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Tag Archives: quick
  • Posted on April 5, 2018

    Detoxifying Superfood Smoothie recipes

    Try these two detoxifying smoothie recipes as a healthy kick start to your day or a pick me up that will satisfy your sweet tooth without the guilt! Packed with superfoods like spinach, ginger and watercress, they are a simple and not to mention tasty way to get your 5 a day!

    Superfood Juices and Smoothies

    Deep cleanser

    Strawberries make a surprisingly rich and creamy juice and, thanks to the presence of the powerful antioxidant ellagic acid, encourage liver-cleansing enzymes to escort toxins out of the body. Alongside their liver cleansing capabilities, strawberries are rich in B vitamins and vitamin C as well as the mineral potassium, which helps to maintain normal blood pressure and supports the kidneys.

     

    4 handfuls of strawberries, hulled

    3 handfuls of spinach leaves

    2 handfuls of blueberries

    1 large uncooked beetroot/beet, peeled and cut into wedges

    2.5-cm/1-inch piece fresh root ginger, peeled and halved

    juice of 1 lemon

    1 teaspoon açaí berry powder

    1–2 teaspoons detox greens powder

    SERVES 2

     

    Juice the strawberries, spinach, blueberries, beetroot and ginger then stir in the lemon juice, açaí berry powder and detox greens mixture.

     

    Green shot

    The vitamin C in the lemon helps the absorption of the iron provided by the spinach and parsley. Iron is an important mineral and aids detoxification that takes place in the liver. The super-nutrient PEITC found naturally in watercress and also in broccoli, cauliflower and cabbage has been found to cleanse and protect the lungs from pollution and cigarette smoke as well as reduce the risk of certain forms of cancer, including ovarian.

     

    4 handfuls of spinach

    2 handfuls of parsley

    4 handfuls of watercress

    3 medium apples, quartered, cored and cut into wedges

    2.5-cm/1-inch piece fresh root ginger, peeled and halved juice of 1 lemon

    1–2 teaspoons wheatgrass powder

    SERVES 2

     

    Juice the spinach, parsley and watercress, interspersing them with wedges of apple to help them through the juicer, then juice the ginger and stir in the lemon juice and wheatgrass.

     

    These recipes are from Superfood Juices and Smoothies by Nicola Graimes, photography by Kate Whitaker © Ryland Peters & Small

    superfood juices and smoothies


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with recipe for the weekend, quick, healthy, superfood, smoothies, drink

  • Posted on February 22, 2018

    Fajitas & Homemade Wraps

    This is a great dish when you’re starving and need food on the table quickly. Here we’ve gone for a traditional filling, but you can add whatever you like to your wraps and use up leftovers. Try frying some chorizo for a bit of extra spice or throw in a few cherry tomatoes for some sweetness.

    the clever camper cookbook

     

    Ingredients for fajitas

    Olive oil

    2 chicken breasts (optional), cut into thin strips

    1 onion, cut into strips

    1 clove of garlic, crushed

    1 bell pepper, cut into strips

    ½ zucchini (courgette), cut into strips

    1–2 tablespoons fajita spice mix

    ½ x 14-oz (400-g) can of mixed beans, drained (optional)

    Crème fraîche (or sour cream), grated

    cheese (optional), and scallions (spring onions), to serve

    Cilantro (coriander) and fresh red chili, to garnish (optional)

     

    For the wraps

    1 scant cup (110g) all-purpose (plain) flour

    Pinch of salt

    4 ½ tablespoons (65ml) water

     

    Method

    Heat a splash of oil in a non-stick skillet (frying pan) over a medium-high heat. Add the chicken, if using, to the pan. Stir regularly so the meat doesn’t catch and cook until sealed.

    Once the chicken is sealed, add the onion and the garlic and fry for 5 minutes to soften. Once soft, add the pepper and zucchini (courgette).

    Cook for another 5 minutes and then add the fajita spice mix to the pan. Stir so it coats all the chicken and veg. If you’re going veggie, you could add half a can of mixed beans at this point to bulk up the dish.

    Cook for a few more minutes until the chicken is definitely cooked through and the spices have turned sticky and delicious.

    Serve on your homemade wraps with a good helping of salsa a dollop of crème fraîche, a sprinkle of sliced scallions (spring onions), sliced chilis, and a few cilantro (coriander) leaves. Finish with a grating of cheese if you’re feeling extra hungry.

    Wraps

    It’s super easy to make your own tortilla wraps. In a bowl, mix the flour with a pinch of salt and the water. Knead for a few minutes until it forms a dough. Divide the dough into four equal balls, then roll them out on a floury surface until they are nice and thin.

