Greek style meatballs with Pelargonium citronellum, spearmint & graviera cheese

These pungent & flavoursome meatballs filled with spearmint, pelargonium citronellum leaves and nutmeg make a delightful meal especially when added to tomato sauce and spaghetti.  The sweet spicy taste of peppermint, delicate lemony flavour of pelargonium citronellum scented leaves and the nutmeg, garlic & onions creates a tasty nourishing meal that enlivens the taste buds.

Ingredients
Half a kilo (17 oz) of minced meat
100g fine bread crumbs
2 grated onions
7-8 leaves of pelargonium citronellum, finely chopped
2 tsp crushed garlic cloves
Salt and pepper to taste
1 teaspoon of nutmeg
1 ½  tablespoons of fresh or dried Spearmint, finely chopped
50g of grated Graviera cheese or Swiss Grugere
A sprinkle of wine vinegar
2 table spoons olive oil
1 egg
A large Mixing bowl, refrigerate for about 2 hours

To prepare
First fry the onions and garlic for a few minutes or until softened then remove from heat & leave to cool.  In a prepared mixing bowl add the bread crumbs, spearmint, pelargonium leaves, nutmeg, vinegar, olive oil and then the fried onions and garlic and mix together.
Add the mincemeat and blend the ingredients together with your hands, add the egg and continue to mix, making sure all the mixture is blended well.
Make small meatballs by rolling a tiny portion on the palm of your hand or on a chopping board in a circular motion, then place them in  a container or wrapped in foil and place them in the refrigerator for about two hours
You can either dip them in egg and toasted breadcrumbs or in flour before frying in oil for about 15-20 minutes or until it has cooked all the way through.
Add them to Tomato sauce preferably containing mushrooms, garlic, onions, chicken stock, a little paprika and spaghetti.

These Scrumptious and flavoursome scones are delicious drizzled with honey and walnuts or simply a spreading of jam, The herbs rosemary and thyme create a piney and minty flavour along with the balsam and lemony taste of the Pelargonium citronellum leaves, a lovely addition to your coffee or tea break.

Ingredients

225g (8oz) self raising flour (or plain flour with 1 tablespoon baking powder)
5ml (1tsp) baking powder
50g margarine or butter cut into small pieces
1 egg
A little milk
A pinch of salt or 1-2 tablespoons of sugar (depending on taste)
2-3 sprigs of rosemary, leaves finely chopped
2-3 sprigs of thyme, leaves taken off stalk
1-2 leaves of pelargonium citronellum
A Peel of half a lemon finely chopped or grated
Topping honey and or walnuts or jam

To prepare
Sift the self raising flour with the added baking powder into a mixing bowl, add the margarine and  rub in lightly with your fingers & thumbs above the bowl until the texture is similar to that of  fine breadcrumbs.
If you have a sweet tooth add 1-2 tablespoons of sugar  or just a pinch of salt as the drizzle of honey will act as a natural sweetener. You can also add a little olive oil if you like.
Add the finely chopped rosemary leaves and thyme as well as the finally chopped lemon peel and pelargonium citronellum leaves. Mix together in the flour mixture then make a well in the centre and add a beaten egg, stir the contents together adding a little milk until you reach the right consistency to form a soft dough.
Knead lightly to take out any visible cracks, then a light dusting of  flour to your work area and rolling pin, roll out the dough with a thickness of approximately 2 cm’s.
When the dough is rolled out carefully cutout the pieces using a 2 cm cutter or cut into triangles, add them to the baking tray lined with a baking sheet and place them in the oven for 8-10  at a temperature of 230 c (450 F mark 8)
you can also replace the egg with soya or almond milk.
After baking, cut the scone in half and add a layer of honey and or walnuts, or jam served with a refreshment such as tea or coffee.