We are in the process of designing our second web site, “Tea Coffee Chocolate”. Having been four years since I have had to go through this process, I have to admit to forgetting just how much hard work is involved, though it is a lot easier the second time around.
It also makes me realise just how much I have learnt over that time, and how a lot of my original idealism has gone out the window. I'm very proud of the fact that “Alderman Providore” has kept on trading for as long as it has, and is at the stage where it is supporting itself. The business is complimented upon constantly, as is our choice of products, and our prompt and honest service. My original intention to run an ethical business was driven originally by the amount of dishonest trading that was going on, not just on the Internet, but in general, and the constant complaints about bad service from people I ran into.
Next year will see the running of “Alderman Providore” for 5 years, and a huge assessment will be undertaken at that time. We are also expanding the range of tea, coffee and hot chocolate wares for making and drinking the products, in response to the large amount already sold. With tea drinking and wares being an area of interest, it also fulfils the desire to use my knowledge as a way to make money. In some respects, it is a hobby come to life in cyberspace.
The site will be launched in about 2 months, and anyone who has an interest is going to be blown away by the quantity and diversity of goods. If you have a couple of thousand dollars hanging around, I can supply you with a Samovar, or if you have a strong desire to try some of the oldest and rarest Chinese and Japanese teas, I can even supply those - at a price. If you are interested in South American yerba mate, South African rooibos, lapacho or honey-bush, or Australian grown herbal teas and bush teas we will have it - not necessarily all at the start, but certainly over time.
Watch this space for details. Now, some quick afternoon tea recipes.
COFFEE CARAMEL CAKES
- 125g butter, softened
- ⅔ cup firmly packed brown sugar
- 2 tablespoons instant coffee powder
- 1 tablespoon boiling water
- 2 eggs
- 2 cups self-raising flour
- ½ cup milk
- 18 jersey caramels, halved
Preheat oven to 180°C.Grease 12 hole muffin pan. Beat butter and sugar in a small bowl until light and fluffy. Add combined coffee and water, then beat in eggs one at a time, beating until just combined between additions. Transfer mixture to a large bowl.
Stir in sifted flour and milk. Spoon mixture into prepared pan. Press three caramel halves into the centre of each cake, cover with batter.
Bake in oven about 20 minutes. Cool in pan 5 minutes, turn cakes onto wire rack to cool. MAKES 12
BANANA BREAD
Best made with bananas that are over-ripe.
- 1¼ cups self-raising flour
- 1teaspoon ground cinnamon
- 20g butter
- ½ cup firmly packed brown sugar
- 1 egg, beaten lightly
- ¼ cup milk
- ½ cup mashed banana
Preheat oven to 220°C. Grease a 14cm x 21cm loaf pan, and line with baking paper.
Sift flour and cinnamon into a large bowl and then rub in butter. Stir in sugar, egg, milk and banana. DO NOT over mix - the batter should be lumpy. Spoon mixture into prepared pan.
Bake in hot oven about 30 minutes. Stand cake in pan 5 minutes and then turn onto a wire rack to cool.
Cut into 8 slices, then toast lightly on both sides and spread with butter, if desired. MAKES 8 SLICES
APRICOT LOAF
- 200g dried apricots, chopped coarsely
- ½ cup apricot nectar (fruit juice shelves in supermarket)
- ½ cup caster sugar
- ½ cup firmly packed brown sugar
- 250g butter, chopped
- 3 eggs, beaten lightly
- 1 cup plain flour
- ¾ cup self-raising flour
Preheat oven to 150°C. Grease a 14cm x 21cm loaf pan, and line with baking paper.
Place apricots, nectar and sugars in a medium saucepan. Bring to the boil then simmer 5 minutes, stirring occasionally. Remove from heat, add butter and stir until melted. Transfer mixture to a large bowl, cover and cool to room temperature.
Add egg and sifted flour to apricot mixture and then spread into prepared pan.
Bake cake in slow oven about 1¼ hours, then cover with foil or cloth and cool in pan. SERVES 8
MOIST WHOLE ORANGE CAKE
- 2 medium oranges (480g)
- ⅔ cup blanched almonds, toasted
- 1 cup caster sugar
- 1 teaspoon baking powder
- 6 eggs
- 2 cups almond meal (250g)
- 2 tablespoons plain flour
Place unpeeled oranges in a saucepan, cover with cold water. Bring to the boil, simmer about 30 minutes; drain. Repeat process with clean water, boil about 1 hour or until oranges are tender. Cool.
Preheat oven to 180°C. Grease deep 22cm round cake pan, and line base and sides with baking paper.
Process toasted almonds with 2 tablespoons sugar until finely chopped.
Trim ends off oranges and discard. Halve oranges, remove and discard seeds. Process oranges with skin on, and baking powder until pulpy.
Beat eggs and remaining sugar in medium bowl about 3 minutes until fluffy and pale in colour. Fold in almond mixture, almond meal, flour and orange pulp. Pour into prepared tin.
Bake in medium oven about 1 hour or until cooked when tested. Cool in pan.
Turn onto serving plate and dust with icing sugar if desired. SERVES 10
CINNAMON TEACAKE
- 60g butter, softened
- 1 teaspoon vanilla extract
- ⅔ cup caster sugar
- 1 egg
- 1 cup self-raising flour
- ⅓ cup milk
- 10g butter, extra, melted
- 1 teaspoon ground cinnamon
- 1 tablespoon caster sugar, extra
Preheat oven to 180°C. Grease deep 20cm round cake pan, line base with baking paper.
Beat butter, vanilla extract, sugar and egg until light and fluffy (about 5-10 minutes, depending on mixer used).
Using wooden spoon, gently stir in sifted flour and milk. Spread mixture into prepared pan.
Bake cake in moderate oven about 30 minutes. Stand cake in pan about 5 minutes, and then turn onto wire rack. Brush top with melted butter, then sprinkle with cinnamon and extra caster sugar. Serve warm with butter if desired. SERVES 10
Quality Australian gourmet food products sourced from the best of our boutique companies. Alderman Providore run product sampling parties for our stocked lines. If you are interested in hosting a party please contact us on phone 02 9569 6537 mobile: 0421 415 454 or email us at info@aldermanprovidore.com.au (Sydney metropolitan and suburban only) or check out the website:www.aldermanprovidore.com.au
