Books, Tea, and the Trinity: Roast Beef & Watercress Tea Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but i couldn’t keep up and that’s why I’m two years behind. All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s NephewThe Lion, the Witch, and the WardrobeA Horse and His BoyPrince Caspian, the next book was  The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, BLTs, Pizza Balls, and Chocolate Peanut Butter Cookies.

Party time!

This recipe comes from Oh, How Civilized

Ingredients:

  • 6 slices white bread
  • 12 slices roast beef
  • 8 watercress leaves
  • 1 tablespoon mayonnaise
  • 1 teaspoon horseradish
  • pinch of pepper

Instructions:

  1. Mix together horseradish, mayo, and pepper in a small bowl. Set aside.
  2. Cut circles out of the roast beef.
  3. Use the same cookie cutter to cut out 24 roast beef circles.
  4. Cut circles out of the bread. Use the cookie cutter to cut out 12 bread circles out of the white bread.
  5. Cut 2 circles out of each slice of bread, avoiding the crust.
  6. Assemble tea sandwiches.From the bottom up: bread, horseradish mayo, roast beef, horseradish mayo, bread, horseradish mayo, roast beef, horseradish mayo, bread, and watercress skewered on with a cocktail fork.
  7. Start with a bread circle, then spread on a thin layer of horseradish mayo, and top with 3 roast beef circles. Spread on a thin layer of horseradish layer, top with bread and repeat with the horseradish mayo, 3 roast beef circles, horseradish mayo, then bread. Place the watercress on top and keep it in place with a cocktail fork

These were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Dragon Cheddar and Tomato Scones

For more sandwich recipes, go to Hummus and Veggie Sandwiches

For more recipes, go to Apple Buttermilk Cake

For more tea posts, go to How to Throw a Valentea Party

Books, Tea, and the Trinity: Dragon Cheddar and Tomato Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but i couldn’t keep up and that’s why I’m two years behind. All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian, the next book was The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, BLTs, Pizza Balls, and Chocolate Peanut Butter Cookies.

This scone recipe comes from the Cookipedia

Ingredients:

  • 2 Cups self-raising flour
  • 1 teaspoon baking powder
  • 3.5 Tablespoons of Dragon salted butter (or regular butter if you can’t find the dragon brand)
  • 1 egg beaten & 3.4 fluid oz cup of milk mixed together
  • 8 tablespoons of Dragon mature Welsh cheddar cheese or other Cheddar Cheese
  • 2 tablespoons of chopped sun-dried tomatoes in oil (drained weight)
  • 1 teaspoon Italian seasoning or mixed herbs
  • Freshly ground black pepper

Instructions:

  1. Preheat your oven to 425° F
  2. Sieve the flour with baking powder into a large mixing bowl.
  3. Run in the butter until mixture resembles breadcrumbs.
  4. Sprinkle in herbs and black pepper, and stir in sun dried tomatoes and cheddar cheese
  5. Gradually add egg & milk mixture until you have a dough, if this seem too wet do not add all the liquid.
  6. Turn onto floured surface and knead until smooth.
  7. Flatten out to approx. 3cm deep and using a round cutter stamp out scones.
  8. Bake on a tray lightly dusted with flour for 12-15 minutes until golden brown and cooked through.

These scones were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Apple Buttermilk Cake

For more scone recipes, go to Dark Chocolate Peppermint Scones

For more recipes, go to Radish-Dill Canapés

For more tea posts, go to Spill the Tea: Alley Cat Cafe

How to Make Royal Milk Tea

My niece and I were watching the Chinese drama Love O2O and the girls in the series would be drinking or talk about how much they love to drink milk tea. After completing the series, I decided to try and make some as I love tea, and it looked delicious.

I looked around on Pinterest and found a tea recipe from Plum Deluxe that seemed easy to follow and similar to the one they had in the series.

Assam and Darjeeling were recommended, but I have also made this tea with Earl Grey.

Ingredients:

  • 1 and 1/2 teaspoons Darjeeling tea leaves or 1/2 teaspoon Assam tea leaves or 2 teaspoons black tea of choice
  • 1 and 1/2 cups milk
  • 1/2 cup water
  • Honey or sugar, to taste
  • tea infuser

Directions:

  1. Add the tea into a small bowl.
  2. Boil some water and add a small amount to just coat the leaves in the bowl.
  3. In the meantime, heat the milk and water in a small pot.
  4. Just before the milk and water start to boil, add the moistened leaves and turn off the heat. Stir them with a spoon to mix them in.
  5. Cover the pot and let sit for 4 minutes.
  6. Give it another stir and then remove the bags and pour the milk tea into a teapot or mug of choice.
  7. Sweeten with either honey or sugar if you’d like.

