Showing posts from 2013

Chocolate Mallow Crunch Bars

A very naughty treat.... but oh so nice! These Chocolate mallow Crunch Bars can be made in a foil tray so it's an ideal traybake to take to your children's Christmas bake sale at school or to serve at a Christmas Party. No Bake Chocolate Marshmallow Bars Chocolate Yield: 16 Bars Author: Beth Sachs Print Recipe Pin it With Image Without Image Chocolate Mallow Crunch Bars prep time: 15 mins cook time: total time: 15 mins A no bake chocolate marshmallow crunch bar. ingredients: 150g  Dark Chocolate 150g  Milk Chocolate 125g  Unsalted butter 3 TBSP  Golden Syrup 220g  Digestive Biscuits, crushed 4  Crunchie Bars, crushed 3 heaped TBSP  Mini Marshmallows 50g  For the topping -White Chocolate, melted 50g  Milk Chocolate, melted instructions: Step 1: Use a foil tray or line a 20 x 30cm tin with baking paper. Step 2: Break up the chocolate then place in a pan with butter and syrup and melt on a low heat. Step 3: Crush the biscuits and

Banana and Baobab Breakfast Bars

On weekday mornings I need a quick and easy breakfast I can eat at my desk. I often turn to flapjack based bars as they tend to keep me full until lunchtime  - my favourites being these Honey and Peanut Butter flapjacks . As I had a couple of black banana's to use and an intriguing packet of Baobab powder (thank you Eden Project) to experiment with I though I would develop a high energy Breakfast Bar, using a flapjack recipe as the base. Baobab Tree's in Africa are known as the 'tree's of life' because their fruits contain high levels of vitamins, minerals and antioxidants. They contain: Three times more calcium than milk Twice the Vitamin C of oranges Six times more antioxidants than blueberries Not only do the fruits provide health benefits, but trade of baobab fruit helps to relieve poverty by supporting harvesters and their families. Eden project baobab is sustainably harvested and bought from rural harvester groups in Malawi. Money from every sale

American Style Pancakes with Maple Syrup

Pancakes aren't something I get to make very often for breakfast due to rushing out the door at 7am on a weekday. As it is half term though and with both the kids and I at home I thought I would give them a treat. I seem to forget how quick and easy Pancakes are to actually make and you could probably make up the batter the night before and leave it to sit in the fridge overnight before cooking the pancakes in the morning. Pancakes also freeze surprisingly well too. Just cook them and leave to cool before  placing between pieces of baking paper and freezing. When you fancy some pancakes pull them out and warm up in the microwave. I made a double batch and have frozen some for a wet and wintry weekend breakfast! I tend not to put fruit in mine and instead serve them with sliced banana's on top but a couple of handfuls of blueberries or raspberries in the batter would work well here. Maple syrup is a must and I always like some crispy bacon rashers on mine...but the kids

Spiderweb Millionaire's Shortbread for Halloween

I saw Ruth make these a few days ago over on her blog The Pink Whisk and thought they would be a good half term Halloween bake for a rainy day....and today has definitely been rainy....and windy! Millionaires Shortbread used to be a favourite of mine when I was younger and if Mum was making them for a special event or bake sale she would cut off long strips in the baking tin and let my brother and I eat the offcuts...if she didn't get there first! I used silicone cupcake cases as Ruth suggests as they keep their shape better. Once the chocolate layer has set, just peel off the silicone cases and store in a cool dry place. For a more in depth photo tutorial on how to make these then please see Ruths blog. Below is the basic recipe and method. Spider Web Millionaires Shortbread Halloween Baking Yield: 12 Author: Beth Sachs Print Recipe With Image Without Image Spider Web Millionaires Shortbread Spiderweb Millionaire's Shortbread for Halloween prep time: 30 mins cook tim

