A British Treat for an Anglophile

First of all, let me just say that this has been quite the busy week around here.  Bitsy Girl turned one year old last week, and Beard and I had family staying in the house and visiting for several days.  Plus we had a cookout birthday party for the little Bits.  It’s not that I don’t love blogging, but I couldn’t really fit it in last week.

And boy am I glad to be back.

🙂

This weekend is a baby shower for my sister-in-law, and she wanted an afternoon tea party.  As a fellow anglophile (one who loves English things) I thought I would try one of the most traditional tea time treats:

Scones and Clotted Cream

I, of course, had to look up recipes for both, because no matter how many scones I have consumed in my relatively short lifetime (and it’s a lot) I can’t figure out exactly what it would take to make their flaky, fluffy, delicious texture.

So I did find a scone recipe here.

I followed this recipe to the letter, making sure I didn’t mess up.  If I knew anything it was that scones are like biscuits, and any good southerner knows that missing a step could really mess up your biscuits.

Like biscuits, these scones were made in just a few basic steps:

Put all of the dry ingredients in a bowl and either sift them or mix them together.  I included the sugar with the dry ingredients because the recipe I used wasn’t too clear.  My other alternative would have been to cream the butter and the sugar, but that doesn’t yield the flaky texture I was looking for.

I used cold butter and cut it into about 1″ chunks and mixed it into the dry ingredients with my fingers until the mixture became crumbly.

I beat the eggs, then mixed in the milk, as the recipe called for, then added it to the mixture and stirred it in.  I have no picture of this, and I apologize for that.  I didn’t end up using the entire amount of milk and egg mixture to make a dough; I used closer to 3/4 of it, then saved some for glazing.

As with biscuits, once the dough came together, I kneaded it a few times on a floured surface, then rolled it to about 2″.  I used a wine glass to cut out my scones and placed them on an ungreased cookie sheet.

**(I may grease the cookie sheets a little bit the next time I do this.  A few of the scones stuck.)

The scones baked for 10 minutes at 450 degrees, and they came out looking this lovely:

Since these are for a party I haven’t tasted them yet, but I will let you know how they taste on Saturday. 🙂

Look for my attempt at clotted cream later this week.

Fiber: The Best Friend You Never Knew You Had

According to Wikipedia dietary fiber is “is the indigestible portion of plant foods”.

Wait a minute, there!  If fiber is an indigestible material, why is it such an important part of the human diet?

Excellent question.  On a basic level, fiber is what helps things move.  We all know that after we eat food, it must pass through our digestive system and then, um, leave.  Without fiber, this process is very difficult.  (Dietary fiber has many other benefits, continue reading to find out more.)

Some Minor Details

There are two basics kinds of dietary fiber:  soluble fiber and insoluble fiber.  Soluble fiber absorbs water in the intestine and forms a gummy substance; it also is easily fermented by intestinal bacteria.  Soluble fiber benefits the body in two significant ways:  it lowers cholesterol and lowers our bodies’ reaction to sugars.  The liver uses cholesterol to produce bile acids, which aid in the digestion of fats in the intestines.  Soluble fiber binds to bile acids, essentially pulling them along for the ride out of the intestinal tract.  In this way, soluble fiber aids the body in lowering cholesterol levels.  Soluble fiber works similarly with sugars.  Sugar molecules (which are relatively bulky) are trapped in the gummy substance the soluble fiber forms in the intestines, disabling it from absorbing into the intestinal walls quickly.  When sugar absorbs slowly into the intestinal walls, you don’t get a “sugar rush”, the telltale sharp increase in energy and sudden drop of energy associate with the consumption of simple sugars.  (Quick digestive tract review:  there are millions of capillaries along the intestinal walls which absorb the nutrients that your food is broken down into, these nutrients travel through your blood stream to muscles and major organs.)

Some sources of soluble fiber include:

oats

beans

peas

citrus

apricots

bananas

apples

broccoli

carrots

sweet potatoes

onions

flax seeds

almonds

and more.

 

Insoluble fiber is “metabolically inert”, which means it does not bind to any nutrient or molecule in the intestines.  It simply absorbs water, increases in volume, and eases bowel movements.  Though soluble fiber has some surprising health benefits, insoluble fiber simply increases bowel volume, softens stools, and decreases the time waste stays in the intestinal tract.  Simply put, insoluble help prevent constipation.

Good sources of insoluble fiber include:

whole grains

wheat

bran

seeds

potato skins

green beans

zucchini

avocado

kiwi skins

tomato skins

and more.

The big question left is how much fiber do I need?  General guidelines state that women should eat about 25 g of fiber per day, while men should eat about 38 grams of fiber per day.  Children require less fiber than adults because they have smaller intestinal tracts.  Women need different amounts of fiber during different times of their lives, but I’ll discuss that later in the week.

For now I’ll leave you with some of my resources:

http://www.healthcalculators.org/calculators/fiber.asp?Submit=Close – University of Maryland calculator for daily fiber intake based on age, sex, and body build

http://en.wikipedia.org/wiki/Dietary_fiber#Fiber_recommendations_in_the_USA – the good old wiki

http://www.ext.colostate.edu/pubs/foodnut/09333.html – Colorado State article on the benefits of fiber

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