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Copyright Beth Sachs 2018. Powered by Blogger.

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Cheesy Butternut Squash Gratin

Cheesy Butternut Squash Gratin

This cheesy squash gratin is the perfect partner to Roast Chicken, or it could be served as a stand alone Vegetarian meal with a side salad. Either way, you can't beat the cheesy creamy sauce that oozes and bubbles all over the slices of squash.

Cheesy Butternut Squash Gratin


Yield: 6 as part of a roastPin it

Cheesy Butternut Squash Gratin

A cheesy butternut squash gratin.
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins


  • 2 Butternut Squash, peeled, deseeded and cut into 5mm slices
  • 2 Cloves of Garlic, crushed
  • 250ml Double Cream
  • 100g Parmesan, grated
  • Seasoning


  • Step 1: Preheat the oven to 180°c/160°fan/Gas 4.
  • Step 2: In an ovenproof dish (about 1.5l) layer up the slices of squash and season.
  • Step 3: In a saucepan bring the cream and the crushed garlic to the boil then pour over the squash. Sprinkle over the Parmesan.
  • Step 4: Bake for 1 hour (cover with foil if it starts to brown too much on top).


Beth Sachs
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Pine Nut Bread with Greek Yogurt

This is an ultra quick no yeast bread that can be rustled up in under an hour - that's preparation, mixing and baking. It includes a slightly unusual ingredient - Greek Yogurt, but it's the yogurt that gives the bread a wonderful flavour and keeps it moist for a couple of days. I decided to put some toasted pine nuts in this one, although other nuts would work equally well, as would fresh chopped herbs, sun dried tomatoes, olives and dried fruit. The combinations are endless. Just use the quantities as a base recipe and go and experiment.


Baking, Bread
Yield: 8 slicesPin it

Pine Nut Bread

A no yeast pine nut bread with greek yogurt
prep time: 10 minscook time: 30 minstotal time: 40 mins


  • 250g Plain Flour
  • 250g Wholemeal Flour
  • 1 TSP Salt
  • 2 TSP Bicarbonate of Soda
  • Handful of toasted Pine Nuts
  • 300ml Greek Yogurt
  • 125ml Semi Skimmed Milk


  • Step 1: Preheat the oven to 230°C/210°C Fan.
  • Step 2: In a large bowl combine all of the ingredients, mix thoroughly, knead for a few minutes on a floured surface and form into a flattish round ball.
  • Step 3: Oil a baking sheet and place the bread on it, making a few slashes in the top.
  • Step 4: Bake for 25 - 30 mins. It should sound hollow when the base is tapped.

Beth Sachs
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The Best Chocolate Cookie Recipe

Gooey Chocolate Cookie

I used a Hugh Fearnley-Whittingstall recipe as the base for these gorgeous cookies. I fiddled and changed a few of the ingredients but the end result was melt in the mouth cookies - just how we like them. You could add some dried cranberries or sour cherries to the mix if you wanted, for a fruity hit.


Baking, Cookies
Yield: 15 cookiesPin it

The Best Chocolate Cookie Recipe

A chewy choc chip cookie recipe
prep time: 10 minscook time: 10 minstotal time: 20 mins


  • 125g Butter, melted
  • 100g Granulated Sugar
  • 75g Light Muscavado Sugar
  • 1 Egg
  • 1TSP Vanilla Extract
  • 150g Plain Flour
  • 1/2 TSP Baking Powder
  • Pinch of Salt
  • 100g Dark Chocolate, chopped


  • Step 1: Preheat the oven to 190°C/170°C Fan. Line two baking trays with baking paper.
  • Step 2: Measure the sugars into a large mixing bowl, beat in the egg then stir in the melted butter and vanilla extract.
  • Step 3: Sieve in the flour and baking powder and add a pinch of salt and mix thoroughly. Stir through the chocolate at the end.
  • Step 4: Place dessert spoon dollops onto the baking sheets - spaced well apart. Cook for 8-10 minutes. Leave to set for a couple of minutes before transferring to wire racks to cool - best eaten warm.

Beth Sachs
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Cottage Macaroni Pie

Cottage Macaroni Pie

This cottage macaroni pie was a yummy success with the kids  - a cross between a cottage pie and macaroni cheese. Will definitely be making this again.


Yield: 6Pin it

Cottage Macaroni Pie

A cross between a cottage pie and macaroni cheese.
prep time: 15 minscook time: 40 minstotal time: 55 mins


  • 2 TBSP Garlic Oil
  • 1 Onion
  • 1 Leek
  • 1 Celery stalk
  • 1 Carrot, peeled
  • 1 TBSP fresh Thyme leaves
  • 750g Minced Beef
  • 1 Tin chopped Tomatoes
  • 200ml Beef Stock
  • 2 TBSP Ketchup
  • Splash of Worcestershire Sauce
  • Salt and Pepper
  • For the topping;
  • 200g Strong Cheddar, grated
  • 200ml Creme Fraiche (I used Roddas)
  • 200g Macaroni
  • 1/2 tsp Mustard
  • Salt and Pepper


  • Step 1: Process the onion, leek, celery, carrot and garlic in the processor (or chop finely)
  • Step 2: Heat the garlic oil in a large pan and fry the blitzed veg and thyme for 5 minutes until soft.
  • Step 3: Turn the heat up and add the minced beef, fry until brown then add the tomatoes, stock, ketchup and Worcestershire sauce, plus seasoning. Simmer on a low heat for about an hour.
  • Step 4: Meanwhile put a pan of salted water onto boil. When at boiling point add the macaroni. Place a large glass bowl over the pan add add the creme fraiche, cheese and mustard. By the time the macaroni is cooked you should have a silky smooth cheese sauce.
  • Step 5: Preheat oven to 180°c and spoon the meat mixture into an ovenproof dish. Pour over the cheesy macaroni and bake in the oven for 30-40 minutes until brown and bubbling. Serve with garden peas.

Beth Sachs
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