Inheritance Recipes June Round Up - Celebrating Diversity -


Of course, us foreign born or issued from immigration are devasted and deeply saddened by the recent turn of events but we take solace in knowing that millions of UK nationals voted to keep Great Britain in. I was one of the voters, so was Margot's family and nothing will ever stop us celebrating

DIVERSITY

Here is June Inheritance Recipes round up starring Bavarian slices Only Crumbs Remain 

Two Beautifully photographed pictures by the talented Polish-born Margot Dolewska Dyer who is hosting July Inheritance Recipes, come and join us, more than ever, we would like to share your family stories.
Napoleonka Polish Custard Cream Pie


Baltic Amber Liqueur
Two recipes with Asian flavours:

If you have always wanted to know the secret of a good Tarte Tatin here it is from one of my previous post, my dad's Tatin  and closing the ranks, a historic bake consisting of three distinct layers of custard, jam and meringue, these individual puddings were made by Only Crumbs Remains to mark HRH the Queen's official birthday.


            

Hope to see you in July

#creamteaday - The Proper Way to Enjoy Cream Teas -

On the 24 June #creamteaday is returning for the second year. This has been a month of cream tea at Pebble Soup HQ starting with Eric Lanlard's newest book to review simply called Afternoon Tea  followed by a visit to Chelsea for a Botanical Afternoon Tea


scones, jam, cream tea, cream, Doulton

Did I learn some Cream Tea Etiquette? Well, I was far too preoccupied with the scones but when I got the time, I checked my knowledge against The Cream Tea Society's tips and I realised that as far as cream tea was concerned I may have an infused science. But do you?

Your turn, don't cheat the answers are a the bottom of this post.
  1. Loose-leaf tea or tea bags?
  2. How long do you need to infuse the tea?
  3. Once stirred what do you do with the spoon? do you need a knife?
  4. Whipped or clotted cream?
Nope, you are not getting the question about the jam and the cream and which comes first,  that's your business.

But the Cream Tea Society advises: If you don't want to pour, don't seat near the pot. Makes sense doesn't it?

cream tea, gin, tea,afternoon tea, cocktail in a cup, Doulton teapot

Did you get it right?

Loose-leaf is best. Brew loose leaves in a cup, but remember to serve a second pot of hot water – just in case you’ve over-brewed.

Make the perfect brew. Allow the tea to brew for at least three minutes before pouring – time enough for the full flavour to infuse.

Spoons on saucers, please. Once you’ve stirred, place your spoon on your saucer (think of the table cloth). No knives needed The perfect scone should break apart with a simple twist. Just make sure you’ve got your saucer to catch the crumbs.

And this one might ban you from this island if you get it wrong : it's clotted cream. The Cream Tea Society says: Never use whipped cream. It’s utterly improper.

What's new in the kitchen: Lucky #13

 For the thirteenth post in this series, at Pebble Soup HQ we've tried out a few healthy products.

diet help, oil mister
My favourite product on this post is an oil mister as in The Fine Life Ideal Oil Mister Air Pressure Pump Action Sprayer Grey(£19.00) to be precise. A soon as you use it, you can see straight away that this non-aerosol mister has a lot of advantages.

  • Instead of a little pool of oil which we usually get at the bottom of a pan, the oil mister sprays a fine mist and so we can control the amount of fat used. less oil = less calories = healthier diet
  • I tried to use a spray in the past. It stayed in the pantry until well after its sell-by date, I was not confident about the addition of propellant and doubted the oil in it. Here you are in control of everything and it's a non-aerosol, perfect.
  • Great for baking too, imagine no more oily kitchen paper towel, spray and "life is your lobster" :)




To continue the healthy theme, Let's talk Matcha. Mighty Matcha is a high-quality matcha made from tea cultivated and ground in a rural area. Besides the fact that it sounds good, it also good news. You see, tea plants absorb pollution easily, being rural hopefully means less lead.

Compared to coffee, matcha gives you a long lasting energy boost and that is great news. A little word of warning here: it's an acquired taste which requires a little perseverance. Mighty Matcha (£9.99 for 32g).


The Netherlands might not have qualified for Euro16 but that's not a reason enough to ignore their most famous export. A treat, sticky, sweet, buttery, these mini stroopwafels are a revelation. Available online from Hema £1.75 for 200g.


JimJams Chocolate Spread (£2.79 for 350g) contains 83% less sugar than other choc spread. I would not advise you to buy it or you'll get hooked. I've had to hide it from myself!

