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  • Posted on September 29, 2016

    Tiramisu with a twist...

    Sometimes life calls for dessert, and sometimes it calls for Dessert with a Capital D. This is one such pud! Why do anything in half measures? Hannah Miles’ latest book, Layered Desserts is crammed with indulgent treats from all around the world, and each and every recipe would make a great dinner party ‘pièce de résistance’. So whether you’ve got the whole family round for Sunday lunch, or just a few friends over for an intimate supper, impress them with Hannah’s twist on an Italian classic…

    Or if peanut butter & jelly is more your thing, check out this decadent recipe tutorial on The Pantry's youtube channel.

    Toblerone Tiramisu

    While Italians will probably shudder at the thought of including Toblerone in their national dessert, I love the hints of almond and honey crunch that it adds. If you are short of time you can replace the Toblerone cupcakes with store-bought sponge fingers or trifle sponges instead for equally delicious results. I hope you enjoy my take on this classic layered dessert.

    FOR THE CUPCAKES:

    115 g/generous ½ cup caster/granulated sugar

    115 g/1 stick butter, softened

    2 UK large/US extra-large eggs

    100 g/¾ cup self-raising/self-rising flour

    30 g/⅓ cup unsweetened cocoa powder

    80 g/3 oz. Toblerone, chopped into chunks

    FOR THE CREAM:

    500 g/1 lb. 2 oz. mascarpone cheese

    500 ml/2 cups crème fraîche or sour cream

    3 tablespoons icing/confectioners’ sugar, sifted

    TO ASSEMBLE:

    2 tablespoons instant coffee powder

    150 ml/⅔ cup amaretto liqueur

    200 g/7 oz. Toblerone, chopped unsweetened cocoa powder, for dusting

    12-hole muffin pan, lined with cupcake cases

    large glass bowl

    SERVES 8–10

    Preheat the oven to 180°C (350°F) Gas 4.

    Begin by making the cupcakes. Whisk together the sugar and butter until light and creamy. Add the eggs one at a time, whisking well after each addition. Sift in the flour and cocoa powder and fold gently to incorporate. Half fill each cupcake case with the cake mixture. Divide the chunks of Toblerone between the cupcakes, placing them in the centre of each case, and then cover with a spoonful of the remaining cake batter. Bake in the oven for 20–25 minutes until the cupcakes are firm to touch and spring back when pressed with a finger. Set aside to cool, then remove the cases.

    Dissolve the instant coffee in a shallow bowl with 250 ml/1 cup boiling water. Pour in the amaretto and leave to cool. While the coffee mixture is cooling, make the cream by whisking together the mascarpone, crème fraîche and icing/confectioners’ sugar in a large mixing bowl.

    Soak half of the cupcakes in the coffee mixture. It is best to do this one at a time as the cupcakes can become soggy if they are in the liquid too long. You want them to absorb some of the liquid but still retain their shape. Place half the cakes on the bottom of the trifle dish, pressing them down with a spoon so that the cupcakes make a layer over the bottom of the dish.

    To assemble, sprinkle over half the chopped Toblerone and dust with cocoa powder using a fine-mesh sieve/strainer. Spoon half the mascarpone mixture over the top and dust with another layer of sifted cocoa powder. Soak the remaining sponges, as before, in the coffee mixture and place on top of the cocoa layer. Cover with the remaining Toblerone and dust with another cocoa layer. Spoon in the remaining mascarpone mixture and spread out in an even layer and dust with more cocoa. Chill in the fridge, preferably overnight, to enable the flavours to develop. This dessert will store for up to 3 days in the refrigerator.

    Layered Desserts by Hannah Miles is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, baking, Hannah Miles, coffee, chocolate, recipe for the weekend, sweet, 2016

  • Posted on September 28, 2016

    The Handmade Fair 2016!

    We had a wonderful time last weekend at The Handmade Fair, it was great to meet so many of you and see some of the other beautiful stands. Oh, and sell one or two books too. We had books from across our whole range available and it was great to see what people were enjoying throughout the weekend.

    Since we’re in a generous mood, we thought it would be nice to share some projects from the our Handmade Fair bestsellers; the books that proved most popular across the weekend. This list really has to begin with our latest book from Fiona Goble: the adorable Knitted Animal Cozies. You might have spotted a couple of samples from the book on the stand, and all weekend we had people asking where they could find the patterns. Well, here’s one for you!

