This Is The Best Way To Make Pancakes For Shrove Tuesday 2018, According To A Top Chef | The News Amed
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This Is The Best Way To Make Pancakes For Shrove Tuesday 2018, According To A Top Chef

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SHROVE Tuesday is here, and we want to make sure your pancakes are flippin’ marvellous.

Whether you’re a fan of the traditional lemon and sugar, or prefer a more exotic topping, it’s important to get the basics right when it comes to the batter.

Getty – Contributor Making the perfect pancake can be trickier than you think – but here are some helpful hints you can follow along the way

If your efforts have been panned in the past, don’t fret – as a professional has offered his top tips to making the perfect pancake.

Head Chef Steve Smith, from Michelin-starred restaurant Bohemia in Jersey, has shared his methods for achieving a golden colour on the outside while keeping it light and fluffy on the inside.

He revealed that they key to making the ultimate batter is ensuring all the ingredients are at room temperature before they’re added.

Interestingly, he also recommends mixing the dry ingredients – flour and salt – in a separate bowl to the wet ones (milk and eggs).

Alamy The ideal pancake will be golden on the outside and light and fluffy on the inside

Make a well in the dry ingredients and pour in the wet mixture, then stir until everything is combined – but don’t overwork the batter by trying to smooth out all the lumps.

OK, so far it’s all sounding pretty simple – and not wildly different to most people’s way of making pancakes.

But the most common mistake is the next stage – not letting the batter rest for long enough.

Steve recommends giving it at least five minutes before ladling it into the pan.

Getty – Contributor Don’t overwork the batter by trying to smooth out all the lumps

This will give the gluten, which you have created from stirring up the batter, time to relax and for the lumps in the batter to smooth out naturally.

It will also give the pancakes a nice, thick consistency, meaning they’ll turn out fluffier.

And you can use the rest time to prepare your tasty toppings!

Steve suggested spicing up your pancake mix by including spices, citrus zest, herbs, ginger, cinnamon, vanilla extract, chocolate chips, raisins, cheese and sweetcorn.

And you don’t necessarily have to make them in the traditional round shape.

Copyright-MattPorteous Head Chef Steve Smith, from Michelin-starred restaurant Bohemia in Jersey, suggests adding spices and herbs to the mix

Food

New Chart Reveals The Very Different Colours A Tea Can Be… So How Do You Like Your Cuppa?

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WHETHER it’s a strong builder’s brew or more hot milk than tea, how to make the best brew is a controversial topic for us Brits.

This new chart is bound to stir up the debate as it reveals all the different ways that people like their cuppa.

SWNS:South West News Service This new colour chart reveals 50 shades of brew – so which one resembles your ideal cuppa?

The guide, which looks like a hairdresser’s colour chart, reveals 50 shades of tea, which ranges from an almost white to a rich brown.

It comes as a survey revealed 33 per cent of the nation go to the dark side of their brew, while just one in four prefer a lighter colour.

Overall the majority generally favour a darker tone than a milky one, with another four in 10 opting for a classic builder’s tea.

Northern Irish tea drinkers like their brew the strongest and darkest, while those in Scotland and the north east of England are most likely to appreciate a milkier mug with a more subtle flavour.

SWNS:South West News Service The most popular shade was relatively pale

Tea fans in the south east of England are most likely to leave their teabag in for longer, letting it brew for an average of 64 seconds, which is seven seconds longer than the national average or 57 seconds.

East Anglians are in the greatest hurry, letting the bag stew for just 48 seconds.

As for the great “Milk Before” or “Milk After” debate, 73 per cent will put water in before the milk, and 19 per cent opt for milk in first.

Those living in East Anglia are also most likely to add a splash of milk before the water, while those in the East Midlands are most likely to favour a water first approach.

Emma Stanbury from Arla B.O.B milk, which commissioned the study, said: “The research celebrates Britain as a nation of tea drinkers, with a few surprising results like almost one in five putting the milk in first.

Alamy East Anglians are in the greatest hurry, letting the bag stew for just 48 seconds

“And with more than fifty shades of tea, everyone’s favourite cuppa is a little different.

”Anyone who has ever worked as part of a team in the workplace knows the complexity of the office politics surrounding the tea round.

“Who makes the best cuppa? Who’s the fussiest? Who is most likely to duck their round? And who’s round is it anyway?

The survey also uncovered the extent to which the UK workforce depends on the humble brew to keep running – consuming 1,161 cups of tea per worker per year.

One in five employees would consider themselves caring tea-makers – someone who looks after their colleagues’ tea needs before their own.

While 18 per cent are left asking “Who’s round is it anyway?” trying to convince other colleagues to take one for the team.

Those working in the Arts are most likely to offer to do a tea round, while researchers are most used to having tea made for them.

