I don't buy magazines that often, most of the time I borrow from the library. I do still have a look see when I am in the supermarket, especially if it's wrapped and offering free goodies.
Another of those times I've gone for the freebie, again in a Better, Homes and Gardens, there was a bar tin and recipe book. I'm not sure whether it was the lure of another recipe book or the tin that got me in with this one. Probably both, they saw me coming.
This recipe isn't by far the most tantalising recipe in the book, with drool worthy recipes as raspberry cheesecake, chocolate truffle log and smoked salmon terrine.
It's a quick and easy bread, not unlike a savoury scone. Mighty tasty and one that is more likely cooked on a regular basis. If you don't have a bar tin, you can use a loaf or other small cake tin.
It's perfect for pizza spreads, pasta and mopping up flavour in soups and casseroles.
Lord knows, Spring hasn't gotten the memo to warm up yet in our neck of the woods. Just bring us some twenty degree days already!
The garden is starting to comply, with so much colour coming out and the fresh herbs are going gangbusters and looking gorgeous. I love using herbs from the garden, with them close to the back door, it is nothing to sneak out and snip some fresh parsley from my little potager garden.
You will need:-
2 cups SR Flour
50grams butter or marg
1/2 small onion, finely chopped
1 cup grated cheese
3/4 cup milk
1 Tablespoon olive oil
2 Tablespoons finely chopped parsley
1 clove garlic, chopped finely
Preheat oven to 200C.
Grease bar tin and line the base and sides with baking paper.
Rub butter into flour in a large bowl.
Add onion and half of the cheese.Add milk and combine into a soft dough.
Turn dough onto a floured surface and form into a 35 cm log.
Cut log into 2.5 cm pieces.
Combine oil, remaining cheese, parsley and garlic in a bowl. Roll dough pieces in mixture to coat.
Arrange dough pieces in tin, season with salt and pepper.
Bake for 30 minutes until golden brown.
Serve with a lashing of butter!
