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A Different Kind Of Afternoon Tea For A Cross-Cultural Royal Wedding

It’s the royal wedding weekend and you’re all set to catch coverage of the nuptials of Prince Harry to Meghan Markle in Windsor. To get you in the right royal mood, why not do as the Brits and prepare a proper afternoon tea for you and your fellow royal watchers to enjoy? In honor of this cross-cultural love match, instead of a traditional English high tea, go for these creative afternoon tea recipes that even the lovely Meghan will surely appreciate!

 

Crabstick Tea Sandwiches in Mango-Wasabi Dressing

Recipe by Aby Nachura

 

Makes about 40 pieces

MANGO-WASABI FILLING:

  • 1/2 cup crabsticks, shredded 
  • 1/2 cup ripe mango, cut into cubes
  • 1/3 cup cucumber, with peel, seeded, cut into cubes 
  • 1/2 tablespoon chopped coriander leaves                    
  • 1 cup mayonnaise                                                                                           
  • 1/2 tablespoon wasabi 
  • 1/4 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt 

 

SANDWICHES:

20 whole wheat bread slices, cut into 4 squares 

  • 1/4 cup French butter, softened
  • 4 hard-boiled eggs, thinly sliced
  • 2 tablespoons cucumber with peel, seeded, thinly shredded using a peeler
  • 2 tablespoons crabsticks, thinly shredded 

 

1. In a large bowl, mix together all ingredients for mango-wasabi filling. Blend well. 

2. Place in an airtight container and chill in the refrigerator for at least 4 hours before serving. 

3. To assemble the sandwiches, spread butter on each bread square. Arrange in a large baking pan then lightly toast for about 1 to 2 minutes. 

4. Spread each toasted bread square with 1/2 teaspoon chilled mango-wasabi filling each.  

5. Top with 1 slice hard-boiled egg, a few shreds of cucumber and crabsticks. Cover with another toasted bread square. Secure each mini sandwich with a toothpick.

 

Strawberry Darjeeling Tea with Lemon and Lavender

Recipe by Aby Nachura

 

 

Makes about 4 cups 

  • 1 cup fresh strawberries, washed, dried, and hulled
  • 3 tablespoons refined brown sugar
  • 2 tablespoons dried Darjeeling tea leaves
  • 4 cups water
  • 1 tablespoon lemon juice
  • 2 teaspoons lavender leaves (if unavailable, use fresh mint or tarragon)
  • strawberry halves, for garnish
  • lemon slices, for garnish

 

1. Place hulled berries and sugar in a food processor. Blitz until mixture becomes a smooth purée. 

2. Put strawberry purée in a large heat-proof pitcher or teapot. Add dried tea leaves. 

3. Bring 4 cups water to a boil and pour into the pitcher. Add lemon juice and lavender leaves. Steep for 10 minutes.

4. Strain into 4 warm cups. Garnish with fresh strawberry halves and lemon slices if desired. Serve immediately. 

 

 

A longer version of this article first appeared in FOOD Magazine, Oct-Nov 2014
Photos by Justin de Jesus
Styling by Angelique Abesamis Castro
Shot on location at Stacy’s, Forbestown Center, Rizal Drive, Bonifacio Global City