2 leeks, 2 courgettes or similar, sliced
2 tbsp olive oil
2 cloves garlic
grated zest of a lemon
4 ripe tomatoes, sliced
1/4 pt vegetable stock
2 tbsp sundried tomato paste
1/4 pt double cream
3 tbsp ch mixed parsley and oregano
Topping
8 oz SR
3 oz butter
1 tbsp chopped basil
2 oz red Leicester
or Cheddar cheese, grated
3 - 4 tbsp milk
- Heat oil in pan, add leeks, garlic, lemon zest, fry gently 5 mins.
- Add courgettes and cook 5 mins, until softened.
- Add tomatoes to pan with stock, tomato paste and cream.
- Cover, simmer gently 20 mins.
- Add herbs, season.
- Topping: sift flour and rub in butter.
- Add basil and half cheese and enough milk to form dough.
- Roll out dough to 1 cm thick. Using 5cm pastry cutter, stamp out round, making 12.
- Put vegetable stew in dish, arrange scones around the edge of dish, overlapping slightly.
- Brush scones with milk, sprinkle with cheese.
- Bake at 220 C (No 7) for 20 - 25 mins.
- 4 January 2014: I made this dish today. However, we don't have a proper kitchen at the moment so had to make some 'adjustments':
- No scales so when it came to making the scones, guessed the ingredients.
- Then realised I had no baking powder. Looked up on the internet and found that for 8 oz plain flour use 1 tsp bicarb and 1 tsp vinegar. So added these but then worried that it wouldn't rise properly, so added an egg. And it was fabulous! Certainly worth making again.
- I had no marjoram so used some fresh basil which I'd bought and didn't know what to do with.
- The other 'adjustment' was using low-fat creme fraiche instead of cream and it was just as good.
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