Hardie Grant Books

London based publisher of innovative, beautifully designed books and digital content. We publish across a range of non-fiction areas, including food and drink, craft and design, lifestyle, memoir, sport, humour and popular culture. hardiegrant.co.uk

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Mocca-Cacao-Pancakes with a Carob-Vanilla Cream - Eat Better Not Less by Nadia Damaso

You can’t say no to pancakes!

If it was up to me, pancakes would officially be on the menu of every Sunday breakfast or brunch meet-up! There is something lik sitting at the table with family and friends and having a selection of all different kinds of pancakes and uncountable toppings on the table. All just natural, fresh and homemade ingredients of course; and just like this recipe, free of refined sugar, white flour and butter. Using only quinoa and amaranth flour makes these pancakes gluten free as well. You can never go wrong with these pancakes,they will quickly put a smile on the face of whomever you make them for and besides that, they’re perfect to share!

SERVES 2 (MAKES 8–10 PANCAKES) / GF, * D F, *VGN, RSFM

PANCAKES 

70 g quinoa flakes or flour 

2 tbsp amaranth flour 

2 tsp baking powder, gluten free 

1 pinch of salt 

2 tsp instant coffee powder 

1–1.5 tbsp raw cacao powder 

1 banana, ripe 

2 tsp coconut oil 

1 tbsp sweetener of choice, e.g. honey … 

2 egg whites 250 ml milk of choice, e.g. soy/almond/ rice milk … 

some coconut oil

CAROB - CREAM 

250 g Greek yogurt, low fat or *soy yogurt 

1 tbsp sweetener of choice, e.g. honey … 

1 tbsp carob powder 

1 vanilla bean, seeds 

TOPPINGS 

1 tbsp puffed quinoa 

1 tbsp cacao nibs 

2 fresh figs, in slices fresh berries of choice

1 For the pancakes, add quinoa flakes or flour into a bowl up to and including the raw cacao powder and stir until well combined. Peel the banana, add into another bowl, mash up with a fork and add remaining ingredients including the milk. Stir until well combined. Add wet ingredients to dry ingredients and stir to a thickish mixture that easily falls off the spoon. If that’s not the case, add another splash of milk, stir again. Let stand for at least 10 minutes.

2 For the carob-cream, add all the ingredients into a bowl, stir until well combined and cool in the fridge.

3 In a large frying pan, heat up some coconut oil on medium heat. Add about 1 tbsp for each pancake (10–12 cm Ø) into the pan and fry golden brown for 1–2 minutes until bubbles form. Flip and fry on the other side until golden brown, add onto a plate.

4 Either serve the pancakes separately with the carob cream and toppings or make a pancake stack by spreading a spoon of carob cream onto every pancake and layer up. Garnish with puffed quinoa, cacao nibs and fresh fruit.

VARI A T I O N S If you can’t find quinoa flakes or flour, replace either with amaranth flour only or with millet flour, ground oats or whole meal spelt flour (not gluten free). You will find carob powder at every health food store.

Photography by Nadia Damaso. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

[hardiegrantuk]

Burrata e Fagiolini - Sharing Puglia by Luca Lorusso and Vivienne Polak

Fresh grean beans combined with the creamy texture of burrata and served with sweet ripe figs makes this salad an incredible addition to your repertoire. When in Puglia on one of our many trips, Vivienne and I realised that we had eaten burrata every day, for breakfast, lunch or dinner! Its creamy, silky texture is an unforgettable and unique-tasting sensation. Serve it with thick slices of crusty sourdough bread.

Photography by Alicia Taylor. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Basic soft caramel chocolate filling - Atelier Confectionary by Yasmin Othman

Photography by Lisa Linder. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Three Cup Chicken - Street Food Asia by Luke Nguyen

Photography by Alan Benson.This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Baba Ganoush - Vegan Goodness by Jessica Prescott

Photography by Jessica Prescott. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Smoked haddock, spring onion and pea tortilla - Three Sisters Bake by Gillian Reith, Linsey Reith, Nichola Reith

Photography by Helen Cathcart.This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Vegan sweet potato and aubergine moussaka - Green Kitchen Travels by David Frankiel & Luise Vindahl Andersen

I spent many summers boat-hopping around the Greek islands and vegetable moussaka was always a reliable dinner companion. This oily pasta-free Greek relative to the Italian lasagne is filled with lentils, which makes it a very nourishing dinner. Normally the moussaka is baked with enormous amounts of cheese on top, but we skipped that and went for a vegan béchamel instead. Our version has the same richness to it and makes for a most comforting meal.

Photography by David Frankiel. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Chocolate, orange and cardamom cake - Decorated by April Carter

Photography by Danielle Wood. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Glamingtons - Lamingtons and Lemon Tart by Darren Purchese

Glam up this Australia day with these Glamingtons!

