Hi everyone and welcome to the blog. This week’s blog is dedicated to Earl Grey and to Ides of March & The Assassination of Julius Caesar.This week’s recipes are Chocolate & Earl Grey Torte, Tea Barm Brack and Chicken, Lemon & Garlic Casserole.
Earl Grey Charles Grey, 2nd Earl Grey, KG, PC (13 March 1764 – 17 July 1845), known as Viscount Howick between 1806 and 1807, was Prime Minister of the United Kingdom of Great Britain and Ireland from 22 November 1830 to 16 July 1834. A member of the Whig Party, he backed significant reform of the British government and was among the primary architects of the Reform Act 1832. In addition to his political achievements, he famously gave his name to Earl Grey tea.
Ides of March & The Assassination of Julius Caesar The assassination of Julius Caesar was the result of a conspiracy by approximately 60 Roman senators who called themselves Liberators. Led by Gaius Cassius Longinus and Marcus Junius Brutus, they stabbed Julius Caesar to death in the Theatre of Pompey on the Ides of March (March 15). Caesar was the dictator of the Roman Republic at the time, having recently been declared dictator perpetuo by the Senate. This declaration made several senators fear that Caesar wanted to overthrow the Senate in favour of tyranny. The ramifications of the assassination led to the Liberators' civil war and, ultimately, to the Principate period of the Roman Empire.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Chocolate & Earl Grey Torte. Recipe by Sarah Cook, courtesy of BBC GoodFood website.
Prep 20 mins, Cook 40 mins plus cooling
leaves from 2 x Earl Grey tea bags
100ml x Hot Milk
250g x Good Dark Chocolate (over 70% cocoa content)
200g x Butter, diced
140g x Ground Almonds
6 x Eggs, separated
200g x Caster Sugar
Cocoa, Icing Sugar and Crème Fraîche or Cream, to serve
100ml x Hot Milk
250g x Good Dark Chocolate (over 70% cocoa content)
200g x Butter, diced
140g x Ground Almonds
6 x Eggs, separated
200g x Caster Sugar
Cocoa, Icing Sugar and Crème Fraîche or Cream, to serve
Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a deep, 22cm loose-bottomed tin with baking parchment, so the paper comes about 2.5cm above the sides. Stir the Earl Grey tea into the hot milk.
Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin.
Bake for 30-35 mins - it should still have a slight wobble. Then cool completely in the tin. Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.
Melt the chocolate, butter and a pinch of salt together in a bowl over a pan of barely simmering water. Then stir in the ground almonds, followed by the egg yolks and milky tea, including the leaves. Beat the egg whites until stiff, then beat in the caster sugar until stiff-ish again. Fold the whites through the chocolate mix and scrape into the tin.
Bake for 30-35 mins - it should still have a slight wobble. Then cool completely in the tin. Carefully remove from the tin and lift onto a serving plate. Dust all over with cocoa and icing sugar, then serve in slices with crème fraîche or cream.
My next recipe is Tea Barm Brack. Recipe by Matthew Fort, courtesy of BBC GoodFood Channel website.
Makes 1 loaf. Prep time: 15 min, plus soaking overnight. Cook time: 1 hr
135g x Muscovado Sugar
300ml x Black Tea
450g x Raisins, washed
1 x Egg
240g x Flour
1 heaped tsp x Baking Powder
50g x Glacé Cherries
2 tsp x Mixed Candied Peel
Small Handful Almonds, chopped
300ml x Black Tea
450g x Raisins, washed
1 x Egg
240g x Flour
1 heaped tsp x Baking Powder
50g x Glacé Cherries
2 tsp x Mixed Candied Peel
Small Handful Almonds, chopped
Dissolve the sugar in the tea. Add the raisins and leave to soak overnight. The next day, preheat the oven to 160C/gas 4. Grease a 20cm loaf tin or small round cake tin. Beat the egg and mix in the raisins and their soaking liquid. Sift in the flour and baking powder. Add all the other ingredients stir well. Spoon into the tin and bake for 1 hour.
My final recipe is Chicken, Lemon & Garlic Casserole, courtesy of Slimming World
Serves: 4, Prep time: approx 15mins, Cook time: 35mins
1kg x Skinless and boneless chicken thighs
2 x Onions, roughly chopped
2 x Large Carrots, cut into thick batons
200g x Green Beans, halved
1 x Lemon, sliced
4-5 x Tarragon Sprigs
Fry light
1 x Garlic Bulb, unpeeled
750ml x Organic Chicken Stock
Salt and freshly ground black pepper
2 x Onions, roughly chopped
2 x Large Carrots, cut into thick batons
200g x Green Beans, halved
1 x Lemon, sliced
4-5 x Tarragon Sprigs
Fry light
1 x Garlic Bulb, unpeeled
750ml x Organic Chicken Stock
Salt and freshly ground black pepper
Cut the chicken into chunks. Peel and chop the onions. Peel the carrots and cut into thick batons. Halve the green beans. Slice the lemon. Chop the tarragon.
Spray a large non-stick casserole dish with Fry light. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
Add the onions, carrots, garlic bulb and chicken stock. Season well and bring to the boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
Add the greens beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat and discard the garlic bulb. Serve sprinkled with tarragon.
Spray a large non-stick casserole dish with Fry light. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
Add the onions, carrots, garlic bulb and chicken stock. Season well and bring to the boil. Reduce the heat to medium-low, cover tightly with the lid and cook gently for 25 minutes.
Add the greens beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove from the heat and discard the garlic bulb. Serve sprinkled with tarragon.
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If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
nice blog, very informative
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