Double Cream
  • 3 Eggs, beaten
  • Pinch of Nutmeg
  • Salt and Pepper
  • 6 halved Cherry Tomatoes )optional)
Step 1: For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.Step 2: Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.Step 3: While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.Step 4: Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.Step 5: Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top and the cherry tomatoes if using, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.
Prep time: Cook time: Total time: Yield: 8 slices
Beth Sachs
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Lemon Bars

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


By Beth Sachs, 18th August 2008

  • 225g butter
  • 1 cup sugar
  • 2 cups plain flour
  • 1 1/4 cups oats (not instant)
  • juice of 3 lemons
  • zest of 2 lemons, chopped fine
  • zest of 1 orange, chopped fine
  • 1 397g tin sweetened condensed milk
  • Step 1: Preheat the oven to 180c and butter a 20cm baking tray.
  • Step 2: Cream together the butter and sugar, add the oats and flour and press the dough into the pan.
  • Step 3: Mix together the condensed milk, lemon zest, juice and orange zest and pour over  the dough
  • Step 4: Bake for 30-35 minutes and cool before cutting into squares.
Yield: 12 bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Beth Sachs
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Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies

A big thanks to Jan at Range Warfare who kindly sent me three large packets of peanut butter chips - which I just can't seem to find here in the UK.


Ingredients: (makes about 24)
1 cup plain flour
1/3 cup cocoa
1/2 tsp salt
1 tsp baking soda (bicarb)
1 cup sugar
140g butter
1 egg
1 tsp vanilla extract
1 cup peanut butter chips

Step 1: Preheat oven to 180c
Step 2: Sift together flour, cocoa, baking soda and salt
Step 3: Cream sugar and softened butter, beat in egg and vanilla extract
Step 4: Gradually stir in flour and then peanut butter chip
Step 5: Drop tsp's of mixture onto ungreased baking sheets and bake for 8-9 minutes
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.


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

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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Rigatoni with White Ragu

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. 

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White Ragu
A rich creamy ragu using mascarpone - perfect with pasta
  • 1 Onion, chopped
  • 1 Celery Stick, chopped
  • 1 Carrot, chopped
  • 400g Minced Steak
  • 150g Smoked Bacon Lardons
  • Splash of White Wine
  • 300ml Vegetable Stock
  • 250g Mascarpone
  • Pinch of Nutmeg, grated
  • 100g Parmesan, grated
  • Salt and Pepper
  • 400g Pasta
  • 1 TBSP Parsley, chopped
Step 1: Cook pasta according to instructions, drain when cooked.Step 2: Fry the onion, celery, carrot in a little oil for 5 minutes.Step 3: Turn the heat up and add the bacon and mince, fry until browned. Add a splash of wine and let it evaporate.Step 4: Add the stock, turn down the heat and simmer for 30 minutes.Step 5: Add the mascarpone, nutmeg and 3/4 of the parmesan, stir to combine. Toss through the cooked pasta and heat through - season to taste and serve with the parsley and reserved Parmesan.
Prep time: Cook time: Total time: Yield: 4
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!


  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.


  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


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)

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


Beth Sachs
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