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Tag Archives: brunch
  • Posted on May 8, 2018

    Cinnamon Bun French Toast recipe

    Brunch goals coming up! For our US friends, we have another recipe from Brontë Aurell's newest book ScandiKitchen Summer that is the perfect way to say thank you this Mother's Day. (But really, who need's an excuse to try this indulgent breakfast to start your weekend!)

    Imagine the situation – you have some leftover cinnamon buns. It doesn’t happen often, but it CAN happen. What does one do with those useless, stale things? Cinnamon bun French toast with vanilla syrup and cardamom yogurt, of course. The syrup recipe makes an ample amount, but it will keep in the fridge for a few weeks. If you can’t be bothered, use maple syrup instead.

    ScandiKitchen Summer 

    VANILLA SYRUP

    150 g/3⁄4 cup caster/ superfine sugar

    100 ml/1⁄3 cup plus 1 tablespoon water

    1 vanilla pod/bean

    sea salt flakes (optional)

    YOGURT TOPPING

    200 g/1 cup thick Greek/ plain Greek-style yogurt

    ground cardamom, to taste

    FRENCH TOAST

    3 eggs

    pinch of salt

    1⁄2 teaspoon ground cinnamon

    50 g/generous 1⁄3 cup plain/ all-purpose flour

    small pinch of bicarbonate of soda/baking soda

    125 ml/1⁄2 cup whole milk

    4 cinnamon buns, sliced widthways in half (traditional Scandi yeast-based buns)

    butter, for frying

    fresh raspberries or blackberries, to serve

    Serves 4

     

    For the vanilla syrup, put the sugar and water in a saucepan, scrape the vanilla pod/bean and add the pod and seeds to the pan. Boil gently for 4–5 minutes on a medium-high heat, taking care not to burn the syrup. If it’s reducing too quickly, shorten the cooking time or your syrup will be too thick. Remove from the heat and add salt flakes to taste, if you like (it intensifies the vanilla flavour).

    For the yogurt topping, stir the cardamom into the yogurt, to taste – I like freshly ground cardamom, but you can leave it plain if you are not a fan.

    For the French toast, mix the eggs with the salt, cinnamon, flour and bicarbonate of soda/baking soda. Pour in the milk, bit by bit, and stir into a smooth batter. Place the bun pieces in a bowl and pour the batter over.

    Mix to ensure all pieces are generously coated. Cover with clingfilm/plastic wrap and leave for 10 minutes to soak through.

    Heat some butter in a frying pan/skillet, then fry the pieces of bun until cooked through and golden on both sides, adding more butter as needed. Arrange two on each plate, top with cardamom yogurt and berries. Pour over syrup to taste.

     

    This recipe is from ScandiKitchen Summer by Brontë Aurell, photography by Peter Cassidy © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with breakfast, brunch, recipe for the weekend, sweet, scandikitchen

  • Posted on March 8, 2018

    Swedish Plätt Pancakes recipe

    Plättar are little pancakes. In Sweden, these mini pancakes are eaten as a dessert, but they make a brilliant brunch too, especially for a special day like Mother’s Day.

    Because they have no raising agent, they are flat like French crêpes, rather than fluffy like American-style pancakes. Some people fry their plättar in a special pan (like the one pictured) with large blini-sized shallow round indents of around 8 cm/3 inches across. You can, of course, make them freestyle on a normal pan/skillet too, but they will not be as uniform. If you have metal cookie cutters, you could drop the batter inside these for a neater finish.

     

    175 g/1 1⁄3 cups plain/all-purpose flour

    pinch of ground cardamom

    1 tablespoon icing/confectioners’ sugar

    pinch of salt

    3 eggs

    500 ml/2 cups plus 2 tablespoons whole milk

    25 g/1 3⁄4 tablespoons butter, melted

    50 ml/3 1⁄2 tablespoons beer (lager) (You can leave this out and replace with a little more milk or a dash of sparkling water instead, if you prefer.)

    extra butter and olive oil, for frying

    Cold Stirred Lingonberries or lingonberry jam/jelly, to serve (optional)

    Serves 3–4

     

    In a large mixing bowl, stir together the flour with the cardamom, icing/confectioners’ sugar and salt. Add the eggs and mix until smooth. Whisk in the milk, bit by bit, stirring after each addition to avoid lumps. Whisk in the melted butter. Leave the batter to stand at room temperature for 30 minutes.

