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Ghoulish Eyeball Pasta With Blood Red Sauce


Ghoulish Eyeball Pasta With Blood Red Sauce

We don't make a huge deal of Halloween here but I do allow the kids to go Trick or Treating to a few neighbours houses. We'll also be tucking into this ghoulish eyeball pasta with blood red meatball sauce on Saturday evening whilst we watch the rugby. It's super easy to make, especially if you use ready made meatballs (I'm all for time saving) and if you can't find spinach tagliatelle just use plain pasta and stir in some pesto sauce to make it green. The spider is optional!

*RELATED RECIPE - BLOOD SOUP WITH CHEESY WITCHES FINGERS*


Ghoulish Eyeball Pasta With Blood Red Sauce


GHOULISH EYEBALL PASTA WITH BLOOD RED SAUCE


Ghoulish Eyeball Pasta
Pasta, Halloween
Yield: 4Pin it

Ghoulish Eyeball Pasta with Blood Red Sauce

Ghoulish Eyeball Pasta with Blood Red Meatball Sauce
prep time: 20 minscook time: 25 minstotal time: 45 mins

ingredients:

  • 1 Onion, chopped
  • 1 Garlic Clove, chopped
  • 4 rashers of Bacon, chopped
  • 20 ready made meatballs
  • Jar of Passata
  • Pinch of Sugar
  • Mini Mozzarella (about 20)
  • A few Basil leaves
  • 1 TBSP Tomato Ketchup
  • Green Spinach Tagliatelle to serve

instructions

  • Step 1: Bring a pan of water to the boil ready for the pasta.
  • Step 2: In another pan fry the onion, garlic and bacon for 5 minutes, turn up the heat then add the meatballs.
  • Step 3: Once browned add the passata and sugar then turn down the heat and simmer for 20 minutes
  • Step 4: Cook the pasta according to instructions.
  • Step 5: Make the mozzarella eyes by placing a small bit of basil on each mozzarella then dip a cocktail stick into the tomato ketchup and make veins on the mozzarella eyeballs.
  • Step 6: Drain the pasta and divide into dishes. Put a large spoonful of meatballs on the top of each then place the eyeballs around the sauce.


Beth Sachs
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Halloween Gingerbread Men


Halloween Gingerbread Men

This is a great Halloween project for the kids to do this half term. I made up my usual gingerbread dough recipe then spread the cooled, cooked gingerbread men with buttercream (you can make it yourself or buy it ready made in a tub) - this helps the icing stick. The kids then rolled out some ready to roll icing (Renshaws) and used a knife and gingerbread cutters to cut out the shapes they wanted. We made ghosts, zombies, witches and mummies....and they tasted yummy! Be as creative as you dare!

*RELATED RECIPE -  BLOOD SOUP WITH CHEESY WITCHES FINGERS*


HALLOWEEN GINGERBREAD MEN


Halloween Gingerbread Men
Halloween
Yield: Makes 20Pin it

Halloween Gingerbread Men

Halloween themed Gingerbread Men
prep time: 20 minscook time: 12 minstotal time: 32 mins

ingredients:

  • 350g Plain Flour
  • 1 TSP Bicarbonate of Soda
  • 2 TSP Ground Ginger
  • 1 TSP Ground Cinnamon
  • 125g Butter
  • 175g Light Soft Brown Sugar
  • 1 Egg
  • 4 TBSP Golden Syrup
  • Ready to Roll coloured icing
  • Ready made buttercream in a tub (or make up your own)

instructions

  • Step 1: Preheat oven to 180°c and line two baking trays with baking paper.
  • Step 2: Sift together the flour, bicarbonate of soda, ginger and cinnamon and put into the bowl of a food processor.
  • Step 3: Add the butter and pulse until you get a breadcrumb consistency.
  • Step 4: Add the sugar, egg and syrup and pulse until the mixture comes together.
  • Step 5: Tip the dough onto a lightly floured surface, give it a quick knead then wrap in clingfilm and chill for 15 minutes.
  • Step 6: Roll the dough out to 0.5cm thickness and cut with gingerbread men cutters.
  • Step 7: Bake in the oven for 12 minutes, cool on wire rack.
  • Step 8: To decorate spread each gingerbread man with buttercream and decorate with the ready to roll icing.


