Tomato and Lentil Bake

 

Tomatoes and lentils, it doesn't get any simpler than that. I have enjoyed this recipe as a scrumptious hot dip and satisfyingly spooned over hot buttered toast; however you can also have it as an alternative topping for meatless nachos and is excellent tucked into a bun for a tasty meatless sloppy joe. Reminiscent of beans on toast, the point is, this recipe is a starting point and can be adapted according to your taste and which spices or legumes you wish to use, it can be made into something delicious whether that's dinner, lunch or a snack.  

Lentil Tomato Bake

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1 tablespoon olive oil

2 garlic cloves, peeled and crushed

1 pint (551ml) grape tomatoes 

1 x 398 ml tin low salt diced tomatoes

1 x 540 ml tin green lentils, rinsed and drained

1 - 2 tablespoon herb seasoning of your choice

salt and pepper, to taste

Preheat oven to 400ºF (200ºC).

Add the olive oil to a 9 x 13 inch rectangle baking dish, then add the crushed garlic and grape tomatoes to the baking dish and toss to coat. Place in the oven and roast for about 15 minutes. 

Once nicely roasted, remove from the oven and carefully squash the tomatoes with a fork. Add the drained lentils and diced tomatoes. Stir to combine. Then add a herb seasoning mix, I used Italian Seasoning and a bit of Arrabbiata Mix, and a dash of salt and pepper to taste, stir together once more and then pop back into the preheated oven for about 15 to 20 minutes or until hot and bubbly. 

Ostara ~ Spring Equinox ~ Easter ~ Lemon Thyme Cake

 

Ostara is a 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 around this time are: St. David's Day (March 1st, Wales), Women's History Month (International, March), International Women's Day (March 8th), Holi (March 8th, Hindu), Ramadan (March 10th, Muslim), World Pi Day (March 14th), White Day (March 14th, Asia), St. Gertrude of Nivelles (March 17th, Belgium/World), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), Eid al-Fitr (March 19 to March 21st, Muslim), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 21st, moveable March or April) and International Transgender Day of Visibility or Trans Day of Visibility (March 31st, International).

Happy Ostara and Spring Equinox to all who celebrate! 

Lemon Thyme Cake 

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1 and 3/4 cups unbleached all purpose flour

1/2 teaspoon baking soda

1.4 teaspoon salt

1/4 teaspoon turmeric 

2 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried 

grated zest of 1 lemon

1/2 cup unsalted butter

3/4 cup caster sugar or white sugar

2 large eggs

1/2 cup milk

1/2 cup plain Greek yoghurt or sour cream

juice of 1 lemon

extra lemon slices, to decorate

extra thyme sprigs, to decorate

Preheat oven to 350ºF (180ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a medium bowl combine the flour, baking soda, salt turmeric, thyme and grated lemon zest. Whisk together and set aside. 

In a large bowl and using a handheld electric mixer, cream the butter and sugar together for 2 to 3 minutes. Add the eggs and cream together for additional 1 to 2 minutes, then add the milk, yoghurt, lemon juice and whisk together until combined.

Add the flour mixture to the to the creamy butter egg mixture and mix together until just combined, do not overmix.

Pour or spoon the batter into the prepared loaf tin and place some thin lemon slices on top. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean with a few crumbs on it. 

Irish Apple Cake

 

Irish Apple Cake or Kerry Cake is a cozy traditional Irish cake made with tart Granny Smith apples, has a crunchy top and is best served with warm custard; its texture is a cross between a coffee cake and an apple crisp. It was made most during autumn and harvest season and served for tea time however it has been enjoyed on St.Patrick's Day when celebrating Irish heritage. In my version I use sour cream, milk and a wee bit of Baileys Irish Cream to add richness and enhance the warm flavour of the added mixed spice. This is such a comforting moist buttery cake that uses tart apples to cut through the sweetness of the cake and the crunchy sugary topping.  

Irish Apple Cake 

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2 cups unbleached all purpose flour 

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon English mixed spice

3 to 4 large Granny Smith apples, unpeeled and cut into 1/2 inch chunks

1/2 cup unsalted butter, softened

3/4 cup casters sugar or white sugar

1/2 cup sour cream

1/4 cup milk

1/4 cup Baileys Irish Cream

2 large eggs

2 teaspoons vanilla extract

Streusel Topping

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1/4 cup unsalted butter, melted

1/3 cup dark brown sugar

1/3 cup large flaked rolled oats

1/4 cup unbleached all purpose flour 

1/4 teaspoons ground cinnamon

Preheat oven to 350ºF (180ºC). Grease a 9 - inch springform cake tin and line the bottom with baking parchment. Set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and English mixed spice by whisking together. Add the apple chunks and stir to coat the apples in the flour mixture. 

In a large bowl, add the butter and sugar and beat with an electric mixer on medium speed until fluffy, for about 1 to 2 minutes. Add the sour cream, milk, Bailey's Irish Cream and vanilla and beat until just combined. 

Add the flour apple mixture to the creamed buttery sugar mixture and stir until just combine. Spoon the batter into the prepared springform cake tin and smooth the top evenly as best you can.  

Make the streusel mixture: In a small bowl combine the brown sugar, rolled oats, flour, cinnamon and melted butter, mix together with a fork or using clean hands. Crumble the streusel topping evenly over the top of the cake. 

Bake in the preheated oven, for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean, a few crumbs are fine, and the top is nicely golden brown. Transfer to a wire rack and allow to completely cool in the tin for about 1 hour before serving. 