    Knitted Hedgehog Tea Cosy – get the full pattern here.

     

    With autumn most definitely here this week, we’re sure lots of you are turning to crochet patterns for chic and stylish ways to keep cosy, and this was reflected in the popularity of Modern Crochet Shawls & Wraps by Laura Strutt which flew off the shelves! Head over to Laura’s website to find the pattern for this gorgeous shawl.

    Stash Buster Stripes - get the full pattern here.

     

    During the fair, a few of you mentioned how nice it was to see lots of our books catering for crafting beginners, and it’s true! Whether knitting, crochet or even origami, we had books for all skill levels. Beginner stitchers were loving Emma Hardy’s Learn to Sew and if you didn’t manage to pick one up at the fair, head over to The Sewing Directory to find the instructions for this lovely knitting bag.

    Knitting Bag Project - find the instructions here.

     

    Last, but by no means least, to no-one’s surprise ScandiKitchen: Fika & Hygge by Brontë Aurell was our runaway best-seller on the food side of things.

    Check out a recipe for Success Cake on our blog here.

    We hope you had as much fun as we did at The Handmade Fair, and if you’d like to see a little more of what we got up to, check out this video on our MAKE youtube channel!

    Happy making!

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    This post was posted in Craft Projects, Featured, News, News, Recipes, UK, What's new

  • Posted on September 22, 2016

    Happy Birthday, F. Scott Fitzgerald!

    This weekend is F. Scott Fitzgerald’s 120th birthday so naturally we had to share a recipe from our new book F. Scott Fitzgerald’s Taste of France by Carol Hilker. It’s also a favourite time of year, when it’s still sunny but it’s starting to get cooler, the leaves are crispy and conkers have started to fall. We start thinking about comfort food, and this recipe, inspired by Fitzgerald’s Parisian haunts is like a hug in a mug!

    French Onion Soup

    La Rotonde, Harry’s, Le Dôme, Café de Flore, and other traditional French bistros were regular haunts of Fitzgerald, T. S. Eliot, and Picasso—especially Fitzgerald. Perfect for gray Paris days, onion soup was as much a café favorite back in the 1920s as it is today. Add a Salade Lyonnaise for a perfect bistro duo.

    6 tablespoons unsalted butter

    1 tablespoon olive oil

    3 lb/1.3 kg Vidalia (or sweet) onions (about 6 medium), peeled, halved lengthwise, and thinly sliced (with a mandolin or by hand)

    1 teaspoon fleur de sel or coarse sea salt

    ½ teaspoon freshly ground black pepper

    ½ teaspoon brown sugar

    10 sprigs of fresh thyme

    2 bay leaves

    1½ cups/350 ml dry white wine

    6 cups/1.4 liters beef broth

    1 baguette

    1 garlic clove, cut in half lengthwise

    2 teaspoons sherry (optional)

    ½ cup/50 g Gruyère cheese, grated

    ½ cup/50 g Swiss cheese, grated

    Special equipment: 4 ramekins and cheesecloth/kitchen twine

    Serves  4

    Melt 4 tablespoons of the butter in a large pot over medium heat.

    Add the oil and onions and cook until the onions have softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and brown sugar; continue to cook, stirring occasionally, until the onions are deep golden brown and caramelized, reducing the heat slightly if they start to brown too quickly, 35–45 minutes.

    Add the wine to deglaze the pan and raise the heat to high. Cook until almost all the liquid has evaporated, about 10 minutes.

    Tie the thyme and bay leaves into a bundle with twine or enclose in a cheesecloth/muslin bundle. Add to the onions.

    Pour in the beef broth. Bring to a boil, then reduce to a simmer and cook, uncovered, until the broth is thickened and flavorful, 25–30 minutes. Remove from the heat, discard the herbs, and whisk in the remaining 2 tablespoons of butter. Taste and adjust the seasoning.

    Preheat the broiler/grill.

    Cut two ½-in/1-cm baguette slices for every serving of soup. Place the baguette slices on a baking sheet or cookie sheet and toast until crisp and dry but not browned, about 1 minute each side. Rub one side of each toast with the garlic clove and set aside.

