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  • Posted on April 27, 2017

    Beef Pho recipe

    A classic Ramen dish, this beef pho is fresh and light, a perfect healthy Friday night option. We love the vibrant colours and fresh flavours that the herbs and chillis give to this dish. To allow the flavours to develop, you need to prepare this dish a day in advance.

    beef pho recipe

    Beef Pho

    1 kg/2 lb. beef short ribs

    a 5-cm/2-inch piece of fresh ginger, sliced and pounded

    1 onion, sliced

    2 garlic cloves, sliced

    3 whole star anise, pounded

    2 cinnamon sticks, pounded

    400 g/14 oz. dried rice stick noodles

    350 g/12 oz. thinly sliced beef fillet

    3 tablespoons fish sauce

    1 teaspoon salt

    1 teaspoon caster/granulated sugar

    freshly squeezed juice of 1 lime

    125 g/21 / 3 cups beansprouts, trimmed

    garnishes

    2 red bird’s eye chillies/ chiles, chopped

    a handful each of fresh Thai basil, Vietnamese mint and coriander/cilantro

    6 spring onions/scallions, trimmed and sliced

    Serves 4

    Put the short ribs in a large saucepan, cover with cold water and bring to the boil.

    Simmer for 10 minutes then drain and wash the ribs. Return them to the pan and add 2 litres/4 pints more cold water along with the ginger, onion, garlic, star anise and cinnamon. Return to the boil and simmer gently for 1 1/ 2 hours, or until the meat is tender.

    Carefully remove the ribs from the stock and set aside to cool. Thinly shred the meat, discarding the bones. Strain the stock through a fine-mesh sieve/strainer and set aside to cool. Refrigerate both the meat and the stock overnight.

    The next day, soak the noodles in a bowlful of hot water for 20–30 minutes, until softened. Drain well, shake dry and divide the noodles between large bowls.

    Meanwhile, skim and discard the layer of fat from the cold stock and return the pan to a medium heat until just boiling. Stir in the shredded meat, beef fillet, fish sauce, salt, sugar and lime juice. Place the beef fillet on the noodles, spoon over the stock and top with the beansprouts.

    Serve with a plate of the garnishes alongside for everyone to help themselves.

     

    This recipe is from Ramen, available here.

    Ramen recipe book

    The photograph is by Ian Wallace ©Ryland Peters & Small

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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 savoury, recipe for the weekend, healthy, Asian, ramen, beef pho

  • Posted on April 26, 2017

    Wordless Wednesday: Natural colours with Perfect French Country

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Photographs from Perfect French Country by Ros Byam Shaw, available here.

    Perfect French Country by Ros Byam Shaw

    Photography by Jan Baldwin ©Ryland Peters & Small

     

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, natural, homestyle, colourful, perfect french country, country homes, design

  • Posted on April 20, 2017

    Spaghetti with broccoli, walnuts & ricotta recipe

    This week’s recipe is a shout-out to all the runners taking part in the London Marathon this weekend! It’s the perfect time to indulge in some carbs, but we’re keeping it healthy with some veg, plus walnuts and ricotta for some extra protein to get you ready for the big day! This dish is light and creamy and deliciously simple and quick to make. We hope you enjoy and GOOD LUCK!

    Spaghetti with walnuts, broccoli and ricotta

    spaghetti with broccoli, walnuts & ricotta

    100 g/2⁄3 cup walnut halves

    1 head of broccoli, about 400–500 g/1 lb.

    3 tablespoons light olive oil

    3 garlic cloves, thinly sliced

    1 handful of fresh flat leaf parsley, chopped

    finely grated zest and freshly squeezed juice of 1 unwaxed lemon

    200 g/7 oz. fresh ricotta cheese

    400 g/14 oz. spaghetti

    sea salt and freshly ground black pepper

    Serves 4

    Preheat the oven to 180ºC (350ºF) Gas 4. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

    To prepare the broccoli, trim off the gnarly part, about 2 cm/ 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a frying pan/skillet, add the stems and cook for about 2–3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the pan/skillet to keep warm.

    Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan/skillet with the sauce. Stir gently to combine and serve immediately.

     

    This recipe is from Market Vegetarian by Ross Dobson, available here.

    Market Vegetarian by Ross Dobson

    Photographs by Richard Jung, ©Ryland Peters & Small

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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, vegetarian, quick, pasta, healthy

  • Posted on April 19, 2017

    Wordless Wednesdsay: My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    These photographs are taken from My Scandinavian Home by Niki Brantmark, available here.

