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.  

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• 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