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Copyright Beth Sachs 2018. Powered by Blogger.

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Snow-Flecked Brownies


Snow-Flecked Brownies

As Nigella says 'they are dark, damp and melt in the mouth' - and they really are! These festive snow-flecked brownies come from my favourite Nigella book 'Feast' and I whipped them up for a family gathering last weekend. The recipe makes 20 bars so perfect for parties.

SNOW FLECKED BROWNIES


Baking
Baking
Yield: 20 BarsPin it

Snow Flecked Brownies

A festive chocolate brownie recipe
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

  • 375g Unsalted Butter
  • 375g Dark Chocolate
  • 6 eggs
  • 350g Caster Sugar
  • 1 TBSP Vanilla Extract
  • 225g Plain Flour
  • 1 TSP Salt
  • 250g White Chocolate Buttons

instructions

  • Step 1: Preheat oven to 180c/160C fan. Line sides and base of 33 x 23 x 5cm tin with baking parchment.
  • Step 2: Melt the butter and dark chocolate in heavy based saucepan over a low heat.
  • Step 3: In a measuring jug beat the eggs with the sugar and vanilla extract.
  • Step 4: Allow chocolate mixture to cool then add egg/sugar mix and beat well. Fold in flour and salt then stir in white chocolate.
  • Step 5: Pour brownie mix into tin and bake for 25 minutes.


WHY NOT TRY MY DARK CHOC ORANGE BROWNIES?

Beth Sachs
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Sticky Date Bars


Sticky Date Bars

These bars are moreish - not good for my post pregnancy diet, but hey it's nearly Christmas so the diet can wait until January. In any case I'm in need of energy boosting snacks at the moment - who said second babies were easier!


STICKY DATE BARS


Yield: 12 bars

Sticky Date Bars

A sticky date bar recipe
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients:

  • 250g Dates, pitted, chopped
  • 200ml Water
  • 175g Plain Flour
  • 1/2 TSP Bicarb of Soda
  • 175g soft light brown sugar
  • 100g Porridge Oats
  • Pinch Salt
  • 175g Butter, diced

instructions

  • Step 1:Preheat oven to 180c/160CFan. Butter the sides of a 20cm cake tin and line with baking paper.
  • Step 2: Place the dates and water into a pan and bring to a simmer - cook for 10 minutes until syrupy. Cool to room temperature.
  • Step 3: Sift the flour and bicarbonate of soda into a bowl and stir in the sugar, oats and salt. Add the butter and rub in using fingertips.
  • Step 4: Press half mixture over base and press down firmly, spread over date mixture then scatter over other half of crumb mix and press down lightly.
  • Step 5: Bake for 40 minutes, cool then cut into squares.



Beth Sachs
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Ginger Cake


Ginger Cake

I was looking for a recipe to use up some stem ginger in syrup I had and found this wonderful cake by Nigel Slater. I've adapted it slightly and omitted the sultana's as hubby is not keen. I don't think you can beat the smell of ginger cake baking in the oven. You definitely need to leave this cake to mature for a day or two before eating.

GINGER CAKE 


Yield: 12 slices

Ginger Cake

A moist ginger cake recipe
prep time: 12 minscook time: 40 minstotal time: 52 mins

ingredients:

250g Self Raising Flour
2 level TSP Ground Ginger
1/2 TSP Ground Cinnamon
1 level TSP Bicarbonate of Soda
Pinch Salt
200g Golden Syrup
2 TBSP Syrup from Stem Ginger Jar
125g Butter
3 lumps Stem Ginger, chopped
125g Dark Brown Sugar
2 Large Eggs
240ml Milk

instructions

Step 1: Line a square 20-22cm cake tin with baking paper and preheat oven to 180C/160Cfan.
Step 2: Sieve the flour, ginger, cinnamon, bicarbonate of soda and salt together in large bowl.
Step 3: Put the golden syrup, ginger syrup and butter into saucepan and melt on a low heat. Stir in sugar and chopped stem ginger and let it bubble gently for a minute.
Step 4: Break the eggs into a bowl, pour in the milk and beat. Remove butter and sugar mixture from heat and pour into flour. Stir until combined. Mix in the milk and eggs - the mixture should be sloppy.
Step 5: Spoon mixture into prepared tin and bake for 35-40 minutes. Let cake cool in tin then wrap in foil and let cake mature for a day before slicing.


