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Tag Archives: cheese
  • Posted on September 21, 2017

    Ricotta, sausage and potato pizza pie

    A pizza potato and cheese pie – you don’t need to ask us twice! This recipe is the ultimate comfort food now the nights are getting colder, plus it’s a lovely way to use up potatoes that are being harvested.

    potato pizza_pieRicotta, sausage and potato pizza pie

     

    Sicilian pizza dough

    7 g/ ¼ oz. fresh yeast, 1 teaspoon dried active baking yeast, or ½ teaspoon fast-action yeast

    a pinch of sugar

    150 ml/2⁄3 cup hand-hot water

    250 g/2 cups fine semolina flour or durum wheat flour

    ½ teaspoon fine sea salt flakes

    1 tablespoon olive oil, plus extra for brushing

    1 tablespoon freshly squeezed lemon juice

    Filling

    2 tablespoons extra virgin olive oil

    200 g/7 oz. potatoes, finely diced

    2 onions, finely chopped

    2 teaspoons dried oregano

    250 g/9 oz. fresh Italian sausages, skinned

    2 teaspoons tomato puree/paste

    1 teaspoon fennel seeds

    2 tablespoons chopped fresh sage

    3 large eggs, beaten

    125 g/4 ½ oz. ricotta

    salt and freshly ground black pepper

    a large lipless baking sheet

    SERVES 6–8

     

    In a medium bowl, cream the yeast with the sugar and whisk in the water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.

    Sift the flour and salt into a mixing bowl and make a well in the centre. Pour in the yeast mixture, oil and lemon juice. Mix with a round-bladed knife, then your hands until the dough comes together. Add more water if necessary – the dough should be very soft. Tip out onto a lightly floured surface and knead briskly for at least 10 minutes until smooth, shiny and elastic. Try not to add any extra flour at this stage – it should be quite soft. If you feel that the dough is sticky, flour your hands and not the dough. When ready, shape into a neat ball, place in a clean, oiled bowl, cover with a damp kitchen cloth and leave to rise in a warm place until doubled in size – about 1 ½  hours.

    Punch the air out of the dough, then transfer to a floured surface. Divide into two pieces (one piece slightly larger than the other) and shape both into a smooth ball. Place the balls well apart on a sheet of floured non-stick baking parchment, cover with clingfilm/plastic wrap and leave to rise for 60–90 minutes.

    Place the baking sheet on the lower shelf of the oven and preheat it to 220ºC (425ºF) Gas 7 for at least 30 minutes.

    Heat the oil in a frying pan/skillet and add the potato and onion. Cook for 5–10 minutes until the onions start to colour, and the potato is soft (add a spoonful of water if the vegetables look as if they are drying out). Stir in the oregano, season and transfer to a bowl to cool. Fry the sausage very briefly, breaking it up with the back of a fork, and add the tomato pur.e/paste, fennel seeds and sage. Season well, then let cool. In a separate bowl, beat the eggs into the ricotta.

    Punch the air out of the dough again. Roll out the smaller ball (the base) to a 25-cm/10-in. circle and the larger piece (the lid) to a 30-cm/12-in. disc, rolling the dough directly onto baking parchment. Spoon the potato and onion mixture onto the base and dot with the sausage. Spoon over the ricotta and egg mix and season well. Brush the edge with water and lay the lid on top, rolling the edges to seal. Brush with a little olive oil and make two or three holes in the top of the pie.

    Working quickly, open the oven door and slide parchment and all onto the hot baking sheet. Bake for 10 minutes, then pull the parchment out from beneath the pie. Bake for a further 25–30 minutes until the crust is puffed up and golden.

    Remove from the oven and brush with a little olive oil. Leave to stand for 5 minutes before serving.

