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Tag Archives: recipe for the weekend
  • Posted on July 7, 2018

    Chocolate & Tropical Fruit Tortilla Hats

    Celebrate World Chocolate Day a little differently this year with these fruit-filled chocolate taco shells, bound to impress friends and satisfy any chocolate craving, from Felipe Fuentes Cruz and Ben Fordham. This delicious recipe from the duo behind Benito's Hat is just one of the many Mexican delights featured in their gorgeously vibrant new book Everyone Loves Tacos.

    EVERYONE LOVES TACOS

    1 apple
    ¼ pineapple
    1 kiwi
    ¼ gala or cantaloupe melon
    8 grapes
    2 tablespoons caster or granulated sugar
    160 g/1 cup chocolate chips
    2 tablespoons butter
    500 ml/2 cups vegetable oil
    4 flour tortillas, 15 cm/6 inches in diameter

    SERVE WITH
    Whipped cream (freshly whipped or from the can, you choose)
    3 tablespoons finely chopped walnuts

    SERVES 4

     

    Peel, core or deseed (as needed) and roughly chop the apple, pineapple, kiwi and melon into 2-cm/¾-inch cubes. Cut the grapes in half and remove any seeds. Place in a bowl, add the sugar and mix well.

    Half-fill a small saucepan with water and bring to a simmer. Rest a heatproof bowl on the rim of the pan. Add the chocolate chips and butter to the bowl and melt until smooth, stirring occasionally. You may need to add 3–4 tablespoons of water if the mixture is too thick.

    Put the oil in a medium saucepan over a high heat until hot and then fry the tortillas. Do this individually, turning over 2–3 times and, when it starts to crisp up, press down in the middle with a ladle for 30–40 seconds, so that the tortilla curves around it. Remove from the oil and place it on paper towels to absorb the excess oil.

    Dip the crispy, hat-shaped tortilla in the melted chocolate using tongs to make sure it is covered all over with the melted chocolate. Place it on a tray. Repeat the same process for all the tortillas, then place them in the refrigerator to cool.

    TO SERVE
    Put a chocolate tortilla hat on each plate, fill with the fruit mixture, then top with whipped cream and a sprinkle of walnut pieces.

     

    This recipe is taken from Everyone Loves Tacos by Ben Fordham and Felipe Fuentes Cruz.

    Everyone Loves Tacos

     


    This post was posted in Featured, Recipes, UK and was tagged with recipe for the weekend, Mexican, tacos

  • Posted on June 29, 2018

    Plain Scones

    Get the gingham ready and try your hand at these homemade plain scones this National Cream Tea Day! This classic scone recipe from Afternoon Tea at Bramble Cafe, by MasterChef winner Mat Follas, pairs perfectly with clotted cream and homemade raspberry jam. Mat advises taking care to not overwork the dough to ensure a good rise.

    Afternoon Tea at Bramble-Cafe

     PREPARE 10 MINUTES / COOK 12–14 MINUTES

    500g self-raising/self-rising flour, plus extra for dusting

    100g/7 tablespoons butter, chilled

    30g/2 1/2 tablespoons caster/granulated sugar

    100ml milk

    100ml double/heavy cream

    100g sultanas/golden

    Raisins (optional)

    1 egg yolk

    7.5-cm/3-inch cookie cutter

    MAKES 8 SCONES

     

    Preheat the oven to 220°C (425°F) Gas 7.

    Add the flour, small pieces of butter (each approx. 20 g/11⁄2 tablespoons) and the sugar to a food processor and pulse until they form a crumb.

    Continue pulsing the mixture whilst adding the milk and then the cream in a steady stream, until the mixture forms a dough ball that just holds together.

    Lightly flour your hands and a cool, flat surface (marble is ideal). Fold the sultanas/golden raisins into the dough, if using. Press the dough out to about a thickness of 5 cm/2 inches. Use the cookie cutter to cut out the scones. Re-press the leftover dough together to maximize the number of scones, but always use the cutter to form sharp edges or the scones will not rise properly.

