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Russet Squire Linguine with Bacon, Sun Dried Tomatoes and Pine Nuts


Russet Squire Linguine with Sun Dried Tomatoes and Pine Nuts
There's a brand new cheese on the block....although this one is most certainly of the round variety. Russet Squire, a cider washed brie, made by Cornish Cheese company Curds and Croust use the very best Cornish milk (sourced from within 30 miles of the dairy), which ensures a really good curd and, in turn, a really good cheese.

Washed in cider up to 8 times, Russet Squire has the most amazing punchy flavour of any soft rind cheese I've tasted. It's the perfect addition to any cheeseboard but is also great for cooking with too. I made this super yummy linguine with melted Russet Squire, bacon, sun-dried tomatoes and toasted pine nuts and it was out of this world good. Oh my goodness, I could have eaten the whole thing myself. Hubby and I sat out on our balcony once the kids had gone to bed and devoured this meal with a lovely glass of dry white wine. Cheese+Pasta+Wine= My perfect evening!

You can buy Russet Squire directly from the Curds and Croust website (£6 per 165g), where you will also find Miss Wenna, a beautiful and mellow Cornish Brie (my youngest daughter's middle name is Morwenna so she particularly likes this one!), Boy Laity, a delectable camembert as well as The Truffler, a unique brie flavoured with truffles. I'm very much looking forward developing some more recipes with these fab local Cornish cheeses soon.

Russet Squire Linguine with Sun Dried Tomatoes and Pine Nuts

TOP TIPS FOR MAKING THIS RUSSET SQUIRE  LINGUINE

  • Make it veggie by omitting the bacon.
  • Up the veggies by adding sweetcorn, mushrooms and courgettes (just pop the veggies in the pan at the same time as the onion).
  • The recipe can easily be doubled to serve 4.

OTHER PASTA RECIPES YOU MIGHT LIKE


Russet Squire Linguine with Sun Dried Tomatoes and Pine Nuts

BRIE, BACON & SUN DRIED TOMATO LINGUINE


Yield: 2Pin it

Russet Squire Linguine with Bacon, Sun Dried Tomatoes and Pine Nuts

prep time: 12 MINScook time: 15 MINStotal time: 27 mins
A rich pasta recipe using the cornish cider washed cheese Russet Squire (a brie type cheese), streaky bacon, sun-dried tomatoes and pine nuts.

ingredients:


  • 200g Pasta (whatever shape you like)
  • 1 Cup of Pasta Water
  • 6 slices Streaky bacon
  • 1 Garlic Clove
  • 1 Red Onion, sliced
  • 165g Russet Squire (or brie of your choice), rind removed and cut into chunks (you might find freezing it for 30 minutes beforehand helpful)
  • 6 Sun Dried Tomatoes, chopped
  • 2 TBSP Pine Nuts, toasted (dry fry in a pan for a few minutes)
  • Small handful of Basil, leave torn

instructions:


  1. Cook the pasta according to instructions and before draining, reserve 1 cup of pasta water.
  2. Meanwhile in a large frying pan fry the streaky bacon in a glug of oil until crisp. Remove from the pan then chop into pieces.
  3. In the bacon fat, fry the onion and garlic for 5 minutes. Add the russet squire (or brie) and reserved cooking water. Let the cheese melt into a sauce before adding the cooked bacon, sun dried tomatoes and toasted pine nuts.
  4. Scatter with the basil leaves before serving.



PIN THE BRIE LINGUINE!

Brie Linguine with Bacon, Sun Dried Tomatoes and Pine Nuts

MORE RECIPES

For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.
Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.

Disclosure: I was sent a selection of Curds and Croust cheeses to try. I was also compensated for developing this recipe. All thoughts are my own.
Beth Sachs
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No Bake Biscoff Cheesecakes


No Bake Biscoff Cheesecakes
When Magimix got in touch asking if I'd like to develop some recipes using their 4200xl food processor, I obviously said 'YES PLEASE'! I've yearned after a Magimix processor for literally years and when Merv (the kids named him!) turned up on my doorstep, it was love at first sight. The machine's only been in my ownership for 3 days but I already know it's going to become a much used appliance in this house and definitely not one that will be languishing in a dusty cupboard. So far I've grated cheese and sliced cucumber in the midi bowl, I've ground up some whole almonds and made wild garlic pesto in the small bowl. You can also blend soups and smoothies and it even has a dough and whisk attachment! It literally can do everything I could ever wish for and more. Yes, it does have a relatively high price tag (it's currently retailing at £238.99 on Amazon) but for what it can do, in my opinion it's definitely worth it. Magimix also offer a 30 year motor guarantee too, which offers real peace of mind when you're spending your hard earned cash.