Chocolate Vanilla Marble Cake

Sometimes the simple things are the best and this cake is so easy to make. Its lovely and moist and if you use really good quality cocoa and vanilla bean paste it tastes fab. There is no faffing with icing or glazes and because of this it makes an ideal lunchbox cake as there is no sticky mess to deal with afterwards! Chocolate Marble Cake Cake, Baking Baking Yield: 10 Slices Author: Beth Sachs Print Recipe With Image Without Image Chocolate Vanilla Marble Cake An easy chocolate and vanilla marble cake prep time: 10 mins cook time: 45 mins total time: 55 mins ingredients: 225g  Butter, softened 225g  Caster Sugar 4  Eggs 225g  Plain Flour 2 TSP  Baking Powder 50ml  Milk 1 TSP  Vanilla Paste 50g  Cocoa Powder, sifted instructions Step 1: Preheat oven to 180°c and grease a 20cm springform tin. Step 2: Cream butter in a bowl and add sugar until mixture is light and fluffy. Step 3: Whisk eggs and gradually add to butter mixture, beating

Spanish Chicken, Chorizo and Bean Casserole

There was a definite chill in the air this weekend. Autumn is well and truly here in Cornwall and I for one am glad  - its my favourite season. I love the bonfires, the quiet beaches, cosy evenings in front of the fire, long walks picking blackberry's, crumbles with lashings of custard   and warming comfort food such as this dish. Chicken and Chorizo Casserole Yield: 4 Author: Beth Sachs Print Recipe With Image Without Image Spanish Chicken, Chorizo and Bean Casserole Spanish Chicken, Chorizo and Bean Casserole prep time: 10 mins cook time: 45 mins total time: 55 mins ingredients: 1 Red Onion, chopped 2 Garlic Cloves, chopped Sprig of Thyme 150g Chorizo, sliced 1 heaped TSP Smoked Paprika 1/2 TSP Chilli Flakes 4 Chicken Breasts, chopped 400g Tin of Tomatoes 200ml Chicken Stock 400g Tin of Kidney Beans Salt and Pepper Parsley to serve instructions Step 1: In a large casserole, heat 2 TBSP of oil and gently fry the onions for a few

Courgette, Feta and Leftover Spaghetti Frittata

My in-laws allotment is making up for last year. They are literally drowning in produce - this weekend they had a bit of a courgette situation so kindly donated some to us, along with beetroot, broad beans and french beans! As I had some spaghetti leftover from the night before I decided to make a spaghetti frittata with the courgettes and some feta I had in the fridge. Frittata's are so easy to make and I often take leftover slices to work for lunch the next day. Frittata Yield: 4 Author: Beth Sachs Print Recipe With Image Without Image Courgette, Feta and Spaghetti Frittata Courgette, Feta and Leftover Spaghetti Frittata prep time: 10 mins cook time: 10 mins total time: 20 mins ingredients: 1  Garlic Clove, chopped 2  Courgettes, sliced Handful  Cooked Spaghetti 150g  Feta, cubed 6  Eggs, beaten Salt and Pepper instructions Step 1: Preheat the grill. Fry the garlic and courgettes in a 20cm frying pan. Step 2: Add the cooked spaghetti

Fresh Cherry Crumble Cake

A warm slice of this fresh cherry cake certainly perks you up on a grey and drizzly January morning.....who said New Year was meant for diets?! Cherry Cake Cake Baking Yield: 10 slices Author: Beth Sachs Print Recipe With Image Without Image Fresh Cherry Crumble Cake A Fresh Cherry Crumble Cake prep time: 15 mins cook time: 35 mins total time: 50 mins ingredients: 140g  Self Raising Flour 1/2 TSP  Cinnamon 50g  Caster Sugar 1  Egg 4 TBSP  Milk 85g  Butter, melted 250g  Fresh Cherries, stoned For the Crumble topping 25g  Plain Flour 25g  Caster Sugar 25g  Butter, diced Glace Icing to finish (optional) instructions Step 1: Preheat the oven to fan 160°C/ conventional 180°C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep.  Step 2: Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to