Torviewtoronto: 4/1/12

Tea and Crumpets: Chocolate scones

Growing up with the tradition of having a teatime snack I thoroughly enjoyed this book tea & crumpets. I like the format, recipes and pictures in the book. There are recipes from Scotland, Wales, Switzerland, England, Ireland and Paris. The book has a travel guide to different tearooms in Europe and a table of equivalents

The author has put little introductions with interesting stories from history in each section before writing the recipe. The organized sections are as follow:

11 recipes in Sandwiches & Savouries section

15 recipes under Crumpets, scones & fruit breads

21 recipes under Teatime sweets

The French art of tea has 11 recipes such as madeleine, petit pains au chocolate, crème caramel.

Here are some interesting facts from the book about the origin of tea and teatime snacks.

Tea dates back to 3rd millennium BC in China. Tea came to England in the mid 17th century and was established in 1840.

One day when the 7th duchess of Bedford, Anna Maria got a little hungry late afternoon she asked her maid to bring tea with sandwiches. Usually lunch was eaten early and dinner was around 8 or 9 p.m. so people got a little hungry.

Anna Maria liked this tea and snack so much that she invited her friends. It eventually became a social event among upper class women. The ladies went to meet their friends around 4 and 5 o'clock in the evening to talk while nibbling snacks and drinking tea.

There are many stories like this throughout the book, which I enjoyed reading such as the legendary story of Shen Nung, about colonization and tea, different mountainous regions tea is planted and how it effects the grade and taste of tea, how the modern tea bags evolved etc.

The book is printed in quality paper that as a smooth luxurious feel. All the foodies interested in learning and making delicious teatime snacks will enjoy this book. I am looking forward to try many of the recipes in the book as my family and I enjoy having snacks with our tea.

Here is the recipe for chocolate scones from tea & crumpets

2 1/2 cups flour

1/2 cup cocoa powder

1/2 cup sugar

1/2 cup unsalted cold butter cut into small pieces

1 1/4 cup whipping cream or buttermilk

1 egg yolk

whole milk for brushing tops

clotted cream to serve optional

Whisk flour, cocoa and sugar. Mix the butter with the whisked ingredients using your fingers until it resembles coarse crumbs.

In another bowl whisk cream and egg yolk. Then stir it into the flour mixture.

Transfer the dough to a lightly floured surface and using floured hands knead gently to bring the dough together. Pat the dough into a 3/4" thick round. With a 2 1/2" cutter cut circles, reroll and cut more circles. Transfer to a baking sheet lined with parchment paper. Brush with milk and bake for 16 to 18 minutes until it is puffed and the edges are dry.

Remove form oven and cool for a few minutes before serving with clotted cream. I served without cream and it was delicious.

To make clotted cream

2 2/3 cups whipping cream

2 tbsp unsalted butter

Combine cream and butter in a saucepan over medium low heat. With a wooden spoon mix when it starts to simmer. Do not let it boil. Continue stirring and simmering for 20 to 25 minutes until the mixture is reduced in half and is thick. Remove form heat transfer to a dish and cool completely.

Cover and refrigerate for at least 24 hours until it is smooth and thick before serving. Can be stored in the fridge for up to a week.

Spring garden chocolate butter cake

chocolate cake

4 oz unsweetened chocolate chopped

1/3 cup unsweetened cocoa powder

1 cup boiling water

2 1/4 cups flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup unsalted butter

2 cup sugar

3 eggs

2 tsp vanilla

1 cup milk

Mix the chopped chocolate, cocoa powder and water together, leave it a side to cool.

Whisk flour, baking powder, baking soda and salt together. Beat butter till it is smooth and add sugar. Beat the mixture until it is fluffy. Add vanilla and melted chocolate mixture, beat to combine. Add flour and milk alternately. Beat till it is mixed.

Prepare two 9" pans with wax paper, butter the sides and bottom. Divide the batter into the prepared pans and smooth the tops. Bake at 350F for 35 to 40 minutes until the tops spring back when lightly pressed and a toothpick inserted in the middle comes out clean.

Remove the pans from the oven and leave it on a wire rack to cool for 10 minutes. Remove the cake from the pans and cool completely before frosting.

I halved this recipe from here to make this cake.

For the center of the cake

1 cup whip cream

1 tbsp jam

Whip the whipping cream until it has peaks and add jam. Apply in-between the layers.

Instead of this you can also use the frosting below to layer the cakes.

