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Monthly Archives: August 2014
  • Posted on August 29, 2014

    Recipe for the Weekend!

    With September drawing ever nearer, we’re sure that some of you are getting ready to head off to university. Whether you’re a brand new fresher or a seasoned post-graduate, every good student worth their salt will need a fab recipe or two in their repertoire to impress new housemates and pals. The Really Hungry Vegetarian Student Cookbook is a must-have on every student bookshelf – it’s full of tasty and filling meals that will definitely not dent your budget. So, for this week’s Recipe for the Weekend, we thought we’d share with you one such recipe! Perfect for a potluck at the beginning of term, or making in bulk and keeping portions in the freezer, this is a delicious one pot meal and will keep you warm as the weather starts to turn decidedly autumnal! Why not practice it this weekend?

    Aromatic Thai Curry

    This falls somewhere between a stew and a soup. Make use of the abundant sauce and serve with fragrant jasmine rice. If you like things spicy, add two chillies and all their seeds; if not, use one and keep the seeds out.

    1 tablespoon vegetable oil

    1 onion, halved and sliced

    a 4-cm/1 1⁄2-inch piece of fresh ginger, peeled and finely chopped or grated

    1–2 fresh red chillies halved and sliced

    1 teaspoon curry powder

    1 teaspoon ground cumin

    1.3 kg/3-lbs. sweet potatoes, peeled and cubed

    1 x 400-ml/14-oz. can coconut milk

    450 ml/scant 2 cups vegetable stock

    1 x 400 g/14 oz. can chickpeas, drained

    225 g/4 cups baby spinach leaves


    jasmine rice, to serve

    Serves 4

    Heat the oil in a large saucepan or pot set over a low heat. Add the onion and cook for 3–5 minutes, until just soft. Add the ginger, chillies/chiles, curry powder, cumin and a pinch of salt. Cook for 1–2 minutes, stirring, until aromatic.

    Add the sweet potatoes and stir to coat in the spices. Add the coconut milk and stock and a little water if necessary, just to cover the sweet potatoes; the mixture should be soupy as it will cook down. Bring to the boil, then simmer, uncovered, for 15 minutes.

    Add the chickpeas and continue to simmer for 15–20 minutes longer, until the sweet potatoes are tender.

    Add the spinach, in batches, stirring to blend and waiting for each batch to wilt before adding the next.

    Serve immediately with jasmine rice.

    So whether you’re going off to university for the first or fourth time this September, make sure you’ve packed this book! Happy cooking!

    The Really Hungry Vegetarian Student Cookbook is available here.

    Vegetarian or vegan? If so, these recipe books from us are just  for you :-






    This post was posted in Featured, News, UK, What's new and was tagged with recipe for the weekend, 2014, Back to School

  • Posted on August 28, 2014

    Back to School Kit Bag!

    Today we’re thinking back to those halcyon days when it seemed that the summer holidays were stretching on forever! Unfortunately September is rearing its ugly head and with it, the mad rush of Back to School fever. Making sure pencil cases are fully stocked, discovering that feet have impossibly grown two sizes and digging out the school uniform! So we’ve got a lovely Back to School project from My First Sewing Machine Book by Emma Hardy to help smooth along the process. Perfect for your PE kit, or just getting your bedrooms organised before term starts again, this is a simple project that kids will be able to manage themselves with just a little help!

    Drawstring Bags

    You will need

    27 1/2 x 18 in. (70 x 45 cm) fabric

    34 in. (85 cm) ribbon, 3/8 in. (1 cm) wide

    Sewing thread to match the fabric

    Contrasting thread for tacking

    Two coloured beads

    Newspaper or brown wrapping paper for pattern



    Tape measure


    Sewing machine

    Sewing needle

    Safety pin

    Sticky tape

    If your fabric needs to be cut to size, use a piece of newspaper or brown wrapping paper to cut out a 27 1/2 x 18-in. (70 x 45-cm) rectangle of paper. Pin the paper pattern to the fabric and cut it out.

    Lay the fabric on the table. Using the tape measure and pencil, measure 2 3/4 in. (7 cm) down from the top left corner and then draw a line inward, 5/8 in. (1.5 cm) from the side. Snip along this line. Do the same at the top right corner.

