Name: Soup Cobbler with Pesto Muffins
Ingredients: Fresh soup of your choice; 1 400 gram can borlotti beans; drained and rinsed; 175 g Plain flour; 1/2 ts Salt; 1 ts Baking powder; 1/2 ts Bicarbonate of soda; 115 g Cornmeal or fine semolina; 200 ml Natural yoghurt; 2 lg Eggs; beaten; 3 tb Melted butter; 2 tb Pesto sauce; 85 g Parmesan cheese; grated

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CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		First, Taste	4	servings

INGREDIENTS

		Fresh soup of your choice
1		400 gram can borlotti beans; drained and rinsed
175	g	Plain flour
1/2	ts	Salt
1	ts	Baking powder
1/2	ts	Bicarbonate of soda
115	g	Cornmeal or fine semolina
200	ml	Natural yoghurt
2	lg	Eggs; beaten
3	tb	Melted butter
2	tb	Pesto sauce
85	g	Parmesan cheese; grated

INSTRUCTIONS

PESTO COBBLERS
Preheat the oven to 200C/400F/gas 6. Combine the beans with the soup and
heat gently. Put the warm soup into 4 ovenproof serving bowls.
In a large bowl stir together the flour, salt, baking powder and
bicarbonate of soda. Stir in the cornmeal or semolina and set aside. In a
smaller bowl, beat together the yoghurt, milk, eggs and melted butter.
Lightly combine the yoghurt mixture with the dry ingredients, then fold in
the pesto. Take care not to over-mix - the pesto should still be in
streaks.
Spoon a dessertspoon of the cobbler mixture on to each bowl of soup and
sprinkle each with parmesan. Place in the oven for 10-15 minutes or until
the dumplings have risen and are golden brown.
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