Tuesday, May 15, 2018

A Toast to Prince Harry & Meghan Markle's Nupitals With First Thing in the Morning British Morning Tea Breakfast.

By Laura Medina

With live coverage of the British Royal wedding starting at 2am on Saturday morning, Pacific Standard Time,  you need some strong British tea to keep you up awake...


Traditionally, the British fuel up on highly caffeinated black tea then cut off the edge with cream or milk.  You'll need this if you're staying up all night or must wake up at 5am, since the ceremony itself will air 7am on Saturday morning.


If you really want to be fully awake and glowing like Meghan's radiant complexion, remember this wedding is a marriage between British and Califorian...and the British follow LA trends as much as the next person.

Pre-Harry, here's Meghan Markle's Acai Bowl recipe...

Acai Bowl

Meghan Markle

  • Ingredients & Method

    • Blend one frozen acai packet with 1/3 cup of almond milk, 1/2 banana, a handful of frozen berries.
      This should be thick so add almond milk sparingly as you go.
      Top with coconut flakes, fresh berries, sliced banana, a drizzle of manuka honey, sprinkle of bee pollen (if you want), and  serve immediately.
      * Swoon Tip – to keep this thick and frozen longer, keep your bowl in the freezer and serve your acai bowl in that….
      🙂 Cheers! MM
    • Harry's favorite bacon is also American, the crispy, snappy Disney World bacon he had when his mom took him and his brother on holiday.
    • The then-eight years old prince told his former family chef, Chef Darren McGrady, how to make "Disney World Bacon."  It's easier than it sounds...
    • First, you broil the strip of bacon then you microwave it, on paper towels, for a minute.  Then, you have Prince Harry's favorite crunchy, crispy, bacon.
    • If you want to breakfast and snack on Prince Harry's and Prince William's favorites and it's real contemporary Britain, here's their favorite Peanut Butter and Jelly Muffins...
    • Peanut Butter & Jelly Muffins
    • 2 cups flour
    • 1/2 cups sugar
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1 cup milk
    • 1/2 cup melted & cooled butter
    • 2 eggs
    • 1/2 teaspoon vanilla extract or paste
    • 1 cup crunchy peanut butter
    • 1 cup strawberry jam
    • Pre-heat oven to 400 Fahrenheit.
    • Grease 12 cup muffin pan.
    • Mix each and all of the dry ingredients first in a mixing bowl:
    • flour, sugar, baking powder, baking soda, and a dash of salt.
    • Then mix all of the wet ingredients together: 
    • milk, melted & cooled butter, eggs, vanilla extract or paste, crunchy peanut butter, and strawberry jam
    • Then mix both dry and wet ingredients together.
    • Spoon the batter into the greased muffin pan.
    • Then, top it each muffin cup with a spoonful of peanut butter and strawberry jam.
    • Finally bake until muffins are puffy and golden.
    • Here's a contemporary and current re-use for Irish Soda Bread turned Irish Soda Biscotti...
    • 3 Cups All Purpose Flour
    • 1 1/2 cups sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 eggs
    • 1/4 cups & 3 tablespoon Irish Cream Liqueur 
    • 1 cup confectioner's sugar
    • Preheat oven to 325.
    • Grease two baking sheet pans,
    • Mix the dry ingredients first then mix the eggs and liqueur.
    • Split the dough into 4 equal pieces.
    • Form the 4 doughs into 2 1/2 inch  x 4 inch loaves that are 1/2 inch thick.
    • Bake for 25 minutes.
    • Cool for 5 minutes.
    • Slice each loaves into 1/2 inch slices.
    • Lay down the slices on the baking sheets.
    • Re-bake the slices for 15 minutes then flip them over and bake again for 15 minutes.
    • To glide the lily, whip the confectioner's sugar and Irish Cream Liqueur into a glaze that you drizzle all over the biscotti.
    Here's something ultimately traditional, scones...

Ingredients

Method

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in
thick.
Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet.
Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Cheers to the happy couple with a long, warm, indulgent British baked treats.





























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