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Beef and Feta Pasta Bake


Beef and Feta Pasta Bake

I had some leftover slow cooker bolognese and decided to make a greek inspired pasta bake with some feta and additional spices added to the meat. This would easily serve 6 -  with some green vegetables.

BEEF AND FETA PASTA BAKE


Pasta
Yield: 6Pin it

Beef and Feta Pasta Bake

A minced beef and feta pasta bake recipe
prep time: 20 minscook time: 30 minstotal time: 50 mins

ingredients:

  • 3 Cups of leftover meat sauce (or just make from fresh)
  • 1/4 TSP Cinnamon
  • 1/4 TSP Ground Cloves
  • Pinch of Chili Powder
  • 500g Pasta (I had Fusilli)
  • 50g Butter
  • 50g Flour
  • 600ml Milk
  • 200g Feta, cubed
  • 150g Cheddar, grated

instructions

  • Step 1: Preheat oven to 180°c.
  • Step 2: Put the meat sauce into a bowl and mix in the cinnamon. ground cloves and chili.
  • Step 3: Make the cheese sauce by melting the butter, then adding the flour to make a roux, stir for 2 minutes. Gradually add in the milk and bring to a simmer for 5 minutes or until sauce has thickened. Take off the heat, stir in the cheese and some salt and pepper and leave to one side.
  • Step 4: Cook the pasta according to instructions and mix half the pasta in with the meat sauce and half in with the feta cheese sauce.
  • Step 5: In a large (30cm x 30cm approx) ovenproof dish layer the meat and pasta sauce on the botton then spoon over cheese and pasta sauce.
  • Step 6: Bake in the oven for 30 minutes until bubbling.
  • Step 7: Serve with green vegetables.



Beth Sachs
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Slow Cooker Bolognese


Slow Cooker Bolognese

With young kids and a hubby who works all hours of the day, my slow cooker is my lifesaver. I can chuck in the ingredients, forget about it all day, and have a lovely home cooked meal for my family by dinner time.

The most time-consuming part of the recipe is browning the mince - which takes all of 5 minutes. You can't beat that for ease.

Related - Slow Cooker Chilli Con Carne



SLOW COOKER BOLOGNESE


Slow Cooker
Yield: 4Pin it

Slow Cooker Bolognese

A bolognese sauce made in the slow cooker
prep time: 10 minscook time: 5 hourtotal time: 5 hours and 10 mins

ingredients:

  • 1 Large Onion, chopped
  • 3 Garlic Cloves, chopped
  • 2 Carrots, peeled and grated
  • 1kg Minced Beef
  • 1 Tin of Chopped Tomatoes
  • 2 TBSP Tomato Puree
  • 3 TSP Dried Oregano
  • 100ml Milk
  • 200ml Wine (red or white)
  • 350ml Beef Stock, hot
  • Salt, Pepper and a pinch of sugar to season
  • Basil and Parmesan to serve

instructions

  • Step 1: Brown the mince in batches and place in the slow cooker.
  • Step 2: Place all the other ingredients in the slow cooker and cook on high for 5 hours or low for 8 hours.
  • Step 3: Stir through some torn basil and scatter over grated Parmesan before serving.


Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes), then pin my recipes to try.
Beth Sachs
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Chicken, Sausage and Leek Pasta Bake


Chicken, Sausage and Leek Pasta Bake

A yummy Dinner that materialised out of leftovers in the fridge, and this one is to be repeated!

CHICKEN, SAUSAGE AND LEEK PASTA BAKE

| Serves: 4  | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes |


Ingredients


  • 3 Leeks, trimmed and sliced finely
  • 3 Sausages, skinned and cut into chunks
  • 200g Cooked Chicken cut into chunks
  • 4 Sun Dried Tomatoes, chopped
  • 1 TSP Dijon Mustard
  • 1 TSP Wholegrain Mustard
  • 300ml Creme Fraiche
  • 50g Parmesan, grated
  • 250g Pasta of choice -I used Fusilli
  • Handful of Cheddar, grated
  • Parsley to garnish

Instructions:


  • Step 1: Fry the onions in a little butter until soft, add chunks of sausage, salt and pepper and continue to cook for 5 minutes until brown.
  • Step 2: Add in cooked chicken, sun dried tomatoes, mustards, creme fraiche and parmesan.
  • Step 3: Cook pasta according to the packet, drain and toss into the sauce.
  • Step 4: Tip into a ovenproof dish and sprinkle on grated cheddar.
  • Step 5: Grill under preheated grill for a few minutes until golden and garnish with the parsley.

| Author: Beth Sachs | Date: 22nd January 2010 |


Beth Sachs
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Cranberry, Dark Chocolate and Almond Biscuits


Cranberry, Dark Chocolate and Almond Biscuits
A little while ago I was sent some wonderful dried cranberries from Natoora and decided to incorporate them into these deliciously moreish biscuits. I love the flavour combination of dark chocolate and sweet cranberries, and together with the ground almonds which give the biscuits a really delicate texture, they are a match made in heaven.


