Christmas Recipe: Savoury Scones with Sun-dried Tomato and Rosemary

Savoury Scones with Sun-dried Tomato and Rosemary

There is nothing worse than running out of bread! yes, I’m sure there is, but if you do, there is a really quick solution this Christmas. These little savoury scones are a wonderful thing to make if you need something bread-like and savoury to spread with hummus or dip in some warm soup.

You could easily flavour them with many different things, including olives, onions, vegan cheese, roasted vegetables… the possibilities are endless. I’ve made them pretty using a heart-shaped pastry cutter. They taste really good and can be on the table within half an hour.

Savoury Scones with Sun-dried Tomato and Rosemary
Makes 10-12
Preparation/cooking time less than 30 mins

225g/8oz self-raising flour
3 tsp toasted soya flour
45g/1½oz vegan margarine
1 tbsp rosemary, chopped finely
3 tbsp nutritional yeast flakes
6 sun-dried tomatoes, finely chopped
¼ tsp salt
Pinch black pepper
150ml/4¼fl oz soya milk, plus extra for glazing

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Sift the flour, soya flour and baking powder into a large bowl, and rub in the margarine.
3. Add the rosemary, yeast flakes, tomatoes, salt & pepper and mix together.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a wooden spoon. Bring the mixture together until it forms a dough.
5. On a clean work surface , knead the dough for five minutes. I added all my ingredients to my Magimix and let the food processor do the work, pulsing 5 times. Roll out your dough to a thickness of about 2.5cm/1in and cut out the scones using your selected cutter. A star shape would work well too!
6. Place the rounds on a greased and floured non-stick baking tray, and brush tops with soya milk
7. Bake for 12-15 minutes in oven and serve immediately. They are great to eat with soup or dips.

Magical Magimix recipes: Gazpacho Soup and Focaccia Bread

Focaccia

Last week was my 31st birthday – and to commemorate this – we made a trip to my favourite kitchen shop and purchased something I had been pondering over for a while – a Magimix food processor.

I have owned a few processors over the years, mostly inherited from family, but the last one broke and I have been managing without one and just using a stick blender in the meantime.

So the mighty Magimix arrived in my kitchen and I immediately got thinking about what I could make to try it out. It came with its own little recipe book – which was a good starting point. I soon discovered the benefits of spending a bit more on a processor. It works like a dream – chopping at ease and speed and blending liquids to a velvety smoothness.

I adapted a Gazpacho Soup recipe from the recipe book by jazzing it up with a few added ingredients. Perfect for a refreshing summer lunch – everything is just blended together for a couple of minutes.

I served the Gazpacho with homemade Focaccia bread. I used the Magimix to knead the bread –  just a few turns at high-speed with the dough blade. I left it to prove in the mixing bowl, before very quickly knocking it down again before a second rising.

Both worked beautifully and I’ve made the Focaccia again since as it was just so nice. The recipe is based on one by The Hairy Bikers, so thanks to them for the inspiration.

Gazpacho Soup

Focaccia Bread
Serves 6-8
Preparation/cooking time 2 hours

7g packet fast action instant yeast
1/2 tsp salt
1 tsp caster sugar
500g/1lb 20 oz strong white bread flour
300ml /10 fl oz tepid water
3 tbsp olive oil

Topping
Sea salt for sprinkling
2 sprigs Rosemary
Olive oil for drizzling

1. If using a food processor, add all six main ingredients to the bowl fitted with the dough blade and mix for a minute, until a ball of dough has formed. Turn three or four times with the ‘pulse’ function. If kneading by hand, sieve dry ingredients into a large mixing bowl and make a well in the centre. Add the water and oil into the middle and combine from the outside using a wooden spoon, stirring to form a dough. Knead on a floured surface for 10 mins.
2. Cover the processor or mixing bowl with a clean tea towel or oiled cling film and set aside to rise for an hour or until doubled in size.
3. Knock down the dough briefly by hand, or return to the processor and give it a couple of turns.
4. Oil a rectangular baking tray and spread the dough out across it. Cover again and let it rise for 30 mins.
5. Pre heat your oven to 200C/Gas Mark 6.
6. Before you place the baking tray in the oven, make dimples in the dough using a finger, at regular intervals. Sprinkle generously with sea salt and Rosemary. Bake for 25-30 mins until golden brown.
7. Remove Focaccia from the tray and allow to cool on a wire rack. Drizzle with extra olive oil before serving.

Gazpacho (cold soup)
Serves 4
Preparation time 5 mins

1/2 red pepper, roughly chopped
1/2 cucumber, cut into chunks
1 clove garlic
1 spring onion, roughly chopped
1kg/2lb 4oz ripe tomatoes
Juice 1/2 lemon
Handful of fresh coriander
1 tbsp olive oil
Salt and pepper to taste
Optional: pinch of chilli flakes

1. Place all ingredients into your food processor and blend until smooth. Serve chilled with Focaccia or other freshly baked bread.