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Copyright Beth Sachs 2018. Powered by Blogger.

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Simple Sausage Carbonara

Sausage Carbonara

Last week The Kernow Sausage Co, based in Tregony, Cornwall very kindly sent me their BBQ box to try. The box is filled with 2 types of sausage, their award winning burgers and some marinated pork fillet. It's priced at £37.95 and in my opinion is really good value for money considering how much you get - certainly enough to feed 10 people, if not more.

Unfortunately the weather hasn't really been up to many BBQ's this summer (although we did take the burgers along to a rather soggy inside BBQ last Saturday), so I decided to start developing some of my own recipes with the contents of the box. First up is this really easy Sausage Carbonara which my kids gobbled down. Because the sausages are so well seasoned you really don't need many additional ingredients, which makes it a very speedy supper.

You can find The Kernow Sausage Co on Twitter.

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Sausage Carbonara
Serve with extra grated parmesan
  • 400g Spaghetti
  • 4 Sausages, skins removed and divided into 24 balls
  • 2 Eggs, beaten
  • Handful Parmesan, grated
Step 1: Boil the pasta according to instructionsStep 2: Meanwhile in a frying pan, heat some oil then fry the sausage balls until golden and cooked.Step 3: Combine the Parmesan and eggs in a bowl and when the pasta is cooked, drain and stir the eggy mix through. Add in the sausage balls.Step 4: Serve with some fresh basil and extra Parmesan
Prep time: Cook time: Total time: Yield: 4 Portions
Beth Sachs
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Pappardelle with Tomato, Garlic and Anchovy Sauce

Pappardelle with Tomato, Garlic and Anchovy Sauce

If you follow me on Twitter you will know that I deceived hubby with this recipe. You see, he has always told me he HATES anchovies, despite never actually trying them.....I'm sure you can guess the rest of the story but if not here it is in a nutshell.

1. Decide to make a tomato sauce for dinner to go with some fresh pappardelle.
2. Spy jar of unopened anchovies in cupboard whilst getting the tin of tomatoes.
3. Decide to test hubby's supposed hatred of anchovies by adding them to the sauce, along with some capers, which he also hates.
4. Make sauce with said anchovies and capers....and then blitz it up so he can't see them.
5. He declares it was a tasty supper.
6. I say 'that's great, there was anchovies and capers in it'.
7. Hubby throws a wobbly and storms off.
8. Next night in-laws come round for dinner. I had some sauce left so made a pasta dish to go with some homemade pizza and salad.
9. Father in law tells me how tasty said pasta dish is.
10. I tell him there were anchovies and capers in it.
11. Mother in law laughs, apparently he hates anchovies and capers too.

Moto of the story: Buy a hand blender

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Pappardelle with Tomato, Garlic and Anchovy Sauce
serve with garlic bread
  • 400g Fresh Pappardelle
  • 3 Spring Onions, chopped
  • 3 Garlic Cloves, chopped
  • 400g Tin of Chopped Tomatoes
  • 1/2 TSP Dried Chilli Flakes
  • 2 Anchovy fillets, chopped
  • 1 TBSP Capers, chopped
  • 1 TSP Sugar
  • Salt and Pepper
Step 1: Put a pan of water on to boil for the pasta.Step 2: Heat some oil in a frying pan, add spring onions and garlic and cook for 3-4 minutes.Step 3: Add all the other ingredients, including 250ml water, simmer for 20 minutes.Step 4: Meanwhile cook the pasta according to packet instructions in the now boiling water and drain.Step 5: Blitz up sauce and stir into the pasta.
Prep time: Cook time: Total time: Yield: 4 Portions
Beth Sachs
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Meal Plan 18th - 24th June 2012

It's that time of the week again.

Monday 18th June
Vegetable Curry (Spinach, Mushroom, Tomato and Red Lentil) with Rice and Naan

Tuesday 19th June
Leftover curry

Wednesday 20th June
Refried Bean Quesadillas with Salad

Thursday 21st June
One Pan Prawn and Smoked Fish Pilau

Friday 22nd June
Eating out

Saturday 23rd June
Friends BBQ

Sunday 24th June
Leftovers from fridge and freezer - doing a BIG grocery shop on Monday!

Baking with week:
Quick Calzone from Eric Lanlards new book 'Tart It Up'
Banana Muffins
Beth Sachs
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Chewy Chocolate Orange Cookies

A quick and easy Friday treat for the kids (and adults!) for when they get home from school. The recipe takes 10 minutes to make and 10 minutes to bake, then you just have to resist tucking in until the kids get home. They taste like a Terry's Chocolate Orange, which can only be a good thing in my book. 

I hope everyone enjoys the weekend despite the weather - I think plenty of cooking and baking will be on the cards.

