7 WAYS TO MAKE AN EGG SANDWICH…

Seven ways to make a traditional egg sandwich for that special afternoon tea from selected Pinterest posts…

Deviled Egg Salad Finger Sandwiches

Mini Bacon Jalapeno Egg Salad Sandwiches

Spicy Avocado Egg Salad Tea Sandwiches

Downton Abbey Egg Tea Sandwiches

Classic Egg and Cress Sandwich

Perfect Easy Egg Salad Sandwich

Avocado and Quail Egg Tea Sandwich

 

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TEN OF THE MOST POPULAR BRITISH CAKES……

1. Welsh cake – A traditional Welsh snack which is made from flour, sultanas, raisins and currants.


2. French Fancy – A very British iced sponge cake topped with buttercream and fondant icing.


3. Fat Rascal – A rough domed-shaped type of cake, similar to a scone, made with currants and candied peel.


4. The Victoria sponge – this was named after Queen Victoria who favoured a slice of sponge cake with her afternoon tea.


5. Lemon Drizzle – A classic sponge cake made in many parts of England for Easter Sunday.


6. Bakewell tart – Bakewell pudding (a puff pastry and almond paste delicacy) is thought to be made as a mistake by the cook of Derbyshire landlady Mrs. Greaves who misunderstood her instructions.


7. Battenburg – it has a distinctive check-patterned marzipan-covered cake is alternately coloured pink and yellow.


8. Eccles cake – A small, round cake filled with currants and made from flaky pastry with butter and can sometimes be topped with demerara sugar named after the English town of Eccles in Manchester. (My Dad’s favourite) 🙂


9. Jaffa Cake  – An orange-flavoured snack which is either a cake or a biscuit.


10. Chelsea bun – Made of a rich dough flavoured with lemon and cinnamon and rolled into a square spiral shape, which was first created in the ’18th Century’, at a Bun House in London.

What’s your favourite British Cake?

 

WHY HOUSEWORK IS ‘GOOD FOR YOU’

They are now saying that housework can count as an exercise (well I already knew that), and some tasks can actually help to improve your strength and flexibility.

They are now saying that housework can count as an exercise (well I already knew that), and some tasks can actually help to improve your strength and flexibility.

They are now saying that housework can count as an exercise (well I already knew that), and some tasks can actually help to improve your strength and flexibility.

They are now saying that housework can count as an exercise (well I already knew that), and some tasks can actually help to improve your strength and flexibility.

Apparently ironing isn’t at the top of the list for exercise but you can burn around 55 calories and it can make a significant difference to your core strength.

Vacuuming, however, can boost your core strength and can give your heart a good workout AND you could burn up around 100 calories each time. Yipeee, that means another KitKat bar for me…:)

Dusting and polishing will burn around 90 calories and helps increase flexibility as you reach up to corners and around furniture.

Changing the bed is also a good cardio workout and can burn up around 70 calories.

Finally mopping the floor is another good cardio workout for your heart and can burn around 100 calories.

Sooo, if I did all of the above on the same day that would mean I would have an extra 415 calories burnt up !!

5 TOP TEA SUBSCRIPTIONS…

Tea Tourist UK – I have their subscription and have written a few reviews on their teas. Their subscription is a bit different as Tea Tourist is not actually a tea supplier but they source exciting teas from specialist tea companies and deliver a tasting selection direct to your door each month –Tea Tourist is your passport to the wonderful world of loose leaf tea. They package them in taster-sized portions which each sample providing enough for 3-4 cups. It’s a rolling monthly subscription, so no contract, and you can cancel anytime.

Bluebird Tea Company – As a VIP member of their tea Tasting Club, you will receive three new loose leaf tea blends every month, through the letterbox without having to lift a finger! Each loose leaf blend will come in a 20g pack, enough to make 10-15 cups of tea. They have three, six or twelve month subscriptions. Their Tea Club members are also the first to receive our limited edition seasonal collections before they get released …. AND they will send you a Perfect Tea Spoon as a welcome gift!

