
I often wonder how people with children or other full time jobs have time to just whip something up to bring over for afternoon tea. I, on the other hand, always feel rushed with the basic stuff, like getting dressed, and getting stuff into the car.
I now have a collection of quick recipes, which are super easy to make and don’t need a special trip to the store just to find the right ingredients. The end result is something delicious to take to a friend’s house for morning or afternoon tea, or to give as a little gift. They’re also so quick and don’t mess up the kitchen too much, so perfect for giving as a treat when you’ve got visitors coming.
Cinnamon Teacake – This is my adaptation of a Women’s Weekly recipe that is so easy, yet so perfect for afternoon tea and delicious every time. It’s beautiful with sliced apple placed on top, but you can try other fruit if apple’s not your cup of tea. Apricots work really well too.
This recipe is perfect if you don’t have much time, and if you’re light on ingredients. It doesn’t call for any unusual ingredients, and only needs a little butter and 1 egg, so it’s usually easy to find all the stuff to whip this one together.
- 60g softened butter
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup Self Raising flour (sifted)
- 1/3 cup milk
- 1 Granny Smith apple (peeled and sliced)
- 1 teaspoon cinnamon
Preheat oven to 180C. Beat butter, sugar, egg and vanilla until light and creamy. Add flour, milk and cinnamon and stir until smooth. Spread into a greased and lined 20cm round cake tin (it will look very small in the tin), then arrange the apple on top. Bake for 30 minutes. Once cooked, brush the cake with some melted butter and sprinkle with sugar and cinnamon.
The Lemonade Scone Recipe – It’s a popular one, but often one we forget to use at crisis times! This is easy to do if you have cans of lemonade and longlife cream on standby in the cupboard! These really are a cheat’s version of the traditional light and flaky scone recipe, but they’re so good, most people wouldn’t be able to tell the difference. And they’re so easy! You really only need a mixing bowl and a measuring jug, so there’s minimal washing up too. There’s a few tricks to scones, firstly, don’t over work the dough, just combine the dough and then gently pat out. Try to cut as many scones from the dough the first time as possible, as the scones become a bit tougher with each additional handling to re-pat out the dough.
- 200ml cold lemonade
- 1/2 cup thickened cream
- 2 cups Self Raising Flour
Preheat oven to 200C. Sift the flour into a bowl. In a separate bowl combine cream and lemonade, then add to the flour. Mix until just combined (should be fairly wet and sticky, but if it doesn’t come together as a dough then add another tablespoon of flour), then gently pat out onto a floured surface. Using a floured scone cutter, cut out the scones and place on a baking sheet on baking paper and bake for 16-18 minutes.
Sweet Muffins - My version of sweet muffins are reasonably healthy, with not much sugar, to keep the kids slightly less insane. You can really put anything you like in them. Any type of berries, diced or pureed apple, pear, mashed banana, cinnamon, ginger, dried apricots, sultanas, pureed apple etc. Mashed banana and blueberries are the kids’ favourite and pear and lots of ginger is my pick of the week!
So here’s the basic recipe, and once again, it’s so quick and easy!
- 1 cup plain yoghurt
- 3/4 cup rolled oats
- 2 tablespoons olive oil
- 1/4 cup caster sugar
- 1 egg
- 1 cup Self Raising flour (sifted)
- 2 teaspoons baking powder
- 1 cup fruit (chopped/diced/whatever)
Preheat oven to 180C. Mix together the oats, yoghurt, oil and egg, then sift in the flour and baking powder and gently fold the flour and fruit through. Only stir until the mixture is just combined and then spoon into greased muffin tins. Bake for 20 minutes or until golden on top. Makes about 12 cupcake sized muffins.
These ones are even better with half wholemeal flour, half white SR flour, just add an extra half teaspoon of baking powder. Look here for more muffin tips.
Savoury Muffins – Again, put whatever you want in them! Cheese, dried rosemary, corn, bacon, ham, capsicum, parsley, basil etc. This is my family’s favourite version:
- 1 cup SR flour
- 60g melted butter
- 1/2 cup milk
- 1 egg
- 1/2 cup oats
- 1 teaspoon chopped dried rosemary
- 1/2 cup grated parmesan
- 4 rashers chopped, cooked bacon (or chopped ham)
Preheat oven to 200C. Grease muffin tin. Put flour into a bowl, then add all the bits you’ve chosen – in this case, oats, cheese, bacon and rosemary. In a separate bowl whisk egg, milk and melted butter together. Add this to the flour mixture until just combined. Put mixture into muffin tins and top each with a little grated cheese. Bake for 15-20 minutes or until golden.
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