We made ciabatta bread which went down a storm.
As the fig harvest is so good, we used the ciabatta as a base and the figs and goat's cheese with a balsamic vinegar and rocket topping.
Instead of the balsamic vinegar we used the blackberry balsamic vinegar that was made a month or so ago.
As we had some waiting time, I showed how I normally make yoghurt. The yoghurt has just come out of the tea cozy and has set well. It will be in the fridge overnight. I will then put it through a muslin cloth to get a thicker greek style yoghurt and the whey will be just for scone making. As my old school friend Franka and her husband will be coming for tea and they love to try a real English scone (Alice's recipe)
Alice's scones
Ingredients
225g plain flour
3 teaspoons baking powder
1½ teaspoon salt
50g frozen butter
1 small egg
125ml plain yoghurt
150g crumbled feta cheese
2 spring onions, chopped, or herbs or chilli flakes (optional)
A little milk to glaze
Method
- Preheat the oven to 200°C
- Sift flour, baking powder and salt through a fine sieve into a bowl.
- With your fingers, rub in the grated frozen butter until the mixture looks like breadcrumbs.
- Add the crumbled cheese and chopped spring onion.
- Whisk the egg into the yoghurt with a fork. Make a well in the flour mixture, add the liquid and stir again with a fork, making a soft dough.
- Gather the dough in well-floured hands and knead very lightly. On a floured surface, press out the dough with a rolling pin to not less than 1.25cm thick.
- Using a 5cm glass or ring cutter, firmly cut out the scones. Gather up the scraps, kneading them together to more scones.
- Transfer the scones to a well greased baking sheet. With a pastry brush wipe the tops of the scones with milk mixture.
- Cook in the oven for 10-12 minutes, or until well-risen and golden brown.
- Makes 6-8 scones depending on the size of cutter.
We also made some yoghurt. I normally do this using milk delivered in returnable glass bottles so that we reduce plastic containers
How I make yoghurt
Ingredients
2 cups whole milk
2 tablespoons plain greek yoghurt
Method
- In a saucepan, over low heat bring the milk to a simmer. It will take around 15-20 minutes. The freshest milk will yield you better yogurt.
- Once it starts to bubble turn off the heat and set aside. You notice a skin has formed on your milk, that is normal.
- Let it cool down to 120 degree F.
- Once cooled whisk in the yogurt.
- Pour into a sterilized jar and tightly close the lid. • Line a deep bowl with a thick tea towel and place in the jar of yogurt. Wrap the jar up well in the towel and let it sit out in a warm part of your kitchen over night. (you can also use a thermous flask
- After this time, pop the jar in the fridge and let it get cold, roughly 2-3 hours. Once chilled your yogurt will be firm and thick in texture. (you could drain this through a muslin bag to get a greek style yoghurt, keep the whey for baking)
- Before you add anything, keep a couple of spoonfuls aside for the next batch. At this point you can add sugar, sweetener, honey, fruit and vanilla.
- Keep in the fridge for up to 3 weeks.
