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Tag Archives: vegetarian
  • Posted on March 9, 2017

    Chunky Baked Falafel Patties

    These patties are a great twist on the traditional falafel recipe. As they’re baked, they are healthier than their deep-fried cousins and serving them on toasted sourdough makes a great change from the traditional wraps. They’re perfect for lunches, snacks and even as a veggie option at a BBQ.

    Baked falafel patties

    Chunky Baked Falafel Patties

    1⁄2 large onion (about 60 g/2 oz.)

    2 garlic cloves

    320 g/2 cups cooked red kidney beans, well drained

    2 tablespoons toasted

    ground sesame seeds or ground flaxseeds

    1 tablespoon dark sesame oil (or pumpkin seed oil or olive oil)

    1 teaspoon salt

    2 tablespoons gram flour (chickpea/garbanzo bean flour)

    ¼ teaspoon bicarbonate of soda/baking soda

    serving suggestion

    Roasted Red Pepper and Mustard Sauce (see below)

    toasted sourdough

    rocket/arugula

    pickled vegetables of your choice

    baking sheet, lined with baking paper

    Makes 18 patties

     

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

    In a food processor fitted with an ‘S’ blade, finely chop the onion and garlic. Mash the beans with a fork, leaving some chunks, then mix the beans with the chopped vegetables and all the other ingredients. The mix should resemble a thick cookie dough. Use a measuring spoon to scoop 18 flat, free-form patties onto the lined baking sheet.

    Bake in the preheated oven for 15–20 minutes, until dry enough to separate from the baking sheet without falling apart.

    These falafel patties are on the saltier side and I love them served on slices of freshly baked or just toasted sourdough bread with Roasted Red Pepper and Mustard Sauce, rocket/arugula and any type of pickled vegetables on the side. You can use cooked chickpeas/garbanzo beans instead of kidney beans for a more authentic falafel flavour, if you like.

    Roasted Red Peppers

    Roasted Red Pepper and Mustard Sauce

    The best variety of peppers to use for this yummy sauce are long, red pointed Romano peppers, but if you can’t find them you can use red (bell) peppers too. Roasting peppers deepens their flavour and gives a wonderful aroma, and goes well with any kind of falafel.

    1 kg/2 ¼ lbs. Romano peppers

    60 ml/ ¼ cup extra-virgin olive oil

    2 tablespoons smooth Dijon mustard

    4 garlic cloves, crushed

    apple cider vinegar, to taste

    chilli/chili powder or freshly ground black pepper (optional)

    sea salt, to taste

    baking sheet, lined with baking parchment

    Makes about 240 ml/1 cup

     

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

    Wash and pat-dry the peppers, leaving them whole.

    Place the whole peppers on the baking sheet and roast in the preheated oven for 20–25 minutes, turning frequently until the entire pepper skin has turned black and blistery.

    Remove from the oven, put the peppers into an airtight container and let rest, tightly covered for long enough to build up the steam; about 15 minutes. This will make peeling the skin easier.

    Save all the liquid that leaks from the peppers while cooling, and the liquid coming out as you peel and deseed.

    Blend the peeled and deseeded peppers in a blender or food processor until smooth, adding the oil, collected juices, Dijon mustard, garlic, salt and a little vinegar. You can also add a little chilli/chili powder or black pepper, for extra heat. Add more pepper juice or oil to reach the desired consistency. Store in a tightly covered sterilized jar in the fridge and use within 1 month.

    These recipes are from Falafel Forever by Dunja Gulin, available here.

    Falafel Forever by Dunja Gulin

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, healthy, falafel

  • Posted on March 2, 2017

    Tofu Tacos

    These Tofu tacos are a perfect way to kick off veggie month. Although not strictly Mexican, tofu is very healthy and its unique texture adds another dimension to many dishes. It also combines very well with a bit of heat. Pico de Gallo is the perfect accompaniment to these tacos, but you could serve them with sour cream too, if you like.

    Tofu Tacos with tomato salsa

    Tofu Tacos

    400 g/14 oz. tofu

    ½ red onion

    1 red sweet/bell pepper

    1 yellow sweet/bell pepper

    2 garlic cloves

    1 fresh Jalapeño (or a couple of Thai green chillies for more heat)

    20 g/1 ½ tablespoons butter

    ½ teaspoon dried oregano

    ¼ teaspoon sea salt

    ¼ teaspoon ground white pepper

    8 x 15-cm/6-in. corn or flour tortillas

    TO SERVE

    Pico de Gallo (see below)

    SERVES 4

    First, prepare the ingredients. Cut the tofu into strips about 5 cm/ 2 inches long. Cut the onion and sweet/bell peppers into strips and thinly slice the garlic and Jalapeño.

