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Monthly Archives: September 2017
  • Posted on September 28, 2017

    Poached apples with maple pecans

    These simple juice-poached cinnamon apples make the most of natural sweetness and make a lovely Autumnal dessert. Serve these warm with the creamy topping of your choice and don’t skip the maple pecans – they’re super easy and make for good snacking if you have some leftover.

    the new nourishing poached apples

    2 sweet apples (I would use Honeycrisp or Pink Lady for this)

    ½ teaspoon ground cinnamon

    235–350 ml/1– 1 ½ cups unfiltered apple juice

    40 g/1⁄3 cup pecans, roughly chopped

    1 teaspoon coconut oil

    1 teaspoon maple syrup

    vanilla ice cream, whipped cream or yogurt, to serve (optional)

    SERVES 4

     

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

    Cut the apples in half widthways and scoop out the seeds in the centre with a spoon to create a little well.

    Sprinkle the white apple flesh with cinnamon. In a small roasting pan with high sides (I use a 20 x 20-cm/8 x 8-inch one), place the apples face-down and pour in the apple juice, making sure that it covers the entire base of the roasting pan and comes a quarter to a third of the way up the apples. Bake in the preheated oven for 45–55 minutes until the apples are tender.

    Meanwhile, toast the pecans in a dry frying pan/skillet over a medium-low heat for about 4–5 minutes, tossing a few times, until fragrant and beginning to turn golden.

    Move the pecans to one side of the pan to clear a little space. Add the coconut oil and allow to melt. Add the maple syrup and stir into the oil using a rubber spatula (it should be bubbling a bit). Stir to combine and evenly coat the pecans. Remove from the heat and transfer the pecans onto a piece of baking parchment. Leave to cool and set fully before serving (I pop them in the fridge to speed the cooling time if the kitchen is warm).

    Serve the poached apples topped with the pecans and ice cream (vegan ice cream is encouraged), whipped cream or yogurt.

     

    This recipe is from The New Nourishing by Leah Vanderveldt.

    The New Nourishing

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, sweet

  • Posted on September 27, 2017

    Time for a Takeout!

    Even if we’ve taken the easy option for a meal and got someone else to make it for us, we still want a decent wine to match, so here are a few of my top takeout food wines in no particular order.

    Wine and Food

    What should I drink with pizza?

    ROSSO DI MONTEPULCIANO

    These wines are Tuscan classics, fragrant but score highly on the juicy scale. I like their mellow character with rich pizzas.

    CHIANTI

    A name we’re all familiar with, this is easy to find. Full of cherry fruit flavours and good for pizza of all kinds, whether vegetarian or meat.

    RED LAMBRUSCO

    This is what some of the coolest pizza restaurants serve as their go–to pizza–matching wine. It’s slightly fizzy, which gives the ripe fruit extra freshness to cut through the fat of the cheese or a meat topping.

    BEAUJOLAIS

    If you’re going non–Italian, a ripe and fruity Beaujolais is always a good choice, because it’s fresh enough to cut through the richness of the pizza toppings.

     

    What should I drink with fish & chips?

    ENGLISH SPARKLING WINE

    Fizz and fried food is a great pairing but it feels pleasingly extravagant. English sparkling wine has an extra edge of freshness to its appley flavour that cuts straight through the oil of the food.

    CHAMPAGNE

    The best style is usually a Blanc de Blancs, exclusively made from Chardonnay. These are typically more floral and lighter on their feet than other Champagne styles, which again, cut through the grease.

    SAUVIGNON BLANC

    There are three reasons why a zingy Sauvignon Blanc works: the acidity is good for the batter, the grass and herbaceous characters are made for mouth– puckering tartare sauce, and the green flavours win with mushy peas.

    FINO OR MANZANILLA SHERRY

    Another wine made by the sea. Salty, and completely dry, these fresh and crisp wines work with the fish especially well and are fantastic with batter.

     

    What should I drink with fried chicken?

    CHAMPAGNE OR PROSECCO

    You can go one of two ways with fizz for fried chicken. You can go light with pear–flavoured Prosecco, which lifts the grease of the chicken, or you can go richer with a toasty Champagne, which is at one with the batter.

    RIESLING

    Ever the versatile food grape, Riesling also cuts a mean streak of freshness through the richness of fried chicken. A slightly off–dry wine offers sweetness to pair with the sweet and salty flavour of the chicken.

    CHARDONNAY

    The melon flavour of unoaked Chardonnay goes with the meat, whereas oaked Chardonnay has the mellow, buttery richness to match the batter.

