Lemon Lavender Cookies

You can celebrate any season or occasion with these zesty lemon lavender cookies; they have all the compact taste of a lemon slice with a subtle summer lavender flavour; fresh dried lavender is key, as these crunchy on the outside, tender chewy on the inside biscuits do linger with every bite. Using a mortar and pestle to grind the lavender and sugar together does sounds a bit archaic, I know, however it is an absolute must as it releases the particular essence and fragrance of the lavender in such an intoxicating springtime way. 

Lemon Lavender Cookies 

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makes 20 to 24 cookies

1 tablespoon dried culinary lavender

1 tablespoon granulated sugar 

3/4 cup granulated sugar

1/2 cup (1 stick) butter, at room temperature

1 large egg

grated lemon zest of 1 lemon

1/2 teaspoon vanilla extract

1 1/4 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Lemon Lavender Sugar Topping

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1 tablespoon dried culinary lavender

1 tablespoon granulated sugar

 3 tablespoons granulated sugar

grated lemon zest of half a lemon

Using a mortar and pestle, place the 1 tablespoon of lavender and the 1 tablespoon of white sugar in the mortar and grind together using the pestle until finely ground. Transfer to a large bowl and add the butter and the remaining 3/4 cup of white sugar. Beat with an electric mixer until smooth. Beat in the egg, lemon zest and vanilla.

In another bowl sift together the flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover the bowl with cling film (plastic wrap) and refrigerate for 1 hour. 

Meanwhile preheat the oven 325ºF (170ºC or gas mark 3) and line a baking tray with baking parchment paper. You may need to use two trays. 

While the dough is chilling and the oven is warming up, make the lemon lavender sugar topping. Again, using the mortar and pestle combine the 1 tablespoon of lavender and 1 tablespoon white sugar in the mortar, grind with the pestle until finely ground. Transfer to a bowl and add the remaining 3 tablespoons of white sugar, stir together then grate the lemon zest over the bowl, allowing the zest, essence and oil to seep onto the sugar mixture. Stir until the sugar mixture and zest are combine and it makes a sort of lemony lavender sugar paste. Cover and allow to rest until needed.      

When the dough is chilled gently break off pieces of dough and roll between floured hands to form balls, no larger than a walnut. Place balls on the baking tray and gently press down with the floured tines of a fork, you don't want to completely flatten, just enough so the rounded top is slightly smooth, take some of the lemon lavender sugar and place on top, using a clean finger, gently pat the sugar down. 

Bake for 8 to 12 minutes or until slightly golden. When done remove the cookies from the oven and allow to set on the baking tray for 5 minutes then transfer to a wire rack and cool completely. Sprinkle with lavender before serving.      

Roasted Vegetable Hummus

I am unsure where this sits in the realm of kitchen recipes. Leftovers, bits and bobs, about to expire... I had a few vegetables that had seen better days and wanted to use them rather than waste them. This was an inspirational dip and by that I mean I came across a few recipes that got me thinking and had me heading straight into the kitchen towards those forlorn vegetables. I may not have had full ingredients however I had a enough to create something. With the eggplant, green onions, green peppers, garlic and a can of chickpeas I was ready to create something... anything edible. Since this recipe was done completely on a whim, it can easily lend itself to interpretation, depending on what vegetables are at hand and your taste.       

The half of eggplant, the remaining green onions and some straggly bits of green peppers were sliced and lightly tossed in a little bit of olive oil. A whole head of garlic, cutting just the very top off the garlic drizzling with olive oil, dash of salt and pepper and wrapped in aluminum foil; were oven roasted on a parchment lined baking tray at 400ºF for about 20 to 30 minutes; the garlic taking the longest amount of time, 45 minutes. I did remove the green onions before everything else as they are smaller and more delicate and I did not want them to get burnt. Since roasting at such a high temperature I decided to check them periodically for doneness.

When the veggies were done I drained and rinsed a can of chickpeas. Gently patted them dry and toss them in a little olive oil and since the oven was still on and hot, they went into the oven and roasted for about 10 minutes on a parchment lined baking tray. The roasted veggies, including all garlic cloves, individually removed from the skin, which is super easy when oven roasted as such, went into a food processor with the oven roasted chickpeas and 2 tablespoons of  lemon juice, 2 - 3 tablespoons of tahini paste, 3 tablespoons olive oil, 1 and 1/2 teaspoons smoked paprika, 1/2 teaspoon cumin and a pinch of salt and pepper. All was blended until smooth. What culminated was an exquisitely delicious thick rich oven roasted dip or pâté, delicious and worthy of any cracker, tortilla chip or piece of toast. 

Leftovers #59 ~ Guinness Pie

Having made Guinness Stew and soda bread for St. Patrick's Day, there were leftovers, and the leftover stew was turned into a pie. Fluffy flaky puff pastry covered the hearty savoury stew and gave this classic dish an extended dinner life. Served with a leafy green salad to freshen up the meal, releasing new life on this favourable leftover.

