Recettes traditionnelles anglaises

Voici les secrets de quelques plats traditionnels anglais... Du breakfast au tea time, les spécialités culinaires du royaume de sa majesté n'ont pas fini de nous étonner!

Ingredients

  • Scones

    (makes 10-12 scones)

    120g raisins
    orange juice for soaking
    450g self-raising flour (450g farine + 1 sachet de levure)
    pinch of salt
    120g butter
    2 large eggs
    5 tbsp milk

  • Welsh Cakes

    (makes 35 to 40 welsh cakes)

    500g self-raising flour (500g farine + 1 sachet de levure)
    75g caster sugar
    1 heaped teaspoon mixed spice
    250g cold, unsalted butter
    a pinch of sea salt
    150g raisins
    1 large free-range egg
    a couple of splashes of milk

  • Fridge Cake

    450g digestive biscuits
    150g butter
    250g dark chocolate, broken into pieces
    2 tbsp golden syrup
    50g raisins
    50g almonds chopped

  • Carrot Cake

    150g grated carrot
    2 eggs
    100g caster sugar
    1/2 vanilla sugar bag
    1 tsp cinnamon
    1/2 tsp nutmeg
    55g sunflower oil
    125g raising flour
    50g chopped nuts

    For the cream cheese topping

    25g icing sugar
    40g white chocolate
    25g butter
    150g cream cheese
    15g orange juice

  • Ginger bread

    1 pinch of salt
    2 tsp all spices
    1 tsp cinnamon
    1 grated lemon for the zest
    1/2 baking powder bag
    210 g plain flour
    170 g brown sugar
    60 g butter
    85 g honey
    1 egg

  • Banoffee pie

    50 g butter
    250 g digestive biscuits, crushed
    3 medium ripe bananas, sliced
    300 ml double cream
    1 tbsp honey
    Chocolate shavings or powder

    For the toffee :

    125 g butter
    100 g caster sugar
    2 tbsp golden syrup
    200 g condensed milk

  • Scones

    (from Jamie's Ministry of Food)

    Preheat your oven to 200°C. Soak the raisins in a little bowl with just enough orange juice to cover them. While they’re soaking, you can either pulse the flour, baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs (don’t be tempted to over-pulse !), or you can rub them together by hand. Transfer to a mixing bowl and make a well in the middle. In another bowl, beat the eggs and milk with a fork. Drain your raisins in a sieve and add them to the beaten eggs and milk with a good pinch of salt. Then pour your beaten eggs, milk and raisins into the well in the flour mixture and stir well, adding a splash more milk if necessary, until you have a soft, dry dough.

    Dust a clean work surface and your rolling pin with flour. Roll out the dough until it’s 2 cm thick. Using a 7 cm round cutter, or the rim of a glass, cut out 5 circles from the dough and place these on a non-stick baking sheet (you may have to roll your dough out again in order to get all 5 rounds out of it, but try not to knead it too much, as you don’t want to overwork it). Dip a pastry brush into some milk and brush the top of each scone. Bake in the preheated oven for 12 to 15 minutes, until risen and brown. Take them out of the oven and place on a wire rack to cool.

    Cut each scone in half across the middle. Spoon a dollop of jam on the bottom half of each one, followed by a dollop of clotted cream, and put the tops back on. Serve on a large plate in the middle of the table, or on individual plates – and don’t forget a pot of tea ! Enjoy !

  • Welsh Cakes

    (from Jamie's Great Britain)

    Sieve the flour into a large mixing bowl and add the sugar and mixed spice. Cut up the butter and add to the bowl with a pinch of salt. Use your hands to rub it all together until you get a fine breadcrumb consistency. Toss in the dried fruit, then make a well in the center of the mixture and crack in the egg. Add a splash of milk and use a fork to beat and mix in the egg. Once combined, use your clean hands to pat and bring the mixture together until you have a dough.

    Put a large heavy-bottomed non-stick frying pan on a medium heat. While it's heating up, dust a clean surface and a rolling pin with flour and roll the dough out until it's about 1cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can. Scrunch the remaining scraps of dough together, then roll out and cut out a few more. To test the temperature, cook one Welsh cake in a pan for a few minutes to act as a thermometer. If the surface is blonde, turn the heat up a little; if it's black, turn the heat down. Leave for a few minutes for the heat to correct itself, then try again. When you've got a golden cake after 4 minutes on each side, you're in a really good place and you can cook the rest in batches.

