A Cornish Food Blog | Jam and Clotted Cream

We are real chilli fiends in this house, even 10-month old Rory loves a good bowlful of hot chilli and rice (I do make his a bit milder by adding creme fraiche!). Thing is, I  always   make chilli with beef mince and I   always   use the same old (but very good nevertheless) recipe. Fancying a bit of change, I devised this smokey vegetarian chilli using black beans and kidney beans as the base. It freezes really well, so I tend to make up a big batch at the weekend and freeze in individual portions, ready to pull out of the freezer for a tasty mid-week meal. Rice is the obvious partner, but cornbread would also be good. TOP TIPS FOR MAKING THE BLACK BEAN CHILLI Up the veggies by adding some mushrooms and spinach. The chilli will keep for up to 5 days in the fridge. It can also be frozen. Serve the chilli with rice, grated cheese and sour cream. OTHER CHILLI RECIPES YOU MIGHT LIKE Slow Cooker Chilli Con ...

I have a confession. I've never made carrot cake before! It just kind of slipped through the net, so when Lowen came home from nursery asking to make it I thought it was about time I got grating. We decided to make individual muffin size carrot cakes so we could ice half and leave the other half plain so Rory could enjoy them too (you'll need to double the icing quantities if you want to ice them all). CARROT CAKE MUFFINS | Serves: MAKES 10 | Prep Time: 20 Minutes | Cook Time: 22 Minutes  | Total Time: 42 Minutes | Ingredients:  175g brown muscovado sugar   200g self-raising flour 1 tsp bicarbonate of soda 1 tsp cinnamon zest 1 orange 2 eggs 150ml sunflower oil 4 carrots, grated 50 ml Milk icing: 50g butter, softened 150g soft cheese 50g icing sugar , sifted Squeeze orange juice Instructions: Step 1: Heat oven to 180C/160C fan/gas 4 and line a muffin tin with cases. Step 2: In a large mixing bo...

My favourite cheesecake in the world...ever.  BAKED BERRY CHEESECAKE | Serves: 10  | Prep Time: 20 Minutes  | Cook Time: 40 Minutes  | Total Time: 1 Hour | Ingredients: 8 Digestive Biscuits 50g Melted Butter 600g Full Fat Philly 2 TBSP flour 175g Golden Caster Sugar 2 Eggs, plus 1 yolk 142ml carton Soured Cream 100g Raspberries 100g Blackberries Instructions: Step 1: Heat the oven to 180C/fan 160C/gas 4. Blitz the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the melted butter. Press into a 20cm spring form tin and bake for 5 minutes, leave to cool. Step 2: Beat the cream cheese with the flour, sugar, eggs, the yolk and soured cream until light and fluffy. Stir in the raspberries and blackberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool. | Author: Beth Sachs |...

CHORIZO, MUSHROOM AND MOZZARELLA PASTA BAKE Pasta Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Chorizo, Mushroom and Mozzarella Pasta Bake A hearty pasta bake with chorizo, mushroom and mozzarella. prep time: 10 mins cook time: 20 mins total time: 30 mins ingredients: 2 fresh Chorizo sausages, sliced 1 Garlic clove, sliced 100g Mushrooms, sliced Handful of Baby Spinach Jar of Heinz Tomato Frito (or passata) Ball of Mozzarella 300g Pasta instructions Step 1: Preheat the oven to 180°c.  Fry the chorizo and garlic in olive oil for a few minutes then add the mushrooms and continue to cook. before adding the spinach and frito. Step 2: Meanwhile cook the pasta, drain and toss into the tomato and chorizo mix. Stir through and then spoon into ovenproof dish. Tear the mozzarella over the pasta and bake until golden and bubbling - about 20 minutes. WHY NOT TRY MY CHEESY TUNA PASTA BAKE ?

SALMON DAHL Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Salmon Dahl A simple and quick salmon dahl recipe. prep time: 10 mins cook time: 25 mins total time: 35 mins ingredients: 75g red lentils 400ml chicken stock 1 small onion , chopped 2 tomatoes , chopped ½ tsp turmeric 1 tsp  garam   masala  , plus extra for the salmon pinch  chilli  flakes 2 x 130g fillets salmon sunflower oil instructions Step 1: Put the lentils, chicken stock, onion, tomatoes, turmeric, garam masala and chilli in a pan, bring to a simmer, cover and cook for 20 minutes until the lentils are tender.  Step 2: Rub the salmon with oil.  Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the  dahl . Serve with  rice. WHY NOT TRY MY PRAWN AND VEGETABLE CURRY ?

Strawberries are coming in thick and fast at the moment so I'm on a constant hunt for new recipes I can use them in. You already know I'm addicted to this Strawberry Torte  (I've made it 4 times in the last 3 weeks), but I wanted to find something a little bit quicker to put together. This strawberry mousse uses marshmallows as the setting agent, a little bit of sugar (which next time I might even leave out), som e double cream and of course strawberries (I might try making it with blackberries and raspberries in the future). I was a bit concerned it might be too sweet, but I needn't have worried, it was just perfect! The kids loved it equally as much as the adults. STRAWBERRY MARSHMALLOW MOUSSE Dessert Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Strawberry Marshmallow Mousse A light summery mousse made with strawberries and marshmallows prep time: 15 mins cook time: total time: 15 mins ingredients: 250g fresh strawberries , halved if l...

There is something about risotto that is so comforting, even on a hot summers day. We enjoyed this chorizo and pea risotto sat out on the deck in the early evening sun, with a large glass of wine (of course!) listening to the cricket on the radio - bliss! CHORIZO AND PEA RISOTTO Risotto Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Chorizo and Pea Risotto A chorizo and pea risotto prep time: 5 mins cook time: 20 mins total time: 25 mins ingredients: 1 TBSP Butter and Splash of Oil 1 O nion , chopped 150g  Chorizo , sliced 250g Risotto Rice 800ml V egetable  Stock (you may not need all of the stock) 1 Glass W hite  W ine Handful of Frozen Peas 2 TBSP Garlic and Herb Cream Cheese (I used  Bocaddon  Farm Cheese I picked up from The Royal Cornwall Show) Handful of Parmesan, grated Salt and Pepper instructions Step 1: Fry the onion and  chorizo  in the butter and garl...

A cake version of sticky toffee pudding. Serve with cold clotted cream for a tea time treat!

A melt in the mouth dessert using the wonderfully sweet s trawberries I received from Natoora . The cake mixture is quite clumpy and dry before it is baked, but don't worry, it spreads and fluffs up on cooking. The torte can be eaten hot or cold but is infinitely better with a big dollop of creme fraiche or cream. Why not try experimenting with other fruits - raspberries, blackberries, cherries..... STRAWBERRY TORTE Baking, Cake Yield: 10 slices Author: Beth Sachs Print Recipe Pin it With Image Without Image Strawberry Torte A strawberry and almond torte made in a food processor. Perfect served with clotted cream as dessert. prep time: 10 mins cook time: 1 hour total time: 1 hours and 10 mins ingredients: 150g Ground Almonds 175g Butter, softened (I used  Roddas ) 175g Golden Caster Sugar 175g Self Raising Flour Zest 1 Lemon 1 Egg and 1 yolk 300g Strawberries, hulled and sliced instructions Step 1: Preheat oven to...