Feta, Sundried Tomato and Thyme Scones

Feta, Sundried Tomato and Thyme SconesIt’s International Scone Week and I am joining Celia over at Fig Jam and Lime Cordial where she will be hosting a scone recipe round up at the end of the week. She started this 3 years ago as she and her friends found themselves baking scones at about the same time and it has now become a rather wonderful tradition. As I was too busy to join in with Celia’s monthly In My Kitchen series (even though I have some wonderful things to share with you so will save them for next month) I made it a point to join this round up when I saw Celia’s post on Instagram, which was followed swiftly by her blog post – http://figjamandlimecordial.com/2014/08/11/international-scone-week-2014

Feta, Sundried Tomato and Thyme SconesIt is also my first anniversary here on the blog. It’s been a wonderful year, a huge learning curve with the bonus of  getting to know so many of you. I have met Elaine of Foodbod and had a super time in Borough Market with her. Tina of Mademoiselle Gourmande is coming to London in  September and we are deciding on whether to have Afternoon Tea or Dim Sum when we meet – either way, I cannot wait! I regularly meet friends of friends who follow and read my blog which is always wonderful as well as being a little scary too – so much to live up to! Thank you all, for your support and friendship and for following me on so many different social media platforms (Twitter, Facebook, Instagram and Pinterest – where I do try and keep the majority of my posts different so that I don’t bore you with the same photos and posts!) Thank you for sharing my posts, retweeting them, favouriting them, commenting on them and re-pinning them. It has been fabulous having you all along on this journey.

Feta, Sundried Tomato and Thyme Scones

Mr Fitz  is always going on about Mrs Middleton’s Cold-Pressed Rapeseed Oil on his blog. He recently re-tweeted a post of theirs that said they were sending out samples to interested chefs and bloggers. I immediately emailed then, told them that I had heard of them from Mr Fitz (‘Ah, good old Mr Fitz’, was their reply!) and received a very chic bottle of their rather gorgeous oil. Let me tell you, I can see what all the fuss is about now. The seeds are grown on the family farm in Bedfordshire and each batch of oil is labelled with the name of the field where the seed was grown so that you can track where your oil has come from! Cold pressed below 40C and filtered once after the residues have settled, this glowing golden oil has a rounded mellow and slightly nutty flavour profile. It’s been wonderful in salad dressings and I plan to try it in a mayonnaise next.

I have just found out that the oil (as well as their Stone Ground Flour) has been awarded stars by the Guild of Fine Food in the Great Taste Awards! You can buy this delicious award winning oil, directly from Mrs Middleton’s website (they have some offers on at the moment) or from stockists which they list on their site – http://www.mrsmiddleton.co.uk

 

Feta, Sundried Tomato and Thyme SconesRapeseed oil (also known as Canola oil in Canada and the States) has less unhealthy saturated fat than all other cooking oils and fats and is high in beneficial monounsaturated and polyunsaturated fats omega 3, 6 and 9 and anti-oxidants. It also has a high smoke point which is very useful for oven roasting, pan and deep frying. In Britain, there are no commercially grown GMO rapeseed crops which is not always the case in other countries. I feel like I have waited far too long to start using this oil!

Feta, Sundried Tomato and Thyme SconesAnyway, I have been wanting to showcase Mrs Middleton’s rather lovely oil and developed a delicious savoury scone recipe, which is really moist yet crumbly.  Unlike most scone recipes, there is no rubbing in of butter or even any addition of eggs. The grated cheese and the oil provide the moisture. Traditionally, self raising flour is used but I have run out so if you would prefer to use self raising flour then only add 1 tsp of baking powder to the flour.  These are wedge scones and bake together therefore these do take a little longer to bake than the scones that are stamped out. And remember that the less you handle the dough, the crumblier and shorter your scones will turn out.

