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Suggest a better descriptionMMMMM-------------------FOR THE SCONE TOPPING------------------------ 125 g Self-raising wholemeal -flour; (4oz) 1 ts Baking powder 1 ts Dried mixed herbs 25 g Half-fat spread; (1oz) 150 ml Skimmed milk; about (1/4 -pint) In a large saucepan, brown the mince without added fat for a few minutes. Add the onion, chilli powder, cumin and seasoning and cook for a further 3-4 minutes, stirring frequently. Stir in the tomatoes, kidney beans and stock. Bring to the boil, cover and simmer for 15-20 minutes. Preheat the oven to Gas Mark 6/200 C/400 F. Sift together the flour and baking powder, retaining the bran. Stir in the mixed herbs. Rub in the half-fat spread and add enough milk to form a soft dough. Roll the scone mixture out on a lightly floured surface to approximately 1cm (1/2 inch) thickness. Using a 5cm (2-inch) cutter, make 12-16 scone rounds. Place the chilli mixture in a large ovenproof dish. Place the scones overlapping around the edge and brush with the remaining milk. Bake for 10-15 minutes until golden brown. Serve with fresh vegetables in season.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.7mg | 1 % | |
Potassium 49.5mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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