Another great tutorial Tink, absolutely brilliant (British expression for super good) Don't miss the soup and sandwich event in the photo forum.
Your step by step with photos are right on
Favorite British Dishes
Forum rules
Attention! No posting of copyrighted recipes please. TY!
Attention! No posting of copyrighted recipes please. TY!
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Marion_in_Savannah
- Posts: 267
- Joined: Wed Oct 19, 2011 4:25 pm
Re: Favorite British Dishes
Oh, yum! Pea soup with ham hocks! One of our most favorite things.
Just a thought -- Favorite British Dishes should really be its own forum, with each recipe as a separate thread, or the recipes should be broken out individually in this forum. They're all so good, and the instructions and pictures are all so clear, that it's a shame to have them all mashed together.
Just a thought -- Favorite British Dishes should really be its own forum, with each recipe as a separate thread, or the recipes should be broken out individually in this forum. They're all so good, and the instructions and pictures are all so clear, that it's a shame to have them all mashed together.
Re: Favorite British Dishes
Loved the "pea souper" history. Am I alone in associating a dense fog with a crime about to happen? Must be the movie images in my memory.
Questions, Tink. Would I be branded a heretic if I don't puree the peas and vegetables? What did folks do before blenders? Hand mash?
Marion -- you can see them separately right now in the photo tutorial thread.
http://www.recipezazz.com/viewforums/vi ... .php?f=132
Questions, Tink. Would I be branded a heretic if I don't puree the peas and vegetables? What did folks do before blenders? Hand mash?
Marion -- you can see them separately right now in the photo tutorial thread.
http://www.recipezazz.com/viewforums/vi ... .php?f=132
Re: Favorite British Dishes
The only crime I can think of Mary is Jack the RIpper. On one of his murders the policeman on patrol found the body within minutes of him killing her and chased him down by the river Thames where he disappeared in the fog.Mary wrote:Loved the "pea souper" history. Am I alone in associating a dense fog with a crime about to happen? Must be the movie images in my memory.
Questions, Tink. Would I be branded a heretic if I don't puree the peas and vegetables? What did folks do before blenders? Hand mash?
Marion -- you can see them separately right now in the photo tutorial thread.
http://www.recipezazz.com/viewforums/vi ... .php?f=132
You wouldn't be branded at all Mary.....
Alot of people in England will only puree a small amount of the peas and leave the rest of the veggies whole for a more substantial soup. It purely is a matter of taste. The one I made is typically traditional and what you would mostly likely be served in a cafe or pub.Re: Favorite British Dishes
Marion_in_Savannah wrote:Oh, yum! Pea soup with ham hocks! One of our most favorite things.
Just a thought -- Favorite British Dishes should really be its own forum, with each recipe as a separate thread, or the recipes should be broken out individually in this forum. They're all so good, and the instructions and pictures are all so clear, that it's a shame to have them all mashed together.
Once we get a few dozen or more of tutorials here Marion I will probably put them in alphabetical order threads for ease of finding them.
Re: Favorite British Dishes
Traditional Victoria Sponge
The traditional British Victoria Sponge was named after Queen Victoria of England (1819 – 1901). One of Queen Victoria’s ladies-in-waiting Anna, the Duchess of Bedford, is said to have been the creator of ‘teatime’. Because lunch was traditionally served at midday, the Duchess often became peckish about four o'clock in the afternoon.
Duchess of Bedford
The Duchess spent most summers at Belvoir Castle in Leicestershire. It became common practice for friends to join the Duchess for an additional afternoon meal in her rooms at Belvoir Castle. The menu consisted of small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for “tea” The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses.
Queen Victoria
Queen Victoria adopted the new craze for tea parties. By 1855, the Queen and her ladies were in formal dress for the afternoon teas. Rather than having lots of small individual cakes this simple large cake became one of the Queen's favorites. After her husband, Prince Albert, died in 1861, Queen Victoria spent time in retreat at her residence Osborn House on the Isle of Wight. According to historians, it was here that the cake was named after her.
