Irish Cheddar and Chive Scones

 

For a subtle onion flavour then these savoury cheesy scones are a must. Fresh chives and herbs nestle in a light herbaceous buttery texture which invoke subtle hints of spring. Ideal anytime, on their own with a cup of tea and most appropriate on St. Patrick's Day when paired with a hearty Irish Stew.    

Irish Cheddar and Chive Scones

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2 1/2 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup chopped fresh chives

1 teaspoon dried dill

1 teaspoon dried summer savoury, optional

1/2 cup (1 stick) cold unsalted butter

1 cup shredded Irish cheddar cheese

3/4 cup buttermilk

1 egg, slightly beaten

extra buttermilk, for brushing the tops

Preheat the oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl whisk together the flour, baking powder, salt, fresh chives, dill and summer savoury, if using. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork or clean hands, mash the butter into flour mixture until a crumbly mixture forms. Add the shredded cheese and using a wooden spoon stir to combine.

Add the buttermilk and egg and stir together until a soft dough has formed. You may use your hands to do this. If you notice that the dough seems a little dry, add more buttermilk 1 tablespoon at a time. You want the dough moist enough to hold its shape and form. Knead the dough a few times, in the bowl, catching any loose bits, then place on a lightly floured surface and shape into an 8 inch circle and that's about 1 1/2 inches thick. Make 4 cuts into the dough, forming 8 wedges. Transfer wedges to prepared baking tray and space each about 2 inches apart. 

Brush the tops with extra buttermilk and place a full chive on each. Bake for 20 to 25 minutes or until the scones are lightly golden brown and set, a toothpick inserted into the centre should come out clean. Serve warm with butter.

Notes: if you cannot find an Irish cheddar cheese the use strong vintage cheddar cheese. You can replace the chives with about 1/2 cup of chopped green onions, if you wish, for more onion flavour.  

Cheesy Herb Bread

This savoury bread may be enjoyed anytime with pretty much anything. Different herbs and different cheeses will change the deliciousness of this loaf however it is all for the better.   

Cheesy Herb Bread

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1 2/3 cups self - rising flour 

1 teaspoon English mustard powder

2 tablespoons fresh or dried chives

1 teaspoon fresh or dried summer savoury

1 teaspoon fresh or dried thyme

2 teaspoons fresh or dried parsley 

2 cups strong Cheddar cheese, grated

1/2 stick (1/4 cup) of butter

1 egg, beaten

2/3 cup water

Pre-heat oven to 375ºF. 

Grease and flour a loaf tin. Line the prepared loaf tin with parchment paper. Set aside.

In a large bowl, mix together the flour, mustard, herbs and cheese. Melt the butter, add it to the mixture and add the egg and water as well. Mix to a soft, wet, cake-like dough.

Turn into the prepared loaf tin and bake for 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm with butter. 

Notes: Oven vary so baking time may vary. 

Hope everyone had a lovely relaxing long weekend. We did! - JD 

Leftovers #25 ~ Herbs

How does one have leftover herbs when, I assume, they are used on a daily basis. In the shops here, herbs are package and sold in bundles or pre washed, pre-cut plastic containers filled with a herb of choice... they are also sold dried in glass or plastic bottles and cellophane pouches. All are readily available and sold all year round.  

If a particular herb is bought for a specific recipe and not all is used then I guess it is alright to classify it as a leftover. Leftover herbs are easy to incorporate into ones cooking or baking. Therefore I do not think you will be surprised as to how I ended up using the remainder of chives; as chives can be added to just about any cooking or baking.  

 First off some were used to make these lovely scones... cheesy chive with a subtle buttery flavour.

And the rest went to make these creamy buttery chive mashed potatoes. 

Hope everyone is having a good week so far. A very delicate chilly snowfall has made a presence this morning. Stay warm! - JD 

One Pot Tabbouleh Bread

I stumbled upon this recipe due to an artist friend who was quite thrilled with the idea. I tried many years ago to make bread and it just became one massive scone! I laugh now however it completely put me off of making bread for awhile. I did have a bread machine a few years back that was ever so convenient and would make these glorious high mounted loaves. Until it broke down and my desire to make bread came back. Being a bit shy and waiting for the right recipe, I knew my efforts would work this time. 

It's called the One Pot Tabbouleh Bread because you make it in a 3 quart non stick saucepan adding lovely fresh herbs like parsley, chives, and mint. You also use bulgar, and grated lemons rind. What is great about this recipe is that there is no need to use various bowls just the one pot. I however did not have non stick saucepan so I prepared everything in a bowl and baked it in a lined springform pan. I was that eager to try this intriguing recipe. Even though the allure is in using the one pot as you can see from the above photo mine turned out just fine! No matter how you sliced it, it was savoury and delicious. Full of flavour that tantalized your taste buds.  

The bread keeps very well and can be used for a variety of things... sandwiches, cheese on toast, croutons, dipped in houmous, and served as an appetizer with various toppings. I know on the website, Parsley, Sage and Sweet, it is suggested to dip it into olive oil mixed with fresh lemons. For the recipe click *HERE* you won't be disappointed! Hope you all had a great weekend! - JW