Traditional recipes

Saturday Afternoon Salad

Saturday Afternoon Salad

Notes

Note: As an alternative, you can serve the salad with sour cream and salsa instead of Italian dressing. Mix together the salad ingredients in a bowl, serve over chips, and drizzle a blended mixture of 1 cup sour cream and 1/3 cup salsa.

Ingredients

  • 1 Pound ground beef or ground turkey patties, fried and crumbled
  • 1/2 large head iceberg lettuce
  • 2 -3 tomatoes, diced
  • One 15-ounce can corn, drained
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can medium-sized or large pitted olives, drained
  • 1/2 medium-sized red onion, diced
  • 6 scallions, chopped
  • 2 ripe avocados, peeled, seeded, and diced
  • 1 Cup chopped cilantro
  • 1/2 bell pepper, seeded and diced
  • 1/2 Teaspoon red pepper flakes
  • 1 1/2 Cup shredded mild Cheddar
  • Italian dressing, to taste
  • One 10-ounce bag Fritos

Seven Easy Fresh Summer Salads

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Seven big, bold, colorful, fresh summer salads to make for a casual family dinner, your next cookout, or a quiet afternoon lunch.

Summer is right around the corner and that means cookouts, picnics, barbecues, good friends, and family. What better way to show off summer freshness bursting with bright colors and flavors than a perfect fresh salad.


15 Quick and Easy Lunch Recipes

Do you ever end up spending $15 on a Chinese chicken salad during your lunch break for about 2 pieces of chicken? It’s the absolute worst – overpaying for a mediocre lunch for one serving while you’re at work. But with these recipes here, you can make your own work lunch in minutes, and even have extra for the next few days. It’s way cheaper, tastier and healthier. You can’t beat that!

1. BBQ Chicken Salad – This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family. [GET THE RECIPE.]

2. Greek Yogurt Chicken Salad Sandwich – From the plump grapes to the sweet cranberries, this lightened up sandwich won’t even taste healthy. [GET THE RECIPE.]

3. Easy Burrito Bowls – Skip Chipotle and try these burrito bowls right at home with an epic chipotle cream sauce. [GET THE RECIPE.]

4. Caprese Avocado Salad – A refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction. [GET THE RECIPE.]

5. Steak Fajita Salad – All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing. [GET THE RECIPE.]

6. Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus – A quick and easy pasta dish loaded with plenty of veggies and mozzarella cheese. [GET THE RECIPE.]

7. Quinoa Fruit Salad – This protein-packed quinoa salad is balanced with a tart vinaigrette and refreshing mint. [GET THE RECIPE.]

8. Chinese Chicken Salad – Restaurant quality that you can easily make right at home as a budget-friendly meal. [GET THE RECIPE.]

9. Kale Pesto Egg Salad – The addition of kale pesto in this egg salad is a wonderful, healthy twist to the traditional version. [GET THE RECIPE.]

10. Greek Quinoa and Avocado Salad – A quick and easy Greek-inspired quinoa salad, perfect for Meatless Monday or any other day of the week. [GET THE RECIPE.]

11. Spicy Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise – A loaded shrimp sandwich with a kick of heat and a double dose of avocado. [GET THE RECIPE.]

12. Black Bean Quinoa Salad – A light and healthy quinoa salad tossed in a refreshing orange vinaigrette, chockfull of protein and fiber. [GET THE RECIPE.]

13. Kale Salad with Meyer Lemon Vinaigrette – Perfect as a light lunch or even a meatless Monday dinner option. [GET THE RECIPE.]

14. Whole Food’s California Quinoa Salad – A healthy, nutritious copycat recipe that tastes 1000x better than the store-bought version. [GET THE RECIPE.]

15. Chicken Pesto Sandwich – Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you’ll ever have. [GET THE RECIPE.]


Best ever afternoon tea sandwich ideas

Afternoon tea sandwich selection

Keep everyone happy with our superb selection of sandwiches. Try creamy goat’s cheese and roasted red pepper for a sweet and savoury combination, elegant cucumber and prawn or a classic creamy egg and cress. Play with presentation and present an array of chunky rolls, slim finger sandwiches and open-faced toppers.

