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?
Lemon and Ricotta Cake
This cake was created by chance as I was planning on re-testing my lemon and poppyseed cake, only to find I had no poppyseeds. As with so many good things in life that come about by chance this lemon ricotta cake is an absolute winner. Already baked and served twice, it has a strong lemon flavour, with the subtle ricotta folded through and a sticky syrup on top. A treat for all the senses. Makes 1 20cm round cake INGREDIENTS: 125 g butter, softened 1 ¼ c caster sugar 3 tbsp lemon juice 1 lemon, zested 2 eggs 1 ¼ c plain flour 1 tsp baking powder 250g ricotta Syrup 2 lemons, juiced ½ c caster sugar INSTRUCTIONS: Preheat the oven to 180°C and grease and line a 20cm round cake tin with baking paper In a large bowl, cream the butter and sugar until light and fluffy Add the lemon juice, zest and eggs, continue to mix well Sift in the flour and baking powder and mix to combine Finally add the ricotta and fold through the cake mixture Transfer to your prepared cake tin and smooth the top Bake for 40 minutes or until golden on top and a skewer comes out clean Transfer the cake to a wire rack to cool While the cake is cooling combine the lemon juice and sugar in a small saucepan over a low heat. Stir until the sugar has dissolved. Pour the syrup over the cake while it cools
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Cucumber Yoghurt Dip
Cool, creamy, and refreshing—this simple dip is the perfect companion for vegetable sticks, flatbreads, or grilled meats on a warm day. INGREDIENTS: 300g cucumbers (2 small) 500g yoghurt 2-3 cloves garlic, crushed 2 tbsp lemon juice 3 tbsp shredded mint Salt INSTRUCTIONS: Grate cucumber and squeeze out liquid with a tea towel. In a bowl mix together the yoghurt, cucumbers, garlic and lemon juice. Add shredded mint and fold through Season with a little salt. Refrigerate for at least 1 hour before serving for flavours to develop NOTES: Serve with vegetable sticks, flatbread or koftas.
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Double Chocolate Banana Cake
Moist, decadent, and deeply chocolatey, this cake is the perfect balance of indulgence and comfort. With ripe bananas for natural sweetness and a smooth dark chocolate ganache, it’s a showstopper that’s surprisingly easy to make. For 1 cake (20cm baking tin) INGREDIENTS: 3 medium, very ripe bananas 1 granny smith apple (to make 1/2 cup apple sauce) 1 tsp vanilla extract 1 egg 1 cup white flour 1/2 cup dutch cocoa 1 tsp of baking soda 1/2 tsp salt 1 cup dark chocolate chips For the icing: 200gm 60-85% Dark Chocolate (Dark Ghana Whittakers works really well) ⅔ of a cup of Coconut Cream Note: To make two cakes - double the mixture and divide across two separate 20cm cake tins INSTRUCTIONS: To make the apple sauce: peel and chop the apple then heat in a small pot with a dash of water. Keep the lid on and simmer until the apple is completely soft. Use a whisk or a fork to mix the apple into a sauce consistency Preheat the oven to 180 degrees then grease and line a 20cm baking tin In a stand mixer (or using a hand mixer) beat the banana until they’re mashed up and start to become creamy and smooth Add the applesauce (around ½ a cup is needed, or depending on the size of the apple, use all of the apple you have made) Add the vanilla and egg. Mix all the wet ingredients together In a separate bowl, sift together the flour, cocoa, baking soda and salt Add dry ingredients to the wet and mix until incorporated Fold in the chocolate chips and pour into a tin Bake at 180 degrees for 25-35 minutes To make the ganache icing: heat the solid part of the coconut cream in a small pot on the stove. Once warmed through, add the broken up chocolate pieces, remove from the heat and stir to melt the chocolate into the coconut cream and stir to combine Once the cakes are cooled, flatten the top of each cake with a bread knife Place the base cake on a serving plate that you would like to use Layer the top of the base cake with ganache icing Invert the top side of the cake so that the flat base of the top cake now becomes the top of the double layer cake. This will ensure the cake has flat sides and a flat top. Fill any gaps between to two layers with icing. Whilst the ganache icing is still warm, spread the icing across the top of the cake and around the sides. Let cool slightly and you will see it become more firm. Heat a knife in boiling water and smooth the icing across the top and around the sides to get the smooth finish you want RECIPE NOTES: This cake is also great as a single layer with no icing You can use sugar-free chocolate to make it entirely refined-sugar free Store the cake/icing in the fridge and remove from the fridge to allow the icing to soften with a slight shine to it at least 2 hours before serving Any extra icing can be frozen and used for another occasion
