It rained all day Friday and Saturday here at Struan Farm. So much so that the house got cleaned and the ironing got done, after which it was time to bake.
I'd been noticing on the Mainland Grated Tasty Cheese bag we buy a suggestion that the cheese could be used to make "cheese scrolls." Hmmm, a few cafes I frequent seem to be making sweet scrolls right now, I'm sensing a trend. Plus, something warm from the oven was sounding pretty good for lunch on a chilly, wet day. The only problem was that the Mainland website didn't have the recipe when I went to find it, oh dear! Never mind, searched and found an interesting recipe for Savory Scrolls that looked close enough to what I wanted to achieve.
Self raising flour is mixed with butter then milk to make a dough, which is rolled out in a rectangle. The dough is then coated with tomato paste and sprinkled with grated cheese. The recipe called for fresh red and green pepper/capsicum, which I wasn't all that excited about. So I improvised and used Cotterill & Rouse Onion Marmalade instead. The dough is then rolled up into a log, sliced, and brushed with beaten egg before baking.
The onion marmalade was an inspired choice if I do say so myself! They tasted fantastic, I will definitely make them again.
p.s. while they do keep, and can be re-heated, my #1 fan/critic/customer tells me they are best when just out of the oven!
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