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Monthly Archives: July 2016
  • Posted on July 31, 2016

    Instagram Round-Up

    Um, where did July go? It just seems to have whizzed by, and we can’t believe it’s August tomorrow! It’s been a beautiful month over on instagram, with beautiful food, gorgeous homes and fun crafts for grown-ups and kids alike. So we wanted to share some of your favourite shots here on the blog. Make sure you’re following us at @RylandPetersandSmall and @CICOBooks so you don’t miss a thing! (Aerosmith earworm? You are welcome.)

    Food and drink was definitely the order of the day on the RPS account and loads of you loved these shots in particular.

    On CICO Books, the cover reveal of Wendy Ward’s book A Beginner’s Guide to Making Skirts (pre-order now!) and our beautiful July books proved to be big hits.

    We were also delighted that so many of you loved our “girls on film” too! Can’t wait to share the videos we shot with Isabelle Palmer and Elspeth Jackson when they popped in last week.

    That’s all for now. Happy August!

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    This post was posted in Featured, News, News, UK, What's new and was tagged with instagram, summer holidays, school holidays, photos, quick, 2016

  • Posted on July 28, 2016

    Recipe for the Weekend

    It gets to this time every week and we’re already thinking about all the delicious things we’re going to cook and bake this weekend. Obviously we’re big fans of a Sunday Roast (who isn’t?) and this week’s recipe is an asian twist on a classic thanks to our new book, Salt by Valerie Aikman-Smith.

    Crispy Roast Duck with Asian Greens

    Rubbing kosher salt over the duck draws excess moisture out of the skin, while scalding makes for a crispy skin when roasted. A wonderful spiced honey glaze adds a vibrant color and flavor to the meat.

    1 fresh duck, 3 lbs./1.4 kg

    3 tablespoons kosher salt

    Honey Glaze

    4 star anise, crushed

    ⅓ cup/100 ml honey

    1 teaspoon ground cinnamon

    finely grated zest of 1 orange and freshly squeezed juice of ½ orange (halves reserved)

    1 teaspoon Sichuan crushed peppercorns

    2 tablespoons soy sauce

    1-inch/2.5-cm piece fresh ginger, grated

    2 red thai chiles/chillies, chopped

    2 tablespoons dark brown sugar

    Asian Greens

    3 tablespoons peanut oil

    2 tablespoons toasted sesame oil

    2 tablespoons red wine vinegar

    1 teaspoon soy sauce

    1 teaspoon honey

    3 cups/350g mixed Asian salad greens

    cracked black pepper and green tea salt

    a roasting pan lined with foil

    a roasting rack

    Wash and dry the duck. Rub the kosher salt all over the duck skin, cover, and leave in the refrigerator overnight.

    Put the roasting rack in the lined roasting pan. Bring a kettle of water to a boil. Put the duck in a large bowl and pour boiling water over it. Immediately remove the duck from the bowl and place on the rack. Set aside.

    Preheat the oven to 200˚C (400˚F) Gas 6.

    Stuff the duck with the reserved orange halves. Mix all the honey glaze ingredients together in a bowl and brush over the duck. Roast in the preheated oven for 30 minutes, removed from the oven, and drain off the fat that has accumulated in the bottom of the pan. You may need to cover the tips of the wings with foil, as they will be very crispy. Turn the oven down to 190˚C (375˚F) Gas 5 and put the duck back in the oven for another 30 minutes.

    Removed the duck from the oven and let it rest for 15 minutes in a warm place.

    To prepare the Asian greens, whisk the peanut oil, sesame oil, red wine vinegar, soy sauce and honey together. Season with cracked black pepper and green tea salt. Put the salad greens in a bowl and toass with the dressing.

    Carve the duck and serve with the salad.

    Salt by Valerie Aikman-Smith is available here. And if you’re on the look-out for more weekend cooking inspiration make sure you check out RPS and CICO Books on Pinterest here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with salad, savoury, recipe for the weekend, 2016, duck, greens

  • Posted on July 21, 2016

    Summer Holiday Baking

    Now that the summer holidays are finally here, we’re sure you’re looking for fun things to keep your kids occupied and our book My First Cupcake Decorating Book is packed with loads of ideas. Flicking through, we reached this particular recipe and were immediately transported to school holiday baking of our youth and we knew we had to share it! If butterfly cakes don’t take your fancy, how about these super fun Ice Cream cupcakes or Cheeky Monkey cupcakes which we shared with our MAKE youtube channel earlier this year?

