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 lodge -- 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 gorgeous cups with 4 generations of Moffats. while she poured her love of all issues tea right into a darling little ebook, it quickly turned a bestseller, with 30,000 copies offered from the cabinets of the Empress reward store in exactly 5 years.

Beautifully redesigned and prepared for its ebook exchange debut, Afternoon Tea bargains a peek behind the scenes on the superb resort, the place afternoon tea has been concerned with splendor and gourmand indulgence on the grounds 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 can be a chatty and vibrant heritage of tea and the numerous rituals surrounding it, bound to entertain the beginner and fanatic alike. Steeped in a love of traditions, Ms. Moffat's loved ebook celebrates a littleknown ritual which can simply be the basis of every thing helpful -- relatives, neighbors and, after all, tea."

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Extra info for Afternoon Tea: A Timeless Tradition

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Indd 41 12/04/12 9:17 AM A n English crumpet is a cake made from flour or potato and yeast, eaten mainly in England, and dates back to 1694. It is circular in shape and has a flat top covered in small holes. It is spongy in texture and bland in taste and that is why crumpets are best when served hot and covered in butter, with honey, jam, marmalade or maple syrup! The first recipe for crumpets was cooked like a pancake and contained no eggs. They were the mainstay of food for the middle-class workers of England!

Indd 39 12/04/12 9:17 AM { } Em p r e s s S c o n e s 2 lbs. 4 oz. (8½ cups) flour 9 oz. ) butter (hard) 9 oz. ) sugar 2 oz. ) baking powder pinch of salt 5½ eggs* 6 oz. (¾ cup) raisins 16 oz. (2 cups) whipping cream 1 Preheat oven to 350°F. 2 Crumb flour, butter, sugar, baking powder and salt. 3 Add eggs* slowly. 4 Add raisins. 5 Add cream and mix to create a smooth dough. 6 Roll out to ½” thickness and cut into desired size and shape. 7 Brush scones with egg yolk and bake for 25–30 minutes. * The recipe actually uses 6 eggs.

2 Sift flour onto work surface and form a well in the center. 3 Put in butter and work it with your fingertips until very soft. 4 Add the sugar and salt, mix well, then add the eggs and mix again. 5 Gradually draw the flour into the mixture to make a homogeneous paste. 6 Knead the paste, roll into a ball and refrigerate for several hours before using. 7 With a rolling pin, on a floured surface, roll out the dough to about 1/8” thickness. indd 38 12/04/12 9:17 AM 8 Cut your desired shape to fit the aluminum tart cups and fill small paper cups with beans and insert them into the moulds.

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