Beach Hut Cook is a food, drink and lifestyle blog focussed on simple tasty food cooked at our beach hut which is a short walk from our seaside home. I feature outside cooking either on a barbecue or firepit/tripod, all cooked and photographed in real time. I also showcase my vlogs and how to guides on simple food and drinks. There’s nothing better than a cocktail or two as the sun sets. We have a lot of fun at our beach hut and its furnished in a simple retro style with many vintage finds bought from local seaside towns. My audience is a mixture of age groups as I feature easy to cook recipes that can be easily replicated at home, on a camping trip or out on a woody walk.
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A baked rice dinner of chicken and chorizo cooked in a pasta sauce topped with cheese. The answer to a quick and nourishing after work dinner for busy people. After a long day at work... Read More The post Chicken and Chorizo Rice Bake – Our Cosy Friday Dinner appeared first on...
A baked rice dinner of chicken and chorizo cooked in a pasta sauce topped with cheese. The answer to a quick and nourishing after work dinner for busy people.
After a long day at work or a full on day out, you want an easy go-to dinner that draws a line in the sand from working week to hello weekend. This easy chicken and chorizo rice bake draws that line perfectly.
It’s our cosy Friday night dinner when we grab a few moments together to talk about our week, discuss weekend plans and relax in each other’s company. It’s a no frills, easy kind of dinner and I make no excuse for using ready made ingredients. These simply give you more time to ease into that delicious feeling of relaxation and letting go of the busyness of the week.
You can save time by either prepping the ingredients in advance or even making the chicken and chorizo sauce ahead of time but even from scratch, it’s no hardship. Whatever works for you.
- 250g chorizo, sliced and then cut into quarters
- 3 chicken breasts, skinless and boneless – cubed
- 1 x 450g good quality pasta sauce
- 2 packets of ready cooked rice
- 1 small handful fresh parsley, chopped
- Half a jar grilled peppers, sliced
- 100g cheddar cheese, grated
- Preheat oven to 200°C/Gas Mark 6/400°F.
- In a large saucepan add the chorizo, chicken and pasta sauce and cook for 7-8 minutes, stiring from time to time to prevent sticking.
- In a baking dish empty the contents of 2 packets of ready made rice. Pour over the chorizo and chicken mix and stir to combine.
- Sprinkle over the parsley and grilled peppers.
- Top with the grated cheese and place in the preheated oven for 20 minutes.
The post Chicken and Chorizo Rice Bake – Our Cosy Friday Dinner appeared first on Beachhutcook.com.
This version of an Espresso Martini cocktail is made with spiced coffee flavoured espresso, vodka, coffee liqueur, and maple syrup to give you that pick me up needed when your dancing feet begin to tire.... Read More The post Spiced Espresso Martini appeared first on...
This version of an Espresso Martini cocktail is made with spiced coffee flavoured espresso, vodka, coffee liqueur, and maple syrup to give you that pick me up needed when your dancing feet begin to tire.
New Year’s Eve parties are great fun and always something to stay up for but you can flag come 11 o’clock even if your night is just the two of you in front of the TV waiting for the chimes to ring.
To help you through I’ve got a great pick you up cocktail. Espresso Martinis are the perfect answer as they give you zing you need to party just a little while longer. Should you have any Christmas spiced coffee leftover that you bought on a whim, this is a great way to use it up.
Using maple syrup as a sweetener gives a layer of smokiness and saves you time in making a sugar syrup.
Another coffee based martini recipe is HERE – Flat White Martini using an Irish Whiskey liqueur.
- 100ml vodka
- 50ml coffee liqueur
- 50ml cold espresso (made from a spiced coffee blend, if not regular ground coffee)
- 30ml maple syrup
- Ice cubes
- Place in a cocktail shaker with a large handful of ice cubes.
- Pour in the vodka, coffee liqueur, cold espresso and maple syrup.
- Shake until well blended.
- Pour into freezer fresh cocktail glasses and once nearly full, open up the shaker and spoon over some of the froth.
- Any regular coffee grounds can work here but this is a great way to use up those coffee blends that are no longer your favourite.
An easy yet indulgent cheese fondue using a mild cheese and cider instead of kirsh for a simple treat to share round the table. The ultimate retro classic with an up to date twist. Whether... Read More The post Cheese Fondue – 1970s Retro Inspired Supper appeared first on...
An easy yet indulgent cheese fondue using a mild cheese and cider instead of kirsh for a simple treat to share round the table. The ultimate retro classic with an up to date twist.
