THIEVES BREW(BEV’S TEA CO) AND PISTACHIO SCONES…

I have written before that I receive the Tea Tourist tea box’s which come with a surprise selection of loose teas from some of the hottest artisan tea companies each month. They are sent in taster size portions for you to try. In this month’s box I had yet another amazing selection to try from and after sampling the Thieves Brew from Bev’s Tea Company, I decided to try and bake with it as well. I turned out rather tasty to say the least.

THIEVES BREW AND PISTACHIO SCONES…

Makes 14 to 16 scones

Working time: 35 mins
Resting time: 2 hours 30 minutes
Baking time: 20 minutes

1 teaspoon Thieves Brew Tea (By Bev’s Tea) seeped in 100g/3.5oz of boiled water for 3-4 mins
250g sultanas
160g  milk
150g unsalted butter
600g plain flour
30g baking powder
150g caster sugar
160g double cream
75g crushed pistachios
1 egg
Pinch of salt

Method

  1. Seep the tea in the water for 3-4 mins.
  2. Add the sultanas and leave to infuse for two hours.
  3. Place the milk in a pan and bring to a simmer. Turn off the heat and leave to cool.
  4. Pre-heat the oven to 180°C.
  5. Rub the butter into the flour. Add the baking powder and sugar. Stir in the cream and milk. Drain the sultanas from the tea infusion and add them and the pistachios to the bowl and stir into the mix until you get a soft dough.
  6. Dust with a little flour and rest the dough for half an hour. Roll it out to 3cm thick and cut out your scones.
  7. Place the scones onto a tray.
  8. Beat the egg in a cup with a pinch of salt and use to glaze the top of the scones.
  9. Bake for 20 minutes or until light golden brown. Leave to cool.

 

WHAT WAS YOUR FAVOURITE 60’s CAKES RECIPE…

I was clearing out some of my books recently and came across my GCSE Cookery Book. It all came flooding back when I started looking through my recipes but one that stood out from the others was Rock Buns which I seemed to bake whenever I could. I even had some old photos of the first ones I made. You don’t hear of them nowadays but I thought I would share the old style recipe with you, in old style measurements. Enjoy …

Rock Buns

Ingredients

6oz Flour, 2-3oz Margarine, 2oz Currants or sultanas, 2-3oz Caster Surgar, 1 small tsp baking powder, 1/2 oz candied peel (chopped)1 egg and milk, 1/4 tsp mixed spice.

Method

Wash and dry the currants or sultanas. Rub the fat into the flour, and add the dry ingredients. Mix with a knife or fork to a stiff paste with beaten egg and milk. Put small heaps onto a greased baking sheet and bake in a hot oven for about 15 mins.

I love the way I haven’t even put ‘preheat’ the oven nor the oven temperature. Baking was sooooo much more laid back in those days.

 

I’VE ONLY GONE AND DONE IT…

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I’ve only gone and done what my other half has been telling me to do for a while, and opened an Etsy shop with my hand made cards.

I’ve been making hand made cards for years but have only sold them in a local Post Office and given them to friends and family. But because I love making them so much I have quite a lot of them and my husband has been saying for a while that I ought to open an online shop with my cards.

I knew I quite fancied the idea but felt that the competition was so great that maybe it wasn’t worth the effort. But I have finally made the leap and opened up Cards By Barmac on Etsy.

So here are a few made earlier. Your feedback would be greatly appreciated, just as long as it’s good. No, only joking the more reviews I get the harder I will try.

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Obviously there are lots more but I shall keep popping some on here for you to look through. Thanks for taking the time to read this post.