    Cook them one by one in a dry non-stick pan for 1 minute on each side, or until you see bubbles starting to form. Fill them and eat them straight away so they stay nice and soft.

     

    This recipe is from The Clever Camper Cookbook by Megan Winter-Barker and Simon Fielding, with photography by Stephen Conroy © Dog 'n' Bone Books

    the clever camper cookbook


    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, quick, fajitas

  • Posted on December 19, 2017

    Quick and Easy Canapés for Last Minute Parties

    Last minute Christmas party? No need to panic! These 5 canape recipes are quick and easy and sure to impress your guests!

     

    Sweet Potato, Pea & Mint Fritters

    2 eggs

    1 sweet potato, peeled, grated and squeezed of moisture

    80 g petit pois

    2 spring onions, chopped

    3 tablespoons plain flour

    4 sprigs of mint, leaves removed and chopped

    1 tablespoon olive oil

    sea salt and freshly ground black pepper

    coconut oil, for frying

    MAKES 10–12

     

    Whisk the eggs well in a small bowl. Combine with the sweet potato, peas, spring onions, flour, mint, olive oil and salt and pepper to taste, mixing well.

    In a large pan, melt the coconut oil over a medium heat. Spoon in the potato mixture, 1 heaping tablespoon at a time, and pat down into a flat patty with a spatula. Cook for 4 minutes on each side until golden and crispy. Remove from the pan with a spatula, drain on paper towels and serve.

     

    Spicy sweet potato wedges & corn with harissa crème fraiche

    1 tablespoon ground coriander

    1 tablespoon ground cumin

    1 tablespoon smoked paprika

    1/2 teaspoon chilli/chili powder

    2 garlic cloves, crushed

    3 tablespoons olive oil

    3 sweet potatoes, scrubbed and cut into wedges

    220 g/8 oz. baby corn

    sea salt and freshly ground black pepper 

    HARISSA CRÈME FRAÎCHE

    1–2 tablespoons harissa paste

    100 g/ 1/2 cup creme fraiche

    large baking dish lined with parchment paper

    SERVES 6 AS A SIDE

     

    Preheat the oven to 200˚C (400˚F) Gas 6. Put the spices and the garlic in a large bowl. Add the oil and potato wedges and mix well. Arrange the wedges in a single layer in the baking dish. Sprinkle generously with sea salt. Bake in the oven for 45 minutes until tender and crisp. Add the corn and cook for a further 10 minutes. Transfer to a serving bowl. Swirl the harissa through the creme fraiche. Serve alongside the wedges.

     

    Blue cheese dip with rainbow crudités

    BLUE CHEESE DIP

    150 g/ 3/4 cup Greek yogurt

    150 g/ 3/4 cup ricotta

    ½ teaspoon chopped chives, reserving some to finish

    juice of 1/2 lemon

    100 g/3/4 cup plus 2 tablespoons blue cheese (such as Roquefort or Stilton), crumbled

    2–3 drops Worcestershire sauce, to taste

    SERVES 6

    CRUDITÉS

    6 green beans (approx. 50 g/ 1/3 cup), blanched and cooled

    6–10 (approx. 100 g/ 1 cup) asparagus spears, very lightly blanched and cooled

    1 yellow (bell) pepper, cut into batons

    1 head chicory, leaves separated

    3–4 baby topped carrots, peeled and halved lengthways

    3 mini cucumbers, cut into batons

    1 bunch of radishes, washed and green leaves kept

     

    First make the dip. Put the Greek yogurt, ricotta, chives and lemon juice in a bowl and mix well.

    Add the crumbled blue cheese, making sure it stays quite lumpy. Drizzle with 2–3 drops of Worcestershire sauce, to taste.

    Place the bowl on a platter and surround with all the crudités  – at this stage you can cover with clingfilm/plastic wrap and keep chilled until your guests arrive. To serve, scatter over the reserved chopped chives.

     

    Prosciutto eggs

    6 slices of prosciutto

    6 eggs

    6 sprigs of thyme

    a handful of grated Parmesan (optional)

    6-hole muffin pan, greased with vegetable oil

    MAKES 6

     

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

    Line the prepared muffin pan with prosciutto and place in the preheated oven for 5 minutes.

    Using two spoons, pull the prosciutto back against the sides of the muffin holes. Crack an egg into each prosciutto-lined muffin hole and top with a sprig of thyme and a pinch of Parmesan. Bake for 10–15 minutes or until set. Remove from the oven and take out of their moulds.

