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Cauliflower and Lentil Curry

Cauliflower and Lentil Curry

We've been eating a lot more veggie meals lately and this Cauliflower and Lentil Curry recipe was one that went down particularly well with the family, even with my fussy soon to be 7 year old. The cauliflower florets are fried first giving them a bit of colour, before adding them into the creamy coconut and coriander sauce. The addition of the red lentils helps to bulk the curry out and make it nice and filling, especially when you serve it like I do with naan bread and rice. I know what you're thinking... double carbs, but you can't have a curry without them can you?

If you fancy making the curry a bit on the hotter side you could add a chopped red chilli along with the onion and garlic in Step 1, but I know my kids wouldn't have appreciated that! Mildly spiced and fragrant is the way to go in this house if you want everyone to eat it. Hubby just chucks on LOADS of chilli sauce to satisfy his cravings. He goes through bottles and bottles of the stuff and even slathers it on things like Macaroni Cheese and Risotto (bit odd don't you think?).. he says he likes food to bite back at him and it really does!

Whether you like them hot or just mildly spiced, you can't beat a curry at this time of year when the evenings are getting cold and the nights are drawing in. In my mind there's nothing better than tucking into a big bowl by the fire (pj's and fluffy slippers optional) after a long day at work and school. So comforting!
Cauliflower and Lentil Curry


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Cauliflower and Lentil Curry
Cauliflower and Lentil Curry
A vegetarian cauliflower and red lentil curry in a creamy coconut and coriander sauce.
  • 1 Onion, chopped
  • 1 Garlic Clove, chopped
  • 1 thumb size piece of Ginger, peeled and chopped
  • 2 TSP Cumin
  • 2 TSP Ground Coriander
  • 1/2 TSP Turmeric
  • 1 Red Pepper, chopped
  • 75g Red Lentils
  • 1 Cauliflower, broken into florets
  • 150ml Vegetable Stock
  • 400ml Tin Coconut Milk
  • 1 TBSP Fresh Coriander
Step 1: In a large casserole fry the onion, garlic and ginger until soft then stir through the ground coriander, cumin and turmeric.Step 2: Add the pepper and lentils and cook for a few minutes then pour in the vegetable stock and coconut milk. Simmer for 10 minutesStep 3: Whilst the curry is simmering, fry the cauliflower florets in a frying pan for 5 minutes to give them some colour then add them to the curry along with the fresh coriander. Simmer for a further 20-30 minutes until the cauliflower is tender. Serve with rice and naans.

Prep time: Cook time: Total time:
Yield 4

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Cauliflower and Lentil Curry
If you like the sound of this recipe, make sure you have a look at my Sweet Potato, Chickpea and Spinach Veggie Curry which is lovely and warming and just perfect for Autumn.

Beth Sachs
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Mission Deli Turning Pink For Breast Cancer Care

Mission Deli Turning Pink For Breast Cancer Care
I’ve got two delicious recipes using Mission Deli wraps to share with you today, developed by food writer and stylist Rosie Birkett for the Breast Cancer Care's #FriendshipUnwrapped campaign. 

For the third year running, Mission Deli has pledged to support Breast Cancer Care by turning their Original wrap packs pink and pledging to donate £50,000 from the sales of their packs to the charity throughout October. As the theme of the campaign is all around friendship, they've partnered with Rosie Birkett to create some lovely sharing recipes, perfect for an evening in with the girls, all with lots of lovely hints of pink.

Mission Deli

The recipe's are super tasty so why not pledge your own support to the cause and get the girlies round this Friday night for a catch up and giggle whilst tucking into one of these fab recipes.


Using two wraps layered up with butter and baked makes for an ingeniously easy pastry alternative for the base of this tart.

Mission Deli Turning Pink For Breast Cancer Care

2 apples, cored, quartered and very finely sliced
2 Mission Deli Original wraps
50g unsalted butter, melted
2 tbsp brown sugar
tsp cinnamon

1.       Preheat the oven to 180. Line a baking tray with greaseproof paper.
2.       Lay one wrap on it and paint it with melted butter. Lay the other wrap on top, paint with more butter and bake for 6 minutes.
3.       Meanwhile toss the apple with the remaining melted butter, sugar and cinnamon.
4.       Remove the base from the oven and arrange the apples on top in a circular pattern.
5.       Bake for a further 12 minutes or until the apples are cooked and the base is golden.
6.       Serve with natural yoghurt or creme fraiche. Perfect for breakfast, afternoon tea or dessert. 


