Latest news with #Quadrille
Daily Record
24-06-2025
- Entertainment
- Daily Record
Outlander's Sam Heughan teases fans with sneak peak of new cocktail book
Sam Heughan has revealed a copy of his upcoming cocktail book, delighting fans with a tutorial of one of his featured cocktails inside. Sam Heughan has unveiled the cover of his upcoming cocktail book which is due to be released in September. Published by Quadrille, The Cocktail Diaries: A Spirited Adventure, will showcase some of the Outlander star's favourite drinks from his adventures across the world. The Scots actor and co-founder of Sassenach, gave fans a sneak peak of his new book, at a Booktopia event as he demonstrated how to make the perfect gin sour cocktail. The Australian bookmaker uploaded a YouTube video of the 45-year-old giving a tutorial on how to make the alcohol beverage using just four ingredients - 60ml gin, 15ml of freshly squeezed lemon juice, 15ml simple syrup and 1 egg white. Sam, who regularly shares his love for cocktails online, followed his own recipe from the 'simple and timeless' section of his new book. Providing viewers with step by step instructions, the Jamie Fraser star whisked up the delicious alcoholic beverage in a cocktail shaker. During the video, the Outlander icon was asked what spirit he would choose if he could only have one for the rest of his life. Sam replied: "That's very difficult. I'm Scottish so I think it has to be Scotch whiskey. However I have created my own very fantastic Scottish gin and you never know there may be some vodka coming out soon too." The star reposted the video on his Instagram page to his 4.4M followers as he wrote: "Where to start….!? Check out a cheeky Gin Sour from my new book 'The Cocktail Diaries'." Fans rushed to the comments to have their say as one wrote: "Wonderful tutorial bartender Sam! This cocktail will be even more delicious when The Sassenach Gin gets in there!" Another chimed in: "I love gin sour, especially with #sassenachwildscottishgin. I pre-ordered the book and can't wait to get my hands on it." A third exclaimed: "I absolutely must make this cocktail!" Some lucky fans will even get the chance to see Sam make some of his cocktail recipes in person when he attends the Edinburgh International Book Festival later this year. Sam is set to host his event, Sam Heughan: On the Rocks, at the festival in the capital on August 23, where he will present his own cocktail masterclass, ahead of the publication of his new book. The talented star is set to discuss the significance of cocktails in his journey to stardom at the EIBF this summer as well as how to recreate some of his personal favourite drinks from his upcoming book, The Cocktail Diaries: A Spirited Adventure, which is due to be published in September. However, tickets for the event, which went on sale on Saturday June 21, are now sold out after they were all gone within a matter of minutes. Festival organisers have warned that only tickets bought through the official website will be valid and that they are also not transferable.
Telegraph
05-03-2025
- General
- Telegraph
Udmurt dumplings with beetroot and raspberry
Udmurts (from the Permic for 'meadow people') are an ethnic group from the Eastern European part of Russia. Their food, although heavily influenced by the standardised Soviet diet, is full of fascinating combinations, and dishes like these dumplings are a regional staple. Overview Prep time 50 mins Cook time 20 mins Serves 4 Ingredients For the dough 300g plain flour, plus extra for dusting 2 eggs 1 tbsp vegetable oil For the filling 90g ready-cooked beetroot 1-2 tbsp soft brown sugar 115g raspberries To serve Unsalted butter, melted Soft brown sugar Method Step To make the dough, mix 300g plain flour and 1 tsp salt in a large bowl. Step In a separate bowl, whisk together 2 eggs with 100ml warm water and 1 tbsp vegetable oil. Pour this into the dry ingredients bowl. Step Start by mixing with a fork, then gradually work the mixture with your hands to form a dough. Knead it for 2 minutes, cover with cling film, and rest in the fridge while you prepare the filling. Step Grate 90g ready-cooked beetroot, drain and discard the juices. In a bowl, mix it with 1-2 tbsp soft brown sugar. Add 115g raspberries, mixing gently with a fork to mash the raspberries a little, then taste and adjust the sweetness to your liking. Step Next, shape the dumplings. Dust a clean surface with some flour and work the dough for a few minutes to wake it up. Then, roll it out into a large sheet of any shape, as thinly as you can. Using an upside-down mug or a pastry ring, cut out as many circles as you can, roughly 8cm in diameter. Step Knead the offcuts into a ball, roll out again and repeat until you have used up all the dough. Step Place 1 heaped tbsp of the filling in the middle of each circle and pinch the edges together firmly to create a half-moon shape. You can press them with the back of a fork to create a lovely frill effect. Keep the finished dumplings under a damp tea towel while you shape the rest. Kapusta, by Alissa Timoshkina (Quadrille, £28), is out now
