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Tag Archives: sweet
  • 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 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 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

  • Posted on April 19, 2018

    National Tea Day

    Happy National Tea Day! We couldn’t get through a day in the office without a good cup of tea, so we’ve turned to Mat Follas to find out how to brew the perfect cuppa. Then, why not pair it with a delicious Anzac biscuit – because you can’t have tea without a good biscuit!

    How to make the perfect cup of afternoon tea

    How to make the perfect cup of tea, for all varieties of tea, is not something I can realistically cover in a few words here. Whole books are dedicated to tea making. What I can talk about is my view of how to make the perfect cup of afternoon tea.

    A pot of afternoon tea should always be a blend of Assam Indian tea leaves; one teaspoon per person and one for the teapot is a good rule of thumb. You might like it a little stronger, if so, add another teaspoon.

    The tea is made with just-boiled water and left for about 3 minutes before serving. Tradition demands that, for luck, the teapot is turned around three times in a clockwise direction during this time, I remember my Grandmother always doing this. Assam tea is served with a dash of milk in the teacup before the tea is poured. Sugar is optional but really should be used only in the morning, as afternoon tea should always be served with sweet treats.

    A pot of Earl Grey tea is also ideal for drinking with afternoon tea; the bergamot zest in the tea leaves gives the tea a lovely zesty and floral flavour. It should be served with similar amounts of tea per teapot to the Assam tea, but with a tiny slice of lemon in the teacup, not milk.

    All of the above said, do make your tea how you like it. Add milk to your Earl Grey, pour the milk after the tea or add sugar… it’s your cup of tea after all.

     

    Anzac biscuits

    In New Zealand and Australia, Anzac biscuits/cookies are traditionally used as a fundraiser for returned servicemen, so they hold a special place in the hearts of everyone from either country. They are long-lasting, so they were made by wives and mothers during the Second World War and posted to servicemen. Today, no Australasian cafe would be without them, because they are absolutely delicious with a cup of tea (dunking required to soften them!).

     

    100 g/3⁄4 cup plain/all-purpose flour

    200 g/1 cup caster/granulated sugar

    75 g/1 cup desiccated/dried unsweetened shredded coconut

    75 g/generous 3⁄4 cup rolled/ old-fashioned oats

    150 g/1 1⁄4 sticks butter

    50 g/2 1⁄2 tablespoons golden/ light corn syrup

    1 teaspoon bicarbonate of soda/ baking soda splash of boiling water

    2 baking sheets lined with baking parchment

    PREPARE 10 MINUTES / COOK 15 MINUTES

    MAKES ABOUT 15

     

    Preheat the oven to 160°C (325°F) Gas 3.

    Mix the flour, sugar, coconut and oats together in a large mixing bowl. Place the butter and golden/light corn syrup in a small saucepan and heat on a low heat until melted and combined.

    In a bowl, combine the bicarbonate of soda/baking soda and a splash of boiling water to  dissolve it. Stir, then pour into the saucepan with the butter and syrup. Add the liquid ingredients to the mixing bowl with the dry ingredients and stir to mix thoroughly.

    Using a dessertspoon, form balls of the mixture and place on the lined baking sheets with a 2.5-cm/1-inch gap between each one.

    Bake in the preheated oven for about 15 minutes, until golden. Remove from the oven and leave to cool and harden before removing them from the baking sheets.

     

    For more delicious recipes from Mat Follas, check out Afternoon Tea at Bramble Cafe. 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 baking, tea, recipe for the weekend, sweet, national tea day, biscuits

  • Posted on March 28, 2018

    Vegan & sugar-free italian easter buns recipe

    This Good Friday, we're mixing it up a little with these Italian Easter buns. Not only are they vegan, they're also sugar-free (to make up for all the chocolate we are about to eat!)

