Post on 03-Apr-2018
7/28/2019 Vintage Blossom Tea Party
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Send laura.rowe@mediaclash.co.uk
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Blossom
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A
summer garden tea party is a quintessentialEnglish affair, right? After all, we might notalways have the weather (or the religious-like obsession with meat and smoke) for
regular barbecues, but boy do we knowhow to hang the bunting, put out the ne china and chowdown on some homemade Vicky sponge. But it doesntalways have to be prim and proper, says Long Ashton-based food blogger Angela Gareh.
Angela, whose home is set high in the Long Ashtonhills, overlooking the rolling Somerset countrysidebeyond, wanted to prove that you can use exotic avoursin familiar dishes to keep things fresh and exciting. Bornand bred in South Africa to Greek parents, Angelas tastesare denitely inspired by the Med.
I cant live without lemons, olives and feta, saysAngela. In fact, I buy my olive oil and olives in bulk, justbecause I got fed up with supermarkets tiny bottles ofolives, which never seem to last long enough. We tend tolead quite a healthy lifestyle so am always on the look outfor healthy things to cook, and I generally improvise a lotof dishes based loosely on recipes I nd.
Angela started her blog, Ginger Fig, in September of
last year as a collection of her recipe ideas, and as a wayto indulge her love of food photography and styling. Scrollthrough the feed and youll soon discover a theme
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This might look like a traditional British afternoon tea set-up, but
each bite promises a taste of the Med, from rose-scented Swiss rolls
to tomato and feta quiches; Angela decorated her table with a mix of
vintage cloths, crockery and platters alongside garden flowers
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7/28/2019 Vintage Blossom Tea Party
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sunshine ingredients. (Think thick Greek yoghurt,fragrant rosewater and salty feta cheese.) It was with thisin mind that she planned her garden party menu.
Set out on a separate cake table a great way to temptguests before you sit down to eat proper was a rangeof sweet and savoury nibbles with a twist. Mini quiches(a staple of any British buffet worth its proverbial) werepeppered with a colourful trio of cherry tomatoes, fetaand spinach and stacked high on a tiered cake stand.Simple open sandwiches of sliced white and wholemealbread, spread with a variety of cream cheese, hummousand sh pat, had been transformed into a kaleidoscopeof colours with the help of wild, Trifd-like pea shoots,microherbs and edible flowers. Effortless and yetsupremely effective.
Strawberries had been dipped in white chocolateand decorated with crimson gems of a pomegranate.Cupcakes had been topped with pink and blue icing andfresh owers. A coloured layer cake was smothered with
white chocolate icing and tied with ribbon, while a Swissroll was bulging with strawberries and rose-scented cream(see the recipe on page 57). Turkish delights, from a TessaKiros book, were customized with melted chocolate.
Mini quiches got Angelas sunshine treatment, while open
sandwiches were made sublime by flavoursome microherbs,
pea shoots and colourful edible flowers
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Despite the name, a Swiss r oll has becomaddition to any English cake spread. Andmight be familiar with the Christmas chocolator even a simple strawberries and cream offAngela shows that, with the simplest of addcan still keep your guests guessing. We reckoalso work well with orange blossom water
grated orange zest if you arent a fan of rosew
roll uproll up
Uful cac BRISTOL VINTAGE; 07791 898650; info@bristolvintage.co.uk;www.bristolvintage.co.uk
www.gingerg.blogspot.co.uk
Mini Greek shortbreads (or kourambiedes) wentperectly with our loose lea tea. Made with butter, eggyolk, vanilla, roasted almonds, four and icing sugar (seeAngelas blog or the recipe), they melted in the mouth.Talking o tea, Angela didnt settle or English breakastor Earl Grey oh no but matched her summery menuwith a love potion o lavender and chamomile, and a wildrose black tea, alongside a rereshing ruit punch summercooler o pineapple and cranberry juice. This was servedin a variety o mismatched vintage crockery and glasses,thanks to Bristol Vintage, which hires out crockery (iyou dont ancy raiding the attic or car boot hunting eachweekend), as well as a range o bunting, jugs, wild fowers
and even wind-up gramophones.Angela co mplemented this with ant iques ro m her
own amily. The tablecloths were hand-me-downs, thedoilies were handmade by her grandmother, while asilver serving tray was given as a git to her grandparentsat their 25th silver wedding anniversary. Angela alsodecanted the pretty tea into a variety o empty jam jars.
Im addicted to collecting jars and bottles, and indit hard to throw away an empty bottle as I know therewill always come a use or it, says Angela. This is greatdebate between my husband and I! They are an ideal wayto personalise the decor or a dinner party, whether youchoose to make handmade lanterns or vases rom them,or even use them to serve ood.
The great thing about having a dinner party like thisis that you can prep everything in advance, and thenmake the most o the sunshine with your guests. Theresno sweaty slog over a barbecue that just wont heat up,or rushing to and rom the kitchen; everything is ready
to serve. Its relaxed and inormal, but still exciting anddierent enough to keep your guests interested. Now wejust need to wait or another sunny day
Metho
Preheat the oven to 180C/350F/gas marka 22x31cm baking tray with non-stick baking p
Whisk the eggs, sugar and vanilla extractand creamy and the mixture leaves a ribbon surface of the mix. Fold in the flour, groundbaking powder and icing sugar.
Pour the mixture into the prepared tin an15-18 minutes, until slightly golden and spong
For the filling, whip the cream. Add the rose
the sliced strawberries and icing sugar into th Cool the sponge for a few minutes and rethe baking tray using the non-stick paper. Lebefore carefully removing the baking paper aonto another piece of baking paper. Spread of your filling all over the sponge and we (Otherwise it will crack when you try to roll it.)
Roll the sponge from the short end using tpaper to help you roll. Dust with icing sugar an
IneIents
For the cake:
3 medium free-range eggs
100g caster sugar
1 tsp vanilla extract
55g plain flour
55g ground almonds
1/2 tsp baking powder
1 tbsp icing sugar
For the filling:
200ml whipping cream
2-3 tbsp rosewater
1 punnet fresh strawberries, sli
2 tbsp icing sugar, plus extra for du
SSS roll wih
StrberreS a
roSe crem
SERVES 810
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