Leftovers #54 ~ Roasted Vegetable Galette

 

Leftover roasted vegetables can be reheated, mashed and reimagined. This, by far is the yummiest use of leftover vegetables and makes eating them more desirable and comforting... well I think anyway. The only thing I added was some spinach.  

I first sautéed the spinach with a few crushed garlic cloves for a few minutes then added the leftover roasted vegetables to the frypan which consisted of yams, potatoes, parsnips and carrots, sautéed to incorporate with the spinach and heat through, added a few dashes of balsamic vinegar and about a teaspoon or two of summer savoury. Once heated, I removed the frypan from the heat and set aside.

Rolled out the ready made puff pastry, according to package directions, on a sheet of baking parchment paper, spoon the vegetable filling into the centre of puff pastry and spread it outwards towards the edges, folded over the sides, brushed the sides with an egg wash then randomly placed thin slices of red onion on top. Carefully popped it on a baking tray, with the baking parchment paper, and into a preheated 375ºF oven until the edges have puffed up and become nicely golden. This went over incredibly well and can be served many ways, on its own, with soup or a salad. Depends on how hungry you are, really. I found it quite filling as is.   

A new year is about to turn and with that we bittersweetly say goodbye to 2020. Whatever or however New Year celebrations are this year, I hope there will be some comfort and happiness as possible; leaving behind such a tumultuous year as this, one can only hope. Peace and Happy New Year, everyone! - JD 

Christmas 2020

Christmas Eve: We couldn't do our usual festive celebrations so ordered a meal in from our favourite local Chinese restaurant. Packed with vegetables, noodles, rice, spicy beef and lemon chicken this was a delicious way to start the holiday off.

Christmas Morning: My daughter made these iced cinnamon buns which we all enjoyed with fresh fruit. Starting our morning in a sweet relaxing way. 

Opting to skip lunch and have an early dinner; our holiday meal was traditional and simple, oven roasted turkey with roasted vegetables (parsnips, carrots, potatoes and yams) steamed Brussels sprouts and homemade stuffing. All with lashings of gravy! Dessert was the Pepper Cake and or a selection of my baking.

Boxing Day: Not being able to spend Boxing Day how we usually do, I put on a more modest spread for us, homemade herb and garlic tomato soup, roasted vegetable galette, a selection of cheese and crackers, selection of sliced meats, pickles, olives, dried fruit, spiced nuts, corn chips, Glenfiddich mincemeat pies and a selection of my baking. This held us throughout the day and into the early evening. 

... and as usual we did our Fortnum and Mason order. A lovely selection of mustards, honey and jams, chocolate covered oranges, peppermints, tea, coffee, biscuits, crackers, fizzy tea and mulled wine spices, to be enjoyed throughout the coming year. 

Hope everyone had a nice holiday, as possible. Ours was restful and quiet. 

 - JD  

Food Photo of the Day ~ Cranberry Rosewater Shortbread

I never really try and do baking in the days leading up to Christmas however as time goes on I have relaxed and relish in creating one more delicious slice of comfort to share for the holiday season. These cranberry rosewater shortbread are divine and although Christmas and the holiday season is different this year; these are the perfect last minute fragrant baking to centre and revive oneself during such time. Each buttery morsel is packed with dried cranberries and the subtle delicate fragrance of rosewater. Just add rosewater to the butter and blend together before adding to the dry ingredients and add and stir the chopped dried cranberries into the dry ingredients before adding the infused butter, to a shortbread recipe. 

Although we will be celebrating in a more subdued smaller way, I continued with our Christmas traditions, regardless, because whatever this holiday season is I wanted to look forward rather than look back and be in the moment now more than ever. Togetherness and closeness, which may have been taken for granted in previous seasons, is in the hearts and minds of everyone now, and will have to be creatively sought and shared in other ways. Giving thanks and remembering those who are no longer with us as we share warm holiday reflections with a return to light, love and peace. 