    Place the ramekins on a rimmed baking sheet, add ½ teaspoon of sherry to the bottom of each, then ladle the soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide the cheese among the servings, covering the bread and some of the soup. Carefully transfer the baking sheet to the broiler/grill until the cheese is melted and bubbling, about 5 minutes. Serve straight away.

    F. Scott Fitzgerald's Taste of France by Carol Hilker is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with january, savoury, french, soup, recipe for the weekend, cheese, quick, 2016

  • Posted on September 20, 2016

    The Creative Home blog tour

    With autumn’s arrival and that New School Year feeling that we can never quite shake (despite it being rather a few years since we were attending school), we’re turning instead to our new interiors books. If we can’t have Mary-Janes and new stationery, maybe we can have new décor instead. That seems like a fair trade, right? Last week we hosted a blog tour for one of these new books, The Creative Home by Geraldine James, and seeing what our favourite interiors blogs thought was so inspiring. Nearly as good as a new pencil case.

    Look at the lovely blogs we had taking part:

    We started things off with a lovely post on My Warehouse Home who shared some of their favourite spaces, and ideas on recreating these looks in their own home. “Whether you live in a compact city apartment, a warehouse conversion or a country cottage, The Creative Home by Geraldine James features countless spaces to inspire a thoughtful and distinctive approach to interior decoration.” Read their full review here.

    Next up we visited Heart Home Magazine for an exclusive extract from The Creative Home on displaying collections. Read it here.

    Next up, DécorArt UK declared the book her “autumn’s must-have” and shared some of her favourite shots from the book, including the kitchen above. Read the review here.

    Emily Quinton shared some beautifully autumnal shots of the pages she found most inspiring over on Makelight, and of course, we had total stationery envy! She summed up the book rather beautifully with “the owners’ hearts at the centre, building a home that suits them and all they love and treasure”. You can see her post here.

    Last but not least, we visitied Little Green Shed who shared some favourite spaces, and the main takeaway: never be afraid of individuality. And also this bathroom of dreams.

    Now if you’ll excuse us, we’ve got some shelves to rearrange…

    The Creative Home by Geraldine James is available here.

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    This post was posted in Book Reviews, Featured, News, UK, What's new and was tagged with interiors, Book Launch, photos, home, 2016

  • Posted on September 15, 2016

    National Cupcake Week

    Next week is National Cupcake Week and we can’t wait. Make sure you’re following us on instagram where we’ll be sharing our #CupcakeoftheDay starting with this beauty from our new book, LOLA’s Cupcakes Forever. So, because we’re generous souls, and big fans of the cupcake, we suggest you start your week early and bake up a batch of these. Happy baking!

    Rainbow Swirl Cupcake

    These bright and cheerful rainbow cupcakes will bring a dose of fun to young and old alike. Our classic vanilla cupcake is transformed into a rainbow base and topped with a swirl of multi-coloured buttercream.

    200 g self-raising flour/1½ cups cake flour mixed with 3 teaspoons baking powder

    1 teaspoon baking powder

    175 g/1½ sticks butter

    250 g/1¼ cups caster/granulated sugar

    1½ teaspoons vanilla bean paste

    3 eggs

    175 ml/¾ cup sour cream

    ⅛ teaspoon each pink, blue and yellow food colouring pastes (or any other

    colours you like)

    BUTTERCREAM

    150 g/1¼ sticks butter

    1 teaspoon vanilla bean paste

    350 g/3 cups icing/confectioners’ sugar

    3–4 tablespoons full-fat/whole milk

    ⅛ teaspoon each pink, blue and yellow food colouring pastes

    TO DECORATE

    Coloured sprinkles

    muffin pan lined with 12 muffin cases

    piping/pastry bag fitted with a large star nozzle/tip

    MAKES 12

    Preheat the oven to 180°C (350°F) Gas 4.

    Sift the flour and baking powder into a bowl and set aside.

    Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

    Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.

    Slowly add the sifted dry ingredients, and mix, at low speed, until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour cream and mix until incorporated. Do not over-mix.

    Now for the fun part! Divide the mixture evenly between 3 bowls, and add one of the food colouring pastes to each bowl. Mix them all thoroughly until well blended.

