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Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Dessert Menu
CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts. -
Project No: V5va 1040
PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References ..................................................................................................................................... -
Madeira Cake Inch (1–1.5 Cm) Thick
HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'. -
ANNEX F Estimated Daily Intake of RS4-Fibre* by the UK Population
ANNEX F Estimated Daily Intake of RS4-fibre* by the UK Population and Corresponding Intakes of Phosphorus from Proposed Food-Uses in the E.U. ESTIMATED DAILY INTAKE OF RS4-FIBRE* BY THE U.K. POPULATION AND CORRESPONDING INTAKES OF PHOSPHORUS FROM PROPOSED FOOD-USES IN THE E.U. Prepared for: National Starch Food Innovation Prestbury Court Greencourts Business Park 333 Styal Road, Manchester, M22 5LW England August 15, 2005 ESTIMATED DAILY INTAKE OF RS4-FIBRE* BY THE U.K. POPULATION AND CORRESPONDING INTAKES OF PHOSPHORUS FROM PROPOSED FOOD-USES IN THE E.U. Table of Contents Page 1.0 INTRODUCTION 1 2.0 FOOD CONSUMPTION SURVEY DATA 2 2.1 Survey Description 2 2.2 Statistical Methods 3 3.0 FOOD USAGE DATA 3 4.0 FOOD SURVEY RESULTS 4 4.1 Estimated Daily RS4-fibre* and Phosphorus Intake from All Proposed Food-Uses in the E.U. 5 4.2 Estimated Daily Intake of RS4-fibre* from Individual Proposed Food-Uses in the E.U. 8 4.2.1 All-Person Intakes 8 4.2.2 All-User Intakes 9 5.0 CONCLUSIONS 11 6.0 REFERENCES 12 List of Appendices APPENDIX A Estimated Daily Intake of Phosphated Distarch Phosphate from Individual Proposed Food-Uses by Different Population Groups Within the U.K. APPENDIX B Estimated Daily Per Kilogram Body Weight Intake of Phosphated Distarch Phosphate from Individual Proposed Food-Uses by Different Population Groups Within the U.K. APPENDIX C Estimated Daily Intake of Phosphorus from Individual Proposed Food- Uses by Different Population Groups Within the U.K. -
VICTORIAN SENSATIONS H&F Fm 3Rd.Qxd 9/15/2006 4:30 PM Page Ii H&F Fm 3Rd.Qxd 9/15/2006 4:30 PM Page Iii
H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page i VICTORIAN SENSATIONS H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page ii H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page iii ᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑ VICTORIAN SENSATIONS ķ Essays on a Scandalous Genre EDITED BY Kimberly Harrison and Richard Fantina The Ohio State University Press Columbus ᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑ H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page iv Copyright ©2006 by The Ohio State University Press. All rights reserved. Library of Congress Cataloging-in-Publication Data Victorian sensations : essays on a scandalous genre / edited by Kimberly Harrison and Richard Fantina. p. cm. Includes bibliographical references and index. ISBN-13: 978–0-8142–1031–4 (alk. paper) ISBN-10: 0–8142–1031–7 (alk. paper) ISBN-13: 978–0-8142–9108–5 (cd-rom) ISBN-10: 0–8142–9108–2 (cd-rom) 1. English fiction—19th century—History and criticism. 2. Sensationalism in litera- ture. I. Harrison, Kimberly, 1969– II. Fantina, Richard. PR878.S44V53 2006 823'.809353—dc22 2006005531 Cover design by Laurence Nozik. Text design by Jennifer Shoffey Forsythe. Type set in Adobe Garamond by Jennifer Shoffey Forsythe. Printed by Thomson Shore, Inc. The paper used in this publication meets the minimum requirements of the American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials. ANSI Z39.48–1992. 9 8 7 6 5 4 3 2 1 H&F_fm_3rd.qxd 9/15/2006 4:30 PM Page v ᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑᪑ CONTENTS Acknowledgments vii Introduction: Richard Fantina and Kimberly Harrison ix Part One Sensation: Genre, Textuality, and Reception 1. -
Whole Day Download the Hansard
