the secret teacup

BESTEST SCONE RECIPE

2011-09-19T17:22:00.001+01:00

THAT I'VE FOUND SO FAR...

Cherry Cakes & Custard Creams...

2011-08-07T21:05:00.000+01:00

What a lovely day...everything went without a hitch.

Tables laid ready & waiting for the guests, who arrived in a bit of a downpour. So umbrellas ready at the door but it seemed to ease up just in time....

Welcomed with a drink, introductions made, coats off & down to the business of eating, everyone was relaxed & there was a lovely hum about the room.

Everyone was rather adventurous with their tea choices & I was really pleased that people were brave enough to try several different types.

The custard creams were a hit & will definetly be on future menus...infact I may even do a biscuit themed tea, try to recreate a few of the classics teacup style...

Tables cleared & washing up done, can't wait til September 18th for our next event, still a couple of tickets left HERE, its all about the sticky buns & hedgerow jam.

ITS ALL ABOUT THE JAM ROUND HERE

2011-08-04T13:39:00.000+01:00

Jam stocks in this house decrease rapidly so its always on the to do list at some point each month, this month its strawberry & vanilla.

Our strawberry beds have only been planted this year so no crops for jam making so I had to buy some local strawberries, add the sugar, boil away, pop in a vanilla pop & hey presto lovely scrummy jam

If you have never tried making jam before, its really easily & you don't need fancy pans, strainers, thermometers & other such whatnot. Of course if you want to get serious with it then yes these bits & bobs help but for a few jars for the cupboard its easy to just make do with what you have.

I will add my easy no fail recipe soon.....so we can all get jamming!

TEA TASTING

2011-07-27T19:27:00.000+01:00

TEA TASTING @ THE SECRET TEACUP

9th October 12 - 4pm

Don’t know your Oolong from your Russian Caravan, the difference between a White, Green or Black Tea. Fed up with the trusty teabag, would you like to try some different teas but are unsure where to begin, then an afternoon at the Secret Tea Cup is most definitely the order.

We will be joined by Ann Davis from The Tea Experience who will give you a brief introduction into the wonderful world of tea.

You will get to taste various different teas, learn how to brew the perfect cup depending on the type, watch a delightful tea bloom unfold & blossom in the pot & deconstruct one in an effort to tie it back up again.

This will be follower by Afternoon Tea Secret Teacup style which will be served in the delightful secret location somewhere in the Yorkshire Dales.

IT WAS EMPEROR'S TEA FOR ME

2011-07-26T20:11:00.000+01:00

I recently bought 2 tea plants, 1 to grow at home & 1 for Tom to give to the school as a present as he was leaving....They are small & quite sad at the moment but with some love & care they should be ready to harvest in 6 years time.....

a few leaves fell off my little plant this morning

washed, dried & into a mug

Hot but not boiling water & I left them to brew whilst I made some lunch & relaxed with my crochet hook...I even got a second brew.It was a refreshing drink rather like the tisanes I make from other herbs in the garden but it had that tea taste albeit very gentle, roll on six years I say...can't wait

OUR FIRST EVENT

2011-07-18T13:46:00.000+01:00

What a fantastic afternoon.....

My sister came up on Saturday afternoon & we set to with the baking...we finally finished after enjoying a gin or 2 at about 10.30pm

Up at 6am we finished baking, arranging flowers, laying tables & chasing various animals about, the rain was still pouring & everything was like a bog so unfortunately we had to bring the event inside.

Guests arrived & were welcomed with a choice of drinks Rhubarb & Ginger cordial, English Garden Cocktail & Beatty's cordial seemed to be the favourites...everyone got chatting straight away, there was a lovely hum in the room

The tea flowed & many of the guests tried several varieties. We were lucky enough to be able to send them home with some tea samples provided by Ann at The Tea Experience.

I got so carried away with the day that I didn't take any photos but I am hoping that a few of the guests did so I can add them later.

Already planning the menu for our next event in Aug

YOU ALWAYS NEED MORE CHAIRS....

