“This chocolate biscuit cake is Her Royal Majesty the Queen’s favourite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food. “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

“It is her favourite cake that she eats until it is all gone,” says McCrady. “If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle, so she can finish it there. I used to travel on the train from London to Windsor Castle with the biscuit cake in a tin on my knee. It was half eaten.”

There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”

The rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called “Rich tea biscuits”. A layer of decadent chocolate frosting is the perfect finishing touch.

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Ingredients:

CAKE

– ½ teaspoon butter, for greasing the pan

– 200gr Rich tea biscuits or sweet cookies

– 100gr unsalted butter, softened

– 100gr granulated sugar

– 100gr dark chocolate

– 1 egg

ICING

– 200gr dark chocolate, for coating

– 25gr chocolate, for decoration

Preparation:

1. Lightly grease a 15 cm x 6 cm cake ring with the butter and place on a tray on a sheet of parchment paper.

2. Break each of the biscuits into almond size pieces by hand and set aside.

3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

4. Melt the 100 gr of the dark chocolate and add to the butter mixture, stirring constantly.

5. Add the egg and beat to combine.

6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-moulded.

8. Chill the cake in the refrigerator for at least 3 hours.

9. Remove the cake from the refrigerator and let it stand.

10. Meanwhile, melt the 200gr of dark chocolate in a saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

12. Allow the chocolate to set at room temperature.

13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

14. Melt the remaining 25gr of chocolate and use to decorate the top of the cake.

Courtesy of Chef Darren McGrady, The Royal Chef.

source: theroyalchef.com 

serves: 4
calories: 421
fat: 15g
saturated fat: 4g
suitable for freezing: NO

– 2 tbsp light olive oil
– 1 onion, peeled and sliced
– 6 rashers streaky smoked bacon, chopped
– 1 garlic clove, crushed
– 250g risotto rice
– 400g can chopped tomatoes
– approx. 750ml hot ham or vegetable stock
– 250g cherry tomatoes, halved
– Parmesan shavings, to serve

1. Heat the oil in a pan and add the onion and bacon. Cook for 7-10 mins over a medium heat, until the onion has softened and the bacon has started to crisp. Add the garlic to the pan and then the rice. Stir well to coat the rice in the oil, then add the can of tomatoes. Bring to the boil, then reduce the heat to a simmer, stirring it occasionally until most of the liquid has evaporated.

2. Gradually add the stock, stirring with each addition, and letting it bubble away before adding more. When almost all the stock has been added, add the cherry tomatoes to the pan. Add enough of the remaining stock to the pan so that the rice is just cooked through.

3. Season the taste with salt and pepper. Remove the pan from the heat and scatter over some Parmesan shavings.

Watch the video to see how to prepare this delicious dish!

As for the recipe, I suggest Gordon Ramsay’s version, that you can watch here: GORDON’S EGGS BENEDICT

Ingredients:

• 3 tbsp white wine vinegar
• 4 large free range eggs
• 2 toasting muffins
• 1 batch hot hollandaise sauce
• 4 slices Parma ham (or Serrano or Bayonne)

Method:

1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.

2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.

3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Nutrition per serving:

705 kcalories, protein 18g, carbohydrate 16g, fat 64 g, saturated fat 36g, fibre 1g, salt 1,34 g

Fish and chips is the classic English take-away food and is the traditional national food of England. It became popular in the 1860’s when railways began to bring fresh fish straight from the east coast to the our cities over night.

The fish (cod, haddock, plaice) is deep fried in flour batter and is eaten with chips. Traditionally, the fish and chips are covered with salt and malt vinegar and, using your fingers, eaten straight out of the newspaper which they were wrapped in. Now-a-days small wooden forks are provided and the fish and chips are wrapped in more hygienic paper.