     

    sunflower oil, for brushing

    For the starter

    6 tablespoons plain soy milk, lukewarm

    9 g/2 teaspoons active dry yeast (additive-free)

    25 g/2 tablespoons rice, pure maple or agave syrup

    2 tablespoons strong unbleached bread flour

    For the dough

    40 g/1⁄3 cup unsulfured dried apricots, chopped

    40 g/1⁄3 cup raisins

    3 tablespoons rum

    grated zest of 1 orange

    500 g/4 cups strong unbleached bread flour or unbleached spelt flour

    1⁄2 teaspoon salt

    1⁄8 teaspoon ground turmeric

    170 ml/3⁄4 cup plain soy milk

    100 g/3⁄4 cup nonhydrogenated margarine

    2 teaspoons vanilla extract

    65 g/1⁄4 cup rice, pure maple or agave syrup, plus extra for brushing

    baking sheet, lined with parchment paper

    Makes 3 large buns

     

    Mix together the starter ingredients in a mixing bowl, cover and allow to rest for 30 minutes or until doubled in size.

    For the dough, mix together the apricots, raisins, rum and orange zest in a bowl and allow to soak while the starter is rising.

    Sift together the flour, salt and tumeric in a bowl.

    Heat the milk in a saucepan until hot, then add the margarine and stir until melted. Add the vanilla extract and syrup, then the soaked fruit as well as the starter. Mix well. Pour into the flour mix and combine with a wooden spoon to get a smooth lump of dough. Transfer to a floured surface and knead vigorously for at least 5 minutes, until silky and elastic.

    Place in an oiled bowl, cover with a wet kitchen towel and allow to rise in a warm spot for 2 1⁄2 hours or until doubled in size.

    Punch down the dough, give it a quick knead, then divide it into three equal portions. Shape each into a ball and put on the prepared baking sheet. Snip V-shaped cuts into the top of each loaf so that they open up during baking. Cover well with a kitchen towel and allow to rise again for 30 minutes or until doubled in size.

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

    Brush a little oil over the buns and bake in the preheated oven for 30–60 minutes or until golden. Brush syrup over them while still hot, then transfer to a wire rack to cool.

    These should be stored wrapped in a kitchen towel in a cool and dry place and will keep for a week or a little longer.

     

    This recipe is from The Vegan Baker by Dunja Gulin, photography by Clare Winfield © Ryland Peters & Small


    This post was posted in Featured, Featured, Interviews, News, News, Recipes, UK, US, What's new, What's new and was tagged with vegan, easter, recipe for the weekend, sweet, sugar-free

  • Posted on March 8, 2018

    Swedish Plätt Pancakes recipe

    Plättar are little pancakes. In Sweden, these mini pancakes are eaten as a dessert, but they make a brilliant brunch too, especially for a special day like Mother’s Day.

    Because they have no raising agent, they are flat like French crêpes, rather than fluffy like American-style pancakes. Some people fry their plättar in a special pan (like the one pictured) with large blini-sized shallow round indents of around 8 cm/3 inches across. You can, of course, make them freestyle on a normal pan/skillet too, but they will not be as uniform. If you have metal cookie cutters, you could drop the batter inside these for a neater finish.

     

    175 g/1 1⁄3 cups plain/all-purpose flour

    pinch of ground cardamom

    1 tablespoon icing/confectioners’ sugar

    pinch of salt

    3 eggs

    500 ml/2 cups plus 2 tablespoons whole milk

    25 g/1 3⁄4 tablespoons butter, melted

    50 ml/3 1⁄2 tablespoons beer (lager) (You can leave this out and replace with a little more milk or a dash of sparkling water instead, if you prefer.)

    extra butter and olive oil, for frying

    Cold Stirred Lingonberries or lingonberry jam/jelly, to serve (optional)

    Serves 3–4

     

    In a large mixing bowl, stir together the flour with the cardamom, icing/confectioners’ sugar and salt. Add the eggs and mix until smooth. Whisk in the milk, bit by bit, stirring after each addition to avoid lumps. Whisk in the melted butter. Leave the batter to stand at room temperature for 30 minutes.

