Name: Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip
Prep time: 30 min
Cook time: PTM
Total time: 30 min
Yield: 6 servings
Cuisine: Beverages
Ingredients: For the Earl Grey tea and passion fruit floats: ,Crushed ice ,vodka 12tots,strong Earl Grey tea 2cups,cans lemonade 6 x 200ml,passion fruit ice lollies or scoops of passion 6,Fruit sorbet ,For the vegetable glass rolls with lime and green chilli dip: ,yellow pepper, thinly sliced 1,fresh mint ½cup,Vietnamese mint ½cup,head butter lettuce 1,cucumber, shaved ½ ,avocado, pitted and sliced 1,sheets Vietnamese rice paper 12,plum sauce 3T,lime or lemon juice 3T,green chilli, thinly sliced 1,Onion sprouts, to garnish

Afternoon tea

Peach bellinis

Afternoon tea

Peach tarte tatin

20 minutes

Afternoon tea

Earl Grey tea bread with French blue chocolate ganache

Afternoon tea

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

20 minutes

Afternoon tea

Masala chai tea

5 minutes

Afternoon tea

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

Afternoon tea

Coconut chai tea

5 minutes

Afternoon tea

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

Afternoon tea

Home-baked scones

10 to 15 minutes

Biltong-and-sundried tomato tartlets

Serves Makes 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 x 250 g packs Woolworths frozen puff pastry sheets, thawed
100 g Woolworths biltong crisps
1 free-range egg, beaten
150 g tub Woolworths labneh
180 g baby sundried tomatoes
basil, to garnish

Method

1. Preheat the oven to 180°C. Roll out the pastry slightly thinner with a dusting of flour.

2. Tear the biltong crisps into smaller pieces and roll the shredded biltong into the pastry.

3. Cut the pastry into 9 squares and push into a greased muffin tin. Chill for 15 minutes to cool completely. Brush with egg and bake for 15–20 minutes, or until puffed and golden.

4. Allow to cool, then fill with a dollop of labneh, top with sundried tomatoes and garnish with basil.

Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

All Woolies’ biltong is made using a traditional recipe and mildly spiced with coriander and cloves. Take your pick from sliced beef biltong, nibbles, snapsticks, powder and droëwors in store and online.