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Marmalade Chicken


Marmalade Chicken

National Marmalade Week (organised by the World Marmalade Awards at Dalemain, Penrith) runs from the 28th February to the 6th March this year. To celebrate, one of the main sponsors of the awards, Mackays  asked me to develop a tasty recipe using one of their lovely range of marmalades.

We love marmalade here and my Marmalade Loaf is always a popular bake in this house but this time I wanted to create something altogether more savoury.

Marmalade Chicken

...and so this Marmalade Chicken recipe was born. It's a quick and easy meal for weeknight suppers taking less than half an hour to make. The marmalade caramelises as it cooks and produces a yummy sticky glaze for the chicken, which I served with rice and green beans. If you've got any half opened jars of marmalade crying out to be used then you need to try this recipe.

A big thanks to Mackays for sending me their range of marmalades to try and Happy National Marmalade Week!

Marmalade Chicken


MARMALADE CHICKEN



Sticky Marmalade Chicken
Chicken
Yield: 4Pin it

Marmalade Chicken

A sticky Marmalade Chicken recipe for national Marmalade Week.
prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients:


  • 4 Chicken Breasts, skinless and boneless
  • 4 TBSP Marmalade
  • 300ml Chicken Stock
  • 1 TBSP Fresh Thyme
  • 1 TBSP Sweet Chilli Sauce
  • 1 TSP Soy Sauce
  • instructions

    Step 1: Fry the chicken breasts for 10 mins in a frying pan and turn half way.

    Step 2: Add all of the other ingredients to the pan and simmer for 5 minutes.

    Step 3: Remove the chicken to a plate then boil the sauce until it turns sticky and syrupy. 

    Step 4: Return the chicken to the pan and serve with rice and vegetables.


    MORE RECIPES

    There are hundreds of family friendly recipes in my recipe index.
    Beth Sachs
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    Sweet Potato and Red Pepper Soup


    Sweet Potato and Red Pepper Soup

    I've got an awful lot to thank my Mum for so when Waitrose asked if I would like to take part in their #ThanksMum campaign for Mothers Day I said yes without hesitation. In the run up to Mothers Day, Waitrose are asking their social communities to share the dish that their Mum cooks best and why it holds such special memories. Throughout the campaign, which runs from the 24th February to the 6th March 2016, Waitrose will be surprising participants with a number of gifts to make Mothers Day that extra bit special. Gifts include beautiful bouquets, delicious gift hampers and the grand prize of a day trip to Waitrose Cookery School in London, with their Mum. For information on how to enter have a look at their dedicated #ThanksMum page on their website.

    My Mum has taught me so much over the years, much of which I'm only beginning to appreciate now that I've got a family of my own. Snapping up supermarket reductions, especially from Waitrose, is one that I've definitely taken on board! She follows the reductions lady around the store like a true professional and knows exactly the best times to go to catch a bargain. Mum is a retired Home Economics teacher (she taught in our local secondary school for her whole career having arrived in Cornwall as a  21 year old graduate from the Midlands), so food has always been a big part of her life. She bakes amazing cakes and traybakes - her Mars Bar slices are to die for, cooks homely comfort food for her family, makes a mean treacle tart (my husband loves her treacle tart) but the one thing that really stands her apart from other home cooks is her zero waste policy. Nothing, ABSOLUTELY NOTHING is wasted. She finds ways to make the most unlikely ingredient combinations work, and usually pretty successfully....although I'm still not keen with sliced banana on my curry. Every week the limp fridge bottom veg are used in casseroles, curries and particularly soup. Her freezer is full of soup. If she has a few ingredients she's not sure what to do with, she makes soup. Soup is definitely her signature dish and it reminds me of her, in her cosy kitchen, standing by the stove in her pinny. So I just want to say #ThanksMum for instilling these frugal values in me.

    This particular soup was born out of a need to use up some sorry looking sweet potatoes and red peppers, but the end result was anything but sorry looking. The soup turned out silky and smooth with a gentle warmness from the garlic and chilli. It made a lovely weekend lunch with some cheese on toast.