Wishing everyone, Happy Yule and the Merriest of the Merry, as possible. - JD 

Carollers Pepper Cake

Pepper cake is a dark rich treacly spiced fruitcake and there seems to be some discrepancy as to whether it contained pepper at all or if that was just a synonym for spice. Honestly, you do not taste the pepper however it does impart its warmth. The only addition I made was adding two ounces of rum to the fruit mixture as it simmered. This cake was traditionally made around Christmas time, in England, and was specifically offered to calling carollers. 

Carollers Pepper Cake

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Makes 12 slices

75 grams raisins

75 grams currants

75 grams butter

150ml water

100 grams golden caster sugar

225 grams black treacle

225 grams self raising flour

1/2 teaspoon ground ginger

large pinch of ground cloves

1/4 teaspoon finely ground black pepper

1/4 a freshly grated nutmeg

4 tablespoons milk

1 egg, beaten

Grease and line an 18cm cake tin with baking parchment.

Preheat oven to 350ºF (180ºC) / Gas Mark 4. 

Put fruit, butter and water into a saucepan, bring to a boil, and simmer for 10 minutes. Remove from the heat and stir in the sugar and black treacle, then leave to cool for 10 minutes.

Put the flour and spices into a large bowl, and pour the fruit mixture and the milk and beaten egg. Mix thoroughly and tip into the prepared cake tin. Bake for about 50 minutes, or until a skewer pushed into the centre comes out clean and hot. Leave the cake to cool completely, and eat it spread with butter, or with a slice of cheese, or on its own with a glass of Ginger Cordial.

Hope everyone had a good solstice celebration and were able to catch a glimpse of Jupiter and Saturn. We also managed to watch a bit of the live stream from Stonehenge. - JD

Winter Solstice and Deer Mother

Deer Mother, the forgotten Winter Goddess. She's the life giving mother associated with fertility, motherhood, regeneration, renewal and the rebirth of the sun at Winter Solstice; bringing the life giving light of the sun back to the land in her horns. Her antlers are often depicted carrying the tree of life, birds, the sun, the moon and stars. In the Northern Hemisphere it was Deer Mother who took flight on the darkest longest night of the year (December 21), taking the dark of the old year and bringing light and life to the new year.

Perhaps this Winter Solstice take a moment to remember Deer Mother and other forgotten winter goddesses... 

Alcyone - Greek - Kingfisher goddess who nests every winter for two weeks and when she does the seas become calm and peaceful 

Ameratasu - Japanese - Sun goddess, other gods convinced her to emerge from seclusion and return sunlight to the universe. 

Babushka - (Baboushka) Russian legend. Closely resembling La Befana from Italy. May also be associated with Baba Yaga.  

Cailleach - Celtic female deity - the divine Hag crone who rules the dark days between Samhain (Oct.31) and Beltane (May.1) 

In Scotland she is called Beira, Queen of Winter and the mother of all gods and goddesses

Frigg or Frigga - the Norse goddess of winter and is associated with Winter Solstice.

Frau Holle - Norse - she holds many different forms in Scandinavian mythology and legend. She is associated with evergreen plants and the Yule season.

Holda - (Hulda) German goddess of Christmas associated with prosperity and fertility

La Befana - Italian witch crone, similar to St. Nicholas, she flies around delivering candy and gifts to well behaved children

Skadi (Skathi or Skadl) - Scandinavian goddess of winter

Spider Woman - Hopi - Soyal is the Hopi festival of Winter Solstice. It honours the Spider Woman and Hawk Maiden and celebrates the sun's victory over winter's darkness.   

Happy Solstice and Yule everyone! - JD 

Vegetarian Fried Rice

Even though I had to modify this recipe to suit my pantry, what the shop had on their shelf and what I had as leftovers; this is a great recipe for just that... using up leftovers whether it be rice, vegetables or meat. It also is a great way to offer flexibility to the week day meal. This delicious recipe is from Cyrus Todiwala, Chef of Café Spice Namasté and one of the Incredible Spice Men.  

