A very 'trendy' Afternoon Tea Party

Want a civilised party?

Well why not have an old fashioned 'Afternoon Tea Party'?

The History of Afternoon Tea

Everything may not stop for tea at four o'clock any more, but afternoon tea

has a strong heritage, not to be forgotten

Tea, that most quintessential of English drinks, is a relative latecomer to British shores.

Although the custom of drinking tea dates back to the third millennium BC in China, it was not until the mid 17century that tea first appeared in England.

Afternoon or 'High' tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840.

The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner.

The Duchess asked that a tray of tea, bread and butter (some time earlier, the Earl of Sandwich had had the idea of putting a filling between two slices of bread) and cake be brought to her room during the late afternoon.

This became a habit of hers and she began inviting friends to join her.

This pause for tea became a fashionable social event.

During the 1880's upper-class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five o'clock.

Traditional afternoon tea consists of a selection of dainty sandwiches (including of course thinly sliced cucumber sandwiches), scones served with clotted cream and preserves.Cakes and pastries are also served.

 An 'Afternoon High Tea Party' at my house all made by my own fair hands

(except the Cup Cakes)

Tea Etiquette

In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance.

Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does mean straight up in the air, but slightly tilted. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer. If you are at a buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap. The only time a saucer is raised together with the teacup is when one is at a standing reception.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon's citric acid will cause the proteins in the milk to curdle.



I always have a  wide selection of tea available in the house

www.macmillan.org.uk

http://www.myfairvintage.co.uk/

Blood, Wine and War

The History of Sangria

Sangria—The word that once meant ‘blood’ is now one of the most popular drinks in the world. This refreshing concoction, usually made of fruit soaked in red wine, is a refreshing summer drink enjoyed around the word. But what are its origins? What is the history of sangria?

In order to discover the true history of sangria, we have to go back hundreds of years, when the world seemed much larger, modern history was unwritten, and vineyards were beginning to spread across the Iberian peninsula.

And the people who did this—the people who planted the ancient vineyards of Spain—did not arrive peacefully. They arrived spilling blood. They were the Romans. This was around 200 BC. They conquered Spain. They planted the vineyards that would one day become responsible for the very first sip of sangria.

The local citizens, in their quest for refreshment, and alcoholic enjoyment, created fruit punches from the red wines they were now enjoying. They called these drinks sangria. For they were the color of blood, and packed a punch because they were often fortified with a ‘punch’ of brandy.

This also explains why red wine is the most commonly used base for sangria—because those very Romans who planted vineyards thousands of years ago discovered that red grape varietals produced the best wine. Thus red grapes were planted, red wine was made, and red wine sangria was born.

Fast forward thousands of years and history was made in the United States when the sangria was brought to the 1964 world’s fair in New York City.

Sangria is now enjoyed around the world, in restaurants, cafes, bars, and especially at home. You can even buy pre-made sangria, but I recommend making your own. It is very easy, and far more delicious, with your choice of fresh fruits, wine, and any amount of ‘punch’ you desire.

For approximately 1½ litres of Sangria

Ingredients
1 bottle of red wine
Lemonade or Gaseosa
a shot glass of Brandy
a shot glass of Vodka
a shot glass of Grand Marnier or Cointreau
Lemon, orange and lime
Sugar
Ice

Method
Into a punch bowl or a large jug pour 1 bottle of red wine and more or less the same amount of lemonade (in Spain they use gaseosa). The quantity of lemonade depends on your taste. Add a good amount of ice.
Wash the fruit well as you are going to being using the peel as well. Then slice up the citrus fruits and add to the mix.

You can stop at that if you want a light drink but if you want a zing add a shot of Brandy,Vodka and a shot of Grand Marnier or Cointreau. This is up to you and you may want to experiment with it to find what you like.

Spanish people often add a little sugar but again this depends on your taste, personally I think a little sugar enhances the flavour.

oil on canvas

Total lunar eclipse

Moon to turn blood red Wednesday 15th June as UK experiences total lunar eclipse

Sky watchers in the UK will be hoping for a cloudless sky on Wednesday evening so they can get the best view of the longest total lunar eclipse since 2000. The dramatic event will turn the moon blood red for 100 minutes during the period of totality. 

The eclipse begins at 6.24pm (BST) and ends at midnight but sunset doesn't occur in the UK until 9.19pm.

