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. ThereÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢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 delicious fruit cordial to make with any frozen or seasonal fruit to add to cocktails, sparkling wine, drizzled over pancakes or over yoghurt for those weekend breakfast feasts. Use any fruit you like just... Read More The post Plum, Blackberry and & Lavender Cordial appeared first on...
A delicious fruit cordial to make with any frozen or seasonal fruit to add to cocktails, sparkling wine, drizzled over pancakes or over yoghurt for those weekend breakfast feasts.
Use any fruit you like just use the ratios fruit to sugar to water as below and you can’t go wrong.
600g of soft fruit – blackberries, raspberries, whatever you like
1 scant teaspoon of dried herb – dried culinary lavender or whatever you like
150g golden granulated sugar
In a saucepan add the fruit and water and slowly cook the fruit over a low heat for around 8-10 minutes until the fruit is soft. Using a fork, mash the fruit against the pain then cook for a further 15 minutes. Use a potato masher or the back of a ladle to really crush the fruit.
Add the lavender or whichever herb you are using and take off the heat to cool. Leave for around 30 minutes to an hour. Place a fine mesh sieve over another pan or bowl and pour over the fruit pulp. Leave for around an hour until all the juice has worked through and then push some of the remaining pulp through the sieve.
Add the sugar which is 150g for every 250ml of fruit juice. Don’t get too hung up on the ratio as it will all be good in the end. Then cook again, over a low heat, stirring to dissolve the sugar on a simmer for 5 minutes. Once thick and syrupy, remove from the heat and pour into sterlised pots or small bottles.
You can freeze this in batches so you don’t waste any as it only lasts a few days in the fridge. I always like to get ahead for Christmas but unlike me, do label these as I always, always forget what’s what.
Redcurrant, strawberry and lavender
Greenage, rapsberry and dried rose buds
Blackberry, raspberry, plum and bay
A late summer fruit rum based cocktail that is made in a jug which makes the easiest party cocktail to enjoy with friends. The end of summer comes suddenly, one minute we are basking in... Read More The post Late Summer Punch Jug Cocktail appeared first on...
A late summer fruit rum based cocktail that is made in a jug which makes the easiest party cocktail to enjoy with friends.
The end of summer comes suddenly, one minute we are basking in the glorious sunshine and the next there’s a sudden cold snap and the autumn scents the air. However, we’ve got a few more weeks before we fully submit to the new season. So we are making the most of it by having as many beach hut visits and late afternoon strolls as possible.
We are hosting a party soon and I want to great each guest with a cocktail but the thought of making individual drinks every time is daunting. To keep it easy I decided we needed a cocktail we could make in a jug without all the fiddly individual measuring out but not too strong to make our guests giggly and dancing before 9pm; after is fine.
This recipe can easily be served with blackberries and pomegranate seeds as autumn gathers pace or even once summer is back with us then perhaps strawberries and apple slices.
(makes 6 glasses)
2 large sprigs fresh basil and mint
250ml golden rum
125ml orange liqueur
Juice of a lemon
Juice of a lime
1 bottle of sparkling white wine, chilled
1 peach, sliced
First make a light syrup by placing the basil and mint in a saucepan with the water. Bring to a boil, remove from the heat and allow to infuse for 5 minutes. Remove the herbs and then stir in the sugar. Place in a jug and chill in fridge until needed.
In a jug, place a handful of ice cubes and pour in the rum, orange lique, strained lemon and lime juice and finally the sparkling wine. Stir.
Top with more ice and the fruit.
Should you wish to try out other jug cocktail here’s an another easy crowd pleaser – A Frosé
Honey Mustard Chicken, a simple yet tasty quick dinner which is perfect for after work when you have little time or energy. After work when I’ve worked flat-out and happy to be in the familiar... Read More The post Honey Mustard Chicken. Easy After Work Dinner appeared first on...
Honey Mustard Chicken, a simple yet tasty quick dinner which is perfect for after work when you have little time or energy.
After work when I’ve worked flat-out and happy to be in the familiar surroundings of home I want an easy to cook dinner that’s quick and tasty. I want nothing more than to slam something in the oven, prep some green veg and then sit down and eat with my people.
Normally cooking is fun and relaxing for me especially when family and friends come round but after work, it’s different. I want to tick off the major food groups, eat something tasty and if I can cook double for a make ahead dinner for another day then I’m happy. This honey mustard chicken dish ticks all those boxes. Cooking double means you’ve got chicken sandwiches for lunch the next day, or fajitas for another dinner and maybe even the base for a chicken pasta dish for another after that. Smug doesn’t even come close.
Honey Mustard Chicken
4 chicken breasts, boneless and without skin
1 tablespoon sunflower oil
3 tablespoons runny honey
2 tablespoons wholegrain mustard
3 tablespoons white wine
2 cloves garlic, crushed
3 rosemary sprigs, leaves removed and chopped
Half a lemon, sliced
Preheat oven to 180°C/Gas Mark 4/356°F
Place the chicken breasts in a large shallow baking dish.
