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 2018
  • Posted on February 22, 2018

    Fajitas & Homemade Wraps

    This is a great dish when you’re starving and need food on the table quickly. Here we’ve gone for a traditional filling, but you can add whatever you like to your wraps and use up leftovers. Try frying some chorizo for a bit of extra spice or throw in a few cherry tomatoes for some sweetness.

    the clever camper cookbook

     

    Ingredients for fajitas

    Olive oil

    2 chicken breasts (optional), cut into thin strips

    1 onion, cut into strips

    1 clove of garlic, crushed

    1 bell pepper, cut into strips

    ½ zucchini (courgette), cut into strips

    1–2 tablespoons fajita spice mix

    ½ x 14-oz (400-g) can of mixed beans, drained (optional)

    Crème fraîche (or sour cream), grated

    cheese (optional), and scallions (spring onions), to serve

    Cilantro (coriander) and fresh red chili, to garnish (optional)

     

    For the wraps

    1 scant cup (110g) all-purpose (plain) flour

    Pinch of salt

    4 ½ tablespoons (65ml) water

     

    Method

    Heat a splash of oil in a non-stick skillet (frying pan) over a medium-high heat. Add the chicken, if using, to the pan. Stir regularly so the meat doesn’t catch and cook until sealed.

    Once the chicken is sealed, add the onion and the garlic and fry for 5 minutes to soften. Once soft, add the pepper and zucchini (courgette).

    Cook for another 5 minutes and then add the fajita spice mix to the pan. Stir so it coats all the chicken and veg. If you’re going veggie, you could add half a can of mixed beans at this point to bulk up the dish.

    Cook for a few more minutes until the chicken is definitely cooked through and the spices have turned sticky and delicious.

    Serve on your homemade wraps with a good helping of salsa a dollop of crème fraîche, a sprinkle of sliced scallions (spring onions), sliced chilis, and a few cilantro (coriander) leaves. Finish with a grating of cheese if you’re feeling extra hungry.

    Wraps

    It’s super easy to make your own tortilla wraps. In a bowl, mix the flour with a pinch of salt and the water. Knead for a few minutes until it forms a dough. Divide the dough into four equal balls, then roll them out on a floury surface until they are nice and thin.

    Cook them one by one in a dry non-stick pan for 1 minute on each side, or until you see bubbles starting to form. Fill them and eat them straight away so they stay nice and soft.

     

    This recipe is from The Clever Camper Cookbook by Megan Winter-Barker and Simon Fielding, with photography by Stephen Conroy © Dog 'n' Bone Books

    the clever camper cookbook


    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, quick, fajitas

  • Posted on February 22, 2018

    Rachel Ashwell: My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

    Rachel Ashwell My Floral Affair

     

    These photographs are from Rachel Ashwell's My Floral Affair, photography by Amy Neunsinger © CICO Books.

    My Floral Affair

     


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, rachel ashwell, flowers, floral, shabby chic

  • Posted on February 20, 2018

    Spicy green margarita recipe from Benitos Hat

    We've got Taco Tuesday totally covered for you guys today! Start by taking our quiz to build your perfect taco from Benito's Hat brand new book, then pair it with this spicy margarita to liven up your week!

    Time to BUILD YOUR PERFECT TACO!

     

    This margarita is nothing short of spectacular but – and this is a big but – you have got to like a little heat. A tropical, herby, citrusy, spicy margarita that slips down all too easily.

     

    lime wedge

    sea salt

    8 mint leaves, plus a sprig to garnish

    10 fresh coriander/cilantro leaves

    a tiny piece of habanero chilli/ chile

    15 ml/1 tablespoon mixed agave syrup (a 75:25 mix of agave syrup and water, to make pouring easier)

    35 ml/⅛ cup 100% Blue Agave

    Tequila Blanco

    25 ml/1 ½ tablespoons pineapple juice

    25 ml/1 ½ tablespoons freshly squeezed lime juice

    serves 1

     

    Rim a margarita glass with the salt by first running the lime wedge around the rim and then placing the glass upside down on a saucer of the salt, leaving a light covering around the edge of the glass.

