Photography by Debi Treloar © Ryland Peters & Small, taken from Simple Home by Mark & Sally Bailey, available here.
UK Blog Posts
Photography by Debi Treloar © Ryland Peters & Small, taken from Simple Home by Mark & Sally Bailey, available here.
For your chance to win this gorgeous Hotpoint Ultimate Collection microwave and a signed copy of Suzy's book, simply enter your name and email below before Tuesday 14th March. This is the perfect prize for anyone who enjoys tasty treats but loves recipes that can be whipped up in no time!
One lucky winner will be selected at random to win both items. More details about the microwave and Suzy's book below. Good luck!
ABOUT THE MICROWAVE
The Hotpoint Ultimate Collection MWH 33343B combination microwave performs like a best-in-class oven for supreme cooking in your home. Boasting Hotpoint's Multiwave Technology, the Ultimate Microwave boasts two emission plates that guarantee full heat distribution for quick, evenly cooked food.The microwave also includes Dynamic Technology so you can crisp or steam meals at the touch of a button. There's even a hot fan-aired cooking option for Sunday roasts.
The Hotpoint Ultimate Microwave makes the most of your kitchen space with a vertical opening door, offering additional practicality in your home.For a complete, high quality solution to microwaveable cooking, the Hotpoint MWH33343B is the perfect choice.
ABOUT THE BOOK
Indulge your inner child (or your actual children) with these 28 recipes for mug cakes and cheat's bakes. The book includes recipes for Nutella and Peanut Butter, Crushed-up Cookie, and Hidden Oreo mug cakes so there's plenty to delight little ones; while the Boozy Strawberry Center, After Dinner Mint and Café Latte mug cakes put a sophisticated twist on these simple bakes, making them perfect dinner party desserts!
Suzy guides you through with plenty of handy tips and tricks and has included ideas for fridge cakes, ice cream sandwiches, garbage cookies and other cheat's bakes too. Whatever sweet treat your craving and whatever the occasion, you will be able to whip something up in a matter of minutes - making this the ultimate quick baking book for sugar lovers everywhere! Find out more here
No need to call a takeaway this weekend, this green tea coconut chicken is a curry like no other! It’s perfect for a Friday night in, with the extra bonus that it is super good for you! Green tea is a powerful antioxidant, helping to protect the skin, boost energy levels and detoxify the body. It also adds a wonderful colour and flavour to this super simple dish.
2 tablespoon coconut oil
½ cup finely chopped onion
450g / 1 lb chicken breast pieces
1 – 2 teaspoon matcha green tea powder, plus extra to serve
1 tablespoon honey
about 200ml / ¾ cup coconut milk
a pinch of sea salt and white pepper
steamed rice, to serve
toasted flaked/slivered almonds, to serve
Heat the coconut oil in a saucepan, over low-medium heat. Add the chopped onions and cook gently for 2-3 minutes until soft. Add the chicken and cook until they are white all over, then stir in the green tea powder, honey and coconut milk. Simmer gently for a further 7-8 minutes until the chicken is cooked all the way through. If you like more sauce, you can add a dash more coconut milk or a little water to slacken the mixture.
Season the dish with salt and white pepper and serve, sprinkled with a little extra matcha green tea powder, on a bed of steamed rice with a sprinkle of toasted flaked / silvered almonds on top.
This recipe is from Beauty Foods by Caroline Artiss, available here.
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, healthy, curry, green tea, beauty foods, matcha
All the images have been taken from Romantic English Homes by Robert O'Byrne, available here.
It’s been so cold this week, all we want is some hearty, comforting food to keep us cosy, and this beef and oxtail ragù recipe ticks all the boxes. The rich sauce makes it a great winter warmer and serving it with spiralized sweet potato makes it the perfect guilt-free comfort food!
beef dripping, for cooking
600 g/21 oz. oxtail (on the bone)
600 g/21 oz. beef short rib arrowroot, to coat
3 smoked garlic cloves, finely chopped
2 carrots, finely diced
1 large white onion, finely diced
2 celery stalks/ribs, finely diced
2 fresh rosemary sprigs
2 bay leaves
400 ml/1 ¾ cups chicken stock (or water)
11/2 teaspoons wholegrain mustard
3 tablespoons good-quality balsamic vinegar
225 g/8 oz. baby plum tomatoes
salt and black pepper, to season
2–3 large sweet potatoes
chopped fresh parsley
mixed green salad
Set a large casserole dish over medium heat and add 1–2 tablespoons of beef dripping. Coat the meat in arrowroot and sprinkle with salt and pepper. Add the meat to the dish – any fatty bits need to take priority on the heat. Once the meat is coloured and sealed, remove from the pan.