    Butterfly Cakes

    A butterfly surprise! A slice of cake forms the butterfly wings and they hide a layer of gorgeous buttercream frosting.

    You will need:

    Vanilla cupcakes

    ¾ cup (175 g) unsalted butter, softened

    1 cup (175 g) superfine (caster) sugar

    3 eggs

    1 teaspoon vanilla extract

    1¾ cup (175 g) all-purpose (plain) flour

    3 teaspoons baking powder

    3 tablespoons milk

    Buttercream frosting

    1 stick (125 g) butter, softened

    1 tablespoon milk

    3 cups (375 g) confectioner’s (icing) sugar

    1 tsp vanilla extract

    sprinkles

    12-hole muffin pan, lined with paper cupcake cases

    Makes 12

    Ask an adult to turn the oven on to 350ºF (180ºC) Gas 4. Line the muffin pan with paper cupcake cases.

    Put the soft butter and sugar in a large mixing bowl and beat with a wooden spoon until the butter is soft, creamy, and pale (if an adult is helping, you could use an electric beater).

    Break the eggs into a small bowl. Beat the eggs with a fork until the yolks have broken up and the mixture is bit frothy.

    Add a little egg to the creamed butter mixture and beat with the wooden spoon until the egg is all blended in.

    Then add a little more egg and beat again. Add a small sprinkle of flour if the mixture looks as though it is starting to separate (becoming bitty rather than smooth). Keep adding the egg until it is all used up and scrape any mixture down from the sides with a spatula.

    Add the vanilla extract and stir it into the mixture.

    Sift the flour and baking powder together into a separate bowl.

    Add the flour to the mixture in two halves. Fold the first half gently into the mixture with a big metal spoon. Don’t beat or over-stir it—gentle folding traps air into the mixture and will make the cakes lovely and light. When this is mixed in, add the second half and do the same.

    Carefully spoon the cake mixture into the paper cases in the muffin pan. Put the same amount into each one, so they are about two-thirds full.

    Ask an adult to help you put the cakes in the oven and bake them for 15–20 minutes until they are risen and golden and the cakes are springy to touch.

    Ask an adult to help you take the pan out of the oven and let it cool a little. Then lift out the cakes and put them on a wire rack to cool down. While the cakes are cooling, make your buttercream frosting.

    Put the butter in a mixing bowl. Add the milk.

    Measure the confectioner’s (icing) sugar into another bowl. Place a strainer (sieve) over the butter bowl and sift a little of the sugar into the bowl.

    Remove the sieve and beat the mixture together. Then sift in a little more sugar and beat again. Keep going until all the sugar has been mixed in and the frosting is light, fluffy, and smooth.

    Add the vanilla extract and stir it in evenly. If you would like to color your frosting, add a little food coloring paste or a couple of drops of liquid food coloring to the mix and stir it in well to get an even color.

    When the cakes are cool, slice a small disc off the top of each (just the top point—don’t cut right to the edge of the cake). Cut this disc in half and put the halves to one side.

    Cover the circle you have left on the cake with a blob of buttercream frosting.

    Push the two halves of cake into the frosting to form the wings of a butterfly. Decorate with sprinkles.

    Eat!

    My First Cupcake Decorating Book is available here. Don’t miss a video by subscribing to MAKE on Youtube here!

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, cupcakes, summer holidays, school holidays, kids, recipe for the weekend, my first series, sweet, cake, activities for kids, 2016

  • Posted on July 19, 2016

    The Wiccan Guide to the Full Moon

    As even an amateur Wiccan knows, the moon is very important when it comes to spells and magic. With the full moon tonight, we thought we’d share some wisdom from our new book The Green Wiccan Herbal by Silja, as well as a simple spell to make the most of this important phase of the moon.  So, over to Silja…

    The moon is central in magic, and thus also in the growing of magical herbs. Sure, if you have green thumbs, your herbs will probably grow during any lunar phase, but if you plant and harvest your herbs during the correct lunar phase, you are likely to have more success and healthier, bigger plants—and that means more potent magic!

