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I am entertaining a group of friends, mainly Americans, and would like to do an eveningy version of Afternoon Tea. You know what I mean, cucumber/salmon sandwiches, scones, cake...

We normally have one or two warm dishes or salads as well as the canapés.

Any ideas?

How about mini quiches/mini savoury tarts.

your menu

That sounds good, I often do salmon puffs. Could do some of them and some quiches.

i had tea at the ritz the other night . they had selection of sandwiches, salmon, ham, chicken. warm scones with cream and jam and a selection of tiny delicate cakes. All piled high on a cake stand

wit wooo!

If they're American is it possible they've never experienced scotch eggs? Maybe worth it for the expressions of horror...

i took two italians to bettys in york for afternoon tea. they ordered...

bruschetta
and espresso to drink

ffs.

lol Ruddynorah. We took my parents to an asparagus restaurant in Germany and they ordered schnitzel, ffs.

Scotch eggs. Very retro.

The others have served stuff like gulash or chilli con carne. Is there anything that would go with a afternoon tea? Or should I just stick to cold buffet?

chippy

Disenchanted
Don't, you will make me homesick. Would love a chippy tea.

Just thought, I could do Irish Stew and soda bread?

When we had afternoon tea at the burj in Dubai, they started us off with a glass of champagne and a slice of beef wellington, followed by the finger sandwiches and lots of lovely cakes.

Wouldn't normally say you want a "main meal" type of dish with afternoon tea, but the beef wellington went wonderfully.

Just looked at the Fortnum and Mason High Tea menu, maybe something like this could be good as it includes hot dishes as well as scones and cakes
www.fortnumandmason.com/client/fortnums/downloads/StJamesAfternoonTeaMenuNov2009.pdf

Battenberg. This is the nation's most bought cake, although it is not difficult to make your own. Otherwise, Almond slices, likewise easily made.

If you are looking for something a little more savoury, slices of Welsh Rarebit or mini tartlets with Kedgeree.

I fear I would not get Battenberg here, without going to the ludicrously expensive English shop. It is my favourite cake though.

Kedgeree is a great idea. Saw it was on the F&M's high tea menu. Perhaps I should call it a High Tea rather than Afternoon Tea.

Thanks all.

I made a Battenburg last year, it was the most gorgeous thing, abslotuely enormous and very different to the shop bought stuff.

Can post recipe if you're interested. I am sure you could get all twiddly and make junior versions which may be more suitable for your posh tea.

Yes, please. I don't know if I would make it this time but I would love a good recipe for Battenburg.

Have a look at Bettys website. They do a range of afternoon teas.

BTH a good afternoon tea is pretty simple, with sandwiches with salad garnish and handful of posh crisps, a selection of small cakes and then scones with cream and jam. Served with tea and sparkling wine.

Found this Battenburg recipe online, its good as it shows you in pics how to do it. In fact there is prob a you tube clip that would be even clearer.

My method is the same ie. 2 loaf tins rather than 1. One with the pink cake and one with the plain. However, my amounts and cake tin sizes are prob bigger so list below:

225g soft butter
225g caster sugar
4 large eggs
few drops almond essence
200g self raising flour
50g ground almonds
Half teaspoon baking powder
pink or red food colouring ( I find red best as pink can be a bit weak )
apricot jam
450g marzipan - either your own or ready made
icing sugar to roll out the marzipan without it sticking

Loaf tins 20cm x 12cm

Bake 30 - 40 mins gas 3/160 C

Battenberg Instructions

175g (6ozs) butter or margarine; 175g (6ozs) caster sugar; 3 eggs; 175g (6ozs) Self raising flour; Few drops of pink colouring; 3 tbs apricot jam (sieved); 350g (12ozs) marzipan; Caster sugar for dusting

Method

Pre-heat the oven to 180 C (350 F) Gas mark 4. Assemble, grease and flour the Battenberg pan.

Cream together the butter and sugar until light and creamy. Gradually add the beaten eggs.

Fold in the flour. Divide the mixture into two equal halves.

Put a few drops of pink food colouring into one half of the mixture and gently mix until an even colour is achieved.

Spoon the pink mixture into two sections of the tin, and the plain mixture into the other two sections.

Place in the centre of the oven and bake for approximately 30 - 35 minutes, or until evenly coloured and firm to the touch.

Allow the cake to cool in the tin. If the cake has risen above the top of the tin, use a serrated knife to cut across the top to remove excess cake. Remove the cake from the tin.

When completely cold, brush the apricot jam onto the long sides of the cakes and join one plain and one pink slice together and then one pink and one plain on top creating a chequered pattern. Now brush the apricot jam over all the long sides.

Roll out the marzipan on some caster sugar making a rectangle approx 20 x 30cm (8 x12"). Neaten the edges.

Place the cake onto the marzipan so the one edge is lined up to the edge of the marzipan and completely wrap the marzipan around the cake. Trim away any surplus marzipan and to make a neat cake, just trim both ends with a clean knife.

The top edges of the cake can be decorated with crimpers if desired.

N.B. The pink colour can be substituted with chocolate or lemon.

Keep in an airtight container for up to a week.

Sausage rolls - lovely if warm and homemade? Vol au vents - variety of fillings.

Bakewell tart- good warm or cool? Chocolate eclairs / profiteroles

<<drools as usual on food threads>>

Mmmm, thanks for the battenberg recipes. I will do that on a day when I have more time, it is a bit more time consuming than a normal cake.

I love bakewell tarts.

One advantage of moving abroad is that I have started baking because I cannot buy the cakes and bread I want here.