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Monthly Archives: November 2017
  • Posted on November 29, 2017

    Chai Tea recipe

    Sweet, spicy and comforting, this chai tea recipe is the perfect winter drink. You can buy ready made blends of chai tea, but by making your own you can personalize the blends of spices to create your perfect cuppa!

    Chai Tea recipe

    Chai Tea originally comes from India. In Kolkata, one of world’s great tea-trading cities where chai is known as cha, it is often served in wonderful hand-thrown terracotta cups which seem to add an earthy sweet taste to the tea. In other areas conical recycled glasses are used to serve chai, often one within another to protect your hands from the piping hot frothy drink. The chaiwallahs who make these concoctions on street corners across the country are often famous for their special recipes. Below is a simple chai blend recipe you can personalize yourself and some simple instructions for making chai the easy way.


    Chai Blend

    Across India, there are regional differences in chai recipes. This recipe is based on a chai from the north-east of India but feel free to add small amounts of other herbs and spices, such as star anise, fennel seeds, peppercorns, nutmeg and bay leaves.

    50 g/1¾ oz. Orthodox Assam

    20 g/¾ oz. cardamon

    10 g cinnamon

    18.5 g dried sliced ginger

    1.5 g cloves

    Makes 100 g/3 oz.

    If possible use a fuller fat milk like the buffalo milk often used to make chai in India as it will give the drink a lovely richness that a skimmed milk cannot. In India good CTC (the very small curled leaf tea) black tea is usually used and it is fine for a chai blend. My personal preference is always for a strong Orthodox tippy Assam. You may want to gently crush the spices before making the chai to release more of their flavour. My method of brewing chai is to use the cups you will drink from to measure the amount of milk (approximately 2 cups) you will use. By gently warming the milk and making sure not to scald it by going over 70˚C/158˚F, you should be able to make a naturally sweet drink but if you enjoy your chai very sweet do feel free to add sugar at the end.

    Chai Tea

    14–16 g Chai tea

    340 ml/11½  oz. whole milk

    Makes 2 servings

    Pour the milk into a saucepan. Alternatively you can measure how much you will need by using the two cups or glasses you will drink from. Gently warm the milk on a low heat for 2–2½ minutes. Add the chai tea and slowly stir the milk and tea in the saucepan.

    Keep the milk at a temperature of between 55˚C–60˚C/130˚F–140˚F while the chai brews. You may have to occasionally remove the saucepan from the stove to keep the milk within these temperatures.

    Taste the tea with a spoon to check how it is brewing and when it has reached your desired strength, remove the saucepan from the stove and pour the chai into your two cups or glasses.


    This recipe is from Easy Leaf Tea by Timothy d'Offay, with photography by Jan Baldwin © Ryland Peters & Small

    easy leaf tea

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

  • Posted on November 23, 2017

    Vegan Salted Caramel Cake recipe

    Epic vegan cake anyone? This sweet, salty, caramel number hits all the right flavour notes.

    vegan Salted Caramel Cake


    1 quantity of Vegan Chocolate Sponge mixture (see below) baked in three greased and lined 18-cm/7-inch cake pans for 30–35 minutes until an inserted cocktail stick/toothpick comes out clean, then cooled

    1/2 quantity of Brilliant White Buttercream (see page 21, but replace the water with 2 tablespoons of the vegan salted caramel sauce)

    2 teaspoons mixed gold, silver and bronze cake sprinkles (optional, see vegan tip)

    2 teaspoons rock sea salt

    200 g/1 cup caster/superfine sugar

    5–6 blackberries

    few sprigs of lemon thyme

    edible gold spray (optional, see vegan tip)


    For the vegan salted caramel sauce

    250 g/11/4 cups caster/superfine sugar

    150 ml/2/3 cup coconut milk

    2 tablespoons cornflour/cornstarch

    rock sea salt, to taste

    baking sheet, greased with sunflower oil

    SERVES 20


    For the vegan salted caramel sauce, place the sugar in a saucepan with 4 tablespoons of water, place over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for 5 minutes. Remove from the heat and stir through the coconut milk (be careful as it will bubble). Return to the heat; mix the cornflour/cornstarch with 4 tablespoons of water and stir in to the pan, simmer for a further 5–7 minutes until thickened. It will thicken further on cooling. Add salt to taste. Set aside to cool completely (see cook’s tip).