     

    Baked mini courgettes with goat’s curd

    8 mini courgettes/ zucchini, halved

    2 tablespoons olive oil

    a pinch of chilli/red

    pepper flakes

    100 g/1/2 cup goat’s curd (or crumbled goat’s cheese)

    grated zest of 1 lemon

    sea salt and freshly ground black pepper

    SERVES 6 AS A SIDE

     

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

    Place the courgette/zucchini halves on a baking sheet and drizzle with olive oil, season with salt, pepper and chilli/red pepper flakes and bake in the preheated oven for 15 minutes. Top the courgettes/zucchini with the goat’s curd and lemon zest and bake for a further 5 minutes. Serve warm or at room temperature.

     

    These recipes are all from Party Food to Share by Kathy Kordalis, photography by Mowie Kay © Ryland Peters & Small.

    Party Food to Share


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with christmas, party, canapes, savoury, quick

  • Posted on September 7, 2017

    One Pot Tomato Pasta recipe

    September is here and that means harvest time, which also means lots of gorgeous fresh fruit and vegetables. If you grow any of your own fruit or veg, you will know you can often find yourself with mountains of the stuff, so this month we’re focusing all our recipes for the weekend on tasty meals you can make with your harvest bounty.

    This week, tomatoes, and a pasta recipe so simple you have to try it to believe it!

    Pasta Secets One Pot Pasta

    As a traditionalist when it comes to pasta, once again I cannot take credit for this great recipe. This is an adaptation of the iconic Martha Stewart ‘one pan’ pasta. It is a brilliant invention indeed.

     

    350 g/12 oz. linguine or spaghettini

    350 g/generous 2 cups cherry tomatoes, halved or quartered if large

    1 onion, thinly sliced

    3 garlic cloves, thinly sliced

    ¼ teaspoon dried chilli flakes/hot red pepper flakes

    4 anchovy fillets (optional, if not using, add an extra teaspoon of salt)

    a large handful of basil leaves

    2 tablespoons capers

    2 tablespoons extra virgin olive oil

    1 teaspoons salt

    freshly ground black pepper

    a knob/pat of butter

    850 ml/3 ½ cups water

    4 tablespoons finely grated Parmigiano

    Reggiano, to serve

    SERVES 4

     

    Place all the ingredients (except the Parmigiano to serve) in the bottom of a pan that is large enough for the pasta to not be broken.

    Bring to the boil over a high heat. Stir frequently until the pasta is al dente and the water has almost evaporated (about 9 minutes).

    Season to taste and serve immediately with plenty of Parmigiano.

     

    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets. Photography by Christopher Scholey.

    Laura Santtini's Pasta Secrets

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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, tomato, quick, pasta

  • Posted on July 28, 2017

    Chicken Salad Wrap recipe

    These wraps are a perfectly quick and simple lunch idea, whether you're taking them to the office or feeding the kids this summer holidays.

    chicken salad wraps

    Chicken Salad Wraps

    4 soft flour tortillas, preferably whole-wheat

    4 tablespoons mayonnaise

    2 teaspoons wholegrain mustard

    2 cooked chicken breasts, shredded

    2 carrots, grated

    a wedge of white cabbage, finely sliced

    2 medium tomatoes, finely sliced

    sea salt and freshly ground black pepper

    Serves 4

     

    Lay each tortilla flat on a piece of baking parchment.

    Spread with the mayonnaise and mustard.

    Add the shredded chicken, grated carrot, sliced cabbage, salt, pepper and tomato.

    Roll up the tortillas into tight cylinders, using the baking parchment to help you. Twist the ends of the paper together.

    Cut the cylinders in half diagonally. Wrap each portion in plastic and chill until ready for work.

    Top tip: If you want to make your own lunches, a clever trick is to keep it in mind the night before when you are cooking dinner. Any extra chicken, meats, fish, boiled eggs, potatoes, pasta, rice or roasted vegetables such as pumpkin, (bell) peppers or onions can be used in a wonderful sandwich or salad.

     

    For more quick and simple recipes for everyday living, check out Eat, Drink Live by Fran Warde.

    Eat Drink Live by Fran Warde

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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 school holidays, recipe for the weekend, lunch, quick, healthy

  • Posted on June 9, 2017

    Crab, chilli & lemon pasta recipe

    This is such a simple dish, but special enough that you could easily serve it at a dinner party! Second to the carbonara, this is the other most popular pasta served at Laura Santtini's restaurant. This recipe is loved because it is light, clean, fresh and super tasty.

    Crab Linguine pasta secrets

    Crab, chilli & lemon pasta

    200 g/7 oz. dried pasta

    200 g/7 oz. cooked picked white crabmeat*

    a handful of flat leaf parsley

    4 tablespoons extra virgin olive oil, plus extra if needed

    grated zest and freshly squeezed juice of 1 lemon

    2 garlic cloves, squashed, peeled and halved lengthways

    1 red chilli/chile, deseeded and finely chopped

    salt and freshly ground black pepper

    * You can use half white crabmeat and half brown for a fuller crab flavour.