Magimix 4200xl
The recipe I made to properly test out its functions were these yummy no bake biscoff cheesecakes (we've gone a bit biscoff mad in this house recently). It's hard to believe, but every part of the recipe (apart from melting the butter - although I'm sure they'll come up with a way of doing that one day) was made in the Magimix. I had no idea the Magimix came with a whisk attachment, which meant I didn't have to get a separate bowl and whisk out, to whisk up the double cream to soft peaks. The standard blade did the rest of the work by crushing up the biscuits and then mixing the cheesecake filling. It was also the first time EVER that my three year old didn't cry when I used a food processor. She is incredibly sensitive to loud noises but the Magimix is unbelievably quiet. This is a big added bonus and I later found out that it has been awarded a Quiet Mark stamp of approval!

These no bake biscoff  cheesecakes are so simple to make and such a decadent make ahead dessert, perfect for the summer season. I don't know anyone that would say no to one of these, although a word of warning - they are VERY RICH! You might need a lie down after you've eaten one. I'm really looking forward to road testing the Magimix some more over the next few weeks so keep a look out for more recipes soon!

No Bake Biscoff Cheesecakes

TOP TIPS FOR MAKING NO BAKE BISCOFF CHEESECAKES

  • Instead of making 6 individual cheesecakes you can make 1 x 20cm round cheesecake in a springform tin if you wish.
  • These cheesecakes can be made 3 days ahead of schedule, making it the perfect make-ahead dinner party dessert.
  • To make it ultra decadent, serve the cheesecakes with a big dollop of clotted cream on top.

OTHER CHEESECAKE RECIPES YOU MIGHT LIKE

No Bake Biscoff Cheesecakes

 NO BAKE BISCOFF CHEESECAKES


Yield: 6Pin it

No Bake Biscoff Cheesecakes

prep time: 25 MINScook time: total time: 25 mins
A super easy no bake Biscoff cheesecake using both biscoff spread and lotus biscoff biscuits. All made in my Magimix.

ingredients:


  • 20 Lotus Biscuits
  • 50g Butter, melted
  • 225g Cream Cheese (Full Fat)
  • 200g Biscoff Spread
  • 225ml Double Cream
  • To decorate: 3 Lotus biscuits, halved

instructions:


  1. Place the lotus biscuits in your food processor (I used my Magimix) and pulse until fine breadcrumbs form.
  2. Pour the melted butter through the funnel and continue to pulse until combined.
  3. Spoon the crumbs into 6 ramekins and lightly press down. Chill while you make the cheesecake topping.
  4. Wash out your food processor then using the whisk attachment (Magimix has a whisk attachment - otherwise use an electric handheld whisk) whip the double cream until soft peaks form.
  5. Spoon the cream into a large bowl and set aside, then place the cream cheese and biscoff spread into the large bowl with the blade attachment and process until combined. Fold the mixture into the whipped cream and chill for 30 minutes.
  6. Using a piping bag, pipe the cheesecake mixture onto the biscuit bases before returning to the fridge for a further 30 minutes.  When you're ready to serve, place half a lotus biscuit on top of each cheesecake.


 PIN THE BISCOFF CHEESECAKES!

No Bake Biscoff Cheesecakes

MORE RECIPES

For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.

Disclosure: I was sent a Magimix 4200xl in return for this recipe post. All thoughts are my own.
Beth Sachs
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Double Ginger Oat Cookies


Double Ginger Oat Cookies
These yummy Ginger Cookies are a variation of by far and away the most popular recipe on the blog, my failsafe Golden Syrup and Oat Cookies. Both recipes make fab after school snacks or even breakfasts on the go!

You might have noticed I've been complaining on my facebook page recently about just how much food we are getting through each week. I swear my kids are all going through growth spurts at the same time, plus of course we have 3 (plus a surprise baby) guinea pig mouths to feed too (I obviously don't give them cookies). This week, in an effort to be more organised and save some money, I'm trying to bake some after school snacks that they can eat to bridge the gap between the end of school and dinner time. All of my lot are sports mad, even my three year old has swimming and ballet lessons now, so these little cookies are perfect for giving them a much needed boost of energy at that tricky 4pm time.

They keep pretty well in an airtight container, although my lot managed to finished the batch within 2 days. I think I'm onto a losing battle here!

Double Ginger Oat Cookies

TOP TIPS FOR MAKING THE DOUBLE GINGER OAT COOKIES

  • Add a handful of raisins or chocolate chips to the mixture before baking.
  • To make it extra gingery, replace the golden syrup with the syrup in the stem ginger jar.
  • These cookies freeze really well, so make a double batch and freeze half for another day.
  • To make these cookies extra pretty, dip in dark chocolate and sprinkle over some chopped nuts or crystallised ginger.