For the buttercream frosting

2 cups icing sugar

1/2 cup butter

1/2 tbsp meringue powder optional

1/8 tsp salt

1 tsp vanilla

2 tbsp or more whipping cream *

* Can also use milk. The amount of cream depends on the consistency that you like the frosting to be.

To get a spreadable consistency add 1 tbsp whipping cream at a time.

If you want to put a second layer of icing leave it aside till the first coating of icing settles and then apply the icing again.

I only put one layer of icing for this cake. I let the icing on the cake settle before piping the flowers and butterflies with a thicker consistency icing.

I made the same icing for these cupcakes, in addition to this Spring garden cake for my daughter's birthday.

Apple cinnamon bread pudding and butter bell crock

The Butter Bell® crock is a family owned business founded in 1996 in Los Angeles, California. They provide unique, time-honoured kitchen tools, gourmet housewares and decorative tabletop linens to consumers worldwide. The original Butter Bell® crock is a modern version of the authentic French beurrier. It is made out of high quality durable new bone china. This dishwasher safe container keeps butter at room temperature on the counter/tabletop without spoiling.

This natural method of preserving the creamy texture and delicate flavour makes butter more desirable and easy to spread. It holds 1/2 cup (1 stick) of butter. Check out this effective, beautiful, innovative butter storage that is available in USA and Canada.

Disclaimer: This sponsorship is brought to you by the butter bell crock who we have partnered with for this promotion.

Here is a quick recipe for reusing bread. Apple cinnamon bread pudding.

2 eggs

2 cups milk

1 cup whipped cream

12 pieces of old sliced bread cut into cubes

1 tsp cinnamon

1/8 tsp salt

4 tbsp brown sugar

1 apples cut into cubes

Whisk the eggs, milk, cream, cinnamon, salt and sugar. Soak the bread and apples with the mixture and leave it for about 10 minutes.

Put in individual ramekins or baking tray and place it a pan with hot water.

Bake for an hour at 325F in a water bath, until a wooden skewer inserted comes out clean.

Serve it warm or cold, on its own or with ice cream.

Kitchen paddle and challah bread

Peel apart kitchen paddle is an eco-friendly, unique and useful tool made with bamboo. Unlike other pizza peels this one comes in 2 parts, each part measures 6" x 20". The working part of the paddle measures 12" x 12". We can use one or both of it depending on the size of the pizza or bread. This paddle is handy and can be used for serving cheese, making bread, flatbreads and for other baking needs.

This peel apart kitchen paddle is very smooth and easy on the hand because it is not heavy. When not in use we can easily store in the cupboard or conveniently hang the paddles as it has holes on the holding portion of the paddle. The paddle cleans easily by hand without a hassle. I like the innovative design and the earthy colour of the bamboo wooden board.

To use this paddle for pizza, first prepare the pizza on it, lift the right paddle slightly before peeling apart and then rotate the pizza in place by moving the paddle back and forth to place it in the oven or baking sheet/stone.

To pick up the finished pizza use the tapered sides of the paddle and simply lift. I am happy that I don't have to worry about the pizza breaking apart and toppings falling off when I pick it up from the oven and grill.

Here is recipe for challah bread adapted from Artisan bread in five minutes a day.

3/4 cup lukewarm water

3/4 tbsp yeast

3/4 tbsp salt

3 eggs lightly beaten

1/4 cup honey

1/4 cup unsalted butter melted and for greasing cookie sheet

3 1/2 cups flour

1 egg beaten with 1 tbsp water for egg wash

sesame or poppy seeds for the top

Mix yeast, salt, eggs, honey, melted butter and water in a container with a lid. Mix the flour with wooden spoon don't knead. Cover and rest at room temperature until the dough rises and collapses about 2 hours, don't cover the container airtight.

The dough can be used after the initial rise. It is easy to work with if the dough is chilled a little in the fridge, so keep it in the fridge with the lid on.

Prepare a cookie sheet or line a baking sheet with butter. Dust flour on the surface of the rested dough, and cut 1 pound grapefruit size piece. Dust flour on the working board and quickly shape dough into a ball tucking the dough in the bottom. Divide the ball into 3 parts and make thin long ropes. Braid the ropes starting in the center and working to the end. Turn the loaf over, rotate it and braid from the center out to the other end, this will help make a uniform thick bread. Allow the fresh braided dough to rest for about 40 minutes. If it is refrigerated dough, let it rest for 1 hour and 20 minutes.

Brush the loaf with egg wash and sprinkle seeds. Bake at 350F in the center of a preheated oven for 25 minutes, the time depends on the size of the loaf. If it is golden brown and the center of the loaf is resistance to pressure it is ready. Cool and slice to eat.

