Cucumber Chickpea Salad with Feta and Lemon

 

Fresh and invigorating is what this salad is all about and it will add a colourful zesty spring to your plate. Savoury and crunchy with the right balance of crispness in every mouthful that not only complements any meal but is absolutely delicious on its own.  

Cucumber Chickpea Salad with Feta and Lemon

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2 tablespoons olive oil

2 tablespoons lemon juice or half the juice of 1 lemon

freshly grated lemon zest, optional

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (540ml) chickpeas, drained

2 cups diced cucumber

1/4 cup finely chopped red onion

1/2 cup diced red pepper

1 large diced roma tomato

1/2 cup crumbled feta cheese 

chopped fresh Italian parsley

2 tablespoons chopped fresh dill

Wash and prep all the vegetables and drain the chickpeas.

In a bowl combine the olive oil, lemon juice, lemon zest, salt and pepper and whisk together and set aside.

In a large bowl, add the drained chickpeas, diced cucumber, chopped red onion, diced red pepper, diced tomato and chopped Italian parsley. Toss to combine. 

Add the lemony olive oil dressing, fresh dill and feta cheese, and toss to coat. Serve.

Blueberry Raspberry Muffins

 

I stumbled across these exceptionally easy muffins, they are so luscious and abundant and bursting with berries you will want to make these time and time again. Absolutely feel free to change the fruit according to your preference, I used what I had on hand. You may also find that adding chocolate chips enhances... or heightens the sweetness. This is certainly a great base muffin recipe to add whichever sweet or savoury flavours you wish. 

    

Blueberry Raspberry Muffins

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makes 12 muffins

2 cups self raising flour

1/2 cup white sugar

1 1/2 cups Greek yoghurt

grated zest of 1 orange

1/2 cup olive oil

2 large eggs, lightly beaten

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

Preheat oven to 350ºC (180ºF ). Line a 12 cup muffin tin with silicone baking cups or paper cup liners. 

In a large bowl whisk together the flour and sugar. Add the yoghurt, orange zest, olive oil and eggs and mix until just blended together, do not over mix. 

Gently fold in the berries. The batter will be thick so not to worry. Then fill each prepared cup with the muffin batter.

Bake in the preheated oven for 20 to 25 minutes or until the muffins spring back, when gently pressed on top and are golden brown.  

Notes: You can make these more of a savoury muffin by replacing the berries with any one combination of cheese, bacon, ham, olives, sun-dried tomatoes, green onion and some of your favourite herbs and omitting the sugar and orange zest. 

Hot Cross Bun Bread Pudding

 

Having extra hot cross buns laying around rarely happens over Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!  

Hot Cross Bun Bread Pudding

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3 cups (6 - 8) hot cross buns

1/2 cup (125 ml) raisins, optional

5 large eggs

1/2 cup (125ml) white granulated sugar

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) ground cinnamon 

1/8 teaspoon (0.5 ml) freshly grated nutmeg

2 3/4 cups (675 ml) milk

Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish. 

Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.  

Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk. Mix again. Pour the egg mixture over top of the raisins and pieces of hot cross buns. Let stand for 20 minutes, allowing the egg mixture to absorb and plump up the bun bits and raisins. 

In the meantime preheat the oven to 350ºF (180ºC).

Bake uncovered in the preheated oven for 45 to 55 minutes or until set. 

Pineapple Chocolate Chip Bars

 

A Springtime treat that deviates from the usual. A tangy chewy blondie that has less added sugar. Though the combination of white and dark chocolate chips does add sweetness along with the crushed pineapple. Chopped walnuts enhance its buttery texture, making these fudgy morsels lusciously melt in your mouth.  

Pineapple Chocolate Chip Bars

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1 cup all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/3 cup white sugar

1/3 cup dark brown sugar

1 tablespoon lemon juice

1 egg

1/2 cup drained crushed pineapple

remaining drained crushed pineapple, for decorating, optional

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 inch or 8 inch square baking tin. Line the bottom with baking parchment. 

Sift the flour into a medium bowl then add the baking powder and salt and whisk together. Add the dark chocolate and white chocolate chips and chopped walnuts and stir together. 

Using a microwave safe bowl melt the butter in the microwave, at short increments of 15 to 30 seconds, depending on the amount of butter you are using, or melt the butter in a saucepan over low medium heat on the stove. Allow to cool slightly.

In a large heat proof bowl combine the white sugar and brown sugar together, then add the melted butter and lemon juice and blend well. Add the egg and beat well, then add the crushed pineapple and stir lightly to combine. Blend in the flour mixture to the buttery sugar mixture, stirring until just combined. Pour or spoon the batter into the prepared 9 inch square baking tin. Smooth out towards the sides, making all even. Top with leftover crushed pineapple, if you wish. 

