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Tag Archives: savoury
  • 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 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 18, 2018

    Asparagus & Peas Spring Pasta recipe

    This lovely dish is all about Spring, in fact Italians call this combination, Primavera. It’s also a perfect pre-run dish for everyone running the London Marathon this weekend – full of carbs to keep you fueled and lovely green veg to keep you strong and healthy!

    60 g/1⁄2 stick butter

    1 banana shallot, thinly sliced

    1 garlic clove, finely chopped

    a generous handful of sugar snap peas, trimmed

    a bunch of asparagus, woody ends removed and cut into 2.5-cm/ 1-inch lengths

    a handful of frozen peas, defrosted

    200 g/7 oz. dried pasta or

    160 g/6 oz. fresh pasta

    2 tablespoons Parmigiano Reggiano shavings

    a handful of mint leaves, finely chopped

    salt and freshly ground black pepper

    SERVES 2

     

    Put a large pan of salted water on to boil for the pasta. Meanwhile, melt the butter in a heavy-bottomed pan.

    Toss in the shallot, garlic, sugar snaps, asparagus and peas and sauté for 2–3 minutes to remove the rawness of the vegetables but still keep them vibrant and relatively crunchy. Season and set aside.

    When the salted water is at a rolling boil, add the pasta and cook according to the instructions on the packet. Drain the pasta, but keep a cup of the cooking water.

    Tip the hot drained pasta into the buttery vegetables, adding a tiny splash of the retained pasta cooking water. Add the Parmigiano shavings and chopped mint and toss with gusto over a high heat until the pasta is well coated and creamy. Serve with plenty of extra freshly ground black pepper.

    TASTY TOPPER crispy fried prosciutto di Parma.

     

    This recipe is from Pasta Secrets by Laura Santtini, photography by Christopher Scholey © 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, recipe for the weekend, vegetarian, pasta, spring, veggie

  • Posted on March 14, 2018

    Chinese Vegetable Bao Bun recipe

    Impress your guests this weekend with these veggie bao buns.

    1 batch of Bread Dough,

    1 head of Chinese cabbage leaves

    3 handfuls Chinese spinach

    2 small leeks

    1 carrot, peeled and grated

    8 oyster mushrooms, sliced

    3 Chinese chive stalks, white

    parts removed, sliced

    2 tablespoons sunflower oil, plus extra for oiling the dough

    large handful of freshly

    chopped coriander/cilantro

    vegetarian stir-fry sauce, to serve

    bamboo steamer, lined with non-stick baking parchment

    MAKES 16

     

    BREAD DOUGH

    2 teaspoons fast-action dried yeast

    450 g/3 1⁄2 cups Asian white wheat flour

    100 g/3⁄4 cup plus 1 tablespoon icing/ confectioners’ sugar, sifted

    15 g/2 tablespoons dried milk powder

    1⁄4 teaspoon fine salt

    2 teaspoons baking powder

    180 ml/3⁄4 cup water, add more if needed

    50 ml/scant 1⁄4 cup vegetable oil, plus extra for oiling the bowl

    MAKES 16 BAO BUNS

     

    Place the yeast in a large mixing bowl, then add the flour, sugar, milk powder, salt and baking powder. Make sure the yeast is separated from the salt by the layer of flour.

    Add the water and oil and bring together with a dough scraper. When no dry flour remains, remove the dough from the bowl and place on a lightly floured surface. Knead firmly for 5–10 minutes, until smooth and elastic.

    Lightly oil the mixing bowl. Shape the dough into two cylinders and place back in the oiled bowl, cover with oiled clingfilm/plastic wrap and leave in a warm place to rise for 40–60 minutes or until doubled in size.

    Divide the dough into 16 round balls and flatten each slightly with a rolling pin into an oval shape, around 12 x 6 cm/4 1⁄2 x 2 1⁄3 inches.

    Cut 16 squares of baking parchment, each 12 cm/4 1⁄2 inches. Use your fingers to lightly oil the surface of a piece of dough, place a square of paper on top and fold the dough in half so that the paper is in the centre. Cut another 16 squares of baking parchment just larger than the buns. Lay the paper squares on a tray and lightly dust with flour.

    Place a bun on top of each square on its side, cover with oiled clingfilm/plastic wrap and leave to rise for 30–40 minutes.

    While the buns are rising, slice the cabbage leaves, spinach and leeks lengthwise into ribbons approximately 6 cm/21⁄4 inches long and 2 cm/3⁄4 inch thick. Set aside.