    My Scandinavian Home by Nicki Brantmark

    Photography by James Gardiner, © CICO Books

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, Scandinavian, modern, homestyle, decor

  • Posted on April 13, 2017

    Extra spicy hot cross bun recipe

    We couldn't leave for Easter weekend without sharing with you our Hot Cross Bun recipe! We love the extra spices in this recipe and as they are traditionally eaten on Good Friday what better excuse to get baking!

    Extra spicy hot cross buns

    Extra Spicy Hot Cross Buns

    3 cups all-purpose flour

    1⁄3 cup stone-ground whole-wheat bread flour

    ¼ cup sugar

    1 teaspoon sea salt

    1 teaspoon apple pie spice

    ½  teaspoon freshly grated nutmeg

    4 tablespoons unsalted butter, cubed

    2⁄3 cup currants

    1⁄3 cup golden raisins

    ¼ cup chopped mixed peel

    a 0.6-oz cake compressed yeast

    1 ¼ cups tepid milk

    1 large egg, beaten

    pastry cross:

    1⁄3 cup all-purpose flour

    1 ½ tablespoons unsalted butter, cubed

    2 teaspoons sugar

    ¼ cup milk mixed with

    3 tablespoons sugar, to glaze

    2 baking sheets, greased

    makes 12 buns

    Put the flours, sugar, salt, and spices in a large bowl and mix well. Add the butter and rub into the flour using your fingertips until the mixture resembles fine crumbs. Mix in the dried fruit and mixed peel, then make a well in the center of the mixture.

    Crumble the yeast into a small bowl, pour in about half the milk, and stir until completely dispersed. Add to the well in the flour with the rest of the milk and the egg. Gradually draw in the flour to make a soft but not sticky dough. Work in a little extra flour or milk if necessary.

    Turn out the dough onto a lightly floured work surface and knead for 10 minutes. Return the dough to the bowl, then cover with plastic wrap. Let rise in a warm place until doubled in size, about 11 ½ hours.

    Turn the dough out onto a lightly floured work surface, then punch down. Divide into 12 neat balls and set well apart on the prepared baking sheets. Slip the sheets into large plastic bags, inflate slightly, and let rise as before until doubled in size, 45–60 minutes. Meanwhile, preheat the oven to 400°F.

    To make the pastry cross, put the flour, butter, and sugar in a bowl and rub the butter into the flour with your fingertips until you get coarse crumbs. Stir in 1–2 tablespoons cold water to make a firm dough. Roll the dough out thinly.

    Uncover the risen buns, brush the pastry strips with a little water, then stick in a cross on top of the buns. Bake for 15–20 minutes, or until golden brown. Heat the milk-sugar glaze in a pan until dissolved, then boil for 1 minute. Glaze the buns as soon as they come out of the oven.

    This recipe is from Traditional Pub Grub, available here.

    Traditional Pub Grub

    Photography © Ryland Peters & Small

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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, easter, recipe for the weekend, good friday, holidays

  • Posted on April 12, 2017

    Planted Enamel Ladles

    With the sun shining and the Easter bank holiday coming up, we thought it was time to get our fingers green! This lovely little display uses simple enamel ladles planted with pretty succulents to create a really charming result and is a perfect project no matter how big or small your garden is! Choose ladles with a large cup so that the roots of the plants will have enough room to grow and spread. Break off pieces from the larger succulents—these are generally quite tough plants and can take a bit of rough handling—and firm them into the potting mix well so they can take root and thrive.

    Planted ladles with succulents and moss

    Planted Enamel Ladles

    YOU WILL NEED

    Enamel ladles

    Potting mix

    Handful of gravel

    PLANTS

    Left ladle: Moss (available from garden centers and florists)

    Middle ladle: Echeveria ‘Perle von Nürnberg,’ Sedum album (white stonecrop), S. burrito (burro’s tail), S. ✕ rubrotinctum (banana cactus), and Sempervivum ‘Ohio Burgundy’ (houseleek)

    Right ladle: Anacampseros telephiastrum, Crassula ovate (friendship tree), and Sedum spathulifolium ‘Cape Blanco’ (stonecrop)

    Planted ladles, what you need

    STEPS

    1. Soak the rootballs of the plants for 10 minutes or so until the potting mix is wet. Put a handful of potting mix in the bottom of the ladle and add a little gravel to improve drainage.

    2. Carefully take one of the larger succulents from its pot and remove some of the excess potting mix to reduce the size of the rootball. Plant it on one side of the ladle.

    3. Take another of the larger succulents from its pot and again remove some of the potting mix. Plant at the back of the ladle, firming it in place.