    If necessary, trim the tops of the cakes to make level. Sandwich together using 350 g/12 oz. of the buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate. Crumb-coat (see page 11) the cake using the remaining buttercream. Smooth and remove the excess buttercream with a palette knife/metal spatula.

    Mix the cake sprinkles (if using) with the 2 teaspoons sea salt. Set aside.

    For the caramel shapes and shards, gently heat the sugar in a pan until melted and golden. Shake the pan towards the end to allow any unmelted sugar to melt. Spoon half the caramel onto the greased baking sheet, then drag it outwards with the back of the spoon to create a rough square shape with one thinner, uneven side. Sprinkle the cake sprinkle mixture over part of the rectangle. Use the spoon to drizzle the remaining caramel into spiral shapes and zig-zag patterns. Leave to harden. Break the square shape into shards.

    When ready to serve, push the caramel shapes into the top of the cake, drizzle with the caramel sauce and decorate with the blackberries and lemon thyme sprigs. Spray with the edible gold spray (if using).

    Cook’s tip: You’ll have some caramel sauce left over; it’s great served with the cake for those wanting an extra drizzle! It’s so delicious you’ll want to pour it over every cake and dessert – keep any remaining sauce in the fridge, covered, for up to 1 week or allow to cool for 5 minutes, reserve what you need for the cake and ladle the remaining sauce into a sterilized jar. Seal and allow to cool. It will keep for up to 3 months.

    Vegan tip: Always check ingredients on individual products to ensure they are suitable for a vegan diet. Different brands may vary.


    Vegan chocolate sponge

    1 large ripe banana, 115 g/ 4 oz. peeled weight

    250 ml/1 cup soya milk

    75 ml/5 tablespoons vegetable oil

    425 g/generous 2 cups

    caster/superfine sugar

    2 teaspoons pure vanilla extract

    2 teaspoons white wine vinegar

    115 ml/scant 1/2 cup maple syrup

    575 g/generous 41/4 cups self-raising/self-rising flour, sifted

    75 g/3/4 cup unsweetened cocoa powder

    1 tablespoon baking powder


    Preheat the oven to 180ºC (350ºF) Gas 4. Place the banana in a large bowl and mash until creamy. Add the soya milk, vegetable oil, sugar, vanilla extract, white wine vinegar and maple syrup. Beat with an electric hand whisk until combined. Sift over the flour, cocoa powder and baking powder and fold through until combined. Transfer to greased and lined pans specified in each recipe (if using 18-cm/ 7-inch cake pans, ensure they are at least 4.5 cm/13/4 inches deep and lined with a 1.5-cm/2/3-inch collar). Bake for the time specified in each recipe.


    Brilliant white buttercream (vegan)

    500 g/1 lb. 2 oz. vegetable fat such as Trex or Cookeen, at room temperature

    1 kg/7 cups icing/confectioners’ sugar, sifted

    2 teaspoons pure vanilla extract

    MAKES 1.5 KG/3 LB. 5 OZ.

    Place the vegetable fat in a bowl with the vanilla extract, 2 tablespoons water and a few large spoonfuls of the icing/ confectioners' sugar. Whisk with an electric hand whisk until combined, then whisk in the remaining icing/confectioners’ sugar in manageable batches, until smooth and spreadable. Add another 1 tablespoon of water, if necessary.


