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Tag Archives: avocado
  • Posted on July 6, 2016

    Food for the Euros

    Happy Wednesday! There is a LOT of sport happening this week and as is often the case, our minds immediately turn to food. Whether you’re watching Wales v Portugal tonight, or France v Germany tomorrow, we’ve come up with some recipes celebrating your favourite teams. As we all know, quick to make and easy to eat with your hands (or at the very least balanced on a knee) is key here so we’re thinking tasty sandwiches and flavoursome bites.

    Wales 

    Nothing beats a grilled cheese sandwich and this welsh rarebit twist on the classic is delicious. Plus since, you’re opening a beer to make the cheese sauce, it would be rude not to raise one to the only home nation still in the competition…cheers! Find the recipe here.

    Portugal

    We have it on authority (of a colleague who visited earlier this year) that the humble tomato features a lot in Portuguese cooking. These tomato tacos are a great in-front-of-the-tv meal and are quick and easy to assemble. Find the recipe here.

    France 

    Breakfast for dinner screams to be eaten in front of the telly and this French twist on the brunch classic is ideal! Find the recipe here.

    Germany

    You’d be hard-pushed to think of German food and not think of sausages, and who doesn’t love a sausage roll? Find the recipe here.

    Too nervous to cook? Bag of crisps and one of these dips will see you through!

    If it’s not the Euros, but Murray’s assault on a second Wimbledon title that’s got you excited, make sure you subscribe to The Pantry to receive this beautiful Wimbledon afternoon tea menu in your inbox this week! Join The Pantry here.

    Save


    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with eggs, savoury, cheese, vegetarian, tomato, quick, sausage, avocado, 2016

  • Posted on January 16, 2015

    Recipe for the Weekend!

    New Year’s resolutions are all well and good, but sometimes after a long week, the thought of snacking on a carrot stick dipped in houmous isn’t all THAT appealing and something sweet is the only thing that will cut it. Or perhaps you’ve got a mid-January dinner party planned but don’t want to fall off the wagon quite that early? We’ve got just the thing. Sugar-Free Snacks and Treats is packed with delicious recipes that are free from refined sugars, so you can enjoy a treat like this show-stopping chocolate tart and still feel virtuous. Plus, it’s so tasty that we’d wager even the most sweet-toothed of friends will love it!

    Chocolate Tart

    Convincing people that food, especially desserts, made without sugar can actually taste good, let alone delicious, is an almost impossible task. After tasting this chocolate tart, however, even the greatest cynics will beg you for the recipe, as well as another slice!

    Serves 10–12

    sea salt

    100 g dark chocolate, at least 70% cocoa solids

    For the base

    10 pitted dates

    150 g pecans, lightly roasted

    125 g Scottish oat cakes

    1 teaspoon pure vanilla extract

    2 tablespoons agave syrup

    2 tablespoons coconut oil

    3 teaspoons unsweetened cocoa powder

    a pinch of sea salt

    For the filling

    3 avocados, not too firm

    ½ teaspoon sea salt

    6 tablespoons agave syrup

    1 tablespoon carob powder

    5 tablespoons unsweetened cocoa powder

    2 teaspoons pure vanilla extract

    3 tablespoons date syrup

    4 tablespoons coconut oil

    20-cm/8-in. springform pan, base-lined with parchment paper

    food processor or blender

    To make the base, blitz the dates in a food processor, then add the rest of the ingredients and a pinch of salt and blitz until everything comes together into a sticky ball.

    Press into the baking pan so that you have an even and smooth base for the tart. Refrigerate for 30 minutes or freeze for 15 minutes until set.

    To make the filling, cut the avocados in half, remove the stones and scoop the flesh into a food processor. Add the salt, the remaining ingredients apart from the coconut oil, and blitz until smooth.

    Melt the coconut oil in a pan over the lowest heat possible – this will only take a few moments. Turn on the food processor and pour the coconut oil into the mixture through the funnel. Once combined, pour the mixture onto the set tart base and smooth out the top. Refrigerate for at least 2 hours, or if you want it to set quickly, freeze it.

    When you are ready to serve, warm the chocolate to just above room temperature to make it easier to grate. I find leaving it beside the oven when you are cooking for about 10 minutes does the trick. You want the chocolate to be just beginning to soften – not in any way gooey or melting, just not rock solid, so it grates easily in long strips.

    Pop the tart out of the baking pan and transfer to a plate. Liberally grate the chocolate over, so it piles up high. The tart should be served fridge-cold so that it stays reasonably firm. It keeps wonderfully well and can easily be made a day in advance.

    Sugar-Free Snacks and Treats is available here.

    Have a great weekend folks!


    This post was posted in Featured, Featured, Recipes, Recipes, UK, US, What's new, What's new and was tagged with january, Jordan Bourke, baking, chocolate, recipe for the weekend, sweet, 2015, sugar-free, avocado

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