    Brush the top of each risen bun lightly with sunflower oil. Lift the buns on their squares and place in the bamboo steamer about 4 cm/ 1 1⁄2 inches apart. Steam over boiling water for 15–20 minutes until light and fluffy.

    Heat the sunflower oil in a wok and stir-fry all the vegetables and herbs for around 2–3 minutes. Add vegetarian stir-fry sauce to taste and give the vegetables a quick toss.

    When the buns are ready, remove the baking parchment from the middle of each one and fill with the hot vegetables. Serve.

     

    This recipe is from Asian Tapas, photography © 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, recipe for the weekend, vegetarian, veggie, bao buns

  • Posted on March 1, 2018

    Vegan Hummus Pizza

    Vegan pizza with hummus? Hell, yeah! What a way to kick of Veggie Month and the weekend!

    Hummus pizza recipe

    ½ quantity Pitta Bread dough (see below)

    FOR THE TOPPING

    300 g/ ½ cups Basic Hummus (see below)

    90 g/1 onion, cut into half-moons

    8 green olives, stoned/pitted

    2 garlic cloves, thinly sliced

    80 g/1 cup button mushrooms, very thinly sliced

    1 teaspoon dried oregano or pizza seasoning

    2 handfuls rocket/arugula, to serve

    8 cherry tomatoes, cut in half, to serve

    2 tablespoons olive oil, to serve

    MAKES 2 X 24-CM/9 ½ -INCH DIAMETER PIZZAS

     

    Follow the instructions for making the dough on page 80 to the rising stage. Preheat the oven to its maximum temperature (usually 250C (475F) Gas 9) and choose the ‘lower heat element’ setting.

    After the rising of the dough, divide it into two balls (each should weight around 200 g/7 oz.) and place them on a floured surface. Let rise for another 10 minutes.

    Flour two sheets of baking parchment and gently roll each ball into a 24-cm/9 ½ -inch circle (or smaller if you prefer a thicker-crusted pizza). Slide each one carefully onto a baking sheet.

    Add 150 g/ ¾ cup hummus on top of each rolled-out pizza base and use a spatula to distribute evenly. Top with onions, olives, garlic and mushrooms, and sprinkle ½ teaspoon of dried oregano/pizza seasoning over each pizza.

    Open the heated oven, slide the baking paper with one pizza directly onto the bottom of the oven, without the baking sheet. Bake for 5 minutes. Change the oven setting to ‘top grill/broiler’, open the oven, slide the pizza with the baking parchment back onto the baking sheet and place the baking sheet in the upper part of the oven, so that the oven grill/broiler can quickly crisp the toppings.

    Bake for 2–3 minutes. Take out and repeat with the other pizza. Just before serving, top pizzas with rocket/arugula, cherry tomatoes and a drizzle of olive oil.

     

    Pitta bread

    FOR THE STARTER

    80 ml/1⁄3 cup lukewarm water

    2 teaspoons maple sugar or another sweetener

    9 g/1 tablespoon active dry yeast

    FOR THE DOUGH

    400 g/3 ¼ cup plain/ all-purpose flour, plus extra for dusting

    100 g/ ¾ cup wholemeal/ whole-wheat flour

    1 ½ teaspoons sea salt

    2 tablespoons olive oil, plus extra for oiling

    270 ml/1 cup plus 2 tablespoons lukewarm water

    dough scraper (optional)

    baking sheet lined with baking parchment

    MAKES 10 PITTAS

     

    Whisk together the starter ingredients and rest, covered with a damp towel, in the oven with the light on for 30 minutes or until slightly bubbly.

    In a large bowl, whisk together the flours and salt for the dough.

    Add the water and oil, and mix in with a wooden spoon. Knead the dough, first inside the bowl, then on a clean surface for 10 minutes.

    Don’t add extra flour – the dough should be sticky but will come together eventually. Using a dough scraper helps initially.

    Oil both the bowl and the dough, place the dough in the bowl, cover with a damp towel and let rise in the oven, with the oven light on, for 3 hours or until doubled in size. It’s even better if you can make the dough a day ahead and let it rise in the fridge overnight.

    Preheat the oven to its maximum (usually 250C (475F) Gas 9) and choose the ‘lower heat element with fan’ setting if you can. Weigh out about 10 small 80-g/3-oz. portions) of dough, place on a floured surface and let rise for another 10 minutes.

    On a floured surface, gently roll each ball into a 15-cm/6-inch circle. Use a spatula to flip them over as you put them on the lined baking sheet, so the floured side is on top. Four should fit on one sheet.

