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Monthly Archives: March 2018
  • Posted on March 28, 2018

    Vegan & sugar-free italian easter buns recipe

    This Good Friday, we're mixing it up a little with these Italian Easter buns. Not only are they vegan, they're also sugar-free (to make up for all the chocolate we are about to eat!)


    sunflower oil, for brushing

    For the starter

    6 tablespoons plain soy milk, lukewarm

    9 g/2 teaspoons active dry yeast (additive-free)

    25 g/2 tablespoons rice, pure maple or agave syrup

    2 tablespoons strong unbleached bread flour

    For the dough

    40 g/1⁄3 cup unsulfured dried apricots, chopped

    40 g/1⁄3 cup raisins

    3 tablespoons rum

    grated zest of 1 orange

    500 g/4 cups strong unbleached bread flour or unbleached spelt flour

    1⁄2 teaspoon salt

    1⁄8 teaspoon ground turmeric

    170 ml/3⁄4 cup plain soy milk

    100 g/3⁄4 cup nonhydrogenated margarine

    2 teaspoons vanilla extract

    65 g/1⁄4 cup rice, pure maple or agave syrup, plus extra for brushing

    baking sheet, lined with parchment paper

    Makes 3 large buns


    Mix together the starter ingredients in a mixing bowl, cover and allow to rest for 30 minutes or until doubled in size.

    For the dough, mix together the apricots, raisins, rum and orange zest in a bowl and allow to soak while the starter is rising.

    Sift together the flour, salt and tumeric in a bowl.

    Heat the milk in a saucepan until hot, then add the margarine and stir until melted. Add the vanilla extract and syrup, then the soaked fruit as well as the starter. Mix well. Pour into the flour mix and combine with a wooden spoon to get a smooth lump of dough. Transfer to a floured surface and knead vigorously for at least 5 minutes, until silky and elastic.

    Place in an oiled bowl, cover with a wet kitchen towel and allow to rise in a warm spot for 2 1⁄2 hours or until doubled in size.

    Punch down the dough, give it a quick knead, then divide it into three equal portions. Shape each into a ball and put on the prepared baking sheet. Snip V-shaped cuts into the top of each loaf so that they open up during baking. Cover well with a kitchen towel and allow to rise again for 30 minutes or until doubled in size.

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

    Brush a little oil over the buns and bake in the preheated oven for 30–60 minutes or until golden. Brush syrup over them while still hot, then transfer to a wire rack to cool.

    These should be stored wrapped in a kitchen towel in a cool and dry place and will keep for a week or a little longer.


    This recipe is from The Vegan Baker by Dunja Gulin, photography by Clare Winfield © Ryland Peters & Small

    This post was posted in Featured, Featured, Interviews, News, News, Recipes, UK, US, What's new, What's new and was tagged with vegan, easter, recipe for the weekend, sweet, sugar-free

  • Posted on March 20, 2018

    Smoky Lamb Ribs with Slow Roasted Carrots

    Such a cost-effective cut of meat and so underrated. Discover how crowd-pleasing flavoursome lamb ribs can be with this super simple recipe as well as keeping the cost down this Easter!

    1 teaspoon coconut sugar

    1 /2  teaspoon smoked paprika

    1 /2  teaspoon mustard powder

    1 /2  teaspoon garlic powder

    1 /2  teaspoon onion powder

    1 /4  teaspoon chilli/chili powder

    1 /4  teaspoon sea salt

    1 teaspoon dried oregano

    1 teaspoon apple cider vinegar

    2 tablespoons olive oil

    4 large carrots, cut into 5-cm/2-in. batons

    600 g/1 lb. 5 oz. lamb ribs

    SERVES 2–3


    Preheat the oven to 140°C (275°F) Gas 1.

    In a small bowl, mix together the sugar, paprika, mustard powder, garlic powder, onion powder, chilli/chili powder, salt, oregano, vinegar and olive oil.

    Put the carrot batons on a sheet pan with sides and put the lamb ribs on top of the carrots. Rub the spice mix all over the ribs.

    Bake in the preheated oven for 1 hour, then reduce the temperature to 120°C (250°F) Gas 1/2 and cover tightly with foil. Bake for a further 1 1/2 hours. Serve.

    Serving Suggestion: Serve with roast potatoes or if you want something to cut through the richness of the ribs, try a fresh citrus salad.