Cucumber and herb triple-deckers

Give the classic soft cheese and cucumber a facelift with a sprinkling of chives and refreshing mint flavour. With a couple of simple ingredients and some snazzy presentation, turn this standard sarnie into something special. Prefer to stick to the traditional? Try our soft cheese & cucumber fingers.

Green club sandwich

You just can’t beat a club. This hearty sandwich is chock full of creamy hummus, slices of avocado and sweet cherry tomatoes. With a handful of peppery rocket, this versatile veggie sandwich is filling and packed with texture. Try using red pepper hummus for a flavourful mix-up.

Coronation egg mayo

Combine two confirmed classics to create a sandwich worthy of any extensive afternoon tea selection. Bring the classic curry flavours to a traditional egg mayo and use Greek yogurt to balance out the korma paste spices.

Egg & bacon brioche soldiers

Bring some bold flavours to the plate with these chargrilled finger sandwiches. Inspired by brunch flavours, our crispy bacon and egg brioche sandwiches are charred to perfection and served with plenty of butter.

Ploughman’s scones

Feel like pushing the boat out? Fill freshly baked cheddar scones with slices of apple, your favourite chutney or pickle and a snippet of cress. We used apple, tomato and chilli chutney to bring some sweetness and a little heat to these golden scones.

Mini salt beef bagels

We love a sophisticated nibble that’s substantial and full of flavour. These fiery salt beef bagels are ideal finger food, and really look the part on an afternoon tea stand. The combination of crunchy radishes, wafer thin salt beef, smooth crème fraîche and mustard is a winner.

Egg-less mayo sandwiches

Need a tasty, easy vegan option? Use tofu and dairy-free mayo as a substitute for egg to whip up these simple plant-based sandwiches. Nutritional yeast and a pinch of black salt replicate the traditional flavours, as well as warming Dijon mustard and a pinch of turmeric.

Carrot and raisin sandwiches

Take some inspiration from a well-loved spring bake and turn it into a savoury sandwich with a dollop of hummus and some chopped mint. You can prep the filling the day before and leave in the fridge until you’re ready to use. Both kids and adults will dive into these brilliant bites with gusto.

Easy coronation chicken

A classic for a reason, coronation chicken is a great way of using up roast leftovers and making something delicious in the process. Make the creamy filling with a spoonful of mango chutney, a sprinkling of cinnamon and warming curry powder. Leave out the curry powder for those who aren’t a fan of spice.

Crab sandwiches

These substantial crab sandwiches are anything but boring. Use both brown and white crabmeat with plenty of mixed herbs, zesty lemon and cayenne pepper to make these tasty crab triangles. Our easy recipe brings plenty of flavour without overpowering the delicate crab.

Katsu sandos

Take some inspiration from Japan and try our cheat’s version of the katsu sando. Pile crunchy, colourful slaw, crispy pork and a quick tonkatsu sauce onto white bread for the ultimate savoury treat. The textures and flavours are spot-on.

Even more fab sandwich fillers inspiration

Want some simple filling options you can make with storecupboard ingredients? For a satisfying veggie option, try our cheesy apple slaw or a Marmite, cheddar and cucumber combo. Make a decidedly grown-up spread with our salmon smash or creamy smoked mackerel sandwiches.

Enjoyed these recipes? Try more afternoon tea content…

What’s your favourite sandwich filling? Leave a comment below…


8 Steps to Make The Healthiest, Most Delicious Salads Ever

Want to know a simple, delicious way to get your four servings of vegetables per day? Put together a nice, big salad.

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At least one sizable salad every day is the perfect way to get your daily servings in all at once — giving you flexibility with other meals and making sure you’re always on track with your daily nutrition requirements.

Yes, it’s that easy. Here dietitian Laura Jeffers, MEd, RD, LD, gives some tips for creating endless salad combinations with ingredients that are both nutritious and delicious — with each ingredient chock full of the healthy nutrients listed in the USDA National Nutrient Database for Standard Reference.