    Thread your sewing machine with thread to match the fabric. Fold the small flap above the snip over to the wrong side and pin it.

    Put the flap under the sewing machine foot and wind the needle down by hand so it is through the fabric – this will hold the flap in place so that you can take the pin out before you stitch. Stitch 3/8 in. (1 cm) from the folded edge. You will not need to tack this as it is so small. Repeat for the other flap.

    With the wrong side of the fabric facing up, fold the top edge over by 3/8 in. (1 cm), creasing it with your fingers and maybe adding a few pins. Ask an adult to help you press it with an iron, then let the fabric cool and take out the pins.

    Fold the top over again by 1 1/4 in. (3 cm), so that the bottom edge lines up with the snip that you made on either side of the fabric. Pin and tack this in place to make the channel across the top of the bag. Take out the pins and machine stitch about 1/4 in. (5 mm) from the bottom folded edge. Always remember to start and finish machine stitching securely. Take out the tacking stitches.

    With right sides together, fold the fabric in half, lining up the edges neatly. Pin and tack along the side edge and across the bottom. Take out the pins. Machine stitch in place, stitching 5/8 in. (1.5 cm) from the edge. Take out the tacking stitches.

    Turn the bag right side out. Ask an adult to help you press the bag with an iron. Fasten the safety pin to one end of the ribbon. Push the safety pin all the way through the channel at the top of the bag until it comes out of the other side. Take the safety pin off the ribbon.

    Hold the two ends of the ribbon together and wind a small piece of sticky tape tightly around them to make a firm point that will thread through the beads. Thread on both beads, pull off the sticky tape, and tie the ends of the ribbon with a double knot to finish.



    My First Sewing Machine Bookby Emma Hardy and the other CICO Kidz titles are available here.

    We also offer a range of other craft and educational books for kids.


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with handmade, fabric, Emma Hardy, summer holidays, cico kidz, 2014, my first series, Back to School

  • Posted on August 22, 2014

    Recipe for the Weekend: Bank Holiday Special!

    Yipee! It’s finally the bank holiday weekend and here at RPS and CICO Books, we couldn’t be happier! With three days to relax, sort, and enjoy everything that we’d normally cram into two, there’s definitely time to pop open a bottle or three with friends and tuck into some good grub! Enter Helen Graves; author of My Drunken Kitchen and our go-to-gal on drinking and dining. Today we’ve got two recipes from the new book that are perfect to enjoy with mates (though Helen covers all things booze-food related so check it out if your looking to dodge that dirty takeaway or in need of a hangover cure on Monday…)

    Firstly, a couple of ground rules. It doesn’t take a genius to realise that you shouldn’t be cooking if ‘you are completely hosed’, as Helen would say, so just use your common sense. And with that in mind, here are a couple of other guidelines from the book;

    As a piece of general cooking advice, it’s best to read the recipe and get all your ingredients out and ready beforehand, but in the drunken kitchen, this is pretty much crucial.

    Don’t walk away from the kitchen or leave anything unattended at any time. PLEASE. Again, this is good general advice.

    Never, ever consider deep-frying when even mildly inebriated. You won’t find any recipes requiring you to do that in this book, for good reason.


    So, whether your off out to the pub - potentially ending up with a whole load of hungry pals back at yours afterwards - or you’re planning a little booze-filled dinner party, we’ve got a recipe that will save your skin… Below is Helen’s Obscenely Large Garlic Butter Loaf, with Cheese or ‘Nduja for an easy to throw together feast and her delicious Peshawar Lamb Chops if you want a do-ahead dish. Cheers!


    Obscenely Large Garlic Butter Loaf, with Cheese or 'Nduja

    This is essentially a way of making cheesy garlic bread for a shitload of people at once. I can also see this pull-apart behemoth deployed with a hangover, to be picked at from the comfort of the sofa, pre- and post-snooze. There are many embellishments that can be added to the basic garlic butter, but I must say I do enjoy the classic hookup between cheese and onion. Still, I give some suggestions below. There are many options. My favorite is to omit the cheese and onion and add blobs of ’nduja, a spicy Calabrian sausage that melts into scarlet red pools and soaks into the bread.

