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Bite Size Flapjacks using Sweet Freedom Syrup




I was recently sent some Sweet Freedom Syrup to experiment with. Sweet Freedom is a completely natural product made 100% from fruit (apples, carob and grapes) and has fewer calories than sugar- so you could argue it is super healthy. Unfortunately as I teamed it with copious amounts of butter, I'm afraid all the good work is probably cancelled out. Nevertheless the flapjacks tasted amazing and not even hubby could detect any difference in flavour. A useful product for diabetics and those wanting to cut calories and refined sugars from their diets.



FLAPJACKS


Baking
Yield: 16 barsPin it

Flapjacks

Flapjack recipe
prep time: 10 minscook time: 35 minstotal time: 45 mins

ingredients:

  • 110g Light Muscavado Sugar
  • 175g Butter
  • 1 heaped DSP Sweet Freedom Natural Syrup
  • 180g Rolled Oats
  • 1/2 TSP Vanilla Extract

instructions

  • Step 1: Preheat oven to 150°c/Gas 2 and butter a 20cm square cake tin.
  • Step 2: Melt the butter, sugar and syrup in a pan then fold in the oats and vanilla extract.
  • Step 3: Pour into prepared tin and bake for 35 minutes. Leave to cool in tin then cut into 16 bite size pieces.


Beth Sachs
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Win a Heal Farm Valentines Meal Box


Win a Heal Farm Valentines Meal Box
Heal Farm owner Anne Petch is kindly giving Jam and Clotted Cream readers the chance to win a fantastic Heal Farm Valentines Meal Box in a Valentines inspired competition.

The box is delivered ready to cook and includes two tender Ruby Red Westcountry sirloin steaks, a handmade Mocha Heaven dessert  (chocolate, coffee, cream, Tia Maria in a light soft sponge) and a bottle of Ventoux Fleury Red Wine.

For you chance to win all you have to do is;
1. Tell me what sauce you would serve with the steak.
2. Answers can be left in the comments section of this post, on the Jam and Clotted Cream Facebook Page and Twitter (start tweet @jamandcream steak).
3. Share the competition on Facebook or RT on Twitter for an extra entry.
4. Open to UK residents only.
5. Competition closes Friday 4th February 2011 5pm.

Beth Sachs
97 Comments
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Apple, Raisin and Cinnamon Muffins


Apple, Raisin and Cinnamon Muffins

Apparently today is Blue Monday - the most depressing day of the year. It also happens to be the day before my birthday and as this year I am nudging ever closer to the big 30, I do happen to be feeling a little 'blue'. I needed some baking therapy and these apple muffins were whipped up to alleviate my mood. They are not overly sweet, which was intentional as I wanted to be able to toast them to serve with some sharp cheddar (as well as eating as they are) for tomorrows 'birthday' lunch, if there are any left!

APPLE, RAISIN AND CINNAMON MUFFINS


Baking
Yield: 12Pin it

Apple and Cinnamon Muffins

An apple raisin and cinnamon muffin recipe. Perfect for lunchboxes
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

  • 2 Eggs, beaten
  • 100g Golden Caster Sugar
  • 210ml Milk
  • 100g Butter, melted
  • 300g Plain Flour
  • 2 TSP Baking Powder
  • 1/2 TSP Salt
  • 1/2 TSP Cinnamon
  • Handful of raisins
  • 3 Eating Apples, peeled, cored and chopped
  • Demerera Sugar for Sprinkling on top

instructions

  • Step 1: Preheat the oven to 190°c/170°fan/Gas 5 and line a 12 hole tin with muffin cases.
  • Step 2: Mix together the eggs, sugar, melted butter and milk in a large bowl then sift in the flour, baking powder, salt and cinnamon.
  • Step 3: Finally, add the chopped apple and raisins and mix lightly. Spoon into prepared cases and sprinkle with demerera sugar and bake for 20-25 minutes.


Beth Sachs
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Squash and Sweet Potato Soup


Squash and Sweet Potato Soup
This recipe really was created on a whim, inspired by a late visit to Waitrose on New Years Eve. On offer was 3 x 350g bags of pre-prepared Butternut Squash and Sweet Potato cubes priced down to 10p each. Not surprisingly I snapped them up. Unfortunately I missed out on the gammon priced down to £2 (it has been £9).

I remembered Nigella's Sweet Potato and Squash soup in Express and set out to make something similar, but in a much larger quantity and with some seasoning tweaks. What I ended up with was a fantastically flavoured soup and enough to keep me going for most of the week, which is just as well as I still feel rubbish!

TOP TIPS FOR MAKING THE SQUASH AND SWEET POTATO SOUP

  • Make it spicy by adding a teaspoon of dried chilli flakes.
  • The soup can be frozen so why not make double and freeze half.
  • Serve with a swirl of natural yogurt and fresh coriander.

OTHER SOUP RECIPES YOU MIGHT LIKE


SQUASH AND SWEET POTATO SOUP


Soup
Soup
Yield: 6Pin it

Squash and Sweet Potato Soup

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
A hearty squash and sweet potato soup recipe

ingredients:


  • 3 x 350g packets of Squash and Sweet Potato cubes
  • 2 Litres Vegetable Stock
  • 1/2 TSP Nutmeg
  • 1 TSP Cinnamon
  • Salt and Pepper to serve

instructions:


  1. Put all of the ingredients in a large pan and bring to the boil. Turn down the heat and simmer for 20 minutes until the veggies are tender.
  2. Blend to a smooth soup and serve with natural yogurt.




Beth Sachs
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Blue Cheese Carbonara


Blue Cheese Carbonara

This recipe for Blue Cheese Carbonara was created out of a need to use up the last few pieces of Stilton I had in the fridge from Christmas and a few sorry looking vegetables in the veg rack. It produced a lovely comforting supper for one (hubby and kids had frittata to use up more of the eggs!). If you had some bacon this could be thrown into the frying pan before the vegetables.


BLUE CHEESE CARBONARA


Pasta
Yield: 1Pin it

Blue Cheese Carbonara

A blue cheese carbonara recipe
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

  • 130g Pasta (I used Rigatoni)
  • 1 Garlic Clove, sliced
  • Half a small Courgette, chopped
  • Handful of Mushrooms, sliced
  • 1 egg
  • 1 TBSP Creme Fraiche
  • 50g Blue Cheese
  • Salt and Pepper
  • Handful of Toasted Pine Nuts


instructions

  • Step 1: Fry the garlic, courgette and mushrooms with a tbsp of oil.
  • Step 2: Meanwhile bring a a pan of salted water to the boil and throw in your pasta of choice.
  • Step 3: When the vegetables are cooked take of the heat and in a jug mix the egg, creme fraiche and blue cheese together.
  • Step 4: Drain the pasta and toss in the blue cheese mixture then tip in the garlicky vegetables, sprinkle with the toasted pine nuts and serve immediately.


WHY NOT TRY MY  CREAMY PORK AND DILL MEATBALLS?

Beth Sachs
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