    Muddle together the mint, coriander/ cilantro, chilli/chile and a splash of the agave mix in a shaker. Combine with all the remaining ingredients and shake hard with a scoop of ice.

    Strain through a sieve into the glass. Garnish with a mint sprig.

    This also makes a great virgin version (agua fresca). Simply replace the tequila with apple juice and then top up with fizzy water in a long glass.

     

    This recipe is from Everyone Loves Tacos by Felipe Fuentes Cruz and Ben Fordham of Benito's Hat, photography by Peter Cassidy © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, cocktail, margarita, taco tuesday, benitos hat

  • Posted on February 16, 2018

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

    Perfect English Townhouse by Ros Byam Shaw

     

    These photographs are from Perfect English Townhouse by Ros Byam-Shaw, photography by Jan Baldwin © Ryland Peters & Small

     


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, Ros Byam-Shaw, perfect english townhouse

  • Posted on February 15, 2018

    Warm spinach with currants, pine nuts and yogurt

    The Iranians, the Lebanese, the Turks and the Moroccans all have their own variations of this velvety dish of cooked spinach combined with yogurt. Served as mezze in restaurants throughout the Middle East, this is a delicious way to enjoy spinach. Pulled from several traditions, this version includes currants, onions and pine nuts, served warm with dollops of cool, garlic-flavoured yogurt and chunks of crusty bread.

    500 g/1 lb. 2 oz. fresh spinach leaves, thoroughly washed and drained

    250 ml/1 cup thick, creamy, yogurt

    2 garlic cloves, crushed

    sea salt and freshly ground black pepper

    2–3 tablespoons olive oil

    1 red onion, cut in half lengthways, in half again crossways and sliced with the grain

    1–2 teaspoons granulated sugar

    1–2 teaspoons finely chopped dried red chilli/chile

    2 tablespoons tiny currants, soaked in boiling water for 15 minutes and drained

    2 tablespoons pine nuts

    freshly squeezed juice of 1 lemon

    warm crusty bread, to serve

    Serves 3–4

     

    Place the spinach in a steamer, or in a colander placed inside a large pot partially filled with water. Steam the spinach until soft. Drain off and squeeze out any excess water, then coarsely chop the steamed spinach.

    In a bowl, beat the yogurt with the garlic. Season with salt and pepper and put aside.

    Heat the oil in a heavy based pan and stir in the onion with the sugar for 2–3 minutes to soften. Add the chilli/chile, currants and pine nuts for 2–3 minutes, until the currants plump up and the pine nuts begin to colour.

    Toss in the spinach, making sure it is mixed well, and add the lemon juice. Season well with salt and pepper and tip the spinach onto a serving dish.

    Make a well in the middle of the spinach and spoon some of the yogurt into it. Serve while the spinach is still warm with chunks of crusty bread to scoop it up.

     

    This recipe is from Mezze by Ghillie Basan, photography by Jan Baldwin © Ryland Peters & Small


    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, vegetarian, mezze

  • Posted on February 7, 2018

    Raspberry Meringue Kisses recipe

    Who will be getting a kiss from you this Valentines Day? A raspberry meringue one that is from Mat Follas' brand new book Afternoon Tea at Bramble Cafe.

     

     

    PREPARE 20 MINUTES / COOK 45 MINUTES

    RASPBERRIES

    200 g/1 1⁄2 cups raspberries

    freshly squeezed juice of 1⁄2 lemon

    or 40 g/11⁄2 oz. dehydrated raspberry powder

    MERINGUES

    200 g/1 cup caster/superfine sugar

    100 g/1⁄2 cup egg whites (approx. 3 large/US extra-large eggs)

    BUTTERCREAM

    50 g/31⁄2 tablespoons butter, softened

    100 g/3⁄4 cup icing/confectioners’ sugar

    1 teaspoon pure vanilla extract

    piping/pastry bag

    2 baking sheets lined with baking parchment

    MAKES 12

     

    For the raspberries (if using fresh raspberries), preheat the oven to 90°C (195°F). Place a sheet of baking parchment over a wire rack.