Cranberry, Dark Chocolate and Almond Biscuits 


Baking, Biscuits
Yield: 24Pin it

Cranberry, Dark Chocolate and Almond Biscuits

prep time: 10 minscook time: 12 minstotal time: 22 mins
Cranberry, Dark Chocolate and Almond Biscuits

ingredients:

  • 75g Butter, softened
  • 50g Light Muscavado Sugar
  • 50g Golden Caster Sugar
  • 1 Egg
  • A few drops of Almond Extract
  • 100g Plain Flour
  • 60g Ground Almonds
  • 1/2 tsp Baking Powder
  • 100g Dark Chocolate Chips
  • 50g Dried Cranberries

instructions:

  • Step 1: Preheat the oven to 190°c (170°c Fan/375f/Gas 5) and line two baking trays with baking paper.
  • Step 2: In a standing mixer (or by hand) cream together the butter and sugar until smooth and well mixed. Beat in the egg and almond extract.
  • Step 3: Sift together the flour and baking powder and stir in the ground almonds then add this to the butter mixture and mix until combined.
  • Step 4: Roll large teaspoons of the mixture into balls and arrange on baking trays spaced apart. Bake for 12 minutes or until golden. Leave to cool on trays before transferring to a wire rack.


Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes), then pin my recipes to try.
Beth Sachs
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Chicken, Ham and Leek Pie


Chicken, Ham and Leek Pie

What could be more comforting on a snowy day? I utilised leftover roast chicken and gammon in this chicken, ham and leek pie.

I gently cooked the leeks for 40 minutes and they turned lovely and sweet, a perfect compliment to the chicken and ham. You'll also see I used ready made puff pastry for this pie - sometimes life is too short....especially when there are snowmen to build.


CHICKEN, HAM AND LEEK PIE


Pie, Chicken
Yield: 6Pin it

Chicken, Ham and Leek Pie

A frugal chicken, ham and leek pie using shop bought pastry.
prep time: 15 minscook time: 1 hour and 20 minstotal time: 1 hours and 35 mins

ingredients:

  • Splash of Olive and Oil and a little Butter
  • 1kg Leeks, washed and sliced
  • 2 Rashers of Bacon, chopped
  • 1/2 Bunch Thyme
  • 400g cooked Chicken
  • 250g Ham, cubed
  • 2 TBSP Plain Flour
  • 2 Pints of Chicken Stock
  • 3 tbsp Creme Fraiche
  • 250 Puff Pastry
  • 1 Egg

instructions

  • Step 1: Preheat the oven to 190°c. Fry the bacon and thyme with the butter and olive oil in a casserole dish for 3 minutes and season.
  • Step 2: Add the sliced leeks, cover with a lid and cook gently for 40 minutes.
  • Step 3: Add cooked chicken, ham, flour, stock and creme fraiche and bring to the boil. Take off the heat.
  • Step 4: Pour mixture through a sieve and reserve the liquid for the gravy
  • Step 5: Get a 30cm x 20cm ovenproof dish and tip the chicken and ham mixture into it.
  • Step 6: Roll out the pastry to required size and to approx 1cm thick and lay over the pie dish - tuck the pastry into the sides. Score the pastry with a knife. Egg wash the pastry and cook in a preheated oven for 40 minutes.
  • Step 7: Serve with the reserved gravy and vegetables of your choice.


Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes), then pin my recipes to try.
Beth Sachs
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Chicken, Ham and Spinach Lasagne


Chicken, Ham and Spinach Lasagne

This chicken, ham and spinach lasagne utilised the leftover meat I had in my fridge, both from my Sunday Roast and also the large gammon I cooked on New Years Day. Perfect with salad and garlic bread.


CHICKEN, HAM AND SPINACH LASAGNE


Pasta, Lasagne
Pasta
Yield: 6Pin it

Chicken, Ham and Spinach Lasagne

A chicken, ham and spinach lasagne recipe using leftover cooked meats.
prep time: 25 minscook time: 55 minstotal time: 80 mins

ingredients:

  • 75g Butter
  • 1 Onion, chopped
  • 1 Garlic Clove, sliced
  • 50g Plain Flour
  • 600ml Milk
  • 300ml Chicken Stock
  • 1/4 tsp Fresh Nutmeg
  • Handful of grated Parmesan Cheese
  • Handful of washed baby Spinach leaves
  • 400g Cooked Chicken
  • 200g Cooked Ham
  • Fresh Lasagne Sheets
  • 150g Grated Cheddar

instructions

  • Step 1: Preheat the oven to 180c (350f). Melt 25g of the Butter in a pan and gently fry the Onion and Garlic for 3 minutes. Use a slotted spoon to remove from the pan and set to the side.
  • Step 2: Melt the remaining butter and then add the flour to make a smooth paste. Gradually add the milk and whisk until you have a smooth sauce.
  • Step 3: Take off the heat and add the baby spinach, parmesan and nutmeg.
  • Step 4: Put half of the chicken and ham in a 20cm x 30cm ovenproof dish and spoon over a third of the sauce. Arrange lasagne sheets over and then put remaining chicken and ham over the top. Spoon over another third of the sauce then cover with lasagne sheets. Finally spoon over final third of the sauce and top with grated cheddar.
  • Step 5: Bake for 55 minutes in oven.


Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes), then pin my recipes to try.
Beth Sachs
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