Halloumi Mint Scones with Heirloom Tomato Spread

Here’s a recipe for crumbly cheesy halloumi scones that are delicious for breakfast or served as a side at the dinner table. Throw in some chopped mint in the dough for a refreshing herbal note and serve hot straight out of the oven. I always eat halloumi cheese with tomatoes, so I was inspired to make the tomato spread on the side. The Heirloom variety is the best because of their complex, wine-like, sweet taste that’s less acidic than the regular ones. Hope you enjoy this recipe as much as I do – Sahtein!

halloumiscones-3.jpghalloumiscones-5.jpg

Scones:
300g (2½ cups) all-purpose flour, cold
15g (1 Tbsp) granulated sugar
15g (3 tsp) baking powder
1 tsp fine grain sea salt
½ lemon zest
¼ cup chopped mint
140g (5oz) grated halloumi
112g cold butter, cut into 1/2″ cubes
180ml (3/4 cup) cold buttermilk
1 large egg, cold

Egg wash:
1 small egg
pinch of fine grain sea salt

1. Preheat the oven to 425ºF (220ºC). In a food processor, combine the flour, sugar, baking powder, salt and lemon zest. Add the cold cubed butter and pulse until the mixture resembles a coarse meal. Pour the mixture in a large bowl and lightly mix in the grated halloumi.

3. In another bowl, beat the cold buttermilk and egg. Slowly add the buttermilk mixture to the dry ingredients and gently fold just until all of the flour has been moistened. Do not overwork the dough. Dump the dough out on to a large piece of parchment paper and gently pat the dough out until it’s a 1″ (2.5cm) thick rectangle.

4. Transfer to a large baking sheet and rest for 20 minutes in the fridge. Cut the dough into 9 squares using a knife and space them out on the baking sheet. You can freeze the dough at this point if you are planning to make these a few days in advance.

5. For the topping, beat together the egg and salt. Lightly brush the tops of the dough with the mixture being careful not to drip on the sides (or it will prevent the scones from rising). Bake for 20 minutes, rotating halfway, until the scones are golden brown.

6. Rest the scone for 2 minutes then transfer to wire rack to cool for another 10 minutes, Serve warm the same day.

Heirloom Tomato Spread:
1kg (2 LB.) Heirloom tomatoes, cored and chopped
50g (¼ cup) granulated sugar
1 tsp salt
Pinch of crushed red peppers (optional)
Add ins
1 tsp fresh lemon juice
2 tsp pomegranate syrup

1. In a large saucepan, combine the chopped tomatoes, sugar, salt, and crushed red peppers. Set over medium heat and cook uncovered, stirring every 10 minutes or so, until most the tomatoes are glossy and thick and most of the liquid has cooked off, approximately 2 hours.

2. Press through a fine-mesh sieve to remove the tomato skins and stir in the lemon juice and pomegranate molasses. Let cool and store in the refrigerator until ready to use.

Advertisements

Mango Lime Curd

MangoCurd_BrownieBoxBlog

This smooth and luscious mango curd is perfect for topping tart slices, spreading on toast, or just serving it on the side with pastries. The sweetness level totally customizable, and it depends on how sweet the mangos are. Personally, I like a curd that’s tart and not too sweet. Store the curd in the fridge for up to two weeks, or freeze for up to a year.

Recipe adapted from Smitten Kitchen

Ingredients:
425g mango slices
¼ to ½ cup light honey (depending on how sweet the mangoes are)
¼ cup lime juice
Zest of one lime
Pinch of salt
4 large egg yolks
55g butter (¼cup) unsalted butter, cut into small pieces

Directions:
• Puree mango slices, honey, lime juice, zest and salt in a food processor, scraping down the sides of the bowl occasionally.
• Add yolks and puree 15 seconds longer. Strain through sieve set over large metal or glass bowl, pressing on solids with the back of spatula to release as much puree as possible. Discard solids in sieve.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk the puree until thickened for 12-15 minutes.
• Set the bowl on a moist towel and whisk in butter 1 piece at a time. Transfer to a glass jar, cover and refrigerate.