    4. Add the smaller succulents to the ladle, breaking smaller bits off the larger plants if necessary, and plant them around the larger ones. Press down the potting mix.

    5. Fill in any holes with more potting mix and firm it in place so that the plants will not move.

    6. Add a sprinkling of gravel to the surface of the potting mix, pushing it around the plants with your fingers. This will help keep moisture in and looks nice, too. Plant up the other ladles and then water carefully, allowing excess water to drain off.

    Planting succulents in enamel ladles

    AFTERCARE

    Succulents can withstand dry conditions, but remember to check the potting mix regularly and water the ladles when they are very dry.

    This project is from Tiny Tabletop Gardens by Emma Hardy, available here.

    Tiny Tabletop Gardens by Emma Hardy

    Photography by Debbie Patterson © CICO Books

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with handmade, easter, bank holiday, project, nature, gardening

  • Posted on April 6, 2017

    Masala Fish Pie recipe

    A classic dish with a twist, this fish pie is the perfect example of Indian and British fusion food. The spiced, marinated seafood is cooked in a rich, creamy south- Indian-inspired coconut sauce, and topped off with a mustard-seed seasoned mashed potato. It certainly delivers on both flavour and theatre when served at the table - the perfect recipe to serve to your family this Easter.

    Masala Fish Pie from My Modern Indian Kitchen

    Masala Fish Pie

    MARINATED FISH MIX

    500 g/1 lb. 2 oz. (approximately 16) fresh raw king prawns/jumbo shrimp (heads and shells removed)

    200 g/7 oz. scallops

    300 g/10 ½ oz. salmon, cut into 2.5-cm/1-inch cubes

    200 g/7 oz. cod, cut into 2.5-cm/1-inch cubes

    4 tablespoons vegetable oil

    grated zest from ½ lemon

    1 teaspoon salt

    a pinch of saffron strands

    ½ teaspoon Holy Trinity Paste (see below)

    ½ teaspoon ground turmeric

    SOUTH-INDIAN CURRY SAUCE

    5 tablespoons vegetable oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    1 teaspoon finely diced fresh root ginger

    2 garlic cloves, finely diced

    20 fresh curry leaves

    2 large onions, finely chopped

    2 teaspoons salt

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    2 teaspoons ground turmeric

    2 teaspoons paprika

    ¼ teaspoon dried chilli/ hot red pepper flakes

    1 tablespoon tomato purée/paste

    3 tomatoes, chopped (core and seeds removed)

    1 teaspoon palm sugar/ jaggery

    400-ml/14-oz. can coconut milk

    2 teaspoons cornflour/ cornstarch

    1 teaspoon garam masala

    1 tablespoon freshly chopped coriander/ cilantro

    TOPPING

    1.2 kg/2 ¾ lbs. floury white potatoes (Maris Piper or Yukon Gold)

    1 kg/2 ¼ lbs. sweet potatoes

    MASH SEASONING

    5 tablespoons ghee

    1 teaspoon mustard seeds

    10 fresh curry leaves

    a disposable piping/pastry bag

    32 x 14 x 6-cm/13 x 5 ½  x 2 ½ -inch ovenproof dish

    SERVES 6–8

     

    Combine all of the ingredients for the marinated fish mix in a large mixing bowl. Cover and put in the refrigerator to marinate overnight. If you do not have the time, allow the seafood to marinate for 30 minutes at room temperature instead.

    To make the sauce, heat the oil in a heavybottomed pan over medium heat, add the mustard seeds and cook until they crackle and sizzle. Add the cumin seeds and fry until they pop. Add the ginger and garlic and fry gently for 20 seconds just to remove the raw aroma; they don’t have to be browned. Add the curry leaves, quickly stir and add in the onions and salt. Fry the onions gently until they become soft, covering with a lid to help the process.

    Add the ground cumin, coriander, turmeric paprika and dried chilli/hot red pepper flakes and cook until they have lost their raw aroma. Add a splash of water if the pan starts to dry out.

    Add the tomato purée/paste, mix well and simmer for 3–4 minutes. Add the tomatoes and cook, covered, until they have completely melted down to form a sauce, stirring occasionally.

    Add the palm sugar/jaggery and coconut milk and simmer for 5 minutes. Mix the cornflour/ cornstarch with a little water and stir into the sauce to thicken. Allow the sauce to simmer for 3–4 minutes.

    Add the garam masala and freshly chopped coriander/cilantro, mix well and allow the sauce to cool completely.