    Sweet Potato and Red Pepper Soup


    SWEET POTATO AND RED PEPPER SOUP


    Sweet Potato and Red Pepper Soup
    Soup
    Yield: 4Pin it

    Sweet Potato and Red Pepper Soup

    A warm and comforting sweet potato and red pepper soup with a kick of chilli.
    prep time: 10 minscook time: 40 minstotal time: 50 mins

    ingredients:

    • Sweet Potatoes, peeled and cubed
    • Red Peppers, chopped
    • Red Onion, chopped
    • Garlic Cloves, chopped
    • 1 TBSP Fresh Thyme Leaves
    • 1 TBSP Chilli Sauce
    • 600ml Vegetable Stock

    instructions

    Step 1: Fry the sweet potatoes, peppers, onion, thyme and garlic in a large pan for 10 minutes.

    Step 2: Add the vegetable stock and the chilli sauce and simmer for 30 minutes on the hob, until the sweet potatoes are cooked through.

    Step 3: Blend with a stick blender until smooth and serve with cheese on toast.


    MORE RECIPES

    If you like the look of this Sweet Potato and Red Pepper soup, why not try my Squash and Sweet Potato Soup. There are also hundreds of family friendly recipes in my recipe index.

    Beth Sachs
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    Giveaway - Fentimans Sparkling Lime and Jasmine


    Fentimans Sparkling Lime and Jasmine

    Fentimans, producers of fine additive free botanically brewed beverages, are just about to launch their first new product since 2013...and it's just a little bit nice! They kindly sent me some bottles of their brand new Sparkling Lime and Jasmine to try and also provide 6 bottles for a giveaway.

    I've long been a fan of their Rose Lemonade and always pack a few bottles for our summer beach picnics, so I was really excited to be one of the first in the UK to try their new offering. The Sparkling Lime and Jasmine is a lovely refreshing adult soft drink, with the initial bitterness quickly offset by the botanical sweetness of Hyssop, Lime Flower and Juniper Berries.

    For your chance to win 6 bottles of Fentimans Sparkling Lime and Jasmine just fill in the Rafflecopter widget below. UK entries only please.


    a Rafflecopter giveaway
    Beth Sachs
    71 Comments
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    Ginger and Marmalade Sponge


    Ginger and Marmalade Pudding
    This Ginger and Marmalade Sponge recipe comes courtesy of a new cookbook published by Gracewell Healthcare. The collection of recipes have been put together with their elderly care home residents in mind and feature classic dishes (ones that my grandparents would have loved) such as Liver and Bacon, Beef Stew and Sole Veronique.

    Gracewell, who run several care homes, champion the lives and health of the elderly people in their care and place great emphasis on home cooked nutritional meals to keep their residents, many of whom who have special dietary requirements, in the best health possible.

    Gracewell asked me to preview the book and make a recipe from it so I choose this warming Ginger and Marmalade Sponge, which fits in well with marmalade week which starts on the 28th February. Everyone in the family loved this, especially my Dad who LOVES marmalade. Gracewell have their annual Taste of Gracewell event starting on the 5th March, where they open up their care homes (for example this one in Weymouth) for the public to come in and look around, try their food and pick up a free copy of the recipe book.

    GINGER AND MARMALADE SPONGE

    | Serves: 2 | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes |


    INGREDIENTS:

    • 85g Margarine
    • 85g Caster Sugar
    • 2 Eggs
    • 85g Self Raising Flour
    • 9g Chopped Stem Ginger
    • 85g Marmalade

    INSTRUCTIONS:

    • Step 1: Preheat the oven to 160c and butter and line 2 large oven proof ramekins with parchment.
    • Step 2: Beat together the margarine and sugar then stir in the eggs one at a time until combined. You can use a stand mixer if you wish instead of doing it by hand.
    • Step 3: Fold in the flour and ginger until combined then pour into the oven proof dish.
    • Step 4: Bake for 20-25 minutes then take out of the oven.
    • Step 5: Warm the marmalade in a saucepan then pour over the sponge. Let it cool slightly before serving.

    | Author: Beth Sachs | Date: 22nd February 2016 |


    Beth Sachs
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    Creamy Courgette and Pancetta Pasta


    Creamy Courgette Pasta with Pancetta

    This is a quick and easy pasta dish packed full of flavour. The simple sauce is made from gently frying grated courgettes and garlic before stirring through creme fraiche and grated parmesan, which makes it lovely and creamy. The courgette sauce is then combined with cooked spaghetti before serving.

