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This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup cooked fennel, diced
1 cup thick cream
1 tsp. turmeric
1 cup frozen vegetables (peas and corn)
1 cup Emmental cheese, grated
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend half the fennel, cream, turmeric and Emmental cheese until smooth. Fold in vegetables.
Cut scone in half horizontally. Spoon on fennel mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
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