I made this yummy fruit salad for breakfast one Valentine’s Day a few years back, served with a delicious vanilla cream. Anything with booze in it gets my vote – even if it is for brekkie! As predicted, it was a little too delicate for Mr. D. who preferred the more robust eggs Benedict I served up afterwards!
This fruit salad is based on a dessert I used to order whenever I used to visit my favourite restaurant in Baker Street: mixed berries in champagne topped with a lemon sorbet. The fruits I ended up using would not have necessarily been my first choice (all they had that appealed to me when I popped into the supermarket the night before!) it all actually worked rather well: the crispness of the apple against the tart softness of the raspberries, the sweetness of the mango, with the zinginess of the grapefruit. I’m not a breakfast person but if this was breakfast every day, I would happily tuck in.
It’s autumn now, when breakfast is supposed to be comforting and warming, but I remembered this recipe and just had to share it. And of course its not just for breakfast. Despite the sugar and wine, you could almost fool yourself into thinking it was healthy! Who said salads can’t be decadent???
1 Granny Smith’s apple
1 pink grapefruit
500ml Sparkling rosé wine
2 tbspns Caster sugar
1. Make a sugar syrup by heating the sugar with 2 tablespoons of the wine until sugar has completely dissolved and syrup thickened slightly. Leave to cool.
2. Peel and dice the mango.
3. Remove peel and pith from grapefruit and cut into segments.
4. Core and chop apple, leaving peel on if you wish.
5. Squeeze lemon juice over the apple.
6. Combine prepared fruit in a bowl with the raspberries.
7. Add remainder of the rosé wine to the syrup.
8. Pour sweetened wine over the fruits.
9. Serve with cream,yogurt, ice-cream or sorbet.
If the recipe above isn’t quite your cup of tea (or glass of rosé!) don’t worry – maybe one of these boozy fruit salads will float your fruit bowl!
Pineapple, mango, passion fruit, kiwi fruit with rum.
Raspberries, strawberries, redcurrants and blueberries in champagne
Lychees, rambutans, melon, papaya and dragon fruit in gin
Peaches, raspberries, nectarines and apricots in Prosecco
Apples, pear, plums, apricots and blackberries in mulled cider
Kumquats, Clementine’s, blood orange, quince, figs, in mulled wine
OMG OMG OMG! I’ve fallen in love… with a compote!
No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)
It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!
Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.
I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!
But don’t just take my word for it – have a go at making it yourself!
Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.
And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.
THE HEAT IS ON TROPICAL FRUIT COMPOTE
THE FOOD STUFF:
1 medium pineapple
2 large mangoes
5 passion fruit
Zest of 1 lime
Juice of 1/2 lime
1 vanilla pod
1 star anise
1/4 teaspoon mixed spice
2 tablespoons runny honey
a couple of good glugs of Malibu
THE EQUIPMENT STUFF:
1 Sharp knife
1 chopping board
1 baking tray
A variety of spoons
- Turn oven on to
- Peel and core pineapple and cut into chunks.
- Peel mangoes and cut into large chunks.
- Cut each passion fruit in half and scoop out pulp.
- Place fruit in an oven proof dish.
- Cut vanilla pod in half lengthways and scrape out seeds.
- Add vanilla to the fruit.
- Add remaining ingredients.
- Combine well.
- Pop in the oven and cook for 25mins or until pineapple chunks have softened.
- Take out of oven – and enjoy any way you wish!
The road to healthy living is paved with good intentions: getting more sleep; exercising regularly; drinking more water, and consuming the all-important five portions of fruit and veg every day. There are some lucky people who have no problems getting their five-a-day. And despite the fact that I love fruits and veggies and have no aversion to them, I also love chocolate, cakes, pastries and anything sugary and stodgy, and more often than not, that’s what I opt for – especially when I need to dash. It seems such a mission to remember to eat healthily with my fast-track lifestyle where I’m always on the move.
I’ve convinced myself many a time that the jam tart I’m scoffing is actually quite healthy because it contains jam which is made from, er, fruit; that coffee and chocolate are good for you because they are made from beans; chips are made from potatoes which is a vegetable so all good in the hood there, and sugar comes from a plant – need I say more! But seriously, who am I trying to kid?
SO WHAT COUNTS AS A PORTION?
