Savoury Dinner Buns

 

Looking for a quick bun to have with a hearty soup or stew, create a light bacon sandwich, open and topped with a fried egg, stuff with some vegetables and a slice of cheese or just slather in butter, this is your bun. I have posted an easy dinner roll recipe before however this recipe is even easier. I like dill as it adds a subtle savoury herb flavour however, if you prefer not to add the dill then omit it.  

Savoury Dinner Buns

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1 cup self - raising flour

1 teaspoon cream of tartar

1 1/2 teaspoons dried dill or fresh dill

1/2 cup milk

3 tablespoons mayonnaise

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. 

In a large bowl add the flour, cream of tartar and dried dill, then whisk together. Add the milk and mayonnaise and stir until a dough forms.

Tip the dough onto a lightly floured surface, using clean hands that are dry and floured, bring the dough together to form a nice rounded mound. Once nicely formed, gently pat the dough down and use a 3-inch round biscuit cutter, dipped in flour, and cut out as many biscuit shapes you can. Keep reforming, reshaping and cutting the dough until all has been used. 

Place them on the prepared baking tray and brush the tops with melted butter and bake in the preheated oven for 12 to 15 minutes or until done and golden brown. 

Notes: If you do not have self-raising flour then substitute it with 1 cup flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. You can also cut the dough into eight pieces and free form each into a round biscuity bun shape.   

Savoury Cheese Herb Loaf

 

All the goodness from our garden is in this cheesy savoury loaf however feel free to add whatever herbs, tomatoes, seasonings, cheese or bacon you wish. It's a splendid slice that absolutely lends itself to use up whatever vegetables or herbs you have on hand. Toasted with lashings of butter are a must. 

Savoury Cheese Herb Loaf

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1/4 cup red onion, diced

1/4 cup fresh hot peppers, seeded and chopped

3 cloves garlic, peeled and crushed

1 tablespoon olive oil 

2 cups (250 g) unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon (12 g) granulated sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh thyme

1/4 cup (6 g) fresh basil, chopped

1 cup shredded sharp cheddar cheese 

1/2 cup grated fresh parmesan

1/3 cup unsalted butter, cold and cut into cubes

1 cup (240 ml) buttermilk

2 large eggs, lightly beaten 

handful of cherry tomatoes, cut in half, for garnish

fresh basil leaves, for garnish 

extra cheese for garnish

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment. 

In a frypan warm the olive oil over medium high heat. Once the oil is hot add the red onion, hot peppers and crushed garlic. Sauté until just tender.  Remove from heat and allow to cool. 

In a large bowl add the flour, baking powder, baking soda, cream of tartar, sugar, salt, pepper, fresh thyme and fresh basil. Whisk together until combined. Add the cheddar cheese and parmesan cheese and stir until combine. Add the cold cubed butter and using a pastry cutter cut the butter into the dry ingredients. Stir in the cooled onion mixture. 

Create a well in the centre of the flour mixture and add the buttermilk and two lightly beaten eggs. Stir together until  just combined. The batter should be thick and chunky. Spoon the batter into the prepared loaf tin. Spread evenly and smooth the top. Place the cherry tomato halves and fresh basil leaves on top, any way you wish, and sprinkle with extra cheese. 

Bake in the preheated oven for 50 to 60 minutes. Checking around the 40 minute mark. If you notice the top is browning quickly, place a piece of aluminum foil over the loaf to prevent over browning and to help the loaf bake more evenly. 

Once done, allow the loaf to cool for 10 minutes before removing from the tin and slice. Serve with butter.

Notes: if you do not want to garnish the top of the loaf with the tomatoes, basil leaves and cheese then simply brush the top with melted butter before baking. If you do not have buttermilk you can create your own by adding, 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk up to the 1 cup mark. 

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

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3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Food Photo of the Day ~ Focaccia Bread

 

My son gets full credit for creating this tasty Focaccia Bread. It is a crispier recipe then the traditional spongy Focaccia Bread however delicious all the same. It has a subtle herb and tomato flavour that was brushed with lashings of a buttery garlic topping. When sliced we dipped our pieces in olive oil with balsamic vinegar for a tangy afternoon snack. - JD  

Cheese and Herb Biscuits

 

A crispy cheesy buttery biscuit that deliciously compliments any cheeseboard or afternoon tea.  