This umami-packed quesadilla is perfect for sharing and is inspired by the spicy, savoury flavours of kimchi.


For the paste
10g ginger
2 cloves garlic, peeled
2 shallots, peeled
1/2 tsp chilli powder
tbsp sriracha
tbsp maple syrup
tsp soy sauce
tsp rice vinegar

tbsp rapeseed oil

1/4 white cabbage, sliced
1/2 white onion, sliced
1 spring onion, sliced

100g vegan cheese
2 Mission Deli wraps

for the mayo
tbsp vegan mayonnaise (e.g. Mayola)
2 tsp toasted sesame oil
tsp black sesame seeds

To make the cheats kimchi paste
1.       Blitz all the ingredients for the paste in a mini chopper or food processor.
2.       Heat the rapeseed oil in a non-stick frying pan. Add the paste and cook it off over a medium heat for a few minutes.
3.       Add in the onion, cabbage and spring onion and cook for about five minutes, until the cabbage is cooked and the whole lot is incorporated with the spicy paste. Set aside.

To make the Quesadilla
1.       Heat a non-stick frying pan over a medium high heat. Place one wrap in the pan and cover with half the vegan cheese.
2.       Top with the cabbage mix and then cover with the rest of the cheese.
3.       Place another wrap on top and cook for 3-4 minutes, until the cheese has melted.
4.       Flip the quesadilla onto a plate and then put it back in the pan with the uncooked wrap on the bottom.
5.       Cook for a further three minutes then slide out of the pan and cut. Mix the mayo ingredients together and serve alongside the quesadilla.

Disclosure: This is an advertorial post. All thoughts are my own.

Beth Sachs
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Slow Cooker BBQ Pulled Chicken

Slow Cooker BBQ Pulled Chicken
This Slow Cooker BBQ Pulled Chicken recipe is the perfect dish for feeding a crowd. I'm going to be making a big batch to take to our friends fireworks party on the 5th November, cooking it on low during the day at home and then taking it over (crockpot and all) to our friends house to plug in there. Leaving it on the warm setting it will happily sit there all evening and with some split white rolls and a bit of salad and coleslaw, you've got the savoury food sorted. You might be interested to hear that for dessert I'll be making some more Toffee Apple Candy Tiffin to share, this time WITH the popping candy (I managed to find some over the border in Devon). I'll let you know what reaction that gets from people, especially the kids.

Back to this recipe and the homemade BBQ sauce I make here is really quick and easy, with most of the ingredients already in your kitchen cupboards. However, if you don't want to be bothered with making up a homemade sauce I recently got to try some of the new Homepride All American sticky sauces which you could use instead. As a bit of an experiment I slow cooked some chicken breasts in the Hickory Smoked Maple sauce and pulled it at the end of the recipe as I do here. Served in rolls with salad, it was enjoyed by all and makes a great little shortcut if time isn't on your side.
Homepride All American Sauces
The  Slow Cooker BBQ Pulled Chicken can be frozen for another day if you have any left -  I doubt you will, it's just a bit yum. You can also keep it in the fridge for a few days and pick at it like we do! The recipe quantities I give below make enough pulled chicken to fill 8 rolls, but the recipe can easily be doubled or trebled for a large crowd. I find it's a slightly lighter option than ordinary pulled pork (which I do love) but is still lovely and filling all the same. Try serving it with jacket potatoes if you wanted to make it more of a meal and any leftovers are really good on nacho's.
Slow Cooker BBQ Pulled Chicken


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Slow Cooker Pulled BBQ Chicken
A slow cooker BBQ pulled chicken recipe best served in rolls with coleslaw and rocket
  • 4 Large Chicken Breasts
  • 250ml Ketchup
  • 2 TBSP Dijon Mustard
  • 1/2 TSP Garlic Powder
  • 125ml Honey
  • 2 TBSP Worcestershire Sauce
  • Pinch of Cayenne Pepper
Step 1: Place the chicken breasts in your slow cooker and turn on to low.Step 2: Mix together all other ingredients and pour over the chicken.Step 3: Cook on low for 6 hours then pull apart with two forks. Serve in rolls with coleslaw and salad.

