The last few days were spent in preparation for a welcome afternoon tea party for dear friends from America.
First on the agenda was a batch of salmon tartlets
I made them with a spelt/lard shortcrust.
I also made a batch of herby cheese breads as you can also see in the above pic.
I totally forgot the garnishes though as I had lovely nasturtium flowers that could have been put to use.
Here they are with Philadelphia and fresh chives.
As we were going for a picnic at a National Trust the next day, I also made a quick batch of cheese n onion pie and a wild garlic frittata.
Mince pies may not be seasonal but they sure are nice. Look at the lovely colour of this eggy wash from my hens' eggs 3>
Tada:
I just had to make coffee swirl cupcakes too.
The fudgy topping is scrumptious.
This is currently my favourite cake.
It is wholemeal organic spelt, lard, my hens' eggs, and sweetened with an array of preserved fruits. For this one I used apricots, figs, dates, sultanas, orange zest, cranberries and chopped cashew nuts all soaked in fresh orange juice.
So glad I made a double batch so I still have some in the freezer. ;)
Home made syrups and cordials from wild foraged ingredients also made an appearance.
Tada :)
There was also home made liver pate with a butter crust in the spread along with crust-less salmon sandwiches and the compulsory cucumber sandwiches.
Why can't this miraculously appear on my table every day at 2pm?!
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