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tomato

Smoky Honey Salsa

Smoky Honey Salsa

Friday evenings sorted! One of my favorite fruit of the season is a ripe, red tomato. Yes, not the fancy stone fruits or other cool scapes and stuff that temperamentally walk down the market runway. Just the good old dependable tomato. Because there is none more versatile that juicy red temptress!

One evening, I decided to chill with a bottle of crisp Portugese white and a big bowl of salsa and chips. It was very satisfying. The leftover salsa made for a ....

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Savor the Tart!

Savor the Tart!

Well, it was to be expected after all... Sometime during this season, the tomatoes makes themselves felt on blogs around this part of the world. 

May I present, the solace of mine soul - Tomato Tart! Pure and simple. 

It does have a gluten free crust and before you gluten snobs wrinkle your nose about it, I ask you to give it a chance. The millet and moong flours have just the right boldness to man up to the saucy fullness of the tomato. It is almost a needed intervention, lest you get ungrounded by the fatal attractiveness of the sun kissed slices.. Trust me, I speak from experience...!

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Savory Waffles with Red Millet and Einkorn Flours

Savory Waffles with Red Millet and Einkorn Flours

Savory waffles are a delight! 

I didn't know how many people stood with me on that until I saw how popular this post from my last weekend was on my Instagram! Thank you for telling me what you love and that it something I made. It is always such a joy when something hits the mark, especially so with food. Having a hugely liked post on Instagram, where I post my every day eats, is like you came to dinner and said "I would really like to take the leftovers home and can you pack in the recipe as well please!"

I feel all glowy inside and to think that you and I share this common opinion of a dish that I am particularly partial to makes it so much more special! Ok, I'll stop gushing and give you the recipe already.

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Scones that taste like Summer....

Corn, Cheese and Sundried tomato scones


Yep, I started baking again... The heat has abated just enough for me to not melt when the oven is on. Or for that matter, butter stays in shape for more than a couple of seconds outside the fridge.

I figured that was a sign for making tarts, scones and such. I was in a savory mood and inspired by the barmy sun streaming in (through those same large windows I complained about before), I decided to bake some summer into a bite.


Corn, Cheese and Sundried tomato scones1

Corn, Cheese and Sundried Tomato Scones they were to be, spiced with fresh cracker pepper.

In the corn country that we live in,the ear is available year round but they are the sweetest and most succulent during of the months of Summer. Sun kissed tomatoes ofcourse begged to be included and the cheese was well the knot of the happy marriage :)



Corn, Cheese and Sundried Tomato Scones

200 g flour
1 tsp salt
1.5 tsp baking powder
60 g cold butter, cubed
140 g milk
1 egg white, whipped frothy
2 tsp fresh coarse cracked pepper
1/4 cup grated aged Pecorino cheese
corn kernels from 1 medium ear
2 T diced sundried tomatoes
1 yolk + 1 T cream for egg wash


Corn Scones


Sift together the flour, salt, pepper and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the corn, tomatoes, cheese, and mix well. Add the egg white and milk and mix for form a dough.

On a floured surface knead just a bit to make into a non-sticky dough ball. Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones.

Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack. Serve warm with clotted cream or spiced Bechamel sauce.
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