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Charlotte221
Filled sugarsnaps
A nice appetizer: filled sugarsnaps with cream cheese, lemon and chives.
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Ingredients
Directions
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Bring a layer of water with a little salt to the boil. Push the sugarsnaps open or cut the hollow side of the pod with a small knife. Carefully remove the peas.
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Blanch the sugarsnaps in the boiling water for 20 seconds and then drain. Rinse them with cold water and let them drain on kitchen paper.
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Stir in the cream cheese with a little pepper, lemon zest and a few drops of juice into an airy and fresh cream.
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Fill the sugarsnaps with a half tablespoon cream cheese and dip them in the chopped chives.
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Serve the sugar snaps on a plate or on amuse spoons.
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Nutrition
45Calories
Sodium0% DV0g
Fat6% DV4g
Protein2% DV1g
Carbs0% DV1g
Fiber0% DV0g
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