Afternoon Tea - Finger Sandwiches, Scones, Chocolate Cake, Passionfruit Macaron & Berry Cake S1 E7
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Cucumber dill finger sandwiches are often served at tea parties, luncheons, and as a light snack.
Ingredients
- ●1 large cucumber
- ●1/4 cup fresh dill, chopped
- ●8 oz cream cheese, softened
- ●1 tsp lemon juice
- ●1/2 tsp garlic powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●8 slices of white bread
- ●Butter, for spreading
Instructions
- 1Wash the cucumber and slice it thinly.
- 2In a bowl, mix the softened cream cheese, chopped dill, lemon juice, garlic powder, salt, and black pepper until well combined.
- 3Spread a thin layer of butter on one side of each slice of bread.
- 4On the unbuttered side of four slices, spread a generous layer of the cream cheese mixture.
- 5Layer the cucumber slices on top of the cream cheese mixture, covering it evenly.
- 6Top with the remaining slices of bread, buttered side up.
- 7Cut the sandwiches into quarters or fingers, as desired.
- 8Serve immediately or refrigerate until ready to serve.
Equipment
Mixing bowlKnifeCutting boardSpatulaServing platter
Ingredients
- ●2 cups cooked chicken, shredded
- ●1/2 cup mayonnaise
- ●1/4 cup plain yogurt
- ●1 tablespoon curry powder
- ●1 tablespoon mango chutney
- ●1/4 cup raisins
- ●1/4 cup chopped almonds
- ●1 tablespoon lemon juice
- ●8 slices of white bread
- ●Salt and pepper to taste
- ●Lettuce leaves for garnish
Instructions
- 1In a mixing bowl, combine the shredded chicken, mayonnaise, yogurt, curry powder, mango chutney, raisins, and chopped almonds.
- 2Add lemon juice, salt, and pepper to taste. Mix well until all ingredients are combined.
- 3Lay out the slices of bread on a clean surface.
- 4Spread a generous amount of the chicken mixture onto four slices of bread.
- 5Top each with a lettuce leaf and cover with the remaining slices of bread to form sandwiches.
- 6Trim the crusts off the sandwiches for a neat presentation, if desired.
- 7Cut each sandwich into quarters or fingers.
- 8Arrange the sandwiches on a serving platter and garnish with additional lettuce if desired.
- 9Serve immediately or refrigerate until ready to serve.
Equipment
Mixing bowlKnifeCutting boardServing platter
🌶️🌶️🌶️Low
The egg sandwich is a beloved breakfast staple in Oman, often enjoyed for its simplicity and satisfying flavors. Traditionally, it combines eggs with fresh vegetables and bread, making it a quick and nutritious option for busy mornings. Today, variations abound globally, with many adding unique ingredients like spicy sauces or different types of bread, reflecting local tastes and preferences.
Ingredients
- ●eggs
- ●bread
- ●cheese
- ●butter
- ●salt
- ●black pepper
- ●lettuce
- ●tomato
- ●mayonnaise
Instructions
- 1Heat a skillet over medium heat.
- 2Add butter to the skillet until melted.
- 3Crack eggs into the skillet and cook until whites are set, about 3-4 minutes.
- 4Season eggs with salt and black pepper to taste.
- 5Toast bread slices in a toaster or on a skillet until golden brown.
- 6Spread mayonnaise on one side of each toasted bread slice.
- 7Place cooked eggs on one slice of bread.
- 8Top with cheese, lettuce, and tomato slices.
- 9Cover with the second slice of bread, mayonnaise side down.
- 10Press down gently to compact the sandwich.
- 11Cut the sandwich in half for easier eating.
- 12Serve warm.
Ingredient Alternatives
cheese
Healthier: avocado
Cheaper: processed cheese
Avocado offers healthy fats and a creamy texture.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is heart-healthy and adds flavor.
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess.
bread
Healthier: whole grain bread
Cheaper: white bread
Whole grain adds fiber and nutrients.
Techniques
fryingtoasting
Equipment
skillettoasterspatulaknifecutting board
🌶️🌶️🌶️Loweggsdairygluten
Also Known As
Breakfast SandwichEgg McMuffin
Ingredients
- ●4 slices of bread
- ●200g smoked fish (e.g., smoked salmon or mackerel)
- ●2 tbsp cream cheese
- ●1 tbsp capers
- ●1/2 red onion, thinly sliced
- ●1/2 lemon, juiced
- ●Salt and pepper to taste
- ●Fresh dill for garnish
Instructions
- 1Toast the slices of bread until golden brown.
- 2In a bowl, mix the cream cheese with lemon juice, salt, and pepper until smooth.
- 3Spread the cream cheese mixture evenly on one side of each slice of toasted bread.
- 4Layer the smoked fish on top of the cream cheese on two of the slices.
- 5Add the thinly sliced red onion and capers on top of the fish.
- 6Top with the remaining slices of bread, cream cheese side down, to form sandwiches.