    This recipe is from Sheet Pan Cooking by Jenny Tschiesche, 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 easter, recipe for the weekend, family, lamb, roast

  • Posted on March 14, 2018

    Chinese Vegetable Bao Bun recipe

    Impress your guests this weekend with these veggie bao buns.

    1 batch of Bread Dough,

    1 head of Chinese cabbage leaves

    3 handfuls Chinese spinach

    2 small leeks

    1 carrot, peeled and grated

    8 oyster mushrooms, sliced

    3 Chinese chive stalks, white

    parts removed, sliced

    2 tablespoons sunflower oil, plus extra for oiling the dough

    large handful of freshly

    chopped coriander/cilantro

    vegetarian stir-fry sauce, to serve

    bamboo steamer, lined with non-stick baking parchment

    MAKES 16



    2 teaspoons fast-action dried yeast

    450 g/3 1⁄2 cups Asian white wheat flour

    100 g/3⁄4 cup plus 1 tablespoon icing/ confectioners’ sugar, sifted

    15 g/2 tablespoons dried milk powder

    1⁄4 teaspoon fine salt

    2 teaspoons baking powder

    180 ml/3⁄4 cup water, add more if needed

    50 ml/scant 1⁄4 cup vegetable oil, plus extra for oiling the bowl



    Place the yeast in a large mixing bowl, then add the flour, sugar, milk powder, salt and baking powder. Make sure the yeast is separated from the salt by the layer of flour.

    Add the water and oil and bring together with a dough scraper. When no dry flour remains, remove the dough from the bowl and place on a lightly floured surface. Knead firmly for 5–10 minutes, until smooth and elastic.

    Lightly oil the mixing bowl. Shape the dough into two cylinders and place back in the oiled bowl, cover with oiled clingfilm/plastic wrap and leave in a warm place to rise for 40–60 minutes or until doubled in size.

    Divide the dough into 16 round balls and flatten each slightly with a rolling pin into an oval shape, around 12 x 6 cm/4 1⁄2 x 2 1⁄3 inches.

    Cut 16 squares of baking parchment, each 12 cm/4 1⁄2 inches. Use your fingers to lightly oil the surface of a piece of dough, place a square of paper on top and fold the dough in half so that the paper is in the centre. Cut another 16 squares of baking parchment just larger than the buns. Lay the paper squares on a tray and lightly dust with flour.

    Place a bun on top of each square on its side, cover with oiled clingfilm/plastic wrap and leave to rise for 30–40 minutes.

    While the buns are rising, slice the cabbage leaves, spinach and leeks lengthwise into ribbons approximately 6 cm/21⁄4 inches long and 2 cm/3⁄4 inch thick. Set aside.

    Brush the top of each risen bun lightly with sunflower oil. Lift the buns on their squares and place in the bamboo steamer about 4 cm/ 1 1⁄2 inches apart. Steam over boiling water for 15–20 minutes until light and fluffy.

    Heat the sunflower oil in a wok and stir-fry all the vegetables and herbs for around 2–3 minutes. Add vegetarian stir-fry sauce to taste and give the vegetables a quick toss.

    When the buns are ready, remove the baking parchment from the middle of each one and fill with the hot vegetables. Serve.


    This recipe is from Asian Tapas, photography © 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, veggie, bao buns

  • Posted on March 8, 2018

    Swedish Plätt Pancakes recipe

    Plättar are little pancakes. In Sweden, these mini pancakes are eaten as a dessert, but they make a brilliant brunch too, especially for a special day like Mother’s Day.

    Because they have no raising agent, they are flat like French crêpes, rather than fluffy like American-style pancakes. Some people fry their plättar in a special pan (like the one pictured) with large blini-sized shallow round indents of around 8 cm/3 inches across. You can, of course, make them freestyle on a normal pan/skillet too, but they will not be as uniform. If you have metal cookie cutters, you could drop the batter inside these for a neater finish.


    175 g/1 1⁄3 cups plain/all-purpose flour

    pinch of ground cardamom

    1 tablespoon icing/confectioners’ sugar

    pinch of salt

    3 eggs

    500 ml/2 cups plus 2 tablespoons whole milk

    25 g/1 3⁄4 tablespoons butter, melted

    50 ml/3 1⁄2 tablespoons beer (lager) (You can leave this out and replace with a little more milk or a dash of sparkling water instead, if you prefer.)

    extra butter and olive oil, for frying

    Cold Stirred Lingonberries or lingonberry jam/jelly, to serve (optional)

    Serves 3–4


    In a large mixing bowl, stir together the flour with the cardamom, icing/confectioners’ sugar and salt. Add the eggs and mix until smooth. Whisk in the milk, bit by bit, stirring after each addition to avoid lumps. Whisk in the melted butter. Leave the batter to stand at room temperature for 30 minutes.

