Ryland Peters And Small publishing company logo

Newsletter

Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books

Email

First name

or dismiss
Monthly Archives: February 2017
  • Posted on February 23, 2017

    'Treat don't Cheat' Green Tea Coconut Chicken

    No need to call a takeaway this weekend, this green tea coconut chicken is a curry like no other! It’s perfect for a Friday night in, with the extra bonus that it is super good for you! Green tea is a powerful antioxidant, helping to protect the skin, boost energy levels and detoxify the body. It also adds a wonderful colour and flavour to this super simple dish.

    Coconut chicken recipe with matcha green tea

    Green Tea Coconut Chicken

    2 tablespoon coconut oil

    ½ cup finely chopped onion

    450g / 1 lb chicken breast pieces

    1 – 2 teaspoon matcha green tea powder, plus extra to serve

    1 tablespoon honey

    about 200ml / ¾ cup coconut milk

    a pinch of sea salt and white pepper

    steamed rice, to serve

    toasted flaked/slivered almonds, to serve

    SERVES 2

    Heat the coconut oil in a saucepan, over low-medium heat. Add the chopped onions and cook gently for 2-3 minutes until soft. Add the chicken and cook until they are white all over, then stir in the green tea powder, honey and coconut milk. Simmer gently for a further 7-8 minutes until the chicken is cooked all the way through. If you like more sauce, you can add a dash more coconut milk or a little water to slacken the mixture.

    Season the dish with salt and white pepper and serve, sprinkled with a little extra matcha green tea powder, on a bed of steamed rice with a sprinkle of toasted flaked / silvered almonds on top.

    This recipe is from Beauty Foods by Caroline Artiss, available here.

    Beauty Foods recipe book by Caroline Artiss

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, healthy, curry, green tea, beauty foods, matcha

  • Posted on February 22, 2017

    Wordless Wednesday Country Kitchens from Romantic English Homes

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    All the images have been taken from Romantic English Homes by Robert O'Byrne, available here.

    Romantic English Homes interiors book

    Save

    Save


    This post was posted in Featured, Featured, News, News, UK, What's new, What's new and was tagged with interiors, country style, photos, kitchens, english homes, homestyle

  • Posted on February 16, 2017

    'Treat don't Cheat' Beef and Oxtail Ragu

    It’s been so cold this week, all we want is some hearty, comforting food to keep us cosy, and this beef and oxtail ragù recipe ticks all the boxes. The rich sauce makes it a great winter warmer and serving it with spiralized sweet potato makes it the perfect guilt-free comfort food!

    beef ragu with spiralized sweet potato

    Beef and Oxtail Ragù with Spiralized Sweet Potato

     

    beef dripping, for cooking

    600 g/21 oz. oxtail (on the bone)

    600 g/21 oz. beef short rib arrowroot, to coat

    3 smoked garlic cloves, finely chopped

    2 carrots, finely diced

    1 large white onion, finely diced

    2 celery stalks/ribs, finely diced

    2 fresh rosemary sprigs

    2 bay leaves

    400 ml/1 ¾ cups chicken stock (or water)

    11/2 teaspoons wholegrain mustard

    3 tablespoons good-quality balsamic vinegar

    225 g/8 oz. baby plum tomatoes

    salt and black pepper, to season

    to serve

    2–3 large sweet potatoes

    chopped fresh parsley

    mixed green salad

    SERVES 4–6

     

    Set a large casserole dish over medium heat and add 1–2 tablespoons of beef dripping. Coat the meat in arrowroot and sprinkle with salt and pepper. Add the meat to the dish – any fatty bits need to take priority on the heat. Once the meat is coloured and sealed, remove from the pan.

    Put all the vegetables and herbs except the tomatoes in the dish and sauté for a few minutes. Return the meat to the pan, stir everything together, add the stock, mustard and balsamic, and cover with a lid. Simmer for 40 minutes.

    Remove the lid and stir everything together. Cover the dish with baking parchment, and simmer over low–medium heat for another 1–2 hours, stirring occasionally. If the ragù sauce is reducing too much, add a little water and put the lid over the baking parchment.

    Add the tomatoes for the last 30–40 minutes.

    The meat should fall apart and fall off the bone; the sauce should be reduced and thickened. Remove the bones from the dish and keep warm.

    Spiralize the sweet potato. Set a frying pan/skillet over medium heat and sauté the sweet potato with a little water for a few minutes until softened.

    Serve the sweet potato with the ragù, sprinkled with chopped fresh parsley, and a side salad.

     

    This recipe is from Perfectly Paleo by Rosa Rigby, available from Amazon UK and Amazon US, as well as other retailers and bookstores.

