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Tag Archives: quick
  • 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

  • Posted on December 1, 2016

    Simple Infused Oils

    Now that it’s December we can officially think about Christmas. Of course, we’ve unofficially been thinking about Christmas since Halloween, but that’s because we’re big kids. But it’s allowed now. We love nothing more than finding the perfect gift for our friends and loved ones, and it’s even better if that gift is homemade. So, today we’re sharing a couple of recipes that will make the perfect gift for your favourite foodie. These simple home-infused oils are quick and easy to do, and will spruce up even the most boring salad!

    Smoked Garlic Oil

    Tea-smoking is a terrific way to flavour foods. It is often used to smoke salmon or duck, but works well here with the garlic. You will need to double line the wok with foil and open a window when you are smoking foods as the aroma is quite pungent.

    8 tablespoons soft brown sugar

    8 tablespoons long grain rice

    8 tablespoons tea leaves

    1 head garlic

    250 ml/1 cup plus 1 tablespoon extra virgin olive

    freshly squeezed lemon juice, to taste

    salt and pepper

    Makes 300 ml/1¼ cups

    Line a wok with a double sheet of foil and combine the brown sugar, rice and tea leaves in the bottom. Place a small rack or griddle over the smoking mixture (making sure the two don’t touch) and lay the garlic on the rack.

    Place the wok over a high heat and, as soon as the mixture starts to smoke, top the wok with a tight-fitting lid. Lower the heat and cook gently for 15 minutes until the garlic turns a deep brown. Allow to cool.

    Place the unpeeled garlic in a bottle or jar, add the oil and allow to infuse for 1 week. Drain and use the oil to make a dressing, adding vinegar or lemon juice to taste. Great with a beef carpaccio or a charred lamb salad.

    Bay And Thyme Oil

    Bay and thyme give the oil a mellow flavour and, once strained, it is perfectly enhanced with a light vinegar, such as Chinese black vinegar or rice wine vinegar.

    6 bay leaves

    4 sprigs fresh thyme

    salt and pepper

    150 ml/⅔ cup extra virgin olive oil

    1–2 tablespoons vinegar of your choice

    Makes 200 ml/1 scant cup

    Place the bay leaves, thyme, salt and pepper in a pestle and mortar and pound gently to bash up the herbs. Transfer to a jar, add the oil and marinate for 5 days.

    Strain the oil into a jar, add vinegar, salt and pepper to taste and serve.

    This dressing is great served over salad leaves or shaved courgettes/zucchini.

    Oils by Ursula Ferrigno is available here. For more Christmas gift ideas for Foodies, check out our Gift Guide pin board here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with christmas, vegan, homemade, savoury, recipe for the weekend, vegetarian, quick, 2016

  • Posted on November 25, 2016

    Thanksgiving Leftovers

    Not sure what to do with all that leftover turkey? Us neither, until we were flicking through Caroline Artiss’s new book, Beauty Foods, and spotted this dreamy recipe! Rich and flavoursome, it’s also light and nutritious which is pretty much what we’re after right now. We know what we’re making this weekend…

    Turkey Chilli With Chocolate, Molasses And Black Beans

    I love this dish on a cool evening and use ground turkey to make it lower in fat than chilli con carne made with ground beef, but still high in protein – the building blocks of your muscles. The added magic is the dark/bittersweet chocolate and molasses, which turn it into a deep, rich and heart-warming dish. Pure dark/bittersweet chocolate made with 100 per cent cocoa solids has many incredible health benefits. A recent study discovered a component in chocolate that helps to keep your arteries flexible and less prone to clogging. Black strap molasses have the lowest sugar content of all cane sugar products and they are packed full of important minerals and vitamins, including iron, which battles fatigue and improves endurance and power.