RELATED RECIPE - DARK CHOC ORANGE BROWNIES

Beth Sachs
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Sausage and Mustard Pasta


Sausage and Mustard Pasta

I've been watching Nigel Slaters Simple Suppers on BBC iplayer recently and saw him make a version of this dish. I held the recipe in my head and set about trying to recreate it. Here is my version - a great comforting pasta for Autumn.

SAUSAGE AND MUSTARD PASTA


Yield: 4

Sausage and Mustard Pasta

A comforting sausage and mustard pasta recipe
prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

6 Pork Sausages, skins removed and chopped up into pieces
1 Onion, sliced
Handful of button mushrooms, sliced
Handful of spinach
1 TBSP Wholegrain Mustard
1 TBSP Dijon Mustard
300ml Double Cream
Chopped Parsley to serve
300g Pasta shape of choice

instructions

Step 1: In a frying pan heat a little oil and fry the onion until soft and slightly caramelised.
Step 2: Add the chopped sausages, mushrooms and spinach and fry until the sausages have browned. Meanwhile cook the pasta according to instructions.
Step 3: Add the mustards and give it a quick stir then add the cream and parsley.
Step 4: Drain the pasta then combine with the sausage sauce and serve.



Beth Sachs
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Rory George born 1/11/09



Beth Sachs
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Lemon and Lime Drizzle Loaf


Lemon and Lime Drizzle Loaf

I have frozen this wonderfully easy loaf, ready to whip out after the baby is born to offer to guests. I did cut the end off though and had a sneaky taste - fresh and zingy, just what I'd wanted. I'm really glad I added the lime juice, it gave it that extra zingy edge.

LEMON AND LIME DRIZZLE LOAF


Yield: 10 slices

Lemon and Lime Drizzle Cake

prep time: 10 minscook time: 50 minstotal time: 60 mins
A zingy lemon and lime drizzle cake

ingredients:

225g Butter, softened
225g Caster Sugar
4 eggs
225g Self Raising Flour
Zest 1 lemon
Drizzle
90g Caster Sugar
Juice of 1 Lemon
Juice of 1 Lime

instructions:

Step 1: Preheat oven to 180c. Line 2lb loaf tin with baking parchment.
Step 2: Cream together butter and sugar, beat in eggs then fold in flour and lemon zest. Tip into large loaf tin and bake for 50 minutes or until skewer comes out clean.
Step 3: While cake is in the oven, make the drizzle by mixing together sugar and citrus juices.
Step 4: Once out of the oven, prick the loaf all over with a fork and pour over drizzle. Let it cool in tin before turning out onto cooling rack. The cake will freeze well or can be kept in airtight container for 3 days.


WHY NOT TRY MY DARK CHOCOLATE ORANGE BROWNIES?

Beth Sachs
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Walnut and Whisky Christmas Cake


Walnut and Whisky Christmas Cake

I thought I'd take the opportunity before the baby is born to do some Christmas baking - I'm unlikely to find much time after! The smell of this cake was fantastic in the oven and filled the house with a lovely chrismassy smell. You can keep this cake, wrapped in baking paper in a cool place for up to three months. The recipe is taken from last years Christmas Delicious Magazine - you can probably find it online if you wish, along with the whisky buttercream icing they suggest.

WALNUT AND WHISKY CHRISTMAS CAKE


Yield: 12 slices

Walnut and Whisky Christmas Cake

A walnut and whisky Christmas cake
prep time: 15 minscook time: 2 hour and 30 minstotal time: 2 hours and 45 mins

ingredients:

175g Raisins
175g Sultanas
175g ready to eat dates, chopped
150g Natural Glace Cherries
100g ready to eat dried pears
75g Crystallised Ginger, chopped
Zest of 1 Lemon
250ml Whisky
175g Unsalted Butter, softened
175g Dark Muscavado Sugar
3 eggs
200g Self Raising Flour
1 TBSP Syrup
2 TSP All Spice
150g Walnut Halves, toasted

instructions

Step 1: Put raisins, sultanas, dates, cherries, pears, ginger and lemon zest into large bowl. Pour over whisky and leave to soak for 24 hours.
Step 2: grease and line 20cm springform tin with baking paper. Weight out 300g of the soaked fruit and tip into a food processor. Blend until pureed.
Step 3: Preheat oven to 150°c. Using an electric hand whisk, beat butter and sugar together, gradually beat in eggs then fold in flour. Then fold in rest of ingredients and our into prepared tin.
Step 4: Bake for 2 1/2 hours or until skewer comes out clean.
Step 5: Wrap un-iced cake in baking paper and store in airtight container for up to three months