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Chewy Chocolate Orange Cookies
Perfect with a glass of cold milk
  • 125g Butter, melted
  • 75g Dark Muscavado Sugar
  • 100g Golden Caster Sugar
  • 1 Egg, beaten
  • Zest of Half an Orange
  • 150g Plain Flour
  • 1/2 TSP Baking Powder
  • Pinch of Sea Salt
  • 120g Dark Chocolate Chips
Step 1: Preheat oven to 190c and line two baking trays with baking paper.Step 2: Mix together the melted butter and sugars until combined then beat in the egg.Step 3: Add the orange zest, flour, baking powder, sea salt and chocolate chip and stir until everything is incorporated into the mixture.Step 4: Dollop dessertspoons of the mixture onto the baking trays, leaving at least 5cm gaps and bake for 10 minutes.Step 5: Transfer to a cooling rack. The cookies will keep for 3 days in a sealed container.

Prep time: Cook time: Total time: Yield: 16
Beth Sachs
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Cornish Honey Cake ~ Best of British

Cornish Honey Cake

For those of you who read my last post about Tregothnan Estate you will know that as well as a selection of their tea's I was also given some of their Cornish honey to try. I thought I would create a Cornish Honey Cake and submit it as my entry for the Best of British Blogger Challenge Cornwall edition. The blogger challenge is sponsored by The Face of New World Appliances and the host of the Cornish round is fellow Cornish dweller Choclette. A slice of this, without question, would be best enjoyed warm out of the oven with a big dollop of Cornish Clotted Cream Ice Cream.

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Cornish Honey Cake
A lovely moist cake, serve with clotted cream icecream
  • 250g Clear Honey
  • 225g Butter, cubed
  • 100g Dark Muscavado Sugar
  • 3 Eggs, beaten
  • 300g Self Raising Flour, sifted and put into large mixing bowl
  • 1 TSP Ground Ginger
Step 1: Grease and line a 20cm springform tin and preheat the oven to 160c.Step 2: In a large pan melt the honey, butter and sugar. Once liquid, increase the heat and boil for 1 minute stirring continuously. Take off the heat and cool for 20 minutes.Step 3: Stir in the beaten eggs with a wooden spoon then pour into the mixing bowl with the flour, add the ground ginger and stir to combine.Step 4: Bake for 1 hr then place on cooling rack in tin.Step 5: If you would like to glaze the cake, place 3 TBSP of honey in a pan, heat then brush onto the cake. Leave to cool before removing from tin.
Prep time: Cook time: Total time: Yield: 8-10 slices

Beth Sachs
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Giveaway: Tregothnan Hamper

Tregothnan in Cornwall, a quintessential working country estate adjoining the beautiful Fal Estuary, is perhaps best known as the only producer of growing tea in England. Home to the Boscawen family since 1335, the family has always had a passion for collecting and growing rare plants and this was the initial inspiration behind the now vast range of tea and other estate products they produce.

They kindly sent me a hamper with a selection of estate products including Earl Grey Tea, Manuka Tea, House Keepers Biscuits, Tregothnan Honey and Kea Plum Jam. I plan to do some baking with the honey and I'm looking forward to trying out the tea's.

Tregothnan have kindly offered a luxury Hamper including Tea, Biscuits, Jam and Chinaware from the estate to one lucky Jam and Clotted Cream reader.

To enter:
To win the Hamper 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
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Goats Cheese, Bacon and Pea Risotto

Goats Cheese Risotto

@EthelTheGoat of Capricorn Goats Cheese fame kindly invited me to take part in the #CapricornChallenge on Twitter. I obviously said yes and an amazing hamper filled to the brim with ingredients, including Capricorn Goats Cheese from Somerset, landed on my doorstep this morning. I was given strict instructions by @EthelTheGoat to devise a lip smacking recipe to post on my blog.....and this Goats Cheese, Bacon and Pea Risotto is what I came up with - I hope Ethel approves. 

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Goats Cheese, Bacon and Pea Risotto
Serve with extra Parmesan
  • 30g Butter
  • 1 Onion, chopped
  • 2 Smoked Bacon Rashers, chopped
  • 1 TSP Fresh Thyme Leaves
  • 300g Arborio Rice
  • Splash of White Wine
  • 1 Litre Hot Vegetable Stock
  • Handful Frozen Peas
  • 100g Capricorn Goats Cheese, rind removed and chopped
  • Handful Parmesan, grated
  • Seasoning
Step 1: Melt the butter in a large pan, and fry the onion, bacon and thyme for 5 minutes.Step 2: Stir in the rice then add the vermouth.Step 3: Gradually add the stock a ladleful at a time and when there are only a couple of ladles of stock left, add the peas.Step 4: Once the rice is tender and peas cooked, take off the heat and add the goats cheese, Parmesan and salt and pepper to taste.
Prep time: Cook time: Total time: Yield: 2 Adult and 2 Child portions
A big thank-you to Capricorn Goats Cheese for the hamper.
Beth Sachs
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Spanish Style Rice with Chorizo and Prawns

Spanish Style Rice

Half term has finished and it's back to reality. I hope all those that braved the Royal Cornwall Show didn't get too wet. We decided to give it a miss this year, mainly due to the weather. Its not much fun walking miles in the wind and rain with 2 reluctant children. Instead, we did some gardening (when it wasn't raining), put up the children's trampoline, cleaned the house in preparation for a viewing today (not holding out much hope), baked some banana and chocolate chip bars (a Mary Berry recipe) and went for a couple of nice walks.