    Melt the butter in a frying pan over high heat, then fry the tofu for about 5 minutes.

    Add the onion, sweet/bell peppers, garlic, oregano, salt and pepper and fry for 5 minutes. The tofu should be brown and a little crispy at the edges and the peppers should still have a little crunch.

    Stir in the chopped Jalapeño.

    Place a dry frying pan over high heat. Warm each tortilla for about 20–30 seconds on each side.

    TO SERVE

    Spoon the ingredients over the tortillas and serve with Pico de Gallo.

    Pico de gallo (fresh tomato salsa)

    When these fresh, simple ingredients are combined together, they produce a wonderful salsa bursting with flavour. Like other Mexican salsas, there are many variations, such as adding lime juice and fresh chillies.

    4 tomatoes

    ¼ onion

    1 medium bunch of coriander/cilantro

    ¼ teaspoon sea salt

    MAKES A BOWLFUL

    Finely chop the tomatoes, onion and coriander/cilantro and put in a bowl. Add the salt and mix well. Next time you make this mild salsa, adjust the proportions according to your taste.

     

    This recipe is from Real Mexican Food by Felipe Fuentes & Ben Fordham of Benito's Hat Mexican Kitchen, available here.

    Real Mexican Food by Benitos Hat

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, Mexican, healthy, tofu, tacos

  • Posted on January 26, 2017

    Vegan Friendly, Dim Sum Dumplings for Chinese New Year

    Our last Veganuary inspiration recipe is also a nod to the Chinese New Year celebrations that will be going on this weekend. Dim Sum are tiny dishes, found in Chinese restaurants around the world. In this recipe the dumplings are filled with sun-kissed mediterranean ingredients, resulting in a delicious clash of cultures. The strong tang of sundried tomatoes and olives are cooled by the mellow tofu. Pan-frying to get a crispy bottom is a nice finishing touch.

    Vegan friendly Tofu, Sundried Tomato and Olive Dumplings

    MAKES 16

    To make the Wheat dough:

    150 g/1 cup + 2 tablespooons Asian white wheat flour

    80 ml/scant 1⁄3 cup water

    Place the flour in a large mixing bowl and combine with the water to form a dough. Turn the dough out onto a lightly floured surface and knead for 20–25 minutes or until the dough is smooth and elastic.

    Separate and roll into two equal cylinders about 2.5 cm/ 1 inch in diameter. Cover with a damp kitchen cloth and set aside to rest for 30 minutes.

    To prepare the skins, use a sharp knife to slice the dough cylinders into 16 equal pieces. On a lightly floured surface, flatten each piece with a rolling pin until it has a round shape and a diameter of around 7.5 cm/3 inches.

    To make the Dumplings:

    1 batch Wheat Dough,

    200 g/7 oz. firm tofu, drained and sliced into small cubes

    a pinch of salt

    1 leek, thinly sliced

    60 g/ ½ cup sundried tomatoes, finely chopped

    50 g/scant ½ cup black pitted olives, finely chopped

    2 button mushrooms, finely chopped

    2 Chinese chive stalks, white parts removed and finely chopped

    a handful of fresh Chinese parsley, finely chopped

    1 teaspoon Sichuan pepper

    1 teaspoon freshly ground black pepper

    2 tablespoons vegan stir-fry sauce

    2 tablespoons sesame oil

    Dipping sauce

    1 tablespoon aged balsamic vinegar

    2 tablespoons olive oil

    a red shallot, finely chopped

    a handful of fresh basil leaves, finely chopped

     

    Sprinkle a little salt over the tofu slices and set them aside for 30 minutes before squeezing out the excess water.

    Prepare the wheat dough (see above). While the dough is resting, prepare the filling.

    In a bowl combine the tofu with the chopped vegetables, parsley, seasonings, vegan stir-fry sauce and sesame oil. Mix well and place in the fridge for 30 minutes to chill.

    Roll out the skins, continuing to follow the recipe on page 8. Put a large teaspoon of filling into the centre of a skin. Dip your fingertips in a small dish of water and slightly moisten the edge of half the skin. Fold in half and pinch the edges together to form a simple cresent shape. Fold the two ends of the dumpling together and overlap to create a Chinese ingot shape. Seal with another dab of water if needed. Repeat until all the mixture and skins have been used.

