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Tag Archives: The Creamery Kitchen
  • Posted on January 23, 2015

    Recipe for the Weekend

    As we mentioned yesterday, Sunday 25th January is Burns’ Night and this weekend’s recipe will ensure that whatever you’re up to this weekend, everyone can bring a taste of Scotland to the table! Incidentally, this recipe by Hannah Miles features in The Creamery Kitchen by Jenny Linford, and we’re super excited at RPS Towers about her new book, The Tomato Basket! You can pre-order it here!

    Whisky & Raspberry Cranachan Cheesecakes

    This cheesecake is inspired by the classic Scottish dessert, cranachan – whipped cream flavoured with whisky and honey folded through with toasted oats and fresh raspberries.

    for the base

    50 g butter

    30 g caster sugar

    40 g golden syrup or maple syrup

    100 g rolled oats

    a pinch of salt

    for the filling

    150 g raspberries

    80 ml whisky

    300 g cream cheese

    300 ml crème fraîche or double cream

    80 ml honey

    2 eggs

    generous 1 tablespoon plain flour, sifted

    to serve

    a handful of fresh raspberries

    pouring cream

    baking sheet, greased

    8 x 6-cm diameter chef’s rings, greased and placed on a greased baking sheet

    makes 8

    Preheat the oven to 170°C (325°F) Gas 3.

    For the base, heat the butter, sugar and golden or maple syrup together in a saucepan until the butter and sugar have melted and the mixture is syrupy. Stir in the oats and salt and mix well so that all the oats are coated.

    Spoon the mixture onto the prepared baking sheet and flatten with the back of a spoon. Bake in the preheated oven for 20–30 minutes until the base is golden-brown.

    Remove from the oven and leave to cool for a few minutes. Whilst still warm, use one of the chef’s rings to stamp out 8 rounds of flapjack to use as bases, then leave them to cool completely. Leave the oven on.

    For the filling, soak the raspberries in the whisky for 30 minutes.

    In a large mixing bowl, whisk together the cream cheese and crème fraîche. Whisk in the honey, eggs and flour, then fold through the raspberries and any remaining soaking whisky. Spoon the mixture into the chef’s rings on the baking sheet and bake in the preheated oven for 25–30 minutes until golden brown on top.

    Leave to cool then transfer to the refrigerator to chill for at least 3 hours or preferably overnight.

    When you are ready to serve, place a flapjack disc on each plate and top with a cheesecake. Serve with extra fresh raspberries, cream and a tot of whisky if desired.


    The Creamery Kitchen by Jenny Linford is available here, and The Tomato Basket can be pre-ordered here.

    Cheesecake by Hannah Miles is available here. Other cookery books you may like in our Food category as well.

    Happy Burns’ Night and have a lovely weekend, chaps!

    This post was posted in Featured, Featured, Recipes, Recipes, UK, US and was tagged with baking, recipe for the weekend, dessert, 2014, Burns Night, Scotland, The Creamery Kitchen, sweet, whisky

  • Posted on March 3, 2014

    Recipe for the Weekend

    With the sun shining this week, we’re all looking forward to the spring and summer months that are on the way and perhaps fancy something a little less wintry to eat! It’s still a bit early for a barbeque, but this weekend we’ve got a recipe for you with delicious Mediterranean flavours to keep you in that warm weather mood! These cream cheese & olive parcels are taken from The Creamery Kitchen by Jenny Linford, where you can learn how to make your own cream cheese as well as various other dairy foods. So if you feel like going the whole hog then have a go at the delicious cream cheese recipe in the book to use in these tasty filo treats and your guests will be seriously impressed!

    We made this recipe in the office on Monday for our Creamery Lunch. The image below shows how they came out, and trust us when we say they tasted fantastic! Serve as appetizers with a few drinks for friends this weekend or as a starter for a Mediterranean style meal!

    cream cheese & olive parcels

    1 teaspoon olive oil

    3 spring onions/scallions, finely chopped

    200 g/1 cup cream cheese

    40 g/ 1/3 cup pitted green olives, chopped

    1 tablespoon finely chopped fresh dill

    freshly ground black pepper

    6 rectangular filo/phyllo sheets

    50 g/3 1/2 tablespoons unsalted butter, melted

    sesame seeds, for garnish

    baking sheet, greased

    makes 12

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

    Heat the olive oil in a small frying pan/skillet and fry the spring onions/scallions until softened. Set aside until cool.