    Just before you want to fry your pancakes, add the beer. Give a brief stir but don’t over-mix.

    Preheat the pan over a medium heat and add a little butter and oil. Drop in spoonfuls of the batter and fry briefly, turning once, until golden on both sides. Serve the pancakes hot, with a large helping of cold stirred lingonberries or lingonberry jam/jelly.

     

    This recipe is from ScandiKitchen Summer by Brontë Aurell, photography by Peter Cassidy © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with Mother's Day, breakfast, brunch, recipe for the weekend, pancakes, sweet

  • Posted on October 12, 2017

    Baked Mushroom and Egg Ramekins

    Mushrooms and eggs have a delicious affinity – their delicate flavours complementing each other, rather than overpowering which is why this recipe is a great choice for celebrating both Mushroom Day on Sunday and World Egg Day. This traditional egg dish is given a luxurious touch by adding a layer of fried mushrooms. A hint of tarragon adds a pleasing aniseed note. Serve with toast fingers for brunch, or with bread rolls as an appetizer.

    bakedeggs

    1 tablespoon olive oil

    ½ onion, finely chopped

    400 g/14 oz. white/ cup mushrooms, thinly sliced

    2 tablespoons freshly chopped tarragon leaves, plus extra to garnish

    4 eggs

    4 tablespoons double/ heavy cream

    4 tablespoons grated Parmesan cheese

    salt and freshly ground black pepper

    4 ramekins

    SERVES 4

     

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

    Heat the olive oil in a frying pan/skillet. Fry the onion over a low heat, until softened. Add the mushrooms, increase the heat, and fry briefly until the mushrooms are softened. Mix in the tarragon, season with salt and freshly ground black pepper and cook for a further 2 minutes. Divide the mushroom mixture between the 4 ramekin dishes.

    Break an egg into the centre of each ramekin. Season the eggs with salt and freshly ground black pepper. Pour a tablespoon of double/heavy cream over each egg, then sprinkle each with Parmesan cheese.

    Bake in the preheated oven for 8–10 minutes for runny yolks, or 15–20 minutes for set yolks. Garnish with tarragon and serve warm from the oven.

     

    This recipe is from Mushrooms by Jenny Linford.

    mushrooms

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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, brunch, recipe for the weekend, vegetarian

  • 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

  • Posted on July 7, 2016

    Smoothie for the Summer

    We don’t know about you, but in the summer a breakfast of a big bowl of porridge, or even cereal doesn’t really appeal to us so we look to our books for some other options. This recipe from Hannah Miles’ Milkshake Bar is delicious at any time of day, but makes a refreshing and nutritious breakfast! Enjoy!

    Berry Smoothie

    Smoothies are popular yogurt-based drinks that are really refreshing. Made with frozen berries, which defrost as you blend, this drink has the perfect chill factor. You can use any combination of berries you like – strawberries, blueberries and raspberries are my favourites. Decorated with fresh fruit skewers, this cooling drink is perfect to serve when the sun shines.

    8–10 fresh berries of your choice (strawberries, blackberries and raspberries work well)

    2 tablespoons Berry Sauce (find the recipe in the book) or store-bought strawberry sauce

    300 ml/1¼ cups natural yogurt

    300 ml/1¼ cups milk, chilled

    150 g/1 cup fresh ripe strawberries

    250 g/2 cups frozen summer berries

    1 teaspoon vanilla extract

    1 tablespoon runny honey, or to taste

    2 wooden skewers

    a squeezy bottle or piping bag with a small round nozzle/tip

    2 soda glasses, chilled

    2 straws

    SERVES 2

    Thread several berries onto each of the skewers and store in the fridge until needed.

    Put two tablespoons of the berry sauce in a squeezy bottle or piping bag and pipe a spiral onto the inside of each glass.