A total lunar eclipse in Japan, 2007: During totality light only reaches the moon

 through Earth's atmosphere, back-scattering blue light and making it appear red

http://www.youtube.com/watch?feature=player_embedded&v=BJJRPFUQfls

Recipe of the day

Thai curry ingredients - Watercolour





THAI JUNGLE CURRY

(Krung Kaeng Pha Gai)

This recipe for Thai Jungle Curry, is based on a famous dish from Chiang Mai. Spicy and layered with flavor, Jungle curry is a splendid variation of red curry, but with the addition of a few key ingredients. While the authentic Jungle Curry is usually made with wild meats (which most Westerners would have trouble obtaining and stomaching), this is a version using chicken.

Serves 4
Ingredients
4 large chicken breasts, cut into pieces
Generous handfuls of fresh coriander, basil, and slivers of red chili for topping

for the Jungle Curry sauce
1 onion, thinly sliced
1 medium size piece of fresh ginger, thinly sliced
2 Tbsp. fresh lemongrass , minced
2 Tbsp fresh green peppercorns
6 cloves garlic, chopped
6 kaffir lime leaves, cut into slivers with scissors (available frozen at Asian stores)
1 Tbsp. chili powder
1-2 fresh red chilies
juice of 1 lime
1 tsp. shrimp paste (available by the jar at Asian stores)
3 Tbsp. fish sauce
1 can good-quality coconut milk


Method
Preheat oven to 375 degrees.
Place all curry sauce ingredients in a food processor. Process well to form a sauce. If using a smaller chopper:only add a little of the coconut milk - just enough to keep the blades moving. The rest can be added later, along with the chicken.If you don't have a food processor or chopper: finely mince the ingredients and then stir all together in a bowl with the coconut milk to create the curry sauce.

Place the chicken in a casserole dish and pour the curry sauce over top. Mix together. Cover the curry and place in the oven for 1 hour. If adding vegetables: Remove curry after 40 minutes and add your vegetables, then return to the oven to bake for 20 more minutes.

Check the curry after 1 hour, ensuring the chicken is well cooked. If needed, return to the oven for another 10 minutes or until chicken is well done.

Before serving, stir sauce well and do a taste-test. If not salty enough, add a little more fish sauce (1/2 Tbsp. at a time) . If not spicy enough, add more chili or chili sauce. If too spicy, add a little more coconut milk or plain yogurt. If too sour for your taste, add a little sugar.

Serve right in the casserole dish, Top with generous amounts of fresh coriander and basil, and thin strips of fresh red chili. Serve with plain rice  ENJOY!

Thailand - Chiang Mai

http://www.1stopchiangmai.com/

La Paella - A great, bank holiday, family meal

Seafood Paella ingredients - oil on canvas



PAELLA VALENCIANA

The Muslims introduced rice growing to the Valencia region in south east Spain in the year 711AD, and today vast paddy fields grow acres of world famous Valencian rice which make perfect paellas.


Paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. It was at one time, common place for marsh rats to be eaten in the Paella, as rats were found in profusion along the marshy coastline

Paddy fields, Valencia

Snails were the most commonly used meat as they were cheap ; for special occasions rabbit or duck would be added and the well-off would have chicken. Anyone that tries to tell you that the original paella was a seafood dish is wrong. However, seafood paella  Paella Marisco, seems to be a favourite with tourists. Another favourite is seafood and meat combined, known as Paella Mista

Despite tourists' desire to get a well-made fresh paella and their willingness to pay over the odds for it, one of the appeals of paella to the Spanish is that it can be cooked in large quantities and will still taste good later that day or even the next day, which is a good thing as making paella is a laborious task. Making large quantities saves time later. It is popular in restaurants as it can be served all day and is popular with restaurant clientele as they can have 'instant' paella without the hassle of making it themselves.


In Valencia things are a little different, making paella is a part of local pride and every mother claims to make the best paella in the land!  So, you can only imagine how surprised I was when I came 3rd in a local Paella cooking contest in Valencia. These competitions are held in the streets, during the fabulous fiestas, known as 'LAS FALLAS'.  http://www.lasfallas.net/

Now, where did I put that medal????

