I love it when I here back from followers about how their cooking ventures have turned out! I just received a recipe and pictures from one of my follower Dani in Tokoroa. She has sent me through a super tasty afternoon snack/ lunch box filler. Perfect for when the kids get home from school or a tasty weekend treat for the family and they are so affordable to make!!!
This recipe is super versatile the base dough can be made 1 of 3 ways with milk, cream or yoghurt and the topping could be anything you like! Dani used the milk version of this recipe and topped it like a pizza with cheese, ham, bbq sauce and tomato sauce! Yum wish I was there to try those tasty scrolls. Next she says she’s going to try an apple and cinnamon. Yum that sounds divine!!
Slow Cooker Scrolls
2 cups s.r flour
2 tsp. sugar
1 1/4 cup cream
2 cups s.r flour
1/2 tsp. salt
75 g butter
1/2-1 cup milk
2 cups s.r flour
1 cup greek yoghurt
tomato sauce Sweet
Turn slow cooker onto high to pre-heat. Lay a piece of baking paper to cover the bottom of the cooker.
Add dry ingredients to a bowl fooled by wet mix together until dough forms kneed until smooth and elastic.
Roll dough into a 20 x 30cm rectangle.
Fill with your desired toppings and roll up dough.
Cut into 2.5cm circles and flatten slightly with hand.
Place cut circles close together in your pre-lined slow cooker.
Place a tea towel underneath the slow cooker lid as seen below.
Cook on high for 2 hours until tasty and cooked.
The flavour combinations is endless so get thinking!!
Here is Dani’s Before and After Photos!!
Place tea towel underneath lid. Cook on high for 2 hours.
I never used to like tofu but it has defiantly grown on me.
I like to cook a lot of Asian inspired dishes influenced by my travels to south east asia. I like to use flavours that stand strong against each other.
This recipe is a very simple and packed with flavor!
These are a great way to get your daily energy intake with a bite size snack. They are gluten, dairy and refined sugar-free. Only containing 5 ingredient’s they are simple and easy to make. Perfect wee snack to take on a mountain bike or a run and even to keep you going till lunch time after that mid morning meeting.
2 cups dates
3/4 cup boiling water
1 cup shredded coconut
3 tbsp. cocoa powder
1/4 cup chia seeds
extra coconut for rolling
In a metal bowl place dates and boiling water, cover and set aside for 5 minutes.
In another bowl combine coconut, cocoa and chia seeds mix to combine.
Remove 1/4 of water from the dates and set aside.
Place dates and remaining water in food processor and pulse until a paste has formed.
Add coconut mix, and pulse until combined. (the mixture should be sticky)
Using a measuring spoon, measure table-spoon amounts roll into balls and then into extra coconut.
Place in air-tight container in the fridge for up to a week.
Makes: 28- 30 balls
Place 2 cups dates in metal bowl, add boiling water.
Cover and set aside for 5 minutes.
Combine coconut, cocoa and chia seeds in a bowl.
Pour out 1/4 of the liquid from the dates.
Process dates and remaining water until a paste has formed.
Add coconut mix.
Pulse until well incorporated.
Measure tbsp. amounts, roll into a ball and then in extra coconut or leave plain.
Aged Cheddar Cheese with Heirloom Green Tomato and Ginger Chutney Bites
The delicious cheese and cracker topped with a chutney or relish perfect afternoon snack. However not so good if your gluten intolerant or gluten sensitive. So why not have cheese topped with the chutney or relish.
It’s a speedy simple snack that’s full of flavour and keeps you going a little longer.
Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika.
4 ripe avocados, skin and seed removed
1 red onion, finely diced
1 lime, zest and juice
1.5 Tbsp. sweet chili sauce
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1 tbsp. fresh coriander, rough chop
5 Agria potatoes, scrubbed and cut into wedges (leave skin on)
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
1 tsp. onion flakes
3/4 tsp. garlic granules
1 spring onion, finely sliced
1 Tbsp. fresh coriander, rough chop
1 tsp. smoked paprika
Pre-heat oven to 200 degrees fan bake.
In food processor combine avocado flesh, lime zest and juice, salt and pepper. Blitz until a smooth paste has formed.
Remove from blender and in a bowl combine with red onion, coriander and sweet chili sauce. Fold together until incorporated, place in serving bowl and chill until required.
Combine cumin, first measure of smoked paprika, salt, pepper, garlic granules, onion flakes and olive oil in a small bowl mix to form a paste. Toss through sliced potato wedges and baked for 40 minutes until golden and brown.
In a small bowl combine sliced spring onion, coriander and 1/2 last measure of smoked paprika, mix together and sprinkle half the mixture on the base of your serving dish. This ensures the you have tasty garnish from top to bottom in your dish.
Place golden baked wedges over the top , finish with the remaining spring onion mix and sprinkle with last of smoked paprika.
Serve alongside the fresh guacamole.
Guacamole Yield: 3 cups ( I froze 1 cup in snap lock container for easy access dip later on in the week)
This Guacamole goes perfectly on tacos, burgers or side of steak gives you zingy fresh burst of flavour that uplifts any meal.
Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges
Fresh quality ingredients used to create a flavour packed afternoon snack. Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika. Now that’s a perfect afternoon snack or starter to any meal.
I had an abundance of Avocados and Limes were so cheap this week at the fruit and vegetable grocer I couldn’t resist.