POACHA

This is a easy to make any time snack attack, savory pastry.

1 can refrigerated biscuit dough

8 oz feta cheese

1 egg separated

1/4 cup finely chopped parsley.

Preheat the oven to 350 degrees.

In a medium bowl blend cheese, parsley and egg white until smooth. Set aside.

Open the can of refrigerated dough and separate each round into two layers (this will yield to 16 rounds). Place the prepared cheese filling in the middle of each round, fold over and crimp the edges with a fork. Place them in a baking sheet side by side and brush with the egg yolk and bake for about 15 to 17 minutes or until golden brown. Enjoy with a cup of tea, soup or salad to your hearts content...

LETS HAVE A SPOT OF TEA

I found this scone recipe in a magazine. It is very simple to make. Scones are high tea favorites but why not enjoy them for breakfast also. I used raisins, but you can use any dried fruit you choose.

1 large egg
1/2 cup milk
2 cups of all purpose flour
2 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold butter cut into pieces
3/4 cup raisins (or other dried fruit)

Preheat oven to 400. Whisk the egg and milk together in one bowl and the sugar, baking powder, and salt in another. Mix butter with flour and using your fingers cut and rub until the mixture is like course meal (pebbly). Pour in the milk mixture and mix until the dough is evenly moist. Add raisins and give the sticky dough a few more stirs. Spoon on to a lined baking sheet and bake 25 minutes or until the scones are golden brown. Yield 12 medium sized scones. Cool and serve with lemon curd or any other jam and butter.