MariaWillissd

09/10/2022

09/10/2022

Mark The End Of Tape With A Paper Clip
Your days of hunting to find the edge of the tape are over if you use this simple trick. It marks the spot, every time.

08/10/2022

Strawberry Fool
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert
Ingredients
• 250g fresh strawberry , halved if large
• 25g caster sugar
• 140g mini marshmallow
• 200ml double cream
Method
• STEP 1
Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• STEP 2
Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

07/10/2022

Bagan, Myanmar
While this ancient site may not be on the average traveler's radar, it's another of Southeast Asia's bucket-list attractions.
Spread out over a lush plain are more than 10,000 sacred structures dating from 1044 through to 1287. Hire a bicycle and pedal your way from one amazing structure to the next, or take a tour. Some of the structures can be entered, but the real beauty is the sheer number that dot the landscape.
For an aerial view, consider taking a hot air balloon tour at dawn.

06/10/2022

British scones

Scones are a British classic, and this is the traditional version which are soft, buttery and delicious.
Ingredients
• 2 ¼ cups all purpose flour 315g plain flour
• 1 ½ tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoon sugar
• 5 tablespoon unsalted butter 75g, cold
• ⅔ cup milk 150ml
• 1 egg
Instructions
1. Preheat the oven to 425F/220C and prepare a baking sheet with either parchment paper or a cookie sheet.
2. Put the flour, baking powder, salt and sugar in a large bowl and stir to mix.
3. Cut the butter into small chunks, add them to the flour mixture and rub them in with your hands by tossing the butter in the flour and rubbing the butter between your finger tips to break it into small pieces. Alternatively, use a pastry cutter. Either way, make sure you don't overwork the dough. You are looking for a breadcrumb-like texture.
4. Save 1 tablespoon of the egg and combine it with 1 tablespoon of milk. Add the remaining egg and milk to the flour-butter mixture and mix in to the dough, ideally with a blunt knife or a spatula to just combine everything.
5. Turn the mixture out onto a floured surface and press it together so it sticks. Flatten it out to around ⅔-1in/2-3cm thick and cut out rounds, trying not to twist the cutter as you cut (around a 2 ½in/6cm cutter is good but you can make smaller if you prefer). Carefully transfer the scones to the prepared baking sheet.
6. Brush the top of the scones with the reserved egg and milk.
7. Bake for around 10-12 minutes until gently brown on top.
Notes
Based on some reader feedback about them being too bitter from the baking powder, I have adjusted down the amount used. It had worked as it was before without issue for me, but there may be variations in baking powder so this slightly lower amount should avoid the problem while still giving a good level of rise.