Heavenly High Tea
High tea was introduced and become popular in the early nineteenth century, as at the time it was usual for people to take only two main meals a day, breakfast, and dinner at around 8 o’clock in the evening.
Now it is a way to celebrate or simply eat the afternoon hours away. But so often the food that’s served is a calorie-laden catastrophe.
Below are my yummy treats which will keep you feeling regal and healthy.
Curried Egg and Avocado Finger Sandwiches
3 hard boiled eggs
1 avocado, cubed
1 tsp. of curry powder
1 tsp. of cumin powder
1 tsp. of lemon juice
Sea salt & pepper
6 slices of wholemeal bread, crust removed
- Place the eggs and avocado in a mixing bowl and mash until smooth. Add all the remained ingredients and mix thoroughly.
- Season with a little salt and pepper to your taste.
- Place 3 slices of bread on a tray and spread 2 tbsp. of the egg/avocado mixture over each slice of bread.
- Place the remaining bread on top of mixture to make a sandwich and then cut into three fingers. Arrange daintily on a plate.
Almond Wholemeal Biscuits with Strawberry, Apple Jam and Avocado Cream
Strawberry and Apple Agave Jam
It’s important to make the jam at least a day before to give it time to set.
Prep time: 15 minutes
Cooking time: 5-10 minutes
1kg bag of whole frozen strawberries
1 cup agave nectar or honey
1 cup freshly squeezed apple juice
2 tbsp. sugar fruit pectin (look in the baking section of your grocery store for this item).
A selection of 8-10 different sized (250g and 500g) sterilised jars
- Place strawberries in a saucepan with the apple juice on medium and leave until they begin to thaw and become the consistency of a sauce (around 10 – 15 minutes).
- Once they are soft enough, mash, add the agave nectar/honey and turn heat to medium-high. Bring to a rolling or bubbling boil and keep stirring for a minute.
- Gradually add in pectin and continue to stir and boil for 3 minutes. Remove from heat, let it cool slightly and pour into sterilised jars.
- Let cool undisturbed overnight.
Almond Wholemeal Biscuits
Makes: 10-15 biscuits
Cooking time: 20-30 minutes
1 cup blanched whole almonds, toasted
¾ cup wholemeal flour
½ cup honey
½ tsp. salt
¼ tsp. ground cinnamon
½ cup coconut oil, cut into rough cubes
2 tbsp. ice water, plus more if needed
- Pre-heat the oven to 180°C.
- In a food processer, add the almonds, flour, cinnamon and pulse to combine.
- Add the coconut oil and honey and continue to pulse until it looks like coarse breadcrumbs. Add the water and blend till it starts to come together.
- Roll the dough into a large sausage shape, wrap in plastic and place in the fridge for 30 minutes.
- Once cooled, take the dough out of the fridge and cut into 2cm think rounds. Place on a baking tray with baking paper on the bottom.
- Cook in the oven for 10 – 15 minutes or till golden brown. Leave to cool while you make the avocado cream.
½ an avocado, seed and skin removed
½ cup full cream plain yoghurt
1 tsp. cinnamon
- Place all of the ingredients into a bowl and whip till smooth.
To bring it all together:
Sandwich a dollop of the strawberry and apple jam, and a little of the avocado cream between two biscuits. Arrange on plate or a cupcake stand with the Curried Egg and Avocado Finger Sandwiches. Enjoy!
Break out the teapot and complement your afternoon high tea spread with your favourite herbal or traditional teas, take it even further by decorating the table with flowers and some vintage teacups for a delightful high tea experience, perfect for celebrating birthdays, bridal and baby showers, or just because.
Founder of Nutritional Edge, Zoe Bingley-Pullin, has long been passionate about the food in our lives. A nutritionist (Diploma of Nutrition, Sydney) and internationally trained chef (Le Cordon Bleu School, London), Zoe helps people embrace the benefits of food through education and understanding.