Feta, Sundried Tomato and Thyme Scones

Feta, Sundried Tomato and Thyme Scones

Feta, Sundried Tomato and Thyme Scones

*Disclaimer – I was sent a bottle of Mrs Middelton’s Cold Pressed Rapeseed Oil to try out but the opinions expressed in this piece are entirely my own.*

Feta, Sundried Tomatoes and Thyme Scones

  • Servings: 8 scone wedges
  • Difficulty: easy
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Adapted from Rape Seed Oil Benefits

INGREDIENTS

  • 225 g plain flour/ AP flour
  • 1 Tbsp (15g) baking powder
  • 1 tsp Essential vegetable stock powder
  • 75 g strong cheddar cheese, grated
  • 1 tsp fresh thyme leaves chopped, save a few whole ones for garnish
  • 60 g sun dried tomatoes, chopped
  • 125 ml milk
  • 50 ml Mrs Middleton’s cold pressed rapeseed oil
  • 50 g feta cheese, cut into small cubes
  • a little extra milk to glaze

INSTRUCTIONS

  1. Pre-heat oven to 225 C/ 440F. Line baking sheet with baking parchment and sprinkle over a little flour.
  2. In a large mixing bowl, sift together the flour, baking powder and vegetable stock powder, three times to thoroughly incorporate all three ingredients.
  3. Using an table knife, mix in the cheddar and thyme leaves to coat with the flour.
  4. Make a well in this mixture and pour in the milk and rapeseed oil. Add ¾ of the chopped sun dried tomatoes.
  5. Using the table knife and a light hand, mix in the bowl until the flour has been incorporated.
  6. Lightly flour or oil your fingers and push into a ball shape in the mixing bowl then turn out straight onto the prepared baking sheet.
  7. Pat down gently into a circular shape until it is 1 inch in height.
  8. Using a pizza wheel or a knife, cut into 8 triangles.
  9. Scatter over the feta cheese and the reserved sun dried tomatoes and press into the dough. Scatter over the reserved thyme leaves.
  10. Brush the top only, with a little milk.
  11. Bake for 20- 25 mins. Test after 20 minutes – you don’t want it over baked – under baked is better as it continues to cook in the middle as it is cooling down.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Sweet Potato, Courgette and Paneer Baked Fritters

sweet-potato-courgette-and-paneer-baked-fritters The lovely people over at Savera Paneer sent me some of their paneer to play with. If you follow me on Instagram or Twitter, you will have seen the bloggers pack I came home to last week. Inside the large saffron hued box were a bag of cumin seeds, a bag of turmeric powder, a branded water bottle and a really cute yellow and blue lunch box containing an ice pack and two packs of paneer made from skim milk thus containing only 8% fat. There were also a couple of delicious sounding recipe cards  which had been developed by the talented  food writer, Deena Kakaya who is probably familiar to many of you as she visits so many of our blogs, commenting and encouraging.sweet-potato-courgette-and-paneer-baked-fritters Well, the lunch box came in really handy as Jake started work experience at a law firm this week, which he has really enjoyed. He’s been to court nearly every day and also written official letters to clients detailing progress on their cases. Not bad for someone who has to be reminded 3 times to take the rubbish out!

I had not cooked with paneer before this so I had a little research to do before I started experimenting. Paneer, an Indian cheese,  is traditionally made at home from the curds formed when lemon juice is mixed with hot milk. It’s a fresh, bland, unsalted cheese which can be substituted with Queso Blanco or Fresco. It is quite crumbly, an excellent source of protein and absorbs flavours beautifully. It really is a cheese to cook with rather than eat as is and is most often found cubed, sautéed and added to spicy vegetable based sauces and gravies.

There are hundreds and hundreds of Indian recipes which use paneer so, I really wanted to use it in a different way. And as Savera had gone to the trouble of developing a low fat cheese, I wanted to make something fairly healthy. No frying or rich sauces but lots of  vegetables and flavourings. At the green grocers, a bag of sweet potatoes caught my eye and which made me think about latkes and so idea for these Sweet Potato, Courgette and Paneer Baked Fritters was born. sweet-potato-courgette-and-paneer-baked-fritters Keeping in mind the tips I had gleaned on how to use it, I grated and seasoned the paneer and set it aside to absorb the flavours. Honestly, I was a bit hesitant when I saw how crumbly the paneer looked but it grated easily and absorbed the flavours of the spices absolutely perfectly. sweet-potato-courgette-and-paneer-baked-fritters I also grated the sweet potato and courgette and left them to drain separately. When it came time to assemble the fritters, I mixed them all together with a light hand then added a little flour and some raw couscous and stirred in a beaten egg. Set on a lightly oiled baking sheet, and brushed with a little more oil, the fritters baked up beautifully. sweet-potato-courgette-and-paneer-baked-frittersThe Sweet Potato, Courgette and Paneer Baked Fritters were light and crunchy with a lovely smoky flavour from the paprika and cumin. I had wanted to add fresh mint to the mixture but realised that I didn’t have any when I started cooking – I think it would be a lovely addition. Serve with a wedge of lemon and a little tzatziki and some salad leaves and you have a delicious light lunch or first course. sweet-potato-courgette-and-paneer-baked-fritters   sweet-potato-courgette-and-paneer-baked-frittersA big thank you to Savera Paneer for introducing me to this lovely product! I have a few more recipes to make and post in the coming days.