    Gently lower the dumplings into a pan of boiling water and cover with a lid. As soon as the dumplings start to float they should be ready. Alternatively, you can lightly pan-fry the boiled dumplings to make the bottoms crispy and golden.

    To make the dipping sauce, mix the ingredients together in a small bowl.

    Serve the dumplings hot with the dipping sauce on the side.

     

    This recipe was taken from Modern Dim Sum by Loretta Liu, available here.

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, chinese new year, savoury, recipe for the weekend, vegetarian, dim sum, tofu

  • Posted on January 12, 2017

    Vegan and Paleo friendly Vegetable Stir-Fry

    This fabulous vegetable stir-fry is a great, versatile dish, as you can easily mix and match your ingredients to suit everyone’s tastes. Packed full of colourful veg and served with a sweet and spicy sauce, this recipe is Vegan and Paleo friendly, but you could add king prawns or nuts for extra protein, or serve with noodles or rice on the side…it’s totally up to you!

    Vegetable Stir-Fry

    1 red and 1 green (bell) pepper, sliced into strips

    3 carrots, cut into ribbons

    150 g/5 oz. green beans, sliced

    100 g/5 oz. baby corn, roughly chopped (optional, omit if following strict Paleo diet)

    2 pak choi/bok choy, sliced lengthways

    coconut oil, for frying (optional)

    black sesame seeds, to garnish

    sesame oil, to drizzle

    stir-fry sauce

    ½ –1 teaspoon freshly grated ginger, to taste

    ½ –1 green chilli/chile, thinly sliced, to taste

    ½ red chilli/chile, thinly sliced

    1 garlic clove, finely chopped

    a small handful of jarred pea aubergines/eggplants, roughly chopped

    2 tablespoons pomegranate molasses

    2 tablespoons liquid coconut aminos

    freshly squeezed juice of 1 lime

    SERVES 4

    First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl and set aside until ready to cook.

    The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.

    Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1–2 minutes until you have the desired crunch – I like my vegetables to be al dente but you can cook them for a little longer if you prefer.

    Tip half of the stir-fry sauce into the pan and toss to coat. Continue to cook for 1–2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.

    Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.

    This recipe is from 'Perfectly Paleo' by Rosa Rigby, available here.

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with january, vegan, savoury, recipe for the weekend, vegetarian, paleo, healthy

  • Posted on January 5, 2017

    Chickpea and Vegetable Curry for Veganuary

    If you're trying out Veganuary this year (going Vegan for January!) and you need some inspiration then look no further! This curry is very simple to make and you can change any of the vegetables to suit availability. As with all curries this one can be made in advance and left overnight for the flavours to deepen and intensify. Perfect for warming up those cold January evenings.

    Chickpea and Vegetable Curry

    3 tablespoons of vegetable oil

    2 garlic cloves, crushed

    2 red onions, chopped

    4cm fresh ginger, peeled and finely chopped

    1 tablespoon curry powder

    2 teaspoons ground coriander

    ½ teaspoon fenugreek

    ½ teaspoon crushed dried chillies

    410g canned chopped tomatoes

    800g potatoes, cut into 2.5cm pieces

    1 cauliflower, cut into florets

    800g canned chickpeas, drained and rinsed

    500g spinach, chopped

    250g okra, halved lengthways

    SERVES 12

    Heat the oil in a large saucepan, add the garlic, onion and ginger and cook over low heat for 10 minutes until softened. Add the curry powder, coriander, fenugreek and dried chillies, mix well and cook for a further 4 minutes.

    Add the tomatoes and 100ml of water, then add the potatoes cauliflower and chickpeas. Mix well and simmer for about 15 minutes, stirring frequently.

    Add the spinach and okra, mix well and simmer for a further 5 minutes. You  may need a little extra water at this final stage.

    This recipe is taken from Easy Vegetarian, available here.

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, What's new, What's new and was tagged with january, vegan, recipe for the weekend, vegetarian, healthy, curry

  • Posted on December 15, 2016

    Camembert Hedgehog Bread

    Obviously at this time of year, party food, or food to feed a large group of people is often at the forefront of our menu planning. Fortunately, our new book from the team behind Twisted’s viral videos over on Facebook, Twisted: The Cookbook, is on hand to ensure that your guests don’t go hungry! The camembert hedgehog is one of their most popular videos to date (check it out here) so we thought you might like the recipe! Perfect for festive games nights, New Year’s Eve, or for that awkward period after the 26th but before the 31st where you’re just not sure if you’ve had enough cheese yet. You know the one. Enjoy!