Bruu – the gourmet tea club have a three month, six month or twelve month subscription and you will receive 30 teas every month giving you up to 40 cups. (Less than 25p per cup).

They also have an option to pause or cancel your membership at any time. Gourmet by name, gourmet by nature, they say with all of their teas packed with only the finest quality tea leaves and in many cases blended with fresh organic ingredients. Which means their teas not only taste delicious but are also packed full of natural goodness.

The Tea Taster Club – You will get 4-5 teas to sample every month and guaranteed min value is ÂŁ25 – but it’s often far more. The quantities of tea will depend on which teas are chosen for you. Your tea box comes with 3 Tasting Cards – so you can enjoy tasting the teas with friends. Each month you will also receive tasting notes and information about the teas.

There is no commitment and you can cancel at anytime.

Cha Tale – they have the most interesting and unusual teas, sourced from independent tea farms around the globe to give you an amazing taste. Each month they will send you a selection of new teas to try, how many depends on your monthly plan. They choose from over 1000 different fine teas, stocking everything from Green Tea to Milky Oolong. They are constantly sourcing new varieties and making their own blends to ensure that each month you get to try something exciting.At 20p per cup we think out tea is incredible value.

 

 

 

 

 

 

9 TIPS ON USING EGGS IN BAKING…

1.If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.

2.Always use eggs at room temperature when baking with them.

3.Eggs will whip more easily if left for 10 minutes in cold water before breaking.

4.Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh.If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.

5.When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.

6.If you want firm meringues, add a teaspoon of cornflour to the sugar before beating into the egg white, and to make meringue with the same number of eggs, add one tablespoon of water per egg.

7.To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.

8.Eggs will stay fresher longer if you store them pointed end down.

9.If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.

 

 

 

8 GREAT TIPS ON BAKING PASTRY…

For the flakiest upper pie crust, brush the top lightly with cold water before baking.

To avoid your pie crust from becoming too soggy, sprinkle it with equal parts of sugar and flour before adding filling.

If you haven’t got a pastry cutter for your pies then improvise with an aerosol lid instead.

To stop pastry sticking to your rolling pin, put the pin in the freezer or fridge so that it’s cold before you use it.

Buy a Silicon Pastry Brush – non stick and heat resistant to 315C so you can baste with hot oils.

A common mistake when rolling out pastry is to change the direction of the pin rather than the pastry which then encourages the pastry to stick. To prevent this, give the pastry a quarter turn every few seconds while rolling with the pin in the same position and lightly dust the surface frequently with flour.

A back pain baking tip – to avoid hurting your back, don’t turn your body at an angle when rolling pastry. Turn the pastry around instead.

Always let pie pastry dry throughout before adding filling as it will prevent it from seeping while cooking.

APPLE AND CLOTTED CREAM LOAF CAKE RECIPE…

As I am sure you know by now that I have a love of loaf cakes. I find them a perfect size for just the two of us and most like the recipe below from Woman & Home and easy to bake. We had this at the weekend and it was delicious.

APPLE AND CLOTTED CREAM LOAF CAKE…

Ingredients

5 small bramley apples (peeled and cored) 1 tsp lemon juice 300g plain flour 1 ½ tsp baking powder ½ tsp bicarbonate of soda 200g softened unsalted butter or margarine 175g caster sugar 3 large eggs ( lightly beaten) 1 tsp vanilla extract 150g clotted cream 3 tbsp apricot jam

Method

Line or grease a 2lb loaf tin Preheat oven to 170C/Gas 3

Thinly slice enough apple to cover the top of the cake Pop in the lemon juice

Chop remaining apples and heat in a heavy based saucepan with 1 tbsp water for 5 mins until soft.

Leave to cool. Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt In a separate bowl beat the butter and sugar until pale and creamy.

Gradually beat in the eggs and vanilla extract until all combined.

Fold in the sifted flour mixture and when almost combined add the cooked apple and clotted cream and mix well.

Pour into the tin and level Arrange the other apple slices evenly on top of the cake Bake for 1 hour 10 mins or until cooked through.

After cake has cooled, heat jam in a small saucepan and brush over the top.