Macaroni and Cheese

Through the cheesy top lies the most creamy and comforting macaroni and cheese that you could hope for. Colloquially known as mac and cheese, and having its origins dating back to medieval times, with one of the first recipes appearing in Italian and English cookbooks around the 13th or 14th century before crossing the pond and becoming a North American staple. This traditional dinner is stodgily satisfying and depending on what cheddar or cheese you use, old, sharp, white or with jalapeños, Gruyere or Gouda will add a stringy savoury flavour to the dish. You may gourmet this classic up by adding lobster, bacon, ham, tomato, sweet potato, peppers, broccoli or cauliflower for a more definitive rich casserole.  

Macaroni and Cheese

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Serves 6 to 8 

4 cups uncooked elbow macaroni

1/2 cup (1 stick) unsalted butter

1/2 cup flour

1 teaspoon salt

1 /2 teaspoon pepper

1/2 teaspoon ground mustard

1/4 teaspoon smoked sweet paprika

1/2 teaspoon Worcestershire sauce

4 cups milk

5 to 6 cups shredded cheese

extra cheese, of your choice, for topping

breadcrumbs, for topping 

Heat oven to 350ºF (180ºC)

In a small bowl whisk together, the flour, salt, pepper, ground mustard, and smoked sweet paprika. Set aside.

Cook macaroni according to package directions in a large stockpot.

While the macaroni is cooking, melt the butter in a large saucepan over low heat. Stir in the seasoned flour mixture and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in the cheese until melted. 

Drain macaroni. Return drained macaroni to the stockpot and pour the cheese sauce over the cooked macaroni and gently stir until all macaroni is coated in sauce.

Pour into an ungreased 9" x 13" baking dish. Sprinkle with extra cheese, of your choice, I used shredded mozzarella, and bread crumbs. Bake uncovered for 20 to 25 minutes or until bubbly. 

Blueberry Lemon Scones

 

When I make scones they are usually plain or I add a bit of cheese, that way you can slather them in just about anything you like. As timeless as blueberry scones are; they do already come included with a tart sweetness from the blueberries, so lashings of butter or cream should be enough. This is a no fuss recipe that creates tender scones for breakfast, brunch or afternoon tea.   

Blueberry Lemon Scones

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4 cups self raising flour

grated zest of 1 lemon

1 cup frozen blueberries

300 ml whipping cream

300 ml fizzy lemonade - like Sprite or 7 up

caster sugar or lavender caster sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. Set aside.

Sift the self raising flour into a large bowl. Add the grated lemon zest and whisk together with the flour. Add the frozen blueberries and stir together. Make a bit of a well into the centre of the flour blueberry mixture and add the whipping cream and fizzy lemonade. Stir until just combined. The dough will be sticky.

Turn the dough out onto a flat floured surface and lightly dust the top, you may want to dust your hands with flour as the dough is sticky. Gently shape and pat the dough into an 8 - inch circle with a 1 inch thickness with your hands. Using a sharp knife or a pastry dough bench scraper cut into 8 wedges. Place wedges on the prepared baking tray, about 1 to 2 inches apart and brush the tops with extra whipping cream and sprinkle with sugar. 

Bake in the preheated oven for 15 to 20 or until golden. If the scones are done but pale pop them under the broil for a few minutes to brown however do keep an eye on them as you do not want them to get overly browned or burnt. 

When the scones are done remove from the oven and sprinkle with more sugar before removing from the baking tray and placing them on a wire rack to rest and cool slightly before serving warm.

Notes: If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour. Whisking well to combine.

Summerdown Mints

 

Divine... simply divine! I have had and enjoyed a cup or two of Summerdown tea and maybe I've even mentioned it before however when these were given to me around New Years, I was absolutely surprised as finding anything from Summerdown in Canada is rare. Summerdown is a family farm in Hampshire, England and they have grown, harvested and distilled Black Mitcham peppermint for three decades. 

These peppermint creams have a more mellow mint flavour that is still refreshing without that bracing icy feel, and the rich dark chocolate compliments with such a smoothness that is calming. If you do find Summerdown tea, mints or chocolates anywhere, where ever you live or in your travels, I do suggest picking them up to try.

For more information about Summerdown visit their website summerdown.com  

 

Saucy Chocolate Pudding Cake

 

For a dessert that is self saucing, it does seem magical and every bit culinary science, a floating sauce on top that sinks and thickens to the bottom as the spongy cake rises. Reminiscent of those saucy cake puddings that come in a box. I know there are lemon and butterscotch versions however this luscious chocolate version you can whip up in your own kitchen, using key pantry ingredients is absolutely decadent and exquisite to share... or not.  

Saucy Chocolate Pudding Cake

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1 cup unbleached all purpose flour

1/3 cup cocoa powder

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 large egg, slightly beaten

1 teaspoon vanilla extract

1/3 cup butter, melted

For the hot fudge sauce:

1/2 cup white sugar

1/2 cup dark brown sugar

1/4 cup cocoa powder

1 1/2 cups hot water

Preheat the oven to 350ºF (180ºC) Grease a 9 x 13 inch baking dish or tin. Set aside.

In a large bowl combine and whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the milk , egg, vanilla extract, and melted butter. Stir together until all ingredients are mixed well. Spoon the batter into the prepared greased baking dish.

In a medium bowl combine and whisk together the white sugar, dark brown sugar and cocoa powder. Sprinkle the sugary cocoa mixture over the top of the cake. The gently pour the hot water over the top of the cake. Do not mix together. As the cake bakes the watery cocoa sugar will thicken and sink to the bottom of the cake. 

Bake the cake for 35 to 40 minutes, or until the top of the cake is just done. Remove from the oven and allow to cool and set for 15 minutes before serving. Serve with lashing of whipping cream. 

Notes: To reheat, either microwave the cake at 20 second intervals until warm, or in a preheated oven. As the cake sits it will become extra moist as the fudge sauce has been soaked up by the spongy cake. Once it's warm some of the sauce will seep out.