There is this tricky business about practicing Ramadan in the Summer time. I found that my eating/food consumption power is greatly diminished. Not only that, I have literally only about 6 waking hours to eat. Two hours of which is best used for sleeping, since it’s like midnight to 2 am before I get up again for my very early breakfast/suhoor. But then again I should be thankful that I don’t live in places like Russia or Sweden where you only have 2 hours of darkness, or Alaska when the sun never sets in the Summer time.
With Tokyo’s ongoing weather trend of 39C this past week, I am seriously concerned about the state of food in my fridge. It seems to work less effectively as it is stationed in my very own sauna, that is otherwise known as my tiny kitchen.
Zucchini is gold to me, even when I am having a surplus of them. It is a crime to let it go bad. I must either eat it, or cook it!
Browsing through some recipes at lunch time, I stumbled across something deceptively simple at Taste.com.au and decided to give it a try. Glancing through the list of ingredients, I know I have them all in the pantry. And what is even better is that it is something savory. Perfect to be eaten as my suhoor meal.
I am going to quote the recipe as written in the Taste.com.au website, but will be adding some modifications in the directions as I found following the recipe to the T yielded a very wet dough and when I added some flour to make it shapeable then created a slightly over-kneaded dough. Once I found the best adaptation of it, I will update the post.
ZUCCHINI + CHEDDAR SCONES
Source: Adapted from Taste.com.au
1 small (about 100g) zucchini
2 cups (300g) self-raising flour, plus extra to dust
1 tsp brown sugar
1/2 tsp salt
1 cup coarsely grated cheddar
1/4 cup finely chopped chives
4 Tbsp of buttermilk powder*
1 cup water*
1 Tbsp milk to brush
Tools: one large bowl, hand grater, whisk, dough cutter, cookie sheets
Active prep time: 15 minutes
Cooking time: between 18-20 minutes
- Preheat the oven to 200°C. Prepare your cookie sheet and line with oven paper or silicone cookie sheet.
- Coarsely grate the zucchini, wrap in paper towel and squeeze out excess moisture.
- In a large bowl, combine everything from grated zucchini until the buttermilk powder. Gradually add the water and mix with your hands until a soft dough forms**. Turn out onto a lightly floured surface and pat into a 2cm-thick piece. Use a knife and divide the dough into 12 same sized cut. Set on the prepared cookie sheet, brush with some milk
- Serve with beef pastrami/sausages and relish, or eat plain.
Yields 12 scones
*You can replace the buttermilk powder and water with just 1 cup buttermilk. I didn’t have any access to fresh buttermilk and must make do with the dried powder I have in the pantry.
**Next time I will stop adding the water at 3/4 cups to see the dough consistency. I tried with 1 cup and the dough was too wet, impossible to shape. I had to add more flour when shaping the dough before cutting and it wasn’t even the prettiest of all dough. The cooked goods were tasty, though!