Arbeitsblatt: Afternoon Tea

Afternoon –Tea Sandwiches Cucumber Egg Salmon Cream Cheese Scones Clotted Cream Strawberry Jam and Lemon Curd Shortbread Brownies Lemoncurd Tarts and Chocolate-Macaroon Tarts Vanilla cream horn Tea (Milk or Lemon) Coldtea Sandwiches Ingredients 1 CUP (195G) COOKED PICKED CRAB MEAT, DRAINED 1 TEASPOON FINELY GRATED LEMON RIND CUP (75G) WHOLE-EGG MAYONNAISE SEA SALT AND CRACKED BLACK PEPPER 2 SMALL LEBANESE CUCUMBERS, THINLY SLICED WITH MANDOLIN 4 SLICES WHITE BREAD SALMON ROE AND FINELY CHOPPED CHIVES, TO SERVE Method 1. Place the crab, lemon rind, mayonnaise, salt and pepper in bowl and mix to combine. 2. Spread the crab mixture over the bread and layer with the cucumber slices. Cut the crusts from the bread and discard. 3. Cut each slice of bread into 3 fingers and top with the salmon roe and chives to serve. Egg Sandwiches 1. Combine eggs, onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine. 2. Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair 3. Cut each sandwich quarters Scones Ingredients 3 CUPS (525G) SELF-RAISING (SELF-RISING) FLOUR 2 TEASPOONS BAKING POWDER CUP (110G) CASTER (SUPERFINE) SUGAR 75G UNSALTED BUTTER, MELTED 1 CUP (250ML) MILK, PLUS EXTRA, FOR BRUSHING CUP (190ML) SINGLE (POURING) CREAM OR CLOTTED CREAM STRAWBERRY JAM, WHIPPED CREAM AND STORE-BOUGHT LEMON CURD, TO SERVE Method 1. 2. Preheat oven to 180C (350F). Place the flour, baking powder and sugar in bowl and mix to combine. Add the butter and mix to combine. Make well in the centre of the flour mixture and pour in the milk and cream. Using butter knife, gradually mix in the milk and cream until just combined. Turn the mixture out onto well-floured surface and gently bring the dough together with your hands. Roll out the dough until 2.5cm thick and use 5.5cm round cookie cutter to cut out 15 rounds. Place the scones on lightly greased baking tray lined with non-stick baking paper and brush them with milk. Bake the scones for 15–20 minutes or until cooked when tested with skewer. Serve with the jam, cream and lemon curd. Makes 15. Vanilla Shortbread Ingredients 100 GRAMS ICING SUGAR 200 GRAMS PLAIN FLOUR 100 GRAMS CORNFLOUR 200 GRAMS VERY SOFT UNSALTED BUTTER SEEDS FROM 1 VANILLA POD CASTER SUGAR Method 1. Preheat the oven to 160C/140C Fan/gas mark 3/325ºF. 2. Put the icing sugar, plain flour and cornflour into the bowl of food processor fitted with the double-bladed knife and give them quick blitz (just to save you sieving, which is my most-hated job in the kitchen) before adding the butter along with the vanilla seeds youve scraped out of vanilla pod. (I find the easiest way to do this is by cutting the vanilla pod in half across, and then splitting each short half lengthwise and prising out the seeds with the point and edge of sharp knife. Dont even think of throwing the deseeded bits of vanilla pod away: stash them in jar of caster to use next time recipe requires vanilla sugar.) 3. Process again until the soft mixture coheres and begins to form ball, loosely clumping around the blade. Turn this out on to Swiss roll tin and press to form an even (or as even as you can make it) layer, using fingers or the back of spoon, or both. Be patient: promise you it will fit smoothly. 4. Using the tip of sharp knife cut the pressed-out shortbread into fingers. make two incisions lengthways ie to form three layers and then make ten cuts down so that you end up with eleven fingers per layer. Obviously, the aim should be to cut at regular intervals but dont start getting your ruler out. Just go by eye: uniformity is the province of the conveyer belt not of home cooking. Use the tines of fork to make little holes in each marked-out biscuit: press down about three times, diagonally, on each finger. 5. Now that youve pressed, incised, and punctured, slide the Swiss roll tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still, but not doughy. Expect little goldenness around the edges, but shortbread should be not crisp but melting. Remove the tin from the oven and let cool for 10 minutes or so, before removing, with palette knife and your fingers, to wire rack. Sprinkle with sugar and leave them to cool completely before storing in tin. Shortbread Ingredients CUP (80ML) SINGLE (POURING) CREAM 400G DARK CHOCOLATE, CHOPPED 100G UNSALTED BUTTER, CHOPPED 175G STORE-BOUGHT PLAIN SHORTBREAD BISCUITS COCOA POWDER, FOR DUSTING Method 1. Line an 8cm 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. 