By Muriel Moffat
A delectable peek on the culture of afternoon tea on the Fairmont Empress lodge -- and the spell binding background of taking tea
Muriel Moffat has been sipping tea at Victoria's storied Empress lodge 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 booklet, it quickly turned a bestseller, with 30,000 copies offered from the cabinets of the Empress present store in precisely 5 years.
superbly redesigned and prepared for its booklet exchange debut, Afternoon Tea deals a peek behind the scenes on the incredible lodge, the place afternoon tea has been inquisitive about splendor and gourmand indulgence for the reason that 1908. incorporated 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 publication is usually 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 liked booklet celebrates a littleknown ritual that could simply be the root of every thing necessary -- family members, associates and, in fact, tea."
Read or Download Afternoon Tea: A Timeless Tradition PDF
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Extra resources for Afternoon Tea: A Timeless Tradition
Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is almost absorbed and rice is just tender. 2 Add lentils. Stir to combine. Set aside, covered, for 5 minutes or until liquid is absorbed and rice is tender. Remove and discard cardamom pods and cinnamon stick. 3 Add currants. Season with salt and pepper. Toss gently to combine. Serve sprinkled with almonds and coriander. 2 1 Place rice, stock and tomato in a heavybased saucepan over high heat.
Serve dolloped with yoghurt and sprinkled with extra coriander. 6g fibre; 3mg chol; 783mg sodium. 5g fibre; 0mg chol; 140mg sodium. Cook’s note Use a heavy-based pan to help stop rice sticking to the base. net 3 Warm Thai coconut and lemongrass salad Serves 6 Prep 10 minutes (plus cooling time) Cook 15 minutes 1½ cups jasmine rice 1 stalk lemongrass, trimmed, bruised 165ml can coconut milk ½ small red onion, halved, thinly sliced 1 Lebanese cucumber, halved, thinly sliced 1 cup bean sprouts, trimmed 1 cup fresh mint leaves, torn 1 cup fresh coriander leaves, torn 50 super food ideas june 2014 1 small green oak lettuce, leaves separated, torn 200g grape tomatoes, halved ¹⁄ ³ cup lime juice 1 tablespoon soy sauce 2cm piece fresh ginger, peeled, ﬁnely chopped 1 Place rice, lemongrass, coconut milk and 2½ cups cold water in a heavy-based saucepan over medium-high heat.
Sprinkle with parmesan. Place dishes on a baking tray. 4 Bake for 20 minutes or until pasta is golden and mixture is bubbling around the edges. Serve with salad leaves. 8g fibre; 101mg chol; 1360mg sodium. Cook’s note We used Woolworths brand. Ingredient quantities and instructions may vary among brands. net photogRaphy Guy bAiley Beef mac ’n’ cheese pot pies Recipes Jo Anne CAlAbriA Busy? Of course you are, but you still want to put good food on the table. Get dinner cooked quickly, using supermarket shortcuts.