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Robertsons marmalade a tangy tasty treat
Robertsons marmalade-fit for the Queen!
There are many British products to choose from when deciding which one we shall indulge in over breakfast whilst sipping longingly at our morning tea. However, a firm favorite is the lovely, zangy, golden orange jelly marmalade (that include scrumptious segments of Seville oranges) spread. And one brand we’re particularly fond of is Robertson’s marmalade-simply perfect spread upon hot, buttery toast.
Robertson’s marmalade is one of the English products we adore most and in part because of its regal heritage. That’s right-the UK brand was once owned by HRM! Well…that was until 2007 when Premiere foods took over. Still, if it was good enough for the Queen of England, it sure is good enough for us folk.
The man for which the tangy taste is accredited to is Mr James Robertson. Way back when in 185 he married Marion McFadyen and started business as a green grocer. Robertson was a charitable man and one day took pity on a chap selling Seville oranges (renowned for their bitter taste) and bought some from him. Marion, not wanting any to go to waste, cooked up a batch of marmalade in the kitchen and over time they perfected the recipe we know and love to this day.
The taste proved so popular because the couple created a marmalade that miraculously removed the bitterness of the oranges whilst retaining what Robertson referred to as “the highly tonic value of fruit”. Fruit is one of the many British groceries we adore and when in tangy marmalade-it’s even better!
Whilst we may be big fans of Robertson’s marmalade-we are probably (if we’re being perfectly honest) not the most famous of fans. No, that title goes to a Mr Paddington Bear. Just in case you’re unfamiliar, Paddington is a fictional character from children’s books who loves marmalade sandwiches (as do we of course) and has become a classic character in English literature. In fact, so popular is this little bear that in 2014 there will be a movie about him!
So whilst this superb spread is wonderful in the morning, it is perfectly fine as a sandwich filling too. So get out your china tea set, brew a nice cuppa and have with it some tasty, tangy Robertsons marmalade.
Homemade Elderflower wine recipe-perfect for summer
Make wine with this homemade Elderflower wine recipe, swapping your English afternoon tea for something slightly stronger…
It wasn’t too long ago that we told you folks exactly why we love Elderflower cordial. Apart from its ability to refresh you on even the hottest of New York days, this British product just happens to be a versatile beverage (and a delicious one at that). And at the core of cordial-elderflowers. Indeed, one can use the elderflowers to make wine.
Floral, delicate and tasting a little like pear, or perhaps of lemon, but essentially completely unique, you’ll be hard pushed not to fall in love with this most British of summertime flavors. And, thankfully, it makes a delicious glass of wine. To be served at your next garden party or to whip out of your British hamper next time you have a picnic!
175 ml / 6 fl oz water
1 Dessertspoon Malt Extract
1 Dessertspoon Sugar
A Pinch of Citric Acid
A Pinch of Yeast Nutrient
The Yeast from the recipe
1. In a small pan boil WATER, add MALT EXTRACT, SUGAR and CITRIC ACID, take off the heat, stiring until disolved. Pour into a small bottle.
2. When warm add the YEAST and YEAST NUTRIENT.Plug the bottle with cotton wool and leave in a warm place.
3. The yeast will ferment and be ready in to use in 2 days.
One sachet of yeast will brew up to 5 gal.
Making the Wine
1 pint Elderflowers
3 Lemons (Grated Rind & Juice)
1 gallon Water
2 Campden Tablets
2 1/2 lb Sugar
1 sachet Wine Yeast
1tsp Yeast Nutrient
1 tsp Tannin
1. Put ELDERFLOWER HEADS into a fermenting bin,add LEMON RIND and pour on boiling WATER and leave to cool.
2. Add LEMON JUICE and 1 crushed CAMPDEN TABLET.Cover and leave for 3 days,stiring daily.
3. Strain liquid into a clean fermenting bin and add SUGAR,TANNIN,WINE YEAST and YEAST NUTRIENT.Cover and leave to ferment for 6 days in a warm place stiring daily.
4. Strain into a demijohn and insert an air lock.Put in a warm place and allow to ferment until bubbles cease to form in the air lock.
5. Syphon into a clean demijohn avoiding sediment,add 1 crushed CAMPDEN TABLET and top up with cold boiled water.Replace air lock and store in a cool place to clear.
6. When clear syphon into bottles avoiding any sediment and allow to mature for 6 – 9 months.
So forget the china tea set (only on this occasion) and grab that wine glass-well when matured of course! It’s a great recipe to have up your sleeve and well worth the wait. We hope you enjoy your homemade elderflower wine recipe.
Enjoy Nice biscuits!