    As soon as they come off the pan, put them on a wire rack to cool and sprinkle them with caster sugar. You can serve them just like this, as they are. Enjoy!

  • Fridge Cake

    (Prince William's favourite cake)

    Place the biscuits in a plastic bag and bash them with a rolling pin. Don't break them too finely though.

    Stir the butter, chocolate and syrup in a bowl over a pan of hot water until melted. Remove the pan and bowl from the heat

    Stir in the biscuits, raisins and almonds. Make sure all the ingredients are mixed really well.

    Use a masher to press the mixture into the tin that is lined with baking parchment. Put in the refrigerator to harden.

    Enjoy!

  • Carrot Cake

    (a good way to eat vegetable)

    Preheat the oven to 180°C/350°F.

    Beat the eggs, vanilla sugar and sugar together until white and fluffy. Stir in the oil, cinnamon and nutmeg. Add the raising flour to the mixture and mix well. Gently stir in the carrot and nuts until smooth. Turn the mixture into the cake tin.

    Bake for 20 minutes. Allow the cakes to cool completely on a rack.

    For the topping, place the white chocolate and butter in a bowl over a pan of boiling water and mix gently. Stir in the icing sugar, the orange juice and then the cream cheese. Mix well. Spread the icing onto the cold cake.

    Enjoy !

  • Ginger bread

    (for 10 to 15 shapes)

    Put the butter and honey into a pan on a medium heat and stir until melted. Put the pan off the heat and let it cool slowly.

    Preheat the oven to 150°C. Meanwhile mix up well all the dried ingredients in a large bowl : flour, sugar, salt, spices, cinnamon, baking powder and grated lemon.

    Pour in the melted butter and honey and crack in the egg.

    Mix with your hands until you get a nice dough. Don’t work it too much though. Place your dough on a cling film and put it to cool in the fridge for at least 1/2 hour.

    Lightly dust your working surface and rolling pin with flour. Roll out the dough until it’s 1/2 to 1 cm thick. Using Christmas cookie cutters cut out as many shapes as you can and place them on a tray covered with baking paper. Use sugar stars and flakes to decorate the shapes the way you want for Christmas !

    Bake in the preheated oven for around 10 minutes or until golden. Keep in mind the biscuits will harden a bit when cooling down.

    Leave to cool on a wire rack and enjoy with a nice cup of tea !

    Enjoy !

  • Banoffee Pie

    (from "Just like mother used to make" by Tom Norrington-Davies)

    Melt the butter and mix it into the crushed biscuits. Line the base of the bowl or tin with the biscuit base and set aside.

    To make the toffee :

    Heat the butter and sugar in a saucepan. When the sugar has dissolved add the syrup and the condensed milk. Bring the mixture to a boil, lower the heat and simmer for 3-4 minutes, stirring constantly. It will thicken and go to a toffee colour. As soon as this happens spread it over the biscuit base. Chill for at least 1 hour.

    Arrange the banana slices over the toffee. Whip the cream to soft peaks with the honey and use it to top the pie. Adding the honey will not make the cream very sweet, but makes it harder to overwhip it (an old wives’ tale that always seems to work).

    You can serve this pie with chocolat shavings or powder on top.

    Enjoy !

Agenda

  • du 6 au 9 juillet 2019

    Weekend d'échange avec nos amis anglais à Caton&Brookhouse. Carte d'identité en cours de validité obligatoire! Inscriptions terminées

  • Vendredi 11 octobre 2019

    Auberge espagnole pour se retrouver après l'été et se raconter les vacances! Gratuit. Réservé aux adhérents. Sur inscription uniquement. Salle polyvalente 19h

  • Samedi 16 novembre 2019

    English breakfast à la salle polyvalente de Socx de 8h30 à 10h. N'hésitez pas à réserver vos places.
    Nouvelle formule, nouveaux tarifs : 3€ (adulte) 1,50€ (enfant -12 ans) 4€ (non-adhérent). Possibilité de vente à emporter

  • Samedi 30 novembre 2019

    Projection d'un film en anglais (avec sous-titres en français) à la salle polyvalente à 14h. Tarifs à venir. Venez nombreux!