I loved it and it was super simple to make, it reminded me of how I make my Matcha Lattes. I do recommend using a throwaway bag to infuse the milk with the tea, as it is much easier to put the bags in the milk than trying to pour the milk through an infuser as sometimes heated milk has trouble trickling through. If all you have is tea bags, you can also substitute two tea bags for the teaspoons of loose leaf.

I also used my milk frother to froth it up, you don’t have to but I thought it added a little special something to it. Plus I love using my milk frother.

I highly recommend this recipe and have made it multiple times since (I don’t blog as fast as I drink tea).

For more tea posts, go to Spinach Puffs

For more Recipes, go to Wardrobe Green Bean, Potato Casserole

For more from Plum Deluxe, go to Blueberry Yogurt Oat Scones

Blueberry Yogurt Oat Scones

So my sister and I started Period Drama Saturdays last year during the stay at home orders.

At first we would just have tea but then that grew to adding snacks to our teatime.

One Saturday we were planning on watching Outlander and I had really been wanting to try out some oat scones from Plum Deluxe, and I felt like what better time than the present? After all oats and Scotland seemed to go well together.

But then I started baking and after I had already started mixing my ingredients, I realized my Sour Cream had expired, so instead I had to use a substitute.

From Clueless

I searched the internet and my fridge and ended up substituting with blueberry Greek yogurt. And because I was no longer following the recipe and had some frozen blueberries I decided to throw them in too. That’s also why these scones came out an interesting color.

YUM!

Ingredients:

  • 8 tablespoons (1 stick) butter, grated and frozen
  • 1 and 1/2 cups flour of choice
  • 1/4 cup + 2 tablespoons brown sugar
  • 3/4 cup rolled oats
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup of Blueberry Yogurt
  • 1 Teaspoon of Baking Soda
  • 1 to 4 tablespoons milk, if necessary
  • 1 tablespoon butter, melted
  • 1 Cup of Frozen or Fresh Blueberries
  • Sugar for topping

Directions:

  1. Grate and freeze butter, storing in freezer until just before ready to use.
  2. Preheat oven to 375 degrees.
  3. Combine flour, sugar, oats, baking powder, salt, and cinnamon in large bowl.
  4. Add butter and toss with a fork until mixture is crumbly.
  5. Add yogurt, baking soda, and blueberries; mixing until just combined, being careful not to overwork the dough.
  6. If the dough is too crumbly and the flour does not incorporate, add a splash of milk to help bring it all together.
  7. Turn dough onto a greased baking sheet, and form into a one-inch thick disk. Brush with melted butter, and sprinkle with sugar.
  8. Cut into 8 wedges, placed slightly apart on baking sheet.
  9. Refrigerate 15 to 30 minutes before baking (to re-chill the butter).
  10. Bake 18 to 25 minutes, or until golden brown and set.

These were good, but not that sweet. Would I make them again? I’m not sure. They weren’t bad, but they were also not fantastic or memorable. I plan to retry this recipe in the future again, but this time I will make sure I have all the ingredients.

In other news, I made this recipe at the beginning of the month, when I had Flat Jane, so that means I’m a step closer to finishing. If only I could catch up on all my other lists. But as for now:

For more recipes, go to Turkish Delight

For more scones, go to Blueberry Rose Scones

For more blueberry scones, go to Irish Blueberry Scones

For more tea posts, go to Jane Austen Birthday Party Music & Party Review

The Lion, the Witch, and the Wardrobe Tea Party/Book Club: Honey French Toast

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on).

Thats me

One thing I will be doing differently here than in my earlier posts, will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

So this book made choosing the recipes extremely easy as they have several meals. For our first tea, we were inspired by what Lucy and Mr. Tumnus have together.

“Meanwhile,” said Mr. Tumnus, “it is winter in Narnia, and has been for ever so long, and we shall both catch cold if we stand here talking in the snow. Daughter of Eve from the far land of Spare Oom where eternal summer reigns around the bright city of War Drobe, how would it be if you came and had tea with me?”…

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

The first week we had Chami Teas Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

This recipe comes from Farm Flavor.

Party time!

Ingredients:

  • 2 Eggs, well beaten
  • ¼ cup milk
  • ¼ cup Honey
  • ¼ teaspoon salt
  • 6-8 slices Bread
  • butter, for frying

Directions:

  1. Combine eggs, milk, honey, and salt.
  2. Dip bread slices into honey mixture.
  3. Melt butter in a large skillet. Fry in butter over medium heat until golden brown, turning once.

These were delicious and a great addition to any tea party. I don’t really like honey, but I really enjoyed these.

And eat scones!

For more recipes, go to Salmon, Cucumber, and Radish Canapés

For more recipes, go to Snickerdoodles

For more tea posts, go to Jane Austen Birthday Party: Party Favors II