1. By By:Sneha Kannan 3 rd Grade

3. Basic British Scones ingredients 2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1 pinch salt 1/4 cup margarine 1/8 cup white sugar 1/2 cup milk 2 tablespoons milk Preparation: 1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. 2. Sift the flour, cream of tartar, baking soda and salt into a bowl. 3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. 4. Turn onto a floured surface, knead lightly and roll out to a 3/4- inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze. 5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

4. Porridge Ingredients 1 Cup Porridge oats (approx 75 gram/3 oz)‏ 2 1/2 Cups Hot tap water (approx 625 ml/1 1/4 pints)‏ Pinch of salt Preparation: 1. Place porridge oats, water and salt into a Pyrex or other suitable dish. Stir well together. 2. Microwave on High for 2-3 minutes, or until porridge boils. 3. Stir, and microwave for a further 2-3 minutes. 4. Stir well, and leave to stand for 1-2 minutes before serving alone or with compote of dried fruit

6. Beef Stew and Suet Dumplings Recipe Ingredients: 2 tbsp all purpose/plain flour 1 lb/500g round steak/ thick braising steak cut into 2"/5cm chunks 2 tbsp vegetable oil 2 tbsp brandy 1 cup/115g onion, roughly chopped 1 cup/ 100g leeks, cleaned and finely sliced 1 cup/170g carrots, roughly chopped 1½ pints / 750 ml dark beef stock 4 oz/ 100g self raising flour 2 oz / 50g shredded suet Salt and Pepper Preparation: In a large bowl mix together the flour and the steak pieces.In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place in a casserole. Add the remaining oil to the frying pan, heat again then add the remaining steak and brown all over. Add the steak to the casserole. Turn the heat up high and add the brandy to the frying pan, stir well scraping up all the meat juices on the bottom of the pan. Reduce to a sticky glaze. Add the onion, leeks and carrots to the frying pan, stir well to coat the vegetables with the glaze then tip them all into the casserole. Add the stock, cover with a tight fitting lid, then simmer gently on the stove top or in a medium oven (350F/180C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. TO Make the dumplings., In a large baking bowl mix the flour with the suet and a pinch of salt. Add 3 tbsp cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough. Divide the dough into 8 and shape into balls with floured hands. Leave to one side. After the stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste, then add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot.

7. Roast Leg of Welsh Lamb with Ginger, Honey, Cider and Rosemary Ingredients: 2 inch/5cm piece of fresh root ginger, peeled 3lb 3 oz/ 1.5kg leg of Welsh lamb Small sprigs of fresh rosemary 1 oz/25g butter, melted 9 fl oz/50ml dry cider Salt and freshly ground black pepper Preparation: Heat the oven 375°F/190°C/gas mark 5 Cut the ginger into slivers. Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary. Mix the butter and honey together and spread this over the lamb. Put in a roasting tin, pour in half of the cider and cover loosely with foil. Roast in the oven allowing 25 minutes per pound. When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary. Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan. Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish. A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.

9. Somerset Cider & Honey Chicken Ingredients: 4 joints of chicken (whole leg/thighs)‏ 2 tsp. dry mustard powder 1/2 tsp. salt black pepper 1/4 pint English cider (the sparkling, alcoholic kind)‏ 1 tbsp. vegetable oil 2 tbsp. honey Preparation: 1. Place joints of chicken in a non-reactive bowl or casserole dish in a single layer. 2. Combine mustard, salt, pepper, cider, oil, and honey. Pour over the chicken and marinate for at least one hour. 3. Preheat oven to 350 degrees F. Bake chicken in large casserole dish or roasting pan about one hour. Baste the chicken with pan drippings occasionally. 4. Skin of chicken will be brown and crisp when done (see photo). Serve hot.

11. Baked Strawberry Cheesecake Ingredients: 75 g (3 oz) self-raising flour 25 g (1 oz) cornflour 75 g (3 oz) butter fresh milk for mixing 100 g (4 oz) fresh strawberries, hulled and sliced 225 g (8 oz) medium-fat curd cheese 50 g (2 oz) caster sugar 2 eggs, separated 150 ml (5 fl oz) fresh soured cream Preparation: 1. Put the flour and cornflour in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then add a little milk to mix. 2. Roll out on a lightly floured work surface and use to line a 23 cm (9 inch) spring form tin. Bake blind at 200°C (400°F) mark 6 for 10 minutes, until set. 3. Arrange the strawberries on top of the pastry case. 4. Blend together the cheese, sugar, egg yolks and soured cream. Whisk the egg whites until stiff and gently fold into the mixture. Pour on top of the strawberries and bake at 180°C (350°F) mark 4 for 40-45 minutes, until firm. Serve hot or cold.

12. Ingredients: 225 g (8 oz) butter 225 g (8 oz) light soft brown sugar 4 eggs, separated finely grated rind of 1/2 orange 20 ml (4 tsp) lemon juice 175 g (6 oz) self-raising flour 5 ml (1 tsp) baking powder 50 g (2 oz) ground almonds 125 g (5 oz) walnut pieces, chopped 350 g (12 oz) young carrots, peeled and grated 225 g (8 oz) cream cheese 10 ml (2 tsp) clear honey Preparation 1. Grease and line a deep 20.5 cm (8 inch) round cake tin. 2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg yolks, then stir in the orange rind and 15 ml (3 tsp) of the lemon juice. 3. Sift in the flour and baking powder, then stir in the ground almonds and 100 g (4 oz) of the walnuts. 4. Whisk the egg whites until stiff, then fold into the cake mixture with the carrots. Pour into the prepared tin and hollow the centre slightly. 5. Bake at 180°C (350°F) mark 4 for about 1 1/2 hours. Cover top with foil after 1 hour if it starts to brown. 6. Leave to cool slightly, then turn out on to a wire rack and remove the lining paper. Leave to cool. 7. To make the topping, beat together the cheese, honey and remaining lemon juice and spread over the top of the cake. Sprinkle the topping with the remaining walnuts. Carrot Cake

14. Tea Making the Perfect Cup of Tea 1. Fill a kettle with fresh water and bring to the boil. 2. Warm the teapot with a little of the boiled water, swirl it around the pot and discard. 3. Place 1 tsp of fresh, leaf tea per person plus one for the pot. 4. Top up the teapot with the boiling water (do not allow the water to go off-the-boil or it will not be hot enough to brew the tea). 5. Leave to infuse for 3 – 4 minutes, no longer or it will develop a ‘stewed’ flavor. 6. Pour the tea through a tea-strainer directly into clean – preferably – china teacups