Beth Sachs
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Yoghurt and Lemon Curd Fool


Yoghurt and Lemon Curd Fool

I've got another quick and easy dessert for you today - Yoghurt and Lemon Curd Fool! There is so much flavour in these little things and no culinary skills required in the making, unless you want to make your own lemon curd (I have my Mum).

I was recently sent a Hansells yoghurt maker to test out and I managed to make 1 litre of creamy natural yoghurt on my first attempt - it was ridiculously easy! There is only so much yoghurt you can dollop on your Muesli though so I decided to try and incorporate some into a super quick but tasty dessert. Natural yoghurt is quite tangy so pairing it with a buttery sweet lemon curd worked really well. The blackberries I grabbed from my garden but any berry would do - raspberries would be nice.

For a bit of added crunch I sprinkled on some crushed ginger nut biscuits but if you had the time, some homemade shortbread would turn this simple dessert into something special.

The fools can be made up to two days ahead and kept in the fridge until needed.

Yoghurt and Lemon Curd Fool

YOGURT AND LEMON CURD FOOL


Yogurt and Lemon Curd Fool
Yield: 1Pin it

Yogurt and Lemon Curd Fool

A light refreshing yoghurt and lemon curd fool with fresh blackberries.
prep time: 10 minscook time: total time: 10 mins

ingredients:

  • 6 TBSP of Natural Yoghurt for each shot glass
  • 3 TBSP Lemon Curd for each shot glass
  • 5 Blackberries
  • Sprinkling of crushed up ginger nut biscuits

instructions

  • Step 1: Layer the yogurt and lemon curd into the shot glass, place the blackberries on top and finish with some crushed up ginger nut biscuits sprinkled on top



Beth Sachs
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Chicken Tikka Masala in theTefal Cook4Me


Chicken Tikka Masala in theTefal Cook4Me

I love my slow cooker (REALLY love) so I met the Tefal Cook4Me with rather a lot of scepticism. It claimed to make delicious curries, chilli's and casseroles in 10 minutes and steam vegetables to perfection in ultra quick time. I honestly thought I'd be disappointed with the results - just another gadget to be consigned to the back of the cupboard. How wrong was I!

The Tefal Cook4Me comes with 50 pre programmed recipes all ready in less than 15 minutes and guides you step by step to cook meals for up to 6 people (you have the option of 3 portion sizes). It has 5 cook settings - pressure cook (I've always been scared of pressure cookers and I still have the one my late grandmother bought me in its packaging), steam, brown, simmer and reheat.


Tefal Cook4Me


I thought I'd start with something pretty easy - a Chicken Tikka Masala. The recipe book that accompanies the Cook4Me lists the ingredients needed (or you can just refer to the digital screen), with amounts dependant on how many you want to serve. The digital screen guided me through the cooking process with ease. In a nutshell the oil preheats for a few minutes, you then add the ingredients you want to brown, in this case the chicken and onion -and it even tells you how long to brown them for. After that it's just a case of chucking everything else in - for this recipe it was tikka paste, tomato puree, water and double cream. It tells you to lock the lid and that's it. Three minutes later (yes really) and the curry was ready. I promise you it was that quick. I couldn't believe how meltingly tender the chicken was with a silky smooth, perfect consistency tikka masala sauce. I was amazed - so was my husband. In fact I'm hopeful it might encourage him into the kitchen.

I've since steamed vegetables for Heidi's baby mashes and it was far quicker than boiling or roasting them in the oven. The only disappointment was that the instructions advised against cooking Bramley Apples due to their tendency to go frothy -  a shame considering we love our apple crumbles. Maybe I'll find a way around that one?

Tefal Cook4Me

The Tefal Cook4Me is currently on sale at £199, which some might say is a bit on the pricey side. For parents who are time poor though, this gadget really could revolutionise meal times. I'm almost certain I'll be using this as much as my slow cooker and I'm already thinking of ways I could utilise it at Christmas...sprouts maybe?

I was given a Tefal Cook4Me to review. All thoughts are my own.
Beth Sachs
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Giveaway: The Art of Conversation (Food)


The Art of Conversation Food

The Art of Conversation (Food) is an award winning game which makes a great present for food lovers or a brilliant addition to any Christmas dinner table. Fun cards with questions like "what is the most embarrassing item in your pantry" get people talking and laughing whatever their age. The Art of Conversation (Food) is available from all good bookshops and online retailers for £9.98.