    For more fabulous cake recipes and decoration ideas, check out Fantasy Cakes by Angela Romeo.

    fantasy cakes

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

  • Posted on November 22, 2017

    New Nordic Colour

    New Nordic Colour


    New Nordic Colour


    New Nordic Colour


    New Nordic Colour


    New Nordic Colour


    These images are from New Nordic Colour by Antonia Af Petersens, photography by Beth Evans © Ryland Peters & Small

    New Nordic Colour

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

  • Posted on November 16, 2017

    Vegan Thanksgiving Recipes

    A vegan thanksgiving menu that everyone will want to try from Jackie Kearney's new book My Vegan Travels.

    Vegan Travels crumblepot

    Macadamia Crumble Pots with squash and chickpeas


    To make the crumble topping

    120 g/scant 1 cup plain/all-purpose flour

    80 g/scant 1 cup jumbo oats

    1 teaspoon freshly chopped thyme

    80 g/3 oz. vegan ‘margarine’, such as Stork, chopped into pieces

    ½ teaspoon salt

    ½ teaspoon white pepper

    60 g/ ½ cup macadamia nuts


    To make the filling

    1 squash, peeled and chopped into 2-cm/3/4-inch cubes

    1 tablespoon vegetable oil

    1 small white onion, chopped

    400-g/14-oz. can chickpeas/ garbanzo beans, rinsed and drained

    1 litre/4 ¼ cups vegetable stock

    2 teaspoons Dijon mustard

    250 g/9 oz. fresh spinach (or 100 g/3. oz. frozen)

    1 tablespoon freshly chopped thyme

    4 fresh sage leaves, finely chopped

    1 teaspoon cornflour/cornstarch

    ½ –1 teaspoon salt, to taste

    ½  teaspoon white pepper

    1 baking sheet, lightly oiled

    5–6 individual pots

    Serves 5-6


    Preheat the oven to 200ºC (400ºF) Gas 6.

    Place the squash on the prepared baking sheet, drizzle over the oil and use your hands to ensure the pieces are well coated. Place in the preheated oven for 20–30 minutes, until it is golden brown with caramelized edges. Remove from the oven and reduce the temperature to 180ºC (350ºF) Gas 4, if you are planning to cook the pots immediately once prepared.

    Meanwhile, prepare the crumble topping by placing the flour in a large bowl. Add the oats, thyme, salt and pepper, and mix well. Then add the margarine and, using your hands, rub the fat into the dry mixture to create a crumbly texture. Try to use the tips of your fingers so that the margarine doesn’t go too soft. Roughly chop the macadamia nuts and add to the crumble. Mix well, then set aside. In a large, deep frying pan/skillet or wok, saute the onion for about 10–15 minutes over low heat until soft and translucent. Add the chickpeas/garbanzo beans, stock, mustard, spinach and herbs. Bring to a simmer for a few minutes.

    Mix the cornflour/cornstarch in a little water and add to the pan, so that the mixture thickens slightly, then add the roasted squash, salt and pepper. Mix well and then taste to check the level of seasoning.

    Fill the individual pots about three-quarters full with the roasted squash filling. Then top with a few tablespoons of the crumble mixture. If preparing in advance, the pots can be chilled or frozen at this stage.

    To finish, place the pots on a baking sheet and bake in the preheated oven for 30–40 minutes until the crumble top is golden brown and the filling is starting to bubble underneath.


    vegan nut roast

    Savoy-Wrapped Quinoa Roast


    1 tablespoon olive oil or coconut butter

    1 red onion, diced into 5-mm/ ¼ -inch pieces

    ½ courgette/zucchini, diced

    1 carrot, diced

    1 leek, finely sliced

    5 chestnut mushrooms, diced

    100 g/generous ½ cup quinoa or couscous

    750 ml/3 cups vegetable stock

    150 g/1 ¼ cups cashews

    1 thick slice of wholemeal/ whole-wheat or seeded bread

    6 outer leaves from a Savoy cabbage, thick stalk ends trimmed

    1 flax 'egg' or egg replacer

    120 g/4 oz. silken tofu

    1 tablespoon freshly chopped thyme and marjoram (or ½ teaspoon dried herbs)

    120 g/4 oz. vegan ‘feta’ or ‘ricotta’ (optional)

    salt and white pepper, to taste

    loaf pan, oiled

    Serves 6


    Preheat the oven to 190ºC (375ºF) Gas 5.

