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List Of Ingredients 4 cloves of garlic 2 x 150g skinless chicken breasts ½ x 700g jar of chickpeas 250g baby spinach 1 heaped teaspoon sumac Serves 2 Total time: 18 minutes Method Peel the garlic cloves and slice lengthways, then place in a large non-stick frying pan on a high heat with […]
The post Jamie Oliver: Garlic Chicken – Creamy Chickpeas, Spinach & Sumac Recipe appeared first on WHSmith Blog.
- List Of Ingredients
- 120g (1 cup) digestive biscuits
- 40g (3 tbsp) unsalted butter, melted
- 200g (1 cup) cream cheese
- 1 tsp vanilla extract
- 200ml (1 cup) double (heavy) cream
- 40g (4ó tbsp) icing (powdered) sugar
- 400g (14oz) mixed berries
Method
Break up the biscuits and pulse in a food processor until they resemble
breadcrumbs. Alternatively, just put them into a freezer bag and bash them
with a rolling pin. Transfer to a mixing bowl and pour over the melted butter.
Stir until well combined before dividing between six 350ml (1. cup) jars
or glasses.
Spoon the cream cheese into a clean mixing bowl and beat with a whisk
until smooth. Add the vanilla and cream, then sift over 30g (3. tablespoons)
of the icing sugar. Beat the mixture until soft, pillowy peaks have formed.
Lightly crush the berries with the back of a fork and stir through the
remainder of the icing sugar. Ripple half of the berries through the cream,
then divide this mixture between the jars. Top with the remaining berries.
Screw the lids on to the jars to make them easy to transport or, if using
glasses, cover with foil or cling film (plastic wrap). The cheesecakes can
be kept refrigerated for up to 1 day before serving.
The post Cath Kidston: Berry Cheesecake Jars Recipe appeared first on WHSmith Blog.
- List Of Ingredients
- 200g (7oz) unsalted butter, softened, plus extra for greasing
- 200g (7oz) caster sugar
- 200g (7oz) white spelt or plain flour
- 1 teaspoon baking powder
- 4 eggs
- For the filling and decoration
- 200g (7oz) strawberries, halved
- 1 tablespoon dried hibiscus flowers
- 2 tablespoons caster sugar
- 60ml (4 tablespoons) Pimm’s
- 300ml (½ pint) double cream
- 1 teaspoon vanilla bean paste
- 2 tablespoons icing sugar, plus extra for dusting
- non-toxic fresh flowers or rose petals, to decorate
- Serves 8-10 Method
Preheat the oven to 180ºC (350ºF), Gas Mark 4. Grease 2 x 20cm (8 inch)
round loose-bottomed cake tins and line them with baking paper.
In a bowl, cream the butter and sugar together until very light and fluffy.
In a separate bowl, mix the flour and baking powder together. Beat the eggs
into the butter mix one at a time, adding 2 tablespoons of the flour with each egg and beating well between each addition. Fold in the remaining flour until the mixture is smooth. Divide the batter between the 2 prepared tins
and level out the surfaces.
Bake for 25–30 minutes or until a knife inserted into the centre of each
cake comes out clean. Allow the cakes to cool in the tins for 15 minutes,
then transfer to a wire rack to cool completely.
While the cakes are cooling, make the filling. Put the strawberries, hibiscus
flowers, caster sugar and Pimm’s into a saucepan and bring to a very gentle boil over a medium-low heat, stirring continuously. Cook gently for about 10 minutes until the mixture has reduced slightly, to the consistency of a loose
jam. Take the pan off the heat and set aside to allow the filling mixture to cool. Remove and discard the hibiscus petals once cold.
When ready to assemble the cake, whip the cream, vanilla and icing sugar together in a bowl to form very soft peaks. Place one cake on a cake stand or plate, then spread the cream generously on top. Spoon the strawberry mixture over the top surface and drizzle with the juices. Place the second cake on top and dust with icing sugar. Decorate with flowers or a few rose petals. Serve immediately.
