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  • Posted on March 23, 2017

    Sweet ideas for Mother's Day gifts

    Don’t forget it’s Mother’s Day this weekend!  We know that she deserves something special, so for this week’s blog we’ve picked three fantastic recipes that will make the perfect homemade gifts…

    This peanut butter fudge recipe is so simple to make, it’s perfect if you’re running a bit short on time! Topped with chocolate chips and peanuts, it looks so tempting… just make sure you leave time for it to set!

    Peanut butter fudge from Miracle Mug Cakes

    Cheat's Peanut Butter Fudge

    500 g/2 ¼ cups smooth peanut butter (you want the least oily peanut butter that you can find)

    1 x 397-g/14-oz. can sweetened condensed milk

    a pinch of salt

    100 g/2/3 cup icing/ confectioners’ sugar, sifted

    100 g/2/3 cup dark/bittersweet chocolate chips

    100 g/1 cup chopped peanuts

    a 28 x 18 x 4-cm /11 x 7 x 1.5-inch cake pan, lined with overhanging baking parchment

    MAKES 64 PIECES

    In a large saucepan, melt together the peanut butter, condensed milk and salt over a medium heat.

    Remove the saucepan from the heat and stir to loosen the mixture.

    Carefully add in the sifted icing/confectioners’ sugar and stir until fully combined and very thick.

    Empty the mixture into the prepared cake pan, making sure it covers the whole of the base – the weight of the mixture will hold down the baking parchment. It will be quite oily and you will need to use the back of a spoon to smooth the fudge out.

    Sprinkle over the dark chocolate chips, making sure they are spread out and push them in to the fudge slightly. They may melt a little but this is okay.

    Sprinkle over the chopped peanuts, pushing them in to the fudge, too.

    Allow the fudge to cool, then pop it in to the fridge to set for at least 4 hours or overnight.

    Once set, use the overhanging baking parchment to lift the fudge out of the pan.

    Slice the fudge into small squares and enjoy.

    NOTE You can store this fudge for around 2 weeks in an airtight container in the fridge, but it is best eaten at room temperature.

     

    For something a little bit more grown up, why not try these Pina Colada Jellies? These heavenly cubes, flecked with cherry and pineapple are the best part of a cocktail in a mouthful.

    Pina Colada Jellies from Party-Perfect Bites

    Pina Colada Jellies

    700 ml/scant 3 cups pineapple juice (not from concentrate)

    34 sheets of gelatine, softened in cold water for 5–10 minutes

    350 ml/1 ½ cups cherry juice

    400 g /14 oz. sweetened condensed milk

    300 ml/1 ¼  cups Malibu or other coconut-flavoured white rum

    80 ml/ 1/3 cup coconut cream

    25 x 18-cm/10 x 7-inch and 12 x 9-cm/4 ½ x 3 ½ -inch containers, lined with clingfilm/ plastic wrap

    makes about 120 cubes

    Heat 120 ml/ ½ cup pineapple juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 11 sheets of gelatine, add to the juice and whisk. Add this to the remaining pineapple juice and whisk. Pour into the large prepared container and set in the refrigerator for at least 3 hours.

    Heat 60 ml/ ¼ cup of the cherry juice to a simmer in a saucepan. Take off the heat, squeeze the water out of 6 sheets of gelatine, add to the juice and whisk. Add this to the remaining cherry juice and whisk. Pour into the small prepared container and set in the refrigerator for at least 3 hours.

    Once both jellies are set, heat 180 ml/ ¾ cup water to a simmer in a saucepan. Take off the heat. Squeeze the water out of 17 sheets of gelatine, add to the water and whisk. Add this to the condensed milk, along with the rum, 150 ml/generous ó cup water and the coconut cream. Mix, then let cool, but don’t allow it to set.

    Cut the pineapple and cherry jellies into 1.5-cm/ ¾ -inch cubes. Arrange the cubes in a container large enough to hold them all, then cover with the cooled coconut jelly to a depth of 2.5 cm/1 inch. Set in the refrigerator overnight. The next day, cut into 2.5-cm/1-inch cubes to serve.

