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Recipe

Witches potion and garlic wortweed rolls

Celebrate the scary season with these cute Witches potion and garlic wortweed rolls! Delicious and creative, these make for the ultimate Halloween treats!

Aug 31, 2015 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Witches potion and garlic wortweed rolls
  • 1 tablespoon olive oil
  • 1 leek, trimmed, washed, thinly sliced
  • 2 potatoes, peeled, diced
  • 2西葫芦,切碎
  • 2 celery sticks, sliced
  • 1 litre vegetable stock
  • 1 cup frozen corn and peas (or ½ cup each)
  • 100 gram baby spinach leaves
  • 2 tomatoes, finely chopped
Garlic wortweed rolls
  • 4 dinner rolls
  • 40 gram butter, sofftened
  • 2 tablespoon chopped fresh herbs
  • 2 clove garlic, crushed

Method

Witches potion and garlic wortweed rolls
  • 1
    Heat oil in a large saucepan on medium. Saute leek and garlic for 3-4 minutes until softened.
  • 2
    Add potato, zucchini and celery, stirring for 3-4 minutes. Pour in stock and bring to boil. Reduce heat to low and simmer, covered for 6-8 minutes until potato is tender.
  • 3
    Meanwhile, make garlic wortweed rolls: Preheat oven to hot, 200C. Line an oven tray with baking paper. In a small bowl, mix butter, herbs and garlic together. Slice rolls three-quarters of the way through. Spread with butter mixture. Bake for 8-10 minutes until crisp.
  • 4
    Add corn and peas to soup and simmer 2- 3 minutes. Remove from heat. Stir spinach through and top with tomato. Serve with toasted rolls.

Notes

Add 1 cup of cooked pasta and a 400g can diced to leftovers, and heat through for a quick, tasty meal.

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