Afternoon Tea by Suzanne Perazzini is a delightful e-cookbook. There are 50 delicious recipes to choose from accompanied by beautiful colour photos.
The contents begin with an introduction by Suzanne Perazzini followed by the Ingredient chapter which lists the main ingredients required to make the recipes listed in the e-cookbook.
The Base Recipes chapter contains recipes for caramel, lemon curd, sweet pastry, chocolate banana frosting, chocolate ganache, chocolate avocado frosting, and meringue toppings used throughout the remaining chapters: Slices, Tarts, Cakes, Muffins, Cookies, and other Treats.
The recipes are easy to follow and list ingredients in both metric and imperial measurements.
The ingredients listed can be purchased at your local supermarket or health food store. Samples of the recipes include Chocolate Caramel Slices, Chocolate Brownies, Lemon Meringue Tarts, Chocolate Fruit Tarts, Chocolate Tea Cake, Pineapple Cake, Banana Blueberry Muffins, Orange and Fig Drops cookies, Lemon Meringue Cookies, Blueberry Marshmallows and Orange Chocolate Macaroons.
I loved the way the way these incredible recipes were photographed using china cups and plates just like a traditional tea would be served.
In the kitchen baking
This is a wonderful e-cookbook to have in your collection. The recipes are delicious and can be eaten by anyone with diet restrictions. After reading all the recipes and admiring the beautiful color photos, you will be planning your Afternoon Tea.
- 4 tbsp coconut oil
- 2 tbsp honey
- 4 large eggs
- ¾ cup coconut flour
- 3 tbsp tapioca
- ⅛ tsp salt
- 400ml/13.5oz full cream coconut milk
- 4 egg yolks
- 1 tsp vanilla essence
- 3 tsp honey
- pinch of turmeric
- 3 tsp gelatine
- Preheat oven to 350°F/180°C.1.
- In a food processor, blend the oil, honey and eggs.2.
- Sift the flours and salt into the processor and blend until it 3. forms a ball ready to use in your chosen recipe.
- Preheat oven to 350°F or180°C.1.
- Press the pastry out into 4 x 11cm/4.25” diameter tart dishes to form pastry 2. shells.
- Bake 10 minutes then cool completely.
- In a double boiler, heat the coconut milk, reserving a few spoonfuls of milk for dissolving the gelatine.
- When it is hot but not boiling, add the vanilla, turmeric and honey and stir until dissolved. Remove from the heat.
- Beat the egg yolks in a bowl.
- tbsp at a time, add the hot coconut milk to the eggs, all the while whisking.
- When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
- Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
- When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
- Cool down almost completely before pouring into the pastry shells.
- Place in the refrigerator to set and add the fruit just before serving.
Photos and recipe used with permission by Suzanne Parazzini
The Afternoon Tea e-cookbook was sent to me by Suzanne Parazzini.
I am an Afternoon Tea affiliate.