     

    If you liked this recipe, check out Cooking with Cheese.

    cooking with cheese

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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, cheese

  • Posted on May 18, 2017

    Swiss chard, feta and egg pie for Veggie Week

    Why not take part in National Veggie Week this weekend and try this tempting feta and egg pie recipe. A perfect dish to serve for casual dinner party or to snuggle on the sofa and watch a film with. This pie is topped with swiss chard, but you could also add tomatoes, spinach or any other vegetables you fancy! It is veggie week after all!

    market vegetarian chard, feta and egg pie

    Swiss chard, feta & egg pie

    3 tablespoons olive oil

    2 garlic cloves, sliced

    1 red onion, sliced

    500 g/1 lb. Swiss chard, cut into 2-cm/3⁄4-inch pieces

    4 eggs

    200 g/7 oz. feta cheese, crumbled sea salt and freshly ground black pepper

    pastry:

    250 g/2 cups plain/all-purpose flour

    150 g/1 stick unsalted butter, cubed

    2 egg yolks

    2–3 tablespoons iced water

    Serves 6

     

    To make the pastry, put the flour and butter in the bowl of a food processor and put the bowl in the freezer for 10 minutes. Pulse the ingredients a few times until just combined. With the motor of the food processor running, add the egg yolks and just enough iced water so that the mixture is on the verge of coming together. Do not overbeat, as this will make the pastry tough.

    Remove the dough from the bowl and use lightly floured hands to quickly form it into a ball. Wrap in clingfilm/plastic wrap and let rest in the fridge for 30 minutes.

    Put 2 tablespoons of the oil in a frying pan/skillet set over high heat, add the onion and garlic and cook for 2 minutes, until it softens and just flavours the oil. Add the Swiss chard to the pan/ skillet and cook for about 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leave in the pan/ skillet and set aside to cool.

    Preheat the oven to 220ºC (425ºF) Gas 7. Roll the dough out on a sheet of lightly floured baking parchment to form a circle about 35 cm/14 inches in diameter, trimming away any uneven bits.

    Roll the edge over to form a 1-cm/1⁄2-inch border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the pastry.

    Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta over the top. Drizzle the remaining oil over the pie and cook in the preheated oven for about 20 minutes, until the pastry is golden and the top of the pie is just starting to turn brown.

    Let cool for 10 minutes before cutting into slices to serve.

     

    This recipe is from Market Vegetarian by Ross Dobson.

    Market vegetarian by Ross Dobson

    Photography 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, cheese, vegetarian

  • Posted on December 20, 2016

    7 Recipes You Need To Cook This Christmas!

    To finish up our Christmas round-ups, we’re thinking Christmas Food today on the blog. From food for the main event to Boxing Day leftovers to New Year’s Eve nibbles, we’ve got recipes to take you right through the festive season. And if you’re still in need of some present inspiration, check out our Homemade Gifts Round-Up here.

    For the main event we obviously turn to Miranda Ballard and her Modern Meat Kitchen. Click here for her Roast Turkey recipe, and here for what you HAVE to do with your leftovers on Boxing Day.

    Just the words salmon caviar and canapé are enough to get us drooling! You can find the recipe here.

    Or how about Christmas dinner in a mouthful? Click here for the recipe.

    Tiny pizza anyone? You’ll find the recipe here.

    Brontë Aurell’s Ginger Biscuits & Glögg are so quick to make, they’re perfect to have a batch on hand for any unexpected guests this festive season. Click here for the video tutorial and recipe.

    And last, but very much not least, don’t forget Team TWISTED’s Camembert Hedgehog Bread for the ultimate in cheesey goodness – perfect for any party this festive season! Head here for the recipe.

    Happy eating!

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with New Year, christmas, salmon, drinks, canapes, savoury, recipe for the weekend, cheese, sweet, 2016, turkey

  • Posted on December 15, 2016

    Camembert Hedgehog Bread

    Obviously at this time of year, party food, or food to feed a large group of people is often at the forefront of our menu planning. Fortunately, our new book from the team behind Twisted’s viral videos over on Facebook, Twisted: The Cookbook, is on hand to ensure that your guests don’t go hungry! The camembert hedgehog is one of their most popular videos to date (check it out here) so we thought you might like the recipe! Perfect for festive games nights, New Year’s Eve, or for that awkward period after the 26th but before the 31st where you’re just not sure if you’ve had enough cheese yet. You know the one. Enjoy!