Prep time: Cook time: Total time:
Yield Fills 8 small rolls

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Slow Cooker BBQ Pulled Chicken
Disclosure: I was sent some of the new All American Homepride Sauces to try. All thoughts are my own. I'm entering this recipe into Octobers Slow Cooked Challenge hosted by Farmersgirl Kitchen and BakingQueen74

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Beth Sachs
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The Search Is On For Britain's Most Fruitful Family

Fairground Ride
Family time is precious, we all know that, but with parents often exhausted at the end of a working day and children focused on gadgets we forget to spend just five minutes together.  Nature’s Finest is on a mission to find and champion families who use simple solutions or life hacks to ensure time is spent together, through the campaign ‘Britain’s Most Fruitful Family’.
The campaign is being run on their Facebook page and is asking families to send in the life hacks that help them to spend more time together as a family, encouraging others to try the same and embrace a fruit-ful lifestyle.
The campaign will run from 24th October through to the 28th November and the winning family with the best life hack will receive £1,000 worth of Sainsbury’s vouchers – ideal just before Christmas when food shopping bills get bigger! Make sure you pop along to their facebook page to enter but before you do, let me tell you about my top 5 fruit-ful life hacks.

Top 5 Fruit-ful Life Hacks
1. Changing my working hours so I can spend more time at home. Having recently returned to work from Maternity Leave I've gone from working 30 hours over 4 days to 30 hours over 5. I now get to drop the kids off at school in the morning and pick them up again at the end of the day... and I can't believe I didn't do this sooner! No more rushed breakfasts trying to get 3 kids in the car to drop at my Mum and Dads for 7am. I think they appreciate this new arrangement too. So my advice to any struggling parent is to rethink your working hours and take advantage of flexi time if you're able. This one step alone makes a huge difference to our family life. I've also applied the same rules to my blog work too. No longer do I try and cook tea, write a blog post and chase children round the house all at the same time. Blogging is done after the kids have gone to bed so I can focus 100% on the children before bed time and 100% on my blog after that. The only person that seems to miss out here is hubby, but I think he understands!
2. Sitting down and eating together at least once a day. It might be breakfast, lunch or dinner depending on what sporting activities the kids are up to but every day we sit down as a family. We talk, sometimes argue (usually about football!) but most importantly we're together!
3. Cooking with the kids. I try and link our family cooking endeavours to special events, so this summer during the Rio Olympics we made a traditional Brazilian dessert - Pudim de Leite De Condensado. It gave the kids a chance to try something new and feel a sense of accomplishment in what they'd made. Topped with some of Nature's Finest chopped Mango in coconut water it was very yummy indeed and meant we spent precious time all together in the kitchen.

4. Beach time. We love going to the beach in the winter. The tourists are few and far between and we have vast expanses of sand and ocean to play in. Even if it's a quick after school walk before it gets too dark, it gets us out in the fresh air and blows away the cobwebs. We're very lucky to live in such a beautiful part of the country and I wouldn't want to live anywhere else!
5. Me time. I'm a much more patient and calm mummy, who the kids actually WANT to spend time with, when I've managed to enjoy a bit of me time. A bit difficult when I work 30 hours a week, run a blog, have a house, garden, 3 kids, hubby and 2 Guinea pigs to look after, but I am working on it. Even a nice long hot bath with a glass of wine and the woman's hour podcast turns me into a new woman (apart from when you're enjoying it so much you forget to pick your daughter up from hockey practice). These little snippets of calm in an otherwise chaotically busy life really help me focus on what I've got to do and when I've got to do it.

So, now it's over to you. What are your top hacks for spending more time with your family?