Put all the vegetables and herbs except the tomatoes in the dish and sauté for a few minutes. Return the meat to the pan, stir everything together, add the stock, mustard and balsamic, and cover with a lid. Simmer for 40 minutes.
Remove the lid and stir everything together. Cover the dish with baking parchment, and simmer over low–medium heat for another 1–2 hours, stirring occasionally. If the ragù sauce is reducing too much, add a little water and put the lid over the baking parchment.
Add the tomatoes for the last 30–40 minutes.
The meat should fall apart and fall off the bone; the sauce should be reduced and thickened. Remove the bones from the dish and keep warm.
Spiralize the sweet potato. Set a frying pan/skillet over medium heat and sauté the sweet potato with a little water for a few minutes until softened.
Serve the sweet potato with the ragù, sprinkled with chopped fresh parsley, and a side salad.
This February we want to prove that eating healthy doesn’t have to mean missing out on the foods you love. Our recipe inspiration for this month is all about those favourite foods but with a little twist, so you can treat without cheating! This week…pizza! This paleo pizza has a base packed with good carbs and protein from a mixture of flours and almonds and is topped with olive tapenade, chicken and sun-dried tomatoes.
80 g/ ½ cup arrowroot
130 g/1 cup tapioca flour
190 g/2 cups ground almonds
1 tablespoon mixed dried herbs (or dried oregano)
1 garlic clove
salt and black pepper, to season
1 red (bell) pepper, chopped
5 medium tomatoes, halved
3 garlic cloves
½ – 1 tablespoon dried oregano
70 g/ ¾ cup pitted/stoned black olives
70 g/ ¾ cup pitted/stoned green olives
1–2 tablespoons capers, squeezed of excess liquid
juice of ½ lemon
2 big handfuls of fresh basil
70 ml/5 tablespoons extra virgin olive oil
1 cooked chicken breast, sliced
a small handful of sun-dried tomatoes, chopped
¼ – ½ green or yellow courgette/zucchini, shaved
a handful of rocket/arugula
fresh basil leaves, torn
1 teaspoon dried oregano
2 baking sheets lined with
baking parchment, 1 brushed with olive oil
a high-powered blender (I use a NutriBullet)
pizza stone (optional)
MAKES 1 30-CM/12-INCH PIZZA
Begin by preparing the sauce. Preheat the oven to 180°C (350°F) Gas 4.
Put the red (bell) pepper, tomatoes and garlic on the prepared baking sheet without oil, sprinkle with the oregano and season with salt and pepper. Bake in the preheated oven for 20 minutes. Remove the roast vegetables from the oven and transfer to the high-powered blender and blitz to a smooth purée.
Meanwhile make the pizza base. Mix all the dry ingredients together in a large mixing bowl. Add 170 ml/ ¾ cup of water and bring the dough together to form a ball and put on the prepared baking sheet.
If you have a pizza stone put it in the oven to warm up. Roll the dough into a thin 30-cm/12-inch round on the oiled baking sheet. Then once the sauce ingredients are cooked turn the oven up to 200°C (400°F) Gas 6.
Bake the base on the pizza stone by shooting it into the top of the oven from the baking sheet, or on the baking sheet, for 20 minutes, or until golden. Remove the base from the oven but keep the heat on at 180°C (350°F) Gas 4. Rub with a peeled garlic clove to infuse it with flavour.
This recipe is from Perfectly Paleo by Rosa Rigby, available here.
Our last Veganuary inspiration recipe is also a nod to the Chinese New Year celebrations that will be going on this weekend. Dim Sum are tiny dishes, found in Chinese restaurants around the world. In this recipe the dumplings are filled with sun-kissed mediterranean ingredients, resulting in a delicious clash of cultures. The strong tang of sundried tomatoes and olives are cooled by the mellow tofu. Pan-frying to get a crispy bottom is a nice finishing touch.
150 g/1 cup + 2 tablespooons Asian white wheat flour
80 ml/scant 1⁄3 cup water
Place the flour in a large mixing bowl and combine with the water to form a dough. Turn the dough out onto a lightly floured surface and knead for 20–25 minutes or until the dough is smooth and elastic.
Separate and roll into two equal cylinders about 2.5 cm/ 1 inch in diameter. Cover with a damp kitchen cloth and set aside to rest for 30 minutes.