In the north of England, fish and chips is often served with “mushy peas” (mashed processed peas).

takeaway food – étel elvitelre
traditional – hagyományos
national food – nemzeti étel
to become popular – népszerűvé válni
railways – vasút
straight – egyenesen
cod – tőkehal
haddock – foltos tőkehal
plaice – lepényhal
deep fried – forró, bő olajban kisütött
batter – tészta (nyers)
traditionally – hagyományosan
malt vinegar – maláta ecet
wrapped – becsomagolt
wooden fork – fakanál
provided – feltéve ha
mushy – pépes
mashed peas – borsópüré
processed – feldolgozott

“Did you know?” – Néhány érdekesség a fish and chips-ről:-)

1. Approximately 10% of all potatoes – 500,000 tonnes – eaten in the UK are sold through fish and chip shops.
2. In Scandinavian countries, fish and chips are called “fiskefilleter”.
3. Charles Dickens mentions a “fried fish warehouse” in Oliver Twist (1837).
4. Most of Sheffield’s chip shops give customers free Henderson’s Relish, a locally produced sauce resembling Worcestershire sauce.
5. London’s plush Dorchester Hotel has fish and chips on its menu.
6. While not exactly a health food, fish and chips does provide the body with protein, fibre, iron and vitamins.
7. More than 250 million portions are eaten in the UK every year.
8. New York has four fish and chip shops; the first to open was called “A Salt & Battery”.
9. For one of its parties, the Yorkshire Society of Singapore imported not only the fish and chip ingredients but copies of the Yorkshire Evening Post to wrap them in!

RECIPE:

Ingredients:

• oil, for deep frying
• 4x175g thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
• 225g four, plus extra for dusting
• salt and freshly ground black pepper
• 300ml fridge-cold lager
• 6-8 large potatoes

Preparation:

• Preheat the oven to 150C/Gas 2 and preheat the oil to 120C.
• For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
• Increase the heat of the fryer to 180C.
• Season the fish and dust lightly with flour. This enables the batter to stick to the fish.
• To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
• Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!

deep frying – forró olajban való sütés
tail – farok
dusting – behintés
freshly ground – frissen őrölt
fridge-cold lager – „hűtőhideg” világos sör
to preheat – előmelegíteni
to peel – meghámozni
whatever – bármilyen
to deain – lecsöpögtetni
to pat – tapogatni, pakolni
tea towel – konyharuha
fryer – fritőz
to allow somebody to do something –  hagyni, hogy valaki csináljon valamit
gently – óvatosan, finoman
pale – sápadt
to pierce – átszúrni
slightly – enyhén
greaseproof paper – zsírpapír
to increase – növelni
to season – fűszerezni
batter – nyers tészta
to stick – ragadni
to sift – szitálni
pinch – csipet
to whisk – habverővel ver
thick – sűrű
consistency – állag
double cream – tejszín
to coat – befedni
wooden spoon – fakanál
carefully – óvatosan
crispy – ropogós
to remove – eltávolítani, kivenni
to shake off – lerázni
excess – túl sok …,  túlzott

* 100 g caster sugar
* 4 egg yolks
* 300 ml milk
* 300 ml double cream
* 2 vanilla pods
* 1 ice cream maker
* 1 heavy based pan
* 1 whisk
* 1 chopping board
* 1 knife
* 1 large bowl
* 1 Tupperware for storing

Step 2: Heat the milk
Place the pan on a medium heat, add the milk and bring it to just under boiling point. Do not allow to over heat or it will spoil the sauce later on.

Step 3: Whisk sugar and eggs
Place a damp towel on your work surface and put the bowl on top. Add the sugar and egg yolks and whisk together until thoroughly combined.

Step 4: Add milk and transfer to pan
When the milk has heated up pour it, little by little into the bowl of eggs and sugar, whisking all the time and transfer back to the pan.

Step 5: Heat and transfer
Place the pan back onto a medium heat and while continuously stirring, gently allow it to thicken, which should take about 3-5 minutes. Once thickened pour it back into the large bowl and set aside to cool down.

Step 6: Combine vanilla and cream
Place both vanilla pods onto the chopping board and slice one lengthways. Split the pod open, scrape out the pulp onto the tip of your knife and transfer it to the bowl of cream.
Repeat exactly the same process with the other pod.
Next pour the cream and pulp into a large bowl and whisk to combine.

Step 7: Make the ice cream
Pour the mix into the ice cream maker and switch on the machine. Churn for roughly 20 minutes

Step 8: Freeze
After churning transfer the ice cream into some Tupperware. Place it the freezer until it sets.

Step 9: Serve
Scoop some ice-cream into a serving bowl, garnish with a hint of greenery and serve.

with the permission of Videojug

Vocabulary
caster sugar – porcukor
yolks – tojássárgája
bowl – edény
tupperware – Tupperware eszköz
damp towel – nedves törlőrongy
to whisk – habosra ver
thick – sűrű
lengthways – hosszában
pulp – pép, apró őrlemény
to pulp – péppé zúz, apróra őröl
to churn – habosra felkavar
roughly – durván
greenery – zöldes

Blueberry Cottage Cheese Cake

Creamed cottage cheese replaces butter in this tasty cake.

