For the Vadouvan Curried Egg Salad:

• 6 eggs, room temperature
• 1/3 cup mayonnaise
• 1 green onion, sliced
• 2 teaspoon ground Vadouvan Curry 
• 1 tablespoon lemon juice
• 1 teaspoon Garlic Salt 
• Watercress
• Whole wheat multi-grain bread
• Grape tomato for garnish
• Keemun

For the Orange Tarragon Cucumber Sandwich:

• 1 loaf white bread
• 1/2 cup cream cheese at room temperature
• 2 tablespoons mayonnaise
• 1-1/2 teaspoons Orange Tarragon, ground
• 1 tablespoon lemon juice
• 1/2 teaspoon Kosher Salt 
• 1 English cucumber, thinly sliced lengthwise
• Dill Weed
• Rwandan Green

For the Vanilla Bean Mascarpone Tea Sandwich:

• 1/2 cup mascarpone, at room temperature
• 1/4 cup cream cheese, at room temperature
• 1/3 cup powdered sugar
• 1 Madagascar 3 Count Vanilla Bean, scraped
• Zest of 1 lemon
• Blackberries
• 1 loaf shokupan, or fluffy sliced white bread
• Earl Grey 

For the Vadouvan Curried Egg Salad:

Bring a medium sized pot of water to a boil. Gently add in the 6 eggs and boil for 10 minutes.

Transfer the eggs to an ice water bath to stop the cooking process. Let the eggs sit for 2 minutes. Gently crack the eggs and peel and discard the shells. Using a cheese grater, on the largest grating side, grate the eggs.

Add the eggs, mayonnaise, green onion, powder, lemon juice and Garlic Salt to a bowl and stir all ingredients together.

For sandwich assembly, add the egg salad between two slices of bread and cut off the crust or use a 2 inch cookie cutter for a round sandwich. Rinse off the cookie cutter or knife after each sandwich for neat and clean slicing. Feel to cut them into squares and then into triangles cutting off the crust. Add watercress leaves for spicy crunch and a thinly sliced tomato slice on top as a garnish. Enjoy cold with a bold cup of black tea like Keemun.

For the Orange Tarragon Cucumber Sandwich:

Using a whisk, mix cream cheese and mayonnaise in a small bowl until smooth. Stir in Orange Tarragon, lemon juice and salt. Spread the cream cheese mixture onto every slice of bread.

Using a mandoline, thinly slice cucumbers. Place a layer of cucumber slices on half of the bread slices. Sandwich each cucumber slice with a cream cheese slice and remove crusts using a sharp knife.

Cut into triangles or any desired shape. Garnish with cucumber round and a sprinkle of dill. Serve immediately, the cucumber is best while fresh and crisp. Enjoy within 24 hours. Snack and serve with a cup of Rwandan Green Tea.

For the Vanilla Bean Mascarpone Tea Sandwich:

In a medium-sized bowl, add the mascarpone, cream cheese and powdered sugar. Using a whisk, mix together until smooth.

To remove the inside of the vanilla beans, take the vanilla bean pod and lay it flat on a cutting board. Using a sharp knife, slice the vanilla bean down the middle, lengthwise. Use the back of your knife to run down the length of the halved pod to scrape out the seeds. Repeat with the other half.

Don't discard the vanilla bean pods, add them to a custard, vodka, or bourbon, as they still have plenty of flavor! Add the seeds to the mascarpone mixture and stir in with the lemon zest. Spread the cheese mixture on the shokupan bread and arrange halved blackberries as desired.

Cut the crust off and slice into rectangles. Enjoy open faced and with a glass of iced Earl Grey