05 May 2010

Spring onion or scallion scones

Makes 8 large scones

2 1/2 cups of all purpose flour
1 tbsp + 2 tsps baking powder
1 tsp salt
4 ounces grated cheese - I used purrano
4 ounces cream cheese - I used one with garlic, microwave if necessary it should be soft
4 scallions, sliced both green and white parts
1/2 cup milk
1/2 cup whipping cream
1 egg
  1. Preheat oven to 400 deg.
  2. Mix flour, baking powder and salt in a big bowl.
  3. Add cheeses and use a fork to fold the flour over the cheeses. Don't overwork the mixture.
  4. Add scallions and use the fork to lightly combine.
  5. Beat the egg with milk and whipping cream in another bowl. Fold this into the flour and cheese mixture. Comine until its roughly mixed.
  6. Flour the working surface and your hands. Get the flour mixture out and form a pie about an inch thick. Use a floured knife to cut the pie into 8 wedges.
  7. Brush the scones with a mixture of 1 egg and 2 tbsp of flour. Bake scones on a buttered baking dish for 20mins. Let cool before serving with some jalapeno jelly :)

Roasted fennel salad

So simply easy and very tasty. Give it a go!

Serves 2

1 fennel bulb, sliced thin
1 tbsp olive oil
1/2 tbsp white wine vinegar
a healthy sprinkle of sea salt
freshly ground black pepper
  1. Coat the fennel slices well with olive oil, vinegar and salt.
  2. Roast it in a 375 deg oven for 20 - 30 mins until some of the slices are slightly browned.
  3. Sprinkle ground pepper and serve.

03 May 2010


I had never heard of shakshuka, but was dying to try the recipe out ever since Deb from Smitten Kitchen posted it. How can you go wrong with poached egg and a tomato gravy? I added a few variations. Perfect for a day when you want to whip up something quick for dinner/ brunch.

Serves 2-3

4 eggs
1/2 large yellow onion, chopped fine
1 jalapeƱo pepper, chopped
1.5 large tomato, chopped
5 cloves garlic, chopped into medium pieces
1 tsp cumin pwdr
1/4 tsp paprika pwdr
1/4 cup crumbled feta cheese
cilantro leaves for garnish (the original used parsley)

In a shallow pan, heat oil and add the onion and pepper. Saute for 4-5 minutes until the onions turn translucent. Add the garlic and saute for 2 minutes. Next, add the cumin and paprika pwdrs, and saute for 2 minutes. Now add the tomato pieces along with 1/2 cup water. Using the back of the spoon, crush the tomato pieces as they cook. Cook the tomato gravy for about 15 minutes. I added a little more water as needed. When the liquid is bubbling, crack eggs over the sauce and allow it to spread over the tomato gravy surface. Cover with a lid, and allow the eggs to poach for about 5 minutes. Remove the lid, and baste the eggs with some of the tomato gravy. Garnish with feta and cilantro/ parsley and eat immediately with pita or naan.