EGG & CRESS CLUB SANDWICH RECIPE | BBC GOOD FOOD
Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps
Provided by Lulu Grimes
Categories Lunch, Supper
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
- Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
- Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.
Nutrition Facts : Calories 867 calories, FatContent 65 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.2 milligram of sodium
EASY GREEN VEGETABLE SOUP RECIPE | BBC GOOD FOOD
Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers
Provided by Miriam Nice
Categories Lunch, Soup, Supper
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
- Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
- Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it’s very smooth. Season to taste with black pepper.
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
Nutrition Facts : Calories 127 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
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EASY GREEN VEGETABLE SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch, Soup, Supper
Calories 127 calories per serving
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
AFTERNOON TEA SANDWICHES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Lunch, Snack, Starter
Cuisine British
- For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
EASY GREEN VEGETABLE SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch, Soup, Supper
Calories 127 calories per serving
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
AFTERNOON TEA SANDWICHES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Lunch, Snack, Starter
Cuisine British
- For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
SMOKED SALMON TEA SANDWICHES RECIPE | INA GARTE…
Reviews 4.6
Total Time 30 minutes
Category appetizer
- Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
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