Afternoon tea snacks to welcome friends

Do you want to get together with loved ones, but are not willing to stay up late for dinner, for example? To the afternoon tea snacks can make the meeting more enjoyable. We selected recipes for five highly requested options: quiche, casserole, baked cheese bread, naked cake and carrot cake!

What to serve at an afternoon coffee table?

Afternoon tea or coffee is known for offering a variety of snacks. Among the main options are quiches, pies, casseroles, savory roulade… It is also worth adding toast along with spreads, such as olive and tuna. Cheese bread, French bread, croissants and snacks are welcome.

The sweet part can be made with simple cakes, such as cornmeal and carrot. More elaborate versions with fillings work well, including the naked cake version.

Tea and coffee must have a guaranteed space to accompany the delicacies. Milk and hot chocolate can complete the menu.

How to set an afternoon tea table?

Organize the afternoon tea snacks and drinks so that it is easy to identify everything that is available to guests. Identify the coffee thermos and the hot water bottle, placing a box with tea bags of different flavors. Set aside enough plates, cups, saucers and cutlery for everyone. Leave a napkin available. You can finish the table with flower arrangements.

quiche lorraine recipe

Ingredients

Pasta

2 cups (tea) of wheat flour 150 g of cold butter in cubes 5 tablespoons of ice water 1 teaspoon of salt

Filling and assembly

2 cups (tea) of fresh cream 4 eggs ½ cup (tea) of diced bacon ¾ cup (tea) of coarsely grated Gruyère cheese Freshly grated nutmeg to taste salt and freshly ground black pepper to taste wheat flour to sprinkle on the counter

Preparation method – snacks for afternoon tea

Pasta

In a bowl, mix the flour with the salt. Add the cubes of butter and knead, pinching with your fingertips until it forms crumbs. Add the ice water spoon by spoon, mixing with your hands until you can form a ball – avoid working the dough too much, leave dots of butter still visible so that it remains crispy after baking. Shape the dough into a ball and flatten it slightly into a disc – this makes it easier to roll out. Wrap the dough with film and refrigerate for at least 1 hour (if you prefer, prepare the dough the day before).

Filling and assembly

Preheat the oven to 200° C (medium temperature) and separate a mold with a removable bottom measuring 24 cm in diameter. Remove the dough from the refrigerator and place it on a floured surface. Sprinkle a little flour over the dough and roll it out with a rolling pin until it forms a circle 6 cm larger than the diameter of the pan. Roll the dough over the rolling pin and roll it out onto the pan. With your fingertips, gently press the dough to cover the entire bottom and side of the pan. Using a knife, cut off the excess dough (you can use the scraps to bake cookies). Place the pan in the fridge for 10 minutes while the oven heats up – the dough is very buttery, this prevents the sides from sagging when baking. Cut a circle of baking paper a little larger than the pan, place it on the dough and fill the bottom with raw bean grains – they serve as weight and prevent the dough from inflating and cracking when baking. Place in the oven for about 30 minutes to pre-bake – the edges begin to brown and the bottom loses its raw appearance. Meanwhile, prepare the filling. In a small bowl, break the eggs, one at a time, and transfer to a large bowl – if one is spoiled you won’t lose the recipe. Add the fresh cream and mix with a whisk until smooth. Season with a pinch of salt, black pepper and nutmeg to taste – be careful with the salt, some bacons and cheeses are saltier than others. Place the bacon in a frying pan and cook over medium heat for 3 minutes, stirring occasionally, until it starts to brown – this way it gains flavor and loses part of the fat. Using a spoon, transfer the bacon to a plate lined with paper towel and set aside. Remove the pre-baked dough from the oven and reduce the temperature to 180º C (medium temperature). Carefully remove the baking paper with the bean grains. To fill the quiche, place the ingredients in the following order: distribute the grated cheese and bacon cubes on the bottom of the dough and fill with the egg cream. Return the pan to the oven to bake for around 30 minutes, or until the quiche puffs up and is golden brown. Serve with leaf salad.