I have one Art of Conversation game to giveaway to a Jam and Clotted Cream reader. To enter all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

a Rafflecopter giveaway

Beth Sachs
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Honey and White Chocolate Traybake


Honey and White Chocolate Traybake

These were meant to be blondies but weren't quite the right texture - definitely more traybake than blondie! Nevertheless, they turned out moist and moreish and were quickly gobbled up by the kids.

I tried out Marriages Golden Wholemeal flour which gave the traybake a subtle nuttiness, a nice contrast to the sweet chocolate. Next time I may try drizzling melted white chocolate over the cooked traybake instead of putting chunks into the unbaked batter (a couple of pieces had burnt slightly) ...blueberries would be a good addition too. Options are endless and its a lovely basic recipe that you can play with.

Honey and White Chocolate Traybake

HONEY AND WHITE CHOCOLATE TRAYBAKE


Honey and White Chocolate Traybake
Yield: 16 squaresPin it

Honey and White Chocolate Traybake

A honey and white chocolate traybake recipe
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

  • 150g Butter
  • 150g Set Honey
  • 150g Golden Syrup
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 200g Plain Flour - I used Marriages Golden Wholemeal
  • 2 TSP Baking Powder
  • 75 White Chocolate Chunks

instructions

  • Step 1: Preheat the oven to 190°c (170° fan). Grease and line a 30 x 20cm traybake tin with baking paper.
  • Step 2: In a large pan melt the butter, honey, syrup and vanilla over a medium heat. Once melted set aside to cool for 5 minutes.
  • Step 3: Stir in the eggs then sift in the flour and baking powder. Stir to combine.
  • Step 4: Pour the batter into the lined tin then scatter with the white chocolate chunks.
  • Step 5: Bake for 20 minutes, cool then slice into squares.


*RELATED RECIPE - STRAWBERRY & WHITE CHOCOLATE MUFFINS*

Beth Sachs
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Aged Havarti Cheese, Prosciutto and Rocket Pizza


Aged Havarti Cheese, Prosciutto and Rocket Pizza

Castello have recently launched a new cheese onto the UK market. Aged Havarti is based on an authentic Danish recipe dating back to 1952 and is matured for 12 months. Added cultures give the cheese a lovely crumbly texture and salt crystals (which I could definitely taste) provide a unique contrasting flavour. Stronger than the average cheddar - probably on a par with extra mature cheddar in terms of strength - Aged Havarti is now available in the UK at Waitrose.

Castello kindly sent me some Aged Havarti to sample and I decided to try it out on a pizza. The cheese melted really well and complemented the salty prosciutto perfectly. It's a lovely punchy cheese and one I will be using a lot more of in the future (it's also great eaten in chunks with toasted fennel seeds!).

Note that I make the pizza dough in my breadmaker and the quantities I give are for 3 medium pizza's.

Aged Havarti Cheese, Prosciutto and Rocket Pizza

AGED HAVARTI CHEESE, PROSCIUTTO AND ROCKET PIZZA


Pizza
Yield: Makes 3 medium pizza'sPin it

Aged Havarti, Prosciutto and Rocket Pizza

A pizza made with aged havarti cheese
prep time: 10 minscook time: 8 minstotal time: 18 mins

ingredients:

  • For the pizza dough - which I make in my Breadmaker 
  • 1/2 TSP Fast Acting Dried Yeast
  • 300g Strong White Flour
  • 1 TBSP Olive Oil
  • 1/2 TSP Salt
  • 170ml Water
  • Topping (for 1 pizza)
  • 3 TBSP ready made pizza sauce
  • 150g Aged Havarti, crumbled
  • 4 Slices of Prosciutto
  • Handful of Rocket

instructions

  • Step 1: Make the pizza dough in a breadmaker (see your own breadmaker instructions), turn out onto a floured surface and cut into 3 pieces.
  • Step 2: Preheat oven to 220°c/200° fan. Roll out the pizza base to about 20cm diameter and prick the base with a fork.
  • Step 3: Spread the pizza sauce onto the pizza and top with the crumbled cheese.
  • Step 4: Cook for around 8 minutes.
  • Step 5: Once the pizza comes out of the oven top with the prosciutto and rocket.


Beth Sachs
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Spiced Lamb Curry



Spiced Lamb Curry

Today marks the start of National Curry Week which runs from the 12th -18th October 2015. To celebrate, I've created this delicious lamb curry using diced shoulder of Welsh Lamb with heaps of fragrant Indian spices.