    2 tablespoons olive oil

    1 onion, chopped

    3 garlic cloves, finely chopped

    1 red (bell) pepper, deseeded and chopped

    1 teaspoon smoked paprika

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    450 g/1 lb. ground turkey

    a 420-g/15-oz. can of black beans, drained and rinsed

    a 400-g/14-oz. can of chopped tomatoes

    500 ml/2 cups chicken stock

    2 tablespoons black strap molasses

    2 tablespoons chopped dark/bittersweet chocolate

    a pinch each of sea salt and black pepper, to season

    TO SERVE (OPTIONAL)

    steamed brown rice

    1 avocado, flesh cut into pieces

    1 spring onion/scallion, thinly sliced

    a pinch of smoked dried chilli/red pepper flakes

    1 lime, cut into wedges

    fresh coriander/cilantro leaves

    SERVES 4

    Heat the olive oil in a large, deep pan or pot over medium heat. Add the onion, garlic, (bell) pepper, paprika, cumin and oregano. Cook for a couple of minutes until the onion and pepper are soft. Add the turkey and cook for a further 3–4 minutes until the turkey has turned white. Add the beans, tomatoes, stock and molasses. Bring the mixture to the boil, then turn the heat down to a simmer, cover the pan with a lid (but slightly ajar) and leave to cook for 40 minutes. Stir in the chocolate, season with salt and pepper and serve piping hot with steamed brown rice and a variety of toppings, if you like.

    This dish also tastes great the next day, so it’s a good one to make in advance if you have people over. I also freeze mine in individual portions ready to thaw and reheat another time.

    Turkey

    White turkey meat is one of the leanest sources of animal protein out there. Protein is used in every cell in our bodies. It is used to help build and repair tissues, to make enzymes and hormones, and is the building block of bones, muscles, cartilage, skin and blood.

    If you’re hosting a friendsgiving this weekend, make sure you check out our Thanksgiving Recipe Round-Up!

    Beauty Foods by Caroline Artiss is available here.

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    This post was posted in Featured, News, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, tomato, Thanksgiving, quick, beauty, 2016, turkey

  • Posted on November 11, 2016

    Vegan Baking!

    As November is World Vegan Month, we’ve decided that all our new recipes on this little blog will be vegan-friendly. Since, it’s cold and dark outside, we’ve also decided that we’re going to spend the weekend baking, and we don’t anyone to miss out! So, because it’s Friday and we’re feeling generous, here’s not one but two vegan recipes from our new book Brownies, Blondies & Traybakes. Enjoy!

    Cocoa Energy Bars

    Energy and protein bars are everywhere you look and it’s easy to understand why. They are the perfect snack for when you’re on the go and need to curb hunger pangs. These are made with unsweetened cocoa powder for a chocolate fix and almonds for added protein.

    75 g/½ cup sliced dried figs

    150 g/1½ cup rolled oats

    35 g/¼ cup oat flour

    25 g/⅓ cup chopped almonds

    120 g/1½ cups crisped rice cereal

    50 g/⅓ cup dark/bittersweet chocolate chips

    3 tablespoons brown sugar

    4 tablespoons cocoa powder

    50 g/¼ cup almond butter

    60 ml/¼ cup coconut oil

    115 g/⅓ cup brown rice syrup

    80 ml/⅓ cup almond milk

    1 teaspoon vanilla extract

    an 18 x 28-cm/7 x 11-inch baking pan, greased and lined with baking parchment

    Makes 12

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

    Pulse the figs and oats together in a food processor and transfer the mixture to a large mixing bowl. Add the flour, almonds, crisped rice cereal, chocolate chips, sugar and cocoa powder and mix well. Set aside.

    Melt the almond butter, coconut oil, rice syrup, almond milk and vanilla in a small pan set over a medium heat. Pour over the oat mixture and mix well so all the ingredients are well-coated.

    Pour the bar mixture into the prepared baking pan and bake in the preheated oven for 30 minutes. Remove from the oven and set aside to cool completely before cutting into equal bars.

    Ginger Cashew Granola Bars

    Shortcuts are always handy when cooking around a busy schedule. Because the granola is pre-made here, this tasty tray requires only assembly, and a bit of patience while the bars stick together!

    200 g/1¾ cups plain store-bought granola

    60 g/½ cup well-chopped cashews

    40 g/¼ cup well-chopped crystallized ginger

    80 g/1 cup crisped rice cereal

    50 g/¼ cup almond butter

    115 g/⅓ cup brown rice syrup

    1 tablespoon vegetable oil

    a 20-cm/8-inch square baking pan, greased and lined with baking parchment

    Makes 12

    Mix the granola, cashews, ginger and crisped rice cereal together in a large mixing bowl. Add the almond butter, rice syrup and oil and mix well so everything is well-coated.

