Win a gift from 'The Fairy Hobmother'

Bread Maker

I had a visit from the Fairy Hobmother today aka Appliances Online. Waiting at my doorstep as I arrived home from work was this fab Kenwood bread maker - and the first loaf is baking away as we speak - a cheese and onion loaf if you are wondering!

So, which kitchen appliance is on your wish list? Appliances Online, who sell cookers and other white goods are offering one of my readers the chance to win an appliance of their choice.

All you have to do to be in with a chance of winning a great prize is to
1. Leave a comment on this post stating what appliance you would most like to receive from 'The Fairy Hobmother'
2. For an extra entry you can also tweet about this competition (my Twitter username is @jamandcream - start tweet #fairyhobmother @jamandcream) or share it on Facebook (the Jam and Clotted Cream Facebook page is here). Please leave a comment here and let me know you have done this!
3. Competition is only open to UK residents.
4. Competition closes Friday 3rd June 2011 at 5pm.

Good Luck x

P.S Obviously the Fairy Hobmother has to work within tight monetary confines, so if you are a winner and the fairy dust  dosh doesn't stretch to your desired appliance you will receive a gift voucher instead or you can request an alternative product.
Beth Sachs (Jam & Clotted Cream)

Annabel Langbein -The Free Range Cook: A Review

Annabel Langbein - The Free Range Cook Book cover

Annabel Langbein is a name that has largely escaped my radar....until recently! For those of you who don't know, Annabel is a well known TV cook in her native New Zealand  with audiences seemingly attracted by her simple and uncomplicated approach to cooking and food. Now Annabel is launching in the UK for the first time with 'The Free Range Chef' and an accompaning TV series for the Good Food channel.

She lives, with her family in a cabin at the foot of the Southern Alps (Central Otago) and  attributes her style and ethos to the wild and beautiful surroundings in which she lives. It is this simplicity that inspired 'The Free Range Cook' and in her own words 'its about a pared back approach to food and cooking thats celebrates the spirit of resourcefulness, the pleasure of freshness, a sense of belonging in the community around you and the ability to the live in the now, enjoying what is in season at tis very best'.

On first glance through the book, the family friendly recipes are accompanied by stunning photographs, showcasing not only her wonderful recipes, but also the gorgeous landscapes in which she lives, landscapes that I fell in love with myself as a student ( I must return soon).
Annabel Langbein

Back to the food and the book is arranged into easily identifiable chapters, starting with baking - 'From the Oven'. Baking has always been a passion of Annabels and this shines through with wonderful homely, family recipes for sticky buns, cheese and ham twists, busy peoples bread (which I like the sound of imensely) and a recipe that I want to try very soon, caramelised onion and feta tart.

The suitably titled 'From the Garden' chapter utilises the fresh ingredients that Annabel can lay her hands on so readily, both from her own garden and the local farmers markets she visits. It is also the area of the book for showcasing classic recipes for mayo, aoili, vinigarettes as well as useful sauces for your repetoire such as salsa verde. In this chapter I was particularly drawn to the broad bean mash with mint and parmesan - looking luciously green and inviting in the photograph and there is also an enticing looking harissa paste recipe.

Throughout the book it is worth noting that Annabel makes menu suggestions incorporating a starter, main course and dessert to help you put together and plan special meals with friends and family, something that Annabel herself appears to thrive on and relish.

'From the Farm' chapter is written in such a heartfelt way, it is obvious that farming and food production is something close to her and her families hearts, not least her husband who grew up on a large farm. Throughout this chapter there is much emphasis placed on the duty of care to animals, ensuring stock are in the best possible condition and allowed to roam free and graze in the open air. Recipes that jumped out in this chapter included the baked lemongrass and chili chicken, thai style beef salad and also the lamb racks with salsa verde.

New Zealand being an island, fish too is always going to feature heavily and' From the Lake and Sea' includes some fabulous fish recipes such as crayfish caesar salad, fragrant seafood bowl - a hearty soup incorporating 3 different kinds of fish/shellfish and also an asian prawn and noodle salad.

The book comes into its own though in the chapter 'From the Orchard' with enticing fruit based desserts, cakes, syrups, cordials and puddings. The honey lemon cream puddings scream out for a tasting and look utterly delectable served in vintage tea-cups and topped with rosy red raspberries. However it was the strawberry cloud cake that grabbed my daughters attention - one word - Wow!

