According to English folklore there are many superstitions surrounding hot cross buns. My favorite superstition is accompanied by the rhyme…
“Half for you and half for me, Between us two shall goodwill be”
Apparently, if you share a hot cross bun while saying the above words it is meant to ensure friendship throughout the coming year.
This is my first attempt at making “Hot Cross Buns” so here’s to sharing them with all my blogging buddies… HaPpY eAsTeR!
The “foodie” highlight of my trip to Devon in England last week, to visit my Mother, was to disappear for an hours peace and quiet and seriously indulge myself with a “Devon Clotted Cream Tea”.
Devon Clotted Cream Tea - A foodies heaven!
I just had to have one!
A Devon Cream Tea, for the uninitiated, usually consists of a scone, thick clotted cream and homemade jam plus a pot of tea. Hmmm delicious
This is probably as typically English as you can get. Yes, the cream and jam combination gives me the heartburn from hell, but occasionally it’s worth suffering the discomfort.
Enjoying the sunshine and my Devon Cream Tea
Sitting down at a pavement café in the sunshine I placed my order for a Devon Cream Tea and waited for it to arrive.
Two women sat at the table opposite chatting about this and that. It made such a change for me to be able to eavesdrop on a conversation I could actually understand. My Cream Tea arrived; a pot of tea, TWO scones, a dish of jam and real devon clotted cream – what a treat!
I promise the diet starts tomorrow!
I carefully cut each of the scones in half, spooned on the jam and then the clotted cream – a food orgy indeed! I was just about to take my first mouthful when I heard one of the women on the table opposite say…
“Oooh I could only eat one of these scones, two is just plain greedy”
I felt absolutely mortified for being such a glutton and wished the ground would open up to devour both me and my Devon Cream Tea; at least I could finish one or maybe two scones away from their prying eyes.
Hey, the diet starts tomorrow – live for today!
Related posts:
I hate diets because I love food…
Mrs Blobby’s 10kg Fat Attack!
SCONE RECIPE
This is a really simple recipe for scones. I am unable to buy the clotted cream in Portugal but I can still enjoy them with my homemade jam.
Ingredients
8oz plain flour
pinch of salt
½ level teaspoon bicarbonate of soda
1 level teaspoons cream of tartar
1½oz margarine
4 tablespoons (approx) of milk
4 tablespoons (approx) of water
Method
Mix together (sift) flour, cream of tartar and bicarbonate of soda into large bowl.
Cut up margarine into small chunks and rub into flour until breadcrumb texture.
Gradually add milk and water and form into soft, but manageable dough.
Roll the dough to about ½” thick.
With pastry cutter cut into 2” rounds cutting as many scones as possible by utilizing the trimmings.
Place scones onto a preheated ungreased baking tray and brush with them with milk.
Bake near top of oven 450F for approx 10mins, until risen and are lightly golden brown.
Posted in England, Humour, Recipes
Tagged Clotted Cream Teas, Devon Cream Teas, England, plain scones, postaday2011, postaweek, simple scone recipe
According to English folklore there are many superstitions surrounding hot cross buns. My favorite superstition is accompanied by the rhyme…
“Half for you and half for me,
Between us two shall goodwill be”
Apparently, if you share a hot cross bun while saying the above words it is meant to ensure friendship throughout the coming year.
This is my first attempt at making “Hot Cross Buns” so here’s to sharing them with all my blogging buddies… HaPpY eAsTeR!
My first attempt at "Hot Cross Buns"
Ingredients
For the buns
2 oz caster sugar, plus 1 teaspoon
5fl oz hand-hot water
1 level tablespoon dried yeast
1lb plain flour
1 level teaspoon of salt
1 teaspoon mixed spiced
5 oz mixed fruit
1 1/2 – 2fl oz warmed milk
1 egg beaten
2 oz melted butter
For the glaze
2 tablespoons granulated sugar
2 tablespoons of water
A greased baking sheet
Directions
Stir the teaspoon of caster sugar into the hand-hot water.
Sprinkle in the dried yeast and leave until a good frothy head forms.
Meanwhile, sift the flour, salt and mixed spice into a mixing bowl and add the 2oz sugar, dried fruit. Once the yeast mixture is ready, make a well in the centre of the dried ingredients and pour in the yeast mixture. Add the 1 1/2 flu oz warm milk, beaten egg and melted butter. Do not have the milk too hot! Mix to a dough using a wooden spoon. Add a drop more milk if needed. (suing the wooden spoon stops your hands becoming all sticky)
Transfer dough onto a clean surface and knead until feels smooth and elastic. (about 6 mins) Put the dough back into a bowl and cover with a lightly oiled plastic bag and leave in a warm place to rise. Takes about 1 hour (should double to orginal size)
Turn out and knead again back to original size. Divide mixture into 12 rounds and place on a greased baking tray. Allow plenty of room between each one for expansion.