2. Arrange half the shortbread biscuits in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3–4 hours or until set. 3. Remove the slice from the tin and dust with cocoa. Slice, using hot knife, to serve. Serves 8–10 Raspberry Cheesecake Brownies Ingredients 200 grams dark chocolate 200 grams unsalted butter (softened) 400 grams caster sugar 5 eggs 110 grams plain flour (sifted) 400 grams cream cheese 1 teaspoon vanilla extract 120 grams raspberries (fresh, although frozen ones work OK too) 200 grams bittersweet chocolate 200 grams unsalted butter (softened) 400 grams superfine sugar 5 eggs 120 grams all-purpose flour (sifted) 400 grams ounces cream cheese 1 teaspoon vanilla extract 120 grams raspberries (fresh, although frozen ones work OK too Method Preheat oven to 170 degrees C. Grease and line 20 30cm lamington pan. Melt chocolate in bowl over simmering water. Set aside to cool slightly. Cream butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread 3/4 of the mixture into the pan. In separate bowl, beat cream cheese, remaining sugar, eggs and vanilla until smooth. Spread over chocolate base. Dollop remaining chocolate mixture over cream cheese layer and swirl the chocolate. Poke raspberries into the top and bake 40-45 minutes. Cut into squares and serve. Chocolate Macaroon Tarts Ingredtiens 3 CUPS (240G) DESICCATED COCONUT 3 EGGWHITES CUP (165G) CASTER (SUPERFINE) SUGAR COCOA, FOR DUSTING CHOCOLATE FILLING 150G DARK CHOCOLATE 100G BUTTER 2 EGGS 2 EGG YOLKS, EXTRA CUP (55G) CASTER (SUPERFINE) SUGAR 2 TABLESPOONS PLAIN (ALL-PURPOSE) FLOUR, SIFTED Method 1. Preheat oven to 140C. Place the coconut, eggwhites and sugar in bowl and stir to combine. Press mixture firmly into the base and sides of 8 8cm-round well-greased, loose-bottomed tart tins. Bake for 25– 30 minutes or until just golden. 2. To make the chocolate filling, place the chocolate and butter in saucepan over low heat and stir until melted and smooth. Place the eggs, extra yolks and sugar in bowl and whisk until pale. 3. Gently fold the flour and chocolate mixture into the egg mixture and spoon into the macaroon cases. Bake for 10–12 minutes or until just set. Dust with cocoa and serve warm or cold. Makes Jam or lemon curd tarts Ingredients 50g butter 100g plain flour cold water to mix (about 2 tablespoons probably) 12 teaspoons of the jam or curd of your choice I used 6 teaspoons of raspberry jam and 6 teaspoons of lemon curd to make 6 tarts of each variety) Method always make my pastry in my food processor because it means less handling and so flakier pastry. Dice the butter and lard and place in the bowl of the food processor, add the flour and pulse the processor until the mixture resembles breadcrumbs. Add the cold water and pulse again until dough just begins to form. Take the dough out of the machine and shape into flattened ball. Wrap in food bag or clingfilm and place in the fridge to chill for 20 mins. Roll out on floured worktop and stamp out rounds using 7cm fluted cutter. Press each round into hole of patty tin. Place teaspoon of jam in each tart. Dont overfill as the jam will spread as it cooks. Place in preheated oven at 200c (gas mark 6) for 15 -20 minutes until the pastry is golden brown. Leave to cool little before placing on wire tray Afternoon -Tea Do you put the milk in the tea first or second? Cornish- or Devonshire-style cream? Do you actually eat finger sandwiches with your fingers? Afternoon tea service is great British tradition thats laced with rules. For those of us who didnt grow up with spot of as part of their regular schedule, it can certainly get confusing. Luckily, few know their tea etiquette better than Jeremy Goring, owner of Londons The Goring hotel near Buckingham Palace, and the hotels manager, Stuart Geddes. The Goring is not only favorite of Her Majestys for tea and cucumber sandwiches, but also holder of the Tea Guilds Top London Afternoon Tea award. First: Learn the proper terminology. Not all teas are created equal. Afternoon tea is typically social affair intended to help fill the gap between lunch and dinner. And high tea—though often confused with afternoon tea—was originally more substantial evening meal with savory dish or two consumed by the working classes after long day at work. To complicate matters further, cream tea is variation of afternoon tea that includes scones, cream, jam, and tea, explains Geddes. Ready to enjoy spot of tea? Here, Goring and Geddes share their dos and donts. Do: Use clotted cream, preferably Cornish style, under the jam. Both the Cornish and Devonshire people lay claim to the invention of the cream tea, and each have view on the order of the toppings. The Devon tradition is cream first with jam spread on top, while the Cornish tradition is to slather the jam on and top it off with clotted cream. Always use loose tea. It tastes so much better. Let the tea steep as long as you like. If it is not to your taste, ask for fresh pot. Tea should be replenished regularly. Feel free to request different milk. At The Goring, soy, skim, and almond are all available. Stir the tea delicately. If cracks appear in the fine china, perhaps you have been dash overzealous. Eat the finger sandwiches with your hands. They are designed for and named after their purpose. Cakes tend to be more delicate and require at least fork. scone with cream and jam needs guiding hand. Enjoy at leisurely pace. Dont: Add the milk first. Milk should be added after the tea so you can properly gauge how much you need to balance the strength of the brew. Though this is one of the most hotly debated of all the tea-related enigmas! Forget the strainer over your cup. Serve white tea, green tea, and infusions with milk. Black tea, however, is suitable with milk. Extend your pinky finger. Pronounce the long in scone. It is properly pronounced scon. Dunk your biscuits. Plan big dinner afterward. You will likely regret it. Wear sportswear or sneakers. Afternoon tea is much more relaxed affair these days, but you should still look smart.