Crunchy Cheese and Herb Biscuits

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makes approximately 24

115 grams (4oz) butter, softened

115 grams (4oz) mature cheddar cheese, grated

1 teaspoon fresh thyme

1 teaspoon summer savoury

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

175 grams (6oz) plain flour

1 to 2 tablespoons water, if needed

Cream the butter for 1 minute, then add the cheese, thyme, summer savoury, salt and pepper and mix to combine. Add the flour and combine for about 1 minute until the mixture is crumbly. If the mixture is a bit dry, add 1 tablespoon of water, at a time, to help bring the dough together. You want the dough to be thick but not sticky. 

Turn out the dough onto a work surface lightly dusted with flour and press into a ball. Roll the ball into a 23-cm/9 inch log. Wrap in clingfilm and chill for at least 30 minutes.

Meanwhile, preheat the oven to 350ºF/180ºC/Gas Mark 4. Line a baking tray with baking parchment paper. Cut the log into 24 rounds and place them on the prepared tray.

Bake in the preheated oven for 22 minutes until golden brown, turning the tray halfway through cooking. Leave the biscuits to cool on the tray for about 5 minutes, then transfer to a wire rack and leave to cool completely.  

The sun and warmer temperatures have returned just in time for the weekend. Hope everyone is well and staying safe. - JD 

Cheesy Tomato Herb Loaf

Exceptionally savoury and perfect to pack for summer picnics, enjoyed thinly sliced with afternoon tea and sandwiches. Sliced thickly and slathered with melted butter and crushed garlic and toast in the oven creating savoury garlic toast slices. You can vary the herbs and cheese depending on taste.   

Cheesy Tomato Herb Loaf

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1 1/2 cup self raising flour, sifted

1 teaspoon dry English mustard

2 tablespoons chopped herbs (chives, thyme, basil, sage, parsley)

1 - 2 tablespoons dried tomato or chopped sun-dried tomatoes

1 cup mature cheddar cheese, grated

1/4 stick of butter

1 egg, beaten

2/3 cup water

Preheat oven to 375ºF. Grease and flour a loaf pan and line the bottom with baking parchment paper.

Mix together the flour, mustard, herbs and cheese. Melt the butter, add to the mixture with the egg and water and mix to a soft, wet, cake-like dough.

Turn into the prepared pan and bake for 30 to 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm or cold with butter. 

This week has been a nice one so far, for us. - JD 

Easy Spelt Muffins

There is no other word other than easy when it comes to making these substantial muffins. They are dense and have a slightly sweet wheaty taste and texture. You can add fresh herbs for a more savoury muffin or omit the cheese and add fresh fruit for a bit more sweetness. 

 Easy Spelt Muffins

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2 1/4 cups spelt flour

1/4 cup dark brown sugar

1 tablespoon baking powder 

1/4 teaspoon salt
1/2 cup shredded sharp cheese

1 1/4 cups milk 

3 eggs, beaten

1 tablespoon oil

Preheat oven to 425ºF Grease and flour 12 cup muffin tin or line with muffin baking papers.

Combine spelt flour, brown sugar, baking powder and salt in a large bowl. Add the shredded cheese, stir to combine. 

In a separate bowl beat together the milk, eggs and oil.

Add the wet ingredients to the dry ingredients, and stir until just moist. 

Fill muffin cups 2/3 full and bake for 17 minutes or until lightly brown. 

Notes: you can replace the brown sugar with coconut sugar or honey. 

Hope everyone had a wonderful weekend! - JD 

Food Photo of the Day ~ Tomato & Herb Soup

This week has been one of those weeks where one is being pulled in many directions and not giving time for much of anything else. I suppose that can be said for just about any week however this week I am feeling it the most. I did manage to make our classic tomato and herb soup. Full of lovely tomatoes, onions, thyme, rosemary and garlic. Simple yet substantial.

Hope everyone is having a good week. - JD 

Need Some Green?

Say hello to our current house plant... parsley! I have been chopping the parsley up into salads, adding it to my cooking, and using it as a garnish. Parsley is a good source of antioxidants, folic acid, Vitamin C and Vitamin A. It certainly has been handy having this at arms length. During the winter a little green can go a long way! - JW