Olive Butter Pinwheels
|Butter||4 Ounce, softened (100 Gram)|
|Double cream||30 Milliliter (2 Tablespoon)|
|Black olives||2 Ounce, stoned and finely chopped (50 Gram)|
|Freshly ground black pepper||To Taste|
|Freshly squeezed lemon juice||1 Teaspoon|
|White bread slice/Brown bread slice||6|
|Mustard and cress||1 Kilogram (Four 250 Gram Each Punnet)|
1) Cream the butter until fluffy, beat in the cream, olives, black pepper, lemon juice and blend well to smoothen.
2) On the bread slice, spread the butter mixture, scatter the cress and roll up each slice and insert a cocktail stick to secure. 3) Wrap the roll in cling film and chill until serving.
4) Unwrap the rolls, remove sticks, and slice each roll into six little pinwheels and place on a serving dish.
5) Serve immediately.