Lughnasadh ~ Lammas ~ Ale Bread

 

Lughnasadh ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four Gaelic festivals and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice and Autumn Equinox and honours the Celtic Sun God Lugh as August is Lugh sacred month. 

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks during this time as harvest season already holds the seeds for future harvests. 

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish,  August 10 - 12th, 16th Century) 

The recipe is an adaptation however it is an easy way to make bread using only a few ingredients and ale. Delicious with a meal or shared on it's own served with herbed butter, this can also be made during Midsummer, although I thought it would be just as good to celebrate Lughnasadh.   

Ale to the Gods Bread

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3 cups unbleached all purpose flour

3 teaspoons baking powder

1 1/2 teaspoons salt

2 tablespoons sugar

12 ounce bottle of ale

1/2 cup butter, melted

dried dill (optional)

Preheat oven to 350ºF (180ºC)

Mix all the dry ingredients together in a large bowl and slowly add in the ale, stirring clockwise. Put the batter into three 6 inch x 3 inch loaf pans or two larger ones. Drizzle the butter on top of each loaf and sprinkle with dill, if desired. Bake for 50 minutes or until a toothpick inserted comes out dry. 

Oatmeal Berry Cookies

 

Not a crunchy oatmeal cookie but rather firm on the outside and soft and chewy on the inside. I consider these more like an oatcake in texture and taste, dense but light, and that could be because this recipe does not use eggs. Like a fruited granola bar in a cookie form, these oatie morsels can be effortlessly snacked on at any given time. 

 Oatmeal Berry Cookies

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makes approximately 24 cookies 

1 1/4 cups unbleached all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups rolled oats

1/2 cup dried mixed berries, chopped

1/2 cup butter, softened

1/2 cup lightly packed dark brown sugar

1/4 cup water

Preheat oven to 375ºF (190ºC). Lightly grease or line a baking sheet with parchment paper.

In a medium bowl sift together the flour, salt and baking soda. Add the oats and mixed berries and whisk together.

In a large bowl, cream together the butter and brown sugar. Then blend in the water. Stir in the dry ingredients. If you feel the dough is a bit dry add a bit more water, 1 tablespoon at a time until the dough just comes together and is soft but not sticky. 

Shape into small balls and place on the prepared baking sheet about 3 - inches apart. Press each ball 1/4 inch thick with a fork dipped in sugar. Bake in the preheated oven for 8 to 10 minutes. Remove cookies from baking sheet and cool on wire racks. 

Nigella Lawson's Quick Gherkins

 

It is by pure chance that I had all the ingredients for this recipe so I did not hesitate at getting started and after a bit of fridge foraging I added some chopped mixed peppers for good measure. I find this recipe isn't so much about pickling but more about the mellowing of flavours and even bordering on a no fuss, no green leaf, simple vegetable salad that is a refreshing change, not surprising as the recipe is from Nigella's cookbook, Simply Nigella. This dish was a huge success in our house and even the next day, was still... or rather more flavourful and retained its crunch. 

To find this recipe and other Nigella recipes visit nigella.com

Quick Gherkins ~ NIGELLA LAWSON 

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serves 6 - 8

 

INGREDIENTS

12 - 14 ounces Lebanese cucumbers

1 teaspoon coriander seeds

1 teaspoon Kosher salt

good grinding of coarse white pepper

2 tablespoons rice vinegar

2  teaspoons white balsamic vinegar

2 tablespoons fresh dill (plus more to serve)

METHOD

1. Using a vegetable peeler, peel the lengths of skins off the cucumbers, so you end up with stripped cucumbers, then cut them into long batons and put into a shallow, non metallic bowl in which you can fit most of them in one layer. Add the remaining ingredients. 

2. Cover with clingfilm and swill everything around, so the cucumbers get a good coating, It may not look like there's enough liquid, but the batons will give out more liquid as they sit, and their cucumberiness melds with the spiced vinegar beautifully. Leave for at least 20 minutes before serving. 

Butterscotch Mocha Brownies

 

A scrumptious departure from the omnipresent chocolate brownie, although similar to the blonde brownie but deeply intense with a robust flavour due to the dark brown sugar and instant coffee powder, make these pleasantly substantial and satisfying in such an aromatic way. Easy to eat on the go or packed in a lunch or picnic. They are an intoxicating mellow mocha bar that may be amplified with a generous scoop of French vanilla ice cream or handsomely trickled with a gooey caramel sauce. 

Butterscotch Mocha Brownies

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makes approximately 24 bars

1 1/4 cups unbleached all purpose flour

1/4 teaspoon salt

2 tablespoon instant coffee powder

1/2 cup chopped pecans

1/2 cup butter, softened

1 1/2 cups dark demerara brown sugar, lightly packed

2 eggs

2 teaspoons maple extract

extra chopped pecans to sprinkle on top

Preheat oven to 350ºF (180ºC). 

Grease an 8 - inch square baking pan. Line the bottom with baking parchment paper.

In a medium bowl combine the flour, salt, instant coffee powder and chopped pecans. 

In a large bowl combine the butter and brown sugar together. Add the eggs and maple extract and using a hand mixer, beat until light and fluffy. Blend in the flour mixture.  

Spoon the batter into the prepared pan and and evenly spread and smooth the top. Sprinkle with additional chopped pecans. Bake in the preheated oven for 25 to 30 minutes. Cool and cut into bars.   

Food Photo of the Day ~ Potato Salad

 

No long weekend would be complete without me making potato salad. Fresh golden nugget potatoes from British Columbia, shredded carrot and thick slices of green onion toppled in a rich and creamy smoky herb dressing that will generously be scattered with strips of crisp Canadian bacon before serving. A familiar side dish that will be scrumptiously devoured all weekend long.