Nice biscuits-better than nice if you ask us
There really is nothing like a British afternoon tea. Come to that there really is nothing like tea at whichever hour of the day one chooses….However, to get it spot on and consume the delicious beverage in the same fashion as the queen herself (who is-let’s face it-a role model tea drinker), one must accompany their tea with a biccie. And one of our personal favourites is Nice-one of the best British products out there (you heard it here first).
The Nice biscuit is a coconut flavoued affair. Rectangular in shape with pretty curves around the edges (not that you’ll have much time to appreciate the aesthetics-after one bite we promise you that you will devour your tasty treat in seconds). And the best bit? A light dusting of sugary sweetness to top it all off-literally.
British company Huntley & Palmers made their beautiful biscuit way back when in 1904. They are distributed and sold globally (notably in British Commonwealth countries) so that people can enjoy them worldwide. There is some controversy and debate as to the pronunciation of this English product. Some say it ‘nice’ as in the complete opposite of nasty and some say ‘nice’ as in the famous city in Southern France. Australian biccie maker Armott’s claim it to be named after the latter. They claim that the biscuits were originally called faite à Nice, the translation into French being “Made in Nice”. Due to the lengthy brand name being harder to print on to the biscuit, the ‘faite à’ was removed and the ‘Nice’ was all that remained. We like to call it ‘Nice’ as in the opposite of nasty-because they are a nice little treat for us to indulge!
However you decided to name this British biscuit, it’s that all important flavour that really counts. Best enjoyed over a brew served in china tea cups (and perhaps even dunked in). The delicious delights are available in store or online and are very Nice biscuits indeed!
Ethical and flavorsome-a winning combo from PG Tips
PG Tips-eighth wonder of the world!
We don’t need to tell you how much we love and adore our tea and it’s safe to say that we think us Brits do it best. We love sharing our fountain of knowledge with our friends and ensure that we only stock the best tea in town for you to enjoy!
British tea is of exceptional quality and PG Tips are no different! So meticulously made is this tea that the brand uses anywhere between 12 and 35 single estate teas at anyone time to make their famous flavor-phew. Just when we thought they couldn’t get any better, it turns out their famous flavor is made very ethically too. They’re part of the Rainforest Alliance which means that their tea is farmed by workers earning a fair wage and they have access to medical care as well as education for their children. So you can sip soundly at your tea in the safe knowledge that the people who made it all happen are being well looked after.
Now we understand that PG Tips may sound like an odd name for a British tea company (actually so do Twinings, Typhoo and Ahmad which are other British products we happen to stock) but there is a reason behind it. Founder, Mr Arthur Brooke, launched the brand in the UK tea market under the name ‘Pre-Gest-Tea’ with the idea that tea could be drunk before food was digested. Grocers then shortened it to PG and the company added Tips to emphasize they use the top two leaves and bud of its plant to make its tea.
Having been around since the 1930s, we can rest assured that PG make the perfect blend of British tea. One of the things that make them Blighty’s favorite cuppa (and ours too of course) is their unique pyramid tea bags-often referred to as the eighth wonder of the world! The unique design acts as a mini tea pot allowing more room for the leaves to move, resulting in more flavour!
Enjoy a homemade apple crumble recipe this weekend
The homemade apple crumble recipe that’s the perfect accompaniment to tea
Our apple crumble is probably one of the recipes we’re most proud of-namely because it’s absolutely delicious (not that we like to blow our own trumpet of course). With its salty sweet covering along with the soft, cinnamon apples within, is the perfect accompaniment to a British afternoon tea. Especially, when served in a British tea set with lashings of custard.
Preparation Time: 1 1/2 hours
For the filling
1 1/2 lbs Granny Smiths or other cooking apples, peeled, cored and sliced.
2 tablespoons sugar
5 whole cloves or 1/4 teaspoon cinnamon
1/3 cup water
For the crumble topping
1/2 cup plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/4 cup plus 1 tablespoon sweet butter
Warm custard or heavy cream, optional.
• Preheat the oven to 350F.
• For the filling, combine the apples, sugar, and spice in an 8 x 8-inch )square or round) buttered baking dish. Add the water.
• For the topping, mix together the sugar and flour and rub in the butter until it resembles bread crumbs.
• Cover the apples evenly with the crumble mixture. Bake, uncovered, for 1-1 1/2 hours, until the topping is golden brown.
• Serve with cream, or custard, if you like.
We hope you enjoy you tasty homemade apple crumble recipe!
Delicious drink of Elderflower Cordial
Enjoy Elderflower Cordial all summer long
Sometimes when the heat is just too hot to handle, all one really wants to do is kick back with a nice cool drinks. And we think there’s not much better a choice than having Belvoir Elderflower Cordial. This is Blighty’s original (and best) elderflower concoction, made using freshly picked elderflowers, lemon juice and water from that famous spring Belvoir.
