Weekend tea party

We had some guests over the weekend for tea so we made peach trifle and chicken patties, along with some other snacks.

Peach Trifle

Things that need to be prepared are custard and jelly primarily, the rest is mere assembling.

There are some amazing technical tips for custard preparation and cooling that can be seen in the video for Mango Trifle (by chef Rahat) here. The idea of adding fresh cream to custard is simply awesome!

First lay down cake slices. Any plain sponge or butter cake will do. My mom says chocolate cake is the best choice as it gives a superb taste when combined with peaches in the trifle.

Soak the cake slices with fruit cocktail syrup or orange juice, for a few minutes.

Next lay down the peaches, finely chopped. (either fresh or canned)

Slightly beat the prepared jelly with fork and spread it over the fruit.

Lastly spread the cooled custard and decorate with fresh cream (beaten) or peach slices.

Chicken Patties

I used ready made puff pastry. The recipe for the filling is by chef Rahat.

For the filling

1 cup boneless chicken, finely chopped and fully boiled

2 pinches salt

1/4th teaspoon red chilli powder

1 medium onion, finely chopped

Saute onion with 1 tablespoon butter and mix it with the above ingredients.

Place about 1 tablespoon filling in each puff pastry square. Fold and bake.

Filling makes around 15 patties.

Yummy Peaches

Here's what you do with too many peaches: Make a peach cake! This recipe is by chef Rahat. The best part about this recipe is that it requires no intense beating. The mixing is all done with spoon.

I love to take pictures of food. I was really excited to shoot this slice as luckily the sunlight was absolutely gorgeous that day. I took loads of pictures and finalized with this one below.

Peach Upside Down Cake

3-4 large peaches, thinly sliced

3 tablespoons lemon juice

3/4th cup sugar

1/2 teaspoon cinnamon powder

1 tablespoon flour

1/4th cup butter, melted

Grind the sugar. In a bowl, mix all of the above ingredients with spoon.

Grease any oven proof glass dish or cake-baking pan. A glass dish is preferable though, as it will be easy to cut out slices from it later.

Pour the fruit mixture into the greased dish.

This picture was taken when the cake was fresh out of the oven

For the cake

1 cup flour

1 teaspoon baking powder

1/2 cup sugar

1/4th cup milk

1 or 2 tablespoons butter, melted

1 egg, beaten

Preheat oven to 210°C/425°F /Gas mark 6 for 10 to 15 minutes. Grind the sugar.

In a clean dry bowl mix flour, baking powder and sugar with spoon. Make a well or depression in the center. Add butter, egg and milk (a little more than 1/4th cup ). Close the well with spoon and mix it till smooth.

Pour the batter on the fruit prepared above. Level the top with a slightly wet spoon.
Bake for 30 minutes. Serve warm and upside down.