A mild chicken korma is usually the preference in these parts as I know it's something the kids will eat it! It was therefore quite refreshing to try something a bit different with the spices notched up a peg or two. It's spicy but not hot  - I just served some natural yogurt alongside for the kids. If you do like your curry a little bit hotter though just add another red chilli to the equation.


SPICED LAMB CURRY


Spiced Lamb Curry
Curry, Lamb
Yield: 4Pin it

Spiced Lamb Curry

Spiced Lamb Curry made with diced shoulder of Welsh lamb.
prep time: 15 minscook time: 2 hourtotal time: 2 hours and 15 mins

ingredients:

  • 1kg Diced Shoulder of Lamb
  • 2 Onions, chopped
  • 25g Fresh ginger, peeled
  • 4 Garlic Cloves, peeled
  • 1 Red Chili, deseeded
  • 2 TBSP Ground Cumin
  • 2 TBSP Ground Coriander
  • 1 TBSP Turmeric
  • 1 400g Tin of Tomatoes
  • 150ml Beef Stock
  • 3 TBSP Honey

instructions

  • Step 1: Preheat the oven to 150°c (130° fan).
  • Step 2: In a large casserole heat a glug of olive oil then brown the diced lamb in batches - remove with a slotted spoon and set aside.
  • Step 3: Add another glug of oil to the pan and gently soften the onion for 5 minutes.
  • Step 4: Whilst the onion is cooking, put the ginger, garlic and chili in a food processor and whizz to a paste.
  • Step 5: Add the paste to the pan alongside the ground spices and stir for a minute or two.
  • Step 6: Put the browned lamb back in along with the tomatoes, beef stock and honey, stir to combine and bring to a simmer. Season with salt and pepper then put a lid on the pan and pop it in the oven for 1 1/2 hours. Serve with plenty of rice and poppadoms.


*RELATED RECIPE - PRAWN AND VEGETABLE CURRY*

Beth Sachs
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Caramel Amaretti Cheesecake Cups


Caramel Amaretti Cheesecake Cups

Happy Friday everyone - it's come around quick! If you're on the look out for a super easy dessert recipe to make this weekend then look no further. These Caramel Amaretti Cheesecake Cups are so simple (even my husband could manage it) but taste absolutely amazing. If you aren't keen on almond flavours then swap the amaretti for chocolate digestive biscuits instead. I've also cheated and used caramel from a tin, but if you had the time then why not have a go at making your own?

The ingredients I give below make 4 teacup size cheesecakes - just double the recipe if you're serving a crowd.

Caramel Amaretti Cheesecake Cups

CARAMEL AMARETTI CHEESECAKE CUPS


No Bake Caramel Amaretti Cheesecake
Dessert
Yield: 4Pin it

Caramel Amaretti Cheesecake Cups

No Bake Caramel Amaretti Cheesecakes served in tea cups.
prep time: 15 minscook time: total time: 15 mins

ingredients:

  • 100g Amaretti Biscuits, roughly broken
  • 2 x 180g tubs of Cream Cheese (full fat)
  • 50g Caster Sugar
  • 1/2 TSP Vanilla Extract
  • 6 TBSP Caramel (I used tinned)
  • Flaked Almonds, toasted for decoration 


instructions

  • Step 1: Crush the amaretti roughly and divide between 4 teacups.
  • Step 2: In a large bowl beat together the cream cheese, sugar and vanilla extract. Mix through 4 TBSP of the caramel.
  • Step 3:  Spoon the caramel mixture into the teacups then swirl through the remaining caramel and top with the flaked almonds.
  • Step 4: Chill for up to 12 hours in the fridge.


*RELATED RECIPE - NO BAKE ZINGY LIME CRUMB PIE*

Beth Sachs
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Giveaway: Eisberg Alcohol Free Wine


 Eisberg Alcohol Free Wine

It's no secret that I enjoy a glass of wine, as does my husband  (just don't tell his mates!).  Living in rural Cornwall though means that if we want to eat out, one of us has to drive - unless we want to pay a £30 taxi fare. A couple of our favourite local restaurants are 'bring your own' and on a recent meal out I took along  a bottle of Eisberg alcohol free Sauvugnon Blanc. It was a really good substitute for the real thing and made me feel like I wasn't missing out too much.

