Delicate Cucumber And Strawberry Tea Slices Recipes

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

Steps:

• In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving., In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat.

Steps:

• Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
• Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

Steps:

• Grease a 19cm x 29cm lamington pan.
• Combine biscuits, butter, coconut and spice in a bowl, mix well.
• Press evenly over base of prepared pan; refrigerate 30 minutes.
• Pour filling over base; refrigerate several hours or until firm.
• Spread with topping; refrigerate until topping is set.
• Sprinkle with extra toasted shredded coconut if desired.
• FILLING:.
• Process cream cheese until soft.
• Add cream, marshmallows and strawberries, process until smooth.
• Add gelatine to cold water, stir over hot water until gelatine is dissolved.
• Fold into cream mixture.
• TOPPING:.
• Combine marshmallows and milk in a saucepan, stir constantly over low heat without boiling until marshmallows are melted.
• Cool topping to room temperature.