Technology - Moocs data offers promise of perfect teaching. When students learn online, every mouse click is tracked. Harness this wealth of data and we can create the ultimate in personalised lessons. One day, Sebastian Thrun ran a simple and surprising experiment on a class of students that changed his ideas about how they were learning. The students were doing an online course provided by Udacity, an educational organisation that Thrun co-founded in 2011.
Thrun and his colleagues split the online students into two groups. One group saw the lesson’s presentation slides in colour, and another got the same material in black and white. Why was a black-and-white lesson better than colour? It was an early example of a trend promising to transform online education – the exploitation of huge amounts of data about how people actually learn. You can even monitor mouse clicks. Such information will allow people to adapt courses for different sub-groups of students. Motivation exercise Mooc data is also revealing how to best motivate students online. 50 Tea Sandwiches : Recipes and Cooking. Afternoon and High Tea Party Planner. Tea Party Recipes, Afternoon Tea Recipes, English Tea Recipes, High Tea Recipes, High Tea Party, Victorian Tea Receipes, English Recipes, High Tea Menu Ideas. Tea Etiquette In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance.
Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does mean straight up in the air, but slightly tilted. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand. Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times. Milk is served with tea, not cream.
When serving lemon with tea, lemon slices are preferable, not wedges. Lemon Tart Recipe. Shortbread Crust: Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. When the pastry is completely chilled, place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes.
Reduce the oven temperature to 350 degrees (177 degrees C). Lemon Filling: In a food processor or electric mixer, place the cream cheese and process until smooth. Topping: Put your mixing bowl and whisk in the freezer for about 15 minutes. Serves 6 - 8 people. Cream Puffs Recipe. Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray. In a bowl sift or whisk together the flour, sugar and salt. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Devonshire Cream Recipe.
Devonshire (or Devon) Cream is a clotted cream produced commercially in Devon Cornwall and Somerset England. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need to be whipped. Now this technical description may tell us what it is and how it is made but it does not adequately describe its wonderful sweet flavor or how it makes the perfect accompaniment to scones with jam.
If you have access to unpasteurized cream, the 'Joy of Cooking' tells us how we can make our own clotted cream. Barring the fact you cannot make your own or buy the real thing, this recipe makes a nice substitute to go with your scones. Light Fruit Cake Recipe. Although not a proper British Fruit Cake, this Light Fruit Cake should not be ignored. It has lots of what I consider the best part of a fruit cake, candied fruit. I love this cake's delicate almond flavor and you don't have to wait weeks to enjoy this tea bread, as it can be eaten the same day it's baked. Of course, for those who like their fruit cakes to have a boozy flavor, you can mix the candied fruit and raisins with a little alcohol and let it macerate for a day or two.
This is one cake that is so good that it begs to be made all year, not just during the Christmas season. So stock up on candied fruit. For this Light Fruit Cake I like to use a combination of candied mixed peel and candied cherries (can use either red or green). A few things about this recipe are worth mentioning. English Tea Party Recipes *Tested Recipes* Joyofbaking.com. "Tea is much more than a mere drink in Britain. It is a solace, a mystique, an art, a way of life, almost a religion.
It is more deeply traditional than the roast beef of old England....This khaki-colored concoction, brewed through an accident of history from an exotic plant grown thousands of miles from fog, cricket and left-handed driving, has become the life-blood of the nation. " - Cecil Porter of Gemini News Service In the past whether you took "afternoon tea" or "high tea" was a peek into your social standing. Afternoon Tea was a light elegant meal served between a light lunch and late dinner, usually between 3 o'clock and 5 o'clock, and was mainly confined to the aristocracy with their leisurely lifestyle. 'Afternoon Tea' did not exist before the 19th century.
Continued from above. As times and lifestyles changed the popularity of the formal afternoon tea waned, but has seen a revival in recent years as people once again enjoy its elegance. Traditional British Recipes: Traditional Crumpet Recipe. British Recipes: Easy British Scone Recipe. Sweet or savoury home made scones for afternoon tea (or any time you fancy a treat) can be made both quickly and easily, as this classic scone recipe shows. The success of light, tasty scones depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and if you want to ensure yours are light, fluffy and well risen have a look at these simple tips to making the perfect scone. 5 Top Tips for Making Perfect, Light Classic Scones, Every Time.
This recipe is for a plain scone but these can quickly be changed to fruit, cheese and or any other flavour you may want to add, (cherry, cranberry, lemon, orange and so on) check out the notes below. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 6 - 8 scones depending cutter Ingredients: 225g/2 cups self raising flour55g/ 2 oz cold butter1 level tsp baking powder½ tsp salt150 ml /¼ pint milk1 egg beaten with a little milk Preparation: Serve with butter, or lashings of jam and cream.
Irish Scones - Irish Scones Recipe. Home made Irish scones for afternoon tea, sweet or savory are made quickly and easily as in this Irish scones recipe and delicious hot or cold. If you want to ensure your scones are light, fluffy and well risen have a look at these simple tips. How to Make Perfect, Light Scones Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 6 - 8 scones Ingredients: 1/2 stick/55g butter2 cups /225g self raising flour1 tsp baking powder1 oz/30g fine/caster sugar (optional)1/2 tsp salt1/4 pint / 150 ml milk1 egg beaten with a little milk Preparation: Basic Recipe Makes 12 sconesHeat the oven to 400F/205C/Gas 8 Grease and flour a baking sheet.
Fruit Scones Add 1/4 cup/ 50g currants or sultanas or chopped dates to the dry ingredients in the basic recipes. Cheese Scones Add 1/2 cup /50g grated cheese and 1/2 tsp dry mustard powder to the mixture after rubbing in the fat and flour and continue with the basic recipe. Griddle scones with honey. Fruity teacake. Cream cheese & cucumber fingers. Search. Raspberry almond bites. Traditional English Tea Time Scones With Jam And Cream Recipe - Food.com - 230515. Afternoon tea. Fruity teacake. Shortbread. Selection of summer sandwiches. Lemon bars. Bakewell cheesecake. Gingered rich fruit cake. Traditional British Recipes: Traditional Crumpet Recipe. Clotted Cream - What is Clotted Cream? Recipe for english scones.
Classic scones with jam & clotted cream.