Telegraph
05-03-2025
- General
- Telegraph
Tzimmes (Ashkenazi carrot, beef and prune stew)
A classic of Eastern European Jewish cuisine, this dish is a bit of a culinary shapeshifter. I have decided to opt for the simplest yet most delicious version – a meat stew with carrots and prunes. This is definitely a Sunday-lunch type of dish, as the overall cooking and preparation time comes to three hours. But the joy of tucking into the rich, sweet, smoky stew is worth all the effort. For a vegetarian version, omit the beef and swap the beef stock for vegetable; add two extra carrots and two extra potatoes to make up the volume. Ingredients Vegetable oil, for frying 500g stewing beef, cut into chunks 2 onions, cut into chunks 8 carrots, peeled and cut into chunks 6 potatoes, peeled and cut into chunks 4 bay leaves 100g pitted prunes, roughly chopped 700ml beef stock 1 tbsp honey 2 tsp garlic powder 1 small bunch of parsley, chopped Method Step Preheat the oven to 160C/140C fan/gas mark 3. Step Heat a little oil in a casserole or ovenproof, lidded pan and fry 500g stewing beef (cut into chunks) with a pinch of salt and pepper over a medium-high heat for about 10 minutes, until browned on all sides. Remove from the pan and set aside. Step Throw in 2 onions (cut into chunks) and 8 carrots (peeled and cut into chunks) and coat them in the oil. Season, and fry for about 6 minutes, stirring occasionally, letting them brown in places. Step Take off the heat. Return the beef to the casserole and mix well with the vegetables. Add 6 potatoes (peeled and cut into chunks), 4 bay leaves and 100g pitted prunes (roughly chopped). Try to scatter them equally around the casserole. Kapusta, by Alissa Timoshkina (Quadrille, £28), is out now
The Guardian
03-03-2025
- General
- The Guardian
Indian saffron rice pudding recipe by Tarunima Sinha
Many versions of rice pudding are made throughout India. It's served at festivals and special occasions, and used as an offering to God. In many homes, including mine, no occasion, birthday or celebration is complete without its presence. A thick layer of cream on top is what everyone fights for. So the trick is to serve with a dollop of clotted cream. It makes everyone happy and, believe me, it's a very good idea. Served hot or cold, a little clotted cream works for both. The milk, sugar and rice ratio is one to keep safe. It's my family's recipe through generations. It will always result in perfect creamy rice pudding and can be scaled up and down. For every 1 litre of milk, use 50g of rice and 75g of sugar. Makes 8-10 small portions, or 6 largebasmati rice 50gwhole milk 1 litresugar 75ggreen cardamom pods 6, husks removed and seeds ground to a fine powdersaffron 10 strandsdouble cream 100mlcashew nuts 20g, choppedrose water 1 tsp (optional)clotted cream 1 x 227g pot For the garnishcashew nuts 5-6, halveddried rose petals a few, crushedpistachios 10g, finely choppedsaffron 10 strands, soaked in 2 tbsp of warm milk Wash the rice and soak in 200ml of water for 30 minutes. In a heavy bottom pan, add 100ml of water and when it boils, add the milk and gently simmer on medium heat for 10-15 minutes. (Adding water to the pan first is something I learned from my mother, it helps prevent the milk scalding on the base of the pan.) Drain the rice, add to the milk and give it a good stir. Keep simmering and stirring, scraping the base and sides, on medium to low heat for 40-50 minutes. It's crucial to give a stir often and from the base of the pan to avoid scorching and burning. Once the rice is almost cooked, it will start breaking down and thickening the milk. When it is thick and creamy, add the sugar. Keep stirring until it is dissolved. Add the cardamom and saffron, and stir them in. Cook for a further 6-8 minutes, then remove from the heat. Once slightly cooled, add the double cream, chopped cashew nuts, rose water and half of the clotted cream and stir well. When ready to serve, garnish with the cashew nut halves, crushed rose petals, pistachios, a drizzle of the saffron-infused milk, and serve with the remaining clotted cream for extra indulgence. Tarunima Sinha's latest book is My Little Cake Tin (Quadrille, £22)
