Cucumber and Cream Cheese Sandwiches | Beetroot Flapjacks with Smoked Salmon and Cream Cheese | Bacon and Asparagus Quiches


Cucumber and Cream Cheese Sandwiches | Beetroot Flapjacks with Smoked Salmon and Cream Cheese
Cucumber and Cream Cheese Sandwiches | Beetroot Flapjacks with Smoked Salmon and Cream Cheese
Print Recipe
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Cucumber and Cream Cheese Sandwiches | Beetroot Flapjacks with Smoked Salmon and Cream Cheese
Cucumber and Cream Cheese Sandwiches | Beetroot Flapjacks with Smoked Salmon and Cream Cheese
Print Recipe
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
Cucumber and Cream Cheese Sandwiches
  • 100 g cream cheese
  • 2 Cucumbers
  • 15 ml lemon juice
  • 30 g Fresh mint chopped
  • 8 Slices SASKO white bread
  • 16 Cucumber ribbons.
  • salt and pepper
  • Mini Skewers
Beetroot Flapjacks with Smoked Salmon and Cream Cheese
  • 500 g Sasko flapjack mix,
  • 2 tbls Bottled beetroot, drained and blended to a pulp
  • 100 g cream cheese
  • 150 Smoked Salmon finely diced (off-cuts are good for this)
  • 10 ml lemon juice
  • 1 tsp lemon zest
  • 20 g Fresh Dill chopped
  • salt and pepper
  • 10 g Dill fronds for garnish
  • 10 g Trout Caviar for garnish
Bacon and Asparagus Quiches
  • 500 g Sasko scone mix,
  • 250 g Streaky Bacon diced and fried.
  • 4 eggs
  • 80 g Fresh Asparagus, blanched cut into 1.5cm lengths
  • 100 g cheddar cheese, grated
  • 100 ml milk
  • 50 ml cream
  • salt and pepper
Instructions
  1. Slice one cucumber in half lengthways. Scoop out the seeds using a teaspoon and discard.
  2. Dice the cucumber flesh into 5mm cubes. Mix in the cream cheese, lemon juice, mint, salt and pepper.
  3. Cut rounds of SASKO White Bread using a cookie cutter.
  4. Spoon the cucumber mix evenly on 8 bread rounds, spread about 1 to 1.5 cm of the mix on the bread.
  5. Place the remaining cut-outs over the top.
  6. Using a vegetable peeler, peel ribbons along the full length of the cucumber.
  7. Fold a ribbon back onto itself in the same width as the bread rounds.
  8. Secure the ribbon using a skewer and stick each into a sandwich.
  9. Cover and refrigerate till serving.
Beetroot Flapjacks with Smoked Salmon and Cream Cheese
  1. Follow the instructions on the SASKO Flapjack Mix, add the beetroot pulp and mix well.
  2. In a medium hot frying pan, heat enough oil for a low shallow fry, about 50ml.
  3. Scoop batter onto the pan to make mini flapjacks or bellinis.
  4. As soon as bubbles appear on the surface of the batter, it can be flipped over and fried for another minute.
  5. Remove them and rest on toweling paper to drain any excess oil. Allow to cool completely.
  6. Mix the diced salmon, cream cheese, lemon juice, zest and dill. Season to taste.
  7. Spoon the salmon mixture onto each flapjack, finish with fresh dill fronds and trout caviar.
Bacon and Asparagus Quiches
  1. Follow the instructions on the SASKO Scone mix and make the pastry. Allow to cool and settle in the fridge for 30 min.
  2. In 8 individual greased pastry forms, or one 20cm springform pan, press the pastry evenly into a thin layer on the bottom and sides.
  3. Prick the bottom and sides with a fork and blind bake at 200* for 8-10 minutes until risen but not golden.
  4. Beat the eggs and milk. Add the Bacon, asparagus, and 50g cheddar cheese. Mix and add the cream, salt and pepper. Mix again.
  5. Divide the rest of the cheddar at the bottom of the pastry forms.
  6. Spoon the bacon and asparagus bits over the top. Make sure each pastry gets an equal amount.
  7. Divide and pour the remaining mixture into each quiche.
  8. Bake at 180* for 15min or until set and golden brown. Serve warm.