    Take a teaspoonful of one batter and place into each muffin case.

    Repeat with the other colours, until all the batters have been used up.

    Now take a cocktail stick/toothpick (or use the end of a knife) and swirl the batters together slightly in a figure of eight.

    Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

    To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk), and beat until soft and fluffy. Add the vanilla bean paste and mix again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly until all the sugar is incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.

    Using the same technique as for the cake batter, divide the buttercream into three equal portions and colour each portion with one of the three food colouring pastes, mixing until blended.

    Spoon one of the buttercreams down one side of the piping/pastry bag leaving space near the nozzle/tip to add the other colours, if possible. Repeat with the second and third colours. You should have a full piping/pastry bag that will allow a little of each colour to be piped onto each cupcake, creating a rainbow effect.

    Pipe a swirl of buttercream onto each cupcake, and decorate with coloured sprinkles.

    LOLA's Cupcakes Foever by the LOLA's Bakers is available here. Happy Baking!

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, recipe for the weekend, sweet, cake, LOLA's cupcakes, 2016

  • Posted on September 8, 2016

    Success Cake!

    Today is the launch of the new book from London’s Scandinavian Kitchen and it’s a cracker! Brontë Aurell has gathered together everything you need to fika and inspire hygge in one handy book, and it’s all beautifully illustrated by Pete Cassidy’s gorgeous photography. To celebrate we wanted to share an appropriately titled recipe for you to try this weekend. Enjoy!

    Suksesskake SUCCESS CAKE

    Ah, how I love the names of cakes from Norway. Suksess means success, so this cake really does talk itself up a bit and sets expectations high! It does not disappoint. You may wonder where you might have tasted something like this before – the base and topping are very similar to that of the infamous Daim tart available in many supermarkets the world over (and in those big stores that also happen to sell Swedish bookcases). Add melted Daim and extra chocolate on top, and it all falls into place. This cake is wonderfully gluten-free, too.

    200 g/2 cups whole almonds

    160 g/1½ cups icing/confectioners’ sugar

    5 egg whites

    a pinch of salt

    TOPPING:

    5 egg yolks

    100 ml/⅓ cup plus 1 tablespoon whipping cream

    100 g/ ½ cup caster/granulated sugar

    150 g/1¼ sticks butter, cut into small pieces, at room temperature

    milk chocolate curls, to decorate

    2 x 20-cm round cake pans, greased and lined with baking parchment

    SERVES 8

    Preheat the oven to 160°C (325˚F) Gas 3.

    Roughly grind the almonds in a food processor, leaving a few chunkier pieces in there. Combine the ground almonds with the icing/confectioners’ sugar and set aside.

    In a stand mixer (or using a hand-held whisk), beat the egg whites with a pinch of salt until lightly stiff. Add the ground almond mixture and gently fold in until incorporated.

    Pour the mixture into the prepared pans and bake in the preheated oven for around 35–40 minutes or until light brown and a skewer inserted into the middle comes out clean. Turn out carefully onto a wire rack and leave to cool completely.

    Meanwhile, make the topping. Put the egg yolks, whipping cream and caster sugar into a saucepan over a low heat. Bring just to the boil, whisking constantly – as soon as you see the first bubble, quickly take the pan off the heat. To check the mixture is thick enough, dip a spoon in it, then run your finger through the back of the spoon; if the line stays, the mixture is ready.

    Leave the mixture to cool to room temperature. Then slowly beat in the room-temperature butter using a hand-held electric whisk, a little at a time, until you have a nice thick, glossy topping.

    Spread ⅔ of the topping mixture onto the first almond base, add the top layer of almond cake and spread the remaining topping on the top. Decorate with chocolate curls and serve chilled and sliced.

    ScandiKitchen: Fika & Hygge by Brontë Aurell is available here.

     

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with baking, chocolate, Book Launch, recipe for the weekend, sweet, Scandinavian, 2016

  • Posted on September 2, 2016

    As summer draws to a close...