     

    These mini chocolate cheesecakes are sure to go down a treat with any chocoholic! This recipe uses vanilla and orange flavours, but you could choose any flavour you like to make these the perfect gift.

    Mini chocolate cheesecakes from Cheesecake

    FOR THE CAKE BASES

    55 g/4 tablespoons butter

    55 g/4 ½ tablespoons caster/ white sugar

    1 egg

    55 g/scant 1⁄2 cup self-raising flour

    grated zest of 1 orange

    FOR THE DRIZZLING SYRUP

    freshly squeezed juice of 1 orange

    1 tablespoon icing/confectioners’ sugar

    FOR THE FILLING

    170 g/ ¾ cup mascarpone cheese

    170 ml/ ¾ cup crème fraîche

    1 tablespoon icing/confectioners’ sugar

    1 teaspoon vanilla bean paste

    TO ASSEMBLE

    400 g/14 oz. dark spiced chocolate (such as Green & Black’s Maya Gold)

    24 sugar flowers

    a 24-hole square mini brownie pan, greased

    a piping bag fitted with a round nozzle/tip (optional)

    24 paper petit fours cases

    MAKES 24

    Preheat the oven to 180ºC (350ºF) Gas 4.

    To make the cake bases, whisk together the butter and sugar in a large mixing bowl, until light and creamy. Beat in the egg and whisk again. Sift in the flour, add half of the orange zest and stir through again. Put a small spoonful of mixture into each of the holes of the prepared brownie pan. (This is easiest done with a piping bag.) You only want a little cake mixture in each hole as when the cakes are baked you still need room to add the cheesecake mixture on top. Bake in the preheated oven for 10–12 minutes until the sponges spring back when you press with a clean finger.

    Simmer the orange juice and sugar in a saucepan until the sugar has dissolved, then drizzle a little of the syrup over each of the cakes. Leave the cakes to cool, then press the cakes down so that there is room for the filling on top.

    For the cheesecake filling, whisk together the mascarpone, crème fraîche, icing/confectioners’ sugar, vanilla and the remaining orange zest until smooth. Spoon the mixture over the cake bases, spreading in tightly using a pallet knife or spatula so that all the holes of the brownie pan are filled completely. Transfer the pan to the freezer and freeze until the cheesecake is solid, which will take about 30 minutes.

    When the cheesecakes are frozen, melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until the chocolate has melted. Remove the frozen cheesecakes from the freezer and, one at a time, dip them into the warm chocolate. Transfer to a wire rack to set, with a sheet of foil underneath to catch any chocolate drips. Before the chocolate sets, affix a sugar flower to the top of each cheesecake. The chocolate will set quickly given the frozen temperatures of the cheesecakes – if it sets too quickly you can simply attach the flowers using a little extra chocolate. Once set, place each chocolate in a petit fours case and store in the refrigerator until you are ready to serve, by which time the cheesecake will have defrosted.

     

    In order, these recipes have been taken from,

    Miracle Mug Cakes by Suzy Pelta, available here.

    Miracle Mug Cakes by Suzy Pelta

    Party-Perfect Bites by Milli Taylor, available here.

    Party-perfect bites by Milli Taylor

    Cheesecake by Hannah Miles, available here.

    Cheesecake by Hannah Miles

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    This post was posted in Featured, Featured, News, Recipes, Recipes, What's new, What's new and was tagged with homemade, baking, Mother's Day, gift, chocolate, quick, sweet, recipe, gift ideas, cheesecake, fudge

  • Posted on March 21, 2017

    Wordless Wednesday - all things white and beautiful

    Space Works

    Space Works

    Space Works

    Space Works

    Space Works

    All the photographs are copyright to Ryland Peters & Small and are taken from Space Works by Caroline Clifton-Mogg, Joanna Simmons, Rebecca Tanqueray and Rebecca Winward, available here.

    Space Works interiors book

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    This post was posted in Featured, Featured, News, News, What's new, What's new and was tagged with interiors, photos, homestyle, white, interior design, homes, space works, interior book

  • Posted on March 16, 2017

    Irish Stout Cake for St Patrick's Day

    In celebration of St Patrick’s day, what better recipe to share than one that uses everyone's favourite Irish drink - Guinness. This stout cake really showcases the rich, dark nature of the classic Irish ‘perfect pint’ and by adding extra malt, it creates an even more sensational bake.

