Tea time


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


  • 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


  1. Cut chilled lettuce into small bite-sized pieces.
  2. Using a vegetable peeler, slice cucumber lengthways into thin ribbons.
  3. Spread bread with butter or margarine, then spread with cranberry sauce. Cut each slice into 4 squares.
  4. 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


  • 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


  1. 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.
  2. Sift flour, cinnamon and salt into a large bowl. Stir in brown sugar, coconut and blueberries.
  3. 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.
  4. 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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