Food |food| noun ...And in recent years there has been a growing awareness on the subject of food. Eating seasonally is hot on the food lovers list, and although I think this is a good idea for the main bulk of your diet I don't believe we should deny ourselves a balanced diet throughout the year and if this means growing under glass in the cooler months then so be it.
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It all started with the salmonella scare back in the eighties, and the public are growing more interested as to where there food has come from and how it has been produced. This has led to the group now known as 'The slow food movement' who encourage people to support their local growers and producers of goods and food. In turn, as people are getting to know where there local tradesman and women are they are also finding out about regional food, in mainland Europe regional food is still an everyday occurrence. Germany has different sausages for different areas of the country and in France a cassoulet changes the further south you get. In Britain there are still live a lot of produce that is only made in certain areas of the country. You can only buy Larva bread in Wales, tripe and caul is predominantly sold in the North of the country and each town and county has its own recipes and traditions. ------------------------------------------------------------------------------------- Raspberry buns with their jam centers are popular with both children and adults alike. The earliest record of this recipe dates from 1923 and was found in a handwritten cookbook. 225g Self Raising Flour Pre heat oven to 180c / Gas Mark 4 Sift flour and baking powder into a bowl and rub in the butter. Stir in the sugar, add the beaten egg and enough milk to form a soft dough. Divide the dough into 12 even sized pieces and roll them into balls. Flatten each one slightly and place 0.5 tsp of jam in the centre. Dampen the edges with a little milk and close the dough over the jam. Turn the buns over and place on a greased baking sheet. Brush with a little milk and sprinkle with sugar. Bake for 15-20 mins. Cool on a wire rack and serve when cold. Belvoir Cake (Leicestershire) Traditionally these teacakes were often eaten at harvest time, to celebrate the gathering of the crops. The teacake was either shaped into buns or baked as a large round. The Belvoir Cake is a simple recipe deriving its flavour from the fruit rather than any spices. Originally the cake would have been made with pork lard but now has been replaced with butter 450g strong plain flour Preheat the oven to 200c / Gas Mark 6 Sift the flour into a bowl and rub in the butter. In a separate bowl, cream the yeast and caster sugar together, adding the tepid milk and stir thoroughly. Leave for 15 mins and then put onto the flour, mixing thoroughly. Knead gently on a lightly floured board until the dough becomes smooth, working in the fruits and brown sugar. Cover and leave in a warm place until doubled in size. Knead again lightly, shaping it into a round and place on a lightly on a greased baking tray. Leave to rise again for 30 mins and then brush the top with a little milk and bake in the center of the oven until dark golden brown, 20-25 mins. When cooked the cake will sound hollow if tapped underneath. [Homepage] [My Gallery] [History of Patchwork]
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Raspberry Buns
