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Copyright Beth Sachs 2018. Powered by Blogger.

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Heidi's Christening Cake


Heidi Christening Cake

We had a lovely day for Heidi's Christening! Hope you all have a great Bank Holiday.
Beth Sachs
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Oven Baked Chicken, Pea & Spinach Risotto


Oven Baked Chicken, Pea and Spinach Risotto

I've got another super easy chicken recipe to share with you today. Utilising the trusty Sunday leftovers, this creamy risotto is one of my 'bung it in the oven' varieties. No stirring means you have time to get on with other things - at the moment this means mopping my muddy floors! I'm sure the weather will get better once the kids go back to School.

The kids aren't that keen on spinach so I only added a small handful - it would quite happily take a lot more. I also added a couple of bacon rashers too as I had them in the fridge, but it would be fine without.


OVEN BAKED CHICKEN, PEA AND SPINACH RISOTTO


Oven Baked Chicken, Pea and Spinach Risotto
Risotto
Yield: 4Pin it

Oven Baked Chicken, Pea and Spinach Risotto

A great time saving oven baked chicken risotto recipe that requires no stirring.
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

  •  25g Butter
  • 1 Onion, chopped
  • 2 Cloves of Garlic, chopped
  • 2 Bacon rashers, chopped
  • 300g Risotto rice
  • Glass of white wine
  • 700ml Chicken Stock
  • 100g Frozen Peas
  • Handful of baby Spinach
  • Leftover Cooked Chicken - however much you've got
  • Grated Parmesan to serve

instructions

  • Step 1: Preheat oven to 200°c (180° fan).
  • Step 2: In a large oven proof casserole, melt the butter then gently fry the onion, garlic and bacon for 5 minutes. Add in the risotto rice, stir to coat in buttery juices then add the wine. Cook off the wine for a couple of minutes. Add the chicken stock, bring to the boil then put a lid on the casserole and place into the oven for 15 minutes.
  • Step 3: After 15 minutes add in the peas, spinach and cooked chicken - give it a good stir and return to the oven for the final 5 minutes of cooking (you can add a little boiling water if it's looking a bit dry).
  • Step 4: Serve with lots of grated Parmesan and salt and pepper to taste.


*RELATED RECIPE - ONE PAN ORGANIC ROAST CHICKEN*

Beth Sachs
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Triple Chocolate Brownies


Triple Chocolate Brownies

These triple chocolate brownies are AMAZING (so the kids and hubby tell me). The secret I find is to pop them in the fridge overnight to firm up before slicing. They still stay gooey but are much easier to get out of the tin without falling apart.


TRIPLE CHOCOLATE BROWNIES


Triple Chocolate Brownies
Brownies, Baking
Yield: 12 BarsPin it

Triple Chocolate Brownies

Gooey triple chocolate brownies with dark, milk and white chocolate
prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients:

  •  185g Butter
  • 185g Dark Chocolate
  • 55g Plain Flour
  • 30g Ground Almonds
  • 40g Cocoa Powder, sifted
  • 3 Eggs
  • 275g Caster Sugar
  • 50g Milk Chocolate chunks
  • 50g White Chocolate chunks

instructions

  •  Step 1: Preheat the oven to 180°c (160° fan) and line a 20cm square tin with baking paper.
  • Step 2: Melt the dark chocolate and butter together in the microwave - I do 20 seconds at a time and then stir. Be careful not to overdo it. Set aside to cool
  • Step 3: In another bowl whisk together the eggs and sugar until you have a mousse like consistency. With my handheld electric whisk it takes 5 minutes.
  • Step 4: Pour the cooled chocolate mixture into the eggy mixture and stir to combine. Add the flour, ground almonds and cocoa powder and continue to stir in until all combined.
  • Step 5: Add the milk and white choc chunks then pour the mix into the prepared tin.
  • Bake for 25 minutes. Once cooled place in the fridge for at least 2 hours (overnight is better) before slicing.


