And we’re back to tea. But the posh nosh one this time. I think you have to have a balance of sweet and savoury. And people usually expect a sandwich, a scone and some cake. The combination and quantities are up to you.
Tea Menu:
A selection of open sandwiches, with a variety of toppings on a sourdough made from oak smoked flour
Parma ham and Rocket Macaron
Fruit Scone with Cream and Raspberry Jam
Pistachio and Rose Friands
Strawberry Meringues
and of course…. some Darjeeling Tea
I had decided to be a little adventurous with my second savoury option. Macaron filled with parma ham, mascarpone cream and some rocket leaves. The macaron could have been better, they tasted fine but lacked the obligatory “foot”. So more practice is needed. But they were really delicious.
My better half is the scone maker in our house, and my favourite is fruit. Although herself prefers the chocolate ones, and Nigel likes the cherry. Each to his own! But they have to be served with cream and some sort of jam. I had made some raspberry jam last week so went with that.
And then the bit that everyone is dying for- the sweet stuff. Of course as strawberries are bang in season, and meringues are just so good. There’s nothing nicer. And they can be made in advance adn stored in a tin. I was talking to a lady recently and she spoke of freezing her meringues when cooked. I had never heard of this- and although I do freeze any extra egg whites, I have never actually frozen the meringue once it’s made.
So the other little adventure was Pistachio Financiers. OMG. A revelation. How I did not eat them all is beyond me. They are so light and easy to eat. They are not messy, and can be finished off in a couple of dainty bites. I will most definitely be making these again!
