When making a morning tea for a small ISO group, you are going to think this is too much food but you’ll find so many of these recipes freeze so well that you will be able to enjoy this one occasion many times over!
Work flow is critical for these occasions – I’m a list writer and love the process of thinking about what I am going to make, working out what can be done ahead of time and then programming my time on the day to finish preparation with enough time for me to get ready to enjoy the event.
Another tip is not to tell anyone what the menu is, so if you get behind in your preparations, just drop something off the menu. And of course, you can pick and choose what to have from this menu. I come from a long line of over caterers and love providing variety to our events so this menu is too long for the average morning tea. I couldn’t think of what NOT to include!!
This is a morning tea menu with a bit of a breakfast/brunch feel to it and loads of balance between sweet and savoury – you don’t want your guests being too overloaded with sugar!
- Homemade granola, berries and yoghurt
- French toast sticks with maple syrup
- Mini bagels with cream cheese and smoked salmon
- Mini savoury muffins
- Petite Vanilla scones (recipe in last week’s newsletter)
- Irish Potato Bites
- Pumpkin bread with spice butter
- 3 cups oats
- ½ melted coconut oil
- ½ cup maple syrup
- 1 cup of pecans
- 1 cup of walnuts
- (add any other nuts or dried fruit you like)
Mix all ingredients together and put onto lined baking trays. Bake at 160C for 60 minutes – swapping trays over halfway through. Cool completely before storing. Not stirring the mix means you will get lovely large lumps of crunchy goodness! Store in an airtight container – can be made up to a week before you need it (but don’t eat it all before your morning tea!)
French Toast Sticks
- 1 packet of sliced brioche bread (cut into fingers and left out overnight to dry out)
- 2 eggs
- ¼ cup milk
- ¼ cup caster sugar
- Pinch of salt
- ¼ teaspoon of cinnamon
Mix eggs, milk and salt together in a bowl. In another flat bowl or plate, mix the sugar and cinnamon together. Put butter in pan to heat over medium heat. Roll the sticks of brioche into the egg mix, shake off excess and place in the pan – don’t overcrowd them. Cook until golden brown on both sides. Once done, roll immediately in the cinnamon sugar and transfer to a serving plate. Serve with warmed maple syrup.
A loaf of brioche will make a large amount, you can make what you need and freeze the bread in portions to use later.
Irish Potato Bites
- 20 small potatoes
- ¼ cup finely grated cheddar
- 1 tablespoon butter
- ½ finely chopped, cooked bacon (you could minced beef, cooked sausage or just chives)
Boil potatoes until they are just cooked, drain and wait for them to cool a little. Then cut them in half and take a very small slice from the bottom of each half so they stand up. Scoop out the inside of each and put the shells on to a lined baking tray. Mix potato with butter, cheese, bacon (or what you are using), season with pepper and a little salt, and scoop that mixture back into the potato shells. Bake in the oven at 180C for 10 minutes. Can be served warm or room temperature with sour cream, if you like. Adjust this recipe for the number of guests you are having or freeze the filled potato shells and when ready to eat, defrost for 2 hours and then bake as usual.
Mini bagels with cream cheese and smoked salmon
These mini bagels are great. Cut them in half and toast them. Spread cream cheese on each half, top with strips of smoked salmon, garnish with mini capers and fresh chives. Leave as they are to serve or cut into smaller pieces.
Pumpkin Bread (like banana bread and so good)
- 2 cups plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon bi-carb soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 120 grams melted butter
- 1 ¼ cup sugar
- 1 cup pumpkin puree (tinned or cooked, mashed pumpkin)
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Preheat oven to 180C. Line a loaf tin with parchment paper, then grease with cooking spray.
In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg and salt.
In a separate bowl, whisk melted butter, sugar, pumpkin puree, sour cream, eggs and vanilla. Gradually add dry ingredients to wet ingredients until just combined. Transfer to the prepared pan and bake for 50 minutes to 1 hour, until a toothpick inserted into the centre of the loaf comes out clean.
This loaf can be prepared up to 2 days in advance. Cut into thick slices when cold, freeze or store in the fridge. When ready to serve, toast the slices (your everyday toaster should be able to do this) until warm, cut in half and serve with any spread you like. Great with a ‘spiced’ butter (butter mixed with cinnamon, nutmeg and ginger and a little icing sugar to make a sweet spread)
Mini savoury muffins
- 2 grated zucchinis
- 1 onion finely chopped
- 3 bacon rashers
- 1 cup grated cheese
- 1 cup self raising flour
- ½ cup vegetable oil
- 2 eggs
Mix all ingredients except flour, mix and add flour until just combined. Put into greased mini muffin tins (or use large ones), bake at 180C for 15 minutes. Serve warm or room temperature with a chutney or relish of your choice.
I hope you have fun with your Biggest Morning Tea menu – however big or small you make it. It is all about the cause and raising funds to help the Cancer Council with research, support and prevention of cancer.
If you are able to make a donation to the Cancer Council in support of cancer research, you can do so HERE