breaking of bread

I have to conclude my blog journey of food with religion and have to say that I have learnt a great deal more about the traditional recipes that are associated with Christianity. I really enjoyed incorporating those recipes with my own known recipes. Unfortunately, I have not been able to spend enough time to look at other religions and the food associated with them but I have gained a great understanding to how food is an important part in all religions.

As the title of my blog is ‘Nadine’s Daily Bread’ it was only right that conclude with a recipe of home-made. So, if you get a chance enjoy your own ‘Breaking of Bread’.

“Go thy way, eat thy bread with joy, and drink thy wine with a merry heart; for God now accepteth thy works.”

Ecclesiastes, Chapter 9, Verse 7

The only ingredients you need to make bread are about 700 grams of flour, one tablespoon of salt and one tablespoon of dried yeast. There is a large amount of kneading that has to be done but it is worth it as fresh tasting bread, is the best bread.

In a large mixing bowl add all the ingredients and start mixing it altogether with roughly about 15 ounces of water. Now, mix it to form a dough and then once it is mixed together this is when you need to start your kneading. Find a large, dry space and knead the dough for about 5 minutes. Once you have knead the dough it has to be replaced in a bowl, covered with a dry cloth and left at room temperature for about 2 hours. After 2 hours the dough needs to be kneaded again, as I said before that home-made bread requires a lot of kneading. Then start to form the dough into oblong or round shape depending on the shape of the bread-tin and cover with cling film and left for about an hour in a room temperature to allow the dough to rise again. Whilst the dough is rising, preheat the oven to about 230c ready for the bread to bake. Place the bread in the middle of the oven and cook for 30 minutes. Once they have baked allow it to cool before taking the bread out of the tin. 

The origins of Christmas Food

In the Gospels according to Matthew and Luke it narrates the account of the birth of Jesus Christ. We recognise this as the nativity which is celebrated within Christianity on the 25^th of December. The exact date of Jesus’s birth is not confirmed in the Bible instead it was not until the fourth century AD that a Pope set the date to commemorate the birth of Christ. The celebration of Christmas on the 25^th of December was later combined between Christianity and Paganism who developed the idea of decorating their homes in greenery.

It was not until the Victorian era when Christmas trees in family homes was introduced as a gift to Britain from Germany; which were perceived as a tradition in their country. The food served at Christmas then became to be a tradition and is still associated with the celebrations of Christmas day; Roast Turkey or Goose, Mulled wine, roasted chestnuts, Satsuma, Christmas cake with marzipan and icing. Christmas became such an important feast that many of the luxury items that are cooked and eaten on that day were paid by their yearly savings and continues to do so today.

The majority of the food that is eaten at Christmas is seasonal or has been prepared from autumn time and stored away until it is December. What I love most about Christmas is the food as it is the only time when you can enjoy cooking and indulge in rich ingredients; mulled wine, fruit cake and mince pies. Home-made mince pies are the best as you can add as much rich fruit as you want. I tend to make them on Christmas Eve as they taste best when they are still warm from the oven, with a bit of cream or brandy sauce on the side. Depending on how many pies you want to make then you need more mincemeat.

The Ingredients required for home-made mince pies are as followed; 8 ounces of plain flour, 5 ounces of unsalted butter, 50 grams of caster sugar, zest of 1 orange, 1 egg yolk and 1 beaten egg, a pinch of salt, 1 tablespoon of cold water and about 10 ounces of good quality mincemeat.

Firstly, preheat the oven to about 200c so the mince pies will bake quicker in a heated oven. Start with placing the sieved flour, caster sugar, orange zest and a pinch of salt in a mixing bowl with the butter. Mix all of the ingredients together until the ingredients begin to crumble. Next add the egg yolk and 1 tablespoon of water that will combine the mixture into a soft dough, then cover and leave to one side for thirty minutes. Then, using a rolling pin on a dry surface begin to roll out the dough and cut out about twenty 7cm circles with a pastry cutter and place them in a grease proof cake tin. Evenly spoon out the mincemeat and put in the centre of each pie and using the leftover pastry, cut out round lids to be place over the mincemeat. Lightly brush the top of the pies with the beaten egg and place in the preheated oven for approximately 15 minutes. Once they are cooked, remove from the oven and place on a cooling rack, dusted with icing sugar. Serve on their own or what I prefer, a big dollop of cream; delicious. 

Hop (2011) - Official Trailer [HD]

The Easter Bunny movie.....Could not resist posting this!!

Easter Sunday

In Christianity, Easter Sunday is preceded by the season of Lent and was perceived as the third day after the crucifixion of Jesus Christ when he was resurrected from his tomb. The resurrection of Jesus is told in the book of St. Matthew, Chapter 27,Verse 64.

"Command therefore that the sepulchre be made sure until the third day, lest his disciples come by night, and steal him away, and say unto the people, He has risen from the dead: so the last error hall be worse than the first."