• 
  
• Vegetarian Fried Rice - Cyrus Todiwala
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• 
  
• 3 tbsp sunflower oil
• 2 free-range eggs, beaten
• 3 spring onions, sliced on an angle
• ¼ green pepper, deseeded and thinly sliced
• ¼ red pepper, deseeded and thinly sliced
• ¼ yellow pepper, deseeded and thinly sliced
• ¼ orange pepper, deseeded and thinly sliced
• ½ carrot, peeled and shredded 
• 2–6 fine green beans, shredded
• 8–10 mushrooms, roughly chopped
• 2 tbsp frozen peas, defrosted
• 500g/1lb 2oz cold, cooked rice
• 2 tbsp light soy sauce or tamari, to taste
• salt and freshly ground black pepper

1. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, break them up as they cook.

2. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, add stir-fry for a couple of minutes until they are softened, but still have some bite.

3. Add rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve.

Notes: I used sesame oil instead of sunflower oil. I used a bag of mixed fresh vegetables however using frozen is fine. 

Have a  great weekend everyone and stay safe!  - JD 

Blueberry Crumble Squares

 

This recipe can easily accommodate pretty much any fruit filling. Having once fresh now frozen blueberries tucked away is perfect; allowing us to enjoy those summery fruits in the winter.  

Blueberry Crumble Squares

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Crumb Mixture:

1 1/2 cups all purpose flour

1 cup old fashion rolled oats

3/4 cup (1 1/2 sticks) butter, melted

1/2 cup sugar
2 teaspoons almond extract 

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

2 cups fresh or thawed frozen blueberries

1 lemon for grating the rind

Preheat oven to 350ºF. Grease and flour a 9inch square baking pan; then line with baking parchment paper. Set aside. 

In a large bowl combine flour, oats, butter, sugar, almond extract, baking soda and salt. Beat with an electric mixture at low speed for 1 to 2 minutes, until mixture is crumbly. Reserve 1 cup of the crumb mixture; press the remaining crumb mixture onto bottom of prepared baking pan. Forming a nice crust.

Spoon the fresh blueberries within 1/2 inch of edge of the now formed bottom crust and grate the lemon rind over the blueberries; then sprinkle the reserved crumb mixture over the top of the blueberries and grated lemon rind. Bake in the preheated oven for 22 to 27 minutes or until edges are lightly browned. Cool completely. Cut into squares. 

Hope everyone had a nice weekend! - JD  

Brown Sugar Cookies

These chewy biscuits are perfectly spiced and are a cross between a shortbread and a gingerbread. You don't have to roll them in spiced sugar as I did; you could lightly glazed them or leave them plain, it's your preference really, and if you can't find maple extract use vanilla instead. 

Brown Sugar Cookies

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2 1/4 cups unbleached all purpose flour

1 teaspoon mixed spice

1/2 teaspoon baking powder

1/2 teaspoon salt

grated orange rind of 1 orange

1 cup unsalted butter, softened  and at room temperature

3/4 cup dark brown sugar, packed

1 large egg

1 teaspoon maple extract

spiced sugar, for rolling

Preheat the oven to 350ºF . Line a baking sheet with baking parchment paper and set aside.

In a bowl combine the flour, baking powder, mixed spice, salt and grated orange rind. 

In another bowl, using a hand held or stand mixer, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as you mix. Add the egg and maple extract and mix until combined.

Add the flour mixture to the butter mixer and stir until just combined, using your clean hands if need be. Take pieces of the dough, approximately 1 1/2 tablespoons and roll into balls, no larger than a walnut, and roll the balls into the spiced sugar. Place onto the parchment paper lined baking sheet and press down with either a cookie stamp, bottom of a smooth glass or the tines of a fork. Refrigerate the pressed dough balls for 30 minutes.

Bake in the preheated oven for about 10 to 12 minutes or until the centres are set. Do not over bake as you want the cookies to remain soft. Allow the cookies to cool on the baking sheet for 3 minutes, then remove to a wire rack to finish cooling and store them in an air tight container.

