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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

By Beth Sachs, 19th May 2010

  • 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 180c/160fan/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).
Yield: serves 6-8 as part of a roast
Prep Time: 10 minutes
Cook Time: 1 hour
Beth Sachs
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Lemon Carbonara

Lemon Carbonara

I LOVE pasta, especially with meaty/cheesy sauces, but during the summer months I crave lighter fresher dishes - and so does my waistline! This recipe fits the bill perfectly, combining fresh and zingy lemon, salty Parmesan and fresh herbs. I've given the quantities for 2 small servings although you could double the quantities for a more substantial meal. A great summery light lunch.


| Serves: 2  | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes |


  • 150g Spaghetti
  • 1 Egg
  • 2 TBSP Creme Fraiche
  • Zest of 1 Lemon
  • Handful of grated Parmesan
  • Small handful of chopped Parsley
  • Salt and Pepper


  • Step 1: Bring a pan of salted water to the boil and add the spaghetti - cook according to packet instructions.
  • Step 2: Meanwhile in a bowl mix together the egg, lemon zest, creme fraiche and Parmesan and season.
  • Step 3: When the spaghetti is cooked, drain and return to pan then quickly toss through the lemon sauce. Sprinkle over the parsley and serve with extra Parmesan.

| Author: Beth Sachs | Date: 14th May 2010 |

Beth Sachs
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Grilled Halloumi with Garlic Oil and Chilli

Grilled Halloumi

Here is a quick and easy snack to serve with my no yeast Pine Nut Bread.


| Serves: 4  | Prep Time: 5 Minutes | Cook Time: 5 Minutes  | Total Time: 10 Minutes |


  • 250g block of Halloumi, sliced into 1/2cm slices
  • 1 Red Chilli, chopped
  • about 2 TBSP Garlic Oil
  • Small handful of fresh herbs, chopped (I used Tarragon and Parsley)


  • Step 1: Heat a non stick griddle pan and cook the Halloumi for 2 minutes on each side until lightly browned.
  • Step 2: Put the Halloumi on a serving plate and drizzle over the garlic oil and sprinkle over chopped herbs and chilli. Season with salt and pepper.

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

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.


| Serves: 1 Loaf | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Total Time: 45 Minutes |


  • 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 oven to 230C/210C 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.

| Author: Beth Sachs | Date: 11th May 2010 |

Beth Sachs
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The Best Chocolate Cookie Recipe

Gooey Chocolate Cookie

I used a Hugh F-W 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, just a handful.


| Serves: MAKES 15 COOKIES  | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes |


  • 100g Dark Chocolate, chopped
  • 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


  • Step 1: Preheat oven to 190C/170C Fan. Line two baking trays.
  • 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.

| Author: Beth Sachs | Date: 7th May 2010 |

Beth Sachs
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Election Day Rice Salad

Rice Salad

We go to polls tomorrow here in the UK, and I have the 'pleasure' of poll clerking at a local station. The upside of this is the fairly generous pay but the downside (and it's a big one) is you're stuck to your seat for 15 hours, unable to leave the polling station, even for food.

A hearty lunchbox is needed and this Election Day Rice Salad as I have aptly named it, I hope is going to keep me going through what I think is going to be a very busy day!


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 10 Minutes for rice | Total Time: 20 Minutes |


  • 250g Long Grain Rice - cooked and cooled
  • 6 Cherry tomatoes, halved or quartered
  • 1 small Red onion, chopped
  • 6 Dried Apricots, chopped
  • 1 Yellow Pepper, chopped
  • 100g Cornish Blue Cheese, cubed
  • Handful of Dried Blueberries
  • Chopped Parsley to serve
  • Dressing:
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • juice of 1 lemon
  • 1 tsp mustard
  • 1 tsp honey
  • 1 clove garlic, chopped
  • Salt and Pepper


  • Step 1: whisk together the dressing ingredients and set aside.
  • Step 2: Combine all of the rice salad ingredients in a large bowl, mix then pour on dressing and sprinkle over parsley.

 | Author: Beth Sachs | Date: 5th May 2010 |

Beth Sachs
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Cottage Macaroni Pie

Cottage Macaroni Pie

This was a yummy success  - a cross between a cottage pie and macaroni cheese.


| Serves: 6  | Prep Time: 20 Minutes | Cook Time: 50 Minutes | Total Time: 1 Hour 10 Minutes |


  • 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 180c 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.

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

Beth Sachs
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