Tea for Two


On Sunday, Mother’s Day, mum and I decided to have a little autumn afternoon tea for two outside with a selection of finger food, and premium tea. I’ve included some recipes and tidbits for you also….


Fruit platter with banana, papaya, watermelon and mint

Scones with Organic Jam & cream

Pecan maple pastries

Mini quiches

Potato rostis

Bagels with philadelphia cream cheese, salmon, avocado and dill

English Breakfast Tea

About Mother’s Day in Australia:

In Australia, and like the US, Mother’s Day is celebrated on the second Sunday in May. The tradition of gift giving to mothers on Mother’s Day in Australia was started by Mrs Janet Heyden, a resident of Leichhardt Sydney, in 1924. She began the tradition during a visit to a patient at the Newington State Home for Women, where she met many lonely and forgotten mothers. To cheer them up, she rounded up support from local school children and businesses to donate and bring gifts to the women. Traditionally, in the past,  the Chrysanthemum was given to mothers for mother’s day as the flower is naturally in season during Autumn and ends in “mum”, a common affectionate shortening of “mother” in Australia.

Mini Rosti Potatoes


2 (550 g)  Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel
2 Tbsp Regular Butter, melted
¼ tsp Sea Salt & pepper
¼ tsp Chopped Rosemary
1 to 2 Tbsp Olive for greasing

12 Cups Muffin Pan


Preheat the oven to 425˚F. Grease the muffin pan with olive oil.

Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1 heap Tbsp (about ¼ Cup) of the potato mixture into the muffin pan, press with the back of a spoon, and bake for about 13 to 14 minutes. Then switch to the top-heating element or turn over the potato patties and bake for another 10 to 12 minutes.

Makes 12 Mini Rosti Potatoes

Easy Peasy Mini Quiches


3 eggs
2 rashers of bacon – diced (grilled first)
1 Tablespoon of chopped avocado
2 Tablespoons of tasty cheese – grated
2 pre-made frozen puff pastry squares
salt & pepper to taste
Dash of thickened cream – Optional
Optionals -Sprinkle of fresh or dried Parsley, Danish or Persian Feta instead of tasty cheese, or Salmon and Avocado (as we did).

12 Cups Muffin Pan


Pre-heat your oven to 180 degrees C.

Lightly grease 2 patty cake pans (12 cup) with cooking spray or butter. In a bowl, mix the eggs, bacon, avocado, cheese, salt & pepper, cream & parsley (optional)with a fork until all mixed together well.Using an egg ring, glass or pastry cutter, cut circles out of the defrosted puff pastry and place into the greased patty cake trays (you can use muffin trays but the patty cake ones fit better). Spoon the mixture into the pastry. Bake in the oven for 15 – 20 minutes or until golden brown.

Makes 12 Mini Quiches

Best Ever Scone Recipe


3 cups self-raising flour
pinch of salt
1 cup cream
1 cup lemonade

Makes 24 light and fluffy scones!


Sift flour and salt into a large bowl. Make a well in the centre. Pour in cream and lemonade. Mix with a knife until mixture comes together. Turn dough onto a lightly-floured surface. Knead gently until smooth and pliable.Cut scones into rounds using a scone cutter or tall glass. Arrange close together on a lightly greased tray.Bake in a very hot oven (220°C) for 10 to 12 minutes or until golden. Serve with jam and cream. Freeze if desired.

The Teas I love the best!!!


            Stockholm Blend: Black tea, orange peel, safflowers, calendula blossoms, rose petals, vanilla and apricot.


 English Breakfast: Blend of leaves from India and Ceylon with a strong flavour.


    Chai: A strong base of India teas, blended with rich warm spices; cinnamon, cloves, cardamon and ginger.

French (Fauchon – One of the oldest tea houses and boulangerie’s in Paris): Happiness (Le Bonheur) – black china tea, flavours, saffron, green tea, blueberry and sunflower. An afternoon in Paris (Un Aprèsmidi à Paris) – black china tea, rose petals, orange peel, a balance of vanilla and orange aromas.

How to Make the Perfect Tea (Old Style)

  1. Heat water to appropriate temperature in a kettle.
  2. Add tea to the strainer basket or infuser of your teapot (if your teapots does not have an infuser, just add the tea leaves directly to pot).
  3. Pour the hot water in your teapot and steep (wait) for the recommended steep time.
  4. Once done, remove the strainer basket or infuser from the pot and enjoy your tea. If your teapot does not have a built-in infuser, use a hand-held strainer to remove the leaves as you pour out the tea into your favorite tea cup.
  5. Put the teapot over a teapot warmer to keep the tea warm for hours (optional).


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