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!!!!
Here in the UK, Mother’s Day was way back in March. But the rest of the world -including Mr. D. – will be honouring their beloved mums on Sunday. But whether we’ll be celebrating or not, we’ll definitely be keeping our mums in mind.
Everyone says I’m my mother’s double. I’ve lost count of the times I’ve actually been mistaken for her. No it’s not that I look so old (well at least I hope not!) but Mum looks so young. She really could pass for my (slightly older!) sister. But I always felt that our looks are where our similarities begin and end as personality-wise we couldn’t be more different. I’m definitely more outgoing whereas Mum’s a bit reserved. Our style in dressing is very different: I probably dress a little too young for my age (why not? I can get away with it. I think!) whereas Mum dresses in a way that makes the Queen look like Avril Lavigne (which always frustrates me!) I like a good drink and can really put those cocktails away but Mum’s a teetotaller who just has to look at a glass of wine and her head starts to spin. I like my music loud and angry while Mum’s the queen of the easy listening classics. We couldn’t be more different – or so I thought…
I was in bookshop this afternoon, perusing the cook books and wondering what to add to my already ever-increasing stack of cook books when it dawned on me where I got my addiction from – Mum! As a kid Mum had a whole load of cookery books (and I do mean a whole load of books) which I used to pore over, looking at the pics, while Mum would be putting the recipes to good use. All these years later, I’m doing the same (all I now need is the little girl to sit on the kitchen worktop and pore over the books…)
It got me thinking about other ways in which I’m a lot like my mother. I’m often so busy focusing on the differences that I don’t think about things that we have in common. It’s the same with the majority of my friends – they love their mums to bits but don’t think that they’re anything alike. Maybe one day they’ll also discover that they’re more alike than they think.
1. MUM AND I ARE BOTH FEEDERS!
This is where the cook books come into effect. When you come to our homes, you’d better be coming with an empty stomach. Just don’t think you’ll be leaving with one. In fact you may need a crane to carry you out because we’re in danger of overstuffing you! Nothing makes us happier than cooking for other people and having people around our table (something we both get from Mum’s mum and my lovely grandma) and we feel really humbled by the appreciative comments we get.
2. WE WATCHED ALL THE SOAPS RELIGIOUSLY… BUT DON’T NOW!
I got my love of soaps from my mum who used to watch them all: Coronation Street, Crossroads, Dynasty, Dallas, Emmerdale Farm… and naturally I’d watch these too and became something of a soap addict myself, especially with the advent of EastEnders, Neighbours, and Home And Away. It was amazing because I couldn’t remember my six times table but I could remember what caused Sue Ellen to slap JR six episodes ago!
However over the years our love of soaps dwindled. In Mum’s case it’s because she’s too busy to keep up with what’s happening in Weatherfield or Albert Square, and in my case it’s because I just don’t watch TV as much as I used to, and on the odd occasion when I do tune in, I’d much rather watch something other than soaps (which in my opinion aren’t as good as they used to be anyway!)
3. WE’RE GREAT WHEN IT COMES TO THE OLD HOSPITALITY!
I only invite people into my home if I really like them, so it’s very important to me that everyone who does come to our home, whether it’s for a quick visit or to stay for a while, is made to feel very welcome and know that we are happy to have them over. So we go out of our way to make sure they’re happy, comfy and that they treat the place like their second home (even though all of the above meant that Mr.D. and I once had to sleep on the sofa. Not good but hey – it was for our friends!)
And looking after guests is something I learned from Mum. However I think most people prefer to go to Mum’s than mine because she’s a much better cook than I am!
4. SPORT IS NOT OUR THING.
Just about everyone in our family is into a sport of some kind. And just about everyone supports a particular football team.
All except Mum and me. I’ve tried to get sporty in the past but it just wasn’t happening. Mum didn’t even try! It’s a good job I don’t live in California or I really would be in trouble.
We do however tune in to watch the World Cup especially when England’s playing. That’s as sporty as we get!