    Open the preheated oven and slide the baking paper with the pittas directly onto the bottom of the oven, without the tray. Bake for 5 minutes until puffed up and lightly browned on the bottom.

    Open the oven, slide the baking paper with done pittas back onto the baking sheet and repeat with the remaining dough. Wrap in a clean kitchen towel until ready to serve. Freeze any leftovers.

     

    Basic hummus

    320 g/2 cups cooked chickpeas plus 60 ml/ ¼ cup of the cooking liquid, or more if needed, plus 2 tablespoons cooked chickpeas to serve

    2 tablespoons extra-virgin olive oil, plus 2 tablespoons to serve

    1 tablespoon tahini

    3 garlic cloves

    freshly squeezed juice of ½ a lemon, or to taste

    ½ teaspoon salt, or to taste

    freshly chopped flat-leaf parsley, to garnish (optional)

    MAKES ABOUT 2–4 SERVINGS

     

    Blend all the ingredients in a blender or food processor, except the extra chickpeas and olive oil to serve, slowly adding the cooking liquid until you reach a thick and creamy consistency; this will take about 1 minute. High-speed blenders make the creamiest texture and need less liquid and time, but both food processors and stick blenders can be used as well. Adjust the lemon juice and salt to taste.

    Serve topped with 2 tablespoons extra-virgin olive oil and 2 tablespoons whole chickpeas. Garnish with chopped flat-leaf parsley, if you like.

     This recipe is from Hummus Where the Heart Is by Dunja Gulin, photography by Mowie Kay © Ryland Peters & Small.

    Hummus where the heart is


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  • 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


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  • Posted on February 15, 2018

    Warm spinach with currants, pine nuts and yogurt

    The Iranians, the Lebanese, the Turks and the Moroccans all have their own variations of this velvety dish of cooked spinach combined with yogurt. Served as mezze in restaurants throughout the Middle East, this is a delicious way to enjoy spinach. Pulled from several traditions, this version includes currants, onions and pine nuts, served warm with dollops of cool, garlic-flavoured yogurt and chunks of crusty bread.

    500 g/1 lb. 2 oz. fresh spinach leaves, thoroughly washed and drained

    250 ml/1 cup thick, creamy, yogurt

    2 garlic cloves, crushed

    sea salt and freshly ground black pepper

    2–3 tablespoons olive oil

    1 red onion, cut in half lengthways, in half again crossways and sliced with the grain

    1–2 teaspoons granulated sugar

    1–2 teaspoons finely chopped dried red chilli/chile

    2 tablespoons tiny currants, soaked in boiling water for 15 minutes and drained

    2 tablespoons pine nuts

    freshly squeezed juice of 1 lemon

    warm crusty bread, to serve

    Serves 3–4

     

    Place the spinach in a steamer, or in a colander placed inside a large pot partially filled with water. Steam the spinach until soft. Drain off and squeeze out any excess water, then coarsely chop the steamed spinach.

    In a bowl, beat the yogurt with the garlic. Season with salt and pepper and put aside.

    Heat the oil in a heavy based pan and stir in the onion with the sugar for 2–3 minutes to soften. Add the chilli/chile, currants and pine nuts for 2–3 minutes, until the currants plump up and the pine nuts begin to colour.

    Toss in the spinach, making sure it is mixed well, and add the lemon juice. Season well with salt and pepper and tip the spinach onto a serving dish.

    Make a well in the middle of the spinach and spoon some of the yogurt into it. Serve while the spinach is still warm with chunks of crusty bread to scoop it up.

     

    This recipe is from Mezze by Ghillie Basan, photography by Jan Baldwin © 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, recipe for the weekend, vegetarian, mezze

  • Posted on February 5, 2018

    A Dickensean Feast

    To celebrate the anniversary of Charles Dickens' birthday, we are serving up some of the classic meals that he would have eaten, and that feature in his most loved books...

    PICKLED SALMON

    Mrs. Gamp, in Martin Chuzzlewit, settles in to nurse her patient by taking his pillows and ordering in “a little bit of pickled salmon, with a nice little sprig of fennel, and a sprinkling of white pepper….” Londoners loved “Newcastle pickled salmon,” but Dickens is amused to discover (in his re-write of Grimaldi’s memoirs, 1838) that it was “an article unknown in Newcastle, all Newcastle pickled salmon being sent to London for sale.”

