Wherever you are, and whatever is happening in your world, Kia ora koutou katoa (Greetings. Hello to you all).
I’m glad you could join me for this virtual afternoon tea, in a week where I’m even more glad of your company than usual.
As you probably know; my home city, Auckland has gone into another Covid 19 lock-down after four (now five) cases of the virus were found that can’t be linked back to travel, border control or quarantine facilities. So it seems we have community transmission and need to do what is necessary to stem it.
For the Big T and I, the immediate impact is relatively small — though we probably won’t be hosting the “posh” dinner party we had planned for the weekend. For our son, who’s recently returned to university after putting his course on hold due to the last lock-down, it’s a much bigger deal and it’s hard for me not to worry.
But as before, I am incredibly grateful for a warm home, a loving family and a (reasonably) full pantry. I have taken the planned scones off our menu today though; flour supplies were disrupted last time so I’m in conservation mode.
Instead we’ve got some sourdough rye and fennel crackers — which pair really well with crisp Granny Smith apples, mint and ricotta.
Apparently people were queuing outside supermarkets even before our PM had finished making her Covid announcement, so in anticipation of grocery shopping being a less than wonderful experience, I am determined to just work with the ingredients I have to hand.
And that’s the genesis of these little tartlets containing roasted beetroot (my new favourite food), feta, spinach and a handful of pinenuts. I guess the mixture would work with other pastry too, but I had some leftover fillo, and I love the way it folds around the filling. I found the recipe at Bec’s Table, and while I altered the filling a little, I totally stole embraced her wonderful folding technique.
Though it looks like our dinner party is on hold, T and I have been sampling my test dishes for a few days. I don’t normally get (quite) so meticulous with the food I serve guests, but we’re planning to share our table with some people who make my culinary obsession look lightweight (oh, and one of them is a chef).
They’re old friends, so it’s not like I’m trying to impress the boss or potential in-laws, but I know from experience that I’m happier when the food I serve is tasty and interesting (and properly cooked). And more importantly, that the dishes I make don’t have me slaving in the kitchen while everyone else is enjoying themselves.
So …. the point of this is that I’ve been testing a dessert of panna cotta and fruit. And you get to try it too.
Both T and I find cow’s milk hard to digest these days, so I’ve used coconut milk instead, and infused it with lemongrass. The topping is chopped pineapple with light ginger syrup, mint and pineapple sage flowers. Ginger snaps on the side provide some crunch and extra sweetness.
It’s my first attempt at panna cotta and I have to say, it’s incredibly easy and worked well with coconut milk.
But enough explanation. There’s tea in the pot (or coffee if you prefer), and food on the table. Pull up a chair and tell me what’s happening in your world.
Why a virtual tea party?
When Del (at CurlsnSkirls) and I started talking about a virtual tea party, we saw it as a fun way to share our love of food and conversation. It is that of course, but for me at least, it’s also an affirmation of how important you — my blogging whanau — are to me. Over the years you’ve shared your thoughts, stories, advice and support and I really would like to invite you all round to mine and cook for you.
But since that’s not going to happen anytime soon, I hope this will do instead.
The invitation
I’d love to hear from you. What are you doing/reading/making? Your thoughts on the food, the drinks, and whatever I’m rambling about. What’s making you happy or pissing you off? Your comments make blogging so much more interesting.
And if you’d like to contribute a post of your own — even better. Maybe a shot of your cuppa and/or whatever you’re having with it. A recipe if you like.
I’ll update each of my posts with a ping-back to everyone’s in the same way as I do with The Changing Seasons.
#virtualteaparty2020 for anyone on Instagram who wants to post images (or video?)
Update
Amanda at Surprising Lives has joined us today, and brought some delicious raisin and blackcurrant cookies and refreshing lemon ginger tea. Yum!
My dear friend Sarah at Art Expedition has baked pastels de nata — the most delicious-looking Portuguese custard tarts. I am salivating just thinking about them, so pop over to Sarah’s and enjoy one.
Irene at My Slice of Mexico has paired a homemade Mexican basil tisane, with some fabulous Mexican Garibaldis. Pop over to her post to find out more about Mexican basil and the garibaldis.
Tracy at Reflections of an Untidy Mind has managed to deal with electrical switchboard problems and still bake a chocolate cake. She says one side is a bit burned; I say it looks more caramelised than the other side and bring it on.
Ju-Lyn at All Things Bright and Beautiful has baked some yummy cheddar and scallion scones. Delicious! And she has shared the recipe.
My co-host Del, at Curls N Skirls has made her grandmother’s Foundation Cake, and shared some stories from her granny’s life. Understanding our forebears, and the origins of the foods we love, is so important.
This is so much more than a tea party. It’s a veritable feast. Of immediate interest are those beetroot parcels, as I’ve been wondering what I’ll make with the bunch that winked at me from the market stall. This looks worth trying to copy – thanks. Hope your new lockdown’s short-lived.
