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Tuna Balls with Spicy Tomato Spaghetti


Tuna Balls with Tomato Spaghetti
These tuna balls make a nice change from the usual beef meatballs I make. Lighter with a lemony freshness they are perfect for a warm summers evening. You can make the meatballs the day before and store in the fridge so all you have to do when you get home from work is quickly fry the meatballs, cook the spaghetti and heat up a jar of tomato and chilli pasta sauce (or your own homemade tomato sauce such as this one). A quick, easy and delicious family meal.


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Tuna Balls with Tomato Spaghetti
A lighter alternative to the usual beef meatballs. These tuna balls are spiked with lemon and chilli making them perfect for a summers evening.
Ingredients
  • 3 x 160g tins Tuna in brine
  • Half Lemon, zested
  • 75g Breadcrumbs
  • 2 Eggs, beaten
  • 1/2 TSP Dried Chilli Flakes
  • Jar of Tomato and Chilli Pasta Sauce
  • 100g Mature Cheddar, grated
  • 3 TBSP Creme Fraiche
  • 400g Spaghetti
  • Small handful Basil leaves, to serve
Instructions
Step 1: Mix the drained tuna, lemon zest, breadcrumbs, egg and chilli flakes in a bowl. Form into walnut size balls and place on a tray. These can be made up to a day ahead.Step 2: When you are ready to eat, cook the pasta according to instructions and meanwhile heat a glug of oil in a frying pan and carefully fry the tuna balls for about 5 minutes until golden. Place the tuna balls on a plate and then pour in the tomato sauce, cheddar and creme fraiche and stir to combine. When bubbling place the tuna balls back in the sauce.Step 3: Carefully mix together the tomato sauce and spaghetti - the tuna balls are quite delicate. Serve with a few basil leaves.
Details
Prep time: Cook time: Total time: Yield: 4
Beth Sachs
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Giveaway: Seasonal Box from Knorr and Forman and Field


I've got another seasonal box from Knorr to giveaway to one reader. The box contains the ingredients needed to make Marco Pierre White's Spatchcock Chicken with Chipolatas and Rosemary - the recipe can be found on the Knorr website:
 Box ingredients:
2 Baby Chickens
Herbs
Lemon
Pack of Chipolata Sausages
Onion Tart
Burgers
Knorr Stock Pots

To enter:
To win the seasonal box all you need to do is;
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.

Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.
a Rafflecopter giveaway
Beth Sachs
120 Comments
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My Ultimate Chocolate Cake


Chocolate Cake

It's definitely a chocolate cake day today!

You see, thanks to a horsefly bite on Tuesday I am now bed bound with Cellulitis....and it is ouchie. The swelling has gone down a little bit (thank goodness as I looked like elephant woman yesterday) but I'm still pretty immobile. I'm not much good at being ill and I haven't been bed bound like this since a rather nasty episode of food poisoning in Corfu 10 years ago - it was my own fault on that occasion - they tell you to avoid salad for a reason. On this occasion though it was entirely the fault of the fly and I will never trust another one again. Hmmm where is that fly swatter?

Anyway, I'm lying here itching to do the hoovering, washing and cooking.....but I can't! Perfect excuse then to eat chocolate cake and watch rubbish TV and be waited on hand and foot by the kids and hubby - very novel!


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My Ultimate Chocolate Cake
A fudgy indulgent chocolate cake, perfect for parties and celebrations.
Ingredients
  • For the cake
  • 50g Cocoa Powder
  • 175g Self Raising Powder
  • 225g Caster Sugar
  • 4 Eggs, beaten
  • 225g Butter
  • For the icing: 100g Dark Chocolate (70% cocoa)
  • 200g Butter, softenend
  • 200g Icing Sugar, sifted
Instructions
Step 1: Preheat oven to 180c and line and grease a deep 20cm springform cake tin.Step 2: Sieve together the cocoa and flour into a bowl and set aside.Step 3: In a standing mixer (or by hand) cream together the butter and sugar until pale and fluffy then gradually beat in the eggs. Finally fold in the flour and cocoa and combine gently. Pour into tin and bake for 40 minutes.Step 4: Turn the cake out onto a cooling rack and get on with the icing. Melt the dark chocolate in a microwave (be careful not to overcook it) and set aside to cool slightly.Step 5: In a mixer, combine the butter and icing sugar then pour in the cooled chocolate mixture.Step 6: Once the cake is cool spread on the icing with a palette knife.
Details
Prep time: Cook time: Total time: Yield: 8-10 slices
Beth Sachs
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Giveaway: Kenwood kMix Coffee Machine


Win a Kenwood kMix Coffee machine
I've been lucky enough to get hold of this Kenwood kMix Coffee Machine, one of a range of coffee machines from Argos, to giveaway to one Jam and Clotted Cream reader.

Please note that Argos also have a wide selection of more expensive (a lot more expensive!!) bean to cup coffee machines if money is no object!

To enter:
To win this cream Kenwood kMix Coffee machine all you need to do is;
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.
a Rafflecopter giveaway
Beth Sachs
59 Comments
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Butterscotch Cookies


Butterscotch Cookies
I've been meaning to post these cookies for a few weeks now but the chaos that is the summer holidays has  got in the way of my blogging a bit. Thanks to my lovely Mother and Father though I have an afternoon of peace and quiet (I doubt they are having such a relaxed time) and am busily catching up with emails and blog commitments.

Now...these Butterscotch Cookies are super sweet - the kind of sticky sweet that leaves you rushing to clean your teeth afterwards, but also dangerously moreish too (one or two aren't going to do much harm). I can also reveal, after a bit of experimentation, they make ideal cookies for ice cream cookie sandwich's - it has to be plain vanilla though. They keep for about 3 days in a sealed container, but they wont last that long.

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Butterscotch Cookies
A sweet treat and the perfect vehicle for ice cream!
Ingredients
  • 100g Butter
  • 100g Dark Muscavado Sugar
  • 2 TBSP Golden Syrup
  • 175g Self Raising Flour
  • 30g Rice Krispies
  • Handful Butterscotch Chips
Instructions
Step 1: Preheat oven to 160c.Step 2: Beat together butter, sugar and syrup until smooth.Step 3: Stir though flour then fold in Rice Krispies.Step 4: Roll into large walnut size balls and place on a large baking tray (you may need two baking trays). Press down lightly with the back of a spoon then decorate with a few of the butterscotch chips.Step 5: Bake for 15 minutes until golden. Leave to cool slightly on baking tray before removing to wire rack.

Details
Prep time: Cook time: Total time: Yield: 16
Beth Sachs
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