Disclosure: This is a collaborative post with Natures Finest. I received samples and payment in exchange for this post. All thoughts are my own.
Beth Sachs
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Blood Soup with Cheesy Witches Fingers

Blood Soup with Cheesy Witches Fingers
If you're like me and... how shall I put this... artistically challenged (see my hilarious attempt at Halloween Skeletons as a prime example), then this is most definitely the Halloween recipe for you! Quick, easy, tasty and fun - it ticks all the boxes and I guarantee your kids will be impressed.

Unfortunately, not only do I lack the patience but also the raw artistic talent to produce anything close to the amazing Halloween foodie creations I see on Pinterest. I can make lovely tasting food, but struggle to make things look aesthetically pleasing, especially when it comes to themed recipes. Judging by my past attempts, Halloween appears to be a particular problem for me! Yeah, go on, give yourself a laugh and look at my Halloween Skeletons again!
Blood Soup with Cheesy Witches Fingers
So, this year I'm not even going to attempt anything complicated. Instead, I've bought some Halloween themed cupcake cases and I'll make some easy cupcakes with a slime green icing, simply by adding green food colouring to my usual vanilla buttercream recipe (pretty sure I wont be able to mess that up). I'm hopeful they will go down well with the kids, as will this, my super simple Blood Soup with Cheesy Witches Fingers recipe. This lovely thick tomato soup made with fresh tomatoes and seasoned with onions, garlic, celery and bay leaves would make a perfect Halloween lunch especially if you served it from a big black witches cauldron.

The witches fingers in particular are really easy to make. Just halve some ciabatta rolls, sprinkle with grated mozzarella and italian herb seasoning, toast and then cut into 'fingers' adding the red pepper witches 'nails' before serving. There's not a lot that can go wrong. If I can manage it, you certainly can...and probably much better!
Blood Soup


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Blood Soup
Blood Soup with Cheesy Witches Fingers
A rich tomato blood red soup, served with cheesy mozzarella and herb 'witches' fingers
  • 1 KG Ripe Tomatoes, quartered
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Celery Stalk, chopped
  • 1 TBSP Tomato Puree
  • 2 Bay Leaf
  • 1.2 Litres Vegetable Stock
  • 2 TBSP Sweet Chilli Sauce
  • 2 Ciabatta, halved
  • 100g Mozzarella, grated
  • 1 TSP Italian Herb Seasoning
  • cut into triangles Quarter of a Red Pepper
Step 1: In a large heavy based casserole heat a couple of TBSP oil and fry the onion, carrot and celery for 5 minutes until soft.Step 2: Add in the tomatoes, bay leaf, stock, tomato puree, Stir and bring to the boil then turn the heat to low and simmer uncovered for about 45 minutes. Stir through the sweet chilli sauce.Step 3: Blend the soup until smooth then return to the pan whilst you make the witches fingers.Step 4: Preheat the grill, put the halved ciabatta on a baking tray then top with the mozzarella, italian seasoning. Grill until melted. Cut each halved ciabatta into 3 lengths and place 1 piece of pepper at the end of each to look like a fingernail. Serve with soup.

Prep time: Cook time: Total time:
Yield: 4 bowls

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Blood Soup with Cheesy Witches Fingers

I'm linking this post to Honest Mums #BrillBlogPosts and No Croutons Required co-hosted by Tinned Tomatoes and Lisa's Kitchen

Beth Sachs
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Meal Plan 17th - 23rd October 2016

Meal Plan
We enjoyed a well earned takeaway on Friday night with friends. We don't have takeaways very often due to living 6 miles away from the nearest, but it had been an incredibly busy week so it was certainly well deserved. The usual Saturday baking was done yesterday including fairy cakes and cookies and then we enjoyed some homemade 'ghost pizza's' for lunch.

Another super busy week so easy meals planned but thankfully we have half term to look forward to next week! Before we know it Christmas will be here....

