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Recipes
  • 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 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 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

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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 kids, Back to School, healthy, wraps

  • 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

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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 fish, bank holiday, bbq, recipe for the weekend

  • 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

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

  • Posted on August 14, 2017

    Mai Tai cocktail recipe

    To celebrate the start of National Rum Week, who better to turn to than Tristan Stephenson and his book Rum Revolution for a classic rum cocktail recipe...

    MaiTai

    Mai Tai

    Ingredients:

    55 ml/2 fl . oz. Wray & Nephew 17-year-old substitute blend or use Extra-aged pot-still rum

    25 ml/1 fl . oz. lime juice

    10 ml/2 teaspoons Pierre Ferrand

    dry orange curacao

    10 ml/2 teaspoons rock candy syrup

    10 ml/2 teaspoons Orgeat

     

    Wray & Nephew 17-year-old substitute blends (mix in equal parts):

    • For a fruity and spicy Mai Tai: Banks 5-Year-Old and Plantation Original Dark
    • For a full-bodied, vegetal Mai Tai: El Dorado 15-Year-Old and Saint James Rhum Vieux
    • For an aromatic and waxy Mai Tai: Depaz Hors d’age 2002 Vintage and Doorly’s 12-Year-Old

     

    You can swizzle this drink straight in the glass if you prefer, but the proper way is to shake it. Add the ingredients to a cocktail shaker along with 200 g (7 oz.) of crushed ice. If your ice is a little wet, it’s worth putting it through a salad spinner to dry it out first as this will limit the dilution of the finished drink. Shake well, then pour the entire contents of the shaker into a large rocks glass. Use the spent lime shell to garnish the top, and add a sprig of mint to decorate.

     

    For more rum recipes, check out The Curious Bartender's Rum Revolution by Tristan Stephenson.

    Rum Revolution

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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, Tristan Stephenson, cocktail, rum, recipe, The Curious Bartender

  • Posted on August 10, 2017

    Vegan Fruit Tea Bread recipe

    This recipe is a great, not totally naughty but lovely and indulgent, afternoon treat! The healthy combination of ingredients are transformed, with a little love and effort, into a very tasty loaf that will make the whole family happy. Not to mention the fact that many ingredients in this recipe can be replaced with any of the fruits, seeds and nuts that have been cluttering your kitchen cupboards for months!

    the vegan baker teabread

    Vegan Fruit Tea Bread

    60 g/1⁄2 cup dried plums

    60 g/1⁄2 cup dates

    40 g/1⁄3 cup dried cranberries

    2 tablespoons dried goji berries

    60 g/1⁄2 cup raisins

    330 ml/11⁄2 cups strong, hot tea (eg. rosehip and aniseed)

    3 tablespoons brown rice or pure maple syrup

    freshly squeezed juice and grated zest of 1 orange

    65 g/1⁄3 cup sunflower oil

    200 g/1 1⁄2 cups flour (eg. unbleached spelt flour plus unbleached plain/ all-purpose flour)

    1 teaspoon baking powder

    1 teaspoon bicarbonate of/ baking soda

    1⁄4 teaspoon salt

    1⁄2 teaspoon ground cinnamon

    1⁄4 teaspoon ground nutmeg

    1⁄4 teaspoon ground ginger

    110 g/2⁄3 cup chopped cashews

    110 g/2⁄3 cup chopped walnuts

    3 tablespoons chopped hazelnuts or pine nuts

    1-kg/2-lb. loaf pan, oiled

    Makes 8–10 slices

     

    Chop all the dried fruit into pieces roughly the same size as the raisins. Take the strong, hot tea and pour over the chopped fruit in a mixing bowl. Allow it to steep for at least 30 minutes or longer.

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

    Add the syrup, orange juice and zest and the oil to the bowl of soaked fruit and mix well.

    In a separate bowl, mix together the flour, baking powder, bicarbonate of/baking soda, salt, cinnamon, nutmeg, ginger, cashews, walnuts and hazelnuts or pine nuts. Add them to the fruit mixture and mix again with a wooden spoon until incorporated.

    Spoon the cake mixture into the prepared loaf pan and spread level with a spatula. Bake in the preheated oven for 45–55 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then remove and allow to cool completely on a wire rack.

    Serve a slice of the cake with a cup of hot tea, of the same type used in the cake!

     

    For more sweet and savoury vegan bakes, check out The Vegan Baker by Dunja Gulin.

    The Vegan Baker

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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 vegan, fruit, recipe for the weekend, sweet, tea bread

  • Posted on August 3, 2017

    Kids in the Kitchen - Burger recipe

    Stuck for summer holiday activities? Why not teach them to cook? It’s practical, educational and most of all fun! (Plus you’ll have lunch sorted as well!)

    This burger recipe is from Amanda Grant’s book Kids in the Kitchen and is written specifically for children as young as 5 to follow and have a go at. They’ll love getting stuck in mixing and chopping and the finished product is just perfect for a summer lunchtime in the garden.

