Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

No

Featured Slider Styles

[Centered]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2018. Powered by Blogger.

Blog Archive

Chorizo, Mozzarella and Pesto Pizza


Chorizo, Mozzarella and Pesto Pizza

Chablis wines challenged me to come up with the perfect summer pairing to a glass of cool refreshing Chablis and demonstrate how the wine with such a beautiful minerality can fit so well with many summer dishes.

Many people like to enjoy a glass of Chablis at Christmas time, but seem to forget it can also work incredibly well with summer dishes and flavours. For the Chablis blogger challenge I decided to create a light and summery pizza to eat al fresco on a warm summer evening...along with a glass of chilled Chablis.

I made the dough using my usual recipe in the bread maker then rolled it out to within an inch of its life - the thinner the better. I topped the pizza with tomato passata then layed thin slices of chorizo all over the top. Spoonfuls of my fresh homemade wild garlic pesto were then dolloped on before the torn pieces of buffalo mozzarella were put in place. As a final finishing touch I added some teaspoons of caramelised onion chutney and 2 large sun dried tomatoes cut into strips. In a hot oven for 10 minutes and you have the perfect summery pizza. It was really delicious and went beautifully with the Chablis.


CHORIZO, MOZZARELLA AND PESTO PIZZA


Pizza
Pizza
Yield: Makes 3 pizza'sPin it

Chorizo, Mozzarella and Pesto Pizza

A spicy chorizo, mozzarella and pesto pizza
prep time: 1 hourcook time: 10 minstotal time: 1 hours and 10 mins

ingredients:

  • 1/2 TSP Dried Yeast
  • 300g Strong White Bread Flour
  • 1 TBSP Olive Oil
  • 1 TSP Salt
  • 170ml Water
  •  For the topping
  • Passata
  • 100g Chorizo, sliced
  • Mozzarella Balls, torn
  •  Pesto
  •  Sun Dried Tomatoes, cut into strips
  •  Caramelised Onion Chutney
  • 1 jar Passata

instructions

  • Step 1: Make the pizza dough in the breadmaker according to manufacturers guidelines. I have a panasonic machine and pizza dough is program 22 on the menu.
  • Step 2: Take the dough out of the breadmaker when ready. Divide the dough into 3 then roll each piece out thinly and put on a baking sheet. Preheat the oven to 230°c (210°fan) then top with the passata, chorizo, mozzarella, pesto, sun dried tomatoes and onion chutney. Bake for 8- 10 minutes until cooked.


Disclaimer: I was given 2 bottles of Chablis as part of the blogger challenge.
Beth Sachs
1 Comments
Share :

Foodie News May 2014


A quick look at some of the products that have landed on my doorstep in May.

The Cracker Drinks Co


The Cracker Drinks Co have just launched a new range of no added sugar drinks. I was sent the Still Lemonade which was lovely and tart -  very refreshing on a sunny day and the Coconut, Pineapple and Lime juice - which had a lovely tropical taste and reminded me of summer holidays on far off shores...I had to make do with my back garden!

The range can be found in Waitrose and is priced at £1.99 litre. Perfect for summer BBQ’s and picnics.


Ben and Jerrys Frozen Yogurt


Ben and Jerrys have recently released a Greek Style Frozen Yogurt range. We tried the Raspberry and Dark Chocolate Frozen Yogurt and were very impressed- it wasn’t overly sweet and the dark chocolate chunks contrasted well with the raspberries. There are 2 other flavours available and priced at £5.50 (a little on the steep side) for a 500ml tub.

The Spice Drops - liquid spice.

Spice Drops® are concentrated spice extracts distilled into easy-to-use liquid drops for food and drink, providing chefs and cooks with simple and convenient access to a huge range of spices. I was sent Vanilla and Cinnamon drops and have been using them in many of my cakes and bakes.