    Irish Guinness Cake from LOLA's recipe book

    Irish Stout Cake

    50 ml/3 ½ tablespoons dark Irish stout (we use Guinness)

    250 g/2 ¼ sticks butter

    400 g/2 cups white sugar

    100 g/1 cup cocoa powder

    30 g/3 ½ tablespoons malt powder (we use Horlicks)

    150 ml/ ¾ cup sour cream

    2 eggs

    1 teaspoon pure vanilla extract

    2 teaspoons bicarbonate of/ baking soda

    275 g/2 cups plain/all-purpose flour

    CREAM CHEESE FROSTING

    25 g/ ¼ stick butter, softened

    100 g/ ¾ cup icing/

    confectioners’ sugar

    200 g/7 oz. cream cheese

    grated chocolate, to decorate

    23-cm/9-inch springform cake pan, greased and lined with baking parchment

    MAKES 1 LARGE CAKE

     

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

    Put the stout and butter in a large pan set over gentle heat. Don’t let it boil, just let the butter melt through the liquid. Add the sugar, cocoa and malt powder to the warm

    butter-stout mixture and whisk gently to get rid of any lumps. Add the sour cream and stir in – this will cool the mixture sufficiently so that you can add the eggs and then the vanilla extract. Continue to mix until all the ingredients are completely incorporated.

    Add the bicarbonate of soda/baking soda and then begin to add the flour, little by little, stirring each time until fully incorporated.

    Pour the mixture into the prepared cake pan and bake in the preheated oven for 50–60 minutes. A skewer should come out clean when inserted into the centre. Turn out, them allow the cake to cool completely before decorating.

    To make the cream cheese frosting, place the softened butter in a large bowl and add the icing/confectioners’ sugar and cream cheese. Using a stand mixer or handheld electric whisk, slowly and carefully beat everything together. Once combined, increase the speed and whip until you have a soft and fluffy frosting.

    Place the cooled cake on your serving plate and loosely spoon over the frosting – we like to use a very informal swirl technique, but this is entirely up to you. Sprinkle around the top edge with grated chocolate to finish.

     

    This recipe is from LOLA's A cake Journey Around the World, available here.

    LOLA's A Cale Journey Around the World

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with baking, chocolate, recipe for the weekend, St Patrick's Day, sweet, cake, LOLA's, irish, guinness

  • Posted on March 9, 2017

    Chunky Baked Falafel Patties

    These patties are a great twist on the traditional falafel recipe. As they’re baked, they are healthier than their deep-fried cousins and serving them on toasted sourdough makes a great change from the traditional wraps. They’re perfect for lunches, snacks and even as a veggie option at a BBQ.

    Baked falafel patties

    Chunky Baked Falafel Patties

    1⁄2 large onion (about 60 g/2 oz.)

    2 garlic cloves

    320 g/2 cups cooked red kidney beans, well drained

    2 tablespoons toasted

    ground sesame seeds or ground flaxseeds

    1 tablespoon dark sesame oil (or pumpkin seed oil or olive oil)

    1 teaspoon salt

    2 tablespoons gram flour (chickpea/garbanzo bean flour)

    ¼ teaspoon bicarbonate of soda/baking soda

    serving suggestion

    Roasted Red Pepper and Mustard Sauce (see below)

    toasted sourdough

    rocket/arugula

    pickled vegetables of your choice

    baking sheet, lined with baking paper

    Makes 18 patties

     

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

    In a food processor fitted with an ‘S’ blade, finely chop the onion and garlic. Mash the beans with a fork, leaving some chunks, then mix the beans with the chopped vegetables and all the other ingredients. The mix should resemble a thick cookie dough. Use a measuring spoon to scoop 18 flat, free-form patties onto the lined baking sheet.

    Bake in the preheated oven for 15–20 minutes, until dry enough to separate from the baking sheet without falling apart.

