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
News
  • 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

    Save

    Save

    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 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

    Save

    Save

    Save


    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

    Save

    Save

    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, 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

    Save

    Save


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

  • Posted on August 31, 2017

    Back to School Lunch Wraps

    Sick of sandwiches coming back in the school lunch box? Why not mix it up a bit with these tasty wrap combos? They’re healthy, simple to prepare and a make a great lunch for kids and adults.

    Avocado Wrap lunch on the go

    Avocado and Chickpea Wraps

    4 wholemeal/whole-wheat tortillas or other wraps

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

    4 generous spoonfuls cottage cheese

    1 ripe avocado, thinly sliced

    1 tomato, deseeded and flesh diced

    3–4 tablespoons grated Cheddar cheese

    a few handfuls of shredded little gem lettuce and/or sprouted seeds

    a little freshly squeezed lemon juice

    salt and freshly ground black pepper

    Makes 4 servings

     

    Working one at a time, put a tortilla onto the work surface. Sprinkle a quarter of the chickpeas on top in a line down the middle.

    Mash with a fork, spreading in a half-moon shape towards one edge of the tortilla.

    Cover this with a generous spoonful of cottage cheese. Arrange a few avocado slices on top, in a line down the middle.

    Sprinkle over a small handful of diced tomato, a little grated Cheddar cheese and some lettuce and/or sprouted seeds.

    Squeeze over a little lemon juice and season lightly.

    Starting from the edge with the filling, begin rolling to enclose the filling. Wrap in greaseproof paper or clingfilm/plastic wrap and chill in the refrigerator until required.

     

    Or why not try...

    Cream Cheese & Barley Spread

    Make a spread using 200 g/1 cup cream cheese mixed with 200 g/1 cup cooked barley. Season with a pinch of celery salt and a pinch of garlic granules. Spread on a wrap and top with thin strips of celery, red (bell) pepper, shredded lettuce and grated carrot. Sprinkle with grated cheese, add a squeeze of fresh lemon juice and roll up.

    Tofu Salad

    Mash some firm tofu in a bowl with a few spoonfuls of mayonnaise. Stir in some finely chopped celery, thinly sliced spring onions/scallions, finely grated cheese and a pinch of dry mustard powder. Season lightly with salt and pepper. Spread on a wrap, top with sprouted seeds or shredded lettuce and roll up.

    Egg, Cheese & Tomato

    Spread some freshly prepared scrambled eggs or egg mayonnaise over a wrap, sprinkle with some finely grated cheese and diced tomatoes and roll up.

     

    For more tasty lunch ideas, check out Lunch on the Go.

    Lunch on the Go

    Save

    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 kids, Back to School, healthy, wraps

  • Posted on August 30, 2017

    Modern Country Bedroom - Get the Look

    We love this bedroom, mixing country with industrial to create a really modern and simplistic design. In fact, we love it so much we thought we’d share how you can create the look yourself…

    space works

     

    made.com iron bed frame

    Iron bed frame

    Vintage and reclaimed pieces are often a key part of a contemporary take on country style. An iron bed frame is a great central piece to set the tone of the room and acts as a decorative and a functional piece of furniture. To be really on trend we've gone for this copper frame from MADE.com.

     

    linen duvet cover

    Linen bedding

    Treat yourself to some luxurious linen bedding to add some soft touches to your bedroom that will make it feel cosy and welcoming. We thought as we were treating ourselves we would go with these gorgeous sets from Linenme.com.

     

    coat hook la roudete

    Vintage wooden coat pegs

    You can easily find a set of wooden coat pegs online to suit your style. You could hang up your coats, scarves or even a favourite dress or shirt as a practical decoration. These ones from LaRedoute.co.uk have the wire loop hooks to match the ones in the picture.

     

    hanging posters

    Vintage hanging posters

    These hanging posters are great as you can pick a poster of something that reflects you personality to make your bedroom unique to you. At Cavallini you can even get a hanging poster kit so you can choose your own pictures to go up on your wall in a vintage style.