Gouri Kubair, owner of Holy Lama Naturals, UK, said:
“It was fantastic to hear those comments from chefs I have long admired. I am also really excited by the wonderful feedback and imaginative recipes that Spice Drops® is starting to generate from our customers. People are starting to appreciate that trying new tastes with the Spice Drops® is easy and risk free.

"The products are made in our family factory in Kerala, India, where we employ disadvantaged women, providing them with fair wages and optimum working conditions. It means a great deal to me that I can make a difference in this way."

Black Sheep Coffee  - fine Robusta


Pioneering new company, Black Sheep Coffee, has launched the UK’s first fine Robusta bean product, set to turn the heads of coffee connoisseurs and seriously shake up the scene. It’s new Robusta Revival has a surprisingly different taste profile to the Arabica beans that currently saturate the premium end of the market… rich, creamy and sweet, with a less acidic tone reminiscent of walnut and dark chocolate.

Founded by four friends - Gabe, Eirik, Max and Anders - who quit corporate jobs to follow their passion for coffee, the unorthodox brand rebelled against the status quo that Robusta is only used for low-grade products such as instant coffees. Their product, available as beans or ground, comes from a single-estate in India – the only estate in the world to have received three “Fine Robusta” certifications by tasting experts.

Having set up a café in Camden and also peddling their wares to commuters and tourists from their travelling coffee station, the Black Sheep boys have received rave reviews for their Robusta brews and are confident that they have something special on their hands. With so many coffee drinkers out there who’ve never had the chance to taste a 100% Robusta product, it’s just the beginning of a Robusta revolution.

Halzephron

I received a lovely foodie hamper from Helen who runs the Halzephron Herb Farm shop in Falmouth. She sells a wonderful array of foodie treats from her website and I can confirm MD’s Amazing Pasta Sauce really is amazing  - the honey in it gives it a wonderfully sweet flavour and it made a quick and easy tea for the kids. Watch this space as I will be running a competition to win an identical hamper in the next few weeks.

Chablis

I have been asked to take part in a Chablis Blogger challenge. Chablis wines have challenged me to come up with the perfect summer pairing and demonstrate how a nice cool glass of refreshing Chablis fits in with summer recipes

Many people like to enjoy a glass of Chablis at Christmas time, but forget it can also work incredibly well with summer dishes and flavours. Watch this space….

Patisserie Book
In this book William and Suzue Curley lift the veil on the fascinating world of the Chef Pâtissier, proving once and for all that creating beautiful pâtisserie in the home kitchen is both achievable and hugely satisfying.

Curley’s philosophy for pâtisserie is based on rejuvenating and modernising classic recipes; he has broken down the complex traditional methods and streamlined them for the everyday kitchen and cook at home. This has combined with Suzue’s love of Japanese flavours to create some truly innovative pâtisserie. i lok forward to trying some of the recipes soon.
Beth Sachs
0 Comments
Share :

Fudgy Chocolate Slice


Fudgy Chocolate Slice

The first day of half term has been and gone and the kids are already eating me out of house and home! I needed to refill the cake tin quickly and these fudgy chocolate slices were perfect for the job.

The cake is made in a very unauthentic manner whereby you melt butter and cocoa on the hob with some boiling water then stir through the dry ingredients, an egg and some milk. Bake in the oven for 20 minutes then top with a fudgy frosting (also made using the melting method). It really does taste amazing and is so easy and quick to make.

FUDGY CHOCOLATE SLICE


Chocolate Slice
Baking
Yield: 16 slicesPin it

Fudgy Chocolate Slice

A chocolate slice with fudgy chocolate frosting
prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:

