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FETA & SPINACH SCONES


FETA & SPINASH SCONES

Ingredients:

280g self-raising flour

Pinch salt

100g cubed feta cheese

3 tablespoons oil

2 eggs

280ml Greek yoghurt

Small handful baby spinach leaves, roughly chopped

Method:

Heat oven to 180C. Put self-raising flour and salt into a large bowl. Make a well in the centre.

 In a separate bowl, combine feta, oil, eggs, yoghurt and spinach leaves.  Stir into the flour to form a soft dough, tip onto a floured surface and shape into a thick, flattish round. Brush with milk. Bake for 40-45 minutes. Cool and cut into wedges. Serve with roast chicken soup.

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About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights Facebook@www.facebook.com/capemalaycooking https://capemalaycooking.wordpress.com/ https://twitter.com/CapeMalayCooks www.youtube.com/capemalaycooking

Posted on 02/07/2011, in Ramadan. Bookmark the permalink. Leave a comment.

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