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High Tea began in the mid 1700’s as an afternoon meal for servants. It was usually eaten
standing up or on high stools – which is how it got its name! High tea was typically a
heartier meal than our afternoon tea, including savouries and meat.
Afternoon Tea, on the other hand, was reserved for the upper class. The 7th Duchess of
Bedford has been credited with introducing the custom in the 1830s. Fed up with the long
wait between lunch and the evening meal, she began serving her guests an afternoon tray
of tea, cake and bread and butter.
Clearly this was a problem common to the entire English aristocracy, as afternoon tea
quickly became fashionable. It became a social fixture, allowing the upper class ladies ‘to
take’ and socialise while they waited for the gentlemen to return for the evening meal.
If you were invited to join the ladies for afternoon tea, this meant that you were old enough
to have learnt proper manners. There was certainly a high standard of behavior expected
during tea – possibly very different to how we usually have our afternoon cuppa today!
Although high tea was not what the aristocratic afternoon meal was called, it has now
become a common term for what has traditionally been called ‘afternoon tea’.
Historyof High Tea
Do pour your tea first, and then add milk,
although this is a hotly contested issue in the
tea world.
However there is no correct order to apply jam
and cream to your scone. What ever you prefer!
Don’t leave your spoon in your teacup. And
certainly don’t stir in a circular motion! Forward
and backward, without clinking against the
sides, is the preferred stirring technique!
Don’t put things on tables that don’t belong
to the tea service. This includes phones, keys,
sunglasses and wallets.
Don’t, whatever you do, stick your pinkie out.
This is considered quite rude.
1.
2.
3.
4.
5.
Like all good traditions, there are a few does and don’ts when it comes to taking tea.
High TeaEt-tea-quette
5
INGREDIENTS
2 cups strawberries, slice
⅓ cup Natvia
2 tbsp water
1 tbsp chia seeds
Sugar Free Chia Seed Jam
METHOD
1 In a small saucepan, add strawberries, Natvia and
water. Cook on high heat until mixture begins to
bubble.
2 Then reduce heat to medium-low.
Stir constantly and allow strawberries to breakdown to
desired consistency.
3 I cooked mine for around 10 minutes after reducing the
heat. Stir in chia seeds and remove from heat. Taste
and adjust level of sweetness if needed.
4 When jam is cooled to room temperature, transfer to a
jar and refrigerate overnight before serving.
PREP: 15 MINUTES COOK: 10 MINUTES SERVINGS: 1JAR
RECIPE BY: VONNIX
INGREDIENTS
1 cup reduced fat,
unsweetened, shredded coconut
2 tbsp peanut flour
¼ tsp salt
¼ cup egg whites
¼ cup Natvia
1 tsp vanilla extract
Sugar FreePeanut Butter Macaroons
METHOD
1 Preheat oven to 175°C. Line a baking tray with
parchment paper.
2 Stir together shredded coconut, peanut flour and salt
set aside. In a clean bowl, beat egg whites to soft
peaks then add Natvia and vanilla extract.
3 Continue to beat until stiff peaks form. Carefully fold in
coconut mixture and dollop onto parchment paper.
4 Bake for 10 minutes or until macaroons are golden.
Serve immediately or allow to cool to room
temperature before storing in an airtight container.
PREP: 20 MINUTES COOK: 10 MINUTES SERVINGS: 12
RECIPE BY: VONNIX
7
9
INGREDIENTS
2 egg yolks
1 whole egg
1 cup cream
¾ cup milk
1 sheet of puff pastry
2 tsp vanilla extract
2 tsp cornflour
½ cup Natvia
Portugese Custard Tarts
METHOD
FOR THE PASTRY
1 Preheat oven to 200°C
2 Cut defrosted puff pastry in half, place one piece on
top of the other and roll up tightly along the short end.
Cut in half, in half again, and then cut each piece into
3 approxmately 1cm wide to
make 12 pieces.
3 Roll each piece between 2 sheets of baking paper
until about 10cm wide and place each piece into a 12
capacity muffin tin, then chill in fridge.
FOR THE CUSTARD
1 Combine eggs, Natvia and cornflour in a saucepan
and whisk.
2 Add milk and cream on low heat. Stir well until boiling
and thick.
3 Pour into a bowl, cover surface in cling film to stop
skin forming and put
aside to cool.
4 Once cool divide custard into pastry cases and bake
for 20-25 minutes untill browned on top.
PREP: 20 MINUTES COOK: 25 MINUTES SERVINGS: 12
RECIPE BY: ANNEMARIE
11
INGREDIENTS
1 cup canola oil
1¼ cup Natvia Icing Mix
extra for dusting
2 eggs
1 cup dairy free yogurt
(or regular yogurt)
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tbsp rosewater
METHOD
1 Preheat oven to 350°F. Grease and spray 8 nonstick
individual cake pans.
