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

Blackberry Muffins


These beautiful blackberry muffins are lovely and seasonal and great for packed lunches.

TOP TIPS FOR MAKING BLACKBERRY MUFFINS

  • Vary the fruits depending what's in season. Raspberries or blueberries would be good.
  • If you can't get hold of buttermilk, make your own by squeezing some fresh lemon juice into 175ml of whole milk.
  • These muffins freeze really well so make a double batch and freeze half.

OTHER MUFFIN RECIPES YOU MIGHT LIKE 


BLACKBERRY MUFFINS


Muffin
Baking
Yield: 12Pin it

Blackberry Muffins

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
Blackberry muffin recipe

ingredients:


  • 200g Plain Flour
  • 50g Ground Almonds
  • 1 TSP Baking Powder
  • 150g Golden Caster Sugar
  • 125g Butter, melted
  • 175ml Buttermilk
  • 1 Egg
  • 200g Blackberries

instructions:


  1. Preheat the oven to 180°c (160°fan) and line a muffin tin with paper cases.
  2. Place the flour, baking powder and ground almonds in a large bowl. Stir in the sugar.
  3. Combine the wet ingredients in a jug (butter, buttermilk, eggs) then fold carefully into the dry mix. Do not overmix.
  4. Stir in the blackberries before spooning the muffin batter into the muffin cases.
  5. Bake in the oven for 20-25 minutes.



Beth Sachs
21 Comments
Share :

Butternut Squash, Chorizo and Pine Nut Spaghetti


Butternut Squash, Chorizo and Pine Nut Spaghetti
A beautiful late summer pasta dish! I LOVE butternut squash and it works so well in this recipe with the meaty chorizo, salty feta and crunchy pine nuts.

TOP TIPS FOR MAKING THE BUTTERNUT SQUASH, CHORIZO AND PINE NUT SPAGHETTI

  • Make it veggie by omitting the chorizo.
  • Try crumbled goats cheese instead of feta.
  • Garnish with sage leaves.

OTHER PASTA RECIPES YOU MIGHT LIKE


BUTTERNUT SQUASH, CHORIZO AND PINE NUT SPAGHETTI


Pasta
Pasta
Yield: 2Pin it

Butternut Squash, Chorizo and Feta Spaghetti

prep time: 15 MINScook time: 15 MINStotal time: 30 mins
A yummy autumnal pasta dish with seasonal squash, chorizo and feta

ingredients:


  • Half a butternut squash, peeled, deseeded and cubed.
  • 100g Chorizo, sliced
  • 50g Pine Nuts, toasted
  • 250g Spaghetti
  • 100g Feta Crumbled
  • 3 Sage Leaves, shredded

instructions:


  1. Bring a pan of salted water to the boil and cook the butternut squash until tender. Life out with a slotted spoon and set to one side.
  2. In a fry pan, fry the chorizo for 5 minutes, take off the heat and add the pine nuts and sage leaves.  Add in the butternut squash.
  3. In the pan of water you cooked the squash, cook the spaghetti then drain and add to the frying pan with the chorizo and squash. Serve wit the crumbled feta.



Beth Sachs
22 Comments
Share :

Chinese Chipshop Curry


Chinese Chipshop Curry

We love Chinese curry in our house. It has a lovely subtle spice to it and its not too hot, perfect for the kids. A great way of using up leftover roast chicken too!
Chinese Chipshop Curry

TOP TIPS FOR MAKING THE CURRY

  • Use any leftover roast meats - beef would also work well.
  • For extra heat add a chopped red chilli.
  • The curry freezes well so make double and freeze half for another day.

