Supplies
Garlic Egg Mayo Sandwiches & Butternut Squash Quiche
- 6 large eggs
- ½ x 170g pot of Sainsbury’s Taste the Difference Roasted Garlic Dip with Sage & Chilli
- Sea salt and freshly ground black pepper
- ½ lemon
- ½ x 80g bag of watercress
- 8 slices of fresh white bread
- 1x Sainsbury’s Taste the Difference Roasted Butternut Squash & Pumpkin Chutney Quiche
Caramelised Biscuit Buns with Griddled Pears & Plum Tart with Cinnamon Cream
- 1 x Sainsbury’s Taste the Difference Stanley Plum Tart
- 300ml double cream
- 2 tbsps icing sugar
- ½ tsp ground cinnamon
- 1 x Sainsbury’s Taste the Difference Caramelised Biscuit Buns
- ½ x 227g pot of clotted cream
- 1 pear
Steps
Garlic Egg Mayo Sandwiches & Butternut Squash Quiche
- Bring a pan of water to the boil. Gently lower in the eggs and cook for exactly 6 minutes, then drain and plunge into cold water to stop them overcooking. Peel them in the water (much easier!), then pat dry with kitchen roll.
- Place the peeled, dried eggs in a mixing bowl and crudely chop with a knife directly in the bowl. This saves on mess, as the eggs will be just set, and gives a nicer texture.
- Once they are chopped, stir in the Sainsbury’s Taste the Difference Roasted Garlic Dip with Sage & Chilli and season to taste.
- In another bowl (or directly into the bag), squeeze a little lemon juice over the watercress to just coat.
- Lay 4 slices of bread out on a chopping board and divide the egg mayo mixture between them, spreading it out to the edges. Top with the lemony watercress, and top each one with the remaining slices of bread.
- Cut into squares or fingers, with or without the crust and add to your board!
- Heat the Sainsbury’s Taste the Difference Roasted Butternut Squash & Pumpkin Chutney Quiche as per packet instructions. Slice into 6 and add to your board.
Caramelised Biscuit Buns with Griddled Pears & Plum Tart with Cinnamon Cream
- Preheat your oven and warm the Sainsbury’s Taste the Difference Stanley Plum Tart through according to packet instructions.
- Meanwhile whisk the double cream (either by hand or in a freestanding mixer) with the icing sugar and ground cinnamon, until soft peaks form. Try not to over whisk it, as it will also thicken up as it sits.
- Peel your pear then slice in half. Then thinly slice wedges from each half. Heat a griddle pan over a medium heat and lightly griddle your pears on each side for approximately 2 minutes.
- Slice the Sainsbury’s Taste the Difference Caramelised Biscuit Buns in half horizontally and spread the cut sides with clotted cream. Add a couple of your griddled pear wedges on top of the cream.
- Sandwich the buns back together, then cut into 4 for bite sized treats.
- When the tart is ready, leave it to cool for 5 - 10 minutes, then remove from the foil and slice it into 8. Arrange the tart on a serving platter and top each piece with the cinnamon cream. Finish with sliced fruits and serve straight away.