Disclosure: This post contains affiliated links. If you click and buy from the Amazon Link, I get a percentage of the sale which is put back in the maintenance of my blog. I was not financially compensated but got to keep the products for the purpose of this review. All opinions expressed are my own.

Quelle Quiche! Broccoli and Cheddar Quiche

Quiche, is very much part of French cuisine, with Quiche Lorraine (bacon and grated cheese) being the traditional quiche. But that French tarte made it across Europe and though the base is always the same. Shortcrust pastry with a baked egg custard, the fillings vary according to the seasons and the countries.


Quiches, French recipes,

Did you know that in France if, someone is referred to as, "A quiche" as in, for example, "Quelle quiche!"  that would be describing somebody clumsy or stupid or both!
picnic food, broccoli, quiche, vegetable quiche

But back to the world of  recipes with some ideas for quiches filling:
  • Red onion topped up with goat's cheese quiche
  • Asparagus topped up with Cherry tomato quiche
  • Spinach and Chargrilled Vegetable quiche
  • Mushroom and Watercress quiche
  • Wensleydale and Tomato quiche
  • Bacon, Leek and Roquefort quiche
Some time ago, I published a recipe for Ploughman with Maple Caramelised Onion Mini Quiches, a delight.

If you are concerned about the calories, quiches without a pastry or paper-wrapped quiches are always a good option. These mini quiches can be made in advance, they freeze well, as it's often the pastry which is a problem.

They are also becoming very trendy and have appeared in a few magazine, this spring.

Here is the link 

If your current priority, is to be in season, then making quiches with seasonal vegetables is the way to go. I choose broccoli to which cheddar was added.

Seasoning: a touch of nutmeg is always lovely in quiches.

Broccoli and Cheddar Quiche

Ingredients 

For the crust

  • shortcrust pastry: shop bought or home made
  • 75 g butter or margarine
  • 170 g plain flour
  • 3 tablespoons warm water
  • 1tsp baking powder

For the filling 

  • 1 tablespoon olive oil
  • 350 g broccoli florets
  • sea salt and freshly ground black pepper
  • 125 g cheddar cheese
  • 4 free-range eggs
  • ½ pint (250g) creme fraiche (replace some of this with milk if you wish but don't go wild as you need the fat otherwise it will separate) 
  • pinch of salt, pinch of nutmeg
Method
If you are  making your own pastry , which I would recommend since it's so easy, start by putting all the dry ingredients in a bowl and add the warm water. Flour your hand and mix the lot until it forms a ball, cover with a cling film and leave in the fridge while you do the rest.

  • Preheat oven at 200°C/400°F/gas mark 6.
  • Saute the broccoli florets in hot oil for 10 minutes, if the florets are too large, chop them in half
  • Grate the cheese 
  • In a bowl mix the eggs add and mix in the cream, cheddar, salt and nutmeg
  • Roll out the pastry thinly and line a 25 cm or 10-inch tart or quiche pan, \You might need to oil the base if it's not a snazzy or new one. 
  • Prick base of pastry with fork. Place the broccoli florets at the bottom, add the custard mixture 
  • Bake for 25 to 30 minutes
Quiches are simple, broccoli in season so this recipe is linked to
simple and in season and since this recipe is Meat Free, I hope it will inspire Tinned Tomatoes' readers and to spread the word Cook Blog Share
CookBlogShare

Botanical Afternoon Tea - Pont St, Belgravia - A Review -

The Chelsea flower show 2016 has ended but the floral fever lives on. Chelsea restaurant, Pont st in Pont st. Somehow I managed to find this confusing but that's me offers the best of botanical afternoon tea. Once you know that it takes place in the Belgraves' restaurant in Belgravia, all should become clear.


Pont St. botanical afternoon tea is made up of fresh garden flavours and perfumed floral scents. As our greeter,  Poala Paolillo, one of the hotel manageresses and a master of Havana cigars, told us with a warm smile  "are you ready for a flowery experience because there is a lot of flower flavours". 

The Belgraves' afternoon tea can be served with either Veuve Cliquot or a botanical gin tea pot for two. It's not cheap at £70 for two, £90 with a glass of Veuve Clicquot or, £100 with botanical gin tea pot. But for this, you get pretty much  a three-course meal and enough cocktail to give you a warm glow for the rest of the day. 

Afternoon tea, british institution, dolton tea service

The Botanical Afternoon Tea experience proved very popular during the Chelsea Flower Show and it will continue the whole of the summer. We started off with a pot of botanical gin tea. 

