Oops - I've already repeated a recipe. Oh well, it's so good I'm sure you'll want to have it again. Besides, I'd been to the farmer's market and came home with a 5 kilo bag of potatoes and a large bundle of leeks - what's a girl supposed to do!
Warning - although these pinwheels are a highly useful way of using up that last sheet of pastry languishing in the freezer, they come at a cost. A cost to your waistline. They are the most addictive little devils you'll ever whisk out of the oven. Don't say I didn't warn you. My husband was late home from work the night I made them, and it took all of my reserves of will power not to chow down his. Grumbles, I'm sure, was eyeing them off, too! So that's my new definition of love - saving your special one some pinwheels. It doesn't come any more self-sacrificing that that.
Potato and Leek Soup
6 large potatoes (I used Dutch creams), peeled and chopped roughly
3 leeks, washed well and the white part of the stems finely chopped
2 carrots, peeled and diced
20 grams butter (or olive oil for vegans)
1 litre vegetable stock or water
Freshly ground pepper, to taste
1 - Melt the butter in a large saucepan. Fry the leeks for 3 minutes, or until soft and golden.
2 - Add the potatoes and carrots, and toss in the leed mixture.
3 - Add the stock, and bring to the boil. Turn down to a simmer for 20 minutes, or until the potatoes and carrots are tender.
4 - Puree the soup, then season with plenty of pepper. Reheat to serve.
Parmesan and Olive Pinwheels
Makes 12
1 sheet puff pastry, thawed
2 tablespoons olive tapenade
1/2 cup grated parmesan cheese
1 - Preheat the oven to 200 C. Line a baking tray with baking paper.
2 - Spread the tapenade evenly over the puff pastry, and top with the parmesan cheese. Carefully roll up the pastry into a log, then cut into twelve pieces.
3 - Lay each piece side down on the tray, then bake for 15 minutes, or until the pinwheels are puffed and golden. Set aside for a few minutes, then munch away!
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