Ingredients:
Buttery flavor cooking spray
7oz butter, softened (U.K. 200 grams butter)
7oz sugar (U.K. 200 grams caster sugar)
1 teaspoon vanilla essence
4 eggs
7oz self-raising flour, sifted (U.K. 200 grams)
3 tablespoons raspberry jam
6fl ounces heavy whipping cream , whipped (U.K. 175ml double cream)
1 heaped tablespoon confectioners sugar (U.K icing sugar)
Note: Before you start put your bowl and whisk that you'll be using for the cream into the fridge for an hour, this makes it easier to whip if the cream and utensils are cold.
Preheat your oven to 350F (U.K. 190C gas marked 5) then line 2 x 20cm/8 inch sandwich tins and grease with your cooking spray. I'm using wax paper here, this will make it alot easier to remove your cakes once they cool down.
In a bowl mix your butter, sugar and vanilla essence until well combined.
Next, slowly beat in your eggs one by one.
Fold in your sifted flour and incorporate well.
Pour the mixture into your prepared sandwich tins.
Bake in your pre-heated oven for 20-25 minutes until golden brown. Test by pushing a skewer into the center of the cakes, if the skewer comes out clean they are ready. Set aside to cool.
Remove your chilled bowl and whisk from the fridge and pour the cream into your bowl. Whisk the cream briskly for 2-3 minutes until thick peaks form.
Spread one cake with the raspberry jam and then the other cake with the whipped cream. Carefully place your whipped cream cake on top of your jam cake.
Next, take your heaped tablespoon of confectioners/icing sugar and put in a fine mesh sieve, dusting it all over the top of the cake.
Cut a slice and plate it. Enjoy!
The traditional British Victoria Sponge was named after Queen Victoria of England (1819 – 1901). One of Queen Victoria’s ladies-in-waiting Anna, the Duchess of Bedford, is said to have been the creator of ‘teatime’. Because lunch was traditionally served at midday, the Duchess often became peckish about four o'clock in the afternoon.
Duchess of Bedford
The Duchess spent most summers at Belvoir Castle in Leicestershire. It became common practice for friends to join the Duchess for an additional afternoon meal in her rooms at Belvoir Castle. The menu consisted of small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea. This summer practice proved so popular, the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for “tea” The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses.
Queen Victoria
Queen Victoria adopted the new craze for tea parties. By 1855, the Queen and her ladies were in formal dress for the afternoon teas. Rather than having lots of small individual cakes this simple large cake became one of the Queen's favorites. After her husband, Prince Albert, died in 1861, Queen Victoria spent time in retreat at her residence Osborn House on the Isle of Wight. According to historians, it was here that the cake was named after her.
Ingredients:
Buttery flavor cooking spray
7oz butter, softened (U.K. 200 grams butter)
7oz sugar (U.K. 200 grams caster sugar)
1 teaspoon vanilla essence
4 eggs
7oz self-raising flour, sifted (U.K. 200 grams)
3 tablespoons raspberry jam
6fl ounces heavy whipping cream , whipped (U.K. 175ml double cream)
1 heaped tablespoon confectioners sugar (U.K icing sugar)
Note: Before you start put your bowl and whisk that you'll be using for the cream into the fridge for an hour, this makes it easier to whip if the cream and utensils are cold.
Preheat your oven to 350F (U.K. 190C gas marked 5) then line 2 x 20cm/8 inch sandwich tins and grease with your cooking spray. I'm using wax paper here, this will make it alot easier to remove your cakes once they cool down.
In a bowl mix your butter, sugar and vanilla essence until well combined.
Next, slowly beat in your eggs one by one.
Fold in your sifted flour and incorporate well.
Pour the mixture into your prepared sandwich tins.
Bake in your pre-heated oven for 20-25 minutes until golden brown. Test by pushing a skewer into the center of the cakes, if the skewer comes out clean they are ready. Set aside to cool.
Remove your chilled bowl and whisk from the fridge and pour the cream into your bowl. Whisk the cream briskly for 2-3 minutes until thick peaks form.
Spread one cake with the raspberry jam and then the other cake with the whipped cream. Carefully place your whipped cream cake on top of your jam cake.
Next, take your heaped tablespoon of confectioners/icing sugar and put in a fine mesh sieve, dusting it all over the top of the cake.
Cut a slice and plate it. Enjoy!
