Imbolc ~ Brigid's Day ~ Imbolc Ritual Cake

 

Imbolc is the ancient Celtic and Gaelic festival marking the turning of the wheel into the start of Spring, celebrating the day of the sun and honouring the Celtic Goddess, Brigid (Brigit, Brighid, Bride, Bridgit, Brídey). Not only is Brigid the Goddess of fire but she is associated with poetry, healing, fertility, the hearth and blacksmithing. She is the triple Goddess however at Imbolc she is in her maiden form. Some symbols attributed to Brigid are: the flame, the serpent, the swan, the snowdrop, sheep and the Brigid cross. 

If you live in the Northern Hemisphere Imbolic or Brigid's Day is celebrated on or around February 1st and if you live in the Southern Hemisphere it's celebrate on or around August 1st. Like most festivals, Imbolc has a great feast, known as Brigid Feast, Feast of Light or Feast of Fire, which may include colcannon, dumplings, barmbrack and bannock. Foods that are symbolic of Imbolc are milk, butter, eggs, honey, ginger and blackberries they represent health, healing and prosperity. The herbs and flowers that are associated with Imboc are lavender, rosemary, sage, heather, angelica and violets and as well as the Rowan and willow trees. 

Imbolc is a time when the sun begins to shine stronger upon the earth; preparing us for growth, new life and new beginnings in the months ahead. It is the half way point between Winter Solstice and Spring Equinox and there are many things you may do to honour Brigid and Imbolc such as... weather permitting of course... start to plant your garden, connect with nature, burn a candle, mediate, craft a Brigid cross and bake or cook foods that mark the occasion.  

An easy recipe is this, Imbolc Ritual Cake... 

Imbolc Ritual Cake 

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makes 8 servings

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons poppy seeds

1 tablespoon grated lemon peel

1/4 cup light olive oil

3/4 cup water

2 tablespoons lemon juice

1 teaspoon lavender extract

icing sugar, for decorating

lavender buds, for decorating

lemon slice, for decorating

Preheat oven to 350ºF. Grease and flour and square baking tin and line with baking parchment paper.

In a large bowl mix together the flour, baking soda, sugar, salt, poppy seeds and grated lemon rind. Make a well in the centre of the dry ingredients and add the oil, water, lemon juice and lavender extract and stir to combine. Pour the batter into the prepared baking tin.

Bake for 30 to 40 minutes or until a toothpick inserted in the centre comes out clean and the top is golden brown. Cool on a wire rack. Remove from pan and decorate by sifting icing sugar over the top and sprinkle with edible lavender buds and place a full slice of lemon in the centre, before serving.                                                                                                                       

Nova Scotia Oatcakes ~ Robert Burns Day

 

These rectangular oatcakes, pictured top left, are popular throughout the maritime provinces in Canada and are a salute to the regions Scottish roots. While I tried to stick close to the recipe I did add a teaspoon on British mixed spice and a teaspoon of ground flax seeds. With or without those subtle additions they are substantial enough to keep you going and are welcomed any time and perfect with tea or coffee or just a wee bit of whisky.    

Nova Scotia Oatcakes

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2 cups oatmeal

1 cup flour

1/2 cup brown sugar, packed

1/2 teaspoon salt

1/2 cup butter, room temperature or vegetable oil

1/4 teaspoon baking soda

1/4 cup boiling water

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Dissolve baking soda in boiling water (add a little more water if needed)

In a large bowl combine the oatmeal, flour, brown sugar and salt with butter, I used my clean hands to blend them together, then add the dissolved baking soda and add a bit more boiling water, if necessary, to form the dough. 

Mold into a ball, then press it out on to the prepared baking sheet, all the while forming it into a rectangle with your clean hands and gently using a rolling pin to help make it about 1/4 inch thick.

Cover and chill in the refrigerator on the baking sheet for 10 to 15 minutes to firm up the dough, then remove and using a butter knife score the oatcakes down the middle and across, don't completely cut them, to make 8 to 10 squares. You will use these lines to make clean cuts after it is done baking. 

Bake for 12 to 15 minutes or until they are golden brown. They should be crisp and crunchy, not chewy.

Separate the cakes along the score lines with a thin sharp knife and then allow to cool. 

Food Photo of the Day ~ Scottish Oatcakes

 

Made two different kinds of oatcakes for tonight in celebration of Robert Burns Day. The rectangular oatcakes are more of a new recipe, which I will post about later, where as the circular oatcakes are a more traditional Midlothian recipe. Either are delicious and would go well with a wee dram of whisky to toast Scottish poet, Robert Burns. From the Highlands and to the Lowlands, Happy Robert Burns Day! - JD   

Leftovers #55 ~ Ham & Egg Fried Rice

 

Leftover ham and rice beckons one dish... fried rice... ham and egg fried rice to be exact. Toss in some frozen peas, sliced mushrooms, chopped green onions and a homemade sauce and you have the tastiest dinner in a bowl. Serve with shredded carrots and matchstick slices of cucumber and store bought vegetable spring rolls; it is a full on leftover meal so flavourful everything else pales in comparison; with not many dishes to wash up.

