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Herb Scroll

14 Aug
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Someone’s little hands couldn’t keep away..until he discovered the green factor!!

Why didn’t I make these sooner?  I love these!  The pesto is to die for, and I’ll definitely make it by itself.  Someone ate all the leftover stuff that didn’t go into the scroll within about 15 minutes – it went beautifully with the Woolworths Select Rosemary Crackers.  I wonder who that was?

The recipe for these scrolls comes from Madalene Bonvini-Hamel from the British Larder in Suffolk – coincidentally, not too far from where I used to live.  Luckily she wasn’t in operation then or I would have come back from my England experience even heftier than I did!!!  She’s also responsible for the moorish Risotto Balls I made about this time last year.

There are two components to the recipe – the dough and the pesto.  The dough is the work of a few minutes – the lengthy part of this recipe – if you could even call it lengthy – is waiting for the dough to prove. The rosemary makes a lovely addition to the dough. If you’re stuck for a nice warm spot for your dough to rise, try rinsing our your thermoserver with very hot water.  Dry it well, and then put your dough in there, with the lid on – it creates a lovely warm spot for your dough to rise.  The pesto – as i mentioned before – is great by itself.  It’s also one of those things you could add extra bits and pieces too – a variety of herbs, some different nuts or seeds, maybe a different cheese.

I used to hate zucchini.  As a child it was served up with regular occurrence and it was so overcooked.  Mind you, I recently found the Presbyterian Women’s Missionary Union Cookbook that had been my grandmothers, and when I looked at the cooking time and suggestions for vegetables – I was horrified!  Check these out!!

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Aside from anything, these scrolls are the easiest thing in the world to make.  We all know how easy the dough making is, and the pesto is literally over in seconds.  Make sure you use the baking flour, as I have found that the bread lasts a bit better when you use it.

Master 4 – even though his favourite colour is green – doesn’t like green vegetables.  I thought this might fool him, but he’s too smart for that. Still, the rest of us were very happy with the result!

These would be great for lunch boxes or for a picnic.  I’ll definitely be making these again!

Want the recipe?  Check the recipe tab!

Rolled up and ready to be baked

It looks a little skew-wif but it tasted delicious!

It looks a little skew-wif but it tasted delicious!

 
5 Comments

Posted by on August 14, 2013 in Bakes, Recipes

 

Tags: , , , , , , , , , , ,

5 responses to “Herb Scroll

  1. Noeleen Curry

    August 14, 2013 at 2:51 pm

    Not only did my mother cook peas forever but she added bi-carb soda to them. “It made them nice and green”!!!

     
    • wilbursmum

      August 14, 2013 at 2:55 pm

      Ha ha!! It’s a wonder that an of us made it to adulthood with the lack of vitamins that must have come from our overcooked food!

      Hope you’re well and enjoying your thermo-baby!!

      H
      x

       
  2. Mel @ The cook's notebook

    October 20, 2013 at 10:36 am

    That’s one of my favourite recipes in the book. I put the leftover filling through pasta, but it would be great over baby boiled potatoes too. With extra butter 🙂

     
    • wilbursmum

      October 20, 2013 at 11:02 am

      What a great idea! I’ll see if I can get my leftovers to last until dinner time 🙂

       
  3. Mel @ The cook's notebook

    October 20, 2013 at 7:50 pm

    Or you could also make extra filling 🙂

     

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