Wild Garlic and cheddar with lovage butter
Roasted pepper and courgette salad
Chocolate mousse in tulip petals
Harvest of the day
Scone: lovage, wild garlic
Salad: rocket, claytonia, mustard leaves
Chocolate mousse: tulip petals
Wild garlic and cheddar scone (x4)
- 225g self raising flour, plus extra for dusting
- 1 tsp baking powder
- 50g salted butter, chilled & cut into cubes
- 100g smoked cheddar cheese, grated, or cheese of choice
- 150ml milk, plus extra for brushing
- 30g dehydrated sun-dried tomatoes, finely chopped
- 30g wild garlic, washed & finely chopped
- Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
- In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
- Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
- Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
- Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.
- Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.
- Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.
- Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.
- Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!
Roasted pepper and courgette salad (4 servings)
- 2 red peppers, deseeded and cut into wedges
- 1 yellow pepper, deseeded and cut into wedges
- 1 orange pepper, deseeded and cut into wedges
- 2 red onions, cut into wedges
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 garlic clove, crushed
- ½ lemon, zested
- 2 courgettes, sliced into rounds
- 1 tbsp balsamic vinegar
- 2 tbsp nuts
- sprigs of fresh oregano or thyme, to serve (optional)
Preheat the oven to gas 6, 200°C, fan 180°C. Put the pepper and onion wedges on a large baking tray. In a small bowl, mix together 2 tbsp of the oil with the dried oregano, crushed garlic and lemon zest. Season, then drizzle over the veg and toss everything together before spreading the veg out in an even layer.
Roast for 20 mins, then remove the tray from the oven and add the courgettes and remaining tbsp of oil. Toss everything together, then return to the oven for 15 mins.
Drizzle over the balsamic vinegar and roast for a final 5 mins.
Meanwhile, add the pine nuts to a dry-frying pan on a medium heat and toast gently for 30 secs-1 min until lightly golden.
Serve the roasted veg on a large platter or dish and sprinkle over the pine nuts and sprigs of fresh oregano or thyme (if using) to serve.
Chocolate mousse in tulip petals
Ingredients (4 servings)
- 3 eggs
- 1 tsp vanilla extract
- 100g Chocolate
- 1 tbsp sugar
- Separate the whites from the yolks.
- Soften the chocolate in a saucepan over a bain-marie.
- Off the heat, stir in the egg yolks and sugar.
- Beat the egg whites until stiff.
- Gently add the egg whites to the mixture using a spatula.
- Pour into tulip petals
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