    Just before you want to fry your pancakes, add the beer. Give a brief stir but don’t over-mix.

    Preheat the pan over a medium heat and add a little butter and oil. Drop in spoonfuls of the batter and fry briefly, turning once, until golden on both sides. Serve the pancakes hot, with a large helping of cold stirred lingonberries or lingonberry jam/jelly.


    This recipe is from ScandiKitchen Summer by Brontë Aurell, 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 Mother's Day, breakfast, brunch, recipe for the weekend, pancakes, sweet

  • Posted on March 6, 2018

    Selina Lake's Top 10 Easy-To-Grow Veg

    We have a feeling Spring is just around the corner and that means time to get planting! Whether you're a seasoned gardener or a veg growing novice, these top 10 vegetables to grow from Selina Lake, author of Garden Style, are sure to bring you a bountiful harvest this year!



    1. Bulb Fennel

    When we moved to our house I sprinkled fennel seeds on a patch of earth, then forgot about them until I noticed a bulb with a hairy stalk appearing. I harvest a few bulbs, save some seeds to add to recipes and leave the rest to fall, and each year more fennel appears.

    2. Carrots

    I sprinkle carrot seeds directly into raised beds, covering them lightly with soil. When shoots appear, I thin them out and wait patiently for the crop to grow. They are always fresh and sweet.

    3. Peas

    Home-grown peas have a sweet flavour no frozen variety can compete with. The flowers resemble sweet peas without the scent, so they look pretty while growing as well as tasting so good.

    4. Courgettes

    One of my earliest memories is helping Grandpa harvest courgettes/zucchini from his veggie patch. The yellow varieties are my favourites as they taste buttery.



    5. Onions

    These will grow in almost any soil and prefer a warm, sunny site.

    6. Salad Leaves

    Crunchy salad leaves are quick and easy to grow from seed. Use the cut-and-come again method of cutting the outer leaves and leaving the centres to grow for fresh salad all summer long.

    7. Garlic

    Best planted in late autumn or early winter. Break up the bulbs and plant individual cloves just below the soil surface 15 cm/6 inches apart and in rows 30 cm/12 inches apart.

    8. Cucumbers

    I admit I cheat and buy a small plant started off in a greenhouse. I plant this directly into the veggie patch and water it every evening. Last year one plant yielded over 20 cucumbers!

    9. Tomatoes

    Tomatoes are so easy to grow and you don’t even need a garden – cherry varieties can be cultivated in a window box while grow bags are perfect for decking or balconies.

    10. Herbs

    Not strictly vegetables, but these could not be omitted because there are so many unique flavours. Always plant mint in a pot, as it spreads rapidly.



    Two of the lovely side effects of growing your own are sharing your produce with neighbours and friends, especially if you have a glut, and trying out new recipes to make the most of fresh produce. Grow whichever vegetables suit the conditions of your garden, and don’t be afraid to experiment.


    This blog has been extracted from Garden Style by Selina Lake, photography by Rachel Whiting © Ryland Peters & Small

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with veg, gardening, spring, garden style

  • Posted on March 1, 2018

    Vegan Hummus Pizza

    Vegan pizza with hummus? Hell, yeah! What a way to kick of Veggie Month and the weekend!

    Hummus pizza recipe

    ½ quantity Pitta Bread dough (see below)


    300 g/ ½ cups Basic Hummus (see below)

    90 g/1 onion, cut into half-moons

    8 green olives, stoned/pitted

    2 garlic cloves, thinly sliced

    80 g/1 cup button mushrooms, very thinly sliced

    1 teaspoon dried oregano or pizza seasoning

    2 handfuls rocket/arugula, to serve

    8 cherry tomatoes, cut in half, to serve

    2 tablespoons olive oil, to serve



    Follow the instructions for making the dough on page 80 to the rising stage. Preheat the oven to its maximum temperature (usually 250C (475F) Gas 9) and choose the ‘lower heat element’ setting.