    CAMEMBERT HEDGEHOG BREAD

    Ahh, the Camembert Hedgehog Bread—a stalwart of Twisted’s funk-cheese repertoire. Trust us, this will be your next dinner party show-stopper. Even the most amateur (and possibly drunk) chef should feel right at home with this dish, but its ease is only half the appeal. All it takes is six ingredients, ten minutes to make and twenty to bake, and boom, food heaven (and lots of weird dreams to boot).

    1 large, whole camembert for baking, all packaging removed

    1 large sourdough loaf (or any other large loaf of bread)

    2 tablespoons finely chopped rosemary, plus a few small sprigs

    3 fat garlic cloves, finely chopped, plus a few slivers

    6 tablespoons olive oil

    sea salt flakes

    SERVES 4

    HOW EASY? WITH EYES CLOSED

    1 Preheat the oven to 175ºC/350ºF/Gas 4.

    2 Using the bottom of your camembert box as a stencil, cut a hole in the middle of the loaf. Tear away the bread to make the hole as deep as the camembert.

    3 Working around this central cavity, carefully cut your loaf in both directions almost all the way down to the bottom of the loaf (it’s important not to cut through the bottom crust). You want to have 1-inch (2.5-cm) squared individual segments (the perfect size for dunking).

    4 Score the one side of the camembert and cut away the rind. Pop the cheese, cut side up, in the bread hole.

    5 Mix the chopped rosemary and chopped garlic into the olive oil and spoon all over the loaf, encouraging the flavored oil into all the slits. Cover the loaf liberally with sea salt flakes. Pop a few mini sprigs of rosemary and a few garlic slivers in the middle of the cheese, along with a little drizzle of olive oil.

    6 Bake in the preheated oven for 20 minutes and get your mates round.

    Twisted: The Cookbook is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with New Year, bread, savoury, recipe for the weekend, cheese, vegetarian, quick, 2016

  • Posted on October 27, 2016

    Comfort Food mode: engage

    It’s almost Halloween, the clocks go back this weekend in the UK, and we’re practically hibernating with our favourite tv shows and a nice red. In other words, we’re declaring it 100% comfort food season. Last week we shared the recipe for one of our favourite autumnal lunches, and here’s something for supper, taken from our new book Fireside Feasts and Snow Day Treats. It makes a great veggie alternative to a Sunday roast, or a delicious mid-week dinner for the whole family.

    Butternut Squash, Corn And Bread Bake With Cheese And Chives

    1 tablespoon olive oil

    1 large onion, halved and thinly sliced

    375 ml/1½ cups milk

    225 ml/scant 1 cup single/light cream

    3 eggs, beaten

    a small bunch of chives, snipped

    leaves from a small bunch of fresh parsley, finely chopped

    1 baguette, neatly cut into ½-cm/⅛-inch slices

    300 g/2 cups (sweet) corn kernels, canned or frozen

    about 500 g/1 lb 2 oz. peeled and sliced butternut squash

    100 g/1 cup grated mature/sharp Cheddar

    sea salt and freshly ground black pepper

    a 30 x 20-cm/12 x 8-inch baking dish, greased

    SERVES 4–6

    Preheat the oven to 190°C (375°F) Gas 5.

    Heat the oil in a large frying pan. Add the onion and cook over low heat for 3–5 minutes, until soft. Season lightly and set aside.

    Combine the milk, cream and eggs in a small bowl and whisk to combine. Season with 1½ teaspoons salt. Add the chives and parsley, mix well and set aside.

