Sunday, 25 April 2010

Tea and cocktails

White mulberry tea infused vodka, served from a teapot...

Savoury tartlettes

Rose syrup and chocolate mix

Red Velvet tier cake

Strawberry and raspberry tartlettes

Such fun to make...just make a caramel then add bicarbonate of soda at the end and watch it bubble away! Volcanic!


Imelda Marcos biscuits. I love this copper mould.


Pink Cava

Teapot cocktails:
White Mulberry (Lahloo tea) infused vodka
Hibiscus infused rum and vodka with pomegranate

Colston Bassett stilton quiche
Anchovy and tomato tartlettes
Jalapeno baked poppers

Marmite and cucumber sandwiches
Smoked salmon sandwiches

Home made crumpets

Rose and chocolate marshmallows

Marmite caramel cupcakes
Marmite chocolate cupcakes

Red Velvet cake

Lavender meringues and cream

Raspberry and strawberry tart with confectioners custard

Iced Imelda Marcos biscuits

Tea and Douwe Egberts coffee (several blends)

Tear-soaked blue cheese tartlettes (made while listening to Radio 4's The Reunion)
Make pate brisée.
Roll it out and press into mini tins. I've collected some French antique ones but places like Lakeland sell them too.
Blind bake your pastry shells until lightly golden. (Not too much because they will be going back in the oven)
When cool enough to handle take them out of their tins and brush them with a beaten egg. This will also fill all the holes in the pastry.
Then, whisk together:

200g of blue cheese
4 eggs
300ml pot of creme fraiche
Pour into your blind-baked pastry shells.
Bake in a medium oven for 20 minutes depending on the size of your tin.

Tomato and anchovy tartlettes:

Also carefully arrange inside the other cases: small cherry tomatoes cut in half, anchovies, black olives and caperberries, a smear of pesto. Brush the edges of the pastry with butter or oil.
Place back in a hot oven till the cherry tomatoes have roasted skins, normally about 10-15 minutes.
Sprinkle a little rosemary salt and serve warm or cold.

Laughing Marshmallows: (made while listening to Radio 4's The Unbelievable Truth)
7 gelatin sheets

3 egg whites
40 grams agave syrup
230 grams sugar
4 teaspoons rose syrup (available from Indian shops)
4 teaspoons unsweetened cocoa powder, dissolved in a small bowl with 1 tablespoon hot water
To dust:2 tablespoons icing sugar
2 tablespoons corn starch, sieved

Line a square 20 x 20-cm (8 by 8-inch) baking dish with silicon paper
Place the gelatin sheets in a bowl of cold water to soften.
Have the egg whites ready whisked in the bowl.
Combine the agave syrup, sugar, and 90 ml water in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve, and keep at a simmer for 8 minutes. Remove from heat.
Squeeze dry gelatin sheets, add them to the syrup, and stir until dissolved. Cover and keep warm.
Finish whisking the egg whites until soft peaks begin to form. Then, still whisking, add the hot syrup in a slow, steady stream, and keep whisking until the mixture cools down to just above room temperature. This is your marshmallow.
Then divide the mixture into 2 bowls, into one you will whisk rose syrup and the other the dissolved cocoa powder.
Pour the mixture, starting at one end with the rose, the other with the chocolate, into your prepared baking dish. The two flavours will mingle in the middle but that's fine. Leave to set for a few hours.
Cut up your marshmallow into squares which you will then dip into your icing sugar/corn starch mixture, coating each side of the square.
Leave to dry on a plate.

Lovelorn Tea infused vodka (made while listening to the soundtrack of Like Water for Chocolate on the Sonos)
3 heaped tblespoons of White Mulberry Tea
1 bottle cheap supermarket vodka

Funnel tea into vodka. You can use cheap vodka because the tea makes it tastes smooth. Leave overnight. Strain into teapot. Chill teapot in freezer. Serve.

Gin-soaked lonely shagless tea cocktail
3 tblsp of hibiscus tea
Some pomegranate juice to taste

This tastes a little like sloe gin. Follow instructions above. Serve from a teapot.

Sybil's Boudoir came to read charts in the summerhouse. She wrote an interesting blogpost on how many of the guests were Librans or Cardinal signs (Capricorn, Aries, Cancer).
One girl after her reading came up and announced
"I've been told I'll have an unexpected baby!"
She looked at the man standing next to her.
"Are you her boyfriend?" I asked him.
"Not any more" he said, dryly.

So thrilled. Two Americans on holiday showed me that I was in the Time Out guide for things to do in London. Always a slight fantasy for me. I'd like to be listed in the Lonely Planet guide as well, just like the paladares in Cuba. The long term trend in my head has always been about tourists, who visit a city like London, see the sights, but never meet a Londoner, never go to their house, never eat their food. Home restaurants are perfect for tourists. I can visualise, by 2012, visitors to the UK being excited by the idea of being able to eat in people's houses.


  1. Brilliant! Thanks for the inspiration, was having a horrible day and reading this has just made me cook and eat some lunch (and update my blog too).

  2. Great menu! And great about Time Out! Really like how you share these recipes too so we can have a go! xxx

  3. You had another knitter there too - my workmate Alix. She says all the people at her table got along so well that two of them have invited the rest (including the Americans) to dinner!

  4. well done for being in Time Out- and i adore the laughing marshmallows. what a gorgeous tea- i wouldnt mind having the one with gin! shayma

  5. What? How did I miss those shoes first time round? Stunning!

    Going to try the marshmallow.

  6. I usually make a drink with "coca's leaves" tea (in the city I live is very common people chewing coca's leaves) and pisco. Is a success!

  7. Yocasta I have been to Pisco and I love pisco sours. there was also a very nice French restaurant on the beach there.
    In general I was very impressed with Peruvian food, some of the best in South America.
    I had coca leaf tea and chewed the leaves whilst trekking in the Andes near Cajamarca and Kuelap


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