    Put the yogurt and milk in a blender, add the strawberries, frozen berries, vanilla extract and honey and blitz until all the fruit is blended. If your blender is not strong enough to crush the frozen berries, allow them to soften at room temperature before adding. Pass the smoothie through a sieve/strainer to remove the seeds, then pour into the prepared glasses. Add a fruit skewer and straw to each glass and serve.

    TIP The sweetness may need to be adjusted depending on the sugar content of the berries. Add a little more honey if necessary.

    If you like this recipe, check out Milkshake Bar by Hannah Miles, which is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with brunch, fruit, Hannah Miles, recipe for the weekend, smoothie, quick, sweet, healthy, 2016

  • Posted on May 13, 2016

    British Sandwich Week!

    Have you been following our #BritishSandwichWeek posts over on instagram? We’ve been racking our brains for top sarnies and have shared everything from a classic afternoon tea staple to a twist on the cheese toastie. Go check them out! Don’t worry, we’ll wait...In light of the week’s instagram theme, we thought it was only right to share an excellent sandwich recipe for the weekend: a Posh Fish Finger Sandwich from Breakfast for Dinner. Previously a lowly student mainstay, it is now a legitimate sandwich choice, seen on pub menus across the land, and deservedly so! Finish the week in style. Your hangovers will thank you for it!

    Posh Fish Finger Sandwich & homemade tartare sauce

    The posh fish finger sandwich is one of London’s most famous dishes. Lager is often used in the batter for a richer flavour. Homemade tartare sauce and fries finish the meal.

    2 fillets of cod or haddock, skinned and boned

    sunflower or vegetable oil, for frying

    French country bread, to serve

    butter, for spreading

    a handful of cos/romaine lettuce leaves, cut into strips, to serve

    fries, to serve

    Beer batter:

    200 g/1½ cups plain/all-purpose flour

    2 teaspoons sea salt

    2 x 330-ml/11-fl. oz. bottles of lager

    Homemade tartare sauce:

    225 g/1 cup mayonnaise

    80 g/½ cup pickles/gherkins

    1 teaspoon capers, chopped

    2 teaspoons Dijon mustard

    2 teaspoons chopped shallots

    2 tablespoons chopped spring onions/scallions

    2 teaspoons freshly squeezed lemon juice

    Tabasco sauce to taste

    sea salt and ground black pepper to taste

    Serves 2

    Prepare your fish for battering. Slice the fish into at least six finger-size strips.

    For the batter, whisk the flour, salt and lager in a bowl until combined. Fill a large frying pan/skillet with about 2.5 cm/1 inch oil over high heat, but don’t leave this unattended. When the oil is bubbling steadily, it’s ready to go.

    Dip the fish fingers in the batter, remove any excess and then lower carefully into the oil using tongs if necessary. Fry for about 4 minutes on each side over a moderate heat until golden and crispy.

    Remove the fish fingers carefully from the oil and drain well on paper towels. Season with sea salt.

    Mix all the ingredients for the tartare sauce together in a mixing bowl. Cut the French country bread into thick slices. Lay one down and butter it before spreading a couple of tablespoons of tartare sauce on top. Place 3 fish fingers on top, then a few strips of lettuce, before placing a second slice of bread on top. Serve with hand-cut fries.

    Breakfast for Dinner by Carol Hilker is available here.


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with fish, savoury, brunch, recipe for the weekend, sandwich, 2016

  • Posted on March 18, 2016

    Recipe for the Weekend: St Patrick's Hangover edition

    If you were doing St Patrick’s Day right, we suspect there are one or two sore heads amongst you today. Or perhaps you were well-behaved because it was a School Night and are planning to really make up for it this weekend? Either way, we know that the only thing worse than a nasty hangover is a nasty hangover and nothing good to eat. Well, this is where our new book 101 Hangover Recipes comes in. This lifesaver of a book contains everything you need to get you ready to do it all over again! So with St Paddy’s heads in mind, and generous folk that we are, we thought we’d share a hangover classic with you this weekend. So go on, mix up a pitcher of Bloody Mary, get these eggs going and let’s beat the hangover!

