Hot cross buns are typically eaten on Good Friday and during Lent. Stories abound about the origins of the Hot Cross Bun. Yet, the common thread throughout is the symbolism of the "cross" of icing which adorns the bun itself. The bread may represent communion and the spices those used in Jesus's entombment.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Saturday, April 3, 2010
Thursday, March 25, 2010
Floyd On Spain (Galicia) - Keith Floyd making a queimada with Manuel Fraga
Keith Floyd (28 December 1943 – 14 September 2009) was a British chef and television personality who hosted numerous cooking shows for the BBC and published many books combining cookery and travel. On television, Floyd was noted for his haphazard presenting style which included frequent consumption of wine, beer and local alcoholic beverages. In this series, Floyd on Spain, he visits Galicia, where he cooks at Moncho Vilas' Restaurant in Santiago and makes a queimada with Manuel Fraga.
Ingredients for the fish dish:
olive oil, onion, parsley, salmon, clams, wine, fish stock, mustard
Ingredients for the queimada:
a bottle of mark, lashings of red wine, fruit and sugar
Tuesday, March 16, 2010
Keith Floyd - Irish food
Chef Keith Floyd is in Cork, Ireland to learn how spiced corned beef is prepared and cooked. Includes details on the best method to cook tradtional Irish mash, or colcannon. Great meal ideas from BBC classic cookery show 'Floyd on Britain & Ireland'.
Monday, March 1, 2010
Welsh rarebit
Welsh Rarebit (also known as Welsh Rabbit - although there's not a rabbit anywhere in sight!) is a delicious traditional British dish.
Welsh Rarebit consists of toasted bread covered with cheese that has been melted in beer or milk with mustard, pepper and Worcester sauce.
It's then grilled (broiled) and served very hot so the cheese is bubbling and golden brown.
Some people call it Welsh Rarebit and some people call it Welsh Rabbit...but no-one seems entirely sure which one is right!
There's lots of variations on the basic theme of Welsh Rarebit too - it's very versatile and easy to make.
In Welsh, the dish is called Caws Pobi which literally translated means "cheese roasted"!
Welsh Rarebit consists of toasted bread covered with cheese that has been melted in beer or milk with mustard, pepper and Worcester sauce.
It's then grilled (broiled) and served very hot so the cheese is bubbling and golden brown.
Some people call it Welsh Rarebit and some people call it Welsh Rabbit...but no-one seems entirely sure which one is right!
There's lots of variations on the basic theme of Welsh Rarebit too - it's very versatile and easy to make.
In Welsh, the dish is called Caws Pobi which literally translated means "cheese roasted"!
Tuesday, February 16, 2010
Saturday, April 25, 2009
How to make Pavlova
The Pavlova consists of a base made of meringue crust topped with whipped cream and fresh fruits such as kiwis, strawberries, etc. It is considered a fresh fruit pie with a meringue crust.
No one knows who first created the Pavlova. But the name and the recipes first began appearing soon after Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931), toured both Australia and New Zealand in 1926 and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as "the chief event of 1926." It was said "She does not dance; she soars as though on wings." From this you get the sense that this is a light, airy dessert.
There is a controversary with both Australia and New Zealand. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.
No one knows who first created the Pavlova. But the name and the recipes first began appearing soon after Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931), toured both Australia and New Zealand in 1926 and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as "the chief event of 1926." It was said "She does not dance; she soars as though on wings." From this you get the sense that this is a light, airy dessert.
There is a controversary with both Australia and New Zealand. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.
Ingredients:
(serves 8)
6 eggwhites
1 1/2 cups caster sugar
pinch cream of tartar
300ml thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla extract
250g strawberries, hulled, sliced
2 kiwifruit, peeled, sliced
150g blueberries
cream of tartar is "ácido tartárico", if you can't find it you can use some lemon juice instead
caster sugar is just a very small crystal size white sugar
icing sugar is ground up white sugar, "azúcar glace"
Thursday, April 23, 2009
Jamie Oliver cooking fish
Narrator:
Jamie Oliver is one of the most popular chefs on British Television. He’s famous for his recipes, his restaurants and his informal style. In this programme he drives down to the south west of England with friends from his restaurant. And while they’re having fun on the beach, he cooks a salmon with fresh herbs.