Have a lovely weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Iced Sugar Cookies

Gothic, mystic and marbled visions danced in our heads... my daughter and myself iced and decorated these sugar cookies. A lovely afternoon to ease the changed holiday spirit and a reminder of what is truly important. 

Hope everyone had a nice weekend! - JD 

Food Photo of the Day ~ Korean Bibimbap

My son created this dinner for us, it's one of his favourite meals, Korean Bibimbap and it was so delicious. I have enjoyed Bibimbap many times however his efforts were extremely tasty. It was nice of him to make dinner for us. I was able to have the evening off, so to speak, from the kitchen and relax although I did offer a helping hand to keep the kitchen running smoothly. 

Have a good weekend everyone and stay safe! - JD 

Cactus Cookbook

Here is a unique cookbook that ran three editions - the first in 1971, the second in 1972 and the third some years later in 1976 by the Cactus and Succulent Society of America. it is a book of International Cookery, although living in Canada I am unsure where many or any cactus and succulent grow purely for culinary consumption. I only find the houseplant variety and perhaps there is a reason why... the colder climate. 

Needless to say this charming cookbook is a novelty for most. It is written as any cookbook and demonstrates the versatility of such succulents by, nutritional analysis, basic preparation of succulents, appetizers, soups and salads, entrées, vegetables, breads, desserts, beverages, candy and food preservation plus a very brief glossary of terms that consists of 13 words. Most recipes are gathered from the warm southern States such as California, Texas, Arizona, and Hawaii. Although there a few recipes from Colorado. With cutesy illustrations to keep one lightly amused and more accurate detailed illustrations of said succulents. Novelty or not there seems to be some nutritional value in the way of Vitamin A, Vitamin C, Calcium and Phosphorus.

I am unsure where I may find such a specific ingredient as, Cactus Pear however wanted to share a recipe with the thought that maybe someone somewhere could make this.

Cactus Pear, Date and Carrot Cake

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2 3/4 cups white sugar

2 1/2 cups warm water

1 cup fresh dates (cut each date in 4 pieces)

2 teaspoons butter (rounded)

3 teaspoons cinnamon (level)

2 teaspoons allspice (level)

1 teaspoon cloves (level)

2 teaspoons nutmeg (level)

2 tablespoons chopped CACTUS PEAR

1 cup raisins

1 cup grated carrots

Cook these ingredients slowly for 10 minutes. Let cool. Then add:

2 1/2 cups flour

3 teaspoons soda (baking soda)

1 cup nut meats (chopped)

1 1/2 cups more flour (add this last flour slowly until blended well)

This cake can be baked as layers or in square loaf pans. Bake 1 hour and 15 minutes, at 350 degrees, or until a wooden toothpick inserted in the centre comes out clean.

 Recipe by: Virginia Rushton, California - Gates Cactus & Succulent Society 

Hope everyone is having a nice week. Plenty of sunshine during the day and bright full moons illuminating the nights sky. - JD  

Garlic Pan-Fried Potatoes

There is nothing to fuss about here than to enjoy the sizzle of fried potatoes and the aroma of garlic in the pan. These spuds are simple and suitable for just about any meal. Use whatever potatoes and herbs you have on hand and do not skimp on the garlic. 

Garlic Fried Potatoes

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4 to 6 medium potatoes, washed

 4 to 6 cloves of garlic, crushed

2 tablespoons olive oil

salt and pepper

herbs

First boil the potatoes, whole and with the skins on, in a large sauce pan or stock pot filled with just enough water, until tender or a fork may easily and gently pierce through. Drain the water from the semi cooked potatoes and place on a cutting board to cool.

Peel the garlic cloves and using a garlic crusher, crush the cloves, one at a time, and place the crushed garlic into a bowl. 

Once the potatoes are cool to the touch, slice into rounds. Place the olive oil in a large frypan and gently heat over medium high heat. Once the oil is warmed add the crushed garlic, some salt and pepper and any fresh or dried herbs to the pan. Swirl around the pan to distribute the garlic and herbs. Do not allow the garlic and herbs to burn. The key is to be generous with the garlic and herbs, only adjusting according to taste. 

