To celebrate our son’s first birthday we had a tea party. Nothing elaborate. Nothing colour coordinated. Just a good old fashioned catch up with friends and family over some nice home cooked treats.
Of course sausage rolls were on the menu, but made with a spicy green tomato chutney my mum makes. Creamy broccoli soup with sweet potato scones warmed our bellies. And for sweets, strawberry and yoghurt cupcakes, Basbousa (Egyptian semolina cake) and Banana, Almond and Chocolate Cake topped with a coconut cream ganache, cherries, raspberries and blueberries. Mmm, mmm.
Although it was a cooler Spring day than last year when our son arrived into the world, the sun was shining and so were the faces of our guests.
There is nothing more satisfying than sharing food with loved ones.
Green tomato chutney sausage rolls
- 2 tbsp olive oil
- 1 onion, quartered
- 2-4 cloves garlic, peeled
- 2 tbsp parsley, washed
- about 1 cup fresh bread or bread crumbs
- 1kg beef mince
- 1/2 cup green tomato chutney (or any chutney or sauce you like)
- 6 sheets puff pastry, thawed
- 1 egg beaten
Preheat oven to 200 degrees celsius. Grease or line baking trays.
In a food processor, blend onion, garlic, parsley and bread until finely chopped. Add mince and chutney to onion mix and process until combined.
Cut each pastry sheet in half. Roll the filling mixture to make a sausage shapes and place in the centre of each pastry half. Roll the pastry over the sausage mixture to encase, using the egg wash to seal the edge. Repeat until all the mixture is used. Cut each roll into 4-6 pieces, depending on the size you want and place onto baking trays.
Brush the tops with remaining egg wash and sprinkle with sesame seeds (optional). Bake in the oven for 30 minutes or until golden.
Sweet potato scones
- 1 cup cooked mashed sweet potato or pumpkin
- 2 tbsp raw sugar
- 2 tbsp butter
- 1 egg
- 2 tb milk
- 2 cups Self Raising flour
- Pinch of salt
Preheat oven to 200 degrees celsius. Grease or line with baking paper one tray.
To your mashed sweet potato or pumpkin (or possibly another soft mashed vegetables, add sugar, melted butter, egg and milk and whisk together. Fold the wet ingredients into the flour with a knife until a soft dough forms.
Flour a work surface and pat the dough out to 4-5cm thick. Dip your scone cutter in flour and cut out your scones. Place the scones close to each other, but not touching, on your baking tray and brush with milk.
Bake in the middle of your oven for 10-15 minutes until nice and golden on top. Cool a little before devouring or cool completely and freeze like I did in preparation for our party. Then just defrost and reheat at 150 degrees celsius until warmed.
1/2 cup of grated cheese and finely chopped herbs is a nice addition mixed through the flour before adding the wet ingredients.
Strawberry yoghurt cupcakes with crumble topping
- 700g of strawberries or rhubarb or other berries – what ever is in season
- 1/4 cup sugar
- 3/4 cup sugar
- 200g butter
- 1 tsp vanilla essence
- 3 eggs
- 2 1/2 cups Self Raising flour
- 1 cup yoghurt
- 1/4 cup milk
- 2 tsp brown sugar
- 1/2 tsp ground cinnamon
- 1/3 shredded coconut or flaked almonds
Preheat oven to 180 degrees celsius. Place patty pans into a 12 cup muffin tin, or grease or line a 22cm square baking tin.
Wash and cut your fruit and place into a saucepan with 1/4 cup of the sugar. Gently cook the fruit, covered for about 10-20 minutes, stirring occasionally. Remove from heat and cool.
For the cake, cream butter and remaining 2/4 cup of sugar and vanilla essence. Add eggs one at a time, beating until fully incorporated. Stir in flour, yoghurt and milk.
Spoon mixture into your patty pans or tin, filling them half way. Spoon in some fruit and cover with cake batter. Combine sugar, cinnamon and coconut or nuts and sprinkle over the cakes.
Bake for 40-45 minutes until cooked through.