Dainty Cheese Chive And Watercress Tea Sandwiches For Tea Time Recipes

Steps:

• Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
• NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

Steps:

• Spread 8 bread slices with cream cheese spread.
• Top with watercress; cover with remaining bread slices.
• Cut each sandwich into quarters to serve.

Steps:

• Combine butter, Roquefort cheese, chives and watercress; blend thoroughly.
• Trim crusts from bread. Spread mixture on 6 slices of bread; top with remaining bread slices. Cut each sandwich into thirds.
• Makes 1 1/2 dozen tea-time finger sandwiches.

Steps:

• Mix together the cream cheese and the mustard and season with salt and pepper. Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea.
• Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of Divide the watercress into small sprigs and place on top.
• Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.

Steps:

• Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)

Steps:

• Mix cream cheese and chives together well.
• Spread bread slices with the cream cheese mixture. Cover half the slices with watercress leaves, pressing them into the cream cheese. Top the watercress with the ham slices. Cover with the remaining bread slices.
• Cut the crusts off each sandwich and then cut them in quarters or thirds.

Steps:

• Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
• Place the eggs in a bowl and mash with the mustard and mayonnaise.
• Season to taste and stir in the parsley; set aside.
• Mix the cream cheese with the chives and a good grinding of black pepper.
• Butter the bread.
• Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
• Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
• Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
• Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
• Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.

Steps:

• Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
• Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
• Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
• Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
• Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
• Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
• For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.

Steps:

• Remove the crusts from the bread.
• Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
• Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
• Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
• Cut each sandwich into 4 triangles.
• To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle. , On a lightly floured surface, roll one portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares., Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. , Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.

Steps:

• Cream together margarine, cream cheese, sugar and almond extract till light.
• Mix together dry ingredients and add to margarine mixture.
• Chill 1-2 hours.
• Shape into balls.
• Roll in cereal and place on ungreased baking sheet.
• Top each with a cherry.
• Bake for 12-14 minutes at 350 degrees.
• Cool on racks.