“My favorite salad is blackened salmon with goat or feta cheese, garbanzo beans, Greek olives, beets, tomatoes, carrots and cucumber,” Jeffers says. “I’ll eat any dark green leaf, but spinach is my favorite. I gave up my iceberg lettuce fetish years ago and my body is thanking me. If you use the guide below, you’ll get to feel the same!”

The basics of building a super-healthy salad

Start with local, seasonal produce from your farmer’s market or grocery store, then add protein and a healthy dressing and you’re good to go.

Follow this guide daily to optimize your metabolic health, energy and overall well-being!

1. Get your greens on

  • Lettuce — The darker or redder, the better — so think romaine and leaf lettuces (vitamin C, folic acid, potassium).
  • Leafy greens — Jazz things up with spring mix, baby spinach and kale or arugula (beta-carotene, antioxidants).

Pro tip: Steer clear of iceberg and other pale lettuces. Their high water content means fewer nutrients.

2. Add some crunch

  • Celery (vitamin A).
  • Cucumber (vitamin C).
  • Purple cabbage (vitamins A and C, iron).
  • Pea pods (vitamins A and C, iron).
  • Broccoli florets (vitamin C).
  • Alfalfa sprouts (antioxidants).
  • Sunflower seeds or chia seeds (fiber, protein).
  • Walnuts or almonds (fiber, protein, niacin).
  • Edamame (vitamin C, iron).

Pro tip: Avoid croutons, tortilla strips, wonton strips and chow mein noodles. They’re high in fat and sodium, low in nutrients.

3. Create some color

  • Red, orange, yellow or green peppers (vitamins C, B1, B2 and B6, folate).
  • Red onion (fiber, phytochemicals).
  • Pomegranate seeds (vitamins A, C and E, fiber, potassium, calcium, antioxidants).
  • Tomatoes (fiber, vitamins A, C and K, potassium, manganese).
  • Avocado slices (over 20 vitamins and minerals, heart-healthy fat).
  • Red, purple or yellow beets (folate).

Pro tip: Add no more than 2 tablespoons of corn or peas per serving of salad. They’re high in starch just like bread.

4. Punch up the protein

  • Black beans, garbanzo beans or lentils (fiber).
  • Chicken or lean beef.
  • Salmon or water-packed tuna (omega-3 fatty acids).
  • Hard-boiled eggs.
  • Low-fat feta cheese, blue cheese, goat cheese, parmesan or mozzarella (calcium, vitamin D).
  • Tofu (heart-healthy fat, potassium).

Pro tip: Full-fat cheeses are high in saturated fat. Trying pairing small amounts of your favorite cheese with other proteins.

5. Freshen it up with fruit

  • Apple or pear slices (vitamin C, flavonoids).
  • Strawberries, raspberries, blueberries or blackberries (vitamin C, fiber, flavonoids).

Pro tip: Dried cranberries, blueberries, cherries, dates and raisins are higher in sugar than fresh fruit. A little goes a long way!

6. Let some leftovers in

  • Brussels sprouts (vitamins C, A and B6, folate).
  • Asparagus (vitamins A, E and K, folate).
  • Sweet potatoes (vitamins A and C, manganese).

Pro tip: White potatoes are high in starch, so add sliced sweet potatoes instead since they’re delicious raw and are super-crunchy like carrots.

7. Consult your cupboard

  • Black or greek olives (vitamin E, healthy fat).
  • Artichoke hearts (fiber, vitamin C, folic acid).
  • Banana peppers (vitamin C).
  • Hearts of palm (potassium).
  • Mushrooms (B vitamins, vitamin D).

Pro tip: Remember to factor the salt, often high in canned goods, into your daily sodium intake.

8. Dress it up wisely

  • Lemon juice (vitamin C, folate).
  • Lime juice (vitamin C, potassium).
  • Red wine or balsamic vinegar.
  • Olive oil (heart-healthy fat).