Ostara ~ Honey Chocolate Cupcakes

Ostara ~ Spring Equinox is also known as Vernal Equinox, Lady Day and Alban Eiler and is celebrated between March 20th to March 23rd, in the Northern Hemisphere. With the sun gaining more strength, the days are becoming warmer and longer. Day and night are of equal length. Ostara is about growth and balance. Nature is beginning to stir and the songs of birds fill the air. It is also a time to celebrate the Goddess of Spring and Dawn, Eoster, whom the hare is most associated to. It is from Eostre that the Christian celebration of Easter evolved. 

Baking or cooking with eggs and honey is appropriate during Ostara. As honey celebrates the awakening of bees and plant life - something they rely on in order to make their honey. Eggs, another symbol of Spring celebrations, symbolizes life, the universe and the rebirth of nature with fertility of the Earth and all creation... a balance of light, the egg white and dark, the egg yolk. 

Celebrating Ostara with these delicate chocolate honey cupcakes is a scrumptious way to welcome Spring. Happy Ostara to all!    

Ostara Honey Chocolate Cupcakes

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1/4 cup (57 g/2oz) butter

3/4 cups (180 ml/6 fl oz) honey

1 egg

1/2 cup (118 ml/4 fl oz) milk

1/2 teaspoon vanilla extract

1 cup (225g/8 oz) unbleached all purpose flour

3 tablespoons unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

sliced almonds for decorating

Preheat oven to 350ºF /180ºC /Gas Mark 4. Paper line or grease a 12 cup muffin tin.

Using and electric mix, beat the butter until light and gradually add the honey, beating until light and creamy.

Beat in the egg, vanilla and milk.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt, and gradually add to the butter mixture, mixing until well blended. 

Spoon the batter into the 12 prepared muffin cups, filling each three - quarters full.

Bake in the preheated oven for 20 to 25 minutes. Remove the cakes from the oven to a wire rack to cool. Spread the top of each cupcake with chocolate icing or melted chocolate, if desired, and sprinkle with sliced almonds. 

St. Patrick's Day ~ Buttery Sugar Cookies

 

St. Patrick's Day or Feast of Saint Patrick (Lá Fhéile Pádraig) is a cultural and religious celebration held on March 17th for Saint Patrick, the patron saint of Ireland; who is believed to have died on March 17th and was buried at Downpatrick, over the centuries many legends grew around Patrick and he became Ireland's foremost saint. It was made an official Christian feast day in the early 17th century and the day commemorates Saint Patrick and the arrival of Christianity in Ireland and celebrates the heritage and culture of the Irish. Celebrations generally involve public parades, festivals, céilis and the wearing of green attire and or shamrocks.

Saint Patrick's Day is celebrated in more countries than any other national festival and is regarded as a public holiday in the Republic of Ireland, Northern Ireland, the Canadian provinces of Newfoundland and Labrador and the British Overseas Territory of Montserrat. It is also widely celebrated in Canada, the United Kingdom, the United States, Brazil, Argentina, Australia and New Zealand. 

To mark the day I made buttery vanilla Celtic biscuits using Bakerlogy cookie cutters and their Vanilla Sugar Cookie recipe. The recipe is shared below however do visit Bakerlogy (bakerlogy.com) for other recipes and to view of their unique artisan cookie cutters.

Bakerlogy Vanilla Sugar Cookies

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Ingredients 

• 250g Unsalted butter (9oz)
• 200g Granulated Sugar (7oz)
• 1 Large Egg
• 2 Teaspoons of Vanilla Extract 
• 450g Plain Flour (1lb)

 

Steps 

For best results, mix ingredients at room temperature. Prep and baking time: 20 minutes. Chill time: 1.5 hours.

1. Mix softened butter and sugar until mixture is smooth.
2. Add the egg and vanilla extract into the mixture and beat to combine.
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.
4. Split the dough equally in two and chill in the fridge for 1 hour.
5. Once chilled, roll out your dough onto baking paper to 5mm thickness and cut out your designs. Use a small amount of flour to dust over the dough surface, cutter and rolling pin. For best results further chill for half an hour before baking. 
6. Bake at 170C for 10 minutes. Leave to chill before decorating and serving. 

 Extra notes on this recipe

• You can switch the vanilla extract for almond for a different flavour
• For citrus fruit cookies you can add orange, lemon or lime (the zest of 2 and juice of 1) at step 2.

      

Healing With Plants ~ The Chelsea Physic Garden Herbal

 

The Chelsea Physics Garden was founded in 1673 on a piece of land that was previously used as a market garden. Neighbouring the river Thames in a part of the then rural Chelsea, known as the Manor of Chelsea. It made for an ideal garden because the land was walled and it benefitted from the warm river air and with its south facing aspect and good light soil also made it an ideal location for a garden.

