Savoury green drop scones

Savoury green drop scones
Savoury drop scones
Savoury drop scones

Let’s be honest, no right-minded person in their thirties is getting up early to make pancakes before work on Pancake Day. Chances are, you have no idea it’s Pancake Day until someone mentions it to you at work, and that’s when you realise you have no lemons, no maple syrup or anything remotely pancake-y in your house. However, if you don’t want to miss out on the ‘fun,’ but are not overly keen on the idea of lemon and sugar pancakes for dinner, then skip the supermarket on the way home and try my savoury drop scones – aka, Scottish pancakes.
Made mostly from ingredients you may already have lying around, these little babies make the perfect midweek meal. Happy Pancake Day!


Savoury green drop scones
Makes 8-10 / Serves 2 / Hands on time 30 mins / Total time 30 mins / V
175g spelt, wholemeal or plain flour
200ml semi skimmed milk
1 egg
½ tsp baking powder
1 tsp rapeseed oil
3 springs onions, finely chopped
1 large handful of greens (you can use any chopped greens you like for this recipe – I use a mixture of savoy cabbage and kale but spinach, cavolo nero, chard or even brussels sprouts will work. You can also use grated root vegetables such as carrots or parsnips)
2 garlic cloves, finely chopped
Handful fresh coriander, chopped
50g vegetarian cheese of your choice – I used cheddar 
30g vegetarian Italian hard cheese or Parmesan* (optional)
½ tsp sea salt
Rocket, avocado slices and extra virgin olive oil to serve


Method
1. Preheat an oven to 100°C/80°C fan/210F/gas mark 1.
2. Weigh out the spelt flour and the baking powder and combine in a large bowl. Add 200ml of semi-skimmed milk to a jug and crack in 1 egg. Whisk the egg in the jug with the milk until fully incorporated. Put to one side.
3. Finely chop the spring onions, garlic, coriander and your selection of greens. Grate both cheeses and put to one side.
4. Add ½ tsp of salt to the flour and mix before making a well in the middle and pouring in the milk bit by bit, whisking continuously. Once you have a smooth batter, add the other ingredients until fully incorporated.
5. Put a large non-stick frying pan over a medium to high heat and add a tsp of rapeseed oil. Once hot, drop a heaped tablespoon of mixture into the pan and push down with the back of the spoon to create a round-dish shape. Repeat this process making sure the drop scones are not to close together. After a couple of minutes, flip the scones over and press down on them with the back of a spatular to help them cook through – feel free to flip them over a couple more time to insure they are cooked all the way through.
6. Turn the scones out onto a plate, cover loosely with foil and place in the warm oven while you make your second batch of scones. Repeat this process until you have no batter left. Serve warm with a simple rocket salad, sliced avocado, a good crack of black pepper and a drizzle of olive oil.

Savoury drop scones
Savoury drop scones


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Leek & cheese muffins

Leek and cheese muffins
Leek and cheese muffins
Leek and cheese muffins

Muffins seemed like a good idea until I realised I’d have to turn the oven on in my already stiflingly-hot flat. What the hell was I thinking? It’s 30°c in London today, I should be lying under a tree somewhere, sucking on a Calippo and reading a sonnet. But no, instead, I’m angrily chopping leeks and grating cheese in a bid to jazz up my breakfasts. Was it worth it? Well, it was for Jamie. I’d only eaten one before he got to them – they never had a chance.


Leek & cheese muffins
Makes 6 large or 12 regular muffins / Hands on time 20 mins / Total time 45 mins + cooling /
Dry: 
2 leeks (150g) finely diced
100g vegetarian Italian hard cheese or *Parmesan, grated
Few sprigs of Thyme, leaves picked
¼ tsp Nutmeg
½ tsp dried parsley
½ tsp herbs de Provence
1 tbs pumpkin seeds (extra for sprinkling)
200g spelt or wholemeal flour
50g oats
2 tsp baking powder
½ tsp bicarbonate of soda
Wet:
2 large eggs
250g semi-skimmed milk
4 tbs rapeseed oil
1 tsp Dijon mustard


Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Line a tin with muffin cases and finely dice your leeks – put both to one side. Combine the dry ingredients together (excluding the leeks and a small handful of grated Italian hard cheese) in a large bowl and give it a good mix.
2. In a separate smaller bowl, whisk together the wet ingredients until fully incorporated.
3. Pour the wet ingredients into the dry and stir with a wooden spoon until roughly combined, being careful not to over-mix. Add the diced leeks and stir until evenly distributed.
4. Evenly spoon into the muffins cases and top with a sprinkling pumpkin seeds and a little parmesan. Bake in the oven for 20 mins for 12 muffins or 25-30 mins for 6 large muffins. The muffins are cooked when a toothpick is inserted and comes out clean. Leave to rest in the tin for 5 minuets before turning out onto a cooling rack. Serve warm with butter or leave to cool completely and enjoy on the go.
STORE: Either in an airtight container and gobble up within a couple of days or freeze and defrost on demand (that’s what I do).

Leek and cheese muffins
Leek and cheese muffins

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Savoury bread & butter pudding

Savoury Bread & Butter Pudding
Savoury Bread & Butter Pudding
Savoury Bread & Butter Pudding

‘Oh and I think your blog is so great, all your food looks soooo delicious and you’re just soooooo funny…’ Oh stop it I blush,  I’m really not that funny, I smile goofily at my computer screen and wave my hand at it as if to say ‘get outta here’.
I read on…
‘The majority of people food blogging aren’t very interesting so it’s nice to stumble across someone who doesn’t make me want to skip straight to the recipe, especially the blogs you do with your son…”
Oh stop it, I think to myself again…. Wait, what did she say? Son? What son?… I haven’t got a son. The only person that really features on my blog other than me is NOOOOOOO!
SHE THINKS JAMIE IS MY SON!!!
Am I that old and shrivelled she’s mistaken me for my boyfriend’s mother?! Well this is a new low, perhaps I need to sit down, NO! That’s what old people do. Maybe he just looks freakishly young?  I’m only 32 for god sake, I would’ve had to have had him when I was six, surely that isn’t even possible. Perhaps for Christmas I should ask for a giant vat of Olay Regenerist just in case. I wonder if it’s still made with babies umbilical cords or if that was just a 90’s rumour. Not sure I fancy putting umbilical cord cream on my face but as I’m ageing at an alarming rate it’s my only hope. Oh well, at least she thought I was funny.
Anyway, speaking of mum’s, this recipe is inspired by a dish my very own mother Lizzie used to make me. Her recipe is long-lost of course (she manages to lose all of her beloved recipes) so had a go at making it from memory. It’s essentially made up of my two favourite things in life, bread and cheese, so go grab your big pants, it’s time to get your carb on.


Savoury bread & butter pudding
Serves 4-6 / Hands on time 40 mins / Total time 1 hour 10 mins /
V
2 red onions, sliced
1 knob of butter
1 garlic clove
400g white sourdough loaf
100g medium vegetarian cheddar cheese, grated (half for the wet mixture and half for the topping)
100g cheese of your choice grated or crumbled for the filling – I used a combination of Emmental and cheddar but you can use any cheese you can either grate or crumble
Handful fresh thyme sprigs
Salt & pepper
5 eggs
500-700ml semi-skimmed milk


Method
1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Roughly slice the onions and put them in a large saucepan or pot with a knob of butter and the crushed garlic clove. Sweat on a low heat for around 10-15 minutes until soft.
2. Meanwhile, butter a 2 litre oven dish and begin slicing the sourdough. Once sliced, pick up the slices as a loaf and put straight into the oven dish. Pull the slices apart to fill the dish creating a zig zag effect.
3. Firstly, grate the 100g of cheddar for the wet mixture/topping and put to one side. Then grate/crumble your chosen cheese for the filling and put to one side.
4. Once the onions are soft, take off the heat and begin to spoon evenly between the bread layers followed by cheese you you’ve chosen for your filling. Stuff several thyme sprigs throughout the pudding and but to one side.
5. In a separate bowl beat the eggs, milk and half the remaining grated cheddar together with a whisk and season well with salt and pepper. Pour carefully over the pudding making sure you manage to soak all of the bread. Top with the rest of the grated cheddar and season well with salt and pepper. Bake in the oven on the middle shelf for 30 minutes.
6. Remove from the oven and discard the charred thyme sprigs and serve immediately with a simple green salad.


Savoury Bread & Butter Pudding
Savoury Bread & Butter Pudding

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian


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