    Heat the oil or coconut butter in a pan and add the onion, courgette/zucchini, carrot, leek and mushrooms. Cook for 8–10 minutes until soft.

    Simmer the quinoa for 4–5 minutes in vegetable stock. Drain and set aside.

    Toast the cashews in a dry frying pan/skillet, then bash (or blitz in a food processor) into small pieces.

    Avoid over-blitzing the nuts to a powder or you will lose the texture. Blitz the bread into crumbs. Blanche the cabbage leaves for 2 minutes. Set aside.

    Mix the vegetables, nuts, breadcrumbs, flax 'egg' and tofu together. Add the fresh or dried herbs and season to taste with salt and white pepper.

    Line the loaf pan with the cabbage leaves, using five large leaves to cover the bottom and saving one leaf to seal the top. Half-fill the loaf pan with half of the mixture, firmly pushing it down with the back of a spoon. Crumble the vegan cheese (if using) over the filling, then add the remaining filling on top, again pushing down to create a firm shape.

    Fold over the edges of the leaves to cover the top of the roast, and then place the last leaf on top and tuck it into the sides. Cover the pan with foil and place on a baking sheet. Bake in the preheated oven for 15 minutes, then turn over, foil-side down on the baking sheet, and bake for 10–15 minutes more.

    Turn it the right way up again and remove the foil lid. Turn it out onto a board and serve.


    vegan ice cream cookie



    180 g/generous 1½ cups pecans, roughly chopped

    320 g/2½ cups plain/all-purpose flour

    1 teaspoon bicarbonate of soda/baking soda

    1 teaspoon ground cinnamon

    ½ teaspoon salt

    1 teaspoon cornfl our/cornstarch

    160 g/5½ oz. coconut oil or vegan butter

    150 g/¾ cup soft brown sugar 2 flax ‘eggs’ or egg replacer

    ½ vanilla pod/bean, seeds scraped (or use ¼ teaspoon vanilla paste)

    60 g/2¼ oz. vegan suet

    450 g vegan ice-cream

    2 baking sheets, lined

    SERVES 6


    Preheat the oven to 170°C (340°F) Gas 4.

    Place the chopped pecans on a baking sheet and put in the oven for approx. 15 minutes until lightly toasted. Set aside.

    In a medium bowl, mix together the flour, bicarbonate of soda/ baking soda, cinnamon, salt and cornflour/cornstarch. Then in a large mixing bowl, beat together the coconut oil or vegan butter with the sugar until it’s fluffy, light and creamy. Carefully beat in the flax ‘eggs’ and vanilla, and then add the flour mixture, to make a fairly stiff dough. Add the toasted pecans and suet and mix well.

    Wrap the dough in clingfilm/plastic wrap and chill in the fridge for several hours, or overnight is preferable. The longer the chilling, the better the cookie crumbles.

    Remove the dough from the fridge and let sit at room temperature for 20–30 minutes. Preheat the oven to 180°C (350°F) Gas 4.

    Break off chunks of cookie dough and roll into balls, according to the size you prefer. Make 12 balls for large cookies or 20 or so for smaller cookies. Lay on the lined baking sheets leaving plenty of space between the dough balls.

    Bake the cookies in the preheated oven for 10–12 minutes, rotating the sheets halfway through, until the cookies are slightly golden brown around the edges. Remove from the oven and allow to cool for 5 minutes on the baking sheets. The cookies will deflate slightly as they cool. If they look too puffy, flatten them gently with the back of a spoon. Transfer the cookies to a wire rack to cool.

