BLACK BERRY TEA RECIPES
MARY BERRY'S WHOLE ROASTED TROUT | JAMIE OLIVER RECIPES
Simply cooked with delicate fresh herbs, lemon and tomatoes, this whole roasted trout is a real treat.
Total Time 40 minutes
Yield 12 to 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
- Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
- Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
- Roast for 25 minutes, or until just cooked through. Delicious served with samphire.
Nutrition Facts : Calories 199 calories, FatContent 11.6 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre
MARY BERRY'S SCONES RECIPE - BBC FOOD
Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm/2in cutter.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 16 small scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
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My family loves this comforting chai tea latte recipe, especially on cold days instead of cocoa or when they're feeling under the weather. I simplified this chai tea recipe by using the filter basket of our coffeepot. It's delicious and great after dinner! —Julie Plummer, Sykesville, Maryland
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