Beltane ~ May Day ~ Sun Cakes

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer - think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. Other celebrated festivals on this day are May Day (English), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish). 

There are plenty of ways to celebrate, connect with nature and create something to honour this festival. These Beltane Sun Cakes have an uplifting sunny citrus flavour to help you tune into those solar vibrations. Happy Beltane... May Day to all! 

Beltane Sun Cakes

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2 cups unbleached all purpose flour

1 cup white sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

grated orange zest of 1 orange

1 cup (2 sticks) butter, softened

1 egg

1/4 cup orange juice

Preheat oven to 350ºF. Line a baking sheet with baking parchment paper. 

In a large bowl mix together the flour, sugar, salt, baking powder, baking soda and grated orange rind. Create a well in the centre and add the softened butter, egg and orange juice, blend well. 

Let the dough chill for about an hour, then roll pieces into balls, place on the prepared cookie sheet, about 1 inch apart, flatten slightly. Bake for about 10 minutes. Transfer to a wire rack to cool. Once cool, icing the top with a sun symbol, to represent the sun, if you wish.    

Food Photo of the Day ~ Breezy Capri Salad

 

A classic Caprese or Capri salad consists of fresh mozzarella, tomatoes, basil leaves, salt and olive oil. Instead, I had tomatoes, cucumber, purple onion, pan-fried herbed halloumi, olive oil, balsamic vinegar, and pepper. So in short it became a loose round about version of a Capri salad using ingredients I had on hand. Unsure what to call this salad, I decided to name it in short a breezy Capri from which the inspiration came from; in hopes that it's refreshing flavour transports one to the coast and Italian island it is named after. Still tasty and gladly welcomed; an easy breezy change to rival any leafy green salad.

Fruit and Nut Loaf

 

A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion. 

Fruit and Nut Loaf

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2 cups unbleached all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/2 cup dark brown sugar, packed

1 cup mixed chopped nuts

1 cup mixed dried berries

1 egg, well beaten

1 cup milk

1 teaspoon vanilla extract

1/4 cup melted butter, slightly cooled

1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water

Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.  

In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together. 

Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together. 

Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.

Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. 

Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary. 

Chocolate Lavender Brownies

 

With a delicate hint of lavender these moist and chewy brownies are moreish. Perfect for sharing and very satisfying with a cold glass of milk. You may feel inclined to generously smooth icing over top or serve with a scoop of vanilla ice cream and lashing of a hot fudgy sauce however there really is no need because in their purist form they are one decadent slice.   

Chocolate Lavender Brownies

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makes 24 brownies

1 1/2 teaspoons dried culinary lavender buds

3 cups sugar

1 3/4 cups unbleached all purpose flour

3/4 cup plus 2 tablespoons cocoa powder

1/2 teaspoon salt

1/4 teaspoon instant coffee or instant espresso powder

1 1/2 cups (3 sticks) unsalted butter

4 large eggs

2 teaspoons vanilla extract

1 cup chopped walnuts 

Preheat oven to 325ºF. Butter a 13x9 inch baking dish and line the bottom with baking parchment. 

Using a mortar and pestle, place the 1  and 1/2 teaspoons of lavender into the mortar with 1 tablespoon of the sugar. Grind together until finely ground. Transfer to a large bowl. Add the flour, cocoa powder, salt, coffee powder, and the remaining sugar. Using a whisk, mix well.

Place the butter in a medium microwave safe bowl and microwave on high power for 1 minute at a time until melted. Let cool for a few minutes... you could slowly melt the butter in a saucepan, if preferred, again allow to cool for a few minutes. Whisk in the eggs and vanilla. 

Make a well in the centre of the dry ingredients and pour in the butter mixture. Using a wooden spoon, mix until just combined. stir in the nuts, if using. Pour into the prepared pan and smooth the top. Bake for 35 to 45 minutes or until a toothpick inserted in the centre comes out mostly clean. 

Mushroom and Leek Quinoa Pilaff

 

An easy change from rice, pasta or salad that can weather many seasons; relatively light but substantially satisfying and although savoury, depending on what you serve with it, or by adding fruit or substituting vegetables to something more seasonal makes this a wonderful yearly dish to come back to.   

Mushroom and Leek Quinoa Pilaff

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Serves 4 - 6

1 large leek

9 oz / 210 grams brown or mixed mushrooms

4 tablespoons unsalted butter

2 cloves garlic, crushed

460ml low sodium vegetable broth 

225 grams Quinoa

1 teaspoon fresh thyme

feta cheese or goats cheese, garnish

slices of green onion , garnish

Trim the leek and remove any tough and dark green leaves. Cut leek in half lengthwise and wash throughly. Cut each piece in half lengthwise then thinly slice. Rough chop the mushrooms.

In a large saucepan, melt 2 tablespoons of butter over medium - high heat; add mushrooms and cook for 6 to 8 minutes or until browned. Add the leeks and garlic and cook for 1 minute, stirring often.

Meanwhile heat the broth in the microwave, using a microwave safe bowl, for 1 and 1/2 minutes to warm through. Add the remaining 2 tablespoons butter and quinoa to the mushroom mixture; cook, stirring for 1 minute. Stir in the hot broth and as soon as the mixture come to a boil, reduce the heat to low and cover. Cook for 12 to 15 minutes or until the liquid is mostly absorbed. Remove from heat and let stand covered for 5 minutes. Add the thyme and fluff with a fork.

Transfer to a serving dish and sprinkle generously with feta cheese or goats cheese and slices of green onion. Serve.  

Food Photo of the Day ~ Greek Salad

This was an epic salad. Greek salad is a popular one in our house and although I would eat this salad any time during the year, this dish says Spring to me and it also says Summer too. Mounds of fresh chunks of cucumber, green peppers, tomatoes and red onion with whole black olives and loads of feta cheese served on a bed of fresh tender spinach was a glorious platter that disappeared all too quickly. The perfect Springtime salad or any time salad to delightfully ease into and absolutely enjoy.