These made my mouth soooo happy: Bouikos (think savory cheese scone) from Honey & Co.

M

marilynfl

Moderator
More fun prose from this recipe book. Sarit (wife) and Itamar (husband) run an Israeli restaurant in London.

From Sarit: "Most morning in our kitchen, this (dialog) happens:

Our pastry chef Giorgia (heavy Italian accent, angry):

"Sarit! Tell your husband to stop eat my bouikos!"

Itamar (Israeli accent, full mouth):

"I can eat what I want. Everything here is mine! It's my restaurant!"

Giorgia (angrier, grabs a rolling pin):

"The restaurant is yours; the pastry is mine!"

Itamar (reaches for another bouikos)

"Remember who signs your paycheck!"

Girogia (bashes his hand with said rolling pin)

"Sarit signs my paycheck! Go &$@#&%*! (Italian swear words)

Itamar: $#%^&% (swear words in Hebrew) Costa Nostra! $#%^&% (more swear words in Hebrew)

3 TBL +1 tsp butter (50 g) cold butter

3 TBL (40 g) Cheddar cheese

3 TBL (40 g) feta

3/4 C + 1 TBL (100 g) pastry flour

pinch of salt

1/4 C + 1 TBL (50 ml) sour cream

1/2 tsp nigella seeds

2 spring onions or 2 TBL chopped chives

milk to glaze

Dice butter, shred cheddar, crumble feta, blend in dry ingredients just like any other biscuits. Add sour cream and work to a small square dough 1" thick. Cut squares, then triangles, then transfer to lined baking sheet and brush with milk (I used heavy cream). Bake in upper middle of oven at 425 for 10 minutes, rotate pan and bake 6 minutes more.

Fortunately, I was alone in the kitchen so I only had to swear at myself to stop eating the damn things. Had them warm with spinach/feta/tomato omelet.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/003_1.jpg~original

 
Those bouikos look great--is that a double batch, or single batch?

if it's a single batch, you get quite a few.
Love the added bonus of dialogue--yours and theirs smileys/smile.gif
too funny!

 
Mo, it's a single batch, patted into 6 x 6 inch square, cut 1.5 inch (16) squares and then

on the diagonal--I got 30, but you should get 32. I didn't pat out a very neat batch and just copied the approximate image size from the book, suspecting that the more crusty edges there were, the better it would be.

The dialog is quoted from the book. I'm loving it and will probably buy it, even though I've put myself on book restriction. Both the wife and husband have a wicked sense of humor.

As the recipe states, they are PEAK when warm and crunchy. I had a cold one today and the spring onion is more aggressive since the warmth that enhances cheesy happiness is gone.

 
well, hold on and let me go see (walks over to spice drawer and taste seeds)...huh...

pretty damn boring. I bought them for an Indian recipe and that had so many other spices that I didn't pick out its special taste.

Let me think of some adjectives to describe it first...tiny, like miniature sesame seeds. Oh wait...(walks over to spice drawer, pulls out Black Sesame seeds and tastes them...no, not quite the same, but in the same boring ballpark.) Okay...they add a teensy bit of crunch and taste like ground pepper that hasn't been ground fine enough, but lacking the pepperiness. Also known as "black cumin" although apparently the 'black' aspect takes away the entire flavor profile of cumin.

You could probably finely shave some black plastic and no one would know the difference.

 
SO not helpful smileys/smile.gif Would the recipe suffer from leaving them out? Or maybe a sub for them?

 
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