2011-07-14T09:04:00.000+01:00

I picked up 4 more chairs for the tearoom this week but they needed a bit of TLC where the covers were concerned....brown stripy nylon wasn't the most eye catching of fabrics, so time to raid the stash & break out the staple gun...

I'm rather delighted with my new seating.....

COURGETTE, BROAD BEAN & HORSERADISH SOUP

2011-07-13T13:48:00.001+01:00

A firm staple around here at this time of year is the courgette & this year is no exception so here are a few of my courgette recipes starting with this delicious soup

I've thrown in a few broad beans just to add a bit of variation but it works fine without them.

1 med onion
4/5 decent sized courgettes
handful of fresh broad beans
stock cube
Tbsp Creamed Horseradish
1/2 litre Water

1. Chop the onions , courgettes & add to pan with the broad beans. Place on the lowest heat setting cover with a lid & leave for about 20mins
2. Add the stock cube, cook for about 5mins, stir in the horseradish & then add the water cook on a medium heat for about 10mins
3. Blend till smooth, add s&p to taste...enjoy

Next Post Courgettes & CArrots in cakes & how to fool the kids!

THE SPICE CLUB

2011-07-11T17:47:00.002+01:00

Photo - The Spice Club

Finally it was Saturday, everything was arranged so that we could visit The Spice Club in Manchester. It had been recommended by a fellow guest at a recent secret tearoom event I had attended & it went top of my list of 'places to visit' immediately. So when Monica posted this particular event I knew it was a must.

**A Journey Through South India**

Join us on a culinary journey to South India and enjoy what this amazing cuisine has to offer. The Southern region of India uses unique ingredients such as coconut, curry leaves, asafoetida and tamarind to create a mouth-watering variety of dishes such as idli, sambar and dosa. Come and meet new friends and enjoy a delicious home-cooked feast.

Menu
Welcome Drink: Fresh Pineapple & Cocnut Juice
Starter: Masala Dosa
Entrees: Sambar Dal, Idli, Vada, Pau Bhaji (Served with fresh chappatis)
Dessert: Mango & Strawbery Sorbet
Chai or Coffee (Served with traditional Indian biscuits)

After buying a Southern Indian cook book a few years ago & dabbling with a few recipes, they became firm favourites. I had never had the opportunity to taste the food cooked by anyone other than myself so I knew Monica's event was a must.....

Photo - TheSpiceClub

I really wasn't disappointed....I would eat this style of Indian food everyday except Sunday's which of course is reserved for afternoon tea!

From start to finish the flavours were sutble by well balanced, the textures complimented each other perfectly & the yummy mango & strawberry Sobert at the end couldn't of been a better end to a lovely evening (not forgetting the heavenly coffee & biscuits)...

Photo - The Spice Club

The service & presentation easily outshone most resturants I have ever eaten at and the surroundings were relaxed & friendly...we were sat with some lovely ladies who had travelled up from Derbyshire & shared some outrageous tales of everything from childhood scrapes to high fashion in the Big Smoke...It was a joy!

I finally got to taste a dosa & now know how they should be & i will be cracking out the cookbook again to have another try but I will be returning to The Spice Club very soon....

I was so caught up in the munching of food that I didn't even take any photos so all the images are from Monica's Spice Club.

If you get the chance don't delay book your place as soon as you can

The Spice Club Upcoming Events

VERY BERRY WEEKEND TREAT

2011-07-03T06:48:00.001+01:00

Just a little weekend treat for all my lovely readers...perfect with a nice cuppa tea, brewed in a pot with a cozy on top

CHOCOLATE ASSAM TEALOAF

2011-07-03T06:46:00.001+01:00

One of my favourite recipes is that of the simple fruit tea loaf, there is so much you can do to subtlety change the flavours without spoiling the chewy lovliness which is perfect for that afternoon dip. This particular recipe was inspired by the fabulous chocolate flake tea from teapigs & my one of my favourite ingredients, raw cacao nibs, crunchy chewy little bursts of cacao that are healthy too...

