Tea For Two Or More – Reed Family Linen

I’m wishing for...

Register for an Account

Reset your password

EARN REWARDS
Journal / Recipes / Tea For Two Or More
Share Article
Tea For Two Or More

A Brief History Of British Afternoon Tea Traditions

In the 19th century, people’s eating patterns and schedules were pretty different from what we consider a normal day nowadays.

The wealthy would have a meal late in the morning and then one late in the evening, around 8:00 pm. The time between the two meals was long and over time a tradition began, drinking tea with small savoury and sweet snacks around 4:00 pm in the afternoon.

This is what is called the “afternoon tea” in the UK and in most other countries, it’s known as high tea.

There would often be visitors to join for tea, and the chef of the house would strive to impress with delicate cakes, savoury sandwiches and artisanal breads.

Tea at the time was considered expensive, having only been introduced to the UK in the 17th century, this Indian import played an important part in British society.

We now enjoy taking time for “afternoon tea” on a Saturday, we’ll indulge in a late breakfast and then prepare a modern and lighter version of a classic British tea.

One of our favourite recipes is this vegan chickpea quiche adapted from a Medical Medium recipe, we serve this with a peppery rocket salad.

We’ll lay a beautiful table in the garden with lawn games, pots of herbal blend Cocoon tea and jugs of lemon ice water with mint and cucumber.

This recipe is egg and gluten-free, and is wonderful for Summer alfresco dining and picnics. It’s delicious plain or topped with a slow cooked tomato sauce or herby coconut yoghurt.

We’ll lay a beautiful table in the garden with lawn games, pots of herbal blend Cocoon tea and jugs of lemon ice water with mint and cucumber.

You’ll Need |

  • 4 cups of broccoli florets,
  • 4 cups of halved cherry or rosa tomatoes,
  • 4 cups of diced red onion,
  • 8 garlic cloves, skins on,
  • 2 cups of filtered water,
  • 3 cups of chickpea flour,
  • 4 tablespoons of fresh lemon juice,
  • 2 teaspoons of poultry seasoning,
  • 2 teaspoons of Himalayan sea salt,
  • Fresh black pepper,
  • Extra virgin olive oil,
  • 2 sprigs of fresh rosemary,
  • Vegan feta (optional),
  • Roasted bell peppers (optional ),
  • Fresh rocket leaves,
  • Pine nuts ,
  • Half a fresh lemon.

Preheat the oven to 180 degrees celsius.

Spread the broccoli florets, tomatoes, red onion, rosemary and garlic cloves on two baking sheets lined with parchment paper, drizzle liberally with olive oil  and roast for 15 to 20 minutes until tender.

Peel the roasted garlic cloves (being careful not to burn your fingers!) and place them into your blender along with the water, chickpea flour, lemon juice, poultry seasoning,sea salt and a crack of black pepper and blend until a smooth batter forms.

Pour the batter into a large mixing bowl and stir in all of the roasted vegetables. Pour this mixture into a quiche dish or pan, lined with parchment paper.

Alternatively, you can divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual mini quiches.

Bake for 30 to 35 minutes, opening the oven halfway through to release the steam.

Vegan chocolate truffles and fresh berries make for a decadent end to this lovely tea, with another cup of tea of course!

The quiche is done when the top is browned and a toothpick inserted in the middle comes out clean. Remove the quiche from the oven and allow to cool before serving, if we don’t have the time to slow cook a tomato sauce, we’ll top the quiche with crumbled vegan feta and roasted bell peppers. Otherwise we’ll chop fresh chives and flat leaf parsley from the garden and mix it into  coconut yoghurt with a little fresh green chilli and smoked paprika and spoon liberally over the cooled quiche.

Serve with a big bowl of fresh rocket leaves dressed with olive oil, lemon juice and toasted pine nuts.

Makes 6-8 servings.

Vegan chocolate truffles and fresh berries make for a decadent end to this lovely tea, with another cup of tea of course!

Our busy weeks don’t often allow for this British tradition, but if this past year has taught our family anything, it’s that rest and balance have to be prioritised.

Happy Tea Time,

Karen Reed

 

Share Article

BE IN THE KNOW

Join our family to be the first to receive our latest stories and inspiration

JOIN NOW