    Spread the raspberries over the baking parchment and sprinkle with the lemon juice. Place in the preheated oven and leave in the oven overnight, or for at least 8 hours. Once dried, blitz the raspberries in a food processor until they form a fi ne powder, then pass them through a sieve/strainer.

    For the meringues, preheat the oven to 200°C (400°F) Gas 6. Ensure the bowl you use is perfectly clean. Sprinkle the sugar over a non-stick baking sheet and place into the preheated oven. At the same time, place the egg whites into a stand mixer fitted with a balloon whisk (or use a mixing bowl and a hand-held electric whisk) and start mixing until stiff peaks form; this will take 5–8 minutes. Remove the, now hot, sugar from the oven and turn the oven down to 100°C (210°F).

    Add about one-quarter of the sugar to the egg white mix. Whisk for a couple of minutes, then repeat until all of the sugar has been combined.

    Whisk for another 5 minutes, checking that the mixture is fully combined and that no graininess remains. Finally, add about three-quarters of the raspberry powder and fold together, but leave some patterns in the mixture.

    Spoon the meringue mixture into the piping/pastry bag and snip off the tip. Pipe the meringue mixture onto the lined baking sheets, making about 24–26 5-cm/2-inch kisses. Bake in the preheated oven for 45 minutes. Check the outer layer of meringue has fully cooked and is crispy; continue cooking in 10-minute intervals if not. Switch the oven off and leave the meringues to cool in the oven for at least 30 minutes. Store the meringues in an airtight container until you are ready to serve.

    For the buttercream, in a mixing bowl, whisk the butter and icing/ confectioners’ sugar together to form a smooth cream. Add the vanilla and a couple of dessertspoons of water. Whisk until a smooth, light buttercream is made. To serve, place a teaspoon of the buttercream onto the flat side of one meringue and stick it to the flat side of another. Sprinkle a little remaining raspberry powder over the top to decorate.

     

    For more delicious recipes from Mat Follas, check out Afternoon Tea at Bramble Cafe

    Afternoon Tea at Bramble Cafe

    Photography by Steve Painter © Ryland Peters & Small


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

  • Posted on February 5, 2018

    A Dickensean Feast

    To celebrate the anniversary of Charles Dickens' birthday, we are serving up some of the classic meals that he would have eaten, and that feature in his most loved books...

    PICKLED SALMON

    Mrs. Gamp, in Martin Chuzzlewit, settles in to nurse her patient by taking his pillows and ordering in “a little bit of pickled salmon, with a nice little sprig of fennel, and a sprinkling of white pepper….” Londoners loved “Newcastle pickled salmon,” but Dickens is amused to discover (in his re-write of Grimaldi’s memoirs, 1838) that it was “an article unknown in Newcastle, all Newcastle pickled salmon being sent to London for sale.”

    SERVES 4 AS A MAIN COURSE OR 8 AS AN APPETIZER

    1 ¼ cups/300ml good-quality white wine vinegar

    1 ¼ cups/300ml water

    3 red onions, peeled and sliced

    1 turnip, peeled, quartered, and roughly chopped

    a bunch of flat-leaf parsley and thyme (tied together)

    1 bay leaf

    ½ teaspoon salt

    2–3 teaspoons sugar

    12 whole white peppercorns, slightly crushed

    1 lb 2 oz/500g salmon fillets, skinned

    a handful of dill

    For the dressing

    reserved marinade olive oil

    Dijon or wholegrain mustard

    To serve

    sprigs of fennel, fennel flowers, or dill

     

    To make the marinade, put all the ingredients except the salmon and dill in a saucepan and bring to the boil. Simmer for 10–15 minutes, then put through a strainer/sieve, keeping the marinade.

    If you wish, reserve 4–7 tablespoons/50–100ml of the marinade for a salad dressing.

    If you wish to poach the salmon, put the strained marinade back in the pan, lower the fish into it, and let it simmer gently for 8–10 minutes, then set aside to cool.

    For salmon that is a little raw and soft in the middle, place the salmon fillets in a glass or ceramic dish in a single layer and pour the hot marinade over them. Set aside to cool.

