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.  

Oven Baked Chicken Drumsticks

 

With very little effort or planning you can create these flavourful easy oven baked drumsticks. Exceptionally tender and juicy with a savoury sweet flavour that has a slight spicy kick. It's a recipe that can easily be doubled, just adjust the seasonings and cooking time, or made using bone-in chicken thighs and served with whatever side or sauces you wish.   

Oven Baked Chicken Drumsticks

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1 teaspoons sweet smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chilli powder  

1/8 teaspoon cayenne pepper

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 chicken drumsticks

2 tablespoons olive oil

Barbeque sauce, for brushing and serving 

Preheat oven to 425ºF (220ºC). Line a baking tray with parchment paper and set aside.

In a bowl combine the sweet smoked paprika, garlic powder, onion powder, chilli powder, cayenne pepper, dried oregano, salt and ground black pepper. 

Places the drumsticks in a large bowl and drizzle the olive oil over top, toss to coat evenly in the oil, then sprinkle the prepared seasoning mix over the oiled drumsticks and toss until evenly coat with the spice mixture. 

Place the now seasoned drumsticks on the prepared baking tray with enough space between them so they are not touching. 

Place the tray into the oven and bake for about 40 minutes, or until the drumsticks reach an internal temperature of 175ºF (approximately 77ºC to 80ºC), flipping the drumsticks once half way through cooking time and brushing with barbeque sauce. Serve hot.

Notes: if doubling the recipe, do adjust the seasonings and cooking time. I baked 12 drumsticks for about 80 minutes, flipping and brushing barbeque sauce half way through and checking after 60 minutes, making sure that the internal temperature for each reached 175ºF (approximately 77ºC to 80ºC). You can try adding other herbs, seasonings or sauces according to your preference. 

Another option is... You can make a spicy herb rub by mixing the spices and oil, listed in the recipe, together then rub each chicken drumstick with the rub and place them on a preheated barbeque to cook, ensuring when the chicken is done and the internal temperature of 165ºF is reach for each drumstick. Preheat a gas grill barbeque 10 to 15 minutes on medium high heat before you begin cooking.   

Pork Chops

 

I don't cook pork chops often, when I do this is my go to recipe for tender, juicy chops every time. A little to no fuss straightforward method using key savoury pantry ingredients for a tasty modest meal.  

Pork Chops

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4 pork chops, boneless 

1 tablespoon flour

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon brown sugar

2 garlic cloves crushed

1 tablespoon olive oil

1 tablespoon butter

1/2 to 3/4 cup of water or chicken stock

Season both sides of the pork chops with a light dusting of salt. Set aside on a cutting board and allow the pork chops to rest for about 30 minutes. In the mean time make the spice rub... in a bowl mix together the flour, chilli powder, smoked paprika, dried thyme, black pepper, brown sugar and crushed garlic. You can change the spices according to your preference.  

After 30 minutes, use paper towel to lightly dry the pork chops then rub both sides of the chops with the spice rub.

Heat a large frypan with the olive oil and butter over medium high heat. As it melts swirl them together and when hot, the oil should gleam and be shimmery, add the pork chops, making sure not over crowd the chops, and cook for about 3 to 4 minutes each side or until browned on both sides, searing times may vary depending on the cut or thickness of the pork chops you use, I had a standard boneless cut.     

Add the water or chicken stock to the frypan, reduce heat to low and cover and simmer for about 20 to 30 minutes, or until tender, a thermometer should read an internal temperature of 145ºF (63ºC), adding more water or stock if needed. Remove the pork chops from the frypan and place on a plate and loosely covered it with aluminum foil, allowing the chops to rest for 3 minutes, before serving. If there are any drippings left in the frypan, carefully pour or spoon into a lipped cup or bowl and serve with the pork chops as a light gravy.

Notes: I cooked eight pork chops, so the spice rub was doubled, and I did them in two batches of four, adding more butter and olive oil for the second batch. While cooking the second batch, I placed the first batch on a plate and loosely covered it with foil. When all pork chops were cooked, the first batch was returned to the pan with the other cooked chops to continue on with the recipe.