Monday 17th October
Slow Cooker Chilli Con Carne

Tuesday 18th October
Leftover Chilli pasta Bake with Salad

Wednesday 19th October
Homemade Chicken Kievs, Sweet Potato Mash, Peas and Carrots

Thursday 20th October
Bacon and Brie Panini's and Homemade Coleslaw

Friday 21st October
Veggie Stir Fry with Noodles

Saturday 22nd October
Roast Chicken, Cauliflower and Broccoli Cheese, Stuffing, Potatoes

Sunday 23rd October
Leftover Roast Chicken and Pea Risotto

Beth Sachs
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Chocolate Honeycomb Salted Caramel Cheesecake

Chocolate Honeycomb Salted Caramel Cheesecake
It's no secret that I'm a sucker for a cheesecake. If I'm eating out and there is a cheesecake on the menu, I WILL make room for it and any ensuing indigestion is well worth it in my opinion. Similarly, if you turn up at my house on a high day or holiday you'll find a homemade cheesecake being served. I just never get bored of them and have been known to polish off a slice for breakfast on occasion. One of my all time favourite cheesecake recipes is a baked raspberry one that gets an outing several times a year at the request of friends and family. Despite my tried and tested recipe, I thought it was about time that I developed something new to add to my cheesecake repertoire.

This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation.... in taste and looks! It's definitely got the WOW factor and I'm very glad I decided to 'branch out'.
Chocolate Honeycomb Salted Caramel Cheesecake
The base of the cheesecake is made from crushed milk chocolate digestive biscuits mixed with melted butter, although ordinary digestives would also work fine. The creamy middle is a mixture of full fat cream cheese and double cream, interspersed with pieces of chocolate honeycomb (crushed up Cadburys Crunchie bars in this case). Finally, the topping, described by my eldest as 'epic' is a simple salted caramel sauce made with Cornish Sea Salt's new delicate salt flakes and more crushed up Crunchie bars - you can't overdo them, promise!

It turned out so well I'm very tempted to make this cheesecake one of my Christmas desserts to offer the pudding haters .... yep, I've already started planning my Christmas menu. What can I say, the lure of Nigella Christmas just gets too strong from September onwards.

Hopefully I've done enough to sell it to you. Seriously though, you really MUST try it..... everyone needs a cheesecake like this in their lives and for something that looks so amazing it really is a very simple recipe.

Just to make you aware the ingredient amounts listed for the salted caramel sauce make way more than you need but I like to keep a bowl in the fridge to drizzle over ice cream and brownies. It will sit happily in the fridge for a week or so.

Chocolate Honeycomb Salted Caramel Cheesecake


Cheesecake, No Bake
Desserts, Cheesecake
Yield: 8Pin it

Chocolate Honeycomb Salted Caramel Cheesecake

prep time: 30 minscook time: total time: 30 mins
A rich and indulgent no-bake cheesecake with a chocolate digestive base, creamy honeycomb middle and salted caramel topping


  • For the Base:
  • 250g Chocolate Digestives, crushed into fine crumbs with a rolling pin
  • 90g Butter, melted
  • For the Cheesecake:
  • 600g Full Fat Cream Cheese
  • 150g Icing Sugar, sifted
  • 1 TSP Vanilla Extract
  • 200ml Double Cream
  • 2 Cadbury Crunchie Bars, crushed
  • For the Salted Caramel Sauce:
  • 175g Light Brown Sugar
  • 50g Butter
  • 300ml Double Cream
  • 1/2 TSP Sea Salt
  • For the Topping:
  • 2 Cadbury Crunchie Bars, crushed


  1. Line the base of a 20cm springform tin with baking paper.
  2. In a bowl mix together the crushed chocolate digestives and butter. Press into the tin and chill whilst you make the cheesecake.
  3. Lightly whip the double cream using an electric whisk until soft peaks form.
  4. In a stand mixer (or by hand) mix together the cream cheese, icing sugar and vanilla extract until smooth.
  5. Fold the whipped double cream into the cream cheese mixture until combined then stir through the crushed crunchie bars.
  6. Pour into the tin, level the top and chill overnight or for at least 3 hours.
  7. You can make the salted caramel sauce straight away and pop it into the fridge or wait until you are ready to serve the cheesecake.
  8. To make the salted caramel sauce place the sugar, butter, double cream and sea salt in a pan and melt on a low heat. Turn up the heat and stir continuously for 1 minute then take off the heat and allow to cool for 30 minutes.
  9. When you are ready to serve, take the cheesecake out of the springform tin and pour over the salted caramel sauce. Top with the crushed crunchie bars.