     

    copper desk lamp

    Bedside lamp

    Again, there are lots of styles of industrial lamps to choose from. We like these copper ones from notonthehighstreet. You could even try and match your lamp to your bed frame.

     

    crocheted throw

    Crocheted throw

    A simple crocheted throw will help to keep the balance between industrial and modern country. We love this one from paleandinteresting as it goes so well with the blue sheets.

     

     For more interior inspiration, check out Space Works by Caroline Clifton-Mogg.

    Space Works

    Save

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, space works, lookbook

  • Posted on August 25, 2017

    BBQ Seasbass with Roasted Red Pepper Butter recipe

    With just a few simple ingredients you can cook this delicious fish recipe and add something a bit special to your BBQ this bank holiday.

    BBQ seasbass lemons and limes

    1 whole sea bass or sea bream, gutted

    1 lemon, cut into wedges

    leaves from a small bunch of fresh basil

    120 ml/1⁄2 cup white wine

    12 black or kalamata olives

    sea salt and freshly ground pepper

    RED PEPPER BUTTER

    2 red (bell) peppers

    25 g/1⁄4 stick unsalted butter

    1 garlic clove

    SERVES 2-4

     

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

    To make the red (bell) pepper butter, roast the peppers in the preheated oven for 35 minutes. Remove from the oven and skin and deseed the peppers. Place the pepper flesh, butter and garlic in a food processor and blend together until you have a smooth paste.

    Preheat the barbecue/griddle to medium.

    Wash the fish and trim the fins with kitchen scissors. On both sides of the fish make vertical incisions to the bone. Place the lemon wedges into the incisions. Smear the red pepper butter all over the fish and place the basil leaves into the cavity. Place the fish onto a double thickness, large sheet of foil. Lift the sides of the foil slightly to make a parcel. Add the wine and olives and season with salt and pepper. Seal the foil.

    Cook for about 30 minutes on the preheated barbecue/griddle. Check if cooked by inserting a metal skewer into the fish through the foil. Serve.

     

    For more citrus inspired recipes, check out Lemons and Limes by Ursula Ferrigno.

    Lemons and Limes

    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 fish, bank holiday, bbq, recipe for the weekend

  • Posted on August 23, 2017

    DIY Pebble Striped Planter

    If you're not busy this bank holiday, why not have a go at this DIY striped pebble planter. You can transform an old terracotta plant pot into something colourful and unique in just a few simple steps...

    striped pebble planter2

    A simple, slightly tapered terra cotta pot has been transformed into a striking planter that could be the focal point of a hot and dry planting scheme. The clean lines of the black and white pebble stripes work particularly well with the strong shapes of sun-loving plants such as Agave, Echiveria or Sedum, lending a Mediterranean feel to your garden. Try decorating other planters and pots in a similar way, perhaps using a slightly different pattern to make an interesting collection to liven up your sunny terrace or patio.

    Waterproof and frostproof gray cement has been used for the black pebbles and white cement used for the white ones. Although a little more time-consuming, it is well worth using the two colors as it enhances the black and white contrast. The rim of the pot has been finished with a row of black pebbles that cleverly hide the terracotta beneath.

     

    MATERIALS

    Tall terracotta pot 14in (35cm) high with a top diameter of 11in (27cm)

    Piece of chalk

    Black pebbles no more than 3⁄4in (2cm) in diameter

    White pebbles of a similar size

    Waterproof and frostproof gray cement-based adhesive

    Waterproof and frostproof white cement-based adhesive

    Old pointed kitchen knife

    Container for cement

     

    striped pebble planter step1

    step 1 Draw vertical chalk lines onto the pot, dividing it into 12 stripes each roughly 31⁄4in (8cm) wide at the top. On a tapered pot the stripes will be slightly narrower at the base.