Here is the recipe for Paella Valenciana, the main dish I cooked on 'COME DINE WITH ME'




Chris and Lorraine on Come dine with me


Ingredients
6 tablespoon olive oil

1whole chicken, cut into 8 pieces

1 rabbit, cleaned and cut into pieces

1 head garlic, cloves separated, peeled and finely chopped 

2 tomato, finely chopped

1 can butter beans

1 lb fresh string less beans

1 chicken stock cube

salt to taste

1 pinch saffron threads

dried thyme to taste (optional)

dried rosemary to taste (optional)

1 lb Paella rice

4 lemons

Method

Heat a paella pan (un Paellero) over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans and green beans.

Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Add the chicken stock and bring to the boil. Simmer for about 25 mins to make a nice broth.

Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 25 minutes.

Let stand for 10 mins - then garnish with lemon wedges and serve.



Paella Valenciana



http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-11/paella-valenciana-recipe

Recipe of the day

Dried poppy heads - Gouache

Lime & Poppy seed Dressing

Poppy seeds are the tiny, dried, kidney-shaped seed of the

annual opium poppy - Papaver somniferum.

Poppy seeds are used to garnish breads and rolls, ground in sauces and pastry fillings, and added to vegetables and salad dressings. Turkish cuisine uses toasted poppy seeds, while Indian and Turkish spice blends rely on crushed poppy seeds for flavour and texture.

It takes about 900,000 of them to equal a pound.

Poppy seed is produced in various countries including the Netherlands, Australia, Romania and Turkey. The Dutch variety, noted for its uniform slate-blue colour, is recognized as the best quality seed and comprises most imports into the United States.

Poppy seed has been cultivated for more than 3,000 years. The tiny poppy seed actually comes from the plant that produces opium. The botanical name for the poppy flower means ‘sleep-bearing’ but the seed does not have this effect. Poppy seed was used as a condiment as early as the first century A.D.

Ingredients

1/2 cup lime juice
1/4 cup sugar
1/3 cup olive oil
1 tbsp apple cider vinegar
2 tsp white onion
1 tsp dijon mustard
1/2 tsp salt
1 tbsp poppy seeds


Method
Add all the ingredients to a blender, except the poppy seeds, and blend until the onions are pureed. Then add the poppy seeds and blend just once or twice to mix them in.

Store in an airtight container in the fridge for up to a week. Just give it a quick shake before you use it to mix it all back together.


Serving suggestions
Add dressing to fresh, baby spinach and avocado for a delicious, summer sidesalad !!!

Lime and poppy seed dressing

Ophthalmic and medical photography

Proud to be a part of this....

Preface to the seventh edition

The purpose of the seventh edition of Clinical Ophthalmology, as in previous editions, is to present the basics of clinical ophthalmic practice in a systematic and succinct manner, to be used as a springboard to more in-depth study of individual topics. We have tried to be comprehensive in the inclusion of key advances, with considerable updating and revision of the text. The majority of the illustrations in this edition are new, and provide a more effective and vivid representation of many conditions. In response to trainees’ requests the present edition also places a greater emphasis on practical management, taking into account numerous published guidelines and other authoritative sources. The book is intended principally for the trainee and practising ophthalmologist, but previous editions have also been widely utilized by other eye care professionals, particularly optometrists.
Recent editions have benefited immeasurably from chapter reviews by experts in the relevant field, but this edition is the first in which a co-author has joined Jack Kanski in taking overall responsibility for the book. Brad Bowling has extensive experience in the teaching and training of ophthalmologists, and has brought an invaluable fresh perspective and energy to the text which we trust is conveyed in the pages.

We are extremely grateful for input and expert advice received from numerous colleagues, in particular Andy Pearson for a meticulous review of the sections on adnexal disease and Ken Nischal for detailed suggestions on paediatric topics. We also very much appreciate Irina Gout's contribution of her medical photographic expertise, without which many of the images in the book would not have been possible. The benevolence of other colleagues and ophthalmic photography departments, particularly Steven Farley, Tim Cole and Lorraine Rimmer at Blackpool Victoria Hospital, in kindly allowing the use of photographs from their collections is gratefully received, and each is acknowledged in individual legends. Finally, we would like to acknowledge the support and commitment of the staff at Elsevier Science, especially Russell Gabbedy.

The authors are acutely conscious of the privilege of involvement in contemporary ophthalmological education. We have attempted to imbue the book – and infect the reader – with our enthusiasm for the specialty.

JJK & BB
2011
http://www.kanskionline.com/