Afternoon Tea

Kids Breakfast

Dessert

Thinly slice the cucumber and spread cream cheese on one side of the bread. Layer cucumber slices on top and close the sandwich. Cut into quarters.

Cucumber Sandwiches

Mix cream cheese with capers and dill. Spread on bread, layer smoked salmon, and close the sandwich. Cut into bite-sized pieces.

Smoked Salmon Sandwiches

Chop hard-boiled eggs and mix with mayonnaise, salt, and pepper. Spread on bread and cut into triangles.

Egg Mayonnaise Sandwiches

Preheat the oven to 400°F (200°C). In a bowl, mix flour, baking powder, sugar, and salt. Cut in butter until crumbly. Stir in milk and dried fruit, then add the egg. Form into a dough and cut into rounds. Bake for 15-20 minutes.

Prepare the Scones

Bring water to a boil, add tea leaves, and steep for 5 minutes. Strain into cups and add milk and sugar to taste.

Brew the Tea

Cucumber

Cream cheese

Whole grain bread

Smoked salmon

Capers

Dill

Eggs, hard-boiled

Mayonnaise

Salt

Pepper

All-purpose flour

Baking powder

Sugar

Butter

Milk

Dried fruit (raisins or currants)

Black tea leaves

Water

In a medium saucepan, combine rolled oats and milk. Bring to a boil over medium heat, then reduce the heat to low. Simmer for about 5-7 minutes, stirring occasionally, until the oats are cooked and the mixture is creamy.

Cook the Oats

While the oats are cooking, peel the bananas and mash them in a bowl using a fork until smooth.

Mash the Banana

Once the oats are cooked, remove them from heat and stir in the mashed banana, honey, peanut butter, and cinnamon. Mix well until everything is combined.

Mix Ingredients

Spoon the oatmeal into bowls and top with chopped nuts if desired. Serve warm and enjoy!

Serve

Rolled oats

Banana

Honey

Peanut butter

Cinnamon

Chopped nuts (optional)

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch pie dish or springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

Make the crust

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Prepare the filling

Fold in the fresh fruit until evenly distributed throughout the filling. Pour the mixture onto the cooled crust, smoothing the top with a spatula.

Combine with fruit

Refrigerate the dessert for at least 4 hours, or until set. Before serving, top with whipped cream and garnish with mint leaves. Slice and enjoy your delightful dessert after lunch or dinner!