A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Tuesday, June 11, 2019

Wedgwood Lugano Tea Time For June Nature Notes Iris

I t is the middle of June already! How did that happen????


Our first Iris has bloomed... it will be mid 70s today, so summer is here!
The Iris reminded me of a June page in Edith Holden's Nature Notes of An Edwardian Lady...



Another book I enjoy monthly...


But the teatime today is a black and white one...


I have always liked this pattern... Lugano by Wedgwood, England from the 1960s... the following is the coffee pt, but they are being used as tall teapots...



I had teacups in this pattern in 2016, but they sold out. Then a few months ago I acquired a whole set to my joy!



This version was made as a more modern take of an earlier Wedgwood version from the 19th century. This 1960s version is in creamware... or Queens Ware as Wedgwood calls their version of creamware... and features a wonderful Italian landscape design based on Lake Lugano in Italy.
Love the shape of the teapot and cream and sugar, which are shapes Wedgwood has been using since the 18th century.



I do love the shapes! And black and white is so versatile! And being from the 1960s, made in England.



Defintely something to go with anything, or dress up and down.



For more info on any of the pieces at Antiques And Teacups just click on the photos.
Thanks for visiting!


And wishing you a Happy Flag Day on June 14th!

Friday, June 7, 2019

UK National Cream Tea Day and Royal Albert Winsome, Blueberry Dutch Baby

A wonderful and busy week for us this week. Our daughter and son-in-law were here from out of state again looking for property.
They left Friday, hopefully to return for the summer in the next month...so excited!

And, June 8th is National Cream Tea Day in the UK.... according to some sources, or June 28th to others... and the whole month is Cream Tea Month....


This strawberry cream tea is from Burleigh, UK advertising their limited edition Black Willow. Burleigh is famous for it's Blue Calico pattern... not sure about the Black Willow though, as I love the Blue Willow.


If you wonder what a cream tea is... just think scones, jam and ideally clotted cream. The above photo is from Cornish clotted cream producer Rodda... one of the best you can get commercially in the UK... almost as good as in the Devon and Cornish tea shops and farmhouses offering afternoon tea. The photo also includes Tiptree Strawberry jam... another English staple. Tiptree is purported to be Queen Elizabeth's favorite jam maker...


There is a controversy between Devon and Cornwall as to which goes on first... the jam or the cream. As both are equally delicious, I am not bothered....



And I didn't make scones a cream when the kids were here... too much gallivanting around and spending time together in their trailer at a nearby stsate park. But to cheer us up after they had left... I made our favorite Blueberry Dutch Baby dessert with the biggest organic Blueberries we have had! 




And used the Royal Albert Winsome pattern china, which is a new acquisition...



Love the floral bands of pink Roses and blue Forget-Me-Nots...






This pretty pattern was made from 1966 to 1997, but this is the older mark which dates to 1966-1970s. 
Love it!



I used a Royal Winton, England Golden Age cream, sugar and tray set. I love this pattern... and it doesn't stay around long!



And, of course, I used one of my Royal Albert Old Country Roses plates for our 2 pieces of my Blueberry Dutch Baby...



The Blueberries are huge! This is a handful on a full sized saucer...
some are almost as big as a quarter! And they are delicious!



The recipe, a family favorite, calls for it to be made in a frying pan... but I have always used an old Pyrex 9.75 inch deep dish pie plate....


Blueberry Yorkshire Pudding Dessert

Ingredients:
1/2 cup flour...I use either unbleached or our local organic white Wheat
1/2 cup milk...only almond milk in this kitchen
2 large eggs
2 Tbs granulated sugar
1/8 tsp ground nutmeg
1/8 tsp salt
3 Tbs butter
1/2 cup blueberries, either fresh or frozen...any fruit can be substituted
juice from a lemon
powdered sugar
maple syrup if desired...we use organic pure

Method:
Preheat oven to 425 degrees or 400 if convection with rack in lowest position. 
Beat flour, milk, eggs, salt, sugar and nutmeg, which may be a bit lumpy. Let sit and rest while you prepare pan.

