herb cheese scroll

Sometime during the day on Sundays DD1 and her boyfriend come for a visit.  No time, no warning, we just know that on a Sunday that will rock up at some point.  I suppose they think we will just always be here, so there's no need for warning.  They are right.  

To an 'outsider', our lives must seem very dull, always home, always 'doing something' around the block.  But you know what???  I LOVE IT and I wouldn't have it any other way.  I love my life.  I love always cooking, gardening, sewing, knitting, bottling and discovering knew things.

I decided to make a herb cheese scroll for morning/afternoon tea, whichever the case.  'Boyfriend' comes from a very different family to ours and loves the home cooking.  That makes me happy!!

 

HERB CHEESE SCROLL

3 cups self-raising flour

pinch baking powder

45gm butter

2/3 cup milk

1/3 cup water

Filling:

1 cup shredded cheddar cheese

1/2 cup grated parmesan cheese

1/2 cup chopped parsley

1 tblspn chopped fresh tarragon

1 tblspn chopped oregano

1 tblspn chopped rosemary leaves

15gm butter, softened

1 egg yolk, beaten

2 tspns water

Preheat oven to hot - 2--C.  In a large bowl, sift together the flour and baking powder; rub in the butter.  Combine milk and water; thoroughly stir into dry ingredients to make a soft dough.

On lightly floured surface, gently knead dough until smooth.  Roll out to a 38 x 28cm rectangle.

To make filling, combine the cheeses and herbs in a bowl.  Spread soft butter thinly over rectangle to the edges; evenly sprinkle with the cheese mixture.

Roll up from one short end; cut crosswise into 10 equal slices.  Arrange, cut side down, in greased and paper lined 20cm round cake tin.

Combine egg yolk and water; brush over slices.  Bake 25-30 minutes or until the scroll is firm and browned.  Serve warm.

That certainly hit the spot on a wintry Sunday afternoon!!

Hope you all had a wonderful weekend :)