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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Chunky Guacamole

I bought Lowen a special children's safety knife for Easter - a strange present you may think but not for a food obsessed 4 year old - that's my girl!

As the Easter weekend was so glorious here in Cornwall, we set about testing out said knife making this simple yet tasty chunky guacamole  (it wasn't going to be anything other than chunky with a 4 year old doing the chopping). Guacamole is such a versatile dish, perfect as a dip with crudites as we served it but also as an accompaniment to a nice spicy black bean chili or even spooned onto a jacket potato.

Although wonderful, guacamole is not something that can be hanging around too long as the avocado's will turn a horrible shade of brown. It will taste absolutely fine, but wont be that pleasing on the eye. Here is a trick for you - don't discard the avocado stones, sit them on top of the made dip and they will prevent discolouration, retaining that gorgeous green colour.

If you are making this for adults feel free to add another chilli for additional heat.


| Serves: 6  | Prep Time: 10 Minutes | Cook Time: -  | Total Time: 10 Minutes |


  • 3 large ripe Avocado's, halved, stoned, flesh scooped and chopped
  • Handful of Coriander, chopped
  • 1 Beef Tomato, seeds removed and chopped
  • 1 Red Onion, chopped
  • 1 Red Chilli, chopped
  • Juice of 1 Lime
  • Salt and Pepper


  • Step 1: Mix all chopped ingredients in a bowl, squeeze over lime juice and put stones back in the dip until serving (store in fridge covered with cling film)

| Author: Beth Sachs | Date: 26th April 2011 |

I also want to take this opportunity to thank everyone that nominated me for the MAD blog awards in the category of 'Best Food Blog' - it came as a lovely surprise.
Beth Sachs
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Win 2 bottles of Pomona Street Gourmet Vinegars

Last week I reviewed a selection of these fab gourmet wine vinegars from Pomona Street, based right here in Cornwall. Today I am launching a fab little competition to give the readers of Jam and Clotted Cream the chance to win 2 bottles worth £30.

To be in with a chance of winning all you have to do is:
1. Follow Pomona Street on Twitter or Like on Facebook (don't forget to follow and like me too). Let me know you have done so in the comments section of the blog or via my Facebook or Twitter page (start tweet or facebook post with 'Pomona Street').
2. If you RT or Share this competition you will gain an extra entry - please let me know you have done so via the above methods.
3. Competition open to UK residents only.
4. Competition closes Good Friday at 5pm.

Good Luck
Beth Sachs
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Purple Sprouting Broccoli, Chilli, Garlic and Pine Nut Pasta

Purple Sprouting Broccoli, Chili, Garlic and Pine Nut Pasta

A quick, easy and tasty midweek supper, utilising the last of this seasons purple sprouting broccoli. The broccoli is so tender you only have to blanch it for a minute in boiling water before tossing with the pasta. The Parmesan is completely optional - but I love it!


| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 10 Minutes  | Total Time: 20 Minutes |


  • 250g Fusilli
  • Large handful or purple sprouting broccoli, trimmed
  • 2 TBSP Rapeseed Oil
  • 2 large garlic cloves, chopped
  • 1/2 red onion, chopped
  • 1/2 TSP chili flakes
  • Small handful of toasted pine nuts
  • Handful of grated Parmesan


  • Step 1: Put a pan of water on to boil and when boiling add the pasta
  • Step 2: Heat the oil in frying pan and gently fry the garlic, chilli and onion until softened.
  • Step 3: Add the purple sprouting broccoli to the pasta water for the last minute of cooking, drain (reserving a little liquid) then toss through the garlicky oil.
  • Step 4: Serve with the pine nuts and grated Parmesan

| Author: Beth Sachs | Date:  13th April 2011 |

Beth Sachs
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Bottlegreen supports Breakthrough Breast Cancer

As part of its ongoing support for Breakthrough Breast Cancer charity, bottlegreen (my Cybermummy sponsor) has developed a very special limited edition bottle collection, specifically for the fashion charity campaign, Fashion Targets Breast Cancer (FTBC).  Leading the way as the first drink to collaborate with the campaign, bottlegreen joins high fashion partners such as Coast, Warehouse, Topshop and Marks & Spencer for a spectacular monochrome line-up. What’s more, for each and every one of the stylish black and white bottles sold a 10% donation will go to support the charity.I n addition if you 'like' the bottlegreen Facebook page in the month of April, bottlegreen will donate a further 25p to Breakthrough Breast Cancer.

With three very unique and elegant bottle designs to choose from, bottlegreen’s classic sparkling pressé flavours include, elderflower, pomegranate & elderflower and ginger & lemongrass.

This special range is available from April for a limited period only. Please, please show your support for this fantastic charity.
Beth Sachs
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