The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

  • 6 Large Hardboiled Eggs
  • 1/3 Cup of Mayonnaise
  • 1/2 Cup of Finely Chopped Celery
  • 2 Tablespoons of Chopped Green Onion Tops
  • 1 Tablespoon of Yellow Mustard
  • 1/2 Teaspoon of Curry Powder
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper
  • 9 Slices of very thin Wheat Bread

Directions:

  1. In a medium bowl and using a pastry blender, finely chop eggs.
  2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
  3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
  4. Spread 3 tablespoons egg salad onto 6 bread slices.
  5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
  6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
  7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
  8. Cut each sandwich into 3 finger sandwiches.
  9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sandwiches, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Tea Time Magazine’s Fotina & Pork Puffed Pastry

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

We have already had the scones and sandwiches, it is time for a side.

And eat tea treats!

This recipe comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea.

Ingredients:

  • 4 Slices of Bacon
  • 12 ounces of Ground Pork
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Ground Sage
  • 1/4 Teaspoon of Ground Black Pepper
  • 1 Sheet of Frozen Puff Pastry, slightly thawed
  • 2 Tablespoons of Spicy Brown Mustard
  • 1/2 Cups of Shredded Fontina Cheese
  • 1 Large Egg
  • Garnish: Fresh Sage

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Line a rimmed baking sheets with parchment paper. Line a plate and a heatproof bowl with paper towels.
  3. In a large nonstick sauté pan, cook bacon over medium-high heat until crisp.
  4. Remove bacon, and let drain on the prepared plate, reserving 1 tablespoon of drippings in the pan.
  5. Add pork, garlic powder, salt, paprika, sage, and pepper to pan; cook, stirring and breaking apart pork with a spoon-until pork is browned and crumbly.
  6. Remove pork using a slotted spoon, and let drain in prepared bowl.
  7. Using a rolling pin, roll out puff pastry sheet to a 1/8 thickness on a lightly floured surface.
  8. Spread mustard onto puff pastry, leaving a 1-inch border around all sides.
  9. Top mustard layer with cooked pork, crumble bacon and sprinkle over pork.
  10. Sprinkle cheese over bacon, bring long sides of puff pastry to center encasing ingredients, and pinch puff pastry together to seal.
  11. Turn pastry over so seam is on the bottom.
  12. Pinch the ends of pastry together, and tuck under to form a loaf.
  13. Transfer loaf to prepared baking sheet, seam side down.
  14. In a small bowl, whisk together egg and 1 tablespoon of water. Brush egg was onto loaf.
  15. Using a serrated bread knife in a gentle sawing motion, make diagonal cuts across the top of the loaf.
  16. Make another set of diagonal cuts in opposite direction, creating a crosshatch design.
  17. Bake until puff pastry is golden brown, 15-17 mins. Let cool slightly.
  18. Garnish with Sage, serve warm or at room temperature.
  19. Using a serrated bread knife in a gentle sawing motion, and slice into 12 pieces.

These were delicious and a great addition to our tea time.

For more from The Magician’s Nephew Tea Party/Book Club, go to Ham and Cheese Tea Sandwiches

For more recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sides, go to Super Easy Classic Deviled Eggs

For more tea posts, go to Mug o’ Tea Treats Christmas Gift

The Magician’s Nephew Tea Party/Book Club: Tea Time Magazine’s Ham and Cheese Tea Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and as I started with scones, I’m moving on to sandwiches.

And eat sandwiches!

This recipe comes from Tea Time Magazine Annual British Issue.

Ingredients:

  • 1/3 Pound of English Cheddar Cheese
  • 1/4 Cup of Mayonnaise
  • 2 Tablespoons of English Mustard
  • 8 Slices of Firm Honey Wheat Bread
  • 8 Large Slices of Deli-Style Ham

Directions:

  • Using a cheese slicer, cut very thin slices of cheese horizontally from a cheese block (I picked up cheese from the deli so it was already sliced thin.)
  • In a small bowl combine mustard and mayonnaise, mix well.
  • Spread a layer of mayonnaise mixture onto 8 slices of bread.
  • Arrange 2 ham slices on 4 bread slices.
  • Place cheese slices over the ham and top with remaining bread slices, spread side down, to make 4 sandwiches.
  • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create 4.5×2.5-inch rectangles.
  • Cut each sandwich into 3 (2.5×1.5-inch rectangles).
  • Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate up to 2 hours before serving.

So my sandwiches didn’t come out quite right, I don’t think I cut the bread as thick as it should have been, as they kept toppling over.

I’ve noticed that a lot of these English recipes want you to use mustard and mayonnaise, not my favorite condiments. I usually half the amounts as that is more to my taste.

Otherwise they were pretty good and very easy to make.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more recipes, go to Cranberry-Spice Scones with Maple Cream

For more sandwiches, go to Cucumber Sandwiches

For more tea posts, go to Mug o’ Tea Treats Christmas Gift

Super Easy Classic Deviled Eggs

It is hot.

So of course when the weather gets like this, tea time must adapt. Yes, even though it is incredibly hot out-I still have my tea time.

Or scones!

But when its hot, I want to eat cool food…like deviled eggs. I love deviled eggs, they always make me feel so fancy.

YUM!

I could eat a whole dozen by myself. They are just so good.

This recipe comes from Son Shine Kitchen

Ingredients:

  • 6 Eggs
  • 1/4 Cup of Mayonnaise
  • 1/2 Tbsp of Mustard
  • Salt
  • Pepper
  • Paprika

Directions:

  1. Hard boil the eggs.
  2. Peel and slice eggs lengthwise.
  3. Scoop out the yolk.
  4. Crumble yolks in a medium bowl and combine with the mayonnaise, mustard, salt, and pepper.
  5. Use a pastry bag to pipe in yolk mixture. If you don’t have one, take a ziplock bag, pour in the mixture, and cut the tip of the bottom-filling each egg half.
  6. Garnish with paprika, if desired.

These were so good, and will be great for tea time (or snack time). Just so you know, this was extremely hard for me not to eat them all myself.

Stay cool out there everybody! Don’t forget to hydrate.

For more recipes, go to Strawberry Lemonade

For more tea time recipes, go to The Picture of Earl Grey Tea Cookies