INGREIDENTS

350g dried mixed fruit

300mls strong assam tea (+ I like to use a teapigs chocolate flake tea temple for added depth)

2 tbsp raw cacao nibs

200g muscovado sugar

2 eggs

275g self raising flour

1tsp cinnamon

1 vanilla pod or 1tsp vanilla essence

METHOD

Add the cacao nibs to the dried fruit, add the tea & steep the mixture overnight until the fruit is plump & delicious.

Preheat the oven to 175c/325F/Gas 3

Grease & line x1 2lb or x2 1lb loaf tins with baking parchment

Add all the other ingredients to the steeped fruit & mix well,

place into tin(s).

Transfer to oven & cook for 11/4hrs for large tin & 40-50mins for 2 small tins or until a skewer inserted in the cake comes out clean.

Wrap well in paper & store in an airtight tins for a couple of days while the flavours develop or like me scoff as soon as cool with a large cup of tea...Assam of course.

RIVER COTTAGE 'BEENA

2011-07-03T06:44:00.001+01:00

We have always made our own 'beena each year with our excess blackcurrants & although it is laden with sugar I would rather the children drink that in small quantities than guzzle the chemical laden shop versions which they have a liking for....

When the river cottage preserves book can out I was enlightened to the 'beena recipe which suggests using other excess fruit to make various different cordials...Genius there could be another use for gooseberries!

So this weeks combination of fruits was apple, gooseberry & elderflower cordial.

It produced a really lovely pink coloured cordial which is slightly heavy on the apple taste but has lovely flowery overtones....Violet voiced her opinion as 'YUK' but considering she says that about everything at the moment I wasn't too distressed, the boys are fans so that's always a good sign

DIVINE YORKSHIRE CURD TART

2011-07-03T06:42:00.001+01:00

Being a southern girl born & bred I never got to taste a Yorkshire Curd tart until we moved up north.....now I am totally hooked & have taken to making my own in order to find the perfect tart recipe.

I have tried several ways to make the curd but have found that using a rennet essence gives the best results + I have found today that I can make ricotta cheese from the whey & then use the rest of the liquid for bread so nothing is wasted bonus. My recipe of choice for the moment is this....

INGREDIENTS

1litre of Jersey Gold Top milk

1tbsp rennet essence (most supermarkets sell this now in the baking isle)

100g salted butter

50g golden caster sugar

2 free range eggs

1/2tsp mixed spice

1/4tsp freshly grated nutmeg

75g currants

50g raisins

finely grated lemon zest (approx 1/2 lemon)

PASTRY CASE

Use your favourite pastry mix but I use

250g plain flour

125g butter

pinch of salt

1 - 2 tbsp whey from earlier curd making to bring it together

METHOD

Make Curds the night before

Place milk in a saucepan & warm gently

Add rennet, stir & leave to allow the curds to separate.

Once cool slice the curds through with a knife & tip into a colander lined with a clean teacloth or similar.

Leave the curds to drain preferably overnight.

PASTRY

Rub the fat into the flour either by hand or in a processor, add enough liquid to bring the dry mix together, knead gently & leave to rest for 15mins

Roll out pastry & line a tart tin, prick the base & the leave to rest in the fridge for 15mins, meanwhile heat oven to 180(170 - fan oven)

Line case with greaseproof & baking beans & cook blind for about 15mins.

FILLING

Cream together the butter & sugar until really light & fluffy

Beat the eggs & add to the butter/sugar along with the curds, spices & lemon zest then beat together until well mixed.

Stir in the currants & raisins pour mixture into the pastry case & cook for 25-30 mins..

Leave tart to cool (if you can wait that long) & serve with a nice cuppa tea!

BEATTY'S CORDIAL

2011-07-03T06:38:00.000+01:00

Back in the day...before all the fancy flavours of juice, no added sugar, high fruit, cherries, mango, pinapple & whatnot we had orange kia ora....and Beatty's cordial. Now the latter was a delicious homemade orange & lemon cordial that my nan used to make, the kia ora was probably toxic as most foods were in the 1970's, both were a treat.

Sadly my nan passed away & didn't pass on her recipe so I often wondered what she put in the cordial but after a few experiments & distant memories of kitchen alchemy with citric & tartaric acid I think I have pretty well got it licked. So just so the recipe doesn't go missing again here it is...