    Just before you want to fry your pancakes, add the beer. Give a brief stir but don’t over-mix.

    Preheat the pan over a medium heat and add a little butter and oil. Drop in spoonfuls of the batter and fry briefly, turning once, until golden on both sides. Serve the pancakes hot, with a large helping of cold stirred lingonberries or lingonberry jam/jelly.

     

    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 Mother's Day, breakfast, brunch, recipe for the weekend, pancakes, sweet

  • Posted on February 7, 2018

    Raspberry Meringue Kisses recipe

    Who will be getting a kiss from you this Valentines Day? A raspberry meringue one that is from Mat Follas' brand new book Afternoon Tea at Bramble Cafe.

     

     

    PREPARE 20 MINUTES / COOK 45 MINUTES

    RASPBERRIES

    200 g/1 1⁄2 cups raspberries

    freshly squeezed juice of 1⁄2 lemon

    or 40 g/11⁄2 oz. dehydrated raspberry powder

    MERINGUES

    200 g/1 cup caster/superfine sugar

    100 g/1⁄2 cup egg whites (approx. 3 large/US extra-large eggs)

    BUTTERCREAM

    50 g/31⁄2 tablespoons butter, softened

    100 g/3⁄4 cup icing/confectioners’ sugar

    1 teaspoon pure vanilla extract

    piping/pastry bag

    2 baking sheets lined with baking parchment

    MAKES 12

     

    For the raspberries (if using fresh raspberries), preheat the oven to 90°C (195°F). Place a sheet of baking parchment over a wire rack.

    Spread the raspberries over the baking parchment and sprinkle with the lemon juice. Place in the preheated oven and leave in the oven overnight, or for at least 8 hours. Once dried, blitz the raspberries in a food processor until they form a fi ne powder, then pass them through a sieve/strainer.

    For the meringues, preheat the oven to 200°C (400°F) Gas 6. Ensure the bowl you use is perfectly clean. Sprinkle the sugar over a non-stick baking sheet and place into the preheated oven. At the same time, place the egg whites into a stand mixer fitted with a balloon whisk (or use a mixing bowl and a hand-held electric whisk) and start mixing until stiff peaks form; this will take 5–8 minutes. Remove the, now hot, sugar from the oven and turn the oven down to 100°C (210°F).

    Add about one-quarter of the sugar to the egg white mix. Whisk for a couple of minutes, then repeat until all of the sugar has been combined.

    Whisk for another 5 minutes, checking that the mixture is fully combined and that no graininess remains. Finally, add about three-quarters of the raspberry powder and fold together, but leave some patterns in the mixture.

    Spoon the meringue mixture into the piping/pastry bag and snip off the tip. Pipe the meringue mixture onto the lined baking sheets, making about 24–26 5-cm/2-inch kisses. Bake in the preheated oven for 45 minutes. Check the outer layer of meringue has fully cooked and is crispy; continue cooking in 10-minute intervals if not. Switch the oven off and leave the meringues to cool in the oven for at least 30 minutes. Store the meringues in an airtight container until you are ready to serve.

    For the buttercream, in a mixing bowl, whisk the butter and icing/ confectioners’ sugar together to form a smooth cream. Add the vanilla and a couple of dessertspoons of water. Whisk until a smooth, light buttercream is made. To serve, place a teaspoon of the buttercream onto the flat side of one meringue and stick it to the flat side of another. Sprinkle a little remaining raspberry powder over the top to decorate.

     

    For more delicious recipes from Mat Follas, check out Afternoon Tea at Bramble Cafe

    Afternoon Tea at Bramble Cafe

    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 Valentines Day, baking, valentines, recipe for the weekend, sweet

  • 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


    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, sweet, recipe, charles dickens, menu

  • Posted on January 31, 2018

    Tempting Weekend Bakes

    Weekends are for baking, and so as a very special treat we have two brand new and quite frankly totally delicious recipes to share with you from two books coming out this Spring.

