High tea anyone?
Why not host a high tea this month? Make a few of these recipes, boil the kettle and invite a few friends over! Everyone may expect scones, because who doesn’t love a wonderful scone with jam and cream. However, we have put together some different recipes to try for your high tea! Enjoy!
Apple and raspberry crumble tea cake
Apple cinnamon crumble meets moist raspberry tea cake in this delightful afternoon tea or dessert.
2 large granny smith apples, peeled, diced
1 tbsp lemon juice
3/4 cup caster sugar
150g butter, softened
2 tsp vanilla extract
2 eggs
1/2 cup milk
1 1/3 cups self-raising flour
1/3 cup plain flour
150g frozen raspberries
1 tbsp cornflour
Icing sugar, to serve
Cream, to serve
Cinnamon crumble
3/4 cup plain flour
1/2 tsp ground cinnamon
1/3 cup brown sugar
2 tbsp caster sugar
100g chilled butter, chopped
Preheat oven to 180C or 160C fan-forced. Grease a 22cm round springform cake pan. Line base and side with baking paper.
Combine apple, lemon juice, 1 tablespoon caster sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 4 to 5 minutes or until apple is soft. Cool, drain and discard any excess liquid.
Using an electric mixer, beat butter, vanilla and remaining caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift in flours and fold in until combined. Spread cake mixture into prepared pan and bake for 20 minutes.
Meanwhile, make Cinnamon crumble, combine flour, cinnamon and sugars in a small bowl. Add in butter and rub into the mixture until it resembles coarse breadcrumbs.
Toss frozen raspberries in cornflour to coat. Remove cake from oven and sprinkle raspberries over cake and top with stewed apple. Sprinkle crumble evenly over apple and return to oven to bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
Once cool, lightly dust cake with icing sugar and serve with cream.
Chocolate dipped coconut macaroons
Classic macaroons are so simple to make. Small Macaroons make great petit fours to serve at the end of a meal with coffee. Or you can make bigger macaroons which are perfect for morning or afternoon tea!
2 egg whites
1/4 tsp cream of tartar
1/3 cup caster sugar
1/4 cup ground almonds
1 tsp vanilla extract
3 1/4 cups shredded coconut
150g Cadbury Dark Chocolate Melts
Whisk the egg whites until frothy then add the cream of tartar and whisk to soft peaks. Continue whisking adding sugar 1 tablespoon at a time.
Fold in the ground almonds and vanilla, then the coconut. Place rounded spoonful’s onto baking paper lined baking trays. Bake in a moderate oven 170C for 20 minutes or until cooked and golden. Cool on a wire rack.
Melt the chocolate in a microwave safe bowl on 50% power, starting with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. When 75% melted, mix and the rest will melt too.
Dip half of each macaroon in chocolate and place on a baking paper lined tray until set. Store in an airtight container until required.
Chicken and apple sandwiches with poppy seed mayo
Finger sandwiches are an essential part of high tea. Each one should be about two fingers thick, so they can be eaten in two or three bites.
1/2 large green apple, finely chopped
1 tbsp lemon juice
2 1/2 cups chopped barbecue chicken breast
2 celery sticks, finely chopped
2 1/2 tbsp chopped fresh chives
125g (1/2 cup) whole egg mayonnaise
1 tbsp poppy seeds
1 1/2 tsp Dijon mustard
16 slices soft light rye bread
2 tbsp butter, at room temperature
Baby herbs, to decorate (optional)
Combine the apple and lemon juice in a mixing bowl. Toss to coat. Then add chicken, celery, chives, mayonnaise, poppy seeds and mustard. Season. Mix until well combined.
Arrange half the bread slices on a flat surface. Spread with the butter. Spread with the chicken mixture. Sandwich together with remaining bread slices. Use a serrated knife to remove the crusts from each sandwich. Cut each sandwich lengthways into thirds and decorate with baby herbs, if using.
Goat’s cheese, beetroot and walnut tartlets
The table’s set, and now it’s time to ready, set, go with this smart starter of goat’s cheese and beetroot served in the dainty tart shells.
150g soft goat’s cheese
2 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves, finely chopped
1/2 x 450g can whole baby beetroot, drained
2 x 192g packets mini tart shells
1/4 cup walnuts, toasted, roughly chopped
Preheat oven to 180C or 160C fan-forced. Place the goat’s cheese, chives and thyme in a small bowl. Season with salt and pepper and gently stir to combine.
Place the beetroot on a plate lined with paper towel. Pat dry with paper towel. Finely dice.
Place the tart shells on a baking tray. Spoon the goat’s cheese mixture among cases. Bake for 5 minutes or until just warm. Serve topped with beetroot and walnuts.
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