*Make a deep cross on each bun with a knife. Leave them to rise once more covering with the oiled plastic for about 25minutes. Preheat oven to 425F Bake the buns for about 15 mins. (ALthough the recipe states 425F I found the buns were cooking to quickly so I reduced the temp to 380F)
For the glaze
While they are cooking melt sugar and water over a gentle heat and brush the buns with glaze as soon as they come out of the oven.
*Cross Alternatively, you can make a pastry cross by mixing 1½ oz flour with approximately 1½ tablespoons of water. Mix and roll out very thinly, then cut into strips. Moisten the pastry strips and then add to top of buns to form a cross.
Once cooked put the buns on a cooling tray. While they are still warm brush with the sugar glaze. Serve warm or toast!
I like my Hot Cross Buns toasted and served with jam or butter, how do you prefer yours?
Adapted from one of my favorite Delia Smith recipes
One of my New Year’s Resolutions
is to research and cook one new recipe each week.
Tuscan Chicken
This recipe is courtesy of Paws2Claws from Northern Portugal, but originally came from her friend in Texas…
P2C I have to report it was absolutely delicious and Mr Piglet definitely gave it the thumbs up! Thank you!
Tuscan chicken
2 Chicken breasts
1 teaspoon olive oil
1 onion (sliced)
2 red or green peppers, seeded and sliced (I used one of each)
1 teaspoon crushed garlic
Fresh tomatoes or a tin of diced tomatoes
2-3 cups of dry white wine
Chopped fresh oregano or basil
Cannellini beans or Chick peas (I used tinned)
3 Tablespoon fresh breadcrumbs
Salt and ground black pepper
Fry the chicken in olive oil in a non-stick pan, until golden brown. Remove from heat, and set it aside on a plate.
Add the onion and sliced peppers and saute them until soft.
Add the crushed garlic.
Return the chicken to the pan with the onion, peppers, tomatoes and tomato paste, most of the oregano/basil), and stir till the mix boils.
Cover the pan and reduce the heat, simmering the chicken for about 30 minutes (or until the chicken is well cooked)
Then add the beans and simmer again for another 5 minutes.
Transfer to an over proof baking dish sprinkle with the breadcrumbs and grill until the top is golden brown.
I did forget to add the breadcrumbs, but it was still delicious!
I served with creamed mashed potatoes but I think it would go equally well with rice or even a hunk of bread. What would you serve it with?
You may also enjoy Easy Loaf
Posted in Recipes
Tagged chicken recipes, Foodie Friday, low fat chicken recipes, one pot recipe, postaday2011, postaweek2011
This recipe is not only simple to make, but absolutely delicious!
Citrus Peach
The only problem I had was the “flambé”. Mr Piglet poured a generous glug of brandy on the peaches, struck the match and I waited camera poised in eager anticipation to capture the “flambe” moment. The “moment” turned out to be a bit of a damp squib, no flames so no dramatic photo. I was tempted to go and find the blow torch in the name of art…but Mr piglet thought I was more likely to set the house alight. Any tips for the perfect flambé please?
Ingredients
Large Tin of halved peaches
1 Lemon
1 Orange
Dash of Brandy
Ice Cream or Cream
Method
Empty one large tin of halved peaches with the juice into a baking dish
Grate the zest of a lemon and an orange over the top of the peaches
Leave to marinate over night
Cook in the oven at 180C for 20 minutes.
Add brandy to flambé
Serve hot with cream of ice cream
Marinating the peaches with lemon and orange takes away the peach flavour and guests wonder what the fruit is although it looks like peaches.
This weeks recipe is courtesy of Leslie
Helpful tip from Carlaat: We heat the alcohol in a pan on the stove first, then light it and pour it, while on fire, over the fruit. That seems to work pretty well. You get a nice blue flame. Hope that helps!
The weather here in Portugal, over the last few weeks, has been bright and sunny with temperatures up to 20C. The warm weather is an early reminder that my “tractor tyre” midriff currently concealed, but still lurking under the layers of winter clothes, needs urgent attention. Oh no, I need to focus on the dreaded “D” word!.
Iced Oranges make a delicious fat-free dessert!
