Filter
Reset
Sort ByRelevance
Charlotte221
Filled sugarsnaps
A nice appetizer: filled sugarsnaps with cream cheese, lemon and chives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Stir in the cream cheese with a little pepper, lemon zest and a few drops of juice into an airy and fresh cream.
-
Fill the sugarsnaps with a half tablespoon cream cheese and dip them in the chopped chives.
-
Serve the sugar snaps on a plate or on amuse spoons.
Blogs that might be interesting
-
15 minSmall dishcocktail shrimp, sunflower oil, chili sauce, honey, lime, garlic,roasted shrimp skewers -
10 minSmall dishfrozen peas, White beans, fresh herbs, garlic, olive oil, Parmesan cheese, old cheese, lemon juice,humus spread of white beans and peas -
15 minSmall dishsteak, mild Indian curry paste, root, winter carrot, spring / forest onion, flat leaf parsley, wok oil, soy sauce, coconut milk, baked onions,roast beef with spring onions and carrot julienne -
10 minSnackflour, wholemeal flour, baking powder, sugar, oatmeal flake, butter, egg, banana, dried apricots, coconut grater,soft oatmeal cookies with banana, apricot and coconut
Nutrition
45Calories
Sodium0% DV0g
Fat6% DV4g
Protein2% DV1g
Carbs0% DV1g
Fiber0% DV0g
Loved it