Then it was simply known as the Apothecaries Garden and run by the Worshipful Society of Apothecaries, known for growing medicinal herbs and training it's apprentices how to identify and use them. One of those apprentices was Sir Hans Sloane. Who, as the book states, "when in Jamaica and with help from the indigenous peoples, was responsible for the discovery of quinine, a plant-based compound that can prevent and cure malaria and a drink using chocolate."  

During our visit to England, we stumbled upon and visited the Chelsea Physic Garden, and quickly became quite enamoured upon our guided tour, which I thoroughly recommend. The grounds are quaint however the plethora of plants and information is abundant. 

This book is packed with loads of information that is tactile, concise and significantly insightful and provides a brief history and maps of the grounds and a one page reference for each herb with lovely colourful illustrations throughout. Containing such information as herbs in history, what is a herbal, notable herbs, references to Elizabeth Blackwell's herbal, herbs in Chinese medicine, Ayurveda and herb medicine, herbs for healing, modern day herbalism and western medicine. Growing and foraging for herbs, making herbal remedies, herbs for healing and recipes are peppered throughout. It gives you a herbal guide, a cultivation, a history of healing and harvesting, how to use, Origins and Cautions, as well as myths and legends. Insightful of herbs common place and not so common place with natural herbal remedies depending on what your intention is. Of course this book does not replace medical information or practises. 

There is so much information that one can truly relish and dive into whole heartedly and appreciate the wealth of information that is on hand throughout this knowledgable guided book. Not only is it good to know where your food comes from but also the ingredients we add to our cooking and baking as well as the things we put on our face, hair and body.

I will share a recipe from the book and although it references the use of a children's mug I am sure any mug adult or otherwise will do. The recipe and description is typed exactly how it is from the book. 

Bedtime Cocoa

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"Hot chocolate plays a part in the Chelsea Physic Garden's history, and this recipe uses herbal - infused honeys to clam and relax children in the evening. Use oat milk rather than cow's milk for a diary-free alternative and one that adds to the sleep - induced effects - oats contain relaxing compounds such as melatonin."

Gently heat a small mugful of milk in a saucepan (add a cinnamon stick and/or vanilla pod, if liked and simmer over a low heat for 5 to 10 minutes). Put 1 tbsp (tablespoon) cocoa powder into the child's favourite mug, pour in a splash of the hot milk and stir to make a paste. Strain out the cinnamon and vanilla, then pour the rest of the milk into the mug, stirring or whisking constantly. Stir in linden flower - or - chamomile - infused honey to taste, then serve. 

Food Photo of the Day ~ Salmon with Teriyaki Rice

 

Using prepackaged, tin or jar ingredients shouldn't come with a stigma or be shunned, yes fresh is preferred however time and money dictate. This was pulled together on a whim and was incredibly flavourful and delicious. I had leftover rice and that was the basis for this dinner and side dish. I started by sautéing a bunch of chopped green onions in sesame oil and adding a teaspoon of Chinese Five Spice seasoning, then adding the leftover rice, frying for a few minutes, then pouring half a jar of leftover teriyaki sauce over the rice and mixing until well coated,; I created a simple teriyaki sticky rice that went well with the oven roasted herb salmon. I managed to make a runny sesame sauce to pour over the salmon and then added shredded carrots and sliced cucumber for a fresh colourful taste.     

Cornish Fairings

 

Cornish Fairings are a biscuit to celebrate St. Piran's Day, on March 5th. St. Piran is one of three patron saints of Cornwall, St. Petroc and St. Michael being the other two. Delicately spiced with a crunchy, chewy texture; these gingery biscuits were originally sold at seasonal fairs and given by men to their sweethearts or to children as a treat. 

Cornish Fairings

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225g (1 cup) unbleached all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground mixed spice

1 teaspoon cinnamon

pinch of salt

120g (1/2 cup) butter

120g (1/2 cup) caster sugar

5 tablespoons golden syrup

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

Grease two baking trays or line baking trays with baking parchment.

Add the flour, baking powder, baking soda, ground ginger, mixed spice, cinnamon and salt into a large bowl and whisk together. 

Rub the butter into the flour mixture with your fingertips until it resembles a fine breadcrumb like texture; then add the sugar and stir.

Add the golden syrup and mix together well. Ultimately bringing the dough all together by using your clean hands to make a smooth dough.

Divide the dough in half; take one half and shape into 12 small walnut sized pieces, roll them into balls and place on the greased or lined baking trays with space between each ball as they will spread into shape.

Bake for 8 to 10 minutes until they have spread, turned golden brown and the tops have crackled.

Leave the biscuits to cool on the baking trays for 5 minutes before removing, carefully transfer to a wire rack to cool completely. 

Repeat with the other half of the dough or you may freeze it and use it at a later date. 

Biscuits will keep in a tin or air tight container for 3 to 4 days.