THE VINTAGE TEA PARTY…

The Vintage Tea Party is a baking cookbook, but much more than just your average baking book by  Angel Strawbridge (Author).

Its a trip down memory lane, it’s a discovery fo the five things in life and it’s a book that will just as happily look good sitting on your coffee table.

It will definitely look good propped up in your kitchen being used again and again.

A talented book by a talented woman.

Product Description –
Vintage Patisserie is a vintage hosting company offering bespoke tea parties from a bygone era, delivering everything from music, makeovers and – of course – a customised menu of tea party treats that elevate any function into a swanky soiree. The Vintage Tea Party Book embraces the style and class of the trendy London Vintage scene and illustrates how to beautifully recreate the tasty treats and classic styles at home. With a unique mixture of recipes and feature spreads with accessible tips on hairstyling, makeup methods and where to collect vintage china — The Vintage Tea Party Book has it all.

“The Vintage Tea Party helps you plan not only stunning recipes for all sorts of delicious treats but also gives you countless styling tips for the perfect occasion.” – Glamour Magazine (SA)

HEART BISCUITS FOR VALENTINES DAY…

Gorgeous Valentine inspired biscuits from Biscuiteers – hand-iced biscuits are the perfect way to show that special someone that you love them this Valentine’s Day. Some of their Valentine’s collection can even be personalised with a love note of your choice.

personalised vintage love letter collection

This one is their personalised love letter collection at £35.00

flowers biscuit card

or this flower biscuit card for £9.00

little box love chocolates

or this little box of love chocolates for £11.95

 

Failing that have a go at your own with the recipe below…

Ingredients
115g butter
55g caster sugar
150g plain flour
25g cornflour
A couple of drops of Vanilla extract
250g Royal Icing Sugar
Food colouring to decorate

Method
Preheat up to 180C/160C Fan/Gas 4
Mix butter, caster sugar, and vanilla extract
Stir in the flour and cornflour
Wrap in cling film and chill for about 30 minutes
Roll out to thickness of around a £1 coin
Cut different shapes of hearts
Bake for 10 minutes
Leave to cool on a wire rack
Decorate as you like

Heart Biscuits

THE PURPLE PUMPKIN BLOG AND 50 AFTERNOON TEA RECIPES…

The Purple Pumpkin Blog is a blog written by Michelle from London. Her blog is full of photographs, recipes, printables, seasonal inspiration, crafts and lots more.

Amongst her amazing array of recipes, I came across her 50 Afternoon Tea Recipes which caught my eye with the amazing picture above.

She starts off with a list of ten sandwiches explaining along the way the etiquette involved in a proper English afternoon tea. ” Cutting the crusts off is a must; cut into finger lengths or triangles. Dainty rolls are great to use, and turn flat breads into pinwheels for something different.”

Next is cupcakes and muffins which she says are “All the taste of a big cake, but in a perfect one-person portion.” and gives you a choice of six recipes to try from.

Sweet and savoury tarts are next on Michelle’s list with six recipes to choose from and her tip to “buy ready-made pastry to cut down on preparation time.”

Next is biscuits with five recipes to choose from another tip from Michelle is  “Instead of opening a packet, make a tray of them instead. Decorate plain sugar cookies any way you like.”

Not forgetting the gluten and dairy free recipes. Michelle has included three free from recipes so you don’t forget the guests with food intolerances.

There is a choice of 12 recipes for Cakes and Bakes which she suggests you “display on a pretty platter; pre-cut for portion control, or throw caution to the wind, and let guests cut a slice as big as they like!”

A choice of 3 scones is accompanied with a note to “not forget the clotted cream and jam for the sweet scones. Cream cheese for the savoury?”

Finally, pastries and patisserie finish her list with five to choose from in this category and a little note to anyone who wants to try them that “these recipes might require a bit more skill, but the end results are worth it.”

 

7 FASCINATING FACTS ABOUT THE SCONE…

This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone) the place where Scottish kings were once crowned.

Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones.

It is especially popular in the UK, US, Canada, Australia, New Zealand, Belgium, and Ireland.

The original triangular shaped scone was made with oats and griddle-baked.

Today’s scones are more flour-based and baked in the oven and made of wheat, barley or oatmeal with baking powder. They can include raisins, currants, or cheese.

In 2005 it was estimated that the UK scone market was worth £64m, showing a 9% increase over the previous five years.

Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.

 

 

 

 

8 TIPS ON HOW TO MAKE THE BEST CAKE TEXTURE…

We all try to make our cakes taste delicious but at the same time it’s important to have the right texture to your cake. Some tips I have found to help you make the best cake texture are –

  1. Add 2 tablespoons of salad oil to your cake mixture, as this can keep the mixture moist and less crumbly.

2. Try using buttermilk instead of milk as it gives a better texture to your        cake. For every 250ml of buttermilk used add half a teaspoon of baking soda.

3. If you weigh four whole eggs in their shells, then whatever the weight is,  that’s how much each of flour, sugar and butter you should add. This will  ensure an delicious cake every time.

4. Measure all your ingredients accurately.

 5. Avoid over mixing as it can cause a heavy texture, beat the mixture until it  is just smooth.

6. Bake your cake immediately once mixed as the baking powder begins to  act as soon as its combined with liquid.

7. Leave scones for a minute before you pop them into the oven as resting  them allow the baking powder to become active.

8. Never open the oven for at least the first half of the baking time as the cold  air will interfere with the rising of the cake.