    SERVES 2

     

    Cook the pasta in a pan of salted boiling water according to the packet instructions.

    Meanwhile, combine all the remaining ingredients in a bowl. This is a fairly loose sauce; therefore add extra olive oil if it is too dry and season with salt and pepper.

    Drain the pasta but keep a cup of the cooking water.

    Tip the hot drained pasta back into the pan, add the crab mixture and a small splash of the retained pasta cooking water. Toss with gusto until creamy and well combined.

    Serve immediately.

    TASTY TOPPER Diced avocado and mango

     

    For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets.

    Laura Santtini's Pasta Secrets

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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, quick, pasta, seafood

  • Posted on May 11, 2017

    3 hummus recipes - Classic, Sweet Potato and Beetroot

    It seems that everyone has some serious hummus love at the moment, and we're no exception to that! There's even an International Hummus Day, (this Saturday!)

    This hugely popular tasty, nutty-flavoured Middle Eastern dip is so easy to make at home, we thought we'd share with you three great hummus recipes to celebrate. Serve them with pitta bread, falafel or vegetable crudités as a snack or alongside other mezze dishes for a light meal.

     

    Classic hummus

    Classic Hummus

    125 g/ ¾ cup dried chickpeas/garbanzo beans

    1 teaspoon bicarbonate of soda/baking soda

    salt

    2 garlic cloves, peeled and crushed to a paste in a mortar with a pestle

    4 tablespoons tahini

    freshly squeezed juice of 1 lemon

    toasted or griddled pitta bread, to serve

    To garnish

    extra virgin olive oil

    paprika or sumac

    finely chopped flat-leaf parsley

    Serves 6

     

    Soak the chickpeas/garbanzo beans overnight in plenty of cold water with the bicarbonate of soda/baking soda.

    Next day, drain and rinse. Put in a large pan, add enough fresh cold water to cover well and bring to the boil. Reduce the heat and simmer for 50–60 minutes until tender, skimming off any scum. Season the chickpeas with salt, then drain, reserving the cooking water and setting aside 1 tablespoon of the cooked chickpeas/garbanzo beans for the garnish.

    In a food processor, blend together the cooked chickpeas/garbanzo beans, garlic, tahini and lemon juice. Gradually add in the cooking liquid until the mixture becomes a smooth paste. Season with salt.

    Transfer the hummus to a serving bowl. To serve, make a shallow hollow in the centre using the back of a spoon. Pour in a little olive oil, top with the reserved whole chickpeas/garbanzo beans, a sprinkle of paprika or sumac and the chopped parsley.

     

    Sweet potato hummus

    Sweet Potato Hummus

    This velvety smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version.

    1 sweet potato, unpeeled

    3 garlic cloves, unpeeled

    ½ x 400-g/14-oz. can of chickpeas/ garbanzos

    1 fresh red chilli/chile, finely chopped

    a handful of fresh coriander/cilantro leaves, chopped

    2 tablespoons olive oil

    grated zest and freshly squeezed juice of ½ a lime

    salt and freshly ground black pepper

    serves 4-6

     

    Preheat the oven to 180°C (350°F) Gas 4. Roast the sweet potato in a roasting pan for 30–40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time.

    Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves. Put in a food processor along with the chickpeas, chilli/chile, coriander/cilantro, olive oil and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper and lime juice to taste.

     

    Beetroot Hummus

    Beetroot Hummus

    This is a sophisticated dip that’s sure to wow party guests with its vivid colour.

    140 g/1 cup canned chickpeas/ garbanzos, drained and rinsed

    250 g/2 scant cups beetroot/beets, cooked and cubed

    1 large garlic clove, peeled

    2 tablespoons olive oil

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons tahini

    2–3 pinches of sea salt flakes

    micro herbs such as pea shoots, to garnish

    Serves 4–6

     

    To make the hummus, put all of the ingredients in a food processor or blender and blitz until smooth. Taste and adjust the seasoning, if necessary.

    Spoon the hummus into a bowl and garnish with a few pea shoots. Here it is served with squid ink crackers, which look great with the deep red hummus and create a slightly sweet and salty flavour combination that is delicious.

     

    These recipes are from (in order):

    Garlic by Jenny Linford

    garlic by jenny linford

    Delicious Dips

    delicious dips

    Party-Perfect Bites by Milli Taylor

    Party Perfect Bites by Milli Taylor

    All photography is ©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 vegan, savoury, recipe for the weekend, vegetarian, quick, healthy, hummus, dips

  • 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 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

  • 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

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