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 captivating background of taking tea.

Muriel Moffat has been sipping tea at Victoria's storied Empress inn for 60 years -- and sharing all these attractive cups with 4 generations of Moffats. whilst she poured her love of all issues tea right into a darling little publication, it quickly grew to become a bestseller, with 30,000 copies offered from the cabinets of the Empress present store in exactly 5 years.

Beautifully redesigned and prepared for its publication alternate debut, Afternoon Tea bargains a peek behind the scenes on the exceptional inn, the place afternoon tea has been curious about beauty and connoisseur indulgence given that 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 fascinating ebook is additionally a chatty and vibrant historical past of tea and the numerous rituals surrounding it, guaranteed to entertain the amateur 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 priceless -- kin, associates and, in fact, tea."

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Extra info for Afternoon Tea: A Timeless Tradition

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3 Add seasoning to cucumbers. 4 Top with the other slice of bread. 5 Cut off crusts and cut sandwich into preferred sizes * In recent years, the Empress has added some horse- radish to the mayonnaise to give the sandwich a bit of a bite, but this is purely optional. The very traditional British cucumber sandwich did not have this. indd 37 12/04/12 9:17 AM { } F r u i t Ta r t l e t s Pastry Dough 1¾ cups flour 7 tbsp. butter, diced 1 cup icing sugar, sifted Pinch of salt 2 eggs at room temperature Pastry Cream 6 yolks 2 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. 4 Place carrot mixture onto one slice and top with other slice of bread. 5 Cut off crusts and cut sandwich into preferred sizes. ) boneless, skinless chicken leg ½ medium onion, sliced 1 tsp. curry powder ¼ tsp. sage, chopped } ¼ tsp.

Mango chunks salt & pepper to taste 2 tsp. butter 3 slices rye bread 1 Preheat oven to 425°F. 2 Put chicken, onion, curry powder and herbs in a bowl. 3 Mix well with enough oil to lightly coat the chicken. 4 Spread onto baking tray and roast for 20 minutes a pound. 5 Allow to cool. 6 Put chicken mixture into food processor and chop to a chunky consistency (if there is juice in roasting pan, add it to the mixture). 7 Add mango and season to taste. 8 Butter both slices of bread. 9 Spread mixture on one piece of rye, top with second piece of bread, spread another layer of chicken and top with third piece of rye.

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