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Copyright Beth Sachs 2018. Powered by Blogger.

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Roast Chicken, Butternut Squash and Mozzarella Salad


Chicken and Squash Salad

We had a brief glimpse of Summer at the end of last week, but then it rained. My garden needed a bit of rain so I'm not complaining (too much), but I do hope we have a proper Summer this year, like the legendary Summer of 1976. I must add that I wasn't around myself, but my parents tell me it was hot. One thing is for sure - they wouldn't have been eating this in 1976!

If you want to know how it came together it basically goes like this.  Stuff a lemon up a chicken, roast it, add some red onions and sliced squash to the chicken 30 minutes before the end of cooking. Take out of the oven, find some mozzarella and rocket at the back of fridge, place everything delicately on a serving plate - et voila. It was one of those throw together meals that really worked, especially the roasting juices drizzled over the rocket at the end. Here is the recipe in full.

ROAST CHICKEN, BUTTERNUT AND MOZZARELLA SALAD

| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 1 Hour 30 Minutes  | 


Ingredients: 

  • 1 small Chicken
  • 1 Lemon, halved
  • 1 Butternut Squash, halved, seeds scooped out and sliced (skin can be left on)
  • 2 Red Onions, cut into large chunks
  • 2 Balls of Mozzarella, torn
  • Bag of Rocket, washed

Instructions:

  • Step 1: Preheat oven to 180c/160 fan
  • Step 2: Place lemon in cavity of chicken and season with salt and pepper. Put in a roasting pan and roast for required time (I had a 1.6kg chicken and I roasted it for 1 hour 30). 30 minutes before the end of cooking, place the sliced squash and red onion in with the chicken (or use a separate roasting pan if you wish).
  • Step 3: Once the chicken has rested for 20 minutes, slice it up, discarding skin.
  • Step 4: Plate up the rocket then place the chicken, squash slices, red onion and mozzarella on top. Drizzle with the roasting juices.

| Author: Beth Sachs | Date: 26th April 2010 |

Beth Sachs
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Grilled English Asparagus with a Parmesan Crust


Grilled English Asparagus

Asparagus season - yipee! This is my favourite way to serve it.

GRILLED ASPARAGUS

| Serves: 2  | Prep Time: 5 Minutes | Cook Time: 5 Minutes  | Total Time: 10 Minutes |


Ingredients:

  • Bunch of Asparagus tips
  • Handful of Breadcrumbs
  • Handful of grated Parmesan
  • Salt and Pepper

Instructions:

  • Step 1: Mix together the breadcrumbs and parmesan, salt and pepper in a bowl and set aside.
  • Step 2: Bring a pan of salted water to the boil, put the asparagus in an boil for 2-3 minutes. Drain then refresh in cold water.
  • Step 3: Switch grill on, arrange asparagus onto serving plate and top with the breadcrumbs. Grill for 3 minutes.

| Author: Beth Sachs | Date: 25th April 2010 |


Beth Sachs
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Banana and Chocolate Bread


Banana Bread

I put an SOS out on twitter the other day regarding some black bananas I had in the fruit bowl.  The Ginger Gourmand came to my rescue when she suggested I try her recipe for Banana and Walnut Bread. I tinkered as usual and on my daughters request used one of her milk chocolate Easter Eggs instead of the nuts.

The result is a wonderfully moist bread, which gets better after a few days in the tin!

BANANA AND CHOCOLATE BREAD

| Serves: makes 1 loaf cake | Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes |


Ingredients:

  • 3 Ripe Bananas
  • 4 TBSP Olive Oil
  • 4 TBSP Sour Cream
  • 2 Eggs, beaten
  • 1 TSP Vanilla Extract
  • 225g Self Raising Flour
  • 1 TSP Bicarb of Soda
  • 75g Light Muscavado Sugar
  • 75g Milk Chocolate, chopped into small pieces

Instructions:

Step 1: Preheat oven to 180c. Mix together the flour, bicarb and sugar in a large bowl.
Step 2: Mash the bananas with a fork in another bowl.
Step 3: Stir the Olive Oil, Sour Cream, Eggs, Vanilla Extract and Bananas into the dry ingredients.
Step 4: Pour into a 2lb loaf tin which has been greased and lined.
Step 5: Bake for 50 minutes - 1 hour, leave to cool before turning out onto wire rack.