Eisberg have kindly given one Jam and Clotted Cream reader the chance of winning all four bottles in the Eisberg range. To be in with a chance of winning all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

Good Luck

a Rafflecopter giveaway
Beth Sachs
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Chicken Pestorella Burger (Marley Spoon Review)


Marley Spoon recipe box

MARLEY SPOON HAVE STOPPED THEIR OPERATIONS IN THE UK

Recipe box delivery service Marley Spoon are launching a new family meal box service in November. The plan is specifically tailored to British families offering fast, easy and healthy recipes, delivered with the exact ingredients needed to cook them at home. Every week five new recipes are available to choose from with recipes such as this tasty Chicken Pestorella Burger (recipe below), meatballs, pork chops, chilli, tagines.... with lots of tasty veggie options too.

Marley Spoon kindly sent me a box to try out myself. The box arrived promptly with all of the non perishable ingredients grouped into large brown bags - a separate bag for each recipe and the fridge ingredients in a refrigerated pack. Most of the packaging could be recycled and all of the ingredients were in a good condition upon arrival. Recipe sheets were also included and I noticed they even have a hotline to phone for any recipe box related culinary emergency!

I tried one of the recipes for lunch today to see if it tasted as good as it looked in the photo! I opted for the Chicken Pestorella Burger which took minimal effort to prepare and didn't let down on taste. It was delicious.

Marley Spoon have indicated the family style dishes will be big enough to feed 2 Adults and 2-3 Children and start from £4.35 a portion with options to cook 2, 3 or 4 times a week. A little pricey maybe, but for a busy working family it might just be the ideal solution to the mad panic at the end of the working day when you find yourself rooting around for something quick and healthy for tea.

CHICKEN PESTORELLA BURGER

| Serves: 4 | Prep Time: 5 Minutes | Cook Time: 10 Minutes | Total Time: 15 Minutes |


Ingredients:

  • 4 Chicken Breasts, butterflied
  • 1 Ball of Mozzarella, sliced
  • 4 Ciabatta Rolls
  • 4 TBSP Pesto
  • 2 Tomatoes, Sliced
  • Salad Leaves

Instructions:

  • Step 1: Slice the ciabatta rolls open and toast.
  • Step 2: In a frying pan, fry the butterflied chicken for about 4 minutes a side. Top with the mozzarella and take off the heat.
  • Step 3: Spread the pesto over the halved ciabatta rolls, lay on the salad leaves and tomatoes and top with the mozzarella chicken.

| Author: Beth Sachs | Date: 7th October 2015 |


I was sent a box to review, all thoughts are my own.
Beth Sachs
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Sherry Braised Pork Cheeks


Sherry Braised Pig Cheeks

I'd never cooked or eaten pig cheeks before, so when Greys Fine Foods emailed me and asked if I'd like to try creating a dish with their Spanish Pig Cheeks and a bottle of Fino en Rama Sherry I immediately accepted the challenge.

After a bit of internet research I decided to braise the pig cheeks in sherry and beef stock adding the smoky spices of smoked paprika and cumin to the mix. The pig cheeks turned out meltingly tender and the Sherry sauce was a lovely flavour - a very pleasant surprise. I served the pork with mashed potato, which was perfect for soaking up the lovely juices.


SHERRY BRAISED PORK CHEEKS


Sherry Braised Pig Cheeks
Yield: 4Pin it

Sherry Braised Pork Cheeks

Sherry Braised Pork Cheeks
prep time: 15 minscook time: 2 hourtotal time: 2 hours and 15 mins

ingredients:

  • 1 Onion, chopped
  • 600g Pig Cheeks, cut in half
  • 1 TBSP Seasoned Flour
  • 3 Garlic Cloves, chopped
  • 1 TSP Cumin
  • 1 1/2 TSP Smoked Paprika
  • 150ml Sherry
  • 500ml Beef Stock
  • Parsley and Flaked Almonds to serve

instructions

  • Step 1: In a large pan heat a glug of oil and gently cook the onion until soft (about 10 minutes) - spoon the onions onto a plate and set aside.
  • Step 2: Heat some more oil in the same pan, quickly toss the pig cheeks in the flour then brown them in batches.
  • Step 3: Return all the pork and onion to the pan and then add the garlic, cumin and smoked paprika. Stir to combine then add the sherry.
  • Step 4: After the sherry has reduced a bit, add the stock, bring to a low simmer and cook for 2 hours on low. Serve the pig cheeks with parsley and flaked almonds scattered over. 


*RELATED RECIPE - SPICED LAMB CURRY*

Beth Sachs
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