     

    For more wine pairings, check out Wine and Food by Jane Parkinson.

    Wine and Food

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, wine and food, wine pairings

  • Posted on September 21, 2017

    Ricotta, sausage and potato pizza pie

    A pizza potato and cheese pie – you don’t need to ask us twice! This recipe is the ultimate comfort food now the nights are getting colder, plus it’s a lovely way to use up potatoes that are being harvested.

    potato pizza_pieRicotta, sausage and potato pizza pie

     

    Sicilian pizza dough

    7 g/ ¼ oz. fresh yeast, 1 teaspoon dried active baking yeast, or ½ teaspoon fast-action yeast

    a pinch of sugar

    150 ml/2⁄3 cup hand-hot water

    250 g/2 cups fine semolina flour or durum wheat flour

    ½ teaspoon fine sea salt flakes

    1 tablespoon olive oil, plus extra for brushing

    1 tablespoon freshly squeezed lemon juice

    Filling

    2 tablespoons extra virgin olive oil

    200 g/7 oz. potatoes, finely diced

    2 onions, finely chopped

    2 teaspoons dried oregano

    250 g/9 oz. fresh Italian sausages, skinned

    2 teaspoons tomato puree/paste

    1 teaspoon fennel seeds

    2 tablespoons chopped fresh sage

    3 large eggs, beaten

    125 g/4 ½ oz. ricotta

    salt and freshly ground black pepper

    a large lipless baking sheet

    SERVES 6–8

     

    In a medium bowl, cream the yeast with the sugar and whisk in the water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.

    Sift the flour and salt into a mixing bowl and make a well in the centre. Pour in the yeast mixture, oil and lemon juice. Mix with a round-bladed knife, then your hands until the dough comes together. Add more water if necessary – the dough should be very soft. Tip out onto a lightly floured surface and knead briskly for at least 10 minutes until smooth, shiny and elastic. Try not to add any extra flour at this stage – it should be quite soft. If you feel that the dough is sticky, flour your hands and not the dough. When ready, shape into a neat ball, place in a clean, oiled bowl, cover with a damp kitchen cloth and leave to rise in a warm place until doubled in size – about 1 ½  hours.

    Punch the air out of the dough, then transfer to a floured surface. Divide into two pieces (one piece slightly larger than the other) and shape both into a smooth ball. Place the balls well apart on a sheet of floured non-stick baking parchment, cover with clingfilm/plastic wrap and leave to rise for 60–90 minutes.

    Place the baking sheet on the lower shelf of the oven and preheat it to 220ºC (425ºF) Gas 7 for at least 30 minutes.

    Heat the oil in a frying pan/skillet and add the potato and onion. Cook for 5–10 minutes until the onions start to colour, and the potato is soft (add a spoonful of water if the vegetables look as if they are drying out). Stir in the oregano, season and transfer to a bowl to cool. Fry the sausage very briefly, breaking it up with the back of a fork, and add the tomato pur.e/paste, fennel seeds and sage. Season well, then let cool. In a separate bowl, beat the eggs into the ricotta.

    Punch the air out of the dough again. Roll out the smaller ball (the base) to a 25-cm/10-in. circle and the larger piece (the lid) to a 30-cm/12-in. disc, rolling the dough directly onto baking parchment. Spoon the potato and onion mixture onto the base and dot with the sausage. Spoon over the ricotta and egg mix and season well. Brush the edge with water and lay the lid on top, rolling the edges to seal. Brush with a little olive oil and make two or three holes in the top of the pie.

    Working quickly, open the oven door and slide parchment and all onto the hot baking sheet. Bake for 10 minutes, then pull the parchment out from beneath the pie. Bake for a further 25–30 minutes until the crust is puffed up and golden.

    Remove from the oven and brush with a little olive oil. Leave to stand for 5 minutes before serving.

     

    If you liked this recipe, check out Cooking with Cheese.

    cooking with cheese

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    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, cheese

  • Posted on September 14, 2017

    Genoise sponge with raspberries

    This light and airy sponge cake hails from the Italian city of Genoa. Created with no chemical raising agents, the cake’s incredible lightness comes solely from ultra-whipped eggs. Feel free to decorate your Genoise sponge as you choose, but we think it is a perfect way to use up all the delicious fresh raspberries that are being harvested at this time of year. The simple light sponge and cream will perfectly compliment the tangy raspberries - delicious!

