Orange Coconut Scones

Sunday morning breakfasts aren’t always the best planned meals. Sometimes I start baking before I really know what I want to make. Sometimes I decide to make something, only to discover half way through that we’re missing an ingredient.

Both of those happened this morning. I grabbed a recipe for oat scones, not really wanting them, but not having any better ideas. On my way to the flour bin, I passed the fruit bowl, spilling over with oranges. I could make orange oat scones! I grabbed an orange and started considering how the recipe would change with the addition of grated orange peel. By the time my consideration was over, the new recipe bore little resemblance to the one I was technically following.

I was cutting the butter into the flour mixture when I remembered there were no eggs in the house. Well, I’d have to make my scones without an egg. No problem—scones are just biscuits fancied up with egg and sugar anyway. They’d be fine.

They were more than fine.

They were downright delicious.

So next time you think you want to make oat scones, but decide not to at the last minute, and then find you have no eggs in the house, try these lovely, light and tasty orange coconut scones!

1 1/2 cups wholemeal flour
1 cup old-fashioned rolled oats
3 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
110 g (7 Tbs) cold butter
grated rind of 1 orange
1/2 cup shredded coconut
1/2 cup + 2 Tbs orange juice
1/2 tsp vanilla

Combine the flour, oats, sugar, baking powder, baking soda and salt in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the orange rind and coconut. Combine orange juice and vanilla in a measuring cup or small bowl, and then add to the flour mixture. Stir just until moistened (you may need to add a touch more orange juice). Knead briefly to bring the mixture into a ball. Pat the dough out on a floured countertop into a round about 1.5 cm thick (a generous half-inch). Cut into 12 wedges. Place wedges on a greased baking sheet and bake at 210ºC (425ºF) for 13-15 minutes until golden brown.

Inspired Red Currant Cobbler

Sometimes you have an idea that simply works.

We have a large quantity of red currants in the freezer from last summer, so we regularly enjoy red currant desserts. Usually, we make crisp with them, but tonight we wanted something different.

I decided to make a cobbler, but I wanted something different from a plain biscuit on top—something sweeter, and with a bit more flavour to complement the intense sour of the currants.

In a stroke of inspiration, I remembered a biscuit recipe in King Arthur Flour’s Whole Grain Baking book. I’ve never made the recipe, but I’ve often looked at it. It pairs cornmeal and maple syrup, and I was pretty sure those were the perfect flavours to go with red currants.

I was right.

The result was perfectly balanced, cake-like, and absolutely delicious (and would probably be excellent with frozen cranberries, if you don’t have red currants).

Combine in a shallow baking dish:
3/8 cup sugar
3 cups frozen red currants

Set aside while you make the biscuit.

Combine in a medium mixing bowl:
1 cup cornmeal
1 cup wholemeal flour
1 Tbsp baking powder
1/2 tsp salt

Cut into the dry ingredients until the consistency of coarse crumbs:
80 g (5 Tbsp) cold butter

Combine in a small bowl or measuring cup:
1/2 cup milk
1/4 cup maple syrup

Add the liquid to the dry ingredients, mixing until evenly moistened. Pat out the dough into a shape to fit neatly over the fruit in your baking dish. Poke steam vents into the dough. Bake 30-40 minutes at 190ºC (375ºF). 

*Like any baked fruit dessert, this gets quite bubbly. Mine boiled over onto the bottom of the oven—you may want to set the dish on top of a baking sheet to avoid a mess in the oven.

Reprise: Summer Soup

I usually blog about summer soup when we make it. It’s a major point in the garden calendar and deserves a mention at that time.

I’ve never said a word about it during the winter, but this is when it is most appreciated.

Yesterday we all got home late from work and school. It was dark and cold. We were tired and hungry. I was crashing into a miserable head cold I’d kept at bay all day by sheer force of will.

And there was the summer soup, waiting to welcome us home and usher us into summer, if only for a brief time. I heated up a jar of edible summer, and we sat down to eat within minutes of arriving home.

I took a spoonful and shut my eyes. Tomato, zucchini, green beans, corn and soy … all the flavours of summer soothed my raw throat and pounding head. The heat of sun-ripened jalapeños and Thai chilis warmed my sinuses and eased my congestion. For a short time my winter cold was forgotten in the glory of a summer’s day.

I harbour no illusions—summer soup won’t cure my cold, nor will it lessen its severity and duration. But it certainly can make my illness more bearable.

And so again I sing the praises of summer soup, and am thankful for the family effort that makes it possible to ease a cold and enjoy the summer sun in the heart of winter.

Summer’s Final Farewell

I moved the chickens into the vegetable garden last weekend—the final admission that summer is over.

I know it’s been over for weeks, but there have still been eggplants, peppers and tomatoes coming out of the tunnel houses. Before I moved the chooks, I harvested the last of those summer crops. We’ll savour them over the next week or so, and then it will be full-on winter from a culinary perspective, at least.

