Sunday Morning in the Kitchen

I spent the morning in the kitchen today and amongst alot of zucchini recipes I made the following piklets and scrolls.

The piklet recipe came from the handbook for my new electric frypan. I tripled the recipe so I would have enough to freeze for lunches.



Piklets
1 egg
1/4 cup sugar
1 cup SR flour
3/4 cup milk
pinch salt

Beat egg and sugar until mixed and creamy with electric mixer
Add flour milk and salt and beat till smooth
Heat frypan and add heaped spoonfuls cooking until golden on both sides.


Ham and Cheese Scrolls

INGREDIENTS

2 cups self-raising flour
30g butter, chopped
¼ cup chopped basil
½ cup milk
½ cup water
1 cup grated tasty cheese
½ cup chopped ham
½ red capsicum, seeded, chopped
¼ cup chopped gherkin (optional)

METHOD
1. Preheat oven to very hot, 220°C. Lightly grease a scone tray.
2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips. Stir in basil.
3. Make a well in the centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a rectangle about 1cm thick.
5. In a small bowl, combine cheese, ham, capsicum and gherkin. Sprinkle over dough, pressing slightly.
6. Roll up to form a log. Cut into 2cm-thick slices and arrange slightly overlapping, cut side up, on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes until scrolls sound hollow when tapped. Cool on a wire rack.

This recipe comes from NineMSN Womans Day site.

I then made this again but with other ingredients like feta cheese and corn and called it pizza scrolls. I also spread sun dried tomoato pesto on the bases of both of these first. Nice addition!