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Afternoon Tea Christmas Style!

 

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 than 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:

SANDWICHES

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

SAVOURIES

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 scones

Cheese and bacon vol-au-vents

SWEET SCONES/TOASTED BREADS

Fruit loaf

Teacakes

English muffins

Slices of Panettone

Cranberry and dark chocolate scones

Orange and cranberry scones

CAKES, TARTS AND OTHER SWEET TREATS:

Christmas cake

Rum cake

Ginger cake

Mince pies

Spiced apple pies

Stollen

Mini yule logs

Orange and walnut cake

Cranberry and orange jelly in shot glasses

Sherry trifle served in teacups

DRINKS:

Mulled wine

Spiced tea

Ginger and cinnamon tea

Apple and cranberry fruit tea

Eggnog

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.

CHOCOLATE AND ORANGE SCONES

Ingredients

  • 700g/1lb 9oz self-raising flour

  • 150g/5½oz butter

  • 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

To serve

  • clotted cream

  • 2 satsumas

Preparation method

  1. Preheat the oven to 210C/400F/Gas 6.
  2. Lightly butter two baking trays.
  3. Sift the flour into a bowl.
  4. Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
  5. Stir in the sugar, chocolate drops and orange zest.
  6. In a measuring jug, mix the milk with the juice of one orange.
  7. Add to the flour mixture gradually until the dough just comes together.
  8. You may not need all the liquid. Be careful not to overwork the scone dough.
  9. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.
  10. 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.
  11. Remove from the oven and cool on wire rack.
  12. Serve with clotted cream and satsumas.

 

Enjoy!

 

 

 

 

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Citrus Sorbet Cups

new-years-clip-art-12

 

Image from Pinterest

Image from Pinterest

 

A cool way to serve ice-cream and sorbet.

 

METHOD:

  1. Cut citrus fruit (lemons, limes, oranges, etc.) in half.
  2. Squeeze out juice.
  3. Scoop out any left over pulp.
  4. Cut a thin slice off the bottom so that the cups sit flat.
  5. Freeze until firm.
  6. Use as serving cups for scoops of sorbet.

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The Coolest Ice Cubes Ever!

 

I can’t believe how hot it is. I swear I’m melting away. I know England cries out for hot weather but seriously this is just too much. I feel like I’ve been locked in a sauna. People may pray for the sun but in my opinion, hot weather is so overrated – and that’s coming from a summer baby! Beach babes are able to look effortlessly hot as the temperature soars, and I’m no different. I’m able to look like a hot, sweaty mess with no effort at all!

 

So in this heat, it’s no wonder my thoughts have turned to keeping super cool. For me it’s cold drinks – and I’m knocking them back like there’s no tomorrow. And cold drinks mean ice, which right now is a necessity. The summer season means parties, weddings, barbeques etc where ice and drinks will go hand in hand. But the problem with ice cubes is that they can be pretty boring to look out and as great as they are at keeping your drinks cool, they’re also great at watering them down (which is only OK if you’re drinking water!) I did a post a while back about creating an ice-bucket – made from ice. It proved to be very popular and inspired this post about livening up the humble ice-cube in terms of appearance (presentation is important, you know!) and taste!

1. GOT TO BE HOT TO BE COOL!

Everyone knows that if you freeze cold water, you get cloudy ice. But freeze boiling water and you get crystal-clear ice. And that’s really important if you’re going to add other ingredients to your ice cubes.

2. THE HERB GARDEN

 

Add washed sprigs or leaves to the water before freezing. Mint ice-cubes are great in iced-tea (Mr. D’s fave) or fruit punch; rosemary or thyme are perfect with home-made lemonade; basil works well with gin, vodka or rum based cocktails,  and lemongrass ice-cubes in pineapple or apple juice – WOW!

3. CITRUS FRESH

Citrus fruits such as lemons, limes, and oranges are a very obvious choice as slices are often served with cold beverages. But you could also try experimenting with pieces of grapefruit, pomelo, blood or ruby orange. These will work with still or sparkling water; as well as a variety of sodas, cocktails and juices.

4. BERRY NICE 

If you want pretty as a picture ice-cubes, berries are the way to go. They give a fantastic burst of colour and a fruity flavour to drinks. Raspberries, blueberries, redcurrants, blackberries etc. could go in whole, although strawberries would probably have to be sliced. They would be perfect with iced tea, lemonade, sodas, berry, cherry, pomegranate or cranberry cocktails or juices, and raspberry would also work well with orange or peach juices.

5. TROPICAL PARADISE

 

Try pieces of pineapple, kiwi fruit, lychee or dragon fruit for a touch of the exotic. These would be a welcome addition to coconut water, a multitude of cocktails and tropical fruit juices.

6. SALAD DAYS

Cucumber, celery, red, yellow and green peppers might be more at home in a salad bowl but these can be really refreshing served with still or sparkling water or in a Pimm’s (my absolute fave – summer just isn’t summer without it!)

7. EVERYTHING’S COMING UP ROSES

Add some washed, fresh rose petals to water before freezing. I adore the delicate flavouring and aroma of rose as an addition to food and drinks, and it is amazing with pomegranate, raspberry and other berry based drinks.

8. IF THE SUMMER HEAT ISN’T ENOUGH…

 

… then try adding cut pieces of chilli to your ice cubes. This will give a light heat to drinks and complements citrus, pineapple, papaya and mango based drinks. Just remove some of the seeds in order to reduce the level of spiciness.

9. GLITTERING COLOURS

Add some edible glitter for sparkle or food colouring for a marbled effect. These obviously won’t do anything in terms of flavour but they will make the ice-cubes in your drink look so pretty, so it might be good for those who want to keep the taste of their drinks pure.

10. DITCH THE H20

Who says that ice-cubes can only made with water. It can be annoying when ice-cubes water down our drinks. So freeze cola for cola-flavoured ice-cubes; pineapple juice for pineapple-flavoured cubes; iced tea for iced tea cubes… you see where I’m going with this.

And of course you can combine any of the above and freeze them in water if you really want to be creative with your cubes. Try rose with raspberry; pineapple with lemongrass and ginger; cucumber with mint… the possibilities are endless!

Let’s hope the only thing that melts in the heat wave is the ice in your drinks! Stay cool.

 

 

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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