OS Tuesday 8th January 2008

purpleivy wrote: »

Made pesto pinwheels, which were a hit.... if only pesto wasn't so expensive! Would welcome some suggestions for alternatives.

:T I love the sound of your veggie repertoire! Can I come and live at your house?:j

As for the pesto, I am sure I remember seeing on the Aldi website that their pesto came out top in some magazine survey(s), yet on a budget price. Perhaps its worth looking into that if you have a store nearby.

scotrae wrote: »

:T I love the sound of your veggie repertoire! Can I come and live at your house?:j

As for the pesto, I am sure I remember seeing on the Aldi website that their pesto came out top in some magazine survey(s), yet on a budget price. Perhaps its worth looking into that if you have a store nearby.

DD is in final year at school and I'd like her to get some decent ideas of vegi food she likes. She is planning her gap year at the mo and will be spending some time living in Sweden with friends of mine. I would like to think she will have some recipes to share with them so she can take her turn at cooking. ALso when she gets to uni she will have to cater for herself and I would rather she didn't live on beans on toast or wraps with cheese and ketchup. I suppose she could do worse! I will no doubt be sending red cross parcels too!

The recipes have been fairly easy to do, my problem is always WHAT to have rather than the actual execution of the job.

I go past ALdi sometimes so will look out for the pesto. This evenings was the tomato one, which we quite like on salmon and baked. At least dd likes fish.

Sorry about that last night Keth. I had reached 'my wall'.

Apologies for my Noddy comments... I don't know how well developed peoples bread making skills are. There may be newbies out there. I always like enough information... so I hope that I haven't found anything.

The recipe I used (well more or less LOL!) is from the Panasonic book. It says to use

Pesto Pinwheels
1 quantity of white roll mix. This is the same as the white loaf. I find it has too much water... I suppose you're best using your usual.. it's 500g strong white flour.

Then it says 4tbsp pesto. I didn't measure this out. I had tomato pesto in the fridge, so mine were orange instead of green!

Parmesan cheese to sprinkle on wheels ( I didn't, as there was cheese in the Cashew loaf we were having!)

1. Roll dough into rectangular sheet, approx half inch thick and 9x18" rectangle.

2. Spread pesto over the dough. Roll like a swiss roll. (It doesn't tell you to omit an inch each side on the long edges. you start to roll by folding the first inch over, so don't need any on it. I also wet the last edge, just to stick it together a bit)

3. CUt the dough into 1 1/2" slices with a sharp knife and place slices close together on a greased baking tray (I used magic carpet), cut sides up. ( I don't put them too close together otherwise there isn't room for them to spread a little when they rise.

4. Sprinkle with parmesan cheese ande allow to prove until doubled in size.

5. Bake at 220C/425F/Gas 7 for 15-20 mins or until golden brown.... colour will vary depending on how much the pesto ooooooooozes out!

PurpleIvy - i made these last night. Man, they were absolutely gorgeous, OH loved them and told me this morning i was making some more today (to which i replied: no i ain't, we're almost out of pesto!).

They looked so purty as well. I'd recommend this for anyone doing a party, fab finger food, especially if you cook them in a tin so they squish together on the second proving, then you've got pull-apart bread.

I thought i'd take a photo of the finished result so you can see how well they turned out!!

Thanks again!

keth
xx