    Make a glaze by whisking the egg yolk and brush the tops only with the glaze.

    Bake for 12–14 minutes until just cooked through and risen. I always carefully split one scone to check the centre is cooked.

     

    Afternoon Tea at Bramble-Cafe

    This recipe is from Afternoon Tea at Bramble Cafe by Mat Folas, photography by Steve Painter © Ryland Peters & Small


    This post was posted in Featured, Recipes, UK and was tagged with recipe for the weekend

  • Posted on June 22, 2018

    Crispbread Pizza

    This irresistible pizza recipe from Brontë Aurell's ScandiKitchen Summer uses crispbread (Brontë recommends Leksands) instead of traditional pizza dough, making it a super-healthy, super-quick alternative to the much-loved classic.  It's a perfect staple recipe to add to your repertoire this summer!

     

     

    1 x big round of Leksands Crispbread

    Green pesto 2 tbsp or even Tomatillo sauce (green tomato sauce)

    Grated cheese (I use a mixture of mozzarella and cheddar) – a good handful

    5-6 blanched asparagus

    Ready to eat green tomatoes if you can find them (if not, use normal ones)

    A handful of blanched peas

    Boccacino or mozzarella, to taste

    Makes 1 round

     

     

    Turn the oven to 180c

    Blanch the vegetables for a few minutes and drop in cold water to stop cooking.

    Add a few droplets of oil to the pesto to make sure it is spreadable, then lightly cover the base of the crisp bread. Add sliced tomatoes, asparagus, peas and then the mozzarella. Top with the grated cheese.

    Season with salt and pepper and bake for around 5 minutes or until the cheese has melted.

    Slice with a pizza cutter and serve immediately (it does not keep). If you want a meaty version, add some air dried ham after cooking.

     

    This recipe is from ScandiKitchen Summer by Brontë Aurell.

    ScandiKitchen Summer


    This post was posted in Recipes, UK and was tagged with recipe for the weekend, Pizza, summer, scandi

  • Posted on May 24, 2018

    Classic Poke Bowl recipe

    Here is the granddaddy of all the poke recipes from our brand new and totally beautiful title Island Poke. It is our standard ‘ahi poke recipe and what we serve day in, day out at Island Poké. The secret to its success is the sashimi-grade ‘ahi that we allow to stand on its own, without being overwhelmed with too many other flavours. If you cannot source sashimi-grade ‘ahi, ask your fishmonger to advise you on whether their freshest tuna can be eaten raw.

    Island Poke

    SERVES 4 AS A MAIN

    250 g/1 ½ cups sushi rice

    500 g/1 lb. 2 oz. sashimi-grade ‘ahi or yellowfin tuna

    2 tablespoons shoyu

    1 teaspoon sesame oil

    3 spring onions/scallions, finely sliced

    1 thumb-sized piece of fresh ginger, grated

     

    OPTIONAL TOPPINGS

    2 tablespoons Pickled Ginger

    2 red chillies/chiles, sliced

    2 spring onions/scallions, sliced

    1 avocado, peeled, stoned and sliced

    1 tablespoon edamame

    2 tablespoons tobiko (fi sh roe)

    2 tablespoons wakame seaweed

    1 tablespoon macadamia nuts

    2 tablespoons Crispy Shallots

    dash of sriracha sauce

    mixed sesame seeds, for sprinkling

    edible flowers, to garnish

     

    Make up a batch of sushi rice.

    Cube or dice ‘ahi or tuna into smallish pieces. Place in a bowl with the shoyu, sesame oil, spring onions/scallions and ginger and gently mix together. Leave for at least 15 minutes for the flavours to combine.

    Place the rice in a poke serving bowl, add the poke and garnish with any of the toppings. Add one of the following sauces: sriracha mayo (see below), wasabi crema (see below), or straight sriracha sauce.