    CAMEMBERT HEDGEHOG BREAD

    Ahh, the Camembert Hedgehog Bread—a stalwart of Twisted’s funk-cheese repertoire. Trust us, this will be your next dinner party show-stopper. Even the most amateur (and possibly drunk) chef should feel right at home with this dish, but its ease is only half the appeal. All it takes is six ingredients, ten minutes to make and twenty to bake, and boom, food heaven (and lots of weird dreams to boot).

    1 large, whole camembert for baking, all packaging removed

    1 large sourdough loaf (or any other large loaf of bread)

    2 tablespoons finely chopped rosemary, plus a few small sprigs

    3 fat garlic cloves, finely chopped, plus a few slivers

    6 tablespoons olive oil

    sea salt flakes

    SERVES 4

    HOW EASY? WITH EYES CLOSED

    1 Preheat the oven to 175ºC/350ºF/Gas 4.

    2 Using the bottom of your camembert box as a stencil, cut a hole in the middle of the loaf. Tear away the bread to make the hole as deep as the camembert.

    3 Working around this central cavity, carefully cut your loaf in both directions almost all the way down to the bottom of the loaf (it’s important not to cut through the bottom crust). You want to have 1-inch (2.5-cm) squared individual segments (the perfect size for dunking).

    4 Score the one side of the camembert and cut away the rind. Pop the cheese, cut side up, in the bread hole.

    5 Mix the chopped rosemary and chopped garlic into the olive oil and spoon all over the loaf, encouraging the flavored oil into all the slits. Cover the loaf liberally with sea salt flakes. Pop a few mini sprigs of rosemary and a few garlic slivers in the middle of the cheese, along with a little drizzle of olive oil.

    6 Bake in the preheated oven for 20 minutes and get your mates round.

    Twisted: The Cookbook is available here.

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with New Year, bread, savoury, recipe for the weekend, cheese, vegetarian, quick, 2016

  • Posted on December 1, 2016

    Simple Infused Oils

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

    Smoked Garlic Oil

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

    8 tablespoons soft brown sugar

    8 tablespoons long grain rice

    8 tablespoons tea leaves

    1 head garlic

    250 ml/1 cup plus 1 tablespoon extra virgin olive

    freshly squeezed lemon juice, to taste

    salt and pepper

    Makes 300 ml/1¼ cups

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

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

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

    Bay And Thyme Oil

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

    6 bay leaves

    4 sprigs fresh thyme

    salt and pepper

    150 ml/⅔ cup extra virgin olive oil

    1–2 tablespoons vinegar of your choice

    Makes 200 ml/1 scant cup

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

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

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

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

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

  • Posted on November 18, 2016

    Vegan Thanksgiving? No problem!

    Our colleagues in America are getting very excited for the holiday weekend, and here in the UK we’re getting excited because Thanksgiving means that Christmas is literally just around the corner! Today’s recipe is from our new book Perfectly Paleo by Rosa Rigby and would make a wonderful vegan main dish for the holiday period. We reckon it’s so tasty that if you make it for Thanksgiving everyone will be requesting it again for Christmas too!

    Winter Root Vegetable Gratin

    This is quite a hearty vegan meal, which is warming enough to serve straight from the pan and I actually really enjoy it served on its own or with some simple sautéed or steamed green veg on the side.

    1 tablespoon coconut butter

    1 heaped tablespoon each of chopped fresh parsley and rosemary

    leaves of 8 sprigs fresh thyme

    2 bay leaves

    2 celery stalks/ribs, finely diced

    1 onion, finely diced

    4–5 ladles Vegetable Stock

    250 g/9 oz. white turnip, thinly sliced

    250 g/9 oz. swede/rutabaga, peeled and thinly sliced

    250 g/9 oz. butternut squash, peeled and thinly sliced

    black pepper, to season

    toasted flaked/slivered

    almonds, to serve

    topping

    200 g/1¾ cup cashews, soaked in water

    ½ teaspoon salt

    freshly squeezed juice of ½ lemon

    ½ teaspoon mixed dried herbs (I use a dried Italian herb mix)

    a 1-litre/quart capacity casserole dish, greased with coconut butter

    a high-powered blender (I use a NutriBullet)

    SERVES 4–6

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

    Put the coconut butter in a large saucepan over medium heat. Add the herbs, celery and onion, and sauté for a few minutes. Pour over the stock and cook for a little while longer.