This dough can be kept of 5 days in the fridge, if more than 5 days leave it in the freezer in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the fridge before using. Then allow it to rest and rise again.

Freshwater pearls pendant

I am a fan of jewelry and I have so many lovely memories about pearls. I was very happy to receive this blue teardrop pendant to review from My Freshwater pearls. This is a beautiful dainty pendant.

It has a sapphire coloured stone in the center and an oval pearl dangling under it. This pearl pendant has silver on it, so I put it on with a silver chain; which wasn't included. The pendant goes well with any outfit so it would be perfect for a simple function or as casual wear.

Freshwater pearls originated in the lakes around China where people deliberately intervene with nature to produce the pearls. It is unfortunate that we cannot get natural pearls easily because of overfishing, pollution and other impacts to the environment.

The main colour of the pearl has a hue from thin translucent layers. The overtone gives depth and glow to the pearls. The orient is the shimmer, which is made out of layers of nacre. The Freshwater pearls are composed entirely of nacre which is minerals and proteins.

These Freshwater cultured pearls come in natural pastel colours such as cream, white, peach/orange, yellow, pink and lavender/purple. White pearls are bleached so it creates natural shine. The black and other coloured pearls are treated with heat to produce their inky flattering colours. The pearls range in size from 5mm to 12 mm and comes in a variety of shapes.

My Freshwater pearls have necklaces, earrings, bracelets, bridal jewelry, anklets, children's jewelry and sets in a variety of designs. The items come in a suitable jewelry box and a box that could be wrapped for the purposes of giving as a gift.

Buy it for yourself or give it to a special person, they will love this simple beautiful collection of jewelry.

From April to May 31st use this discount code: SHOP10 to receive a 10% discount on your purchase of any jewelry from My Freshwater pearls.

Coconut oil review/giveaway and Asparagus side dish

1 bunch asparagus chopped (about 1 1/2 cups)

1 tbsp coconut oil

2 tbsp onion

1 tbsp curry leaves

1/4 tsp mustard seeds

1/2 tsp salt

1/2 tsp chillie flakes

1/8 tsp turmeric powder

1 to 2 tbsp coconut grated

Heat the oil and add the mustard seeds. Then add the onion, curry leaves, asparagus and spices. Cook covered or in low heat till the asparagus is cooked to liking. Add the coconut towards the end and cook for about 2 minute. Remove from heat and serve as a side dish with rice or flatbread.

I used this Gold label virgin coconut oil. I like using coconut oil to make dishes and wanted to share this product with all of you.

We have always used coconut oil in cooking as it gives a fabulous taste and it is traditionally believed to have lots of benefits. I don't have any health claims on this post so please use it at your own discretion.

This Gold label virgin coconut oil is made in rural areas of Philippines using 100% organic coconut that are hand selected. The production is done in a small-scale as a family business taking great care and pride. Their products are repeatedly tested to ensure that it contains highest amount of antioxidants available. The trees and family producers are certified organic under USDA standards. The families are trained according to the Good Manufacturing Practice standards and re-certified every year.

This oil has a shelf life for more than 2 years. Store the oil away from sunlight. The oil solidifies under 76F; it doesn't need to be in the fridge.

The oil can be used for all types of cooking purposes such as baking, frying, in soups, salad dressing, desserts and also as a hair treatment.

A little about the process :)

Fresh coconut meat is shredded then cold pressed using traditional methods with the pure coconut water to make the coconut milk extract which is then allowed to sit for about half a day until the oil naturally separates from the heavier water. The oil is filtered from the coconut solids. Nothing is added to make this oil so it is natural.

Here is a video about the oil.

The Tropical Traditions coconut oil is sold online.

If you want to win Gold label virgin coconut oil please leave a comment on this post and subscribe to tropical traditions newsletter.
Giveaway is open to Canada and USA ends May 2nd.

Optional

Follow their Facebook and Twitter to get to know about sales and giveaways.

Follow my Facebook and Twitter so you know when the winner is announced.
Update: The winner is Saraswathi

Disclosure: Tropical Traditions provided me with samples, I was under no obligation to write a positive review or host a giveaway.

Chocolate chip shortbread cookies

1/2 cup butter softened

1/2 cup vanilla infused sugar

1 cup flour

1/4 tsp salt

1/4 cup chocolate chips

Beat butter and sugar till it is fluffy. Add flour, salt and mix well then add the chips.