There seems to be a great deal of confusion as to what constitutes a single serving of fruit or vegetables but it’s widely believed to be around 80g. The following are examples of single servings:
- 1 150ml glass of pure fruit juice
- 1 thick slice of pineapple or melon
- 3 heaped tablespoons of pulses or beans
- 1 apple, pear, orange, banana or other similar sized fruit
- 2 plums or kiwi fruit
- 1⁄2 a grapefruit
- 3 heaped tablespoons of vegetables
- 1/2 an avocado
- 3 heaped tablespoons of fruit salad
- 1 heaped tablespoon of raisins or sultanas
- 3 heaped tablespoons of stewed fruit
- 3 dried apricots
- 1 cupful of grapes, cherries or berries
- 1 small bowl of salad
With the exception of potatoes, which are very starchy and aren’t included in the recommended five a day, all other fruit and vegetables count, whether they’re fresh, frozen, dried, tinned, or pure juices.
But it’s worth remembering that no matter how much pure, freshly-squeezed juice you drink, it still only counts as one portion owing to certain nutrients being depleted in the juicing process. And because they don’t contain the same vitamins and minerals as other fruit and veg, kidney beans, chick peas, lentils and other pulses also only count as one portion, no matter how much you eat. Therefore in order to get a wide variety of nutrients, it’s advisable to munch on five different types of fruit and veg each day. It’s also worth noting that when people talk about getting their five-a-day, that’s just the minimum amount that we should be consuming every day. Ideally we should be aiming for about seven servings but goodness – it’s sometimes hard enough just getting the five so we’ll concentrate on that for now!
To be honest, it’s not actually hard to eat the recommended daily amount of fruit and veg. It’s just that we all live such busy lives these days and we’ve fallen into a pattern of bad eating habits. An ideal healthy eating day for me would see me start with chopped mango and pineapple with yogurt for breakfast; an oaty, apricot flapjack for mid-morning; prawn salad for lunch; a snack of fruit salad; and salmon with spinach, asparagus, broccoli and potatoes for dinner. What could be simpler?
I was thinking of ways in which you could effortlessly get the recommended five-a-day where it seems as though you’re not even thinking about it so it doesn’t seem such a drag. Many of the ideas below are things that I’ve tried or that appeal to me, and appear to be effective and not at all unrealistic ways of getting more fruit and veg into your diet. It’s unlikely that you’ll be able to change your eating habits overnight, and lifestyle changes always seem a bit daunting but you’ll gradually be able to work your way up to incorporating more fruit and veg into your diet – and once you know how easy it is, you’ll be unstoppable!
USE REAL FRUIT INSTEAD OF ARTIFICIAL SYRUPS IN DRINKS
I always feel really disappointed when I call into a coffee shop, order a fruity iced drink, smoothie or milkshake – and find them pouring sickly-sweet, synthetic-tasting syrup into the glass instead of blending real fruit.
Well you can’t control what your local coffee shop uses, but you can make delicious cold drinks at home using real fruit. It may take a little more effort than opening a bottle but it’s so worth it!
2. GET SPIRALIZING!
Spiralizing has caught on in a big way where vegetables such as carrots and courgettes are cut into thin, spaghetti-like strands using a spiralizer before being blanched and added to salads or eaten in place of pasta with pesto or tomato-based sauces.
3. CAULIFLOWER ‘RICE’ ISN’T JUST FOR THOSE DOING ATKINS!
When I first heard about cauliflower ‘rice’, it was something that Atkins dieters were making as a substitute to rice, where they would pulse cauliflower florets to resemble rice grains.
I don’t really think it tastes like rice but I do think it’s really delicious. It tastes a lot like the fried cauliflower my mum used to make. It might sound quite bland but with seasoning, herbs, spices, a little chopped onion or crushed garlic, and a lot of imagination it can be very tasty. You can even add egg to it to make egg cauliflower fried ‘rice’!
4. SNACK ON DRIED FRUIT AND FROZEN BERRIES INSTEAD OF SWEETS
I do love my sweet, sugary treats but thankfully I also love dried and frozen fruit and it’s a healthier way to get my fix of something sweet.
5. ICE ICE BABY
Blend yogurt, and honey with your favourite fruit, pop into ice-lolly moulds and you’ll have a delicious, frozen sweet treat that takes next to no time to prepare.
6. GO BANANAS!
Bananas are so versatile and contain a lot of potassium which is great when you need an energy boost -something many of my colleagues know only too well as they’re always bringing bananas to work to snack on. There’s so much you can do with them. You can have them on toast, or blended into a milkshake or smoothies for breakfast; coat them in chocolate and freeze them as an alternative to ice-lollies; mash them into pancake, muffin or cake batter; bake or barbecue them and serve them with ice-cream… the list goes on!
