Afternoon Tea Cookbook Review by Suzanne Perazzini

Afternoon Tea e-cookbook

Afternoon Tea by Suzanne Perazzini is a delightful e-cookbook that lists 50 delicious gluten-free, grain-free, dairy-free, sugar-free nut-free recipes accompanied by beautiful colour photos.

Afternoon Tea Contents

The contents begin with an introduction by Suzanne Perazzini followed by the Ingredient chapter which lists the main ingredients required to make the recipes listed in the e-cookbook.

Afternoon Tea Chapters

The Base Recipes chapter contains recipes for:

• caramel
• lemon curd
• sweet pastry
• chocolate banana frosting
• chocolate ganache
• chocolate avocado frosting
•  meringue toppings

These recipes are used throughout the remaining chapters:

• Slices
• Tarts
• Cakes
• Muffins
• Cookies,
•  Treats

The Recipes

The recipes are easy to follow and list ingredients in both metric and imperial measurements.

The ingredients listed can be purchased at your local supermarket or health food store.

Samples of the recipes include:

• Chocolate Caramel Slices
• Chocolate Brownies
• Lemon Meringue Tarts
• Chocolate Fruit Tarts
• Chocolate Tea Cake
• Pineapple Cake
• Banana Blueberry Muffins
• Orange and Fig Drops cookies
• Lemon Meringue Cookies
• Blueberry Marshmallows
• Orange Chocolate Macaroons

I loved the food styling of these recipes using china cups and plates just like a traditional tea would be served.

Afternoon Tea Fruit Tart

Fruit Tart Recipe

Custard Fruit Tarts

 

Print

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Author: Suzanne Perazzini

Recipe type: Dessert

Serves: 4

Ingredients

Sweet Pastry

• 4 tbsp coconut oil
• 2 tbsp honey
• 4 large eggs
• ¾ cup coconut flour
• 3 tbsp tapioca
• ⅛ tsp salt

For the custard

• 400ml/13.5oz full cream coconut milk
• 4 egg yolks
• 1 tsp vanilla essence
• 3 tsp honey
• pinch of turmeric
• 3 tsp gelatine

Instructions

Sweet Pastry

1. Preheat oven to 350°F/180°C.1.
2. In a food processor, blend the oil, honey and eggs.2.
3. Sift the flours and salt into the processor and blend until it 3. forms a ball ready to use in your chosen recipe.

For the pie crust

1. Preheat oven to 350°F or180°C.1.
2. Press the pastry out into 4 x 11cm/4.25” diameter tart dishes to form pastry 2. shells.
3. Bake 10 minutes then cool completely.

For the custard

1. In a double boiler, heat the coconut milk, reserving a few spoonfuls of milk for dissolving the gelatine.
2. When it is hot but not boiling, add the vanilla, turmeric and honey and stir until dissolved. Remove from the heat.
3. Beat the egg yolks in a bowl.
4. tbsp at a time, add the hot coconut milk to the eggs, all the while whisking.
5. When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
6. Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
7. When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
8. Cool down almost completely before pouring into the pastry shells.
9. Place in the refrigerator to set and add the fruit just before serving.

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For more gluten-free, nut-free, sugar-free, dairy-free and grain-free recipes visit the Strands of My Life website

Acknowledgement

Photos and recipe used with permission by Suzanne Parazzini

Disclosure

The Afternoon Tea e-cookbook was sent to me by Suzanne Parazzini.
The opinions are my own.