TEA FLAVOURED COOKIES RECIPES

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AFTERNOON TEA RECIPES - BBC GOOD FOOD



Afternoon tea recipes - BBC Good Food image

Throw your own afternoon tea party with our selection of teatime treats, from delicate scones, cakes and patisserie to savoury pies and scotch eggs.

Provided by Good Food team

Number Of Ingredients 1

VANILLA CUSTARD | JAMIE OLIVER BAKING & DESSERT RECIPES



Vanilla custard | Jamie Oliver baking & dessert recipes image

Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make. Awesome with a classic crumble.

Total Time 35 minutes

Yield 4 - 6

Number Of Ingredients 5

1 vanilla pod
600 ml whole milk
4 large free-range egg yolks
2 tablespoons caster sugar
1 tablespoon cornflour

Steps:

    1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
    2. Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
    3. In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
    4. Gradually add the warm milk, a ladle at a time, whisking well before each addition.
    5. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.

Nutrition Facts : Calories 214 calories, FatContent 12.9 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 8.8 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 14.8 g sugar, SodiumContent 0.2 g salt, FiberContent 0.3 g fibre

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VANILLA CUSTARD | JAMIE OLIVER BAKING & DESSERT RECIPES
Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make. Awesome with a classic crumble.
From jamieoliver.com
Total Time 35 minutes
Calories 214 calories per serving
    1. Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
    2. Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
    3. In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
    4. Gradually add the warm milk, a ladle at a time, whisking well before each addition.
    5. Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.
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CHICKEN CHORIZO RECIPE | JAMIE OLIVER RECIPES
Quick to prepare, this is a brilliant recipe to whack in the oven while you get on with other things.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 590 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
    3. Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
    4. Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
    5. Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
    6. Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.
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