|
Welcome,
Guest
|
|
sewengel wrote:
We don't starve I just don't particularly enjoy planning meals every stinking day. Sorry for the mood. You girls did cheer me up today. I am totally with you on this comment, it can get so boring, coming up with something different from yesterday, and what is in the house that you feel like cooking. Then DH comes in having been thinking about food all day and fired up and excited about his next meal Hugs, Sharon  . When I was a kid because we had a cooked meal at school we had bread and jam followed by a piece of cake for tea every weekday. It must have made it much simpler for my Mum - who recently told me that she gets bored planning every meal as well.That said I do enjoy baking (& cooking) when in the mood for it. |
 Embroideress Extrordinaire & Mad Hatter |
|
 |
|
|
|
|
Bren, your recipe looks so good I will have to try it. Renata, and anybody else who wants to try the tea brack, it's English Breakfast Tea that we use. Earl Grey is far too aromatic.
We eat Barm Brack at Halloween - when everybody goes barmy and dresses up in fancy dress etc. Of course some people dress up throughout the year - does that make them chronically barmy Rosemary?  |
 |
|
|
|
|
PosyP wrote:
Reetzbobeetz wrote:
Lorna, at this time of year the rhubarb is beginning to appear so a good Irish desert would be a Rhubarb Fool. The way we do it is you chop the rhubarb (a bunch that you could buy in the supermarket might have about 6-8 stems) into inch-long pieces, and simmer until soft with about 2 tablespoons of water. Add sugar to sweeten it to your liking. When the rhubarb has completely cooled whip up about 1/2 pt cream (double cream in the UK) until it is almost stiff. Fold the rhubarb into the cream and either decant into a large bowl or into individual bowls and chill until ready to serve. We are also very fond of rhubarb crumble, apple, rhubarb or gooseberry tart (our tarts are flatter than the American version), trifle. We are also fond of our tea bracks. If you would like a recipe for that I can give it to you but it's not so much a dessert as a thing we have with a cup of tea. Hope that helps. And a rhubarb pie should be 12" long by 1" wide   if only you could get the pie dish the right shape for it  By the way, with rhubarb, it is very sharp and can need more sugar than sometimes you think, look for the smaller stems they tend to be sweeter Rosemary, you should make this rhubarb pan and we could all buy one! That would be too cool! Bren from SD |
|
|
|
|
|
|
|
|
|
The water for tea brewing (is Ahmad Tea of London okay? I have Earl Grey, English Tea no. 1 and English breakfast tea--any best one among them?). If not, I'll have to resort to barley tea, green tea, chrysanthemum tea or homemade ginger tea...
but I could not help myself and came back to Wot RoTT for a minute... |
  |
|
|
|
|
Rita, yeast in a 'barm' brack doesn't surprise me, since barm is an old term to refer to fermenting yeast and to be 'barmy' is to be suffering from a surfeit of fermeted products. My recipe comes from the Hamlyn All Colour Cookbook (Mum has a copy, & I got my own after I got married) Their Barm brack recipe is
12 fl oz cold tea 7oz soft brown sugar 12 oz mixed dried fruit 10 oz self-raising flour 1 egg. I always chuck in extra fruit, because I remember as a small child that dried fruit was exactly that dried, and in a handful of sultanas you would only get 1 or 2 that would squish between the fingers, nowadays they all squish between the fingers ergo - they are not as dried as they used to be. Therefore you need more fruit today to get the sameish number of them if the recipe is over 20 years old. Anyway I like lots of fruit. The first time I made some for the in-laws, FIL insisted on trying a slice fried with his breakfast, it works nearly as well as christmas pudding PS do you think Renata has got the fruit into the tea to soak yet? |
|
Embroideress Extrordinaire & Mad Hatter |
|
Okay, now that I read Rita's comment to Rosemary, I know I will be making Rita's recipe first (if I can just get away from the computer
)Renata |
|
|
|
sugarmuffin57 wrote:
Rita, Karen, it is 1 teaspoon of mixed spice, not 1 tablespoon! We just get it as a tin of ground mixed spice. The spices vary according to the different manufacturers. But I think the principle flavour is cinnamon and cloves with a hint of ginger. The tin I have at the moment lists the ingredients as Cinnamon, Coriander, Cloves, Fennel, Ginger and Bay Leaf. Do you use a mixed spice for pumpkin pie? It will work for this too. Yes, I would say Golden Raisins are the same as Sultanas. Really, any dried fruit and nuts will work in it. Personally, I just love it all fruity.I had to look up sultanas, never heard of them. Seems they are what we refer to as Golden raisins here in the states. Does this sound like your mixed spice? 1 tbsp cinnamon, ground 1 tsp coriander, ground 1 tsp nutmeg, ground 1/2 tsp ginger, ground 1/4 tsp allspice, ground 1/4 tsp cloves, ground Also, would nuts be good in this do you think? Karen Rosemary, a Barm Brack here is always made with yeast not baking powder. And it always has mixed peel in it which I really don't like. And then there's the ring to break your tooth on! |
|
|
|
Rita and Rosemary, I have all the ingredients for either of your recipes right in my pantry. Do you know how excited I am? I'm still a new quilter(need frequent breaks
from the sewing machine)... so there is nothing, including quilting, that could take me from the kitchen to make bracks  Will let you know how they turn out. Not sure which version I'll try first but we'll find out in the kitchen.Mille Grazie!!!! |
|
|