5. AND NEITHER IS DRIVING!
Mum never learnt to drive and nor has she ever wanted to. I once asked her why and she said that if she learnt to drive then that would be one less thing that Dad did – and he doesn’t do much as it is!
I did get my licence but sadly I’m a real hazard on the road so I tend to leave the driving to those who are less of a calamity.
6. WE’RE NOT ONES TO COMPLAIN
OK maybe not strictly speaking true as we have been known to have the odd grumble. But compared to a lot of people we know, we hardly ever complain. If life’s getting us down, something seems unfair, or we’re just having a bad day, we just suck it up and get on with it.
And on the rare occasions when we do complain, it’s only because it’s absolutely necessary. I guess you could say that we know how to pick our battles.
7. OUR BODIES ARE MADE UP OF NINETY SEVEN PER CENT SUGAR!
It’s not just my looks I got from my Mum but my incredible sweet tooth. Thanks to her, I’m a real sucker for sugar and it’s virtually unheard of for me to go to a restaurant and not end a meal with a dessert. And if I’m too stuffed for dessert, I at least take a peak at the dessert menu to see what I’m missing out on!
8. WE’RE USELESS WITH TECHNOLOGY
Oh my goodness, where do I begin with this? At least with Mum, she was born way before technology took hold of us the way that it has. She didn’t grow up in an era where people stopped breathing if they were clinically detached from their iPhones. I however, have no excuse especially as I’m a blogger as well. I’m not as bad as I’m making out as given a certain amount of time, I can usually figure things out. That said, I’m still far from good!
9. ADVICE IS OUR MIDDLE NAME
For as long as I can remember, people having been calling on my mum whenever they had a problem of some kind – and they still do. Perhaps it’s because Mum’s very understanding, a good listener, gives good advice, and tries to help out in any way that she can.
Well it’s a good job I’ve been trained by the best because at I’ve had all sorts of people – friends, family, colleagues, clients, random people on the bus – confiding in me about their problems.
I guess I just have one of those faces!
10. WE’RE REAL HOME BIRDS
Mum was always a home bird. I don’t think she even went to the pub as a teenager. I, on the other hand, was a real night owl, and once I got a taste of London night life there was no stopping me.
However now that I’m older, those wild nights out are pretty much a thing of the past – although nothing comes between me and my rock gigs! I’d much rather stay at home and cook for friends. and believe it or not, we still manage to have a great time!
Hope all the mums out there enjoy their special day!
I love the pairing of chocolate and rose as a flavour combination. It works really well and tastes divine. So you can imagine my delight when I came across some recipes featuring the two.
It’s no secret that I’m a huge chocolate fan – who isn’t? But I also really like the delicate flavour of rose – the sweet fragrance alone is deliciously tempting. It’s not a common flavouring in most parts of the world, being more popular in Asia and the Middle East. In the UK, it’s probably more commonly known for being used to flavour Turkish delight and rose creams. However in the Far East where my mum comes from, it’s used to flavour a whole variety of sweet things including cakes, biscuits, ice-creams, jams, jellies, milk puddings and drinks. One of my favourite drinks is a rose milkshake made with a delicious rose syrup. My mum prefers to dilute the syrup with water to make a type of rose squash.
I’m not surprised that it’s not as popular here in England as it’s a very difficult flavouring to get right: too little and you won’t be able to taste it; too much and it will taste as though your food has been laced with air freshener! It’s got to be spot on. But when you get it right it’s just like the flower itself – beautiful.
So I found three gorgeous recipes which combine both chocolate and rose together. They’d be perfect for Mother’s Day, St. Valentine’s Day, romantic meals – any occasions in which roses and chocolates are synonymous. But of course you can make them any time you want simply because they look and impressive and taste amazingly good!