Photography by Patricia Niven. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

[hardiegrantuk]

Blackberry and Ginger Pie - The Pie Project by Phoebe Wood and Kirsten Jenkins

Photography by Kirsten Jenkins. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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 Vegan Nut and Seed Bread - Green Kitchen Travels by David Frenkiel &  Luise Vindahl Andersen

I am Danish, so Copenhagen is naturally the destination our family travels to most often. Every time we go back home, we are invited to a smørrebrød gathering at my grandparents’ house. They fill their table with different jams, spreads, pickled fish, vegetables and egg salads that we all use to top our rye bread. As the Paleo diet has become trendy in Denmark, a nut, seed and egg bread has lately started to replace the rye bread on many smørrebrød tables. Even if my grandparents prefer the traditional version and I will never give it up myself, I think the nut bread is brilliant. We have tweaked the original recipe to make it completely vegan.

You can use any seeds or nuts for this recipe, or make it nut-free and add just seeds (made up to the relevant quantity). Remember that the psyllium husks powder is essential for this recipe as an egg substitute. If you can’t find it in health food stores, you can order it online – it’s not expensive. To use eggs instead, see the tip at the end of the recipe. The bread is also really delicious with added grated vegetables such as carrots, courgette, beetroot or apples. — Luise

Photography by David Frenkiel.This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Sinfully Sweet Cacao-Thick-Shake - Eat Better Not Less by Nadia Damaso

Perfect to fuel up after a workout.

I love this shake after a good and intense workout! It’s a real bomb of a taste and texture. The protein powder helps your muscles to regenerate, the banana and oats contain good carbohydrates that will help fill up your glycogen stores. This completely guilt-free shake tastes just like chocolate! You wouldn’t believe that there is no chocolate or sugar in it at all. I hope that now you know what to treat yourself with after your next workout. If you tell yourself to only drink this shake after a workout, you’ll be working out every day, that’s how delicious it is!

SERVES 1 – 2

CACAO - SHAKE 250 ml milk of choice, e.g. soy/almond/rice milk 2 tbsp raw cacao powder 1–2 tbsp protein powder (WPI), sugar free flavors: chocolate/natural/vanilla (BB) 1 banana, in slices, frozen 2 tbsp oats, (gluten free) 2 tsp peanut butter, homemade/sugar free some pure vanilla extract 2–3 tsp sweetener of choice, e.g. honey 100 ml water 2 dates, pitted & soaked

TOPPINGS 2–3 tsp cacao nibs berries of choice

1 Add all the ingredients into a blender and blend until you have a smooth and creamy consistency.

2 Pour the thick-shake into glasses, sprinkle the cacao nibs on top, garnish with fresh berries and enjoy with either a spoon or simply drink it.

PROTEIN POWDER I always use Bare Blends protein powders because they convinced me with both their taste and look! If you don’t have any protein powder at home, or don’t necessarily want to buy some, replace it with another spoon of raw cacao powder. Raw cacao powder can be quite bitter though, so you might have to sweeten the shake a little bit more. Simply experiment and see what works best for you.

CCACAO NIBS The peeled and then crushed cocoa beans are available in most health food stores or can be ordered online. They have a slight bitter taste, just like very dark chocolate. If you like dark chocolate, you should also like cacao nibs.

VARIATIONS If you’re vegan or want to make this shake dairy free, simply use another protein powder such as soy protein powder and of course a plant based kind of milk.

Photography by Nadia Damaso. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Cinnamon & Pecan Granola - Spoon by Annie Morrie and Jonny Shimmin

This recipe is inspired by the very first granola that we sold at a market – it has been slowly and steadily tweaked as we received feedback from our customers. We originally included hazelnuts in the recipe, which are still one of our favourite nuts for a granola (and you can easily substitute if you prefer), but eventually settled on the more luxurious pecans. This recipe has stood the test of time and so when we came to choose which granola to start selling in shops in 2015, this was the obvious choice. Annie + Jonny

Click the title for the full recipe on Cooked.com

Photography by Jacqui Melville. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Liquid-centre chocolate fondants with nut butter and pedro ximenez raisin ice cream - Lamingtons & Lemon Tart by Darren Purchese

Nail this and you’ll look like a superstar. That’s what really matters when having friends around for dinner – you want to be seen to effortlessly pull the night together, spending more time entertaining than stressing in the kitchen. This is so achievable, and so delicious! Get prepared and make it ahead of time. Practise before the big night to understand your oven and bask in the glory of a perfectly cooked, oozing chocolate fondant. If you have trouble though, these can be cooked and served in a serving ramekin to eradicate the element of danger. Give it a go, back yourself and get used to being a legend - Darren Purchese

Click on the title for the full recipe at Cooked.com.