*RELATED RECIPE - DARK CHOCOLATE ORANGE BROWNIES*

Beth Sachs
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Chicken, Smoked Bacon & Tomato Pasta


Chicken, Smoked Bacon & Tomato Pasta

I'm always looking for recipes that use up leftover roast chicken from Sunday. Risotto's, pies and cobblers are always a good bet but this pasta dish is a firm favourite in this house.

The smoked paprika and streaky bacon give it a lovely robust flavour and it only takes about half an hour to make - perfect for busy Monday's. In fact if I'm being super organised I make the sauce on Sunday evening, then all I need to do is cook some pasta when we get in from swimming lessons.

If you didn't have bacon, chorizo would work well and I sometimes add in more veggies like courgettes and spinach for extra goodness. It's a great base recipe for you to add what you have in the fridge.

What do you do with your leftover roast chicken?

CHICKEN, SMOKED BACON & TOMATO PASTA


Chicken Pasta
Pasta
Yield: 4Pin it

Chicken, Smoked Bacon & Tomato Pasta

A family friendly pasta recipe using up leftover roast chicken with smoked bacon and tomatoes.
prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients:

  • 400g Pasta
  • 1 TBSP Olive Oil
  • 1 Onion, chopped
  • 2 Cloves of Garlic, chopped
  • 120g Streaky Bacon, chopped
  •  2 TBSP Smoked Paprika
  • 1/2 TSP Chilli Flakes
  • 2 x 400g Tins Chopped Tomatoes
  • 1 TSP Sugar
  • Leftover Roast Chicken, chopped into bite size pieces
  • Grated Parmesan to serve

instructions

  • Step 1: Bring a large pan of water to the boil and cook the pasta following instructions.
  • Step 2: In a large frying pan, heat the oil then fry the onion, garlic and bacon for 5 minutes. Add the smoked paprika, chilli flakes, tomatoes and sugar and cook for 10 minutes to thicken the sauce.
  • Step 3: Add in the roast chicken then toss through the drained cooked pasta.
  • Step 4: Serve with some grated parmesan.


*RELATED RECIPE - OVEN BAKED CHICKEN RISOTTO*

Beth Sachs
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Asparagus, Pea and Bacon Risotto


Asparagus, Pea and Bacon Risotto

Who doesn't love risotto? When I'm making it for the kids I tend to use the oven baked method which leaves my hands free for nappy changes, fixing lego models, plaits - you name it. When its just hubby and I, I revert to the traditional way, adding a ladleful of stock at a time and stirring continuously for half an hour. It's a great stress reliever after a long day. If you want to make this veggie friendly, just omit the bacon - although it does give the dish a wonderful smokey flavour.

A top risotto tip - if you have some clotted cream lurking in the fridge, a tablespoon stirred through the risotto at the end of cooking gives it a lovely rich creamy texture. Try it!


ASPARAGUS, PEA & BACON RISOTTO


Asparagus Risotto
Risotto
Yield: 4Pin it

Asparagus, Pea and Bacon Risotto

A fresh summery risotto with asparagus, peas and bacon
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 6 Rashers Smoked Bacon, chopped
  • 300g Risotto Rice
  • 100ml Vermouth
  • 1 Litre Vegetable Stock
  • 100g Frozen Peas
  • Small bunch of fine asparagus spears, blanched for 2 minutes then refreshed in cold water
  • Parmesan shavings to serve (and a dollop of Clotted Cream)

instructions

  • Step 1: In a large non stick pan, fry the onion and garlic in a tablespoon of butter until soft.
  • Step 2: Turn up the heat then add the bacon and fry until crispy.
  • Step 3: Add the risotto rice and stir until each grain is coated in buttery juices.
  • Step 4: Pour in the vermouth and cook off the alcohol for a minute or two.
  • Step 5: Start adding the stock a ladleful at a time, stirring continuously. When you only have a few ladles of stock left, add in the peas and blanched asparagus.
  • Step 6: Once all the stock has been added and the rice is cooked, take off the heat and stir in some Parmesan shavings and a dollop of clotted cream if you have any.


