Cook Book Challenge : Egg Pin Wheels for an Afternoon Tea Dinner

Theme 7 : Eggs

CookBook : The Dairy Book of Home Cookery by Sonia Allison 

for the Milk Marketing Board of England and Wales

Recipe : Pin Wheel Sandwiches

With my Hubby and his family originally from England, we were all excited for the Royal Wedding of Prince William and Kate Middleton.  My mother in law came over for dinner but instead of eating dinner I prepared an afternoon tea affair.  The cookbook I used actually belong to Hubby's Nan in England.  She let me keep it during our holiday there a few years back.  This version was published in 1978 and as you can see it's been well used.  To this day, my mother in law still cooks dishes that she got from it.

Pin wheel sandwiches shows up regularly in afternoon teas, alongside other fabulous finger foods, sweet and savoury.  It can be filled with any filling you like.  I chose Egg.  

Tea is, of course, compulsory though coffee can also make an appearance.  I even took out our special Harrods tea towel just for the occasion.

Other dishes I also prepared for the Afternoon Tea Dinner :

My Afternoon tea table

Salmon sandwiches and cheese and cucumber sandwiches

Victoria Sponge Cake

After dinner, Hubby made Pimm's Deuce.  

Recipe :

4 hard boiled eggs, peeled and chopped

2 tbs mayonnaise or salad cream

1/2 tsp English mustard powder

salt and pepper

6 white or brown bread slices, crusts removed

butter

alfa alfa

1.  In a bowl, place the eggs, mayonnaise or salad cream, English mustard powder salt and pepper.  Set aside

2.  Using a rolling pin, roll over a slice of bread to flatten.

3.  Spread with butter and 1 - 2 tablespoons of the egg mixture.

4. Sprinkle alfa alfa over the egg mixture.

5.  Roll tightly to enclose the filling.  Place on place, seam side down.

6.  Repeat with the remaining of the egg mixture.

7.  Refrigerate for 30-60 minutes to firm up a little

8.  Cut into 3 or 4 even slices.  (as you can see, I didn't cut them evenly hehe)

 Check out my previous posts on this year's cookbook challenge.

Bon Appetite,
Cherrie