    SERVES 4 AS A MAIN COURSE OR 8 AS AN APPETIZER

    1 ¼ cups/300ml good-quality white wine vinegar

    1 ¼ cups/300ml water

    3 red onions, peeled and sliced

    1 turnip, peeled, quartered, and roughly chopped

    a bunch of flat-leaf parsley and thyme (tied together)

    1 bay leaf

    ½ teaspoon salt

    2–3 teaspoons sugar

    12 whole white peppercorns, slightly crushed

    1 lb 2 oz/500g salmon fillets, skinned

    a handful of dill

    For the dressing

    reserved marinade olive oil

    Dijon or wholegrain mustard

    To serve

    sprigs of fennel, fennel flowers, or dill

     

    To make the marinade, put all the ingredients except the salmon and dill in a saucepan and bring to the boil. Simmer for 10–15 minutes, then put through a strainer/sieve, keeping the marinade.

    If you wish, reserve 4–7 tablespoons/50–100ml of the marinade for a salad dressing.

    If you wish to poach the salmon, put the strained marinade back in the pan, lower the fish into it, and let it simmer gently for 8–10 minutes, then set aside to cool.

    For salmon that is a little raw and soft in the middle, place the salmon fillets in a glass or ceramic dish in a single layer and pour the hot marinade over them. Set aside to cool.

    When the liquid is tepid, add the dill to the marinade. Chill in the fridge for 2 hours.

    Remove the salmon from the marinade. Using a sharp knife, slice the fish thinly. Arrange on a plate, decorated with fennel sprigs, fennel flowers, or dill.

     

    ROAST FOWL

    There are innumerable roast fowl in Dickens: the working Gargerys in Great Expectations have a pair for Christmas dinner, and Flora Casby tries to entice Little Dorrit with a leg of fowl for breakfast. Bella Wilfer in Our Mutual

    Friend insists on cooking them for her parents’ anniversary dinner, twirling them on the spit so fast that they are pink inside; “is it the breed?” she asks Cherubic Pa. Alexis Soyer’s lovely recipe is here adapted to pot-roasting, which suits modern-day chickens better than boiling.

    SERVES 4

    2 ¾ –3 ¼ lb/1.25–1.5kg free-range chicken

    ½ a lemon

    a few sprigs of tarragon, plus 30–40 leaves

    2 slices of unsmoked streaky bacon

    oil, for frying

    2 onions, thickly sliced

    2 or 3 carrots, thickly sliced

    1 or 2 turnips, thickly sliced

    2 sticks of celery

    2 bay leaves

    a few sprigs of thyme

    a wineglass of sherry

    or 2–3 glasses of white wine, plus enough stock to make

    about 2 ¼ cups/500ml liquid

    salt, freshly ground black pepper, and nutmeg, to season

     

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

    Rub the skin of the chicken all over with the half lemon, then put the lemon in the bird’s cavity with the sprigs of tarragon. Season the chicken inside and out with a little salt, pepper, and nutmeg.

    Chop the bacon and fry quickly in a very little oil in the bottom of a large casserole. Add the onions and fry until they are beginning to soften.

    Add the remaining vegetables, turn them in the oil, and let them sweat for a minute or two. Add the bay leaves, thyme, and sherry or wine, and bring to the boil; bubble for a moment, then add the stock and bring back to the boil, then turn off the heat.

    Place the chicken on top of the vegetables. Put a lid on and put in the oven. Cook for 1 hour with the lid on, then remove it and cook for another 30–45 minutes, to brown the chicken skin.

    When it is cooked through and the juices run clear, take the chicken out of the casserole and keep warm.

    Strain the cooking juices into a small pan and reduce to thicken. Add the tarragon leaves and serve the gravy separately.

     

    APPLE PUDDING

    Henry Dickens recalled a joke his mother liked to tell about a Scotswoman’s view of Eve being tempted in Paradise: “Eh mon, it would be nae temptation to me to gae rinning aboot a gairden stairk naked ’ating green apples.”

    Dickens’ ‘wife, Catherine gives recipes for Eve’s pudding and also this light apple pudding, which she must have encountered in Switzerland, known as a Betty or Charlotte in England.

    SERVES 6

    2 lb 3 oz/1kg cooking apples

    ½ cup/100g soft brown sugar (or to taste), plus an extra dessertspoon

    2 tablespoons/30g butter

    3 cups/175g day-old breadcrumbs

    ½ teaspoon ground nutmeg

     

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

    Peel, core, and slice the cooking apples. Place in a saucepan with the sugar and 1 tablespoon water, cover, and cook for 5–10 minutes until soft.

    Melt the butter in a large skillet/frying pan and fry the breadcrumbs until they are lightly golden brown. Sprinkle in the nutmeg.

