Author: Treeca

Recipe taken from the 1968 Cordon Bleu Cookery Course Ingredients For rich shortcrust For apple mixture Method © Copyright BPC Publishing Limited 1968

Pretzels are a popular snack with a distinctive knot shape, crunchy texture, and a salty flavor. Originating from Europe, they have a long history that dates back over a thousand years. They are typically made from a dough of flour, water, and yeast, then boiled briefly before baking, which gives them their signature chewy texture and brown, glossy crust. There are two main types of pretzels: Check out the recipe below, taken from the 1968 Cordon Bleu Recipe Series. Pretzels originated in Germany, where they have been eaten since Roman times. Many superstitions surround them — for instance, they were…

Serving croissants for afternoon tea can be a delightful twist on tradition! While traditional afternoon tea includes items like finger sandwiches, scones, and pastries, croissants offer a French-inspired variation that adds a light, flaky element to the spread. Here’s how you can incorporate croissants into afternoon tea: 1. Mini Croissants 2. Savory Fillings 3. Sweet Fillings 4. Accompaniments 5. Presentation This blend of French pastry with traditional British tea will give a modern, elegant touch to your afternoon tea! Here is an article, along with illustrated instructions on how to make croissants in Fanny Cradock’s cooking magazine from the 1970s.…

Vol au Vents took pride of place on every afternoon tea table during the 70’s. The height of sophistication, and of course. very French!! However, they can be a little fiddly to make but once made, they rarely get left on the side of the plate. So let us start with learning how to make the casings. How To Make Vol Au Vent Cases This is the basic pastry case which encloses a variety of fillings to make up the classic French Vol-au- Vent which is a light puff pastry case shaped into an oval, square or round. Preparation time:…

Whatever your plans for afternoon tea, there’s a chance that your menu will include recipes using puff pastry. From vol au vents and sausage rolls, to sweet savouries and pastries. The versatility of having a block of puff pastry on hand is useful when creating a number of delicious, sweet or/and savoury plate fillers in no time at all. Getting Started Firstly, if you want to make the pastry from scratch, here’s a recipe taken from the Cordon Bleu recipe series from the late 60s, along with pictured instructions. Then, over the next few days, we will have a number…

Here is part two of our vegan sandwiches. You can check out part one here FRENCH TOFU SALAD WITH GRAPES Makes 4 sandwichesFOR TOFU SALAD1 teaspoon canola oil, if needed1 pound extra-firm tofu, drained, pressed, and cut into ½-inch cubes1 teaspoon tamari¼ cup vegan mayonnaise¼ cup quartered seedless green grapes2 tablespoons minced shallot1 tablespoon minced celery1 tablespoon white wine vinegar1 tablespoon slivered almonds, toasted1 teaspoon minced fresh chives½ teaspoon Dijon mustard½ teaspoon minced fresh thyme½ teaspoon minced fresh parsley¼ teaspoon dried tarragon, crumbled¼ teaspoon dried herbes de ProvenceSalt and pepper, to taste FOR SANDWICHES1 cup arugula, for servingOne 16-inch baguette,…

Try this vintage recipe below. taken from the 1968 Cordon Bleu Cookery Course For very rich shortcrust For filling Use a large fireproof plate Rich shortcrust can be used for this tart but the following recipe has an even richer pastry (which should only be used for a plate pie). Baking powder is added to lighten the pastry somewhat, as there is a heavy quantity of fat. Method © Copyright BPC Publishing Limited 1968

The trick to making good scones is to ‘knead less’. Too much kneading makes the gluten tighten. Use cold ingredients to make the scones flakier. Use a pastry type flour rather than all purpose flour, and finally, cut the scone dough into wedges and leave them in the fridge until your oven has reached its required temperature Here’s a quick and easy recipe for that special tea party taken from the archives of 1974 Makes: one scone roundPreparation time:15 minutes Cooking time: 20 minutes Oven temperature: 425°F/220°C Mark 7 © Copyright The Hamlyn Publishing Group Ltd 1974 Printed in U.K.

Welcome to our vintage recipe card series. Each week we will bring you a new recipe taken from the archives of the 60’s and 70’s. These are recipe card collections that proudly sat in many household kitchens during this period. This collection would be great for planning your afternoon tea. This week our recipe is Scottish Oat Cakes. Serve with butter and cheese Scottish Oatcakes Makes 8 76 calories each 310 joules 364 calories each (with butter and cheese) 1520 joules Photo: Tableware by courtesy of Merchant Chandler © Copyright The Hamlyn Publishing Group Ltd 1978 Please note that these…

Simply delicious! Source and Photo Credits 10 Delightful Tips for Afternoon Tea, Afternoon Tea, Delightful Tips for Afternoon Tea, for Afternoon Tea, Tips for Afternoon Tea

Making a cake stand for your afternoon tea is not as daunting as it sounds. In fact, if you’re handy with the drill, you can make one in a heartbeat. You will need several old plates (depending on how many tiers you want to create), a nylon tipped drill bit used for ceramics and china, a cake stand fitting, and some masking tape. My own preference in terms of design is a mismatch of different plates, it adds a certain character There are a few things to watch out for when making a cake stand. They are; Materials & Tools…

For many people with a sweet tooth it would be a dream prescription: take a daily dose of chocolate to be healthy. Alas, it is only a dream for now, but EU-funded research has found that some of the compounds in cocoa, the basic ingredient used to make chocolate, have clear benefits even for healthy people. The crucial components are flavanols – a group of bioactive plant constituents found in wine and tea, as well as in apples and pears, and which are most abundant in the cocoa bean. The three-year FLAVIOLA research project studied cocoa flavanols and found some…

Strictly speaking, in the UK, cupcakes are really called fairy cake, but there are differences between the two, not simply the name. In Britain, the fairy cake tends to be smaller and the sponge lighter. Also the Americans tend to use buttercream for the icing, rather than a lighter glacé icing here in Britain. Some would argue that a fairy cake is a cake with the top cut off, replaced with two small sponge pieces to give that ‘butterfly/fairy’ effect. The term cupcake derives from the measured ingredients used. For example, 3 cups of flour, 1 cup of butter etc..…

What is White Tea? In China, white tea is harvested from young leaves which are picked for just a few weeks in the spring. It dates back centuries and is found in the Fujian region of China. The silvery down that covers the young leaves is where the name derives. It is argued that white tea has more beneficial properties than both green or black teas. It was relatively unknown in the West until recently Preparing the Tea White tea is prepared in a slightly milder water temperature (175-186 F). leaving it to steep for a couple of minutes. In…

It wouldn’t be Afternoon Tea Week without including the humble biscuit. Biscuits and cookies are probably the most popular sweet snack for both the British and Americans, although their tastes are somewhat different. According to recent studies; The top five biscuits in the UK are; In the USA, their top five cookies are; Whatever your choice, the humble biscuit or cookie is the perfect accompaniment to a cup of tea or a mug of coffee. Here we have a few vintage recipes for both biscuits and cookies. Chocolate Chip Cookies Makes: 18-20 cookies Preparation time: 15 minutes Cooking time: 15-20…