Thursday Volume 627 13 July 2017 No. 17 HOUSE OF COMMONS OFFICIAL REPORT PARLIAMENTARY DEBATES (HANSARD) Thursday 13 July 2017 © Parliamentary Copyright House of Commons 2017 This publication may be reproduced under the terms of the Open Parliament licence, which is published at www.parliament.uk/site-information/copyright/. 405 13 JULY 2017 406 at either end, but I commend him for his work on the House of Commons issue. I rather agree that it would be better if the road were open for motorists. Thursday 13 July 2017 Michael Tomlinson: As you know, Mr Speaker, Dorset is a wonderful place to live, work and visit, but Dorset’s The House met at half-past Nine o’clock roads, including the A350, north-south, and the A31, east-west, do become congested, especially in the summer months. What assurances can the Secretary of State PRAYERS give me and my constituents that major infrastructure projects in Dorset are a priority for the Government? [MR SPEAKER in the Chair] Chris Grayling: There are two ways in which I hope we can deliver support for my hon. Friend and his constituents. For those parts of the strategic road network Oral Answers to Questions that run through Dorset, Highways England is currently reviewing needs and looking at what the next generation of projects should be. There is also the creation of the major road network and the opportunity to develop far TRANSPORT more bypasses. I think that will play an important role in places such as Dorset, where many towns suffer intensive through traffic and are not suited to such The Secretary of State was asked— traffic. -
The Town Council Board of Education J
LEGAL PAPER OF THE TOWN OF NUTLEY Vol. X. No. 28 NQTLEY, N. J , SATURDAY, APRIL. 30, 1904. ONE DOLLAR PER Public School Free Lecture. WTTII TUE? BAWT EDO NiKllt Club win Challenge the winn- Invitation From VeteS THE TOWN COUNCIL The last lecture of the cour.se will BOARD OF EDUCATION I I XXXI iilJj DU I I JuJliIIIJ club in tlie Inter Club match The veterans of the Civil be given it the Park School Auditor ___________________________j roll either 3 or 5 games some time in Nutley, extend an invitatitj| ium, on Thursday evening, May 5, at the latter part of June. lousiness of Ivast Meeting1 of Its Monthly Gathering is a Busv Ladies’ Bowlin;; Scores. members of the Town Couf Official Year Not Great. 8.15 p. m. Tbe subject of the lecture On Tuesdsy evening the Fortnight officers of each departmei One. The following ladies made scores of will be “Russia and Japan in the ly and Nutley No. 1 Clubs will roll On Wednesday evening, the 27th On Tuesday evening the Board of bers of tbe different ortf East.1’ The' lecturer is Mr. Peter 100 and over at the Tuesday afternoon inst., tlie last regular meet ing ol the Education held its regular monthly lodges, Board of Education .i MacQueen, of New York City. The bowling class: present Town Council, was held. meeting at its rooms in the Park The Friday Afternoon < lub. Veterans and Veterans j Mrs. Stager . I l l Councilman DeVausney was not pre lecture will be illustrated by stere- 101 Spanish War, members of 1 optican views. -
Advanced Bakery and Confectionery
SAMPLE QUESTIONS ADVANCED BAKERY AND CONFECTIONERY 1. When hot water is added to starch, the cells swell and burst. What is the process known as? a. Hydrogenation b. Gelatinization c. Polymerization d. Water absorption 2. Hydrogenation is carried out in the presence of a catalyst. Name it? a. Nickle b. Cadmium c. Iron d. Barium. 3. Name the Coloring matter present in wheat? a. Gluten b. Testa c. Epicarp d. Bran 4. Fat used as a frying medium must have. a. A high smoke point. b. Low moisture content & high stability. c. High melting point d. High clarification point 5. What is the other name for Sponge and dough method of making bread? a. Slack dough method b. Continuous dough method c. Chorleywood process d. Lean dough method 6. Which frozen dessert is similar to an ice-cream cake and is made by layering 3 different kinds of ice-cream with a layer of Genoese sponge? a. Gelato b. Bombe c. Spuma d. Casatta 7. Percentage of bran present in a wheat grain. a. 10 % b. 15 % c. 13 % d. 9 % 8. Name the process by which yeast changes sugar into carbon dioxide and ethyl alcohol? a. Kneading b. Proofing c. Fermentation d. Knocking back 9. Which family of grasses does wheat belong to? a. Triticum b. Compactum c. Durum d. Spelta 10. Which are the insoluble proteins that are present in flour which give strength & elasticity to the dough? a. Gladin and Glutenin b. Gluten and Gladin c. Glutenin and Gladin d. Gluten and Gladin 11. What is Glucose also known as? a. -
Parliamentary Debates (Hansard)