7. DREAM TOPPING
Purée some berries with honey and pour over ice-cream as a healthy alternative to sugar-laden ice-cream toppings.
I don’t know many people who don’t own a juicer – but I know many juicer owners who don’t use them. This is a real shame because fresh, pure juice is so good for you. And of course with a vast array of fruit and veggies available, you can have fun trying to come up with unique flavour combinations.
9. SWAP POTATO CHIPS FOR APPLE CRISPS
Slice an apple (or pear) very thinly; place on a baking sheet; place in the oven at a low temperature, and bake until crispy, turning over occasionally.
10. BLEND VEG INTO SHOP BOUGHT FOOD
There are times when we don’t have time to make things from scratch – no matter how much we want to. But you can always add veggies to shop-bought stews or blend vegetables into shop-bought soups. My grandfather always liked adding mushrooms to frozen pizzas while I tend to add sautéed onion, garlic and mushrooms to shop-bought pasta sauces – something Mr.D. is not happy about!
11. MAKE VEGGIE DESSERTS!
It started with carrot cake but now there seems to be a trend for adding vegetables such as beetroot, sweetcorn, pumpkin and courgette to baked goodies and desserts – and it seems to be going down a storm. It’s great because you can enjoy the sweet treats you love so much AND get the necessary nutrients. So you get the both of best worlds!
12. CHIPS AND DIPS
Ever since I discovered that I can make dips and salsas that taste better than the shop-bought stuff and that they’re so quick and simple to make, I’ve been making delicious guacamoles and spicy salsas to serve with tortilla chips when I want to snack on something in front of the telly. Not only do they taste great but I feel so much healthier.
13. FEEL THE PULSE IN A CAN!
These are a great cupboard stand-by and a good source of fibre. A serving (three tablespoons) of canned beans or lentils can be added to soups, stews, salads etc. And let’s face it – how much effort goes into opening a can?
14. LIVEN UP THAT SALAD
Gone are the days of boring lettuce, cucumber and tomato salads. Today we have a fantastic array of fruits and vegetables available – not to mention awesome dressings – which will change the way you look at salads forever and let’s face it – how hard is it to prepare a salad? My favourite is prawn with mango and avocado with a chilli, lime and coriander dressing. I’d eat it every day if I could!
15. IS THERE ANYTHING YOU CAN’T DO WITH AN AVOCADO???
When I was a kid, there was only one way in which people used to eat avocados and that was halved with a little salt, pepper and lemon juice. Nowadays the humble avocado has come a long way since then, and like the banana, it’s quite versatile, and is even making an appearance in sweet dishes. Salads don’t seem the same without them, and you can add avocados to dips, salsas, smoothies, milkshakes, desserts and is also used as a substitute for butter or cream in cakes and mousses. I even saw a contestant on Come Dine With Me baking them – something I didn’t know you could do with avocados.
Here in Britain, we celebrated Mothering Sunday back in March, but tomorrow people in the rest of the world will be celebrating motherhood and honouring the very special women in their lives: mothers, grandmothers, great-grandmothers, stepmothers, mothers-in-law, godmothers and even aunties. So what could be a more special way to spoil the extraordinary women in our lives then by treating them to a decadent afternoon tea – which if you ask me, is an occasion made for mums!
In case you didn’t know by now, I really love the idea of a themed afternoon tea (come to think of it, I love the idea of a themed anything!) and when it comes to a Mother’s Day afternoon tea party, vintage is the only way to go, with mismatched, floral, china teacups, an elaborate cake stand, bird cages, and decorations in the form of pearls and lace. Mothers are obviously all different, so you’ll cater your tea party to your mum’s tastes but inspiration for my ideas have come my own mother who’s pretty big on tradition. Chocolate and flowers also feature quite heavily as they tend to be gifts we traditionally give our mothers on their special day. Colours for this event could be in the traditional pink and lilac, or any pastel hue, or maybe even cream and gold for a classic vintage feel. With the weather getting warmer, there’s a good chance that you could hold your tea party outdoors.