    In a mixing bowl, mix the cream cheese, fried spring onions/scallions, olives and dill. Season with a generous grinding of black pepper.

    Slice the filo/phyllo sheets in half lengthways, forming 12 rectangular strips.

    Brush one of the strips with melted butter (keeping the remaining sheets covered with clingfilm/plastic wrap to prevent them drying out). Place a generous teaspoon of the cream cheese mixture on the buttered filo/phyllo strip 2 cm/1 in. from the bottom. Take the bottom left corner of the strip and fold it up and over the filling, to form a triangular shape. then across again to the other side. Continue until you have formed a tightly closed triangular parcel. Brush on a little extra melted butter to seal the last flap into place and then place on a baking sheet. Brush the parcel generously with melted butter and sprinkle over a few sesame seeds.

    Repeat the process with the remaining filo/phyllo strips, making 12 parcels in total.

    Bake them in the preheated oven for 15–20 minutes until golden-brown. Serve warm or at room temperature.

    The Creamery Kitchen by Jenny Linford is available here.

    Have a lovely weekend everybody and happy cooking!

    This post was posted in News, News, UK, US, What's new, What's new and was tagged with handmade, sun, recipe for the weekend, The Creamery Kitchen, Jenny Linford, Mediterranean

  • Posted on February 25, 2014

    Creamery Creations!

    As a lovely communal office lunch, we attempted some of the recipes in The Creamery Kitchen by Jenny Linford. To see how we made labneh using Jenny's recipe, click here. And if you'd just love to see more from The Creamery Lunch (to inspire your own!) then browse the photos below from the London and New York offices to see all of our creamery creations!

    We had a lovely lunch with some lovely recipes, and if you fancy doing the same then The Creamery Kitchen by Jenny Linford is available here!

    Have a great week everyone!


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with salad, handmade, lunch, office lunch, communal lunch, The Creamery Kitchen, Jenny Linford, photos

  • Posted on February 24, 2014

    yogurt + muslin + time = labneh

    This is the kind of simple equation guaranteed to bring out the inner dairymaid in even the most urban among us. It was with this in mind, armed with the newly published The Creamery Kitchen by Jenny Linford, that we decided to prepare this traditional Middle Eastern creation for our communal Monday lunch.

    Labneh, also known as ‘yogurt cheese’ is made from yogurt, wrapped in muslin and left suspended to strain over night in a fridge. It really is no more complicated than that. And so on a sunny Saturday afternoon we rolled up our sleeves and set to with a carton of organic Greek yoghurt, a bright square of muslin, a long-handled wooden spoon, a length of string and a large mixing bowl.

    It was almost impossible not to indulge in multiple openings of the fridge door just to check all was progressing nicely. But we soon discovered that this is a sort of dairy-based alchemy and truly requires no more than patience and a cool place in which to turn itself from a fairly liquid form into something resembling a soft white orb. After an hour or so there was a satisfying puddle of opaque liquid in the bottom of the bowl, which two hours later had risen – almost touching the suspended muslin sack. Necessity being the mother of invention, we rooted out two small china teacups to elevate the wooden spoon and yogurt-filled muslin higher up the bowl. Thus avoiding a soggy bottom!

    A new day dawned and our labneh was ready! Made giddy by our success we made delicious little cream cheese and olive parcels, also from the book, and Dukkah flatbreads, the perfect accompaniment to tangy labneh.

    making labneh


    500 g Greek yogurt

    1/4 teaspoon salt (optional)



    30-cm length of string

    long wooden spoon

    makes about 350 g

    Line a large bowl with a square of clean muslin.

    Mix the yogurt and salt (if using) together well. Place the yogurt in the centre of the muslin square. Wrap the muslin up around the yogurt and tie it firmly with a long piece of string.

    Suspend the muslin parcel over a deep, large mixing bowl by tying it with the string to a wooden spoon laid across the top of the bowl.

    Leave in the fridge for 24 hours. Then, unwrap and use as required.

    Feeling inspired? Why not discover the age-old tradition of making fresh butters, yogurts, creams and soft Cheeses at home? The Creamery Kitchen is available to buy here and if you want to see more, then photos of our other creamery creations are here!

    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with homemade, handmade, office lunch, communal lunch, The Creamery Kitchen, Jenny Linford

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