This is more than just a cook book, it's a wonderful read and with simply gorgeous recipes and photography I defy anyone not to be drawn in by Annabels unique resourceful and seasonal style. This is a book that will remain at the front of my bookshelf. Tonight we are having the creamy polenta bake on page 105, with some grilled chicken and veg!

You can follow Annabel on Twitter @AnnabelLangbein
Beth Sachs (Jam & Clotted Cream)

Spanish Style Rice


I was recently sent some samples of Tilda Basmati Rice to try out and decided to develop this easy one-pot oven baked rice dish, with a Spanish twist. Chorizo and Prawns are always a good combination and with peppers, onions and garlic added to the mix I knew it would be a winner (both kids cleaned their plates which is a good indication). It literally is a bung it all in and leave it type dish- perfect for busy families who still want to eat healthy home cooked meals.


Yield: 4Pin it

Spanish Style Rice

A Spanish style rice with chorizo and prawns
prep time: 10 minscook time: 45 minstotal time: 55 mins


  • Glug of Chilli Oil
  • 2 small Onions, sliced
  • 2 Garlic cloves, crushed
  • 1 Red Pepper, sliced
  • 50g Chorizo, sliced
  • 1 TSP Smoked Paprika
  • 1 tin of Chopped Tomatoes
  • 250g Basmati Rice
  • 500ml Vegetable Stock
  • 200g Cooked King Prawns
  • Handful of Peas


  • Step 1: Preheat the oven to 200°c and place the oil, onions, garlic, pepper and chorizo in a casserole and bake in oven for 15 minutes.
  • Step 2: Add the smoked paprika, tomatoes, rice and stock, salt and pepper, cover and put back in the oven for 25-30 minutes. Stir through prawns and peas for last 5 minutes of cooking. If the rice is looking dry, add a drop more water.
  • Step 3: Serve with a green salad

Beth Sachs (Jam & Clotted Cream)

Spiced Indian Tomato Soup

Spiced Indian Tomato Soup
We've just enjoyed a lovely relaxing weekend down the coast in Perranporth staying in a rather luxurious caravan! Perranporth has a beautifully stunning beach which I can't believe I have haven't visited before considering I have lived in Cornwall all of my life. The kids (and hubby and I) had so much fun swimming, walking and playing on the almost deserted beach. It was also nice to be away from computers/laptops and phones....something I need to do more often!

I whipped up a batch of this spicy, warming indian inspired soup to keep us all toasty during the chilly, breezy evenings....and it did the trick! I served it with some fresh salsa!


  • The soup freezes really well so why not make double and freeze half.
  • Serve with a dollop of cooling yogurt.
  • If you like it really hot, add an extra chilli.



Yield: 4Pin it

Spiced Indian Tomato Soup

prep time: 5 MINScook time: 25 MINStotal time: 30 mins
A storecupboard tomato soup flavoured with indian spices


  • 2 Onions, chopped
  • 1 Red Chilli, chopped
  • 2 TSP Madras Curry Powder
  • 4 TBSP Red Lentils
  • 2 x 400g Tins of Chopped Tomatoes with Garlic
  • 1 Litre Vegetable Stock
  • Salt and Pepper


  1. Heat some oil in a large pan and fry the onions and chilli until soft.
  2. Add the curry powder and lentils and stir for a few minutes, before adding the tinned tomatoes and vegetable stock.
  3. Simmer for 20 minutes before blending to a smooth soup.

Beth Sachs (Jam & Clotted Cream)

Courgette, Feta and Pine Nut Penne

Courgette, Feta and Pine Nut Penne

This is the perfect pasta dish for Spring. Courgettes and feta are a fabulous combination and the addition of the toasted pine nuts gives it a lovely nutty flavour and added crunch. If you aren't that keen on heat, omit the chili and add another clove of garlic. Alternatively, if you wanted to make it creamy, stir through a heaped TBSP of Creme Fraiche before serving.

I'm submitting this recipe to Presto Pasta nights which this week is being hosted by Jac over at Tinned Tomatoes.


