This week: Wobbly Goat Cafe's spinach and feta pinwheel scones.
Mixture:
6 cups self-raising flour
2 ½ cups grated tasty cheese
Approx 2 ½ cups green-top milk
Filling:
red capsicum pesto
baby spinach leaves
tasty grated cheese
diced red capsicum
feta cheese
Heat oven to 190degC. Grease a baking tray. Sift flour into a bowl, then stir in grated cheese and make a well in the centre. Pour in the milk and mix just enough to form a slightly sticky dough.
Turn dough on to a lightly-floured work surface. Knead lightly, just to bring the mix together. Roll into a large rectangle, about 5mm thick. Spread the surface with pesto and scatter with grated cheese and remaining ingredients. Roll up to form a long log.
Cut log into slices and arrange, spiral side up, on the greased baking tray. Bake for 20 minutes or until firm and golden brown.
Requested by Karen English, of Mosgiel. Wendy Jepson, owner of the Wobbly Goat Cafe, in Outram, has sent us this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask A Chef, Features, Otago Daily Times, PO Box 181, Dunedin,or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