    Kids are back to school next week, and with that, the summer is officially over. But we’re holding onto a little holiday spirit with today’s recipe from our book Flavours of Morocco. This delicious tagine will transport you to sun-soaked sands and crystal blue seas in no time at all…

    Monkfish Tagine With Preserved Lemon And Mint

    tajine bil samak

    The fresh fish tagines of the coastal areas are simply wonderful, redolent with spices and buttery sauces, often piquant with lemon and chillies/chiles and tempered with fresh herbs. Inland, fish tagines are prepared with freshwater fish, such as the local shad, and flavoured with the herbs of the region. The distinct Moroccan marinade, chermoula, is often employed in fish dishes as the flavours of chilli/chile, cumin and coriander/cilantro marry so well and complement the fish perfectly. Serve this tagine with chunks of fresh bread, or sautéed potatoes and a leafy green salad.

    2–3 tablespoons olive oil

    1 red onion, finely chopped

    2 carrots, finely chopped

    2 celery stalks/ribs, finely chopped

    1 preserved lemon, finely chopped

    1 x 400-g/14-oz. can of plum tomatoes with the juice

    300 ml/1¼ cups fish stock or water

    1 kg/2¼ lb. fresh monkfish tail, cut into large chunks

    a bunch of fresh mint leaves, finely shredded

    sea salt and freshly ground black pepper

    bread or sautéed potatoes, to serve

    For the chermoula:

    2–3 garlic cloves, chopped

    1 red chilli/chile, deseeded and chopped

    1 teaspoon sea salt

    a small bunch of fresh coriander/cilantro

    a pinch of saffron threads

    1–2 teaspoons ground cumin

    3–4 tablespoons olive oil

    freshly squeezed juice of 1 lemon

    Serves 4–6

    First make the chermoula. Using a mortar and pestle pound the garlic and chilli/chile with the salt to form a paste. Add the coriander/cilantro leaves and pound to a coarse paste. Beat in the saffron threads and cumin and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in an electric blender, if you prefer). Reserve 2 teaspoons of the chermoula for cooking. Toss the monkfish in the remaining chermoula, cover and leave to marinate in the refrigerator for 1–2 hours.

    Heat the oil in the base of a tagine or a heavy-based casserole. Stir in the onion, carrots and celery and sauté for 2–3 minutes, until softened. Stir in half the preserved lemon, the reserved 2 teaspoons of chermoula and the tomatoes. Cook gently for about 10 minutes to reduce the liquid, then add the stock. Bring the liquid to the boil, cover the tagine, reduce the heat and simmer for 10–15 minutes.

    Add the monkfish to the tagine, cover with the lid and cook gently for 6–8 minutes, until the fish is cooked through. Season with salt and pepper, sprinkle with the remaining preserved lemon and the shredded mint and serve with chunks of fresh bread or sautéed potatoes and a leafy salad.

    Flavours of Morocco by Ghillie Başan is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with fish, savoury, recipe for the weekend, Ghillie Basan, tomato, healthy, 2016, Flavours of Morocco

  • Posted on August 25, 2016

    Recipe for the Weekend: National Burger Day

    It’s quite warm here in London and we’re certain that there’ll be one or two bbqs lit this weekend. So it’s great news that today is National Burger Day and we have not one, not two, not even three, but four fab recipes for burgers, perfect for whatever mood you’re in. Happy cooking!

    Miranda Ballard’s Ultimate Burger

    We couldn’t very well have a round up of our favourite burgers and not include this one from Miranda’s first book, Burgers and Sliders could we? Find the recipe here.

    Hearty Mushroom & Barley Burger

    If meat isn’t your thing, get a load of these veggie burgers going. You’ll be fighting the carnivores for one of these hearty burgers! Click here for the recipe.

    Fish Pie Burger

    With a burger-based twist on a British classic, these Fish Pie burgers are utterly delicious. Head over to The Pantry’s YouTube channel and find the recipe video.

    Burger Macaron

    And last but by no means least, finish up your burger party the super-cute way with adorable macarons! Head over here for the recipe.

    Have a great weekend!

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    This post was posted in Featured, News, Recipes, UK and was tagged with fish, savoury, burger, school holidays, recipe for the weekend, beef, vegetarian, photos, quick, national burger day, 2016, macaron

  • Posted on August 18, 2016

    Recipe for the Weekend

    A combination of the recent warm weather and the arrival of a new book in the office has got us planning a weekend foraging trip. The Forager’s Kitchen by Fiona Bird is out now and the recipe we’ve shared today is a perfect pudding for any summer dinner party, but with Fiona’s suggestions for other berries and flavours, it will see you right through to Autumn too!

