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My daughter and I hosted an Afternoon Tea for another mother and daughter we welcomed over from her school, after many months of trying to find a time to get together. It was a lovely afternoon, with delightful, fun and delicious food, a glass of pink champagne for the adults and cups of tea for everyone.

elise and margeaux two

– The sweet Afternoon Tea girls

MINI LEEK AND BACON TARTS

mini leek and bacon tarts

12 slices white sandwich bread

25 grams butter, softened

1 tablespoon oil

3 rashers bacon, chopped

1 leek, halved and finely chopped

2 eggs

3 tablespoons creme fraiche

salt and pepper

Heat oven to 200C.

Using a 6cm cookie cutter, cut two circles from each slice of bread. Spread with butter and press them butter side down into mini muffin pans.

Heat the oil in a frying pan. Add the bacon and leeks and cook for 3 to 5 minutes until softened and just starting to brown. Spoon the mixture into the bread bases.

In a small bowl, whisk the eggs and creme fraiche together until smooth. Season to taste with salt and pepper.

Carefully pour into the cases. Bake for 8 to 10 minutes, until puffed and golden.

Enjoy!

BLT DEVILED EGGS

BLT deviled eggs

8 hard cooked eggs

1/3 cup mayonnaise

2 tablespoons ranch dressing

3 slices cooked bacon, chopped

4 cherry tomatoes, chopped

2 tablespoons shredded lettuce

Cut eggs lengthwise in half. Remove yolks, place in medium bowl, mash with a fork.

Add mayonnaise and ranch dressing, mix well. Stir in bacon and tomatoes.

Fill egg whites with yolk mixture, top with lettuce.

Enjoy!

Recipe adapted from Food and Family

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

FRUIT SKEWERS WITH DIP

fruit skewers with dip

marshmallows

pineapple chunks

strawberries, cut in half

fresh figs, cut in half

raspberries

Thread marshmallow onto wooden skewer, followed by the fruit. Place on a serving plate. Serve with fruit dip

FRUIT DIP

1 small container of plain or vanilla Greek yogurt

1 teaspoon brown sugar

1 teaspoon honey

1/2 teaspoon vanilla

Mix all ingredients well and serve with fruit.

Enjoy!

Recipe adapted from Arkansas Living, August 2013

www.aecc.com/arkansas-livin…

MANDARIN MELTING MOMENTS

mandarin melting moments

180 grams butter, softened

2 tablespoons icing sugar

1 teaspoon vanilla extract

finely grated zest of 1 mandarin

1 1/2 cups flour

2 tablespoons cornflour

ICING

25 grams butter, softened

finely grated zest of 1 mandarin

1 tablespoon mandarin juice

1 cup icing sugar

Heat oven to 160C and line 2 baking trays with baking paper.

Beat butter, icing sugar, vanilla and zest until creamy. Add flour and cornflour and mix to a smooth dough. With floured hands shape tablespoons of the mixture into balls. Place 12 balls on to each tray and flatten with a fork. Bake individual trays for 15 minutes. Cool completely on trays before sandwiching with icing.

ICING

Beat butter with zest and juice. Add sifted icing sugar and mix until combined. Add a little extra mandarin juice if required.

Enjoy!

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