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 Blueberry Muffins
Fresh, zesty, and full of juicy bursts of blueberry, these muffins are the perfect way to brighten your morning. They’re easy to make and even better enjoyed warm from the oven. Makes 12 INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) 2 tsp baking powder ½ tsp salt 1 cup unsweetened greek yoghurt ½ cup sugar 3 large eggs 1 tbsp lemon zest 1 tbsp lemon juice 1 tsp vanilla essence ½ cup oil 1 ½ cups blueberries, frozen, rinsed and patted dry INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, the baking powder and salt. In another bowl, whisk together the yoghurt, sugar, eggs, lemon zest, lemon juice, vanilla essence and oil. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the blueberries with the remaining 1 tbsp of flour. This will stop the blueberries from sinking to the bottom of each muffin when cooking. Very gently fold the blueberries into the batter, really try to avoid mixing too much Spoon the batter evening across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack
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Polenta Chips
Crispy on the outside and soft inside, these golden polenta chips make a tasty twist on the classic fry—ideal as a snack or a side dish. INGREDIENTS: 2 cups of water 2 cups low-salt stock (chicken or vege) 1 ½ cups instant polenta ½ c grated parmesan ½ tsp dried rosemary Flaky sea salt Olive oil or olive oil spray INSTRUCTIONS: Place water and stock into a saucepan and bring to the boil. Turn heat down to a simmer and gradually add polenta whisking continuously to avoid any lumps. Stir for 2–3 minutes or until thickened. Remove from the heat and stir through grated parmesan and rosemary. Pour into a 26cm x 16cm baking tin lined with baking paper smoothing the top with a spatula and chill for at least 45 minutes. Preheat the oven to 180ºC. Cut polenta into fingers around 2cm wide and place on a wire rack (if you have one) over a baking tray, or lay out on baking paper. Brush lightly with olive oil or use an olive oil spray. Sprinkle with sea salt and bake for 20–25 minutes, turning the chips half-way, until golden and crispy.. Best served hot with some aioli.
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Lemon Chicken Traybake
I was blown away by the success of my harissa chicken tray bake, so I decided to come up with another version. This lemon-flavoured chicken bake really hits the mark. The sweetness of the kūmara and maple syrup works well with the tangy lemon and mustard here. Traybakes are a gem, you’re busy for 20 minutes then you can sit back and put your feet up. You can marinate the chicken the day before - the chicken will take on even more flavour. Any leftovers can be eaten for lunch the next day. Prep time: 20 minutes Cook time: 50 minutes Serves 6 INGREDIENTS: 6-8 chicken thighs, boneless and skinless 3 garlic cloves, crushed 4 tbsp maple syrup 3 tbsp lemon juice 2 tbsp Dijon mustard 700g kūmara, scrubbed 1 tbsp olive oil 1 lemon, sliced ½ cup green olives, pitted 200ml chicken stock 100ml white wine Salt Freshly ground pepper Handful of chopped parsley to serve INSTRUCTIONS: Place the chicken in a large bowl Mix together the garlic, maple syrup, lemon juice and Dijon mustard and pour over the chicken. Cover and place the chicken in the refrigerator while you prepare the rest of the ingredients. Preheat the oven to 200C. Scrub and cut the kūmara into 1cm slices and place across a large shallow roasting tin in a single layer and drizzle with the olive oil. Bake the kūmara for 20 minutes, until starting to crisp Remove the kūmara from the oven, scatter the lemon slices and then place the chicken thighs on top. Spoon any remaining marinade from the bowl over the chicken. Sprinkle with the olives, pour over the stock and wine, and season with salt and pepper Return to the oven and bake for 30 minutes until the chicken is golden and cooked through Remove from the oven and cover with foil and leave to rest for 10-15 minutes before serving. Scatter over the chopped parsley, to serve. RECIPE NOTES: Serve with steamed greens, or a leafy green salad. Leaving the skins on the kumara gives extra fibre, if you need to just peel any bits that you want to remove. You could replace the wine with extra chicken stock. If you’re needing an onion-less stock option then choose to use Massel Stock as this is certified low FODMAP Maple syrup can be substituted for honey if you don’t have a fructose intolerance
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Muesli Slice
This wholesome muesli slice is packed with oats, seeds, and a little chocolate for good measure. It’s a simple, satisfying snack that’s perfect for lunchboxes or an afternoon pick-me-up. Serves 12 INGREDIENTS: 1 cup oats 1 cup flour (plain or gluten free) 1 tsp baking powder 1 cup coconut ¼ cup sunflower seeds ¼ cup pumpkin seeds ½ cup dark chocolate chips ½ cup olive oil 2 tbsp maple syrup 1 egg ⅓ cup sugar INSTRUCTIONS: Preheat oven to 180°C and grease and line a square or rectangle baking pan Combine all dry ingredients (excluding sugar) into a large bowl and mix to combine In a medium bowl, combine all liquid ingredients and sugar and whisk with a fork to combine Make a well in the dry ingredients and then pour the wet ingredients into the well and mix to combine until it forms a wet crumb Transfer the mixture into the baking dish and spread evenly before gently pressing the slice into the tin and even it out. Bake in the oven for 20 minutes or until the stop of the slice is golden. Be aware that the slice is at risk of drying out if it is baked for too long. Allow the slice to cool for 5 minutes then slice into 12 pieces, then allow to cool completely before removing from the pan. NOTES: This slice can be stored in the fridge in an airtight container
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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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