Photography by Patricia Niven. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Cherry Pie - A Lot on her plate by Rosie Birkett

No one does fruit pies quite like our cousins across the pond. When we were living in North America, I ate more than my fair share of pie. I couldn’t pass a bakery or coffee shop without being lured in by golden sugared crusts spilling with deep, bubbling, sweet fruit fillings. In Vancouver there was a wonderful little place called the Olde Pie Shoppe, which just served freshly baked, seasonal fruit pies and very good pour-over coffee – a genius idea. This is my version of the ubiquitous cherry pie. I use a small heart-shaped cookie cutter to make holes in the top crust, and it always goes down a storm. Eat it with a mug of ‘joe’, like they do in Twin Peaks - Rosie Birkett.

Click the title for the full recipe on Cooked.com.

Photography by Helen Cathcart. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Madeleines – Sweet Petite by Poh Ling Yeow & Sarah Rich

Sweet Petite is a wonderful children's story about a loveable guinea pig who adores cakes. Written by Poh Ling Yeow and illustrated by Sarah Rich, this is a delightful tale of finding friendship. In the book Sweet Petite learns that friendship is about allowing your friends the freedom to be who they are. Poh and Sarah also include a few of their favourite, sweet recipes, to share with family and friends.

190 g (6¾ oz/¾ cup) caster (superfine) sugar 

2 teaspoons vanilla extract 

4 eggs 240 g (8½ oz/2 cups) plain (all-purpose) flour 

1 teaspoon baking powder 

60 ml (2 fl oz/¼ cup) full-cream milk 

125 g (4¼ oz) unsalted butter, melted

You will need a Madeleine pan for this recipe – if you don’t have one, use a mini muffin pan.

Preheat oven to 190°C (375°F). Grease and lightly dust the Madeleine or mini muffin pan with flour.

In a medium mixing bowl whisk together the sugar, vanilla and eggs. Sift in the flour and baking powder and stir until combined. Next add the milk and melted butter, then stir to combine.

Pour the batter into each mould until three-quarters full and bake for 7–10 minutes or until golden brown. Turn the Madeleines out while still hot.

Madeleines can be eaten warm or cool and can be stored for up to a week in an airtight container. Makes 24 Madeleines

Illustrations by Sarah Rich. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.

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Winter Grain & Vegetable Salad With Honey & Mustard Dressing- Grains by Molly Brown

This seems very frugal as you read the ingredients but is actually one of the most useful salads in this book. Serve with cheeses and bread for a simple lunch. Use spelt, farro or barley instead of wheat grain – just be sure to cook your grain of choice for the right amount of time.

SERVES: 6 PREPARATION: 15 mins COOKING: 1 hr 15 mins

FROM THE GROCER 100 g (3½ oz) wheat grain (wheat berry), soaked in water overnight, drained and rinsed 1 teaspoon wholegrain mustard 2 teaspoons runny honey 25 ml (¾ fl oz) apple cider vinegar salt and freshly ground black pepper 120 ml (4 fl oz) extra-virgin olive oil (a fruity one if possible) 1 teaspoon ginger syrup from a jar of stem ginger (optional) 2¼ teaspoons mixed seeds such as hemp, sesame, pumpkin (pepitas) and sunflower kernels

FROM THE GREENGROCER ½ red chilli, seeded and shredded 2 garlic cloves, crushed 300 g (10½ oz) celeriac juice of ½ lemon 2 carrots, peeled 1 cauliflower, broken into small florets 12 French breakfast radishes, trimmed and sliced wafer-thin 400 g (14 oz) baby English spinach leaves 100 g watercress

Place the wheat grain in a saucepan and cover with plenty of cold water. Bring to the boil then reduce the heat to a simmer and cook for 1 hour 15 minutes, or until the grains are just tender. Drain and set aside.

Meanwhile, to make the dressing, put the mustard, honey, vinegar and salt and pepper into a cup or small pitcher. Using a fork, whisk in the oil in a steady stream. Now stir in the ginger syrup (if using), the chilli and garlic. Taste for seasoning and set aside.

Peel the celeriac and then, using a vegetable peeler, peel off broad ribbons and immediately place them in a bowl of water spiked with the lemon juice. Peel ribbons of carrot in the same way – it’s not necessary to soak these – and mix together with the caulifl ower, radishes, spinach, cress and seeds. Drain the celeriac, pat dry and add to the bowl. Toss together with the wheat grain and the dressing. Serve immediately

Photography by Deirdre Rooney. This book can be ordered at all good bookshops or online at hardiegrant.co.uk, Amazon, or Waterstones.