Pro tip: Use more vinegar and citrus, and less oil. Avoid high-calorie, high-fat Ranch, Thousand Island and French dressings.

On top of all that

Jeffers suggests if you don’t often eat salad, try starting with one or two a week. If that’s too much to start with, try experimenting with hearty bowls of grains, beans, egg, chicken or tuna, then add as many of the veggies mentioned above as you can.

Even fruit salads can at least help you get your 2 to 3 daily servings of fruit.

“After you wrap salads into your diet regularly you’ll be surprised at how you’ll begin to feel good about what you’re eating — and how creative you can get. Then, slowly build up to one each day, plus full-meal salads once or twice a week. You’ll soon have more energy and feel better than ever.”

Final tip: If you really don’t love salad, veggies in any form are fine — just make sure you get those 4 servings in any way you can!

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


Afternoon tea ideas: Fruit scones

No afternoon tea would be complete without scones. In our exclusive video, executive pastry chef at The Langham Hotel Andrew Gravett, shows you how to make the perfect fruit scones. “Make sure the butter is very cold, straight from the fridge”, says Andrew, who also advises working the mixture thoroughly to ensure a greater build-up of gluten for the traditional scone shape. “If we don’t work the scone enough, the texture and flavour will be nice but we won’t have such a straight-sided scone, it’ll be slightly fat on the bottom.”

How to serve for afternoon tea: Scones will look impressive perched on a tiered cake stand. Or you could go for the more rustic approach and serve them in a basket. Little pots for the cream and jam and some teaspoons will make your table look fancy.


Inner Goddess Detox Salad

Inner Goddess Detox Salad is chock full of feel-good greens, fruits, and vegetables!

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My inner goddess has been giving me her best frowny face all day in response to this weekend’s shenanigans.

Between indulging in a 6-layer ice cream sandwich dessert (layer ice cream sandwiches with cool whip then toffee bits, and repeat!) on Saturday, gobbling down two types of barbequed pork in just as many days, and drinking more mojitospritzerlimecactusmichultras than you could shake a stick at, I think the expression is more than justified.

Although, we did share a special goddess afternoon together when we decided to say screw it, and hunker down for a few hours watching the Sex & the City marathon on E! Saturday afternoon. Will there ever be another show like it?!

Anyway, hoping to get back in my inner goddess’ good graces I slipped on my sneakers for a trail run this afternoon, followed by a rejuvenating at-home toning sesh, then whipped up an ultra-healthy Inner Goddess Detox Salad for supper.

The Inner Goddess Detox Salad is chock full of body-cleansing, toxin-eliminating, and skin-brightening ingredients like dark, leafy greens, fresh vegetables, and juicy berries, which help lessen the blow of a few days of un-goddess-like behavior.

Whether you’re looking to come back from a particularly indulgent weekend, want to look and feel your best, or just try a light, and refreshing salad – the Inner Goddess Detox Salad is your (wo)man!

Napa Sweet Corn Salad

Start the Inner Goddess Detox Salad with a trifecta of toxin-eliminating leafy greens, including fresh kale.

Kale is one of the healthiest foods in the world due to its extremely high concentration of antioxidant vitamins A, C, and K. It’s also high in chlorophyll, which naturally removes chemical toxins in the body.

You can buy kale at the Farmers’ Market or grocery store, but luckily the kale my Mom and I planted in my raised garden bed 3 weeks ago was primed and ready to be harvested for the first time today . So thrilling. I GREW THIS – whee!

Wash the kale, then tear the leaves from the stalk and into bite-sized pieces. I ended up with about 2 cups of leaves.

Now, the kale from my garden was actually really tender, but most recipes using raw kale will tell you the leaves need a little massage to get them palatable.

I decided to give it a whirl.

After a quick, 1 minute rub down, the leaves had indeed become much softer and more tender. I gave a few a try and they actually tasted a little like broccoli!

Next add 2 cups torn baby spinach on top. Spinach is high in vitamin A, which helps keep skin soft, bright, and supple. Glowing skin is kind of a pre-req for any inner goddess!