2 In a stand still mixer fitted with a paddle, mix together
the oil, Natvia icing mix, rosewater, and eggs until
combined.
3 Alternatively add the yogurt and flour mixing after
each addition until just combined. Once all ingredients
are added mix for an additional minute to make sure it
is well combined.
4 Divide mixture between the greased and floured pans
and bake for 25 to 30 minutes until a toothpick comes
out clean.
5 Allow to cool for 5 minutes and then turn out cakes
while they are still warm.
6 Dust with Natvia icing if desired and serve with fresh
fruit.
PREP: 10 MINUTES COOK: 25-30 MINUTES SERVINGS: 8
RECIPE BY: MARIA ENGLAND
Mini Rosewater Cakes
13
METHOD
BASE
1 Blitz the seeds with the coconut flour until crumbed.
Add the other ingredients and process again.
2 Press into the base of silicon molds with fingers and
put in the freezer while you make the filling.
FILLING
1 Blend all ingredients except for the cherries until
smooth.
2 Spoon on top of bases and press in some cherry
pieces.
3 Freeze overnight.
COCONUT CREAM TOPPING
1 Blend all ingredients with a electric mixer until fluffy.
2 Pipe onto cheesecakes.
INGREDIENTS
BASE
¼ cup sunflower seeds or
nuts of choice
1 tbsp coconut flour
2 tsp coconut oil
2 tsp Natvia
4 each cherries or 4 tsp beetroot for
color
FILLING
1 cup raw cashews soaked
overnight and drained
1-2 tbsp chopped fresh cherries
1 cup desiccated coconut
⅓ cup Natvia
¼ cup coconut water
1 tsp coconut essence
1 tsp vanilla extract
pinch salt
COCONUT CREAM TOPPING
1 can coconut cream chilled and scoop
out thick cream part only
¼ cup Natvia Icing mix
As needed Beetroot or Cherry Juice
optional for color
PREP: 10 MINUTES COOK: 25-30 MINUTES SERVINGS: 8
RECIPE BY: HEALTHY EATING JO
Cherry Coconut Cheesecakes
15
INGREDIENTS
1 can pineapple slices in juice
1 tbsp organic honey
½ cup butter softened
½ cup Natvia
2 each eggs lightly beaten
1 ¼ cup self-rising flour sifted
Pineapple Upside Down Cake
METHOD
1 Preheat oven to 350°C.
2 Grease a round ring cake pan. Line the base of the pan
with parchment paper.
3 Drain the pineapple, reserving 2 Tablespoons juice.
Cut the pineapple slices in half and set aside.
4 Drizzle the honey over the base of the prepared cake
pan. Then, arrange the pineapple slices on top of the
honey.
5 Using an electric mixer, beat the butter and Natvia for
3 minutes or until light and fluffy. Add eggs, one at a
time, beating after each addition.
6 Add flour and reserved pineapple juice to the butter,
sugar, and egg mixture. Stir to combine.
7 Once combined, spread the cake batter over the
pineapple slices in the cake pan.
8 Bake for 35 to 40 minutes, or until your cake tester
comes out clean. Let cake cool in pan for 5 minutes
and then transfer to a wire rack to cool completely
before serving.
PREP: 20 MINUTES COOK: 40 MINUTES SERVINGS: 8-12
RECIPE BY: RECIPE CHATTER
17
INGREDIENTS
1 cup almond meal
1 ½ cups gluten free plain flour
2 tsp gluten free baking powder
2 tbsp egg replacer
+ ⅓ cup of water
1 ½ tsp vanilla paste
1 tsp cinnamon
½ cup Natvia
⅔ cup soy rice/almond/coconut milk
⅔ cup coconut oil, melted
1 apple, cored and sliceded
Paleo Apple Tea Cake
METHOD
1 Preheat oven to 180C. Grease and line a round 20cm
spring form or removable base pan.
2 Combine dry ingredients (except Natvia) and mix. Set
aside. Mix together egg replacer, vanilla, oil and Natvia
until combined.
3 Stir in the flour batch, half at a time. Each time add
half the milk alternative and mix through. Pour batter
into pan and lay sliced apples in a circle shape, slightly
overlapping each end.
4 Sprinkle with cinnamon. Bake for 30-40 minutes until a
skewer comes out clean. I sprinkled some Natvia icing
sugar over the top to finish it too.
PREP: 20 MINUTES COOK: 40 MINUTES SERVINGS: 1 CAKE
RECIPE BY: NESS LOCKYER
19
INGREDIENTS
¼ cup coconut oil melted
2 eggs
½ cup Natvia
1 each lemon, zested
1 each lime, juiced and zested
½ each lemon, juiced
1 ⅔ cup almond meal
⅓ cup gluten free flour
1 ½ tsp baking powder gluten free
½ tsp baking soda
250g Ricotta
Citrus, Almond Ricotta Cake
METHOD
1 Preheat oven to 180°C.
2 In a blender/food processor or electric mixer combine
oil, zest, eggs, juice, and stevia until smooth and light
and fluffy (this is important).
