Daintyeggandchiveteasandwichesforteatime Recipes

EASY CHEESE DANISH

Easy Cheese Danish image

Provided by Ina Garten

Time 45m

Yield 8 Danish

Number Of Ingredients 9

Ingredients

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

DAINTY EGG AND CHIVE TEA SANDWICHES FOR TEA-TIME

Dainty Egg and Chive Tea Sandwiches for Tea-Time image

I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs.

Provided by French Tart

Categories Lunch/Snacks

Time 11m

Yield 4 Rounds Sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium free range eggs
1 tablespoon salad cream
2 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
8 slices thin sliced brown bread
butter, softened, for spreading
salt and pepper

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.

Nutrition Facts : Calories 252.7, Fat 7.8, SaturatedFat 2.7, Cholesterol 167.8, Sodium 413.7, Carbohydrate 34.9, Fiber 2.9, Sugar 7.2, Protein 12

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