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Tag Archives: baked
Afternoon Tea 10 January 2016
There could be no better way to start the year off than with an afternoon tea. A private booking no less where ‘the fat man in a red suit’ had adorned the relevant Christmas trees with gifts of an afternoon … Continue reading →
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Tagged afternoon, apple, baked, beetroot, biscuit, black forest gateau, blue, butter, cake, carrot, cheese, cheesecake, chicken, cinnamon, circassian, cream, cress, curd, egg, fennel, hazelnut, honey, lemon, macadamia, macaron, nut, pop, pork, puff pastry, puree, ramekin, salad, Saltaire, Sandwich, savoury, scone, secret, tea, up
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Afternoon Tea Sunday 13 July 2014
Today’s event was a birthday party for a half centurion. With vegetarians and pescatarians to consider and food intolerances to steer clear of, there was a lot of ‘stewing’ over this menu on my part. It’s funny how some times … Continue reading →
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Tagged afternoon, apricot, baked, beetroot, berry, blueberry, buttermilk, butternut, cake, cheesecake, chez, chocolate, chutney, clandestine, club, cream, cucumber, falafel, fernley, frangipane, genoise, herbs, hugh, hummus, menu, mustard, New York, pastry, pate, pop, raspberry, River Cottage, Saltaire, scone, shamwari, smoked mackerel, strawberry, stuffed potato, supper, tea, tearoom, up, West, whittingstall, Yorkshire
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Afternoon tea Saturday 22 February 2014
Today’s event was another private booking and much anticipated having had the booking in the diary for some months. How time flies when suddenly it’s time to lay the table and put the kettle on! I knew my guests love … Continue reading →
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Tagged afternoon, baked, blue cheese, cake, calvados, cheesecake, chez, chocolate, clandestine, club, coffee, cress, egg, horseradish, lemon, lemon curd, menu, meringue, muffin, Normandy, pastrami, pear, potato, prawn, Saltaire, scone, secret, shamwari, Sicilian, supper, tart, tea, underground, West, Yorkshire
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Baked tomatoes with pearl barley, olive & caper stuffing
Tomatoes take on a rich, sweet, flavour when baked and I love the colourfulness of this dish. I was inspired to make concoct this recipe one weekend lunch time as I had some olives and lemons that needed using up … Continue reading →
