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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Nigella's Quick Chilli

Nigella's Quick Chilli
Another chilli recipe, but this one is perfect for a weeknight as its thrown together pretty quickly. It has quite a sweet taste thanks to the sweet chilli sauce and although not entirely authentic it's really really tasty.


150g Chorizo, sliced into half moons
500g Minced Beef
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
3 cardamon pods, bruised
500g Jar of Roasted Vegetable and Tomato pasta sauce
Tin of chili beans
60ml Sweet Chili Sauce

Step 1: Fry chorizo until releases oil then add the mincemeat and cook on high for 5 minutes
Step 2: Add spices then pasta sauce, chili beans and sweet chili sauce
Step 3: Bring to the boil and then turn down the heat and simmer for 20 minutes
Step 4: Serve with some rice, sour cream and grated cheese
Beth Sachs
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Sour Cherry and Walnut Brownies

Sour Cherry and Walnut Brownies
These brownies are amazing. The sour cherries give them a lovely tangy fruity edge. Make a double batch and freeze some for another day!


| Serves: 12 Brownies | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Total Time: 40 Minutes |

200g Plain Chocolate
200g Butter
3 Eggs
300g Granulated Sugar
2 TSP Vanilla Extract
125g Plain Flour
Pinch of Salt
100g Dried Sour Cherries
100g Walnuts

Step 1: Preheat oven to 180C/160Cfan and melt the chocolate and butter in a microwave until glossy and smooth
Step 2: With electric beaters, beat eggs, sugar and vanilla extract until thick and creamy. Add to the chocolate mixture and combine with a wooden spoon.
Step 3: Add the remaining ingredients and combine.
Step 4: Tip into a greased and lined 30 x 20 cm tin and bake for 25 minutes.
Step 5: Leave to cool for 20 minutes before cutting into squares.

| Author: Beth Sachs | Date: 19th February 2009 |

Beth Sachs
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Valentines Double Chocolate Muffins

Valentines Double Chocolate Muffins
Gorgeous and chocolatey muffins for Valentines Day.


150ml Natural Yogurt
3 eggs
1 tsp Vanilla Extract
175g Melted Butter
175g Golden Caster Sugar
140g Self Raising Flour
1 tsp Baking Powder
1 tbsp Cocoa powder
100g Dark Chocolate
140g Icing sugar
140g Butter

Step 1: Preheat oven to 190c and line a 12 hold muffin tin with paper cases
Step 2: Mix together yogurt, eggs and vanilla extract in a jug
Step 3: In another bowl mix together the dry ingredients then pour in yogurt mix and melted butter and mix to combine (do not overmix). Fill the muffin tin and bake for 20 minutes.
Step 4: Melt the chocolate for the icing in the microwave and leave to cool
Step 5: Beat the icing sugar and butter together (I used my kitchen aid) then pour in cooled chocolate.
Step 6: Ice the muffins and throw on some sprinkles if you wish
Beth Sachs
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Sweet Potato and Halloumi Bake

Sweet Potato and Halloumi Bake
 A yummy vegetarian bake with roasted sweet potatoes, red and yellow peppers, red onion and garlic, finished off with grilled halloumi cheese (it squeaks at you from the grill!). This really is a meal in itself but some crusty bread alongside would go down well.
Sweet Potato and Halloumi Bake


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 45 Minutes | Total Time: 55 Minutes |


  • 3 large Sweet Potatoes, peeled and cubed into 4cm chunks
  • 1 Yellow Pepper, deseeded and chopped
  • 1 Red Pepper, deseeded and chopped
  • 1 Red Onion, peeled and cut into 8 pieces
  • 6 Cloves of Garlic - skin on
  • 4 TBSP Olive Oil
  • Salt and Pepper
  • 125g Halloumi, sliced thinly


  • Step 1: Preheat the oven to 200c/180c fan.
  • Step 2: Place all the ingredients except the Halloumi into a large roasting dish and roast for 45 minutes.
  • Step 3: Preheat the grill. Take the vegetables out of the oven and top with the Halloumi, grill for 5 minutes under the grill until golden. 
  • Step 4: Squeeze the garlic out of their skins and serve.

| Author: Beth Sachs | Date: 14th February 2009 |

Beth Sachs
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Marmalade Cake

Marmalade Cake
I'd been meaning to make some marmalade ever since I saw a box of Seville oranges in our village shop. But before I could get my act together, a lovely consignment of Mackays marmalade arrived. So, a cake it was....

I've been making this marmalade cake for years and it never disappoints, especially with the sweet orangey glaze drizzled on top. If you've got any half opened jars of marmlade then this is the recipe for you.
Marmalade Cake


| Serves: 8 slices | Prep Time: 10 Minutes | Cook Time: 50 Minutes  | Total Time: 1 Hour |


  • 175 Butter, softened
  • 175g Golden Caster Sugar
  • Zest of 1 orange
  • 3 Large eggs, beaten
  • 75g Marmalade
  • 175g Self Raising Flour
  • Juice of half an orange
  • Icing:
  • 100g Icing sugar, sifted
  • 3-4 TBSP Orange Juice


  • Step 1: Preheat the oven to 180C/160C Fan and grease and line a 2lb loaf tin with baking paper.
  • Step 2: In a mixer (or by hand) cream together the butter and sugar, add in the zest, eggs and marmalade and beat together.
  • Step 3: Fold in the flour and orange juice and pour into the prepared tin.
  • Step 4: Bake for 45-50 minutes (check after 30 and cover with foil if it is browning too much on top) then turn out onto a cooling rack.
  • Step 5: To make the icing mix together the icing sugar and orange juice then spoon over cooled cake.

| Author: Beth Sachs | Date: 12th February 2009 |

Beth Sachs
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Toffee Apple Crumble

Toffee Apple Crumble
This is a great dessert served with vanilla ice cream or creme fraiche. The recipe is adapted from one I found on Rachel Allens website and makes a very generous 6 servings. Note the Emile Henry pie dish in the photo that my lovely hubby bought me for my Birthday.

Toffee Sauce:
125g Golden Syrup
125g Light Brown Sugar
50g Butter
100ml Single Cream
1 TSP Vanilla Extract

175g Self Raising Flour
Zest 1 Lemon
85g Butter, cubed
85g Light Brown Sugar
50g Ground Almonds

6 Eating Apples - I used Braeburn, peeled and chopped
25g Butter

Step 1: Preheat oven 180c/350f/Gas 4. Put all of the ingredients for the toffee sauce into saucepan over a medium heat and boil for 3 minutes, stirring until smooth.
Step 2: Make the crumble topping by placing the flour and lemon zest in bowl and rubbing in he butter. Stir in the rest of ingredients for the crumble and set aside.
Step 3: Melt the butter in a saucepan and add the chopped apples and cook for few minutes. Add half of the sauce
Step 4: Tip the apple mixture in a pie dish (1.5 litre) and sprinkle over the crumble topping. Bake for 40 minutes and serve with vanilla ice cream and the reserved toffee sauce.

Beth Sachs
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