Ingredients
Serves 8
5oz/150g granulated sugar
Juice of 1 lemon
4fl oz/120ml water
14 oranges
8 fresh bay leaves to decorate (or mint if this is more readily available)
1. Put the sugar in a heavy-based saucepan. Add half the lemon juice, then add the water. Cook over a low heat until the sugar has dissolved. Bring to boil and boil for 2-3 minutes until the syrup is clear.
2. Slice the tops off eight of the oranges to make “hats”. Scoop out the flesh of the oranges and reserve. Freeze the empty orange shells and “hats” until needed.
3. Grate the rind of the remaining oranges and add to the syrup. Squeeze the orange juice from the oranges, and from the reserved flesh. There should be 1¼pints/750ml. Squeeze another orange or add bought orange juice, if necessary.
4. Stir the orange juice and remaining lemon juice, with 6 tablespoons/90ml of water into the syrup. Taste, adding more lemon juice or sugar as desired. Pour the mixture into a shallow freezer container and freeze for 3 hours.
5. Turn the orange sorbet mixture into a bowl and whisk thoroughly to break up ice crystals. Freeze for 4 hours more, until firm, but not solid.
6. Pack the mixture into the hollowed-out orange shells, mounding it up, and set the “hats” on top. Freeze until ready to serve. Just before serving, push a skewer into the tops of the “hats” and push in a bay leaf (mint) to decorate.
Enjoy!
Recipe taken from “The Fat-Free Cook Book”
I am looking for more fat-free desserts and lunches…any ideas please?
OK, OK so I win no prizes for my food photography!
Savoury Pear Delight
I promise it tastes far better than it looks in this picture so any food photography tips gratefully received!
One of my New Year’s Resolutions
is to research and cook one new recipe each week.
This weeks recipe “Savoury Pear Delight” was kindly supplied by “Knight” a fellow Expat in Portugal. The sweet pear and the blue cheese made an interesting combination to tease Piglet’s taste buds. The verdict; absolutely delicious and so quick to prepare!
Savoury Pear Delight
Ingredients
1 Ripe Dessert Pear
Danish Blue Cheese
Philadelphia Soft Cream Cheese (or similar)
Milk
2 lettuce leaves
Juice of 1 lemon
pinch of paprika.
Method
Take the ripe pear and remove skin. Cut in half. Remove core.
squeeze lemon juice on pear to prevent going brown.
Place on flat dish on top of lettuce leaf
Fill core with generous portion of blue cheese.
Mix soft cheese to creamy consistency with milk and pour over filled pear
Put a pinch of paprika on top.
ENJOY – it is a great starter for a dinner party!
If you enjoy something a little “quirky” you may also enjoy
Sweet Potato Chilli Mash: http://pigletinportugal.wordpress.com/2010/12/06/simple-sweet-potato-chilli-mash/
Come on folks please don’t forget to share your recipes for me to try.
Posted in Recipes
Tagged postaday2011, postaweek, Recipes, Savoury pear recipes, starters using desert pears
The loaf did not rise!
There was a cookery program on TV a few months ago which inspired to make this easy loaf. I’ve never tried to cook one before but this loaf looked pretty ‘foolproof’, or was it?
Cookery programs are great but why, when I cook the same recipe, does it never look the same? Do you experience this problem? Maybe they “tart” up or perhaps cook several and just choose the best one? Either way, I am sure my loaf is flatter and smaller than the one presented on TV. Hey ho, it may not have risen very much but served warm with goats cheese, Mr. Piglet’s pickled onions and some courgette and tomato chutney accompanied by a nice glass or two of wine it tasted delicious! Just right for a sundowner.
Served warm with goats cheese, pickles and wine - delicious!
Ingredients
8oz plain flour
8oz wholemeal flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp caster sugar
12 fl oz milk
Method
Preheat oven 425F/220C and put a large casserole dish and its lid into the oven.
Once to temperature remove casserole dish and dust lightly with flour.
Mix dry ingredients together, add milk and quickly mix together into a soft dough.
Shape dough into a loaf about 1½ inches thick, put in casserole dish, cover with lid and return to oven.
Cook for 25-30 minutes. Remove from oven and after 5 minutes turn out on rack to cool slightly before serving.
Best eaten warm!
Stuck in a “culinary rut” one of my New Year’s Resolutions is to research and cook one new recipe each week: photograph the results, both successes and failures, and post to my blog.
