It’s all about Tstix style!
Tstix teas are faster, cleaner, smoother!
BREAKFAST – always enjoy with Tstix tea.
Quick Breakfast – is Tea & Toast (with butter, and choice of jams, marmalade and honey)
American Breakfast – is cereal, juice, muffins/bagels/toast and tea (with butter, and choice of jams, marmalade and honey)
English HOT breakfast is tea, toast and bacon & eggs – fried, poached, boiled or scrambled, with grilled tomato and/or fried mushrooms (with toast and choice of spreads.
Continental breakfast - is croissants/muffins/choice of breads and tea.
Scottish Breakfast – is served with porridge, with milk and a little brown sugar.
Healthy breakfast – is freshly squeezed juice, a fruit salad and yoghurt and black tea (no milk or sugar)
Seagull breakfast – a glass of water and a look around!
Muffin Recipe: Pre-heat oven to 180℃ and grease muffin tins or line with paper cake cups. You need: 8oz. sifted (220g)Self Raising Flour, ¼ to ½ cup of vegetable oil, ¾ cup of milk (or Buttermilk), ½ to ¾ cup of caster sugar, 1 large egg (whisked/beaten) a teaspoon of vanilla essence – and for added flavor (5oz.(150g)of pre-soaked sultanas, mixed fruit, frozen blueberries, mashed banana, or apple puree.)
To Cook: Blend all the dry ingredients together; then separately blend the wet ingredients, before mixing both together to make a wet cake dough mix. Add in fruit (only if desired) then spoon mix into each muffin tin or cake liner, and cook in oven for 15 to 20 minutes.
Croissants – to make 8 croissants
Pre-heat oven to 180⁰C, and line a baking tray with baking paper.
You will need: a pastry brush, 2 sheets puff pastry (thawed out) and 1 beaten egg.
Simply cut each sheet of pastry into 4 squares, then use beaten egg to brush edges of pastry, before rolling corner to corner and tucking in the outer ends to form a desired shape. Brush again with the egg, and cook until brown and puffed up for about 20 minutes. Serve hot or warm. Best eaten with a little butter and fruit jams in the centre. For an added treat – add a line of choc-hazelnut (Nutella) spread to the center, before folding the pastry.
Discover the delights of High-T sandwiches, dainty cakes and other sweet and savory delights.
Service: High-T (High Tea) should be seen as a special treat – an afternoon occasion where tea is served in the finest bone china cups, and accompanied by special treats served in a tiered cake tray where each of the treats can be enjoyed both for their style and presentation, as well as their taste.
Presentation is all important – as the sandwiches should visually tantalize the taste buds, and enrich the spirit. You may well dress for the occasion, and imagine yourself sitting in one of the elegant tearooms of a fine London Hotel where the world’s best High Tea is served. To enjoy the very best of British High Teas – enjoy it at one or more of these London Hotels - Claridges, The Savoy, Waldorf Astoria, Dorchester or The Berkeley where you will enjoy a fine dining experience with white linen tablecloths, the finest china and silverware, and of course tea!
Sandwiches – named after Lord Sandwich (1718-1792), The Fourth Earl of Sandwich, sandwiches are best made fresh, made from two slices of bread with fillings and cut into small triangles or finger shapes, made using either white bread or if preferred a wholegrain or brown bread, or a mix of these. Always use a sharp knife to remove crusts and cut them so the edges of each triangle are very clean and sharp. What you are looking for is to create dainty, visually exciting yet delicate sandwiches, where the main attraction is the fillings – and of course the tea!
If making a variety of sandwiches, make some as triangles and some as fingers or cube squares.
It is important to remove the crusts from the bread to add to the presentation.
For added variety, if the bread is thinly sliced, use 3 slices to create a triple-decker sandwich.
When spreading butter (not margarine) also spread evenly, and always avoid crushing the bread with too much hand pressure, so that the bread stays light and airy and not crushed.
1. Cucumber Sandwiches - The most famous of all sandwiches for High Tea are Cucumber Sandwiches. Cut Egg Cucumbers (the round ones) into thin slices and place in a bowl of vinegar just covered for a minute or two. Lightly butter each bread slice and then place cucumbers evenly over one slice of bread, covering with the other. Cut the sandwich into triangles or fingers and place neatly on your tiered serving tray, or other cake plate. Use your best china to add to the occasion.
2. Shrimp & dill sandwiches – coarsely cut up shelled cooked Shrimp (Prawns) and mix with your favorite mayonnaise (with added flavor from chopped dill, some lemon juice and pepper). Spread the mix onto sandwich, and present in triangles or fingers.
3. Smoked salmon and cream cheese – cut salmon into fine pieces, and mix with cream cheese and finely cut cucumber (adds a freshness), and spread mixture onto sandwiches. This can also be presented as small 1” cubes, or styled by you in your own special way. Option: use capers instead of cucumbers.
4. Smoked trout and picked cucumbers – cut picked cucumbers (gherkins) lengthwise as strips and place over slices of trout or herring, with a little salt and pepper to add taste. Present as above.
