Sun-dried Tomato Pesto Damper Scrolls

I originally found this recipe from http://www.taste.com.au and made a few adjustments to it.  To make it suitable for students with nut allergies I replaced pinenuts with sunflower seeds. I also reduced the amount of feta and replaced semi-dried tomatoes with sun-dried tomatoes to make the recipe more budget friendly.  I also halved the damper ingredients to suit a group of two to three students (and again to keep the recipe budget friendly)

To cut down on preparation time, you could also use ready-made pesto instead of making it from scratch, although the kids love using the blender to make the pesto.

Despite being a little apprehensive about some of the ingredients, my students (and their parents) loved this recipe and I have had many requests for it.

It's great as a lunch box filler or an afternoon tea snack.

Sun-dried Tomato Pesto Damper Scrolls

 (Makes 8)

225g (1.5 cups) self-raising flour 40 g butter, chopped 1 T finely shredded fresh basil Salt & freshly ground black pepper

¾ c milk 50 g feta, crumbled Milk, extra, to brush

 

Sun-dried tomato pesto ·         80 g (1/3 cup) sun-dried tomatoes ·         2 T sunflower seeds ·         15 g (1 T) finely shredded parmesan

·         1 t crushed garlic ·         30 ml (2 T) vegetable oil ·         Salt & freshly ground black pepper

 

1.      Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

 

2.      To make the sun-dried tomato pesto, place the sun-dried tomatoes, sunflower seeds, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Taste and season with salt and pepper. Transfer to a bowl and set aside until required.

 

3.      Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the basil and stir to combine. Season with salt and pepper.

 

4.      Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not over mix. The dough should be soft but not sticky.) Turn the dough onto a lightly floured surface and gently knead until just smooth.

 

5.      Use a lightly floured rolling pin to roll out the dough to a 15 x 20 cm rectangle, about 1cm-thick.

 

6.      Spread the sun-dried tomato pesto evenly over the dough and sprinkle with feta.

 

7.      Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal.

 

8.      Cut log crossways into 8 equal portions, about 2cm thick. Place the scrolls on prepared tray.

 

9.      Bake in oven for 20 minutes or until golden brown and just cooked through.

 

10.  Set aside for 10 minutes to cool slightly. Serve warm or at room temperature.

 

Note:   If you are short of time, you can use ready-made basil pesto for this recipe.

 

 

http://www.taste.com.au/recipes/3268/semi+dried+tomato+pesto+damper+scrolls

Double Chocolate Biscotti - super yummy

This is a great biscotti recipe and my students love it.  It tastes a lot like a brownie and retains a bit of chewy-ness in the middle.   Biscotti fits in well with International Food units.  If you are short on time, you can get away with not cooling it in between the first and second cooking.  Just cut it up, spread it out on the tray and get it back in the oven.

Double-Chocolate Biscotti

Ingredients

1 ½ c plain flour 1 c sugar ½ c unsweetened cocoa ½ c chocolate chips ½t baking powder ½ t baking soda ½ t salt

1 t vanilla extract 2 large eggs 1 large egg white

1. Preheat oven to 180ºC.

2. Measure flour, sugar, cocoa, chocolate chips, baking powder, baking soda and salt in a medium bowl, stirring with a whisk.

3. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk.

4. Add flour mixture to egg mixture; stir until well blended.

5. Divide dough in half.

6. Turn dough out onto an oven tray line with baking paper.

7. With floured hands, shape the dough halves into logs.

8. Bake at 180ºC for 22 minutes.

9. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

10. Cut each roll diagonally into 18 (1.5 cm) slices. Carefully stand slices upright on baking sheet.

11. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in centre but will harden as they cool).

12. Remove biscotti from baking sheet and cool completely on wire rack.

Cinnamon Pinwheel Scones - take a walk down memory lane!

I think most people my age who have lived in New Zealand have made these scones at some point in their Food Tech (or Home Economics) past.


They are very easy and super yummy.  Even if they go a bit wonky while they are cooking, they will still be delicious.

These are also a low-cost treat to make on the weekends.  If there are any left the next day (highly unlikely), warm them in the microwave for 15 seconds.

Cinnamon Pinwheel Scones

Ingredients


3 c plain flour
6 t baking powder
¼ t salt
50 g butter
1 ¼ c milk

Topping


¼ c brown sugar
1 t cinnamon
50 g soft butter or margarine


1. Collect all equipment and ingredients before starting to cook.

2. Preheat oven to 220°C.
3. Sift flour, baking powder and salt into a bowl.


4. Cut or rub in butter into flour mixture until it resembles fine breadcrumbs.


5. Add milk and mix quickly to a soft dough with a knife.


6. Lightly knead the dough.


7. Roll out dough into a rectangle 1 cm thick.

8. Mix the brown sugar, cinnamon and butter/margarine together.
9. Spread butter mix over the surface of the dough.

10. Starting from the long edge, roll the dough into a log.
11. Cut the log into 2 cm pieces

12. Place each scone, cut side up on the baking tray.  Place the scones close together, nearly touching

13. Bake for 10-12 minutes until the scones are cooked and golden brown.

Marshmallow Balls

This is a recipe from my after school class, "Top Baker".  It's a very easy recipe, so is a good one to start a course with as it gives students the chance to use a range of equipment and make something foolproof and delicious.

The marshmallows are hidden in the middle of each biscuity truffle and are a little surprise when you bite into them.

To lower the cost of the recipe, use the cheapest, plain biscuits you can find.  I used Homebrand "Round Tea" biscuits at $1.44 a packet and they tasted really nice.  You will use one packet per recipe.

If you can think of a better name for this recipe than "Marshmallow Balls", let me know.  There were more than a few sniggers in the class when I told them not to make their balls too big!

Marshmallow Balls

Ingredients

100 g butter
2 T cocoa
½ c brown sugar
½ can sweetened condensed milk (1/2 c plus 2 T)
1 t vanilla essence
2 c plain sweet biscuit crumbs
10 – 12 marshmallows cut in half
¼ c desiccated coconut


1. Collect all of your equipment and ingredients before you start mixing and cooking.


2. Place the butter, cocoa, brown sugar and condensed milk in a medium saucepan. Heat over a low heat, stirring constantly with a wooden spoon, until the butter and sugar are just melted and the mixture is smooth.


3. Stir in the vanilla essence and biscuit crumbs and mix thoroughly with a wooden spoon.


4. Leave the mixture until it is cool enough to shape.


5. With wet hands, shape some of the mixture around each piece of marshmallow, forming a ball.


6. Roll the balls in coconut.


7. Place on a tray lined with baking paper and refrigerate until firm.


8. Store in a covered container in the fridge, if they last that long