By evening I was exhausted. While the chores can be cast aside, I still have to get Sylvia fed, bathed and sleeping, which is far more work than a simple sentence suggests. And I had a bunch of oregano I had bought on a whim even though I never cook with fresh oregano. What was I thinking?
Fortunately I now have Stephanie Alexander’s Cook’s Companion. One of the reason I wanted it was that it has a section on vegetables, fruit, herbs, spices (and I just skip the meaty bits), each one having a list of foods they go well with. Oregano goes well with tomatoes and soft white cheeses according to this comprehensive book. I had feta and sun-dried tomatoes.
So I made feta, sun-dried tomato and oregano scones. They were adapted from Delia’s Feta, Olive and Sun-Dried Tomato Scones. I was tired, I was rushing and I had had no time to go to the supermarket. So I simply made the scones, forgot to cut them into wedges and served they with some asparagus from the CERES market and some leftover onion, pumpkin and corn. A quick and easy meal but rather pleasing. The scones were colourful and tasty with a hint of spicy warmth. By the end of the night they were all gone.
Feta, sun-dried tomato and oregano scones
Adapted from Delia’s recipe on BBC Good Food Guide
Makes about 8 wedges
- 175g self-raising flour
- 50g wholemeal flour
- ¼ tsp baking powder
- ¼ tsp cayenne pepper
- ¼ tsp mustard powder
- 2 tbsp extra virgin olive oil
- 125g feta, crumbled
- 50g sun-dried tomatoes, drained of oil and roughly chopped (reserve 1 tbsp oil)
- leaves of a 30g bunch of oregano roughly chopped
- 1 egg
- 2 tbsp milk, plus extra for brushing the top
Preheat the oven to 220C/425F/Gas 7.
Place flours, baking powder and spices in large mixing bowl and use a knife to mix in 1 tbsp oil drained from sun-dried tomatoes and 2 tbsp olive oil. It will result in little blobs of flour and oil – like lumpy breadcrumbs and flour. Don’t worry too much about mixing it all in.
Stir in the feta, sun-dried tomatoes and oregano. Mix the egg and milk in a small bowl and add to flour mixture (Delia said to add half and then gradually add as much of the other half as needed – I didn’t read the recipe and just added it all – mmm soft dough!) It should come together into lumpy soft ball of dough. Use your hands to briefly knead and then pat into a circle of 2.5cm thickness on a greased baking tray (or cut out round scones like Delia).
Brush top with milk and use a sharp floured knife to score into about 8 wedges (or forget to make any marks like I did). Delia also crumbled some feta on top but I didn’t. Bake for about 15 minutes or until a golden brown. Eat warm, with butter if you need it.
On the Stereo:
Love and Murder: Seelenlicht