THE NEW MOTHER’S MORNING TEA
Every few weeks a bunch of fabulous ladies and I get together under the guise of a ‘Mother’s Group’. A little different from your traditional gathering of mother’s, we are first and foremost already great friends with a history dating back some 28+ years, the babies came (and are coming) later.
We are all in different stages of motherhood, some with toddlers, others crawlers, a few newbie’s, a couple expecting, others hoping and planning one day soon and the remainder very happy to hand the babies back to their owners at the end of the day!
We are not fixated on the development levels of little Johnny and Sally, we cheer on each bub’s achievements and support and encourage over the hurdles. To be honest we are mainly concerned with the food. We get together to talk and eat, the babies are just a good excuse to do both!
We are an extremely diverse bunch in our interests and chosen career paths, we share each other’s ups and downs, swap tips and tricks, laugh, cry and giggle hysterically, together we make the perfect whole.
Like a first class morning tea, individually we are tasty but sampled all together we are (sometimes overwhelmingly) sensationally scrumptious!
A few weeks back I was lucky to be on the receiving end of a delicious package of The Seventh Duchess teas. At our next scheduled gathering I arrived armed with my new blends and we spent the day sipping and tasting, chatting and eating. Thank you to The Seventh Duchess for sharing our menu and recipes from this day.
TO CLEANSE THE PALATE
A plate of fresh seasonal fruit is a must and a lovely healthy way to kick off the morning. Accompany with The Seventh Duchess GODDESS Organic New Mother’s blend.
A SAVOURY BITE
Zucchini, Leek and Feta Frittata
Accompany with a strong brew of The Seventh Duchess QUEEN VICTORIA English Breakfast blend and a dash of milk.
2 zucchini coarsely grated
2 leeks finely sliced
1 clove crushed garlic
1/2 cup cream
1 cup crumbled feta
1/2 cup grated parmesan
2 tbsp fresh chopped mint
2 tbsp polenta
2 tbsp grated parmesan, extra
1/2 cup crumbled feta, extra
1 tbsp olive oil
Preheat oven to 160C. Grease and line with foil a 23cm square slab pan.
Heat the butter and oil in a fry pan, add the zucchini, leeks and garlic and cook, stirring, over a medium heat for approx 4min until leeks are soft.
In a large bowl lightly beat the eggs then whisk in the cream, cheeses, mint and leek mixture.
Pour into the prepared pan.
Combine the polenta and extra cheeses in a bowl and sprinkle on top.
Bake for approx 30-35min or until set.
Remove from the oven and cool in the pan. Cut the frittata into small squares, being careful to remove the foil
Can be made ahead and stored in the fridge in an airtight container for up to 3 days.
For an extra bite thinly slice 3 rashers of bacon and add to the fry pan with the zucchini, leeks and garlic.
A SWEET TASTE
Accompany with The Seventh Duchess MON AMOUR French Earl Grey blend.
6 egg whites at room temperature
¼ tsp cream of tartar
1 tsp vanilla essence
1 1/3 cups caster sugar
1 tbsp cornflour
1 tbsp arrowroot
2 tsp white vinegar
300ml cream to serve
seasonal fruit to serve
Preheat oven to 220C. Line a baking tray with baking paper.
In a large bowl beat the egg whites, cream of tartar and vanilla until stiff peaks form.
Add the sugar 1 tbsp at a time beating continuously until all the sugar is added and the mixture is thick and glossy.
Fold in the cornflour, arrowroot and vinegar.
Pile onto the prepared baking tray and smooth the mixture into a circle shape approx 20cm in diameter and 5cm in height.
Turn the oven down to 150C and bake for 1hour 20min or until outside is firm but not browned.
Turn off the oven, open the door halfway and leave the pavlova in the oven to cool completely.
When ready to serve, whip the cream and spread over the pavlova. Top with your choice of fresh fruit.
Pavlova can be made the day ahead and once completely cooled placed in an airtight container on the bench top for use the following day.