Afternoon Tea is a real tradition and not only in Great Britain but in many places around the globe. In fact it is available at most five star hotels all over the world.
Originally afternoon tea came into being in the mid nineteenth century when dinner was served between 8.30pm onwards (even later in the summer months). Afternoon tea nicely filled the gap between lunch and dinner - people got hungry around 4 or 5pm but didn't want a lot of food as that would spoil their dinner later.
Today it's even a great treat when kids come home from school between 3 and 4pm. At least in Britain, it's common for them to have a cup of tea and a small sandwich or treat to go with the tea. Not only is this something they can look forward to when arriving home, but it again 'nicely fills the gap' until supper.
Afternoon tea is really easy to prepare. First of all tea is the main centerpiece so make sure it is hot and looking good in a teapot. Black tea is usually served with milk. You can make afternoon tea as easy or complicated as you like. In fact a visit to your local supermarket can get you more than you need. Tea with biscuits is simple to do. Buy an assortment of good biscuits and arrange them nicely on a plate and you're all set to go. You can also buy a cake at the supermarket (even a bakery would have great cakes and pastries you can use). Pound cake, Victoria sandwich, tea breads like raisin bread (which would be great toasted with jam and butter), Swiss roll, shortbread are all great accompaniments to a pot of tea.
If you want to make cakes, biscuits or scones yourself, then I would suggest you save some each time and put them in the freezer.
For example, if you make a pound cake, cut off a few slices and put in the freezer. If you do that each time you bake, in no time you will have quite an assortment of homemade goodies you can offer your guests. This way you can make afternoon tea with no extra effort as everything is already sitting in your freezer!
Tea and sandwiches also go hand in hand. Here the golden rule is less is more.
Afternoon tea is really just an in between snack so only serve a small variety of sandwiches and cut them in quarters. You can also cut the crusts off if you want to. Sandwich fillings can be many and varied - egg salad; cucumber with dill mayonnaise, cream cheese and radish or cream cheese and smoked salmon to name but a few. It's easy to get creative.
I thought I'd include a scone recipe as these are just so delicious with a pot of tea - anytime really but they are mostly served in the afternoon.
Basic Scone Recipe:
Bake for 12-15 minutes until done.
Cool and serve with a good quality jam and whipped cream or double cream. Personally I like sour cream the best - the consistency is perfect!
For a savory scone:
You could also use the above recipe, leave out the sugar and add a cup of grated cheddar cheese. Serve with butter. This is one of the many reasons you can make a spectacular afternoon tea with little effort!
Originally afternoon tea came into being in the mid nineteenth century when dinner was served between 8.30pm onwards (even later in the summer months). Afternoon tea nicely filled the gap between lunch and dinner - people got hungry around 4 or 5pm but didn't want a lot of food as that would spoil their dinner later.
Today it's even a great treat when kids come home from school between 3 and 4pm. At least in Britain, it's common for them to have a cup of tea and a small sandwich or treat to go with the tea. Not only is this something they can look forward to when arriving home, but it again 'nicely fills the gap' until supper.
Afternoon tea is really easy to prepare. First of all tea is the main centerpiece so make sure it is hot and looking good in a teapot. Black tea is usually served with milk. You can make afternoon tea as easy or complicated as you like. In fact a visit to your local supermarket can get you more than you need. Tea with biscuits is simple to do. Buy an assortment of good biscuits and arrange them nicely on a plate and you're all set to go. You can also buy a cake at the supermarket (even a bakery would have great cakes and pastries you can use). Pound cake, Victoria sandwich, tea breads like raisin bread (which would be great toasted with jam and butter), Swiss roll, shortbread are all great accompaniments to a pot of tea.
If you want to make cakes, biscuits or scones yourself, then I would suggest you save some each time and put them in the freezer.
For example, if you make a pound cake, cut off a few slices and put in the freezer. If you do that each time you bake, in no time you will have quite an assortment of homemade goodies you can offer your guests. This way you can make afternoon tea with no extra effort as everything is already sitting in your freezer!
Tea and sandwiches also go hand in hand. Here the golden rule is less is more.
Afternoon tea is really just an in between snack so only serve a small variety of sandwiches and cut them in quarters. You can also cut the crusts off if you want to. Sandwich fillings can be many and varied - egg salad; cucumber with dill mayonnaise, cream cheese and radish or cream cheese and smoked salmon to name but a few. It's easy to get creative.
I thought I'd include a scone recipe as these are just so delicious with a pot of tea - anytime really but they are mostly served in the afternoon.
Basic Scone Recipe:
- 1 cup self raising flour
- a pinch of salt
- 1-2 tablespoons of sugar to taste (shouldn't be very sweet)
- 2 oz butter (traditionally salted butter is used)
- 3/4 cup cold milk
- Combine dry ingredients. Mix in butter. If it's very cold you can grate it into the flour mix for fast results.
- Rub butter into the flour mixture with your fingertips until mixture resembles coarse meal. Don't over mix.
- Add enough milk to get soft dough.
- Turn onto a floured surface and knead gently (again do this quickly). Pat or use a rolling pin to form a round 3/4 inch thick.
- Use a cutter (or upside down glass) to cut out the scones - they can be big or small. 2 inch diameter is normal.
- Put the cutter or glass in flour before cutting.
- Knead the left over dough bits lightly to form a circle and cut out more scones.
- Put them on a lightly greased baking sheet.
- Brush tops with milk.
Bake for 12-15 minutes until done.
Cool and serve with a good quality jam and whipped cream or double cream. Personally I like sour cream the best - the consistency is perfect!
For a savory scone:
You could also use the above recipe, leave out the sugar and add a cup of grated cheddar cheese. Serve with butter. This is one of the many reasons you can make a spectacular afternoon tea with little effort!
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