Monday, August 8, 2011
Cooking Club: Teatime Treats
On Saturday afternoon, we had our 'Teatime Treats' Cooking Club get together and I think this theme would have to be one of my favourites we've had so far. Dishes could be either sweet or savoury as long as they were something suitable for a morning or afternoon tea.
To decorate the table, I used a more 'Nanna-looking' white embroidered tablecloth and added some touches of pink and mauve with a bunch of pink ranunculi and two small jars of Geraldton Wax (which I snipped from the bushes growing beside the road at the end of the street). A piece of pretty pink floral fabric leftover from Grace's quilt made the perfect placemat for the centre of the table. I really didn't want to use my boring old white and silver crockery so I borrowed some pretty teacups, saucers and side-plates from my Mum and sister to put together with my own and ended up with a mix of different patterns, all within the same colour palette. I tried to research the correct way of setting the table for an afternoon tea - some references placed the cup and saucer on top of the side plate, others described what I did.
As a small party favour for each guest, I bought some cute floral paper bags from Etsy shop Jade L'il Craft which I filled with a selection of different tea bags. The spot prize for this month was a cookbook filled with scrumptious looking chocolate recipes.
Our menu consisted of:
- Chicken and Asparagus Sausage Rolls
- Lemon Cake
- Red Velvet Cupcakes
- Ginger Fluff Sponge
- Spicy Apple Teacake
- Chocolate Chip Cookies
Next month, we are going to have a potluck theme of 'Something I Enjoy Cooking' so I'm hoping we'll have a range of things like soup, mains, dessert, cake and so on.
For anyone who would like to try it out, here is the recipe for the Lemon Cake which was so moist and tasty...
250g castor sugar
250g melted butter
1 tsp baking powder
2 lemons (juice and zest)
250g icing sugar
100g melted butter (for icing)
Beat eggs and sugar and then slowly add melted butter. Add sifted flour and baking powder and mix. Cook for approximately 10 mins at 180°C (my friend said she used her biggest slice tin which is about double the size of a normal one). For the topping, mix icing sugar, melted butter and the lemon juice and zest. Prick the cake with a fork and pour over topping mix while still hot and allow to soak through.