    Arrange half the baguette slices in the prepared baking dish in a single layer; you may need to tear some to cover all the space. Put half of the onion slices on top, then scatter over half of the corn. Arrange half of the squash slices evenly on top and sprinkle with half of the cheese. Repeat one more time (bread, onion, corn, squash, cheese). Stir the milk mixture and pour it evenly all over the pudding.

    Cover tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for about 30–40 minutes, until golden. Serve immediately.

    Fireside Feasts & Snow Day Treats is available here.

     

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

  • Posted on October 6, 2016

    Pizza Month for all!

    October is National Pizza Month. Far be it from us to argue with a whole month dedicated to pizza, especially as we’re very excited about our new book Craft Pizza by Maxine Clarke, so we thought it was high time we shared a recipe with you. Since we’re inclusive sorts, and we don’t want anyone to miss out on cheesey pizza-y goodness, we’re sharing one of the several gluten-free recipes from the book. You’re welcome.

    Quinoa piadine with burrata, artichoke and lemon and olive tapenade

    This gluten-free quinoa dough is very versatile – make one large pizza-size or small snack-size piadine. It can even be stamped out into mini bases for cocktail nibbles. It is a great alternative to pizza dough, is more like a crisp tortilla and has a lovely nutty flavour. Quinoa flour is readily available in health food shops.

    125 g/1¼ cup quinoa flour

    125 g/1 cup buckwheat or brown rice flour

    ½ level teaspoon bicarbonate of/baking soda

    25 ml/1 ¾ tablespoons extra virgin olive oil

    approximately 175 ml/¾ cup warm water

    250 g/9 oz. burrata cheese, roughly chopped

    200 g/7 oz. artichokes preserved in oil (or grilled/broiled artichokes from a deli)

    LEMON AND OLIVE TAPENADE:

    50 g/2 oz. preserved lemon, skin and flesh finely chopped

    50 g/2 oz. stoned green olives, finely chopped

    25 ml/1 ¾ tablespoons extra virgin olive oil (or chilli oil for a fiery kick), plus extra to drizzle

    2 tablespoons chopped fresh basil, plus extra to garnish

    sea salt and freshly ground black pepper

    a testo, terracotta bakestone or a large, heavy baking sheet

    a pizza peel or rimless baking sheet

    Makes 2 thin piadine (25–30 cm)

    Sift the flours and bicarbonate of soda into a bowl, make a well in the centre and pour in the olive oil and a pinch of salt to taste. Gradually add the warm water mixing with clean hands until you have a soft dough. Tip out onto a floured surface and knead lightly until smooth. Divide in two, shape into balls, pop into plastic bags and leave to rest for 30 minutes.

    Put the testo, terracotta bakestone or a large, heavy baking sheet on the lower shelf of the oven. Preheat the oven to 220°C (425°F) Gas 7 for at least 30 minutes.

    To make the lemon and olive tapenade, mix the preserved lemon, olives, olive oil and basil together. Season to taste and set aside.

    Remove the dough from the bags, roll out each ball into a 25–30-cm circle on non-stick baking parchment and slide this onto the pizza peel or rimless baking sheet. Lightly spread the bases with half the tapenade. Scatter the burrata over the bases, leaving a 1-cm rim around the edge. Arrange the drained artichokes on top, brush with the remaining tapenade, then season.

    Working quickly, open the oven door and slide paper and pizza onto the hot bakestone or baking sheet. If you are brave, try to shoot the pizza into the oven so that it leaves the paper behind – this takes practice!

    Bake for 5 minutes, then carefully slide out the baking parchment. Bake the piadine for a further 8 minutes, or until the crust is golden and crisping. Remove, from the oven, scatter with extra basil and drizzle with extra olive oil. Eat immediately.

    Craft Pizza by Maxine Clark is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with baking, savoury, recipe for the weekend, cheese, vegetarian, Gluten-free, Pizza, 2016

  • Posted on September 22, 2016

    Happy Birthday, F. Scott Fitzgerald!