    Meanwhile, prepare the topping by boiling the potatoes in separate pans – the floury white potatoes will need 20–25 minutes to soften, while the sweet potatoes will need 15–20 minutes. When soft enough to mash, drain both potatoes and mash together in a large mixing bowl. Transfer the mixture to a disposable piping/pastry bag and snip off the end.

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

    Once the sauce has cooled, it is time to assemble the pie. Lay out the marinated fish in the bottom of the ovenproof dish so that it is evenly distributed (every serving should have a selection of different pieces of seafood). Pour over the cooled sauce. Pipe on the mashed potato topping (you can do this with a spoon or spatula if you prefer,

    although this may be slightly messy as it can mix in with the sauce).

    Prepare the mash seasoning. Heat up the ghee in a pan, add the mustard seeds and fry until they sizzle and pop. Add the curry leaves, then remove the pan from the heat. Spoon the seasoning evenly over the pie.

    Bake the masala fish pie in the preheated oven for 25–30 minutes or until the fish is cooked through. Serve hot.

     

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

     

    This recipe is from My Modern Indian Kitchen by Nitisha Patel, available here.

    My Modern Indian Kitchen by Nitisha Patel

    Photography by Clare Winfield © Ryland Peters and Small

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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, savoury, easter, school holidays, recipe for the weekend, indian

  • Posted on April 5, 2017

    Wordless Wednesday: An Industrial Interior Revolution with Urban Pioneer

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    All the photographs are taken by Benjamin Edwards © Ryland Peters and Small, from Urban Pioneer by Sara Emslie, available here.

    Urban Pioneer by Sara Emslie

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, interior design, interior book, industrial, urban

  • Posted on March 30, 2017

    Veg Manchurian

    Our last veggie month recipe is a perfect treat for this weekend! The dish is an Indian take on Chinese cuisine and is served to Indian diners who want to experience ‘traditional’ Chinese cooking. The vegetable fritters are deep-fried and served in a reduced spicy and salty sauce and the fusion of Indian and Chinese means there will be no Friday night fighting over what takeaway to order!

    Veg Manchurian recipe

    Veg Manchurian

    FRITTERS

    145 g/generous 1 cup grated carrot

    145 g/generous 2 cups shredded white cabbage

    60 g/scant 1 cup sliced spring onions/ scallions

    80 g/ ½ cup thinly sliced green/French beans

    1 teaspoon Holy Trinity Paste (see below)

    3 tablespoons plain/ all-purpose flour

    2 tablespoons cornflour/cornstarch

    ½ teaspoon salt

    vegetable oil, for deep-frying

    SAUCE

    4 tablespoons vegetable oil

    1 teaspoon finely diced fresh root ginger

    1 teaspoon finely diced garlic

    100 ml/ 1/3 cup light soy sauce

    100 ml/1⁄3 cup vegetable stock

    50 ml/3 ½ tablespoons red chilli/chili sauce

    2 teaspoons cornflour/ cornstarch

    1 green chilli/chile, thinly sliced

    2 spring onions/ scallions, sliced, to garnish

    deep-fat fryer (optional)

    SERVES 4

    Mix together all of the ingredients to make the vegetable fritters (apart from the oil for frying) in a large mixing bowl. When all of the mixture has come together, form it into even balls (around the same size as a golf ball). You may want to do this in batches, as the fritters fry best when freshly rolled.

    Heat the vegetable oil in a deep-fat fryer or large, heavy-bottomed pan to 180ºC (350ºF).

    Carefully add the fritters, in batches, and deep-fry each batch for 5–6 minutes each until golden-brown. Drain on paper towels to absorb any excess oil and set aside until required.

    For the sauce, heat the vegetable oil in a wok or a saucepan over low–medium heat and fry the ginger and garlic until golden-brown. Add the soy sauce, vegetable stock, 400 ml/1 2⁄3  cups of water and the chilli/chili sauce and allow to gently come up to the boil.

    Mix the cornflour/cornstarch with a splash of cold water and add to the pan. Allow the sauce to thicken slightly and simmer for 2 minutes, stirring occasionally.

    Add the fried fritter balls to the sauce and gently mix in, being careful not to break any of the fritters. Sprinkle over the green chilli/chile and spring onion/scallion slices, and serve.

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

     

    This recipe is taken from My Modern Indian Kitchen by Nitisha Patel, available here.

    All photography is © Ryland Peters & Small

    My Modern Indian Kitchen by Nitisha Patel

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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, UK, What's new, What's new and was tagged with homemade, baking, Mother's Day, gift, chocolate, quick, sweet, recipe, gift ideas, cheesecake, fudge

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