lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
Preheat sandwich press on high. Brush each slice of lavash with oil and place 4 on a cutting board, oiled sides down. Top 2 slices with pancetta, basil and mozzarella, and the other 2 with chutney, cheese and onion. Place remaining 4 lavash slices on top, oiled sides up. Lift the first sandwich on to the sandwich press. Close press and cook 2-3 mins, until golden and crisp. Repeat with remaining sandwiches.
To serve, cut each sandwich in half lengthwise, then cut each half into 6 fingers.
nd spread on the toasted sandwich maker inside top and bottom
n a large skillet over high heat; saute mushrooms with a
ash lettuce and have your sandwich fillings ready for assembly.
On
n large skillet over medium-high heat. Stir onions, red pepper
Stuffing for the sandwich.
Mash boiled potatoes finely
our over the tea leaves.
Let the tea steep for 10
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
heese spread, choose 3 other fillings.
Spread each slice with
Combine the cloves and cinnamon in a cheesecloth.
Set aside.
Bring the water to a boil over high heat and add the tea bags.
Remove from heat.
Cover and steep for 5 minutes.
Remove the tea bags.
Add the spice mixture and remaining ingredients to the tea.
Bring to a boil over high heat.
Remove from heat.
Remove spices.
Serve the tea while it's still hot.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
0 minutes; stir in Thai tea mix and bring to a
hem cool.
To serve tea sandwiches: Halve the muffins horizontally
Put water in a pan on high heat.
Crush cloves and add to the water.
Wait till water starts boiling.
Now lower the heat and let it simmer for 2 minutes.
Add tea leaves/ tea bag and let it boil for a few seconds on high heat again.
Add milk and give one boil.
Add sugar.
Switch off the gas and cover the lid tightly.
Let it stand for a minute and sip sip sip!
Adjust milk and sugar as per your preferences!
nonstick frying pan over high heat for 2 mins. Reduce
ith aluminum foil.
Place tea leaves, rice, and brown sugar
nd pour boiling water over tea bags; steep 10 minutes.
Get a pan, cheese and 2 pieces of bread and butter.
Set oven for 350\u00b0, use the top of the stove; let the pan warm and put some butter in. Let it melt and put the sandwich in the pan.
Wait until the bread gets brown and use a spatula to flip the sandwich. Wait until the other side gets brown.
Take the sandwich out and put it on a plate and eat it.