Whether you remember the 1970s or not it was a time of change: new labour saving devices, women returning to the world of work and a general sense of striving forward breaking all the rules. I don’t remember much of the early 1970s but I do remember that feeling of a warm cosy house filled with cooking smells and running around in bare feet leaping over sunbeams as they hit the carpet. Not to mention the exhilarating mix of décor colours!
Home was comfort. Home was a good place. Home with its simple pleasures – no daytime TV or mobile devices just a haven to play board games, colouring books and dolls was fun. So whilst staying at Dimmet, a 1970s bungalow in North Devon I wanted to recreate a dinner party dish that my parents would regularly host. I cooked a Cheese Fondue with lots of delicious tasty bits to eat alongside the traditional cubed bread.
Dimmet is situated in the seaside town of Braunton with it’s sweeping sandy beaches, rugged cliffs and a surfing meca. The 2 bedroomed bungalow is decorated resplendently in 1970s colours whilst keeping the kitchen, bathroom and beds safely in up to date comfort. We sat for hours chatting about our childhood memories and laughing at our tales of grazed knees (husband) and tearing around and getting told off (me).
I do remember cheese fondues to be like boiling hot vats of bubbling melted cheese with a floating layer of pure alcohol and thinking I’d just stick to the bread thanks. So I decided to make a much easier, tastier and less stressful version. This dish can easily be reheated so you can make it in advance without fear of it splitting.
- 1 round loaf of bread (I used a gluten free loaf)
- 1 wine glass of dry cider
- 1 garlic clove, crushed
- 225g Caerphilly cheese, grated (or any mild crumbly cheese such as Lancashire)
- 1.2 scant tablespoons plain flour (I used gluten free and it worked well)
- Small handful of grated Parmesan
- 1 teaspoon wholegrain mustard
- Grated nutmeg
- Preheat the oven to 200c/Gas Mark 6/390F
- Slice the very top of the loaf of bread and pull out the inside leaving a good crust to act as a serving dish for the fondue. Drizzle over 2 teaspoon olive oil and smear around with the back of spoon. Place in the oven to bake for 10 minutes.
- Cut up the ripped out bread into large chunks. Place on a baking tray and sprinkle over olive oil and season with salt and pepper. Bake for 8-10 minutes until golden.
- In a saucepan, heat the cider and garlic clove until starting to boil.
- Toss the cheese in the flour and then add to the pan with the cider. Keep stirring until melted and bubbling.
- Cook for about 2 minutes, stirring all the time
- Add the mustard and Parmesan and continue to cook for a further minute.
- Pour into the cooked bread loaf and serve with grated nutmeg over.
- Serve with rolled up salami slices, gherkins, cherry tomatoes, griddled courgettes, rolled up bacon slices and apple slices.
For a completely different holiday, Emma and Andrew also have a shepherd’s hut in Somerset, see my stay HERE.
A simple creamy dill dip made with a mix of cream cheese and Greek yoghurt and served with honey mustard roasted new potatoes makes the easiest of canapes for your next party. The wine is... Read More The post Party Food: Creamy Dill Dip with Honey Mustard Roasted New Potatoes appeared first on...
A simple creamy dill dip made with a mix of cream cheese and Greek yoghurt and served with honey mustard roasted new potatoes makes the easiest of canapes for your next party.
The wine is stacked up in the fridge, your guests have all texted to say how excited they are and your outfit is pressed and ready. So what do you feed everyone at your drinks party without feeling stressed and overworked?
Drinks parties with lots of canapés may sound scary and I would initially agree but with a few easy to prepare dishes alongside some acceptable ready-made cheats, it really isn’t that hard work. Preparation is key to a successful party to ensure you are a happy smiley host rather than one that is constantly mentally eye rolling and stuck in the kitchen getting huffy puffy.
Party lighting is essential to create the mood and needn’t be expensive: tea lights placed in mismatched second-hand sundae dishes dotted about and fairy lights festooned off every curtain pole or shelf always make everyone’s eyes sparkle.
Proper glassware rather than disposable plastic glasses makes all the difference. So buying a couple of extra sets never goes a miss. These can be safely stored away in boxes and brought out for every party and family gathering. I used Rinkit’s Estilo wine glasses for their elegant long steams and flat ergonomic elegant cups.
An opening cocktail on arrival is always welcome and then swiftly move on to wine or soft drinks as cocktails, although lovely, take up a lot of your time unless you have a designated Mixologist then I’d say go for it (within reasonable limits).
Rinkit is a new online retailer of exclusive quality, great value homeware and gardenware. Rinkit provides affordable products including crockery, glassware, cookware and garden accessories, which can be delivered within the UK in 2-3 days (see website for international delivery).