    When ready to serve, remove the ice-cream from the freezer and allow to soften slightly for 10–15 minutes. Place a small scoop of ice-cream on a cookie. Spread slightly to ensure it almost reaches the edges. Top the ice-cream with another cookie, and, using your palm, gently press down to create a sandwich. Serve immediately.


     For more vegan recipes, check out My Vegan Travels by Jackie Kearney.

    my vegan travels

    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with vegan, savoury, Thanksgiving, recipe

  • Posted on November 14, 2017

    Fantasy Cakes - from sketch to cake

    We are so excited that Angela Romeo's brand new baking book, Fantasy Cakes, is out this week! If you like baking we think you're going to love the fun, colourful and pretty spectacular designs for every occasion!

    We wanted to know more about how Angela makes these amazing cakes, from the first initial sketch to the delicious finished product and her tips for how to make them yourself. So, over to you Angela...


    Fantasy Cakes

    1. When/how did you get into baking these fantastic cakes?

    I’ve got to say my mum always baked great cakes and I was never very far away when she was! I would be simply hanging onto her apron (literally!), helping fold in flour, weighing ingredients or helping with the most important of all jobs ‘licking the bowl!’ Me and my brother always had fab homemade birthday cakes as kids. From mini football pitches, to 3 little ducklings, to a baby in a crib (!), to Hansel and Gretal-style houses, there was never a shortage of fanciful cakes in our house. I can’t forget to credit my dad as I only recently found out, whilst developing the recipes for this book, that it was my mum who did the baking of those cakes and my dad who did the decorating! My mum will freely admit he’s the more creative-arty one so that does makes perfect sense!

    In my working career I’ve also had some great baking briefs particularly at Seven publishing whilst working as the Senior Food Editor for Creative Services for Sainsbury’s. From designing and developing cakes for social media video such as an Easter cake with the ultimate ‘Wow!’ factor to a Halloween pumpkin-shaped cake. When a brief like that came in I would immediately pick up my pen and start scribbling designs with crazy-style enthusiasm!

    As a food team we went on to write the Sainsbury’s Cake cookbook which I loved designing and making a proportion of the cakes for from a Dragon cake to a Fairy Tale Castle cake to a Chocolate box cake. It enhanced my love for making imaginative, creative cakes using readily available products and that were also achievable.


    2. Where do you get your inspiration from for your designs?

    I get inspiration from everywhere, from friends or families favourite hobbies and passions to certain trends that keep popping up, for example ‘flamingos’ - I subconsciously start thinking how would I make a flamingo cake? (as you do!) I normally start to think of it in the literal sense - an actual flamingo-shaped cake, then the practical side of my brain steps in and says, ‘Whoa! Those skinny legs holding up a cake? That’s a bake-off style nightmare! I’d need the hubby to construct an iron leg-shaped stand for me!!’ So it may sit at the back of my mind for a while - then I could be using a leaf nozzle for another project and suddenly think - ‘OOOooh what if I used two tones of pink buttercream in this piping bag? That would make a great surreal nod to flamingo feathers especially if you piped them round the bottom of a cake! Oh! And that ‘water’ on that swimming pool cake I saw on Pintrest the other day that would make a great flamingo pond!’


    3. How many times do you have to practice the cakes before they are perfect?!

    I nearly always make a sketch of how I imagine the finished piece to look. For most cakes, I would practice the various techniques that are included in the design until I’ve mastered them. I don’t know if it’s because I studied fine art but I approach it a bit like an art project - researching and developing the different elements and then bringing it all together as a one-off. Obviously if you’re writing a recipe for it you may need to make the whole finished piece a few times to ensure the details are correct, which of-course also gives you a great opportunity make little improvements. But I also think it’s also very important with cake decorating to know when to stop.