    First up we have a banana and rye bread perfect for a lazy breakfast from our lovely author Bronte Aurell and her new book Scandikitchen Summer, then an indulgent chocolate tiffin from Masterchef winner Mat Follas and his new book Afternoon Tea at Bramble Cafe.

    We couldn't wait to share these books with you guys, so here is a sneak peek of some of the tempting recipes you can expect to find...

     

    Rye & Banana Bread

    At our café, people used to ask for banana bread a lot. As it’s not really a traditional Scandinavian thing, we wanted to make it our own with a Scandi twist. So, we created this version with rye flour to make it more wholesome. We like to serve it with a delicious cinnamon butter, that just melts on toasted slices of this loaf.

    banana and rye bread

    4 very ripe bananas

    100 g/scant 1⁄2 cup Greek/plain Greek-style yogurt

    1 tablespoon lemon juice

    1 teaspoon vanilla extract or vanilla sugar

    125 g/1 cup minus 1 tablespoon plain/all-purpose flour

    125 g/1 generous cup wholemeal/ wholewheat rye flour

    1⁄2 teaspoon salt

    1 teaspoon bicarbonate of soda/ baking soda

    125 g/11⁄8 sticks butter, softened

    150 g/3⁄4 cup dark brown soft sugar

    2 UK large/US extra-large eggs

    cinnamon butter, to serve (optional)

    500 g/1 lb. loaf pan, lined with non-stick baking parchment

    Makes 1 loaf

     

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

    Mash the bananas and mix with the yogurt, lemon juice and vanilla and set aside.

    Mix the flours with the salt and bicarbonate of soda/baking soda and set aside.

    Cream together the butter and dark brown soft sugar in a stand mixer fitted with the paddle attachment, or using a hand-held electric whisk. Add the eggs, one at a time, scraping down the sides of the bowl between each addition to ensure they are fully incorporated.

    Add the mashed banana mixture and mix until incorporated, then add the flours and mix briefly until smooth. Do not over-mix.

    Spoon the mixture into the lined loaf pan. Bake in the middle of the preheated oven for around 30 minutes, or until a skewer inserted into the middle comes out just clean. Leave to cool a little before turning out of the pan. Cut into slices and serve toasted, with plenty of cinnamon butter (see below).

    Cinnamon butter

    Mix three tablespoons of strong cinnamon sugar (ratio 1:3) with half a packet of soft unsalted butter – re-chill and use as needed.

     

    You can pre order your copy of Scandikitchen Summer here for UK and here for US.

    Plus you sample more of Bronte's recipes from the book in a FREE sample of the book, downloadable from here.

    Scandikitchen Summer

     

    White chocolate & strawberry tiffin

    Delicious with coffee, these tiffins are fun to make with children. Be inventive with swirly toppings and fillings.

    PREPARE 20 MINUTES / COOK 10 MINUTES

    strawverry and chocolate tiffin

    250 g/21⁄4 sticks butter

    120 g/generous 1⁄2 cup caster/ granulated sugar

    120 g/6 tablespoons golden/ light corn syrup

    200 g/7 oz. milk chocolate

    100 g/3⁄4 cup mixed dried fruit and nuts (almonds, sultanas/golden raisins, cherries)

    100 g/1 cup fresh strawberries, chopped

    450 g/1 lb. digestive biscuits/ graham crackers, crushed

    450 g/1 lb. white chocolate

    non-stick 30 x 20-cm/12 x 8-inch brownie pan, lightly oiled and lined with baking parchment

    MAKES 18

     

    In a saucepan, place the butter, sugar and golden/light corn syrup. Warm on a low heat until melted and stir to mix together.

    In a mixing bowl, grate 100 g/31⁄2 oz. of the milk chocolate, then add the dried fruit and nuts, strawberries and crushed digestive biscuits/ graham crackers. Pour in the melted butter, sugar and syrup mixture. Fold together until thoroughly mixed, then spoon into the lined brownie pan. Smooth the tiffin base to make it level, then place in the refrigerator for 15 minutes.

