Afternoon Tea: Sanderson Hotel

While in London a few weeks ago Kris and I decided to partake in one of our very favorite activities, Afternoon Tea, of course!  I was originally planning on booking tea at the Savoy until I heard about this extra special, extra unusual tea on offer at the Sanderson Hotel.  They decided to take the sophisticated custom and turn it on its head before pushing it straight down the rabbit hole to Wonderland.  This is the Mad Hatters Afternoon Tea!

I have to admit, I felt like a kid at Christmas when brought face to face with all this wonderous fare.  Rainbow sandwiches with spinach, saffron and beetroot bread, lollypops which explode in your mouth and even a drink me bottle which turns from apple pie to lemon curd to burnt toffee as you sup.  All of this was delivered in the beautiful surroundings of the hotel garden / conservatory.  It just couldn't get any better.

I can't even begin to describe to you what a magical experience this was, I can only implore you to go and see for yourself!

I shall leave you with the wise words of Alice herself, taataa...

If I had a world of my own, everything would be nonsense. Nothing would be what it is because everything would be what it isn't. And contrary-wise; what it is it wouldn't be, and what it wouldn't be, it would. You see?

Lemon Meringue Ice Cream

Yes, that's right, I've been at it again!  I just can't walk past kitschy kitchenwares without whipping out my debit card and investing on yet more space consuming toys for my kitchen cupboards to house.  This time I was having a lesurely stroll through House of Fraser while Kris was on the hunt for a new football kit.  I didn't mean to buy anything, I promised myself I would just have a browse, that was until I saw these fabulous ice cream moulds.  I just had to have them!  Don't they just scream tat, I love them!

Despite the dreadful weather we've been seeing up north I decided to have a go at making some ice cream. Lemon meringue ice cream to be exact.  Don't be afraid my dear readers, this ice cream requires no special tools, nor does it demand churning every few hours.  This is ice cream for the lazy girl, for ladies on the go, people like me.  If you have more of a sweet tooth I'd recommend adding some sugar or leave out the passion fruit.  I like my fruit tart and tangy ;)

If you're feeling a bit saucy, try melting some white chocolate for dipping and covering in hundreds and thousands. You know, just to add to the tacky nature of these kick ass cones!  I can feel a pina colada concoction coming on, I sure can relate to getting caught in the rain...

Lemon Curd and Meringue Ice Cream

1 jar good quality lemon curd
250ml double cream
250ml Greek yoghurt
Zest of 1 lemon
Mini meringues crumbled
Flesh of 3 passion fruit

Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil

Freeze for 6-8 hours before serving.

The cutest pies you ever will see

Last weekend I decided to bite the bullet and start the arduous task of clearing out my kitchen cupboards; if you know me and my love of kitsch kitchenalia, you can imagine the task I was facing.  As I was routing around, deep within one particular cupboard, I unearthed these adorable pocket pie moulds I bought while in America last year.  Rather than place them neatly back in their dark coffin, I decided to dust them off and utilise the blackberries and apples currently residing in my fridge and make me some pocket pies.

Now, I know apple and blackberry are an autumnal match made in heaven but judging by the weather we've been seeing in Newcastle lately it looks like September has graced us with her presence early this year.

Aren't they just the sweetest? I can't believe I went for so long without using these adorable little things.  Now, if you excuse me, I think I have some peaches and cherries begging for a new pastry based home...

Blackberry & Apple Pocket Pies
(Adapted from BBC Good Food Magazine)

425g pack ready-rolled shortcrust pastry (I made my own)
2 Bramley apples , peeled, cored and chopped
2 tbsp light brown sugar plus extra for sprinkling
150g punnet blackberries 
thick cream, to serve 
Heat oven to 200C or fan 180C.  Dust a work surface with icing sugar, then unroll the pastry and using your pie moulds cut out four pie cases.  If you don't have pie moulds you can cut out four circles using a small side plate as a template.

Combine the apples, sugar and blackberries and put a small pile on each pie or pastry circle. Dampen the edge of the pastry, then fold over to encase the fruit. If not using a mould pinch and fold the pastry over along one edge to make a pasty shape. Slash each pasty 3 times, lift onto a baking sheet and bake for 20 mins or until puffed and golden. Serve with cream. 


Instagram - London

Since ditching my Blackberry and joining the wonderful world of the iPhone I've became totally and hopelessly addicted to Instagram! After seeing these posts popping up all over peoples blogs I was inspired by Paula and Harriet to have a go myself.  

On Tuesday Kris packed our bags and jumped on a train to London for a few days. He was excited to finally see the amazing Weezer in Brixton while I was itching to shop and eat my weight in sweet treats from cupcakes to macarons (although I was pretty stoked to see Rivers and co in the flesh too)!  I'm sure you all agree how much of a pain it can be lugging a DSLR around you know you're going to be out all day so my trusty iPhone Instagram App really came in handy.

Here's what we got up to...

Are you a fellow Instagram addict? Add me on Katiescakes!
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