    These falafel patties are on the saltier side and I love them served on slices of freshly baked or just toasted sourdough bread with Roasted Red Pepper and Mustard Sauce, rocket/arugula and any type of pickled vegetables on the side. You can use cooked chickpeas/garbanzo beans instead of kidney beans for a more authentic falafel flavour, if you like.

    Roasted Red Peppers

    Roasted Red Pepper and Mustard Sauce

    The best variety of peppers to use for this yummy sauce are long, red pointed Romano peppers, but if you can’t find them you can use red (bell) peppers too. Roasting peppers deepens their flavour and gives a wonderful aroma, and goes well with any kind of falafel.

    1 kg/2 ¼ lbs. Romano peppers

    60 ml/ ¼ cup extra-virgin olive oil

    2 tablespoons smooth Dijon mustard

    4 garlic cloves, crushed

    apple cider vinegar, to taste

    chilli/chili powder or freshly ground black pepper (optional)

    sea salt, to taste

    baking sheet, lined with baking parchment

    Makes about 240 ml/1 cup

     

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

    Wash and pat-dry the peppers, leaving them whole.

    Place the whole peppers on the baking sheet and roast in the preheated oven for 20–25 minutes, turning frequently until the entire pepper skin has turned black and blistery.

    Remove from the oven, put the peppers into an airtight container and let rest, tightly covered for long enough to build up the steam; about 15 minutes. This will make peeling the skin easier.

    Save all the liquid that leaks from the peppers while cooling, and the liquid coming out as you peel and deseed.

    Blend the peeled and deseeded peppers in a blender or food processor until smooth, adding the oil, collected juices, Dijon mustard, garlic, salt and a little vinegar. You can also add a little chilli/chili powder or black pepper, for extra heat. Add more pepper juice or oil to reach the desired consistency. Store in a tightly covered sterilized jar in the fridge and use within 1 month.

    These recipes are from Falafel Forever by Dunja Gulin, available here.

    Falafel Forever by Dunja Gulin

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, healthy, falafel

  • Posted on March 8, 2017

    Wordless Wednesday - less is more with Simple Home

    Simple Home by Mark and Sally Bailey

    Simple Home by Mark and Sally Bailey

    Simple Home by Mark and Sally Bailey

    Simple Home by Mark and Sally Bailey

    Simple Home by Mark and Sally Bailey

    Simple Home by Mark and Sally Bailey

    Simple Home by Mark and Sally Bailey

    Photography by Debi Treloar © Ryland Peters & Small, taken from Simple Home by Mark & Sally Bailey, available here.

    Simple Home by Mark and Sally Bailey

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    This post was posted in Featured, Featured, News, News, UK, What's new, What's new and was tagged with interiors, photography, home, homestyle, simple home

  • Posted on March 2, 2017

    Tofu Tacos

    These Tofu tacos are a perfect way to kick off veggie month. Although not strictly Mexican, tofu is very healthy and its unique texture adds another dimension to many dishes. It also combines very well with a bit of heat. Pico de Gallo is the perfect accompaniment to these tacos, but you could serve them with sour cream too, if you like.

    Tofu Tacos with tomato salsa

    Tofu Tacos

    400 g/14 oz. tofu

    ½ red onion

    1 red sweet/bell pepper

    1 yellow sweet/bell pepper

    2 garlic cloves

    1 fresh Jalapeño (or a couple of Thai green chillies for more heat)

    20 g/1 ½ tablespoons butter

    ½ teaspoon dried oregano

    ¼ teaspoon sea salt

    ¼ teaspoon ground white pepper

    8 x 15-cm/6-in. corn or flour tortillas

    TO SERVE

    Pico de Gallo (see below)

    SERVES 4

    First, prepare the ingredients. Cut the tofu into strips about 5 cm/ 2 inches long. Cut the onion and sweet/bell peppers into strips and thinly slice the garlic and Jalapeño.

    Melt the butter in a frying pan over high heat, then fry the tofu for about 5 minutes.

    Add the onion, sweet/bell peppers, garlic, oregano, salt and pepper and fry for 5 minutes. The tofu should be brown and a little crispy at the edges and the peppers should still have a little crunch.