   

Savoury Galette

I make plenty of sweet dessert galettes so why not add a savoury one to that list. A breeze to whip up and delicious this is suitable anytime... for breakfast, lunch or dinner. You may want to adjust the vegetables according preference or season. 

Savoury Galette
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1 medium eggplant, sliced
1 medium zucchini, sliced
200g sliced mushrooms
1 medium red onion, sliced into rings
fresh or frozen spinach, chopped
5 to 6 small tomatoes, halved 
1 - 2 tablespoons olive oil
2 to 3 cloves garlic, crushed
Summer Savoury or Herbs de Provence 
dash of balsamic vinegar

ready made puff pastry, thawed, according to package
passata sauce

Preheat oven to 375ºF.  

In a large skillet, over medium heat, add the oil, onions and crushed garlic. Sauté for a few moments then add the remaining vegetables, except the halved tomatoes, and seasoning. Continue to sauté until just tender. Add a dash of balsamic vinegar and stir to combine. Remove from heat and allow to cool, slightly.

Roll out the ready made puff pastry according to package directions. If no parchment paper is provided, place a piece of baking parchment paper, on a clean flat surface, before rolling the puff pastry out, and roll the puff pastry on top. Once rolled to a relaxed and desired size, place with the parchment paper on a baking sheet; spoon passata sauce in the middle spreading out towards the edges, making sure to leave about an 1 inch gap between the sauce and edge. Place the vegetable mixture over top of the sauce and fold the edges inwards; towards the centre of the free formed pie. Randomly place the halved tomatoes on top. 
If you forget to place the rolled out dough on the baking sheet before assembling, not to worry, carefully and quite possibly with help, gently glide the now formed pie with the parchment paper onto the baking sheet.  

In a small bowl, beat an egg with with a teaspoon of water and a pinch of salt. Brush the egg wash over the folded pastry edges, to seal any cracks and to create a lovely golden colour once baked. Sprinkle seasoning over the egg wash, if you wish. Place in the preheated oven for about 30 minutes or until the pastry has puffed up and is nicely golden brown. Remove from oven allowing to rest for 1 minute. Sprinkle with freshly grated cheese or crumble cheese over top.  

Hope everyone had a lovely weekend. Out with the extreme cold and in with some warmer winter temperatures, so to speak. - JD 

Easy Eggplant

This is one of my favourites not only because in a matter of minutes you can have an effortless tasty dish but for it's sheer simplicity and carefree recipe.  

Easy Eggplant

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1 medium eggplant, sliced into rounds

mushrooms, roughly chopped

olive oil

fresh or dried herbs

spice seasoning mix

grated parmesan cheese

Panko bread crumbs

chopped fresh parsley, optional 

Heat about 2 tablespoons of olive oil in a large frypan over medium high heat. Add the sliced eggplant. Stir and sauté for a few moments. Add the chopped mushrooms and stir to combine. Continue to sauté while stirring to prevent the eggplant and mushrooms from sticking. When the eggplant and mushrooms are starting to soften add some herbs, dried or fresh whichever one you prefer, and some spice seasoning mix... I added a pepper and garlic combo mix, stir and sauté further allowing the vegetables to absorb some of the herbs. Sprinkle the grated parmesan cheese and Panko crumbs over the now seasoned eggplant and mushrooms. Toss to coat and sauté for about 1 minute; gently stirring to prevent sticking. Remove from frypan and place in a serving dish. Sprinkle with a little more parmesan cheese and Panko bread crumbs and fresh chopped parsley. Serve.   

Hope everyone is having a nice week. - JD 

Roasted Garlic

Roasted garlic has to be one of those aromas that either elicits culinary comfort or makes one recoil with much pungency. Roasting garlic gives it a more caramelized sweeter taste. Lovely in soups, sauces, spreads, dips or my favourite... spread on top of a slice of bread ready to be devoured, as is. 

First, preheat oven to 400ºF. Take a garlic bulb and slice about 1/4 inch off the top. Place a piece of aluminum foil on a flat surface and put the cut garlic bulb on top, cut side facing up.

Drizzle the exposed garlic top with olive oil, cracked black pepper, and a pinch of salt. You may use any oil and depending on which oil you use, that may change the flavour. 

