One of the beautiful parts of Swedish life is the culture of coffee and cake. Swedish Almond Cake is one of the country’s best-loved cakes. Deliciously Scandinavian, relaxed, yet stylish, and well worth adopting.
I love spring for its abundance of rhubarb. I’ve been making all sorts of rhubarb jam combinations. I had a few stalks leftover and decided to try it out in scones. The outcome was full on delicious.
Traditional teatime is four o’clock, but you may eat these delicious sandwiches anytime.
Make this gluten-free version of a traditional cream scone with classic English condiments such as clotted cream and jam
This time of year I enjoy having afternoon tea with little tea sandwiches. There’s something so civilized about it. You can make the egg salad a day in advance, place it in an airtight container and refrigerate it until you’re ready to use.
Fresh and light lemon says springtime to me. I like making this easy cake for spring holidays and weekends.
Steep a pot of Earl Grey and enjoy your homemade Cream Scones with orange marmalade, lemon curd, or clotted cream.
These spring sandwiches are perfect for lunch, brunch, or an afternoon tea.
Teatime, breakfast or anytime! Crumpets are easy to make. All you need is a heavy skillet and round cookie cutters.
4 Cups Bread Flour
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
2 Teaspoons Active Dry Yeast
2 1/2 Cups Lukewarm Milk (130 Degrees)
2/3 Cup Lukewarm Water (130 Degrees)
Vegetable Oil For Cooking
In a large-size bowl sift flour. Stir in kosher salt, sugar and yeast. Make a well in center of flour and pour in milk and water. Make sure the milk and water are not too hot so you don’t kill the yeast. Gradually work flour into liquid with a wooden spoon. Beat vigorously to make a smooth batter. Cover bowl with clean kitchen towel and place in a warm, draft-free spot for 1 hour or until batter has doubled in size. Grease a heavy skillet and several round cookie cutters (or crumpet rings). Arrange as many rings as you can get in pan. Heat pan over a medium heat and then pour in enough batter to half fill each ring. Cook for 5 to 6 minutes, until bubbles appear and burst on the surface. Remove rings and turn crumpets over. Cook on other side for 2 to 3 minutes longer. Remove crumpets from skillet and transfer to serving plate. Return rings to skillet to heat and repeat with remaining batter. Serve crumpets hot with butter and jam. Makes about 16 crumpets.
© Victoria Hart Glavin