Tag Archives: scones

Autumn – decadence and decay

Dahlias

Autumn can be a time of abundance, decadent overgrowth and plentiful harvests, but it’s also a time when plants start to decay and die back as the first frosts of autumn hit or the winds come howling in. I came back from nearly two weeks in the US celebrating my son and daughter-in-law’s wedding with her American friends and family to find my allotment full of weeds, dahlias still flowering in gay abandon and my bean frame horizontal – I’m guessing we’ve had some strong winds in my absence! The calabrese plants appear to be flowering, despite not showing any signs of heads before I went away, and there are lots of windfall apples on the floor. On the plus side, the spinach and chard I’d sown in early September are looking really good, as is the kale and purple-sprouting broccoli, and even the bulb fennel hasn’t gone to seed – a first! The courgette plants are looking very sorry for themselves, not quite frosted, but definitely browning, although I still managed to harvest a few decent courgettes – I’d picked all incipient fruit before I left to avoid coming back to marrow armageddon….

That reminds me of a couple of new courgette recipes I experimented with this year, but haven’t had time to jot down with all the wedding goings-on this summer. I’m always on the lookout for new ways with courgettes, especially in such a hot year when new courgettes were forming on a daily basis at the height of the season.

The first recipe was inspired by a recipe in the July edition of the Sainsbury’s magazine, tweaked as ever to suit what I had available. It’s gluten-free and even low carb, if that’s what you’re looking for, although not particularly why I made it – it just sounded good! The original recipe used turkey, whereas I used pork mince, but use whatever you have/fancy. Sorry, no photo – I did have one, but it’s taken me so long to write up the recipe that I must have deleted it by mistake…

Moroccan Courgette & Pork Bake – serves 4

2-3 large courgettes (about 750g)
1 tbsp olive oil
1 large red onion, chopped
2 garlic cloves, finely chopped
500g pork mince
1 tin chopped tomatoes
1 tbsp tomato purée
2 tsp ground cinnamon
1 tbsp ground cumin
1 tbsp harissa
handful of chopped coriander or parsley
250g natural yogurt
1 large egg
50g freshly grated Parmesan (or use Cheddar if that’s what you have!)
Seasoning

Heat the oven to 200°C / Gas 6. Top and tail the courgettes, then slice lengthwise into thin slices about 5 mm thick. Place on a foil-lined baking tray, brush with olive oil and roast in the hot oven for 15-20 minutes or until just golden and soft, but not mushy.

In the meantime, fry the onion and garlic in olive oil until soft, then add the minced pork (or turkey) and cook for a further 5 minutes until browned. Add the spices and harissa and cook for 1 minute, stirring constantly, then add the tomato purée and the chopped tomatoes with their juice. Stir in the chopped herbs and season to taste.

Place a layer of sauce in the bottom of a rectangular dish (20 x 25 cm), then a layer of courgettes and continue until all used up, ending with a courgette layer. Blend the yogurt, beaten egg and seasoning in a small bowl, then pour over the courgettes and top with grated cheese.

Bake for 25-30 minutes or until golden brown. Serve hot with a green salad. Freezes beautifully too.

Another courgette recipe I’ve trialled recently, based on how delicious courgette is in bread and cakes, is courgette & cheese scones. Perfect if you haven’t time to bake bread, but need something urgently to accompany your latest soup creation! Served here with roasted tomato soup with the last of the season’s homegrown tomatoes…

Cheesy Courgette Scones – makes 10-12

Courgette scones

450g self-raising flour
1 tsp baking powder
350g grated courgettes
salt
125g butter
1 tsp fresh thyme leaves
approx. 150ml milk
125g grated Cheddar cheese
seasoning

Pre-heat the oven to 200°C / Gas 6.

Put the grated courgettes in a colander over the sink and sprinkle with salt. Allow to drain to remove excess liquid for about 15 minutes. Then rinse with cold water, tip the courgettes into a clean tea towel and squeeze out as much juice as possible

In another bowl rub the butter into the flour, baking powder and a pinch of salt until it looks like breadcrumbs. Stir in the fresh thyme leaves. Add most of the grated cheese and courgette and mix thoroughly. Add enough milk to make a soft dough that’s not too sticky (add more flour if necessary). Gently roll out the dough to 2cm thick and cut into rounds with a pastry cutter. Place the scones on a greased baking tray and bake for 10-15 minutes.  They should be a nice golden brown and well risen.

Serve with butter and a bowl of steaming homemade soup. Once again, these freeze well and are ideal to have in the freezer for emergency lunches or unexpected visitors.

