About My Clay Table
Born from a love of food and ceramics, My Clay Table is a celebration of the present moment. Each piece is a reminder to slow down and savour life’s little rituals.
Speckled Tumblers - Limited Edition
Speckled Tumblers - Limited Edition
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Recipes
At the Table is where the story of My Clay Table comes full circle.
My Clay Table ceramics are made to be used, to hold food, to share drinks, to gather people together. Because what is the point of a beautiful bowl if it never gets filled?
Afghan Biscuits
These biscuits have commonly been known as the Afghan in New Zealand. Best known from the Edmond's Cookery Book (first published in 1908!!) My Grandma was the one who taught me to make these delicious biscuits. They are simple, chocolatey and vastly popular. I have added a slight twist to these biscuits to boost the gut-loving fibre and enhance the chocolate flavour. Wholemeal flour and flakes instead of plain flour and cornflakes. Cacao powder instead of cocoa powder, and cinnamon to increase the chocolate flavour. Makes 12 INGREDIENTS: 150g unsalted butter, chopped 1/2 cup sugar 1 ¼ cups wholemeal flour ¼ cup cacao powder ½ tsp vanilla extract ½ tsp cinnamon 1½ cups bran flakes Chocolate icing 1 cup icing sugar 2 tbsp cacao powder Toasted walnut halves, to decorate INSTRUCTIONS: Preheat oven to 180°C and prepare a baking tray lined with baking paper Beat butter and sugar together until pale and fluffy. Add flour, cacao powder and mix well. Then add vanilla and cinnamon and stir to combine. Gently mix through the bran flakes Roll into tablespoons of biscuit mixture into balls and flatten slightly on the tray about 2cm apart Bake for 15 minutes Remove from the oven and set aside to cool on a wire rack before icing. Icing Whisk icing sugar and cacao powder with 2 tbsp water until combined. Spread icing over cooled biscuits and top each with half a walnut Allow icing to set before eating
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Turmeric Roasties
These Turmeric Roasties are a vibrant and flavorful twist on the classic roasted potatoes, with the warm spice of turmeric adding a beautiful golden colour and earthy flavor. Perfect as a side dish to any meal! Serves: 4Time: 10 minutes prep, 75 minutes cooking INGREDIENTS: 800g potatoes, washed and skin on 1 tablespoon olive oil 1 teaspoon ground turmeric Salt, to taste INSTRUCTIONS: Preheat your oven to 200°C (390°F). Cut the washed potatoes into even-sized chunks or wedges, keeping the skin on for extra texture and nutrients. In a large bowl, toss the potato pieces with olive oil, ground turmeric, and a generous sprinkle of salt. Make sure the potatoes are evenly coated. Spread the seasoned potatoes out in a single layer on a lined baking tray. Roast in the oven for 30 minutes. You'll know they're ready for the next step when they just start to turn golden. Remove the potatoes from the oven and squish them gently to increase the surface area of the potato - this helps more parts of it become crispy. Toss in a little olive oil and salt. Return the potatoes to the oven and roast for 40-45 minutes. Remove from the oven when the whole potato is golden and the edges are crispy. Once the potatoes are golden and crispy, remove them from the oven. Serve hot as a delicious side dish, seasoned with extra salt if needed.
