Just love this ‘Friendship Tea Bag’ poem that I found on Pinterest 🙂
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 –
- 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.
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.
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.
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
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
I have to say I would find it hard to say which was my favourite gadget of the 70’s as there were so many iconic devices that I would still us them now.
Can you remember the Breville toasted sandwich maker, the Swan Teasmade and the Soda Stream. Hostess trolleys, the pressure cooker and the stand mixer?
I loved the toasted sandwich maker put I do remember it being a bit of a beast to clean and as for the Swan Teasmade well, I am not ashamed to say that I still have a Teasmade but not the original 1970’s one. I just love the fact that |I can wake up in a morning and have an instant cuppa.
The Soda Stream which was invented by Guy Gilbey (of the gin dynasty) in 1903. The reincarnated version is black and sleek. You do have to cough up around £50 for the basic model, but long-term, it could save you cash.
The Hostess trolley was another of my well used items of the 70’s and to be honest if I had the room I would have kept it as it is still useful when having parties but that was back in the day when ALL vegetables were overcooked and soggy so leaving them in the hostess trolley didn’t ruin the flavour at all.
Do you remember the pressure cooker ? It used to frighten me to death, I was sure it was going to blow up every time I used it and as for the stand mixer well I have some friends that still have their Kenwood stand mixer. The only piece left of that I have is the bowl used with the mixer which I still use when baking cakes.
What was your favourite 1970’s kitchen gadget, I’d love to know?