When thinking about the menu, I went for old-school English classics, real ‘like mother used to make’ stuff, with an added touch of elegance and luxury. After all you can’t get more English than afternoon tea, so English classics it is! The list below gives food ideas of what you can include as part of your afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Ham and English mustard
- Smoked salmon and cream cheese
- Rare roast beef and horseradish
- Rose petals with honey
- Prawn mayonnaise
- Smoked salmon soufflés
- Mini sausage rolls
- Blinis with smoked salmon
- Mini Cornish pasties
- Parmesan thins
- Roast beef-filled Yorkshire puddings
- Goats’ cheese rarebit
- Spinach and parmesan muffins
- Cheese straws
- Potted shrimp on melba toast
- Trout pate on melba toast
- Mini chicken and asparagus pie
SWEET SCONES/TOASTED BREADS
- Tea loaf
- Tea cakes
- English muffins
- Scones with clotted cream and rose petal jam
CAKES, TARTS AND OTHER SWEET TREATS:
- Victoria sponge cake
- Apple pie with cinnamon cream
- Chocolate fudge cake
- Lemon drizzle cake
- Cherry Cake
- Jam tartlets
- Battenburg cake
- Rose and raspberry or chocolate macaroons
- Fruit cake
- Mini Bakewell tarts
- Chocolate mousse with sugared violets in shot glasses
- Mini English trifles
- Pink and lilac iced buns
- Lavender shortbread
- Chocolate éclairs
- Strawberry shortcake
- Custard slices
- Frozen strawberry daiquiris
- Mixed berry tea
- White chocolate mocha
- Jasmine tea
- Pink lemonade
- Chilled Chrysanthemum tea
- Raspberry bellini
- Cava with nasturtiums
- Pomegranate Martini
- Chamomile tea
- Champagne with hibiscus
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles.
Here’s a recipe for the unusual but delightful sounding rose petal sandwiches which is taken from The Vintage Tea Party Book by Angel Adoree
ROSE PETAL SANDWICHES
60 dried organic rose petals
Few drops of rose essence
25g (1oz) butter, at room temperature
12 slices of soft white bread
6 tsp lavender honey
1. Soak the dried rose petals in a bowl of cold water with the rose essence for 20mins.
2. Drain and set aside.
3. Butter the bread.
4. Spread honey over 6 of the slices.
5. Divide the petals between 6 slices of honeyed bread.
6. Top with remaining slices.
7. Cut off crusts.
8. Cut each sandwich diagonally into four.
9. Serve immediately.
HAPPY MOTHER’S DAY!!!!
Easter is just around the corner and we are looking forward to yet another gloriously long weekend. For me, long weekends mean gatherings, socialising, fun, food as well as a healthy dose of r n’r – and I reckon afternoon tea combines all of these elements perfectly. I’m a huge fan of afternoon teas, and when it’s a holiday-themed afternoon tea, then that’s even better! One of the great things about hosting an Easter/Spring themed afternoon tea party is that if it’s a gloriously sunny day, you might just be able to hold your party outdoors. Inspiration for this party comes from colours and ideas associated with this time of year as well as food that is in season. Colours in soft, muted pastel shades are typical of Spring, and chicks, bunnies, Spring flowers, eggs and chocolate are what springs to mind (excuse the pun!) when we think of Easter, so these will probably play a role in your choice of food, drinks and décor. The list below gives food ideas of what you can include as part of your Spring-themed afternoon tea party menu:
- Egg and cress
- Cucumber and cream cheese
- Chicken salad
- Chicken and pesto
- Ricotta and apricot jam
- Egg and asparagus
- Prawn cocktail
- Scotch eggs
- Mini asparagus and quail’s egg tartlets
- Mini Yorkshire puddings with lamb and mint gravy
- Pea and mint soup in shot glasses
- Bite-size lamb samosas
- Chicken tikka on bite-size naan bread with mint raita
- Spinach and ricotta/feta in filo pastry
- Cheese and spring onion scones
- Broccoli and spinach mini quiche
SWEET SCONES/TOASTED BREADS
- Hot cross buns
- Fruit loaf
- Apricot muffins
- English muffins
- White chocolate and raspberry scones
- Rosewater and vanilla scones
CAKES, TARTS AND OTHER SWEET TREATS:
- Lemon cupcakes
- Chocolate fudge cake
- Carrot cake
- Simnel Cake
- Mini rhubarb and custard tartlets
- Crème egg chocolate brownies
- Pastel coloured macaroons
- Chocolate whoopie pies
- Lavender shortbread
- Raspberry panna cotta in shot glasses
- Mini chocolate and cherry trifles
- Lemon tea
- Raspberry tea
- Vanilla latte
- Mint tea
- Elderflower cordial
- Shot glasses of thick chocolate milk
- Chocolate flavoured cocktails
Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles. And now I’m going to leave you with an awesome recipe for raspberry and white chocolate macarons. Yum!