It could be made into individual sizes by making about 12 balls and lightly flatten it about 1/2" high. Bake in a preheated 375F oven for 8 to 10 minutes, it will harden a little once it is removed from the oven so don't over bake as it might burn on the bottom.

Let the cookies stay on the baking sheet over a wire rack for about 5 to 10 minutes before removing. Can be stored in an air-tight container.

Also posted here.

Offer: 20% discount coupon to buy Jill-e camera bags

What will you plant? Event

Pefferlaw has a wide range of potting soil, black earth, organic compost, hanging basket planter mix and manure from sheep and cattle. Mixing in manure to existing soil provides nutrient to plants, improve aeration and increase water-holding capacity. The manure from Pefferlaw is natural and free of contaminants. There is NO insecticides, herbicides, fungicides, chemicals, industrial material or municipal sources that contain metals and pathogens or wetting agents.

Kashi and vegetable meat soup

Kashi has been a pioneer in making tasty innovative health food dedicated to nutrition. Their products are wholesome, natural and include seven whole grains. All Kashi products have natural source of protein, fiber, whole grain and nutrients. The products are low in saturated fat and has no trans fat, artificial flavours, hydrogenated oils or cholesterol.

My first experience with Kashi was their cereal a few years ago, which became a favourite.

Kashi toasted cinnamon crisp cereal is a new addition to the Kashi line of products since January 2012.

The Kashi pita crisps is a light, crunchy cracker made with natural ingredients, 7 whole grains and sesame blend. The flavourful crisps come in 2 varieties original 7 grain sea salt and zesty salsa.

The pita crisps can be eaten on it own or served with hummus, dips, soup etc...

I served it as a side with this vegetable meat soup and we finished the whole packet of pita crisps :)

1 tbsp oil

1 tbsp coriander seeds

3/4 tbsp cumin seeds

1/2 tbsp fennel seeds

1/4 tbsp pepper seeds

1/2 tbsp salt

1/2 cup of meat with bones or more

1/4 cup of each carrot, cabbage, beans, celery, onion, tomato

3 to 4 cups broth or water

Grind the coriander, cumin and fennel coarsely or fine depending on your preference. If you want to taste the whole spices then grind coarsely and if you don't like to taste the whole spices grind it fine.

Heat the oil, add the ground spices and sauté then add the meat. When the meat changes colour add onion, tomato and the vegetables one at a time and mix. Add the broth or water with the salt and cook covered in medium heat until the meat is cooked. This can be done faster in the pressure cooker.

Serve it hot.

Kashi snack crackers can be served on it own, with dips or hummus. There are two varieties fire roasted vegetable and toasted asiago.

Next time you are at the grocery store make sure to check out Kashi to have as a snack or serve it at the next gathering or meal.

On a side note, a spring themed table decoration.

Pierce the narrow end of the egg with a sharp skewer or fork and remove the inside (which can be used for cooking)

Fill the eggshell with soil and place natural or artificial flowers. Place it in an egg holder or this paper egg holder.

Spaghetti and meatballs

for the meatballs

1 1/2 cup minced meat

1/2 tsp turmeric

1/2 tsp chillie powder

1/4 tsp coriander powder optional

1/2 tsp salt

1 cup parsley chopped

2 tbsp onion chopped

1 tsp garlic chopped

1/2 tsp ginger grated

1 slice bread soaked in 1 to 2 tbsp water

Mix all the ingredients together and put in a food processor and mince it. Make small balls and bake for 1/2 hour at 350F in a lightly greased baking sheet lined with wax paper or on the TFX baking sheet.

for the sauce

1 1/2 cups water

4 to 5 tbsp tomato paste

1/4 cup tomato chopped

3 tbsp onion chopped

1 green chillie

1 tbsp garlic chopped

1/2 tsp ginger chopped

1 tbsp italian seasoning

1/2 tsp salt

1/4 tsp pepper ground

To make the sauce, heat oil sauté the onions. Then sauté the garlic, ginger, chillie and then add the tomato. Add tomato paste mixed with water and let it simmer for about 15 minutes. Add the baked meatballs and cook for about 20 minutes covered with a lid in low heat.

Toss the meatball and sauce with the cooked spaghetti and serve hot.

Pages

Tea and Crumpets: Chocolate scones

Spring garden chocolate butter cake

Apple cinnamon bread pudding and butter bell crock

Kitchen paddle and challah bread

Freshwater pearls pendant

Coconut oil review/giveaway and Asparagus side dish

Chocolate chip shortbread cookies

What will you plant? Event

Kashi and vegetable meat soup

Spaghetti and meatballs

Giveaway and My other site