Club Sandwiches, Russian Salad And Cheese Biscuits by Zarnak Sidhwa

Ingredients For Cheese Biscuits:

• Flour 1 cup
• Salt  1/2 tsp
• Pepper 1/2 tsp
• Mustard 1/2 tsp
• Butter 4 oz
• Cheddar cheese 4 oz
• Fine oats  2 tbsp
• Paprika  1 tsp
• Egg white  1

Method:

1. Put flour, salt and pepper, mustard in a  bowl and add the butter and rub it in till it resembles fine crumbs, stir in the cheese and mix to a dough and knead on a lightly floured surface, roll out thinly and cut in any shape and place on baking sheets.
2. Mix together the fine oats and paprika and brush each biscuit on the tray with the egg white and sprinkle the oat paprika mixture.
3. Bake at 220 degrees C for 5-6 minute or till pale in color.
4. Cool and carefully remove with a palette knife.
   

Ingredients For Club Sandwiches:

• Cheese slices  as required
  
• Chicken boiled  1 1/2 cup
  
• Garlic  3-4 cloves
  
• Salt  to taste
  
• Black pepper to taste
  
• Eggs  2
  
• Mayonnaise  1/2 cup
  
• Mustard paste 2 tbsp
  
• Butter  a little
  
• Cucumber  as required
  
• Tomatoes  as required
  
• Lettuce leaves  as required
  
• Toast slices  as required

Method:

1. Boil the chicken with garlic cloves, salt and black pepper.
2. Sprinkle salt and black pepper on the boiled egg slices.
3. Butter the toasts. Mix the mayonnaise and mustard paste.
4. Apply sliced eggs on mayonnaise and mustard coated slices.
5. Now place buttered toast and put lettuce leaves on it.
6. Place a cheese slice on it.
7. Also place tomatoes and cucumber slice.
8. Now add chicken on it.
9. Cover with mayonnaise and mustard paste coated slice.
10. Slice in half and insert toothpick in it.
11. Serve with fries.
    

Ingredients For Russian Salad:

• Potatoes (boiled)1 cup
  
• Peas (boiled) 1/2 cup
  
• Carrot (boiled) 1 cup
  
• Egg (boiled) 1
  
• Mayonnaise  4 tbsp
  
• Fresh cream 2 tbsp
  
• Salt 1 tsp
• Black pepper  1/2 tsp
  
• Caster sugar  1 tsp
  
• Salad leaves  for garnish

Method:

1. In a bowl mix vegetables, salt, pepper, sugar, mayonnaise and fresh cream together.
2. Serve garnished on bed of salad leaves and decorate with boiled egg slices.