    SRIRACHA MAYO

    Mix together 2 tablespoons sriracha sauce, 3 tablespoons mayonnaise, 2 tablespoons thick yogurt and the freshly squeezed juice of 1 lime.

    WASABI CREMA

    Stir together 125 g/ ½ cup sour cream, 3 tablespoons crème fraiche, 2 teaspoons wasabi paste, 1 teaspoon light soy sauce and the freshly squeezed juice of 1 lemon. Leave for at least an hour to allow the flavours to develop.

    SPICY ‘AHI VARIATION

    Heat up a cast iron pan and char 2 jalapenos and 2 red chillies/ chiles until just blistered on all sides. Remove from the pan and set aside. In the same pan, toast 1 tablespoon coriander seeds, then run a knife across them before crushing in a mortar. De-stem and finely dice the charred chillies/chiles. Make up a Standard ‘Ahi Tuna Poke and combine with above ingredients.

     

    This recipe is from Island Poke by James Porter, photography by Mowie Kay © Ryland Peters & Small

     


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, recipe for the weekend, healthy, poke

  • Posted on May 24, 2018

    Cosmopolitan Ice Pop recipe

    We’re getting summer ready with these grown-up ice pops! The cosmopolitan is a classy, classic cocktail, and famously Carrie Bradshaw’s drink of choice in Sex and the City. It has dangerously drinkable fresh and fruity flavours, with a lovely citrus tang that comes from lime juice and triple sec. Instead of lime slices to garnish you could add orange slices for a different colour combo and fruity flavour.

    BoozieSlushies

    300 ml/10 oz. cranberry juice

    1 tablespoon white sugar

    20 ml/3/4 oz. triple sec

    10 ml/1/3 oz. vodka

    3 fresh limes

    4 ice pop moulds and

    4 sticks

    Makes 4

     

    Mix together the cranberry juice and sugar in a jug/pitcher until the sugar has dissolved. Add the triple sec, vodka and juice of 2 of the limes and mix together.

    Slice the third lime into thin slices and place one into each of the ice pop moulds.

    Pour the cranberry juice mixture into the ice pop moulds and add the sticks in a straight, upright position. Freeze for at least 8 hours or overnight until solid.

    When ready to serve, remove the cosmopolitan pops from their moulds and serve straight away.

     

    This recipe is from Boozy Slushies, Poptails and Ice Pops by Hannah Miles.


    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, cocktail, sweet, summer, ice pops

  • Posted on May 22, 2018

    Sparkling Mediterranean Rosé Punch

    A cheeky punch recipe to get you in the summer spirit this bank holiday weekend! This recipe makes an extra-large quantity so it is ideal for an alfresco party with the scent of thyme to transport you to a village nestled away on a hilltop in Tuscany. You’ll need a 3.5-litre/scant 4 quart capacity punch bowl or drinks dispenser to serve.

    Rose Cocktails Sparking Mediterranean Punch

     

    4 sprigs of fresh thyme, plus extra to garnish

    1 x 750-ml/25-oz. bottle Aperol, well chilled

    1 x 750-ml/25-oz. bottle dry white vermouth, well chilled (I like to use Lillet)

    1 litre/4 cups fresh pink or white grapefruit juice

    1 x 750-ml/25-oz. bottle juicy, sparkling rosé, well chilled (a Cava Rosada or rosé Prosecco both work well here)

    slices of pink grapefruit, to garnish

    ice cubes

    serves 20

     

    Combine the thyme sprigs, Aperol, vermouth and grapefruit juice in a jug/pitcher and chill for at least 2 hours.

    Pour into a large punch bowl, add the sparkling rosé and plenty of ice cubes. Add a few ice cubes and a slice of grapefruit to each serving glass. Small wine glasses or tumblers can be used.

    Pour in the punch and add a sprig of fresh thyme to each serving to garnish. Serve at once.

