As a person who spends most of the day in the kitchen, I am always on the lookout for kitchen paraphernalia. I am more keen now, more than ever, because I try to find props for this blog.
I was given the chance to try out an online kitchen shop called ProCook. I chose a few things from their extensive line. The aubergine (love the colour!) oven to table dish and the one piece silicone palette knife are now my new favourite kitchenware.
The wide range of top quality products cater to all kitchen needs: tableware, cookware, baking, kitchen accessories. I love that the designs are all classy and classic which means that these hard wearing products will never go out of style. The items come with clear information and dimensions as well as good visuals. The price is their "selling point". All products are sold lower than high street prices. I'm sold.
To try out the oven to table bakeware, I decided to make easy breakfast pizza scrolls. Making this is literally child's play as the recipe come's from a kid's cookbook.
My kids, when they were actually kids, shared my love for collecting cookbooks. Cooking was one of the activities we enjoyed doing together. There are a number of recipes that we've used time and time again because they were easy and delicious and always produced perfect results.
This pizza scroll recipe adapted from The Austaralian Women's Weekly Kid's Cooking cookbook was one of my son's favourites. We all liked it too and varied the filling according to what we felt like eating. There is no kneading involved in making these scrolls. The crust is more like pie crust but with a more tender texture. A brief whiz in a food processor is all it takes to make it.
These pizza scrolls has the makings of a breakfast but it can be an anytime snack or part of a meal. You can use any filling, sweet or savoury, according to your preference.
Ingredients for the filling:
8 rashers of smoked streaky bacon, cut into lardons
2 cloves garlic, chopped
3/4 c. fresh sausage meat
2 tbsps. tomato puree/paste
1/2 tsp. salt
1/2 tsp. sugar
3/4 c. cheese
8 basil leaves, torn
2 tbsps. melted butter
Preheat the oven to 350° F/180° C.
Heat up a frying pan. When hot, add the bacon lardons. Sauté until it renders fat and starts to colour. Add the garlic and cook for 1 minute.
Add the sausage meat and break it up using a slotted spatula. When cooked, add the tomato puree, salt and sugar.
Set aside and leave to cool.
Prepare the dough.
Roll the dough on a floured board to a square sheet measuring about 12" x 12".
Roll tightly like a jelly roll. Divide this log into 8 pieces and arrange on a greased dish or baking pan. I used a 25 cm. x 16 cm. (10' x 6") baking dish but you can use any baking pan or sheet.
Bake for 30-40 minutes until browned and crisp. Brush with the melted butter and sprinkle with the remaining cheese. Bake further just until the cheese melts. Serve hot.
Ingredients for the dough:
2 c. flour
2 tsps. sugar
1/4 tsp. salt
2 tsps. baking powder
1/4 c. butter, diced
1/2 c. milk
Mix the flour, sugar and salt in a food processor. Add in the butter and pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the milk. Mix until the mixture starts to clump together. When it forms big granules, it is ready. Take out of the processor and form into a ball.
To mix by hand, combine the dry ingredients in a bowl. You can use a pastry blender or your hands to rub in the butter (it has to be soft if you are going to use your hands). Slowly add in the milk while mixing with a fork. Form into ball.
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