Thursday Volume 589 18 December 2014 No. 83 HOUSE OF COMMONS OFFICIAL REPORT PARLIAMENTARY DEBATES (HANSARD) Thursday 18 December 2014 £5·00 © Parliamentary Copyright House of Commons 2014 This publication may be reproduced under the terms of the Open Parliament licence, which is published at www.parliament.uk/site-information/copyright/. 1533 18 DECEMBER 2014 1534 link with heating oil? We should be focusing on driving House of Commons down the cost of home-grown energy, particularly clean energy. Thursday 18 December 2014 Amber Rudd: As always, my right hon. Friend makes an important point. Renewable electricity is essential, The House met at half-past Nine o’clock and I hope his Christmas tree lights burn even brighter this year, because 15% of that will indeed be from renewable energy, which is twice as much as under the PRAYERS last Government. [MR SPEAKER in the Chair] Dr Alan Whitehead (Southampton, Test) (Lab): At a recent conference, a Treasury official, when asked about the levy control framework, said: “A priority for the next Government is to review what should Oral Answers to Questions happen after 2021.” He also said that he would hope to get clarity early in the next Parliament about what should happen, rather towards the end of it, and that: ENERGY AND CLIMATE CHANGE “We shouldn’t sprint towards a cliff edge.” Is that the Minister’s position on the levy control framework, The Secretary of State was asked— or is she sitting there doing nothing about it? UK Energy Sources (Subsidy) Amber Rudd: The hon. Gentleman will be aware that those decisions are largely for the next Government. -
Coffee Bar Menu
COFFEE BAR MENU BLACKBURN MARKET HALL Mon—Sat / 8.30am—5pm drinks served until 4.30pm exchangecoffee.co.uk DRINKS COFFEES CAFETIERE / CLEVER DRIPPER Choose from any of our freshly roasted Arabica coffees available in our shop. Please also see our Rarer Coffee menu for our othersingle estate/microlots in stock. All coffees are freshly ground and served in a Cafetiere in a Clever Dripper £2.45 £2.75 per person per person COLOMBIAN HUILA EXCELSO RAINFOREST ALLIANCE One of the great coffees, full mellow body with Coffee growers must promote sustainable a rich and slightly nutty flavour (medium or agriculture with good pay, healthcare and full roast). working conditions. Please ask what we have available KENYA PEABERRY Noted for its wonderful aroma. A pleasant JAMAICA BLUE MOUNTAIN sharpness with a fruity flavour (medium roast). One of the finest coffees in the world combining fine acidity, full body and smooth flavour, MANDHELING BLUE SUMATRA exquisite cup quality. Full roast, very full bodied and smooth with an Cafetiere per person - £6.25 almost chocolatey taste. Clever Dripper per person - £6.55 DECAFFEINATED COLOMBIAN Naturally decaffeinated, so none of the natural flavour is lost. (full roast). FLAVOURED COFFEES Only the highest quality flavours, freshly ground and served in a cafetiere. Amaretto, Caramel & Pecan, Chocolate Mint, Chocolate Truffle, Gingerbread, Irish Cream, Maple & Walnut, Pumpkin Spice, Sticky Toffee, Swiss Chocolate Almond, Toasted Hazelnut or Vanilla Hazelnut. £2.60 per person DRINKS COFFEES Regular BIG 1. CAPPUCCINO £2.35 £2.65 2. ROYAL CAPPUCCINO £2.60 £2.95 3. CAFFE MOCHA £2.95 £3.25 4. -
The Revd. Canon Christine Fraser St Peter’S Church
32 The Contact Magazine of St. Peter’s with Ss. Mary & Leonard Rector: The Revd. Canon Christine Fraser St Peter’s Church Townsend Place Kirkcaldy 2 0 Rector: The Revd. Canon Christine Fraser 2 St. Peter’s Rectory 1 1 Longbraes Gardens Kirkcaldy. KY2 5YJ ********************************************* Registered Charity Numbers: St. Peter’s SC010443 Ss. Mary & Leonard SC009524 ********************************************* Contact is printed by the Central Print Unit of Fife Council and is also available online at : St Peter’s Website……………....www.stpeterskirkcaldy.co.uk 2 31 ******************************************************************* Six Stories With Meanings from Norman Ward 1. Once all villagers decided to pray for rain. On the day of prayer, all the people gathered, but only one boy came with an umbrella. That is faith. 2. When you throw babies in the air, they laugh because they know you will catch them. That is trust. 3. Every night we go to bed without any assurance of being alive the next morning, but still we set alarms to wake up. That is hope. 4. We plan big things for tomorrow in spite of zero knowledge of the future. That is confidence. 5. We see the world suffering, but still, we get married and have chil- dren. That is love. 6. On an old man's shirt was written a sentence "I am not 80 years old; I am sweet 16 with 64 years of experience." That is attitude. Have a happy day and live your life like these six stories. Remember - Good friends are the rare jewels of life, difficult to find and impossi- ble to replace!! 30 3 Mirror Mirror from Margaret McDowall Contents Mirror, mirror on the wall, what a woeful tale it told.