    1 sourdough loaf, unsliced

    12 1/2 oz (350 g) cheddar cheese, grated

    5 oz (150 g) butter

    2 or 3 cloves of garlic, crushed (personally I love garlic, so often add more, but just adapt to your taste—this ain’t highfalutin)

    4 scallions (spring onions), finely shredded

    A handful of fresh parsley leaves, finely chopped

    Makes 6–8 servings

    1. Variations and suggestions for embellishments: chili flakes, pine nuts, chipotle flakes, bacon bits, very ripe diced tomatoes, za’atar, Parmesan cheese, pesto, mozzarella, mustard, crumbled sausage, ’nduja, smoked garlic, rosemary, oregano.

    2. Preheat the oven to 325ºF (170ºC/Gas 3). Cut the loaf in a crisscross pattern almost but not the whole way through. Put on a baking sheet lined with foil, and stuff the grated cheese into the gaps.

    3. Melt the butter with the garlic and cook gently for 2 minutes. Add the embellishments, then drizzle over the cut loaf. Sprinkle over the parsley and scallions (spring onions). Wrap in foil and bake for 15 minutes.


    Peshawar Lamb Chops

    So you’re having mates over tomorrow and you want the opportunity to sink a few and have a laugh without spending all your time mucking about in the kitchen. It’s not sociable and it’s not really that fun if you’ve been cooking for so long that you can’t be bothered even to eat the meal at the end of it. I think we’ve all been there. I’ll start, then, with a recipe for Pakistani spiced lamb chops. Get the marinade together the day before, wang them all in the fridge overnight, and the meat will need only very quick cooking the next day.

    There is a restaurant in east London called Tayyabs, which is famous for its lamb chops. They are smothered in an intensely spiced marinade then grilled for a really smoky flavor. They’re so addictive that every last morsel of spice must be sucked from the bones, and, of course, the chef keeps the recipe a secret. I’ve had a go at replicating it here. Serve the chops piled high with a lot of napkins, or, if you really want to be practical about it, a whole kitchen roll per person. You’ll see. The yogurt sauce makes for a very nice bit of dippy dippy on the side as you feast, medieval banquet-style, on a big ol’ plate of chops. Throw the bones over your shoulder once you’ve gnawed them clean, for maximum jinks. Drinking from a goblet would be a nice touch, come to think of it. This recipe can easily be scaled up to feed more people.

    10 small lamb chops

    6 cloves of garlic, crushed

    2 in (5 cm) piece of fresh ginger, grated

    1 1/2 tsp salt

    1 tsp chili powder

    1 tsp turmeric

    1 tsp ground coriander

    1 tsp ground cumin

    1/2 tsp ground cinnamon

    2 tsp garam masala

    Juice of 1/2 lemon

    3 1/2 oz (100 g) thick yogurt

    1 tsp freshly ground

    black pepper

    Melted butter or ghee, for brushing


    For the raita

    4 tbsp natural yogurt

    A small handful of fresh mint leaves, finely shredded

    Juice of 1/2 lime

    Salt and freshly ground black pepper

    Makes 10 chops


    To make the lamb chops

    1. Place each chop between two pieces of plastic wrap and bash out with a meat mallet or rolling pin until roughly half the thickness.

    2. Mix all the remaining ingredients except the butter or ghee and pour onto the chops, really working it into the meat. Cover and refrigerate for at least 8 hours, preferably overnight. I’ve marinated them for 48 hours before with incredible results, but it depends just how much of a do-ahead drunk you can be.

    3. Heat a griddle pan to a very high heat and cook the chops for a couple of minutes on each side (or use a BBQ grill or broiler/grill if you prefer).


    To make the raita

    1. Beat the yogurt with a fork until smooth. Add the mint and lime juice, and some salt and pepper. You can also make this the day before; just give it a good stir and allow to warm up a little before serving.


    Have a great weekend everyone and happy bank holiday!


    My Drunken Kitchen by Helen Graves is available here, published by Dog 'n' Bone Books.