    Huevos Rancheros

    Some of my worst ever hangovers have involved that most Mexican of awful spirits, cheap tequila. So it stands to reason that huevos rancheros, that most Mexican of awfully amazing breakfasts (see what I did there?) is the perfect antidote to a night necking that hellish booze. To increase the chance that you’ll actually knock this dish up for breakfast, make the salsa the day before.

    4 corn tortillas

    3 tablespoons vegetable oil

    1 cup (90 g) grated mild cheese, such as Cheddar or Monterey Jack

    4 eggs

    sea salt and freshly ground pepper

    Salsa

    6 plum tomatoes, halved

    2 jalapeño peppers

    8 garlic cloves, unpeeled

    ¼ cup (4 tablespoons) chopped cilantro (coriander)

    1 teaspoon Tabasco Sauce or favorite hot sauce

    1 small red onion, finely chopped, to serve

    Serves 4

    To make the salsa, place the halved tomatoes cut-side up in a shallow roasting pan. Season and place on the top rack under a preheated broiler (grill). Broil (grill) for about 10 minutes, or until charred.

    Preheat the oven to 400ºF (200ºC) Gas 6.

    Meanwhile, in a dry, non-stick skillet (frying pan), blacken the peppers and garlic cloves. Keep turning to color all sides. When done, peel the garlic and place in a food processor. Put the peppers in a plastic bag, tie a knot in the bag, and leave the peppers to steam for a few minutes, then peel, deseed, and stem. Add the flesh to the food processor along with the tomatoes, 2 tablespoons of cilantro (coriander), and the Tabasco. Season and pulse until smooth. Pour into a pan and cook briefly over medium heat to warm through.

    Brush the tortillas with 2 tablespoons of the oil and bake for 5 minutes until golden. Divide the cheese between the tortillas and return to the oven for 5 minutes until the cheese has melted. Turn off the oven, open the door and leave the tortillas in to keep warm. Fry the eggs in a non-stick skillet in the remaining tablespoon of oil. Place the tortillas on 4 plates and slip an egg on top of each. Spoon the warm salsa over each and sprinkle with the chopped onion and remaining cilantro.

    101 Hangover Recipes by Dan Vaux-Nobes is available here. If you need some more hangover brunch ideas, why not try our Brunch Quesadilla? You can find The Pantry video tutorial here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with eggs, savoury, brunch, recipe for the weekend, cheese, vegetarian, Mexican, 2016

  • Posted on February 12, 2016

    Recipe for the Weekend: Afternoon Tea

    Are you looking to treat someone special this weekend? Valentines Day is the perfect excuse to spend some down-time in the kitchen and make a romantic gesture with some delicious food. These savoury crispbreads from Will Torrent's Afternoon Tea at Home are simple yet stylish, a perfect starter or lunch recipe, and are sure to impress your sweetheart.

    Fig and Ricotta Crispbreads

     

    Fig and ricotta crispbreads with pistachios, mint and pomegranate molasses

    These roasted fig and ricotta crispbreads make delightful canapés for a New Year’s Eve party as well as one of your savouries for afternoon tea. What makes them super-special is the drizzle of pomegranate molasses and mixed chopped parsley and mint – it’s a taste explosion!

    6 ripe figs

    2 tablespoons extra virgin olive oil

    3 tablespoons pomegranate molasses

    250 g/8 oz. ricotta cheese

    24 round Scandinavian-style crispbreads

    50 g/ ½ cup shelled unsalted pistachios, roughly chopped

    2 tablespoons roughly chopped fresh flat-leaf parsley

    2 tablespoons roughly chopped fresh mint

    salt and freshly ground black pepper, to taste

    a baking sheet lined with foil

    Makes 24

    Preheat the grill/broiler to high.

    Cut the figs in half through the stalks and arrange cut-side uppermost on the prepared baking sheet. Drizzle with a little oil and 1 tablespoon of the pomegranate molasses.

    Place the dressed figs under the grill/broiler until juicy and bubbling. Remove from the heat and leave to cool.

    Mix the ricotta with another tablespoon of the pomegranate molasses and season with salt and black pepper.