    Fantasy Cakes

    film lover cake


    4. What is your favourite kind of cake to make/do you have a favourite in the book?

    As you’ll see from the book I love 3 layer cakes - I love a tall cake not only because it gives great impact but also because it gives you another surface as well as the top to work on. The deep sides are great for setting-a-scene or theme or for showing-off drips and drizzles. They also provide ample space for adding piped textures and of course it’s extra space and a great excuse to add more sprinkles(!)


    5. Do you have any tips for all the bakers out there

    1) Always read a recipe through from beginning to end before starting so you don’t have any surprises along the way.

    2) For fan ovens always remember to reduce the temperature by 20ºC or refer to the manufacturers instructions.

    3) Use an oven thermometer to check the temperature of your oven. Some ovens can run hotter or cooler than the dial/ digits reflect.

    4) Remember that most ovens will have hotspots and cooler areas. The most even temperature is in the centre of the oven. The top, bottom and rear corners can be a little unpredictable.

    5) Always ensure you use a kitchen timer – it’s easy to get distracted.

    6) A tip close to my heart is when you start tinkering with a cake at the very end of decorating it, trying to get that very last bit absolutely perfect. It probably is perfect to everybody else. I would advise to ‘step away from the cake’ (if that phrase enters your head then do exactly that!).

    7) Always allow yourself plenty of time, there’s nothing worse than baking and decorating in a hurry or a bout of ‘midnight-baking’ is never a good place to be!

    8) As generally most cakes need to cool completely before decorating, I would always try to bake the cakes the day before decorating. And if a design allows it (such a drip cake that doesn’t have anything pressed into a buttercream base) you could also, once the cakes have cooled, layer the cake and buttercream the sides so it’s well prepped for the next stage. This will also make it airtight so the cake will happily sit on the side in a cake box (providing you use a buttercream that doesn’t contain milk), until you are ready to complete it with your drips, drizzles and toppings!


    You can buy Angela's book Fantasy Cakes here!

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with baking, cake decorating, author interview

  • Posted on November 9, 2017

    Sushi Doughnuts recipe

    Sushi Doughnuts

    Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.


    300 g (2 cups) seasoned sushi rice (cooked weight)

    a pinch of matcha powder

    a small piece of pickled beetroot (beet)

    30 g (1 oz) sashimi-quality salmon, thinly sliced

    30 g (1 oz) sashimi-quality sea bass, thinly sliced

    30 g (1 oz) sashimi-quality tuna, thinly sliced

    2 cucumber slices, sprinkled with a pinch of salt, then any excess water patted off

    10 g (2 teaspoons) garden peas, blanched, cooled in cold water, drained

    10 g (1/3 oz) yuzu-flavoured tobiko (flying fish roe), or other type of tobiko if yuzu is not available

    10 g (1/3 oz) lumpfish caviar

    6 lettuce or shiso leaves, to serve

    soy sauce, to serve

    6-hole silicone doughnut mould

    MAKES 6


    Divide the rice evenly into three separate bowls. Leave one bowl of rice plain. Colour the second bowl green by stirring through a pinch of matcha powder. Colour the third bowl pink with the pickled beetroot (beet) – aim for a soft shade of pink like cherry blossom and remove the beetroot (beet) from the rice before the pink becomes too intense.

    Place a mixture of the sashimi and cucumber side by side in the doughnut moulds. If you are using a non-silicone mould, wet the surface of moulds before adding the toppings or rice or simply line the moulds with clingfilm (plastic wrap) to prevent the sushi sticking.

    Put the garden peas, tobiko and caviar in the gaps between the sashimi and cucumber.

    Gently press the sushi rice into the moulds and flatten the top surface. Leave to rest for 10 minutes.

    Place a large serving tray on top of the doughnut mould, then turn upside-down and remove the mould. The doughnuts will tip out onto the tray.

    You could give your guests chopsticks for eating the doughnuts, but if you wish to serve them as finger food, then place each doughnut on top of a lettuce or shiso leaf (or alternatively place in a quartered sheet of nori) to make it easy to hold.