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

Beth Sachs
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Fruity Rice Salad


Fruity Rice Salad
A yummy curried fruity rice salad recipe that's perfect for picnics and BBQ's. Everyone always comes back for more!
Fruity Rice Salad

TOP TIPS FOR MAKING THE RICE SALAD

  • Cook the rice the night before you want it and store in the fridge.
  • Vary the salad veggies and fruit. You could try cherry tomatoes, cucumber, spring onion, sultana's and pineapple.
  • The rice salad will keep in the fridge for a couple of days.


OTHER SALAD RECIPES YOU MIGHT LIKE

Fruity Rice Salad

FRUITY RICE SALAD


Yield: 6Pin it

Fruity Rice Salad

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
A fruity summery rice salad made with basmati rice.

ingredients:


  • 600g Cooked Basmati Rice
  • 1 Red Onion, sliced thinly
  • 1 Apple, cored and chopped
  • Handful of Dried Cranberries
  • 1 Yellow Pepper, deseeded and chopped
  • Handful of Cashew Nuts
  • 2 TBSP chopped Parsley
  • For the dressing:
  • 3 TBSP Mango Chutney
  • 2 TBSP Soy Sauce
  • 1/2 TSP Brown Sugar
  • 1 TBSP Olive Oil
  • 2 TSP Curry Powder
  • Juice of 1 Lemon

instructions:


  1. Place all of the ingredients for the salad in a large bowl.
  2. Whisk the dressing ingredients together then pour over the salad and mix well.



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Fruity Rice Salad

Beth Sachs
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Chilli, Garlic and Prawn Spaghetti with Lemon Sauce


Prawn Spaghetti
This summery pasta dish is just perfect for the glorious weather we're having right now - I just hope it lasts! We're certainly due a nice summer after 3 years of rain.

CHILLI, GARLIC AND PRAWN SPAGHETTI


| Serves:  4 | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |


Ingredients: 

  • 100g Butter
  • 4 garlic cloves, chopped
  • 1 red chilli, sliced
  • Handful of flat leaf parsley, chopped
  • 200g Cooked King Prawns
  • 300g Spaghetti
  • Juice of half a lemon

Instructions:

  • Step 1: Boil the pasta in salted water according to instructions.
  • Step 2: Melt the butter in a frying pan then add the garlic, chilli and cook for a few minutes. Toss in the prawns and season.
  • Step 3: Drain the pasta and quickly toss through the sauce, along with the lemon juice and parsley.

| Author: Beth Sachs | Date: 13th April 2010 |

Beth Sachs
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Mini Egg Tiffin


Mini Egg Tiffin
This fantastic no bake Easter cake comes courtesy of Jules over at The Butcher Baker Blog. Hubby has an unhealthy addiction to mini eggs so he was in heaven with this and the fact it can be made in 10 minutes is an added bonus (the downside is you have to wait for it to set!).
Mini Egg Tiffin


MINI EGG TIFFIN

| Serves: makes 8 slices | Prep Time: 10 Minutes | Cook Time: 5 Minutes | Total Time: 15 Minutes |


Ingredients: 

  • 85g butter
  • 2 tbsp golden syrup
  • 2 tbsp cocoa
  • 170g digestives, crushed
  • 170g mini eggs, lightly crushed
  • 30g mini eggs, left whole

Instructions:

  • Step 1: Gently melt butter and golden syrup in large pan. Stir in cocoa, digestives and crushed mini eggs.
  • Step 2: Line a 1lb loaf tin with cling film. Press mixture into tin then press the whole mini eggs into the top. Refrigerate until set.

| Author: Beth Sachs | Date: 3rd April 2010 |


Beth Sachs
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