    Put half the breadcrumbs in the bottom of an ovenproof dish (approx. 2 ¾ –3 ½  pints/1.5–2 litres), pushing them down in the center so they rise up slightly at the sides. Add the stewed apple and put the remaining breadcrumbs on top. Sprinkle the top with the extra sugar.

    Warm through in the preheated oven for 15–20 minutes.

     

    These recipes are from Dinner with Dickens by Pen Vogler.

    Dinner with Dickens


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  • Posted on January 10, 2018

    Vegan Spicy Falafel Salad Bowl recipe

    For our next Veganuary recipe, we have a super healthy, simple and tasty lunch. If you’ve never baked chickpeas/garbanzo beans in the oven, give this recipe a try! This quick and easy dish lets you enjoy the flavours of falafel, without the hassle of deep-frying or the mess of rolling into balls.

    Spicy_falafel_salad_bow

    for the chickpeas/ garbanzo beans

    2 tablespoons tamari soy sauce

    1⁄4 teaspoon chilli/chili powder

    1⁄4 teaspoon ground turmeric

    1⁄4 teaspoon ground ginger

    1⁄2 teaspoon ground coriander

    1⁄4 teaspoon ground cumin

    1 tablespoon olive oil

    160 g/1 cup cooked chickpeas/garbanzo beans, well drained

     

    for the salad

    20 g/1 cup rocket/arugula

    1 round/butterhead lettuce (about 160 g/51⁄2 oz.)

    6 leaves red leaf lettuce

    2 ripe tomatoes (about 340 g/3⁄4 lb.)

    1 small bunch fresh basil

    1 portion Mediterranean Seed Falafel mixture (do not form into falafels, see below)

    2 tablespoons olive oil

    2 tablespoons red wine vinegar

    1 portion vegan Tzatziki Sauce (see below)

    4 pitta pockets, cut into wedges, toasted, to serve

    baking sheet, lined with baking parchment

     

    Mediterranean seed falafel mix

    120 g/1 cup pumpkin seeds

    70 g/1⁄2 cup sunflower seeds

    60 g/1⁄2 cup walnuts

    6 sun-dried tomato halves, soaked

    50 g/1⁄2 cup fresh basil leaves

    50 g/1⁄2 cup fresh parsley leaves

    1⁄2 teaspoon dried oregano

    1⁄2 teaspoon

    Mediterranean dried herbs mix (thyme, savory, marjoram, rosemary, basil, fennel)

    2 garlic cloves, crushed

    1–2 tablespoons olive oil

    1 tablespoon lemon juice, or to taste

    salt, to taste

    Serves 2-4

     

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

    For the chickpeas/garbanzo beans, mix together all the ingredients apart from the chickpeas/ garbanzo beans to make a marinade. Pour the marinade over the chickpeas/garbanzo beans and toss to coat well.

    Spread the coated chickpeas/garbanzo beans on the lined baking sheet and bake in the preheated oven until the chickpeas/garbanzo beans soak in all the marinade and start browning. Alternatively, you could do this in a frying pan/skillet: Heat the pan, add the chickpeas/garbanzo beans, pour over the marinade and mix quickly with two wooden spoons over high heat until fragrant and well roasted.

    Wash the salad leaves well and drain. Tear the lettuce leaves into smaller pieces. Cut the tomatoes into wedges and chop the basil. Place all the vegetables in a big wide bowl, crumble over the Mediterranean falafel mixture, add the baked chickpeas/garbanzo beans and drizzle with olive oil and vinegar. Mix well to incorporate.

    Divide into separate plates and serve the tzatziki sauce in 2–4 small bowls, so each person can pour it over the falafel salad just before eating.

     

    Vegan tzatziki sauce

    2 cucumbers (about 400 g/14 oz.), peeled and grated

    500 ml/2 cups soy yogurt

    6 tablespoons extra virgin olive oil

    1 tablespoon umeboshi vinegar (optional)

    2 garlic cloves, crushed

    freshly squeezed lemon juice, to taste

    1 tablespoon freshly chopped parsley leaves

    1 tablespoon freshly snipped chives

    salt

    Makes about 700 ml/3 cups

     

    Mix the grated cucumbers with a little salt and let sit for 15 minutes. Squeeze out as much of the cucumber juice as you can, otherwise the liquid will water down the dip.

    Mix all other ingredients in a bowl and add the cucumber flesh. Chill until ready to serve. There you have it!

     

    For more vegan fella recipes, check out Falafel Forever by Dunja Gulin.

    Falafel Forever


    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, vegetarian, falafel

  • 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

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