Tag Archives: scones

Birthday Morning Tea.

I was hoping to arrive home over full from the Morning Tea mum organised at Villa Howden for a group of six of us. Well that is not going to happen. I will post up a collection of photos, the place is still elegant and looks beautiful.
Today’s service was neither beautiful nor elegant. They stuffed up big time.
Mum had been in to see them earlier in there week to arrange the food – which was to include savouries as well as sweets, like of high tea in the morning – and we were to bring the cake for her birthday.
First up, it hadn’t been noted we were going to be in the sitting room rather than at the tables in the dining room.
Tea and coffees ordered, and while we waited two plates of Devonshire tea (scones with jam & cream) were brought out. Must say, the scones were delicious, and the cream, thick and King Island like. (For those who don’t know kind island cream, it is the best super thick cream, perfect for scones and the like, go google it if you want).
And then nothing.
Oh, unless you count housekeeping and the vacuum. The room we were in had a half balcony above, which is where she was, and it was really distracting. And disprespeful. And why couldn’t they have done it before they opened. This was 11.30. Then she decided to vacuum the foyer. Right next to us. One of the ladies went and asked her to stop, and while apologetic, it didn’t seem to sink in how wrong it was.
And then. No more food. Mum went to investigate and was told it hadn’t been written in the book. Mum had dealt with the manager initially. Not happy Jan. (See here)

I think that’s enough of that. Let’s have a look at some pretty pictures.

Food Friday – awesome end to the week!

After a super hectic week, getting ready for tomorrow’s Fair I finally finished and was able to relax today. Despite the appearance of relaxing I still had heaps to do.
Straight up, I made the pizza bases ready for tomorrow’s dinner (after a hectic day the last nothing I want to do is this) and at 9am I had finished with the post office and was at a the school to organise things for two sons (school starts on wed/thurs next week) while the dough was rising. Pizza bases done I can start on lunch.
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I love quiche because of its simplicity and relative ease of cooking. Today’s was really good, a creamier than usual, bacon and tomato version. I did burn the pastry – note to self: do not talk too much while pastry is blind baking.
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A salad is always good with quiche, and today was no exception, with my coleslaw mix salad.
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Morning tea was something I haven’t done in a long time, about 17 years. Yes really. It is such an easy and delicious food but I just never really make them. The awesome lemonade scones. Yes, lemonade scones. All you need is lemonade (nothing with too much of a lemon flavour) thickened cream and self raising flour. Find the recipe I used here. . All that was left by the time I was able to get a picture. The recipe makes about a dozen. And served with whipped cream and jam, they were melt in hot the mouth.
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If that was lunch, what was for dinner…?
We did the groceries so it became a hot cooked chook and oven baked chips with salad, then mini pavlovas and cream and chocolate.
I’m working on a nice coffee to round out the brilliant end to a busy week .
Have a great weekend, I’m going to be super busy. 🙂

Alfresco Saturday, pt 1 – High Tea

Mr 17’s girlfriend had her birthday today and I thought a little girl’s afternoon out would be a nice change from the usual.
We visited Jam & Bread* in Margate for High Tea.  The menu is set with four each of savoury and sweet treats. It may not sound like much but once you start it proves to be quite filling.
* This link takes you to the review I wrote when they first opened.

– Brioche rolls with smoked salmon and coleslaw. Beautiful, but filling.
– Super chocolate brownies – Omg, divine & rich.
– A delicate pannacotta (?) with honeycomb.  Light and creamy with a sweet crunchy topping. 

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– Lime curd with citrus fruit. Sweet, creamy with a definite Zing, not a bad zing either. – Rich chocolate mousse on shortbread with berry coulis. Rich & smooth, with the shortbread evening it out. 

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– Chorizo and Spinach quiche with cauliflower. It doesn’t sound much, but very nice. – – And pumpkin tartlets. Smooth creamy pumpkin like a pie, and the roasted tomato had a sweetness that complimented it perfectly.

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– Mini toasts with The Best liver pate I’ve ever tasted. I love a good liver pate (the only way I will eat it by the way) and this was smooth, creamy, with an awesome flavour. The aspic on top was flavoured to totally enhance the pate. I normally don’t eat that, but I was ready to devour the lot. I was the only one who ate this.

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And a missing picture of huge melt in the mouth scones with jam and cream.
The coffee was good, it kept me going for  some time, the orange juice arrived in an old fashioned juice bottle and the iced chocolate came with chunks of chocolate on top in a refashioned bottle. It was huge.

Enjoy the rest of your weekend 🙂
Jennifer

It’s soup time!

Much to my boys disgust there will be an influx of pumpkin this winter in our house. Mum and dad have lots of them and I’ve been instructed to use as many as i like while they are away on holiday. The only thing now, how many ways can I cook a pumpkin when no one but me likes them. Hubby loves his soup and the kids complain the whole time they are eating (the meagre amount they get), while my favourite is by far a nice slab that has been roasted/baked, bringing out the sweetness, then soup and of course scones. I tried pumpkin pie for the first time last year (see post here) so I may give that a go. Pumpkin dip is pretty morish, but I’m not a fan of it on pizza or in salad. Maybe I haven’t tried the right one just yet?
As I go looking for more recipes to test out I’ll leave you with my soup that is cooking away as I type.

Vegetable roasted and ready for the pot. They were so nice I ate some straight from here.IMG_7647

Onion, parsley and stock simmering.IMG_7648

Veges added with the rest of the water.
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Roasted Pumpkin & root veg soup.

1 whole pumkpin, deseeded, chopped and peeled.
2 or 3 medium carrots, peeled and chopped
2 sm-med sweet potato/kumara, peeled and chopped
1 onion chopped,
italian parsley, garlic, chicken stock powder
7-8 cups water,

1. While chopping vegetable, pre heat oven to 300F
2. place veges in roasting pan, and drizzle wiht some oil and sprinkle dried herbs over.
3. bake for at least an hour, turning oven down to 250 after half an hour. I did mine for 90mins to allow for a good flavour to develop, then left it in the oven while I went out.
4. brown onion and add 1/2 cup water, garlic, stock powder and parsley.
5. add vegetables and the rest of the water. stir to mix and mush them around a bit.
6. simmer for 15 mins or so to allow the veges to infuse the stock. Taste and adjust as required.
7. turn off, cool and then blend.

Serve with a dollop of sour cream and parsley if you like. And always with thick slabs of bread.

enjoy 🙂
Jen