Still on the baking theme, I also found a delicious recipe for chocolate & courgette brownies  a great way of getting rid of excess courgettes AND adding extra vegetables to boost the 5-a-day count of unwilling veg eaters! I found it here, but have adapted it slightly and record my version here for reference. Once again, these freeze well, which is great if you live alone and don’t want to eat them all at once! The problem with vegetable-based cakes in warm weather is that they can go off within a matter of days in the tin, so freezing is definitely the way to go.

Chocolate & Courgette Brownies – makes 16

Chocolate and courgette brownies

300g courgettes / zucchini
salt
200g dark chocolate, chopped
150g butter
3 eggs, beaten
200g caster sugar
1 tsp vanilla extract
150g self-raising flour
2 tsp espresso powder
100 g chopped hazelnuts (or walnuts or pecans if you prefer), toasted on a baking tray in the oven for 5 minutes

Pre-heat oven to 160℃ fan / Gas 4.

Grate the courgettes and place in a colander over the sink, then sprinkle with salt. Leave to drain for 15 minutes or so, while you get on with the brownies.

Place the chocolate and butter in a microwaveable bowl and microwave on high for 1 to 2 minutes in 30-second bursts until melted. Stir until chocolate is nice and smooth and leave to cool. Alternatively melt the old-fashioned way in a glass bowl over a small pan of simmering water. Leave to cool.

In a large bowl, whisk the eggs and sugar together using an electric mixer until doubled in volume (about 5 to 8 minutes depending on your mixer). Add the vanilla extract. Carefully pour the cooled chocolate into your egg mix and gently fold together with a metal spoon.

Rinse the courgettes to wash off the salt, then transfer to a clean tea towel and squeeze firmly to remove excess liquid. Fold the courgettes and toasted chopped nuts into the brownie mix. Sieve the dry ingredients into the mixture and fold in carefully.

Pour mixture into the prepared tin and cook for 30 minutes. Check to see if there is a paper-like crust on top – there should still be some movement in the centre of the tin. Bake for another 5 minutes if you don’t think it’s cooked enough, then take out and leave to cool. They will firm up on cooling. Cut into 16 individual portions when cool.

My final suggestion is barely a recipe, more a reminder of my favourite and simplest way of serving courgettes as a side dish. Again no photo – I’m getting lax! I cleaned up my photos before going to the US so I’d have space to take lots of new pictures, and have clearly been overzealous.

Courgette & Tomato Bake – serves 3-4

1 large onion, chopped
450g courgettes, thickly sliced
glug of olive oil
4 large tomatoes, peeled and roughly chopped
1 clove garlic, finely chopped
Handful fresh herbs (I use basil, parsley and thyme)
seasoning
100g mature Cheddar cheese, grated
50g white breadcrumbs

Cook the onions and garlic in a frying pan with the olive oil for about 5-10 minutes until starting to soften. Add the courgettes and cook for a further 5 minutes, then add the chopped tomatoes, herbs and seasoning and cook until a thickish mixture forms.

Transfer to an ovenproof dish, mix the grated cheese and breadcrumbs together and sprinkle over the courgette mixture. Cook in a hot oven at 180°C/gas 5 until the cheese is starting to brown.

Serve with sausages, chops or on its own as a delicious vegetarian main.

Front garden

 

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The Great Autumn Clearout

Cotinus Grace

Newly returned from a work trip to Spain, I’ve realised yet again that there are very few good times for a gardener to go away. Poor weather and pressures of work before I left meant that the allotment grass didn’t get cut and I managed very little tidying of the beds other than general harvesting. It was a similar tale at home. Two weeks later, both garden and allotment are looking very sorry for themselves with overlong grass, weeds aplenty and dead foliage everywhere you look. On the up side, there were still dahlias for the picking, but the calabrese and caulifower have gone just too far and will need to be converted to soup pronto! Much as I love homegrown calabrese, it is a problem in that it all comes at once – and there’s a limit to how much one person can eat. I’d already given lots away to family and friends before I went, but the remaining three heads should really have been harvested a week earlier. Never mind, with any luck there will be lots of delicious side shoots from the main stem if the weather remains mild over the next few weeks.

Broccoli and Stilton soup with scones

Broccoli & Stilton soup was the obvious choice, accompanied on this occasion by Stilton & apple scones to use up the rest of the Stilton, which I tend not to eat by itself, although I adore its savoury taste in cooking. I adapted my usual cheese & apple scone recipe by replacing Cheddar with Stilton, and added chopped sage instead of thyme – yum! The cauliflower too will go into Cauliflower cheese soup before the week is out.

