Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 139

I love making and eating these! They look irresistible, like slices from miniature savoury Swiss rolls, and are an attractive addition to a sandwich selection. Fresh springy bread that’s not too thin works best, such as an ordinary, medium-sliced white or wholemeal loaf.

MAKES 25 PINWHEELS

60g (2 oz) soft butter

2 tbsp finely chopped fresh flat-leaf parsley

1–2 tsp hot water

5 slices from a large sliced loaf of bread

Beat the butter, parsley and hot water together in a bowl to make a light, creamy mixture.

Cut the crusts off the bread and flatten each slice slightly with a rolling pin. Spread the bread generously with the green butter mixture, then roll the slices up like Swiss rolls and if possible chill them for an hour or so.

When ready to serve, cut each roll into about five fairly thin slices.

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