The post Flora Shedden: Strawberry and Hibiscus Victoria Sponge Recipe appeared first on WHSmith Blog.
- List Of Ingredients
- FOR THE FLAPJACK BASE:
- 150g (5.25oz) unsalted butter
- 120g (2/3 cup) light brown sugar
- 80ml (1/3 cup) golden syrup or honey
- ¼ tsp almond extract
- 200g (2½ cups) rolled oats
- 80g (¾ cup) ground almonds
- FOR THE FILLING:
- 200g (2/3 cup) cherry jam or cherry compote
- FOR THE TOPPING:
- 200g (7oz) white chocolate, broken into pieces, melted and cooled slightly
- 100g (1/3 cup) cherry jam or cherry compote
- MAKES: 16
- COOKING TIME: 35 minutes + cooling and setting
Method
FOR THE FLAPJACK BASE AND FILLING:
-
Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4 and line a 20cm (8in) square baking tin with nonstick baking paper.
-
In a large saucepan, melt the butter, sugar, golden syrup or honey and almond extract over a low–medium heat until the sugar has dissolved and the mixture is smooth. Do not boil orovercook the mix.
-
Turn off the heat, then stir in the oats and ground almonds until they’re fully coated. Pour half the mix into your prepared tin and smooth it out with a metal spoon or rubber spatula
-
Spread over the cherry jam or compote for the filling, then top with the remaining flapjack mix and smooth it out gently, making sure the jam is fully covered.
-
Bake for 15–20 minutes. It should still be very wobbly when it comes out with golden brown edges. This is the key to soft, gooey flapjacks, so make sure you don’t overbake.
Leave the flapjack to cool to room temperature in the tin. This usually takes about 2 hours, but it may take longer.
FOR THE TOPPING:
-
Pour the melted white chocolate onto the cooled flapjack and spread it out to the edges. Give the tin a light shake to smooth out the chocolate, then dollop the jam or compote over thechocolate and gently swirl it through with a knife or skewer to create a pretty pattern
-
Leave to cool to room temperature or refrigerate for about 1 hour until the chocolate has fully set. If you put it in the refrigerator, take it out about 15 minutes before slicing anduse a hot knife to cut through the flapjack so the chocolate is less likely to crack. Cut into 16 squares and enjoy!
Store in an airtight container at room temperature for up to 5 days.
Extracted from Extracted from Fitwaffle’s Baked In One by Eloise Head (Ebury Press, £22) Photography by Faith Mason
The post Fitwaffle: Cherry Bakewell Flapjacks Recipe appeared first on WHSmith Blog.
- List Of Ingredients
- 2 tbsp tomato purée
- 2 tsp smoked paprika
- 3 tsp frozen chopped garlic
- 1 tbsp dried oregano
- Juice of 1 lemon
- ½ cup (100g) natural yoghurt
- 1 tsp salt
- 8 skinless, boneless chicken thighs
- Freshly ground black pepper
- To serve:
- Flatbreads
- Chilli sauce
- Shredded lettuce
- Natural yoghurt
- PREP: 10 MINS
- COOK: 12-14 MINS
- SERVES: 4
Method
- Put the tomato puree, smoked paprika, frozen garlic, oregano, lemonjuice and natural yoghurt in a large mixing bowl and stir to combine. Addthe salt and a generous grinding of pepper and mix again.
IF YOU’RE SERVING Now… Preheat the grill to medium and line a grill pan with foil. Add the chicken to the bowl and use your hands to give everythinga mix and ensure the chicken is well coated. Thread the chicken thighs ontotwo large skewers so that each skewer runs parallel to the other through all thepieces of chicken (if you are using wooden skewers, it’s a good idea to soak themin cold water for half an hour or so before using). Try and position the skewersto the outer edges of the chicken, rather than closely together in the middle.Lay the skewered chicken on the prepared grill pan and cook under the grill for12–14 minutes on each side, until juicy, golden brown and cooked all the waythrough. Remove the skewers from the chicken and carve the kebab into slices,then place in the middle of the table with your chosen accompaniments and leteveryone dig in!
