Afternoon tea recipes Archives

Afternoon tea

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

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

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

Afternoon tea

Coconut chai tea

5 minutes

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

Serves 2

Difficulty Easy

Ingredients

1 T pesticide-free lavender
250 g crème fraîche
salt and white pepper, to taste
slices of white and brown bread
1-2 anchovy fillets

To make the sugar-and-salt roasted sage

1 egg white
pinch of salt
sage leaves

Method

Add 1 T of the tiny purple flowers from pesticide-free lavender to 250 g crème fraîche and mix carefully. Season with salt and white pepper, to taste.

Using a round cookie-cutter, press out discs from slices of white and brown bread. Smear a brown-bread disc with the crème fraîche mixture and top with thinly sliced cucumber before seasoning with a little black pepper.

Top with a white-bead disc and smear again with some of the lavender crème fraîche. Top with a few fresh sage leaves and another disc of brown bread. Smear again with the crème fraîche mixture and top with 1 or 2 anchovy fillets.

Close with a white-bread disc. Place the cookie-cutter over the layered sandwich and press down. Remove the cookie-cutter and top the sandwich with a final dollop of lavender crème fraîche, a sprinkling of lavender flowers and sugar-and-salt-roasted sage.

To make the sugar-and-salt roasted sage:

Preheat the oven to 80ºC. Whisk 1 egg white with a pinch of salt. Using a brush, paint both sides of a few sage leaves with the salted egg white. Dust with icing sugar and place on wax paper on a baking tray.

Bake for 30 to 45 minutes, or until the egg white starts to bubble and the leaves begin to dry. Remove from the oven, allow to cool, and store in an airtight container.

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Basic macarons

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Peach bellinis

Peach tarte tatin

Earl Grey tea bread with French blue chocolate ganache

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

Masala chai tea

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

Coconut chai tea

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

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

Ingredients

Method