Monday, December 14, 2015

The Bee's Knees Top 10 Gifts!

Still looking for that perfect gift? Look no further! At The Bee's Knees you are sure to find just what you need! Here are our top 10 favorite gift ideas for 2015!
There's still time to shop! Visit www.thebeeskneesbritishimports.com to get started!

Emma Bridgewater Joy Christmas Pottery
This range from Emma Bridgewater proves popular each year.


Victoria Eggs
Victoria Eggs' whimsical graphic design captures true British spirit.


Kenneth Turner
Kenneth Turner has redesigned their range and
their new Floral Couture products are truly lovely.
 

Dunoon Mugs
Beautiful mugs handmade in England. There’s one for everyone on your list.


Mugs for Men
Men can be so hard to buy for. How about one of our fun but functional Dunoon mugs?
 

Milly Green & Tyrrell Katz
Are you a Brit abroad or an Anglophile? We have the goods for you.
Milly Green and Tyrrell Katz have got you covered.
      

Sweet William
A lovely new addition to our range this year. Lovingly handmade in England.


Fun Tinware
These tins make great teacher gifts filled with something yummy and there are fun ornaments for the kids that you can fill with their favorite treat. (Treats not included!)
.

Classic Burleigh
Beautiful Burleigh pottery is simply timeless.


Keep Calm & Carry On
These classics are always a favorite.

Have fun shopping!

Monday, March 16, 2015

Tyrrell's Chips Giveaway

Not only are we excited for spring, we are also excited to be partnering with our friends at Tyrrell's Chips, makers of exceedingly English, delicious potato chips for a fun giveaway. Enter your favorite flavor of chips (or crisps, if you prefer) in the comments section below for a chance to win a case 12 large bags of Tyrrell's Chips from The Bee's Knees. If you are the lucky winner you will be able to try flavors Mature Cheddar and Chives (my favorite) and Sea Salt and Cider Vinegar.
Cooked by hand in small batches on their farm in Herefordshire, these chips are high-quality. You won't be able to stop at one handful!


Good luck!
Cheers,
Lucinda & Donna


Friday, February 27, 2015

Making Welsh Cakes for St. David's Day




Warning: Recipe for incredibly moreish treat below!

I had never made Welsh Cakes before, but with St. David’s Day coming up on March 1st, I thought I would give them a try. Oh my, why did I wait so long?

This simple recipe produces a wonderful light and airy sweet that isn’t quite scone, isn’t quite cookie, isn’t quite pancake. Fresh out of the pan, sprinkled with sugar, I had to be quick to take the photos before the family ate the entire batch!

The Welsh name for these little cakes is ‘Pice ar y maen’ with ‘maen’ meaning bakestone (like a griddle), which is how they are cooked.  I do not have a griddle but used a heavy-based frying pan and they came out a treat.

I used Mary Berry’s recipe. Give it a try, but remember, I warned you!

Makes 12

8 oz (2 cups) self-raising flour (or 8 oz all-purpose flour with 2 tsp baking powder)
1 tsp baking powder
4 oz (1/2 cup) butter, diced
3 oz caster (1/2 cup) (superfine) sugar
3 oz (1/2 cup) currants
½ tsp mixed spice (optional)
1 egg, beaten
about 2 tbsp milk
 A little butter for the pan
3 inch pastry cutter

1.     Sift the flour and baking powder into a large bowl. Add the butter and rub in with your fingertips of a pastry blender until the mixture resembles fine breadcrumbs.

2.     Add the sugar, currants, and mixed spice (if using), and stir to mix. Add the egg and enough milk to form a soft but not sticky dough. I needed a little more than 2 tablespoons.

3.     On a lightly floured work surface, roll out the dough to a ¼ inch thickness. Cut into rounds with the pastry cutter.











4. Heat a griddle or heavy frying pan and melt a little butter in it. I found that because of the butter in the cakes, they didn’t need much extra in the pan and didn’t stick. Cook the Welsh cakes on the hot griddle or pan over low heat for about 3 minutes on each side until cooked through and golden brown. Be careful on the first flip, as they are still a little fragile at this point. Use a large spatula to do this.

5.     Leave to cool on a wire rack.




Best served on the day you make them, sprinkled with some sugar and a little butter, if you like, and with a lovely cuppa, of course!