Ingredients:

• 4 eggs, separated
• 180 ml brown sugar
• 1 container (250 g) creamed cottage cheese
• 250 ml cake flour
• 10 ml baking powder
• 2 ml salt
• 250 ml semolina
• 1 ml grated lemon rind
• 500 ml blueberries
• 30-60 ml yellow sugar
• 60 ml almond flakes
• extra blueberries for garnish (optional)

Preparation:

1. Preheat the oven to 180 °C. Grease a 23 cm cake tin.
2. Whisk the egg yolk slightly, add the brown sugar and whisk until light and creamy. Add the cheese and mix. Sift together the flour, baking powder, and salt and sift the dry ingredients over the cheese mixture. Gently fold in the semolina. Whisk the egg whites until stiff and fold into the cake mixture along with the lemon rind.
3. Turn the batter into the pre-heated cake tin, spreading it evenly. Sprinkle over the blueberries. Mix the yellow sugar and almond flakes and scatter the mixture on top of the batter.
4. Bake for an hour or until a skewer inserted in the middle of the cake comes out clean. Scatter extra blueberries (if using) on top just before serving.

Give yourself a lovely little treat by making this red pepper and tomato soup. The cheesy pesto croutes are the perfect side to this warming homemade soup recipe.

serves :4
preparation time: 40 minutes
cooking time: 20 minutes

Ingredients:

·         3 red peppers, quartered and cored

·         ½-1 red chilli, deseeded

·         1 red onion, peeled and cut into wedges

·         2 cloves garlic, peeled and left whole

·         a few sprigs of thyme

·         2 tbsp. olive oil

·         400g can chopped tomatoes

·         600ml hot vegetable stock

·         salt and ground black pepper

For the croutes:

·         30g (1oz) each fresh parsley and chives

·         2 cloves garlic, peeled and crushed

·         1 tbsp. toasted pine nuts

·         30g (1oz) Parmesan, grated

·         6 tbsp. olive oil

·         60g (2oz) mature Cheddar, grated

·         1 small ciabatta loaf, cut into 12 slices

Preparation:

1.     Set the grill to medium. Put the peppers and chilli, skin-side up, with the onion, garlic and thyme on a sturdy baking tray. Mix in the oil and put the tray under the grill until the skin on the peppers blisters and browns, about 10-12 minutes. Turn the onion wedges halfway through cooking. Cool for a few minutes, then peel the skin off the peppers and chilli.

2.     Tip the vegetables into a large pan, scraping in the juices as well. Add the can of tomatoes and the hot stock. Bring to the boil and simmer for 10 minutes. Whizz with a stick blender, then season. Pour into a jug and then into hot mugs or bowls.

3.     To make the pesto croutes: Put all the ingredients except the Cheddar and bread, in a tall jug, and season. Whizz with a stick blender to make a chunky sauce. Add 4 tablespoons of this pesto to the grated Cheddar. Toast the bread lightly on both sides and then spread one side with the cheesy pesto mixture. Put under the grill until the cheese melts. Serve the soup with the extra pesto, if you like, and the croutes.

lovely – finom, remek
side – köret
homemade – házi készítésű
quartered– negyedelt
cored – magház nélküli
deseeded– kimagozott
wedge– hasáb
peeled– hámozott
whole – teljes, egész
sprig of thyme– kakukkfű ág
chopped– apróra vágott
vegetable stock– zöldségleves (üres)
ground black pepper– őrölt fehér bors
chives– metélőhagyma
crushed– összenyomott, összezúzott
toasted pine nuts– pirított fenyőmag
grated– reszelt
mature– érett
loaf– cipó, vekni
to set– beállít
sturdy– strapabíró, erős
baking tray– tepsi
to blister– hólyagosodik
halfway– félúton
to peel the skin off– lehúzni valaminek a bőrét
to tip– kiönt, kiborít
pan– lábas
to scrape– kapar, kikapar
to bring to the boil – felforral
simmer– lassú tűzön főzés
to whizz– turmixol
stick blender– botturmix
jug– kancsó
mug– bögre
bowl– tál
except– kivéve
to season– fűszerez
chunky– vaskos, sűrű, darabos
to spread– megken, eloszlat
to melt – olvaszt, olvad
to serve – felszolgál, tálal