The founder of the Belvoir enterprise was a mister Lord John Manners no less, but it was in fact his wife Mary that created this classic cordial. Back in the seventies Mary began making cordials in her kitchen by infusing the elderflowers and pressing the fruit that was grown on their farm. This same infusion technique has continued to this very day (well, if it ain’t broke don’t fix it) and is mixed with fresh water from their local spring Belvoir, located in Northern England.
This is diverse little product: mix with still or sparkling water to create a refreshing drink; add to white wine for a sensational spritzer; add a drop to really liven up a gin or vodka tonic; use it to rev up a raspberry fool; use it as a base for a fresh fruit salad or make a succulent sorbet-the list is endless.
With all natural ingredients and no artificial colouring this is healthy treat too. Indeed, when heated, it can be used to treat flu and colds-who knew!
You can buy your Elderflower Cordial online or in store-have fun experimenting with this tasty treat!
The Queens new portrait is unveiled in Cardiff
Harsh criticism of the Queens new portrait
The world is no stranger to seeing images of the Queen of England-in fact, we just happen to have a few ourselves, be it on tea pots or plates. However, this particular portrait is somewhat different to the stereotypical ‘life-like’ image conveyed in so many paintings people have (including us) come to know and love.
The portrait of Queen Elizabeth II was unveiled in the Welsh capital of Cardiff on Thursday to commemorate the sixtieth anniversary of her coronation. The painting was commissioned by the Welsh Rugby Union and revealed at the city’s Millennium Stadium. The piece is aptly titled ‘Icon’ and was created by artist Dan Llywelyn Hall who is a bit of a youngster; he is indeed believed to be the youngest of the 132 artists to have had the pleasure to paint the Queens portrait.
However, this pic has not exactly been well received by critics across the pond: comparisons have been made to that of a drag queen, a Spitting Image puppet and even Mammy Two Shoes from the Tom & Jerry cartoon series-a tad harsh we feel. Artist Llwelyn stood by his decision to convey HRM this way, explaining that he wanted to get beyond the public’s image of the Queen-it’s certainly safe to say he’s done that! Llwelyn continued to defend his work, stating: “I’m with Oscar Wilde on this, I would say that it is the role of the artist to educate the critics and the role of the critics to educate the public. For me it’s a matter of just rolling with the punches. I’m very indifferent to all of that.” Llwelyn’s portrait has conjured much debate back in Blighty, but to hear from the man himself, follow the link courtesy of The Guardian and hear Llwelyn discuss the Queens new portrait in this video.
Brit newspaper The Telegraph reported: ‘Dan Llywelyn Hall said he “wouldn’t change a thing” about the much-maligned portrait, which has been condemned for its lack of realism.Saying he was happy to “roll with the punches”, he added he believed it was the role of the arts to “educate” critics and in turn the public about what art is’. To read the full article on the Queens new portrait from Telegraph, click here
Delectable Homemade Black Forest Gateau Recipe
Try this Homemade Black Forest Gateau Recipe-perfect for this weekend!
A cherry recipe to make anyone cheerful (not that we need it now it’s Spring, but lets face it-any excuse to indulge) is the Black Forest Gateau. Viewed as dated by some, it was dragged kicking and screaming into the 21st century by Brit chef Heston Blumenthal who not surprisingly is one of our food heroes.
Blumenthal’s is somewhat complex so we’re going with a simpler version, much more appropriate for the home cook. As with all our recipes, if you make this, let us know how you got on and send in your pics, or whack them on Pinterest-we’d love to see them. And if you have any recipe suggestions or interesting alternatives, please do share!
Black Forest Gateau
1x25cm good quality, rich chocolate sponge, cut into 3 discs
250ml double cream
50g caster sugar
250g good quality dark chocolate, chopped into small pieces
For the filling
Approx 500g good quality bottled or canned morello cherries, drained and juice reserved
400ml double cream
• Bring the double cream to the boil then remove from the heat and stir in the chocolate until dissolved. Leave to cool – but not harden.
• Whip the cream with the caster sugar to form soft peaks. Lay the three discs of sponge on to a large tray or three plates.
• Mix the cherry juice with the kirsch and brush generously on to the discs of sponge. Put one disc on a flat cake tray or cake board then spread with half the cream and cover it with half the cherries then lay the second disc on top and repeat with the rest of the cream and cherries. Place the third disc on top and smooth any excess cream around the edges with a spatula.
• While the chocolate mixture is of a workable consistency, spread smoothly on the tops and sides of the gateau with a spatula, then scatter over chocolate shavings.
• Leave in a cool place to set, but not the fridge, as the chocolate may pick up a little condensation and it will ruin the presentation. Serve within a few hours.
Bake away and enjoy this homemade Black Forest Gateau Recipe.