Raspberry & pistachio tea cake
Add raspberry icing to this pistachio tea cake and you'll not only get a lovely pop of colour but fabulous flavour too. It's perfect for afternoon tea
Loaded open sandwiches
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 20-24 small sandwiches
Skip to ingredients
- 12 small slices rye breador 6 slices thin, firm bread
- softened butterfor spreading
- 6 tbsp mayonnaise
- 2 tsp cucumber relishor piccalilli
- 2 slices hamshredded
- 2 tbsp cream cheese
- ¼ cucumberhalved, peeled and thinly sliced
- 2 boiled eggshalved and sliced
- 100g frozen north Atlantic prawnsdefrosted
- sliced radishesdill sprigs and cress, to garnish
Nutrition: Per serving (24)
- kcal120
- fat9g
- saturates2g
- carbs6g
- sugars1g
- fibre1g
- protein3g
- salt0.4g
Method
step 1
Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.
step 2
Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.