Also in the fridge on my return and in need of using up fairly quickly were the peppers I’d harvested before I left, and a bag full of beetroot and carrots, not quite so urgent, as they keep, but still ripe for using. I had a yearning for a mixed vegetable stew of some kind and remembered a favourite Nigella Lawson recipe from her Feast book for a Moroccan vegetable stew with aromatic lamb meatballs. This makes huge quantities of the vegetable stew and is ideal for stocking up the freezer – very useful given that my son was dog-sitting for part of my absence and had worked his way through the contents of the freezer! That’s precisely what it’s there for, but it’s always nice to stock it up again with fresh produce before the winter. Nigella’s original recipe uses swede and parsnip, neither of which I have this year, but I figured that it would work equally well with beetroot, squash and peppers – which I had in abundance.

Moroccan Vegetable Stew with Aromatic Lamb Meatballs – serves 8-10

3 red onions
3 sticks celery
4 carrots
3-4 beetroot
3 cloves garlic
Olive oil
1 butternut squash, peeled and seeds removed
2-3 red peppers
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground ginger
100g dried apricots
2 cans chopped tomatoes
750ml vegetable stock
2 tsp rose harissa (or use normal harissa and add a couple of drops of rose water)
Seasoning
1 fresh pomegranate
Fresh parsley (or coriander) to serve

For the Lamb Meatballs:
500g minced lamb
1 leek
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground allspice
seasoning
3 tbsp semolina
1 egg
Oil to fry

Couscous to serve

For the vegetable stew: peel and roughly chop 2 of the onions, 2 of the carrots and 2 of the beetroot (use gloves unless you want to look as though you’ve been in a massacre!), then put in a food processor with the chopped garlic. Process to a fine mush, making sure you scrape down the sides so nothing is missed. Alternatively, chop finely by hand, but this is quite a large volume!

Grated veg for Moroccan stew

Heat a generous glug of olive oil in a large casserole dish (I use my trusty Le Creuset) and tip in the finely chopped vegetables to soften gently. Meanwhile, peel the remaining carrots, beetroot, squash and peppers and cut into small chunks. (The original recipe uses swede and parsnip here, so you can improvise with whatever you have/like.) Add these to the pan and continue cooking to soften, adding the turmeric, cumin and coriander as you go. Snip the apricots into halves or quarters with scissors and add to the pan. Stir in the chopped tomatoes, stock, seasoning and harissa (plus rose water if using separately), then bring to the boil. Once it comes to the boil, turn down the heat and simmer for an hour or so, stirring occasionally to check that it’s not sticking.

While the stew is simmering, make the meatballs: put the minced lamb into a food processor (you don’t need to wash the bowl after processing the veg, as a bit of beetroot just adds to the effect), add the chopped leek, spices, seasoning, semolina and the egg, then process until thoroughly blended and the leek is finely chopped. Transfer to a bowl, cover and refrigerate for half an hour to firm up. After chilling, line a baking sheet with clingfilm and roll the mixture into small balls (about a teaspoon or so in each, like a large marble) with damp hands. You should end up with 70-75 meatballs.

Raw meatballs

Heat more oil in a frying pan, then add the meat balls in two batches. Fry until golden brown on all sides, then transfer to another baking sheet lined with kitchen towel to absorb any excess oil.

Moroccan stew cooking

When the stew has cooked for an hour, add the meatballs and continue cooking to heat through. Meanwhile, prepare couscous to serve ( I use 60g couscous and 100 ml boiling water per person, with added couscous spice (or use individual spices of your choice) and a dash of olive oil. Add the water to the couscous with the spice and oil, stir, cover and leave for 10-15 minutes, then fluff up with a fork and serve.)

Cut the pomegranate in half and hit firmly with a wooden spoon over the pan to make the jewel-like seeds fall out. You may need to scrape out the last few, but this is usually quite effective – and satisfying! Pick out any white membrane that may have fallen into the dish too. Sprinkle the stew with chopped parsley or coriander and serve.

Freezes beautifully too.

Moroccan veg stew with meatballs

The last of the apples from storage…

Party Frock

One of the things that amazes me most about writing this blog is how often I come to write about my gardening activities, only to find that it was exactly the same weekend the previous year I did the same jobs! Certainly not by design; I don’t have a gardening calendar I slavishly refer to, or follow any particular rules. I can only think that after 30 odd years of gardening, seasonal chores become deeply engrained and automatically come to the top of your brain at the appropriate time!

