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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Apple and Sultana Traybake

This is a beautifully moist traybake that used up my remaining Bramley's.

225g Butter, Softened
280g Caster Sugar
4 eggs, beaten
2 TSP Vanilla Extract
350g Self Raising Flour
2 TSP Baking Powder
Handful of Sultana's
1 large Bramley, peeled and sliced thinly

Step 1: Preheat oven to 180c
Step 2: Cream the butter and sugar, beat in the eggs and vanilla and fold in the flour and baking powder until smooth. Add the sultana's and pour half the mixture into a lined baking tin.
Step 3: Scatter the sliced apple on top and then cover with the remaining batter.
Step 4: Bake for about 50 minutes or until golden.
Beth Sachs
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Peanut Butter and White Chocolate Blondies

Peanut Butter and White Chocolate Blondies
These were utterly delicious and I've frozen a second batch to use next weekend (catering for relatives during the wedding weekend).

125g plain flour
1 tsp baking powder
100g butter, softened
150g crunchy peanut butter
175g soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g white chocolate, chopped
20 x 20cm (8 x 8in) square cake tin

Step 1: Preheat the oven to 170oC (325oF), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
Step 2: Sift the flour and baking powder into a small bowl and set aside. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
Step 3: Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre. Allow to cool in the tin, before removing and cutting into squares.

Beth Sachs
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Pork, Spinach and Mushroom Lasagne

Pork Spinach and Mushroom Lasagne
There are three sauces in this, a pork ragu, a spinach bechamel and a creamy mushroom, so I'll be honest and say it was a bit of a faff (my Nana loved that word) to make and put together - but well worth it when it came to tasting! It's beautifully rich and creamy and fantastic with a slice of garlic bread.
Pork Spinach and Mushroom Lasagne


| Serves: 6  | Prep Time: 1 Hour | Cook Time: 30 Minutes | Total Time: 1 Hour 30 Minutes |


  • 375g Lasagne sheets
  • 50g Parmesan, grated
  • For the Ragu:
  • 1 Onion, chopped
  • 900g minced pork
  • 6 cloves garlic, chopped
  • 2 TBSP Sage, chopped
  • Pinch of nutmeg
  • 2 x 400g Tins if Chopped Tomatoes
  • For the Mushroom Sauce:
  • 110g Butter
  • 600g Mushrooms
  • 200ml double cream
  • 10 spring onions, chopped
  • Bechamel:
  • 50g Butter
  • 50g Flour
  • 700ml Milk
  • 200g Cheddar
  • 3 tsp English Mustard
  • 200g Spinach, chopped


  • Step 1: Prepare the ragu by frying the onion for 10 minutes until soft then add the rest of the ragu ingredients and simmer for 40 minutes.
  • Step 2: Prepare the mushroom sauce by melting the butter, adding in the mushrooms, salt and pepper and cook on a high heat for 5 minutes. Add the cream and continue to cook for 5 minutes, remove from heat and sprinkle in the spring onions.
  • Step 3: Prepare the bechamel sauce by melting the butter, adding the flour to make a roux, then gradually whisking in the milk, continue to whisk until thickened. Remove from the heat and stir in the grated cheddar, mustard, salt and pepper. Add the spinach and put it back on the heat until wilted.
  • Step 4: Butter a large lasagne dish then spread a little spinach bechamel on the bottom, lay over lasagne sheets. Then spread over the ragu, followed by a layer of spinach becahamel and finally mushroom sauce. Start again with the lasagne sheets, ragu, spinach bechamel and finally mushroom sauce. Continue until all the sauces are used up except the spinach bechamel, which you need this for the top. Finish with the spinach bechamel and sprinkle over the Parmesan.
  • Step 5: Bake in oven (200c/180Cfan) for 30 minutes.

| Author: Beth Sachs | Date: 25th October 2008 |

Beth Sachs
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Lemon Iced Cupcakes

Lemon Iced Cupcakes
Great for bake sales and lunchboxes.


125 Butter, softened
125g Sugar
1 tsp Lemon zest
150g Plain Flour, sifted
2 Beaten Eggs
1/4 TSP Baking Powder

For the icing
75g Butter, softened
150g Icing Sugar, sifted
1 TSP Lemon Zest
1-2 TSP Lemon Juice

Method: makes 7-8 large cupcakes or 12 fairy cakes
Step 1: Preheat oven to 180c
Step 2: Cream butter, sugar and zest together
Step 3: Add eggs gradually then fold in flour and baking powder
Step 4: Spoon into cases and put in oven for 10 minutes
Step 5: To make icing mix together ingredients until right consistency is formed and spread or pipe onto cooled cakes.
Beth Sachs
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Christmas Mincemeat (Vegetarian)


This recipe makes enough mincemeat to fill approx 50 mince pies. If you would prefer to use suet just omit the melted butter from the recipe.


To make 2 Ib of Vegetarian mincemeat you will need:

450g (1 Ib) mixed dried fruit
100g (4oz) melted butter
100g (4oz) cooking apples or apple of choice - peeled and grated (weight when prepared)
100g (4oz) light brown sugar
50g -100g (2-4 oz) of chopped nuts of choice - optional
100g (4oz) glace cherries, chopped
100g (4oz) chopped candied peel
1 TSP grated lemon rind
1 TSP grated orange rind
2 TBSP lemon juice
1 TSP mixed spice
1/2 TSP ground cinnamon
4 tablespoons brandy (I used 2 TBSP brandy and 2 TBSP orange juice)

Step 1: Mix all ingredients together in a large bowl.
Step 2: Leave for 24 hours and stir occasionally.
Step 3: Sterilise 3 medium sized jam jars (wash in soapy water and put on a baking tray in a low oven for 20 minutes), pack in the mincemeat using a clean spoon, seal and store in a cool dry place.