    Stir in the chopped Jalapeño.

    Place a dry frying pan over high heat. Warm each tortilla for about 20–30 seconds on each side.

    TO SERVE

    Spoon the ingredients over the tortillas and serve with Pico de Gallo.

    Pico de gallo (fresh tomato salsa)

    When these fresh, simple ingredients are combined together, they produce a wonderful salsa bursting with flavour. Like other Mexican salsas, there are many variations, such as adding lime juice and fresh chillies.

    4 tomatoes

    ¼ onion

    1 medium bunch of coriander/cilantro

    ¼ teaspoon sea salt

    MAKES A BOWLFUL

    Finely chop the tomatoes, onion and coriander/cilantro and put in a bowl. Add the salt and mix well. Next time you make this mild salsa, adjust the proportions according to your taste.

     

    This recipe is from Real Mexican Food by Felipe Fuentes & Ben Fordham of Benito's Hat Mexican Kitchen, available here.

    Real Mexican Food by Benitos Hat

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, Mexican, healthy, tofu, tacos

  • Posted on February 23, 2017

    'Treat don't Cheat' Green Tea Coconut Chicken

    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.

    Coconut chicken recipe with matcha green tea

    Green Tea Coconut Chicken

    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

    SERVES 2

    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.

    Beauty Foods recipe book by Caroline Artiss

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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, healthy, curry, green tea, beauty foods, matcha

  • Posted on February 22, 2017

    Wordless Wednesday Country Kitchens from Romantic English Homes

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    Country kitchen from Romantic English Homes by Robert O'Byrne

    All the images have been taken from Romantic English Homes by Robert O'Byrne, available here.

    Romantic English Homes interiors book

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    This post was posted in Featured, Featured, News, News, UK, What's new, What's new and was tagged with interiors, country style, photos, kitchens, english homes, homestyle

  • Posted on February 16, 2017

    'Treat don't Cheat' Beef and Oxtail Ragu

    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 ragu with spiralized sweet potato

    Beef and Oxtail Ragù with Spiralized Sweet Potato

     

    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

    to serve

    2–3 large sweet potatoes

    chopped fresh parsley

    mixed green salad

    SERVES 4–6

     

    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 recipe is from Perfectly Paleo by Rosa Rigby, available from Amazon UK and Amazon US, as well as other retailers and bookstores.

    Perfectly Paleo by Rosa Rigby

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with winter warmer, savoury, recipe for the weekend, paleo, healthy

  • Posted on February 9, 2017

    'Treat don't Cheat' free-from Pancakes

    Pancakes for breakfast is one of the great weekend treats we don’t want to miss out on! So whether you’re an early riser, or enjoying a lazy brunch, this recipe is a great indulgent yet healthy option. It is gluten-free as well as dairy-free and given a nutritional boost with the addition of protein powder, making these pancakes an ideal start to the day for runners and gym bunnies everywhere! Serve with your choice of fresh fruit or chocolate chips.

    dairy-free and gluten-free pancakes

    Free-from protein pancakes

     

    6 tablespoons gluten-free plain/ all-purpose flour of choice

    1 scoop of protein powder of choice

    ½  tablespoon xylitol or stevia, or other granulated sweetener

    ½  teaspoon baking powder

    a pinch of salt

    1 small banana

    1 tablespoon non-dairy milk of choice

    1 teaspoon vanilla extract

    ½  teaspoon coconut oil

    berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve

    MAKES 3–4

     

    In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.

    Separately, mash the banana until no lumps remain, then add the milk and vanilla extract.

    Mix the wet ingredients into the bowl of dry ingredients until well combined.

    Melt the coconut oil in a frying pan over medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath.

    Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.

    Serve with berries and a touch of maple syrup for a healthy option, or dark/ bittersweet chocolate chips for a treat.

     

    This recipe is from Pancakes and Waffles by Hannah Miles, available on Amazon UK and Amazon US as well as bookstores and other retailers.

    Pancake and Waffle recipe book by Hannah Miles

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, US, What's new, What's new and was tagged with brunch, recipe for the weekend, Gluten-free, pancakes, healthy, dairy-free, protein

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