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 

Sun-dried Tomato and Olive Loaf

This savoury loaf is appetizing with a meal or on it's own. Use it for sandwiches or savoury eggy bread for brunch. Either way it's delicious!     

Sun-dried Tomato and Olive Loaf

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons sugar

a pinch of salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon mixed herbs ... like Herbs de Provence or Za'atar  

200ml sliced black olives, roughly chopped, set aside a handful for the top 

8 sun-dried tomatoes (the ones packed in oil), roughly chopped

1 cup of shredded mozzarella cheese plus some for the top 

1/4 cup butter, softened 

1 cup buttermilk

Preheat oven to 350ºF. Lightly butter and flour a loaf tin and line with baking parchment.

In a large bowl, whisk together the flour, sugar, salt, baking soda, cream of tartar and herbs. Add the chopped olives, the chopped sun-dried tomatoes and shredded mozzarella cheese, and stir.

Add the butter to the flour mixture and stir; then add the buttermilk; stirring to form a soft dough. Place in the prepared baking tin. Slightly smooth the top. Sprinkle with more mozzarella cheese and the handful of chopped olives, that were set aside. 

Bake in the preheated oven for 45 minutes or until golden and a toothpick inserted into the centre of the loaf comes out clean.   

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 

Goats Cheese on Pumpernickel

Those brick like loaves of pumpernickel always fascinated me when I was a little girl. How did they condense all that bread into those thin slices? How does it toasts? Is this bread just for such gatherings where only fine finger food and champagne are served? Or is it more of an afternoon tea bread? I felt very compelled to buy such said loaf when I was browsing the aisles of the German Deli.

I made a round of these tasty morsels to share for lunch. Goats cheese on thin pumpernickel slices, cut in half and then cut in half again to make a square shape. Then I spread some champagne dill mustard on top of the cheese, added a radish, cucumber or tomato and then sprinkled summer savoury over all the prepared slices. I served them with a pot of Earl Grey tea. There are many options for dressing these pumpernickel slices. The possibilities are endless and you can get the kids involved. They will have loads of fun adding their favourite toppings. Enjoy your weekend! - JW  

Cheese Casserole

Yesterday I talked about the Budget Busters Family Cookbook and as I was flipping through the pages the cheese casserole recipe caught my eye. Knowing I had all the ingredients I decided to make it as a side dish for dinner. I found this more like a cheesy bread pudding. I added some small cherry tomatoes and my favourite herb, summer savoury. The tomatoes on top look a little sad, I know. I used what was on hand and the majority of them were put in-between the layers of bread. One may think it's quite heavy on the stodge however it wasn't it was just very satisfying! - JW