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

Afternoon tea

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

Peach bellinis

Afternoon tea

Peach bellinis

Peach tarte tatin

Afternoon tea

Peach tarte tatin

20 minutes

Earl Grey tea bread with French blue chocolate ganache

Afternoon tea

Earl Grey tea bread with French blue chocolate ganache

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

Afternoon tea

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

20 minutes

Masala chai tea

Afternoon tea

Masala chai tea

5 minutes

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

Afternoon tea

Rolled salmon Gravlax sandwich with pickled ginger and cucumber

Coconut chai tea

Afternoon tea

Coconut chai tea

5 minutes

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

Afternoon tea

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

Home-baked scones

Afternoon tea

Home-baked scones

10 to 15 minutes

Grana Padano palmiers and savoury twists

Afternoon tea

Grana Padano palmiers and savoury twists

18 minutes

Baby chive blinis with pineapple and chive infused butter

Afternoon tea

Baby chive blinis with pineapple and chive infused butter

10 minutes

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Baby chive blinis with pineapple and chive infused butter

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 cup flour
½ t salt
1 free-range egg
11/3 cups milk
15 g chives, finely chopped
canola oil, for frying

For the pineapple and chive infused butter, mix together

250 g butter, softened
½ cup grated pineapple
15 g chives, finely chopped

Method

In a bowl, whisk together the flour and salt to combine.
In another bowl, beat the egg before adding the milk and whisking well to combine.
Add the wet mixture to the dry mixture, along with the chopped chive, and beat until smooth – try to remove as many of the lumps as possible.
Place a nonstick pan over a medium heat and add a little oil to barely coat the base.
Add the batter to the pan, 1 t at a time, cooking for 15 to 20 seconds, until small bubbles start to form. Flip and cook until golden.
Serve the warm blinis slathered in the flavoured butter.

Per serving: 2892.4 kJ, 7.7 g protein, 61.1 g fat, 31.5 g carbs