The After-School Dishes Made For William And Harry | Royal Recipes | Real Royalty
Michael Buerk is joined by chef Paul Ainsworth to celebrate food served to royal children. Paul cooks up cottage pie, said to be a favourite of Prince William when he was a boy, and former royal chef Darren McGrady prepares banana flan.
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The Recipe For Victoria's Pink Fondant Fancies | Royal Upstairs Downstairs | Real Royalty
At the time of her visit to Waddesdon Manor, Buckinghamshire, in 1890, an elderly Queen Victoria was approaching her 71st birthday. For her host, French-born Baron Ferdinand de Rothschild, the visit was a huge honour. With chef and food historian Ivan Day, Rosemary discovers how posh dining etiquette had changed dramatically during Victoria's lifetime.
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The Art Of Victorian Decorative Food | Royal Upstairs Downstairs | Real Royalty
Tim Wonnacott and Rosemary Shrager head to Harewood House near Leeds. Head of House and Collections Anna Robinson shows Tim an ornate travelling writing set that belonged to Queen Victoria later in her life, and he also visits the estates's church. Meanwhile, Rosemary teams up with food historian Ivan Day to re-create an elaborate asparagus and pastry-crust dish.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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How to Make Vegetable Salad — The Victorian Way
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It's the height of summer at Audley End House and Mrs Crocombe is preparing a summer salad of vegetables, with aspic jelly. This 'salad' is based on a homemade mayonnaise, but filled with delicate diced vegetables, surrounded with asparagus and decorated with jewel-like pieces of aspic — a jelly made from meat stock.
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INGREDIENTS
• 2 eggs
• 1 tsp mustard
• 225ml (8oz) neutral oil (e.g. sunflower)
• 2 tbsp white wine vinegar
• 3 sheets of gelatine dissolved in 75ml hot water and set aside
• Small bunch of green asparagus
• Small handful of each of cauliflower, green beans, celery, new potatoes
• Small amounts of capers, olives, gherkins
• Salt and pepper
To Decorate:
• Carrots, nicely sliced
• Cauliflower florets in equal sizes
• Another bunch of green asparagus
• Celeriac (or parsnip)
• Hard boiled quail's eggs (or other small eggs)
METHOD
1. Briefly boil (blanche) your vegetables, taking care not to over-do them.
2. Separate the yolks from your two eggs and put these in a bowl.
3. Stir in a small teaspoon of mustard and a generous pinch of salt.
4. Add the oil a small drop at a time while continually stirring.
5. Add some aspic to help the mayonnaise to set, and mix in.
6. Mix in the vegetables to the mayonnaise mixture.
7. Place a greased mould over ice and fill it with the mixture.
8. Chill in the fridge until set.
9. Decorate the set mayonnaise salad with the remaining vegetables, aspic and quail's eggs.
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CHAPTERS
00:00 Introduction
00:45 For this recipe, you will need...
01:16 Preparing the vegetables
02:09 Mayonnaise
04:52 Adding the vegetables
05:26 Filling the mould
06:40 Decorating with asparagus
07:57 Adding the crown
08:24 Final decorations
09:33 Finished salad
No Make-up Make Up - The Victorian Edition
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With thanks to the BBC, Plimsoll Productions, Series Producer Kate Bethan, Lily Bell, Lucy Swingler, Dr Szu Shen Wong and Linda Bee for the jewels.
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I can’t guarantee that all of the make-up and skincare products I recommend will suit you. I only use products I personally think are good having tried them on myself and my clients but everyone's skin is different and it's possible to be allergic to anything. Wherever possible, test products out on yourself before purchasing.
I only feature products I like, or want to try. The products I use in these videos are either purchased by me or sent to me by make-up companies to use in my professional capacity as a make-up artist for fashion and celebrity photo shoots, red carpet etc. I am also sent products by many of the top magazines to judge for awards.
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Victorian Jewels - Kitchen Cat
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★ Kitchen Cat ★ Victorian Jewels Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Brandy or Apple Juice
For Garnish
1/2 ts : Baking Soda & Salt
1 1/2 c : Diced Candied Fruit
1/3 c : Butter or Margarine
Raisins, Zante Currants
1 c : Walnuts; Chopped
Melted Apple Jelly for Glaze
1/2 ts : Allspice and Cinnamon
1/2 c : Sun-maid Raisins, Golden
1 : Egg
3/4 c : Brown Sugar; Packed
1 c : All-purpose Flour
1/4 ts : Nutmeg
Candied Cherries and Walnuts