THIEVES BREW(BEV’S TEA CO) AND PISTACHIO SCONES…

I have written before that I receive the Tea Tourist tea box’s which come with a surprise selection of loose teas from some of the hottest artisan tea companies each month. They are sent in taster size portions for you to try. In this month’s box I had yet another amazing selection to try from and after sampling the Thieves Brew from Bev’s Tea Company, I decided to try and bake with it as well. I turned out rather tasty to say the least.

THIEVES BREW AND PISTACHIO SCONES…

Makes 14 to 16 scones

Working time: 35 mins
Resting time: 2 hours 30 minutes
Baking time: 20 minutes

1 teaspoon Thieves Brew Tea (By Bev’s Tea) seeped in 100g/3.5oz of boiled water for 3-4 mins
250g sultanas
160g  milk
150g unsalted butter
600g plain flour
30g baking powder
150g caster sugar
160g double cream
75g crushed pistachios
1 egg
Pinch of salt

Method

  1. Seep the tea in the water for 3-4 mins.
  2. Add the sultanas and leave to infuse for two hours.
  3. Place the milk in a pan and bring to a simmer. Turn off the heat and leave to cool.
  4. Pre-heat the oven to 180°C.
  5. Rub the butter into the flour. Add the baking powder and sugar. Stir in the cream and milk. Drain the sultanas from the tea infusion and add them and the pistachios to the bowl and stir into the mix until you get a soft dough.
  6. Dust with a little flour and rest the dough for half an hour. Roll it out to 3cm thick and cut out your scones.
  7. Place the scones onto a tray.
  8. Beat the egg in a cup with a pinch of salt and use to glaze the top of the scones.
  9. Bake for 20 minutes or until light golden brown. Leave to cool.

 

BRAMLEY APPLE PIE WEEK 3rd-9th OCTOBER, 2016…

bramley_logo

The Bramley Apple Pie Week is from 3rd – 9th October, 2016.

To celebrate Bramley Apple Week 2016, the top 1,200 chefs in the country, according to The 2016 Good Food Guide, were invited to show their support by sharing their signature Bramley recipes.

Recipes were shared by Michelin starred chefs including Mark Poynton, Galton Blackiston and Atul Kochher and award winning TV chef Cyrus Todiwala. These innovative and unique dishes showcased the versatility of Bramley and inspired people to get cooking.

A competition ran across owned social media channels, encouraging interaction from consumers. Cooks and fans were asked to post a picture of their favourite Bramley dish with the hashtags #LoveBramley and #BramleyAppleWeek, generating interaction around using Bramley in a wide variety of ways. A winner was chosen by Mark Poynton, Michelin starred chef/founder of Alimentumrestaurant, Cambridge.

Two high profile bloggers were also engaged in the activity: Holly Bell, Recipes from a Normal Mum, created a video for the Bramley YouTube channel for how to cook a Bramley apple and cinnamon crepe cake; Lavender and Lovage promoted Bramley Apple Week to her large following, creating a savoury sausage and sage baked apple with roast chicken. Both encouraged support of Bramley Apple Week across their social media channels. Lots more information on the Bramley Apple website.

chef-images-1024x683

NATIONAL CUPCAKE WEEK IS 19th-25th SEPTEMBER, 2016…

2016_winners_carousel

National Cupcake Week is 19th-25th September, 2016 but they already have their National Cupcake Champions.

On Wednesday 14th September at AB Mauri Centre of Excellence, 10 experts spent the day trying and tasting delicious little cakes of joy from 5 different categories. The cupcakes were individually rated by our experts to give a category winner. Each category winner was then judged to give your our cupcake champion!

winning_cakes_2016

This event is brought to you by British Baker, the only industry title to cover the entire baking industry, including craft, ingredients, equipment, food-to-go, snacks, coffee shops, as well as plant bakery and supermarkets.

The week itself (19-25 September 2016) is designed to help promote the popularity of cupcakes in order to help bakery businesses boost their sales.

In addition to National Cupcake Week itself, they have an annual competition called the National Cupcake Championships, which serves to celebrate and reward the talent in the cupcake industry. In 2016, the competition’s eight year.

British Baker

front_cover_bb_fan

British Baker is about the business, the people, and the community of bakery in the UK.

Trusted to deliver daily news via its website www.bakeryinfo.co.uk , and independent news and analysis in the fortnightly publication, British Baker is both challenging and reader-friendly.

Designed for the modern baking industry, its large glossy format includes everything from recipe ideas and new product developments, to regular pricing surveys, jobs and classified.

Suitable for all within the baking industry, from the home-based bakery business to multinational coffee chains or ingredients suppliers, British Baker’s ethos is to be authoritative, informative and useful to business across all bakery-related areas.

Head down to the National Cupcake Week website for lots of information on this very popular awareness day.

RECIPE FOR BROWNIE BITES…

cakes

BROWNIE BITES…

Ingredients
350g (12oz) Dark Chocolate
250g (9oz) Butter
250g (9oz) Soft Brown Sugar
3 free range eggs
1 tsp Baking Powder
50g (2oz) plain flour
75g (3oz) pecans or walnuts
50g (2oz) miniature marshmallows

Method
Preheat oven to 170C, 150 Fan 325F or Gas 3
Grease and line a 12x8x1 oven proof tin
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water
Leave to cool
Whisk eggs in a bowl until thick and creamy, then add the sugar
Combine baking powder and sieved flour
When chocolate is cool, alternately fold the chocolate and flour into the egg mixture, then stir in the nuts
Place in tin and sprinkle with marshmallows
Bake for 30-40 mins until the centre is firm to touch and tester comes out clean
Leave to cool then cut into 24 squares