A Green Pony által indított 5 órai teadélután topikjaihoz ad segítséget a klubtagoknak

Keresés

Friss topikok

Címkék

child development (1) christmas (1) easter (1) english desert (1) traditions (1) Címkefelhő

Blogajánló

Archívum

Feedek

XML

Green Pony Nyelvovi 2014.04.15. 22:41

Easter Cooking in the UK Volume 1: desserts

HOT CROSS BUNS

Hot cross buns

Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Ingredients

For the buns
For the topping

Preparation method

  1. For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.

  2. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.

  3. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

  4. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

  5. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

  6. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

  7. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

  8. Preheat the oven to 240C/475F/Gas 8.

  9. Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

  10. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.

SIMNEL CAKE

SIMNEL CAKE

Ingredients

  • 100 grams glace cherries
  • 500 grams mixed dried fruit
  • 175 grams soft unsalted butter
  • 175 grams caster sugar
  • zest of 1 lemon
  • 225 grams plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 25 grams ground almonds
  • 3 large eggs
  • 2 tablespoons milk
  • 1 kilogram yellow marzipan to decorate
  • icing sugar for rolling
  • 1 tablespoon apricot jam (melted)
  • 1 egg white (optional)

Method

  1. Take everything you need out of the fridge so it can get to room temperature. Preheat the oven to gas mark 3/170°C/325°F. Butter and line the bottom and sides of a 20cm / 8 inch springform cake tin with a double layer of brown baking paper. Chop the cherries very finely and add them to the rest of the fruit.
  2. Cream the butter and sugar until very soft and light, and add the lemon zest. You could do this by hand, just with bowl and wooden spoon, but I own up to using my freestanding mixer here. But it’s not crucial, not least because the intention with fruit cakes is not to whip air into them. Measure the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.
  3. Add 1 of the eggs to the creamed butter and sugar with 2 tablespoons of the dry flour-and-spice ingredients, then beat in the remaining eggs in the same way. Beat in the rest of the dry ingredients, and then the milk. Finally fold in the fruit.
  4. Dust a surface with a little icing sugar and then roll out about 400g / 14oz of the marzipan. Cut it into a 20cm / 9 inch circle which will fit in the middle of the cake later. Spoon half of the fruit cake mixture into the cake tin, smoothing it down with a rubber spatula, and then lay the marzipan circle on top of it. Spoon the rest of the mixture into the tin on top of the marzipan circle and smooth the top again. Bake for half an hour and then turn the oven down to gas mark 2/150°C/300°F for another 1½ hours or until the cake has risen and is firm on top. Let it cool completely on a rack before you spring it open.
  5. Unspring the cooled fruit cake, and unwrap the lining from the cake. Roll out another 400g / 14oz circle of marzipan, paint the top of the cake with the melted apricot jam,and then stick it on.
  6. Make 11 apostle balls out of the remaining marzipan, roughly 2.5cm / 1 inch in size. Beat the egg white – just till it’s a bit frothy and loosened up a little, no more – and use that as glue to stick the apostles around the edge of the cake.
  7. Now for the bit I love, but you can ignore altogether. Paint the whole of the cake with egg white, and then blow-torch the marzipan so that it scorches slightly, giving a beauteously burnished look.

 

USEFUL WORDS:

mother in law - anyós
getting on - kijönni valakivel
"A" level - érettségi
reveal - föltárni
leek - kiszivárog
scandel - botrány
egg-hunting - tojás keresés
leave - elhagyni, live - élni
something is very dear - vmi nagyin drága,
sunday roast - vasárnapi ebéd (egyben sült hus)
truffle - szarvasgomba
gravy - hússzósz
custard - vaniliasodó
batter - tlszta =folyékony)
pudding - gőzölt tésztás desszert
pony tail - lófarok
pig-tail - kétoldali copf vagy kétoldali fonott copf
fragrance - illat

Facebook Tumblr Tweet Pinterest Tetszik
0

Szólj hozzá!

Címkék: easter english desert english recepies

Ajánlott bejegyzések:

A bejegyzés trackback címe:

https://greenponytea.blog.hu/api/trackback/id/tr516042498

Kommentek:

A hozzászólások a vonatkozó jogszabályok  értelmében felhasználói tartalomnak minősülnek, értük a szolgáltatás technikai  üzemeltetője semmilyen felelősséget nem vállal, azokat nem ellenőrzi. Kifogás esetén forduljon a blog szerkesztőjéhez. Részletek a  Felhasználási feltételekben és az adatvédelmi tájékoztatóban.

Nincsenek hozzászólások.
süti beállítások módosítása