Teatime

Teatime

By
Jorge Fernandez and Rick Wells
Contains
15 recipes
Published by
Hardie Grant Books
ISBN
9781784880118

The British staple

Few things are more typically British than afternoon tea. As with elevenses, it can be either a sweet or savoury affair (or mix of the two) that serves to fill the gap between lunch and supper. Tea, of course, is the preferred drink, usually served with milk or a slice of lemon. The familiar line up would be sandwiches, cakes and biscuits, a freshly made scone with jam and perhaps some hot buttered toast.

At Fernandez & Wells, cake has come to be an important part of the teatime scene. Not the fancy, overly sweet sort with heaps of icing, which is all style and not a lot of substance. With a nod to the shepherd and his knapsack, ours is the sort of cake you could wrap in a napkin and put in your bag. However, sourcing it was difficult unless it was literally home made and, in the very early days, my wife Cindy filled the gap with her excellent lemon polenta cake. A number of suppliers were tried with mixed success. Then, thanks to our baker at the time, an Irish woman called Dee appeared on the scene and amazingly understood what we were on about. Dee took it upon herself to give our cakes her unique take with the introduction of sourdough into the mix (which is normally associated with bread). This can be a time consuming and difficult process, so in this book we have adapted and simplified the recipes for home baking. Today the olive oil cakes and the Moroccan honey cake have become Fernandez & Wells staples.

While the ubiquitous ‘all-day’ breakfast seems like a contradiction in terms, there is no problem with shifting the emphasis slightly towards ‘high tea’ in late afternoon, and ordering a plate of fried eggs, possibly with the addition of some choice ham. In the same vein, Ortiz sardines on toast with plenty of unsalted Italian butter makes a satisfyingly healthy snack, which also works well with a cup of black tea.

Featured Recipes in this Chapter

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