Inspired by Dungog Tea Party, Taste goes a little bit fancy this week with two recipes for a high tea at home.
Lettuce, cucumber & turkey skewer sandwiches
Prep: 20 mins | Makes 6
Ingredients
- You’ll need 6 bamboo skewers for this recipe.
- 1/4 small Iceberg lettuce, washed and chilled
- 1 large Lebanese cucumber
- 4 slices wholegrain bread, crusts removed
- butter or margarine, for spreading
- cranberry sauce, for spreading
- 12 mini Roma tomatoes
- 150g sliced turkey breast, thinly sliced lengthways
- 4 slices Swiss cheese, halved
Method
- Cut chilled lettuce into small bite-sized pieces.
- Using a vegetable peeler, slice cucumber lengthways into thin ribbons.
- Spread bread with butter or margarine, then spread with cranberry sauce. Cut each slice into 4 squares.
- Thread tomatoes, bread, turkey, cucumber ribbons, cheese and lettuce onto 6 thick bamboo skewers and serve.
Tip: For younger children, trim the pointy end of the skewers.
Blueberry & coconut muffins
Prep: 20 mins | Cook: 25 mins | Serves 10
Ingredients
- 2 cups self-raising flour
- 1 tsp ground cinnamon
- pinch salt
- 3/4 cup brown sugar
- 1/3 cup desiccated coconut
- 250g blueberries
- 2 free range eggs, lightly beaten
- 150ml buttermilk or milk
- 150ml rice bran oil
- icing sugar, for dusting
Method
- Preheat oven to 200°C/180°C fan forced. Line 10 holes of a ½ cup capacity muffin pan with paper muffin wrappers or cases.
- Sift flour, cinnamon and salt into a large bowl. Stir in brown sugar, coconut and blueberries.
- Combine eggs, buttermilk or milk and oil in a medium bowl. Using electric beaters, beat until thick and creamy. Using a large metal spoon, fold egg mixture into dry ingredients. Spoon into prepared muffin pan.
- Bake for 25-30 minutes until golden and a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack. Dust with icing sugar to serve.
Recipes courtesy Sydney Markets [sydneymarkets.com.au]
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