HIGH TEA

STAP 4

Hieronder staan een aantal recepten die je kunt bereiden voor de HighTea.

1. Je docent zal je vertellen welk recept voor jullie groepje is.

2. Je gaat het recept eerst goed lezen.

3. Daarna vertalen, ook de ingrediënten die je nodig hebt.

4. Voor de precieze berekeningen kun je de hulp inroepen van je docent wiskunde.

Maak daarna in je groepje een bestellijst en lever die in bij je docent van het vak verzorging.

Voordat je begint, maak je de volgende oefeningen.

The recipes for the High Tea

Chocolate Banana Bread Recipe

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).. Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Makes 1 - 9 x 5 x 3 inch loaf.

Chocolate Banana Bread:

1/2 cup (55 grams) walnuts or pecans, toasted and coarsely chopped

1 3/4 cups (245 grams) all-purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

1/2 cup (85 grams) white chocolate chips

Garnish: Turbinado or Demerara sugar

Chicken Curry Sandwich:

2 cooked whole chicken breasts, finely chopped

1/4 cup finely chopped nuts

4 celery stalks, finely chopped

Salt to taste

Mayonnaise (enough to moisten)

Curry powder or paste to taste

16 slices best-quality white bread

1/2 cup unsalted butter, room temperature

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).

Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife

Carrot – Ginger Tea Sandwich:

2 grated carrots

2 tablespoons cream cheese, softened

2 tablespoons mayonnaise

1 teaspoon sweet ginger paste (optional)

Salt and pepper to taste

4 slices multi-grain bread

4 teaspoons butter

Alfalfa sprouts

In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger paste; add salt and pepper.

Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 2 whole sandwiches or 4 halves or 8 fourths.

Cucumber Mint Tea Sandwich:

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine

1/4 cup unsalted butter, room temperature

1/4 cup cream cheese, room temperature

16 slices best-quality white bread

Salt to taste

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

Egg Salad Tea Sandwich:

8 hard-cooked eggs

1/2 cup mayonnaise

Salt and pepper to taste

1 tablespoon finely chopped fresh dill

6 tablespoons unsalted butter, room temperature

20 slices best-quality white bread

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended.

NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a sharp knife. Cut in half diagonally, then cut in half again.

Yields 10 whole sandwiches or 20 halves or 40 fourths.

Cream Scones Recipe

Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix. Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a 2 1/2 inch (6.5 cm) cookie cutter. Make a mixture of one well-beaten egg with 1 tablespoon cream. Brush the tops of the scones with this mixture. This helps to brown the tops of the scones during baking.Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.These scones freeze very well. Makes 8 triangular scones or 10 - 2 1/2 inch (6.5 cm) round scones.

Scone Recipe:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt 1/3 cup (76 grams) cold unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract1/2 cup (120 ml) heavy whipping cream or milkEgg mixture for brushing tops of scones

1 large egg, lightly beaten

1 tablespoon cream or milk

Garnish: Jam or Preserves Clotted or Softly Whipped Cream

Devonshire or Devon Cream Recipe

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time. Makes about 1 1/2 cups.

Note: This can also be used as a filling for tarts or with fresh berries.

4 ounces mascarpone

1 cup (240 ml) heavy whipping cream

1 teaspoon vanilla extract

1 or 2 tablespoons granulated white sugar

Zest of lemon or lime (optional)

Carrot Cake Recipe

Preheat oven to 350 degrees F (180 degrees C) and place rack in centre of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. Set aside. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon Set aside. In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers. Serves 10 - 12.Frosting: In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest. Marzipan Carrots: To make the carrots you will need: Marzipan and orange and green icing colours (can use liquid or paste food colouring) Knead a small amount of orange food colouring into the marzipan until the colour is distributed and is the desired colour. Shape into carrots, using a toothpick to make veins. Knead a small amount of green food colouring into the marzipan and make the carrot tops. Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be coloured and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic-wrapped rolls.

1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (280 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon (3.5 grams) salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower or canola oil

2 teaspoons pure vanilla extract

Note: For a moister carrot cake, add 1/2 to 1 cup of crushed pineapple or applesauce to the batter when you add the vanilla extract. You may have to bake the cake a few minutes longer.

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract finely grated lemon zest of one lemon

Garnish:1/4 cup toasted and finely ground walnuts or pecans or 1 cup of toasted flaked unsweetened coconut (optional) Marzipan Carrots

Note: Can add 1/2 cup - 1 cup crushed pineapple (well drained) or applesauce to the batter for a more moist and dense textured carrot cake. Add to the batter, along with the vanilla extract, and then continue with the recipe. You may have to bake the cake a few minutes longer.

Apple Scone Cake Recipe

Preheat oven to 350 degrees F (177 degrees C) and place rack in centre of oven. Butter (or spray with Pam) a 9 inch (23 cm) glass pie plate. In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside as it will be used as a glaze for the top of the cake. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the remaining egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Pat one half of the dough onto the bottom and up the sides of the pie plate. In a separate bowl toss together the cut apples, sugar and cinnamon. Spread the apples evenly over the bottom of the dough in the pie plate. Roll the remaining dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts. Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar. Cut a slit in the centre of the dough to allow the steam to escape. Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream. Serves 6 to 8.

Scone Dough:

2 cups (280 grams) all purpose flour

1/2 cup (100 grams) granulated white sugar

1 teaspoon baking powder1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

2 large eggs, divided

1/2 cup (120 ml) milk, divided

1 teaspoon pure vanilla extract

Filling:

1 pound (454 grams) Granny Smith Apples, peeled, cored, and cut into 1 inch (2.54 cm) chunks

2-3 tablespoons (30 - 45 grams) granulated white sugar

1/4 teaspoon ground cinnamon

Garnish: Granulated white sugar