I haven't bought Vegemite for years. I don't want to buy Vegemite.
I buy Mighty Mite, made by the Three Threes company. It's Australian made and owned and I have been eating for I don't know how long. It is not as strong as the others stuff and tastes slightly different, but it's what I am used to. It's what the girls are used to, and have been brought up with. It's a crap load cheaper too.
It is sad that Dick Smith is having so much trouble with the Vegemite company. It may be Australian to eat Vegemite, but the way they are going after Ozemite, isn't. I'd rather my money stay in our country, supporting Aussie jobs and families.
Anyhoo, besides that, it is the last week of term here in SA, and Izzy's kindy had their breakup nibbles yesterday. I woke up in the morning, with the startling realisation that I needed to take a savoury to share. But what!
Thankfully this came to mind, and it takes no time at all.
Thank goodness for scone dough. It makes all sorts of good stuff, like pizza base, savoury scones, and sweet scones.
You can add all sorts of stuff into this scroll, like olives, bacon, herbs, sun dried tomatoes, pesto or different cheeses. Oh course substituting out for the Mighty Mite.
For a sweet alternative, spreading with jam and adding sultanas or walnuts, cinnamon and drizzling with icing! Hellooo!
Mighty Mite and Cheese Scrolls
2 cups Self Raising Flour
pinch salt
2 teaspoons margarine or butter
1 cup milk
grated cheese
mighty mite or vegemite
Rub butter into flour and salt with fingertips.
Add milk and mix gently until a soft dough forms.
Roll out into a rectangle shape.
Spread dough with Mighty Mite and then grate cheese over the top.
Carefully roll up the longest side into a log, and cut into 2 cm slices.
Place scrolls onto a greased tray and bake at 190C for 15 minutes.
I always have a jar of dried herbs in the pantry. I stepped out in the garden with my kitchen scissors and picked a bunch to hang up in the window to dry. Rosemary, basil mint and thyme.
When dried, I pick the leaves of the stalks, chop them up and chuck them in a jar. Sometimes all mixed together or in their own separate jars.
When my basil started to go to seed recently, I picked it to dry so I had it in the pantry when the plant wasn't in the garden. I usually leave at least one to go to seed, so it comes up again on it's own.
I have some basil mint though, which is great to use instead of fresh basil. Worth investing in some, just put it in a pot.
I usually make these scones with dried marjoram. Marjoram is very similar to oregano, just a different flavour. I've just planted some in the garden, the last lot died! I made them with thyme, and they are just as moorish. Fabulously rustic and perfect with soup or a fresh flavoursome salad. This recipe makes about 18 scones.
Cheese and Thyme Scones
1 cup wholemeal plain flour
1 cup wholemeal SR Flour
pinch of salt
3 Tablespoons(60gr) margarine
1/4 teaspoon dry mustard
2 tsp dried thyme
2/3 cup finely grated cheese
120 mls milk
3 tablespoons(60gr) cottage cheese*
1 tablespoon sunflower seeds
*If you don't have cottage cheese, use sour cream or yogurt. Otherwise just add another 1/4 cup milk.
Preheat oven to 220 degrees.
Place flours, salt and margarine in a bowl. Rub margarine into flour until it is all incorporated and resembles bread crumbs.
Add the mustard, thyme and cheese.
Mix in milk and cottage cheese to form a soft dough.
Roll out dough to about 2cm thickness, on a floured surface. Cut out scones with a 5cm cutter.
Place scones on a greased tray(I used olive oil spray). Brush with milk and place sunflower seeds on tops.
Bake for 12 minutes.
