Sunbeam DT5600 User Manual
20
Recipes (continued)
20
Sour cream & chive scrolls-Low fat and
gluten free!
Serves: 12
Preparation: 15 mins
Cooking: 25-30 mins
Preparation: 15 mins
Cooking: 25-30 mins
Melted butter, to grease
2 ½ cups gluten-free self-raising flour
½ teaspoon salt
¹⁄³ cup dried chopped onion
2 tablespoons dried chopped chives
50g reduced-fat dairy spread
½ cup light sour cream
½ cup skim milk
½ cup coarsely grated light mozzarella
80g reduced-fat feta, crumbled
2 ½ cups gluten-free self-raising flour
½ teaspoon salt
¹⁄³ cup dried chopped onion
2 tablespoons dried chopped chives
50g reduced-fat dairy spread
½ cup light sour cream
½ cup skim milk
½ cup coarsely grated light mozzarella
80g reduced-fat feta, crumbled
1. Preheat oven to 200C. Brush a baking tray
with melted butter to grease.
2. Sift flour into a large bowl. Stir in salt,
onion and chives until combined.
3. Use your finger tips to rub in spread until
mixture resembles breadcrumbs. Use a
round-bladed knife in a cutting motion
to stir in the sour cream and milk until
combined. Turn out onto a lightly floured
surface. Knead until smooth. Roll out to a
20 x 30cm rectangle.
round-bladed knife in a cutting motion
to stir in the sour cream and milk until
combined. Turn out onto a lightly floured
surface. Knead until smooth. Roll out to a
20 x 30cm rectangle.
4. Sprinkle over the mozzarella and feta.
Starting from the long side, roll dough up
to form a log. Trim ends. Cut the log into
12 x 2cm-thick slices. Arrange scrolls, cut
side down, side by side in prepared pan.
to form a log. Trim ends. Cut the log into
12 x 2cm-thick slices. Arrange scrolls, cut
side down, side by side in prepared pan.
5. Bake for about 25 minutes or until golden
and cooked through. Transfer to a wire rack
to cool slightly.
to cool slightly.
NOTE: You can use wholemeal flour instead of
white flour if desired.
white flour if desired.
Nutritional information per serve
5g fat; 747kJ; 2g sat fat; 1.1g fibre;
23g carbohydrate.
23g carbohydrate.
Tomato, mozzarella & pancetta muffins
Makes: 12
Preparation: 10 mins (not including drying time)
Cooking: 22-25 mins
Preparation: 10 mins (not including drying time)
Cooking: 22-25 mins
3 cups self-raising flour
200g dried tomatoes, chopped
8 slices mild pancetta, chopped
1 cup coarsely grated mozzarella
1½ cups skim milk
125g unsalted butter, melted
1 egg, lightly beaten
200g dried tomatoes, chopped
8 slices mild pancetta, chopped
1 cup coarsely grated mozzarella
1½ cups skim milk
125g unsalted butter, melted
1 egg, lightly beaten
1. Preheat oven to 180C. Spray a 12 hole
(¹⁄³ cup) capacity non-stick muffin pan with
cooking oil.
2. Combine the flour, tomato, pancetta and
cheese in a large glass bowl. Stir in the
combined milk, butter and egg until just
combined (mixture should be lumpy).
combined milk, butter and egg until just
combined (mixture should be lumpy).
3. Spoon mixture evenly among prepared
holes. Bake for 22-25 minutes or until a
skewer inserted into the centres comes out
clean. Remove from oven. Transfer to a
wire rack to cool slightly. Serve.
skewer inserted into the centres comes out
clean. Remove from oven. Transfer to a
wire rack to cool slightly. Serve.
Note: These muffins are suitable to freeze.
Wrap in plastic wrap or place in sealable
plastic bags. Label, date and freeze for up
to 3 months.
Wrap in plastic wrap or place in sealable
plastic bags. Label, date and freeze for up
to 3 months.
Nutritional information per muffin
10g fat; 1004kJ; 5.8g sat fat; 3.4g fibre;
24g carbohydrate
24g carbohydrate
Recipes (continued)