Beth Sachs
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Melting Moments


Melting Moments
Lowen asked to make these melting Moment Biscuits after she saw them on the CBeebies show 'I Can Cook'. My Nana used to make these too so I used some bits of both recipes to come up with these buttery sweet treats. The mixture made 20 biscuits but you could easily halve it if required. Easy, toddler friendly and moreish - what more could you want!

Melting Moments

TOP TIPS FOR MAKING MELTING MOMENTS

  • If you don't like glace cherries just leave them off or replace with a chocolate button.
  • Mix a few tablespoons of desiccated coconut with the oats to give them extra flavour.
  • The biscuits will keep in an airtight container for up to 3 days.

OTHER BISCUIT RECIPES YOU MIGHT LIKE

Melting Moments

MELTING MOMENTS


Yield: 20Pin it

Melting Moments

prep time: 10 MINScook time: 12 MINStotal time: 22 mins
A buttery sweet biscuit made with oats.

ingredients:


  • 200g Butter, softened
  • 100g Caster Sugar
  • 1 Egg, beaten
  • 1 TSP Vanilla Extract
  • 250g Self Raising Flour
  • 50g Oats
  • 10 Glace Cherries, halved

instructions:


  1. Preheat the oven to 180°c (160°fan) and line 2 baking trays with baking paper.
  2. In a large bowl cream together the butter and sugar then beat in the egg and vanilla extract. Stir in the flour to form a dough then roll into walnut size balls.
  3. Tip the oats in a shallow bowl then roll each ball into the oats to cover. Place on the baking sheets. Pop half a cherry on top of each one before baking for 12 minutes. Cool on a wire rack


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Melting Moments

Beth Sachs
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Slow Cooker Sausage Casserole


Slow Cooker Sausage Casserole

The extension is nearly there, well upstairs anyway, but the late nights of painting have not left much time for cooking. I've been taking this opportunity to use my slow cooker a bit more and this recipe has been evolving over the last few weeks. It's now ready for public viewing!! You could make it look a bit prettier with a sprinkling of chopped parsley, but I don't have time for that at the moment - the baby is due in 2 weeks and 5 days and there is still so much to do!!


SLOW COOKER SAUSAGE CASSEROLE


Yield: 4

Slow Cooker Sausage Casserole

A slow cooker sausage casserole recipe
prep time: 10 minscook time: 8 hourtotal time: 8 hours and 10 mins

ingredients:

8 Pork Sausages
1 Onion, sliced
200g Mushrooms, sliced
400ml Chicken Stock
200ml Passata
1 TBSP Thyme, chopped
Dash of Worcester Sauce
Pinch of Dried Chilli Flakes
Salt and Pepper

instructions

Step 1: Put all ingredients in the slow cooker (you can brown the sausages first if you want but I don't bother) and cook on Low for 8 hours.



Beth Sachs
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Apple and Blackberry Crumble


Apple and Blackberry Crumble

Probably my favourite pudding - especially when served with creamy custard! The hedgerows are laden with blackberries at the moment and Lowen, my Mum and I spent a lovely afternoon on Friday foraging for them.

APPLE AND BLACKBERRY CRUMBLE



Yield: 3

Apple and Blackberry Crumble

A small apple and blackberry crumble to feed 2-3 people.
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

2 large cooking apples
2-3 TBSP caster sugar
150g Blackberries
100g Plain Flour
50 butter, cold and cut into cubes
45g Demerera Sugar

instructions

Step 1: Preheat oven to 190°c.
Step 2: Stew the apples - peel, core and cut them into chunks and blitz in the microwave for 3 minutes - with 2-3 tbsp of sugar. Add the blackberries and cook again on full power for 1-2 minutes. Tip mixture into smallish dish (I just used a pasta bowl!)
Step 3: Make the crumble by rubbing together the flour and butter until you get breadcrumbs, then stir in demerera sugar. Sprinkle crumble mix over the stewed fruit
Step 4: Bake in oven for about 25 minutes.



Beth Sachs
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