Getty – Contributor Tea fans in the south east of England are most likely to leave their teabag in for longer, letting it brew for an average of 64 seconds

Workers in the research sector are also the thirstiest, drinking four cups a day – one more than the national average, while those working in scientific fields can take it or leave it, necking just two mugs a day.

Employees working in recruitment and HR are the fussiest about how they take their tea, while those working in social care are most likely to have a special mug in the office which no one else is allowed to use.

Fifteen per cent of workers who took part in the study, conducted by OnePoll, consider themselves very fussy when it comes to how they like their tea.

And one in 10 have been so unimpressed by their colleagues’ efforts to make a tea to their standards they have asked them to throw it away.

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Why Are Kinder Eggs Illegal In The Us And Are The Chocolates Banned Anywhere Else?

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KINDER Eggs may be one of your favourite childhood treats, but their small inside toy does actually present a choking hazard.

So what exactly is the chocolate, and where are they banned worldwide?

Alamy Kinder eggs contain a surprise toy

What is a Kinder Egg?

They’re official name is ‘Kinder Surprise’, and they are a chocolate candy made by Ferraro, an Italian brand.

The eggs are a chocolate shell, and inside is a plastic container containing a toy, which usually needs assembling.

It is a popular treat for children, but some adults collect the toys.

Alamy Kinder Joys are another product by Ferraro, and the chocolate is separated to the toy

Why are Kinder Eggs banned in the US?

The Federal Food, Drug, and Cosmetics Act prohibits Kinder Eggs, as they don’t allow confectionary products to contain a “non-nutritive object”.

It bans “the sale of any candy that has embedded in it a toy or trinket”, so obviously the tiny toy encased in a Kinder Egg doesn’t pass.

This is due to the small parts being a choking hazard for children, although Kinder does bear the warning that the toys are “not suitable for children under three years, due to the presence of small parts”.

However, in May 2017, Ferrero’s ‘Kinder Joy’ product became available in the US, as the chocolate and plastic toy are separated.

Kinder Joys were launched initially in 2001 in Italy, and reached the UK in December 2015.

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Chinese New Year 2018 Traditional Food And Recipe Ideas To Try – From Niangao To Tangyuan

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HAPPY Chinese New Year! One of the world’s most colourful and exuberant events is here and is triggering celebrations all across the globe.

If you’re celebrating, why not whip up some traditional dishes for the occasion? Here are some delicious ideas to celebrate the Year of the Dog…

Alamy Why not celebrate CNY with some traditional food

Chinese New Year 2018 traditional food and recipe ideas

Although celebratory meals vary by region in China, they often consist of eight courses (a lucky Chinese number) ending with a whole fish.

Tangyuan

Tangyuan are sticky rice balls that are usually filled with sweet black sesame or red bean paste and served in syrup.

The dish represents family unity.

According to a All Recipes, the dish can be knocked up within an hour.

Getty – Contributor Tangyuan are sticky rice balls

Here’s how:

You will need:

150g glutinous rice flour 150ml water food colouring 200g granulated sugar 500ml water 1 pandan leaf, torn lengthways and knotted

Method

Prepare the dough: mix the rice flour and water till a smooth, pliable dough forms. Divide into three portions. Leave one portion uncoloured. Add a few drops of the pink (or red) food colouring to one portion and mix well. Repeat with the third portion, using green food colouring. Take one portion of the dough. Roll it and pinch small pieces to make the balls. Roll a piece between your palms to get a smooth round ball. Place on a plate. Repeat with the rest of the dough and then set aside. Prepare the syrup: put the sugar, water and pandan leaf in a pot. Bring to the boil and simmer for five minutes, remove the pandan leaf. Set aside. To cook the balls: Bring a pot of water to the boil. Tip in the white balls and let it boil. Once the balls float to the top, remove with a strainer and add to the syrup. Repeat the process for the rest of the balls. Dish out and serve.

Faat choi jai

This dish is a simmered vegetable dish that is eaten on the first day of Chinese New Year.

It contains dried oysters, faat choy (a type of bacteria that obtains energy through photosynthesis and is often used as a vegetable in Chinese cuisine), bamboo shoots, water chestnuts, lotus root, dried bean curd skin, mushrooms, ginkgo nuts, lettuce and golden noodles.

Dumplings

Depending how they’re shaped and cooked the dumplings can resemble gold bars – a symbol of bringing wealth into the household.

Clams and scallops

Because of their resemblance to old Chinese coins, both of these are said to attract wealth.

Longevity noodles

Traditionally, rating noodles represents hope for a long life –  the longer the noodles are, the luckier.

If you’re eating noodles this CNY, make sure not to cut or break them during the cooking process — it’s bad luck and symbolises cutting a life short.

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