Finally, add 1 cup shredded cabbage to the salad base. Not only does cabbage add a special and unique crunch to the Inner Goddess Detox Salad, but it also activates liver enzymes that break down and rid the body of toxins, and helps regulate the digestive system.

Toss the kale, spinach and coleslaw together in a bowl, then place a lid on top and flip. Topping time!

I wooed my inner goddess with a plethora of bright and healthy fruits & veggies on top of the green, leafy base.

Start with chopped almonds, one of the best food sources of vitamin E to nourish and protect skin, and sliced strawberries, which may help diminish the negative effects of a high-fat meal.

Then add sliced carrots which are high in skin and eye-loving vitamins, followed by blueberries which have the highest levels of antioxidants of all fresh fruits, helping to keep skin young looking, and goddess-esque.

Finish with sliced cucumbers which help support healthy hair, skin and nails, and raspberries which protect the skin from free radicals.


Fox Recipe Box: Mexican Corn Salad

CLEVELAND, Ohio (WJW) — Using fresh or frozen corn, this flavorful and simple salad is a nice side dish to any meal. Chef Vegan Vicki shows Fox 8 ‘s Wayne Dawson how to make the colorful salad. Vegan Vicki is the chef and owner of Urban Sweetness and often has pop-ups around town. Click here to get details on Vegan Vicki’s upcoming BBQ pop-up.

MEXICAN CORN SALAD

1 tablespoon plant-based butter

3 cups corn kernels (fresh or frozen, thaw, if using frozen)

1 red bell pepper, seeded and chopped

2/3 cup fresh cilantro (for recipe and garnish)

1/4 teaspoon smoked paprika

Over medium high heat in a large pan, melt the butter.
Add the corn to the pan and cook until lightly charred, for approximately 3-5 minutes. Add salt and pepper to taste.
Allow corn to cool to room temperature. Once cooled, in a mixing bowl with the corn, add red peppers, onions, and chopped cilantro.
In a small bowl, whisk together the lime juice, sour cream, vegan mayo, cumin, chili powder, and smoked paprika.
Pour the (wet ingredient mixture) dressing over the corn mixture and toss to coat.
Sprinkle with vegan parmesan cheese, add the additional chili powder and cilantro on top.ENJOY!!

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Mustard chicken milanese on a Saturday afternoon

Those who know me will tell you that I am always the girl with a plan. Growing up in a fairly conservative family, I’ve learnt to think ahead—almost to a fault. Stepping into the year, I had a simple but lofty goal: plan less, do more. Starting with the kitchen.

I’ll be honest. It’s not often that I make a full meal for more than two people on my own. I generally get help in the form of my boyfriend or mother but not this time. As a one-woman show, planning is key (the irony). Since I needed a tried and tested recipe and because I am an unabashedly big fan of Deb Perelman, I strategically picked this one out. The mustard chicken milanese is something I’ve attempted twice before, both times in a team and both times a winner.

I know that fried chicken cutlets aren’t the sexiest sounding dish but trust me on this one. If you’re still hesitating because you’ve had too many dried-out pieces of chicken in your life, I promise that this time will be different. Pounding the meat thin ensures that you get perfect, tender chicken and the egg white-mustard mixture keeps it super moist. This is also a great make-ahead dish when you’re cooking for a large group—just coat the meat then let it rest overnight in the fridge.

Frying it off was simple enough and the results are glorious. I served the chicken on a bed of rocket and cherry tomatoes tossed in my fail-proof honey mustard dressing. This is a great, non-generic dish that you can have over and over. My sister had a friend over and we all enjoyed this in the backyard with a pitcher of iced tea. It was all very idyllic. The best thing about cooking really is the sharing afterwards.

I suppose you can say that my first solo cooking experience for a group (man that is a mouthful) this year was a resounding success. I am excited to do more and also up the ante. Maybe I’ll even attempt to make dessert next time. Whatever I decide, I’ll be sure to let you know how it goes.