Beth Sachs
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Roasted Sweet Potato and Garlic Mash


Roasted Sweet Potato and Garlic Mash

I'll get to the recipe in a minute but the sun made a brief appearance in Cornwall yesterday (we wont talk about the weather today though)! So, wanting to get out and about but avoid the packed local beaches at Widemouth and Bude, we decided to visit one of our favourite places - Penhallam Manor. Just a mile down the road from us, this little known treasure is the site of a medieval 13th century manor house and is now under the guardianship of English Heritage.

All that remains of the house are the low grass covered ruins and moat, which the kids love running around in. Another bonus is the woodland that surrounds the site - which will soon be full of wild mushrooms to forage. After I'd tired them out at Penhallam we headed home to Chicken Kievs and this Sweet Potato Mash as per our weekly meal plan. I much prefer sweet potato mash over normal mash. Roasting it with garlic before whizzing it up in the processor gives it a lovely flavour and when I'm not serving it to the kids I add some chilli flakes too - which makes it even better.


ROASTED SWEET POTATO MASH


Sweet Potato Mash
Yield: 6 as part of a roastPin it

Roasted Sweet Potato and Garlic Mash

A delicious roasted sweet potato and garlic mash recipe. An alternative to ordinary potato mash.
prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients:

  • 3 Sweet Potato, peeled and cut into chunks
  • 1 head of garlic cut in half 
  • 1 TSP Smoked Paprika
  • Salt and Pepper

instructions

  • Step 1: Place the sweet potato and garlic in a roasting pan and sprinkle over the smoked paprika and a little oil. Bake in a preheated oven (200°c) for about 35 minutes until the sweet potato is soft.
  • Step 2: Leave to cool slightly then squeeze the roasted garlic out of their skins. Whizz the garlic and sweet potato up in a processor (or just mash it the old fashioned way). It will keep quite happily for a few days in the fridge if you wanted to make it ahead of time.


Beth Sachs
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Greek'ish' Summer Salad


Greekish Summer Salad

I suffered with heartburn REALLY badly during my third pregnancy (and yes she did have a lot of hair) so it was quite timely that Rennie® asked me to develop a healthy recipe for their #SummerTreats challenge.

The criteria was that it had to be colourful, healthy and evocative of summer so I decided to adapt a classic Greek Salad and make it a bit more filling.

The addition of chickpeas and canellini beans to the usual ingredients of feta, tomatoes, olives and red onion made it a lot more robust and kept my tummy happily full from lunchtime through to dinner. The dressing was a lovely combination of oregano, lemon zest and olive oil and gave the salad a real zing.

Eat for lunch and mop up the juices with some crusty bread. Heaven.


GREEKISH SUMMER SALAD


Greek Salad
Salad
Yield: 4Pin it

Greekish Summer Salad

A summery greek style salad recipe with feta, olives, chickpeas and juicy tomatoes.
prep time: 10 minscook time: total time: 10 mins

ingredients:

  • 6 Tomatoes, chopped into large chunks
  • 100g Pitted Black Olives
  • Half a Cucumber, cut in half, deseeded and sliced
  • Small Red Onion, sliced
  • 200g Feta, Crumbled
  • 100g Chickpeas (from a can)
  • 100g Canellini Beans (from a can)
  • 1TSP Dried Oregano
  • Zest of half a Lemon
  • 4 TBSP Extra Virgin Olive Oil

instructions

  • Step 1: Place the tomatoes, olives, cucumber, red onion, chickpeas and canellini beans in a large bowl.
  • Step 2: Mix together the oregano, lemon zest and Extra Virgin Olive Oil and pour over the salad.


*RELATED RECIPE - FRUITY RICE SALAD*

Beth Sachs
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