September and October are those months in the calendar that I like the least, in my country. It’s not summer, is not winter and there is no sign of autumn anywhere around. And the weather is the worst thing of all.
It’s still hot, very hot but not summer hot. It’s different hot.
The urge to sunbathe or swim, although is hot – I know I already said this – is gone. After all we have been going to the sea and tanning since April of the same year.
I mean how long we are going to be doing the same thing?
So the urge is gone. And there is something weird in the ‘air’.
You crave to do Autumnish things but you can’t. You want to wear Autumnish clothes, with ‘Wellies’ and ‘hot’ short pants, or your Barbour jacket, you just bought, but guess what? You still can’t!
Then you want to create. Anything new. A post, a new recipe, a cake. Or perhaps a stylish picnic under a huge tree were the first mists started to show and the yellow leafs begun to fall and the earth smells mud. But no. You still can’t! And every year at the same season, I watch my fellow (and favourite) food bloggers, around the world to be doing all these things and I feel so ‘jealous’ and trapped.
And among these feelings and that ‘dead’ period, I sometimes lose my inspiration. Because I guess seasons are made to inspire us.
But still, that doesn’t mean that I will completely stop creating. Is just that, I will create with less passion, or slower.
Today I have decided to share with you a simple (very simple) recipe, still very handy for all occasions and very easy to make. It’s a recipe I have completely developed on my own, still inspired by the Greek village ladies, where strong, village flour, pure ingredients and virgin olive oil is their main ingredients. It can be used as bread, sweet cake, or tea scone. It’s amazing to be eaten warm, as soon as you take it out of the oven, but it can also be consumed during the day, even the next day. The basic ingredient is of course halloumi cheese, the Cypriot national cheese and virgin olive oil and although the ingredients and the process are as simple as you can imagine, the outcome in the taste is fantastic.
You will not need much time in the kitchen or any complex baking to create these amazing halloumi scones and I promise you smells and taste for a wonderful way to start your day!
For the dough:
- 500g strong flour
- 200g plain flour
- 250ml or 1 cup, pure virgin Greek olive oil
- 1 sachet of dry yeast, dissolve in a small cup of water
- semi fat milk, as much needed (usually is about 150ml)
- 1 free-range egg
For creating the scones:
- 1 & ½ packets of halloumi cheese, cut in 1cm cubes
- a handful of dry mint
- Preheat oven at 180ºC / Gas mark 4
- Dissolve the yeast in the water and allow to stand and rise
- In a big bowl, sieve the flour. If you will use a mixer to create the dough you can use the mixer’s bowl.
- Add the oil, the yeast, the egg and half of the milk. Stir well with your hands until you shape a ball. Add milk if needed, since the dough should be supple and mist.
- Keep the dough in the bowl and cover with cling film. Cover them with a blanket and allow to rise for one hour in a warm place.
- Cut the halloumi into little cubes of about 1cm. Place in a bowl and add the dry mint. Mix well with your hands.
- When the dough has risen, cut into about 10-12 even, pieces.
- In a clean surface add some flour and shape a small flat circle with the first piece of the dough. Add plenty of halloumi, cover with another piece of dough and shape them into a large round scone, that looks like a flat ball. Add some halloumi cubes on top and place them in a baking rack.
- Repeat the procedure until you get 5-6 large scones.
- When ready, place them in the oven and cook for about one hour.
- Check them regularly and don’t be afraid when they look really golden brown. (nearly liked burn). This is the halloumi that is getting crispy and tasty on the outside.
- Scones are ready when they are cooked on the inside and quite golden brown and crispy on the outside.
- Eat them hot and serve them with coffee or tea!