- 7Cut the sandwiches in half and garnish with fresh dill.
- 8Serve immediately with lemon wedges on the side.
Equipment
ToasterMixing bowlKnifeCutting board
Ingredients
- ●1 package (1 lb) phyllo dough
- ●2 cups fresh spinach, chopped
- ●1 cup feta cheese, crumbled
- ●1/2 cup ricotta cheese
- ●1/4 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- 3Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
- 4In a mixing bowl, combine the cooked spinach mixture with feta cheese, ricotta cheese, salt, pepper, and nutmeg. Mix well.
- 5Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Layer another sheet on top and brush again.
- 6Place a generous spoonful of the spinach and cheese mixture along one edge of the phyllo dough.
- 7Fold the sides over the filling and roll the phyllo tightly to form a log. Place seam-side down on a baking sheet lined with parchment paper.
- 8Repeat the process with the remaining phyllo dough and filling.
- 9Brush the tops of the pastries with the beaten egg for a golden finish.
- 10Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
Equipment
large skilletmixing bowlbaking sheetparchment paperbrush
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup granulated sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, cold and cubed
- ●1/2 cup dried cranberries
- ●1 tbsp fresh thyme leaves
- ●1 tbsp orange zest
- ●1/2 cup heavy cream
- ●1 large egg
- ●1 tsp vanilla extract
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4Stir in the dried cranberries, thyme leaves, and orange zest until evenly distributed.
- 5In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- 6Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 7Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- 8Pat the dough into a circle about 1 inch thick and cut into wedges or use a round cutter to cut out scones.
- 9Place the scones on the prepared baking sheet and brush the tops with beaten egg for a golden finish.
- 10Bake for 15-20 minutes or until the scones are golden brown and cooked through.
- 11Allow to cool slightly before serving.
Equipment
mixing bowlwhiskpastry cutterbaking sheetparchment paperknife or round cutter
Ingredients
- ●1 cup dark chocolate chips
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup granulated sugar
- ●1/4 cup brown sugar
- ●1/2 cup unsalted butter
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup milk chocolate chips
- ●1/2 cup white chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 3In a medium saucepan, melt the dark chocolate chips and butter over low heat, stirring until smooth.
- 4Remove from heat and whisk in the granulated sugar, brown sugar, and cocoa powder until well combined.
- 5Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and salt.
- 6Fold in the milk chocolate chips and white chocolate chips until evenly distributed.
- 7Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 8Bake in the preheated oven for 25-30 minutes, or until the cake has set and a toothpick inserted in the center comes out with a few moist crumbs.
- 9Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- 10Serve as is or dust with powdered sugar before serving.
Equipment
9-inch round cake panmedium saucepanwhiskspatulawire rack
Ingredients
- ●1 cup almond flour
- ●1 3/4 cups powdered sugar
- ●1/4 cup granulated sugar
- ●3 large egg whites
- ●1/4 tsp cream of tartar
- ●1/2 tsp vanilla extract
- ●1/2 tsp passionfruit puree
- ●1/2 tsp mango puree
- ●1/4 cup butter
- ●1/2 cup powdered sugar (for filling)
- ●1/4 cup passionfruit puree (for filling)
- ●1/4 cup mango puree (for filling)
Instructions
- 1Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- 2In a bowl, sift together the almond flour and powdered sugar to remove any lumps.
- 3In a separate bowl, beat the egg whites with cream of tartar until soft peaks form.
- 4Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- 5Gently fold the almond flour mixture into the egg whites, being careful not to deflate the mixture.
- 6Add the vanilla extract, passionfruit puree, and mango puree, and fold until just combined.
- 7Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
- 8Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- 9Bake the macarons for 15-20 minutes, rotating the sheets halfway through, until they have risen and are firm to the touch.
- 10Allow the macarons to cool completely on the baking sheets before removing them.
- 11For the filling, beat the butter until creamy, then gradually add the powdered sugar, passionfruit puree, and mango puree until smooth.
- 12Pipe the filling onto the flat side of half the macarons and sandwich with the other half.
Equipment
mixing bowlswhisksifterpiping bagbaking sheetsparchment paperoven
Ingredients
- ●2 cups all-purpose flour
- ●1 1/2 cups granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk
- ●3 large eggs
- ●2 tsp baking powder
- ●1/2 tsp salt
- ●1 tsp vanilla extract
- ●1 cup mixed berries (strawberries, blueberries)
- ●1/2 cup powdered sugar (for frosting)
- ●2 tbsp milk (for frosting)
- ●1/2 tsp vanilla extract (for frosting)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease and flour two 9-inch round cake pans.
- 3In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- 6Gently fold in the mixed berries into the batter.
- 7Divide the batter evenly between the prepared cake pans.
- 8Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 10For the frosting, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if necessary.
- 11Once the cakes are completely cool, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Equipment
2 9-inch round cake pansmixing bowlswhiskspatulatoothpickwire rack
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