To commemorate Remembrance Day this weekend, we invited friends over for high tea. I made some tea cakes and sandwiches and arranged them on these double tier plates. They don't look much, but I thought there was good variety of food.
For something savoury, I made chicken and avocado finger sandwiches, prawn and avocado pillows (the round sandwiches at the bottom rack) and mini quiche lorraine.
For sweets, there were mini muffins in assorted flavours: pandan, vanilla, almond, choc chip, matcha and earl grey.
I learnt a new dish for this high tea and that is the prawn and avocado pillows. It was super easy to make too.
Prawn and Avocado Pillows
8 slices of bread, cut into rounds using a cookie cutter
half an avocado, mashed
8 prawns, peeled, poached and chopped into little pieces
salt to season
Lightly butter each round of bread. There will be wastage once you've cut the bread into rounds. I used the offcuts to make the finger sandwiches, and gave the rest to my friend as feed for her chickens.
Mix the mashed avocado and prawn bits until blended together. Season with salt to taste. Put a dollop in the middle of a round of bread, top with another (buttered side down). Press around the edges to seal and voila, prawn and avocado pillows!
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