    Perfectly Paleo by Rosa Rigby

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with winter warmer, savoury, recipe for the weekend, paleo, healthy

  • Posted on February 9, 2017

    'Treat don't Cheat' free-from Pancakes

    Pancakes for breakfast is one of the great weekend treats we don’t want to miss out on! So whether you’re an early riser, or enjoying a lazy brunch, this recipe is a great indulgent yet healthy option. It is gluten-free as well as dairy-free and given a nutritional boost with the addition of protein powder, making these pancakes an ideal start to the day for runners and gym bunnies everywhere! Serve with your choice of fresh fruit or chocolate chips.

    dairy-free and gluten-free pancakes

    Free-from protein pancakes

     

    6 tablespoons gluten-free plain/ all-purpose flour of choice

    1 scoop of protein powder of choice

    ½  tablespoon xylitol or stevia, or other granulated sweetener

    ½  teaspoon baking powder

    a pinch of salt

    1 small banana

    1 tablespoon non-dairy milk of choice

    1 teaspoon vanilla extract

    ½  teaspoon coconut oil

    berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve

    MAKES 3–4

     

    In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.

    Separately, mash the banana until no lumps remain, then add the milk and vanilla extract.

    Mix the wet ingredients into the bowl of dry ingredients until well combined.

    Melt the coconut oil in a frying pan over medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath.

    Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.

    Serve with berries and a touch of maple syrup for a healthy option, or dark/ bittersweet chocolate chips for a treat.

     

    This recipe is from Pancakes and Waffles by Hannah Miles, available on Amazon UK and Amazon US as well as bookstores and other retailers.

    Pancake and Waffle recipe book by Hannah Miles

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, US, What's new, What's new and was tagged with brunch, recipe for the weekend, Gluten-free, pancakes, healthy, dairy-free, protein

  • Posted on February 8, 2017

    Wordless Wednesday: Beautiful Bedrooms from Modern Vintage Style

    Green painted bedroom

    Vintage style light and peaceful bed by window

    Woodland bedroom

    Colourful patterned bedroom

    White lace bedroom decoration

    Floral medley bedroom

    Photography by: Debi Treloar

    Modern Vintage Style by Emily Chalmers is available on Amazon UK and Amazon US, as well as other retailers and bookstores.

     

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, What's new, What's new and was tagged with interiors, vintage, photos, bedroom, modern

  • Posted on February 2, 2017

    'Treat Don't Cheat' Paleo Pizza

    This February we want to prove that eating healthy doesn’t have to mean missing out on the foods you love. Our recipe inspiration for this month is all about those favourite foods but with a little twist, so you can treat without cheating! This week…pizza! This paleo pizza has a base packed with good carbs and protein from a mixture of flours and almonds and is topped with olive tapenade, chicken and sun-dried tomatoes.

    Paleo Pizza

     

    80 g/ ½ cup arrowroot

    130 g/1 cup tapioca flour

    190 g/2 cups ground almonds

    1 tablespoon mixed dried herbs (or dried oregano)

    1 garlic clove

    salt and black pepper, to season

    pizza sauce

    1 red (bell) pepper, chopped

    5 medium tomatoes, halved

    3 garlic cloves

    ½ – 1 tablespoon dried oregano

    tapenade

    70 g/ ¾ cup pitted/stoned black olives

    70 g/ ¾ cup pitted/stoned green olives

    1–2 tablespoons capers, squeezed of excess liquid

    juice of ½ lemon

    2 big handfuls of fresh basil

    70 ml/5 tablespoons extra virgin olive oil

    toppings

    1 cooked chicken breast, sliced

    a small handful of sun-dried tomatoes, chopped

    ¼ – ½ green or yellow courgette/zucchini, shaved

    a handful of rocket/arugula

    fresh basil leaves, torn

    1 teaspoon dried oregano

    2 baking sheets lined with

    baking parchment, 1 brushed with olive oil

    a high-powered blender (I use a NutriBullet)

    pizza stone (optional)

    MAKES 1 30-CM/12-INCH PIZZA

     

    Begin by preparing the sauce. Preheat the oven to 180°C (350°F) Gas 4.

    Put the red (bell) pepper, tomatoes and garlic on the prepared baking sheet without oil, sprinkle with the oregano and season with salt and pepper. Bake in the preheated oven for 20 minutes. Remove the roast vegetables from the oven and transfer to the high-powered blender and blitz to a smooth purée.

    Meanwhile make the pizza base. Mix all the dry ingredients together in a large mixing bowl. Add 170 ml/ ¾ cup of water and bring the dough together to form a ball and put on the prepared baking sheet.

    If you have a pizza stone put it in the oven to warm up. Roll the dough into a thin 30-cm/12-inch round on the oiled baking sheet. Then once the sauce ingredients are cooked turn the oven up to 200°C (400°F) Gas 6.

    Bake the base on the pizza stone by shooting it into the top of the oven from the baking sheet, or on the baking sheet, for 20 minutes, or until golden. Remove the base from the oven but keep the heat on at 180°C (350°F) Gas 4. Rub with a peeled garlic clove to infuse it with flavour.

     

    This recipe is from Perfectly Paleo by Rosa Rigby, available here.

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with savoury, recipe for the weekend, Pizza, paleo, healthy

6 Item(s)