|What is Afternoon Tea?|
|Afternoon Tea is a tea-related ritual, introduced in Britain in the early 1840s. It evolved as a mini meal to stem the hunger and anticipation of an evening meal at 8pm.Four Seasons Hotel Park Lane
Afternoon Tea is a meal composed of sandwiches (usually cut delicately into ‘fingers’), scones with clotted cream and jam, sweet pastries and cakes. Interestingly, scones were not a common feature of early Afternoon Tea and were only introduced in the twentieth century.
Afternoon Tea was initially developed as a private social event for ladies who climbed the echelons of society. It was only when Queen Victoria engaged in the Afternoon Tea ritual that it became a formal occasion on a larger scale, known as ‘tea receptions’.
These receptions could have as many as two hundred guests with an open ‘at home’ invitation to visit between 4pm and 7pm, during which they could come and go as they pleased; thiswas the genesis of the Afternoon Tea as we know it.
In Britain today Afternoon Tea is usually enjoyed as an occasional indulgence or to celebrate a special event such as a birthday, or a pre-wedding or baby shower party with a group of friends.
|My Best Top London Tea|
|The best place in London to enjoy a sumptuous Afternoon Tea is a cherished experience steeped in British tradition and will be particularly popular in the capital this year as the British public and many of this year’s overseas visitors celebrate British traditions with the Queen’s Diamond Jubilee and the 2012 Olympic Games.Price guide for a Traditional Afternoon Tea costs £32.50 to £39.00 per person. Champagne Afternoon Tea costs £42.00 to 49.00 per person.Tea Guild Awards Of Excellence 2012
The afternoon tea at the Dorchester The Dorchester
Afternoon Tea at Brown’s Brown’s Hotel
for more info visit afternoon tea
I’ recommend This experience and every year I’m please to share a afternoon tea with my Family on the sunday afternoon .
(best Season Autumn to Spring )
All about a nice dessert Let share my recipe for Basil ice Cream !!
1. Put the basil and the sugar into a small food processor and whiz until the basil is finely chopped and the sugar turns bright green.
2. Whisk the egg yolks with the basil flavoured sugar in a bowl until thick and creamy.
3. Warm the milk then whisk it into the egg mixture. Strain the mixture back into the pan and cook over a low heat, stirring until it is thick enough to coat the back of a wooden spoon. Do not let it boil. Pour into a chilled bowl and leave to cool.
4. When this custard is cold, whip the cream and fold it in. Pour the mixture into an ice cream maker and follow the instructions. If you don’t have an ice cream maker, Tips!
if you don’t have any ice cream machine, freeze the ice cream for several hours or overnight, Blend with food processor and you will get a nice ice cream
5. Take the container out of the freezer and put into the fridge for 10-15 minutes before serving, to let it soften.
Now, Enjoy your dessert with a nice roasted figs with your basil ice crean with raspberry coulis !
Wash the video
Video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras, the process of devening foie gras is really very easy
How to cook a terrine of foie gras
In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.
A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.
The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.
Devein the foie gras see video
This is a relatively simple recipe, which depends mainly on the quality of the foie gras that you use, so try to find Grade A wherever possible.
if you wish you can order it on line
Dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.
Dinner For 6 People
Cooking course for 4 years old children
Bertrand Munier went to a French School teaching and Showing to 4 years Old How to cook a galette des rois.
This Lesson gives the children the Opportunity to work as a team, Learn about fresh food explore new Flavour.
During the 2 hours, the children had lots of fun and enjoyed the galette des rois
than you for reading
Bertrand Munier Present The “market of Port Louis,” is one of the most ancient spots of the island. Older than 200years, it was located near the St Louis Cathedral up to 1773. The following year, it has been moved near the Theatre before moving to the “Jardin de la Compagnie” in 1816, where it is also known as the “marché de la fortune.”
visit our blog about mauritius : https://idealparty.wordpress.com/mauri…
In order to bring happiness for your new season Autumn and Winter 20010-20011, Bertrand Munier is delighted to invite you to discover as a Valued Customer:
The new Autumn and Winter carte dinner party includes 3 courses à la carte for only £33.00 per person with starter,main course and dessert.
We designed as well the Menu Fraicheur at £37.00 per person and the Menu Détente at £43.00 per person(4 courses) Click on menu
All designed to guide you in your preparation, meeting all your needs, without leaving the confort of your home.
Prices include chef service and bread rolls. (VAT , waiter, hire equipment are not included in the price) Chosen set menu has to be the same for every guest and we can also help you to design your own menu
Ideal delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier, using quality ingredients allowing us to make great tasty french food.
Planning a dinner or a party? You can order food online or by phone. Our catering service is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace.
For any party, (cocktail, buffet, dinner banquet, delivery at home) please visit our web site www.bertrandmunier.com .
All designed to guide you in your preparation, meeting all your needs, without leaving your home.
Choose from our excellent selection so you can enjoy a high quality meal at a price to suit you.
For any enquiries, estimate or personalized menu contact us on 077 8864 2280 or email us at: email@example.com
Mauritius regulations require that visitors dive accompanied by an instructor and escorted by a boat. All centers are managed by CMAS or PADI international diving instructors who can give courses from beginners up to experts and additionally organise snorkeling excursions.
The West Coast offers:
An impressive underwater cave known as “Cathedrale” which starts as an underwater cliff just close to Flic en Flac and offers a spectacular beauty due to the topography of the place (caves, arches and cavities). The cave is populated by a variety of fish and various crustaceans.
Another site close to Flic en Flac is Rempart Serpent; this site has a large concentration of several species of morays, Lionfish, stone fishes. An excellent place to observe dolphins is near Tamarin Bay in the southwest, where a large group of dolphins can be found.
The barbecues are one of the longstanding traditions of the summer season. Getting together with friends and family to relax outdoors and enjoy freshly grilled food delicious cold drinks, somewhere just below Paradise. To make the most of your barbecue entertaining, learn the basics of barbecue and grilling how to tie everything together is the key.
Before you can start hosting barbecues, you need a grill. BBQs are available in versions that require propane gas to burn, charcoal and the use of charcoal briquettes as a source of heat. Gas grills are faster than you do not need to wait for the charcoal to burn, but many people swear that the gas grilled food does not taste as “authentic” than food cooked on a charcoal grill. Of course, some fans even debate calling BBQ real, as is traditionally barbecue food is cooked slowly in a pit and never grilled at all. Whatever your situation grill, the basic facts remain the same. Call it a grill or a barbecue, in both cases it is good food. Never before grilling, you’ll need to “season” your grill leaving burn at a medium temperature for about three hours. Doing so would remove all the impurities in the metal or paint which includes the grid.