5. Roast beef, mustard (or horseradish creme) and watercress – Finely slice cooked cold roast beef and then spread horseradish crème or mustard on top, and add bean sprouts or watercress to add freshness, or even lettuce leaf. A little spice and very nice!
6. Chicken avocado – Finely cut cold roast chicken meat and mix in with mayonnaise with a dash of pepper and salt. Add in Avocado into mix (if desired) or add as slices on top when making sandwich. Avocado goes brown quickly, and to stop this, you may need to add some lemon juice when slicing the avocado. Serve as above in triangles, squares or fingers.
7. Tomato sandwich - Just plain ripe tomato really thinly sliced and double dickered, then sprinkled with salt and pepper to bring out the flavor. Option: add some Miracle Whip or mayonnaise if desired.
8. Turkey Cranberry – turkey and cranberry sauce make a delightful combination – the taste of the meat balanced against the sweetness of the cranberry sauce.
9. Cheese and mint – A unique combination – slices of cheddar cheese, and freshly chopped mint leaves. They may sound odd, but the taste is additive.
OTHER – using a black bread, pumpernickel or other special bread – cut into round or small squares, the size of a cracker and add your spreads to the open top of these small tasty morsels – egg slice and caviar, and other such delights.
High Tea Cakes and other delicacies
The emphasis should be on having a wide variety of small size cakes, pastries and other delicacies that can easily be picked up and handled by even the smallest fingers. You are looking for visual appeal through color, shape and textures – with mixtures of sponge, cream, chocolate, pastry, icings, miniature fruit additions and other decorative touches.
1. Butterfly cupcakes – (makes 12 )
You will need : 6oz.(175mL) of softened butter, 6oz.(175mL) caster sugar, 3 eggs, 6oz (175mL) of sifted self-raising flour and the juice of 1 lemon and lemon zest (finely grated lemon rind) – and a Electric Mixer for preparing the cakes. Muffin tray and/or paper cup cake holders
To Cook: Pre-heat oven to 180℃ (medium heat), and lightly grease a muffin tray for 12 cupcakes, or use colorful paper cup cake cases to line them.
1. Cream together the butter and sugar until it is light and fluffy.
2. Add the eggs, one at a time, and beat together, then slowly add in the flour, lemon zest and juice until fully mixed.
3. Spoon the mixture into each case and bake for 15 to 20 minutes until golden brown. Remove from oven and place on a wire rack to cool.
Decoration: Once cool the cakes can be iced or decorated –
To make Butterflies – cut a small ½”(2cm) conical piece of cake from the top of each cupcake and cut neatly into two halves. Fill the hole with whipped cream just before serving, and then place the two butterfly cake pieces into the whipped cream on top of each cupcake. Your butterfly cupcakes are complete. Add cut pieces of strawberries to add some extra color and flavor.
Icing – use 8oz (225mL) of sifted icing mixture (icing sugar tends to be lumpy, but can be used), and 2 to 3 tablespoons of lemon juice and some food coloring (there are lots of colors available). Mix together
until smooth, then use a warm heated knife (dry) and smooth the icing over your cupcakes. While the icing is still moist, sprinkle on cake decorations or small candies like M&M’s, tiny candied fruit or mini marshmallows, coconut, sprinkled nuts or use different colored icings (chocolate, strawberry, yellow, pink colors) for special effects – either knifed on or piped on as a decoration.
Variations/decorations – add some pre-soaked sultanas, or soft blueberries to the mix, or some apple puree to the centers via a baking syringe. Alternatively, half fill each cup cake with the mix, than add a spoonful of apple puree (or blueberry mix) and then top off with more of the cake mix. The idea is to be colorful and creative too! The central apple puree becomes a moist surprise in the cupcake.
Choux pastries – this special soft pastry is used in making profiteroles, chocolate éclairs and crème puffs. It is a very light pastry and its enjoyment comes both from the lightness of the pastry itself and its unique texture, and also from the crème centres – which could be a custard or a chocolate, vanilla or hazelnut crème.
Crème Puff recipe
You’ll need: 1 cup of boiling water, 4oz. (125g) of butter cut into small cubes (so it dissolves faster), 1 cup of plain flour, a pinch of salt and 4 large eggs. Note: organize your fillings in advance of cooking (see fillings below) or soon after cooking.
To make Puffs: 1. Pre-heat oven to 200⁰C 2. Melt the cubes of butter and boiled water in a saucepan in high heat, stirring as you do until the butter is fully melted and the mix is just boiling. Add all the flour and pinch of salt and keep stirring on a lower heat until the mixture forms a ball of dough. Continue stirring for another 30 seconds and remove from heat. Mix in 1 egg and continue to beat mixture (by hand or electric mixer) into a smooth consistency. Add the other eggs one at a time, and your mixture is now ready. It should have a smooth silky texture – not too wet or too dry. The size of the eggs will help determine this. Spoon or pipe mixture into balls of around 1” diameter onto a baking tray (or ungreased cookie paper), and lightly brush egg onto each ball, allowing space between each one. Cook in the pre-heated oven for around 25 minutes until the puffs are nice and golden. (Lower heat after about 10 minutes of cooking.) Turn off oven and allow to slowly cool down either in the oven or on a wire rack. Your puffs are now ready for filling.