For the biscuit layer:

–         175g digestive biscuits

–         90g olive oil spread

For the fruity layer:

–         150g cranberries

–         100g golden caster sugar

–         100g raspberries

–         6 tbsp blackcurrant curd

For the cheesecake:

–         finely grated zest and juice of 2 lemons

–         500g tub mascarpone

–         300g can condensed milk

–         1 tbsp vanilla extract

–         12g sachet powdered gelatine

–         ediblegold stars, to decorate

–         18 cm round spring -clip tin, greased and lined

1.      Crush biscuits in a plastic bag with a rolling pin. Melt the spread, tip in the biscuits to combine and press into the prepared tin. Chill.

2.      Put the cranberries in a pan with sugar and 2tbsp water.  Heat very gently, to dissolve the sugar, then increase the heat and cook for 5 mins, until the cranberries pop. Tip into a bowl, add the raspberries and 4tbsp blackcurrant curd. Cool, then spoon two thirds of the mixture on the biscuit.

3.      Combine the lemon zest, mascarpone, condensed milk and vanilla with an electric mixer until smooth.

4.      Pour the lemon juice in another bowl, add the gelatine and microwave for 30 secs. Stir to dissolve.

5.      Spoon 2tbsp of the mascarpone mixture into the gelatine and beat together. Repeat this 3 times, then stir into the large bowl of mascarpone. Tip this on top of the fruit and smooth over. Pop in the freezer to firm up overnight. Transfer to the fridge for several hours.

6.      Upturn the cheesecake on to a cake stand. Top with the reserved fruits and curd and sprinkle on the stars.

Whisk together 100g plain flour, 2 medium eggs and 100ml milk. Peel, core and cut 2 pears into wedges and 1 apple into rings. Heat oil in a deep fryer to 180°C. Cook in batches, dipping the fruit in the batter using 2 forks, and frying until golden and crisp. Drain on kitchen paper, then toss the fruits in a little caster sugar before serving hot with vanilla ice cream.

Raspberry meringue nests
serves: 2

Spoon about 1 tbsp luxury raspberry conserve each into 2 meringue nests. Scatter a few fresh or frozen raspberries on top and top with a good dollop of thick double cream.

Sticky figs
serves: 4

Cut a deep cross in the top of 8 figs, then ease the top apart like a flower and place in a shallow baking tray. Drop a small piece of butter into the centre of each fruit. Drizzle over 3-4 tbsp runny honey, sprinkle with a handful of shelled pistachio nuts or almonds. Cook under the grill for a few minutes, until the figs soften and the butter melts to give a sauce. Serve warm, with mascarpone or cream.

Strawberry and marshmallow mess
serves: 4-6

Lightly whip a 300ml carton whipping cream with 1 tbsp icing sugar then fold in 200g sliced strawberries and 100g quartered marshmallows. You can add 1 tbsp kirsch if you like.

Cinnamon apple brioche
serves: 3-4

Slice 2 Braeburn or Pink Lady apples and place on a baking sheet. Sprinkle 2 tbsp demerara sugar and 1 tsp ground cinnamon over the apple and grill until golden. Toast 3-4 slices brioche bread and spread ½-1 tbsp crème fraiche on each slice and top with apple. Sprinkle over a little more demerara sugar and cinnamon. 

Rich chocolate and coffee mousse
serves: 4

Melt a 100g bar dark chocolate, add 2 medium egg yolks, 30g melted butter and 1 tbsp Tia Maria liqueur. Whisk 2 egg whites until stiff, then whisk in 2 tbsp caster sugar. Fold egg white into chocolate mixture and divide between serving glasses. Chill until set.

Baked bananas
serves: 2

Bake 2 ripe bananas in an oven at 200°C or Gas Mark 6 for 15-20 minutes, until the skin blackens. Slit skins and drop a square of dark chocolate into each, then drizzle over a little duke de leche (or Carnation Caramel condensed milk) and decorate with a swirl of aerosol cream.

Mini chocolate cheesecakes
serves: 1

Spread a couple of digestive biscuits thickly with chocolate cream cheese (eg, Philadelphia Light with Cadbury Milk Chocolate). Coarsely grate over some dark chocolate and dust with a little icing sugar before serving.

