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LIVE 24-SEVEN


74


SWEET AND SAVOURY PERFECT AFTERNOON TEA TREATS


Egg & cucumber sandwiches


INGREDIENTS: • 8 slices of bread • Cucumber, thinly sliced • 4 eggs • One teaspoon of chopped dill • One tablespoon of finely diced spring onions • 2 heaped tablespoons of mayonnaise • Butter • Salt & pepper


METHOD: • Boil the eggs for 8 minutes then cool under cold running water. Peel and mash roughly with the back of a fork. Mix together with the mayonnaise, dill and spring onions and season to taste.


• Lightly butter the bread then generously spread with the egg mayonnaise and top with sliced cucumber. Remove crusts and cut into triangles.


Strawberry scones INGREDIENTS: • 700g plain white flour • 50g baking powder • 100g caster sugar • 125g diced unsalted butter • 400ml milk


METHOD: • Mix together the dry ingredients in a large mixing bowl and rub in the butter. Add the milk and mix to form a dough. Turn out onto a floured surface and roll out to a thickness of around an inch. Use a pastry ring to cut out the scones and place on a large baking tray lined with baking parchment. Brush the tops with milk and sprinkle with caster sugar. Bake at 200c for 20-25 minutes, until the tops are a light golden brown. Allow to cool.


• Cut the scones in half and fill with clotted cream, strawberry jam and fresh strawberries


Kilpeck Inn, Hereford HR2 9DN T: 01981 570464 www.kilpeckinn.com


LIVE24-SEVEN.COM


WINING & DINING RECIPE


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