Books, Tea, and the Trinity: TeaTime Magazine’s Egg Salad and Watercress Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter, TeaTime Magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

I’m not sure if you caught it, but almodt all the food had a green theme to go with the “Lady of the Green Kirtle”

This recipe comes from TeaTime Magazine, a wonderful gift from a friend that keeps on giving! 🙂

Ingredients:

• 6 hard-cooked eggs, peeled and chopped
• 1 cup coarsely chopped watercress
• ½ cup mayonnaise
• 1½ tablespoons mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 6 slices firm white sandwich bread

Directions:

1. In a medium bowl, stir together eggs, watercress, mayonnaise, mustard, salt, and pepper until combined.
2. Spread a thick, even layer of egg salad onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches.
3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create a 3-inch square. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.

Food was delicious! I loved these sandwiches and have made them multiple times.

And food to go with.

For more tea sandwich recipes, go to Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

For more egg salad recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more Teatime Magazine recipes, go to Cucumber Canapés with Lemon-Basil Butter

For more from our Books, Tea, and the Trinity tea times, go to Cheese and Basil Scones

For more recipes, go to Glazed Cinnamon Scones

For more tea posts, go to Tea for Me, Tea For YouTea for Me, Tea For You

Tea, Books, and the Trinity: TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy,Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter, teatime magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

This recipe comes from TeaTime Magazine, a wonderful gift from a friend that keeps on giving! 🙂 I love anything with radishes or another way to use up the lemons and lemon juice from our tree that never stops being full of fruit.

Ingredients:

• 1 English cucumber
• 3 slices white sandwich bread, frozen
• ½ cup unsalted butter, softened
• 1 teaspoon fresh lemon zest
• ½ teaspoon fresh lemon juice
• 2 teaspoons finely minced fresh basil
• ½ teaspoon fine sea salt
• Garnish: radishes, sliced

Directions:

1. Using a fork, scrape the sides of the cucumber lengthwise to create lines.
2. Using a sharp knife or a mandoline, slice the cucumber into 12 thin rounds. Place cucumber rounds on paper towels to absorb liquid.
3. Using a 2-inch round cutter, cut 12 rounds from frozen bread slices, discarding scraps.
4. In a small bowl, stir together butter, lemon zest and juice, basil, and salt until combined.
5. Spread a thin, even layer of butter mixture onto each bread round.
6. Top each with a cucumber slice. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.
7. Just before serving, garnish each canapé with a radish half, if desired.

Delicious!

Yum!

For more canapé recipes, go to Radish-Dill Canapés

For more cucumber recipes, go to Salmon, Cucumber, and Radish Canapés

For more from our Books, Tea, and the Trinity tea times, go to Cheese and Basil Scones

For more recipes, go to Glazed Cinnamon Scones

For more tea posts, go to Tea for Me, Tea For YouTea for Me, Tea For You

Tea, Books, and the Trinity: Cheese and Basil Scones

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m catching up!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, teatime magazine Lemon-Basil Butter Cucumber Sandwiches, teatime magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

The first recipe, the scones, I actually came up using an old recipe as a base.

Ingredients:

• 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
• 3.5 Cups of All-Purpose Flour, Plus Extra for Later
• 2 Tsp of Baking Soda
• 1/2 Tsp of Salt
• 2 Cups of Grated Cheddar Cheese
• 1 Tbsp of Fresh Basil, Chopped
• 1.5 Cups of Sour Cream, heavy cream, or Buttermilk
• 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

1. Preheat the Oven to 400 degrees F.
2. Coat two baking sheets with butter.
3. Sift flour, baking soda, and salt into a large bowl.
4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.
5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh basil into mixture.
6. Add sour cream, buttermilk or heavy cream and stir until flour mixture is just moist and dough begins to stick together.
7. Gather dough into a ball and knead lightly until fully integrated.
8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible or roll out and cut into wedges.
10. Place on prepared baking sheets with space in between. Let stand ten minutes, then brush the tops with egg or milk.
11. (Optional Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.)
12. Bake until golden brown, 10-12 mins

These were absolutely delicious! For for anyone’s table.

Emma (1996)

For more scone recipes, go to Glazed Cinnamon Scones

For more from our Books, Tea, and the Trinity tea times, go to Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

For more recipes, go to Marilla’s Raspberry Cordial

For more tea posts, go to Tea for Me, Tea For You

Books, Tea, and the Trinity: Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still two years behind (but I’m catching up!) All recipes are now going to be titled Books, Tea, and the Trinity.

