Roasted olives recipe

I love olives but as I can get bored very easy, I need to diversify the recipes and ingredients and last but not least, tastes. During my February challenge of cooking from Leila Lindholm's cooking book, I discovered a recipe that was too tempting not to try.

It can be done very easy - in less than 20 minutes, and is also very affordable - if you have the garlic, the olive oil and the za'atar and other spices in the house.

I chose the black simple olives and I don't think it can go with other kind of olives. 

I slowly heated at 250C in the pan 150 ml. pure olive oil, with 1/2 tea spoon of cumin powder, and 1 tea spoon of za'atar, plus 3 cloves of garlic, minced. After 2 minute, I add the olives - 150 gr. - and mixed slowly all the ingredients. After around 10 minutes, the roasting is done and the olives are waiting to be tasted. 

It goes very well with a meat dish, but also with some fresh veggie salads or with fish.

It serves two.

Bon Appétit!

Raspberry scones

I am trying hard to keep up with learning new recipes at least once the week. For this week, I decided to focus on the suggestions of the famous Swedish cook, Leila Lindholm. Out of many temptations, I wanted to see what the raspberry scones are all about (p.26).

I never cooked scones before, but the first experience was not only fast - maximum 30 minutes for both preparation and baking - but also delicious. Right now, I am thinking to have some cheese scones any time soon.

I tried as much as possible to follow the directions and ingredients from the original recipe, except the cocoa that I usually don't like too much in my kitchen.

Ingredients for 6 big scones:

- 480 gr. white flour

- 1/2 table spoon salt

- 1 1/2 table spoon backpowder

- 40 gr. brown sugar

- 125 cold butter (or margarine)

- 1 egg

- 200 ml. milk

 250 gr. fresh raspberries (the original recipe mentions 150 gr. of frozen raspberries, but I rather preferred the fresh ones).

Directions

Heat the oven at 250 C.

Mix flour, salt, backpowder and sugar.

Add the butter (or margarine) and knead it with the hands.

Mix egg and milk together and add it later to the big bowl.

Knead all the ingredients together and roll the dough. Take small or bigger portions and spread the raspberries. 

Bake them in the oven for around 10-15 minutes.

Bon Appétit!