Saving dill

I've been wanting to save seeds from my vegie patch for a number of years, but for some reason or another, I'm distracted, the plants go to seed and before you know it, I've pulled them out and not saved a thing!

Well this year I'm going to try and save a few different seeds.....the dill has been brilliant, so it will be my first seed saved!

While the plant is going to seed it's still producing little sprigs of dill, I pick most of them off this plant for a little recipe I'm going to try.

I've already cut down one of the other dill plants and it's been hanging at our back door for a week now - I think they are ready to bag up.

Dry but not dry enough to be falling off when you touch them, I'll pop some paper bags over the heads to catch anything that does fall.

Oh yes the giggles I got from Noel wanting to know what going on?!! He knows exactly what's going on, he just likes to stir me up, that's all.

I have taken a couple of the heads and collected their seeds already.  OK, I knew I'd have plenty of seeds from doing this, but I'm going to have heaps and heaps!!  I might have to bag them up properly and share them around.

There's this recipe using dill that I've been wanting to try, but I've not had any luck in finding it.....I have something close to it, which I'm going to try today, but I'll have to keep looking for the other one.  A bakery in Kingston down south makes it, they call it Borac (I think) I don't think they would appreciate me ringing them up for the recipe, so I will have to keep looking.

This recipe starts with a dough, a very easy to make dough, and like with any dough you need to give it time to rise and rest.

Recipe: Dill and Feta Bun

250ml whole milk
125ml water
80g olive oil
1 egg, slighty beaten
2.5 tsp salt
675g plain flour
55g caster sugar
3 tsp dried yeast
1/4 chopped dill
200g feta cheese, cubed (I went with a Persian feta, next time I might try a Danish feta)
finely grated zest of 2 lemons

Mix together the milk with the water, oil, egg and salt.  Mix together the flour, sugar and dry yeast.  Pour in the wet mixture into dry and mix and knead until the dough is formed and becomes smooth and elastic (could take up to 10 minutes)  I also had to just add a little more flour as my dough was a little sticky.

Put the dough in an oiled bowl. Cover and rest for about 1 hour or until doubled in size.  Preheat oven to 180c. Line a baking tray or I've just oiled up my cast iron fry pan.

Combine the lemon zest with feta and dill.  Divide the dough into 12 pieces, flatten each ball into a disc, add in the some of the feta/dill/lemon mix.  Bring the edge of the disc together to form a ball again, enclosing the filling inside.  Place the bun seam side down onto the baking tray, repeat until finished.  Cover with damp towel and rest for 30 mins.  

Bake for 20 mins or until golden and cooked through.  Cool on wire rack.

Beautiful hot or cold and maybe with a dob of butter - the dough is more like an English muffin bread, then a bread bread.  I hope you get to try it.....and if anyone knows of the recipe I'm hunting for, I'd love to hear from you!  Thank you, Julie x