Add the sliced potatoes to the frypan and fry until nicely golden on both sides. You may have to do them in batches according to how may potatoes you have therefore sprinkling more oil, herbs or seasoning and garlic into the frypan with potatoes as you go. Once golden on both sides, remove from the frypan, and place in a serving dish, sprinkle with herbs and a dash of salt and pepper and serve. 

Hope everyone had a great weekend!  - JD 

Lemon Lavender Shortbread

 

Lavender lemon shortbread has such a springtime feel about it however these can be made anytime. Delicate, light and buttery these biscuits are the perfect perk to brighten a dull day. 

Lemon Lavender Shortbread

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1 cup unbleached all purpose flour

1/4 cup white sugar

1/4 cup icing sugar

1/2 cup corn starch

grated lemon zest of 1 lemon and half of the juice from the lemon

3/4 cup unsalted butter, softened

lavender sugar on a small plate, for rolling

lavender buds for decorating

Preheat oven to 300ºF (150ºF)

In a large combine the white sugar, icing sugar, corn starch, flour and lemon zest together. Add the softened butter and gentle combine the butter and flour mixture until a soft dough forms. 

Roll the dough into balls, no larger than a walnut, roll each ball in the lavender sugar and place on the prepared baking sheet. Using the tines of a fork or the bottom of a smooth glass, gently press each sugared ball slightly down. Place in the preheated oven and bake for 15 to 20 minutes until edges are slightly browned. Cool on a wire rack. Once cool place on a plate or in a tin and sprinkle with lavender buds. 

Have a great weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Spicy Baked Potato

Fully loaded and another way to use up a variety of leftovers. Leftover Chilli con Carne, freshly grated carrots, smothered with sour cream, sprinkled with sharp cheddar cheese, crunchy and crisp fried onions and pickled hot pepper rings top this humbly baked spud for a feverishly satisfying weekday meal. Jacket potatoes... baked potatoes are so easy to dress up and create a multi layer meal.

Hope everyone had a nice and relaxing weekend! - JD  

The Rolls Royce

 

Do not let this ungarnished cocktail fool you. Strong and lingering in every sip. There is no indication as to why it is named The Rolls Royce, other than in the brief description, that one might be chauffeur driven around the British countryside while sipping this cocktail. Honestly, you do not need to be doing that to enjoy it and is probably more preferred if you don't! 

The Rolls Royce

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crushed ice

one part cognac

one part Cointreau

one part orange juice

Place three scoops of crushed ice in a cocktail shaker and add the cognac, Cointreau and the part orange juice. Shake well, then strain the contents into a chilled cocktail glass. Serve ungarnished.

Stay warm and have a nice weekend everyone! - JD 

Almond Cake

Sometimes you don't need a reason to make a cake such as this however I can guarantee that you will want to make this more often than not. Feel free to top the cake with whatever fruit you like, apples are what I have on hand at any given time. Moist, crumbly and delicately tender, it is hard to believe it is gluten free.    

Almond Cake

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3/4 cup unsalted butter, softened 

1 cup sugar

4 eggs

1/2 cup milk

1 teaspoon vanilla

1 1/2 cups Almond flour

1/2 cup Coconut flour

1/4 teaspoon salt

2 teaspoon baking powder

thin slices of fresh apple rings to decorate the top

Preheat oven to 350ºF. Grease and flour a 9x13 inch cake pan.

In a large bowl cream together the butter and sugar until smooth. Add in the eggs one at a time, and beat until well blended. Add the milk and vanilla and mix until combined. 

In a separate bowl, combine the almond and coconut flours, salt and baking powder. Stir the combined dry ingredients into the butter egg mixture and beat until nice and creamy. Spoon the batter into the prepared cake tin and spread batter evenly. Arrange the freshly sliced apple rings on top, how ever you wish. Bake in the preheated oven for about 30 minutes. The cake should have a bit of spring to it and golden in colour. Before serving lightly dust with some icing sugar over the top. 

Notes: If replacing the coconut flour with all purpose flour the cake is no longer gluten free. It tastes just as good, it just won't be gluten free.  