    After the rising of the dough, divide it into two balls (each should weight around 200 g/7 oz.) and place them on a floured surface. Let rise for another 10 minutes.

    Flour two sheets of baking parchment and gently roll each ball into a 24-cm/9 ½ -inch circle (or smaller if you prefer a thicker-crusted pizza). Slide each one carefully onto a baking sheet.

    Add 150 g/ ¾ cup hummus on top of each rolled-out pizza base and use a spatula to distribute evenly. Top with onions, olives, garlic and mushrooms, and sprinkle ½ teaspoon of dried oregano/pizza seasoning over each pizza.

    Open the heated oven, slide the baking paper with one pizza directly onto the bottom of the oven, without the baking sheet. Bake for 5 minutes. Change the oven setting to ‘top grill/broiler’, open the oven, slide the pizza with the baking parchment back onto the baking sheet and place the baking sheet in the upper part of the oven, so that the oven grill/broiler can quickly crisp the toppings.

    Bake for 2–3 minutes. Take out and repeat with the other pizza. Just before serving, top pizzas with rocket/arugula, cherry tomatoes and a drizzle of olive oil.


    Pitta bread


    80 ml/1⁄3 cup lukewarm water

    2 teaspoons maple sugar or another sweetener

    9 g/1 tablespoon active dry yeast


    400 g/3 ¼ cup plain/ all-purpose flour, plus extra for dusting

    100 g/ ¾ cup wholemeal/ whole-wheat flour

    1 ½ teaspoons sea salt

    2 tablespoons olive oil, plus extra for oiling

    270 ml/1 cup plus 2 tablespoons lukewarm water

    dough scraper (optional)

    baking sheet lined with baking parchment



    Whisk together the starter ingredients and rest, covered with a damp towel, in the oven with the light on for 30 minutes or until slightly bubbly.

    In a large bowl, whisk together the flours and salt for the dough.

    Add the water and oil, and mix in with a wooden spoon. Knead the dough, first inside the bowl, then on a clean surface for 10 minutes.

    Don’t add extra flour – the dough should be sticky but will come together eventually. Using a dough scraper helps initially.

    Oil both the bowl and the dough, place the dough in the bowl, cover with a damp towel and let rise in the oven, with the oven light on, for 3 hours or until doubled in size. It’s even better if you can make the dough a day ahead and let it rise in the fridge overnight.

    Preheat the oven to its maximum (usually 250C (475F) Gas 9) and choose the ‘lower heat element with fan’ setting if you can. Weigh out about 10 small 80-g/3-oz. portions) of dough, place on a floured surface and let rise for another 10 minutes.

    On a floured surface, gently roll each ball into a 15-cm/6-inch circle. Use a spatula to flip them over as you put them on the lined baking sheet, so the floured side is on top. Four should fit on one sheet.

    Open the preheated oven and slide the baking paper with the pittas directly onto the bottom of the oven, without the tray. Bake for 5 minutes until puffed up and lightly browned on the bottom.

    Open the oven, slide the baking paper with done pittas back onto the baking sheet and repeat with the remaining dough. Wrap in a clean kitchen towel until ready to serve. Freeze any leftovers.


    Basic hummus

    320 g/2 cups cooked chickpeas plus 60 ml/ ¼ cup of the cooking liquid, or more if needed, plus 2 tablespoons cooked chickpeas to serve

    2 tablespoons extra-virgin olive oil, plus 2 tablespoons to serve

    1 tablespoon tahini

    3 garlic cloves

    freshly squeezed juice of ½ a lemon, or to taste

    ½ teaspoon salt, or to taste

    freshly chopped flat-leaf parsley, to garnish (optional)



    Blend all the ingredients in a blender or food processor, except the extra chickpeas and olive oil to serve, slowly adding the cooking liquid until you reach a thick and creamy consistency; this will take about 1 minute. High-speed blenders make the creamiest texture and need less liquid and time, but both food processors and stick blenders can be used as well. Adjust the lemon juice and salt to taste.

    Serve topped with 2 tablespoons extra-virgin olive oil and 2 tablespoons whole chickpeas. Garnish with chopped flat-leaf parsley, if you like.

     This recipe is from Hummus Where the Heart Is by Dunja Gulin, photography by Mowie Kay © Ryland Peters & Small.

    Hummus where the heart is

    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, recipe for the weekend, vegetarian, Pizza, hummus, veggie month

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