     

    This recipe is from Rosé Cocktails by Julia Charles, photography by Alex Luck © Ryland Peters & Small

    Rose Cocktails


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with drinks, recipe for the weekend, cocktail, Midsummer

  • Posted on May 15, 2018

    Sun-blush Tomato, Orange & Burrata Salad recipe

    Gloriously simple to put together, this bright and colourful dish offers a Mediterranean-inspired combination of colours, textures and flavours for a fantastic summery feel!

    Veggie Salad Bowl

    2 large oranges

    24 sun-blush/semi-dried

    cherry tomato halves

    2 burrata cheeses (or good-quality fresh mozzarella cheese)

    TO SERVE

    olive oil

    freshly ground black pepper

    a handful of fresh basil leaves

    Serves 4

     

    Peel the oranges, making sure to trim off all the white pith, and cut into even, thick slices.

    Place the orange slices on a large serving dish, then scatter over the sun-blush/semi-dried tomato halves. Tear the burrata cheeses into chunks and layer on top of the orange slices and tomato halves.

    Drizzle with olive oil and season with pepper. Garnish with the basil leaves and serve at once.

     

    This recipe is from The Veggie Salad Bowl, photography © Ryland Peters & Small

    The Veggie Salad Bowl


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with salad, savoury, recipe for the weekend, vegetarian, summer

  • Posted on May 8, 2018

    Cinnamon Bun French Toast recipe

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

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

    ScandiKitchen Summer 

    VANILLA SYRUP

    150 g/3⁄4 cup caster/ superfine sugar

    100 ml/1⁄3 cup plus 1 tablespoon water

    1 vanilla pod/bean

    sea salt flakes (optional)

    YOGURT TOPPING

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

    ground cardamom, to taste

    FRENCH TOAST

    3 eggs

    pinch of salt

    1⁄2 teaspoon ground cinnamon

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

    small pinch of bicarbonate of soda/baking soda

    125 ml/1⁄2 cup whole milk

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

    butter, for frying

    fresh raspberries or blackberries, to serve

    Serves 4

     

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

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

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

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

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

     

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


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

  • Posted on May 2, 2018

    Feasts from the Fire

    Time to up your BBQ game this bank holiday! We guarantee your mates will be impressed with this unique way of cooking salmon on an open fire and we’ve not forgotten the veggies too with this stunning charred treviso salad.

     

    CEDAR PLANK SALMON with sake

    Wooden planks are a great way to cook fish on the grill as they stop the fish from sticking to the metal grate. This recipe uses cedar planks, but there are other varieties of wood that lightly flavor the fish. The wooden planks are soaked in cold water first to prevent them burning over the hot coals.

    Feasts from the Fire

     

    1 lb/450 g center-cut salmon, skin on

    ½ cup/125 ml sake

    ¼ cup/60 ml olive oil, plus extra for drizzling

    1 tablespoon wasabi powder

    pinch of sea salt

    10 shishito peppers, thinly sliced

    cracked black pepper

    2 lemons, quartered

    cedar plank, 7 x 15 inches/ 18 x 38 cm

    SERVES 4

     

    Soak the cedar plank in cold water for a minimum of 3 hours, up to a maximum of 24 hours.

    Rinse the salmon under cold water and pat dry with paper towels. Place in a ceramic baking dish. In a small bowl, whisk together the sake, olive oil, wasabi powder, and sea salt. Pour over the salmon and marinate for 20 minutes.

    Heat the grill/barbecue to medium–high. Place the wet plank on the grill and leave it there for 6–8 minutes until the wood is charred on one side.

    Turn the plank over. Remove the salmon from the marinade and place on top of the charred side of the plank. Sprinkle with the sliced shishito peppers and some cracked black pepper. Close the lid of the grill and cook for 15–20 minutes until the salmon is cooked. Times may differ depending on the thickness of the fish, so check for doneness by inserting a sharp knife into the fish— the flesh should be opaque in the middle.