Jamie:
I’ve got this beautiful big salmon. Look at that. It’s a really fantastic way of cooking fish - fish in general really, but salmon’s ideal because it’s slightly oily. You wrap it up in paper and cook it on the Barbie and you get that slightly smoked flavour going through it, which is just like, ideal. So what I’m gonna do is put a bit of salt and pepper inside and outside the fish.
Right. And I got some fennel seeds, and they’re great with fish and make them taste fantastic. Um... good with chicken as well. You just sprinkle them over the whole thing. So once you done that… I got some nice herbs, and I tell you what, I got a serious amount of herbs. And… what’s …is you get a nice bit of everything everywhere. And you wanna stuff that right inside the salmon, it’s gonna steam straight through the inside of the fish. And I’m gonna put a layer of herbs on the bottom and I’m gonna plonk the fish on top of that.
I’m going to put the herbs along the top like this. So, basically, it’s not sitting on paper, it’s sitting on herbs. I’ve got some lemons here. Just slice up your lemons… flick them over the top. Get some, put them in the middle. Just copy what you’ve done with the herbs really. And then put some underneath it as well. And then, what you’ve got to do is wrap it up like, literally like, a Christmas present. So what I’ve got to do now is wet it to stop it burning too quick. So just get it really wet…
Friend:
How you going mate? Lookin’ good.
Jamie:
Nice one Danny boy. ‘Ere listen. Take that!………. Nah, that didn’t get ‘m wet…. Haha…..
Click here for more Jamie Oliver's recipes.
Jamie Oliver is one of the most popular chefs on British Television. He’s famous for his recipes, his restaurants and his informal style. In this programme he drives down to the south west of England with friends from his restaurant. And while they’re having fun on the beach, he cooks a salmon with fresh herbs.
Jamie:
I’ve got this beautiful big salmon. Look at that. It’s a really fantastic way of cooking fish - fish in general really, but salmon’s ideal because it’s slightly oily. You wrap it up in paper and cook it on the Barbie and you get that slightly smoked flavour going through it, which is just like, ideal. So what I’m gonna do is put a bit of salt and pepper inside and outside the fish.
Right. And I got some fennel seeds, and they’re great with fish and make them taste fantastic. Um... good with chicken as well. You just sprinkle them over the whole thing. So once you done that… I got some nice herbs, and I tell you what, I got a serious amount of herbs. And… what’s …is you get a nice bit of everything everywhere. And you wanna stuff that right inside the salmon, it’s gonna steam straight through the inside of the fish. And I’m gonna put a layer of herbs on the bottom and I’m gonna plonk the fish on top of that.
I’m going to put the herbs along the top like this. So, basically, it’s not sitting on paper, it’s sitting on herbs. I’ve got some lemons here. Just slice up your lemons… flick them over the top. Get some, put them in the middle. Just copy what you’ve done with the herbs really. And then put some underneath it as well. And then, what you’ve got to do is wrap it up like, literally like, a Christmas present. So what I’ve got to do now is wet it to stop it burning too quick. So just get it really wet…
Friend:
How you going mate? Lookin’ good.
Jamie:
Nice one Danny boy. ‘Ere listen. Take that!………. Nah, that didn’t get ‘m wet…. Haha…..
Click here for more Jamie Oliver's recipes.
Thursday, February 5, 2009
The dream omelet
Chef Cooks 'Dream Omelet' From Recipe That Came To Him In A Dream
What you need:
metal shoe horn (a plastic one or a spatula)
butter
3 eggs (with WWII written on them)
a whisk
a scarf
bacon
lemon/tomatoes
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