Italian Breakfast Scones 2 cups self-raising flour1 tablespoon caster sugarPinch of salt60 g butter (chilled, chopped)3/4 cup buttermilkButtermilk (extra, for brushing)1/4 cup sun-dried tomatoes (finely chopped)2 tablespoons fresh basil leaves.
Italian Antipasto Wrap 6 white wheat wraps6 slices prosciutto12 slices bought chargrilled eggplant1 x 210g ctn bocconcini (drained, thickly sliced)250 g semi-dried tomatoes1 x 80g pkt baby rocket leaves1 x.
Ingredients for the sauce: 1/2 cup extra-virgin olive oil 2 garlic cloves, minced 1 tsp. red pepper flakes 1 can (28 oz.) crushed tomatoes, juice reserved Salt and pepper, to.