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Courgette, Feta and Leftover Spaghetti Frittata


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 sitiation 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.

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Courgette, Feta and Spaghetti Frittata
A summery light lunch
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, feta and pour on the eggs. Season and leave to cook for about 6-8 minutes.Step 3: Transfer to the grill until golden and bubbling on top.Step 4: Serve with Salad.

Details
Prep time: Cook time: Total time: Yield: 6 slices

Beth Sachs
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Luscious Lemon Shortbread Bars


Luscious Lemon Shortbread Bars
The combination of buttery shortbread and tangy lemon is very moreish. In fact just thinking about them makes me salivate. They are so easy to make - perfect for a summer bake sale or picnic. You could even tart them up to serve at an al fresco dinner party - just serve larger slices with a little more grated lemon zest on top and finish with a dollop of clotted cream.

Be warned, you can just keep eating these!

LUSCIOUS LEMON SHORTBREAD BARS
By Beth Sachs, 16th July 2013

Ingredients
  • 280g Plain Flour
  • 80g (plus more for dusting at the end) Icing Sugar
  • 1 TSP Salt
  • 225g Cold Butter, cubes
  •  For the lemon topping
  • 350g Caster Sugar
  • Eggs, beaten
  • 1/2 TSP Lemon Zest
  • 100ml Fresh Lemon Juice
  • 35g Plain Flour
  • 1 TSP Baking Powder
Instructions:
  • Step 1: Preheat oven to 170c 
  • Step 2: Blitz the plain flour, icing sugar salt and butter in processor then press into a 30x20cm tin and bake for 20 minutes. 
  • Step 3: Whilst the shortbread base is cooling mix together the lemon topping ingredients and pour onto base. Cook for 25 minutes. Cool completely before dusting with icing sugar and cutting into bars.
Details:
Prep time: 
Cook time: 
Yield: 16 slices

Beth Sachs
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Tangy Courgette Couscous


Tangy Courgette CouscousI picked up some lovely little courgettes from the farm shop today and decided to make this summery couscous salad, perfect for lunchboxes or barbeque's.


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Tangy Courgette Couscous
A lovely light summer lunch
Ingredients
  • 300g Couscous
  • 2 Courgettes, sliced and griddled
  • 100g Feta, crumbled
  • Juice of 1 Lemon
  • handful Parsely, chopped
  • 2 TBSP Olive Oil
  • Salt and Pepper
Instructions
Cook couscous in water or stock according to packet instructions.Add all other ingredients and refrigerate until needed
Details
Prep time: Cook time: Total time: Yield: 8




Beth Sachs
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