OTHER CURRY RECIPES YOU MIGHT LIKE

Chinese Chipshop Curry

CHINESE CHIPSHOP CURRY


Yield: 2Pin it

Chinese Chipshop Chicken Curry

prep time: 10 MINScook time: 25 MINStotal time: 35 mins
An authentic Chinese Chicken Curry recipe.

ingredients:


  • 2 TBSP Olive Oil
  • 1 Onion, chopped
  • 1 thumb size piece of Ginger, chopped
  • 3 Garlic Cloves, chopped
  • 1/2 TSP Ground Cumin
  • 1/2 TSP Ground Turmeric
  • 1/4 TSP Chilli Powder
  • 1/2 TSP Ground Coriander
  • 1 TSP Ground Fenugreek
  • 1 1/2 TSP Curry Powder
  • 125ml Water
  • 4 TSP Plain Flour
  • 400ml Chicken Stock
  • 250g Leftover Roast Chicken

instructions:


  1. Fry the onion, ginger and garlic for 5 minutes on a medium heat.
  2. Stir in all of the spices and cook for a further few minutes before adding the water. Pour the sauce into a blender and blitz until smooth.
  3. Add the sauce back into the pan and stir in the flour. Simmer for 20 minutes until you have a dark mustard colour paste. Add the stock and chicken and simmer for a further 10 minutes.
  4. Serve with Egg Fried Rice.



PIN ME!

Chinese Chipshop Curry

Beth Sachs
14 Comments
Share :

Leek and Stilton Bread and Butter Pudding


Leek and Stilton Bread and Butter Pudding
Bread and Butter pudding is one of Britain's most traditional and loved puddings, and I couldn't resist putting a savoury spin on this classic using one of my favourite cheeses, Stilton. This savoury bread and butter pudding recipe is very filling and perfect with a crispy green salad on the side!


TOP TIPS FOR MAKING LEEK AND STILTON BREAD AND BUTTER PUDDING

  • Use different cheeses such as Gruyere and cheddar.
  • Make it meaty by adding some cooked bacon or chicken.
  • If you don't like granary bread, use white bread instead.

OTHER SAVOURY RECIPES YOU MIGHT LIKE


LEEK AND STILTON BREAD AND BUTTER PUDDING


Bread, Baking
Bread, Baking
Yield: Serves 4Pin it

Leek and Stilton Bread and Butter Pudding

prep time: 15 MINScook time: 40 MINStotal time: 55 mins
A savoury leek and stilton bread and butter pudding recipe

ingredients:


  • 8 slices Granary Bread
  • 1 TBSP Dijon Mustard
  • 3 TBSP Butter
  • 2 Leeks, trimmed and sliced
  • 200g Stilton, crumbled
  • 200g Cheddar, grated
  • 3 Eggs
  • 500ml Milk
  • Salt and Pepper

instructions:


  1. Preheat the oven to 190°c (170°fan).
  2. Spread the butter and dijon mustard on one side of each slice of bread and cut into quarters.
  3. Fry the leeks in a little oil until soft and set aside.
  4. Make the egg custard by mixing the eggs, milk, salt and pepper in a jug.
  5. Assemble the dish by laying a third of the bread slices into a buttered ovenproof dish, butter side up, spoon over half of the leeks and half of the cheeses then repeat. Finish with a top layer of bread.
  6. Pour over the egg mixture and leave to soak for 10 minutes before baking in the oven for 30-40 minutes.




Beth Sachs
21 Comments
Share :

Malteser Traybake


Malteser Traybake
This Malteser Traybake is perfect for school and charity bake sales as well as kids parties.

TOP TIPS FOR MAKING THE MALTESER TRAYBAKE

  • Use all digestive biscuits in the base if you prefer.
  • Add a handful of raisins and glace cherries to make it fruity.
  • If you don't like white chocolate, use a mixture if dark and milk chocolate instead.


OTHER CHOCOLATE RECIPES YOU MIGHT LIKE



MALTESER TRAYBAKE


Bars
Yield: 12 barsPin it

Malteser Traybake

prep time: 20 MINScook time: total time: 20 mins
A no bake Malteser traybake using digestives and ginger biscuits.

ingredients:


  • 110g Butter
  • 3 TBSP Syrup
  • 120g Digestives, crushed
  • 100g Ginger Biscuits, crushed
  • 220g Plain Chocolate
  • 200g Maltesers, half crushed
  • For the topping:
  • 300g White Chocolate
  • 50g Maltesers

instructions:


  1. Grease and line a swiss roll tin.
  2. Melt the plain chocolate, butter and syrup in the microwave.
  3. Stir in the biscuits and Maltesers and press into the tin. Pop into the fridge while you make the topping.
  4. Melt the white chocolate in the microwave and spread onto the biscuit base. Place the Maltesers on top and chill for at least 1 hour before cutting into bars.