Source: Panelinha

Chicken casserole – afternoon tea snacks

Ingredients

Pasta

400 g of wheat flour 200 g of cold butter 1 whole egg 1 beaten egg yolk for the dough salt to taste 6 tablespoons of milk 1 egg yolk for brushing over the dough

Filling

1 kg of boneless chicken breast 1 medium onion, finely chopped 2 cloves of garlic, chopped and crushed 1 tomato, chopped, skinless 1 tablespoon of chopped green olive oil 1 can of green corn 1 can of tomato sauce 1 tablespoon full of wheat flour 3 cubes of chicken stock chopped olives

Preparation method – snacks for afternoon tea

Filling

Cook the chicken breast, shred it and set aside. In a pan, add the oil, fry the onion and let it brown. Add the garlic, fry for a few more minutes and add the shredded chicken. Dissolve the chicken stock cubes in hot water and add to the stew. Add the wheat and stir continuously, vigorously, until you obtain a creamy consistency. Pour in the corn, olives, green chillies, tomatoes and mix.

Pasta

In a bowl, mix the wheat and butter until crumbly. Add the other ingredients and knead well until you get a smooth dough. Wrap in cling film and refrigerate for approximately 30 minutes. Use half the dough to line the pan and the other to cover the filling. Brush the pie with the egg yolk and bake in a preheated medium oven (180° C) for approximately 40 minutes.

Source: Tudo Gostoso

Baked cheese bread

Ingredients

240 ml of whole milk 100 g of parmesan cheese 3 eggs 100 ml of oil 1 pinch of salt 3 cups (tea) of sweet cassava starch 100 g of grated mozzarella cheese 1 tablespoon of chemical yeast

Method of preparation

In a blender, place the milk, parmesan cheese, eggs, parmesan cheese, oil, salt and beat well.
Add the sweet cassava starch and yeast and beat very well. Grease a well-greased 23 cm pan and place the dough, add the grated mozzarella cheese and lightly sink. Bake in a preheated oven at 180°C for about 30 minutes or until golden. Wait for it to cool and it’s ready!

Source: Minute Recipes

Naked cake with strawberries

Ingredients

Pasta

4 eggs 100 g of unsalted butter 1 1/2 cup (tea) of sugar 1 cup (tea) of whole milk 2 1/2 cups (tea) of wheat flour 1 tablespoon (soup) of baking powder 2 cups ( tea) of red fruits (strawberry, raspberry, blackberry)

Filling

3 egg yolks 1 can of condensed milk 2 cups (tea) of whole milk 2 tablespoons of cornstarch 1 teaspoon of vanilla essence 1 small box of cream

Assembly and decoration

3 cups of strawberries, cut in half 1 cup of blueberries

Method of preparation

Pasta

In a mixer, beat the eggs, butter and sugar until you get a whitish cream. Reduce the speed and add the milk, wheat flour and baking powder. Blend until smooth. Pour the dough into two round molds (20 cm in diameter) that have been greased and floured. Bake in a preheated medium oven (180° C) for around 50 minutes. Get it out of the oven, let it cool down and unmold it. With a long serrated knife, cut each of the cakes in half, horizontally, obtaining 2 slices (discs) in each of the cakes. Reserve.

Filling

In a pan, mix the egg yolks, condensed milk, milk, cornstarch and vanilla essence and cook over medium heat for about 5 minutes, after boiling, or until it thickens, stirring constantly to avoid lumps. Turn off the heat and add the cream, mixing well. Set aside in the fridge to cool. Place the filling in a piping bag.

Assembly and Decoration

On a serving plate, place one of the slices of the cake, and add some of the filling. Cover with another slice, and spread some more of the filling. Repeat the process on all layers, leaving some of the filling for decoration. Finish with strawberries and blueberries.

Source: Nestlé Recipes

Carrot cake – afternoon tea snacks

Ingredients

Pasta

2 cups (tea) of sugar 3 cups (tea) of wheat flour 1 tablespoon (soup) of chemical baking powder 1/2 cup (tea) of soybean oil 3 eggs 3 carrots

Roof

1 tablespoon of margarine 4 tablespoons of sugar 5 tablespoons of chocolate powder 1/2 cup of milk

Preparation method – snacks for afternoon tea

Pasta

Place the dough ingredients in the blender, and gradually add the flour. Bake in a greased and floured pan in a preheated oven at 180° C for 35 minutes.

Roof

Mix all the topping ingredients and bring to a boil until it thickens. If you make it in the form of a hole in the middle, turn out the warm cake. Cover with the topping and serve.

Source: Cybercook