Savoury Pinwheel Scones

I went to a cooking demonstration last night where Natalie Oldfield made these scones. They we so good I just had to make them the next day! The recipe is from her new cookbook Dulcie May Kitchen Everday, you can buy the book online here!

Savoury Pinwheel Scones

Makes 10

Time to make: 20 minutes

3C self raising flour, sifted

1/2 tsp salt

50g butter

1/2 C parmesan, grated

1 1/2 C milk

1 red onion, diced and fried

100g feta

1 tbsp parsley, chopped

Preheat oven to 120 degrees celcius. And line a baking tray with non-stick paper

Sift flour and salt together in a large bowl. Rub the butter into the flour to make it like breadcrumbs.

Add the parmesan and milk to make a firm, moist dough. Only mixing until it just comes together.

Turn onto a floured board and roll into a 25cm x 25cm square. Sprinkle over the parsley, feta and onion. Roll up to form a log and cut into 10 rounds.

Bake for 10-12 minutes.

Serve with a good lashing of butter! Seriously, worth the PP of which I haven't counted. My bad!

Roasted Tomato Soup with Basil Sour Cream

This is delicious. We had this for lunch at cooking school today made by some advanced students and I just had to go home and make it!

Roasted Tomato Soup with Basil Sour Cream

Serves 2

1kg of vine ripen tomatoes, halved

1 Onion, peeled and halved

2 whole cloves of garlic, skin removed

1/4C of cream (I used light evaporated milk to keep it healthy)

A pinch of both: dried oregano and thyme

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

In a baking dish/ pan (just something with sides), place the halved tomatoes, and onion (cut side up) in the dish and roast for 40 minutes at 180 degrees celcius, fan bake. Once the 40 minutes is up, place the garlic in the dish also and put back into the oven for 10 minutes.

Once the tomatoes have cooked down, transfer all of the veges plus any juices in the pan into a pot, add the herbs and salt then blend with a stick blender. Remove any skins that may have blackened (if this has happened your oven may of been too hot, as all ovens are different!) Once blended, push through a strainer to remove seeds.

Bring the now soup to a gentle simmer and add the cream in at the last minute. Mix 2 tbsp of sour cream with 1 tbsp of chopped basil and place a small dollop in the middle of the soup. Serve with hot crusty bread. Enjoy!