Have you tried making scones before? I’ve tried these Chocolate Chip Banana Scones, Double Chocolate Scones and some Classic Scones – all sweet ones, out of which my favorite one is the Chocolate Chip Banana Scone. That being said, I do want to try my hand at a few more recipes. So this time, I decided to try out a savory scone and when I saw this recipe for Savory Ricotta Scones, I was thrilled. It would be the perfect way to build on my scones list as well as use up that amazing Ricotta.
The recipe itself was very simple and the scones turned out really well. They were tender and delicate and beautifully flavored. They would pair fantastically with a soup. I want to try these with a roasted tomato soup when the weather cools down. So whether or not you’ve tried scones before, I do hope you try these out. Serve them with a soup, or for brunch or with some tea and let me know what you think of them.
I’ve made a little video to help you through the process –
Savory Ricotta Scones
Adapted from: Love Life and Good Food
2 cups all-purpose flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp salt
5 tbsp chilled butter
1/2 cup sliced spring onions
1/2 tsp dried mixed herbs
1/4 tsp dried parsley
1/8 tsp dried thyme
1 cup ricotta cheese
2/3 cup milk
Black pepper, freshly cracked, to taste
Smoked paprika, to sprinkle over
Preheat the oven to 220ºC.
Line a baking tray with some parchment / baking paper and lightly grease the paper.
Whisk the flour, baking powder, sugar and salt in a large bowl.
Cut the butter through the flour mix or grate it and mix it till you get a coarse crumb texture.
Add the spring onions and herbs. Stir through.
Add the Ricotta cheese and milk and stir through just until combined.
Turn out on a lightly floured surface. Lightly bring the dough together. Do not knead.
Pat the dough into a rectangle. Dip the cutter or knife in some flour and cut into 10-12 equal pieces.
Place on the parchment lined baking tray.
In a small bowl, whisk the egg with 1 tsp water. Use a silicone / pastry brush and brush the egg white on the scones. Sprinkle some salt, freshly cracked black pepper and smoked paprika over the tops of the scones.
Bake for 20 minutes.
Serve while still warm with a little butter.
If you’re making these in advance or if you have leftovers, they reheat well either in a covered pan on low heat or wrap them in foil and warm in a 180ºC oven for about 5-10 minutes.
Maple syrup, to drizzle over, to taste
Today’s post is about one such recipe. Its a cake recipe, but not your regular, run of the mill cake. This is a savory one. And it is made with chickpea flour. It is called Khaman Dhokla and happens to be one of my favorite street foods. Even though I enjoy this recipe, I didn’t know how to make this one. I had to do some reading before I could find a recipe I was happy with. And when I saw this instant recipe, I knew I had found the one. Traditionally, this cake is steamed, but this is a microwave recipe.
This beautiful snack comes together in less than 30 minutes from start to finish. It is absolutely delicious. The cake itself is light and super fluffy. The flavors are well balanced and in all, very moreish. If you’ve had dhokla before, you probably love it as much as I do. If you haven’t, you really should give it a try. It is a unique treat and you won’t be disappointed. This treat is served with some Green Mint Chutney and some Tamarind & Date Chutney. You can buy little bottles of the chutneys at any Indian store or click on the links to find the recipes, if you’d like to make some at home. They are very easy to make and taste so much better. Either way, these chutneys are an important part of the dish and not just an accompaniment. Serving it without the chutneys doesn’t do the the dhokla justice.
Instant (Microwave) Khaman Dhokla
Recipe from: Ruchi’s Kitchen
1 cup besan (chickpea flour)
1 1/2 tbsp semolina
A pinch of asafoetida
1 tbsp sugar
Salt, to taste
1 tsp. crushed ginger and green chillies
1 1/2 tsp Eno (fruit salts – available at any Indian store)
1/2 tsp Citric acid
2 1/2 tbsp Oil
3/4 – 1 cup water (depending on how much is needed to achieve pouring consistency)
For tempering –
1 tsp mustard seeds
10-12 curry leaves
1 tsp sugar
2-3 tbsp water
2-3 green / red chillies, sliced
1 tbsp oil
In a large mixing bowl, mix the besan, semolina, asafortida, sugar and salt.
In a mortar and pestle, pound the ginger and green chilly to a fine paste. (You can leave the chillies out or deseed the chilly if you don’t want too much heat from the chilly.)
Add the chilly and ginger paste to the mixing bowl. Add the oil and citric acid.
Add the water and mix everything till well blended.
Whisk the batter well to incorporate air into it. It will make a light and fluffy dhokla.
Add the eno (fruit salts) and whisk the batter till it is well incorporated. The batter will get light and frothy. The batter should be of thick dropping / pouring consistency.
Pour the batter in a greased microwave bowl. (I used an 8″ bowl)
Cook for 5-6 minutes. It may take longer depending on the microwave.
Take it out and insert a toothpick to check if it is done, just like you would a regular cake. If the toothpick comes out clean, it is cooked and if it doesn’t microwave for another 30 seconds.
Allow it to cool.
Traditionally, it is cut into squares. But I tried cutting it into wedges this time and it looks much prettier this way.
Now prepare the tempering.
For the tempering –
In a pan, heat the oil.
Lower the flame and add the mustard seeds and green / red chillies and let it sputter.
Add the curry leaves and let it fry up on low heat till crisp.
When they are crisp, add the sugar and water. Mix well.
Pour the hot tempering over the dhokla.
Serve with the Green Mint Chutney and Tamarind & Date Chutney.
With great difficulty, I narrowed down recipes I wanted to try to these – her spinach gratin, this beautiful pickled beets and feta cheese salad, an interesting pickled beets, walnuts and goats cheese tart, another lovely salad – her mini tomato, mozzarella an avocado salad, these parmesan oven fries and corn fritters. You’ve most like figured that I went with the corn fritters. But I also bought some beetroot to try out Katie’s take on pickling them.