    Melt the white chocolate by breaking it up and heating three-quarters of it in a microwave on high in a microwaveable bowl. Use the microwave in 10-second bursts, stirring the chocolate in-between until it is all melted.

    Now, add the remaining one-quarter and mix together to form a smooth, just-melted chocolate.

    Remove the tiffin base from the refrigerator and pour the white chocolate over the top. Tilt the pan until the topping covers the tiffin base and is smooth and even.

    Now melt the remaining milk chocolate in the same way (melting three-quarters of it, then adding the final one-quarter at the end). Pour the milk chocolate over the white chocolate in thin lines. Use a cocktail stick/toothpick to drag the milk chocolate over the surface to form patterns.

    Return to the refrigerator for at least an hour, before removing and portioning with a hot knife.

     

    Pre order your copy of Afternoon Tea at Bramble Cafe by Mat Follas here for UK and here for US orders.

    Afternoon Tea at Bramble Cafe


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

  • Posted on January 18, 2018

    Vegan Coffee Toffee Cookies recipe

    Even in Veganuary, sometimes it’s just one of those afternoons and a biscuit is in order! Well with this delicious recipe you don’t have to miss out on the office tea round – sit back wth your cuppa and cookie and enjoy!

     vegan Coffee Toffee Biscuits

     

    30 g raw cocoa beans (or nibs) or 30 g cocoa powder

    100 g coconut oil

    100 g Demerara sugar

    60 ml plain soy milk

    2 teaspoons coffee extract

    1⁄4 teaspoon apple cider vinegar

    200 g unbleached spelt flour

    1⁄2 teaspoon baking powder

    1 tablespoon ground flaxseeds

    1⁄4 teaspoon bourbon vanilla powder

    2 tablespoons ground almonds

    1⁄4 teaspoon salt

    1⁄4 teaspoon ground cinnamon

    chopped nuts, for sprinkling

    For the icing

    65 g Demerara sugar

    1 tablespoon cornflour

    2 tablespoons plain soy milk

    1 teaspoon coffee extract 

    baking sheets, lined with parchment paper

    Makes 25

     

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

    If using cocoa beans, grind them in a coffee or spice grinder to a fine powder.

    If the coconut oil has solidified, put the jar in a bowl of hot water until the oil has softened. Whisk together the oil, sugar, milk, coffee extract and vinegar.

    In a separate bowl, sift together the flour and baking powder, then stir in the flaxseeds, vanilla powder, ground almonds, salt and cinnamon. Tip into the bowl of wet ingredients and mix into a smooth dough with a spatula.

    Divide the dough into 25 and roll into balls. Arrange them on the prepared baking sheets about 2 cm apart. Gently flatten each ball with the back of a spoon, trying to avoid making cracks. Bake in the preheated oven for 9–10 minutes. Do not overbake them – they should still be a little soft. Allow to cool completely on the baking sheets.

    For the icing, it's better to finely grind the sugar in a coffee or spice grinder, but you can also try without grinding it. Mix the cornflour into the milk in a heatproof bowl. Add the coffee extract and sugar and mix. Set over a saucepan of simmering water (do not let the base of the bowl touch the water) and whisk well for a couple of minutes to allow the starch to thicken slightly over the steam. Remove from the heat, then allow to cool for 10 minutes.

    Spoon some icing over each cold cookie and sprinkle chopped nuts over the top. Allow to set for at least 1 hour after which the icing shouldn't be sticky, but smooth and firm to the touch.

    Store in an airtight container at room temperature, or, in the summer months, in the fridge. They will keep for up to 2 weeks.

     

    This recipe is from The Vegan Baker by Dunja Gulin, Photography by Clare Winfield © Ryland Peters & Small

    The Vegan Baker


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

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