Fillings: Two options – either cut the top off each puff and add filling and cap with the cut off top, or use a skewer to spike a hole in the top and use this hole to pipe some filling into the center. Fillings can be whipped cream, or cold vanilla, hazelnut or chocolate custard – one or a mix of these. Lightly dust the top of each Crème puff with icing mixture (sugar) and you are ready to serve.
You will need: 3 egg yolks, 1 teaspoon of vanilla extract, a tablespoon of cornflour, ¾ cup of caster sugar, 1 ½ tablespoons plain flour and 2 cups of milk.
Method: mix egg yolks, sugar and vanilla extract together, and then mix in cornflour and plain flour. Once mixed add in the milk a little at a time stirring as you go. Pour the mix into a saucepan and cook for 10 minutes on a medium heat, stirring while you do, until the custard comes to the boil. Do not over boil or the custard could burn! Remove from heat, and the custard is ready. Allow to fully cool before adding to your crème puffs. Variation: add some cocoa to the mix to make into a chocolate custard.
Rainbow Sponge – They say that great cooking is all in the hand, not just in the recipe – and the more you practice the better you become. To make a rainbow cake – a 3 or 4 layer sponge cake (mix of vanilla, chocolate and strawberry layers), you need to make 3 or 4 sponges, layered with crème in-between, and decorate with a sprinkle of icing mixture mixture (sifted) on top, or icing if you prefer. This is the recipe for just two of these sponges, prepared in round or square 8” cake tins which have been lined on the base with grease proof paper cut to shape, and the sides lightly greased or buttered using the butter wrap paper, and lightly dusted over with cornflour.
The objective is to make the lightest ‘air’ sponges possible so that they almost melt in the mouth.
You need: 4 warm eggs (not from the fridge), a pinch of salt, ¼ teaspoon of Vanilla essence (or strawberry, or chocolate), ½ cup of caster sugar, 2/3rd cup of cornflour, a tablespoon of plain flour and a level teaspoon of baking powder.
Method: Pre-heat oven to 190⁰C. Separate the egg white from the yolks, and then using your mixer or whisk, mix the egg whites with salt until soft peaks form. Slowly add in the sugar a little at a time and continue mixing until firm. Add in egg yolks and flavoring (Vanilla Essence, or other) and combine all and remove from mixer. Use a sifter to sift a combination of the plain flour, Cornflour and baking powder together into a separate bowl 3 times – so it is really finely sifted and light. Add in the egg mixture and then fold the whole mix together by hand or using a wooden spoon to make the sponge dough. Then place the dough evenly into the two cake tins, and bake in the oven at 190⁰C for around 25 minutes. To test if ready, piece the top with a skewer and if it comes away clean it is ready. The cake should also have pulled a little away from the side of the cake tins too. Remove from oven, and tap loose from the cake tin, upside down so that you can remove the cake liner. Rest on a tea towel on a wire rack to cool, and fold the edges of the tea towel over the cake sides to keep them moist. Your two cakes are now ready. For High Tea Sponge – it is best to use square tins, add the crème between the layers, and then cut the whole cake with a hot knife the sponge into small squares or rectangular pieces ready to serve.
Extra tip: A 4 layer rainbow cake makes a great birthday cake too!
This is another great way to enjoy tea in the afternoon, or as morning tea, but really it is great anytime. Devonshire tea is tea that is served with scones and a pot of strawberry jam and whipped cream.
There are many and varied recipes for making scones- just plain, or made with pumpkin, with dates or sultanas in the mix – and all no doubt have their followers. We like ours plain, and light, not too doughy which is why we add lemonade or 7Up to the mix.
To make 8 Plain Scones
You need: A lightly greased baking tray, a circular cookie cutter and to pre-heat the oven to 220⁰C. Ingredients: 2 cups of self raising flour, a pinch of salt, ¼ cup of caster sugar, ½ cup of thickened cream and ½ cup of 7Up or lemonade and 2 tablespoons of milk.
Method: Mix sugar, flour, salt together in a large bowl, then add in the 7Up and cream and continue to mix into a soft dough. Place dough onto a cold marble chopping board or work bench sprinkled with plain flour and knead the dough with your hands to make it about ½” (2cm) thick. Cookie-cut out your scones, and place on the baking tray, lightly brushing each scone with milk (to create a golden top) and bake in the oven for 10 to 15 minutes until brown. Your scones are now ready to serve warm to your guests with strawberry jam and whipped cream. To make 16 scones – double the mix quantities.
Variations: add some currants or sultanas, or finely cut dates to the mix. Other: Use ¾ cup of Buttermilk instead of the cream and 7Up.
These are just a few recipes for you to try. Happy cooking, and once you finish, refresh yourself with a nice cup of Tstix tea!