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