This is such an easy and impressive side dish. My family love it, and the parishioners at mass really got into it over Christmas! Beware – once you’ve made it you’ll have it as a staple special occasion side!
One large sourdough or 4 individual portion sourdoughs
½ cup brown sugar
125 g butter
2 large sprigs rosemary
Cut the bread into a checker board pattern. Combine the butter and sugar in a small saucepan on medium heat and leave to melt. Stir a little and then brush over the bread once. Add some chopped rosemary into the butter glaze and then pour over the bread. Bake at 180 degrees Celsius for about 15 minutes until golden and the aroma fills the room!
The internal ingredients for this are from a recipe given to me by a trusted caterer at church, hence the name! Pam is a wonderful woman, beautiful soul and a sensational cook! I like these as her meatballs so much, I thought I’d try them as sausage rolls and man are they amazing!! I make them for school lunches, for high teas, for entrée at BBQs and more. The lemon gives a lovely pop, and people just love them!!
The top is prior to oven, the bottom rolls are done and ready to be devoured!
1 Kg chicken mince
1 handful of fresh baby spinach or rocket, chopped
100 g feta cheese, diced finely or smooshed
1 red onion, diced finely
Zest of 1 lemon
Salt and pepper to taste
5 sheets puff pastry
1 egg, fork stirred for egg wash
Combine everything (except the pastry and second egg) into a bowl and stir, squeeze with your hands, get it all together. Now cut a sheet of puff pastry in half. Place spoons of the mixture onto the pastry, keeping to one side, forming a log. Now fold the pastry over and secure by pressing together. Continue that process until all the mixture is used. Now you have long lines of pastry wrapped filling, go ahead and use a sharp knife to cut to your desired length. I cut mine into 5 portions per puff pastry line. This made my sausage rolls about 5cm long. Brush with egg wash and place on lined baking trays. Bake at 180 degrees Celsius for about 25 minutes or until golden brown. This recipe makes about 50 of the sausage rolls my size. Now before you serve, have this recipe ready to hand out because at least one person always asks for it!!
School started in Queensland this week so us mums are all baking freezable treats to keep the kids going through learning in this heat. These muffins are usually a hit, so hopefully they are this time too!
100g triple smoked leg ham, sliced and diced
1 ½ cups wholemeal self-raising flour
1/3 cup olive oil
1 cup milk
1 zucchini, grated
1/3 cup parmesan cheese, shaved
Salt and pepper to your liking
Combine all ingredients in a bowl and mix until all together and happy. Spray a little olive oil into a muffin pan (or as my daughter did, a friend pan) and then share the mixture amongst the pan. Bake at 180 degrees Celsius for 30 minutes or until raised and smelling scrumptious! These can be wrapped in plastic once cooled and frozen for future use. They last 4 days in the fridge, or sometimes they are all gone within 15 minutes of being out of the oven!!