It’s always a little difficult to put together a teatime spread that’s light, delicious, pleasant looking and easy to make. So here’s a some tips if you are planning a high tea party. Start with savoury afternoon tea recipes including finger sandwiches, quiches or puffs. Follow it up with delicate tarts or scones and finish it off by serving a slice of cake for your guests. A cake stand filled with pastries, biscuits and other sweet tea treats can be prepared ahead and put on the table. We got Chef Amit Kumar of L'Opéra, the French bakery.
Red Onion, Sliced 60g
Yellow Capsicum 100g
Red Capsicum 100g
Sliced Zucchini 200gm
Olive Oil 20g
Slice the vegetables and set aside.
Heat 1 tbl spoon olive oil and a tablespoon of the butter in a saucepan.
Add the sliced vegetables and sauté over medium-low heat for 10-15 mins.
To make quiche sauce, in a mixing bowl, whisk the eggs, cream, milk, salt & pepper.
Pinch of Salt and mixed herbs
Cream the butter in a mixing bowl. Add flour, salt and mix at slow speed.
Add cold water and mix until the dough is formed.
Refrigerate the dough for a couple of hours.
Roll out the dough on a light floured surface, cut out the discs according to the size of the mould.
Take the prepared quiche ring and spread the grated cheddar at the bottom.
Fill in ½ of the ring with the sautéd vegetables.
And top up the quiche with the cream sauce.
Bake at 180 degrees for 30-35 minutes.
Tarte À L’olgnon
Puff base 800 gm
Flour 400 gm
Salt 20 gm
Butter 200 gm
Water 1 ltr
Caramelized onion 1000 gm
Fresh Thyme 15 gm
Milk 300 gm
Take a bowl and mix flour, salt, butter and water.
Make a dough.
Then add 1700 gm butter and roll seven times.
Then cut in a round shape for onion tart.
Spread the puff base on a baking tray with lines silpat.
Apply milk on the tart base evenly with brush.
Put the ring cutter over the tart (make sure to leave 1cm boarder around the mixture).
Spread the caramelized onion evenly inside the ring cutter area.
Bake the tart in oven for 30 minutes at 180℃. Increase the temperature to 200℃ and bake for 10 more minutes or until the tart turn to golden brown colour.
Remove the tart from the oven and rest to cool.
Sprinkle fresh thyme leaves at the end.
Lemon tea cake
Eggs 75 g
Castor Sugar 105 g
Cream 45 g
Flour 81 g
Trimoline 4 g
Baking Powder 2 g
Salt 0.75 g
Lemon Zest 5 g
Butter 30 g
Lemon Juice 1.87 g
Icing Sugar 12.5 g
Whisk whole eggs and sugar.
Then add cream and trimoline.
Put in the dry ingredients – flour, baking powder and salt. Then add lemon zest.
Pour melted butter and give it a thorough mix.
Grease and dust all the moulds with butter and flour.
Put 350 grams of batter in each mould and score each cake with a butter.
Bake at 145 °C for 45 minutes.
Then make lemon glaze by cooking icing sugar and lemon juice together.
Keep stirring until it reaches the desired temperature.
Pour the glaze (temp should be 60°C) over a frozen lemon cake covering all the sides.