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
-
20 minSmall dishorange, Red beans, salami, Red onion, Red pepper, cumin powder (djinten), tortilla wrap, tortilla chips, fresh coriander,bean salad with chorizo and orange -
20 minSmall dish(bullet) steak, steak, Red pepper, green pepper, honey, spring / forest onion, baked onions, soy sauce, garlic, sesame oil, honey, fresh ginger,asian steak skewers -
40 minSmall dishSushi rice, risotto rice, sugar, White wine vinegar, Japanese rice vinegar, smoked salmon, smoked mackerel fillet, smoked trout fillet, smoked herring, spring / forest onion, chives,sushi of sticky rice with smoked fish -
10 minSmall dishbutter, Apple, lemon juice, cream cheese, mustard, honey, apple crisp, thyme,apple crisp with cream cheese and baked apple
Nutrition
45Calories
Sodium0% DV0g
Fat6% DV4g
Protein2% DV1g
Carbs0% DV1g
Fiber0% DV0g
Loved it