To celebrate the Royal weekend ahead, we’ve got a collection of teatime favourites for the perfect platinum party!
Treat your family and friends to a delicious homemade spread featuring fluffy scones, perfect puddings and elegant finger foods, all from AEG.
Mini Burger Bites
There’s nothing juicier than a fresh, additive-free burger made from 100% beef, flavoured with finely chopped onion and melted cheddar cheese slices. Plus, when they are mini, they are the perfect party bite!
- 500g steak mince
- Finely chopped onion
- 1 beaten egg
- 1 tbsp Moroccan breadcrumbs
- 1 packet Cheddar cheese slices
- Red onion chutney
- Freshly ground black pepper
- 1 French stick
Mix minced steak, chopped onion, beaten egg, breadcrumbs and black pepper until well combined.
Shape into mini burgers and place on a baking tray lined with parchment paper.
Cook burgers using the High Humidity setting at 130°C for 20 minutes.
Cut French stick into slices and place on the baking tray. Spread each slice with red onion chutney and top with a mini burger and slice of cheese.
Preheat the oven using the True Fan setting to 210°C. Cook for 10-12 minutes until cheese is melted and golden brown.
Seasonal Vegetable Tart
This light, quick and easy tart features fresh, seasonal vegetables coated in delicious pesto for a zingy punch!
- 1 packet ready rolled puff pastry
- 6 tsp pesto (approximately)
- Few mixed ripe cherry tomatoes
- 4 small courgettes
- 8 asparagus spears (cut into 3cm pieces keeping head pieces for the top of the tartlet)
- Few basil leaves
- 100g mozzarella
- Splash of olive oil
Preheat the oven to 200°C.
Unroll the pastry and divide it into equal-sized rectangles. Using the back of a tsp, spread the centre of each rectangle with pesto, taking care to avoid the edges.
In the mixing bowl, squash the tomatoes, add asparagus, courgettes, and peppers and mix thoroughly.
Add the basil leaves and a splash of olive oil and mix together. Pile a little of the vegetable mixture on each pesto smeared tartlet.
Break the mozzarella and place small bits on the top of each tart.
Bake on Low Humidity or SteamBakeTM at 200°C for 20 minutes. (If using SteamBakeTM remember to add water and preheat for 5 minutes before baking).
Pancetta, Onion & Cheese Mini Quiches
Perfect for brunching and munching, these mini quiches are easy to prep and can be made ahead of time.
- 1 packet shortcrust pastry – rolled thinly
- 3 eggs
- 1 packet bacon lardons or pancetta (100g)
- 1 onion, chopped 1⁄2 pint milk
- Salt & pepper 125g grated cheese
- To serve – side salad
- You can use either a 12 hole muffin tin or a 6 hole tartlet tray.
Gently fry together with the bacon lardons and onions until soft. If necessary, drain any excess liquid.
Line the mini quiche tins or a muffin tin (a biscuit cutter may be used) with pastry.
Place the bacon mixture on the pastry base.
Beat together eggs, milk and seasoning, then pour into the quiche base.
Sprinkle with grated cheese and bake on Low Humidity at 180oC for 20-25 minutes until the mixture is set.
Side salad to serve.
Apple Tray Bake
As well as being a delicious tea-time cake, this apple tray bake is easy to share as it can be cut into bars or squares. Serve with a scoop of ice cream or crème fraiche for the ultimate sweet treat.
- 150g self-raising flour
- 150g caster sugar
- 150g soft margarine
- 3 large eggs, beaten
- 3 Granny Smith eating apples
- You will need a Swiss roll tin 30cm x 20cm x 4cm
Line a Swiss Roll tin with parchment paper.
Place soft margarine, caster sugar, self-raising flour and the beaten eggs in a bowl. Beat with a wooden spoon or use a hand whisk until the mixture is light and fluffy.
Prepare the apples by peeling, cutting into quarters and coring. Score each apple quarter with a fork and then arrange it on top of the cake mixture.
Place in a cold oven and bake on True Fan 160°C for 30 minutes until well risen and golden brown.
Once cooled, cut into portions and serve.
Cherry & Chocolate Tear and Share Scones
You can’t have a tea party without scones! But why not spoil guests with a delicious new take on the traditional ones with juicy cherries and chocolate.
- 450g self-raising flour
- 2 tsp baking powder
- 1 tbsp caster sugar
- 100g butter, cubed
- 75g dark chocolate chunks
- 100g dark red glacé cherries
- 2 eggs
- About 150ml milk
- 100g dark chocolate roughly grated
Line an AEG MaxiTray with parchment paper.
Sieve the self-raising flour and baking powder together and add the cubed butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Add both the sugar, chocolate chunks and cherries, and mix thoroughly.
Beat the eggs in a measuring jug and add enough milk to make up to 300ml of liquid.
Gradually add this to the flour mixture and mix to make a dough.
Tip onto a lightly floured work surface and knead until smooth, then divide into 22 equal size balls.
Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching.
Brush with any leftover liquid in the jug.
Bake on Low Humidity or SteamBakeTM and heat 180°C for 25 minutes until well risen and golden brown. (If using SteamBakeTM, remember to add water and preheat for 5 minutes before baking).
Remove from the oven and immediately sprinkle with the grated chocolate.
Visit the shops a few days prior to give you time to prepare your dishes in advance and to shop around if you can’t find what you need.
Looking for a centrepiece to impress your guests? A Pimms Celebration Cake is the perfect sweet treat that’s showstopping and mouthwatering – check out the recipe.
And if you’re looking for inspiration to whizz up royal-themed mocktails and cocktails, follow our recipe guide.