Pasta, Vegetarian
Yield: 4Pin it

Courgette, Feta and Pine Nut Penne

A vegetarian pasta dish with courgette, feta and pine nuts
prep time: 10 minscook time: 10 minstotal time: 20 mins


  • 250g Penne
  • 2 TBSP Olive Oil
  • 1 Garlic Clove, chopped
  • 1 Red Chili, Chopped
  • Handful of Toasted Pine Nuts
  • 1 Courgette, halved then sliced
  • 100g Feta


  • Step 1: Boil pasta according to instructions.
  • Step 2: Meanwhile fry the garlic and chili in a frying pan with the olive oil. Add the courgettes and fry for 8 minutes or so until starting to brown.
  • Step 3: Drain the pasta (reserve a TBSP) and toss through the courgettes with a TBSP of the pasta cooking water. Add the pine nuts and feta then season and serve.


Beth Sachs (Jam & Clotted Cream)

Friday Treat: Milk Chocolate Chip Cookies

Milk Chocolate Chip Cookies

A little Friday treat for the kids (and adults too) that are easy to whip up as an after school snack. It's also a crafty way to use up some of those Easter Eggs still hanging around....we still have about 10 in this house.


Baking, Cookies
Yield: 12 cookiesPin it

Milk Choc Chip Cookies

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


  • 125g Butter, room temperature
  • 100g Light Muscavado Sugar
  • 2 TBSP Golden Syrup
  • 1 Egg
  • 1 TSP Vanilla Extract
  • 150g Milk Chocolate Chips (or broken up Easter Egg)
  • 160g Self Raising Flour


  • Step 1: Preheat oven to 180°c and grease a large baking sheet.
  • Step 2: Cream together the butter and sugar in a bowl until pale. Add the golden syrup, vanilla extract and the egg and beat until combined.
  • Step 3: Mix in the flour and milk chocolate chips then spoon tsp of the mixture onto the baking sheet (space well apart) and flatten down slightly with the back of a fork.
  • Step 4: Bake in the oven for about 10 minutes. Take out and leave to firm up for a few minutes before eating


Beth Sachs (Jam & Clotted Cream)

Chorizo and Cheddar Risotto

What a weekend! We enjoyed a fab Royal Wedding Party on Friday (didn't she look lovely). I made a batch of Fruity Chocolate Crunch Bars to take along...and they were polished off within the hour (much to the dismay of my husband who was hoping to find some in his lunchbox this week). Saturday saw the return of Ballet and Swimming lessons after the Easter holidays, as well as a trip to A&E with said husband - his head had a falling out with some wire. Its all fine now - they have glued him back together. Sunday and Monday were spent gardening ....and we're not talking weeding and mowing the lawn type gardening, no we are talking building walls, moving tons of  earth and other heavy duty stuff. Phew!!

So as you can probably imagine a hearty comforting risotto was called for tonight before normality returns tomorrow. This risotto is one that the whole family seems to enjoy. Kids appreciate (or at least mine do) the creaminess that the cheddar brings and its even more perfect with a well deserved glass of wine for the adults.


Yield: 4Pin it

Chorizo and Cheddar Risotto

A cheesy risotto with spicy chorizo
prep time: 5 minscook time: 20 minstotal time: 25 mins


  • 20g Butter
  • Glug Olive Oil
  • 1 Onion, chopped
  • 75g Chorizo, sliced
  • 1 TSP Dried Thyme
  • 250g Risotto Rice
  • 1/2 Glass of White Wine
  • 600ml Vegetable Stock
  • Handful of Frozen Peas
  • 100g Cheddar, grated
  • 50g Parmesan, grated
  • Salt and Pepper


  • Step 1: Heat the butter and oil in a large pan and gently fry the onion until softened.
  • Step 2: Add the chorizo and thyme and fry for a further 2 minutes.
  • Step 3: Add the risotto rice and coat in the buttery onion mixture then turn the heat up and add the wine -  let it reduce for a minute.
  • Step 4: Start adding ladlefuls of stock, one at a time. When you get to the last few ladles throw in the peas. 
  • Step 5: Season with salt and pepper and stir through the cheeses.
  • Step 6: Serve with a glass of wine and enjoy.


Beth Sachs (Jam & Clotted Cream)
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