    Oven-Baked Herby Burgers

    ingredients

    a little olive or vegetable oil

    about 35 g Cheddar cheese

    small handful fresh herbs e.g. parsley, coriander or thyme

    2 spring onions

    1 free-range egg

    500 g good-quality beef mince (don’t buy extra-lean mince otherwise your burger will be too dry)

    8 bread rolls, some lettuce, sliced

    tomatoes and tomato ketchup

    equipment

    pastry brush - baking tray - table knife - chopping board - scissors - mixing bowl - small bowl - spoon - fork - palette knife - oven gloves

    skills

    _ chopping with table knife

    _ using scissors

    _ cracking eggs

    _ counting

    _ dividing

    _ shaping

    _ using oven

     

    kids in the kitchen

    1. Turn the oven on to 190°C (375°F) Gas 5. Dip a pastry brush into a little olive or vegetable oil and brush it all over a baking tray. This will stop the burgers from sticking to the tray.

    kids in the kitchen

    2. Using a table knife, cut the cheese into small pieces on a chopping board.

    kids in the kitchen

    3. Using scissors, snip the herb into small pieces and put into a mixing bowl. Still using scissors, snip the ends off the spring onions and throw away, then snip the onions into tiny pieces and put in the bowl.

    kids in the kitchen

    4. Now you need to crack open the egg: hold it in one hand and carefully use a table knife to crack the egg in the middle. Put your thumbs into the crack and pull the egg shell apart. Let the egg fall into a small bowl. Fish out any egg shell with a spoon. Mix with a fork.

    kids in the kitchen

    5. Put the beef mince, chopped cheese and egg into the bowl with the herbs and onions and mix everything together really well with your hands.

    kids in the kitchen

    6. Break the beef mixture in half and then break each piece in half again to make 4 pieces (quarters). Now break each quarter in half again to make 8 pieces (eighths). Roll each piece into a ball with your hands, then put onto the oiled baking tray and flatten into a burger shape. Do the same with all the  pieces. Now, WASH YOUR HANDS – you must always wash your hands thoroughly after handling raw meat. Ask an adult to help you put the tray into the oven using oven gloves. Cook for 8 minutes. Ask an adult to help you take the tray out of the oven using oven gloves. Using a palette knife, turn the burgers over and put back in the oven for 8 more minutes or until cooked in the middle. Eat in bread rolls with lettuce, tomatoes and ketchup.

    Tip:  To make lamb burgers, swap the beef for lamb and add thyme leaves, plus snipped dried apricots instead of Cheddar cheese.

     

     To see more recipes from Kids in the Kitchen, check out our Youtube Videos...

    ...or check out the book Kids in the Kitchen by Amanda Grant.

    Kids in the Kitchen

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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 summer holidays, school holidays, kids, recipe for the weekend, burgers

  • Posted on July 28, 2017

    Chocolate and Hazelnut Squares recipe

    These Swedish cookies are from our new book The Lagom Life and we think they're the perfect bake for a lazy Sunday afternoon. So take some time out for a little fika and give them a try!

    chocnutsquares

    'nötchokladrutor' chocolate and nut squares

    When my parents had gatherings at home with friends or family, after dessert there always had to be a  kaka till kaffet, which basically means a “biscuit with coffee.” When coffee was served, you also wanted something a little bit sweet to go with it, so my mom would often bake these. They are quick to make, the perfect lagom size, and my favorite from the cookie tray. I particularly love the crunch of the hazelnuts on top.

     

     Makes about 20 squares

    7 tablespoons/100g butter, at room temperature, plus extra for greasing

    scant ¾ cup/140g superfine/ caster sugar

    ½ teaspoon baking powder

    2 tablespoons cocoa powder

    1 egg

    1 teaspoon vanilla sugar or vanilla extract

    ½ cup plus 1 tablespoon/75g all-purpose/plain flour

    ¾ cup/100g chopped hazelnuts

     

    Preheat the oven to 200ºC/400ºF/

    Gas 6. Grease a baking sheet about 10 x 14 inches/25 x 35cm or larger, and line with parchment paper. If using a larger baking sheet, only prepare an area no larger than 10 x 14 inches/ 25 x 35cm. Cream the butter and sugar together until pale and fluffy, using a hand-held electric whisk or a balloon whisk. Add the baking powder and cocoa and blend until smooth. Add the egg and vanilla sugar or extract and whisk until incorporated. Sift in the flour and mix until blended and you have a batter that resembles smooth butter. Spread the batter evenly on the baking sheet. Scatter the chopped nuts on top.

    Bake in the preheated oven for 15 minutes and cut into squares while still warm. Let cool and store in an airtight container.

     

    For more fika recipes, check out The Lagom Life by Elisabeth Carlsson.

    The Lagom Life

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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 chocolate, recipe for the weekend, sweet, lagom, fika

  • Posted on July 28, 2017

    Chicken Salad Wrap recipe

    These wraps are a perfectly quick and simple lunch idea, whether you're taking them to the office or feeding the kids this summer holidays.

    chicken salad wraps

    Chicken Salad Wraps

    4 soft flour tortillas, preferably whole-wheat

    4 tablespoons mayonnaise

    2 teaspoons wholegrain mustard

    2 cooked chicken breasts, shredded

    2 carrots, grated

    a wedge of white cabbage, finely sliced

    2 medium tomatoes, finely sliced

    sea salt and freshly ground black pepper

    Serves 4

     

    Lay each tortilla flat on a piece of baking parchment.

    Spread with the mayonnaise and mustard.

    Add the shredded chicken, grated carrot, sliced cabbage, salt, pepper and tomato.

    Roll up the tortillas into tight cylinders, using the baking parchment to help you. Twist the ends of the paper together.

    Cut the cylinders in half diagonally. Wrap each portion in plastic and chill until ready for work.

    Top tip: If you want to make your own lunches, a clever trick is to keep it in mind the night before when you are cooking dinner. Any extra chicken, meats, fish, boiled eggs, potatoes, pasta, rice or roasted vegetables such as pumpkin, (bell) peppers or onions can be used in a wonderful sandwich or salad.

     

    For more quick and simple recipes for everyday living, check out Eat, Drink Live by Fran Warde.

    Eat Drink Live by Fran Warde

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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 school holidays, recipe for the weekend, lunch, quick, healthy

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