IF YOU’RE MAKING AHEAD TO Freeze…Transfer themarinade to a large, labelled freezer bag along with the chicken,then give the bag a squeeze to ensure that the chicken is wellcoated in the marinade. Freeze flat for up to 3 months.
Then… Remove the bag from the freezer and leave to defrost in the fridge, ideally overnight. Once defrosted, thread the chicken onto skewers, cook and serve as described above.
Half & Half: To reduce the cost further and cut down the amount of meat used in this dish, reduce the amount of chicken to 4 thighs and intersperse the chicken withthickly sliced peppers on the skewer.
Extracted from The Batch Lady: Cooking on a Budget by Suzanne Mulholland (HQ, HarperCollins). Image credit Haarala Hamilton.
The post The Batch Lady: Sharing Shish Kebab appeared first on WHSmith Blog.
- List Of Ingredients
- 1 tbsp olive oil
- 2 cups (115g) frozen chopped onions
- 1 tsp frozen chopped garlic
- 250g lean minced beef
- 1 cup (70g) grated carrot
- 2 cups (140g) frozen sliced mushrooms
- 1 cup (200g) dried red lentils
- 1 x 500g carton passata
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 2 tsp dried oregano
- Salt and freshly ground black pepper
- Cooked spaghetti, to serve
- (optional)
- PREP: 5 MINS
- COOK: 30 MINS
- SERVES: 4
Method
-
Heat the oil in a large pan over a medium heat, then add the onions andgarlic and cook, stirring continuously, for 2–3 minutes, until softened.
-
Add the minced beef, carrots and mushrooms to the pan and cook,breaking up the mince with a wooden spoon or spatula as you do, untilthe minced is browned.
-
Add the lentils, passata, chopped tomatoes, tomato puree and driedoregano to the pan and stir to combine. Bring the mixture to the boil,then reduce to a simmer and leave to cook for 30 minutes, stirringoccasionally, until the lentils are tender and the Bolognese is nice andthick. Season with salt and pepper, then remove the pan from the heat.
IF YOU’RE SERVING Now… Ladle the Bolognese into pasta bowls over a serving of cooked spaghetti. Serve hot.
Zhuzh it up…
Stir some fresh basil through the sauce before servingand top with freshly grated Parmesan cheese.
IF YOU’RE MAKING AHEAD TO Freeze… Set the pan aside until the Bolognese has cooled to room temperature, then ladle into a large, labelled freezer bag and freeze flatfor up to 3 months.
Then… This can be cooked from frozen or defrosted first.If defrosting, remove the bag from the freezer and leave to defrost in the fridge, ideally overnight. Once defrosted, transfer the Bolognese to a large saucepan and reheat over a medium heat, stirring occasionally, for 5–10 minutes, until piping hot. If cooking from frozen, simply tip the frozen Bolognese into a large saucepan over a low heat with a splash of water and cook, breaking up the Bolognese with a wooden spoon as itthaws, until completely defrosted and piping hot all of the way through. Serve with cooked spaghetti alongside.
Extracted from The Batch Lady: Cooking on a Budget by Suzanne Mulholland (HQ, HarperCollins). Image credit Haarala Hamilton.
The post The Batch Lady: Half & Half Lentil Bolognese Recipe appeared first on WHSmith Blog.
Simple Black and White
This perfectly timeless style is already trickling into 2022 brides’ save the dates and will sure enough be a go-to for many 2023 couples. Black and white is an everlasting theme that looks both classic and modern.
Less is definitely more with this design as the simple and chic colouring will elevate your save the dates and/or invitations with a refined look. This is most certainly popular among brides who have fallen in love with the old money aesthetic that has taken over social platforms such as TikTok!
Another great bonus to this design, is that it allows for indecisive wiggle room. There’s no need to settle on a specific theme or colour palette straight away as this provides you with time to choose whilst also keeping your guests in the know.