    Lay the crispbreads on the work surface or on a serving tray and divide the ricotta between them, spreading it almost to the edges.

    Cut each fig half in half again so that you have bite-sized quarters and arrange on top of the ricotta-spread crispbreads.

    Scatter with pistachios, sprinkle with roughly chopped herbs and serve immediately.

    Afternoon Tea at Home by Will Torrent

    Find out more about Afternoon Tea at Home by Will Torrent here.

    For Will Torrent's full Afternoon Tea for Two menu with four more free recipes, sign up to The Pantry now.


    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with canapes, Valentines Day, savoury, brunch, Will Torrent, recipe for the weekend, cheese, lunch, vegetarian, recipe, 2016, Afternoon tea

  • Posted on January 29, 2016

    Recipe for the Weekend: Breakfast Week Edition

    This week we’ve been celebrating National Breakfast Week over on our instagram, with some of our favourite breakfasts from our books. This particular image was hugely popular when we shared it last weekend, so we thought we’d pop it on the blog and raise our ‘brinner’ game!

    Paris-Style Eggs Benedict

    This variant on a traditional French breakfast comes with bacon, Brie and poached eggs, all assembled on top of a pretzel croissant and drizzled with Hollandaise sauce. This decadent and delicious dish makes the perfect lazy Sunday brunch or, if you’re in the mood, a fun breakfast-for-dinner. If you can’t find pretzel croissants, a normal croissant works just as well.

    60 g/¼ cup butter

    4 slices bacon

    2 teaspoons white or rice vinegar

    8 slices Brie cheese

    4 eggs

    4 pretzel croissants

    Butter, for spreading

    A dash of tabasco sauce (optional)

    A couple of sprigs flat-leaf parsley, chopped, to garnish

    Freshly ground black pepper

    Classic hollandaise

    140 g/⅔ cup unsalted butter

    3 egg yolks

    1 tablespoon freshly squeezed lemon juice

    ½ teaspoon salt

    SERVES 4

    To make the hollandaise sauce, melt the butter in a small saucepan. Put the egg yolks, lemon juice and salt in a blender and blend on medium to medium-high speed for 25 seconds or until the eggs lighten in colour. Change the blender speed to the lowest setting and very slowly, pour in the hot butter and continue to blend. Add salt and lemon juice to taste. Transfer to a small jug/pitcher.

    Melt some butter in a large frying pan/skillet over low to medium heat, and when the pan is hot, add the bacon, turning it occasionally until warm.

    While the bacon is cooking, fill a large saucepan with water and bring to the boil. Add the vinegar and let it come to a boil again. After the water boils, reduce the heat to a simmer.

    Next, poach the eggs. The easiest way is to do one egg at a time. Crack the egg into a small bowl and slip it into the barely simmering water. Once the egg begins to solidify, slip in the next egg and so on until you have all 4 cooking. Turn the heat off, cover the pan with a lid and let the eggs sit for 3–4 minutes, depending on how runny you like your eggs. Starting with the first egg you cracked, gently lift them out with a slotted spoon and set them down in a bowl or on a plate.

    Toast and butter the croissants. Top with the bacon, 2 slices of Brie and a poached egg.

    Sprinkle on Tabasco sauce if desired. Pour the hollandaise sauce over the top and garnish with flat-leaf parsley and ground black pepper to taste.

    Breakfast for Dinner by Carol Hilker is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with january, eggs, savoury, breakfast, brunch, recipe for the weekend, bacon, 2016

  • Posted on January 25, 2016

    National Breakfast Week Giveaway

    We're big fans of breakfast here at RPS and CICO Books Towers, whatever time of day! So naturally we were delighted to learn that it's National Breakfast Week and to celebrate, we've got a copy of our brand new book, Breakfast for Dinner, for one lucky winner. All you have to do to enter is sign up to our food and drink community below. And for more breakfast goodness, head over to Instagram where we will be sharing a breakfast of the day all week. Good luck! You can find a sample recipe from this book here.



    This post was posted in Competitions, News, News, UK, What's new and was tagged with event, brunch, Book Launch, quick

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