3 Pour into a mixing bowl and fold in the remaining
ingredients until combined.
4 Spoon into a 20cm greased cake tin, lined with baking
paper (it will look flat but it’s not a massively high cake)
5 Bake for 20-30 mins or until set depending on oven.
6 Allow to cool then decorate with extra grated zest, lime
wedges and edible flowers.This cake keeps for a few
days.
PREP: 10 MINUTES COOK: 30 MINUTES SERVINGS: 8-12
RECIPE BY: NOURISH THE DAY
21
INGREDIENTS
SLICE
½ cup dessicated coconut
¼ cup cacao
¾ cup + 2 tbsp gluten free flour
1 tsp baking powder
1 tsp vanilla essence
1 egg or 1 chia egg
¾ cup Natvia
¾ cup coconut oil
ICING
⅓ cup Natvia Icing Mix
½ cup cacao Powder
⅔ cup coconut oil
Chocolate Slice
METHOD
SLICE
1 Mix the dry and wet ingredients separately then
together.
2 Press into a lined brownie tin. Bake a 180° for 15-20
mins. Let cool completely before icing.
ICING
1 Mix all ingredients until well until well combined and
pour over the slice. Return to the fridge for about 15
mins until set.
PREP: 10 MINUTES COOK: 20 MINUTES SERVINGS: 8
RECIPE BY: WHOLESOME_INES
23
INGREDIENTS
1 ½ cups semolina
¼ cup Natvia
⅔ cup desiccated/shredded
coconut, unsweetened
2 tsp baking powder
1 cup Greek Yoghurt
⅔ cup apple sauce
¼ cup almond milk,
unsweetened
¼ cup blanched almonds, whole
SYRUP
1 ½ cups water
½ cup Natvia
1 tbsp rosewater essence
1 tsp lemon juice
Semolina Rosewater Slice
METHOD
1 Prepare syrup by placing water and Natvia in a
saucepan and placing onto a high heat. Bring to
the boil, then reduce heat to a simmer and continue
cooking until Natvia has dissolved. Stir in the rosewater
and lemon juice and cook for a further 10 minutes, then
remove from the heat and allow to cool.
2 Preheat oven to 180C. Grease and line a 20cm square
cake pan.
3 Combine the semolina, Natvia, coconut and baking
powder in a bowl. Make a well in the centre and pour
in apple sauce, yoghurt and milk. Mix until combined.
Spread mixture evenly into prepared pan. Let mixture
stand for 15 minutes to firm.
4 Cut mixture into 16 squares in the pan, and press an
almond into the centre of each square. Bake for 40
minutes or until golden.
5 Remove slice from the oven and immediately pour over
the cooled syrup. Allow to cool before serving.
PREP: 30 MINUTES COOK: 40 MINUTES SERVINGS: 16
RECIPE BY: HEALTHYHOTLIPS
25
INGREDIENTS
BASE
½ cup Natvia¼ cup almond meal
6 Weet Bix biscuits
LEMON FILLING
1 each container of yogurt
½ cup freshly squeezed lemon juice
5 tbsp hot water
2 tbsp gelatine
¼ cup butter melted
Lemon Slice
METHOD
BASE
1 Begin by crushing up the Weet Bix and then mixing in
the Almond Meal.
2 Add the melted butter and once thoroughly combined,
place in a small tray.
3 Push the mix down with a fork to create a base.
4 You could always use crumbled biscuit such as Marie or
Nicè for a crunchy base- this will add calories though.
5 Refrigerate for two hours so the base is firm.
LEMON FILLING
6 Blend the yoghurt with the lemon juice. I used an
electric mixer to get a lot of air into it & create a more
fluffy texture.
7 Add the sweetener & continue to beat for a good few
minutes.
8 Dissolve the gelatine in the hot water and once all
dissolved add to the yoghurt mix.
9 Remove the base from the fridge and pour on the
lemon mixture.
10 Refrigerate for another 2 hours & then remove from
pan and cut in slices
or squares.
11 There are many options with this recipe, it could be
made gluten free, easily made vegan or flavours
added or removed.
PREP: 20 MINUTES COOK: 3 MINUTES SERVINGS: 2
RECIPE BY: HALFWAY TO HEALTHY
This Natvia Mother’s Day High Tea would not be possible if it was not for the generous support of our partners. We are extremely
grateful for their help in making this Recipe book possible.
27
*Packaging may vary according to country. Australian packaging shown.
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