    For more easy and fun sushi recipes, check out Sushi Made Simple by Atsuko Ikeda.

    Sushi Made Simple





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

  • Posted on November 7, 2017

    Recycled Home by Mark & Sally Bailey

    Recycled Home

    Recycled Home

    Recycled Home

    Recycled Home

    Recycled Home

    All these images are from Recycled Home by Mark & Sally Bailey of Bailey's Home, photography by Debi Treloar © Ryland Peters & Small.

    Recycled Home





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

  • Posted on November 2, 2017

    Rockett St George Extraordinary Interiors

    Rockett St George

    Rockett St George

    Rockett St George

    Rockett St George

    Rockett St George

    These photographs are from Rockett St George Extraordinary Interiors by Jane Rockett and Lucy St George, photography by Debi Treloar © Ryland Peters & Small.

    Rockett St George

    Visit the Rockett St George website here.






    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, design, rockett st george

  • Posted on November 2, 2017

    Hot Drinks for Bonfire Night

    Keep cosy this Bonfire Night with these three hot drink recipes. Make them at home, pop them in a flask and enjoy whilst watching the fireworks!

    Hot Drinks

    Gingerbread hot chocolate

    When you’re sitting out in the cold around a fire, wrapped in sweaters, this is the perfect warmer. It’s lovely with a dash of brandy… for the adults only, of course!

    1 litre/4 cups whole milk

    3 tablespoons ginger or gingerbread syrup

    1 cinnamon stick

    2 whole cloves

    2–3 strips of orange peel

    2 tablespoons brandy or orange-flavoured liqueur (optional)

    450 g/33⁄4 cups dark/ bittersweet chocolate, chopped

    whipped cream and ground cinnamon, to serve (optional)

    Serves 4–6

    Pour the milk into a saucepan set over a medium heat. Add the ginger syrup, cinnamon stick, cloves, orange peel and brandy (if using) and bring slowly to the boil, stirring occasionally to allow the spices to infuse with the milk.

    Meanwhile, tip the chopped chocolate into a large jug/ pitcher. Pour the hot, spice infused milk onto the chocolate and whisk until silky smooth. Strain into cups, top with whipped cream and dust with cinnamon, if using, and serve.


    Hot Drinks

    Pumpkin latte

    This thick, richly spiced latte is flavoured with sweetened pumpkin. If you can find canned sweetened pumpkin purée, then use this and omit the sugar in the recipe.

    375 ml/1 1⁄2 cups milk

    100 g/31⁄2 oz. cooked sweet

    pumpkin, mashed, or canned pumpkin purée

    3 tablespoons brown sugar (omit if using canned purée)

    4 teaspoon ground cinnamon

    250 ml/1 cup freshly brewed hot coffee

    whipped cream and cinnamon sugar, to serve

    Serves 3

    Put the milk, pumpkin, sugar (if using) and cinnamon in a saucepan and heat gently, whisking constantly until the mixture just reaches boiling point. Transfer to three cups or heatproof glasses and stir in the coffee. Serve topped with lightly whipped cream and a dusting of cinnamon sugar.


    Hot Drinks

     Hot rum and cider punch

    The perfect autumnal drink with its slices of apple infused with the flavours of the cider, rum and spices. If you want to serve a family–friendly, non-alcoholic version, replace the cider with apple juice and omit the rum.

    500-ml bottle traditional dry cider/2 cups hard apple cider

    2 slices of unwaxed lemon

    1 apple, cored and thinly sliced

    1 cinnamon stick, crushed

    3 cloves

    2 tablespoons soft light brown sugar

    80 ml/3 oz. dark rum

    Serves 4–6

    Put the cider, lemon slices, apple slices, cinnamon, cloves, sugar and rum in a saucepan and heat the mixture gently until it just reaches boiling point. Simmer very gently for 10 minutes, then remove from the heat and let infuse for 10 minutes. Ladle into small heatproof glasses or cups to serve.


