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Copyright Beth Sachs 2018. Powered by Blogger.

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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

| Serves: 12 Squares | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |


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.

| Author: Beth Sachs | Date: 28th November 2009 |


Beth Sachs
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Cheesy Fish Pie


Cheesy Fish Pie


A cheesy oozy fish pie with a sweet potato topping. 


CHEESY FISH PIE

| Serves: 6  | Prep Time: 30 Minutes | Cook Time: 35 Minutes | Total Time: 1 Hour 5 Minutes |


Ingredients:


  • 1kg Sweet Potatoes, peeled and chopped
  • 2 TBSP Creme Fraiche
  • 1 TBSP Dijon Mustard
  • for the sauce:
  • 500ml Full fat milk
  • 125g Butter
  • 75g Plain Flour
  • 2 Bay Leaves
  • Small bunch of dill, chopped
  • 600g White Fish, cut into chunks
  • 175g Smoked Haddock, cut into chunks
  • 150g Large raw prawns
  • 75g Cheddar

Instructions:


  • Step 1: Cook potatoes in salted water until tender (10 minutes), drain and mash with the creme fraiche, mustard, 50ml of milk and 55g butter, season.
  • Step 2: To make the sauce, melt the remaining butter, add flour to make a roux then gradually whisk in the milk until smooth. Add the bay leaves for a couple of minutes to infuse then discard. Finally add in the chopped dill.
  • Step 3: Preheat the oven to 200C/180Cfan. Place the fish and prawns in the pie dish, pour over the sauce, spoon over the mash and scatter on grated cheese. Bake for 30-35 minutes.

| Author: Beth Sachs | Date: 24th November 2009 |

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 

| Serves: 10 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |


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.

| Author: Beth Sachs | Date: 9th November 2009 |
































Beth Sachs
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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.

Ingredients: serves 2-3
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

Method:
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 sausages 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


Weighing 7lb 8oz
Beth Sachs
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