Image: Minimalist Typography Save the Dates
Vintage Kraft
Beautiful rustic vibes are definitely here to stay and are carrying through to 2023. Simple and vintage will always be popular with brides who want a homey and soft wedding theme. The added touch of florals on our Kraft Vintage Flowers range adds a perfect pop of colour that compliments a wedding of any time of year.
This is a great save the date option for couples who may know their venue and not yet their theme. The brown card backdrop hints seamlessly towards a rustic location such as barns, woodland or Teepees!
Image: Kraft Vintage Flowers Save the Date Cards
Pantone Colours
For 2023, our Pantone colour of the year is going to be digital lavender. This beautiful blue-purple hue oozes connotations of luxury and regency whilst also suggesting a gorgeously calm and graceful feel. All of this fits perfectly for the vibe of a wedding whilst also being confidently on trend.
Both modern and chic, incorporating this lovely lavender will be a win-win in efforts to stay on-trend and also create a beautifully elegant wedding look.
Save the Date Stickers
If you want to make a statement but are also looking to save money, this 2023 trend could be the one for you! Save the date stickers are a popular go-to for brides on a budget who also want to let their guests know in an easy yet luxurious way.
As well as being more cost effective, they’re also versatile as you can use them to seal the back of envelopes when sending cards or adding them to small gifts as decoration. You can personalise them in any way, names, dates and styles, the options are endless!
Image: Wild Flower Meadow Sketch Wedding Stickers
Keeping it Casual
With a rise in the popularity of smaller and more intimate weddings, many couples find that their guests are only their closest family and friends. Therefore, the need to keep wording rigidly formal is becoming more and more obsolete.
Soon-to-be brides and grooms are opting for a much more casual save the date and invitation using wording such as “It’s a date!” for save the dates and “We’re getting married!” for invitations. We also love “Happily ever after party” for evening-only guests.
Eucalyptus
This theme has been centre stage for 2022 and it’s definitely not being decrowned any time soon! With both a classic and rustic feel, this design lends itself to any bride with any vision by adding a touch of botanical florals to your theme in a neutral way, which is key for 2023 weddings.
Eucalyptus garlands are twining their way across everyone’s Pinterest inspo board, paired perfectly with delicate white or cream florals to create a classic, romantic theme that brides-to-be will love for a wedding in any month of the year. Keeping things neutral with eucalyptus on your save the dates allows for final florals and colours to be confirmed later on your wedding invitations without it looking out of theme.
Image: Eucalyptus Garland Wedding Invitations
Tree of Hearts has been providing couples with beautiful wedding stationery, including wedding invitations, save the date cards, and RSVPs, since 2012. Please visit our website, we would love to be a part of your special day!
The post Tree of Hearts: Wedding Save the Dates and Invitations for 2023 Couples appeared first on WHSmith Blog.
List Of Ingredients MEATBALLS: 500g turkey (or chicken) mince 100g fresh breadcrumbs 2 tsp garlic powder 1 tsp dried oregano 1 tbsp tomato purée 25g Parmesan cheese, grated 1 egg Salt and black pepper TOMATO SAUCE: 2 tbsp olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped or crushed 2 tsp dried […]
The post Joe Swash: Turkey Meatballs with Spaghetti Recipe appeared first on WHSmith Blog.
List Of Ingredients 3kg free-range cockerel 6g each of fresh thyme, rosemary and sage, leaves finely chopped 75g butter 1 lemon, zested and cut in half 250g streaky bacon 1 tbsp Yorkshire rapeseed oil Salt and black pepper For the gravy: 30ml Marsala 25g plain flour 500ml hot chicken stock PREP TIME: 20 minutes COOKING […]
The post The Yorkshire Shepherdess: Roast Christmas Cockerel with Herb and Lemon Butter Recipe appeared first on WHSmith Blog.
List Of Ingredients For the Sponge 225g (8oz) butter, softened 225g (8oz) caster sugar 225g (8oz) self-raising flour 1½ teaspoons baking powder 4 eggs ½ teaspoon salt 200g (7oz) chocolate, chopped into chunks For the chocolate buttercream 200g (7oz) butter, softened ½ teaspoon salt 320g (11oz) icing sugar 40g (1½oz) cocoa powder 3 tablespoons milk […]
The post Peter Sawkins: Peter’s Reindeer Cake Recipe appeared first on WHSmith Blog.
