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Easter/Spring Afternoon Tea

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:

SANDWICHES

  • Egg and cress
  • Cucumber and cream cheese
  • Chicken salad
  • Chicken and pesto
  • Ricotta and apricot jam
  • Egg and asparagus
  • Prawn cocktail

SAVOURIES

  • 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

DRINKS:

  • Tea!
  • 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!

RASPBERRY AND WHITE CHOCOLATE MACARONS INGREDIENTS:

Meringues:

  • 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

METHOD:

  1. Preheat oven to 140C.
  2. Combine icing sugar and almond meal in a food processor until finely ground.
  3.  Triple-sift into a large bowl and set aside.
  4. Whisk two-thirds of the egg whites in an electric mixer until it forms soft peaks form.
  5. Add caster sugar, a tablespoon at a time, whisking continuously until fully combined and mixture is thick and glossy.
  6. Add food colouring.
  7. Stir in almond mixture in batches until fully combined and mixture slowly slides down sides of bowl when bowl is tilted.
  8. Add remaining egg white to loosen mixture.
  9.  Spoon into a piping bag with a 1cm plain nozzle.
  10.  Pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays.
  11.  Stand until a crust begins to form  which should take around 5 hours.
  12. Bake macarons until firm.
  13.  Cool completely on trays.
  14. Meanwhile, for white chocolate and raspberry ganache, bring cream just to the boil in a small saucepan.
  15. Remove from heat.
  16.  Add chocolate, stand until melted, stir until smooth and glossy.
  17. Refrigerate until firm yet still pliable then stir until smooth.
  18. 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.
  19. Macarons will keep for 1-2 days refrigerated in an airtight container.

Enjoy!

Keep Calm And Stay Hydrated

 

Summer has officially descended upon us and the weather is just making me want to drink… and drink… and drink! Forget food, I just want something to quench my thirst so no prizes for guessing what’s going to make up most of this week’s shopping list!

 

 

 

I came across some delicious sounding recipes for drinks which I thought I’d share with you, including one for a hot coffee drink which may not sound ideal for the warmer weather, but a girl always has to get her early morning coffee fix!

HAZELNUT LATTE

One of my fave coffee flavours – hazelnut!

 

INGREDIENTS:

Hazelnut syrup

A cup of whisked, warmed milk

1 tsp. coffee powder

A swirl of cream

METHOD:

  1. Put coffee powder into a latte cup.
  2. Add a tbsp. of boiling water to coffee and stir.
  3. Add hazelnut syrup.
  4. Top up with whisked, warmed milk.
  5. Add a swirl of cream.

 

MANGO LASSI

(serves 6)

I love mangoes and anything made from this delicious fruit so it’s no surprise that it’s something I always order when I go to an Indian restaurant – although I have yet to make it myself! This version also includes mint – something I’ve never tried in a lassi.

INGREDIENTS:

A small bunch of mint leaves

100ml milk

1 ripe mango, peeled, stoned and chopped

2tbsp. low-fat yogurt

1tsp. runny honey

METHOD:

  1. Whizz all the ingredients in a blender until smooth.
  2. Fill a tall glass with some ice.
  3. Pour lassi over ice – and serve!

 

CLEMENTINE FIZZ

Pretty much Bucks Fizz – something I usually have with breakfast Christmas morning but I bet an ice-cold glass of Clementine Fizz would go down very well on a hot day.

INGREDIENTS:

Juice of 1 Clementine

1tsp. triple sec

Prosecco or Cava

METHOD:

  1. Put the juice in a champagne flute.
  2. Add the triple sec.
  3. Top with Prosecco or cava.

 

CHAMPAGNE COCKTAIL

Who wouldn’t like a glass of champers?

INGREDIENTS:

1 sugar cube

A dash of Angostura bitters

10ml brandy or cognac

Champagne or your favourite sparkling wine

METHOD:

  1. Place sugar cube in a fluted glass.
  2. Add Angostura bitters and brandy or cognac.
  3. Top with Champagne or sparkling wine.

 

WASABI BLOODY MARY

(makes 6)

usually made with tobacco sauce, this version uses wasabi for an even more powerful kick!

INGREDIENTS:

1ltr tomato juice

3tbsp. wasabi powder

6 shots vodka

1tbsp. Worcestershire sauce

3 lemons, halved

6 celery sticks

Handful of ice

METHOD:

  1. Place ice in glasses.
  2. Put all other ingredients – except celery –  into a large jug.
  3. Stir well.
  4. Pour into glasses over the ice.
  5. Serve with celery sticks.

Enjoy these gorgeous drinks. Enjoy the Summer!

All recipes from Woman’s Own, March 2014

All recipes serve one unless otherwise stated.

 

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