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Tea and cocktails

April 25, 2010 9 Comments Filed Under: Uncategorized

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!

Honeycomb

Imelda Marcos biscuits. I love this copper mould.

Menu:
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
Honeycomb
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
Gin
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.

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Reader Interactions

Comments

  1. Intern

    April 27, 2010 at 11:57 am

    The shoes are gorgeous!

    Reply
  2. ali4horses

    April 27, 2010 at 12:21 pm

    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).

    Reply
  3. Jumbleberry Orchard

    April 27, 2010 at 12:38 pm

    Wow. Looks incredible!

    Reply
  4. The Curious Cat

    April 27, 2010 at 9:02 pm

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

    Reply
  5. Anonymous

    April 28, 2010 at 7:09 am

    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!

    Reply
  6. shayma

    April 28, 2010 at 12:08 pm

    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! mmmmm…..xxx shayma

    Reply
  7. James

    May 4, 2010 at 10:14 pm

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

    Going to try the marshmallow.

    Reply
  8. Yocasta Pott

    May 29, 2010 at 5:00 pm

    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!

    Reply
  9. MsMarmitelover

    May 30, 2010 at 4:47 am

    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

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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