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Thank you; we hope so too. I’d definitely try the beetroot parcels. They were easy to make and really tasty.
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I too make panna cotta with coconut milk and typically serve it with some tropical fruit, generally a mix of mango and pineapple. Yours looks fabulous, as do the other dishes.
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I’m glad to hear it works well for you too. I like the idea of adding mango to the mix! I was also thinking about some citrus, as that’s in season at the moment here.
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Anything to cut the creaminess
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Yes!
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Heavy one dude 🤩
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i love the idea of the virutal tea party, so warm and welcoming and great way to connect people. i recently had a zoom seminar with a teacher from your lovely country who embraced everything i believe about my philosophy and practice of teaching. someday, when things calm once again. i would love to visit in person and see the schools in person. i’m happy for you that your country. has embraced this horrible virus head on, and is keeping a grip on it as best they can by being proactive. as you know here in the states, we are not in the same situation, but hopefully that will change very soon. all that being said, i love the look of your pastries and you’ve inspired me. i recently made my first bread ever, a focaccia, with olives, garlic-infused herbs, parmesan, and sundried-tomatoes. it turned out really well, and i learned some things to do/not do along the way. onward -)
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Thanks so much Beth. I’m sure that one day you will be able to visit NZ.
I think it is much easier in a small country like NZ to take action quickly; if only because we have fewer layers of government. I hope that what we’re doing now will be enough, but I guess only time will tell.
I’m experimenting with focaccia too. I’m mainly happy with the basic dough, but I haven’t really come to terms with the toppings yet.
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I am not going to be an active member again Su, sorry. I love roast beetroot with sour cream and chives. I should have photographed the flat bread I made last weekend with roasted tomatoes olives fresh basil garlic. Oh well. Kia Ora this time and catch ya later
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You are always welcome Brian — there is plenty to go around.
I love the sound of your flatbread. I’ve been making focaccia lately but do love flatbreads.
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Your tea parties are the best, Su. The people, the food, the overall warmth of the entire atmosphere. Makes me close my eyes and sigh, thinking all will be well with the world if we all could do this. The heck with Zoom meetings; we need tea parties to just visit and catch up.
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Thank you so much Lois.
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What a wonderful afternoon tea you’ve put on for us, Su. It all looks so wonderful. Definitely coffee and panna cotta for me. Good idea to save the flour.
I wonder whether the NZ suggestion to use masks was informed by the latest cases? Anyway, best if everyone can stay home until it is sorted. So disappointing for you all though, and terribly difficult for your son and other uni students who were hoping to get on with their lives. How does he feel about it?
There have been some terrific Australian comedy and drama series made with Zoom. Young creative people are continuing to be young creative people. I really do not like how negative commentators have been about the future for young people. I hope they’re proven wrong.
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Thank you Tracy.
The timing of the “wear masks” advice and the new cases has become political, with conspiracy theorists putting forward all sorts of rubbish.
I agree that Covid has brought forth some amazingly creative projects. My son and his flatmates had great plans last time around, but nothing came of them. I think they were all so stressed and had a flatmate who was driving the others nuts!
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I imagine everyone has an opinion, Su.
I hope the annoying flatmate has moved on.
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Yes the flatmate was asked to leave as soon as it became possible. The current group seem to get on well together and give each other a lot of friendship and support.
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Oh good news.
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What a lovely spread, as per usual, Su; thank you so much for hosting!
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Thank you for joining us Irene.
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Every time I think you can’t come up with something more delicious than you already have, you come along and present us with something as beautiful and tempting as your beetroot tartlets!!! How do you do it?! Love roasted beetroot – here’s a little tip: if you roast a couple of cubes without vinegar and oil, salt etc you can put them in a chocolate cake: it tastes amazing!! I can send you the recipe if you’re interested. 🙂
That sounds so weird that you go into lockdown because of 5 new cases – in Berlin we have several hundreds each day, about 10 000 in all, and in other federal states it’s actually worse, and no lockdown in sight – sigh. I quite envy you your government, it seems much more up to the task of protecting the population than ours…
Anyway, back to the food! Those crackers sound awesome, and with the apples so fresh and yummy I’d like to eat some right now!! And would you be too angry for me to ask for a serving of your coconut milk pannacotta sans pineapple? (I’m allergic to them.) Maybe I could just add some more of the apples instead?! 😉 Take care and stay safe, dear friend! xxx
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Thank you so much my friend.
I have used beetroot in cake before, but not roasted. I think it was just grated raw. What I remember most about the recipe was that it’s complexity and that I made so much mess in the kitchen — something I never do 😦 so I’d be really happy to try your recipe.
And I can definitely make panna cotta without pineapple; I was thinking about citrus for my next attempt? Or maybe mango?
