Paddington's High Tea
with homemade scones, smoked salmon wraps, brownies, quiche & cinnamon rolls | to share- Tarwe
- Pecannoten
- Melk (inclusief lactose)
- Vis
- Ei
- Soja
- Gluten
- Gluten
- May contain traces of allergens
- Ei
- Lupine
- Melk (inclusief lactose)
- Soja
- Pinda's
- Noten
- Sesamzaad
- Mosterd
- Vis
- Selderij
- Zwaveldioxide en sulfiet
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!
Ingredients
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
Utensils
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.