  • 110g Butter, cubed
  • 120ml Boiling Water
  • 3 level TBSP Cocoa Powder
  • 190g Caster Sugar
  • 130g Plain Flour
  • 1/2 TSP Bicarbonate of Soda
  • Egg, beaten
  • 60ml Milk
  • 1 TSP Vanilla Extract
  •  Frosting:
  • 100g Butter
  • 3 level TBSP Cocoa Powder
  • 200g Icing Sugar, sifted
  • 2 TBSP Milk

instructions

  • Step 1: Preheat the oven to 180°c (160° fan) and line a 20cm square tin with baking paper.
  • Step 2: In a pan melt together the butter, cocoa and boiling water, bring to a simmer then bubble for 30 seconds before taking off the heat. Add in the sugar, flour, bicarbonate of soda and and mix well. Add the egg, milk and vanilla extract then mix until smooth. Pour into the tin and bake for 20 minutes.
  • Step 3: Whilst the cake is cooling make the frosting by melting the butter and cocoa together and once reached a light bubble time 30 seconds. Take off the heat and stir in the icing sugar and milk. Spread onto the cooled cake and decorate with chocolate buttons.


Don't forget to take a look at my recipe index for more family friendly recipes!
Beth Sachs
1 Comments
Share :

Ginger Curd Treacle Tart


Ginger Curd Treacle Tart

I made this ginger curd treacle tart a few days ago after noticing a jar of ginger curd in the cupboard. I thought adding a bit of the ginger curd would give the treacle tart a lovely warm rich flavour and it certainly did. I served this with clotted cream but ice cream would be good too.

GINGER CURD TREACLE TART


Ginger Curd Treacle Tart
Dessert
Yield: 8Pin it

Ginger Curd Treacle Tart

A ginger curd treacle tart recipe
prep time: 1 hourcook time: 15 minstotal time: 1 hours and 15 mins

ingredients:

  • 250g Plain Flour
  • 125g Butter, cubed
  • 100g Icing Sugar
  • Egg, beaten
  •  For the filling:
  • 425g Golden Syrup
  • 150g Ginger Curd
  • 190g Breadcrumbs

instructions

  • Step 1: Preheat oven to 180°c (160° fan). 
  • Step 2: In a processor pulse the plain flour and butter until breadcrumbs form. Add the icing sugar and egg and pulse until a dough forms. 
  • Step 3: Roll out the dough between 2 sheets of clingfilm then use it to line a 23cm tart tin (let the pastry overhang a little). Put a piece of baking paper into it and fill with baking beans. Blind bake for 25 minutes then cut the excess pastry off with a knife.
  • Step 4: Whilst the pastry case is in the oven mix the syrup, ginger curd and breadcrumbs together and spoon into the tart (after removing baking beans and baking paper). Bake for 40 minutes.


Take a look at my recipe index for more family friendly recipes!
Beth Sachs
1 Comments
Share :

3 Cheese Pasta with Roast Chicken and Ham


3 Cheese Pasta with Roast Chicken and Ham

The 3 cheeses I used in this 3 cheese pasta with chicken and ham were Cornish Yarg, Cornish Blue and Parmesan and the result was a very decadent mac n cheese style dinner which seemed to go down well with all the family. I served this with salad but some steamed veg would be good too. You didn't need a lot to feel satisfied so I have lunches sorted for me and hubby for the next few days!

3 CHEESE PASTA WITH CHICKEN AND HAM



3 cheese pasta
Yield: 4Pin it

3 Cheese Pasta with Chicken and Ham

3 Cheese Pasta with leftover roast chicken and ham made with Cornish yarg, Cornish blue and Parmesan
prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients:

  • 400g Pasta
  • 50g Butter
  • 50g Flour
  • 600ml Milk
  • 200g Cornish Yarg, cubed
  • 75g Cornish Blue, cubed
  • 50g Parmesan, grated
  • 200g Roast Chicken and Ham

instructions

Step 1: Cook pasta according to instructions, drain and put to one side. Preheat the oven to 180°c.

Step 2: In a large pan heat the butter until melted, add the flour then stir for a few minutes. Whisk in the milk and continue to whisk until it thickens. Take off the heat then add in the cheeses, cooked pasta, cooked chicken and ham.

Step 3: Spoon into a 2 litre oven proof dish and bake for 35- 40 minutes.


Take a look at my recipe index for more family friendly recipes
Beth Sachs
2 Comments
Share :

Follow @jamandcream