    Serve on the plank with the lemons and drizzle with a little extra olive oil.

     

    Charred Treviso SALAD

    Charred Treviso bathed in an anchovy and almond dressing is a delicious accompaniment to any cookout. It’s a hardy but milder relative of radicchio and has pretty, long leaves that are tinged with green and white. The anchovy and breadcrumbs add sweetness to this salad.

    Feasts from the Fire

     

    ½ cup/55 g almonds, roughly chopped

    2-oz/56-g can of anchovies

    2 cups/100 g panko breadcrumbs

    3 tablespoons salted capers

    ¼ cup/60 ml olive oil

    4 small Treviso chicory/ radicchio, cut in half lengthwise

    ¼ cup/30g grated Parmesan

    cheese (optional)

    cracked black pepper

    oil, for brushing the grate

    SERVES 6–8

     

    Place the almonds and anchovies (there’s no need to drain them) in a food processor and pulse to a rough consistency. Pour the mixture into a bowl and add the breadcrumbs, capers, and half the olive oil.

    Toss together and season with pepper.

    Heat a pan over a medium–high heat, add the breadcrumb mixture, and toast until golden brown. Set aside. Heat the grill/barbecue to medium–high. Brush the grate with oil.

    Place the Treviso on a baking sheet and brush with the remaining olive oil. Grill for 2–3 minutes on each side until slightly charred and wilted.

    Remove them to a platter and scatter with the breadcrumb mix. Sprinkle with the Parmesan, if using, and season with a little more black pepper.

     

    These recipes are from Feasts from the Fire by Valerie Aikman-Smith, photography by Erin Kunkel © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, bank holiday, bbq, recipe for the weekend, vegetarian, open fire cooking

  • Posted on April 25, 2018

    Almond Affogato recipe

    Something truly indulgent and truly delicious for you to try this weekend, from The Happy World of Dri Dri Gelato. This coffee/dessert is a perfect way to end a dinner party. It's easy to make and bound to impress your guests!

    Affogato, meaning ‘drowned’, is a classic Italian way to serve gelato. Drown scoops of gelato with a shot of hot espresso. Almond and coffee is a perfect combination, but you could try it with other gelato flavours such as Madagascan Vanilla, Bacio or Hazelnut. This recipe makes enough gelato for eight servings, but if fewer servings are required, simply store the remaining gelato in the freezer to enjoy another time.

     

    500 ml/2 cups organic whole milk

    165 ml/2⁄3 cup organic whipping cream

    140 g/1 cup shelled almonds

    ½ teaspoon of sea salt

    165 g/ ¾ cup organic (caster) sugar

    1 free-range egg white

    shots of espresso made with organic

    100% Arabica beans, to serve

    Serves 8

     

    Put the milk and cream in a small saucepan and heat gently until it reaches boiling point. Pour the mixture into a heat-resistant bowl and refrigerate for 20 minutes.

    In a dry frying pan/skillet, lightly toast the almonds with the salt and set aside to cool. When cooled, grind the almonds to a paste in a food processor.

    In a large mixing bowl and, using an electric hand whisk, beat together the sugar and egg white until it forms soft peaks when the beaters are lifted out of the mixture.

    Stir in the almond paste, add the chilled milk mixture and whisk for a further 20 seconds.

    Pour the mixture into the gelato maker and churn freeze according to the manufacturer’s instructions. Prepare shots of espresso using an espresso machine or an Italian moka. Place a scoop of the gelato into each coffee cup and serve with a shot of espresso on the side so guests can pour the hot coffee over the gelato and enjoy immediately.

     

    This recipe is from The Happy World of Dri Dri Gelato by Adriano di Petrillo, photography by Steve Painter © Ryland Peters & Small


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with coffee, recipe for the weekend, dessert, sweet, drink, gelato

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