Keeping warm. - JD 

Food Photo of the Day ~ Pumpkin Chocolate Loaf for Hekate Night

 

Whether it is a simple offering or a meal, this treat will satisfy the goddess... and gods from both this world and below. If you honour Hekate Night on November 16th, offering sweet and delicious delights such as cake, breads, garlic, eggs, cheese, fruits, and nuts is a must, if you want to obtain her favours. Hekate or Hecate is the ancient goddess of dark places. She guards the thresholds between the human and the spirit world and is associated with such various things as witchcraft, magic, sorcery, life and death, birth and rebirth, herbalism and crossroads. She is often depicted in a triple goddess form. 

It is said, traditionally in Greece, such offerings were made on the night of the darkest moon and Hekate would emerge at the crossroads from the underworld, she gathered the souls of the recently departed and guided them safely to the land of the dead. Therefore the people of Greece took it upon themselves to leave offerings for Hekate and the dead outside their door and throughout the city. If Hekate was content and the dead well-fed, she would protect those and their loved ones and grant them blessings of prosperity.   

Hope everyone had a lovely weekend! - JD  

Apple Curry Soup

I know this may look like apple sauce however it is much more complex than that. Subtly sweet apples and spices bring all the warmth of the season in one comforting bowl. Dunking crisp samosas or roasted pieces of sweet potatoes in this soup is an unrestrained must for myself. Feel free to adjust the spice according to your taste.

Apple Curry Soup

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5 to 6 larger apples, cored and sliced into pieces

2 cups water

2 tablespoons curry powder

1 tablespoon lemon juice

1 teaspoon mixed spice

1 teaspoon chili powder

pinch of salt

Combine all the ingredients in a slow cooker and cook on low for 8 hours. Puree, in small batches in a food processor or blend using a handheld blender. Reheat for an hour. Serve warm with a dollop of sour cream or creme fraiche. 

It has been one of those short but long weeks... where Wednesday is going along fine only to realize it's actually Tuesday, you blink, and it's Friday. Yes, one of those weeks... 

Have a nice weekend everyone! - JD  

El Presidente Cocktail

Apparently this cocktail was created during Prohibition at the Vista Alegre in Havana. The original version was quite sweet however we found this version to be bittersweet and a more acidic version with the fresh citrus juice and a very muddled orange.  

El Presidente Cocktail

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makes 1 cocktail

1 slice orange

splash of freshly-squeezed lemon or lime juice

1 1/2 oz white rum

3/4 oz orange curaçao

1/2 oz French dry vermouth

dash of Grenadine

In the bottom of a cocktail shaker, muddle the orange slice with the lemon or lime juice. Add the rum, curaçao, vermouth, grenadine, and ice and shake well. Strain into a small cocktail glass. 

Notes: we did not have any white rum therefore we ended up using a darker rum we had on hand. 

Stay safe and have a good weekend everyone!  - JD 

Iced Queen Drop Biscuits

I stumble upon this recipe one afternoon and it may be found in the book, Audley End Cook, a cookbook by Mrs. Avis Crocombe, who was a cook at Audley End House in the early 1880's. I believe Dr. Annie Grey, a food historian, has updated the recipe and even has a cookbook, with Andrew Hann, called How to Cook the Victorian Way with Mrs. Crocombe. You may find the recipe and cookbook on the English Heritage website. 

Although not traditionally iced, these buttery biscuits apparently are in honour of Queen Victoria. The texture is a cross between a cookie and a cake, soft cake-like on the inside and  firm cookie-like on the outside. I have adapted this straight forward recipe, not only by icing them but how I would assemble and mix the ingredients together. Either way, as historic recipes go, this is a delightful one.

Queen Drop Biscuits

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makes 24

340g (12oz / 2 1/4 cups) unbleached all purpose flour, sifted

225g  (8 oz / 1cup) currants

225g  (8 oz / 1 cup) butter, softened

225g ( 8 oz / 1 cup) white sugar

3 eggs

a few drops of almond extract

Preheat the oven to 350ºF (180ºC) and line a baking tray with baking parchment paper.

