I’ve been feeling a bit like: go away biscuits! They keep on showing up where they are not exactly necessary…and they’re still not very good! These biscuits may have turned out quite a bit better, but are still not there.
Luckily there are vegetables and yoghurt to pick up the slack. While I’ve only bemoaned the excess of Swiss chard and beets thus far, the zucchini is also prolific. Thus, in the latest biscuit pairing, we have zucchini, mint, yoghurt, feta, and preserved lemon.
The preserved lemon (prepared using Ottolenghi’s recipe from Jerusalem) is so intensely lemony. Even while sour and oily and salty, it remains biting and refreshing. Here is the secret I discovered: you can pile on the zucchini so long as you have enough of the lemon, tempered with yoghurt, to provide flavour.
I was inspired by the cover of the smitten kitchen cookbook and her tomato shortcakes. These, on the other hand, have an unfortunate hamburger-like look to them. I think it has to do with the layered slices of zucchini as opposed to a choppy sort of pile of tomatoes. And maybe these stout and bread-y biscuits too…zucchini with mint and lemon on biscuits
Adapted from the New York Times. Makes around 8 biscuits.
120 g ap flour
100 g spelt flour
2 scant tbsp baking powder
1 scant tsp salt
5 tbsp cold butter, cut into small pieces
1 bunch chives, finely minced
1 small knob of hard flavourful cheese (parmesan, pecorino, etc)
200 mL milk
Whisk together the flours, salt and baking powder. Rub the butter into the flour. Finely grate the cheese with a microplane zester over the flour, then mix in the cheese and chives with a fork. Add the milk, and mix until it forms a dough. Knead a couple times, then place in a covered bowl and chill for 30 minutes.
Preheat the oven to 425F while the dough chills.
Remove the dough, place on a floured surface, and gently press out until it is 3/4 – 1″ thick. Cut out biscuits with a glass or metal ring, place on a parchment lined sheet tray. Form additional biscuits out of the scraps.
Bake for 10-15 minutes or until puffed and browned.
a bit of yellow & green zucchini
preserved lemon (made using Ottolenghi’s recipe from Jerusalem)
Slice the zucchini into rounds 3 mm thick with a mandolin or a sharp knife.
Mix together the yoghurt with chopped parsley, mint and chopped preserved lemon and season with salt and pepper.
To assemble, split a biscuit, spread with yoghurt, then zucchini slices. Add more yoghurt, some additional herbs and chopped preserved lettuce, and finally crumble some feta on top.