These corn fritters were very interesting. They were really easy to make and once I tasted them, I realised they were pretty close to being savoury pancakes. Immediately, my mind started thinking of other things I could add to them. Could you imagine bacon bits in these pancakes. I know that’s what I want to try when I make these again. Needless to say, we quite enjoyed these fritters. The goats cheese was a nice addition. This was the first time I tried goats cheese and I really liked it. I couldn’t get my hands on the creamy variety like Katie used for this recipe, so I just crumbled some over.
Onto hurdle number 2. For some reason I was under the impression that I had a bottle of balsamic vinegar in my pantry and then when I went to make that delectable reduction, realised I didnt. Frantically looking for options, I found some balsamic salad dressing and decided to use that. I figured worse case scenario, I’d have to make do without the glaze. But it turned out pretty well. Though I would like to try this glaze again using proper balsamic vinegar. In all, it was a really interesting experience. Thank you for introducing me to this recipe Katie.
Corn Fritters with Balsamic Honey Reduction
For the reduction:
2 tbsp honey
2 tbsp balsamic vinegar
Stir both till mixed.
Bring to a boil and then simmer till it reduces to a thick sauce.
For the fritters:
3/4 cup all purpose flour
2 tsp baking powder
3 tbsp sweet corn kernels
1/2 cup milk, approx. (you may need a little less)
A pinch of salt
2 tbsp olive oil
Goat’s cheese, to crumble over
Balsamic Honey reduction, to drizzle over
Dried parsley, to garnish
Mix the flour and baking powder.
Add the sweet corn kernels and milk and whisk till combined to a batter.
Cover and set aside for about 15 minutes.
Heat 1 tbsp. olive oil in a pan over medium heat.
Stir the batter and dollop a heaped tbsp. of the batter for each fritter.
Cook till golden brown and then flip. It’ll take about 2-3 minutes per side depending on the heat.
Add more oil if needed.
To serve, crumble some goat’s cheese over the fritters and drizzle some of the balsamic honey reduction.
Garnish with the parsley, if desired.
The muffins are really simple to make. My husband helped with these. Now I have to be honest. We usually work well together in the kitchen. But on this given day, we were trying to get things done quick and there was a little confusion. We ended up using half the quantity of flour that the recipe called for. Fortunately for us, it wasn’t a disaster. With extra baking time, the muffins were fine. I would love to try these again with the right measurements. However, the muffins turned out pretty well. They were light and spongy, savoury with a hint of cheese. I might even try using a sharper, vintage cheddar the next time. I was pleasantly surprised when these tasted even better a couple of days later. I can happily report that these muffins keep well for a week refrigerated. When you want to eat them, simply warm them up in the microwave and you’ve got yourself a nice, little snack.
The recipe I’ve listed below, is the original one with the right measurements, just incase you’d like to try these out too.
Zucchini Cheddar Muffins
Adapted from: Will Cook for Smiles
Yield: 12 muffins
3/4 cup vegatable oil
1/4 cup sour cream
1 1/2 tsp salt
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 cups shredded zucchini
100g cheddar cheese, grated (30g reserved for topping)
Preheat the oven to 180ºC and place muffin liners in the cavities in the pan.
In a large mixing bowl combine the dry ingredients, the flour, salt, baking powder and baking soda. Set aside.
Whisk the eggs, oil and sour cream till combined.
Add the wet ingredients to the dry ingredients and whisk until just incorporated.
Add the zucchini and mix well.
Add 70g of shredded cheese and whisk till it has evenly combined.
Spoon batter into the muffin pan and top with the reserved 30g of shredded cheese.
Bake for 18-20 minutes or till a toothpick inserted in the centre of the muffins comes out clean.
If you want to keep these for later, let them cool off completely and store them in an airtight container in the fridge. Warm in the microwave when you are ready to eat them. (It lasted us a week. It might’ve lasted longer, but we got through this batch.)
This chutney keeps very well. So you can make it ahead of time and refrigerate it for up to a week and use it as and when you need to.
Here’s a few options on what you can do with this spread –
1) Chutney sandwich – Spread it over some buttered slices of bread. I think it goes well with slightly toasted slices as well.
2) Chutney Cheese sandwich – Butter a slice of bread and spread some of the chutney over it. Top with a slice of cheese or grated cheese, whatever you have at hand. Cover this with another slice of bread.
3) Veggie Delight sandwich – Butter a slice of bread and spread some of the chutney over it. Place some slices of tomato and cucumber on it. Cover this with another slice of bread.
These are just a few sandwich combos to get you started. I’m sure you’ll come up with many more and I’d love to hear about them. And oh yes, how can I forget –
4) With rice – On days of fasting, my mum used to serve us this chutney with a small portion of warm, plain rice to get us through the day.
Check out how I make my Coconut & Coriander Chutney here –
Coconut Coriander Chutney
1 cup freshly grated coconut
1 large bunch of fresh coriander, leaves and tender stalks (About 1 tightly packed cup)
6 small cloves of garlic or 2 large cloves of garlic
1 green/red chilly
1 tbsp sugar
1 walnut sized ball of tamarind, soaked in 1/4 cup water
Salt to taste
Tip all the ingredients except the coconut into a blender or food processor. Blitz to form a puree.
Add the coconut and blitz again. You can leave this spread as coarse or grind it as finely as you like. I like it ground fine but not too fine. You may need to add a dash of water to help the ingredients grind well.
Taste and adjust the flavors, if needed.
Store in a container, refrigerate for up to a week and use as and when needed.