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Copyright Beth Sachs 2018. Powered by Blogger.

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Feta Tart with Fig & Plum Relish


Feta

I've said it before and I'll say it again, Twitter really is a wonderful thing (most of the time!), especially when it means I discover fab new foodies like Kitchen Garden, an award winning producer of preserves and condiments.


Barbara (the owner) and I got 'chatting' over Twitter and next thing I knew some fab product samples (including the Fig and Plum Chutney I have used in this recipe) landed on my doorstep. All of the Kitchen Garden products have handy recipe suggestions on the side of the jars and the Fig and Plum Chutney suggested pairing with salty feta or goats cheese....so that's what I did in this puff pastry tart. I used ready rolled all butter puff pastry as I had it to hand but some day soon I will have a go at making my own. The basil gives the tart some extra colour and visual appeal but I wouldn't go out of your way to buy some - I just had some to hand on my windowsill. I served the tarts with a green salad and crusty bread....best eaten outdoors and in the sunshine.

Another product Barbara sent was a Summer Berry Jam, combining raspberries, strawberries and blackcurrants. I stirred a couple of TBSP into a second batch of my Strawberry and Almond Crumbles, which gave them an extra fruity kick. We had these for dessert with a dollop of clotted cream. Don't you just love summer!


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Feta Tarts with Fig & Plum Relish
Serve straight out of the oven with a crisp green salad
Ingredients
  • 1 Sheet Ready Rolled Puff Pastry, cut into 4
  • 150g Fig and Plum Relish
  • Drizzle Balsamic Vinegar
  • 200g Feta, cubed
  • Small handful Basil leaves
Instructions
Step 1: Preheat oven to 200c and lay the 4 pieces of pastry onto a baking sheet (you might need 2 baking sheets).Step 2: Score a 1cm edge with a sharp knife around each square of pastry then spread on a thin layer of fig and plum relish.Step 4: Bake for about 20 minutes until golden and the edges puffed up.Step 5: Serve scattered with basil leaves and a side salad.
Details
Prep time: Cook time: Total time: Yield: 4 Portions
Thank-you Kitchen Garden for the samples.
Beth Sachs
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Sausage and Fennel Seed Ragu


Sausage and Fennel Seed Ragu
Wintry wet weather of biblical proportions definitely called for warming and hearty food at Dinnertime this week. This Sausage and Fennel Seed Ragu was one such meal and uses a slightly unusual method for cooking the sausages - they are boiled in their skins - sounds disgusting but trust me it works. The fennel seeds give the dish a wonderfully punchy flavour so if you are making this for very young children it might be best to half the amount of fennel seed.

Have a great weekend.


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Sausage and Fennel Seed Ragu
A hearty pasta dish
Ingredients
  • 8 Good Quality Pork Sausages
  • 300g Penne
  • 2 Shallots, chopped
  • 1 Garlic Clove, chopped
  • 1 TSP (scant) Fennel Seeds
  • 400g Tin of Chopped Tomatoes
  • Handful Parmesan, grated
  • Small handful Basil leaves
Instructions
Step 1: Boil the sausages in their skins for 8 minutes, drain and leave to cool. Once cool, slit the skins and chop up the sausage meat, set to one side.Step 2: Cook pasta according to packet instructions.Step 3: While pasta is cooking, toast the fennel seeds in a dry frying pan for a minute then tip onto a plate.Step 4: In the same frying pan, add a glug of oil and cook the shallots and garlic for 5 minutes until softened.Step 5: Stir in the chopped sausage meat, wine, tin of tomatoes and simmer for 10 minutes on a very low heat. Check seasoning.Step 6: Tip the pasta into the sausage ragu and stir to combine and heat through the pasta. Serve in bowls with grated Parmesan.
Details
Prep time: Cook time: Total time: Yield: 4 adult portions
Beth Sachs
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Quick Chocolate Fudge


Chocolate Fudge

The end of term is nearly upon us (eeek) so Lowen and I decided to spend yesterday evening making some chocolate fudge to give to her teachers as an end of term present.