    For more warming hot drinks for cold days, check out Hot Drinks.

    Hot Drinks











    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, recipe, bonfire night

  • Posted on November 1, 2017

    Vegan Guinness Stew & Soda Bread

    Hearty, comforting and filling, this vegetable Guinness stew served in soda bread rolls from Jackie Kearney's brand new vegan cookbook is a perfect dinner to try on World Vegan Day.

    Vegan Travels_bunnybasketstew

    Bunny Chow hails from South Africa, and was usually some kind of loaf or roll, hollowed out and filled with a spiced stew or dal. This is an Irish version of that, taking its name from the Blasket islands off the coast of County Kerry. Making soda bread is supposed to be the easiest of bread recipes, but you can always cheat and buy one. It’s all about the stew really.

    Blasket Bunny - Crusty soda bread filled with vegetable Guinness Stew


    For the Soda Bread

    800 g/6 cups wholemeal/ whole-wheat flour

    1 ½ teaspoons bicarbonate of soda/ baking soda

    1 ½ teaspoons fine rock salt

    3 teaspoons lemon juice

    750 ml/3 cups almond milk

    handful of coarse polenta/cornmeal, for sprinkling

    For the Stew

    2 tablespoons vegetable oil

    2 celery sticks, finely chopped

    4 small white onions, 2 finely chopped and 2 sliced

    500 g/1 lb. 2 oz. chestnut or button mushrooms, cleaned and halved

    1 tablespoon plain/ all-purpose flour

    600 ml/2 ½ cups Guinness

    400 g/14 oz. waxy potatoes, peeled and cut into 2.5-cm/1-inch chunks

    2 large carrots, peeled and thickly sliced

    2 turnips, peeled and diced into 2.5-cm/

    1-inch chunks ½ small swede/rutabaga, peeled and diced into

    2.5-cm/1-inch chunks

    ½ teaspoon mustard powder

    2 tablespoons dark soy sauce

    1 teaspoon yeast extract or ½ tablespoon tomato puree/paste

    2 tablespoons good quality vegetable stock

    2 bay leaves

    1 sprig of thyme

    1–2 teaspoons salt, to taste

    handful of freshly chopped thyme, to serve

    1 baking sheet, lightly oiled

    Serves 4


    Preheat the oven to 200ºC (400ºF) Gas 6.

    Add a tablespoon of polenta/cornmeal to the oiled baking sheet and shake it until it is well covered.

    To prepare the soda bread, place the flour in a large bowl, add the bicarbonate of soda/baking soda and salt, then mix well. In a jug/pitcher, combine the lemon juice and almond milk. Pour the liquid into the flour and gently knead together for no more than a minute or two to make a soft dough. Divide the dough into four pieces and roll each to form a small ball. Place on the prepared baking sheet and cut a cross into the top of each ball, about 1 cm/3⁄8 inch deep. Bake in the preheated oven for 15–20 minutes until the soda bread is lightly browned. Tap the bottom to check the sound is hollow.

    For the stew, heat the oil in a large heavy bottomed pan over high heat. Add the finely chopped celery sticks, the two finely chopped onions and four of the mushrooms, finely chopped (the rest of the onions and mushrooms will be added later). Saute over medium heat until dark golden brown and well caramelized.

    Add the flour to the softened mixture and mix well, cooking gently for 2–3 minutes. Pour in the Guinness and mix well, scraping up any browned bits from the bottom of the pan to make a rich roux. Add the remaining ingredients and bring to the boil, then simmer uncovered for about 40–50 minutes until all the vegetables are fully cooked.

    Slice the top off the cooled soda breads and scoop out the middle. Serve the vegetable stew inside the hollowed-out bread and top with the soda bread lid and a handful of freshly chopped thyme.


    For more vegan recipes from around the world, check out My Vegan Travels by Jackie Kearney.

    My Vegan Travels







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