Sunbeam DT5600 manual Recipes continued, Sour cream & chive scrolls-Low fat and gluten free

Recipes (continued)

Sour cream & chive scrolls-Low fat and gluten free!

Serves: 12

Preparation: 15 mins

Cooking: 25-30 mins

Melted butter, to grease

2½ cups gluten-free self-raising flour ½ teaspoon salt

¹⁄³ cup dried chopped onion

2tablespoons dried chopped chives 50g reduced-fat dairy spread

½ cup light sour cream ½ cup skim milk

½ cup coarsely grated light mozzarella 80g reduced-fat feta, crumbled

1.Preheat oven to 200C. Brush a baking tray with melted butter to grease.

2.Sift flour into a large bowl. Stir in salt, onion and chives until combined.

3.Use your finger tips to rub in spread until mixture resembles breadcrumbs. Use a round-bladed knife in a cutting motion to stir in the sour cream and milk until combined. Turn out onto a lightly floured surface. Knead until smooth. Roll out to a 20 x 30cm rectangle.

4.Sprinkle over the mozzarella and feta. Starting from the long side, roll dough up to form a log. Trim ends. Cut the log into 12 x 2cm-thick slices. Arrange scrolls, cut side down, side by side in prepared pan.

5.Bake for about 25 minutes or until golden and cooked through. Transfer to a wire rack to cool slightly.

NOTE: You can use wholemeal flour instead of white flour if desired.

Nutritional information per serve

5g fat; 747kJ; 2g sat fat; 1.1g fibre;

23g carbohydrate.

Tomato, mozzarella & pancetta muffins

Makes: 12

Preparation: 10 mins (not including drying time)

Cooking: 22-25 mins

3 cups self-raising flour

200g dried tomatoes, chopped

8 slices mild pancetta, chopped

1 cup coarsely grated mozzarella 1½ cups skim milk

125g unsalted butter, melted

1 egg, lightly beaten

1.Preheat oven to 180C. Spray a 12 hole

(¹⁄³ cup) capacity non-stick muffin pan with cooking oil.

2.Combine the flour, tomato, pancetta and cheese in a large glass bowl. Stir in the combined milk, butter and egg until just combined (mixture should be lumpy).

3.Spoon mixture evenly among prepared holes. Bake for 22-25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool slightly. Serve.

Note: These muffins are suitable to freeze. Wrap in plastic wrap or place in sealable plastic bags. Label, date and freeze for up to 3 months.

Nutritional information per muffin

10g fat; 1004kJ; 5.8g sat fat; 3.4g fibre;

24g carbohydrate

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