2019-06-01_Food_Heaven

SAVOURY HEAVEN

WWW.FOODHEAVENMAG.COM JUNE baking heaven 95

Savoury

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MAKES 12
2 medium free-range eggs
150ml (5fl oz) whole milk
100ml (3½fl oz) olive oil
120g (4¼oz) Cheddar cheese,
grated
2 tsp garlic granules
1 tsp dried sage or finely chopped
sage leaves
1 tsp ground cumin
250g (9oz) frozen chopped
vegetable mix
250g (9oz) self-raising flour
oil spray (if not using muffin cases)
salt and pepper

1 Preheat the oven to 200°C/Gas Mark

6. Beat the eggs in a large bowl. Add the
   milk and olive oil and beat again. Next,
   stir in the cheese, garlic granules, sage,
   cumin and vegetables.
   2 Fold in the flour and some salt and
   pepper – the mixture will become
   stodgy, but don’t worry!
   3 Line a 12-hole non-stick muffin tray

with muffin cases (or lightly spray each

muffin hole with oil). Spoon the batter

evenly into the muffin cases, making

sure each one is level. Bake for

20-25 minutes, until golden on top.

4 Cool for a few minutes in the tray,

then transfer to a wire rack to

cool completely.

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MAKES 6
420g (15oz) self-raising flour,
plus extra for dusting
1 tsp bicarbonate of soda
100g (3½oz) slightly salted butter,
cold and cubed
180g (6oz) Gouda cheese, grated
50g (1¾oz) black olives, roughly
chopped
50g (1¾oz) green olives, roughly
chopped
2½ tbsp finely chopped parsley
leaves
4 tbsp finely chopped thyme leaves
200ml (7fl oz) whole milk

1 Preheat the oven to 220°C/Gas
Mark 7. Lightly flour a baking tray.
2 Sift the flour into a bowl with the
bicarbonate of soda. Rub the cubed

butter into the flour until the mixture

resembles crumbs.

3 With a fork, lightly mix in the cheese,

both types of olives, the parsley and

thyme.

4 Add the milk and mix again until a

light, soft, crumbly dough forms.

5 Tip the dough onto the prepared

baking tray and form into a circle,

approximately 20cm (8in) in diameter.

Cut into 6 equal pieces, moving them

apart on the tray to give them space to

rise and spread. Bake for 15-20 minutes

until puffed and golden brown.

6 Allow to cool for 1 minute before

placing on a wire rack to cool completely.

TIP These scones are wonderful with

an array of chutneys, sauces, dips and

spreads. Why not create a tasting

discovery plate for kids?

5 Store the muffins in an airtight

container in the refrigerator.

TIP This basic muffin batter works well

with almost any vegetables, fresh or

frozen, as well as with chopped ham.

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