    This post was posted in Featured, News, UK, What's new and was tagged with bank holiday, Helen Graves, recipe for the weekend, cheese, 2014, lamb chops

  • Posted on August 21, 2014

    22nd August - Be An Angel Day

    August 22nd 2014 marks Be an Angel Day, dedicated to making the world a better place through care and kindness, and reaching out to those who need our help. It is also about acknowledging those angels who have been sent to help us. In their latest book, 44 Ways to Talk to Your Angels, Liz Dean and Jayne Wallace offer guidance and support for simple ways to strengthen your connection with angels, and what better day to do so? In this section, they discuss Earth Angels, which seems appropriate for a day celebrating the angels amongst us.

    Earth Angels: When Angels Send People to Help You

    Earth Angels are angels who have incarnated as humans to help us and the planet. There are many Earth Angels among us, quietly getting on with their work. We use the word “angel” all the time as a term of endearment for someone who is good, kind, and loving. At some level, we are all acknowledging that angels are already among us.

    There are hundreds of stories of Earth Angel intervention—the cabdriver who appears in a no-go zone during a city bombing and rescues a stranded commuter, minutes before a devastating explosion; the lone walker who directs a carful of lost tourists, but then strangely disappears into the mist; the road worker who pushes a mother and her stroller out of the path of a parked truck that begins to move.

    What connects these stories and many more like them is not just incredible happenstance, but that after their ordeals are over, no one can really remember what their Good Samaritan looked like or explain how they came to be in the right place at the right time. Virtually everything about them is magically forgotten. And it’s only after the fact that the truth dawns. Talking through the incident an hour afterward, or even years later, it’s obvious that the impossible really happened. How did that stranger appear from nowhere and know exactly what to do?

    Another common thread to these stories is that we accept the help of the Earth Angel without question. Nothing feels odd or threatening—it seems entirely natural to accept their help. We probably thanked them at the time, or turned around to thank them for saving us after a traumatic event, only to find that they had disappeared. Their work was done. So whenever you get help from a stranger you can’t remember, it means your angels are looking after you, keeping you on your path.


    Your angels may also designate ordinary people to be your temporary Earth Angels. Earth Angels can be the least likely people. The angels choose as your Earth Angel the person who is best able to give you the message or help you in your life, regardless of their history with you. In this story, the angels chose a “problem” person to be Geri’s Earth Angel, to show her that they had heard her prayer:

    “My daughter told me she wanted to invite her father, my ex-husband, to my granddaughter’s christening, and asked if I would mind. I had not seen my ex for some years. As he could be a very difficult man, I wouldn’t exactly relish seeing him, but for her sake I said ‘Yes.’ Even though they had a somewhat fractured relationship, I knew my daughter really wanted him to come, perhaps as some sort of healing process.

    “Instead of worrying about it, I decided to ask the angels to help. I concentrated on my guardian angel and my ex-husband’s guardian angel, and asked them if they could work it out on a higher level.

    “Later on, at the christening, our paths crossed—and that’s when he looked me in the eyes and opened his mouth to say ‘Hello Geraldine … I am an angel.’ Then he suddenly continued with a completely different conversation, just like he hadn’t even realized he had spoken those words. It was not the usual type of thing he would say, either—it was as if his angel was speaking through him, letting us know they really were working on it!”


    Angels can communicate with us through animals, to bring love and healing, as this experience from Jen shows:

    “Our beloved cat, Sasha, had been with us— me and my husband, Brian—for 17 years. We’d had her as a kitten when we bought our first house together. She was a dainty little tortoiseshell, with a feisty streak—she’d see off bigger cats and even dogs if necessary.

    “Sasha confronted a much larger dog one night, who decided to ‘play’ back with a swipe, leaving her covered in blood on the sidewalk near our house. The dog’s owner ran to help, but the shock for an elderly feline such as Sasha was too much. She passed away before his eyes. He wrapped her in a blanket and knocked at our door, in tears at what had happened.