Now tightly wrap the piece of aluminum foil around the garlic; until you have a nice tight bundle. Place on a baking sheet and roast in the preheated oven for 1 hour.

When done, remove from the oven and carefully open the aluminum foil, as it and the garlic will be extremely hot! Take a butter knife or spreading knife and scoop out a clove or two of the now roasted garlic and spread the sweet garlicky paste on to a slice of bread. Enjoy!   

Hope everyone had a  great weekend. It was sunny and rainy here for the most part however still a lovely weekend. - 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 

Savoury Corn Pancakes

I make breakfast pancakes on occasion however rarely make savoury dinner pancakes. These corn pancakes are very easy way to change up dinner, have for lunch or brunch. They are light and filling and can be served with salsa, guacamole, blue cheese, maple syrup, or spiced apple syrup. Whether they are the main course or a side this speedy no fuss option is a delicious one. The photo may not do them justice... I think that is why I rarely post about pancakes. All the photos, I take, look the same regardless of being breakfast or dinner pancakes. 

Savoury Corn Pancakes

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1/2 cup flour

1 1/2 cups corn meal

1 tablespoon ground flax seed

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt 

1 teaspoon thyme

2 cups of milk

2 tablespoons vegetable oil

2 eggs

1 cup of corn whether it be canned, drained or frozen, thawed.

3 scallions (green onions) trimmed and sliced

In a large bowl mix all the dry ingredients flour, corn meal, flax seed, sugar, baking soda, baking powder, salt, and thyme together until combine. Make a well in the centre of the dry ingredients and then add wet ingredients milk, vegetable oil, and eggs. Stirring well to incorporate both ingredient mixtures; making sure there are no dry pockets or patches anywhere. If you find the batter to runny for your liking then add a bit more flour a tablespoon at a time, until desired consistency is reached. You do not want the batter to be too thick and goopy. Now add the sliced scallions and corn; stir until both have been distributed throughout the batter.  

Heat a small amount of oil in a pan and pour about a 1/4 cup of batter per pancake, into the pan; cook until the batter starts to form bubbles on top and along the edges, flip and cook for about 1 to 2 minutes on the other side. 

Serve with a salad or steamed vegetables.

Notes: I used a small ladle to pour the batter so it could have measured about 1/3 cup of batter per pancake. 

Halloween is only 1 day away... Happy Halloween and have a great weekend everyone! 
-JD 

Baked & Delicious

And just like the other cookbook from the Dollar store this one offers some good recipes. Giving you a step by step visual guide which can be appreciated and most helpful. Even more helpful when kidlets are cooking or baking in the kitchen. In fact, when I purchased these cookbooks I had my kids in mind. 

Just like it's counterpart, Fast & Simple, the introduction has hints and tips for easy baking and time-saving shortcuts. Again, most of the ingredients one would already have on hand so choosing a recipe will be any easy one. This cookbook offers some classic sweet and savoury recipes. Here is a savoury recipe from the book to try... 

Feta & Olive Biscuits
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butter, for greasing
3 1/4 cups all purpose flour
3 tablespoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1/2 cup chopped, pitted black olives
1/3 cup drained and chopped sun-dried tomatoes in oil
1/2 cup crumbled feta cheese
1 cup milk, plus extra for glazing


1. Pre heat the oven to 425ºF. Grease a baking sheet. (If not using a non stick coated one or line the baking sheet with parchment paper.)

2. Sift the flour, baking powder and salt into a bowl. Add the butter and rub together until the mixture resembles bread crumbs.

3. Stir in the olives, tomatoes, and feta. Add the milk, a little at a time, and mix to form a soft dough.

4. Roll out on a floured surface to a 1 1/4 inch - thick rectangle. Cut into 2 1/2 - inch squares. Place on the prepared baking sheet, brush with milk, and bake for 12minutes, until golden brown. Serve the biscuits while still warm.

Notes: It is easy to change some of the ingredients to your liking. Like try a different cheese, add green onions, or add some spices.  

