Afternoon Tea at the Bramble Cafe by Mat Follas (book review)

If you are lucky enough to live in Dorset then there is a chance that you may have visited the Bramble Cafe and Deli in Poundbury and if you haven't then at least you have an opportunity too being so close. For the rest of us unless we are planning a visit the only way we can try Mat's delicious treats is by trying them at home with his new book Afternoon Tea at the Bramble Cafe. Mat was the winner of Masterchef in 2009 and opened the cafe with his wife and business partner Kate in 2016.

Each chapter covers the essentials of a perfect afternoon tea. Most importantly the Introduction teaches us how to make the perfect cup of tea. Although I have lived in the UK for 12 years this is something I still struggle with. After the tea the most important part of any afternoon tea is the cake and scones, which is why it's the first chapter. All the classic cakes like lemon drizzle, coffee walnut, and Victoria sandwich are covered in this chapter 

The next chapter covers a wide range of slices and tarts - brownies (my favorite), Millionaire's shortbread, white chocolate & strawberry tiffin, jam tarts, and bramble cheesecake. Biscuits and Cookies are in the next chapter and you can't go wrong with buttery shortbread, but Mat gives us a couple variations to spice it up. He also gives us recipes for treacle oaties, macaroons, and bright colored fairy rings. 

Dainties & patisserie is what we have next and is usually the chapter that seems daunting to me, but Mat has eased my fears and given me confidence to try out a few of the recipes like lemon posset & raspberry terrine, crème brûlée spoons, macarons, Camp coffee & caramel eclairs, and raspberry meringue kisses. 

Afternoon tea isn't just about the cakes and I love that this book covers Savouries & sandwiches. Not only does it cover things you can put between bread like cucumber & mint and smoked salmon & dill mayonnaise, but he gives us a recipe for milk bread to put those fillings in! There is also a recipe for Welsh rarebit, which if you are like me wasn't 100% sure what that is it's essentially cheese on toast Mat makes his with a ale-infused béchamel sauce between the toast and cheese. 

The last chapter covers Preserves & cordials, it might the chapter you over look, but with anything it's the attention to details that makes something absolutely perfect. So, don't over look this chapter because the recipes for bramble & rose jam or strawberry & elderflower jam look amazing!! And as for the cordials, not everyone is a tea drinker and on a hot sunny day cordials are a nice alternative. There are recipes for blueberry, elderflower, apple & pear, and raspberry & blackcurrant cordials and all of them look so refreshing and delicious. 

* I was provided a copy of Afternoon Tea at the Bramble Cafe by Mat Follas to review by the publisher, Ryland Peters & Small, retails at £16.99 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page above for more information. 

Blueberry Scones

Wesley Wyndam-Pryce: I wonder if asking Ms. Chase to dance would...
Giles: For God's sake, man, she's 18, and you have the emotional maturity of a blueberry scone. Just have at it, would you, and stop fluttering about. 
- Buffy the Vampire Slayer - season 3 episode 20

I started watching Buffy when I was in high school and I was obsessed with it! My friend and I would call each other during the commercials for any "OMG" moments. We related to all the teenage angst and felt we were a part of the Scooby Gang.

Re-watching it now I am still taken into all the angst, but with less "OMG" moments not just because I have seen it before, but because I have more life experience. Now it's more like "Yup that's how it happens, that's life." Which is why it's such a great show.

Watching Buffy has been a trip down memory lane and when I decide to watch it again in like 20 years I am sure I will see it differently once again. Sometimes long for the days of having the emotional maturity of a blueberry scone, but mostly I'm glad those days are over.

Blueberry Scones

150g dried blueberries
orange juice, for soaking
150g cold unsalted butter
500g self-raising flour , plus a little extra for dusting
2 level teaspoons baking powder
2 heaped teaspoons caster sugar
pinch of salt
2 large free-range eggs
4 tablespoons milk , plus a little extra for brushing

A couple of hours or so before you start place the dried fruit into a bowl and pour over just enough orange juice to cover. Preheat the oven to 200°C.
Put the butter, flour, baking powder, sugar, and a pinch of salt into a big bowl and using your (clean) fingers to gently rub the butter into the flour until just combined. The less it's touched the more crumbly it will be.
Make a well in the middle of the dough, add the eggs and milk, and gently mix with a spatula or spoon. Drain the soaked blueberries and fold into the dough. If needed add a little bit of milk, until it forms a soft, dry dough. It should be bit scruffy, the opposite of bread dough which is usually smooth and neat.
Sprinkle a little flour over the top of the scruffy dough and leave in a bowl (covered with with cling film) in the fridge for 15 minutes.
When the time is up roll out the dough on a lightly floured surface until it's about 2-3cm thick. Then with a 6cm round cutter or something with about that diameter cut out circles from the dough. Place them upside down on a baking sheet. Re-roll the rest of the dough and cut out as many as you can. Brush the top with either melted butter or milk.
Bake for 12-15 minutes. They will be risen and golden on top! Leave them to cool before serving with clotted cream and jam!