As it is Friday, I am taking these over to that fabulous party over at Angie’s – Fiesta Friday. Crowd control aka co-hosts this week are Elaine @ foodbod and Prudy @ Butter Basil and Buttercrumbs.

Courgettes are in season so I am also entering them into the Simple and In Season hosted by Ren @ Renben and guest-hosted this month by Sally @ My Custard Pie.

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Please do take a look at their fabulous blogs – you will come away chock full of great ideas for recipes to take you through the summer and beyond! And, don’t be shy – visit as many of the blogs as you can, follow the ones that are new to you, leave comments and tuck in!!

Sweet Potato, Courgette and Paneer Baked Fritters

  • Servings: makes 12 fritters
  • Difficulty: easy
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INGREDIENTS

  • 1 medium sized sweet potato/kumara – about 200g
  • 1 medium sized courgette/zucchini – about 200g
  • 125 g grated Saveera Paneer
  • 1 clove of garlic grated or crushed
  • ½ tsp smoked paprkia
  • ½ tsp cayenne pepper
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • juice of ¼ of lemon
  • ¼ cup parsley
  • 50 g flour
  • 1 Tbsp raw couscous
  • 1 egg lightly beaten
  • olive oil

INSTRUCTIONS

  1. Peel the sweet potato and grate – try and get long strands. Place in a colander sprinkle with a little salt, mix and leave to drain for at least half an hour.
  2. Grate the courgette – try and get long strands. Place in a separate colander sprinkle with a little salt, mix and leave to drain for at least half an hour.
  3. Grate the paneer. Sprinkle over the garlic, smoky paprika, cayenne pepper, cumin powder, coriander powder and squeeze over the lemon. Using a fork, toss to mix and leave to marinate for at least half an hour.
  4. When you are ready to cook, pre-heat the oven to 200C/400F.
  5. Line a baking tray with parchment and spray with an olive oil cooking spray or smear with a little olive oil.
  6. Squeeze out as much liquid as you can from both the sweet potato and the courgette and place in a mixing bowl.
  7. Add the chopped parsley and the paneer and using a fork, toss to mix well but lightly. Have a taste of the mixture at this point to see if it needs any salt. I found that the salt I used during draining was enough.
  8. Sprinkle in the flour and couscous and again, using a fork, toss to mix.
  9. Stir in the lightly beaten egg and mix.
  10. Mound about 1 ½ Tbsp of the mixture on the prepared tray and press down with a fork to flatten and make a rustic looking fritter. You should get about 12 portions from the mixture. I baked six at a time in two batches.
  11. Drizzle with a little olive oil and bake for 10 minutes. Flip them over and bake for 5 minutes more or until golden brown and crispy
  12. Serve hot, with a wedge of lemon and a dollop of Greek yoghurt mixed with a little mint.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Mushroom and Onion Marmalade Tarts

