Queens Recipe

Bring 3 liters of water to a near boil. Keep separate kettles or pots if possible to keep teas warm for service.

Place the tea bags in teapots (2 black, 2 green, 2 herbal). Pour 750 ml near-boiling water into each pot. Steep black tea 3–5 minutes, green tea 2–3 minutes, herbal tea 5–7 minutes. Remove tea bags to avoid bitterness.

Keep milk warm or room temperature in a small pot or milk jug. Place lemon slices, honey, and sugar on the tea station so guests can adjust their tea.

Chill 1 liter fresh orange juice and 1 liter fresh apple juice. Alternatively, prepare fresh-squeezed juices immediately before service: squeeze oranges until you have 1 liter and apples for 1 liter, strain if desired. Serve juices cold.

Prep: slice rolls horizontally. Arrange work area with all sandwich fillings.

Cucumber & Cream Cheese (4 sandwiches)

Mix 200 g cream cheese with 1/4 tsp salt and a pinch of black pepper. Spread a thin layer of butter on bread if desired, then a generous layer of cream cheese. Top with thin cucumber slices and a small lettuce leaf. Close sandwiches and cut into halves.

Smoked Salmon & Egg (4 sandwiches)

Slice 2 hard-boiled eggs and mix remaining 2 sliced eggs with 1 tbsp mayonnaise and 1/2 tsp mustard to make a light egg mayo. On bread, spread a thin layer of butter, place smoked salmon slices, top with sliced egg or the egg mayo, a squeeze of lemon if liked, and a sprinkle of black pepper. Close and cut into halves.

Ham & Mustard (4 sandwiches)

Mix 1 tbsp mayonnaise with 1 tbsp Dijon mustard. Spread butter lightly on bread, add a thin layer of the mayo-mustard, place ham slices and a lettuce leaf. Close and cut into halves.

Arrange the 12 sandwiches on a tiered stand or platter, garnish with edible flowers and mint leaves.

Scones (about 6 scones)

Preheat oven to 220°C (425°F). Whisk together 250 g flour, 2 tsp baking powder and 40 g caster sugar in a bowl. Rub in 60 g cold cubed butter with fingertips until mixture resembles coarse crumbs. Stir in 150 ml milk until just combined (do not overmix). Turn onto floured surface, pat to 2–3 cm thickness and cut rounds with 6 cm cutter. Place on baking sheet, brush tops with a little milk, and bake 12–15 minutes until risen and golden. Cool slightly.

Whip 200 ml heavy cream to soft peaks to serve as clotted cream substitute (or use store-bought clotted cream). Serve scones warm with clotted cream and 200 g strawberry jam.

Arrange 12 petit fours and 12 macarons on a separate plate. For a refined display, alternate colors and sizes and garnish with mint leaves and edible flowers.

Thaw 3 frozen açaí packets slightly under cool running water for 30 seconds so they break up easily, or let sit 2–3 minutes at room temperature.

In a high-speed blender, combine the açaí packs, 300 g frozen mixed berries, 3 bananas, and 100–150 ml apple juice or plant milk to start. Blend until smooth, adding more liquid in 1 tbsp increments if needed to reach a thick spoonable consistency (target about smoothie bowl thickness).

Divide mixture into 6 small bowls. Top each bowl with about 25 g granola, a drizzle of honey or agave (about 10 ml per bowl), and a few fresh berries for garnish. Serve immediately to keep toppings crunchy.

Let cheeses rest at room temperature for 20–30 minutes before serving to bring out flavors.

On a wooden board or platter, place cheeses spaced apart. Add small bunches of grapes, dried apricots, mixed nuts, and a small bowl of honey (50 ml) for drizzling. Arrange crackers or sliced baguette nearby.

Label cheeses if desired and garnish the board with fresh mint leaves and a few edible flowers for color.

Set up a tea station with teapots labeled for each tea, cups and saucers, teaspoons, milk, lemon slices, honey, and sugar. Keep hot water or extra kettles nearby to refill teapots as needed for 'onbeperkt thee' (unlimited tea).

Arrange sandwiches on a tiered stand, sweet items on a separate tier or platter, açaí bowls on chilled small plates, and the cheese board on its own space to avoid cross-flavors.

Offer 2 fresh juices (orange and apple) chilled in carafes. Refill as needed. Provide small serving spoons, butter knives, and cheese knives so guests can serve themselves.

Garnish serving platters with remaining mint leaves and edible flowers. Keep scones wrapped lightly to stay warm if not serving immediately.