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Fig and Nut Granola


Fig and Nut Granola

As well as tasting better, homemade granola is so much better for you - far less sugary than shop bought, none of the nasty additives and you can chuck in exactly what you want. The figs worked really well in this and gave it a lovely soft chewy texture which complemented the nuts really well. If you didn't have figs you could use dried apricots instead or just add more raisins.

Enjoy the weekend everyone, although it looks like rain here in Cornwall -  ah well plenty of time for pottering in the kitchen!

FIG AND NUT GRANOLA


Homemade Granola
Breakfast
Yield: makes 15 bowlsPin it

Fig and Nut Granola

An easy homemade granola recipe with dried figs and nuts.
prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

  • 125ml Maple Syrup
  • 25g Caster Sugar
  • 25ml Sunflower Oil
  • 1 TSP Vanilla Extract
  • 500g Jumbo rolled oats
  • 250g Nuts (I used walnuts, almonds and brazils)
  • 10 Dried Figs, chopped
  • 50g Raisins
  • 1 TSP Dried Cinnamon
  • Pinch Salt

instructions

Step 1: Preheat the oven to 170°c (150° fan) and line 2 baking trays with baking paper.

Step 2: Put the maple syrup, oil, vanilla extract and sugar in a large bowl then pour in the oats, nuts, cinnamon and salt. Toss to coat then place on baking trays. Bake for 15 minutes. 

Step 3: When cooled put the baked oat mixture into a large container and stir through the dried fruit. The granola will keep for up to a month in a sealed container.


Take a look at my recipe index for more family friendly recipes!
Beth Sachs
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Creamy Chicken Soup


Creamy Chicken Soup

We had this creamy chicken soup for lunch today and it was a hit with everyone. I used the stock from a chicken I cooked in the slow cooker to make this but you could always pick up some fresh chicken stock from the supermarket if you didn't have any. Perfect with fresh bread.

CREAMY CHICKEN SOUP



Creamy Chicken Soup
Yield: 4Pin it

Creamy Chicken Soup

A creamy chicken soup recipe
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

  • Garlic cloves, crushed
  • Onion, chopped
  • Carrot, chopped finely
  • 1 TSP Dried Thyme
  • 1.2 Litres Fresh Chicken Stock
  • 100ml Double Cream
  • 200g Cooked Shredded Chicken

instructions

Step 1: Fry the garlic, onion and carrot in a large pan until soft. Add in the dried thyme and stir.

Step 2: Pour in the stock, season and bring to the boil then turn down heat and simmer for 20 minutes. Blitz the soup with a stick blender then add in the double cream and shredded chicken.

Step 3: Serve with crusty bread


Take a look at my recipe index for more family friendly recipes!
Beth Sachs
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Blueberry, Oatbran and Yogurt Muffins


Blueberry, Oatbran and Yogurt Muffins

A lovely light breakfast muffin that I stuff into big and little hands as we run out the door in the morning.

The oatbran gives the muffins a really good flavour and makes me feel like they are doing us some good. You could replace the blueberries with other fruits like raspberries and blackberries - whatever you can get your hands on. We've just bought a blueberry bush so I'm hoping by the summer we will be making these with homegrown blueberries.

BLUEBERRY, OATBRAN & YOGURT MUFFINS


Blueberry Muffins
Baking
Yield: 12Pin it

Blueberry, Oatbran and Yogurt Muffins

A Blueberry Oatbran and Yogurt Breakfast Muffin
prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

  • 120g Plain Flour
  • 120g Oatbran
  • 1 TSP Baking Powder
  • 1/2 TSP Bicarbonate of Soda
  • 120g Caster Sugar
  • Pinch of Salt Salt
  • 125g Blueberries
  • eggs
  • 240ml Plain Yogurt
  • 30ml Vegetable Oil
  • 1 TSP Vanilla Extract

instructions

Step 1: Preheat oven to 180°c (160° fan) and line a 12 hole muffin tin with paper cases.

Step 2: In a large bowl mix together the flour, oatbran, baking powder, bicarbonate of soda, sugar and salt.

Step 3: In another bowl whisk together the eggs, yogurt, vegetable oil and vanilla extract. Pour into the dry mix and stir to combine then fold through the blueberries.

Step 4: Bake for 15 minutes.


Take a look at my recipe index for more family friendly recipes!
Beth Sachs
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