Page 11 - Kareen _ Cookbook_ DRAFT Short Version

CANAPES & STARTERS

PARMESAN AND

SUN-DRIED TOMATO SCONES

with Fresh Mozzarella and Slow-Roasted Herb Tomatoes

Preheat oven to 220 C/425F/Gas 7 and sift the flour, salt, and bicarbonate of
soda together into a bowl and add the cream of tartar

Rub in the margarine or butter until the mixture resembles fine breadcrumbs

Add Parmesan and combine well. Add sundried tomatoes and stir before add-
ing the olive oil. Add a little cold milk and mix to form a dough.

When the dough is easy to handle, but not sticky, form it into a round ball and
roll it out on a lightly floured work surface to 1.5 cm thick.

Cut into rounds of desired size, e.g. 3 or 5cm, using a pastry cutter. Place on
greased and lightly floured baking sheet. Brush with milk and sprinkle a little
Parmesan on each. Bake for 10 minutes or until golden brown.
INGREDIENTS
Cut baby plum tomatoes in half lengthwise. Place on lightly oiled baking tray.
Sprinkle with thyme, salt, and pepper. Slow roast at 140oC for 7-8 minutes. Re-
200 g plain flour
move from oven.
1 tsp bicarbonate of soda
2 tsp cream of tartar To finish, just before serving, split scones in half. Top each half with a slice of
mozzarella to fit. Then place 2 or 3 halves of tomato, (according to scone size).
40 g margarine or butter, cubed
Flash in hot oven for 3 minutes.
75 g Parmesan, grated
75 g sun-dried tomatoes, chopped

1 tbsp olive oil
125 ml milk
24 baby plum tomatoes
Thyme, salt, and pepper to taste
10 24 slices of fresh mozzarella 11