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, and Prince Caspian; the next book was The Voyage of the Dawn Treader.

We continued our discussion of The Voyage of the Dawn Treader. The first week we had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, Bacon Lettuce and Tomato Tea Sandwiches, Pizza Balls, and Chocolate Peanut Butter Cookies.

The second week we didn’t have anything homemade, but the third week we had Thai Green Milk Tea: Grandpa’s Favorite Thai White Tea; Blueberry Scones, Cranberry Feta Pinwheels, Pepper Teigen’s Thai Sweet Chili Tea Sandwiches; Cranberry, Cream Cheese, and Turkey Pinwheels; Lemon Squash; and Salami Wrapped Parmesan Cheese.

And food to go with.

This recipe comes from The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom by Pepper Teigen and Garrett Snyder. My sister and I really enjoyed this book as it had wonderful recipes and all were catered toward making Thai cooking easy for someone starting out along with what you can substitute with if you are unable to find certain ingredients. We also enjoyed reading about Pepper Teigen’s thoughts on life, food, and family. I recommend it if you like Thai food and cooking.

Ingredients:

• 6 slices soft white bread or potato bread
  
• 6 tbsp. (3 oz.) cream cheese, at room temperature
  
• 5 tbsp. Thai chili jam (nam prik pao) or 4 tbsp. chile crisp
  
• ½ English cucumber, peeled and thinly sliced crosswise
  
• Cilantro leaves
  
• Kosher or flaky salt

Instructions:

1. Place the bread slices on the counter.
2. Divide the cream cheese evenly among three of the bread slices—use as much as you need so there’s a good blanket on the bread.
3. Spread the chili jam onto the other three slices.
4. Top the cream cheese side with cucumber slices, a few sprigs of cilantro, and a sprinkle of salt.
5. Place the slice with chili jam on top and gently press together.
6. Trim off the crusts (see note, below) and cut each sandwich into thirds crosswise.
7. Place on a fancy platter and serve with your favorite tea.
8. Note: While cutting off the crusts of the bread is a must, that doesn’t mean you have to throw those scraps away, says Teigen. Toast them in the oven for a few minutes until crunchy, then grind them in a blender and voilà, instant bread crumbs.

These were so delicious! Eaten immediately! I highly recommend.

For more from our Books, Tea, and the Trinity tea times, go to Bacon, Lettuce, Tomato Tea Sandwiches

For more sandwich recipes, go to Roast Beef & Watercress Tea Sandwiches

For more recipes, go to How to Throw a Valentea Party

For more tea posts, go to Dragon Cheddar and Tomato Scones

Books, Tea, and the Trinity: Bacon, Lettuce, Tomato Tea Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but i couldn’t keep up and that’s why I’m two years behind. All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian, the next book was  The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, Bacon Lettuce and Tomato Tea Sandwiches, Pizza Balls, and Chocolate Peanut Butter Cookies.

Emma (1996)

This recipe comes from Oh, How Civilized

Ingredients:

• 4 slices Very Thin white bread
• 2 strips bacon
• 2 tomatoes
• 2 leaves butter lettuce
• 1 tablespoon mayonnaise
• Cocktail fork or toothpick

Instructions:

1. Cut bacon slices into four pieces and line a baking sheet with parchment paper and evenly place the cut bacon. Cook at 400°F for 15-18 minutes.
2. Using a round cookie cutter, slice tomatoes and blot using paper towels. The size of the cocktail tomatoes will dictate how big your tea sandwich will be. The tomatoes should be able to fit inside the cookie cutter snugly. The cookie cutter will be the one used to cut the bread and lettuce into circles. Cut the tomato slices no bigger than 1/4″ and lay them out on paper towels to blot.
3. Cut out lettuce circles using the cookie cutter.
4. Cut out bread circles with the cookie cutter. Avoid cutting the crust.
5. Assemble tea sandwiches. Spread a thin layer of mayo on one side of the bread, add a lettuce circle, then tomato, then bacon. Then repeat with bread, mayo, lettuce, tomato, and bacon to create the second layer. Skewer with a cocktail fork.

Regular BLTs are absolutely delicious, and these mini ones were absolutely wonderful.

For more from our Books, Tea, and the Trinity tea times, go to Roast Beef & Watercress Tea Sandwiches

For more sandwich recipes, go to Hummus and Veggie Sandwiches

For more recipes, go to How to Throw a Valentea Party

For more tea posts, go to Dragon Cheddar and Tomato Scones