Mother of a High Tea

Deconstructed milk tart cups

Deconstructed milk tart cups

True to form, the big fat zero birthday celebration I mentioned here had to be themed and that is where the confusion as per usual started. How can I choose just one theme?? What we called “high tea” was in the end anything but, as I put together a view of my favourite things, added to that the drinks I like most and in the end no one even had a proper cup of tea!


I always wanted to try the deconstructed milk tart and cinnamon twirls posted by Anel on , so I did. My sister Aletta threw herself into a baking and blog frenzy when I asked her to make scones and lemon curd as I am no good at making the perfect scones(too precise).

Scones and lemon curd. Recipe on " nowathome"

Scones and lemon curd. Recipe on ” nowathome”

She went on her own solo scones baking challenge to find the best one and the result and recipes are posted on and the best choice landed on my party table! The lemon curd, absolutely to die for!

I made a french onion tart (recipe will eventually be posted) or three which is the easiest thing of all and had to have a fruit and cheese platter, as nothing, not even a tea is complete without cheese.

Cheese and fruit platter

Cheese and fruit platter

My daughter, all the way from South Korea, via email arranged for a beautiful birthday cake, baked by Charly’s Bakery in Cape Town and the daisy theme (very 60’s!) describes me best. Sixties flower child at heart………


I think the theme was “pink” in the end! The pretty flower arrangements will have to be a story for another day.


Garlicky Sweetpotatoes


It sounds like a contradiction in terms but savoury sweetpotatoes are really great.Don’t get me wrong, I just love sweetpotatoes drenched in butter and sugar and cooked with cinnamon sticks until it is sticky and translucent, but the savoury version is a nice change. I served these with lemon chicken and a green salad.


  • 2 cloves/ more garlic crushed
  • 1 onion diced
  • 1 green/ red pepper diced
  • grated nutmeg to taste
  • 1 egg
  • 2 sweetpotatoes
  • 1T butter
  • 2t olive oil 

Wash the sweetpotatoes and pat dry, bake in the oven drizzled with the olive oil and salt to taste at 180 C until soft and crispy on the outside. Set aside to cool. 

Fry the garlick, onion and peppers in butter. 

Halve the sweetpotatoes and scoop out the insides which is then mixed with the fried garlic mix. Mix in the egg and add the nutmeg. Spoon the mixture into the empty skins and bake for 20 minutes at 180 C. Grill the last 5 minutes.  

The egg turns the dish into a beautiful bright yellow.