Showing posts from April, 2014

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 bowls Author: Beth Sachs Print Recipe Pin it With Image Without Image Fig and Nut Granola An easy homemade granola recipe with dried figs and nuts. prep time: 15 mins cook time: 15 mins total 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  Dr

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: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Creamy Chicken Soup A creamy chicken soup recipe prep time: 10 mins cook time: 25 mins total time: 35 mins ingredients: 2  Garlic cloves, crushed 1  Onion, chopped 1  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

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: 12 Author: Beth Sachs Print Recipe Pin it With Image Without Image Blueberry, Oatbran and Yogurt Muffins A Blueberry Oatbran and Yogurt Breakfast Muffin prep time: 10 mins cook time: 15 mins total 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 2  eggs 240ml  Plain Yogurt 30ml  Vegetable Oil 1 TSP