The original calls for a cast iron skillet, but I have never used one...instead using a 9.5 inch Pyrex pie plate I got in 1974 as a wedding present.


Place butter in pan in oven until melted, then remove, pour in the batter and distribute the berries. Return pan to oven and bake until puffy and golden, about 20 minutes.  Sprinkle with lemon juice, powdered sugar and eat warm with maple syrup, if desired. Serves 4...although we have been known to finish it in one go...blush...blush!


Well, enjoy your cream tea whatever way you choose!

Sunday, June 2, 2019

66th Anniversary of the Coronation of Queen Elizabeth II June 2, 1953


June 2nd is the 66th anniversary of the coronation of Queen Elizabeth II


Princess Elizabeth became queen on February 7t, 1952 upon the death of her father George VI while she and her husband Philip were in East Africa.


And on June 1st, yesterday, the 93 year old monarch attend the Epsom Derby at Epsom Downs racetrack looking beautiful in her blue ensemble...


So best wishes Ma'am and...



Shelley China 1953 coronation cup and saucer at Antiques And Teacups

Tuesday, May 28, 2019

Rhododendron or Azalea Tea with Amond Cake



I hope your Memorial Day was full of remembrance of those who have sacrificed to insure our freedom to gather and enjoy the bounty of American freedom, food and family.
But, this still is my hope for the future...


We are finally both pretty well recovered... and a good thing to as our daughter and husband are expected from out of state by June 3rd for a week, and we didn't want to be ill!


I baked an almond cake over the weekend, one of my favorites, and so have a small tea to memorialize the end of the Rhododendron season here....


Most we have are this vibrant color, but we also have....


This one... which reminded me of a Royal Ptrician teapot with a design of Azaleas or Rhododendrons... which are close cousins...


This is a Royal Ptrician, England old stock teapot from 2002... that was lost in the warehuse during a move. It's an unusually shaped tea-for-two teapot and has pink and lavender or mauve Rhododendrons.



Royal Patrician closed in 2009, which was so sad.
But I love the shape of the teapot!


And recently I also found a teacup with a Rhododendron design too... very unusual for a teacup too!


This was another of the short-lived English potteries. Society was only alive from 1962 until 1969, and there are few records anywhere about it. But lovely quality, and an unusual design!


To brighten things up, I added a Royal Winton Grimwades, England sugar, creamer and tray set in the Golden Age pattern from the 1960s.


This pattern is always a favorite, and this set was no exception... selling 1 hour after I posted it. That happens everytime I find something in the pattern. Definitely gorgeous!


And here is my Almond cake, with almond paste...I LOVE almond paste... on my family Noritake Revenna china...
I found the recipe in 2011 drom The English Kitchen (then Oak Cottage) which was perfect to replace the recipe from my English Nnan that I had somehow lost... it was just as I remembered it...


The cake baked in my springform tart pan....


and we served it with local fresh organic blueberries and strawberries. Absolutely delicious! 

Here is the recipe from The English Kitchen:
Quick, easy and very tasty.  It's very light and has a lovely almond flavour.  I like to serve it dusted with icing sugar and some fruit compote.  Delicious!

7 ounces almond paste
3 1/2 ounces sugar (1/2 cup)
4 ounces butter, softened (1/2 cup)
3 large eggs, lightly beaten
2 ounces of flour, sifted twice (a scant 1/2 cup)
icing sugar to dust

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 10 inch tart pan very well.  Set aside.

Put the almond paste into a food processor with the sugar.  Blitz to mix together well.  Add the butter.  Again blitz to cream well together.  Slowly add the eggs with the motor running, until they are completely amalgamated.  Scrap into a bowl and then carefully fold in the flour.  Pour into the prepared pan and then bake for 30 minutes, or until nicely browned and a toothpick inserted in the centre comes out clean.  Remove to a wire rack to cool.  

To serve, dust with icing sugar and cut into slices.  Fruit compote is optional but very nice with this as is a sour cherry jam.

Or see it here:
https://theenglishkitchen.blogspot.com/2010/11/simple-almond-cake.html#more

For info on the teapot or teacup at Antiques And Teacups, click on the photos.


Thanks for joining me for tea, and have a lovely week!

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