Whenever I think of afternoon tea or just tea in general, one of the first things that come to my mind is British afternoon teas with tables loaded with finger sandwiches, biscuits, scones, Victoria sponge cake and of course the infamous tea. All these things just define afternoon teas. I knew that I wanted to do multiple tea items at once, but fitting and doing them altogether would be really time-consuming. So, I guess this is the first of series and so I may do more of these in the future! I initially wanted to do the previous chicken salad sandwiches in this post, but I couldn’t get all ingredients at once. But if you do, you’ll basically have a complete tea! Today, I wanted to feature some of the most famous and best items being cucumber sandwiches, carrot cake and tea, hence the name- Britain’s Afternoon Best! All three of them together are like harmony, a true symphony in the mouth!
Carrot
cake:
- 1 cup all- purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ teaspoon nutmeg (grated)
- ½ tsp ginger powder
- A pinch of salt
- 1 cup white sugar
- ½ cup vegetable oil
- 2 eggs
- 1 ½ cups grated carrot
- ¼ cup walnuts, finely chopped
Preheat
your oven to 350˚F. Line a loaf pan (8’’ by 3’’) with parchment paper at the
bottom. Sift and whisk together the flour, salt, baking soda, baking powder and
spices in a medium bowl. In a large bowl, whisk together the oil and sugar to a
creamy consistency. Add the 2 eggs and mix. Finally add in the flour mixture and
mix until a batter has formed and no flour remains. Add in the chopped walnuts.
Transfer the batter into the prepared pan and bake for 40- 45 minutes or until
a toothpick inserted in the middle comes out clean.
Cucumber
sandwiches:
- Brown/ white bread
- Butter
- Cream cheese
- Dill
- Cucumber
Start
by removing the bread’s crust. Spread a thin layer of butter on both sides.
Spread some cream cheese on one of the slices. Get rid of the cucumber skin and
peel the inside to get long, thin strips. Lay the cucumber on the other slice
and top with some fresh dill. Trim off any excess cucumber. Slice the sandwich
into fingers or triangles.
Tea:
- 3 tea cups water
- 1- 1 ½ tbsp tea leaves
- Ginger
- 1 tea cup milk
- Sugar
Add
the water into a pot and turn on the flame. Add the tea powder. Once the water
starts boiling, grate some ginger. Let the mixture boil for about 2-3 minutes.
Turn down the flame to low and add in the milk and stir. Remove from stove top
after 30 seconds or so. Add sugar as needed.
Voila!
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