Easy Party Menu
- Ready-made hummus enhanced with pomegranate seeds and toasted pine nuts
- Devils on Horseback – prunes wrapped in bacon
- Small plates of ready-made meatballs
- Roasted new potatoes with a dill sauce – recipe below
- Cumin roasted cauliflower florets
- Selection of mixed marinated olives
You can add crisps/chips and other snacks that require nothing more than opening of packets and pouring into bowls, topping up when necessary. This way your oven won’t be over used and allow you to enjoy the party.
You can find a wealth of cocktails here:
- 300g cream cheese (full fat)
- 250ml Greek yoghurt
- ½ clove garlic, grated
- 2 teaspoon dried dill
- Small bunch fresh parsley, finely chopped
- Generous grinding of sea salt and black pepper
- 1kg new potatoes
- 2 teaspoon oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper
- Mix together the oil, honey and mustard and pour over the new potatoes.
- Give a generous seasoning and stir to ensure every potato is covered.
- Roast uncovered for 30-35 minutes until soft inside and starting to brown. Should the potatoes become too brown due to the honey, then cover with foil and continue to cook until soft when stabbed with a knife.
- Meanwhile, make the dip.
- Place cream cheese and yoghurt in a large bowl and mix together either by hand or with an electric hand mixer, then add the garlic, dill and parsley until thoroughly combined.
- Add seasoning to taste and set aside in the fridge until needed.
- Should you wish to stretch out the potatoes, simply cut in half once cooked or mix up with half cut and half left whole.
Disclaimer: This is a collaborative post.
The post Party Food: Creamy Dill Dip with Honey Mustard Roasted New Potatoes appeared first on Beachhutcook.com.
A richly spiced no churn marmalade ice cream using Harrods Orange and Ginger marmalade from their Christmas Hamper, The Grosvenor. The post Spiced Marmalade and Bourbon Ice Cream. appeared first on Beachhutcook.com.
A richly spiced no churn marmalade ice cream using Harrods Orange and Ginger marmalade from their Christmas Hamper, The Grosvenor.
Christmas present buying for grown ups can be hit and miss especially once you’ve exhausted your usual go-to presents but I think I’ve found the answer – a hamper. Hampers can fit all budgets and give an instant warm glow of happiness.
Harrods kindly sent me The Grosvenor Hamper to review. Firstly, when it arrived the box was huge. Once opened the gold buckled hamper itself was equally as big and filled to the brim ready for you to delve inside. All childhood memories of feverishly ripping open wrapping paper came flooding back and it’s that feeling a hamper gift gives the recipient which is worth every penny.
Harrods hampers start at £35 and go right through to a deliciously decadent £5,000 which I know might not be everyone’s budget but I would happily club together with family and friends to buy a hamper that would be slightly out of my initial budget.
What’s inside the Grosvenor Hamper
• A large wicker hamper basket branded with Harrods logo
• Spiced Omni-Grind Coffee
• Spiced Black Loose Leaf Tea
• Honey Mustard
• 6 Organic Mince Pies with Brandy
• Dark Chocolate Roasted Hazelnut Biscuits
• Christmas Pudding
• Mulled Berry Jam
• Orange and Ginger Marmalade
• Winter Spice Chocolate Almonds
• Cranberry & Clementine Fudge
• Bertie Christmas Bear 2017
Taste Test of The Grosvenor Hamper
With friends round at the weekend, I made an ice cream with the marmalade which was deliciously citrusy and fragranced with warm ginger spice. The recipe is below.
We also ate the mince pies which were rich and fruity encased in a buttery pastry. Lastly, we have already started (nearly finished) the Winter Spice Chocolate Almonds and these also taste delicious and generously coated in milk chocolate and dusted with cocoa powder.
I can’t wait to start on the rest of the hamper on the big day itself.
I was sent this hamper from Harrods for the purpose of an honest review. All thoughts and opinions are my own.
- 600ml double cream (heavy cream)
- 1 x 397g sweetended condensed milk
- 1 heaped teaspoon mixed spiced
- 2 teaspoons vanilla extract
- 50ml bourbon
- 1 x 350g jar orange and ginger marmalade
- Whisk the double cream until light and frothy but don’t overbeat. Add the condensed milk, mixed spice, vanilla extract and bourbon until just combined.
- Add the marmalade and mix again until mostly combined. Clumps here and there is fine and adds to the look of the ice cream.
- Pour into a Tupperware container and place the lid on and freeze for 6 hours or overnight until set. Serve straight from the freezer.