Have a great weekend everyone! - JD 

Pi Day

Today being Pi Day I made these two delicious pies... a savoury broccoli and cheddar quiche and a French apple. Happy Pi Day! - JD 

Tasty

"The point I am making is that tasty cooking, tasty food doesn't have to mean spending hours over a stove. It can be had from opening a tin of beans, cooking them with a simple Holy Trinity of garlic, chilli and ginger, then serving them with some toast." - Tony Singh (from The Incredible Spice Men) I agree with Tony Singh and his outlook on cooking and food in general. Once in awhile I do get my inner chef on and want to spend loads of time in the kitchen however most days I do not.

This cookbook is divided into 6 delectable chapters with such titles as Munchies, Meat, Fish Suppers, Veggie, Short and Sweet and Pandora's Box. He knows how I... how most of us think about the food we consume. How we prepare, cook, bake, and eat. The importance of not stressing out in the kitchen and having fun. Like the front of the book says "Food that gives you a hug and makes you smile." I will gladly take that hug.

The Goat's Cheese and Beetroot Tacos sounds exotic, Hot Tofu Caesar Salad is a welcoming change on a popular salad, Easy Baked Sweet Potato Curry... fabulous and the Chickpea Burger with Smoked Aubergine and Grilled Ciabatta very comforting. There are recipes to satisfy the meat eater however I seem to be stuck on the Veggie chapter. The majority of the ingredients for the recipes can be found in ones well stocked pantry. And the photography in this cookbook is mouthwatering! Since I decided on making a quiche this week I will use the quiche recipe from this book. 

I highly recommend this book for anyone and everyone who appreciates new surges into culinary delights. I have the English edition because I bought it during my visit to the UK this summer.

Finally getting all school issues sorted out. Also we woke up to cooler temperatures and a bit of wet snowfall. - JW 

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 

Leftovers #3 - Savoury Crêpes

When you open up the refrigerator and think... what meal can I make with these leftovers. It's amazing what you can come up with. I had left over crêpes, pork tenderloin, cooked veggies, fresh kale and stock. I decided that a savoury crêpe with gravy and a kale salad would be what's for dinner. 

First, I chopped the meat and veggies into random pieces. Filled each crêpe with the meat and veg, tucked and rolled each crêpe until there were two bundles laying side by side on the plate. The salad was chopped kale with radishes and cherry tomatoes and a homemade dressing was drizzled on top. Then it was time to make the gravy. I used the left over Guinness infused stock from the other night. I added some paprika and sage to the gravy which gave it a fabulous flavour. Then I pour it over the top of both crêpes. Dinner was done! Fast, easy and very delicious. All the plates came back virtually licked clean! -JW  

  

Savory Baking

With a title like this I couldn't resist picking this cookbook up. When I crave something more often than not it is something salty or savoury. Very rarely is it something sweet. Although just the other night I reached for some dark chocolate with ginger pieces to satisfy my craving... Anyhow the art of pastry making is something I could learn more about.  

Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries by Mary Cech, Photography by Noel Barnhurst; first edition 2009; pp.[9]168 published by Chronicle Books LLC, has some very unique recipes for everyone. Just after the introduction the cookbook has a section on Tools for Success. It explains everything from ingredients, equipment and techniques to help you. Each section has anywhere from 10-15 recipes. They are divided into these: Quick Breads, Flaky Pastries, Rustic, Pastries with Puff, Cookies, and The Side Show. Glossary and index, of coarse are at the back and something I always find useful, The Table of Equivalents. Regardless of the cookbook I am using I can always appreciate a page like that. It just makes it easier when converting measurements. And shows that the author has thought through the baking process.

Majority of the recipes sound wonderful, are easy to read and photos are close up. The few recipes that caught my eye are the Stilton Cheesecake on a Candied-Walnut Crust, Canadian Bacon Bread Pudding, White Cheddar Zucchini Pancakes, Chicken Dijon Brown Betty, Potato Cheese Fritters and Sour Cream Fig Spirals. They all sound comforting and creative. Again, this cookbook is for everyone despite your level of kitchen comfort. It brings cook and baker together with pastry being at the forefront, appetizers and main dishes rather than at the end of your meal, the dessert. - JW