Showing posts from August, 2012

Tuna Balls with Spicy 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. A quick, easy and delicious family meal. Tuna Meatballs Pasta Yield: 4 Author: Beth Sachs Print Recipe With Image Without Image Tuna Balls with Tomato Spaghetti Tuna Meatballs with Tomato Spaghetti prep time: 20 mins cook time: 20 mins total time: 40 mins 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, brea

My Ultimate Chocolate Cake

This is my ultimate chocolate cake. A great universal cake for birthdays and parties. Decorate how you wish - smarties would be good for kids. Chocolate Cake Cake Baking Yield: 10 slices Author: Beth Sachs Print Recipe With Image Without Image Ultimate Chocolate Cake A indulgent chocolate cake recipe prep time: 15 mins cook time: 40 mins total time: 55 mins 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 180°c 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

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. print recipe Butterscotch Cookies by Beth Sachs August-8-2012 A sweet treat and the perfect vehicle for ice cream! Ingredients 100g Butter 100g Dark Muscavado Sugar 2 TBSP Golden Syrup