    When the liquid is tepid, add the dill to the marinade. Chill in the fridge for 2 hours.

    Remove the salmon from the marinade. Using a sharp knife, slice the fish thinly. Arrange on a plate, decorated with fennel sprigs, fennel flowers, or dill.

     

    ROAST FOWL

    There are innumerable roast fowl in Dickens: the working Gargerys in Great Expectations have a pair for Christmas dinner, and Flora Casby tries to entice Little Dorrit with a leg of fowl for breakfast. Bella Wilfer in Our Mutual

    Friend insists on cooking them for her parents’ anniversary dinner, twirling them on the spit so fast that they are pink inside; “is it the breed?” she asks Cherubic Pa. Alexis Soyer’s lovely recipe is here adapted to pot-roasting, which suits modern-day chickens better than boiling.

    SERVES 4

    2 ¾ –3 ¼ lb/1.25–1.5kg free-range chicken

    ½ a lemon

    a few sprigs of tarragon, plus 30–40 leaves

    2 slices of unsmoked streaky bacon

    oil, for frying

    2 onions, thickly sliced

    2 or 3 carrots, thickly sliced

    1 or 2 turnips, thickly sliced

    2 sticks of celery

    2 bay leaves

    a few sprigs of thyme

    a wineglass of sherry

    or 2–3 glasses of white wine, plus enough stock to make

    about 2 ¼ cups/500ml liquid

    salt, freshly ground black pepper, and nutmeg, to season

     

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

    Rub the skin of the chicken all over with the half lemon, then put the lemon in the bird’s cavity with the sprigs of tarragon. Season the chicken inside and out with a little salt, pepper, and nutmeg.

    Chop the bacon and fry quickly in a very little oil in the bottom of a large casserole. Add the onions and fry until they are beginning to soften.

    Add the remaining vegetables, turn them in the oil, and let them sweat for a minute or two. Add the bay leaves, thyme, and sherry or wine, and bring to the boil; bubble for a moment, then add the stock and bring back to the boil, then turn off the heat.

    Place the chicken on top of the vegetables. Put a lid on and put in the oven. Cook for 1 hour with the lid on, then remove it and cook for another 30–45 minutes, to brown the chicken skin.

    When it is cooked through and the juices run clear, take the chicken out of the casserole and keep warm.

    Strain the cooking juices into a small pan and reduce to thicken. Add the tarragon leaves and serve the gravy separately.

     

    APPLE PUDDING

    Henry Dickens recalled a joke his mother liked to tell about a Scotswoman’s view of Eve being tempted in Paradise: “Eh mon, it would be nae temptation to me to gae rinning aboot a gairden stairk naked ’ating green apples.”

    Dickens’ ‘wife, Catherine gives recipes for Eve’s pudding and also this light apple pudding, which she must have encountered in Switzerland, known as a Betty or Charlotte in England.

    SERVES 6

    2 lb 3 oz/1kg cooking apples

    ½ cup/100g soft brown sugar (or to taste), plus an extra dessertspoon

    2 tablespoons/30g butter

    3 cups/175g day-old breadcrumbs

    ½ teaspoon ground nutmeg

     

    Preheat the oven to 375°F/190°C/Gas 5.

    Peel, core, and slice the cooking apples. Place in a saucepan with the sugar and 1 tablespoon water, cover, and cook for 5–10 minutes until soft.

    Melt the butter in a large skillet/frying pan and fry the breadcrumbs until they are lightly golden brown. Sprinkle in the nutmeg.

    Put half the breadcrumbs in the bottom of an ovenproof dish (approx. 2 ¾ –3 ½  pints/1.5–2 litres), pushing them down in the center so they rise up slightly at the sides. Add the stewed apple and put the remaining breadcrumbs on top. Sprinkle the top with the extra sugar.

    Warm through in the preheated oven for 15–20 minutes.

     

    These recipes are from Dinner with Dickens by Pen Vogler.

    Dinner with Dickens


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, sweet, recipe, charles dickens, menu

7 Item(s)