    LOLAs raspberry Genoise_sponge

    Genoise sponge with raspberries

    30 g/1 /4  stick butter

    6 eggs

    200 g/1 cup caster/granulated sugar

    160 g/scant 1 1/4  cups plain/ all-purpose flour

    25 g/1/8 cup cornflour/cornstarch

    250 ml/1 cup double/heavy cream, softly whipped

    400 g/14 oz. fresh raspberries

    icing/confectioners’ sugar, to dust

    23-cm/9-inch round loose-bottom or springform cake pan, greased and lined with baking parchment

    MAKES 1 LARGE CAKE

     

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

    Melt the butter and set aside to cool.

    Place the eggs and the sugar into the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric whisk and large mixing bowl) and beat together on a high speed until trebled in size and a light and creamy colour. This will take about 5 minutes.

    Carefully sift the flour and cornflour/ cornstarch onto the egg mixture and slowly fold in using a metal spoon to combine.

    Gently fold through the melted butter – you do not want to lose all the air that you have whisked into the eggs at this point, so take your time to combine everything.

    Pour the mixture carefully into the prepared cake pan and bake in the centre of the preheated oven for 35 minutes or until well risen, golden and springy to the touch.

    Allow to cool in the pan for 10 minutes, then slowly run a knife around the edge of the pan to release the cake. Turn it onto a wire rack to cool completely and remove the baking parchment while still warm.

    Using a serrated knife, slice horizontally through the middle of the sponge to create two even layers. Spoon the whipped cream onto the bottom layer of the sponge and arrange half of the raspberries in a circular pattern. Place the other layer of the sponge on top, then decorate with the remaining raspberries. Lightly dust with icing/ confectioners’ sugar.

    Serve straightaway with a cup of tea or glass of champagne if you wish – delicious!

     

    For more tempting cake recipes, check out LOLA's A Cake Journey Around the World.

    LOLAs A Cake Journey

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

  • Posted on September 13, 2017

    The Handmade Home

    The Handmade Home

    The Handmade Home

    The Handmade Home

    The Handmade Home

    The Handmade Home

     

    For more interior inspiration, check out Handmade Home by Mark & Sally Bailey, with photography by Debi Treloar.

    Handmade Home

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, mark and sally bailey, handmade home

  • Posted on September 7, 2017

    One Pot Tomato Pasta recipe

    September is here and that means harvest time, which also means lots of gorgeous fresh fruit and vegetables. If you grow any of your own fruit or veg, you will know you can often find yourself with mountains of the stuff, so this month we’re focusing all our recipes for the weekend on tasty meals you can make with your harvest bounty.

    This week, tomatoes, and a pasta recipe so simple you have to try it to believe it!

    Pasta Secets One Pot Pasta

    As a traditionalist when it comes to pasta, once again I cannot take credit for this great recipe. This is an adaptation of the iconic Martha Stewart ‘one pan’ pasta. It is a brilliant invention indeed.

     

    350 g/12 oz. linguine or spaghettini

    350 g/generous 2 cups cherry tomatoes, halved or quartered if large

    1 onion, thinly sliced

    3 garlic cloves, thinly sliced

    ¼ teaspoon dried chilli flakes/hot red pepper flakes

    4 anchovy fillets (optional, if not using, add an extra teaspoon of salt)

    a large handful of basil leaves

    2 tablespoons capers

    2 tablespoons extra virgin olive oil

    1 teaspoons salt

    freshly ground black pepper

    a knob/pat of butter

    850 ml/3 ½ cups water

    4 tablespoons finely grated Parmigiano

    Reggiano, to serve

    SERVES 4

     

    Place all the ingredients (except the Parmigiano to serve) in the bottom of a pan that is large enough for the pasta to not be broken.

    Bring to the boil over a high heat. Stir frequently until the pasta is al dente and the water has almost evaporated (about 9 minutes).

    Season to taste and serve immediately with plenty of Parmigiano.

     

    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets. Photography by Christopher Scholey.

    Laura Santtini's Pasta Secrets

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    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, tomato, quick, pasta

  • Posted on September 6, 2017

    William Yeoward Blue & White

    A look into our beautiful new interiors title from William Yeoward: Blue & White and other Stories.

    William Yeoward Blue and White

    William Yeoward Blue and White

    William Yeoward Blue and White

    William Yeoward Blue and White

    William Yeoward Blue and White

     

    These photographs are from William Yeoward: Blue & White and Other Stories.

    William Yeoward Blue and White

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, William Yeoward

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