    Press the sticky batter into the pan and put in the refrigerator to set for at least 3 hours. Remove and cut into bars before serving.

    Variation: Candied citrus peel is a great alternative to crystallized ginger in this recipe and gives the bars a tropical burst of tangy citrus flavour.

    Brownies, Blondies & Traybakes is available here.

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with vegan, baking, chocolate, recipe for the weekend, vegetarian, quick, sweet, healthy, 2016

  • Posted on October 21, 2016

    Autumnal Soup

    One of our favourite things about this time of year is making a big batch of soup on a Sunday afternoon that will see us in lunches through the week. Our new book Lunch on the Go has interesting ideas for lunches all year round, but this recipe is perfect for autumn. Warming and cosy, your deskmates will be jealous!

    Roast Apple & Pumpkin Soup with Maple Nut Crumble

    Wholesome and sweet, you will thank yourself for making this nurturing autumnal pumpkin soup. The maple nut crumble is optional – the soup is just as nice eaten with some crusty bread. If you choose to top with cream or maple syrup, keep these separately in little pots until needed.

    4 Pink Lady apples, peeled, cored and roughly chopped into eighths

    1.4 kg/3 lbs. pumpkin, skinned and chopped into pieces the same size as the apple

    2 onions, quartered

    a small piece of fresh root ginger, peeled and sliced

    6 garlic cloves, skin on

    4 tablespoons olive oil

    1.5 litres/6 cups warm chicken or vegetable stock

    2 tablespoons double/heavy cream, to serve (optional)

    maple syrup, to serve (optional)

    crusty bread, to serve (optional)

    salt and freshly ground black pepper

    MAPLE NUT CRUMBLE

    120 g/¾ cup mixed nuts and seeds such as pumpkin

    seeds, hazelnuts, almonds and macadamia nuts

    1 teaspoon salt

    80 g/scant ½  cup caster/superfine sugar

    Makes 4 servings

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

    Put the apples, pumpkin, onions, ginger and garlic in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, until golden.

    Remove from the oven. Squeeze the garlic from its skins and transfer the flesh to a saucepan. Add the contents of the roasting pan along with any pan juices. Process with a stick blender until very smooth. Season with salt and pepper. Pour hot straight into a vacuum flask or leave to cool, then cover and chill in the refrigerator until required. Reheat until piping hot when desired.

    For the maple nut crumble, dry-toast the nuts and seeds in a frying pan/skillet.

    Put onto a baking sheet lined with baking parchment and sprinkle with salt. Put the sugar in a pan over a medium heat. Swirl the pan, rather than stirring, to mix the sugar as it melts. Cook until all the sugar has melted and has turned a light gold colour. Carefully pour the hot molten sugar over the top of the nuts. Transfer the baking sheet to the freezer and chill for 30 minutes. Remove from the freezer and roughly chop into pebbles.

    If using, top the soup with the maple nut crumble, cream and maple syrup just before eating with crusty bread.

    Lunch on the Go is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with savoury, soup, halloween, recipe for the weekend, vegetarian, quick, pumpkin, squash, 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 25, 2016

    Recipe for the Weekend: National Burger Day

    It’s quite warm here in London and we’re certain that there’ll be one or two bbqs lit this weekend. So it’s great news that today is National Burger Day and we have not one, not two, not even three, but four fab recipes for burgers, perfect for whatever mood you’re in. Happy cooking!

    Miranda Ballard’s Ultimate Burger

    We couldn’t very well have a round up of our favourite burgers and not include this one from Miranda’s first book, Burgers and Sliders could we? Find the recipe here.

    Hearty Mushroom & Barley Burger

    If meat isn’t your thing, get a load of these veggie burgers going. You’ll be fighting the carnivores for one of these hearty burgers! Click here for the recipe.

    Fish Pie Burger

    With a burger-based twist on a British classic, these Fish Pie burgers are utterly delicious. Head over to The Pantry’s YouTube channel and find the recipe video.

    Burger Macaron

    And last but by no means least, finish up your burger party the super-cute way with adorable macarons! Head over here for the recipe.

    Have a great weekend!

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    This post was posted in Featured, News, Recipes, UK and was tagged with fish, savoury, burger, school holidays, recipe for the weekend, beef, vegetarian, photos, quick, national burger day, 2016, macaron

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