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Copyright Beth Sachs 2018. Powered by Blogger.

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Cheddar and Beer Bread Rolls

Cheddar and Beer Bread Rolls

Well, we are back from a lovely week in Egypt (barring the flight home in which 2 year old was a nightmare) and I'm itching to get back into the kitchen having been fed and watered by other people for the last 7 days.

Just before I went away I was lucky enough to be sent some local Cornish ales from award winning Driftwood Spars Micro Brewery in St Agnes. Landlady Louise Treseder is passionate about real ales and tries to encourage women to enjoy beer as a natural product with interesting flavours - no encouragement needed from this end!

Not content with just drinking the ales I set about making some beer bread rolls using the Badlands Bitter. The recipe I used was from Jac's blog Tinned Tomatoes, although I made a few tweeks. They turned out lovely and malty, perfect with my Sweet Potato, Carrot and Coconut Soup.

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Cheddar and Beer Bread Rolls
Lovely with soup
  • 3 cups Plain Flour
  • 1 TBSP Soft Brown Sugar
  • 1 TSP Salt
  • 1 TBSP Baking Powder
  • 2 TSP Dreid Thyme
  • 1 cup Extra mature Cheddar, grated
  • 300ml Beer
Step 1: Preheat the oven to 190c.Step 2: Sift the flour into a bowl then add all the other ingredients, barring the beer, and nix. Gradually add the beer (do not overmix). Step 3: Divide the mixture into a 12 hold muffin tin and bake in the oven for around 30 minutes.
Prep time: Cook time: Total time: Yield: 12 rolls
Beth Sachs
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Sweet and Sour Chicken

Sweet and Sour Chicken

My kids favourite meal from the Chinese takeaway is in their own words 'Chicken Balls and Sauce' aka Sweet and Sour Chicken. So, I thought I'd try and recreate a version at home, without all the additives, preservatives, excess salt and MSG that you find in proper takeaway versions. Despite my house smelling a bit 'deep fried' for a few hours it was most definitely worth it. The chicken turned out crispy and crunchy and the sauce was as good as any from a takeaway.

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Sweet and Sour Chicken
Better than any takeaway
  • 100ml Soda Water, chilled
  • 100ml Cold Water
  • 140g Self Raising Flour
  • 1 TSP Salt
  • 25g Cornflour, to coat chicken
  • 4 Skinless Chicken breasts, cut into large pieces
  • 2 Spring Onions, to serve
  • For the sauce
  • 1 Red Pepper, chopped
  • 1 Red Chilli, chopped
  • 400g Tin Pineapple Chunks, including juice
  • 50g Tamarind paste
  • 100g Caster Sugar
  • 100ml Rice Wine Vinegar
  • Oil for deep frying
Step 1: To make the sauce put the pepper, chilli and pineapple chunks and juice, tamarind paste, sugar and rice wine vinegar in a pan and simmer for 25 minutes. Puree in a food processor and set aside.Step 2: Fill a large wok with Vegetable Oil (about 1cm deep) and heat until shimmering. Mix together batter ingredients (Soda water, cold water, flour and salt). Line a tray with kitchen paper and turn on the oven to low.Step 3: Put the cornflour on a plate and dust each piece of chicken in the cornflour, then dip the pieces in the batter and place in the oil (you will have to do this in batches). Cook for 5 minutes, or until golden then take out, place on the tray and pop in the oven to keep warm while you fry the rest of the chicken.Step 4: Serve the fried chicken, with the sweet and sour sauce and freshly sliced spring onions.
Prep time: Cook time: Total time: Yield: 4 Portions
Beth Sachs
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Meal Plan 6th February - 12th February 2012

We are off to Egypt next week for a much needed family holiday so this weeks meals are all about using up leftovers and clearing out  the freezer.

Monday 6th February
Chicken Kievs with Sweet Potato Mash and Peas

Tuesday 7th February
Two Cheese, Bacon and Pea Risotto

Wednesday 8th February
Prawn, Pepper and Mushroom Korma with Basmati Rice

Thursday 9th February
Prawn Biryani made with leftover curry and rice....with some secret additions

Friday 10th February
Fish and Chips

Saturday 11th February
Ham and Cheese Tortellini Pasta Bake

Sunday 12th February
Mum and Dads for a Roast before we set off on holiday.
Beth Sachs
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