Mustard Chicken Milanese with a Rocket & Tomato Salad
Adapted from The Smitten Kitchen Cookbook

Chicken
Two boneless, skinless chicken breasts
Table salt
Freshly ground black pepper
65g plain flour
1 large egg white
2 tablespoons smooth Dijon mustard
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ teaspoon freshly grated lemon zest
80g panko bread crumbs
Mix of vegetable and olive oil, for frying

Salad
2 tablespoons freshly squeezed lemon juice
2 tablespoons smooth Dijon mustard
1½ tablespoons honey
80ml olive oil
Pinch of table salt
120g wild rocket leaves
125g cherry tomatoes, halved

Method
On a cutting board, butterfly the chicken breasts and slice them all the way through so that you end up with four thin cutlets. With a meat pounder, pound your cutlets between two pieces of plastic wrap to 0.5cm thickness. Season on both sides with salt and pepper.

Grab three big plates, and line them up on your counter. Pout the flour into the first one. In a small dish, whisk together the egg white, smooth Dijon, garlic, oregano, and lemon zest. Pour half of this mixture into the bottom of the second plate. In the third plate, spread out the panko bread crumbs.

Dredge each piece of chicken lightly in flour, then heavily in the egg white-mustard mixture, and generously in the bread crumbs. Repeat with second piece of chicken, then refill the egg white-mustard plate, and repeat with final two pieces of chicken. Arrange the breaded cutlets on a large tray, and chill them in the fridge for an hour or up to a day (covered in plastic wrap). This helps the coating set.

Meanwhile, prepare the salad. In a small bowl, whisk lemon juice, mustard and honey together then whisk in the olive oil and pinch of salt. Pour half of this into a large bowl. Add rocket and halved cherry tomatoes and mix. Toss. Add more dressing if you wish, but the veggies should be coated and not drenched!

Now to cook the chicken. Pour 1cm of oil—a mixture of vegetable and olive oil—in a large pan and heat over medium-high heat. Test the heat with a flick of water—if it hisses, you’re good to go. Cook the chicken until golden brown on both sides, about three to four minutes or the first and two to three minutes on the second. Remove the chicken from heat, and salt and pepper both sides while draining on paper towels.

To serve, put a handful of salad on a plate and arrange one piece of chicken on top. Eat immediately.

About Charissa Guan

Charissa is a constantly caffeinated publicist who plans her vacation itinerary around the availability of restaurant reservations. She likes honest, uncomplicated food, Sadie her Shetland, and alliteration. A regular documentation of her unabashed foodie life: @charissa__g.


Afternoon High Tea

This post will give you some afternoon tea ideas and recipes to let you organise your own afternoon tea party at home. It will also help you understand the difference between &lsquohigh tea&lsquo and &lsquoafternoon tea&lsquo, as there is, quite understandably, some confusion as to the meaning of both terms.

Below I will link to some of my easy afternoon tea recipes that will enable you to prepare your own English afternoon tea.

High Tea vs Afternoon Tea

OK, I have called this post &lsquoafternoon high tea&rsquo because there is some confusion as to the meaning of afternoon tea and high tea, and I thought I would have a go at tackling that briefly here.

I am myself originally very English, and even I confess to having been confused by the different terms.

What is Afternoon Tea?

Afternoon tea refers to the meal which would be taken towards the end of the afternoon which would keep you going until supper or dinner at around 20.00. Afternoon tea time is normally around 16.00.

Originally it would be something that the British upper classes would enjoy, as, of course, they needed some way to bide their time and gossip. These days it is still common to stop for tea during cricket matches when afternoon tea will be served to the players.

Afternoon tea was introduced in the 19th century and became a fashionable social event for the upper classes where people would meet up and chat. It would have been an important part of society in many parts of the British Empire back in the day.

Afternoon tea would typically consist of sandwiches, cakes, pastries, scones with jam and cream and, of course, tea. Tea is still enjoyed every day by the Queen, it is claimed.

Afternoon tea can be enjoyed inside or outside, depending on the weather. But if you are outside, in England you may need to cover the jam to keep the wasps away!

