Recipes from our Garden Night

For those of you who attend our garden nights, you will know that we always offer you a home baked supper.  Our most recent garden night was full of herb inspired recipes.  We are so happy to share them with you.  They are all super easy to make using ingredients from your pantry or fresh from your garden.  Happy baking.  

 

ROSEMARY SCONES

2 cups plain flour
4 teaspoons baking powder
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon butter – at room temperature
1 tablespoon freshly chopped – and finely chopped – rosemary
1 cup milk

Directions:
Sift the dry ingredients into a bowl.  Using your fingers rub in the butter.  Add the rosemary and milk and using a flat bladed knife mix to form a dough.  Bring together with your hands.  Gently pat out the dough onto a lightly floured surface to a thickness of about 4cm, and cut using a scone cutter.

Place scones on a lined baking tray and brush with milk. 

Bake in a hot oven – 220 degrees – for about 12 minutes or until they are golden in colour and sound hollow when tapped.    Best served warm with lashings of butter.

 

LAVENDER SHORTBREADS
*This recipe makes a large amount of biscuits.  You might like to mix the dough, and then halve it, adding lavender to one half and the grated rind of a lemon to the other, then proceed as normal.

500 gm unsalted butter – at room temperature
4 ½ cups plain flour
1 cup caster sugar
½ cup icing sugar (OR) ½ cup rice flour
1 tablespoon freshly (and finely) chopped lavender flowers – English Lavender flowers are best OR 1 tablespoon finely grated lemon rind

Directions:
Beat the butter and sugar until smooth and creamy in a large mixer bowl.

Stir in sifted flours and mix well.  At this stage you can divide the mixture, adding the lavender to one half and the grated lemon rind to the other, mixing well so that the herbs and rind are evenly distributed through their respective dough.

Bring the dough together and pat down to form a large biscuit shape.  Wrap in gladwrap and refrigerate for at least 30 minutes.

As the dough returns to a manageable consistency, roll it out between greaseproof paper to about 6mm thick and cut to shape.

Place biscuits on lined trays and sprinkle with white sugar.

Bake in a slow oven at 150 deg for about 30 minutes – keep an eye on them so that they do not catch and burn.

These biscuits keep well for a number of weeks in a sealed container, or can be frozen.

 

RHUBARB AND ROSEMARY CAKE
*adapted from a recipe from My Darling Lemon Thyme

250gm fresh rhubarb (pick from your garden, removing the leaf and slicing into 1cm lengths)  **Do not be tempted to cook your rhubarb – fresh is best
275gm ground almonds
1 tablespoon finely chopped fresh rosemary
Finely grated zest of a lemon
1 teaspoon vanilla
150 gm butter – at room temperature
150 gm white sugar
4 large eggs – at room temperature
Icing sugar to serve

Directions:
Slice the fresh rhubarb and place in a large bowl.  Add the ground almonds, rosemary and zest, and mix using a wooden spoon.

In another bowl cream the butter, sugar and vanilla using an electric mixer.  Then add the eggs one at a time.    Once well combined stir through the rhubarb and almond mixture until just combined.

Transfer batter into a greased and lined 23cm round tin and bake in a moderate oven at 180 deg for about 60 minutes.  Depending on your oven, begin checking the cake at 50 minutes and remove from the oven when a skewer comes out clean.

Remove from the oven and set aside to cool in the tin.    Once cool transfer to a serving plate and dust with icing sugar.   

This cake should keep well for 2-3 days. 

 

FRESH HERBS WITH CREAM CHEESE

I use this recipe a lot in summer when fresh herbs are plentiful in my garden and are cooling to the palette.  I generally use whatever I have to hand.  If you purchase herbs then the following is a good mix:

Bunch of flat leaf parsley
Bunch of mint
Bunch of flat leaf chives
½ a bunch of coriander
1 x tub spreadable cream cheese (Philadelphia is good)
Freshly cracked pepper
Slurp of good quality olive oil

Chop all herbs finely and gently mix them together.  You can do this before hand and place in a sealed container in the fridge if you like.

Just prior to serving turn out the cheese onto a serving plate (use a plate which has a lip around the edge to contain the herbs and olive oil).  Gently place the mixed herbs over the top of the cheese, being generous with the herbs.  Grind black pepper over the herb and cheese, and finish off with a good slurp of olive oil.    

Place two or three knives with the dish so that your guests can help themselves.  Serve with fresh crackers or slices of sour dough bread.

 

CHOCOLATE FUDGE
* no herbs in this one, but it’s a favourite at our garden nights and is super easy to bake

125gm unsalted butter
½ cup brown sugar
½ cup coconut
1 cup SR flour
2 tablespoons cocoa
275 gm dark choc chips (approx – or use a small bag of choc chips –dark is best)
1 tin condensed milk

Melt the butter over gentle heat in a large saucepan.  Add all of the other ingredients and stir until well combined.

Place mixture into a greased and lined slice tin (30cm x 20xm).  

Bake in a moderate oven (180 degrees) for about 19 minutes.  Cool in tin.  Dust with icing sugar to serve.

 

ROCKY ROAD
* again no herbs in this one, but a garden night favourite

375 gm dark chocolate - compound is fine
Handful of coconut – desiccated is fine
1  x 280gm packet of marshmallows
1 x 200 gm packet of raspberry sweets OR 1 packet of cranberries
Optional – add a handful of salted peanuts or a handful of pistachios

Gently melt the chocolate.  Once melted you will need to work quickly so it is best to have your pan prepared.  Grease and line a 30cm x 20cm slice tin.

Add all ingredients to the melted chocolate and quickly mix to combine.  Transfer the mixture to the slice tin and using a spatula spread the mixture out evenly.  Allow to set at room temperature.