    “That night, I asked my angels for comfort. I could barely sleep and I’d been crying for hours, ever since her little body was brought back to the house. I must have dropped off eventually, but I remember waking up at 4am to find our other cat, Luggy, a large ginger tom who never came into the bedroom, snuggling up to me. He was lying in exactly the same position that Sasha lay each night—in the crook of my ankles. At first I thought it was Sasha, and for a moment forgot that she had died. But no—the horrible reality of Sasha’s death jolted me back to reality. This was Luggy.

    “I looked down at him. He isn’t the brightest of creatures compared to clever Sasha—he never knows which door of the house to come in, and he is terrified of other cats. But his long ginger fur was glowing green, bright green. His eyes flashed and his fur pumped out heat, warming me just as Sasha had. I felt a sort of glow in my heart chakra when I stroked him.

    “After that night, I slept better. The pain of losing Sasha eased a little every time my ‘green’ cat, Luggy, came to sleep in my bed, and whenever I stroked him. It was as if the angels gave me a little bit of Sasha back whenever I needed her.”

    44 Ways to Talk to Your Angels by Liz Dean and Jayne Wallace is available here.

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with 2014, meditation, Liz Dean, mind, guidance, mind body spirit

  • Posted on August 20, 2014

    Last Suppers

    Last Thursday we celebrated the publication of a fantastic selection of new books, from delectable food books to amusing gift books, including the macabre miscellany by Caroline West and Mark Latter, Last Suppers.

    This brilliant little book looks at the meals enjoyed by famous people before they took their last breath so, naturally, we spent the day discussing what we would each choose for our last supper (given the choice!). Some of us were dreaming of fresh Scottish seafood (think mussels from Skye in Dad's cider broth and Mum's salt & pepper squid...), while others imagined a beautiful Italian steak, cooked to perfection (not forgetting the red wine sauce or herby, golden potatoes...) and some couldn't stop thinking about that delicious bacon and cabbage combo that Nan always makes!

    If, like us, you could waste an afternoon away pondering your all-time favourite food stuff, then you might just find it interesting to know what your film star heroes ate before they met their maker or the choices made by those on Death Row who really were eating their last meal! So from Frank Sinatra to Tutankhamun, Ernest Hemingway to Adolf Hitler, this book might just tell you something about these famous figures that you don't already know...

    Of course, we wanted to hear what your last supper would be so we asked you to tell us on Twitter. With lots of great entries, the winning supper was a chargrilled chicken breast topped with bacon, cheese & red onion salad, followed by a Bailey's liqueur coffee... simple but tasty (and who doesn't love a bailey's coffee?)!

    Read more of our #LastSuppers story here and make sure you follow us on Twitter to be in with a chance of winning next time!


    Last Suppers is available here, published by Dog 'n' Bone Books. If you are just looking for a supper rather than a last one, check out our cookbooks!

    This post was posted in Competitions, Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with favourite, 2014

  • Posted on August 18, 2014

    Will Torrent on Sunday Brunch

    This weekend the utterly wonderful Will Torrent appeared on Channel 4’s Sunday Brunch to talk about his new book and cook up some chocolatey delights! He made the White Chocolate and Coconut Rice Pudding with Caramelized Mango from his new book, Chocolate at Home, which is published next month. How delicious does this look?!

    If, like us, you’re super excited for the book, you can try out this recipe here.

    We also wanted to share with you a couple more snaps from Will’s appearance, along with Tyger Drew-Honey, Union J, Grandmaster Flash and Mr Steer and Mr Burton from Educating Yorkshire.

    Sunday's full line-up

    Will with Tyger Drew-Honey

    You can catch up with the full programme here via 4OD, and see a little more about the programme on Will's website. Plus Will is going to be back on Sunday Brunch in October so you’ll be able to see more of his delicious recipes then! We can't wait!


    Chocolate at Home by Will Torrent is published on 11th September, and can be pre-ordered here. Deliciously chocolatey can also be pre-ordered now.

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with chocolate, Will Torrent, 2014, coming soon, Chocolate at Home

  • Posted on August 15, 2014

    Recipe for the Weekend!