CHOCOLATE WHOOPIE PIES WITH ROSE MARSHMALLOW FILLING
- 60g – 2¼ oz unsalted butter diced plus extra for greasing
- 120g – 4¼ oz golden caster sugar
- 1 medium egg
- 20g – ¾ oz cocoa
- 125g – 4½ oz plain flour
- 1 rounded tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- 3 tbsp milk
- 1 medium organic egg white
- 75g – 3oz white caster sugar
- 1 tbsp sieved fresh orange juice
- ¼ tsp cream of tartar
- 5 pink marshmallows halved
- pink food colouring optional
- Preheat the oven to 200C/180C fan/gas 6.
- Butter two baking sheets.
- In a food processor, cream together the butter and sugar until well blended, then incorporate the egg.
- Sift together the next three cookie ingredients and add to the mixture followed by the remaining cookie ingredients.
- Mix until well combined.
- Drop rounded teaspoons of the mixture on to the baking sheets spaced about 7cm l 2¾ in apart to allow for spreading.
- Bake until just risen and firm without crisping at the edges – they should be soft and slightly cake-like in texture.
- Loosen them immediately with a spatula and leave to cool.
- If not assembling on the day store in an airtight container.
- Place the first four filling ingredients in a medium bowl and whisk using an electric hand-held whisk until combined.
- Set the bowl over a pan containing a little simmering water and whisk the filling at high speed for 5 minutes or until thick and moussey.
- Add the marshmallows and stir for several minutes until beginning to melt.
- Then whisk until smooth and combined, adding a little food colouring if wished to achieve your desired shade of pink.
- Remove from the heat.
- Sandwich the cookies in pairs with about a teaspoon of the filling, matching the top and bottom sizes as evenly as possible.
- Set aside for an hour for the filling to set.
CHOCOLATE AND ROSE PETAL JAM VICTORIA SPONGE
Makes 1 x 20cm (8″) cake
- 225g (8oz) diced unsalted butter
- 200g (7oz) golden caster sugar
- 1 tbsp golden syrup
- 200g (7oz) self-raising flour
- 2 tsp baking powder
- 25g (1oz) cocoa sifted
- 4 medium eggs
- 100ml (3 ½ fl oz) milk
FILLING & TOPPING
- about 125g (4 ½ oz) rose petal jam or good quality pink or red jam of your choice
- 350ml (12 fl oz) double cream
- pink food colouring optional
- Butter a 20cm (8in) loose-bottom cake tin at least 7cm (2 ¾ in) deep.
- Heat the oven to 190C/170 C fan oven/gas 5.
- Place all the cake ingredients in a food processor and cream together, about 3-4 minutes, until completely smooth.
- Transfer the mixture to the cake tin, smoothing the surface.
- Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
- Run a knife around the cake and leave to cool in the tin, then turn out.
- For the filling, work the jam in a bowl to loosen in slightly.
- In another bowl, whisk the cream with a couple of drops of pink food colouring until just starting to form soft peaks, taking care not to let the cream turn buttery.
- Slit the cake horizontally into three layers using a bread knife.
- Spread the bottom layer with half the jam, and then half the cream. Repeat with the middle layer using up the remaining jam and cream and set the top layer of cake in place.
CHOCOLATE ROSEWATER MOUSSE
- 125g – 4½ oz dark chocolate about
- 70 per cent cocoa broken into pieces
- 2 medium organic eggs separated
- 25g – 1oz caster sugar
- 100ml – 3½ fl oz double cream
- few drops rosewater to taste
- Gently melt the chocolate in a bowl set over a pan containing a little simmering water.
- Allow to cool to room temperature.
- Whisk the egg whites in a large bowl until stiff using an electric whisk, then sprinkle over the sugar a tablespoon at a time, whisking well with each addition until glossy.
- Fold the egg yolks into the whisked whites.
- Flavour the cream to taste with rosewater and fold into the chocolate in two goes.
- Now fold in a third of the egg mixture to loosen it, and then the remainder in two goes.
- Spoon or pipe the mousse decoratively into dessert dishes or glasses.
- Cover and chill for several hours or overnight.