vendredi 24 juin 2016

Afternoon tea sandwiches (SpecialTeas)

Of the many wonderful gifts the British have given us, Afternoon Tea is clearly a favorite.

Smoked salmon and dill sandwiches

Makes 12 pièces
  • 6 thin slices wheat bread
  • Unsalted butter
  • 3 ounces smoked salmon, sliced
  • 1 teaspoon chopped fresh dill
  1. Spread each slice of bread with a thin coating of butter ; divide the smoked salmon evenly between 3 slices of bread and sprinkle evenly the chopped dill over each sandwich.
  2. Cover the sandwiches with the remaining bread slices.
  3. Trim the crusts ; cut each sandwiches into 4 pièces.


Curried egg-mayonnaise sandwiches
Makes 12 pièces
  • 4 thin slices of white bread
  • 4 thin slices of wheat bread
  • Unsalted butter
  • Curried egg salad
  1. Spread each slice of bread with a thin coating of butter.
  2. Divide the curried egg salad between the 4 slices of white bread and spread evenly.
  3. Top the white bread with the wheat bread ; trim the crusts and cut the sandwiches into 3 parallel pièces.
Curried Egg Salad
Makes ¾ cup
  • 2 hard-boiled eggs, peeled
  • ½ cup mayonnaise
  • ½ teaspoon curry powder
  1. Finely chopped the eggs ; mix in the mayonnaise and curry powder, making sure all the ingrédients are combined.
  2. This will keep in the refrigerator, well covered, for 3 days.


Cucumber sandwiches
Makes 12 pièces
  • ½ medium cucumber, peeled and thinly sliced
  • 1 tablespoon apple cider vinegar
  • Unsalted butter
  • 6 thin slices white bread
  • Salt and pepper, to taste
  1. Combine the cucumber and the vinegar in a bowl ; tosse to blend ; let sit for ½ hour, drain off excess liquid.
  2. Spread a thin coating of butter on each slice of bread.
  3. On 3 slices of bread, place the cucumber slices, making sure the bread is well covered.
  4. Salt and pepper each sandwich ; cover with the remaining slices of buttered bread.
  5. Trim the crusts and cut each sandwich into 4 pièces.


Roquefort, walnut and Cognac sandwiches
Makes 12 pièces
  • ½ cup walnuts
  • ¼ pound Roquefort cheese, at room temperature
  • 2 tablespoons Cognac
  • 6 thin slices white bread
  • Unsalted butter
  1. Toast the walnuts under the broiler for approximately 8 to 10 minutes or until golden brown ; cool and finely chopped.
  2. While the walnuts are toasting, blend the cheese with the Cognac.
  3. Spread each slice of bread with a thin coating of butter.
  4. Spoon the cheese mixture, dividing evenly, on 3 slices of bread and spread over each slice.
  5. Sprinkle a full tablespoon of nuts over the cheese.
  6. Top each sandwich with the remaining bread slices, pressing down firmly.
  7. Trim the crusts and cut each sandwich into 4 pièces.

Prosciutto and Explorateur cheese sandwiches
Makes 12 pieces
  • 6 thin slices white bread
  • Unsalted butter
  • 3 ounces Explorateur cheese, at room temperature
  • 2 ounces thinly sliced prosciutto, approximately
  1. Spread each slice of bread with a thin coating of butter.
  2. Spread a thin layer of cheese on 3 slices of bread ; lay a slice of prosciutto on the cheese, folding the prosciutto to conform to the size of the bread.
  3. Cover the 3 sandwiches with the remaining bread, trim the crusts and cut each sandwich into 4 pièces.

HAVE A NICE AFTERNOON TEA