    Happy Friday everyone! Yesterday we wished Happy Publication Day to a host of new books, and we wanted to share a recipe from one of our new titles as this week’s Recipe for the Weekend. We’re big carrot cake fans here in the office, and this recipe from For the Love of Oats by Amy Ruth Finegold has made our favourite cake into a healthy bake! Amy’s book is full of loads of great recipes like this, and proves you can do much more with the humble oat than a simple porridge.

    Carrot Oat Squares

    A good carrot cake is hard to beat. I love taking a dessert and transforming it slightly so it doesn’t feel like such a guilty pleasure.

    150 g/11/4 cup plain/all purpose flour (plus 1 teaspoon of xanthan gum if using gluten-free plain/all purpose flour)

    100 g/1 cup old-fashioned rolled oats

    110 g/ ½ cup brown sugar

    1 teaspoon bicarbonate of soda

    ½ teaspoon baking powder

    1 teaspoon ground cinnamon

    ½ teaspoon ground nutmeg

    a pinch of salt

    25 g/¼ cup chopped walnuts

    35 g/¼ cup raisins

    115 g/ 1/3 cup butter, melted

    1 egg

    210 ml/¾ cup apple purée

    ½ teaspoon pure vanilla extract

    4 medium carrots, grated

    a 20 x 28-cm/8 x 11-in baking dish, greased

    Makes 10


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

    Mix together the flour, oats, sugar, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Add the walnuts and raisins and set aside.

    In a separate bowl whisk together the xanthan gum (if using), melted butter, egg, apple purée/ sauce and pure vanilla extract. Stir in the grated carrots, then mix the wet mixture into the dry.

    Pour the batter into the prepared baking dish and bake in the preheated oven for 30 minutes, or until a knife comes out clean. Remove from the oven and set aside to cool completely before cutting into equal squares.

    For the Love of Oats by Amy Ruth Finegold is available here. If baking is your thing, we have lots more baking books!

    Have a lovely weekend everyone and happy baking!

    This post was posted in Featured, News, UK, What's new and was tagged with baking, recipe for the weekend, oats, 2014, bake, Great British Bake Off, GBBO, eat clean

  • Posted on August 13, 2014

    Trusting the Signs of an Angel

    It may come as a reassurance to think that we all have a life path. If you are feeling lost on your way or are beginning to question the path that you have taken, then the angels will be there to guide you forwards. Liz Dean and Jayne Wallace, authors of the new book 44 ways to talk to your Angels, will help you to connect with your angels in love and healing.

    First you must recognize and trust signs from the angels - including signs that you may have experienced before - so here are Liz and Jayne to talk you through it. Ladies, over to you...

    Trusting the Signs of an Angel 

    Angels want to talk to you in your everyday world to help and guide you along your true path, and they often do this through angelic signs and symbols.

    When you see a feather on the pavement on its own, rather than in a park, or perhaps a tiny butterfly winging its way past your tenth-floor office window, or a cloud formation that seems meaningful, your angels are connecting with you. You might get a tingling sensation on one side, sometimes just on the scalp or hand, or over your whole body. Those who are guided by angels describe this as a buildup of excitement, the feeling that something intense is about to happen. You may feel a strong certainty about a decision you need to make, or the urge to make a call to someone for no logical reason. These experiences, and many more like them, mean that your angels are guiding you to follow your feelings, rather than what you think you should be doing. Decisions you make according to your heart will take you on the next step of your journey. As messengers of Spirit, God, the Source, the universe, the “All That Is”— angels connect you with your soul purpose.

    Winged creatures are often a sign of spirit and your angels drawing closer to you. Not every bird or butterfly is an angelic sign; only the ones you really notice. Your noticing means that you are attuning to angelic energies, and once you notice one angel sign, it feels easy and natural to notice more. However, if you think too much about seeing angels and consciously look for signs, you may temporarily lose your link with your angels because your thoughts are overtaking your feelings and senses. Trust that when angels are ready to communicate with you, you will naturally notice their signs without having to try too hard. You don’t need to take responsibility; your angels will get their message through.