    Bilberry and Lime Posset

    In medieval times, a posset was a curdled wine but it is now associated with a syllabub pudding. This simple recipe could be adapted to elder or other wild blossom by infusing the blossoms in the cream at step 1. Elderflowers were traditionally added to a summer baby’s christening posset.

    What to forage and find:

    Generous 2 cups (500ml) heavy (double) cream

    ¾ cup (150g) superfine (caster) sugar

    Zest of 1 lime, plus extra to garnish

    Juice of 2 limes

    ¾ cup (100g) bilberries, washed and dried

    Makes 6–7 small pots

    What to do:

    Put the cream, sugar, and lime zest in a heavy-based saucepan, and cook over low heat until the sugar dissolves (3–4 minutes). Remove from the heat.

    Whisk the lime juice into the cream (it will thicken).

    Divide half of the bilberries between the pots and pour in half of the lime cream. Scatter most of the remaining bilberries on top of the cream (reserving 6–7 for decoration) and then divide the rest of the lime cream between the pots. Decorate each pot with a bilberry and lime zest.

    Leave to cool, and then refrigerate.

    Wild Notes

    Purée wild fruits and layer with the posset in a glass. You can use any soft wild fruit, or edible (and not protected) wildflowers in a posset.

    Try sweet violets: substitute the lime for the more traditional lemon, and swirl in some color with a splash of Sweet Violet Syrup. A dash of Honeysuckle Syrup, will sweeten a blackberry posset, or a drizzle of Pontack Sauce will spice it up.

    The Forager's Kitchen by Fiona Bird is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with Forager's Kitchen, Fiona Bird, recipe for the weekend, dessert, sweet, lime, 2016, foraging

  • Posted on August 17, 2016

    What to eat for the Olympics

    Last night we somehow found ourselves ensconced on the sofa, G&T in hand, saying things like “Excellent pike position there, shame about the rotation”. We were watching the Men’s 3m Springboard diving final and we are, of course, now experts. That’s the beauty of the Olympics. You get very caught up in sports that you had hitherto not even known existed and suddenly Jack Laugher’s silver medal seems like the most exciting thing all week.

    Speaking of medals, a flurry of Team GB successes over the last two days calls for something special and we think Will Torrent’s recipe for Pistachio and Strawberry Délices decorated with ACTUAL GOLD fits that bill nicely.

    How pretty are these? Head over to The Pantry’s YouTube channel to see a video of The Berkley's Head Pastry Chef, Mourad Khiat, building these beautiful cakes.

    It’s not all about Team GB though and we thought we’d share some Olympian recipes for the other nations topping the medal table.

    The United States are having a cracking Olympics – Simone Biles of their gymnastics team is our new hero – and we feel like it’s only right to honour such athletic skills with cheesey-goodness in the form of this Pimento Mac ‘n’ Cheese. Get the recipe here.

    Fold dim sum dumplings with the artfulness of 4½ somersaults in the tuck position (that’s Cao Yuan’s gold medal-winning dive for the uninitiated) with our video tutorial from Modern Dim Sum. Find it on YouTube here.

    Every Olympics viewing party needs snacks and with Russia and Italy doing so well, these two canapé recipes are topping our Must Cook list. Try Salmon Caviar Canapés from Mat Follas’ Fish (recipe here) and Courgette and Parmesan Crocchette, featured in Cicchetti by Liz Franklin (video tutorial here).  

    And last but not least, if you’d like to drink like a local head over here to find Mark Dredge’s top Brazilian Beers as featured in Craft Beer World. Cheers!

    We can’t wait to see what the last few days in Rio bring, but we’re sure we’ll be experts in a few more sports before next Monday’s closing ceremony!

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    This post was posted in Featured, News, News, Recipes, UK, Videos, What's new and was tagged with fish, canapes, savoury, event, italian, Will Torrent, vegetarian, snacks, photos, quick, sweet, Asian, Mat Follas, 2016, Loretta Liu

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