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.

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.


recipes entered in June 16:

Tarte Tatin from Pebble Soup

Bavarian Slice by
Only Crumbs remain
Individual Queen of Puddings
by Only Crumbs Remain
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.
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.

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

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


Related Posts with Thumbnails