- 130g pure icing sugar
- 110g almond meal
- 2 egg whites
- 65g caster sugar
- 4-5 drops of pink food colouring
White chocolate and raspberry ganache:
- 50ml double cream
- 100g white chocolate
- 45g raspberries, coarsely chopped
- Preheat oven to 140C.
- Combine icing sugar and almond meal in a food processor until finely ground.
- Triple-sift into a large bowl and set aside.
- Whisk two-thirds of the egg whites in an electric mixer until it forms soft peaks form.
- Add caster sugar, a tablespoon at a time, whisking continuously until fully combined and mixture is thick and glossy.
- Add food colouring.
- Stir in almond mixture in batches until fully combined and mixture slowly slides down sides of bowl when bowl is tilted.
- Add remaining egg white to loosen mixture.
- Spoon into a piping bag with a 1cm plain nozzle.
- Pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays.
- Stand until a crust begins to form which should take around 5 hours.
- Bake macarons until firm.
- Cool completely on trays.
- Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan.
- Remove from heat.
- Add chocolate, stand until melted, stir until smooth and glossy.
- Refrigerate until firm yet still pliable then stir until smooth.
- Add raspberries, stir to form a ripple effect, then spoon a teaspoon of ganache onto half the macarons. Sandwich with remaining macarons and refrigerate until set.
- Macarons will keep for 1-2 days refrigerated in an airtight container.
Yay! St. Valentine’s Day is about to descend upon us – and I’m thrilled. Say whatever you like about this day but I do love everything it stands for. And what’s so great about this St. Valentine’s Day is that it falls on a Saturday so it’s more like St. Valentine’s Weekend. Even better! And I’ve definitely got into the spirit of it. Although we’d originally planned to go away this weekend, I’ve been a little under the weather so we’ll be staying at home but it most definitely won’t be boring. We’ve got the cards, the gifts, the choccies, the booze, the candles, the rom-coms, the Valentine’s Day treats and all the ingredients for a fabulous dinner. Because we were long-distance for a long time, we never got to spend St. Valentine’s Day together until after we were married, so it’s very special to us.
So seeing as you have the whole weekend to lounge around and be totally loved up, there’s no excuse not to have a long, leisurely Valentine’s Day breakfast. A piece of toast on the go just won’t do especially as (I hope) you won’t have to dash to the office. And there aren’t many things that scream romance quite like breakfast in bed which is the perfect way to start a lazy weekend. And let’s banish all thoughts of your usual fare – Valentine’s Day is a great time to try something different and indulge in heart-shaped delicacies and dainty little pastries.
So here’s some ideas to inspire you – and have you wishing every day was a breakfast in bed day!
First things first. When serving breakfast in bed you’ll need:
- A tray
- Napkins or kitchen roll
- Newspapers or magazines
- A bottle of Champers (it’s a special occasion!)
What To Serve:
- Porridge served with berries/chopped bananas, honey and cream
- Pancakes with a selection of fillings: jam, honey, peanut butter, maple syrup, Nutella etc.
- Homemade croissants with butter and jam
- French toast with berry compote
- Scrambled egg and smoked salmon bagel
- Sausage, egg and cheese bagel (Mr. D’s favourite!)
- A fry up! How often do you get to have a full English? Be sure to serve on extra large plates.
- Fresh fruit salad
- Danish pastries
- Muffins – these can be made in advance to save you from getting up early to prepare them.
- Waffles with butter, syrup and strawberries
- Steak and eggs
- Fresh fruit smoothies (my fave!)
- Eggs Benedict
- Yogurt in a tall glass layered with fruit, cereal/oats and compote/honey
- Stuffed French toast with Nutella and raspberries or mascarpone and blueberries
- Crumpets with butter and jam
- Hot chocolate made from scratch with whipped cream
- If you’re going to serve toast, make sure you prepare that last so that it stays warm.
- Likewise if you’re going to serve yogurt, get that out of the fridge just before you go up so that it stays cold.
- Make sure you have all the things you need before you go up. It’ll be annoying to run back down because you’ve forgotten the cutlery.
- Napkins and kitchen roll are a must!
- If you’re going to serve Champagne/sparkling wine along with the breakfast, make sure you pop it in the fridge the night before.
