Paddington's High Tea

Name: Paddington's High Tea with homemade scones, smoked salmon wraps, brownies, quiche & cinnamon rolls | to share
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 200 g Flour; 8 g Baking powder; 40 g Chopped pecans; 4 piece Flour tortillas; 100 g Herbed cream cheese; 150 g Hot smoked salmon flakes; 1 piece Cucumber; 40 g Arugula & lamb's lettuce; 1 pack De Maro brownie; 5 teaspoon Fresh ginger; 20 g Fresh mint; 1 pack Danerolles cinnamon rolls; 50 g Mascarpone; 30 g Blueberry jam; 1 piece Quiche Lorraine; 80 milliliters [Plant-based] milk; 30 g Sugar; 60 g [Plant-based] butter; to taste Black pepper; ¼ teaspoon Salt

with homemade scones, smoked salmon wraps, brownies, quiche & cinnamon rolls | to share

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Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!

Tags:

Recipe

Allergens:

Tarwe

•Pecannoten

•Melk (inclusief lactose)

•Vis

•Ei

•Soja

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total1 hour

Cooking Time1 hour

DifficultyEasy

Ingredients

/ Serving 2 people

200 g

Flour

(Contains: Tarwe May be present: Gluten)

8 g

Baking powder

(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)

40 g

Chopped pecans

(Contains: Pecannoten May be present: Pinda's, Noten, Sesamzaad)

4 piece

Flour tortillas

(Contains: Tarwe May be present: Soja, Mosterd)

100 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

150 g

Hot smoked salmon flakes

(Contains: Vis)

1 piece

Cucumber

40 g

Arugula & lamb's lettuce

1 pack

De Maro brownie

(Contains: Melk (inclusief lactose), Ei, Soja, Gluten May be present: Noten, Sesamzaad)

5 teaspoon

Fresh ginger

20 g

Fresh mint

1 pack

Danerolles cinnamon rolls

(Contains: Tarwe, Melk (inclusief lactose))

50 g

Mascarpone

(Contains: Melk (inclusief lactose))

30 g

Blueberry jam

(May be present: Pinda's, Noten)

1 piece

Quiche Lorraine

(Contains: Tarwe, Melk (inclusief lactose), Ei May be present: Lupine, Soja, Pinda's, Noten, Mosterd, Vis, Selderij, Zwaveldioxide en sulfiet)

Not included in your delivery

80 milliliters

[Plant-based] milk

30 g

Sugar

60 g

[Plant-based] butter

to taste

Black pepper

¼ teaspoon

Salt

Nutrition Values

Energy (kJ)11850 kJ

Calories2832 kcal

Fat149.1 g

Saturated Fat77.7 g

Carbohydrate287.9 g

Sugar103.5 g

Dietary Fiber13.1 g

Protein75.4 g

Salt9.2 g

Potassium62.3 mg

Calcium2.4 mg

Iron0.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Rolling Pin

•Large Bowl

•Baking Sheet with Baking Paper

•Small sauce pan

•Peeler or Cheese Slicer

•Kettle

Cooking Steps

Preheat the oven to 180°C. Remove the butter from the fridge.
Mix the flour, baking powder, sugar, pecans and salt in a large bowl.
Knead 40g of butter into the dry mixture by hand to form coarse crumbs. Add the milk and knead into a cohesive dough.
Roll out the dough to a thickness of 2cm. Use a drinking glass to cut rounds with a diameter of 4 - 5cm out of the dough.

Add 20g of butter to a small saucepan and melt on low heat.
Meanwhile, open the cinnamon roll tin and roll out the dough.
Mix the butter with the cinnamon sugar (see Tip). Spread the mixture over the dough.
Roll the dough back up and cut into 8 pieces. Place the cinnamon rolls on a parchment-lined baking sheet.

Tip: you will find the cinnamon sugar in the cinnamon roll tin.

Bake the quiche in the oven for 15 - 17 minutes.
Place the scones on a parchment-lined baking sheet and bake in the oven for 10 - 15 minutes.
Bake the cinnamon rolls in the oven for 8 - 10 minutes (see Tip).

Tip: if there isn't enough room in the oven to bake all 3 items in this step, bake the cinnamon rolls in step 4.

Use a peeler or cheese slicer to shave the cucumber into thin ribbons.
Spread the herbed cream cheese onto the tortillas.
Add the lettuce, cucumber and smoked salmon and season with black pepper.
Roll up all of the tortillas and cut them into bite-sized rounds.

Slice the ginger and add to a small plate together with the fresh mint.
Cut the brownie into small pieces.
Halve the scones and spread the mascarpone and blueberry jam over the bottom half of each scone.
Cut the quiche into small pieces.

Boil water in a kettle or saucepan to make a pot of ginger and/or mint tea.
Meanwhile, set up your high tea. Set the table with the smoked salmon wraps, quiche, brownies, cinnamon rolls and scones (see Tip).
Serve the tea alongside.

Tip: if you have a tiered cake stand, this the perfect time to use it! Add the scones and cinnamon rolls to the bottom layer, the savoury bites to the middle layer and the brownies to the top layer.