“Elegance is the only beauty that never fades”.
“Elegance is the only beauty that never fades”.
Sitting here in air conditioning as it beats down 39 degrees outside, one of the hottest days on record in October, I thought to search for cool, summer cheesecake recipes. I came across a few novel ideas, depending on your event or occasion, there will always be the most appropriately themed, beautiful, fluffy, creamy, cheesecake…
Which would you prefer and I will post the recipe!
“Pumpkin Pie” Cheesecake
Apricot Jam Cheesecake
Cherry Topped Cheesecake
Strawberry and Cream Cheesecake
No-Bake Spiderweb Cheesecake
This would be the perfect option for Halloween…
Continuing my theme of Afternoon Tea, I thought I would post something a little different to my recent pink, sweet and pretty dessert recipes. I came across this zesty lemon slice, a refreshing change from the sweet berry flavours. Something different to add to the menu for a High Tea, or a cute dessert at a Springtime party.
What do you think? Would you prefer zesty citric desserts or the subtle sweetness of berries?
1/2 cup, plus 3 tablespoons of cold unsalted butter
1 1/2 cups of flour
1/2 cup of confectioners’ sugar
3 tablespoons of cornstarch
1 1/2 teaspoons of coarse salt
2 cups of granulated sugar
4 large eggs
3 tablespoons of flour
1/2 cup plus 2 tablespoons plus 3/4 teaspoons of lemon juice
1/4 cup plus 1 tablespoon of milk
1/4 teaspoon of coarse salt
Step 1- Preheat the oven to 180 degrees.
Step 2- To make the crust: Whisk together the flour, confectioners’ sugar, cornstarch, and salt in a large bowl. Add the butter, and work into the flour mixture using a blender or fingers.
Step 3- Pour the crust mixture into a prepared baking dish, pressing down to create a layer on the bottom and up the sides of the pan. Transfer the pan to the freezer and freeze for about 30 minutes. Then transfer to the oven and bake, rotating pan once during baking. Bake until a lden brown, for about 20 minutes.
Step 4- For topping: Whisk together the sugar, eggs, and flour. Then stir the lemon juice, milk, and salt until all is well combined.
Step 5- Remove the baking pan from the oven and pour the topping mixture into the warm crust. Return to the oven and continue baking until the topping has set but not yet brown, for about 20 minutes.
Step 6- After removing from the oven, leave to cool completely. Cut into 20 squares and serve immediately.
While I have been searching for ideas for an Afternoon Tea I will be having this weekend, I came across some rather informative etiquette tips. Quite interesting and helpful to know if ever placed in a situation that calls for a high level of etiquette and manners…
The concept of Afternoon Tea has been around for centuries, but it was not until the mid 19th century that it became a fashionable part of Aristocratic English society.
Since then, three levels of Afternoon Tea have developed-
-The commonly known ‘High Tea’ which was observed during the Industrial Revolution, when workers would return home in the late afternoon for cups of tea and foods, similar to a buffet.
-Royal Tea, consisting of finger-sandwiches, scones, desserts and glasses of champagne.
-Light Tea, similar to Royal Tea, minus the deserts and champagne.
Afternoon Tea Etiquette
-When drinking, pick both the cup and saucer up together, using a hand on each.
-Do not use the cutlery do gesture with.
-Stir the tea silently, don’t splash the spoon against the sides of the cup, as an example.
-Once you have finished stirring the tea, remove the spoon and place on the saucer- Do not leave in the cup.
-If having milk, pour the tea in first followed by milk, so as not to scaled the milk with the boiling water.
-If having lemon, place the pieces neatly after the tea is poured, and never have both lemon and milk together.
-Do not fill the cup to the rim, as it may spill into the saucer.
-Do not place the teacup and saucer on the table once finished, as the table is reserved for the Afternoon Tea display and should remain that way.
Something to remember for any elegant event…
How delightfully pretty would these be for your next garden party? The delicate rosewater flavoured icing, mixed with the raspberries would be perfect for an outdoor Spring event…
125g of butter
1 cup of caster sugar
11/2 cups of plain flour
1/4 cup of sour cream
1-2 drops of pink food colouring
150g frozen raspberries
Fresh or frozen raspberries for decoration
2 cups of icing sugar mixture
10g of butter
1 tsp of rosewater essence
1 tbs of milk
Pink food colouring
Step 1- Preheat the oven to 180°C.
Step 2- Using an electric mixer, beat the butter and sugar until pale and creamy. Add in the eggs, one at a time and beat well. Add the flour, sour cream and colouring and combine with a wooden spoon. Fold in the raspberries.
Step 3- Spoon the mixture evenly among the lined pans and smooth the surface. Bake in the preheated oven for 15-20 minutes or until cooked through. Remove from the oven and leave to cool completely.
Step 4- For the icing, combine the icing sugar and butter in a bowl. Add in rosewater and milk to create a smooth paste. Add desired amount of colouring and stir to combine.
Step 5- Top each cake with icing and decorate with raspberries. Leave to set before serving.
A handmade romantic gift, a centre piece for a wedding or just a display for your home, this DIY project is easy to create… beautiful…
Heart-shaped florist foam with plastic base
One bunch each of pale pink and dark pink chrysanthemums
Step 1- Place the heart-shaped foam in the sink and saturate the foam with water. Drain any excess water that collects in the base.
Step- 2- Trim the stems of the flowers, leaving about 3cm.. Insert the dark pink flowers around the perimeter to create a border.
Step- 3- Fill the centre of the heart with the pale pink blooms.
“Elegance is when the inside is as beautiful as the outside”.
Spoken by the epitome of elegance, Coco Chanel.