INGREDIENTS

4/5 juicy oranges

2 lemons

950g sugar

25g citric acid

10g tartaric acid

2 pints boiling water

METHOD

Chop the fruit into quarters & process in the blender.

Place into a large bowl & add the sugar + hot water stir well until sugar has dissolved.

Cover & leave the mixture over night for the flavours to develop.

Add the citric & tartaric acid stirring well, the strain through a mesh sieve several times if necessary.

Place into sterilized bottle & keep in a cool dark place. Dilute 1:4 with still or sparkling water, ice & slice of orange....delicious & refreshing.

Once bottle is opened store in fridge.

POTTED HAM

2011-07-03T06:31:00.000+01:00

I am a great fan of home cooked ham…it’s possibly my most favourite thing & as a child was the best part of Christmas as it was the only time we splashed out on a large ham. Sadly I never feel that beautiful chunks of ham ever make the most loveliest or delicate of sandwiches, so I like to make a potted ham to use for a sandwich occasion.

Ham hocks are readily available from butchers but its worth asking how salty they are as sometimes the hock can benefit from a soak over night.

So if you fancy a nice potted ham sandwich accompanied by some salad leaves & dollop of piccalilly then this is the recipe for you.

INGREDIENTS

A ham hock

1 Onion chopped

3 Celery sticks chopped

1 Apple chopped

2 cloves garlic

1tsp fennel seeds

1tsp cloves

2 bay leaves

150g unsalted butter

Squeeze of honey to taste

Sprinkle of peppercorns

Glass jar or small dish

Method

Soak the hock in cold water over night if needed to remove excess salt.

Place the Ham hock, onions, celery, apple, garlic & spices into a large pan cover with water, bring to the boil & then cook on a low heat for about 2/3 hours until the meat falls easily from the bone

Remove the hock from the cooking liquor & using a fork strip the meat from the bone removing the fat at the same time.

Cook the remaining liquor on a high heat for about 5 mins to reduce the volume & intensify the flavour.

Melt the butter over a gentle heat in a small pan and simmer for about 3 minutes, being careful not to brown the liquid. Skim off the foam that forms on surface with a spoon.

Place meat, a couple of tablespoons of cooking liquor, squeeze of honey, ½ of the clarified butter, black pepper & a little sea salt into a food processor & whizz until it well mixed & paste like.

Taste the mixture & season or add more honey if necessary, then spoon the paste into your jar or dish & cover with the rest of the butter & a sprinkle of peppercorns.

Allow to set in the fridge & the enjoy

Will keep for about a week in the fridge with an unbroken seal but eat within several days once seal broken. (if it lasts that long)!

EVERTHING'S ROSIE

2011-07-03T06:26:00.001+01:00

Whilst pottering around the polytunnel today I kept getting a wiff of the most delicate
but lovely perfume...

on further investigation & sniffing various plants

I realised the these most lovely of little flowers were responsible.....

I have never grown broad beans inside before but as I planted them late this year decided to try them in the polytunnel....hence the lovely smell.

Lets hope the crop is as delightful!

S0 WHAT'S A SECRET TEAROOM

2011-07-03T06:24:00.001+01:00

Exactly what is says on the tin..

Guests don't know the exact location until the last minute.....

THE SECRET

A giddy mix of finger sandwiches, savoury treats, delicious cakes, pastries & scones all served with an extensive choice of tea, on an array of Vintage China & Lovely linens, and the most delightful view of the Forest of Bowland.....

THE TEAROOM

Everything is cooked-from-scratch & we use our own produce grown or reared here at the farm (honey, eggs, fruit & salads) & the rest we buy locally.

Some may find the whole experience of arriving at a strangers house, sharing a table, jam spoon & lighthearted chit chat a little odd but once the tea starts to flow & the cakes are munched the whole experience is exciting, interesting & new.

Interested?

The tearoom will open once a month & tickets sell out quick so don't ponder

August - 'Custard Creams & Cherry Cake'

September - 'Hedgerow Jam & Sticky Buns'

Check out EVENTS to book your tickets & further details