What is High Tea?

High tea (and it is high tea, not hi tea or hi-tea) is a reference to a meal that would be enjoyed by the working classes after a hard day in the factory. Many of the factories in the 19th century were situated in the Midlands and the North of England, and coming home the workers would be famished and would want to eat straight away.

What is high tea time? This could be any time after 17.00 and could include anything, but would likely be a hot meal like a meat pie or something similar, and perhaps some cakes.

Tea would also commonly be present. I remember that having tea at the evening meal was also something I found very strange when I moved up North from the South as an 18-year-old.

A Shepherd&rsquos Pie. Could easily be part of a high tea meal

I studied at University in the North of England and can concur that the names for these meals have remained.

You will find that in the North most people still refer to their evening meal as &lsquotea&lsquo as opposed to &lsquodinner&rsquo or &lsquosupper&rsquo.

Outside of the UK, many people think that &lsquoafternoon tea&lsquo is called &lsquohigh tea&lsquo, but this is a common mistake. But it is not surprising that people think this, as many places in the UK even market afternoon tea as high tea, but this is really more a marketing ploy to attract tourists, who may not know the difference.

So really, teais the major common denominator between the two.

Why &lsquoTea&rsquo?

Well ever since the British found out about tea, they have drunk quite a lot of it. Now more than 100 million cups a day in Britain alone, apparently.

It became very popular in England after being introduced by the East India Company in the 17th Century, when it was a prized product amongst the aristocracy.

With the development of trade and tea rooms across the country, tea drinking became a national pastime in the British Isles, and the British Empire, and it still is. By the middle of the 19th century, it was the most popular drink amongst the working classes.

I remember being brought up on Twinings Earl Grey tea at home (Twining opened his first tea shop in 1717) and my mother used to love the Chinese Lapsang Souchong (which was far too smokey for my liking!). We still drink Twinings Earl Grey at home, with a splash of milk, of course! In fact, I have one next to me right now as I write.

Twinings Earl Grey with some egg salad sandwiches

There are thousands of different tea types to choose from, from China and India, any one of which you may find at an afternoon tea.

In Japan, for example, they have Matcha green tea made from finely powdered dried tea leaves. If you wish to gift someone a nice tea-related present, why not try this Matcha kit from

In the UK, afternoon tea would traditionally be served in a teapot using black tea, and many people have their own ways to make the perfect cup. My grandmother was actually married to a tea planter in India and she would always give me a very hard time if I poured the water into the pot and it was not boiling properly! And of course, the milk always goes in last, once the tea is in the cup, not the other way around!!

Variations on tea time

So, although the British will drink tea all day long, from breakfast to bedtime, there are some other expressions you may hear.

&lsquoTea time&lsquo for example is one. What is tea time and what time is tea time in England? Well, tea time could refer to afternoon tea or high tea, depending on where you are in the country. So either 16.00 or 17.00 for example. But it could also mean anytime when someone wants a cuppa (cup of tea or cup of char).

You may also hear the term &lsquoelevenses&lsquo which refers to a short break at 11.00 a.m. when one might partake of a cup of tea and some biscuits for example.

A &lsquoCream tea&lsquo is also something you may hear of and is similar to an afternoon tea, but just includes scones with jam and clotted cream and tea. It is traditionally from the West Country (the counties of Devon and Cornwall in the South West), where they have a long-held rivalry on how best to eat your cream tea. You can read more about this in my scones with clotted cream post.

A cream tea may be enjoyed at almost any time of the day.

Afternoon tea etiquette

Originating from its posh beginnings, afternoon tea obviously has some etiquette attached as to how to behave. Quite useful to know, if you are visiting the Queen at Buckingham Palace, for example 😃!

Here it is nicely summarized in this amusing video describing afternoon tea etiquette, by William Hanson:

Anyhow, having given you some background, I shall now give you some afternoon tea recipes to help you make your own afternoon tea party. Invite your friends and pretend you are royalty!


Watch the video: Μεσονυκτικόν Σαββάτου (October 2021).