    This weekend is F. Scott Fitzgerald’s 120th birthday so naturally we had to share a recipe from our new book F. Scott Fitzgerald’s Taste of France by Carol Hilker. It’s also a favourite time of year, when it’s still sunny but it’s starting to get cooler, the leaves are crispy and conkers have started to fall. We start thinking about comfort food, and this recipe, inspired by Fitzgerald’s Parisian haunts is like a hug in a mug!

    French Onion Soup

    La Rotonde, Harry’s, Le Dôme, Café de Flore, and other traditional French bistros were regular haunts of Fitzgerald, T. S. Eliot, and Picasso—especially Fitzgerald. Perfect for gray Paris days, onion soup was as much a café favorite back in the 1920s as it is today. Add a Salade Lyonnaise for a perfect bistro duo.

    6 tablespoons unsalted butter

    1 tablespoon olive oil

    3 lb/1.3 kg Vidalia (or sweet) onions (about 6 medium), peeled, halved lengthwise, and thinly sliced (with a mandolin or by hand)

    1 teaspoon fleur de sel or coarse sea salt

    ½ teaspoon freshly ground black pepper

    ½ teaspoon brown sugar

    10 sprigs of fresh thyme

    2 bay leaves

    1½ cups/350 ml dry white wine

    6 cups/1.4 liters beef broth

    1 baguette

    1 garlic clove, cut in half lengthwise

    2 teaspoons sherry (optional)

    ½ cup/50 g Gruyère cheese, grated

    ½ cup/50 g Swiss cheese, grated

    Special equipment: 4 ramekins and cheesecloth/kitchen twine

    Serves  4

    Melt 4 tablespoons of the butter in a large pot over medium heat.

    Add the oil and onions and cook until the onions have softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and brown sugar; continue to cook, stirring occasionally, until the onions are deep golden brown and caramelized, reducing the heat slightly if they start to brown too quickly, 35–45 minutes.

    Add the wine to deglaze the pan and raise the heat to high. Cook until almost all the liquid has evaporated, about 10 minutes.

    Tie the thyme and bay leaves into a bundle with twine or enclose in a cheesecloth/muslin bundle. Add to the onions.

    Pour in the beef broth. Bring to a boil, then reduce to a simmer and cook, uncovered, until the broth is thickened and flavorful, 25–30 minutes. Remove from the heat, discard the herbs, and whisk in the remaining 2 tablespoons of butter. Taste and adjust the seasoning.

    Preheat the broiler/grill.

    Cut two ½-in/1-cm baguette slices for every serving of soup. Place the baguette slices on a baking sheet or cookie sheet and toast until crisp and dry but not browned, about 1 minute each side. Rub one side of each toast with the garlic clove and set aside.

    Place the ramekins on a rimmed baking sheet, add ½ teaspoon of sherry to the bottom of each, then ladle the soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide the cheese among the servings, covering the bread and some of the soup. Carefully transfer the baking sheet to the broiler/grill until the cheese is melted and bubbling, about 5 minutes. Serve straight away.

    F. Scott Fitzgerald's Taste of France by Carol Hilker is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with january, savoury, french, soup, recipe for the weekend, cheese, quick, 2016

  • Posted on August 11, 2016

    Recipe for the Weekend

    Here at RPS Towers we love figs, and now that they're in season (late June through to early Autumn, so get ‘em now!) we’re all about imaginative ways to eat them. So we were delighted when we spotted this recipe in our new book, Cicchetti. Cicchetti are Italian small plates and appetizers, and this recipe puts a delicious trio of figs, blue cheese and rocket on adorably tiny pizzas – a perfect starter for your next dinner party.

    Fig, Blue Cheese & Rocket/Arugula Pizzette

    Figs have a natural affinity with blue cheese, and the rocket/arugula balances the sweet and the salt with a peppery kick. I like to smear the pizzette bases with a layer of Robiolino – a lovely soft, mild cheese not unlike Philadelphia but with a slightly less pronounced flavour. Choose figs that are ripe, but not too soft. My pizzette base requires a little time to make – but I promise it’s worth it!