Bake in the preheated oven for 30 minutes or until set. You do not want to over bake these squares as you want them more brownie like then cake like. Chewy and gooey! 

Cool on a wire rack and cut into squares. 

Soda Bread

 

I have tried many soda bread recipes and after a few modifications I have come up with this recipe. Using oat flour gives a more smooth firm but light texture and adding honey provides a lovely touch of sweetness. The traditional way to eat soda bread is to break off a piece, spilt it and slather it in butter. 

There are two different shapes of soda bread and both are steeped in tradition, with the Northern regions of Ireland dividing the dough into triangle shapes and cooking them on a griddle. The Southern Irish regions bake their loaves in rounds and cut a cross on the top of the bread for superstitious reasons, it is believed that the cross on top would let the fairies out, ward off evil and protect the household. 

Soda Bread 

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2 1/4 cups (250g) oat flour 

1 3/4 cups (250g) white flour

1 1/2 teaspoons baking soda 

1 teaspoon salt

420ml buttermilk

1/4 cup honey

extra oat flour for dusting

Preheat oven to 400ºF / 200ºC /Gas 6. 

In a large bowl, mix together the flour, oat flour, baking soda, and salt.

Add the buttermilk and honey. Stir and mix together until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead!  

Shape the dough into a ball. Flatten the ball gently with your hand. Using a sharp knife, score the dough with a deep cross dividing it into quarters. Dust the bread with flour.

Place onto a baking tray lined with baking parchment and bake in the preheated oven for 30 minutes.  The loaf should be golden brown. Leave to cool on a wire rack. Best eaten on the day of baking however may be enjoyed a day or two after. 

Ostara ~ Spring Equinox ~ Carrot Honey Loaf

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 1st, moveable March or April).

Happy Ostara and Spring Equinox blessings to all!  

Carrot Honey Loaf

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1  3/4 cups unbleached all purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1  1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup coconut flakes

1/3 cup olive oil

1/2 cup pine honey

1/2 cup milk

2 eggs

1 tablespoon vanilla extract

Prep: Peel and grate the carrots, place into a bowl and chop the walnuts if you are not using ready chopped pieces.

Preheat oven to 325ºF (170ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom and a bit going up the sides with baking parchment. Set aside.

In a medium bowl, combine and whisk together the flour, almond flour, baking soda, salt, ground cinnamon, and grated nutmeg. Add the grated carrots and chopped walnuts to the flour mixture and stir until combine.

In a large bowl, whisk together the olive oil, honey, milk, eggs, and vanilla extract. Add the flour mixture to the oil and honey mixture and using a wooden spoon stir until just combined, having a few streaks in the batter is fine.

Spoon the batter into the prepared baking tin and sprinkle with grated carrot and chopped walnuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for about 10 minutes before carefully turning out of the tin and place on a wire rack to cool completely. Once cool make a light runny glaze of icing sugar and lemon juice and drizzle over the top. 

Notes: of you can't find pine honey use any flavoured honey you wish. 

Potato Soup

 

Quite simply the easiest most plentiful soup you will ever make. Abundantly hearty and creamy while brimming with flavour. You may add a few different vegetables such as celery or kale, or add something more savoury like bacon or ham, or even a touch of cream to add to its richness however not required. Serve with a traditional Irish soda bread is a must! 

Potato Soup

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2 tablespoons olive oil

4 cloves garlic, crushed

6 large 0r 4 lbs. yellow or red potatoes, chopped

3 leeks, chopped, white bits only

1 onion, chopped 

1 - 2 tablespoon fresh dill, chopped

7 - 8 cups chicken broth or vegetable broth

1 bay leaf

salt and pepper, to taste

Prep: Wash and pat dry the potatoes and leeks. Peel the onion. You may also peel the potatoes, I did not as I preferred to use them with the skins on. Chop vegetables, crush the garlic and mince the dill.  

Heat olive oil in a large stock pot over medium high heat. Add garlic and give it a stir and after a minute add the chopped potatoes, leeks and onion. Then add the dill and sauté the vegetables for 12 minutes, stirring occasionally. 

Add the chicken broth, bay leaf and a dash of salt and pepper and bring to a boil, then turn down the heat to low medium. Cover and cook for about 20 minutes, or until vegetables are tender. 

Remove from heat and using a handheld blender, blend until smooth. You may use a stationary blender to do this, if you do, you will have to blend the soup in batches, returning the soup to the pot each time. Check the flavour and adjust seasonings according to taste. Add a generous nob of butter and stir until melted. Serve with sprigs of parsley and rustic soda bread.  

Notes: if the soup is too thick just a bit more broth. Try adding add other seasonings such as rosemary, thyme, ginger or turmeric according to your preference.