    For a bit of extra flavour I added some grilled pancetta slices to the top of each bowl, which really enhanced the dish and gave it a nice crunch. Woodalls Charcuterie recently sent me some of their cured meats to try including the pancetta used here. The multi award winning Woodalls range currently includes 3 air dried hams, a cumberland salami (which is awesome on pizza) as well as this delicately smoked pancetta. Pork bellies are hand salted by master curer Colin Woodall and then allowed to rest for 7 days. They are then hung for a couple of days before being smoked. The product is air dried for a further 5 weeks and unlike  many pancetta's on the market can be eaten straight from the pack. I was really impressed by the quality of the products and I will definitely be seeking them out in the future.

    We're off to Disneyland Paris for a few days so it will be a little quiet around here until next week! I hope everyone is having a lovely half term.

    Creamy Courgette Pasta with Pancetta


    CREAMY COURGETTE AND PANCETTA PASTA



    Creamy Courgette and Pancetta Pasta
    Pasta
    Yield: 4Pin it

    Creamy Courgette and Pancetta Pasta

    A creamy courgette pasta dish topped with grilled pancetta slices.
    prep time: 10 minscook time: 15 minstotal time: 25 mins

    ingredients:

    • Courgettes, grated
    • Garlic Cloves, chopped
    • 2 TBSP Olive Oil
    • 200g Creme Fraiche
    • 75g Parmesan, grated
    • Zest of 1/2 Lemon
    • 350g Spaghetti
    • 8 slices Pancetta

    instructions

    Step 1: Bring a pan of water to the boil and cook the spaghetti according to instructions. Reserve a cup of pasta water for later.

    Step 2: Lay the pancetta slices in a baking sheet and grill for about 4-5 minutes until crispy. Set aside.

    Step 3: In a large frying pan heat the oil then fry the courgettes and garlic, stir through the creme fraiche, parmesan and lemon zest.

    Step 4: Toss the drained spaghetti through the sauce along with the reserved pasta water. Spoon into bowls and top with the grilled pancetta slices.


    MORE RECIPES

    If you like the look of this creamy courgette and pancetta pasta why not give my cheesy tuna pasta bake a try - the kids LOVE it?
    Beth Sachs
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    Giveaway and Review - Get Fruity Bars


    Get Fruity Bars

    These fab Get Fruity bars are the brain child of fellow Cornish lady Davina Whiteoak. Davina grew up on a farm in Cornwall and after working in the food industry for 15 years decided to move back home to develop the Get Fruity Bar, a moist and nutritious fruit bar packed full of flavour.

    The company started in her farmhouse kitchen but has now spread worldwide, selling as far away as the Middle East. The bars are gluten free and vegan and currently come in three different flavours including Juicy Apricot, Orange and Ginger, Scrumptious Strawberry and Moist Mixed Berry, with three new flavours launching soon.

    Get Fruity Bars

    I was lucky enough to be sent the whole range to try so I can vouch first hand for their deliciousness! The kids favourite was the Scrumptious Strawberry bar but I really enjoyed the Moist Mixed Berry packed full of blackcurrants and cranberries.

    I've got a box of Get Fruity Bars to giveaway to one Jam and Clotted Cream reader. To enter just fill in the Rafflecopter widget below. UK entrants only please.

    a Rafflecopter giveaway
    Beth Sachs
    102 Comments
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    Sweet Potato and Apple Muffins


    Sweet Potato and Apple Muffins

    I had a lovely new cookbook drop onto my doorstep last week. Holly Farrell, the author of Grow Your Own Cake believes your garden or allotment should be your new ingredients cupboard for baking the freshest, most delicious cakes and bakes. The book contains 50 mouth watering recipes, including classics such as carrot cake and beetroot brownies as well as more unusual recipes such as pea cheesecake and tomato cupcakes.


    I'll be running a giveway to win a copy of the book very soon, but before I do I want to tickle your tastebuds just a little first.....