Chocolate Honeycomb Salted Caramel Cheesecake
I'm linking this Chocolate Honeycomb Salted Caramel Cheesecake to A Mummy Too's #recipeoftheweek and Honest Mum's Brilliant Blog Posts

Beth Sachs
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Toffee Apple Candy Chocolate Tiffin

Toffee Apple Candy Tiffin
I do love a no bake chocolate slice like this and my Toffee Apple Candy Chocolate Tiffin recipe is going to be your must make sweet treat for Bonfire Night. With all of your favourite flavours of the 5th November in one decadent bite, including toffee apples (with Toffee Crisp bitesize, Werthers Chewy Toffee's and dried apple), ginger (crushed gingernut biscuits), honeycomb (Crunchie bars - my favourite) and lots and lots of chocolate, I guarantee this indulgent and rich chocolate tiffin recipe is going to be the star of the show. Without wanting to blow my own trumpet (modest, me!) it's definitely one of the best no bake sweet treats I've ever made (as good as my Mini Egg version for Easter).... although thanks to the chewy toffee you may want to issue a dental warning with it -  especially to anyone with dentures!
Toffee Apple Candy Tiffin
If you're hosting a Fireworks party this year (or going to a friends display) I guarantee this will go down with a bang. If you were really brave you could even try a few handfuls of popping candy in the mixture to emulate the crackling fireworks. I couldn't get hold of any unfortunately, one of the few downsides of living in rural Cornwall, but I bet the kids would love it. If you do try the popping candy let me know if it was a success, but you might want to warn Granny before she takes a bite!

Another great thing about this Chocolate Tiffin is that it will happily sit in the fridge for a week or more in a sealed container. So make up a big batch when you have the time, bung it in the fridge and you've got this amazing chocolate treat on tap whenever you want it. As luck would have it, it's the start of National Chocolate Week today, which runs from the 10th - 16th October 2016 and what better way to celebrate than with a slice of this tiffin! I know you're going to love it!
Toffee Apple Candy Tiffin


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Toffee Apple Tiffin
Toffee Apple Candy Chocolate Tiffin
A Bonfire Night Toffee Apple and Chocolate Tiffin Recipe with Toffee Crisps, Chewy Toffee's, Dried Apples and Honeycomb, encased in milk and dark chocolate with crushed gingernut biscuits.
  • 125g Gingernut Biscuits, crushed
  • 2 Crunchie Bars, chopped
  • 20g Werthers Original Chewy Toffee's, chopped into very small pieces
  • 80g Toffee Crisps Bitesize, chopped
  • 60g Dried Apple, chopped
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 100g Butter
  • 2 TBSP Syrup
  • 2 TBSP Cocoa Powder
  • For the topping:
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 60g Toffee Crisp Bitesize, chopped
  • Crunchie Bars, chopped
  • 20g Werthers Original Chewy Toffee's, chopped into very small pieces
  • 30g Dried Apple, chopped
  • 25g White Chocolate, chopped
Step 1: Line a 20x20cm baking tin the clingfilm that overhangs the sides.Step 2: Melt the dark and milk chocolate, butter and syrup in the microwave then add the cocoa powder and mix to combine. Stir in the crushed ginger nut biscuits, crunchie bars, werthers toffee's, toffee crisp and dried apple.Step 3: Spoon into baking tin and chill whilst making the topping.Step 4: For the topping melt the milk and dark chocolate in the microwave and spread over the chilled tiffin.Step 5: Scatter over the chopped toffee crisps, werthers toffee's, crunchie bar and dried apple. Put back in fridge to set.Step 6: Melt the white chocolate and drizzle over the tiffin. Return to the fridge to set before cutting into 16 pieces.

Prep time: Cook time: Total time:
Yield: 16 pieces

Pin the Toffee Apple Candy Chocolate Tiffin for later..
I'm linking this Toffee Apple Candy Tiffin to Octobers #The FoodCalendar, We Should Cocoa (Tin & Thyme) and #TeaTimeTreats hosted this month by Jo's Kitchen.