    Sensation: Tingling on your skin, or the sensation of cobwebs in your hair

    Thought communication: People around you saying the word “angel/s,” or seeing it on social media

    Noticing the word “angel” in book titles and other media

    Seeing feathers where you wouldn’t expect them

    Repeating numbers or number patterns, and the number 44

    Seeing “flash” images that don’t feel part of you

    Finding pennies in the street

    A high-pitched buzzing in your ears before you go to bed or when you wake up in the morning. This is also associated with a rise in consciousness. If you find it too loud, ask your guardian angel (see the book) to turn down the volume!

    Getting messages from Earth Angels

    As you practice working with your angels, you will get to know their signs as ways to communicate with you.

    Extracted from 44 Ways to talk to your Angels by Liz Dean and Jayne Wallace.


    If this blogpost strikes a chord with you, then you may want to read more from Liz and Jayne to learn about the angels and the ways in which you can connect with them. The book is available here or visit their websites (Liz's website, Jayne's website).

    You will want to check out another of our books as well - http://www.rylandpeters.com/do-you-know-your-guardian-angel

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with 2014, Liz Dean, mind, soul, life, guidance

  • Posted on August 11, 2014

    Tiddles Takes Over

    Last Friday was World Cat Day and to celebrate, we had a special guest tweeting on the Dog ‘n’ Bone Books twitter account – Tiddles, the star of Gemma Corell’s new book The Secret Diary of Tiddles, aged 3 ¾!

    Tiddles very amusingly discussed her new book, life as an author and her opinions on the canines of the world! There was also a pun or two and a great competition (bonus: we got to see cute cat pics, which made our Monday morning!)

    In case you missed any of it, we’ve gathered together all the social media activity here and you can catch up with this coolest of cats!

    The Secret Diary of Tiddles, aged 3 ¾ by Gemma Correll is available here.

    here's another super cute dog related book!


    This post was posted in Featured, News, UK, What's new and was tagged with Gemma Correll, 2014

  • Posted on August 8, 2014

    Recipe for the Weekend!

    Happy Friday everyone! The grilled cheese sandwich makes an excellent weekend lunch or brunch. Full of fortifying carbs and lovely melty cheese, they are the perfect foil to that extra pint the night before. Grilled Cheese by Laura Washburn is published next week and has tons of delicious recipes for the ultimate toasted sandwich, ranging from the simple to the sublime! For this week’s Recipe for the Weekend, we’ve got a delicious welsh rarebit sandwich! Enjoy!

    Welsh Rarebit Grilled Cheese

    An exquisite vehicle for some wonderful, typically British ingredients: intense cheddar, tangy Worcestershire sauce and mellow mustard powder, all bound together with the bitterness of ale. Incredibly simple and deeply satisfying, you can serve this any time of day or night.

    4 slices ciabatta or sourdough bread

    30 g unsalted butter, plus extra for spreading

    30 g flour

    125 ml/1⁄2 cup ale, at room temperature

    1 teaspoon mustard powder

    150 g Mature Cheddar, grated

    1 tablespoon Worcestershire sauce

    Pinch of ground cayenne pepper

    Butter each of the bread slices on one side and arrange them buttered-side down on a clean work surface or chopping board.

    In a small saucepan over a low heat, combine the butter and flour, stirring until melted. Pour the ale in gradually and stir continuously until the mixture thickens. Add the mustard powder, cheese, Worcestershire sauce and cayenne pepper and stir to just melt the cheese before taking the pan off the heat.

    Put two slices of bread in a large frying pan, butter-side down. If you can’t fit two pieces of bread in the pan, cook them one at a time. Top each slice with half of the cheese, then enclose with the other slices of bread, buttered-side up.

    Turn the heat on medium-high and cook for 3-4 minutes on the first side, then carefully turn with a large spatula and cook on the other side for 1-2 minutes more until golden brown all over.

    Remove from the pan and cut in half. Let cool for a few minutes before serving.

    Grilled Cheese by Laura Washburn is available here.

    More for cheese lovers here - http://www.rylandpeters.com/fiona-beckett-cheese-course

    Happy cooking!



    This post was posted in Featured, News, UK, What's new and was tagged with recipe for the weekend, Laura Washburn, cheese, sandwich, lunch, 2014, grill, welsh rarebit, grilled cheese

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