- Don’t worry about crumbs or mess. This is quality time with your other half. Enjoy!
Christmas day may be over but that doesn’t mean that the fun times should stop!
I absolutely love Christmas. It’s my favourite time of year and I don’t care what anyone says – it’s not just for kids! One of the things I love about Christmas is the chance to eat, drink and be merry (is that three things?) It’s also great that you have the chance to catch up with people you might not see a great deal of throughout the year, and that you have time to relax. Furthermore, could there be a more aesthetically pleasing time of the year that Christmas? This year I’m super lucky that I will have two glorious weeks off work. Yes, I know it’ll fly by but right now I’m just going to wallow in my super relaxed state of bliss!
So I think that the Christmas break is the perfect opportunity to indulge in a festive themed afternoon tea party. In case you haven’t noticed, I’m a huge fan of afternoon tea. In fact, I’m a huge fan of anything that involves, food, drink, people and conversation. But there’s something extra special about having afternoon tea. I suppose that it’s because we don’t often find the time to have a real, proper afternoon tea so it’s become something of a treat.
And when you combine afternoon tea with my most favourite event of the whole year, Christmas, then you have a delightfully themed tea.
Of course, I’m not suggesting you have a Christmas afternoon tea on Christmas Day itself. By the time you’ve devoured the turkey with all the trimmings followed by a helping of Christmas pudding, tea will be the last thing on your mind! But the good news is that you can hold your Christmas themed tea at any time during the Christmas holidays which generally last for twelve days beginning on Christmas Day.
The beauty of hosting a Christmas afternoon tea during the season is that many of your family and friends are likely to be in town in order to celebrate the holidays, so it will be a lovely way to spend more time with them before they go home. There’s also no need to buy decorations for your tea – because it’ll already be there: the tree and other decorations will still be up; you might have poinsettias on the table; your fancy Christmas table cloth is likely to be adorning the table, and you may have lots of accessories in traditional Christmas colours.
Furthermore, it’s also a great way to use up any leftovers that you might have. Everyone knows that when it comes to Christmas, we really go town, buying/baking/cooking as though we’re facing the apocalypse. So there’s no need to prepare too much food, and in addition, any Christmas type food items that need to be bought are likely to be reduced in supermarkets after Christmas.
The list below gives food ideas of what you can include on your afternoon tea party menu which include typically Christmassy give festive flavours of Christmas:
Smoked salmon and cream cheese
Turkey, stuffing and cranberry sauce
Ham and chutney
Ham, brie and apple
Bacon and chipolata
Cream cheese and cranberry
Cheddar cheese and chutney
Ricotta and orange marmalade
Mini sausage rolls
Mini Yorkshire puddings with turkey, stuffing and gravy
Filo parcels with cheese and cranberry sauce
Pigs in blankets
Baked brie with cranberries
Cheese and bacon vol-au-vents
SWEET SCONES/TOASTED BREADS
Slices of Panettone
Cranberry and dark chocolate scones
Orange and cranberry scones
CAKES, TARTS AND OTHER SWEET TREATS:
Spiced apple pies
Mini yule logs
Orange and walnut cake
Cranberry and orange jelly in shot glasses
Sherry trifle served in teacups
Ginger and cinnamon tea
Apple and cranberry fruit tea
Hot apple toddy
Spiced pumpkin latte
Shot glasses of thick hot chocolate flavoured with rum or Bailey’s
Remember to serve butter and jams such as fig, mulled plum or orange curd to go with the toasted breads and scones, and you might need some clotted cream if you’re serving scones which you could flavour with spices, orange zest or brandy if you wish. You might also need some chutneys and sauces to go with the savouries.
I found a delightful recipe for chocolate and orange scones, by Ellie Simmonds, which I have tried before so know it’s delicious and would be perfect as part of your Christmas tea.
700g/1lb 9oz self-raising flour
150g/5½oz caster sugar
2 large oranges, finely grated zest of both and juice of one orange
150g/5½oz chocolate drops
200ml/7fl oz whole milk, plus extra for brushing
- Preheat the oven to 210C/400F/Gas 6.
- Lightly butter two baking trays.
- Sift the flour into a bowl.
- Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
- Stir in the sugar, chocolate drops and orange zest.
- In a measuring jug, mix the milk with the juice of one orange.
- Add to the flour mixture gradually until the dough just comes together.
- You may not need all the liquid. Be careful not to overwork the scone dough.
- Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.
- Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.
- Remove from the oven and cool on wire rack.
- Serve with clotted cream and satsumas.
I bought a book today which is absolutely, fantastically, smack-you-in-the-face awesome! It’s called The Vintage Tea Party Book and it’s by – I just love her name – Angel Adoree.
I’m a huge fan of books about tea parties, dinner parties and home entertaining because it’s based on something I love to do – have a house full of people eating, drinking and having a bloody good time! Angel says in her book that her parents ‘ have always been motivated by feeding people’s souls with food laughter and cocktails,’ – and that pretty much sums up the story of my life! And like Angel, I think my own parents played a big part in my love of home entertaining as it wasn’t unusual for them to have dinner parties and gatherings at home when I was growing up. I was allowed to join in even though I should have been tucked up in bed. But I grew up with memories of Dad’s awful jokes; raucous laughter; happy people, and empty dishes as everyone loved Mum’s cooking. So it’s no surprise that when I grew up I had an overwhelming desire to recreate those fabulous evenings.
The first thing you notice about the cover of The Vintage Tea Party Book is the shades of red, white and blue, and the images of top hats, monocles, pocket watches, Union Jacks, pipes, a cake stand, china teacups and teapots, pearls, butterflies and rose buds. What you get is a cross between a quintessential British vibe with full-on vintage glamour – two themes which feature heavily in this book. This suits The Vintage Tea Party Book down to a, well, tea!
The cover also explains that The Vintage Tea Party Book is ‘a complete guide to hosting the perfect tea party,’ but in reality it is so much more than that. What you essentially get is Angel Adoree between a hardback cover. We get a glimpse into the author’s life with pictures of her family, friends, and some childhood snaps. There are also quite a few pics of the present day Angel; a buxom lady with cherry red lips, and hair the exact same colour worn in a victory roll.
We hear about her childhood, work, entrance into the world of business, appearance on BBC’s Dragon’s Den, and her business venture, The Vintage Patisserie. And as if her appearance wasn’t enough of an indicator, the reader also learns about Angel’s lifelong love affair with all things vintage.
The Vintage Tea Party Book contains more than just recipes for a good tea party. There are ideas about how to host a party; helpful hints about sourcing vintage items; fashion and beauty advice for those who want to look 1940s; grooming advice for men; a little about the history of the Union Jack, and suggestions for games to play. There’s also arts and crafts with instructions for sewing aprons; drying edible flowers; making a butterfly display, and more. And let’s not forget templates for invitation and thank you cards. All this before we even get to the recipes.
And you won’t be disappointed with the recipes. They’re divided into three parts: brunch, afternoon tea, and evening tea.
The usual tea time treats are still there but they’ve been elevated to a more sophisticated level. So instead of your usual cucumber finger sandwiches, you’ve got cream cheese and cucumber heart-shaped, open sandwiches, and there are lemon scones with lavender cream instead of your usual run-of-the-mill (but nonetheless delicious) scones with clotted cream. There are some really unusual and delicious sounding treats such as hot baked grapefruit; chilled raspberry soup; crab choux, and pork and lemon quail scotch eggs. I especially liked the sound of the romantic sounding rose panna cotta, and the very unusual rose petal sandwich. There are also recipes for a selection of drinks including iced teas, smoothies, cocktails and hot drinks. I particularly want to try the white chocolate mocha and the bourbon slush.
The Vintage Tea Party Book is most definitely going to be one of the most inspiring books I own, and I can’t wait to try out the recipes and put the other suggestions to good use.
And just to give you a hint of how awesome this book is, I’ve posted Angel’s recipe for the divine sounding cherry and dark chocolate trifle shots. Yum!
Angel Adoree, we adore thee!
CHERRY AND DARK CHOCOLATE TRIFLE SHOTS
6 sponge fingers, broken into small pieces
100ml cherry brandy or chocolate liqueur
50g dark chocolate, grated
1 pack of dark cherry jelly, made up according to instructions, then chopped up
jar of morello cherries
100ml whipped cream
- Arrange sponge finger pieces at the bottom of 6 shot glasses.
- Add 1 tablespoon of chosen liqueur to each one.
- Sprinkle with 1 teaspoon chocolate.
- Once the sponge fingers have absorbed the liqueur, add a heaped tablespoon of prepared jelly to each shot.
- Top with a few cherries and more grated chocolate.