Beth Sachs
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Meal Plan 10th - 16th October 2016

Meal Plan
The weekends seem to roll around very quickly don't they? It was the usual Saturday morning cooking and cleaning yesterday with a trip to the circus in the afternoon, which was actually surprisingly entertaining (I wont lie - I'm not really a circus person but the kids badgered me all week to take them). We sat down to watch the England match when we got home and I had a Home and Away and Neighbours t.v. binge with a few glasses of vino last night - my guilty pleasure! Sometimes you've just go to haven't you....

It's the start of National Chocolate Week tomorrow, so watch out for a few chocolatey recipes appearing on the blog over the next few days! You're going to love them. Here's what's on the menu this week...

Monday 10th October
Minced Beef Cobbler with Peas and Carrots

Tuesday 11th October
Spaghetti Carbonara

Wednesday 12th October
Pea and Cheddar Risotto

Thursday 13th October
Frittata and Sweet Potato Wedges

Friday 14th October
Takeaway with friends

Saturday 15th October
Pork, Spinach and Mushroom Lasagne

Sunday 16th October
Pub lunch!

Beth Sachs
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Creamy Cornish Cider Chicken

Creamy Cider Chicken
What a revelation this simple supper was. We actually enjoyed this creamy cider chicken for Saturday lunch last weekend (mainly because I needed to photograph it in the daylight), but whatever time of day you decide to eat it (and it tastes particularly good the next day) I guarantee it will knock your socks off. For such a simple easy meal it packs a punch in flavour, largely down to the cider sauce. I find using cider in savoury dishes a bit like using wine, some vinegar and a pinch of sugar all at the same time! It gives dishes, especially meat dishes, a wonderful richness that you just can't get when using wine alone. Add cream to the mix too and....well, that takes it to the next level of deliciousness.

Living in the glorious south west where cider is most definitely king, I admit to having sampled many varieties in my 33 years, including the 'rough stuff' down at the beach in my under age youth (anyone remember White Lightening?). The cider I used in this recipe though is of much greater quality you'll be pleased to hear! Cornish Orchards, based at Westnorth Manor Farm, Duloe (near Liskeard) produce award winning premium cider using traditional craft practices, produced to modern exacting standards. The apples are pressed in the autumn and naturally, slowly fermented over the cool winter months - the result being a wonderful selection of ciders and juices to cater for everyones tastes. In this creamy cider chicken recipe I used their mellow farmhouse cider which is sold in traditional flagoons for authenticity.
Creamy Cider Chicken
This creamy cider chicken is the perfect dish for those cooler autumn days when you need something comforting and warming but not too heavy. I served it with some plain boiled rice but mashed potato, or even sweet potato would be a good accompaniment. If you wanted to make it a bit more nutritionally balanced you could throw in some green beans and peas for the last 5 minutes of cooking or just serve some vegetables alongside.

It goes without saying it must be enjoyed with a lightly chilled glass of cider. Enjoy!
Creamy Cider Chicken


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Creamy Cider Chicken
A creamy cider chicken dish made with diced chicken breasts and smoked bacon in a creamy mustard and cider sauce made from Cornish Orchards Farmhouse Cider.
  • 6 Chicken Breasts, chopped
  • 1 Onion, chopped
  • 2 Garlic cloves, chopped
  • 4 Smoked Bacon Rashers, chopped
  • 400ml Cider
  • 1 Chicken Stock Pot
  • 200ml Double Cream
  • 1 TBSP Wholegrain Mustard
  • 50g Parmesan, grated
  • Parsley to garnish
Step 1: In a large casserole fry the chicken pieces in a little oil until brown. Spoon onto a plate then fry the onion and garlic until soft.Step 2: Add the bacon and fry for a few more minutes then pour in the cider and stir through the chicken stockpot and put the chicken back in. Put a lid on the casserole and simmer for 20 minutes.Step 3: Take the lid off and add the cream, mustard and parmesan, give it a stir and cook for 10 more minutes.Step 4: Serve with rice and a sprinkling of parsley.

Prep time: Cook time: Total time:
Yield: 6

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Creamy Cornish Cider Chicken
I'm linking this recipe up to Honest Mums Brilliant Blog Posts
Beth Sachs
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