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Cook: 10 - 12 minutes | Servings: 12


Beef, tomato and vegs soup with basil pesto mayo rolls. Left over vegs from yesterday’s potato, tomato and green bean potjie and extra veggies from the fridge that had to be used (baby spinach, baby marrow, celery, carrots).

  • 2 cups selfraising flour
  • ½ teaspoon salt
  • 1 cup milk
  • 4 tablespoons mayonnaise
  • basil pesto

Mix the milk and mayonnaise together then add to the flour and salt. Stir well until properly incorporated. Spray a 12 hollow muffin tin well.
Divide the batter between the muffin hollows. I use an ice scoop to ensure the same amount in each hollow. I also prefer using paper cups lightly sprayed then easy to remove.
Bake at 180°C for between 10 – 12 minutes depending on your oven.
I baked these in LG Solardom convection oven at 180°C for 7 minutes.

As soon as you remove from the oven spread a little bit of basil pesto with back of teaspoon over the hot rolls.
They are best eaten while hot, so serve immediately with the soup.

Recipe and photo: Elsabie Templeton

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