Peach galette. Image: Su Leslie 2021
Wherever you are, and whatever is happening in your world, Kia ora koutou katoa (Greetings. Hello to you all)
I don’t know about you, but I really need this cuppa. What a week it’s been.
First of all, some minor eye surgery I was meant to have on Monday was rescheduled … to this afternoon. Then Auckland went into a mini Covid lock-down and I was sure my appointment would be moved again.
It was, but was brought forward to this morning.
So by the time you read this I should be back home, though probably with blurry vision.
Just as well this is a virtual tea party; you won’t be able to see if I drop food or slop my tea.
Homemade oatcakes. Image: Su Leslie 2021
I love Scottish oatcakes and have been thinking for a while I should make some. I found a recipe in Maw Broon’s Cookbook (my bible for Scottish cooking) plus many more online. I also found huge variation.
Some recipes specify wheat flour as well as oats. Some include a raising agent; others not. Some contain sugar (ugh). The proportions of dry and wet ingredients varies; as does the ratios of different kinds of oats. Most include butter or lard, but one suggested goose fat.
Needless to say, I’ve experimented (though not with goose fat). The Big T and I have (stoically) chomped our way through several batches now and I’m generally happy with the results.
Especially with a little bit of brie and some peach and Scotch Bonnet preserve.
Oatcakes, brie, and peach chilli preserve. Image: Su Leslie 2021
You may have already guessed that my favourite golden queen peaches are still in season, still utterly delicious, and still on the menu.
I’m not really a pastry lover, but I found a nice-looking recipe for a peach galette, which was also ridiculously simple. And since the Big T made such positive noises when I suggested it, what could I do?
Just baked. Peach galette. Image: Su Leslie 2021
I confess I modified the pastry slightly, replacing some of the flour and butter with almond meal. That accounts for the slightly darker, mottled colour and crumblier texture — which I liked — but I think T would prefer it if I just stuck to the recipe.
I also baked some banana walnut bread, which turned out super-moist and more like cake. You could butter yours, but I think I prefer it without. Just a nice flat white.
Banana bread and a flat white. Image: Su Leslie 2021
Pull up a chair, grab a plate and help yourself. Tell me what you’ve been up to? What’s happening in your world? 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.
#virtualteaparty2021 for anyone on Instagram who wants to post images (or video?)
Despite a fierce storm, my co-host Del (CurlsnSkirls) has made some delicious cranberry bread, and shared the recipe.
Tracy at Reflections of an Untidy Mind has baked what looks to me like a wonderfully gourmet damper — which is Australian bush-bread.
Fellow Kiwi Leanne joins us this month, with a wonderful Blueberry Lemon Verbena Bundt Cake. Please visit her at The Herbalist’s Cottage and say hello.
Janet at This,That and the Other Thing has made some totally yummy-looking macaroons (not macarons).
Sarah from Art Expedition has baked some oat shortbread cookies which look utterly delicious. Pop over to try one, or some pomegranate turkish delight. You can also find out what Sarah’s been reading — a great source of book recommendations don’t you think?
Irene at My Slice of Mexico is celebrating her third anniversary blogging, and has shared an absolute feast with us. Do visit her post to see the yummy dishes and recipes.
Jo at RestlessJo is sharing treats from Valentine’s Day and a special family birthday.
Ladyleemanila is enjoying a slice of apple crumble cake amidst some beautiful flowers.
Deb at The Widow Badass has not only created a wonderful comfort food feast (hint, pasta, pancakes and rice pudding), but has wrapped it all up in a lovely, funny post with lots of photos. Go and see for yourself.
ReginaMary at Cosmicknitter has some very elegant-looking tea and chocolate chip scones.
Streusel-topped blueberry muffins from Ju-Lyn at All Things Bright and Beautiful. What can I say ….. yuuuum.
Yvette at Priorhouse Blog has found a delicious combination of English Breakfast tea and Frooze Balls — a little sweet treat made here in Auckland. How cool that Yvette can buy them in a shop near her place.