Last weekend was the turn of spreading my home-made garden compost around the beds, targeting those plants that needed it most and particularly any new plantings or extended beds. Yet again I’ve been nibbling away at the lawn in the front garden, so the newly extended bed in front of my house windows was one of the main beneficiaries, as well as receiving the contents of my tomato and pepper pots last autumn to loosen up my sticky clay soil. I also managed to mow the front lawns after a couple of weeks of dry weather – unheard of in March, but I was glad I did as it rained mid-week – cue very smug sensation!

Double white hellebore Hellebores in compost

Sorting out the compost bins caused me to check on the last of the overwintered apples hanging up in the garage and, sure enough, a good number were starting to show signs of brown rot. I threw the offenders into the newly emptied compost bin, in the knowledge that they have a good two years before being used as compost, and brought the remaining few in to use up this week. These were the last of the Bramley cooking apples and still deliciously flavoursome, although much mellower and sweeter than when freshly picked. I used them in a number of ways: for breakfast, lunch and dinner, in fact, although not all on the same day! Breakfast saw them grated into a scrumptious Bircher Muesli, one of my all-time favourite breakfasts, and so easy to prepare the night before you want it. Lunch saw them transformed in a hurry (no-bread-to-accompany-my-lunchtime-soup panic!) into cheese & apple scones, and dinner incorporated them in Apple & Almond Pudding, a Delia classic I’ve been making for years. Not bad to still be eating your own harvest six months after picking (and apple purée still in the freezer, of course!).

Bircher Muesli

Bircher muesli

100g porridge oats

150ml apple juice

4 tbsp natural yogurt

1 tbsp flaked almonds

3 tbsp sultanas

Freshly grated nutmeg

1 apple, grated

Squeeze of lemon juice

Handful of blueberries

1 banana, sliced

Mix together the oats, apple juice, yogurt, flaked almonds and sultanas. Add a generous grating of fresh nutmeg, stir, cover and chill overnight in the fridge. In the morning, peel and grate the apple, add a squeeze of fresh lemon juice to prevent oxidation, and stir into the oat mixture with the blueberries. Add the banana and serve. This should serve at least two hungry people – however, if I’m just doing it for me, I find it makes at least four servings!

Cheese & Apple Scones

Cheese and apple scones

300g self-raising flour, sifted

½ tsp baking powder

75g butter, chilled and diced

125g mature Cheddar cheese, grated

1 tsp fresh thyme leaves

1 apple, grated

1 large egg

About 100ml milk

Pre-heat the oven to 200°C, Gas 6, and grease a large baking sheet.

Rub the diced butter into the sifted flour and baking powder until it resembles fine breadcrumbs. Stir 75g of the grated cheese, thyme and apple into the mixture. Break the egg into a measuring jug and add enough milk to make up to the 150ml mark. Pour the liquid mixture into the dry mixture and bring gently together with your hands until a soft dough forms. You may not need all the mixture depending on the juiciness of your apple, so add the last part carefully! Transfer the dough onto a floured surface and pat out gently, then roll until 2cm thick. Cut out 12-15 scones with a 6cm cutter, then space well apart on the greased baking sheet. Brush the tops with the remaining milk mixture and sprinkle with the reserved cheese. Bake in the pre-heated oven for 12-15 mins until well-risen and golden.

Serve with butter as an accompaniment to soup or as part of a ploughman’s lunch – delicious!

Baked Apple & Almond Pudding

serves 4-6

2 large cooking apples, peeled and sliced

2 tbsp demerara sugar (or to taste)

125g butter

125g caster sugar

2 large eggs, beaten

125g ground almonds

Pre-heat oven to 160°C (fan), Gas 4. Grease a shallow round or oval dish, about 1-litre capacity.

Cook the apples gently in the serving dish in the microwave for 4 – 5 minutes with 1 tbsp water and the sugar until soft. (Or stew gently in a pan if you prefer – they should retain their shape, not reduce to a purée.)

Cream the butter and sugar together in a separate bowl until light and fluffy, then gradually add the beaten eggs. Fold in the ground almonds. Transfer this mixture onto the cooked apples and cover the fruit as much as possible. Bake in the oven for 50 minutes – 1 hour until golden brown.

Serve warm with cream or crème fraiche.

This recipe is from Delia Smith’s original Complete Cookery Course, one of my kitchen bibles, and is perfect for gluten-free guests too.