Beth Sachs
22 Comments
Share :

Spicy Sweet Potato Chips


Spicy Sweet Potato Chips
These sweet potato chips are oh so yummy. Perfect dipped into homemade BBQ sauce!


TOP TIPS FOR MAKING THE SWEET POTATO CHIPS

  • Vary the seasonings. Smoked paprika works really well.
  • The recipe can easily be doubled if you're serving a crowd.
  • Serve with some fried chicken and corn on the cob.

OTHER SWEET POTATO RECIPES YOU MIGHT LIKE


SPICY SWEET POTATO CHIPS


Sweet Potato
Sweet Potato
Yield: Serves 4 as part of a main mealPin it

Spicy Sweet Potato Chips

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
Spicy oven baked sweet potato chips seasoned with cumin and coriander.

ingredients:


  • 2 Sweet Potatoes, peeled and cut into chips
  • Salt and Pepper
  • 2 TSP Dried Chilli
  • 1 TSP Dried Cumin
  • 1 TSP Ground Coriander
  • 2 Cloves Garlic, crushed
  • 2 TBSP Oil

instructions:


  1. Preheat the oven to 200°c (180°fan). 
  2. Spread the sweet potato chips out on a baking tray.
  3. In a small bowl mix together the spices and oil and drizzle onto the chips. Make sure they are fully coated before oven baking for 30 minutes until crispy.



Beth Sachs
16 Comments
Share :

Bacon, Spinach and Mushroom Pancake Bake


Bacon, Spinach and Mushroom Pancake Bake
A delicious and easy savoury pancake bake, which could easily be adapted for vegetarians. As this was a midweek meal, to save time I bought ready made pancakes from the supermarket.


TOP TIPS FOR MAKING THE SAVOURY PANCAKE BAKE

  • Make it veggie by using vegetarian bacon or cooked quorn.
  • Vary the cheese by using a blue or Red Leicester.
  • If you've got time, make your own pancakes.


OTHER SAVOURY RECIPES YOU MIGHT LIKE


BACON, SPINACH AND MUSHROOM PANCAKE BAKE


Pancakes
Pancakes
Yield: serves 4Pin it

Bacon, Spinach and Mushroom Pancake Bake

prep time: 15 MINScook time: 20 MINStotal time: 35 mins
A savoury pancake bake with bacon, spinach and mushrooms in a cheese sauce.

ingredients:


  • 500g Mushrooms, sliced
  • 6 Rashers Bacon, chopped
  • 300g Spinach
  • 2 Garlic Cloves, chopped
  • 50g Butter
  • 50g Plain Flour
  • 600ml Milk
  • 150g Cheddar, grated
  • Dash of Worcestershire Sauce
  • 8 Savoury Pancakes

instructions:


  1. Preheat the oven to 180°c (160°fan). Heat a little oil in a frying pan and gently fry the mushrooms, bacon and garlic until cooked. Drain excess liquid and spoon onto a plate.
  2. Wilt the spinach in the frying pan (in 2 batches) and squeeze out excess water.
  3. To make the cheese sauce melt the butter in a pan then stir in the flour before gradually adding the milk. Take off the heat and stir in the cheese and Worcestershire sauce.
  4. Lay the pancakes on a chopping board. Fill each one with the bacon, spinach and mushrooms and 1 spoon of cheese sauce and roll up. Place in an ovenproof dish then pour over the remaining cheese sauce.
  5. Bake in the oven for 20 minutes.



Beth Sachs
16 Comments
Share :

Follow @jamandcream