TOP TEN TIPS ON BAKING A CAKE…

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  • When using two fillings (jam and cream), spread each one on a different half of the cake and then sandwich together.
  • .If you haven’t got time to decorate your cake then wrap it with cling film and leave in the fridge overnight before you decorate it.
  • Incorporate dry ingredients together with a whisk before adding them to wet ingredients.
  • Always start and end with dry ingredients when alternating with wet ones.
  • .Ingredients for cakes should always be at room temperature.
  • Put a tablespoon of tapioca into your apple pie, it will absorb excess water while baking.
  • .Store flour in an airtight container as it keeps better that way.
  • .To keep cartons of double cream fresher for longer, turn the carton upside down in the fridge.
  • If your custard goes lumpy then quickly pop the base of the pan into some cold water and keep whisking until it is smooth again.
  • For firmer whipped cream, beat with honey rather than sugar.
  • 51owlig6ol

 

THE GREAT INTERIOR DESIGN CHALLENGE BBC 2…

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I’m just loving this year’s ‘Great Interior Design Challenge’ on BBC 2 –

The search is on for Britain’s best amateur interior designers. They work in a variety of architectural styles, which I love seeing as much as the challenge. Then the contestants have three days to impress both the judges and the homeowners.

The first two episodes have shown contestants transforming living rooms in former workers cottages in Saltaire, which was a place I had never heard of before and also transforming bedrooms in Regency properties in Cheltenham ( now I have know Cheltenham). 

Although some are a tad wild for me I always pick up a few tricks and find I want to move things around at home. I can’t wait for tonight’s episode at 8pm.

NATIONAL BAKING WEEK 17th – 23rd OCTOBER, 2016…

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National Baking Week is 17th – 23rd October, 2016 and is to promote baking with the family.

There is no better time than during National Baking Week to set yourself a baking challenge and spend some Homemade Family Time with friends and family.

There’s such a variety of recipes available and they want you to try something new and tackle more challenging bakes. If you’re pushed for time why not search for a recipe that can be made in under 30 minutes? If it is something sweet you fancy why not search their range of tempting deserts? And for Homemade Family Time, look no further than their Baking with Kids recipe section, perfect to give you all the inspiration you and your family need to get into the kitchen!

Plat Rond 20 Pyrex Metal
Plat Rond 20 Pyrex Metal

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McMILLAN WORLD’S BIGGEST COFFEE MORNING…

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This morning I had a McMillan Coffee Morning with some friends (15 of us) and we were able to raise an amazing £240 for McMillan with our cakes and raffle.

My usual soggy orange cake was on offer with biscuits and tea or coffee. 2016-09-28-14-39-25

Everyone arrived with their array of home made cakes and biscuits from carrot cake to cheese cake and muffins. We had a raffle and played the two ‘guess’ games that McMillan sent us and were all astounded when we added up our funds to find we had raised £240.00

I think it’s such an easy and fun way to raise money that once a year a day should be dedicated as ‘The World’s Biggest Fundraising Coffee Morning’ so that other charities could benefit and I think lots of money could be raised. If every business small or big held it as well, can you imagine how much money could be raised???

I will certainly do another one next year and hopefully raise even more money. 7663727_da9cd11cb5_m

NATIONAL CUPCAKE WEEK IS 19th-25th SEPTEMBER, 2016…

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National Cupcake Week is 19th-25th September, 2016 but they already have their National Cupcake Champions.

On Wednesday 14th September at AB Mauri Centre of Excellence, 10 experts spent the day trying and tasting delicious little cakes of joy from 5 different categories. The cupcakes were individually rated by our experts to give a category winner. Each category winner was then judged to give your our cupcake champion!

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This event is brought to you by British Baker, the only industry title to cover the entire baking industry, including craft, ingredients, equipment, food-to-go, snacks, coffee shops, as well as plant bakery and supermarkets.

The week itself (19-25 September 2016) is designed to help promote the popularity of cupcakes in order to help bakery businesses boost their sales.

In addition to National Cupcake Week itself, they have an annual competition called the National Cupcake Championships, which serves to celebrate and reward the talent in the cupcake industry. In 2016, the competition’s eight year.

British Baker

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British Baker is about the business, the people, and the community of bakery in the UK.

Trusted to deliver daily news via its website www.bakeryinfo.co.uk , and independent news and analysis in the fortnightly publication, British Baker is both challenging and reader-friendly.

Designed for the modern baking industry, its large glossy format includes everything from recipe ideas and new product developments, to regular pricing surveys, jobs and classified.

Suitable for all within the baking industry, from the home-based bakery business to multinational coffee chains or ingredients suppliers, British Baker’s ethos is to be authoritative, informative and useful to business across all bakery-related areas.

Head down to the National Cupcake Week website for lots of information on this very popular awareness day.