Download Afternoon Tea: A Timeless Tradition by Muriel Moffat PDF

By Muriel Moffat

A tasty peek on the culture of afternoon tea on the Fairmont Empress inn -- and the spell binding heritage of taking tea.

Muriel Moffat has been sipping tea at Victoria's storied Empress lodge for 60 years -- and sharing all these beautiful cups with 4 generations of Moffats. while she poured her love of all issues tea right into a darling little booklet, it quickly turned a bestseller, with 30,000 copies bought from the cabinets of the Empress reward store in precisely 5 years.

Beautifully redesigned and prepared for its e-book alternate debut, Afternoon Tea bargains a peek backstage on the fantastic lodge, the place afternoon tea has been focused on splendor and gourmand indulgence because 1908. integrated are numerous well-loved recipes from the Tea foyer, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.

This captivating ebook is additionally a chatty and vibrant historical past of tea and the numerous rituals surrounding it, certain to entertain the beginner and fanatic alike. Steeped in a love of traditions, Ms. Moffat's cherished ebook celebrates a littleknown ritual that could simply be the root of every little thing precious -- relations, pals and, after all, tea."

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3 Add smoked salmon and roll up. 4 Slice and serve. If the cook cuts bread in an uneven fashion, it is said to be a sure sign that lies have been told. indd 33 12/04/12 9:17 AM { Ca r r o t a n d Gi n g e r Sa n d w i c h } 1 carrot (grated) 1 tbsp. cream cheese (softened) 1 tbsp. mayonnaise ½ tsp. ginger paste (sweet) salt & pepper to taste 2 tsp. butter 2 slices light rye bread 1 Blend together grated carrot, cream cheese, mayonnaise and ginger paste. 2 Add salt and pepper to taste. 3 Butter both pieces of light rye bread.

Do not boil milk. During this time, a semi-firm, thick, yellow crust of cream will form on the surface. 3 After the hour is up, remove pan from heat and place in a cold room, taking care not to disturb the crust that has formed on the milk. 4 Leave to cool for 12 hours and then skim off the clotted cream crust with a wide knife. Serve cold in a crystal bowl. The proper way to use is to spread the cream on a homemade scone, followed by a lashing of strawberry jam. ) } 4 oz. cream cheese (softened) 1 tbsp.

Sugar tr ifle l ay e r 3 tbsp. sherry 1 cup blackcurrant jam 1 tbsp. rum W h i pp e d C r e a m 1 tsp. vanilla extract Fruit & Nuts 1 cup raspberries 1/4 cup sliced almonds 1/4 cup chopped pistachio nuts cake 1 Preheat oven to 350°F. 2 Lightly grease and flour a 9 x 9 x 2” baking pan for sponge cake. 3 In large mixing bowl, beat the 5 eggs at high speed for 4 minutes or until thick. 4 Gradually add the ⅔ cup of sugar and beat for 4-5 minutes more or until light and fluffy. 5 Fold in the flour. 6 Pour batter into greased pan and bake for 20 minutes.

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