Pages Monday, November 12, 2012 Blue cheese, pear & walnut scrolls Last week I struggled to get motivated in the kitchen. I looked at cookbooks, I read blogs, I stood on a chair and peered into the recesses of the pantry and still nothing worked. Then, on Friday morning, while I pushed the Small Girl on a swing in the sunshine and made that weird small talk you make with other parents at playgrounds, I had a flash of inspiration. We raced home - as fast as you can race with a three-year-old who has an elastic concept of 'this is the last swing, ok?' - and by afternoon tea time these delicious scrolls were cooling on the windowsill. Blue cheese, pear and walnut scrolls Don't be put off by the instructions here - I've specified the 'fold and leave it' method of kneading but you can do it whatever what you like. I've come to think of this way of kneading as the Pilates of breadmaking. Vigorous kneading is a bit like step aerobics - you get all sweaty and red-faced - where upon this method achieves the same, if not better results by using muscles you didn't know you had. Or something like that. Perhaps it's too early in the morning to be mixing bread and exercise metaphors. Put the flours, yeast, salt and sugar in a large bowl and stir well. Grate in the butter and rub through with your fingers. Mix the milk and hot water