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sushka; Russian: су́шки, IPA: [ˈsuʂkʲɪ], plural; Russian: су́шка, IPA:, singular) are traditional Eastern European small, crunchy, mildly sweet bread rings eaten for dessert, usually with tea or coffee. [1] The word sushka has a common root with the Russian verb sushit (сушить) "to dry".
A tea loaf or tea bread is an English bread, made with dried fruit and traditionally served sliced and spread with butter. It is seen as a very traditional cake and the tea loaf is available in cafes and other establishments that serve traditional afternoon tea. It is particularly associated with Yorkshire.
Usually sold in flattened rounds, it is often served toasted with butter along with a cup of tea. [4] The dough is sweeter than sandwich bread, but not as rich as cake, and the sultanas and raisins add flavour and texture to the final product. In most recipes, the dried fruit is soaked overnight in cold tea or whiskey. [6] [7] [8]
Lardy cake is a traditional English tea bread popular in country areas in England. It is made from plain bread dough enriched with sticky sweet lard and sugar as well as dried fruit and mixed spices. [2] The dough is rolled and folded several times, in a similar way to puff pastry, which gives a layered texture.
English tea may refer to: English breakfast tea, a strong blend of tea, typical of the English breakfast; English Tea House and Restaurant, a tea house in Malaysia; English Tea Time, a meal in the late afternoon typical of Britain; Tea in the United Kingdom, the general cuisine and culture of tea in Britain
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Tea was mentioned several more times in various European countries afterwards, but Jan Hugo van Linschooten, a Dutch navigator, was the first to write a printed reference of tea in English in 1598 in his Voyages and Travels. [12] However, it was several years later, in 1615, that the earliest known reference to tea by an Englishman took place.
English crumpets are generally circular, roughly 8 centimetres (3 in) in diameter and 2 centimetres (3 ⁄ 4 in) thick. Their shape comes from being restrained in the pan/griddle by a shallow ring. They have a characteristic flat top with many small pores and a spongy texture which allows butter or other spreads to permeate. [citation needed]