Throwing your own afternoon tea party means you can experiment with finger foods, desserts and get your snack mode right. Well, we think the only thing better than sipping on a glass of your favorite tea would be pairing it with a sweet or savory delight. We have got you croquettes, pies and pudding cakes which makes delicious addition to your tea party spread. Come rain or shine, host your buddies to a wonderful tea party noon treat. These few classic afternoon treat recipes can be made in the comfort of your home. Here’s how you can raise your afternoon tea game.
Novotel Imagica Khopoli gives us a few recipes for our summer tea party.
Parma Ham and Cheese Croquettes
- Butter 1 tsp
- Onion finely chopped 100g
- Spring onions chopped 50g
- Sliced Parma ham shredded 60g
- Shredded cheddar cheese 100g
- Potato boiled and grated 200g
- Salt and pepper to taste
- Eggs 2nos
- Oil for frying
- Flour refined 60g
- Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
- Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, potato and mix. Divide the ham mixture equally into bite size balls.
- Place the flour in a small bowl. Make a batter mixing flour and water in another small bowl and the bread crumbs in a third small bowl. Dredge the ham balls in the flour. Using a slotted spoon, remove the ham balls and place in the bowl with the batter. Coat with the batter and transfer to the bowl of bread crumbs. Coat the ham balls with the bread crumbs.
- Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.
- 1.25 kg potatoes cut into even-sized pieces
- 50g butter
- 150 g fresh baby spinach
- 20 g shallots, very finely chopped
- 2 bay leaves
- 20 ml extra-virgin olive oil
- 284 ml carton double cream
- 125 g Parmesan, grated
- Juice of 1/2 lemon
- 20 g leaf parsley, roughly chopped
- 650g Canadian bacon, julienne of tenderloin, Corn fed Chicken mince
- Preheat the oven to 200°C/fan180°C/gas 6. Cook the potatoes in boiling, salted water for 10-12 minutes until tender. Drain well and return to the pan over the heat and dry out for about 1 minute, shaking the pan well. Mash with plenty of seasoning and half the butter and put aside.
- Wash the spinach and cook it in a clean pan with just the water that clings to the leaves until just wilted. Then drain well and squeeze out any excess moisture.
- Cook the shallots and bay leaves in the oil for 6-8 minutes until softened. Add the cream and bring just to the boil. Remove from the heat. Stir in the Parmesan, lemon juice, and parsley.
- Cut up all the meat into chunks or bite-sized pieces and put into a buttered 1.8-litre (or about 3-pint) ovenproof dish .Break up the spinach with a knife and toss together with the meat. Remove the bay leaves from the sauce and pour into the dish, shaking it so it all distributes evenly. Put on a tray and bake for 25-30 minutes, until golden and bubbling
Deep Dark Hot Fudge Pudding Cake
* Yield: 6 servings
* Magical things happen when you bake this deep, dark hot fudge pudding cake. A rich, gooey cake forms on the top, and a warm, melty, dark, fudgy sauce forms on the bottom. Serve with ice cream and life is complete.
- 1¼ cups granulated sugar, divided
- 1 cup all-purpose flour
- 7 tablespoons Dutch-processed cocoa, divided (I like Hershey’s Special Dark)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup milk
- ⅓ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- ½ cup light brown sugar, packed
- 1¼ cups hot water
- 3 teaspoons instant espresso powder (optional, but highly recommended)
- Heat oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together ¾ cup of the granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Whisk in the milk, melted butter, and vanilla. Beat until smooth.
- Spread this batter mixture into an 8″ x 8″ baking pan.
- Sprinkle with chocolate chips.
- In another medium bowl, stir together the remaining ½ cup granulated sugar, 4 tablespoons cocoa, and brown sugar.
- Sprinkle this mixture over the top of the batter.
- In a small bowl or glass measuring cup, stir together the espresso powder and the hot water.
- Carefully pour the hot water mixture over the top of the cake. Do not stir.
- Bake for 40 minutes, or until the center is no longer jiggly.
- Spoon cake and sauce into bowls and top with immediately with ice cream or whipped cream.