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Description Edit

Toasted Stuffed Brown Rolls

Ingredients Edit

  • 3 wholemeal or wholewheat brown rools, halved and with their crumb removed
  • 50 g (2 oz) butter
  • 100g (4 oz) Mushrooms, chopped roughly
  • 100g (4 oz) cooked and very well drained leaf spinach, chopped roughly
  • 50g (2 oz) Raisins
  • salt, pepper, ground cinnamon, cloves to taste
  • 1 large or 2 small eggs

Directions Edit

Put halved rolls in moderately hot oven for approx. 10 minutes or till they

are lightly browned and crisps


Melt the butter in a pan and cook the Mushrooms for a couple of minutes.

Add the spinach and the Raisins and continue to cook gently for several

minutes, or till the butter has been almost absorbed by the veggies.

Season to taste with the slat, pepper, and spices. Beat the egg in a

bowl, add to the veggie mixture and cook it gently just long enough for

the egg to slightly bind to the other ingredients. Pile the filling into

the halved rolls and serve at once.

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See also Edit

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