Mushroom_and-Onion_Marmalade_TartsThese Mushroom and Onion Marmalade Tarts are something I made when I catered cocktail parties. Those parties were a lot of work but also a lot of fun – lengthy discussions on menus, researching and brain storming recipes, finalising menus, compiling shopping and prep lists, food ordering and shopping, scouring charity shops and department stores for serving props, prepping, cooking, serving and enjoying the party later! I used to do this around my son’s nursery  and bedtime schedules and had to be so incredibly organised – lists were my best friends! Always requested as the first canapé to every party were the Bloody Mary Cherry Tomatoes – vodka and worcestershire sauce infused cherry tomatoes served with a rosemary dipping salt – it was a real ice-breaker and got everyone mingling. I would blithely churn out things like seafood stuffed rice paper rolls with a dipping sauce, hot and sour lamb with peanuts on cucumber, lettuce cups with Thai inspired beef salad, saffron mussels on garlic bread, pear and blue cheese galettes, garlic  mushrooms with lemon risotto, mini Christmas puds, lemon curd tartlets  – all made impossibly tiny, dainty and beautifully presented. A friend recently requested this recipe (from a party that took place 12 years ago!) and I was so pleased that I still had some gorgeous mushrooms left in my veg box from Sutton Community Farm to make them with.

Mushroom_and-Onion_Marmalade_Tarts

Mushrooms cooked with garlic and thyme with a squeeze of lemon is one of my favourite ways to eat them which I do so rarely because my son is really not a fan of the fungi. This recipe is a riff on that together with some gooey caramelised onions with a topping of melted gruyere cheese ensconced in a crisp, buttery bread case.

They are quite easy to put together and can be made ahead earlier in the day to pop in the oven just as your guests arrive. The Mushroom and Onion Marmalade Tarts also re-heat successfully as I found out when I took this batch round to a friend’s house last night. If you are making huge quantities of them for a party, then use a food processor to chop the onions and mushrooms (separately) to speed things up. Don’t be alarmed at the mountain of chopped mushrooms – these will swiftly cook down. You need that squigdy white sandwich bread for the bases – because that type of bread is so soft, it crisps up beautifully in the oven. You should get 2 bases out of each slice – going over the bread a couple of times with a rolling pin helps to stretch out the slices if they are just a little too small. These tarts are best made in mince pie tins as these are shallow and wide.

First the onion are caramelised, then the mushrooms are added and cooked down. While this is going on, the bread bases get stamped out and buttered and placed in the tin. Once the mixture is ready, the cases are filled, topped with cheese and baked for 10-15 minutes. They are very tasty indeed!

Mushroom_and-Onion_Marmalade_Tarts

Mushroom and Onion Marmalade Tarts

  • Servings: makes 12 tartlets
  • Difficulty: easy
  • Print

Adapted from a recipe by Celia Brooks Brown for the Independent Magazine

INGREDIENTS

  • 2 Tbsp olive oil
  • 1 large onion sliced fairly thinly into half moons
  • salt and pepper
  • 2 tsp sugar
  • 1 Tbsp butter
  • 175g mushrooms chopped quite finely
  • 1 tsp of fresh thyme leaves, chopped
  • 2 Tbsp chopped parsley
  • 1 clove of garlic, minced
  • Squeeze of lemon juice
  • 6 slices of large white sandwich bread
  • 2 Tbsp melted butter
  • 75 – 100g gruyere cheese, grated

INSTRUCTIONS

  1. Pre-heat the oven to 200C/400F.
  2. Heat the olive oil in a wide heavy bottomed frying pan over medium low flame and fry the onions gently until they start to colour.
  3. Season with salt and pepper and stir in the sugar.
  4. Add the tablespoon of butter and then the mushrooms and thyme. Fry gently until mushrooms are soft and have released their moisture. They will reduce down quite a fair amount.
  5. Stir in the parsley and garlic and cook for an additional minute.
  6. Squeeze over a little lemon juice, taste and adjust the seasoning.
  7. Stamp out two 3 inch circles from each slice of bread. If the slices aren’t big enough, go over them a couple of times with a rolling pin.
  8. Brush one side with melted butter and place buttered side down in a mince pie tin.
  9. Press into the pan – I use the end of a rolling pin to do this but anything small and flat will work like the bottom of a small jar or glass, for instance.
  10. Divide the mixture evenly between the bases- approximately 1 ½  – 2 tsp per tart.
  11. Top with the grated gruyere cheese  (they can be made ahead to this point) and bake for 10-15 mins until golden and bubbly.
  12. Remove from the tin and place on kitchen paper to absorb any excess butter. The buttered bottoms lend themselves to slipping out very easily from the tins.
  13. Serve warm as a canapé or as part of a tapas style first course.