Beth Sachs
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Chicken Karahi ~ a great Friday night curry!

I saw a recipe for Lamb Karahi in this months Delicious Magazine, but I decided to do a chicken version of the dish as I couldn't get hold of any lamb leg steaks.

This was a real hit and spicy enough for hubby! This is going on my 'make again' list and next time I'd like to try it with lamb.

500g Chicken Breast, cubed
200g Mushrooms, sliced
1 Onion, sliced
3 Garlic Cloves, sliced
2 tsp each of garam masala, ground coriander, cumin seeds and dried chilli flakes
400g tin of chopped Tomatoes
150ml Vegetable stock
Toasted Cashew Nuts

Serve with chapatis, basmati rice, plain yogurt and plenty of mango chutney!

Step 1: Heat oil in a pan and fry onion and garlic for 5 minutes
Step 2: Add spices and fry for 2 minutes then add chicken and mushrooms and continue to fry for 5 minutes
Step 3: Add tomatoes and stock and simmer for 30 minutes until thickened
Step 4: Serve with a nice cold bottle of lager!
Beth Sachs
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Edible Christmas Gifts (2) ~ Vanilla Sugar

Vanilla Sugar

Im going to include this in a chocolate themed hamper for a friend who has a serious addiction to all things sweet - apparently this is very good stirred into hot chocolate!!

What you will need:
1 500ml Sealable Jar (I got mine from Lakeland) - sterilised.
500g Caster Sugar
1 Vanilla Pod, slit down the middle and cut into 3 bits, put in with the sugar and then decant to jar.
Beth Sachs
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Roasted Sausage and Cherry Tomato Rigatoni

This was last nights offering for dinner, based loosely on a recipe from this months Delicious magazine, Sausage and Sage pasta.

Ingredients: serves 3-4
6 Pork Sausages
1 Can Cherry Tomatoes
1 Red Onion, quartered
Pinch Sugar
1 Garlic Clove, chopped
Parmesan, grated

Step 1: Preheat oven to 200c
Step 2: Remove skins from sausages and roll meat into large balls, place in roasting tin
Step 3: Tip in can of cherry tomatoes, red onion, garlic, sugar, salt and pepper
Step 4: Roast in oven for 30 minutes, meanwhile cook pasta
Step 5: Toss cooked pasta into sauce and sprinkle with parsley and Parmesan

Beth Sachs
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Edible Christmas Gifts (1) ~ Christmas Spiced Salt

The salt will keep for a year and is good sprinkled on roast beef.

250g Course Sea Salt (I used Cornish Sea Salt)
2 tsp Red Peppercorns
4 Star Anise
2 tsp Dried Chili Flakes

Step 1: Sterilise a 500ml jar
Step 2: Mix all ingredients together and place in cooled jar, seal and store in a cool, dry place until Christmas.
Beth Sachs
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Mustard Pork Chops with Buttered Noodles and Spinach

Olive Oil
Knob of Butter
2 Pork Chops
200g Chestnut Mushrooms, Sliced
Splash White Wine
100ml Vegetable Stock
1/4 Tsp Dried Thyme
2 TBSP Creme Fraiche
1 TSP Wholegrain Mustard
Buttered noodles and wilted spinach to serve.

Step 1: Heat oil in frying pan, add butter when hot
Step 2: Add pork chops and fry for 3 minutes each side on a high heat, then turn down the heat and cook for 2 more minutes. Take chops out of pan and let them rest on plate
Step 3: Add mushrooms and fry until cooked. Remove and place on plate with pork
Step 4: Add wine, stock and dried thyme and reduce by 2/3. Stir in creme fraiche and mustard.
Step 5: Return Pork and Mushrooms to the pan to warm though. Serve with buttered noodles and spinach
Beth Sachs
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Mars Bar Slices

Mars Bar Slices
Lowen had a couple of Birthday parties this weekend so I whipped up some of these refrigerator Mars Bar slices to take along. They are super quick to make but taste amazing. Well worth a go for kiddies parties...and the adults love them too.

Pin the Mars Bar Slices for later...
Mars Bar Slices
Mars Bar Slices


print recipe
Mars Bar Slices

Mars Bar Slices

A no-bake Mars Bar slice made with Mars Bars, rice krispies and lots of other naughty things. Perfect for kids birthday parties.
  • 4 Mars Bars, chopped
  • 2 TBSP Syrup
  • 150g Butter
  • 6 cups of Rice Krispies – use your judgement, the mixture needs to be quite stiff
  • 300g Dark Chocolate, chopped
Step 1: Line a swiss roll tin with baking paper.Step 2: Melt the Mars Bars, Butter and Syrup together either on a al ow heat on the hob or in a microwave (do it 10 second bursts and stir if using the microwave).Step 3: Mix in the rice krispies then press the mixture into the tin and pop in the fridge for 10 minutes..Step 4: Melt the dark chocolate in the microwave and spread onto the rice krispies mixture, smooth over then retirn to the fridge for at least 2 hours before cutting into squares.

Prep time: Cook time: Total time:
Yield: 16 slices


If you like the look of these, have a look at my Chocolate Fudge Brownies too!
Beth Sachs
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Vanilla Apple Cake

Vanilla Apple Cake

This months Sweet and Simple Bake was a gorgeous Vanilla Apple Cake.

We had out Village Harvest Festival last weekend so I decided to make this cake for the bring and share tea.

250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerera sugar
¼ tsp ground cinnamon

Step 1: Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch spring form tin, then line the base with baking paper.
Step 2: Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Step 3: Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerera and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
Step 4: Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
Beth Sachs
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