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Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Meal Plan 27th August - 2nd September 2012

Its back to normal school/work  routine next week and one way of making it less stressful is to batch cook and stock up the freezers with healthy home cooked meals. So this weeks meal plan is all about using up those odds and ends lurking in the freezers (I have two) and cupboards ready for a mass cooking session next weekend!

Monday 27th August
Indoor BBQ at Mum and Dads - typical Bank Holiday weather!!

Tuesday 28th August
Chorizo Risotto

Wednesday 29th August
Roast Chicken and Chips

Thursday 30th August
Homemade pizza's topped with leftover chorizo, chicken and red onion

Friday 31st August
Sausage Carbonara - a variation of this recipe using chorizo

Saturday 1st September
Macaroni Cheese - made with some of the cheeses Mum and Dad bought back from France.

Sunday 2nd September
If the weather is good we will take the kids to the beach - hopefully all the emmets will have returned home - so it will be picnic food.

Beth Sachs
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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.

print recipe

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.
  • 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
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.
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
Pack of Chipolata Sausages
Onion Tart
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
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Meal Plan 20th August - 26th August 2012

Monday 20th August
Chicken Kievs, Roasted Sweet Potato and Broccoli

Tuesday 21st August
Curried Mince and Peas with Basmati Rice

Wednesday 22nd August
Tuna balls with spaghetti

Thursday 23rd August
Homemade Pizza

Friday 24th August
Roast Chicken, Garlic Sweet Potato Mash, Cauliflower Cheese and Cabbage

Saturday 25th August
Chinese Style Chicken Curry

Sunday 26th August
Chicken, Bacon and Pea Risotto

Beth Sachs
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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!

print recipe

My Ultimate Chocolate Cake
A fudgy indulgent chocolate cake, perfect for parties and celebrations.
  • 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
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.
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
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Meal Plan 13th - 19th August 2012

I'm sat here this morning with that end of holiday blues feeling - really really sad and slightly depressed that London 2012 is almost over! I have absolutely no idea how I'm going to fill my time anymore - I can't really remember what I did before. When I haven't been at home to watch I've been listening to radio 5 live to keep up with the action (I'm a convert - Radio 1 is history for me, I was getting too old for it anyway), when the kids wanted Peppa Pig - I watched the Olympics on the laptop and at every available opportunity the TV has been tuned into to BBC1. What fills me with most dread is that we will go back to being subjected to rubbish TV - who cares if Sharon is back on Eastenders (this is from the person who used to watch every soap going) - I want SPORT not soaps!

To keep me sane I have devised some rather time consuming blog tasks to keep me too busy to notice the hole that will shortly appear. Task 1 is to reformat all my recipes on the blog and so far I have managed all of the 2012 recipes (only 4 more years of recipes to go). I would love your opinions about the new format, I'm hoping you will find it much clearer and easier to follow? Task 2 is to revisit every recipe I made and blogged during my first 2 years of blogging (2008 and 2009) to update the photo's - they were taken with a rather rubbish camera and some were so embarrassing I have already removed them from the blog.

So for the forseeable future many of the recipes you will see in the weekly meal plan are those that are already on the blog. I'm actually really excited to be returning to them to see if I can make them better now that my culinary skills have improved.

Monday 13th August
Pineapple Spiced Pork with Rice and Broccoli

Tuesday 14th August
Bacon and Leek Risotto

Wednesday 15th August
Sausage Noodle Stir Fry

Thursday 16th August
Rigatoni with White Ragu

Friday 17th August
I have a Knorr Seasonal Box arriving

Saturday 18th August
Quiche Lorraine, Summer Rice Salad

Sunday 19th August
Oven Baked Sausages and Tomatoes with Sweet Potato Mash

Lunches will be Honey Mustard Chicken Salad

Beth Sachs
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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.

print recipe

Butterscotch Cookies
A sweet treat and the perfect vehicle for ice cream!
  • 100g Butter
  • 100g Dark Muscavado Sugar
  • 2 TBSP Golden Syrup
  • 175g Self Raising Flour
  • 30g Rice Krispies
  • Handful Butterscotch Chips
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.

Prep time: Cook time: Total time: Yield: 16
Beth Sachs
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Meal Plan 6th - 12th August 2012

Wasn't it a great weekend for British sport (overlooking football results)! The kids stayed up late to watch Jessica Ennis and Mo Farah on Saturday night and again last night to watch Christine Ohuruogu. So proud of all the athletes (a special mention has got to go to Murray!) and it feels great to be British right now. Let's hope for another successful week as well as an improvement in the weather - we have seen rain of biblical proportions here in North Cornwall over the last few days and the garden is completely saturated. 

Onto our meal plan for the week.

Monday 6th August

Tuesday 7th August
Courgette and Rice Filo Pie 

Wednesday 8th August
Sausage Carbonara - kids favourite

Thursday 9th August

Friday 10th August
Leftover Lasagne

Saturday 11th August
Creamy Paprika Pork with Rice and Peas

Sunday 12th August
Leftover Pasta Bake

Beth Sachs
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