Paramanawa o te Mahura; afternoon tea September 2020. Image: Su Leslie 2020
Nau mai. Welcome.
As it’s te wiki o te reo Māori (Māori language week) in Aotearoa New Zealand, I’m challenging myself to improve my te reo (language) skills wherever I can.
My first challenge was translating virtual afternoon tea!
This will probably have friends who are kaikōrero te reo (fluent speakers) cracking up with laughter, but I think we may be partaking of tuihono paramanawa o te Mahuru — online refreshments of September.
Whatever we call it though, there is ti in the pot; te mīhini kawhe (the coffee machine) is at the ready and although the kai (food) is simple, there’s plenty to fill your puku (stomach).
First of all, thank you everyone for your kind wishes last week when I mentioned my surgery. It seemed to go well (biopsy results pending) and I am incredibly grateful to the staff at Waitakere Hospital who treated me with mānawanawa (patience), atawhai (kindness), and great tautōhito (skill). I’m also grateful for my country’s (underfunded, yet still incredible) public health system.
After my initial bounce-back, I’ve been feeling a bit meh the last couple of days, so I really wasn’t joking about the simple kai.
The crunchy. Rosemary Parmesan crackers with some Whitestone aged cheddar on the side. Image; Su Leslie 2020
I think I may have stumbled upon the quickest ever way to make “crackers” — assuming that, like me, you have a package of dumpling pastry tucked away in the freezer.
Because everyone intends to make that big batch of fiddly, time-consuming pot-stickers, right?
Anyway, it turns out that if you lay the pieces on some baking parchment, brush them with olive oil, chopped rosemary, sea salt and maybe some Parmesan, then bake them for about eight minutes in a fairly hot oven, they make really tasty, and very crunchy, crackers.
The gooey. Chocolate brownie and raspberries. Image; Su Leslie 2020
I’m not normally a big fan of chocolate in desserts and baking, but I do like brownie. This one is made with beetroot in place of most of the flour (the other dry ingredients are cocoa and coconut flour) and uses coconut oil instead of butter. It is delicious, especially if you like your brownie very chocolate-y and not very sweet.
I have cream and ice-cream if you’d like to add some to yours, but for me, just some raspberries are ka pai (good).
So pull up a tūru (chair) and let’s kōrero (talk).
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 kai and korero. 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
Brian at Bushboy’s World has not only brought coffee and cake, but is joining in learning some te reo too. Ka pai.
My dear friend Sarah at Art Expedition has baked my absolute, all-time favourite cake — carrot. Perfect with a cup of Darjeeling from one of her beautiful blue and white cups.
Janet at This, that and the other thing has baked a beautiful blueberry crisp to go with her High Grown Kenyan tea. Brewed in a beautiful pot and served in a matching cup — utterly lovely.
Irene at My Slice of Mexico has not only brought us some Camotes de Puebla — sweet potato treats from the Mexican state of Puebla, but she has shared her recipe too.
Aggie at Nomad joins us from London where she and her family are now living.
Ju-Lyn of All things bright and beautiful has put a new twist on a favourite dish and I can’t wait to try it. I’m not letting the cat out of the bag, so you’ll have to visit her post to see what I’m talking about.
A Wonderful Sheep has some of her aunt’s delicious cooking and a recipe for soy sauce eggs, which I absolutely have to try
Yvette at Priorhouse has a selection of teas, and coffee — and some beautiful photos of the flowers in her garden
Ladyleemanila has brought some of my favourite British biscuits — Hobnobs anyone?
My lovely co-host Del at CurlsnSkirls has baked some digestive biscuits (she knows I love them too) and a yummy cake with fresh berries.
Zimmerbitch 