I remember the day, when we were invited to one of our neighbour’ s ( who had recently moved into the neighbourhood) house for dinner. The lady of the house was a pleasant and kindly one, and as there were children too, in the house, we, the kids had no problem accompanying our parents. So off we trudged down the lane to their house.
Everything was going on well…at least, until the food was served. Among the various other dishes was a particular chickpeas curry, although I could not make out it’s identity at first…the curry was mushy and somewhat slimy. In fact, in every dish , there was something wrong…too much turmeric, too much salt, not having the right consistency…well, you get the flow. We, especially the kids were having a rough time swallowing anything. But, our parents kept eating graciously, although not as much, and, at the same time giving us that sharp look every now and then; the look which says ”No screwing up your faces…behave ”. While we were fiddling with our food, the children of the hosts were relishing their mom’s cooking to their heart’s content, reaching forward for more helpings, and me and my siblings were left speechless.
On returning home, ma said that the reason that the children enjoyed the food was because they had grown up on it…being fed by the same pair of hands since they were born, thereby getting used to it. We still had trouble understanding at that time…that has been the worst tasting meal I have ever had till date… but life has made us all the more wiser . Now, when I think of that lady, I think of her genuineness, her kindly spirit…the fact that however she did it, she did make the effort to place a home cooked meal in front of her family, everyday, with a dose of love, makes her all the more commendable.
That’s the neighbour done…now, for the scones Coming back to my kitchen, scones, are something that we all enjoy…as a snack, as well as accompaniments with some soup (the savoury ones). I make regular scones like this, but I make more of the savoury versions like this. As time has passed, I seem to have become lazy… well, not really, maybe we could call it being innovative, there..it sounds and makes me feel much better now Earlier, I used to make them in the proper way by rolling and cutting out the shapes. Over time, I have omitted this step and just made balls and arranged them in muffin trays…the last time I made them, I didn’t do even that, just dropped spoonfulls into the moulds…I can certainly confirm that it did not affect the taste in any way, so no harm done.
The following scones have been made in exactly the same way as these, but, instead of the carrots, 1 and 1/2 c of grated butternut squash has been used. I have also added a handful of raisins. Instead of rolling, I shaped them into balls and arranged them in a mufin tray. The rest of the steps are exactly the same as the ones made earlier.
The following is the recipe for the goats’ cheese and red pepper scones that I made a couple of days ago.
Don’t they look as if studded with rubies I am noting down the recipe below as the ingredients slightly differ from the others. Moreover these were the ones where I didn’t even shape them in any way, just placed spoonfuls in the muffin tray. This is how I made them…
250 gms of goats’ cheese
4 tblsp extra virgin olive oil
2 tsp salt
2 C whole wheat (atta) flour
2 tsp baking powder
1 tblsp dried mint
1 tsp crushed red chillies
1 red pepper, finely chopped
a little milk for brushing the tops and a few sesame seeds for sprinkling on the top
- Pre heat the oven at 180 deg C and grease a muffin tray.
- Whisk the eggs.
- Add the goats cheese and whisk till smooth.
- Add the salt, olive oil, mint and red pepper and whisk again.
- Sift together the flour and baking powder and fold into the egg mixture.
- Drop tblsp of the mixture into the moulds,brush with a little milk and sprinkle the sesame seeds on the top.
- Place the tray in the centre of the pre heated oven and bake for about 20-25 minutes or till golden.
- Cool in the tray for a few minutes, run a spoon round the sides of each scone and transfer to a rack to cool completely if storing for later. Reheat in the microwave or wrap in foil and heat in a pre heated oven.
We had our soft scones for dinner, with the avocado and cucumber soup I posted a couple of days ago…
Enjoy your weekend