    Layer the sliced root veg in the prepared casserole dish – I tend to mix and match the vegetables in a layer – and, between each layer, add a layer of the cooked onions and celery, removing the bay leaves. Pile the layers up high as the casserole shrinks as it cooks, season with black pepper and pour over the remaining stock – you may not need all the stock but there should be enough to steam through the veg, bearing in mind that it will evaporate during cooking.

    Put the dish on top of a baking sheet in case of spillages and bake in the preheated oven for 45 minutes, or until the veg is cooked.

    To make the topping, blend all the ingredients in a high-powered blender with 6 tablespoons of water. The mixture should be smooth. If it seems too thick add a little more water. It should have the consistency of a creamy white sauce or béchamel.

    Remove the casserole dish from the oven and spread the topping over the cooked vegetables. Return to the oven and bake for another 10 minutes, or until golden.

    Sprinkle with almonds immediately before serving.

    Perfectly Paleo by Rosa Rigby is available here. For more vegan recipes, click here.

    Enjoy!

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, vegan, savoury, vegetables, recipe for the weekend, vegetarian, butternut squash, Thanksgiving, healthy, 2016

  • Posted on November 11, 2016

    Vegan Baking!

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

    Cocoa Energy Bars

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

    75 g/½ cup sliced dried figs

    150 g/1½ cup rolled oats

    35 g/¼ cup oat flour

    25 g/⅓ cup chopped almonds

    120 g/1½ cups crisped rice cereal

    50 g/⅓ cup dark/bittersweet chocolate chips

    3 tablespoons brown sugar

    4 tablespoons cocoa powder

    50 g/¼ cup almond butter

    60 ml/¼ cup coconut oil

    115 g/⅓ cup brown rice syrup

    80 ml/⅓ cup almond milk

    1 teaspoon vanilla extract

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

    Makes 12

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

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

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

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

    Ginger Cashew Granola Bars

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

    200 g/1¾ cups plain store-bought granola

    60 g/½ cup well-chopped cashews

    40 g/¼ cup well-chopped crystallized ginger

    80 g/1 cup crisped rice cereal

    50 g/¼ cup almond butter

    115 g/⅓ cup brown rice syrup

    1 tablespoon vegetable oil

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

    Makes 12

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

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

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

    Brownies, Blondies & Traybakes is available here.

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

  • Posted on October 27, 2016

    Comfort Food mode: engage

    It’s almost Halloween, the clocks go back this weekend in the UK, and we’re practically hibernating with our favourite tv shows and a nice red. In other words, we’re declaring it 100% comfort food season. Last week we shared the recipe for one of our favourite autumnal lunches, and here’s something for supper, taken from our new book Fireside Feasts and Snow Day Treats. It makes a great veggie alternative to a Sunday roast, or a delicious mid-week dinner for the whole family.

    Butternut Squash, Corn And Bread Bake With Cheese And Chives

    1 tablespoon olive oil

    1 large onion, halved and thinly sliced

    375 ml/1½ cups milk

    225 ml/scant 1 cup single/light cream

    3 eggs, beaten

    a small bunch of chives, snipped

    leaves from a small bunch of fresh parsley, finely chopped

    1 baguette, neatly cut into ½-cm/⅛-inch slices

    300 g/2 cups (sweet) corn kernels, canned or frozen

    about 500 g/1 lb 2 oz. peeled and sliced butternut squash

    100 g/1 cup grated mature/sharp Cheddar

    sea salt and freshly ground black pepper

    a 30 x 20-cm/12 x 8-inch baking dish, greased

    SERVES 4–6

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

    Heat the oil in a large frying pan. Add the onion and cook over low heat for 3–5 minutes, until soft. Season lightly and set aside.

    Combine the milk, cream and eggs in a small bowl and whisk to combine. Season with 1½ teaspoons salt. Add the chives and parsley, mix well and set aside.

    Arrange half the baguette slices in the prepared baking dish in a single layer; you may need to tear some to cover all the space. Put half of the onion slices on top, then scatter over half of the corn. Arrange half of the squash slices evenly on top and sprinkle with half of the cheese. Repeat one more time (bread, onion, corn, squash, cheese). Stir the milk mixture and pour it evenly all over the pudding.

    Cover tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for about 30–40 minutes, until golden. Serve immediately.

    Fireside Feasts & Snow Day Treats is available here.

     

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, cheese, vegetarian, butternut squash, squash, 2016

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