A Cornish Food Blog | Jam and Clotted Cream

I defrosted my two freezers at the weekend (I job I strangely enjoy as I find all sorts of things I had forgotten about) and found a large stash of blackberries the kids and I had picked last year. This recipe was hastily cobbled together using up a few other things that had been lying around for a while -a half empty packet of pecan nuts, dessicated coconut and a lime! It was beautiful and moist and a cake that I will be making again very soon.... next time I might try it with raspberries or blueberries. BLACKBERRY, COCONUT AND LIME TRAYBAKE | Serves: 16 Squares | Prep Time: 15 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 15 Minutes | Ingredients:  250g Self Raising Flour 25g Oats 280g Soft Brown Sugar 200g Cold Butter, cubed 100g Dessicated Coconut 2 Large Eggs, beaten 300g Blackberries (frozen or fresh) Zest of 1 Lime 50g Pecan Nuts, chopped Instructions: Step 1: Preheat the oven to 180c (160 fan) and ...

I had a lovely delivery of Garofalo pasta a few days ago including this Orzo - a type I find impossible to buy here in North Cornwall. I decided to use it in a summer pasta salad including feta, roasted red peppers, courgettes and red onion, but you could quite easily substitute for other vegetables - tomatoes, cucumber etc. It takes all of 10 minutes to put together (and that includes pasta cooking time) so perfect for a hastily arranged summer BBQ! FETA AND SUMMER VEGETABLE ORZO SALAD | Serves: 2  | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Total Time: 30 Minutes | Ingredients: 1 Red Onion, sliced 2 TBSP Red Wine Vinegar 3 TBSP Olive Oil 250g Orzo 1 Courgette, halved and sliced 2 roasted Red Peppers from a jar, chopped 150g Feta, crumbled Small handful of Mint and Parsley, chopped Extra Virgin Olive Oil Squeeze of Lemon Juice (optional) Instructions: Step 1: Put the sliced onion in a bowl with the red wine vin...

Only one word for these...WOW! They were gobbled down at a charity bake sale (hence why no pictures of the cut bars) in aid of the ACF Action Against Hunger East Africa Appeal. In fact they were that WOW that 3 people have already asked me for the recipe.  Unfortunately I can't claim the recipe as my own though. It actually came from an amazing book I was sent to review last week (very timely!) by Octopus Publishing called Cox Cookies and Cake. If you are not a London dweller you may not be aware of Patrick Cox and Eric Lanlard (although Eric in particular has been on many a TV show). They own a shop of the same name in Soho where they sell gorgeous cupcakes, cookies and bars (such as this) to celebrities such as Elton John and David Furnish (who provide the foreword to the book) and stars such a Liz Hurley who has hailed their creations 'the coolest cakes on earth'. They also sell to ordinary folk like you and I so don't let their famous clients worry ...

A few months ago I received a couple of new cookbooks to review from Octopus Publishing (my bookshelf is now severely groaning under the strain of them all). One of the books was Annabel Langbeins Free Range Cook - which I love, the other was The Ginger Pig Meat Book ' a meat manual for the inquisitive domestic cook '. This is where I found the recipe for these delicious meatballs. The Ginger Pig, if you didn't know are butchers and farmers of rare breeds reared on the North York moors and have shops throughout London including Borough Market. In the book Tim Wilson, farmer and proprietor of The Ginger Pig has teamed up with Fran Wardle, respected cook and bestselling author, to recommend the best breeds to look for, the right cuts to choose for every style of cooking and to tell you what to ask your butcher in order to buy the very best quality meat. The book is full of inspiring and delicious recipes too, such as Smoked Pork Hock and Parsley Pasta, Asian Beef Cu...

Its been wet and windy here in Cornwall over the weekend but despite the unseasonal weather my Mother in Law's allotment (just a few yards down the road from us...handily) is still producing lots of lovely veggies. This week courgettes have been in abundance. I hadn't made a quiche in quite a while so I thought I would pair the courgettes with some soft goats cheese that had been sitting in my fridge for far too long, as well as some spring onions and rosemary (also from the allotment) and the usual eggs and cream in a shortcrust pastry case. It turned out really tasty! If you have some cherry tomatoes feel free to add them (halved) on top of the quiche before baking. COURGETTE AND GOATS CHEESE QUICHE Lunch Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Courgette and Goats Cheese Quiche A courgette and goats cheese quiche prep time: 15 mins cook time: 55 mins total time: 70 mins ingredients: For the pastry case: 225g Plain Flour 100g Butter ...

An easy and tasty recipe for prawn and cashew nut noodles. A quick dinner idea.

A yummy and hearty sausage pasta dish with a creamy tomato sauce. This is a quick and easy weeknight dinner that the kids will LOVE. My lot like even more grated cheddar on top! The recipe can easily be doubled making it perfect for a larger gathering (i.e school friends round for tea). I've used penne pasta here but any shape would work, you could even turn it into a pasta base by popping it in the oven to brown with some breadcrumbs and parmesan on top. TOP TIPS FOR MAKING THE SAUCY SAUSAGE PASTA Add some veggies - courgettes and peppers would work well. Just fry them at the same time as the onions. Double the recipe and freeze half of the sauce for another day. If you like it hot, add a chopped fresh red chilli when you fry the onion in addition to the dried chilli powder. OTHER PASTA RECIPES YOU MIGHT LIKE Brie Linguine with Sun Dried Tomatoes from Jam and Clotted Cream Creamy Sausage Pasta from Jam and Clotted Cream Creamy Spinach and Basil Pe...

We've just enjoyed a lovely relaxing weekend down the coast in Perranporth staying in a rather luxurious caravan! Perranporth has a beautifully stunning beach which I can't believe I have haven't visited before considering I have lived in Cornwall all of my life. The kids (and hubby and I) had so much fun swimming, walking and playing on the almost deserted beach. It was also nice to be away from computers/laptops and phones....something I need to do more often! I whipped up a batch of this spicy, warming indian inspired soup to keep us all toasty during the chilly, breezy evenings....and it did the trick! I served it with some fresh salsa! TOP TIPS FOR MAKING THE SPICED INDIAN TOMATO SOUP The soup freezes really well so why not make double and freeze half. Serve with a dollop of cooling yogurt. If you like it really hot, add an extra chilli. OTHER SOUP RECIPES YOU MIGHT LIKE Sweet Potato and Red Pepper Soup from Jam and Clotted Cream Blood Soup w...

This is the perfect pasta dish for Spring. Courgettes and feta are a fabulous combination and the addition of the toasted pine nuts gives it a lovely nutty flavour and added crunch. If you aren't that keen on heat, omit the chili and add another clove of garlic. Alternatively, if you wanted to make it creamy, stir through a heaped TBSP of Creme Fraiche before serving. I'm submitting this recipe to Presto Pasta nights which this week is being hosted by Jac over at Tinned Tomatoes. COURGETTE, FETA AND PINE NUT PENNE Pasta, Vegetarian Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Courgette, Feta and Pine Nut Penne A vegetarian pasta dish with courgette, feta and pine nuts prep time: 10 mins cook time: 10 mins total time: 20 mins ingredients: 250g Penne 2 TBSP Olive Oil 1 Garlic Clove, chopped 1 Red Chili, Chopped Handful of Toasted Pine Nuts 1 Courgette, halved then sliced 100g Feta instructio...