BAKEWELL BAKING FESTIVAL 12th-13th AUGUST…

BAKING, VINTAGE, MUSIC AND FAMILY FUN…

The World’s Baking Festival is back for it’s 4th year with it’s new bigger Baking Theatres and a World Baking Theme.

Live Music, Tea Dances, Baking and Food Village, Vintage Games, Camping, Custard Pie Fight, World Alternative Games, Masterclasses, Vintage Car Display, Competitions, Circus Skills, Great Food and Drink, Birds of Prey, Comedy Night and more…

Tickets available online . Take a look at last years video here .

Bakewell has been voted the second best town in Britain by the Times, and is the quintessential English market town in the Derbyshire Dales district of Derbyshire, England, deriving its name from ‘Beadeca’s Well’.

It is the only town included in the Peak District National Park, and is well known for the local confection Bakewell Pudding (often mistaken for the Bakewell Tart).

It is located on the River Wye, about thirteen miles (21 km) southwest of Sheffield, 31 miles (50 km) southeast of Manchester, and 30 miles (48 km) north of the county town of Derby; nearby towns include Chesterfield to the east and Buxton to the west northwest.

Not the biggest town in the UK according to the 2001 Census the civil parish of Bakewell had a population of 3,979.
The town is close to the tourist attractions of Chatsworth House and Haddon Hall

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8 TIPS ON HOW TO MAKE THE BEST CAKE TEXTURE…

We all try to make our cakes taste delicious but at the same time it’s important to have the right texture to your cake. Some tips I have found to help you make the best cake texture are –

  1. Add 2 tablespoons of salad oil to your cake mixture, as this can keep the mixture moist and less crumbly.

2. Try using buttermilk instead of milk as it gives a better texture to your        cake. For every 250ml of buttermilk used add half a teaspoon of baking soda.

3. If you weigh four whole eggs in their shells, then whatever the weight is,  that’s how much each of flour, sugar and butter you should add. This will  ensure an delicious cake every time.

4. Measure all your ingredients accurately.

 5. Avoid over mixing as it can cause a heavy texture, beat the mixture until it  is just smooth.

6. Bake your cake immediately once mixed as the baking powder begins to  act as soon as its combined with liquid.

7. Leave scones for a minute before you pop them into the oven as resting  them allow the baking powder to become active.

8. Never open the oven for at least the first half of the baking time as the cold  air will interfere with the rising of the cake.

CHOCOLATE…

Chocolate is …

Luscious

Decadent

Divine

Seductive

Heavenly

and tastes good with…

Almonds

Walnuts

Hazelnuts

Pecans

Peanuts

Ice-cream

Strawberries

It’s also …

Velvety

Dark

Rewarding

Delicate

Exciting

And it makes the world go round ! and so say all of us CHOCAHOLICS…

 

NATIONAL BBQ WEEK – 29th MAY – 4th JUNE…

National BBQ Week returns for a 20th time and will once again be looking to encourage even more Grill Thrills and Gastro Grilling, by ensuring that everyone; friends & families, retailers, pubs & clubs, streets & hotels fully embrace BBQ culture and really go for the grill!

Consisting of a hi-profile media and social-media campaign with supporting mobile apps, promotions and in-store activity, the 21st National BBQ Week, one of the UK’s leading awareness weeks, will kick-start summer and the prime BBQ season and offers brands a brilliant Barbie opportunity to get involved in what has been the outstanding engine for growth in the BBQ market, having increased the market from 9 million BBQ occasions in 1997 to over 120 million Barbi’s in 2015 worth in the region of £1.3 billion.*PR Week

Check out the National BBQ Week’s page for all the up to date info on BBQ’s popping up in your area.

FAMOUS ITALIAN COCKTAIL NOW IN TEA FORM – WHITE BELLINI…

My usual box of tea’s to taste came from the Tea Tourist who deliver surprise selections of loose leaf teas from some of the hottest artisan tea companies each month. They are supplied in taster-sized portions for you to try.

In this month’s choice was one called ‘White Bellini’ from a tea company based in Doncaster, South Yorkshire called ‘The Tea Experience‘. Their company started in 2010 as a way to bring affordable high-quality teas to teal lovers and is run by owners Paul and Ann ad offers a range of orthodox teas, flowering tea blooms and a collection of beautiful glass teaware.

Obviously the name popped out straight away and after reading the info on this tea as a fruity and refreshing take on the traditional Peach Bellini Cocktail, I couldn’t wait to give it a try.

I also had a friend here at the time and with the sun beaming down outside we followed the instructions and added 1-2 teaspoons of the loose leaf tea and steeped it for 4-5 minutes.

This white tea served up a light-coloured brew with a fruity peachy aroma and was absolutely delicious and refreshing. The ingredients include white tea, freeze dried raspberries, peach pieces, currants and flavouring and they say could be enjoyed hot, cold, or shaken up as an iced tea cocktail.

I couldn’t wait to have another cup and tried a second one cold which was just as refreshing as a warm one.

EASY RAISIN TEA LOAF CAKE…

Ingredients

225g seedless raisins (or other dried fruit)

100g soft brown sugar

1 cup of cold fruit or chamomile tea

225g self raising flour

½ level teaspoon mixed spice

1 x Orange

1 Medium Egg

Method

Preheat oven to 325F 160C Gas 3

Line or grease loaf tin

Grate the rind of the orange

Put the dried fruit and sugar into a large basin

Add the orange rind

Pour over the cold tea and leave overnight or for 12 hours

Gently mix the egg

Add the sifted flour, mixed spice and egg to the mixture

Pour into loaf tin

Bake for 1½ hours

Leave to cool for 15 minutes before turning out of tin

Cool on wire rack