In a bowl combine the flour and currants together. 

Cream the butter and sugar together using a hand mixer. Mix well, before adding the eggs and almond extract. Mix until light and fluffy. Add the flour mixture in two additions, stirring after each.  

Using your hands to roughly form or a tablespoon, drop equal quantities of the mixture onto  the prepared baking sheet. Don't put them to close together as the mixture will settle and expand outwards. 

Bake in the preheated 350ºC  (180ºF) oven for about 10 minutes or until firm to the touch and cool completely on a wire rack before icing them, if you wish. 

ICING:

1 cup (250ml) icing sugar

1/4 (1ml) teaspoon almond or vanilla extract

1 tablespoon (15ml) hot water

In a bowl combine icing sugar, extract and water. Adding a bit more water, if needed, to make a semi thin icing. Spread or drizzle over cookies and allow to set firm, approximately 1 to 3 hours.  

A blast of warm weather has come our way before the cool minus temperatures arrive. Hope everyone had a nice weekend. - JD 

Halloween Pumpkins

Even though things are considerably different from last year and who knows what Halloween or any holiday will look like for the remainder of the year; keeping with traditions and celebrating is a way of going forward and honouring those seasonal tidings we enjoy. This year both of my children carved the pumpkins and we had an enjoyable afternoon the other day; of carving and roasting pumpkin seeds. 

The benefits and joys of carving. You get to stand back and admire your efforts while the pumpkin seeds are roasting and when done roasting you get to taste your efforts too! The smell of pumpkin seeds roasting is a comforting one and reminds me of the many Halloweens that have past.   

  

 Happy Halloween... Happy Samhain... Happy Hallowtide everyone! - JD 

Soul Cakes

Soul Cakes are traditionally made on November 2nd for All Soul's Day or for those observing ancient Celtic or Pagan festivals, Samhain, on November 1st. I like to make them anytime between October 29 and November 3rd and especially this year as there will be a full moon on Halloween and the veil will be even more thin and this offering, packed with currants and mixed spice, is another way to remember those who have passed on and mark the beginning of winter during Hallowtide. 

An old Soulers rhyme... 

A soul, a soul, a soul cake, 

Please good missus a soul cake, 

An apple, a pear, a plum or a cherry,

Or any good thing to make us merry.  

Soul Cakes

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2 cups flour (almond and oatmeal flour make good substitutes)

2 teaspoon mixed spice

1/4 teaspoon salt

1/2 cup currants

1 stick (1/2 cup) butter

2 egg yolks   

1/2 cup sugar or maple syrup

1 to 2 tablespoons milk

Preheat oven to 350ºF/180ºC. Line a baking tray with baking parchment paper. Set aside. 

In a bowl add the flour, mixed spice, salt and currants. Stir to combine.

In another bowl cream together the butter and sugar using a hand held mixer on medium high speed. Beat in the egg yolks, one at a time. Add the flour mixture to the butter mixture and beat until the mixture crumbles. Gradually add enough milk until a soft dough forms.

Turn the dough out on a flat surface and knead until it is uniform. Form the dough into flat cakes, you may use a 2 inch round biscuit cutter if you wish, and using a knife mark each with a cross. Place on the prepared baking sheet and bake for 10 to 15 minutes until golden brown. 

Notes : almond flour and oatmeal flour make good substitutes for flour. 

Mexican Flag

Called the Mexican Flag due to its garnish of a green cocktail onion, a white cocktail onion and red cherry on a toothpick. We had no onions or cherries however that did not stop us from making this cocktail and slightly modifying the name, calling it the Mexican Cocktail. An enjoyable cocktail all the same without the garnish. 

Mexican Flag

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2oz (10ml) Tequila

1/3oz (10ml) sugar syrup

1/3oz (10ml) lime juice

ice cubes

Garnish:

1 green cocktail onion

1 white cocktail onion

1 red cherry

ice cubes

Shake all the ingredients over ice and pour into cocktail glass. Garnish with green and white cocktail onions and a red cherry across the glass on a toothpick. 

