Chai scones for The Alice Network
The book: The Alice Network by Kate Quinn
Genre: Historical fiction
Publication date: 2017
The bake: Black Chai cheese scones
What’s the story?
I’m sure I’ve mentioned before how much I love books with stories that straddle two different times. The Alice Network also ticks this box – it takes place in 1915 and in 1947, with one main character appearing in both timelines. The 1915 storyline focuses on Eve Gardiner who leaves a dreary office job behind to join a spy ring called the Alice network, run by the formidable Lili (codename ‘Alice’). Eve finds herself in France, having to work in a restaurant for the despicable René Bordelon. The restaurant, Le Lethe, is a hotbed of gossip and a favourite of the Germans, so Eve is able to gather valuable information. The big question is, will she be able to pay the price necessary for this information?
In 1947, we meet Charlie (Charlotte) St. Clair, who finds herself pregnant, single and in big trouble. Her family has convinced her to go to Switzerland to get rid of her ‘little problem’. Charlie is dealing with plenty of demons of her own, and she feels that finding her cousin Rose, who disappeared during the war, will help her exorcise some of them. In a daring move she deviates from her parents’ plan and her only clue to Rose’s whereabouts lead her to Eve Gardiner’s door. These two unlikely companions, along with the handsome Finn Kilgore (Eve’s driver and handyman), will go on an unforgettable journey to face problems (and people) from the past. And along the way, they might just discover some hope for the future.
Why read it?
The Alice Network is quite intense to read. It’s always this way with stories rooted in truth. The Alice network really existed, as did Lili (Louise de Bettignies). The massacre at Oradour-sur-Glane really happened and of course, there are plenty of stories of people who suffered in the same way Eve did during and after both World Wars. This is a story of how we can’t do things on our own, of how we need to rely on others to make it through. To survive. It’s also about finding that silver lining, and getting on with the future. To do this, we need to deal and make peace with our pasts – and then move forward with heads held high.
If you like a book with plenty of action and characters on a mission, this book is for you. It’s also perfect for history lovers (like me!) and lovers of strong female characters making their own way in the world. This was the first book by Kate Quinn I’ve read, and now I can’t wait to get my hands on more of her work. Next up will be The Huntress and The Diamond Eye. Watch this space!
Pair it with: Black Chai cheese scones
Something that struck me while reading The Alice Network, was the characters’ longing for ‘home’, whatever that meant to them. Charlie longed for Rose, as they were each other’s safe space, full of memories of a happier time. Eve, while working as a spy in France, longed for the comforts of home, especially a great cup of tea. I read this book in the middle of the winter, and I drank copious amounts of two of my favourite kinds of tea – Earl Grey and Black Chai.
While making a cup of chai one morning, I noticed a recipe on the side of the tea box (it’s from Woolworths). I immediately knew that it was the perfect recipe to go with this book. It’s full of many things I love – mature cheddar with its distinctive sharp flavour, subtle hints of chai and a soft scone which is the perfect basis for more yumminess in the form of butter and chunky, homemade apricot jam. Nibble on this with a cup of tea and The Alice Network while curled up in bed – I 100% guarantee happiness!
Chai scones for The Alice Network
4-6
servings20
minutes20
minutesIngredients
60 g butter
250 g flour
15 ml baking powder
2,5 ml salt
60 grated mature cheddar cheese
2 black Chai tea bags
1 large egg
160 ml milk
1 egg, whisked with a little bit of water
Directions
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Rub the butter into the dry ingredients. Add the cheese and the tea leaves (rip open the bags and tip the leaves in).
- Make a well in the centre of the mixture, and add the egg and enough milk to form a soft dough.
- Turn the dough onto a floured surface and cut into rounds with a scone cutter or a cup.
- Place onto the prepared baking tray. Brush lightly with the beaten egg. Bake 15-20 minutes until slightly golden and cooked through. Serve warm with good quality, chunky apricot jam, more mature cheddar and, of course, your favourite tea! These scones are best eaten freshly made.