I also did lots of cooking, one of the recipes being this Spanish Style Rice. I picked up some paella rice recently - you wouldn't believe how difficult it is to find in these parts of Cornwall - and decided to create something summery in the hope that Summer may actually arrive soon. The rice is flavoured with a pinch of saffron and the salty chorizo and sweet king prawns complement each other well. All in all it was very tasty and only takes 30 minutes from start to finish.

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Spanish Style Rice with Chorizo and Prawns
Lemon wedges to serve
  • 1 Onion, sliced
  • 1 Red Pepper, chopped
  • Glug of Oil
  • 150g Chorizo, chopped
  • 200g Paella Rice
  • 450ml Hot Chicken Stock
  • Pinch of Saffron
  • Handful Frozen Peas
  • 250g Cooked King Prawns
  • Lemon Wedges to serve
Step 1: In a frying pan (with a lid as, you will need it later), heat the oil then fry the onions and peppers until soft. Add the chorizo and cook for a few minutes to release the oils.Step 2: Add the paella rice and stir to coat in the oil.Step 3: In a jug combine the stock with the saffron and stir to combine. Add this to the rice, put the lid on and cook for 10 minutes.Step 4: Take the lid off, give it a stir (you may need to add a drop of boiling water if it is looking a little dry) and stir in the peas and prawns. Put the lid back on and continue to cook for 5 minutes.

Prep time: Cook time: Total time: Yield: 2 Adult and 2 Child portions
Beth Sachs
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Meal Plan 11th June - 17th June 2012

A quick insight into what the Jam and Clotted Cream household will be eating this week.

Monday 11th June
Chicken Kievs with Veggie Rice

Tuesday 12th June
Something with goats cheese courtesy of @ethelthegoat and her hamper

Wednesday 13th June
Braised Sausages in Cider

Thursday 14th June
Bacon and Cheddar Risotto

Friday 15th June
Spicy Fried Chicken, Chips and Salad

Saturday 16th June
Homemade Pizza's

Sunday 17th June
Prawn Curry
Beth Sachs
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Family Favourite ~ Mac n Cheese with Bacon

Macaroni Cheese

As you can see from the photo below we've had pretty horrendous weather today in Cornwall (what a shame it has coincided with the Royal Cornwall Show) and according to the weather forecasters we are going to get a further battering tonight with gale force winds....and more of the wet stuff. WHEN IS SUMMER GOING TO ARRIVE (I say this every year!) - I cleaned my BBQ and everything.

On summer days like this (which are all too common) comfort food is what we want in this house and my Mac n Cheese with crispy Bacon does the job. I pep up the flavours a bit with the addition of onion, mustard and of course the crispy bacon and I also add a thin layer of breadcrumbs on top (I keep a huge bag of breadcrumbs in the freezer) which go lovely and crunchy when put under the grill. Enjoy!

By Beth Sachs, 7th June 2012

  • Onion, finely chopped
  • Smoked Bacon Rashers, chopped
  • 250g Macaroni
  • 50g Butter
  • 50g Plain Flour
  • 700ml Milk
  • Bay Leaves
  • 1/2 TSP Dijon Mustard
  • 200g Extra Mature Cheddar
  • Handful Breadcrumbs
  • Handful Grana Padana, grated
  • Step 1: Preheat the grill.
  • Step 2: Bring a big pan of salted water to the boil and cook the macaroni according to packet instructions.
  • Step 3: Meanwhile fry the onion in a frying pan until soft then add the bacon and fry until crispy (3-4 minutes), set aside.
  • Step 4: In another large saucepan, melt the butter, add the flour and stir for 2 minutes. Gradually add the milk, whisking with a balloon whisk at all times. When all the milk has been added, throw in the bay leaves and season. The sauce with thicken in a few minutes, take off the heat, discard the bay leaves, add the mustard and cheese and stir until sauce is smooth.
  • Step 5: Combine the macaroni and bacon mixture into the cheese sauce and tip into an oven proof dish. Scatter over the breadcrumbs and grana padana and pop under the grill until golden and bubbling.
Prep time: 
Cook time: 
Total time: 
Yield: 4 Portions

Beth Sachs
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Meal Plan 4th June - 10th June 2012

A quick one this week due to Jubilee/Half Term activities!

Monday 4th June
Village Jubilee BBQ

Tuesday 5th June
Chicken Kievs, Sweet Potato Mash and Peas

Wednesday 6th June
Chicken Korma with Rice

Thursday 7th June
Pea and Bacon Risotto

Friday 8th June
Spicy Tomato and Prawn Spaghetti

Saturday 9th June
Homemade Pizza's

Sunday 10th June
Eating out

Beth Sachs
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