Anyone and I mean absolutely anyone can make this - you really can't go wrong (I don't think!..). I bought some clear cellophane bags to pop the pieces of fudge into and then Lowen got creative with stickers! I'm sure her teachers will appreciate the effort (well, it doesn't exactly take much effort) and is much nicer and more personal than a box of shop bought chocolates or fudge. If you wanted to, you could add some chopped nuts into the mixture or even dried fruit - we kept it nice and simple though.

On a different but school related note, I had an email from Voucher Codes regarding some Marks and Spencer voucher codes and I noticed one for 20% off school wear (which expires today)......time to start thinking about the new school year already and not leave it until the last week in August to find PE shorts in a small enough size to fit around 5 year old's minuscule waist (currently wearing age 2-3!)


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Quick Chocolate Fudge
A great edible present idea
Ingredients
  • 350g Dark Chocolate
  • 397g Tin of Condensed Milk
  • 30g Butter
  • Pinch of Salt
Instructions
Step 1: Line a 20cm square tin with baking paper.Step 2: Put all the ingredients in a heavy based saucepan, put on a low heat and stir until melted.Step 3: Pour this mixture into prepared tin and smooth the top with a spatula.Step 4: Refrigerate for a couple of hours before cutting into pieces. You can quite easily store the fudge in the freezer, just wrap it in foil or pop into clear bags and give to your favourite teacher. Best stored in the fridge if it is warm!
Details
Prep time: Cook time: Total time: Yield: 80 pieces
Sponsored Post.
Beth Sachs
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Sausages Braised in Cider


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A warming one-pot for this unseasonal weather, which doesn't look like improving any time soon! I don't think my plants and herbs can take any more rain - hurry up sun before Summer is gone. I served this tasty dish with brown rice but creamy mash would be good too.

We are off to London to visit family tomorrow so see you all next week!

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Sausages Braised in Cider
Serve with brown rice or mash
Ingredients
  • 8 Pork Sausages
  • 2 Smoked Bacon Rashers, chopped
  • 1 Red Onion, sliced
  • 1 TBSP Fresh Thyme Leaves
  • 1 TBSP Plain Flour
  • 1 TSP Dijon Mustard
  • 500ml Dry Cider
Instructions
Step 1: Heat a glug of oil in a pan or casserole and brown the sausages. Take out of the pan.Step 2: Add the bacon, onion and thyme and cook for 5 minutes.Step 3: Sprinkle over the flour and cook for 1 minute before adding the mustard and cider - cook for a few minutes.Step 4: Put the browned sausages back in the pan and simmer on low for about 20 minutes.
Details
Prep time: Cook time: Total time: Yield: 4 Portions
Beth Sachs
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Giveaway: Chicken Chasseur Seasonal Box from Knorr



On Friday I received my first seasonal box of the year from Forman and Field in association Knorr which contained the following ingredients to make a tasty Chicken Chasseur:

1 Chicken
Brandy
White Wine
2 Shallots
Tomatoes
Tarragon
Parsley
Tomato Juice
Knorr Chicken Stock Pot
Button Mushrooms

You can find the recipe, created by Marco Pierre-White on the Knorr website, along with lots of hints and tips, including how to make the most out of Knorr stockpots. Knorr have also created a recipe inspiration board which will be updated every month with seasonal recipes, using quality British products. I definitely want to try this Crab and Pea Salad on June's inspiration board.

For your chance to win the Chicken Chasseur Seasonal Box here is what you have to do:

To enter:
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only
For more information on how to enter blog giveaways using Rafflecopter please see this short video.
Please remember you need to complete the mandatory entry first - which is a blog comment.
Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.

Please note that the boxes will be delivered on Friday 13th July, please do not enter if you cannot receive them on that day.
a Rafflecopter giveaway
Beth Sachs
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