Finse of Dogton Abbey - Afternoon Tea

CHEF PAUL’S RECIPE FOR

CHEF PAUL’S RECIPE FOR CUCUMBER SANDWICHES, Ingredients: 1 cucumber 8 slices brown bread, sliced 8 slices white bread, sliced 4 ounces fresh unsalted butter Sprigs of fresh mint Salt and pepper Chef Paul’s traditional sandwiches filled with egg and cress are also delicious. 8

DIRECTIONS Ask a grown up to peel the cucumber and slice it into paper thin rounds. Salt rounds lightly and place in a colander for 15 minutes to drain. Press to release water; pat dry with paper towels. Spread sliced bread with softened butter. Put two layers of cucumber slices on bottom slice, sprinkle with mint sprigs, salt and pepper to taste and top with another buttered slice. Press lightly with palm of hand. Ask a grown up to cut all the crusts off with a sharp knife and cut sandwiches in half diagonally and then again into quarters. Serve in alternate rows of brown and white bread sandwiches, points facing up! 9