    For us witches, the spiritual aspect of the moon is paramount, but there is also a  physical reason why you should pay attention to the moon phases when planting and harvesting—the gravity of the moon affects not only the tides, but also the water levels in soil. During a waning moon and especially just before the new moon, the earth’s water level is at its lowest, so planting and harvesting herbs at these times makes sense in that you avoid having to work with waterlogged soil.

    FULL MOON

    The full moon is the best time to harvest plants and herbs above ground because magically, it is the time of completion, of things being perfected. Take note that flowering herbs should generally be harvested during the day, preferably in sunlight if at all possible. If you have to harvest your magical herbs at other times due to your work schedule, because they are getting too big, or it’s getting cold outside, consider waiting until the next full moon to “make them magical”, i.e., place them on your altar, transfer them into a magical oil, or put them into a charm bag.

    FULL MOON RITUALS

    Called Esbats, full moon rituals are the traditional meeting day for covens. The moon's energy is at its strongest when it is full, favoring spells and magical rituals. In days gone by, there was also a more practical consideration— covens used to meet in forest clearings or on top of hills at night, and when there was not electrical light, the full moon helped to guide the way. The light of the full moon also helped the witches of old to see and harvest plants such as mistletoe. Mistletoe is traditionally gathered at night, as it is said to be more potent then, and the white berries are easy to see in the light of the moon. Also, because mistletoe is so magical, anyone seen gathering it would have been immediately suspected as a witch, Since witchcraft was considered a serious crime in the Dark Ages, it was best to harvest mistletoe at night, when other people were not likely to pass by.

    You do not have to be part of a coven to celebrate the full moon—it serves as a reminder for any Wiccan to practice their spirituality and take a monthly break from the mundane world.

    Herb and Crystal Full Moon Spell for Finding a Perfect Home

    Spell Ingredients
    ✩ Red clover flower
    ✩ Clear quartz crystal
    ✩ Bay leaf
    ✩ White thread

    On a full moon, place the red clover flower on the crystal and wrap them in the bay leaf. Secure the parcel with the white thread while chanting:

    “I ask the Moon Goddess so round

    A new home for me shall be found

    Nice rooms, and clean ground

    Happiness and comfort abound!”

    Carry the parcel with you when talking to agents or viewing houses.

    The Green Wiccan Herbal by Silja is available here.

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    This post was posted in Featured, News, News, UK, What's new and was tagged with nature, mind body spirit, wicca, herbs, 2016, full moon

  • Posted on July 14, 2016

    Bastille Day recipe

    Brie de Meaux…Camembert…Roquefort…you can’t deny that the French do a good cheese! So, when thinking about what to cook for Bastille Day, we naturally turned to our new book, Cooking With Cheese. This salad is light,  yet flavoursome and makes use of ossau iraty – one of our favourite cheeses. And if you’re not sure what to drink, make sure you check out Isabelle Legeron’s French Natural Wine tips here.

    Ossau Iraty, Asparagus and Crouton Salad

    Ossau iraty is a French semi-hard sheep’s cheese with a nutty taste and creamy texture that complements the earthy beetroot/beets. Use Parmesan, Gruyère or Emmental, if you prefer.

    4 thick slices country-style bread, roughly torn into croutons

    3 tablespoons olive oil

    400 g/14 oz. asparagus spears, ends trimmed

    150 g/5 oz. mixed baby salad leaves

    4 raw chioggia or red beetroot/beets, cut into paper-thin round slices

    100 g/3½ oz. ossau iraty, thinly sliced into shavings

    Dressing

    6 tablespoons extra virgin olive oil

    freshly squeezed juice of ½ small lemon

    freshly squeezed juice of ½ small orange

    1 teaspoon Dijon mustard

    1 garlic clove, peeled and halved

    salt and freshly ground black pepper

    SERVES 4

    Preheat the oven to 200˚C (400˚F) Gas 6.

    While the oven is heating, put all the ingredients for the dressing in a small jar, season and shake until combined. Set aside.

    Put the croutons in a small food bag and add 2 tablespoons of the oil. Shake the bag until the croutons are coated in the oil. Spread the croutons out evenly in a large roasting pan and toast in the preheated oven for 15 minutes, turning once, until golden and crisp.

    Brush the remaining oil over the asparagus and season with salt and pepper. Arrange the asparagus in a separate roasting pan and roast, turning once, for 10 minutes until tender and just starting to colour.