To prepare the skins, use a sharp knife to slice the dough cylinders into 16 equal pieces. On a lightly floured surface, flatten each piece with a rolling pin until it has a round shape and a diameter of around 7.5 cm/3 inches.
1 batch Wheat Dough,
200 g/7 oz. firm tofu, drained and sliced into small cubes
a pinch of salt
1 leek, thinly sliced
60 g/ ½ cup sundried tomatoes, finely chopped
50 g/scant ½ cup black pitted olives, finely chopped
2 button mushrooms, finely chopped
2 Chinese chive stalks, white parts removed and finely chopped
a handful of fresh Chinese parsley, finely chopped
1 teaspoon Sichuan pepper
1 teaspoon freshly ground black pepper
2 tablespoons vegan stir-fry sauce
2 tablespoons sesame oil
1 tablespoon aged balsamic vinegar
2 tablespoons olive oil
a red shallot, finely chopped
a handful of fresh basil leaves, finely chopped
Sprinkle a little salt over the tofu slices and set them aside for 30 minutes before squeezing out the excess water.
Prepare the wheat dough (see above). While the dough is resting, prepare the filling.
In a bowl combine the tofu with the chopped vegetables, parsley, seasonings, vegan stir-fry sauce and sesame oil. Mix well and place in the fridge for 30 minutes to chill.
Roll out the skins, continuing to follow the recipe on page 8. Put a large teaspoon of filling into the centre of a skin. Dip your fingertips in a small dish of water and slightly moisten the edge of half the skin. Fold in half and pinch the edges together to form a simple cresent shape. Fold the two ends of the dumpling together and overlap to create a Chinese ingot shape. Seal with another dab of water if needed. Repeat until all the mixture and skins have been used.
Gently lower the dumplings into a pan of boiling water and cover with a lid. As soon as the dumplings start to float they should be ready. Alternatively, you can lightly pan-fry the boiled dumplings to make the bottoms crispy and golden.
To make the dipping sauce, mix the ingredients together in a small bowl.
Serve the dumplings hot with the dipping sauce on the side.
This recipe was taken from Modern Dim Sum by Loretta Liu, available here.
This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, chinese new year, savoury, recipe for the weekend, vegetarian, dim sum, tofu
We’re completely thrilled to be publishing a beautiful gluten-free baking book by Victoria Hall at the end of this month and are celebrating the release with a bundle giveaway in partnership with Real Foods!
Simply answer the baking question below for your chance to win This is Gluten-Free by Victoria Hall and a selection of Real Foods ingredients needed for making Victoria’s delicious gluten-free Florentines.
Selling a huge selection of naturally healthy and ethically sourced ingredients, Real Foods are one of Victoria’s favourite websites for buying gluten-free flours and other baking ingredients, such as nuts, seeds, chocolate, dried fruit and more. This brilliant baking prize bundle includes Doves Farm all-purpose gluten-free flour, Equal Exchange dark chocolate and If You Care baking parchment; as well as light brown sugar, flaked almonds, chopped walnuts, mixed peel, glacé cherries and a re-usable cotton organic bag from Real Foods with beautiful artwork by Edinburgh Sketcher.
The competition closes on Tuesday 31st January and there will be one lucky winner. Good luck!
Florentines are not quite a traditional cookie, more a suspension of nuts and fruit in a crisp but ever-so-slightly chewy caramel. Swathe the underside of these discs in dark chocolate and you have yourself a very elegant addition to your cup of tea. As robust as they are pretty-looking (thanks to being set with both caramel and chocolate), once completely cooled, they can be easily packaged up in a cellophane bag, decorated with a ribbon and given as a gift. My mum, in particular, would thank you for them.
From start to serve: 1 hour l Prep: 10 minutes l Bake: 6–8 minutes
30 g/2 tablespoons unsalted butter
75 g/ ⅓ cup soft light brown sugar
30 g/2½ tablespoons plain/all-purpose gluten-free flour
50 g/3 tablespoons double/heavy cream
75 g/¾ cup flaked/slivered almonds
25 g/3 tablespoons chopped walnuts, almonds or hazelnuts
50 g/3 tablespoons mixed peel, chopped
75 g/¾cup glacé cherries, chopped
200 g/6½ oz. dark/bittersweet chocolate
2 baking sheets lined with baking parchment or silicone baking sheets
Preheat the oven to 180°C (350°F) Gas 4.
