Mothers Day Afternoon Tea | Easy Scones + Vegetable Rice Paper rolls
In Australia, Mothers Day is this Sunday. I have some ideas for a delicious, semi-healthy afternoon tea that you can spoil your mum with. You all know that I believe in having treats every now and then (more on that here), so I decided to have one treat option and one healthy option.
My Mum happens to be overseas this year so we will be celebrating with her when she is back. Instead I shared this little spread with my brother and sister.
On the menu today, vegetable rice paper rolls with a sweet chilli dipping sauce and freshly baked scones with strawberries and cream.
This scone recipe is from my grandma. It is really easy to make with very few ingredients. For all the Americans reading please note when I say lemonade I'm talking about lemon flavoured soda (not traditional lemonade).
The rice paper rolls are fresh, full of flavour and good for you! A perfect savoury dish for an afternoon tea that is otherwise filled with sweets. There are so many filling and dipping sauce combinations to try, so feel free to be creative. These rice paper rolls would be great for lunches too.
Lemonade Scones
Cooking time 20 minutes
Makes 11 scones
Nutrition information (per scone): energy 687kj (164 cal) | Protein 4.2g | fat 4.5g | Sat fat 2.7g | Carbs 25.8 | Sugar 2.8g | Sodium 231mg
Ingredients
2 1/2 cups selfraising flour
1 cup lemonade
1 cup of cream
strawberries (or jam) and whipped cream to serve
1. Preheat oven to 225°C.
3. Once a firm dough has formed turn it out onto a floured board. Pat out the dough until it is 3cm in thickness.
4. Cut the dough with a scone cutter. Place the scones on a lined baking tray.
5. Bake for 12 minutes.
6. Enjoy with strawberries, jam and cream.
Vegetable Rice Paper rolls
Cooking time: 30 minutes
Makes 15 rice paper rolls
Nutrition Information (1 rice paper roll with dipping sauce): energy 240kj (57 cal) | Protein 0.5g | Fat 0.1g | Carbs 13g | sugar 4.6g | Sodium 169mg
Ingredients
1 carrot (peeled)
1 cucumber
1 capsicum
1 handful snowpea sprouts
1 handful coriander
1/2 cup sweet chilli sauce
juice of 1/2 a lime
1 tsp soy sauce
15 rice paper wrappers
1. Slice up the carrot, cucumber and capsicum in to small sticks (the thinner, the better). Cut the snow pea sprouts in half. Roughly chop the coriander.
2. Fill a large bowl with warm water. set out a clean tea towel on the bench. Dip one rice paper wrapper in the warm water so that it is completely wet (don't leave it to soak). Set the wrapper on the towel and wait a minute for it to soften and become flexible.
3. Lay the wrapper out on a chopping board or plate. Add a small amount of each vegetable to one end of the rice paper. Fold the bottom edge over the fillings, fold in both sides and roll.
4. Repeat steps 2 and 3 until all rice paper wrappers are used.
5. Mix together sweet chilli sauce, lime juice and soy sauce.
6. Serve and enjoy!
I hope these recipes have inspired you to create a delicious afternoon tea for Mothers Day. I would love to hear how you are going to spoil your mum on Sunday.
Happy Mothers Day,
Bridge
If you make this recipe don't forget to take a photo and tag Nutrition Insight! (Nutrition Insight on Facebook, @Nutrition_Insight on Instagram and @Nut_Insight on twitter).
My Mum happens to be overseas this year so we will be celebrating with her when she is back. Instead I shared this little spread with my brother and sister.
On the menu today, vegetable rice paper rolls with a sweet chilli dipping sauce and freshly baked scones with strawberries and cream.
This scone recipe is from my grandma. It is really easy to make with very few ingredients. For all the Americans reading please note when I say lemonade I'm talking about lemon flavoured soda (not traditional lemonade).
The rice paper rolls are fresh, full of flavour and good for you! A perfect savoury dish for an afternoon tea that is otherwise filled with sweets. There are so many filling and dipping sauce combinations to try, so feel free to be creative. These rice paper rolls would be great for lunches too.
Lemonade Scones
Cooking time 20 minutes
Makes 11 scones
Nutrition information (per scone): energy 687kj (164 cal) | Protein 4.2g | fat 4.5g | Sat fat 2.7g | Carbs 25.8 | Sugar 2.8g | Sodium 231mg
Ingredients
2 1/2 cups selfraising flour
1 cup lemonade
1 cup of cream
strawberries (or jam) and whipped cream to serve
1. Preheat oven to 225°C.
3. Once a firm dough has formed turn it out onto a floured board. Pat out the dough until it is 3cm in thickness.
4. Cut the dough with a scone cutter. Place the scones on a lined baking tray.
5. Bake for 12 minutes.
6. Enjoy with strawberries, jam and cream.
Vegetable Rice Paper rolls
Cooking time: 30 minutes
Makes 15 rice paper rolls
Nutrition Information (1 rice paper roll with dipping sauce): energy 240kj (57 cal) | Protein 0.5g | Fat 0.1g | Carbs 13g | sugar 4.6g | Sodium 169mg
Ingredients
1 carrot (peeled)
1 cucumber
1 capsicum
1 handful snowpea sprouts
1 handful coriander
1/2 cup sweet chilli sauce
juice of 1/2 a lime
1 tsp soy sauce
15 rice paper wrappers
1. Slice up the carrot, cucumber and capsicum in to small sticks (the thinner, the better). Cut the snow pea sprouts in half. Roughly chop the coriander.
2. Fill a large bowl with warm water. set out a clean tea towel on the bench. Dip one rice paper wrapper in the warm water so that it is completely wet (don't leave it to soak). Set the wrapper on the towel and wait a minute for it to soften and become flexible.
3. Lay the wrapper out on a chopping board or plate. Add a small amount of each vegetable to one end of the rice paper. Fold the bottom edge over the fillings, fold in both sides and roll.
4. Repeat steps 2 and 3 until all rice paper wrappers are used.
5. Mix together sweet chilli sauce, lime juice and soy sauce.
6. Serve and enjoy!
I hope these recipes have inspired you to create a delicious afternoon tea for Mothers Day. I would love to hear how you are going to spoil your mum on Sunday.
Happy Mothers Day,
Bridge
If you make this recipe don't forget to take a photo and tag Nutrition Insight! (Nutrition Insight on Facebook, @Nutrition_Insight on Instagram and @Nut_Insight on twitter).
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