OK!EXTRA Food SPECIAL BREW
Just their cup of tea THE LATEST CELEBRITY FOOD FAD REVOLVES AROUND A GOOD OLD CUPPA
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here’s nothing like a helping of quintessential English charm on a hot summer’s day, is there? Even the celebrities are hooked. Lady Gaga, right, has professed her love for English tea, Pearl Lowe hosted a star-studded tea party and Kate Moss’s wedding oozed vintage loveliness. We think these stars would love the recipes created by Vintage Patisserie’s founder Angel Adoree in her new cookery book, with advice on invitations, decor and crockery and parlour games. We do! ● The Vintage Tea Party Book by Angel Adoree is out now, published by Mitchell Beazley at £20. For more information visit vintagepatisserie.co.uk. BY AMY BRATLEY
PHOTOGRAPHS BY WIREIMAGE
ROSE PETAL SANDWICHES
POMEGRANATE AND CARROT CAKE
MAKES 24
● 125ml (4fl oz) vegetable oil, plus extra for greasing ● 150g (5½oz) plain flour ● ½tsp bicarbonate of soda ● ¾tsp baking powder ● pinch of salt ● 225g (8oz) caster sugar ● 2 large free-range eggs ● 3tbsp natural yoghurt ● 350ml (12fl oz) finely shredded carrot. For the pomegranate seeds ● 1tbsp butter ● 1tsp diced fresh ginger ● ½tsp ground seeds of 1 crushed green cardamom pod ● 115g (4oz) pomegranate seeds (you can buy these ready prepared, or remove the seeds from 3–4 pomegranates) ● 2tbsp caster sugar ● 15ml (1/2fl oz) water. To decorate 100g (3½oz) cream cheese ● 8 baby carrots ● cayenne pepper
● 60 dried organic rose petals (available on the internet) ● A few drops of rose essence ● 25g (1oz) butter, at room temperature ● 12 slices of soft white bread ● 6tsp lavender honey
MAKES 18CM (7IN) SQUARE CAKE
1 Soak the dried rose petals in cold water with the rose essence for 20 minutes, then drain and set aside to soak. 2 Butter the bread, then spread the honey over 6 of the slices. 3 Divide the rose petals between the 6 slices of honeyed bread and top with the remaining slices. Remove crusts and cut each diagonally into 4 sandwiches.
GREEN-JASMINE TEA BUBBLES SERVES FIVE WITHOUT ALCOHOL AND 10 WITH ● Five greenjasmine tea bags or 5tbsp of loose green-jasmine tea ● 200ml (7fl oz) just-boiled water ● 3tbsp caster sugar, or to taste ● 500ml (18fl oz) cold water ● handful of raspberries and blackberries (optional) ● 1 bottle of good Champagne, chilled (optional)
1 Steep the tea bags or loose tea in a jug in the boiled water for 1 minute, adding the sugar and stirring until dissolved. Strain, then add the cold water. 2 Taste the tea for strength, then chill for 30 minutes. (If you can’t wait, add a few ice cubes to speed up the process.) 3 For the alcoholic version, top up the tea with bubbly. Add berries for colour.
1 Preheat oven to 180ºC/gas mark 4 and grease an 18cm (7inch) square baking tin. 2 For the pomegranate seeds, melt the butter in a pan over a low heat and add the fresh ginger and spices. When their aromas have released, stir in the pomegranate seeds and sugar. Add the water and slowly reduce to a sticky syrup texture, stirring. Set aside. 3 To make the cake, combine the flour, bicarbonate of soda, baking powder, salt and sugar in a large bowl. In another bowl, whisk the oil, eggs and yoghurt, then combine with the flour mixture, carrot and
caramelized pomegranate seeds. 4 Pour the batter into the prepared tin and bake for about 40-45 minutes, until it turns golden brown. Test with a toothpick – the cake is done when the pick comes out almost clean. 5 Serve in triangles decorated with cream cheese, baby carrots and a sprinkling of cayenne pepper. 33