Miranda Mills | COSY READING VLOG! Summer reads, A Favourite Simple Lunch Recipe & Exploring Yorkshire @MirandaMills | Uploaded July 2023 | Updated October 2024, 56 minutes ago.
Happy Sunday! In today's cosy reading vlog, I'm chatting about my recent and current reads, bringing you along to a brilliant Yorkshire museum and sharing a simple (but delicious!) lunch recipe.
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SUBSCRIBE: If you enjoy this video, please consider subscribing to my youtube channel. I'd be thrilled! youtube.com/mirandamills
SUPPORT: No pressure at all, but if you would like to support my work by making a donation to my channel, you can do so by clicking the 'Thanks' heart sign, just under the title of this video (in the same bar where you find the 'like' button)
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LINKS:
(affiliate links used for Blackwells)
My free Summer Commonplace Book Guide: mirandajanemills.com/summercommonplacebook
The Red House Mystery by A A Milne: hatchards.co.uk/book/the-red-house-mystery/a-a-milne/9781784878481
Uncle Paul by Celia Fremlin (press copy): blackwells.co.uk/bookshop/product/Uncle-Paul-by-Celia-Fremlin/9780571380879?a_aid=mirandamills
The Voluble Topsy by A P Herbert (press copy): handheldpress.co.uk/shop/humour/a-p-herbert-the-voluble-topsy
My Rag Rug Life by Louisa Creed: rylettpress.com/books/p/my-rag-rug-life
Ryedale Folk Museum: ryedalefolkmuseum.co.uk
Thunderclap by Laura Cumming: blackwells.co.uk/bookshop/product/Thunderclap-by-Laura-Cumming/9781784744526?a_aid=mirandamills
On Chapel Sands by Laura Cumming: blackwells.co.uk/bookshop/product/On-Chapel-Sands-by-Laura-Cumming/9781784708634?a_aid=mirandamills
The Bookbinder of Jericho by Pip Williams: blackwells.co.uk/bookshop/product/The-Bookbinder-of-Jericho-by-Pip-Williams/9781784745189?a_aid=mirandamills
From the Oven to the Table by Diana Henry: blackwells.co.uk/bookshop/product/From-the-Oven-to-the-Table-by-Diana-Henry/9781784725846?a_aid=mirandamills
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RECIPES:
Pinto Beans and Roast Tomato Salad with Capers, Basil, Chilli and Rose Harissa Vinaigrette (Based on Diana Henry’s White Beans & Roast Tomatoes with Caper, Mint and Chilli Dressing in From the Oven to the Table)
Serves 2
Ingredients:
1/4 tsp Dijon mustard
1 1/4 Tbsps apple cider or white balsamic vinegar
1/2 tsp sumac (opt.)
Salt and pepper to taste
6 Tbsps mild olive oil
Pinch of chilli flakes
1/2 garlic clove, finely grated
400g can of pinto beans, rinsed well and patted dry on a clean tea towel
300g cherry tomatoes on the vine
9 basil leaves, torn into pieces
1 1/2 Tbsps capers, rinsed and patted dry
1/4 tsp rose harissa
Preheat oven to 200C.
Method:
Make the vinaigrette by whisking together the garlic, chilli flakes, mustard, the vinegar, sumac, 5 Tbsps of the olive oil, salt and pepper to taste. Toss half of the vinaigrette with the pinto beans in a bowl and leave to marinate.
Place the cherry tomatoes in an ovenproof dish and drizzle with remaining 1 Tbsp of olive oil, season to taste and roast for 15 minutes. Leave to cool a little. Pour off all but 1 or 2 Tbsps of the juices.
Toss the torn basil leaves and capers into the beans and whisk the rose harissa into the remaining vinaigrette.
Line a serving plate with lettuce leaves, spoon the basil, caper and bean mixture on top. Then lay the roasted tomatoes with their juices on top of all. Drizzle with the remaining vinaigrette and serve with crusty rolls or a baguette.
We also served with:
Baked Stuffed Pepper with Feta, Ricotta, Crème Fraiche and Dill (based on Diana Henry’s Baked Peppers Stuffed with Goat’s cheese, Ricotta & Basil in From the Oven to the Table).
Preheat oven to 200C.
Ingredients:
1 medium pepper, any colour
A little mild olive oil,
60g ricotta
60g feta, crumbled into small pieces
2 Tbsps crème fraiche or fromage frais
15g freshly grated Parmesan plus a little more to finish
Pepper to taste,
Dill leaves removed from 4 stalks
2 Tbsps beaten egg
1/2 small garlic clove, finely grated (opt.)
2 Tbsps toasted pine nuts (or toasted walnuts, chopped)
Method:
Halve the pepper, deseed and brush each half inside and out with olive oil and place the halves side by side in a small baking tin.
Mix well together all the cheeses, the crème fraiche, freshly grated pepper, dill, egg and garlic. Then mix in the toasted nuts and spoon into the pepper halves. Top with a little more grated Parmesan and bake for 30-35 mins or until filling is golden and peppers are soft when pierced with a knife. Enjoy!
—
MUSIC: all music in my videos is from either Epidemic Sound or Artlist; I subscribe to both.