    Sweet Potato and Apple Muffins

    On first glance at the book the recipe that really caught my eye was an amazing sounding Rhubarb Crumble and Custard Cake. So, off I went in search of some early forced Rhubarb. Unfortunately 6 shops later and still empty handed I had to admit defeat this time. Don't worry, as soon as my Mother In Laws rhubarb is ready for harvesting  I'll be there with my knife!

    Instead I decided upon these gorgeously moist Sweet Potato and Apple Muffins. They did not disappoint and were also a great way of getting extra veg into my kids, without them really noticing. My 10 month old was particularly fond of them and cried out for more once she's finished the half I'd given her!

    It was a lovely easy bake and one that the kids could quite easily manage by themselves. Holly gives a few other flavour variations for the muffins including rhubarb and ginger, summer berries and plum, which I'm sure I'll be trying soon.

    Sweet Potato and Apple Muffins


    SWEET POTATO AND APPLE MUFFINS 


    Sweet Potato and Apple Muffins
    Muffins, Baking
    Yield: 12Pin it

    Sweet Potato and Apple Muffins

    Sweet Potato and Apple Muffin recipe - perfect for lunchboxes.
    prep time: 10 minscook time: 25 minstotal time: 35 mins

    ingredients:

    • 350g Plain Flour
    • 150g Light Brown Sugar
    • 2 TSP Baking Powder
    • 1/2 TSP Salt
    • 100g Unsalted Butter, melted
    • Egg, beaten
    • 300ml Milk
    • 1 TSP Cinnamon
    • 100g Sweet Potato, peeled and grated
    • 100g Dessert Apple, peeled and grated
    • Demerera Sugar for sprinkling

    instructions

    Step 1: Preheat the oven to 190°c/170°Cfan and line a 12 hole muffin tin with muffin cases.

    Step 2: In a large bowl mix together the dry ingredients - flour, sugar, baking powder, salt and cinnamon.

    Step 3: In a jug combine the melted butter, egg and milk.

    Step 4; Carefully fold the wet ingredients into the dry ingredients and then gently stir through the grated sweet potato and apple.

    Step 5: Spoon into cases, sprinkle over the demerera and bake for 25 minutes.


    Recipe from Grow Your Own Cake: Recipes From Plot to Plate by Holly Farrell, photographs by Jason Ingram. Published by Frances Lincoln (£16.99).

    ....and I know what I'll be trying next......this fab looking courgette cake!

    Beth Sachs
    1 Comments
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    Meal Plan 15th - 21st February 2016



    I NOW POST MY WEEKLY MEAL PLANS ON JAM & CLOTTED CREAM FACEBOOK PAGE

    Well half term has arrived...rather abruptly if I'm honest, but that's OK as we're off to Disneyland Paris at the end of the week. It's our first ever visit so excitement here is high, even between the adult members of the family!

    It will be frugal food for the first half of the week, before we head off on our little break ....where I'm sure we will stuff our faces (I've booked a full board meal plan). If anyone has any tips they would like to impart please feel free. Any must see's, must do's, things to avoid?

    I hope you've all had a lovely Valentines Day - I'm about to enjoy a lovely 3 course meal cooked for me by hubby! I really hope he's cooked that chicken properly.

    Monday 15th February
    Chorizo and Pea Pilaf

    Tuesday 16th February
    Tuna Pasta Bake

    Wednesday 17th February 
    Fridge Bottom Frittata with Sweet Potato Chips and Salad

    Thursday 18th February
    Disneyland Paris

    Friday 19th February
    Disneyland Paris

    Saturday 20th February
    Disneyland Paris

    Sunday 21st February
    Disneyland Paris
    Beth Sachs
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    Malty Mini Egg Crunch Bars


    Malty Mini Egg Crunch

    You've given up chocolate for Lent?... then this recipe probably isn't for you - it contains nearly half a kilo of the stuff! But my goodness it is SO GOOD.