     

    striped pebble planter step 2

    step 2 Mix the gray cement according to manufacturer’s instructions, making sure it is not too runny. Apply a layer 1⁄2in (1cm) thick within the chalk lines of one stripe and set in the black pebbles closely together. This will push the cement up between the pebbles and help to secure them. Leave room for a row of pebbles around the top rim. Cut off any excess cement with the knife. Leaving the next stripe clear, make two more black stripes.

     

    striped pebble planter step 3

    step 3 Mix and apply the white cement in the same way between the black stripes and set in the white pebbles. Clean up the joint between each contrasting stripe and continue until one side of the pot is covered. Allow the cement to harden overnight and repeat the same process on the remaining six stripes. It is best to work on the pot in two separate halves so as not to dislodge any pebbles (the pot needs to rest on its side for ease of working).

     

    striped pebble planter step 4

    step 4 Stand the pot up on its base and stick a row of black pebbles around the upper rim, spreading the back of each pebble with the cement. When the cement starts to harden slightly, trim off any excess with the knife. Allow to harden thoroughly before planting.

    tip Don’t allow the pebbles to extend beyond the base of the pots. Stop just short, or the bottom row of pebbles will be vulnerable to breaking off and the pot may not be very stable.

     

    For more garden DIY projects, check out Pebble Mosaics by Deborah Schneebeli-Morrell.

    Pebble Mosaics

    Save

    Save

    Save

    Save

    Save


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with bank holiday, project, DIY, garden, planter

  • Posted on August 17, 2017

    Poké Tuna Bowl with Melon recipe

    Poké is a raw fish salad dish from Hawaii and you can see the influence of Japanese flavourings with seaweed and sesame seeds, a regular addition to the dish. It is often combined with melon and cucumber giving it a refreshingly different flavour. Here the quinoa base adds a truly international appeal.

    Poke bowls with melon

    Poké (tuna) bowls with melon and cucumber salad, red quinoa and crispy ginger

     

    100 g/1/2 cup red quinoa

    a 5-cm/2-inch piece of ginger

    1 tablespoon avocado oil

    1 tablespoon light soy sauce

    1 tablespoon white wine vinegar

    2 teaspoons caster/granulated sugar

    sunflower oil, for deep-frying

    1 tablespoon wakame seaweed

    1 avocado

    1/2 melon (about 350 g/3/4  lb.), peeled, seeded and diced

    1/2 cucumber, peeled, seeded and diced

    2 spring onions/scallions, trimmed and thinly sliced

    200 g/7 oz. fresh skinless tuna, diced

    1 tablespoon black sesame seeds

    Serves 2

     

    Cook the quinoa according to packet instructions. Transfer to a bowl.

    Peel the ginger and grate 1 teaspoon into a bowl. Whisk in the avocado oil, soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Stir into the quinoa and leave to cool.

    Thinly slice and then shred the remaining ginger. Heat a little sunflower oil in a frying pan/skillet and deep-fry the ginger for about 1 minute until crisp and golden. Drain on paper towels.

    Soak the wakame seaweed in a little boiling water for 5 minutes until softened. Drain well and pat dry with paper towels.

    Peel, stone/pit and dice the avocado. Add to a bowl with the melon, cucumber and spring onions/scallions. Add in the diced tuna and gently mix together.

    Divide the quinoa between two bowls and arrange the other ingredients on top scattering the sesame seeds and crispy ginger over the top.

     

    If you liked this recipe, check out Bowl Food.

    bowl food

    Save

    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 fish, summer holidays, recipe for the weekend, healthy, bowl food

  • Posted on August 16, 2017

    Wordless Wednesday: Wooden Houses

    Wooden Houses

     

    Wooden Houses

     

    Wooden Houses

     

    Wooden Houses

     

    Wooden Houses

     

    Wooden Houses

     

    These photographs are from Wooden Houses by Judith Miller.

    Wooden Houses

    Save

    Save


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, Wordless Wednesday, wooden houses

Items 1 to 10 of 254 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 26