Zoom in for coffee and a chat. 

Prior to the Covid-19 pandemic, the Braughing coffee mornings in the Old Boys School, funded by Braughing Parish Council, were held every Tuesday morning.


We are Back

And now we are back in a virtual format via Zoom. The first get-together was  held on Thursday 5 November and was so successful that they will continue every Thursday from 11.00-12.00.  

Just bring your favourite drink, cake and yourselves and take the opportunity to catch-up with others in the village for a chat and friendship from the comfort of your own home. Every month we will publish a favourite recipe discussed at the coffee morning - see below.

How do I join? Just click the Zoom logo

Meeting ID: 989 1246 8543
Passcode: 613735

Lotte's Crunchy Peanut Butter Cookies

Ingredients

Method

  1. Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
  2. Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
  3. Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little.
  4. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

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Lotte's Apple Studel (stroooodle)

Ingredients

  • pack of filo pastry
  • 3 Bramley apples cored and peeled
  • sprinkling of cinnamon
  • handful of raisins of sultanas
  • breadcrumbs - toasted

Method

This recipe is for one length of strudel (i.e. 2 sheets of filo pastry)

  1. Preheat oven to 180o fan.
  2. Peal and core 3 small or 1 1/2 large Bramleys. Slice on a Mandoline. 
  3. Mix with raisins, cinnamon, 2 tbls brown sugar.
  4. Put one sheet of filo pastry on a tea towel. Brush thinly with oil. Put another sheet of filo pastry on top, brush again thinly with oil (it is optional to use a third sheet of filo pastry).
  5. hen thinly spread with breadcrumbs. 
  6. Spread apples, but leave the last 10 cm free, as apples get pushed out when rolling the pastry.
  7. Start rolling from the shorter end. Place on greased baking tray and lightly brush with oil. Bake for 20-25 minutes. When slightly cooled down, dust with icing sugar and enjoy warm with whipped cream.
  8. Sit down with a favourite drink and enjoy
Alternatives

Soak raisins in rum or a favourite liquor
Roast breadcrumbs with brown sugar.
Add some finely chopped walnuts and/or almonds