Scones are one of the most controversial afternoon treats here in England; from how they are pronounced and what gets put on first the cream or the jam? I myself pronounce scone like cone with an 's' and I like my cream first then the jam. 

*recipe adapted from Jamie Oliver's Crumbliest Scone recipe - found in Jamie's Great Britain

Nostalgic Delights by William Curley {a book review}

I am an American, as it says in my blog tag line, so one could argue that some of these treats aren't necessarily nostalgic to me, but that's not so. I believe that I have lived here long enough now to have a history with some of the sweet treats in this book.

There was this time, in the early days of me living here, that I was craving chocolate. Just a solid bar. I didn't want any nuts or nougat or cereal or raisins or anything just one solid bar of chocolate. I was recommended a Yorkie, as they are the solidest solid bar of chocolate out there. I went to the till to pay and the guy says to me "Yorkies aren't for birds." I stared at him and asked why anyone would feed chocolate to a bird?

Yeah in this country birds are women. Oh and it was a marketing thing and it said right on the wrapper that they weren't for birds. Anyway, Mr Curley knows his stuff. I have his Patisserie book and it's amazing and this book is amazing.

It's broken down into 7 sections starting with Chocolate Confectionery followed by Bakery Favourites, Patisserie Modern Classics, Ice Cream & Gateau, Afternoon Treats, Frivolities, and basic recipes that you will need for the recipes in the rest of the chapters.

The instructions for each recipe is very precise and clear. It's like the most interesting text book I have ever read in my life. It's also beautifully photographed. There are some recipes that show you in pictures what each step should look like and with a book like this it is great to have that information.

There are so many recipes I'd like to try out! There isn't one for a Yorkie specifically, but there are recipes for other great chocolate bars! Here is a condensed list of recipes I'd like to try!!

Okay before I list the recipes I want to try there is a recipe for Hazelnut Rochers. It's not included in my list because I don't like them, but I know a lot of people do and if you ever wanted to make your own there is a recipe in this book! Just so you know! Now back to the list.

Alpine Chocolates (inspired by Toblerone)
Cartwheel (Wagonwheel)
Walnut Whip
Matcha & Yuzu Teacakes
Cinder Toffee
Caramel Bar
Chocolate Mint Bar
Fudge Bar
Peanut Nougat Bar (Snickers/Marathon)
Curly Wurly
Chocolate Cherry Bakewells
Jam Tarts
Custard Tart
Eccles Cakes
Eclairs
Bee Sting
Fudge Doughnuts
Tropical Snowball (based off of a patisserie marshmallow confection in Scotland)
Black Forest Gateau
Moka (gateau)
Jaffa Cake Tarts
Bounty Ice Cream Bar
Pecan & Banana Cake
Empire Biscuits
Viennese Whirls
Chocolate Chip Cookies
Chocolate Hob Nobs
Nougat
Marshmallows
Pate De Fruits (Fruit Pastilles)
Whiskey Tablet

That was a lot longer then anticipated! Not sure when I will find the time to make all those things, will need to shorten the list.....

There is so much in here for keen bakers and those who like to experiment in the kitchen! If you have either of those people in your life this book would make an amazing gift!!

last notes: I was given a copy of Nostalgic Delights: Classic Confections & Timeless Treats by William Curly to review by the publisher, jacqui small. Retails at £25.99 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.

Want a closer look inside? Here is a short video I made as I looked through the book....

 

Strawberry Tartlets & book review of Tea with Jane Austen by Pen Vogler

If you've read my blog before you'll already know that I am a fan of Jane Austen's work and when I came across this little book titled Tea with Jane  I couldn't resist! Two of my favourite things tea time and Jane Austen.

When I say it's a little book it physically is a bit smaller then the average cookbook and only has 60 or so pages, perfect size to slip inside a bag! Don't let the size fool you, it's packed full of tea time treats inspired by the world of Jane Austen; her work and her life!

My favourite thing about Tea with Jane Austen is that our author Pen Volger includes an old fashion version of the recipe next to the updated recipe - or how we read/write/cook today!

Emma is probably my favorite Austen novel so I had to make the strawberry tartlets! They were, of course, inspired from Emma and the day that Mr. Knightley invited everyone to Donwell Abbey to pick strawberries!

With a baked strawberry custard set in a sweet short crust pastry these would make a great tea time treat or if careful a perfect picnic treat! I would like to think Mr. & Mrs. Knightley would agree!