My companion who has more experience than me, in researching cocktails, explained that the T was replaced by champagne and the Gin was infused with tea, the white jasmine kind. By now, I had resigned myself to be totally confused but in a very nice way.



Our treat started with six kind of savoury miniatures, each as cute as the next and all very clever indeed. Clever  in their subtleness. My companion's  favourite were an Orange Blossom infused Cream Cheese and Smocked Duck crostini: perfectly formed little toast topped with juicy orange section. As mine was the Rose Coronation Chicken Mini Hoagie Roll (that's the name for the round, long, flat roll). 

The most surprising dish of them all was a Dandelion, Burdock and Honey seared Salmon with Pickled Cucumber presented in a white apero spoon. I won't pretend that I could taste the herbs as the honey was dominant but, this was definitely a combination of flavours which you don't see everyday and a real departure from the traditional smoked salmon sandwich.


Presumably, it's easier to "do botanical" with sweet than savoury and  here the pastry chef excelled himself, The Green Apple: an apple three ways: mousse, gel and caramelised, is on its own worth a visit.

apple dessert, apple mousse, apple caramelised, apple gel

The Cucumber and mint Pimm's Jelly shot with Lemon foam should definitely be on the list of anyone who wants to have a sweet treat without the calories. 


Though, they would have to eat it on its own which would be a shame as they would miss on the Rose Macarons and the Violet Scented Eclairs.


Belgraves' St Pont bills itself as  "the ultimate all day dining experience in Belgravia" and it's well justify to do so. If I had to change only one thing, I would add white tablecloths for the Afternoon Tea customers, the Doulton camaieu service is a delight, though.

For more info about the menu, teas and other treats including the scones, visit: Pont St  or 
20
London
SW1

book online or 0203 189 4850
any dietary requests are catered for on demand

Disclaimer: I was a guest at Pont St. for the purpose of this blogpost. I wasn't asked to write a positive review. The words are my own.

Inheritance Recipes June 2016



Welcome to June 2016 Inheritance Recipes.

Inheritance Recipes is about dishes bloggers cherish. Recipes which have been passed down by a family member, a friend, through an ancestral culture and, dishes which you would like to bestow to future generations. Before starting, do take a look at the May roundup collated by co-host Coffee 'n Vanilla. Thank you to each blogger who entered

How does the Inheritance Recipes work?

Each month, food bloggers add their favourite recipes celebrating a dish which they love and connects them to their roots or which they would like to share with the next generation. As Inheritance Recipes is opened to all, regardless of location, each month, we'll end up with the most diverse round-up of all round-ups.

Social Media
We will also add your recipe to the Inheritance Recipes Pinterest board and include your blog’s handle in our Inheritance Recipes list on Twitter (don’t forget to subscribe to them both), we will share your recipe via social media including Instagram and a round-up at the end of the month.

HOW TO ENTER
Please, link back to challenge page on both: Pebble Soup and Coffee and Vanilla blog.

If possible, display one of the IR badges (available below) on your recipe post.

Add your recipe via linky -Up to 2 recipes accepted per blogger.

Feel free to link up to past posts but please, update them with links to the challenge pages to qualify.

Closing date is the 26th June.

Entries from bloggers all around the World are accepted.

Please note that entries that fail to follow “how to enter” instructions won’t be approved.

If you use Twitter to promote your recipe, please use #InheritanceRecipes, tweet it@coffeenvanilla or @solangeweb and we will re-tweet it.

When you have a spare moment do visit other entries which caught your eye, comment on them and give them some social media love.

    



We look forward to seeing your recipes.

This is a blog hop:


Tarte Tatin from Pebble Soup

Bavarian Slice by
Only Crumbs remain
Individual Queen of Puddings
by Only Crumbs Remain
Baltic Amber Liqueur
by Coffee 'n Vanilla
Napoleonka by
Coffee'n Vanilla














Vegan Sushi Rolls by
Allotment 2 Kitchen
Spicy Thai Shrimp Fried Rice (ข้าวผัดกุ้ง) w/Nam Prik by Asian Food Adventure

Lemon Scones Recipe & Afternoon Tea By Eric Lanlard - A Book Review

Éric Lanlard is a French pâtissier and celebrity chef. Eric moved to England in the late 80's and has since pursued several successful ventures. You may have seen him on TV in Baking Mad with Eric. His stellar career also includes a cake shop in association with designer Patrick Cox and several cakes for the rich and famous among which was Queen's mother 101st birthday cake This spring, he returns to the limelight with a gorgeous book Afternoon Tea.

