Afternoon Tea by Natalija Bubalo

Spring has indeed sprung. It's as if someone overnight painted the trees pink, the ground yellow and increased the dial on the outdoor saturation knob. It's a real treat for the eyes, the way these recipes are a treat for the tum. The days are well and truly getting longer and, if I’m not mistaken, they’re warming up nicely too. Perfect time to get texting and summon the besties over for a splendid afternoon tea to celebrate spring and all things pretty. These recipes are designed for the spontaneous entertainer. They don't require a lot of cooking or prep time so you can easily impress everyone without showing any signs of culinary stress. Simple, delicious and social. Spring to it!

Grilled Courgette, Basil and Ricotta Finger Sandwiches I love how these simple flavours work so beautifully together. 2 large courgette, halved and sliced lengthways 250g ricotta cheese 16 basil leaves Sliced brown bread, use white if you prefer Olive oil Salt and Pepper

  1. Heat the olive oil in a non stick fry pan. On medium heat, grill the courgette on both sides until golden. Set aside on a plate lined with paper towel to soak up any excess oil.
  2. In a bowl, mix the ricotta with a generous crack of salt and pepper.
  3. Cut the crusts off your slices of bread then cut in half so it’s a rectangle shape. Lay half of the bread slices on a clean workbench then spread generously with ricotta. Add a basil leaf and a slice of grilled courgette on top. Close the sandwich with the other bread slices. Serve immediately.

NB: If you want to prepare these ahead of time make sure you cover them tightly with cling wrap so the bread doesn’t dry out. Makes 16 finger sandwiches.

Chocolate Pistachio Figs Fresh fruit is the perfect kind of dessert but it wouldn’t be a proper afternoon tea without some form of decadence. In this case it comes in the form of a ripe fig dunked in dark silky chocolate. Need I say more? 6 ripe figs, halved 100g good quality dark chocolate, I used 60% cocoa Small handful of crushed pistachio nuts Sprinkle of pink salt

  1. Break chocolate into chunks and place in a heatproof bowl. Put a few centimetres of water into a small saucepan then place on a medium heat. Place the bowl over the top, making sure the bottom of the bowl doesn’t touch the water.
  2. Dunk each fig half into the melted chocolate then straight into a bowl of crushed pistachios. Repeat. Give them a small sprinkle of pink salt to balance out the sweetness of the fig and chocolate. If you have gone with a darker percentage of chocolate, for example a 70% or 85% cocoa then leave this step out.
  3. Leave to set out of the fridge.

Makes 12.

Salmon and Chive Quiches Ready rolled puff pastry would have to be one of my favourite go-to ingredients. I always have some in the freezer so I can quickly throw a few ingredients together to create a masterpiece in no time. This requires a little more than throwing but not much more. Promise. 8 eggs Small bunch of chives or scallions, thinly sliced 150ml single cream 1/4 cup grated parmesan 150g smoked salmon Melted butter Salt and Pepper 2 packets of ready rolled puff pastry, cut into squares

  1. Preheat the oven to 180 C.
  2. Whisk the eggs, chives, cream and parmesan together in a measuring jug. Season with salt and pepper.
  3. Brush a 12 hole muffin tin with melted butter. Then line each hole with a square of puff pastry. Lightly press the pastry to the edges.
  4. Gently tear the salmon into strips and place an even amount into each pastry hole.
  5. Pour the egg mixture into each hole until it’s almost full.
  6. Cook in the oven for 15min or until golden. Don’t be alarmed if they look big and puffy in the oven, once you take them out the egg mixture will sink. Serve warm or at room temperature.

Makes 12.

Raspberry Mascarpone Tarts This tart is the quickest dessert you’ll ever make. The juicy, plump raspberries bring so much sweetness to the tart you won’t want to stop, ever. Pack of 24 mini shortcrust pastry shells 250g mascarpone 1 vanilla pod Small punnet of raspberries

  1. Cut the vanilla pod in half. With a butter knife gently scrape all the seeds out and add to the mascarpone. Mix well.
  2. Add a small spoonful of mascarpone to the tart shell then finish with a fresh raspberry.

Makes 24. All products featured in these photographs are available in store and online in our dining department.

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