Afternoon Tea Recipes
10 recipes found
Clotted Cream
Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfec…
Cream Cheese & Cucumber Sandwiches
Make these simple, traditional cucumber and soft cheese sandwiches to include in an afternoon tea spread
Fortnum's Rose Éclairs
Fortnum & Mason's rose éclairs: crisp choux filled with rosewater pastry cream, dipped in pale pink fondant and finished…
Fortnum's Coronation Chicken Sandwiches
Coronation chicken was created by Rosemary Hume for the coronation of 1953. Fortnum's version leaves out the nuts and ad…
Fortnum's Victoria Sponge
Fortnum & Mason's Victoria sponge from their Cook Book, sandwiched with strawberry preserve, whipped double cream and fr…
Fortnum's Battenberg
The Battenberg Fortnum & Mason have served with afternoon tea since 1926, a whisked sponge in pink and vanilla squares w…
Fortnum's Shortbread
Fortnum's shortbread, once baked on the premises, from their Cook Book: all butter, with a spoonful of porridge oats for…
Fortnum's Scones
The scones Fortnum & Mason bake by the thousand every morning for afternoon tea at 181 Piccadilly, from their Cook Book:…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
