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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Creamy Mustard Pork and Mushrooms

I know, I'm hitting the creamy sauces hard at the moment, but January, in my mind is not the time to be eating salads! Not when the weather outside is freezing.

As you will see below I served this super easy dish with noodles and wilted spinach - so at least that bit was healthy.  I suppose you could use half fat creme fraiche if you really wanted to.

400g Pork Tenderloin, sliced
150g Chestnut Mushrooms, sliced
100ml Chicken Stock
1/2 TBSP Wholegrain mustard
3 TBSP Creme Fraiche
Juice half lemon
Handful chopped parsley

Step 1: Heat some oil in a frying pan and brown pork pices and mushrooms, then remove and set aside
Step 2: Pour stock and mustard into pan and bring to simmer then add creme fraiche. Add pork mixture back into pan and cook in sauce for 4 minutes.
Step 3: Squeeze in lemon juice and throw in parsley.

Beth Sachs
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Creamy Smoked Salmon Linguine

Creamy Smoked Salmon and Spinach pasta
A super quick and easy creamy smoked salmon pasta dish with the added goodness of baby spinach. The horseradish in this is a must, it gives it a wonderful flavour and subtle heat. You can have this on the table in 10 minutes and it's a popular week night staple in this house.

Creamy Smoked Salmon and Spinach pasta


| Serves: 2  | Prep Time: 2 Minutes | Cook Time: 10 Minutes | Total Time: 12 Minutes |


  • 180g Linguine
  • 1 Small onion, chopped
  • 130ml Creme Fraiche
  • 1 TBSP Horseradish
  • Zest of 1 Lemon
  • 140g Smoked Salmon
  • 100g Baby Spinach


  • Step 1: Cook the linguine according to packet instructions.
  • Step 2: Whilst the pasta is cooking fry the onion gently in some olive oil for 5 minutes until soft
  • Step 3: Add the creme fraiche, horseradish and lemon zest and simmer for 3 minutes.
  • Step 4: Mix in the smoked salmon and spinach and then stir through the drained pasta.

| Author: Beth Sachs | Date: 25th January 2009 |

Beth Sachs
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Raspberry and Walnut Oaties

This was a bit of an experiment, loosely based on a recipe for Cranberry and Walnut Oat Slices I'd seen in Jo Pratt's 'In the Mood for Food' and I'm pleased to say they were a great success.

I think I've now found the perfect mid morning pick me up.

200g Porridge Oats
200g Plain Flour
250g Unsalted butter, softened
175g Soft Brown Sugar
Zest 1 Lemon
100g Walnut Pieces
340g Jar of Raspberry Jam

Step 1: Preheat oven to 200c and butter a 20cm square cake tin and line with baking paper
Step 2: Rub the oats, flour and butter together until you have course crumbs. Mix in the sugar, lemon zest and walnut pieces, then press half into tin.
Step 3: Spread jam over the top then scatter remaining oat mixture over.
Step 4: Bake for 35 minutes and leave to cool in tin before cutting into squares
Beth Sachs
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Christening my KitchenAid ...with my Birthday Cake

It was about time I christened my new KitchenAid that hubby surprised me with at Christmas. So, as it was my birthday, I decided to make myself one of my favourite cakes - a classic Victoria Sponge.

I know it's not traditional to have buttercream in it, but I'm no traditionalist on this one. I absolutely have to have buttercream. I used a tangy Raspberry Jam which tasted great with the buttercream.

200g Caster Sugar
200g Butter, softened
4 eggs
200g Self Raising Flour
1 Tsp Baking Powder
2 TBSP Milk

100g Butter, softened
140 Icing Sugar
Drop Vanilla Extract

Step 1 : Preheat oven to 190c and grease and line 2 20cm sandwich tins
Step 2: Throw all of the ingredients in the KitchenAid and beat for a few minutes
Step 3: Pour into tins and bake for 20 minutes
Step 4: To make the buttercream mix together icing sugar and butter until smooth
Step 5: When cool spread one of the cakes with buttercream and spoon over jam of choice - about 350g
Step 6: Place second cake on top - enjoy
You can dredge in caster sugar but I find that a bit too much!!
Beth Sachs
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Fish Pie ~ with a difference!

