On Sunday I hosted my first high tea. I was so excited and have been making a list of things to make for a few weeks but I had to be ruthless and cut a few things out since I’m not Wonderwoman and wanted to enjoy the afternoon instead of still making things when my friends were here. So I started my preparation on Friday when I made 2 dips. Spicy red pepper hummus & beetroot dip. I blackened a red capsicum over a gas flame then put it in a plastic bag to cool before peeling the skin off. I added this with a good shake of chilli powder to a hummus recipe from taste. I used a beetroot recipe I found in Super food ideas (Aug, 09). A magazine from one of my ‘showbags’ from the good food and wine show. My trusty food processor that my girlfriends gave me for my 30th helped me to make these tasty dips. Thanks girls. Awesome present! I served the dips with some bagel crisps (also from the good food and wine show) and some healthy carrot and celery sticks.
To kick off the afternoon I also used my beautiful olive serving dish that my sister got in Spain (thanks Daz) to serve some olives marinated in herbs and garlic, (yep also from the good food and wine show).
A high tea is not complete without high tea towers. I had to convince Brett that they would be an investment in our future. Myer had Maxwell Williams towers on sale for $30 from $50 so I was sold and had to get 2.
My savoury towers consisted of ‘Putting on the Ritz egg sandwiches’, cucumber mint tea sandwiches, Chicken and lime crunchy salad cups & pea pakoras with minty yoghurt.
My dessert towers included sticky date pudding with toffee sauce, merry berry tarts, caramel tarts with chocolate ganache, chocolate cigars and chocolate ricotta mousse.
The chocolate cigars turned out alot thicker than on Masterchef so I couldn’t lay them across the mousse cups. The chocolate ricotta mousse cups didn’t fit on the towers but I just prettied one up with some mixed berries for this photo.
So this is where I sourced my recipes:
Chicken and lime crunchy salad cups by Donna Hay in the Sunday Magazine
Pea pakoras with minty yoghurt – Good food magazine, July 09
Sticky date pudding with toffee sauce by Donna Hay in the Sunday Magazine
Merry berry tarts – Christmas Coles magazine 2008
Caramel tarts with chocolate ganache – Delicious Nov 07
Chocolate ricotta mousse by Donna Hay in the Sunday Magazine
My favourite lil creation was the caramel tarts with chocolate ganache. Sooooo delicious and easy too. I used Nestle’s Top’n'Fill caramel, which is near the condensed milk in Coles. The ganache was easy to make too. I simply melted some chocolate in a bowl over hot water and mixed in some cream. I have a confession to make. I used store bought frozen pastry cases. Next time I will have to use my food processor to make the pastry…. Although I think it’s time to start eating healthier…. only 5 months to go until our wedding.
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