In a saucepan set over a low heat, melt together the butter, sugar and flour. Add the cream to the pan, a little at a time, stirring after each addition. The mixture should be smooth and caramel in colour when you remove it from the heat.
Stir in the almonds, chopped nuts, mixed peel and cherries until evenly distributed and everything is coated in the caramel.
Allow the mixture to rest for 5 minutes; this will allow it to cool slightly and prevent over-spreading in the oven.
Drop tablespoons of the mixture onto the prepared baking sheets, spaced well apart – they will spread to about 10 cm/4 inches in diameter. Flatten each mound slightly, then bake in the preheated oven for 6–8 minutes until golden all over and the edges begin to darken.
Remove from the oven. Using the tip of a spoon, gently push the lacy edges of the Florentines towards the centre to create a more circular shape. Be very careful not to touch them at this stage, as the sugar will be extremely hot.
Allow to cool completely on the baking sheets.
Once cool, melt the chocolate in a jug/pitcher in the microwave, or in a heatproof bowl set over a pan of simmering water. Stir to combine until molten and smooth and then coat the underside of each Florentine with a good layer of chocolate, setting upside down on a wire rack to cool.
As the chocolate begins to set, use a fork to create the traditional wavy pattern on the underside of each Florentine and then allow to harden completely before serving. Store in the fridge for up to 1 week.
This recipe is taken from This is Gluten-Free by Victoria Hall. Available now to pre-order.
Our next Veganuary inspiration is a one-pot, vegan take on a classic Spanish paella. Colourful, delicious and quick to make, it's bursting with fresh vegetables and enhanced with the subtle flavour of saffron, perfect for brightening up gloomy winter evenings.
a large pinch of saffron threads
80 ml olive oil
200 g red or yellow cherry tomatoes
100 g green beans
4 baby courgettes, halved
80 g frozen peas, thawed
2 garlic cloves, chopped
2 fresh rosemary sprigs
320g paella rice
800 ml vegetable stock
30g flaked almonds, lightly toasted
Put the saffron in a bowl with 65 ml hot water and set aside to infuse. Heat half of the oil in a heavy-based frying pan set over high heat and add the tomatoes. Cook for 2 minutes, shaking the pan so that the tomatoes soften and start to split. Remove the tomatoes from the pan with a slotted spoon and set aside. Add the beans, courgettes and peas and stir-fry over high heat for 2-3 minutes. Set aside with the tomatoes.
Add the remaining oil to the pan with the garlic and rosemary, and cook gently for 1 minute to flavour the oil. Add the stock and saffron water to the pan, then stir in the rice. Cook over high heat until bubbling fiercely, then reduce the heat and simmer gently, uncovered, for about 20 minutes until almost all the stock has been absorbed.
Scatter the cooked tomatoes, beans, courgettes and peas over the rice, cover lightly with some foil and cook over low heat for 5 minutes so that the vegetables are just heated through. Sprinkle the almonds on top to serve.
This recipe has been taken from easy one-pot, available here.
This fabulous vegetable stir-fry is a great, versatile dish, as you can easily mix and match your ingredients to suit everyone’s tastes. Packed full of colourful veg and served with a sweet and spicy sauce, this recipe is Vegan and Paleo friendly, but you could add king prawns or nuts for extra protein, or serve with noodles or rice on the side…it’s totally up to you!
1 red and 1 green (bell) pepper, sliced into strips
3 carrots, cut into ribbons
150 g/5 oz. green beans, sliced
100 g/5 oz. baby corn, roughly chopped (optional, omit if following strict Paleo diet)
2 pak choi/bok choy, sliced lengthways
coconut oil, for frying (optional)
black sesame seeds, to garnish
sesame oil, to drizzle
½ –1 teaspoon freshly grated ginger, to taste
½ –1 green chilli/chile, thinly sliced, to taste
½ red chilli/chile, thinly sliced
1 garlic clove, finely chopped
a small handful of jarred pea aubergines/eggplants, roughly chopped
2 tablespoons pomegranate molasses
2 tablespoons liquid coconut aminos
freshly squeezed juice of 1 lime
First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl and set aside until ready to cook.
The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.
Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1–2 minutes until you have the desired crunch – I like my vegetables to be al dente but you can cook them for a little longer if you prefer.
Tip half of the stir-fry sauce into the pan and toss to coat. Continue to cook for 1–2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.
Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.
This recipe is from 'Perfectly Paleo' by Rosa Rigby, available here.