Biblically, there is no connection between the resurrection of Jesus Christ and modern traditions of Easter Sunday celebrations. The name Easter was originated from a pagan figure that was named Eastre who was the goddess of spring and was celebrated by the Saxons of Northern Europe. The rabbit was a symbol given to her to represent the goddess of Spring which was recognised as fertility.  The goddess was offered bird eggs which was also perceived as a symbol of fertility which were decorated in bright colours.


Today, when it is Easter-time, eggs are still decorated in bright colourful designs and there are Easter-hunt games and Easter bonnet parades. I always enjoy decorating eggshells with my children in bright colours and hiding them in the garden when they are not looking with clues for them to follow. This time round it was my daughter that was the winner with finding the most eggs and was rewarded with a large chocolate Easter egg, yummy!!

Traditionally roast lamb is eaten on Easter Sunday which I tend to serve with new potatoes, green peas, leeks and carrots that are all seasonal vegetables. I prepare my leg of lamb with fresh rosemary sprigs, fresh thyme and garlic that are all finely chopped. I add the herbs to a mixing bowl with 30grams of unsalted butter and rub the herbs into the butter. The mixture is then rubbed all over the leg of lamb and place in a large baking tray. I cut up the leeks and add it to the bottom of the baking tray with about 200ml of water so the lamb does not stick to the bottom of the tray. The juices would then be added with the water to the gravy. The tray is then placed in the preheated oven of 180c and allowed to cook for approximately 2 hours to ensure it is thoroughly cooked. Whilst the lamb is cooking, prepare the new potatoes, carrots and green peas. Lastly, remove the lamb from the oven once it is cooked and drain the juice from the baking tray to a saucepan to make the gravy. This is enjoyed by the whole family.

Good Friday

There are special food associated with the celebration of Easter; fresh seasonal vegetables like lettuce, asparagus, spring onions, rhubarb, new potatoes and green peas fresh from the pods.  The new season of lamb, breads and cakes are a major category of food at Easter time. Good Friday commemorates the Last Supper and the beginning of the Easter celebrations; before Easter Sunday. It is the day that marks the crucifixion and death of Jesus Christ. The traditional food that is consumed on Good Friday is fish and to abstain from eating any other meat of any form or poultry as the preparation of these involves the slaughtering of animals and shedding of blood. It is presumed that the activity of any blood shed should be prohibited on this day as it is the day when Jesus’s blood was shed.  In some Christian homes there are traditional breads that are baked and served which is decorated on top with a symbol of a cross. The name of this type of bread are traditionally known as hot cross buns and are usually eaten on Good Friday; as the bread symbolises the Last Supper when Jesus shared bread with his disciples.  Hot cross buns are sweeter than normal bread as they are infused with currents and dried fruit.

The recipe for home-made hot cross buns

Ingredients for the buns

450g of plain flour, 1 teaspoon of salt, ½ teaspoon of ground cinnamon, ½ teaspoon of mixed spice, 50grams of salted butter, 75grams of mixed currants, 50grams of mixed peeled orange finely chopped, 1 ½ teaspoon of dried yeast, 100ml of warm water, 100ml of warm milk, 1 egg.

Ingredients to decorate the top of the buns

100g of plain flour with 3 tablespoons of water, 1 egg, 2 tablespoons of freshly squeezed orange juice, 2 tablespoons of sugar.

Firstly you have to sift the flour, salt, cinnamon and mixed spice into a large mixing bowl. Stir in the currants, mixed orange peel and yeast. Once it has all combined make a well in the centre of the mixture and pour in the water, milk and beaten egg. This has to be mixed all together to form sticky dough that now has to be kneaded on a clear and dry floured surface until it is smooth and elastic. Once the dough has been kneaded it has to be placed in a large bowl that is lightly greased with oil and then covered with a slightly damp tea towel. This would then be left in a warm place for approximately one hour to help the dough rise and double in value. After the dough has risen it has to be kneading out for a couple of minutes and divided into 12 equal-sized pieces and shaped into round buns. Place the buns onto a greased proof baking sheet, leaving equal space between each bun to rise. Place a clean tea-towel over the buns prior to oven baking for about 30 minutes to enable the buns to rise again.

Cooking the buns

Place the tray of buns in a preheated oven of about 200C and prepare to watch the buns start to rise. Whilst the buns are rising start preparing the ingredients for the decorations on top of the bun by rolling out the pastry and cutting into thin strips. Remove the buns from the oven and place the strips in the form of a cross on top of the buns, gently brush the top of the buns with the egg yolk and place back into the oven. Cook the buns for another 15 minutes until the top goes golden brown. Whilst the buns are still cooking, put the orange juice and sugar in a small heated saucepan and gently heat until the sugar has dissolved. Once the buns are removed from the oven, place them on a cooling rack and brush them with the glaze. The buns can been eaten warm or cooled with a spread of butter.