Mix together the oil, honey, mustard, wine and garlic and pour over the chicken breasts.
Scatter over the rosemary leaves and dot about the slices of lemon.
Bake in the oven for 30 minutes.
Date and Cinnamon Granola: Winning at Breakfast The post Date and Maple Granola. Winning at Breakfast. appeared first on Beachhutcook.com.
Deliciously easy granola with oats, selection of seeds, coconut, dates, cinnamon and maple syrup baked until just toasted and stored away to make those breakfasts worth waking up for
Weekend breakfasts in our house fall in two different camps: the hurried no time to stop or the let’s drag out the morning for as long as possible. The latter being much preferred when it’s a beach hut breakfast. However on either type of breakfast, granola can often be featured.
Lately I’ve been feeling a tad miffed when it comes to paying crazy prices when buying a box of granola only to find it’s nearly all gone after a big family breakfast and it wasn’t cheap in the first place! So I thought surely I could make our own? After a few disasters (overcooking) I think I have found the answer.
I’ve leant the secret is in the ratio of oats to fruit to nuts and seeds plus the cooking time. It’s a little like cooking cookies, you need to undercook and take out of the oven when just as its starting to colour. Anything more and you can’t save it and it’s fit or the bin.
I like the amount of seeds and fruit to be quite high but not over the top and I do like the warmth from cinnamon. Come summer I might add less but this blend tastes heavenly when added to a fruit crumble topping.
Of course you can change the type of dried fruit you use and change the seeds and used too but I find keeping to this ratio gives you the right amount of flavour and texture that shop bought varieties can’t. So far I haven’t added nuts but should you do, please let me know how it turns out.
350g rolled oats
50g sesame seeds
80g sunflower seeds
100g pumpkin seeds
100g soft dates, chopped
60g desiccated coconut
1 teaspoon ground cinnamon
3 tablespoons rapeseed oil
1 tablespoons coconut oil
80ml maple syrup
60g runny honey
1 teaspoon vanilla extract
Preheat oven to 140C/325F/Gas Mark 3
In a large bowl, mix together the dry ingredients.
In a small saucepan, melt the coconut oil and add the remaining wet ingredients.
Pour wet ingredients into the dry and mix well.
Turn out on to two shallow baking trays and spread out.
Place in the oven for 20 – 25 minutes and toss the granola every to ensure even cooking. Halfway through swap the trays over.
Once cooled completely place into a large jar and this will keep for 8 weeks.
Like baking cookies, it is best to remove the granola from the oven when it looks undercooked otherwise once at overcooked/tawny brown stage it is fit for the bin and nothing else!
Here’s beach hut breakfast treat for you here – Egg Bacon, Cream Cheese Bagel.
A low fat version of spicy piri piri chicken that brings back memories of our holiday in Portugal. Rich and flavoursome with lower calories as baked rather than fried. Once we hit the beginning of... Read More The post Portuguese Chicken with Piri Piri Style Sauce appeared first on...
A low fat version of spicy piri piri chicken that brings back memories of our holiday in Portugal. Rich and flavoursome with lower calories as baked rather than fried.
Once we hit the beginning of February, we’ve already shrugged off the heady festivities of Christmas, and it’s chocolate filled all day pyjama wearing sessions, I am looking forward to the tale-tale signs of spring. I get a burning need to clean everything (don’t worry it soon passes) and declutter and paint everything white (again it soon passes). But mostly I start thinking of summer holidays and discovering new food and flavour combinations, in fact, everything new. Bring on the newness of everything.
Last summer we holidayed in Portugal and every restaurant featured piri piri flavoured dishes on their menus. I became a little obsessed in finding the right combination: not too hot, not too mild, just right. I think with the dish below I got it just right.
We also drank rather a lot of White Port and Tonics which will always remind me of our trip to Lisborn midway through our holiday.
Normaly Piri Piri chicken is cooked with the skin on and although this is delicious, I wanted to cook a lower fat version, which we happily ate cold the next day. Perfect for lazy slow days in a villa with the only jobs to do were which book to read by the pool. Now tell me you’re not ready to hit the new season and embrace the newness.
2 large onions, chopped
4 chicken breasts, skinless and boneless
3 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons smoked paprika
½ teaspoon piri piri sauce or Tabasco
Pinch of sea salt
Place the onions on the bottom of a large ovenproof dish, cut up one of the lemons, and add. This will act as a base for the chicken.
Place the chicken over the onion and lemon mix.
Zest and juice the remaining lemon.
Mix together the garlic, oil, smoked paprika, piri piri sauce, salt, lemon zest, juice, and pour over the chicken. Massage into the chicken.
Sprinkle over some parsley, keeping some for the end and bake in the oven for 25-30 minutes at 180°C/Gas Mark 4/356 °F.
Serve with roasted red peppers and potatoes.
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 excuses 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.
An easy dinner of chicken and chorizo baked together with rice and topped with cheese, perfect for after a long day at work.
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, stirring 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.
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