Fish Pie with Sweet Potato
The difference being sweet potato!

Whilst flicking through my newest cookery book, Jo Pratts 'In the Mood for Food', I came across this fish pie - with a grated sweet potato and cheese topping. This was a revelation, it was gorgeous, creamy, smokey and rich (cash wise too as it contains Cod, Tiger Prawns and Smoked Salmon), perfect food for a very cold day.

50g Butter
Bunch Spring Onions, sliced
50g Flour
400 ml Milk
500g Cod, chopped into bite size pieces
200g Cooked Tiger Prawns
150g Smoked Salmon, sliced
Handful of chopped Parsley
1 Lemon zested
700g Sweet Potatoes, peeled and grated
40g Butter
50g Cheddar Cheese, grated

Method: preheat oven to 200c
Step 1: To make the sauce, melt the butter in a pan and fry the spring onions for a few minutes until soft. Add the flour and fry for 1 minute.
Step 2: Gradually add the milk and allow sauce to thicken, add all the fish, parsley and lemon and cook for 3-4 minutes, until cod starts flaking.
Step 3: Pour into ovenproof pie dish and allow to cool
Step 4:To make topping, fry the grated sweet potato in the butter and let it soften for 5 minutes, spoon on top of fish and sprinkle over cheddar
Step 5: Bake for 30-40 minutes until golden and bubbling
Beth Sachs
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Smoked Mackerel Pate

Smoked Mackerel Pate
For someone who wasn't even going to buy Jamie's latest book 'Ministry of Food', I'm cooking from it an awful lot.

Its punchy, smokey and delicious and well worth the few minutes it takes to prepare. Next time I may try using smoked trout.


Ingredients (serves 4):
400g Smoked Mackerel Fillets
200g Cream Cheese
Zest of 2 Lemons
4 Spring Onions, finely chopped
2 TBSP Creamed Horseradish

Cress and toasted bread to serve

Step 1: Whizz all ingredients in a food processor (probably best to do in 2 batches - I nearly burnt the motor out doing this!) or alternatively just chop up the mackerel and spring onions and stir into the other ingredients for a coarser pate.
Beth Sachs
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Banana, Honey and Nut Bread

Banana, Honey and Nut Bread
I sometimes purposely wait for my banana's to go black, just so I can make banana bread! This loaf is great toasted and spread with butter.


100g Butter, softened
175g Honey
2 Eggs, beaten
2 Ripe Bananas, mashed
1/2 tsp Cinnamon
225g Self Raising Flour
75g Pecan Nuts

Step 1: Preheat oven to 180c and grease and line a 1kg loaf tin.
Step 2: Place all of the ingredients apart from the nuts in a bowl and beat until combined, then add the nuts.
Step 3: Pour into the loaf tin and bake for 40 minutes, allow to cool and then slice.
Beth Sachs
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Smoked Bacon and Creamy Pea Pasta

A real winner with the kids! The recipe was adapted from one by Jamie Oliver in 'Ministry of Food' - a bargain buy in the sales.

Another unintended purchase on my recent shopping trip was Jo Pratts 'In the Mood for Food' -has anyone else got this one? Having had a quick flick through there seem to be some lovely recipes in it and I'm going to try out a few of the lunch ideas this week.

400g Pasta of your choice
6 rashers smoked bacon, chopped
1 Garlic, chopped
Handful of Frozen Peas
Mint, chopped
150g Parmesan
2 TBSP Creme Fraiche

Step 1: Cook pasta according to instructions
Step 2: Meanwhile heat olive oil in a frying pan and fry the bacon and garlic until bacon is golden, throw in the frozen peas and cook for 2 minutes
Step 3: Stir in the Creme Fraiche and Mint then toss in the drained pasta with a little of the cooking water to loosen.
Step 4: Before serving add Parmesan and juice of one lemon and season

Beth Sachs
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