Strawberry Tartlets

sweet shortcrust pastry:

225g plain flour
pinch of salt
2 teaspoons caster sugar
125g unsalted butter, cold and cubed
1 egg yolk
3 tablespoons cold water

Mix the flour, salt, and sugar in large mixing bowl. Add the cubed butter and using your finger tips combine the flour mixture and cold butter cubes until it looks like bread crumbs. You don't want the butter to melt, so be quick and firm when rubbing in the butter. Mix the egg yolk and water together before adding to the flour/butter mixture. Using a knife stir it all together it should form big clumps. Then using your hands bring the dough together. Add water if you need to little by little. No need to knead. Wrap in clingfilm and leave in the fridge for at least 20 minutes.

strawberry custard:

200g soft or damaged strawberries, hulled
3 egg yolks
50g caster sugar
40g plain flour
300ml milk

Grease 4 tartlet pans or a 9in/22cm tart tin. Heat the oven to 200C and take out the pastry from the fridge. Roll it out to about 1/4 inch or 5 mm thickened line the greased tartlet pans with the pastry. It's okay to leave some of the pastry having over the edge to help with shrinkage. Prick the pastry with a fork. Cover each tart pan with a sheet of grease proof paper and fill with baking beads and blind bake for 10-12 minutes for the tartlets and 15-18 for the tart tin.
Take them out of the oven and remove the paper and the baking beads and place back in the oven for 5 minutes or so.
While they are blind baking boil the milk and leave aside, cover it to keep it warm. Puree the strawberries and leave aside. Beat the egg yolks and sugar together with a whisk, until sugar has dissolved. Shift the flour in a third at a time beating well after each addition. Gradually pour in the boiled milk, whisking as you go. Return the custard mixture to the pan and heat until it just starts to boil - beat until the custard holds sits shape. Dip a wooden spoon into the mixture and pull it out. Run your finger down the spoon face, it should leave the line.
Take off the heat and beat in the strawberries. Pour into the pastry cases and bake for 10-15 minutes until the custard is set. Cool and serve! With strawberries or cream or meringues.

Suggestion: if you save the 3 egg whites from this recipe whip up some meringues to top your tarts with! Just half the recipe in this post I wrote: Waste Not Want Not!

notes: Tea with Jane Austen by Pen Vogler (check out her other title Dinner with Mr. Darcy!) was sent to me to provide a review - recipe is taken from said book with permission from the publishers, Ryland, Peters & Small. This title was published in February and is available at all good book sellers and online shops! All opinions are my own, no other compensation besides the book was given - please see my contact/policy page for more information!

Afternoon Tea at Home by Will Torrent {book review}

Afternoon tea is a classic British tradition that everyone should partake in! Of course it's always nice to go out and let someone else do all the work of creating the perfect afternoon tea for you, but there is also something to be said about doing it yourself!

Will Torrent's latest book Afternoon Tea at Home follows two other great titles Patisserie at Home and Chocolate at Home; the former of which I do not own and will need to remedy! Mr. Torrent likes to show us that these decadent and delicious treats can be made in the comfort of our own homes! I would have to say that the skill level varies - there are recipes that look very easy and non-complicated and a few that might take a little extra skill and know how. But nothing in this book is unachievable!

I really like the way the book is organised giving us a brief introduction, a little history on the tradition of afternoon tea, and a few essential recipes for jams and curds. Then he gives us the recipes we need to create a classic afternoon tea. The classic salmon and cream cheese sandwiches - the cream cheese is whipped to make it physically lighter! Along with scones, shortbreads, and of course the Victoria sponge!

The following chapters are divided by seasons. Afternoon tea isn't just for warm summer days, but all year round! He gives us seasonal recipes to create a spring selection, summer sensation, fall delights, and winter celebration afternoon teas each one better then the last. My favourites were the fall and winter selections, but that's not surprising as I have a love of all the warm comforting spices and flavours of those times of year!

The last chapter gives us a selection of recipes for something special. Birthdays, anniversary's, holidays and any day that means something to you and those you'll be enjoying the day with! Then our author leaves us with menu planners - guides to create the perfect afternoon tea for all those occasions referencing all the recipes through out the book! He even includes one for a Thanksgiving tea and because of that I love him. It's just the American in me! One couldn't ask for more!

I have never planned my own afternoon tea, but with the help of this book and a few of my friends I think we will need to plan one! Here is a menu of what I would consider the best afternoon tea using Afternoon Tea at Home as a guide:

Lisa's Ultimate Tea Party

• Pastrami and Emmental open sandwich with thousand island coleslaw on brown rye (page 91) 
• Chicken liver parfait with thyme and onion confit and fluted brioche (page 147)
• Blueberry and buttermilk scones with honeycomb butter (page 41) 
• PBJ cookie sandwiches (page 99) 
• Mince pie brownies (page 134) 
• Apple crumble and custard tartlets (page 155 pictured below) 
• Coffee and caramel eclairs (page 156) 
• Marmalade Madeira cakes with macadamias, hazelnuts, and almonds (page 83)

No idea if any of these recipes actually compliment each other, but they all sounded good! I wouldn't say no if they were all sat on a pretty three tiered stand waiting for me to eat! It was hard to choose and I bet if you asked me again in a month or so I'd pick all different things. Main point is that Afternoon tea at home offers a variety of amazing recipes that can help you make a perfect afternoon tea!

notes: I received my copy of Afternoon Tea at Home by Will Torrent from the publishers, Ryland, Peters & Small to review. It was published in February and is available at all good book sellers and online shops! All opinions are my own, no other compensation was given please see my contact/policy page for more information!