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Rosemary and Walnut Scones
Delicately savoury with a nutty crunch, these rosemary and walnut scones are a fresh twist on a classic bake. Perfect served warm with butter, they make an easy addition to brunch or an afternoon platter. Servings = 12 scones INGREDIENTS: 2 cups self-raising flour, sifted (plain or wholemeal) 1 teaspoon of sea salt 50g butter, at room temperature, chopped 1/3 cup grated parmesan 1 clove garlic, crushed 2 tablespoons chopped walnuts 1 tablespoon chopped fresh rosemary 1 cup buttermilk Buttermilk, extra, to brush INSTRUCTIONS: Preheat oven to 180°C. Line a baking tray. with baking paper Combine the flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in the parmesan, garlic, walnuts and rosemary Make a well in the mixture. Mix in buttermilk. Knead on a lightly floured surface until smooth. Shape the dough into a 2cm-thick square. Cut into 12 squares. Arrange the scones on the tray. Brush with buttermilk. Bake for 16-18 minutes or until golden and scones sound hollow when tapped on top. Serve plain, or toasted with a little butter
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Beef Koftas
Tender, spiced, and full of Middle Eastern flavour, these beef koftas are simple to make and perfect for sharing. Serve them with fresh salad, flatbreads, and minted yoghurt for an easy, satisfying meal. Serves 4 Makes 16 koftas INGREDIENTS: 500gm beef mince 2 garlic cloves (2 tsp crushed garlic) 1 tbsp ras el hanout ½ c bread crumbs (wholemeal or wholegrain) 1 egg Salt Ground black pepper Olive oil, to brush INSTRUCTIONS: Preheat the oven to 200 Mix all together in a bowl. Cover and chill in the fridge for 30 minutes. Remove mixture from the fridge and roll a dessert-spoon sized piece into a ball then lengthen into an oblong shape if you wish. Place each kofta onto a lined baking tray. Brush with olive oil and bake for 10 minutes, turning half-way through Serve with cucumber, tomato and bean salad and minted yoghurt. NOTES: Other serving suggestions - with flatbreads or sweet potato Info on what Ras Al Hout is
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Slow Cooked Mexican Chook Tacos
The best thing about this recipe is that you can put it all together in the slow cooker in less than 30 minutes and just let the hard work be done during the day whilst you are out and about or at work. INGREDIENTS: 1 cup dried cannellini beans, rinsed 5 tomatoes, chopped 1 green pepper, chopped 1 garlic clove, chopped 2 green chillies, chopped 2 red chillies, chopped 1 red onion, chopped 600gm boneless, skinless chicken thighs Coarse salt and ground pepper INSTRUCTIONS: In a slow cooker pot, layer the beans, tomatoes, pepper, garlic and chillies. Arrange chicken thighs on top of and sprinkle with the chopped red onion and salt and pepper Cover and cook on a low heat for 8 hours (or on auto for 6 hours) Do not open the lid during cooking. Once the time is up, remove the lid and break chicken apart with two forks and stir through the vegetable salsa Serve with the following to assemble your tacos: Corn soft taco shells 1/4 cup chopped fresh coriander Fresh Lime Pickled vegetables (see below) Mix together 1 grated carrot, 1 grated zucchini and red wine vinegar (about 1/4 cup) and place in an airtight container. This can be served on top of the tacos or eaten alone. Keeps for 2-3 days in the fridge.
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Lemon and Coconut Bliss Balls
I love a bliss ball that DOESN’T require a food processor and these ones hit the spot. All you need is a mixing bowl, microwave and jug, plus a fork/spoon to combine. Get yourself ready for a delicious tangy lemon snack coated in coconut. These bliss balls are dairy free and to make them coeliac appropriate (gluten free) you can swap the oats out for an extra cup of almond meal. For those that are just low FODMAP though, they hit the mark. Makes 12 INGREDIENTS: 1 cup almond meal 1 cup oats, finely chopped or use quick oats ½ cup coconut, desiccated 1 tbsp coconut oil 2 tbsp maple syrup 1 lemon, juice and zest ½ tsp vanilla extract Extra ¼ cup desiccated coconut for rolling INSTRUCTIONS: In a large bowl add the almond meal, oats and coconut and gently combine with a whisk or fork Melt the coconut oil, either in a small saucepan, or for 10 seconds at a time in the microwave until liquid In a small jug, add the coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract and stir well Make a well in the dry ingredients and add the lemon coconut mixture from the small jug and stir until the mixture comes together Take 1 tbsp of mixture at a time and roll into a tight ball. Then coat the outside in the extra coconut and set aside Once all of the balls have been made either serve them up or store in an airtight container in the fridge for up to a week
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