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Pumpkin and Feta Mini Frittata
School gone back or returning to work? These mini frittata are a great option for breakfast, lunch or an afternoon snack. Get creative with your fillings and substitute the pumpkin for any root vegetables you have and use up any wilted greens from the bottom of the vegetable bin. The recipe makes 24 so you’ll have plenty for now and to store some for later. Makes 24 (standard muffin tin) INGREDIENTS: 500g pumpkin, 1cm cubes 2 tbsp olive oil 2 tsp honey 2 garlic cloves, crushed 1 cup chopped greens, spinach, kale or silverbeet 8 eggs 1 ½ cup milk 200g feta, crumbled ½ tsp dried thyme ½ tsp chilli flakes Cracked pepper INSTRUCTIONS: Preheat the oven to 200°C and grease or line two 12 cup standard muffin trays with baking paper. Mix the pumpkin with 1 tbsp of olive oil and the honey then spread across a lined baking tray. Bake for 15-20 minutes until soft and starting to brown While the pumpkin cooks, heat the remaining 1 tbsp olive oil in a fry pan over medium heat. Add the garlic and cook for 1 minute, then add the chopped greens. Cook until the greens start to wilt and dry out, about 5 minutes. In a large bowl whisk together the eggs, milk, feta, thyme and chilli flakes. Season with fresh cracker pepper. Divide the pumpkin across the 24 muffin cups. Then add the greens on top. Using a ladle, spoon the egg mixture over each muffin cup evenly until all the egg mixture is used up Bake for 15 - 20 minutes until the egg is set and the frittata starts to brown on top. Remove from the oven and let stand for a few minutes, then remove each frittata out from the tray and place on a wire rack to cool. Storage and freezing The frittata keeps well in the fridge for up to 3 days or you can freeze them in an airtight container for up to 3 months and reheat them in the microwave or oven when ready to eat.
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Yoghurt Flatbread
Yoghurt flatbread is a simple and versatile recipe made with flour, baking powder,, yoghurt, and oil. The flatbreads are moist, tender, and customizable with herbs and spices. Serve it with dips, use it as a base for pizzas or sandwiches, or enjoy it on its own as a snack. Makes 12 small flatbreads (saucer size) Even quantities of flour and yoghurt INGREDIENTS: 350g self raising flour (2 ¾ cups) 1 tsp baking powder 350g unsweetened yoghurt (1 ⅓ cups) 1 tbsp olive oil INSTRUCTIONS: In a bowl, combine the flour and baking powder Make a well in the centre and add the yoghurt and olive oil Using your hands, bring everything together to form a dough Dust a clean surface with flour and then knead the dough for a few minutes until it has come together nicely Divide the dough in half, then half again, until you have 12 even sized pieces Using your hands, roll each piece of dough in a ball then flatten. If you have a rolling pin, you can then use this to roll each piece of dough to about 2-3mm thickness Score each flatbread with a knife a few times Heat a pan over a high heat, once hot, cook each flatbread for 30 - 60 seconds on each side. Watch the heat so that they aren’t burning and you want them to start puffing up, cook through and have some brown spots on them. Repeat with all remaining flatbread To serve: Drizzle with some plain or garlic infused extra-virgin olive oil If you’d like a garlic butter, combine some garlic, parsley and butter, melt this and then brush on top of each flatbread once it is cooked NOTES: This recipe requires equal amounts of flour and yoghurt. This is why I have used the measures in grams. As not everyone has kitchen scales, I have also provided the cup measurements as close to the grams as possible. These are best eaten fresh but if you have leftovers, store in an airtight container and reheat in a frypan for 30 - 60 seconds before serving
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Chopped Chickpea Salad
A quick, crunchy and flavoursome salad that can be prepped for your lunch ahead of time. This works as a complete meal with the chickpeas and feta giving you some protein, or use it as a side to make it go further. The dressing is a show stopper with the Greek-inspired flavours. Serves 4-6 Time 10 mins INGREDIENTS: 1 can chickpeas, drained and rinsed 1 small cucumber, peeled and chopped into 2cm piecesl 250g cherry tomatoes 1 large capsicum, deseeded and chopped into 2cm pieces 2 handfuls of baby spinach 100g feta, cubed Dressing ½ cup olive oil 1 tbsp red wine vinegar 1 garlic clove, crushed ½ tsp oregano, dried INSTRUCTIONS: Combine all the ingredients into a large mixing bowl and toss gently with tongs In a small bowl whisk together the dressing ingredients until well combined Pour dressing over the salad and toss again until dressing is spread through
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