The Today Network - 1/11/17( The November Issue)
written by Account Terminated
The most widely loved daily newspaper is the The Today Network which comes just after the The Daily Prophet. There's always specific sections for each of your favorite topics and we are so glad to welcome back the Today Network with it's mouth full of news. We were never so much pleased to inform you that from now there'll be a specific section for Mrs. Annebella Sofia who has agreed to write Travel Guides in our highly regarded newspaper. The Celebrity Chit Chat has also returned and the magics of ' Kitchen of Erica' is still waiting out there for you to take a peep. Date- 1st of November, Wednesday, 2017
Last Updated
05/31/21
Chapters
9
Reads
650
Kitchen of Erica : My tooth broke!
Chapter 2
Today, from Erica's fabulous smelling kitchen- we're going to peer into teeth-breaking rock cakes!
Hello, dear reader, welcome to my kitchen! We've shared some of the coolest recipes ever, and for today I'm showing how these rock cakes could make your day! Try this for pictures
www.bbc.co.uk/food/recipes/rock_cakes_03094
Try these light, crumbly tea-time favourite while they are still warm from the oven. So easy to make, and lots of fun for children to join in too.
Ingredients:
1) 225g/8oz self-raising flour
2) 75g/2½oz caster sugar
3) 1 tsp baking powder
4) 125g/4½oz unsalted butter, cut into cubes
5) 150g/5½oz dried fruit
6) 1 free-range egg
7) 1 tbsp milk
8) 2 tsp vanilla extract
Method
Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
In a clean bowl, beat the egg and milk together with the vanilla extract.
Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you really need it to make the mixture stick together.
Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.
That's not the end of it, friends! I'll now show you how to enjoy a more- special tea with these mouth- watering rock cakes!
Water – 3/4 cup
Milk – 1/2 cup
Tea powder – 1-1/4 teaspoon
Ginger – 1/4 inch size, freshly chopped and crushed
Cardamom – 2 pods
Clove – 1
Black pepper – 1-2 big size (optional)
Cinnamon stick – 1/4 inch size (optional)
Sugar – as desired or enough to make the tea sweet
Method #1: Crush all of the spices together and immediately mix it with water and milk in a saucepan and bring slowly to boil. Add tea leaves and turn up the heat when boiling. Add sugar. Swirl it around until it reaches the desired strength. Drain on a strainer into small glasses or tea cups.
Method #2: Boil the water. Stop the heat source. Add tea leaves and crushed spices to the boiling water in a tea decanter. Cover it for 3-4 minutes allowing the tea to brew. Drain into tea cups. Add milk and sugar to taste.
Method #3: Boil the water. Add tea leaves and reduce heat. Do not stop heat source. Add the crushed spices. Cook slowly for one or two minutes. Add milk and cook a little more. Drain and serve. Sugar as desired.
Now, I end my talks here, for you to dash to your kitchen and try these fabulous recipes!
Erica Yvonne ( Younger Sister of Hannah Yvonne)
' KITCHEN OF ERICA' SECTION WRITER
Hello, dear reader, welcome to my kitchen! We've shared some of the coolest recipes ever, and for today I'm showing how these rock cakes could make your day! Try this for pictures
www.bbc.co.uk/food/recipes/rock_cakes_03094
Try these light, crumbly tea-time favourite while they are still warm from the oven. So easy to make, and lots of fun for children to join in too.
Ingredients:
1) 225g/8oz self-raising flour
2) 75g/2½oz caster sugar
3) 1 tsp baking powder
4) 125g/4½oz unsalted butter, cut into cubes
5) 150g/5½oz dried fruit
6) 1 free-range egg
7) 1 tbsp milk
8) 2 tsp vanilla extract
Method
Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
In a clean bowl, beat the egg and milk together with the vanilla extract.
Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you really need it to make the mixture stick together.
Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.
That's not the end of it, friends! I'll now show you how to enjoy a more- special tea with these mouth- watering rock cakes!
Water – 3/4 cup
Milk – 1/2 cup
Tea powder – 1-1/4 teaspoon
Ginger – 1/4 inch size, freshly chopped and crushed
Cardamom – 2 pods
Clove – 1
Black pepper – 1-2 big size (optional)
Cinnamon stick – 1/4 inch size (optional)
Sugar – as desired or enough to make the tea sweet
Method #1: Crush all of the spices together and immediately mix it with water and milk in a saucepan and bring slowly to boil. Add tea leaves and turn up the heat when boiling. Add sugar. Swirl it around until it reaches the desired strength. Drain on a strainer into small glasses or tea cups.
Method #2: Boil the water. Stop the heat source. Add tea leaves and crushed spices to the boiling water in a tea decanter. Cover it for 3-4 minutes allowing the tea to brew. Drain into tea cups. Add milk and sugar to taste.
Method #3: Boil the water. Add tea leaves and reduce heat. Do not stop heat source. Add the crushed spices. Cook slowly for one or two minutes. Add milk and cook a little more. Drain and serve. Sugar as desired.
Now, I end my talks here, for you to dash to your kitchen and try these fabulous recipes!
Erica Yvonne ( Younger Sister of Hannah Yvonne)
' KITCHEN OF ERICA' SECTION WRITER
