Friday Special: Royal Wedding Tea Party

Okay, so I'm totally stoked about this wedding and can't wait to watch it with my girls and bonus!...my mom and grandmother will be visiting!  I'm going to record it the wedding and we'll watch it around dinner time where we'll have a "tea party" in the family room.   We will probably make some tea and have some crackers and cheese as well.  Should be a great time!  Just wish we had some fancy hats to wear!  :D


Tea Party Menu:
Apple and Cucumber Sandwiches
Egg and Caper Sandwiches
Strawberry-Kiwi Tart

Ingredients

For the apple and cucumber sandwiches

• ½ lemon, juice only
• 1 apple, core removed, chopped into small pieces
• ¼ cucumber, finely sliced
• 200g/7oz cream cheese
• ½ bunch mint, chopped
• ¼ bunch flatleaf parsley, chopped
• 1 thin baguette, halved horizontally and lightly buttered
  
  
  For the egg and caper mayonnaise sandwiches
  • 4 free-range eggs, hard-boiled, peeled, chopped
  • 3-4 tbsp mayonnaise
  • 1 tbsp capers, drained, finely chopped
  • salt and freshly ground black pepper
  • 8 slices bread, lightly buttered
  • small punnet cress
    
    
    
    

    Preparation method

    1. For the apple and cucumber sandwiches, mix the apple with the lemon juice.
    2. Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice.
    3. Arrange the cucumber slices along the bottom half of the baguette, slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches.
       
       
       1. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and capers together in a bowl. Season, to taste with salt and freshly ground black pepper.
       2. Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread.
       3. Remove the crusts and cut the sandwiches into fingers.
          
          
          
          
          
          
          
          
          Strawberry- Kiwi Tart
          
          
          Crust

          1	Pillsbury® refrigerated pie crust, softened as directed on box

          
          
          Filling

          2/3	cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
          1	container (8 oz) reduced-fat sour cream
          1	box (4-serving size) vanilla instant pudding and pie filling mix
          2	tablespoons orange marmalade

          Topping

          1	cup halved strawberries
          2	kiwifruit, peeled, thinly sliced
          2	tablespoons orange marmalade 1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. 2In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling. 3In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.