Tuesday, 26 February 2013
Come to the British Museum on Friday 1st March !
There are lots of really great things in the museum, in particular the ancient Greek stuff and the clocks exhibition which is my favourite!!!
Then afterwards we can find a pub or a cafe to relax....
Wednesday, 20 February 2013
-Need help with your CV? Want to succeed in your interviews and get that dream job?
-Why not take one of our career workshops with our resident Business expert?
Only £25 for 3 hours
Next workshop Tuesday 12th March 2013 from 13.00pm -16.00pm
Rose of York Career Workshop
Wednesday, 13 February 2013
Monday, 11 February 2013
Pancake Day also known as Shrove Tuesday in Britain. Pancake day is the day before Ash Wednesday and the start of Lent. 'Shrove' - as in Shrove Tuesday - stems from old English word 'shrive', meaning 'confess all sins'. It is called Pancake Day because it is the day traditionally for eating pancake as pancake recipes were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent.
For the pancake mixture:
220g/8oz plain flour, sifted pinch of salt 2 eggs 1 pint of milk 50g/2oz butter
Makes about 8 pancakes
Method for making the batter
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing.
2. Make a well in the centre of the flour and break the eggs into it.
3. Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.
4. Gradually add small quantities of the milk, still whisking
5. Continue whisking until the batter is smooth, with the consistency of thin cream.
6. Melt the 50g/2oz of butter in a non-stick frying pan.
7. Spoon 2 tbsp of the melted butter into the batter and whisk it in.
8. Let the pancake mix stand for at least 30 minutes before cooking.
9. Pour any left over butter into a dish. This will be used later to grease the frying pan after each pancake has been made.
10. Make sure the non-stick frying pan is really hot before adding about 2 tbsp of the batter mixture.
11. As soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.
12. Carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold as it should be.
13. Flip the pancake over with a pan slice or palette knife to cook the other side
14. Slide it out of the pan onto a plate.
15. Stack the pancakes as you make them between sheets of greaseproof paper on a plate.
Traditionally pancakes are sprinkled with caster sugar and freshly squeezed lemon juice .