Pumpkin, Feta & Rosemary Twist
Fresh out of the oven it's irresistible
Prep time: 15 minutes | Cook time: 15 minutes | Serves: 8-10 people
Get the knife and butter ready, because when this loaf comes out of the oven you are going to want to slice it up, slather the butter, and enjoy it while it's still warm. Make it same day for best results, or enjoy it lightly toasted the next day - if it lasts that long!
Get the knife and butter ready, because when this loaf comes out of the oven you are going to want to slice it up, slather the butter, and enjoy it while it's still warm. Make it same day for best results, or enjoy it lightly toasted the next day - if it lasts that long!
INGREDIENTS
• 400g kent pumpkin, steamed, peeled, chopped• 2 cups self-raising flour, sifted
• 1 pinch salt
• 60g cold butter, chopped
• 200g feta cheese, crumbled
• 1 tsp rosemary, finely chopped, plus extra sprigs for topping
• 1/2 cup buttermilk, plus 1 tsp extra for brushing
• Extra butter to serve

METHOD
Step 1:Preheat oven to 220°C (or 200°C fan-forced) and line a baking tray with paper.
Step 2:
Mash 2/3 cup pumpkin. Dice remaining pumpkin and set aside.
Step 3:
Place flour and salt into a large bowl. Add butter and using fingertips, rub butter into flour until mixture resembles breadcrumbs.
Step 4:
Add mashed pumpkin, feta and chopped rosemary, and stir to combine. Make a well in the centre and add the buttermilk. Using a flat bladed knife stir the mixture until a dough forms.
Step 5:
Turn dough onto a lightly floured surface and knead gently to form a rectangle. Cut dough into 3 equal pieces. Roll each piece into 4cm thick log.
Step 6:
Place onto prepared tray and plait dough together. Top with reserved diced pumpkin and rosemary sprigs, pressing lightly into dough.
Step 7:
Brush with extra buttermilk and place in the oven. Bake for 15-20 mins, until hollow sounding when tapped. Break into pieces and serve with butter.
Image courtesy of Taste. Tried and tested by Carol & Trudi!
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