Instant Fruity Frozen Yoghurt
serves: 6

Tip a 450-500g carton natural yoghurt into a food processor together with 4-6 tbsp icing sugar and 2 tbsp orange liqueur. Add a 450g packet frozen Black Forest fruits or mixed berries and whizz until blended. Spoon into 6 small glasses or bowls and serve immediately with sweet biscuits.

Lemon Fool
serves: 2-3

Fold 4-5 tbsp good-quality lemon curd into a 170-200g carton Greek-style natural yoghurt. Spoon into serving dishes and scatter a few fresh or frozen raspberries on top before serving.

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KAPHATÓ MINDEN ÚJSÁGÁRUSNÁL, HIPER- ÉS SZUPERMARKETBEN, ILLETVE BENZINKÚTON! ÁRA 750 Ft 60 PERC INGYENESEN LETÖLTHETŐ HANGANYAGGAL!

ELŐFIZETÉS: ITT

Serves 6-7
Calories: 417
Fat: 24g
Saturated fat: 14g
Suitable for freezing: NO

200g dark chocolate
100g butter
2 large eggs
2 large egg yolks
100g caster sugar
50g flour
6-7 rounded tablespoon caramel sauce
Cocoa, for dusting
6-7 mini pudding tins, well-buttered and floured 

1. Set the oven to 200°C or Gas Mark 6.

2. Melt the chocolate and butter together, either in a microwave oven or gently in a pan on the hob.

3. Whisk the eggs, additional egg yolks and sugar together until the mixture is light and fluffy. Fold in the melted chocolate mixture. Sift the flour over the top and stir it in. Fill each tin to two-thirds full with the resulting mixture. Place a spoonful of the caramel sauce in the centre of each pudding, then top with the remaining mixture.

4. Place the tins on a baking tray and put in the oven. Cook for 15-20 minutes until the puddings are just set.

5. Remove from the oven and leave in their tins for 2-3 minutes, then turn out on to serving plates. Dust with cocoa and serve immediately. Serve with ice cream or whipped cream, if you like.

TIP FROM THE KITCHEN: Serve with ice-cream or whipped cream, if you like. 

egg yolk – tojássárga
rounded tablespoon – púpozott evőkanál
mini pudding tin – pohár nagyságú fém sütőforma
hob – tűzhely
light and fluffy – könnyű és levegős
to two-thirds – kétharmadig
to top – tetejére tenni
baking tray – tepsi
just set – épp megszilárdult
immediately – azonnal

Serves: 8

Calories: 292

Suitable for freezing: no

Fat: 8g

Saturated fat: 3g

Ingredients:

– 270g packet (6 sheets) filo pastry

– 45g butter, melted

– 410g jar mincemeat

– 125g fresh or frozen cranberries

– 2 teaspoons icing sugar

– 8×7.5cm Yorkshire pudding tins, brushed with butter

1. Set the oven to gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm squares. Cover with cling film while you work with them.

2. Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 minutes until crisp and golden.

3. Spoon mincemeat into the tarts and push cranberries into each one. Bake for 5 minutes, until the cranberries soften slightly. Dust with icing sugar to serve. 

Source: Rex Features

Preparation time:30 minutes

Ingredients:

–          1/4 cup (100 gr) unsalted butter

–          1 large sweet apple, cut into wedges

–          1/2 cup whole milk

–          1/2 cup flour

–          4 large eggs

–          3 tablespoons granulated sugar

–          1/2 teaspoon vanilla

–          1/4 teaspoon salt

–          confectioners’ sugar for dusting

Preparation:

1.     Put oven rack in middle position and preheat oven to 220°C.

2.     Meltbutter in skillet over moderate heat, and then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

3.     While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

4.     Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners’ sugar and serve immediately.

source: epicurious.com

unsalted– nem sózott
wedges – hasábok, gerezdek
granulated sugar – kristálycukor
confectioners’ sugar – porcukor
for dusting – meghintéshez, megszóráshoz
oven rack – sütőrács
to preheat – előmelegít
to melt – olvaszt, olvad
skillet – serpenyő
blender – turmixgép
to soften – megpuhít, megpuhul
to blend  – összeturmixol
until smooth – amíg sima nem lesz
to transfer – áthelyez
puffed – felfújt
to dust – meghint, megszór
to serve immediately – azonnal tálalni