Easter
Hi everyone! It's Lily. Tomorrow is Easter, and I'd like to share some of the recipes I'm cooking. I'll be sharing some breakfast ideas and some other recipes. Let's get to it!
Breakfast
1. Omelets
These are easy to make and delicious. Eggs, cheese, vegetables and or bacon.
2. Fruit
Fruit will add a freshness to your table. It will add color, too. Yum!
3. Traditional English Scones with Clotted Cream and Jam
I got the scone recipe from the magazine Bake From Scratch. I'll write the recipe below. I made clotted cream with the recipe here. Clotted cream is a thick, spreadable cream that is a high percent of fat. It's used for topping scones along with jam.
Traditional English Scones
makes 8
Ingredients
-2 3/4 cups all purpose flour
-1 tablespoon baking powder
-1/2 teaspoon kosher salt
-1/4 cup unsalted butter, cubed
-1/2 cup caster sugar
-1/2 cup raisins, soaked in hot water for 10 minutes and drained
-1/3 cup plus 1 tablespoon whole milk
-3 large eggs, divided
Clotted cream and jam, to serve
1. In a medium bowl, whisk together flour, baking powder, and salt. Using a pastry blender or your fingertips, rub in butter until mixture is crumbly. Stir in sugar.
2. In a small bowl, combine drained raisins, milk and 2 eggs. Make a well in center of dry ingredients. Add raisin mixture, and using a knife, stir together just until a soft, wet dough forms.
3. Turn out dough onto a heavily floured surface, and sprinkle with flour. Gently knead dough by folding in half and then turning through 45 degrees. Repeat until dough is smooth and springs back slightly when pressed. (Be careful not to overwork the dough. This is a light, very brief action. You are not kneading bread; it is more of a folding motion to create a smooth dough and incorporate a little air.)
4. Line a baking sheet with parchment paper. Lightly sprinkle dough with flour, and roll to about 1-inch thickness. Using a 3-inch round cutter, cut dough, rerolling scraps as necessary. (When cutting scones, push the cutter into the dough using a straight up-and-down motion.) Place on prepared pan. Let rest for 1 hour. ( Resting gives the scones a more refined, less rustic look. The baking powder gets to work, and the dough will puff out slightly, giving a slightly wider base, which, when baked, looks more like something you'd get at an afternoon tea.)
5. Preheat oven to 390 degrees Fahrenheit.
6. In a small bowl, whisk remaining 1 egg; brush over top of scones(avoid getting any egg on the sides, as this will prevent the scones from rising properly.)
7. Bake until golden brown on top, about 12 minutes. Let cool slightly before serving with clotted cream and jam.
Dinner
For dinner we're having ham along with other things.
Hope you enjoyed the recipes! Everyone have a happy Easter! -Lily
Breakfast
1. Omelets
These are easy to make and delicious. Eggs, cheese, vegetables and or bacon.
2. Fruit
Fruit will add a freshness to your table. It will add color, too. Yum!
3. Traditional English Scones with Clotted Cream and Jam
I got the scone recipe from the magazine Bake From Scratch. I'll write the recipe below. I made clotted cream with the recipe here. Clotted cream is a thick, spreadable cream that is a high percent of fat. It's used for topping scones along with jam.
Traditional English Scones
makes 8
Ingredients
-2 3/4 cups all purpose flour
-1 tablespoon baking powder
-1/2 teaspoon kosher salt
-1/4 cup unsalted butter, cubed
-1/2 cup caster sugar
-1/2 cup raisins, soaked in hot water for 10 minutes and drained
-1/3 cup plus 1 tablespoon whole milk
-3 large eggs, divided
Clotted cream and jam, to serve
1. In a medium bowl, whisk together flour, baking powder, and salt. Using a pastry blender or your fingertips, rub in butter until mixture is crumbly. Stir in sugar.
2. In a small bowl, combine drained raisins, milk and 2 eggs. Make a well in center of dry ingredients. Add raisin mixture, and using a knife, stir together just until a soft, wet dough forms.
3. Turn out dough onto a heavily floured surface, and sprinkle with flour. Gently knead dough by folding in half and then turning through 45 degrees. Repeat until dough is smooth and springs back slightly when pressed. (Be careful not to overwork the dough. This is a light, very brief action. You are not kneading bread; it is more of a folding motion to create a smooth dough and incorporate a little air.)
4. Line a baking sheet with parchment paper. Lightly sprinkle dough with flour, and roll to about 1-inch thickness. Using a 3-inch round cutter, cut dough, rerolling scraps as necessary. (When cutting scones, push the cutter into the dough using a straight up-and-down motion.) Place on prepared pan. Let rest for 1 hour. ( Resting gives the scones a more refined, less rustic look. The baking powder gets to work, and the dough will puff out slightly, giving a slightly wider base, which, when baked, looks more like something you'd get at an afternoon tea.)
5. Preheat oven to 390 degrees Fahrenheit.
6. In a small bowl, whisk remaining 1 egg; brush over top of scones(avoid getting any egg on the sides, as this will prevent the scones from rising properly.)
7. Bake until golden brown on top, about 12 minutes. Let cool slightly before serving with clotted cream and jam.
Dinner
For dinner we're having ham along with other things.
Hope you enjoyed the recipes! Everyone have a happy Easter! -Lily
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