Here are some of my recipes:
1) Scones
Mix 3 cups of self rising flower, 1 cup whipping cream, and 1 cup Squirt or Sprite until just mixed. With floured hands, form 10-12 balls, place on a greased cooking sheet, pat down, make a few indentations on the top of each with a fork, paint the top of each with milk, cream, or beaten egg, and bake at 390°F for about 15 minutes. Of all the scone recipes I have tried, this one produces the lightest and fluffiest scones. Serve warm with jam and whipped cream.
2) Vegetarian Sausage Rolls.
Take ten defrosted Morning Star breakfast sausages (one box) and a sheet of puff pastry. Spread the puff pastry a little, wrap each sausage in a rectangle of puff pastry, and use a knife to make markings along the top and seam. Bake at 425°F for 10 minutes.
3) Tempeh Mayonnaise (for sandwiches)
Use one block of organic tempeh. Remove from packaging, steam in the microwave for three or four minutes, and then boil on the stovetop in a pan of vegetable broth for about 12 minutes. Drain the tempeh and mash in a bowl with a little lemon juice. Add 1/4 cup each of diced red onion and celery. If desired, add more vegetables such as chopped scallions, capsicum, parsley, radishes, etc. Add mayonnaise to taste and stir well.
We tried these recipes this evening with a salad, cut fruit, cucumber and cream cheese sandwiches, and decaffeinated black Irish tea.
Because this was an evening meal as opposed to a traditional afternoon tea, I went for savory and rather "hearty" items over sweet and dainty ones. I think the best afternoon tea I have ever had was at The Teahouse at Abkhazi Garden in Victoria, British Columbia, where, among many other delicious foods, we enjoyed tiny ramekins of crème brûlée (these are not currently on the menu.) I plan to get some 1 oz. ramekins and demitasse spoons and make some of those for my next "fancy" afternoon tea, along with tiny chocolate eclairs and petits fours.
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