OTHER COOKIE RECIPES YOU MIGHT LIKE

Double Ginger Oat Cookies

DOUBLE GINGER OAT COOKIES


Yield: 18 CookiesPin it

Double Ginger Oat Cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
A yummy oat based cookie recipe using ground ginger and chopped stem ginger in syrup.

ingredients:


  • 120g Butter
  • 85g Light Brown Sugar
  • 2 TBSP Golden Syrup
  • 120g Oats
  • 120g Self Raising Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TSP Ground Ginger
  • 1 piece Stem Ginger in Syrup, chopped finely

instructions:


  1. Line 2 baking trays with baking parchment and preheat the oven to 190°c (170°fan).
  2. In a large pan, melt the butter, sugar and syrup over a medium heat.
  3. Take off the heat and add the oats, flour, bicarbonate of soda, ground ginger and chopped stem ginger. Mix thoroughly until combined.
  4. Place heaped teaspoons of the mixture onto the baking sheets and bake in the oven for 10 minutes. Cool on a wire rack.


PIN THE GINGER COOKIES!

Double Ginger Oat Cookies

MORE RECIPES


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes), then pin my recipes to try.

Want to receive posts by email? Sign up in the sidebar!
Beth Sachs
6 Comments
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Blueberry Orange Cheesecake Bars (+ our family holiday to Tenerife)


Blueberry Orange Cheesecake Bars
We're back home in Cornwall after a lovely week away in Tenerife. We stayed in Los Gigantes, a stunningly picturesque resort on the west coast of the island and couldn't have asked for better weather, food and scenery. Most importantly the kids had a fantastic time, were well behaved (usually!) and really enjoyed sampling traditional Canarian cuisine (particularly the papas arugardas or Canarian potatoes, which they had with EVERY SINGLE meal).

Kids in Tenerife
The highlight of the trip (other than relaxing by the pool) was most definitely our ascent of Mount Teidi (the 3rd largest volcano on the planet) and despite a bit of altitude sickness, the views from the top of the cable car were out of this world. I'm not usually one to return to the same place twice but I have a feeling we will in this case. There is so much more of the island left to explore and 7 days just wasn't long enough!

Mount Teidi
The hotel we stayed at was the 3* Globales Taimamo Tropical and I have to admit to being a bit apprehensive about staying here after reading some less than positive reviews on trip advisor. As it was, I'm not sure they stayed at the same place as we did! The staff were lovely, the pool area was fab for kids, accommodation basic but clean and the food very tasty. The moto of the story is don't always believe what you read on the internet!

Globales Taimamo Tropical, Tenerife
Back to reality and now that I've got through the 7 loads of holiday washing, I thought it was about time I updated the blog with a brand new recipe. It looks like we've bought the sun home with us as the weather forecast next week is for warm sunny days. Therefore, I thought these summery fruity blueberry and orange cheesecake bars would fit the bill. I made these cheesecake bars originally on a rare sunny day back at the beginning of March, born out of a need to use up some cream cheese and creme fraiche in the fridge. They turned out lovely and light with the fruity blueberries and orange zest complementing the creamy cheesecake perfectly.

These cheesecake bars really do make the perfect weeknight dessert for those warm sunny evenings around the corner.

Blueberry Orange Cheesecake Bars

TOP TIPS FOR MAKING THE CHEESECAKE BARS

  • Change the fruit by using raspberries and lemon instead. Strawberries would work well too.
  • Use ginger biscuits for the base instead of digestives for something a bit different.
  • Serve the cheesecake bars with clotted cream for an indulgent dessert.
  • The cheesecake bars can be frozen for up to 3 months, just pop them into a sealed container to prevent freezer burn.
  • If using straight away, store the bars in the fridge to ensure they stay firm.

OTHER CHEESECAKE RECIPES YOU MIGHT LIKE

Blueberry Orange Cheesecake Bars

BLUEBERRY ORANGE CHEESECAKE BARS


Yield: 12 barsPin it

Blueberry Orange Cheesecake Bars

prep time: 15 MINScook time: 52 MINStotal time: 67 mins
A fruity light cheesecake bar recipe flavoured with blueberries and orange.

ingredients:


  • For the Base:
  • 9 Digestives, crushed
  • 2 TBSP Light Brown Sugar
  • 55g Unsalted Butter, melted
  • For the Cheesecake:
  • 280g Cream Cheese
  • 150g Creme Fraiche
  • 2 Eggs, beaten
  • Juice and Zest of 1 Orange
  • 100g Caster Sugar
  • 125g Blueberries

instructions:


  1. Line a 20cm square tin with baking paper and preheat the oven to 170°c (150°c fan).
  2. Mix together the base ingredients, press into the tin and bake for 12 minutes, Remove from the oven and leave to cool.
  3. In a large bowl beat together the cream cheese, creme fraiche, eggs, orange juice and zest and sugar until thick and creamy. Stir through the blueberries.
  4. Pour the cheesecake mixture over the base and bake for 40 minutes. Leave to cool before putting in the fridge for an hour. Cut into squares.


PIN THE BLUEBERRY CHEESECAKE BARS!

Blueberry Orange Cheesecake Bars

MORE RECIPES

For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.
Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs
0 Comments
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