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Copyright Beth Sachs 2018. Powered by Blogger.

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Banana and Date Loaf


Banana and Date Loaf
I haven't done any baking for ages and at 6am this morning suddenly got an urge to get the Kitchen Aid out. I'd bought some dates in the hope of trying a sticky toffee pudding - but it never happened. So rather than them languishing in the cupboard I decided to use them in this wonderful sticky moist loaf. I always have over ripe banana's in my fruit bowl!

BANANA DATE LOAF



Yield: 8 slices

Banana Date Loaf

An easy banana and date loaf cake
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:

130g stoned Dates, chopped
2 ripe Banana's, mashed
1 TBSP Golden Syrup
90g unsalted Butter
90g Soft Brown sugar
2 eggs
2 TBSP Milk
280g Plain Four
1 TSP Baking Powder
1/2 TSP Sea Salt
1/2 TSP Cinnamon

instructions

Step 1: Preheat the oven to 190°c. Add the dates, banana's and syrup to large bowl and mix
Step 2: Cream the butter and sugar together in another bowl then add the eggs and milk. Sift in the flour, baking powder, salt and cinnamon and mix thoroughly
Step 3: Mix creamed mixture into banana and dates and then spoon into a 2lb loaf tin (buttered) and bake for 60 minutes.
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Beth Sachs
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Cheesy Tuna Pasta Bake


Cheesy Tuna Pasta Bake

This Cheesy Tuna Pasta Bake is so easy and quick to pull together. There's no white sauce to make so all you have to do is mix the pesto, tuna, creme fraiche and grated cheese in a bowl and stir it through drained pasta before baking in an oven proof dish. The perfect mid week meal when you're in a rush.

Cheesy Tuna Pasta Bake

TOP TIPS FOR MAKING THE CHEESY TUNA PASTA BAKE

  • Up the veggies by adding some cherry tomatoes or sweetcorn.
  • Use Green pesto instead of red if you prefer.
  • Serve with a green salad or steamed veggies.


OTHER PASTA RECIPES YOU MIGHT LIKE

Cheesy Tuna Pasta Bake

CHEESY TUNA PASTA BAKE


Pasta, Tuna, Pasta Bake
Pasta
Yield: 4Pin it

Cheesy Tuna Pasta Bake

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
A cheesy tuna pasta bake recipe using red pesto and cheddar.

ingredients:


  • 400g Pasta
  • 200g Tin Tuna in Oil
  • 190g Jar Red Pesto
  • 200g Cheddar, grated
  • 75g Parmesan, grated
  • 2 TBSP Creme Fraiche
  • 2 TBSP Breadcrumbs

instructions:


  1. Preheat the oven to 180°c (160°fan).
  2. Bring a pan of water to the boil and cook the pasta according to instructions.
  3. While the pasta is cooking, mix together the tuna, pesto, cheeses ad creme fraiche.
  4. Drain the pasta and stir through the tuna mixture. Spoon into an oven proof dish, sprinkle with the breadcrumbs and bake for 15-20 minutes until golden and bubbling.


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Cheesy Tuna Pasta Bake

Beth Sachs
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Cider Chicken in a Creamy Mushroom Sauce


Cider Chicken in a Creamy Mushroom Sauce

This cider chicken in a creamy sauce was totally scrummy. I was a little sceptical about adding the anchovies as hubby doesn't like them - but he didn't even know they were in there! This is going on the make again pile.

CIDER CHICKEN IN A CREAMY MUSHROOM SAUCE



Yield: 4

Cider Chicken

Cider Chicken in a Creamy Sauce
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

2 tbsp olive oil
2 shallots
3 chicken breasts
2 anchovy fillets
200ml cider
150g button mushrooms
4 tbsp double cream
2 tbsp flatleaf parsley

instructions

Step 1: Heat 2 tbsp olive oil in a pan and gently fry 2 shallots, sliced, for 5 minutes or until soft. Add 3 chicken breasts, sliced, and brown all over.
Step 2: Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
Step 3: Meanwhile, melt a knob of butter in a pan and gently fry 150g button mushrooms, halved, until tender. 
Step 4: Stir 4 tbsp double cream, a squeeze of lemon juice and 2 tbsp chopped fresh flat leaf parsley into the pan with the chicken, then add the cooked mushrooms and season.





Beth Sachs
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Keralan Fish Curry



Keralan Fish Curry

This is a Nigella inspired curry and I'm slightly ashamed to admit I've never actually cooked a fish curry before. I can't believe what I've been missing. Even hubby was impressed by its slightly sour but at the same time mellow flavour. Lowen thought the fish was chicken - but she ate it all up so I'll let her believe it.

Oh, and other exciting news (some of you will laugh), Waitrose and Sainsburys are soon going to be less than 10 minutes from my door! At the moment Sainsburys is a 78 mile round trip and Waitrose 70 mile round trip.


KERALAN FISH CURRY


Yield: 4

Keralan Fish Curry

Keralan Fish Curry
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

1.25kg Firm white fish, cut into chunks
2tsp turmeric
1 TBSP Oil
2 Medium Onions, sliced
2 Long Red Chili's, sliced
4cm piece fresh Ginger, sliced
Pinch Cumin
400ml Coconut Milk
1 TBSP Tamarind Paste
1 TBSP Liquid Fish Stock
Handful frozen peas

instructions

Step 1: Tip the fish into a bowl and add some salt and turmeric and set aside.
Step 2: Fry the onions in oil for 5 minutes then add the chilli's, ginger and cumin and fry for 2 minutes
Step 3: Pour the coconut milk into a jug and add 1 TBSP of tamarind paste and fish stock. Using boiling water from a kettle bring the liquid mix up to the 1 litre mark and pour into pan.
Step 4: Add the fish and peas into the hot sauce and cook for 5 minutes until the fish is cooked through. Serve with rice




Beth Sachs
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Slow Cooker Chinese Chicken Curry


Slow Cooker Chinese Chicken Curry

This Slow Cooker Chinese Chicken Curry was utterly delicious. It's not too hot, so the kids could to enjoy it and I could leave it going in the slow cooker all afternoon, filling my house with a yummy smell. We were hungry by tea time that's for sure. I served it with some basmati rice and poppadoms.

Slow Cooker Chinese Chicken Curry

SLOW COOKER CHINESE CHICKEN CURRY



Yield: 4

Slow Cooker Chinese Chicken Curry

A Slow Cooker Chinese Chicken Curry recipe.
prep time: 10 minscook time: 6 hourtotal time: 6 hours and 10 mins

ingredients:

  • 2 Onions, chopped
  • 2 Garlic Cloves, chopped
  • 2 TBSP Curry Powder
  • 2 TSP Light Brown Sugar
  • 300ml Chicken Stock
  • 2 TBSP Soy Sauce
  • 5 Skinless Chicken Breasts, cut into chunks
  • 3 TBSP Cornflour
  • Chopped Spring Onion and Red Chilli to Garnish

instructions

  • Step 1: Heat some oil in a frying pan, add the onions and garlic and fry for 2 minutes. Stir in the curry powder and fry for a further 30 seconds. Add the sugar, stock and soy sauce and bring to the boil. Remove from the heat.
  • Step 2: Toss the chicken pieces in the cornflour and lay in the bottom of the slow cooker, pour over the curry sauce, and cook on low for 4-6 hours. 
  • Step 3: Season and serve with rice.



Beth Sachs
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