Tag: o39clock

Sipping 5 o'clock tea. The ancient British ritual from the 19th century to today. – Italian Cuisine

"I'll wait for you at home for a tea", a classic invitation to the afternoon which makes us think of a meeting between friends, a delightful meeting place in which to exchange a chat. But this custom that we have inherited over time and changed according to our beliefs, is born two centuries ago by the will of the seventh Duchess of Bedford, in England. The British in fact, at that time, used to consume only two meals a day, lunch and dinner. But the Duchess, impatient, due to the numerous attacks of hunger, asked a waiter to serve her you accompanied by sweets just before 17. This experience was so appreciated by the Duchess Anna, who decided to repeat it every day. So it was that she began, shortly thereafter, to invite friends and acquaintances to join her.

But unfounded those of you who have never identified with an elegant one lady of the nineteenth century, who wearing white satin gloves sips skillfully, with the little finger up, a cup of tea? Like the loyal English customers of Library Lounge of the Marriott County Hall of London overlooking Westminster Bridge. Where with its beige armchairs and the pretty round tables covered with pink placemats, it seems to travel a journey through time, when the tea rooms, in the early twentieth century, Were occupied by distinguished gentlemen and bourgeois women, used to exchange the latest gossip between a sip of hot and aromatic drink and a fragrant pastry.

THE RULES OF ATERNOON TEA
It is called the 5 o'clock tea but in reality in all the places, especially the English ones, it is served between 15.30 and 17.00, to always maintain a certain detachment from the two main meals. Black, more classic, green, preferred by health lovers, flavored, spicy or fruity, the range is very rich, but the classic ones, like Earl Gray or Darjeelings they never set. But never be seen with the one in the bag, it would be practically an offense … the classic tea, the original one, is that bulk. Also wanting to always respect the Anglo-Saxon tradition, you can taste it with the milk which must be poured strictly before tea. A little contrary to what happens with coffee. But do you know why? It is thought that the custom arose from the need not to stain and crack the porcelain, pouring the cold milk first.

Afternoon Tea, by now, from an informal meeting it has transformed into a social event that has been taken up a bit all over the world. But the focus remains a London where you can treat yourself to a nice gift taking tea in the most elegant and exclusive places of the English capital. And it is precisely upon entering that you should pay attention to kit. Very important element that enriches the magical atmosphere. Cups, saucers, teaspoons, strainers and above all the pot-bellied teapots under the lid, with the spout ready to let down its amber or jade liquid … A sciccheria! This refined service comes to light and is admired by all diners. But let's not forget that in this tradition there are two types of Afternoon Tea: the "Low Tea ", which is accompanied by typical sweets and canapés and "Hight Tea", which is instead consumed alongside a real meal, which the British replace dinner.

Honey biscuits for five o'clock tea – Italian Cuisine

Prepare many to enjoy when you want or to give as a gift at Christmas! Here is the recipe (and many ideas to embellish and package them)

Delicious and soft Honey biscuits: what's better to indulge in a mid-afternoon cuddle, perhaps accompanying them to the five o'clock tea, but also for breakfast or after dinner?

Sugar-free cookies

In these biscuits there is none sugar among the ingredients, but there is plenty of honey and the dough is enveloping and tasty.
The pastry is soft in the heart and crunchy on the outside, buttery, scented with orange and lemon, sweet and rustic.
You can use the honey of your choice although in our opinion with the wildflower or with the Acacia's honey always play it safe.
If you love intense flavors, try the chestnut honey.

How to make honey cookies: the recipe

Ingredients

250 g of flour 00
150 g of potato starch
150 g of honey
2 eggs
5 g of baking powder
a pinch of salt
grated peel of half a lemon and half an untreated orange
90 g of cold butter cut into small pieces

Method

Prepare the pastry for the biscuits by mixing the cold butter with the flour, starch and yeast.
Then add the honey, eggs and citrus peel.
Work well with your hands and only at the end add a pinch of sugar which serves to enhance the taste of honey by contrasting it.
Once you have a compact and uniform shortcrust pastry, let it cool in the refrigerator for a couple of hours wrapped in plastic wrap.
After the time has elapsed, roll it out and cut it out, or take some balls of dough and make round biscuits which you will then lightly crush with your hands on a baking sheet lined with parchment paper.
Cook them at 180 ° for 15-20 minutes in a hot static oven.

How to make honey cookies the perfect Christmas gifts

If you want to give these cookies to Christmas, enrich the dough with raisins, walnuts or with brazil nuts which are particularly buttery, or those of Macadamia, very tasty.
You can also add spices, like ginger and cinnamon, and you can give your biscuits a particular shape of chamberlains, sapling or starlet.
You can also glaze them if you want to make them special, with one icing made from egg white and lemon or orange juice or with del dark chocolate.
Pack them in tin boxes well covered with tissue paper or kitchen paper and gift them with good tea or another particular hot drink. An excellent accompaniment can also be one grappa or a herbal digestive or honey.

Read the tutorial for some more tips on preparing these cookies

Incoming search terms:

cookies honey gordon

the English scones to be served with five o'clock tea – Italian Cuisine

Spongy and soft, they are perfect with butter and jam, but also savory, with bacon and cheese

Thicker, smaller and spongy of pancakes, i crumpets I'm round focaccia of English origin, or better than the Wales. Here, until the 19th century, bread was baked on an iron plate over the fire, because the ovens were not available. It seems that the crumpets can date back to that period. According to other versions instead, these small round cakes they were also called picklets and speaks about it for the first time in 1769 Elizabeth Raffald in The Experienced English Housekeeper.

Crumpets at tea time (but not only)

English crumpets usually have 8 cm in diameter is one thickness of 2. They are prepared with the use of a coppapasta, which is placed on the plate so as to give the shape and make all the scones of the same size. The surface is rich in pores that allow the butter, or to another seasoning, to be absorbed. They serve alltea time, sweet version, with le jams, or at breakfast, even savory, with bacon and cheese.

The recipe for crumpets

Ingredients

400 grams of flour
350 milliliters of warm milk
200 milliliters of warm water
20 grams of sugar
5 grams of bicarbonate
7 grams of powdered brewer's yeast
7 grams of salt
seed oil to grease the pan
butter and jams for seasoning

Method

In a bowl – either the kitchen robot or a simple one that you will then use with the hand whisk – pour and mix the milk, sugar and brewer's yeast. Leave to rest for about ten minutes.

Then add the flour you have sifted and the salt. Mix everything with the whisk: you will have to obtain a soft and smooth mixture. Cover with the film and let it rise for about an hour at room temperature.

When the time is almost over, in another container dissolve in the lukewarm water bicarbonate and add it to the other dough by mixing it flatly to blend.

Heat a plate such as piadina or a simple non-stick pan, grease it with seed oil (you can help with a piece of soaked kitchen paper). Place the pastry rings that you have brushed internally with butter. Pour a ladle of mixture into each stencil and cook the crumpets for a few minutes until they brown. With a spatula turn the crumpet and cook it on the other side.

Serve then with the butter, of the jams (typical English is for example that of bitter orange) and a great one you.