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Copyright Beth Sachs 2018. Powered by Blogger.

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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 edge.

LEMON AND LIME DRIZZLE LOAF


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

Method:
Step1: 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.

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. Of course, I wont be icing this one until the week before Christmas - if I have any time!!!

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

Method:
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 150c. 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

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 8 Hours on Low  |


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.


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

Beth Sachs
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