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?
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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Smoked Paprika Pita Chips
These homemade pita chips are simple to make with one of the best spices, smoked paprika. They're perfect for serving at parties, as a crunchy addition to salads, or as a satisfying snack with your favourite dip. Serves 4 INGREDIENTS: 4 pita bread, rounds 1 tbsp smoked paprika 2 tbsp olive oil Sea salt, to taste INSTRUCTIONS: Preheat your oven to 180°C (350°F). Cut each pita bread round into 8 equal wedges. In a small bowl, combine the smoked paprika and olive oil to make a seasoning mixture. Brush both sides of each pita wedge with the smoked paprika and olive oil mixture. Ensure they are evenly coated. Place the seasoned pita wedges in a single layer on a baking sheet lined with baking paper. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the pita chips are golden brown and crispy. Remove the baked pita chips from the oven and sprinkle them with sea salt to taste while they are still warm. Allow the smoked paprika pita chips to cool slightly before serving. NOTES This recipe is really simple to scale, just consider it as one pita round per person. Then scale the recipe for how ever many people you want to serve.
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Bolognese Sauce
Rich, hearty, and full of depth, this bolognese is a classic comfort dish made even better with a touch of red wine and herbs. Perfect for batch cooking, it’s just as good the next day—or straight from the freezer for an easy weeknight meal. INGREDIENTS: 1 tbsp olive oil 2 cloves garlic, crushed 500gm premium mince 1/2 cup red wine 1 tsp oregano, dried 1 tsp thyme, dried 1 tsp rosemary, dried 1 can brown lentils, drained and rinsed 2 tbsp tomato paste 1 tsp worcestershire sauce 1 tbsp brown sugar (optional) 2 can tomatoes, crushed 1 cup beef stock Black pepper INSTRUCTIONS: In a large pot place olive oil and garlic and cook over medium heat for 2-3 minutes Add the mince and continue to cook until mince has browned Add red wine and stir through the mince Stir through the oregano, thyme and rosemary and cook for 3-4 minutes Add the lentils, tomato paste, worcestershire sauce and brown sugar then stir until well combined Add the canned tomatoes and stock then bring to a boil. As soon as the bolognese sauce has reached a boil, reduce heat to low and simmer for 1 ½ until sauce has thickened. Stir occasionally to prevent sticking to the bottom of the pot Serve immediately with pasta and topped with cheese, or allow to cool then portion up the sauce and freeze in airtight containers. NOTE: Remember to name and date anything going into the freezer.
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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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