- To serve, top each shot with a heaped tablespoon of custard, and a tablespoon of whipped cream.
- Finish with decorative sprinkle of grated chocolate.
The Vintage Tea Party Book by Angel Adoree
Travel and food are two things I love. And one of the things I love about travelling is sampling all the local delicacies. So it’s no wonder that I’m addicted to a TV cooking show that combines my two favourite things. It’s no secret that I’m a big fan of cooking shows but World Kitchen hosted by Nici Wickes is refreshingly different. Not only does Nici whip up interesting and exciting dishes from around the world – and make it look so easy – but she takes viewers on a culinary adventure as she heads off around the world, visiting fantastic places and learning about the local cuisine. Nici then heads home where she recreates many of the dishes that she’s learned to make from the comfort of her own kitchen. Each episode usually sees her rustling up one main and one dessert from the country she’s just visited.
The New Zealand-born chef is an absolute joy to watch with her sunny personality, mile wide smile, abundant energy, and her enthusiasm for cooking just shines through. But Nici is not just a pretty face, and neither is she just another TV chef. As well as being a seasoned traveller, Nici is also a cookery writer, business woman, actress, motivational speaker, owner of a cooking school, business coach and runs workshops in leadership! Wow – does this lady ever sleep???
Nici has a multitude of fantastic recipes but I chose to include the dishes she made after her visit to Trinidad. I love the awesome flavours of Caribbean cooking, and I was famished just watching Nici cook these! But for more amazing recipes check them out here. And tune into World Kitchen if you can.
TRINIDADIAN CHICKEN CURRY
A delicious fusion of Indian and Caribbean flavours, this curry is perfect for those who prefer a milder, yet flavoursome, curry.
1 green capsicum, de-seeded and chopped roughly
1 stalk of celery, roughly chopped
3 spring onions, roughly chopped
1 bunch of fresh coriander (about 1 cup)
4 cloves garlic
1 tablespoon fresh thyme (or 1 teaspoon dried)
¼ – ½ cup water
½ teaspoon salt
3 Chicken Breasts – skin on, cubed
1 cup green sauce (recipe below)
2 tablespoons rice bran oil
1 onion, diced
1 teaspoon ground cumin
½ teaspoon turmeric
1-2 teaspoons garam masala
½ cup coconut milk
1 teaspoon mustard (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 fresh mango, skinned and cut into 2cm cubes
Steamed rice and store bought roti
- Blend all ingredients for the green seasoning in a blender or food processor.
- In a bowl, marinate the chicken in the green seasoning.
- Meanwhile, heat the oil in a medium-sized, heavy based saucepan.
- Add the onion and sauté until soft then add the spices (cumin, turmeric, garam masala) and fry for 2-3 minutes until aromatic.
- Add the chicken and green seasoning and stir until coated in the spice mix and simmer for 7-10 minutes or until the chicken is cooked through.
- Finally add the coconut milk, mustard (if using), salt and pepper.
- Gently stir in the mango and heat through.
- Serve with rice and roti.
CARIBBEAN BLACK CAKES
This is one of my favourite cakes. One of the things I like about this cake is that the dried fruits are blended so you get the flavour but not the appearance. This is great for me because although I love which I’m not that keen on! This cake is usually served during special occasions in the Caribbean. Good reason to make every day a special occasion!
2 cups mix of raisins & currants
1 cup pitted prunes
1/2 cup rum
1 1/2 cups warm water
2 tablespoons aromatic bitters flavouring
150g unsalted butter
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon mixed spice
¼ teaspoon grated nutmeg
2 tablespoons golden syrup
1 teaspoon vanilla essence
2 teaspoons lime or lemon zest
Prepare the fruit: Place the raisins, currant and prunes in a large bowl, pour in rum, warm water and bitters.
- Leave for the fruit to soak up the liquor while you make the batter.
- Preheat oven to 150 C.
- Grease a 12 hole deep muffin tin.
- Make the cake batter: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well to incorporate.
- Add the dry ingredients (flour, baking powder, mixed spice and nutmeg), golden syrup, vanilla essence and lime zest.
- Mix gradually into the creamed mixture to form a batter.
- Set aside.
- In a food processor, pour the soaked fruit and juices and blend until thick and still a bit chunky.
- Now add the fruit puree to the batter and fold in until well mixed.
- Spoon batter into greased muffin tins.
- Bake for 30-40 minutes, until a skewer comes out clean.
- Serve warm with sour cream sweetened with brown sugar.