Please don’t forget folks, if you have a recipe (especially low-calorie) you would like me to cook, and then share just drop me an email. Contact details in “about” page
Posted in Recipes
Tagged easy loaf, Foodie Friday, postaday2011, postaweek2011, quick loaf, soda bread
Cranberry and Orange Pork
This recipe was really simple to cook and absolutely delicious. However, tracking down cranberries in Lyon proved problematic. I thought cranberries were in vogue but apparently not in this gastronomic centre. Eventually, after several fruitless forays to some local supermarkets (and not to beaten) we made the “pilgrimage” to the “English” Food shop aptly named “Little Britain”. Success, a jar of cranberry jelly! Not quite what I wanted but you learn to be adaptable!
I still need to buy some cranberries or cranberry jelly in Portugal as I will definitely be cooking this recipe again. But that’s another day and another story.
Cranberry and Orange Pork
Todays recipe is courtesy of one of my blogging buddies
seashells by the seashore
Ingredients
1 pork tenderloin (porco lombo)
85 ml cranberry sauce
3/4 pint orange juice
1/2 pint water
4 dessert spoons of brown sugar
1 teaspoon of mustard
1/4 ground cloves depending on your personal preference
2 dessert spoons of plain flour to coat meat and thicken sauce
Pepper and salt to taste
Method
Melt butter/margarine in heavy frying pan (with lid). Add diced pork and fry quickly just to colour and seal edges.
Add flour and coat meat.
Add orange juice, water, cranberry sauce, sugar mustard, cloves, salt and pepper
Cover and allow to simmer until meat is tender. Allow 1 1/2 to 2 hr
(Alternatively cook in a crock pot on low for about 6 or so hours.)
Serve with Rice
You may also like to try Piglet’s Portuguese Salad
For newcomers to my blog I created my weekly recipe challenge as I was stuck in a “culinary rut” so one of my New Year’s Resolutions is to research and cook one new recipe each week; photograph the results, both successes and failures, and post to my blog.
Please don’t forget folks, if you have a recipe (especially low-calorie) you would like me to cook, and then share just drop me an email. Contact details in “about” page
Rosemary aka ClassyRose was my first “blogging buddy” from the wordpress challenge. When I made a “shout out” for some recipes ClassyRose immediately came to the rescue and emailed this recipe for “Dutch Coffee Cake”.
I was a little confused by the name as I could not find any “coffee” in the list of ingredients. However, Rose clarified that it’s” a cake to eat with coffee”…or in my case, being typically English, “afternoon tea”.
Who says you can't have your cake and eat it?
So “buddies” the cake is now ready to serve. Do you prefer Tea or Coffee? Rose is that one lump or two? That’s sugar not cake….
Dutch Coffee Cake
Ingredients
6oz butter/margarine (1 cup)
1lb 8oz self raising flour (4 cups)
12oz soft brown sugar (2cups)
1tbsp (tablespoon) cinnamon
1tsp (teaspoon) ground nutmeg
¼ tsp ground cloves
½ tsp salt
12oz washed raisins (2 cups)
2tbsp flour
1 pint of butter milk (2 cups)
¼ pint warm water (½ cup)
2 tsp baking soda
Method
Rub the butter/margarine, self raising flour, soft brown sugar, cinnamon, ground nutmeg, ground cloves, salt together as you would pastry to form a crumb mixture.
*Set aside about 3oz of crumb mixture.
Coat raisins with flour and add to crumb mixture
Mix milk, warm water and baking soda and add to crumb mixture
Line a 9 x 11 inch baking dish or tray with baking/greaseproof paper and spoon mixture into dish.
* Sprinkle crumb mixture over the top.
Bake at 375F for approx 55 minutes (I put a skewer into the centre of the cake to test it was cooked)
The cake turned out far larger than I expected, as we use mugs not cups, so I hope all my blogging buddies will help me eat some of this delicious cake.
Mr. Piglet watched proceedings with interest (he has given up asking why?) while I took loads of photos. He was especially curious to know who was going to eat all the cake as I’m meant to be on a diet! I better freeze half of it for another day.
Thank you ClassyRose. The cake is absolutely delicious!
You may also like to try my favourite “Carrot Cake” http://pigletinportugal.wordpress.com/2010/05/21/yummy-carrot-cake-mmm/
For those new to my blog my weekly recipe challenge started as I was stuck in a “culinary rut” . One of my New Year’s Resolutions is to research and cook one new recipe each week; photograph the results, both successes and failures, and post to my blog.
Please don’t forget folks, if you have a recipe you would like me to try and share drop me an email.
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