Have a nice weekend and stay safe everyone! - JD   

Yoghurt and Chocolate Muffins (no egg, flourless and lactose free)

You can hardly believe these muffins have no egg and are flourless and being lactose free that is a bonus however not a requirement; considering I have made these without using a lactose free yoghurt. A scrumptious chocolate no fuss, one bowl... or rather one container recipe that you will want to make over and over. 

Yoghurt and Chocolate Muffins (no egg, flourless  and lactose free)

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makes 6 muffins

1 tablespoon of chia seeds

3 tablespoons water

1/3 cup granulated sugar (white sugar)

1/2 cup Liberté Greek Lactose Free Vanilla Yoghurt

1 cup steel cut oats

1 teaspoon baking powder

1/4 teaspoon sodium bicarbonate (baking soda)

a pinch of salt

2 tablespoons of cacao powder 

1/2 teaspoon vanilla extract

1/3 cup of semi sweet chocolate chips

Sprinkle the chia seeds on the water. Allow mixture to expand for a few minutes.

Oil/butter a muffin pan or line with muffin baking papers. Preheat oven to 375ºF. 

In the container of a food processor, put all the ingredients, except the chocolate chips. Mix until throughly blended together. (Carefully remove the blade insert and scrape any excess batter back into the container.) With a spatula, incorporate the chocolate chips, into the batter.

Divide the dough into the prepared muffin pan. Bake for 15 to 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let cool on a rack. 

Hope everyone had a nice weekend. - JD

Food Photo of the Day ~ Tofu Stirfry

 

Sometimes leftovers become lunch and whatever one can forage around to create the occasional a midday meal. No foraging here, although if there wasn't any leftover rice then the tofu stirfry would be added to mixed greens or draped across a piece of toast. At times it is the simple things that keep us going and the ability to not waste a morsel. Leftovers, at the best of times, can truly become something so unique you can not wait until the next round leftovers appear.  

Have a nice weekend and stay safe everyone! - JD 

Broccoli and Stilton Soup

I stumbled upon this recipe and after further thought realized I had the cookbook for which this recipe comes from. It's from Nigella Lawson's Express cookbook and how this recipe got overlooked I do not know. Fast and absolutely delicious and certainly a soup and a half that will keep you warm and satisfied. I didn't have garlic flavoured oil so I added fresh crushed garlic to the oil instead. 

Broccoli and Stilton Soup - Nigella Lawson - Express 

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Serves 4 as a main or 8 as a starter

3 tablespoons garlic flavoured oil

6 scallions, finely chopped

2 teaspoons dried thyme

2 1/4 pounds frozen broccoli

5 cups hot vegetable broth (from concentrate or cubed)

1 1/2 cups crumbled or chopped stilton cheese

freshly ground black pepper

1 long fresh red chile pepper, deseeded and finely chopped, optional

1. Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes.

2. Add the thyme and frozen broccoli, and stir in the heat for a minute or so.

3. Add the hot vegetable broth and the crumbled or chopped Stilton cheese and bring to a bubble, then clamp on the lid and cook for 5 minutes.

4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.

5. Serve with a confetti of red chilli diced on serving, if you feel like it.

For this and more Nigella Lawson recipes visit her website.

Hope everyone had a lovely weekend! - JD 

Cheddar Cornmeal Muffins

 

These savoury muffins can accompany any meal you wish and provide ample snacking material to the peckish. Sharp cheddar cheese is a must and the only addition I would possibly make is a teaspoon of chilli powder or a tablespoon of dried crushed chillies for something more spicy.   

Cheddar Cornmeal Muffins

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makes 12 muffins

3/4 cup (175ml) cornmeal

1 1/4 cups (300ml) milk

1 cup (250ml) unbleached all purpose flour

1/3 cup (75ml) white sugar

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) salt

2 cups shredded sharp cheddar cheese

1 egg 

1/4 cup (50ml) light olive oil

Preheat oven to 400ºF (200ºC). Line a 12 cup muffin tin with paper liners or silicone muffin liners. 

In a large bowl combine the milk and cornmeal and let stand for 10 minutes.

In another bowl combine the flour, sugar, baking powder, salt and shredded cheddar cheese. 

Add the egg and oil to the cornmeal mixture. Mix well. Add the dry ingredients to the cornmeal mixture and stir just to combined. Fill lined muffin cups 2/3 full. Bake in the preheated oven for 15 to 20 minutes. 

- JD 

New Year's Eve 2020 & New Year's Day 2021

New Year's Eve: We enjoyed what seems to be our tradition... the ploughman's; with a few additions like hard boiled eggs and teriyaki chicken wings. Mulled wine and non alcoholic fizz to wash it all down. A relaxing fare to say goodbye to the year.

New Year's Day: We welcomed the day with a more light and continental feel; I made blueberry oat bran muffins and cheddar cornmeal muffins, added fresh and dried fruit and nuts on the side. A fit combination for all. 

New Year's Day: Dinner was oven roasted ham, just like our turkey, was free with points, steamed rice, sweet corn and my stuffing that was leftover from Christmas and steamed carrots. I forgot to add the steam carrots to my plate before I took the photo. 

  

It was a quiet and reflective New Years for the most part; random fireworks went off and shouts of Happy New Year to all rang out throughout the neighbouring streets from doorsteps and balconies. It seems as though everyone was doing their best to put the year that was, behind and look forward with peace and positivity.  - JD