Category Archives: Food & Drink

HOT CROSS BUNS RECIPE

Freshly made hot cross buns in our terrace

Freshly made hot cross buns in our terrace

Everything ready for Easter celebrations? If not, our pastry chefs Lucia and Bill want to share with you a classic hot cross bun recipe to celebrate this Easter, which is pretty delicious! Ready to run to the kitchen? Three, two, one, go!

Ingredients:

 -300 ml of whole milk
-500g of strong white bread flour
-40g of butter
-75g of caster sugar
-1 sachet of instant yeast
-1 egg
-80g of sultanas
-50g mixed peel
-1 orange zest
-1 chopped apple
-Cinnamon
-Salt to taste
-75g of plain flour
-75g of apricot jam

How to:

1. Heat the milk and melt the butter in the saucer and let it cool.
2. Mix it together with the white flour, yeast, egg, salt and the caster sugar in a large bowl, creating a sticky dough ball. Add some more flour, until it gets elastic. Cover the bowl with a plastic sheet and let the dough raise in a warm place at least one hour (the dough should double in volume).
3. Knead the dough adding the sultanas, mixed peel, orange zest, apple and cinnamon.
4. Let it double in size again, approximately for another hour.
5. Divide the dough around 12/15 pieces. Roll each one of them in a slightly floured surface and then cover with a wet cloth and leave them again for another hour.
6. Mix the plain flour with water until it gets thick. Pipe it over the buns, making a cross shape.
7. Bake the buns for 20 minutes in the oven, which must be preheated at 220°C.
8. Warm the apricot jam with a bit of water and brush it over the buns to glaze them.

Enjoy and have a Great Good Friday!

LAKE VYRNWY HOTEL AND SPA’S WELSH CAKE SECRET RECIPE

welsh-cakes-preparation-detail

Love Welsh Cakes as much as we do? We have decided to declassify our Welsh Cake Secret Recipe and to share it with you all! Are you ready to sweeten your hands? Dydd Gwyl Dewi Hapus to all our followers.     

Ingredients:
– 675 g of self-raising flour
– 330 g of butter from a local supplier
– 255 g of caster sugar
– 3 local eggs
– A few sultanas
– 2 teaspoon of mixed spice
– Love

How to:
1. Mix all the ingredients in a large bowl, creating a firm dough ball.
2. Roll out the dough 1cm thick, and then slice it into rounds.
3. Carefully, give the rolls a heart shape with a biscuit cutter.
4. Shallow-fry them in a pan using a little local butter. Fry both sides until they are golden-brown while you taste our local beer Red Grouse, produced by Vyrnwy Brewing Co. Our pastry chef Bill advises: Please be extra careful here because if you fry them too much they start to kind of melt.
5. Finish them in the oven for five minutes at 160 °C. This step is our secret key, so please don’t miss it!
6. Place them in a plate, dusting a bit more of caster sugar while they’re still hot.

Mwynhewch eich bwyd!

welsh-cakes-preparation

Afternoon Tea – The Royal Connection.

 

With the launch of our new afternoon tea imminent, we felt it fitting to share with you the ‘Royal Connection’ of this historical tradition.

The origins of afternoon tea, a quintessentially English tradition, are rumoured to date all the way back to 1662 when Catherine of Braganza married Charles II of England, she brought with her a casket of tea, introducing it to the royal court and became known as ‘the tea drinking Queen’.

The tradition of Afternoon Tea as we know it (with savouries and cakes) took a little while to develop and is attributed to Anne, 7th Duchess of Bedford who, in the early 1840’s requested light sandwiches, tea and cake be brought to her in the late afternoon to ‘stave off that sinking feeling’. Over time, she started to invite close confidantes to join her, to exchange news and stories over tea and light refreshments: one of Britain’s finest traditions was born.

Other social hostesses quickly picked up on the idea and the practice became respectable enough to move it into the drawing room.  This pause for tea became a fashionable social event. During the 1880s 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 English afternoon tea parties are all about socialising and enjoying time relaxing with the warmth of tea and friendship. Even though there seem to be a lot of rules, how you eat your scone or hold your teacup doesn’t really matter. But if you want to stick with tradition, good manners are all part of the authentic afternoon tea experience.

 

Traditional Afternoon Tea in the Drawing Room, Lake Vyrnwy Hotel & Spa.