List Of Ingredients 440ml can lager 1 teaspoon of smoked paprika 1 teaspoon of dried rosemary 1.5kg chicken 2 tablespoons olive oil 4 large potatoes Coleslaw 3 carrots, thinly sliced or grated 1 apple, thinly sliced or grated 1 romaine lettuce, thinly sliced 4 spring onions, sliced Dressing 2 tablespoons natural yoghurt juice of […]
The post Nosh for Students: Beer Can Chicken Recipe appeared first on WHSmith Blog.
WHAT YOU WILL NEED: Snazaroo Halloween Brush Pen Set (Pack of 3) Ideal for Halloween, this set of three brush pens includes a black, orange and white to help you look your spookiest this October. Snazaroo Brush Pens make face painting quick and easy with no separate brushes or water required for clean, tidy painting […]
The post How to Paint a Colourful Rainbow Pumpkin with Snazaroo Face Paints appeared first on WHSmith Blog.
WHAT YOU WILL NEED: Snazaroo Ultimate Party Pack The Snazaroo Ultimate Party Pack includes a variety of face paints and tools to help you bring your look to life. These water-based face paints are cruelty- free, suitable for sensitive skin, easy to apply and to easy to remove after the party too. This set includes: […]
The post How to Paint a Sugar Skull with Snazaroo Face Paint appeared first on WHSmith Blog.
Richard’s Review Follett has done it again. This writer is as reliable as a Rolex; a gold-standard banker of a novelist you can always depend on. He’s a good judge of zeitgeist, too. Never is an extraordinarily well-timed work, dealing as it does with the awful possibilities of an all-out east-west nuclear war. We’ve been […]
The post Richard & Judy Introduce Never by Ken Follett appeared first on WHSmith Blog.
Judy’s Review I was utterly mesmerised by this beautiful book, so empathetically written by Rose Tremain that every emotion, every detail of life for an orphaned girl in 19th century London is vividly carved on the reader’s heart. At times it almost broke mine, but I simply couldn’t put it down. It’s 1850, and in […]
The post Richard & Judy Introduce Lily by Rose Tremain appeared first on WHSmith Blog.
Judy’s Review How would you kill your best friend if you thought she’d betrayed you? Well obviously you wouldn’t would you? But someone in this tight little group of girlfriends is playing a deadly game. Georgie, Bronwyn and Lissa are devoted to each other, but Lissa is dead, drowned in the sea off the remote […]
The post Richard & Judy Introduce How to Kill Your Best Friend by Lexie Elliott appeared first on WHSmith Blog.
Richard’s Review One of the great pleasures for us in choosing books for our book club is the huge range of writing styles and storytelling we get to sample. There are some fast-paced novels in this latest collection, but Liane Moriarty’s wonderful story isn’t one of them. And that’s a compliment. Liane really takes her […]
The post Richard & Judy Introduce Apples Never Fall by Liane Moriarty appeared first on WHSmith Blog.
Judy’s Review I loved this novel from page one. The title, A Slow Fire Burning, exactly describes the events, the intense and tragic backstories, of a small group of people which lead to the violent murder of Daniel Sutherland, a young man living in a grotty houseboat on London’s Regent’s Canal. The fire burns slowly, […]
The post Richard & Judy Introduce A Slow Fire Burning by Paula Hawkins appeared first on WHSmith Blog.
Richard’s Review You can read any book anywhere, obviously, but I’d thoroughly recommend the following location and accoutrements for this one. Beach/pool Sun lounger Sun hat Clinky drink/chilled glass wine And you’re off – because Sunday Times best-selling novelist Lucy Clarke has penned a pretty- much perfect summer holiday read here. We loved it, and […]
The post Richard & Judy Introduce One of the Girls by Lucy Clarke appeared first on WHSmith Blog.