Apple cheese tea sandwich

Рабочая тетрадь Spotlight 6. Workbook. Страница 57

1. Mark the nouns С (countable) or U (uncountable). — Отметьте существительные С (исчисляемые) или U (неисчисляемые).

1. bread — U — хлеб
2. cheese — U — сыр
3. apple — C — яблоко
4. sugar — U — сахар
5. milk — U — молоко
6. orange — C — апельсин
7. biscuit — C — печенье
8. rice — U — рис
9. cake — U — торт
10. pasta — U — макароны
11. peach — C — персик
12. strawberry — C — клубника

2. Fill in the gaps with some or any. — Заполните пропуски с помощью some или any.

1. Are there any eggs in the fridge? — Есть яйца в холодильнике?
2. I have some biscuits in my bag. — У меня есть печенье в сумке.
3. We need some milk for the cake. — Нам нужно молоко для торта.
4. There isn’t any cheese in this sandwich. — В этом бутерброде нет сыра.
5. Be careful! There’s some honey on your T-shirt! — Осторожнее! На вашей майке мёд!
6. Are there any people in the living room? — Есть люди в гостиной?

3. Fill In: much, many, a few, a little. — Вставьте: much, many, a few, a little

1. How much milk do you need? — Сколько молока тебе нужно?
2. Is there much coffee left? — Много кофе осталось?
3. There are many pears in the fridge. — В холодильнике много груш
4. There is a little sugar left. — Немного осталось сахара
5. How many carrots are there? — Сколько моркови есть?
6. Are there many students in the class? — В классе много учеников?

4. Fill in: much, many and a lot. — Вставьте: much, many и a lot.

1. Can I have some more bread, please? I’m afraid there isn’t much left. — Можно мне побольше хлеба, пожалуйста? Я боюсь, много не осталось
2. May I have some milk, please? Of course, there is a lot of milk left in the fridge. — Можно мне немного молока, пожалуйста? Конечно, в холодильнике осталось много молока.
3. May I take some of the lemon sweets, please? Yes, but I’m afraid there aren’t many left. — Можно мне взять несколько лимонных конфет, пожалуйста? Да, но я боюсь, больше не осталось.
4. Can I have a cup of tea, please? Of course, there are a lot of teabags in the cupboard. — Можно мне чашку чая, пожалуйста? Конечно, в шкафчике много чайных пакетиков.
5. Where are the chocolates? Here, but I’m afraid there aren’t many left. — Где шоколадки? Здесь, на я боюсь немного осталось.
6. May I have some more cheese, please? Yes, but I’m afraid there isn’t much left. — Можно мне побольше сыра, пожалуйста? Да, но я боюсь осталось немного.

5. Fill in: carton, jar, bottle, bowl, tin, piece, glass, packet. — Вставьте пропущенные слова

1. bowl — чашка
2. jar — банка
3. piece — кусок
4. bottle — бутылка
5. tin — консервная банка
6. packet — пакет
7. glass — стакан
8. carton — упаковка

6. Correct the mistakes. — Исправьте ошибки

1. How much carrots are there?
   How many carrots are there? — Сколько там морковок?
2. I bought a bottle of sugar.
   I bought a packet of sugar. — Я купил пакет сахара.
3. Can I have any more coffee, please?
   Can I have some more coffee, please? — Можно мне еще кофе
4. Would you like a glass of coffee?
   Would you like a cup of coffee? — Не хотите чашку кофе?
5. There’s many sugar in the jar.
   There’s a lot of sugar in the jar. — Есть много сахара в банке

Источник

Apple Butter Ham and Cheese Tea Sandwiches

Ham and cheese is a classic combination that’s been around for a long, long time. So, naturally ham and cheese tea sandwiches are a common site at tea parties. As you know, here at Plum Deluxe we like to add our own spin to the classics, and this time around we are adding a single ingredient that really makes these little sandwiches something special: apple butter.

Salty, Earthy, Sweet

The addition of apple butter to standard ham and cheese tea sandwiches changes the flavor, but also changes the whole texture of the sandwich. Apple butter adds a bit more moisture, something that really brings it all together. When it comes to the flavor difference, we are pretty sure your guests will find this awesome. Salty ham has always made a good partner for the mild, almost nutty flavor of Swiss cheese and the sweetness of apple butter. Bringing these three together creates the perfect blend of salty, earthy, and sweet. It’s a flavor combination that is sure to both comfort and surprise your guests in the best way.

We put this sandwich on rye bread because it is part of the quintessential image of a ham and cheese sandwich. Additionally, the flavor that a good rye bread can add really takes the sandwich to a whole other level. However, feel free to use any bread you prefer. It is always a nice touch to have different types of bread if you plan on serving different sandwiches. Not only does it make them easier to select, but it creates more visual appeal as well. Try adding a deviled egg salad on wheat and a brie and strawberry on white to the same tray as this ham and cheese tea sandwich and you will see what we are talking about.

Want to add even more depth and complexity to this simple sandwich? Try using our chai-infused apple butter recipe. The extra spice flavor is subtle enough not to overpower the other ingredients, but adds a certain depth of flavor that is truly out of this world. Because the chai flavor is subtle, it still pairs well with a strong chai such as our Rainy Day pu-erh. Even if you are using a traditional apple butter recipe, we still recommend pairing it with a nice chai, since the flavors go so well together. The Full Moon Chai with its sweet warming feel is a wonderful combination with this sandwich.

Fall Tea Party Menu

These apple butter ham and cheese tea sandwiches go well with nearly any menu, but they go especially well with a fall-themed menu. Try pairing it with a nice autumn soup, like caramelized carrot and sweet potato, or a squash quiche. A great dessert would be our Chai Monkey Bread or Apple Cardamom Cake.

Apple Butter Ham and Cheese Tea Sandwiches

• 4 slices rye bread, crusts removed and halved
• 1/4 lb thick-cut ham
• 1/4 lb sliced Swiss cheese
• 1/3 cup prepared apple butter
• 1 tablespoon butter

Directions:

Place 4 rye bread halves on plate or cutting board and layer equal amounts of ham and Swiss cheese on each piece. Smear a healthy dollop of apple butter onto the remaining pieces of bread and place on top, smeared side down.

Melt half of the butter in a large skillet over medium high heat, swirling to coat.

Place the sandwiches on the skillet and cook until toasted, about 1-2 minutes. Add the remaining butter and flip the sandwiches. Cook again until toasted and the cheese has melted.

Источник

50 Tea Sandwiches

Food Network Magazine has given an old-fashioned favorite a fun new twist.

Related To:

02_SA_FN_Spread-040.tif

Food Stylist: Anne Disrude Prop Stylist: Marcus Hay

Photo by: Sang An

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

Источник