- The ice cream won’t set rock hard due to the amount of liquid sugar in the condensed milk so you don’t need to remove from the freezer ahead of time to soften.
Butternut Squash and rich Taleggio cheese baked risotto takes all the hassle of traditionally made risottos and allows you to enjoy lazy times, no stiring, no watching. I’ve always enjoyed making camps and dens even... Read More The post Butternut Squash, Taleggio and Sage Baked Risotto & GIVEAWAY appeared first on...
Butternut Squash and rich Taleggio cheese baked risotto takes all the hassle of traditionally made risottos and allows you to enjoy lazy times, no stiring, no watching.
I’ve always enjoyed making camps and dens even as a child from hanging tablecloths from my sister’s top bunk to my bottom bunk to camping trips as an adult. Our beach hut life is one big camp building session. It’s where I make our little haven, a safe place where beyond that all other life stuff can take place. The beach beyond our hut is wonderfully noisy either by the waves crashing against the shore, families visiting the beach or deliciously both but our camp/beach hut is comforting and sheltered. It’s our spot.
When our boys were little and long before we had a beach hut, I would always make a base camp mainly just a blanket spread out on the ground with food bags or discarded hats and gloves dotted about but it was where you crashed after running around and climbing trees. “Good camp Mum” was my reward as they stretched out with lazy full bellies before round two of running around commenced.
Food was usually the draw to time out in the base camp as is our beach hut today. Our beach hut is where I know I can tempt our grown up boys to unwind from their busy independent lives. I am good at making camp.
My husband and I recently spent some time at Emma and Andrew’s Dimpsey Shepherds Hut in Somerset which was like having a countryside version of our beach hut but more so. It felt like a retreat rather than simply somewhere to stay. A bolthole that cocoons you and makes you put down your phone, pick up a book and allow you to nestle in its warmth. A base camp that you don’t leave, hours float by and your day has consisted of nothing else but stoking the fire and watching the sun rise and set.
Our camp was made all the cosier by the pull down bed, big squishy cushions, midday snoozes and mugs of delicious coffee made on the wood burning stove. We took time to savour everything, every little moment and seek the luxury in enjoying downtime.
The outdoor wood fired bath was a memory I will cherish forever as we allowed the big dark starry sky to embrace us. We made a promise never to stop making base camps where ever we go and what ever we do.
I made this baked risotto in the outdoor wood oven which was enchanting in the low autumn sunshine. As cows bellowed and sheep bleated (Dimpsey is set in a working farm) I took my time in cooking inside the shepherd’s hut and then finishing off in the outdoor wood oven. It was a simple rhythmic activity that I don’t often get to enjoy at such a comforting slow pace.
Thank you Emma and Andrew at Dimpsey for making a great camp.
This recipe only needs one glass of white wine and should you not wish to drink the rest of the bottle you can use this Vremi Wine Preserver and Vacuum Stopper Set.
Should you wish to enjoy the very handsome Vremi Stovetop Espresso Maker and Vremi Wine Preserver and Vacuum Stopper Set in your own camp you can enter this giveaway here. I’ve really enjoyed using these items and would thoroughly recommend them.
- 1 small butternut, peeled and deseeded and cut in to small chunks (or pumpki)
- 2 teaspoon oil
- Salt and pepper
- 1 large onion, chopped finely
- 3 cloves garlic, crushed
- 2 teaspoon oil
- 300g arborio rice
- 6 fresh sage leaves, shredded finely plus 6 extra left whole
- 1 glass white wine
- 1 litre vegetable stock
- 1 handful parmesan cheese, grated
- 150g Taleggio cheese, cubed
- Preheat oven to 180°C /Gas Mark 4/360° F, place butternut squash in a large oven dish, coat with the oil and a good seasoning with the salt and pepper.
- Bake for 15-20 minutes until golden and starting to brown. Leave to cool and set aside while you prep the rice mix.
- Meanwhile in a frying pan gently fry the onions and garlic in the next 2 teaspoon of oil until softened but not browned.
- Stir in the rice and make sure each grain is well coated and add the sage leaves. Add the white wine and bring to boil and reduce the heat and allow to simmer for a couple of minutes.
- Pour this into the dish with the butternut squash and stir well.
- Add hot stock (I simply boil the kettle and mix in a stock cube in a measuring jug) and then bake for 20-25 minutes until nearly all the liquid has cooked away.
- Mix in the grated parmesan and stud with the cubed Taleggio. Finally add whole sage leaves and bake again for a further 10 minutes.
- Let rest for a few minutes if you can but otherwise tuck straight in.
Should you wish to stay at Dimpsey Shepherd’s Hut click on link for availability.
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