    There's been quite a lot of Creme Egg love in the blogosphere over the last few weeks, so not wanting Mini Eggs to be forgotten completely, I thought I'd develop this yummy malty mini egg crunch bar. It's got 3 types of chocolate (dark, milk and white), Maltesers, Mini Eggs and digestive biscuits all bound together with copious amounts of butter and syrup. I don't think I need to tell you it is absolutely yum (as well as very naughty) and I'm sure would go down well at a charity bake sale or birthday party tea.

    Malty Mini Egg Crunch

    The ingredients listed below make 16 squares in a 20x20cm tin but the recipe could easily be doubled if you are catering for a crowd. Once made they are best kept in the fridge until you want them and will last for up to 2 weeks in an air tight container.

     It's a super easy treat to make and a great one for the kids to help with! My lot always enjoy bashing up the biscuits with a rolling pin...and then there's licking out the bowl afterwards. Luckily there are plenty of bowls to lick!

    Why don't you have a go this weekend - it might be detrimental to the diet but when it tastes this good who cares?

    Malty Mini Egg Crunch


    MALTY MINI EGG CRUNCH BARS 


    Mini Egg Chocolate Crunch Bars
    Tiffin
    Yield: 16 BarsPin it

    Malty Mini Egg Crunch Bars

    A no bake malty mini egg tiffin type bar with mini eggs, maltesers and lots and lots of chocolate. Perfect for Easter.
    prep time: 15 minscook time: total time: 15 mins

    ingredients:

    • 150g Digestive Biscuits, crushed
    • 88g packet of Maltesers
    • 90g pack of Mini Eggs
    • 100g Milk Chocolate
    • 100g Dark Chocolate
    • 100g Butter
    • 2 TBSP Syrup
    • 2 TBSP Cocoa Powder
    • For the topping:
    • 100g Milk Chocolate
    • 100g Dark Chocolate
    • 16 Mini Eggs
    • 50g White Chocolate, for drizzling

    instructions

    Step 1: Line a 20x20cm baking tin with clingfilm so it comes right up the sides.

    Step 2: In a microwave melt the milk and dark chocolate, syrup and butter. Stir in the cocoa and set aside.

    Step 3: In a large bowl place the crushed digestives, maltesers and mini eggs. Pour over the melted chocolate mixture. Stir until combined then press down into the baking tin. Pop in the fridge whilst you get on with the topping.

    Step 4: In the microwave melt together the milk and dark chocolate. Pour over the top, smooth and place 16 mini eggs on the top (so each square you cut will have one mini egg on top). Return to fridge.

    Step 5: Finally melt the white chocolate and drizzle over the top of the bars. Leave then in the fridge overnight before cutting into squares.


    MORE RECIPES

    If you like the look of this malty mini egg tiffin then why not give my white chocolate, fudge and cranberry tiffin a try? There are also hundreds of family friendly recipes in my recipe index.

    Beth Sachs
    1 Comments
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    Giveaway - We Love Tea Simplicitea Infuser


    We Love Tea Simplicitea Infuser

    Mothers Day is on Sunday 6th March this year (put it in your diary!) and to celebrate, I've teamed up with the lovely We Are Tea guys to offer one lucky reader the chance to win their Simplicitea Infuser and Whole Rose Bud tea. I don't know many Mums/Nans/Great Grans that don't love a cup of tea so I'm sure this would be a well used and appreciated present for many.

    A Bit About The Simplicitea Infuser


    A must-have accessory for loose leaf tea fans, the innovative Simplicitea™ infuser means you can brew a perfect cup of loose leaf tea each and every time. Watch the beautiful tea leaves dance as they release their wonderful flavoursbefore you enjoy a fuss-free cup of top-quality tea.

    We Are Tea is a speciality tea company that sources whole-leaf teas from artisan producers across the world. They have a range of over 40 teas from classic English breakfast to rare white teas and light green teas.   The company is on a mission to break down the barriers to speciality tea and demystify the often over-complicated world of whole-leaf tea.  From devising unique colour-coded categories for their teas to launching this clever Simplicitea™ infuser, they aim to make it easier than ever for people to explore whole-leaf teas from artisan producers across the world.  Find out more about the award-winning range at www.wearetea.com

    We Love Tea

    To be in the a chance of winning this fab prize all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

    a Rafflecopter giveaway
    Beth Sachs
    48 Comments
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