Breakfast scrolls

Makes approx 8

Dough

1cup               Self-raising flour

1cup               Plain flour

1tblspn           Dried yeast

1tbslpn           Sugar

1cup               lukewarm water

Filling

3tblspn           Tomato paste

2tblspn           Basil pesto

1/2cup            Mozzarella cheese, grated

2                     Eggs

4rashers          Bacon, grilled, chopped

Salt and pepper to taste

Step 1. In a bowl place all the dry dough ingredients and whisk lightly to incorporate the yeast and sugar.

Step 2. Add warm water and stir until a dough forms then turn out onto a floured bench top and knead until a ball is formed.

Step 3. Turn dough out onto floured bench and knead until well combined.  Then, using a rolling pin roll the dough out so that the dough is 15cm x 30cm long.

Step 4. Using a pastry brush spread tomato paste on liberally then top with pesto.

Step 5.

In a small bowl mix eggs with cheese lightly then spread mixture over the top of the dough, then top with chopped, cooked bacon.  Season.

Step 6.

Roll dough with toppings up using the longest sides so that the roll is quite long.

Step 7.

Cut the roll across ways, cutting about 8 or 9 pieces.

Step 8.

Arrange the pieces in the Sautepan and cover with the lid and the vents closed and place over medium heat for 10mins or until the lid is hot.

Step 9.

Flip scrolls over in the pans lid and slide back into the pan and reduce the heat slightly and cook for a further 10mins and serve hot!

Passionfruit cupcakes

This recipe make 12 cupcakes

cupcakes

125g   Unsalted butter
150g   Caster sugar
3         Eggs
150g   Self-raising flour
125ml Sour cream
1tsp    Lemon zest
The pulp from 2 passion fruits

Icing

90g     Cream cheese, softened
225g   Pure icing sugar
2tblsp  Butter, softened
1tsp     Lemon zest
The pulp from 2 passion fruits

1. Preheat oven to 170deg and line a 12 hole muffin pan with cupcake wrappers of your choice (or do as I do and use a silicone mould and save trees!) bake for 25-30mins in the oven 
2. Place butter and sugar in a mixing bowl,  (I use a stand mixer because I can walk away from it and do other things at the same time but you can use hand beaters too), and mix on low until combined then turn up the speed to high and mix until the butter/sugar mixture is light in colour and fluffy.
3. Add each egg one at a time while beaters are on low then add the flour and salt whilst the beaters are on low then follow with sour cream, the lemon zest & the passion fruit pulp and mix until all combined.
4. Bake in oven for 25-30mins, meanwhile make the icing;
5. Place butter, cream cheese and icing sugar in mixing bowl and beat on low until combined, then turn up the speed to high and beat until light and fluffy then add passion fruit pulp and lemon zest. 
6. When cupcakes are ready place on a cooling rack
7. Spread icing on when the cupcakes are completely cool!