Afternoon Tea, Eric Lanlard, recipes

The book conveys beautifully the sense of occasion that is an Afternoon Tea. With a pretty layout dominated by hues of pink, fresh green and golden cream, fresh photography. In the introduction, we discover that Eric Lanlard has a long and personal history with this quintessential English tradition. 

There is food and tea pairing advice along with tips to make a perfect brew, six examples of afternoon tea menus precede the recipe section. The book explores the key components of a sublime afternoon tea with chapters on Macarons 'n Choux, Savoury Tarts, Sandwiches 'n Scones, Cakes 'n Sweet Tarts, Patisserie and finally Biscuits.

I once met Eric at an event, we talked about his future trip to the moon, TV programs, I don't think baking was mentioned once but, I remember being left with the feeling that he is an atypical man with big dreams and he is not afraid to pursue them.

His recipes are traditional but somewhat unorthodox, the Austrian Linzer torte is oblong in order to get a perfect afternoon tea slice, his cheesecake has a "black bottom", the crab tartlets are made with filo. Throughout the book, there are exciting twists which make you want to dash to the kitchen and start baking.

Lemon scones, Pistachio Scones,  Afternoon Tea, Eric Lanlard, recipes, cookbook review
I've loved spending time flicking through and reading this book. The first recipe I made was Lemon Scones which didn't turn out exactly like on the picture but the scones tasted divine.
LEMON SCONES
Makes 16 | Preparation time: 15 minutes | Cooking time: 10–12 minutes
If you like citrus flavours, this one is for you- It's absolutely perfect served with lemon curd or mascarpone cheese and a drizzle of Limoncello.

Ingredients 
225g (8oz) self-raising flour, plus extra for dusting
1/4 salt
25g (1oz) golden caster sugar
50g (1 3/4oz) unsalted butter, diced
2 tsp lemon extract
grated zest of 1 large lemon
125-150 ml (4-5fl oz) buttermilk
4tbsp milk
Beaten egg, to glaze

Method
Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Line a baking sheet with baking paper.
Sift the flour into a mixing bowl, then stir in the salt and sugar.
Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.Stir in the lemon extract and lemon zest. Mix the buttermilk and milk together in a jug.Pour the buttermilk into the bowl, a little at a time, and combine to form a smooth,but slightly sticky dough.
Do not overmix.
Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only)to remove the cracks, then roll out to 3cm (1¼ in) thick.
Using a 5.5cm (2¼ in) diameter plain cookie cutter, stamp out 16 scones (see Tip below). Place on the prepared baking sheet and brush the tops with beaten egg.
Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool.

Disclaimer : Scones picture and recipe reproduced with publisher's permission. I was sent Afternoon Tea by Eric Lanlard for review. I was not requested to write a positive (or any) review. Words and opinions are my own.

Afternoon Tea by Eric Lanlard is published by Octopus
To Order this book via Amazon at £13.60 Click on Afternoon Tea by Eric Lanlard

Inheritance Recipes April Round Up


April which showed so much promise at the beginning ended up being a wet long month. However, the Inheritance Recipes compensated for the grey outside with an abundance of warm and gorgeous colours. A truly beautiful roundup.

It all started with Coffee 'n Vanilla's recipes from her beloved Poland, Krupnik and Polish Cheese Buns.

Then from left to right on the second row, the savoury dishes, to fight the cold Milk, Toast and Honey's mum used to make a Slow Chicken Broth.

Inheritance recipes is also about national celebrations Cooking for Kishore made these interesting Vada (fritters) and send them over.

The next recipe came in miniature form too. We always welcome gluten free recipes this one is from The Gluten Free Alchemist: mini Toads in the Hole

I was next with a scrumptious Moilee

For the Sweet dishes: Only Crumbs Remain, a new blogger to the challenge, gave us her Pikelets, a version of crumpets but much easy to make. See you again soon OCR

Fifteens from Pen to Plate are the ultimate no-bake bars, perfect for the little ones who will pass the recipe on when they grow up, no doubt.

I had a moment of aberration when I made this month collage, sticking a savoury in the midst of sweet dishes. I was to rectify and swap but I told myself it was appropriate for a chicken dish which has no chicken in : City Chicken via the Lawyer's Cookbook

Another national celebration this time from New Zeland with our very own Foodie Quine and her Anzac Biscuits

Thank you whole heartily to each blogger who linked up and we hope to see you in May. Margot is hosting the May Link Up . We got fed up with Inlinkz so, we are trying a new way of linking, take a look and join us.


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