Best Borage Tea Sandwiches Recipes

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25 TEA SANDWICHES (+ HIGH TEA MENU)



25 Tea Sandwiches (+ High Tea Menu) image

Treat yourself to a proper high tea with these tea sandwich recipes! From cucumber to egg salad to roast beef, these little sandwiches are sure to delight.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Cucumber Sandwiches
Easy Smoked Salmon Cucumber Tea Sandwiches
Tuna Cucumber Tea Sandwiches
Easy Ham u0026amp; Cheese Tea Sandwiches
Easy Egg Salad Tea Sandwiches
Mozzarella, Tomato, u0026amp; Basil Tea Sandwiches
Tomato Twiddle
BLT (Bacon, Lettuce, Tomato) Tea Sandwiches
Butterfly Raspberry Fluff and Nutella Tea Sandwiches
Radish and Herb Butter Tea Sandwiches
Summer Afternoon Tea Sandwiches
Herbed Avocado Egg Salad Tea Sandwiches
Prosciutto, Apple and Brie Tea Sandwiches with Sage Butter
Deviled Egg Ribbon Sandwiches
Cheesy Shrimp Tea Sandwiches (Canapés)
Crab Salad Tea Sandwiches
Roast Beef u0026amp; Watercress Tea Sandwiches
Gouda and Tomato Tea Sandwiches
Carrot Tea Sandwiches with Garlic and Cheese
Triples
Ham and Pimento Cheese Tea Sandwiches with Pickled Okra Garnish
Curried Chicken Salad Tea Sandwiches
Sandwich Sushi Rolls
Peanut Butter and Jelly Tea Sandwiches
Turkey Tarragon Tea Sandwiches

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tea sandwich in 30 minutes or less!

Nutrition Facts :

BORAGE, BENEDICTINE AND BACON SANDWICHES



Borage, Benedictine and Bacon Sandwiches image

Provided by Damaris Phillips

Time 1h20m

Yield 16 tea sandwiches

Number Of Ingredients 9

8 strips bacon
1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 slices country wheat bread
2 cups fresh borage petals or microgreens or baby arugula

Steps:

  • Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
  • While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
  • Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
  • To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

BORAGE JELLY



Borage Jelly image

For growers of borage add flowers to herbal vinegar as a dye and for a slight cucumber flavour.This is wonderful on cucumber tea sandwiches.

Provided by Rita1652

Categories     Jellies

Time 40m

Yield 7 half pint jars

Number Of Ingredients 5

6 cups borage leaves (and flowers)
1 tablespoon mint leaf (optional)
2 tablespoons lemons
1 (1 3/4 ounce) package dry pectin
5 cups sugar

Steps:

  • Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 4 cups of cold water overnight, drain and strain, pressing the liquid out of the leaves and flowers gently.
  • Measure 4 cups of the liquid, add the lemon juice, and pectin.
  • Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
  • Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. Seal the a water bath accordingly.

Nutrition Facts : Calories 576.1, Sodium 14.3, Carbohydrate 149.3, Fiber 0.6, Sugar 142.7

BORAGE CUCUMBER JELLY



Borage Cucumber Jelly image

I started making my basic Borage Jelly Recipe #381762 this year and decided to use one home grown cucumber to bring out the cucumber flavor of the borage. Nice for wedding shower brunch on finger sandwiches. Use as a sweetener add to hot tea serve hot or cool tea and add ice to serve cooled.

Provided by Rita1652

Categories     Jellies

Time 50m

Yield 84 serving(s)

Number Of Ingredients 5

6 cups borage leaves (and flowers)
1 cucumber, juiced pulp discarded
2 tablespoons lemons
1 (1 3/4 ounce) package dry pectin
5 cups sugar

Steps:

  • Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 3 cups of cold water overnight in the refrigerator, drain and strain, pressing the liquid out of the leaves and flowers gently.
  • Measure 3 cups of the liquid, 1 cup cucumber juice, add the lemon juice, and pectin.
  • Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
  • Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. You can add borage flowers to the jelly for garnish.
  • Seal the a water bath accordingly.
  • Makes 7 1/2 pint jars.

Nutrition Facts : Calories 48.5, Sodium 1.4, Carbohydrate 12.6, Fiber 0.1, Sugar 11.9

BORAGE TEA SANDWICHES



Borage Tea Sandwiches image

Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Courtesy of The Herb Cookery, Texas, The Herb Purveyor by Barbara Scoggins, 1992

Provided by Molly53

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

8 ounces cream cheese, softened to room temperature
1/4 cup borage, flowers and young leaves chopped
4 slices bread, with crusts removed

Steps:

  • Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread.
  • Cut each slice diagonally into quarters, forming four triangles per slice.
  • Serve open-faced.

Nutrition Facts : Calories 264.4, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 338.1, Carbohydrate 14.2, Fiber 0.6, Sugar 1.2, Protein 6.2

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