    300 g/10.oz. Robiolino (or other buttery cream cheese)

    400 g/14 oz. Gorgonzola

    4–5 ripe fresh figs

    a generous handful of fresh rocket/arugula

    PIZZETTE DOUGH

    500 g/3¾ cups Italian ‘00’ flour

    10 g/2 teaspoons salt

    5 g/1 teaspoon fresh yeast

    250 ml/1 cup warm water

    3 large baking sheets, floured

    MAKES 8

    First, prepare the pizzette dough. Put the flour into a large mixing bowl and stir in the salt. In a separate bowl, stir the yeast and water together until the yeast has dissolved and then mix it into the flour. Bring everything together to form a soft dough. Leave the mixture to rest for 10 minutes, then lightly knead the dough, cover and leave to rest for 1 hour, somewhere not too warm. Lightly knead the dough a second time and leave for a further 1 hour. Knead the dough a third time, then cut into 8 pieces. Roll the dough out into 20-cm/8-inch circles, making sure the bases are really thin. Lay them on the prepared baking sheets and leave for 30 minutes while you preheat the oven to its highest setting, usually 230˚C (450˚F) Gas 8.

    Spread the bases with a thin layer of Robiolino. Arrange small nuggets of Gorgonzola evenly over the top and bake for 8–10 minutes, until the bases are crisp and golden. Slice or quarter the fresh figs and arrange them over the pizzette. Garnish with fresh rocket/arugula and serve immediately.

    Cicchetti by Liz Franklin is available here.

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

  • Posted on July 14, 2016

    Bastille Day recipe

    Brie de Meaux…Camembert…Roquefort…you can’t deny that the French do a good cheese! So, when thinking about what to cook for Bastille Day, we naturally turned to our new book, Cooking With Cheese. This salad is light,  yet flavoursome and makes use of ossau iraty – one of our favourite cheeses. And if you’re not sure what to drink, make sure you check out Isabelle Legeron’s French Natural Wine tips here.

    Ossau Iraty, Asparagus and Crouton Salad

    Ossau iraty is a French semi-hard sheep’s cheese with a nutty taste and creamy texture that complements the earthy beetroot/beets. Use Parmesan, Gruyère or Emmental, if you prefer.

    4 thick slices country-style bread, roughly torn into croutons

    3 tablespoons olive oil

    400 g/14 oz. asparagus spears, ends trimmed

    150 g/5 oz. mixed baby salad leaves

    4 raw chioggia or red beetroot/beets, cut into paper-thin round slices

    100 g/3½ oz. ossau iraty, thinly sliced into shavings

    Dressing

    6 tablespoons extra virgin olive oil

    freshly squeezed juice of ½ small lemon

    freshly squeezed juice of ½ small orange

    1 teaspoon Dijon mustard

    1 garlic clove, peeled and halved

    salt and freshly ground black pepper

    SERVES 4

    Preheat the oven to 200˚C (400˚F) Gas 6.

    While the oven is heating, put all the ingredients for the dressing in a small jar, season and shake until combined. Set aside.

    Put the croutons in a small food bag and add 2 tablespoons of the oil. Shake the bag until the croutons are coated in the oil. Spread the croutons out evenly in a large roasting pan and toast in the preheated oven for 15 minutes, turning once, until golden and crisp.

    Brush the remaining oil over the asparagus and season with salt and pepper. Arrange the asparagus in a separate roasting pan and roast, turning once, for 10 minutes until tender and just starting to colour.

    Meanwhile, arrange the salad leaves in four serving bowls. Top with the beetroot/beets and asparagus, then spoon enough of the dressing over to coat and toss gently until combined. Sprinkle the ossau iraty shavings and toasted croutons over before serving.

    Cooking With Cheese is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with beetroot, salad, savoury, recipe for the weekend, cheese, vegetarian, quick, healthy, 2016

  • 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.

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    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

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