I’ve stocked up on barley to cook with our dry beans in bean-barley soup. Maybe I’ll add a bit of mushroom stock made from this autumn’s haul of porcini.

I’ve baked up some pumpkins so I have cooked pumpkin on hand for pie or galette later in the week. I’ll add frozen spring peas and summer corn to the galette, and garlic, stored in braids in the shed.

I’m eyeing up the secondary head of cabbage, sprouting from the remains of the summer crop. They’ll make tasty winter salads to complement warming meals.

i’ve planted out the winter crops, too—lettuce, spinach, broccoli, cabbage and cauliflower. They will provide us the late-winter vegetables we’ll crave come August.

So while I farewell summer, I welcome the culinary delights of winter. Not so varied, perhaps, as summer fare, but no less delicious.

Vilma’s Eggplant–better late than never

I’ve blogged about Vilma’s Eggplant in the past, but it’s worth repeating a recipe this good.

This year’s eggplants took a long time to get going, and it’s only now that summer is over that they’re really giving well. But it’s never too late for Vilma’s Marinated Eggplant. This stuff could make an eggplant lover out of anyone.

Vilma was the sister of our host mother during Peace Corps training in Costa Rica. She was loud and fiery-tempered, and regularly stayed with our host family when she was fighting with her partner.

When she was with us, she cooked—glorious Italian food she’d learned to make from her partner. Her food was a flavourful gift in a house where vegetables were usually boiled to death and served plain. 

One of the most wonderful things Vilma made was thinly sliced eggplant marinated in garlicky vinegar. She’d leave a jar of it in the fridge when she left, and we would savour it for a week on our sandwiches or with our mushy, flavourless boiled vegetables.

I foolishly never asked Vilma for the recipe, but a bit of trial and error was all it took to recreate Vilma’s marinated eggplant. 

This recipe mostly fills a quart-sized jar. It keeps for a long time in the fridge and makes a lovely addition to sandwiches. Serve it on crackers for party appetisers—it’s not the prettiest food, but after one bite, none of your guests will care.

2 small to medium eggplants
1 clove garlic, crushed
½ cup red wine vinegar
½ cup extra virgin olive oil
salt and pepper to taste

Peel eggplants and slice very thin (1-2 mm). Steam until the slices are tender and limp (but not falling apart completely). Whisk all the other ingredients together in a small bowl, and toss them gently with the hot steamed eggplant. Refrigerate at least an hour before serving (the longer the better, as the eggplant will soak up more marinade).

Embracing Autumn

Our summer has finally turned to autumn. Cooler temperatures and more rain mean the grass has begun to grow again, green shoots sprouting through rain-driven drifts of dead vegetation.

The tomatoes are browning, spent after summer’s excess, and while I mourn their loss, I welcome the fruits of autumn—pumpkin, wild boletes, black beans, apples and a return of leafy greens. I welcome warming soups and casseroles. I welcome the smell of baking pie, simmering beans, and sautéing mushrooms.

I welcome the reduced workload in the garden, too. There’s still plenty of harvesting to be done, and I’ll be clearing away dead plants throughout autumn and winter, but soon I’ll release the chickens into the garden to keep the weeds and pests in check until spring.

It’s time now to take stock. Plenty of summer soup, pickles and jam in the cupboard; strings of onions and garlic hanging in the kitchen; pesto, peas and corn in the freezer. Jars of popcorn and dry beans line the shelf, and a basket of apples sits in the kitchen. We will eat well this winter, food and effort stored in jars and freezer boxes to be released and enjoyed on dark, cold evenings. 

So I will savour the warmth and sun that remains, but embrace the cold to come.

Nifty Nigella

Late summer is harvest time for all sorts of crops. Nigella might be the most unusual one I harvested this week.

Nigella sativa goes by many names: nigella, kalonji, black cumin, fennel flower, nutmeg seed, onion seed, and black caraway. Added to this mess of often misleading names is Nigella sativa’s ornamental cousin, Nigella damascena, also known as nigella (or love-in-a-mist). You could be forgiven for being confused.

Culinary nigella is a lovely aromatic seed that looks confusingly like onion seed. Its flavour has been described as oniony or oregano-like. I’m not sure how I would describe it—I suppose onion and oregano come close, but the truth is it has its own warm rich flavour. It is traditionally used in naan and string cheese. It’s also apparently great with lentils and other legumes.

Because we rarely harvest much nigella, we’ve only used it in naan, where it imparts a lovely savoury note to the bread. 

But this year, conditions must have been just right for nigella; it grew luxuriantly. Consequently, I have a huge quantity of seeds, so I expect we’ll be trying it out in all sorts of stews and curries. I’m looking forward to the addition to our spicing options.