(a lot of scones...)
Choose between English Tea Scones I or English Tea Scones II and Pumpkin Scones. At the English Parlour you´ll find a recipe for Golden Raisin Scones.
Taste Recipes from The Lipton Kitchens!
Here you will find Tea Time Recipes from the Elmwood Inn.
Afternoon tea cakes (with chocolate glazing).
At this site you can read about the
meals served in the Mary Russel series.
Welsh cakes can be eaten hot or cold but always with a cup of piping-hot tea.
Diana Rosen writes about cooking with tea.
Pick up some Australians Classics at the Down under recipes page. Try Aussie Dampers, Lamingtons or perhaps some pumkin scones.
It´s not a plum bread, it´s not a plum cake, it´s a prune and almond tart.
Cocia Fudge Cake (eggless) An ideal tea-time snack,relished both by adults and children.
3 tablesp. dry or fresh lavenderflowers
100 g hazelnuts or almonds
100 g butter
1.5 dl sugar
4 dl flour
1 egg
1 tsp bakingpowder
2 tsp vanillasugar
Chop nuts and mix it with the lavenderbuds. Cream together the
sugar and butter until fluffy.
Mix the flour, bakingpowder adn vanillasugar in a bowl. Sift the flourmix
into the butter. Add the lavender and nuts.
Make two large rolls and bake in oven for 20 min, at 175° Celsius.
Let them cool and cut into biscottis. You can put the biscottis back
into the cooling oven to let them "dry" for a bit longer.
"Manor cake" with red currants
Mixture:
200 g butter
2 dl sugar
4 egg yolks
3 dl flour
4 tsp bakingpowder
1, 5 dl milk
Cream together the sugar and butter until fluffy. Add one eggyolk at
the time while mixing.
Mix the flour and bakingpowder in a bowl. Pour the milk into the butter/sugar,
then add the flourmix.
Merengue:
4 eggwhites
3 dl sugar
2 tsp vanilla sugar
Beat the eggwhites and the sugar until it turns into merengue.
3 dl whipped cream
red currants
Line a roasting pan (30x40 cm) with parchment paper. First spread the flour/butter/egg mix onto the parchment paper. Then cover the cakemix with the merengue.Position the pan in the lower third of oven. Bake for approx. 20 min at 200°C .
Let the cake cool then cut it in half. Transfer one half onto a tray or a large plate. Cover the merengue with whipped cream. Put lots of red currants on top of the whipped cream. Then take the remaining half of the cake and place it on top of the other half (with the cream and currants)
..........more to come
This is where to go if you find yourself
at loss with converting cooking measurements. Kingarthurflour
carry bakeware items and have a catalogue. There´s also
a great recipe page with recipes for Curried Pumpkin, Ginger Scones as
well as other muffin and bread recipes.