CHAPTERS:
00:00 - Catching up & Book Chat (two great summer reads)
10:20 - Visiting Ryedale Folk Musem and seeing Louisa Creed's Rag Rug Exhibition
19:23 - Books in the Post - Mini Book Haul
29:19 - Making lunch with Mum
Happy Sunday! In today's cosy reading vlog, I'm chatting about my recent and current reads, bringing you along to a brilliant Yorkshire museum and sharing a simple (but delicious!) lunch recipe.
—
SUBSCRIBE: If you enjoy this video, please consider subscribing to my youtube channel. I'd be thrilled! youtube.com/mirandamills
SUPPORT: No pressure at all, but if you would like to support my work by making a donation to my channel, you can do so by clicking the 'Thanks' heart sign, just under the title of this video (in the same bar where you find the 'like' button)
—
LINKS:
(affiliate links used for Blackwells)
My free Summer Commonplace Book Guide: mirandajanemills.com/summercommonplacebook
The Red House Mystery by A A Milne: hatchards.co.uk/book/the-red-house-mystery/a-a-milne/9781784878481
Uncle Paul by Celia Fremlin (press copy): blackwells.co.uk/bookshop/product/Uncle-Paul-by-Celia-Fremlin/9780571380879?a_aid=mirandamills
The Voluble Topsy by A P Herbert (press copy): handheldpress.co.uk/shop/humour/a-p-herbert-the-voluble-topsy
My Rag Rug Life by Louisa Creed: rylettpress.com/books/p/my-rag-rug-life
Ryedale Folk Museum: ryedalefolkmuseum.co.uk
Thunderclap by Laura Cumming: blackwells.co.uk/bookshop/product/Thunderclap-by-Laura-Cumming/9781784744526?a_aid=mirandamills
On Chapel Sands by Laura Cumming: blackwells.co.uk/bookshop/product/On-Chapel-Sands-by-Laura-Cumming/9781784708634?a_aid=mirandamills
The Bookbinder of Jericho by Pip Williams: blackwells.co.uk/bookshop/product/The-Bookbinder-of-Jericho-by-Pip-Williams/9781784745189?a_aid=mirandamills
From the Oven to the Table by Diana Henry: blackwells.co.uk/bookshop/product/From-the-Oven-to-the-Table-by-Diana-Henry/9781784725846?a_aid=mirandamills
—
RECIPES:
Pinto Beans and Roast Tomato Salad with Capers, Basil, Chilli and Rose Harissa Vinaigrette (Based on Diana Henry’s White Beans & Roast Tomatoes with Caper, Mint and Chilli Dressing in From the Oven to the Table)
Serves 2
Ingredients:
1/4 tsp Dijon mustard
1 1/4 Tbsps apple cider or white balsamic vinegar
1/2 tsp sumac (opt.)
Salt and pepper to taste
6 Tbsps mild olive oil
Pinch of chilli flakes
1/2 garlic clove, finely grated
400g can of pinto beans, rinsed well and patted dry on a clean tea towel
300g cherry tomatoes on the vine
9 basil leaves, torn into pieces
1 1/2 Tbsps capers, rinsed and patted dry
1/4 tsp rose harissa
Preheat oven to 200C.
Method:
Make the vinaigrette by whisking together the garlic, chilli flakes, mustard, the vinegar, sumac, 5 Tbsps of the olive oil, salt and pepper to taste. Toss half of the vinaigrette with the pinto beans in a bowl and leave to marinate.
Place the cherry tomatoes in an ovenproof dish and drizzle with remaining 1 Tbsp of olive oil, season to taste and roast for 15 minutes. Leave to cool a little. Pour off all but 1 or 2 Tbsps of the juices.
Toss the torn basil leaves and capers into the beans and whisk the rose harissa into the remaining vinaigrette.
Line a serving plate with lettuce leaves, spoon the basil, caper and bean mixture on top. Then lay the roasted tomatoes with their juices on top of all. Drizzle with the remaining vinaigrette and serve with crusty rolls or a baguette.
We also served with:
Baked Stuffed Pepper with Feta, Ricotta, Crème Fraiche and Dill (based on Diana Henry’s Baked Peppers Stuffed with Goat’s cheese, Ricotta & Basil in From the Oven to the Table).
Preheat oven to 200C.
Ingredients:
1 medium pepper, any colour
A little mild olive oil,
60g ricotta
60g feta, crumbled into small pieces
2 Tbsps crème fraiche or fromage frais
15g freshly grated Parmesan plus a little more to finish
Pepper to taste,
Dill leaves removed from 4 stalks
2 Tbsps beaten egg
1/2 small garlic clove, finely grated (opt.)
2 Tbsps toasted pine nuts (or toasted walnuts, chopped)
Method:
Halve the pepper, deseed and brush each half inside and out with olive oil and place the halves side by side in a small baking tin.
Mix well together all the cheeses, the crème fraiche, freshly grated pepper, dill, egg and garlic. Then mix in the toasted nuts and spoon into the pepper halves. Top with a little more grated Parmesan and bake for 30-35 mins or until filling is golden and peppers are soft when pierced with a knife. Enjoy!
—
MUSIC: all music in my videos is from either Epidemic Sound or Artlist; I subscribe to both.
CHAPTERS:
00:00 - Catching up & Book Chat (two great summer reads)
10:20 - Visiting Ryedale Folk Musem and seeing Louisa Creed's Rag Rug Exhibition
19:23 - Books in the Post - Mini Book Haul
29:19 - Making lunch with Mum