    Meanwhile, arrange the salad leaves in four serving bowls. Top with the beetroot/beets and asparagus, then spoon enough of the dressing over to coat and toss gently until combined. Sprinkle the ossau iraty shavings and toasted croutons over before serving.

    Cooking With Cheese is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with beetroot, salad, savoury, recipe for the weekend, cheese, vegetarian, quick, healthy, 2016

  • Posted on July 13, 2016

    Wordless Wednesday: Living Retro preview

    Living Retro by Andrew Weaving, with photography by Andrew Wood, is available here.

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    This post was posted in Featured, News, News, UK, What's new and was tagged with interiors, photos, quick, midcentury, 2016, retro

  • Posted on July 7, 2016

    Smoothie for the Summer

    We don’t know about you, but in the summer a breakfast of a big bowl of porridge, or even cereal doesn’t really appeal to us so we look to our books for some other options. This recipe from Hannah Miles’ Milkshake Bar is delicious at any time of day, but makes a refreshing and nutritious breakfast! Enjoy!

    Berry Smoothie

    Smoothies are popular yogurt-based drinks that are really refreshing. Made with frozen berries, which defrost as you blend, this drink has the perfect chill factor. You can use any combination of berries you like – strawberries, blueberries and raspberries are my favourites. Decorated with fresh fruit skewers, this cooling drink is perfect to serve when the sun shines.

    8–10 fresh berries of your choice (strawberries, blackberries and raspberries work well)

    2 tablespoons Berry Sauce (find the recipe in the book) or store-bought strawberry sauce

    300 ml/1¼ cups natural yogurt

    300 ml/1¼ cups milk, chilled

    150 g/1 cup fresh ripe strawberries

    250 g/2 cups frozen summer berries

    1 teaspoon vanilla extract

    1 tablespoon runny honey, or to taste

    2 wooden skewers

    a squeezy bottle or piping bag with a small round nozzle/tip

    2 soda glasses, chilled

    2 straws

    SERVES 2

    Thread several berries onto each of the skewers and store in the fridge until needed.

    Put two tablespoons of the berry sauce in a squeezy bottle or piping bag and pipe a spiral onto the inside of each glass.

    Put the yogurt and milk in a blender, add the strawberries, frozen berries, vanilla extract and honey and blitz until all the fruit is blended. If your blender is not strong enough to crush the frozen berries, allow them to soften at room temperature before adding. Pass the smoothie through a sieve/strainer to remove the seeds, then pour into the prepared glasses. Add a fruit skewer and straw to each glass and serve.

    TIP The sweetness may need to be adjusted depending on the sugar content of the berries. Add a little more honey if necessary.

    If you like this recipe, check out Milkshake Bar by Hannah Miles, which is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with brunch, fruit, Hannah Miles, recipe for the weekend, smoothie, quick, sweet, healthy, 2016

  • Posted on July 6, 2016

    Food for the Euros

    Happy Wednesday! There is a LOT of sport happening this week and as is often the case, our minds immediately turn to food. Whether you’re watching Wales v Portugal tonight, or France v Germany tomorrow, we’ve come up with some recipes celebrating your favourite teams. As we all know, quick to make and easy to eat with your hands (or at the very least balanced on a knee) is key here so we’re thinking tasty sandwiches and flavoursome bites.

    Wales 

    Nothing beats a grilled cheese sandwich and this welsh rarebit twist on the classic is delicious. Plus since, you’re opening a beer to make the cheese sauce, it would be rude not to raise one to the only home nation still in the competition…cheers! Find the recipe here.

    Portugal

    We have it on authority (of a colleague who visited earlier this year) that the humble tomato features a lot in Portuguese cooking. These tomato tacos are a great in-front-of-the-tv meal and are quick and easy to assemble. Find the recipe here.

    France 

    Breakfast for dinner screams to be eaten in front of the telly and this French twist on the brunch classic is ideal! Find the recipe here.

    Germany

    You’d be hard-pushed to think of German food and not think of sausages, and who doesn’t love a sausage roll? Find the recipe here.

    Too nervous to cook? Bag of crisps and one of these dips will see you through!

    If it’s not the Euros, but Murray’s assault on a second Wimbledon title that’s got you excited, make sure you subscribe to The Pantry to receive this beautiful Wimbledon afternoon tea menu in your inbox this week! Join The Pantry here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with eggs, savoury, cheese, vegetarian, tomato, quick, sausage, avocado, 2016

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