Have a lovely weekend everyone! - JD 

Korean Keema

I have been wanting to make this Nigella Lawson recipe, from her Kitchen cookbook,  for awhile. It's simple and fast enough for a weekday meal. I did make some substitutions due to what I had on hand; lean ground beef for the ground turkey, jasmine rice for the basmati/sushi rice and freshly grated carrot on the side. Still, this was a successful tasty weekday meal.  Although I have shared the recipe below by all means, visit Nigella Lawson's website for this delicious recipe and more.  

 Nigella Lawson's Korean Keema

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Serves 2 

3/4 cup basmati rice or sushi rice

8 ounces ground turkey

6 thin or 3 fat scallions, chopped

1 cup frozen petits pois (petits peas)

1 tablespoon vegetable oil or ground nut oil

2 tablespoons Chinese rice wine 

1 - 2 tablespoons chopped cilantro

FOR THE SAUCE:

2 tablespoons Gochjang 

1 tablespoon honey

1 tablespoon Chinese rice wine

2 tablespoons soy sauce

METHOD

1. Cook the rice according to packet instructions, or in a rice cooker according to manufacturer's instructions. And put a kettle on to boil for the peas later.
2. Whisk together the sauce ingredients, and stir in the ground turkey. Leave to steep for about 5 minutes, or while you are getting on with your next tasks, such as chopping the scallions and blanching the peas.
3. Heat a wok or heavy-based frying pan on the hob. While this is heating up, pour boiling water from the kettle over the frozen peas in a sieve or colander, letting the hot water drain away, thereby defrosting the peas. When the wok is hot, add the oil, then the defrosted peas and chopped scallions. Stir-fry for 3-4 minutes.
4. Add the turkey and its sauce, and stir-fry for 4-5 minutes until cooked.
5. Add the 2 tablespoons rice wine with 4 tablespoons water to swill out the residue of the sauce from the meat-steeping bowl (so that nothing is wasted) and scrape and pour this into the pan, and stir-fry for about 30 seconds until it's all piping hot.
6. Serve over rice, and with a good scattering of chopped cilantro.

Hope everyone is doing well and staying safe! - JD 

Triple Goddess & Spiral Goddess Vanilla Sugar Cookies

I finally got to use the Bakerlogy cookie cutters. These are well crafted, easy to use and lovely. Bakerlogy offer all sorts of designs and shapes. I decided to use their vanilla sugar cookie recipe, they also have a chocolate and matcha recipe, rather than the one I normally use and I am sharing it here; however do visit their website if you are curious and interested in unique cookie cutters. 

Vanilla Sugar Cookies

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250g unsalted butter

200g granulated sugar

1 large egg

2 teaspoons vanilla extract

450g plain flour 

* for best results, mix all ingredients at room temperature.

*For citrus cookies use orange, lemon or lime (the zest of 2 and the juice of 1) at Step 2. You may also use almond extract instead of vanilla.   

Prep and baking time 20 minutes. Chill time 1.5 hours

Step 1: Mix softened butter and sugar until mixture is smooth.

Step 2: Add the egg and vanilla extract into the mixture and beat until combine.

Step 3: Add half of the flour and mix well. Then add the rest of the flour, mix and knead until you have a soft dough mixture.

Step 4: Split the dough equally into two and chill in the fridge for 1 hour.

Step 5: Once chilled, roll out your dough onto baking paper to 5mm thickness and cut out your shapes/designs. Use small amounts of flour to dust over the dough surface, cutter and rolling pin. For best results further chill for half an hour before baking.

Step 6: Bake at 170ºC (325ºF) for 10 minutes. Leave to chill before decorating and serving. 

Unfortunate and frustrating, as I like to have direct links within my posts, since Blogger has changed their format, I have been having some issues. Until it gets sorted I won't be able to add a direct link to a website, you will have to look items up in whatever search engine you use. Hope everyone had a nice weekend! - JD