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Mango!! Love it! 😀 Though citrus is very nice too.
Will add the recipe to my next email. 😘
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Thank you 🙏
I just saw on a cooking programme someone grill mandarin slices then put them in a custard (I think it was for icecream) and I’m thinking about trying it to flavour the pannacotta.
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Yum!! 😋
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Fab tea party, sorry I haVent Joined in……
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You have Sue! It’s not just about posting or making food, but about connecting with each other. Lovely to see you here.
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Yay! Thank you!
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Oh Su, what a feast. You are the greatest hostess.
Leslie xoxo
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Thank you Leslie. One day I would love to do this “in real life.”
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Me too Su….
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Okay, you’ve impressed the hell out of me again!!! My sorry contribution includes store-bought which I guess somewhat defeats the intent of this amazing idea. But at least this month I remembered the date and managed to post so perhaps I’ll take it one step at a time! lol
I’m not sure if I’m supposed to add my link here too or if getting the pingback is enough so I’ll add it in case.
https://surprisinglives.net/virtual-tea-party/
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I’m so glad you could join us Amanda. The cookies look delicious.
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Everything looks delicious, Su, and very professional. I just got back home Monday afternoon and regularly on the internet today, so not sure I’ll be participating this week, but we’ll see. I have plenty of tea, of course, but nothing baked to offer.
Nice to “see” you,
janet
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Glad you’re home safely Janet. Looking forward to seeing photos from your trip.
And there is always (at least a virtual) cuppa here for you whenever you want to drop in.
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What a virtual feast! Those beetroot parcels look scrummy, I may have to look up a recipe for them. I have made similar with mushrooms and spinach, but not for a while. As always your foodie photos make me drool. And hungry. Best head off to make some supper!
Ciao ciao xx
Stay safe 😊
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Thanks Jude.
I was thinking about using mushrooms next time; and mixed with spinach, that would be yummy. That’s the problem with filo pastry; nothing I make takes a whole packet, so I have to find other things to make with it.
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Everything there looks absolutely delicious! I’m sorry you’re having to miss out on your dinner party.
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Thanks Anabel. I’m sure we can reschedule eventually. We’ve all known each other since university, and go months if not years without catching up. We’ll hardly notice a few more weeks.
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Su, your tarts look amazing and I’ve got to give one a try, along with your panna cotta – also, without the pineapple – as it sounds amazing.
Am so sorry you’ve stepped back into lockdown. However, I really admire your government and you citizens for valuing human life. The more I see and learn about NZ, the more I wish it weren’t so far away.
Thank you so much for tea! Please join me for tea, and bring friends! https://wp.me/p2ynvT-2YA
It’s time for a good natter!
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Thank you Del. I’m planning to ditch the pineapple next time —I found it too acidic. I’m thinking of grilling mandarin peel and using it to infuse the milk instead, and putting fresh fruit on top.
I wish NZ wasn’t so far from other places too. I would love to host real afternoon teas (and drinks, and dinners) for my blogging whanau.
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Grilled Mandarin peel’s an interesting combination, Su! Definitely less acidic than the pineapple. (It’s fun trying different combinations of flavours, isn’t it!)
Ah! If we only had a transporter system perfected, many of us would be enjoying long distance traveling, having tea in person. Skype, facetime, and zoom are okay, but not quite the same thing.
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I’ll let you know how it goes. 😀
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👍🏼
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Firstly – stay safe my friend!
Secondly – I want to try those beetroot parcels so much. And miraculously we have the ingredients in the house. And as always your photos are great!
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Thank you so much Darren 🙏
Let me know how you get on with the parcels. I loved them and am busy thinking of other ingredients I could try in the filling.
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Oh no!!! I missed it! 😭
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This tea party lasts as long as people keep finding it; I’ll put the kettle on.
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Phew 😅
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Those are the most elegant filo pastries I’ve ever seen! And the flavour combinations sound so yummy! I have never worked with filo before … looking at your wonderful spread, I am tempted to try.
I recently discovered coconut cream (and coconut milk) at my baking supply store. I replaced the heavy cream in my cheesecake with coconut cream and the result was divine. So I am a big fan! I have never made panna cotta before either …. again, I am tempted.
Yet another stunning feast which inspires … thank you!
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Coconut cream is wonderful stuff isn’t it!!
Fill is easy to work with as long as you keep the sheets of pastry moist (put a damp tea towel over the sheets you aren’t using) and brush melted butter on the sheets you are working with. That gives it the lovely crisp texture (and yummy taste).
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Coconut cream is such a wonderful new discovery for me – pretty funny since it is so widely used in Nonya/Peranakan cuisine which is part of my heritage (I scoff the food but do not make any of it!)
Thanks for the tips on fillo – I will have to give it a try as it seems like the type of pastry the girls would love!
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